We had a heated family debate a few years ago about whether or not you're supposed to butter the bread BEFORE or AFTER it becomes toast. I was firmly in the "butter goes on before" camp and he staked out territory in the "after" camp.
We both had solid reasons. Mine were, putting the butter on before makes the toast more - toasty. You know, nice and creamy and buttery. Not hard and dry with butter being a soggy after thought.
He contended that putting the butter on before you toasted the bread smooshed the bread and was much more likely to tear giant holes in it - meaning your jelly was going to make a giant mess.
Being at an impasse, I did what any logical person would do and took to Facebook to poll our friends. WOW! We unleashed a fire storm! The opinions came in fast and furious and we soon discovered that our kitchen table was a microcosm of the American public opinion. Well, at least when it comes to toast.
I had one industrious friend run a test sample - one piece buttered before and the other after. He posted his results saying he was surprised to find that there was indeed a difference in the final product. But, he really couldn't decide which one was better as they both had merit. What a wonderfully diplomatic answer.
Another heated are of contention is stacking dirty dishes in the sink - but I'm not touching that nuclear warhead today.
Instead, how do you feel about recipes? Are they guidelines? Suggestions? Or hard and fast rules? Once again, my husband and I disagree. I say they are merely suggested guidelines and it's ok to fall outside the lines and change it up. My husband says - not so fast! Recipes must be followed to the letter or else the whole thing might be a terrible failure.
Again, I can see where his argument has merit. But some of
our favorite family recipes were born out of necessity. Oh, the recipe
calls for nutmeg? I'm fresh out. Um....let's try Apple Pie spice. Liquid
Smoke for that roast? Darn. I knew I forgot something at the store. What
about Coke? But, if you're cooking for a large crowd, I can see where
sticking to measurements can be imperative.
Granted, I've been playing
around in the kitchen long enough to know what flavors blend, what doesn't. And
what flavors sound just crazy enough together to actually work. And, you might
be ok by fudging on this portion or that one to make it all balance out.
So which camp do you fall in
with? Recipes are just there to kind of guide you along? Or, they are to be
followed at all costs?
