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Recipe Archives->Reader feedback
| Reader feedback |
Quite some time ago, I added a comment saying we were adding a feedback section and that I was welcoming comments.
And then for several months, received nothing. So I forgot about it.
When I did start getting notes from you all, I was appreciative, but didn't connect until I got one that said "please don't use my email address". (slaps head)
At that point, I started keeping the comments, going on the assumption they are in response to this web page. If not, or if you don't want your comment included, let me know and I will remove it.
Comments should be about the content and design of the web pages on this site. I regret I do not have the time to answer requests for recipes, questions about food terms, requests for food sources, measuring conversions, US/European foodstuff equivalents, clarification on individual recipes and the like. Many questions can be answered through a web search. Try Mimi's Cyber-Kitchen for general queries, the rec.food.cooking FAQ and conversion file for basic cooking questions, strongly recommended is the rec.food.preserving FAQ, allrecipes.com for basic cooking terms and RecipeSource for recipes. There are several conversion and equivalent files in this very database under the Equivalents directory; you should be able to find something there. I've also written a file explaining some US and European foodstuffs that I get a lot of questions about, it can also be found in the Equivalents directory.
In spite of my reluctance to answer questions, I am amenable to food swaps, domestic and international. If you're curious to try some American dish, say for example a pecan pie, I'd be happy to mail the ingredients (so long as they conform to postage regulations), in this case a bottle of Karo syrup and a package of pecans. If you'd like to do this, email me so we can work out the details.
But if it isn't obvious from the site, yes, I like to cook. Eat too! I don't think I can adequately cover my cooking experience in this brief essay, so I'll relate a story that may give a glimpse into my mindset about food.
Recently my husband's parents took a cruise through the Panama Canal. Unfortunately, the ship didn't make a port-of-call at our city, the closest it came was New Orleans. My husband decided to drive to New Orleans to have lunch with his parents (~5 hour drive from Houston). Always being on the lookout for opportunties to try new things, I asked him while he was there if he would stop at a local grocery and pick up some olive salad and muffaletta bread, which he graciously did before coming back (the same day!).
The next day I went out and picked up some thinly sliced mortadella, salami, ham and provolone and consquently constructed some amazingly tasty muffalettas. I have yet to try the real thing to find out how close to authenticity I came, even still, they were wonderful! And definitely worth the extra trouble my husband went to.
So anyhow, comments. I'll try to add to them in a timely fashion. Enjoy. And go browse the archive!
Almost forgot! If you want to send me feedback, click here.
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rec.food.recipes archive © 1993-2007 Stephanie da Silva
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