F
Friday
Guest
SteveA wrote:
> retrograded Wrote:
>
>>You should be having a few stern words to your Mother then.
>
>
> My Mum used to cook things for me when I was sick - but now I am in
> Perth and she is still in Brisbane.
>
> My Mother in law, who I love dearly can be more of a 'bait layer' than
> a cook on occasions. A good cook can often substitute ingredients,
> almost using a sixth sense, when they do not have something required by
> a recipe. Not the MIL. Her more poisonous substitutions have included:
>
>
> 1. Worstershire sauce instead of soy sauce in fried rice (and in the
> same quantity too!) - "they look the same, so I thought I could use the
> Worstershire instead of the soy"
>
> 2. Cider vinegar instead of cider in a dish of pork fillet cooked in
> cider (fairly made the mouth pucker, and it was a special dish she
> cooked for me as pork fillet is a bit of a favourite) - "Cider vinegar
> can't be too different to cider"
>
> 3. substituting the same quantity of hot English mustard for mild
> German mustard in a traditional German sausage dish (blew the top of
> the mouth off) - "It said mustard, so I used the only mustard I had".
>
> However, she does do an absolutely superb lamb roast dinner.
Are you sure it's lamb? "The poodle has four legs and wooly hair so...."
Friday
>
> SteveA
>
>
> retrograded Wrote:
>
>>You should be having a few stern words to your Mother then.
>
>
> My Mum used to cook things for me when I was sick - but now I am in
> Perth and she is still in Brisbane.
>
> My Mother in law, who I love dearly can be more of a 'bait layer' than
> a cook on occasions. A good cook can often substitute ingredients,
> almost using a sixth sense, when they do not have something required by
> a recipe. Not the MIL. Her more poisonous substitutions have included:
>
>
> 1. Worstershire sauce instead of soy sauce in fried rice (and in the
> same quantity too!) - "they look the same, so I thought I could use the
> Worstershire instead of the soy"
>
> 2. Cider vinegar instead of cider in a dish of pork fillet cooked in
> cider (fairly made the mouth pucker, and it was a special dish she
> cooked for me as pork fillet is a bit of a favourite) - "Cider vinegar
> can't be too different to cider"
>
> 3. substituting the same quantity of hot English mustard for mild
> German mustard in a traditional German sausage dish (blew the top of
> the mouth off) - "It said mustard, so I used the only mustard I had".
>
> However, she does do an absolutely superb lamb roast dinner.
Are you sure it's lamb? "The poodle has four legs and wooly hair so...."
Friday
>
> SteveA
>
>
