[Ma Facon]

Sounds like simple human ingenuity to me. What is your take on this ? Is it done as a fad ? Maybe a passing thought ? Or because that is what is available ? Do you agree with the exploitation of something so simple ? This is the place to speak yours.

[chef_oz]

Im not too clear as to what your asking,
I mean, subing certain food for another is the part of the business. I'd run finger potatoes till the dirt dried up but I can't so I sub for a white rose or even a red "b". If in reguards to oils and sauces. You really can't, Well... I shouldn't say you can't but its kind of tacky me thinks. Say if a prawns says meyer oil on the menu and you try and mix lemon in grapeseed oil. I'm sure the joe comes in might not catch it, but what if its a regular guest. You may have just lost a client! So you make your menu to suit your budget/sales.
That's what I've always cooked by!
:ciao:
ps. carlin's right!

[chef_oz]

I pulled a homer
Well, I didn't notice the Special Guest Section before posting. D'oh The link on amazon has a few pages and some of the ideas I thought were right on. The Allspice w/ Cinnamon, cloves and nutmeg I've done and worked very well. The Acidulated Water mix sounds great too. I'm going to join the discussion next week and see what else I can learn.
:ciao:

[Ma Facon]

Very observant, I thought I would provoke some thoughts prior to the discussion.