What do you think of substituting ingredients in recipes? Do you do it? Many traditional foodies will swap raw honey for sugar in a recipe for example, but I find I am unsure of the proper ratio when subbing ingredients or how the results will be affected. Conversely, what about omitting ingredients? Say a recipe calls for an egg but you don't have one or don't eat eggs. I suppose this would all boil down to trial and error.
Just a thought I was having.