Quote from: JerryM on October 27, 2008, 05:21 PM
just to increase focus on the aim of the "myth" post.
it's aim is not to upset anyone. it's to enable all to see the wood from the trees better by setting out the case for each so that member's can take an informed judgement.
my hope is that it will set some common basic's for us all and possibly highlight potential gaps as to why we've not delivered this restaurant taste in the main across the site's recipes or for it's members.
I only just found the myths document and the related discussion thread. As your best guesses, hunches or whatever on possible myths I think it's fine but the document sort of reads like a done deal - ingredients and approaches which can definitely be written off. I think that's dangerous, especially if quite a few people believe there's still a missing 5%; that we're not quite there. Until most people agree it's all cracked; job done, how can we know the myths with much confidence? We can't!
I wish there was more emphasis on tried and tested recipes (i.e. on what works for sure) rather than lists of what doesn't work (e.g. ingredients in isolation) and long lists of work in progress, interim reports, minute by minute diaries, etc. e.g. we can't say whether it's best to brown the onions as a generalisation or whether almond powder should ever be used. It all depends on the specific recipe.
Topic: BIR Myth's ( 48,721 )
