In article >,
"The Ranger" > wrote:

> Chatty Cathy > wrote in message
> ...
> > http://www.recfoodcooking.com/
>
> That was easy enough.
>
> I equate baking to pure science. It needs to have precise
> measurements with precise ingredients -- otherwise it'll flop.
> Cooking is more freeform. You can mix and match more easily
> disparate ingredients without too much worry that the final product
> won't be edible.
>
That's why I like them both. Or you can look at it as the left
brain-right brain thing. There is science to both, mind you. (I used
to teach a food science lab when I was in grad school.)

Cindy

--
C.J. Fuller

Delete the obvious to email me