At 4:44 PM -0700 8/19/11, Anna Biller wrote:
>But if both goat's milk and buttermilk are available at the market, what would be the point of the cook pondering ahead of time on what he/ she would do if having to use buttermilk? Why wouldn't he/ she just buy the goat's milk and make the recipe?
The point is precisely to grasp the _difference_, no? I think many great cooks ponder these things all the time. "What happens if in this recipe I use ingredient y instead of x? It tastes slightly different, but in what way? And how can I use the difference to advantage? Does each recipe have a context for which it is more appropriate? Maybe if I change some other ingredient at the same time the difference will gain in interest?" And so on, and so forth. Don't artists frequently engage in these ponderings?
-malgosia
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Received on Fri Aug 19 2011 - 17:28:49 CDT
