On Thu, 27 Jan 2005 20:03:18 -0600, Melba's Jammin'
> wrote:

>Stir fried beef with sweet red peppers, ok?
>Did a shortcut on the marinade (some bottled crap) and it was awful -
>tasteless. Used a small hunk of top round that I sliced thin.
>When I went to thicken up the "glaze" (which was going to be "sauce" by
>virtue of quantity), I dumped too much cornstarch in it. Godawful gluey
>tasteless mess and a waste of a good sweet pepper. Rob said it was okay
>so I said he could eat as much of it as normally would then, liar. I
>gave up on mine and absolved him from the rest of his and chucked the
>rest. Thank God for the rice! Sticky like I like it.

You can't call yourself a cook, IMHO, unless you make up recipes
according to the ingredients at hand or according to what you think
might work. Otherwise, you're just a recipe reader/performer. And
sometimes successful recipes are made in error (witness my favorite
barbeque sauce, wherein I multiplied the Worcestershire sauce
wrong...still make that "mistake" every time I make it). Cooking is a
science, but it's also an art, AFAICS, and if you don't occasionally
come up with something that has you wondering, "Whatinhell made me
think *this* was a good idea?" you're not trying. So, girlfriend, you
were trying.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA


"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"