Re: [Frameworks] Quo Vadis Celluloid?

From: Anna Biller <>
Date: Fri, 19 Aug 2011 17:56:47 -0700

Yes, you're correct that great cooks (and artists) experiment. But my point is that great cooks don't sit around worrying about what would happen if a favorite ingredient was unavailable, when the ingredient is in fact available. They don't go, "I'd better get used to cooking without garlic, in case there is no more garlic in the future."

On Aug 19, 2011, at 5:28 PM, malgosia askanas wrote:

> 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 - 17:56:55 CDT