I had a friend who said, you are only cheating when you are caught! Now, that is quite a statement but is it correct. And is cheating the same as pregnancy – you either are or you are not, or can one say there are degrees of cheating? In sport there seems to be all sorts of cheating, and the only way people know you are cheating is when you are caught. Sportsmen take drugs – we call them performance enhancing if they are cheating. But what about the rugby player who has a broken foot and is injected with a legal pain killer so that he can play. Is this not performance enhancing? And what of the motor sport team that uses funny fuel – only if it is tested will they be caught out. And then we have the case of the swimmers who use special suits and the cyclists who use other people’s blood. The list is endless. But what of cheating in the food industry. I know of a case where recipe ‘A’ called for figs to be cooked and then drizzled with the sponsors product. Then another person, after seeing this recipe, entered hers. Recipe ‘B’ differed only in that her figs were raw. Turns out, her recipe made it to the finals and recipe ‘A’ did not. Not surprising, the person who entered recipe ‘A’ has never purchased the sponsors product again. Another example is where ordinary food bloggers entered a competition and the person who won was a professional cook and used photography tricks to win! Some food bloggers are now boycotting that magazine. I know of another case of cheating where a recipe book has been published using recipes taken from magazines, with no acknowledgement – surely that is cheating! Or what about me, I cheat when making apple sauce. I could not be bothered with fresh apples and so I make use of tinned pie apples – they are ready for sauce making and cut back on time. So, is this cheating?
- 1 385g tin unsweetened pie apples
- 75mls Brandy
- 10mls honey
- 55g butter
- 1.25mls ground cinnamon
- 1.25mls whole cloves
- twist of freshly ground black pepper
- 5mls lemon juice
- add all the ingredients except the lemon juice into a heavy bottomed sauce pan
- cover and cook over a low heat for 1 hour
- pass through a chinois
- add the lemon juice and store in sterilized glass jars
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