http://www.recfoodcooking.com/
--
Cheers
Chatty Cathy

On Tue, 20 Jul 2010 20:09:05 +0200, ChattyCathy
> wrote:

> http://www.recfoodcooking.com/

OK, who got there before me? I see we have some thinkers in the
group.

--

Forget the health food. I need all the preservatives I can get.

sf wrote:

> On Tue, 20 Jul 2010 20:09:05 +0200, ChattyCathy
> wrote:
>
>
> >http://www.recfoodcooking.com/
>
>
> OK, who got there before me? I see we have some thinkers in the
> group.
>
If i had to look up a recipe, on line, or in a book, every time i
prepared a meal i would never get any cooking done

--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

sf wrote on Tue, 20 Jul 2010 11:16:48 -0700:

>> http://www.recfoodcooking.com/

> OK, who got there before me? I see we have some thinkers in
> the group.

Wot, no one else have a My recipes folder or else willing to use Google
"Search Desktop"!

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Tue, 20 Jul 2010 17:37:06 -0400, "James Silverton"
> wrote:

> sf wrote on Tue, 20 Jul 2010 11:16:48 -0700:
>
> >> http://www.recfoodcooking.com/
>
> > OK, who got there before me? I see we have some thinkers in
> > the group.
>
> Wot, no one else have a My recipes folder

I rarely conduct a recipe search using an ingredient list. When I
have certain ingredients, I have something in mind to do with them. I
don't invent recipes, that's what my recipe files and cookbooks are
for.

> or else willing to use Google "Search Desktop"!

I haven't installed Google's Desktop Search or Quick Search Box.

--

Forget the health food. I need all the preservatives I can get.

"ChattyCathy" > wrote in message
...
> http://www.recfoodcooking.com/
> --
> Cheers
> Chatty Cathy

I answered the MCINL because at any given time, I have done one or more of
them at once. Look at a cookbook, look at what I got, say 'nah', and then
skim my collected stored printed recipes, and maybe just maybe toss it all
in the pot and fly by the seat of my pants. It all depends on the day, the
time of day, the ingredients and what my disposition is that day.
-g

Chatty Cathy polled:

> http://www.recfoodcooking.com/

MCINL: I think about what I have, think about how to fit them together into
a meal, and then either dig a recipe out (from a cookbook, an index card, or
a stored file on my computer) or invent something.

Bob

On Jul 20, 2:09*pm, ChattyCathy > wrote:
> http://www.recfoodcooking.com/


I might have picked worng, but having had to deal with surprise
packets of vegetables every monday for half a year, my choice is not
listed.

The first thing I do is chop some onions and garlic, and start them in
a pan with olive oil or butter. THEN I look at what I have and make a
meal on the fly. I keep a supply of various proteins, frozen veggies,
and far too many seasonings/spices/herbs around to let an unfamiliar
ingredient throw me...much. <g>

best,
maxine in ri

In article >,
ChattyCathy > wrote:

> http://www.recfoodcooking.com/

Voted with the majority yet again... ;-)
While I am in to meal planning (ahead) for the most part, I've often
created a meal on the fly.

And if it turns out really good, I generally write it down for future
reference.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

ChattyCathy wrote:
> http://www.recfoodcooking.com/

Most of my everyday cooking is without recipes. I have a broad enough
range in the cookbook in my head to keep DH happy. I like to try
different recipes for variety and just to try something new.

BTW, if I had a bunch of ingredients in my kitchen, you can bet that I
bought them myself in the store with some kind of purpose behind them,
so first looking for a recipe for what I have on hand wouldn't make a
lot of sense.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Wed, 21 Jul 2010 21:39:40 -0500, Janet Wilder wrote:

> ChattyCathy wrote:
>> http://www.recfoodcooking.com/
>
> Most of my everyday cooking is without recipes. I have a broad enough
> range in the cookbook in my head to keep DH happy. I like to try
> different recipes for variety and just to try something new.

Ditto.


> BTW, if I had a bunch of ingredients in my kitchen, you can bet that I
> bought them myself in the store with some kind of purpose behind them,
> so first looking for a recipe for what I have on hand wouldn't make a
> lot of sense.

I think most people shop for food with some sort of 'meal plan' in mind -
and I'm one of them. However, there are days when even though I *know*
what I have at hand I still can't decide exactly what to make with said
ingredients from the 'cookbook in my head'... Lets just say
(hypothetically, of course) you had a whole chicken (assuming you are not
vegan/vegetarian), some Yukon Gold potatoes, a bunch of carrots, spinach,
yellow onions, and white button mushrooms at hand, (and obviously some
herbs/spices in your stock cupboard/pantry) what would you make - using
some or all of the above ingredients?

--
Cheers
Chatty Cathy

Chatty Cathy wrote:

> I think most people shop for food with some sort of 'meal plan' in mind -
> and I'm one of them. However, there are days when even though I *know*
> what I have at hand I still can't decide exactly what to make with said
> ingredients from the 'cookbook in my head'... Lets just say
> (hypothetically, of course) you had a whole chicken (assuming you are not
> vegan/vegetarian), some Yukon Gold potatoes, a bunch of carrots, spinach,
> yellow onions, and white button mushrooms at hand, (and obviously some
> herbs/spices in your stock cupboard/pantry) what would you make - using
> some or all of the above ingredients?

Also depends on the time of year. It's summertime back home now, so with
that list of ingredients I might make grilled chicken, potato salad, pickled
carrots, and a spinach salad with mushrooms. If I lived where you do I might
make chicken chasseur, mashed potatoes, glazed carrots and onions, and a
spinach soufflé.

Bob

On Thu, 22 Jul 2010 00:44:40 -0700, Christine Dabney wrote:

> On Thu, 22 Jul 2010 09:30:53 +0200, ChattyCathy
> > wrote:
>
>>I think most people shop for food with some sort of 'meal plan' in mind
>>- and I'm one of them.
>
> I suppose most people do.

Thing is, I don't always make what I had in mind when I bought the stuff
e.g. bought some chicken breasts the other week and had earmarked them for
making a chicken stir-fry with some veggies and cilantro. However, on the
same shopping trip the kidlette spotted some kumquats and wanted to try
them so I bought some...

Anyway, so much for my chicken, veggies and cilantro idea - we ended up
looking for kumquat recipes/ideas but my (limited) cookbook collection
didn't have anything we fancied - so eventually we found a recipe on the
'net for 'Kumquat Chicken' (that we modified somewhat because some of the
'instructions' didn't quite gel) <lol>. Totally different taste - but
it was really good and will probably make it again.

> How many shop for what looks the best at the market? I know I am one of
> those. I get inspired by what is freshest out there, or just looks
> fantastic.

I sometimes do that too...


> I am also one of those that goes home with whatever looks great at the
> market, and then goes to my cookbooks, to see what would be the best
> treatment of said dish, with what I already have.

Heh. Nothing wrong with that, IMO. I dunno why some r.f.c.-ers seem to
think that following recipes (or just reading cookbooks to get
'inspiration') is some form of "weakness".

--
Cheers
Chatty Cathy

On Thu, 22 Jul 2010 01:30:03 -0700, Bob Terwilliger wrote:

> Chatty Cathy wrote:
>
>> I think most people shop for food with some sort of 'meal plan' in mind
>> - and I'm one of them. However, there are days when even though I
>> *know* what I have at hand I still can't decide exactly what to make
>> with said ingredients from the 'cookbook in my head'... Lets just say
>> (hypothetically, of course) you had a whole chicken (assuming you are
>> not vegan/vegetarian), some Yukon Gold potatoes, a bunch of carrots,
>> spinach, yellow onions, and white button mushrooms at hand, (and
>> obviously some herbs/spices in your stock cupboard/pantry) what would
>> you make - using some or all of the above ingredients?
>
> Also depends on the time of year.

Good point.

> It's summertime back home now, so with that list of ingredients I might
> make grilled chicken, potato salad, pickled carrots, and a spinach salad
> with mushrooms. If I lived where you do I might make chicken chasseur,
> mashed potatoes, glazed carrots and onions, and a spinach soufflé.

All sounds yummy - and thanks for the ideas <g>

--
Cheers
Chatty Cathy

On Thu, 22 Jul 2010 01:30:03 -0700, Bob Terwilliger wrote:

> Chatty Cathy wrote:
>
>> I think most people shop for food with some sort of 'meal plan' in mind
>> - and I'm one of them. However, there are days when even though I
>> *know* what I have at hand I still can't decide exactly what to make
>> with said ingredients from the 'cookbook in my head'... Lets just say
>> (hypothetically, of course) you had a whole chicken (assuming you are
>> not vegan/vegetarian), some Yukon Gold potatoes, a bunch of carrots,
>> spinach, yellow onions, and white button mushrooms at hand, (and
>> obviously some herbs/spices in your stock cupboard/pantry) what would
>> you make - using some or all of the above ingredients?
>
> Also depends on the time of year.

Good point.

> It's summertime back home now, so with that list of ingredients I might
> make grilled chicken, potato salad, pickled carrots, and a spinach salad
> with mushrooms. If I lived where you do I might make chicken chasseur,
> mashed potatoes, glazed carrots and onions, and a spinach soufflé.

All sounds yummy - and thanks for the ideas <g>

--
Cheers
Chatty Cathy

On Thu, 22 Jul 2010 01:44:21 -0700, Christine Dabney wrote:

> On Thu, 22 Jul 2010 10:31:15 +0200, ChattyCathy
> > wrote:
>
>>Heh. Nothing wrong with that, IMO. I dunno why some r.f.c.-ers seem to
>>think that following recipes (or just reading cookbooks to get
>>'inspiration') is some form of "weakness".
>
> Heh.
> What they don't know is that many, many, many chefs do the same.

Without a doubt.


> And for those that just choose the internet, the opposite can be said
> too. There are a lot of mediocre cooks out there, offering lame
> recipes...

Can't argue with that. And some of these lame recipes end up getting
posted here too. <sigh> However, as most r.f.c-ers know enough about
cooking to spot a lame recipe at 50 paces it can be fun watching their
responses. ;-)

--
Cheers
Chatty Cathy

On Thu, 22 Jul 2010 02:26:03 -0700, Christine Dabney wrote:

>
> So what I have learned from all of this is to taste, and learn. Test
> out recipes, and if they taste good to you, go with them.

Works for me.

> I tend to
> go with cookbooks from folks I have learned to trust... The recipes
> very rarely steer me wrong, from my judgement and from the folks that
> get served these dishes. And from professional type folks. And I
> have learned from these cooks as to what to look for as in terms of
> taste and prep. So, I trust them.
>
> Still, I could have faulty taste buds.

<grin>
--
Cheers
Chatty Cathy

Christine wrote:

> one thing I have noticed over the years, (and I don't exclude
> myself from this), is that many RFC'ers and supposedly good cooks
> think they know good recipes or good food. This isn;t always the
> case, unfortunately. I wish it were true. I have had some abysmal
> food from supposedly great cooks... I have tried things that were
> suggested by people that supposedly had very good taste: often enough
> those thing were horrible to my taste. At the time I tried those
> products, I couldn't help wondering about their taste buds. And for
> those cooks that think they know good food and good recipes, I start
> to wonder the same. Sometimes the stuff they prepare is just not
> good.

HEY! That curry was GOOD!

I'm... I'm... SURE it... was....? ;-)

Bob

On Wed, 21 Jul 2010 21:39:40 -0500, Janet Wilder
> wrote:

>ChattyCathy wrote:
>> http://www.recfoodcooking.com/
>
>Most of my everyday cooking is without recipes. I have a broad enough
>range in the cookbook in my head to keep DH happy. I like to try
>different recipes for variety and just to try something new.
>
>BTW, if I had a bunch of ingredients in my kitchen, you can bet that I
>bought them myself in the store with some kind of purpose behind them,
>so first looking for a recipe for what I have on hand wouldn't make a
>lot of sense.

Yeah, why do people have their larder stocked with items they have no
idea how to use??? duh

On Thu, 22 Jul 2010 09:30:53 +0200, ChattyCathy
> wrote:

>On Wed, 21 Jul 2010 21:39:40 -0500, Janet Wilder wrote:
>
>> ChattyCathy wrote:
>>> http://www.recfoodcooking.com/
>>
>> Most of my everyday cooking is without recipes. I have a broad enough
>> range in the cookbook in my head to keep DH happy. I like to try
>> different recipes for variety and just to try something new.
>
>Ditto.
>
>
>> BTW, if I had a bunch of ingredients in my kitchen, you can bet that I
>> bought them myself in the store with some kind of purpose behind them,
>> so first looking for a recipe for what I have on hand wouldn't make a
>> lot of sense.
>
>I think most people shop for food with some sort of 'meal plan' in mind -
>and I'm one of them. However, there are days when even though I *know*
>what I have at hand I still can't decide exactly what to make with said
>ingredients from the 'cookbook in my head'... Lets just say
>(hypothetically, of course) you had a whole chicken (assuming you are not
>vegan/vegetarian), some Yukon Gold potatoes, a bunch of carrots, spinach,
>yellow onions, and white button mushrooms at hand, (and obviously some
>herbs/spices in your stock cupboard/pantry) what would you make - using
>some or all of the above ingredients?

Chicken soup of course... and spinach salad.

On Thu, 22 Jul 2010 02:26:03 -0700, Christine Dabney
> wrote:

>On Thu, 22 Jul 2010 11:11:53 +0200, ChattyCathy
> wrote:
>
>>Can't argue with that. And some of these lame recipes end up getting
>>posted here too. <sigh> However, as most r.f.c-ers know enough about
>>cooking to spot a lame recipe at 50 paces it can be fun watching their
>>responses. ;-)
>
>Okay, that may be true.
>
>However, one thing I have noticed over the years, (and I don't exclude
>myself from this), is that many RFC'ers and supposedly good cooks
>think they know good recipes or good food. This isn;t always the
>case, unfortunately. I wish it were true. I have had some abysmal
>food from supposedly great cooks... I have tried things that were
>suggested by people that supposedly had very good taste: often enough
>those thing were horrible to my taste. At the time I tried those
>products, I couldn't help wondering about their taste buds. And for
>those cooks that think they know good food and good recipes, I start
>to wonder the same. Sometimes the stuff they prepare is just not
>good.
>Mind you, I don't exclude myself from this. I may be all skewed
>too..in my tastebuds and think that I am above all that, and that all
>my food is marvelous. I know it isn't so, by a long shot, when I
>really think about it.
>
>So what I have learned from all of this is to taste, and learn. Test
>out recipes, and if they taste good to you, go with them. I tend to
>go with cookbooks from folks I have learned to trust... The recipes
>very rarely steer me wrong, from my judgement and from the folks that
>get served these dishes. And from professional type folks. And I
>have learned from these cooks as to what to look for as in terms of
>taste and prep. So, I trust them.
>
>Still, I could have faulty taste buds.


Many more folks than you think are afflicted with TIAD... why so many
need to follow recipes to the letter... they actually use measuring
spoons as their security blanket. LOL

On Thu, 22 Jul 2010 00:44:40 -0700, Christine Dabney
> wrote:

> On Thu, 22 Jul 2010 09:30:53 +0200, ChattyCathy
> > wrote:
>
> >I think most people shop for food with some sort of 'meal plan' in mind -
> >and I'm one of them.
>
> I suppose most people do.
>
> How many shop for what looks the best at the market? I know I am one
> of those. I get inspired by what is freshest out there, or just looks
> fantastic.

I rarely shop with a specific recipe in mind, which is probably why I
have more herb, spices and other "staples" than the average person I
know.

--

Forget the health food. I need all the preservatives I can get.

On Thu, 22 Jul 2010 10:31:15 +0200, ChattyCathy
> wrote:

> kidlette spotted some kumquats and wanted to try
> them so I bought some...

Mmm, kumquats! Good call!

--

Forget the health food. I need all the preservatives I can get.

On Thu, 22 Jul 2010 01:44:21 -0700, Christine Dabney
> wrote:

> I still love going to the market and cooking from that.

Don't know about you, but it's partly recreation for me.

--

Forget the health food. I need all the preservatives I can get.

On Thu, 22 Jul 2010 09:43:01 -0400, brooklyn1 wrote:

> On Thu, 22 Jul 2010 02:26:03 -0700, Christine Dabney
> > wrote:
>
>>On Thu, 22 Jul 2010 11:11:53 +0200, ChattyCathy
> wrote:
>>
>>>Can't argue with that. And some of these lame recipes end up getting
>>>posted here too. <sigh> However, as most r.f.c-ers know enough about
>>>cooking to spot a lame recipe at 50 paces it can be fun watching their
>>>responses. ;-)
>>
>>Okay, that may be true.
>>
>>However, one thing I have noticed over the years, (and I don't exclude
>>myself from this), is that many RFC'ers and supposedly good cooks
>>think they know good recipes or good food. This isn;t always the
>>case, unfortunately. I wish it were true. I have had some abysmal
>>food from supposedly great cooks... I have tried things that were
>>suggested by people that supposedly had very good taste: often enough
>>those thing were horrible to my taste. At the time I tried those
>>products, I couldn't help wondering about their taste buds. And for
>>those cooks that think they know good food and good recipes, I start
>>to wonder the same. Sometimes the stuff they prepare is just not
>>good.
>>Mind you, I don't exclude myself from this. I may be all skewed
>>too..in my tastebuds and think that I am above all that, and that all
>>my food is marvelous. I know it isn't so, by a long shot, when I
>>really think about it.
>>
>>So what I have learned from all of this is to taste, and learn. Test
>>out recipes, and if they taste good to you, go with them. I tend to
>>go with cookbooks from folks I have learned to trust... The recipes
>>very rarely steer me wrong, from my judgement and from the folks that
>>get served these dishes. And from professional type folks. And I
>>have learned from these cooks as to what to look for as in terms of
>>taste and prep. So, I trust them.
>>
>>Still, I could have faulty taste buds.
>
> Many more folks than you think are afflicted with TIAD... why so many
> need to follow recipes to the letter... they actually use measuring
> spoons as their security blanket. LOL

....whereas truly creative cooks open a can of spam.

blake

"Christine Dabney" wrote
> ChattyCathy wrote:

>>I think most people shop for food with some sort of 'meal plan' in mind -
>>and I'm one of them.

> I suppose most people do.

Dunno.

> How many shop for what looks the best at the market? I know I am one
> of those. I get inspired by what is freshest out there, or just looks
> fantastic.

Thats me. I may have an idea of a recipe and look for something specific to
suit it, but mostly I get what looks best of the season for then and make it
up on the fly around it.

"Christine Dabney" wrote

> However, one thing I have noticed over the years, (and I don't exclude
> myself from this), is that many RFC'ers and supposedly good cooks
> think they know good recipes or good food. This isn;t always the
> case, unfortunately. I wish it were true. I have had some abysmal
> food from supposedly great cooks... I have tried things that were
> suggested by people that supposedly had very good taste: often enough
> those thing were horrible to my taste. At the time I tried those

This can also be related to 'regional tastes' (part of the world). I
generally don't post the ones that are too strongly flavored to a particular
part of the world eating habits as i know, they dont go over all that well
outside it.

Just keep in mind, the best bittermelon recipe in the world loved by a huge
number of people may not suit you.

sf wrote:

>> Still, I could have faulty taste buds.
>
> No you don't. You're cooking to please yourself, not other posters in
> rfc.

....unless you *are* cooking for others, of course.

Bob

In article <TsS1o.33613$0e3.31171@hurricane>,
ChattyCathy > wrote:

> I think most people shop for food with some sort of 'meal plan' in mind -
> and I'm one of them.

I usually do that as well. I also shop for staples that I know we eat
on a routine basis.

> However, there are days when even though I *know*
> what I have at hand I still can't decide exactly what to make with said
> ingredients from the 'cookbook in my head'... Lets just say
> (hypothetically, of course) you had a whole chicken (assuming you are not
> vegan/vegetarian), some Yukon Gold potatoes, a bunch of carrots, spinach,
> yellow onions, and white button mushrooms at hand, (and obviously some
> herbs/spices in your stock cupboard/pantry) what would you make - using
> some or all of the above ingredients?
>
> --
> Cheers
> Chatty Cathy

I would roast the chicken with a good herb rub, bake the spuds with it,
and make a light stir fry out of the rest as a veggie side dish, again
flavored with herbages of my choice. I may also cream the spinach and
onions and cook the carrots separately.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article <slT1o.33930$0e3.26839@hurricane>,
ChattyCathy > wrote:

> > I am also one of those that goes home with whatever looks great at the
> > market, and then goes to my cookbooks, to see what would be the best
> > treatment of said dish, with what I already have.
>
> Heh. Nothing wrong with that, IMO. I dunno why some r.f.c.-ers seem to
> think that following recipes (or just reading cookbooks to get
> 'inspiration') is some form of "weakness".
>
> --
> Cheers
> Chatty Cathy

<lol> While I may rarely use recipes, I hardly consider it to be a
weakness! If I find something I'm not sure what to do with, I will
google for recipe ideas or post here. :-)

I only own about 3 or 4 cookbooks.

I also have a rather huge collection on the hard drive... and the backup
hard drive. I need to send that recipe file to the laptop. Likely I'll
use the flash drive to do that.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

On Thu, 22 Jul 2010 19:31:37 -0700, "Bob Terwilliger"
> wrote:

> sf wrote:
>
> >> Still, I could have faulty taste buds.
> >
> > No you don't. You're cooking to please yourself, not other posters in
> > rfc.
>
> ...unless you *are* cooking for others, of course.
>
Would you plan to serve others something you think is cr*p?

--

Forget the health food. I need all the preservatives I can get.

sf wrote:

>> >> Still, I could have faulty taste buds.
>> >
>> > No you don't. You're cooking to please yourself, not other posters in
>> > rfc.
>>
>> ...unless you *are* cooking for others, of course.
>>
> Would you plan to serve others something you think is cr*p?

That's beside the point. If you're cooking for others, then you have to take
their tastes into account as well. Of course it doesn't mean you have to
serve them something you think is crap. But neither should you serve them
something which you think they're probably going to dislike, even though you
like it.

(That's unless you're some kind of sadist who enjoys making diners
uncomfortable. I wouldn't put it past Pussy to serve a disgusting SPAM loaf
formed with his filthy hands into the shape of a penis. But Pussy has made
it clear that his sense of smell is completely shot, so anything prepared at
his house is to be looked upon with great suspicion.)

Bob

On Fri, 23 Jul 2010 19:39:02 -0700, "Bob Terwilliger"
> wrote:

> That's beside the point. If you're cooking for others, then you have to take
> their tastes into account as well. Of course it doesn't mean you have to
> serve them something you think is crap. But neither should you serve them
> something which you think they're probably going to dislike, even though you
> like it.

If you eliminate something because someone might not "like" it doesn't
mean that what you end up cooking will not be cooked to please
yourself. I think you're mixing up a paid job as chef and the job of
host.

--

Forget the health food. I need all the preservatives I can get.

On 7/20/2010 2:09 PM, ChattyCathy wrote:
> http://www.recfoodcooking.com/

MCINL--depends on what I've got and what kind of mood I'm in.