In article >, "D.Currie"
> wrote:
> The things I cook most often, I don't even have recipes for, I just
> cook 'em. And some things, like soup, I just wing it with whatever
> I've got on hand. But if somebody really wanted one of my recipes, I
> could at least give out ingredients and a general idea of how it's
> done.

A recipe in town enjoys a good reputation and one given reason for it is
that the head chef insists his cooks *follow the recipe*. One reason
for its good reputation is consistency in the quality of the food. We
who don't use recipes often can't reproduce a great dish with regularity
-- or it will still be good, but won't taste just the same.

> I can see why the restaurant owner didn't want to give out his recipe
> while he had the restaurant, but after he went out of business, and
> he had no kids to pass the recipe down to, it probably just vanished.

But its reputation lingered on. (*^;^*)
--
-Barb, <http://www.jamlady.eboard.com> 8/3/05 New York-Vermont tab (a
couple pictures added to the 7/29 note on 8/5)