nothing wrong with them.sarahb5.they are nice toasted.
punkinthefirst,
Dec 11, 5:48am
Arrrrrgh @ people who bastardize classic recipes and don't give them a new name. They are classic because a talented cook invented them, perfected them, and produced them over a number of years to hearty acclaim from the people who consumed them, and sometimes travelled hundreds of miles to do so. The reputations of great cooks have been won by these recipes. It isn't a bad thing to change a classic recipe - it isn't a good thing to change it and call it by its classic name - to do so is a smack in the face for the original cook, and a sign of arrogance on the part of the recipe-changer.
davidt4,
Dec 11, 6:01am
Also a sign of ignorance.Well said.The same applies to recipe writers who deracinate traditional recipes i.e. ignore their cultural context.
nfh1,
Dec 11, 6:09am
I had to google deracinate - what a fabulous word, can't wait to bring that into my next assignment.
elliehen,
Dec 11, 6:36am
If you want to smack many original cooks in the face you might have to exhume them first and take a swing at a skeleton ;)
How many of you dare to make your Caesar Salad with a lettuce other than Romaine!
Disgraceful deracinators,all of you!
elliehen,
Dec 11, 7:07am
OOPS!Deracinator number one - pickles7.
Her Worcestershire Sauce has a rotten banana in it and goodness knows how many other deviations from the original, but she still calls it Worcestershire Sauce.
Naughty pickles to smack the faces of Mr Lea and Mr Perrins.
hezwez,
Dec 11, 7:19am
Show some respect elliehen and refer to them by their full names, John Wheeley Lea and William Henry Perrins.
elliehen,
Dec 11, 8:05am
OOPS!Deracinator number two - davidt4.
Messing with a Caesar Salad, suggesting putting Worcestershire Sauce in the dressing instead of anchovies and still calling it Caesar Salad!
Naughty Helen, especially as she took the very moral high ground of non-deracinating.
davidt4,
Dec 11, 8:24am
If you read more carefully and had a little more basic knowledge of food you would know that the original Caesar Salad used Worcerstershire Sauce and that anchovies are a recent alteration.
Lea and Perrines sauce, was not crafted by those two at all.get over it.
elliehen,
Dec 11, 8:31am
Wonderful!You are at last acknowledging that 'original' recipes can have variations and alterations over time and still be known by their familiar names of origin.
elliehen,
Dec 11, 10:12am
Nothing at all.It's a sort of reverse cultural cringe ;)
Some immigrants just find it hard to embrace a different cuisine.
uli,
Dec 11, 8:05pm
Nothing - if you like to eat them . I just used them as an example that there is no English word for "torte" - so the french "gateaux" gets used - and pronounced English of course - which made me laugh the first time I heard it as it sounded like "ghetto" :)
elliehen,
Dec 11, 10:41pm
Actually, uli, I know you're ALWAYS right, but in the interests of linguistic accuracy:
Torte = gateauand Torten = gateaux
Edited to add:You can fiddle with your keyboardoptions and add the circumflex accent, if you like ;)
uli,
Dec 11, 10:56pm
Hahaha ellie! You seem to have nothing better to do .
elliehen,
Dec 12, 12:00am
Attention to detail, uli, is the mark of a conscientious TM trader :)
And, I might add, it's sometimes thought to be a Teutonic quality.
punkinthefirst,
Dec 12, 3:23am
elliehen, when you do a course in Professional Cookery, you learn but a few of thousands of classical recipes and recipe combinations. Most of them are but approximations, for chefs that build their name and the reputation of their restaurant on a dish are, understandably loath to share that recipe. The Classic Black Forest Cake consists of a chocolate sponge, split, soaked with Kirsch, filled with whipped cream and cherries marinated in kirsch, coated with cream and grated chocolate. A chocolate sponge filled with ganache and cherries and coated with ganache may be a very good cake, but it is NOT a Black Forest Cake, and for a "Celebrity Chef" to call it by that name just shows his/her basic ignorance of the art and craft of Patisserie. Recipes are perfected over time, and may vary slightly from the original. However nobody but the person who invented and named the dish, really has any right to change it and call it by its classical name. It's a matter of etiquette, for one thing, and also a matter of knowing exactly what you are going to get when you order from a menu.
punkinthefirst,
Dec 12, 3:26am
Oh, and Lea & Perrins were not the inventors of Worcester Sauce - they just took an old recipe, made it in bulk and bottled it for sale.
buzzy110,
Dec 12, 4:34am
I've got several recipes for cherries in brandy but I am loath to try them as previous attempts have proven to be "horribly awful". As it is cherry time again it would be fantastic to do even a small jar just to try.
Can you post your version please. A tried and true recipe is always better. I don't care if your method is not "genuine" I just care that I end up with an edible product by next Christmas.
One more question - what sort of cherries do you use! I thought that they had to be morello or something but cherries in the shops are all generic with no name and this is what I want to use.
elliehen,
Dec 12, 5:34am
Marie, I'm not about to do a course in professional cookery, but I do have a professional interest in language and its uses and abuses.
What I find absurd is that a few [anonymous] posters on this messageboard constantly attack recipes which are sometimes the home cooks' versions of or variations on a well known dish.
Who really cares if your mayonnaise is called aioli or your chocolate cake with cherries is called Black Forest Gâteau!Apparently only a few rather precious people, who would do better to put their energies where it might really matter and write to the publishers of the celebrity chefs' cookbooks.
The Trade Me Recipes forum is not full of celebrity chefs breaching copyright, which doesn't exist outside Germany for Black Forest Torte anyway.
"The cake (Schwarzwälder Kirschtorte) is named not directly after the Black Forest (Schwarzwald) mountain range in southwestern Germany but rather from the specialty liquor of that region, known as Schwarzwälder Kirsch(wasser) and distilled from tart cherries. German statutory interpretation states Kirschwasser as a mandatory ingredient, otherwise the cake is legally not allowed to be marketed as Schwarzwälder Kirschtorte."
This silly fuss about naming rights on the Trade Me messageboard is reminiscent of the fruitless attempts of the Académie Française to legislate that no borrowing from the English language be allowed to pollute the French language.
Doomed to fail.French people continue to borrow English words at will as they have done since the Norman Conquest.I hope Trade Me cooks will continue to call their creations whatever they choose.Nobody is taking any umbrage except for a few odd [anonymous] cooking pedants.
pickles7,
Dec 12, 5:46am
They did not have the original recipe, at there disposal. My recipes I have posted on trade me are not complete. I would not dream of putting up my completed recipes. They are OK to that point, if someone was to make them. I personally prefer a sauce with more, grunt.
punkinthefirst,
Dec 12, 7:37am
Sorry, I wasn't querying that.
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