How many use this system for recipes?
 

From my thread on "A Square Meal":

....I like to take a pencil and mark a recipe with symbols, according to whether it falls under the category of "take it or leave it" or "do not repeat" or "DEFINITELY cook this again." Comes in handy years later, when you don't even remember using that recipe!


How many here do something like this? Details?


Lenona.

How many use this system for recipes?
 

How many use this system for recipes?
 

> wrote in message
...
From my thread on "A Square Meal":

....I like to take a pencil and mark a recipe with symbols, according to
whether it falls under the category of "take it or leave it" or "do not
repeat" or "DEFINITELY cook this again." Comes in handy years later, when
you don't even remember using that recipe!


How many here do something like this? Details?


Lenona.

========

I do, I have a folder for recipes that I will use again and often, but don't
have for do not repeat, probably should mark in books etc., now that I'm
older and the memory is not as great as it once was.

Cheri

How many use this system for recipes?
 

"Cheri" wrote in message ...


> wrote in message
...
From my thread on "A Square Meal":

....I like to take a pencil and mark a recipe with symbols, according to
whether it falls under the category of "take it or leave it" or "do not
repeat" or "DEFINITELY cook this again." Comes in handy years later, when
you don't even remember using that recipe!


How many here do something like this? Details?


Lenona.

========

I do, I have a folder for recipes that I will use again and often, but don't
have for do not repeat, probably should mark in books etc., now that I'm
older and the memory is not as great as it once was.

Cheri

=============

I love to experiment and do so all the time. I make notes as I go along
until I get it right/the way we like it. After that? No.


--
http://www.helpforheroes.org.uk

How many use this system for recipes?
 

On Wednesday, August 24, 2016 at 11:21:09 AM UTC-4, wrote:
> From my thread on "A Square Meal":
>
> ...I like to take a pencil and mark a recipe with symbols, according to whether it falls under the category of "take it or leave it" or "do not repeat" or "DEFINITELY cook this again." Comes in handy years later, when you don't even remember using that recipe!
>
>
> How many here do something like this? Details?

I just check for the food stains on the page. ;)

Cindy Hamilton

How many use this system for recipes?
 

On Wednesday, August 24, 2016 at 9:21:09 AM UTC-6, wrote:
> From my thread on "A Square Meal":
>
> ...I like to take a pencil and mark a recipe with symbols, according to whether it falls under the category of "take it or leave it" or "do not repeat" or "DEFINITELY cook this again." Comes in handy years later, when you don't even remember using that recipe!
>
>
> How many here do something like this? Details?
>
>
> Lenona.

Either the recipe is good or it gets deleted never to see the light of day again. I don't have much patience with so-so recipes.
====

How many use this system for recipes?
 

On Wednesday, August 24, 2016 at 1:05:49 PM UTC-4, Cindy Hamilton wrote:
> On Wednesday, August 24, 2016 at 11:21:09 AM UTC-4, wrote:
> > From my thread on "A Square Meal":
> >
> > ...I like to take a pencil and mark a recipe with symbols, according to whether it falls under the category of "take it or leave it" or "do not repeat" or "DEFINITELY cook this again." Comes in handy years later, when you don't even remember using that recipe!
> >
> >
> > How many here do something like this? Details?
>
> I just check for the food stains on the page. ;)
>
> Cindy Hamilton

Forgot to say, I have a heterogeneous collection of recipes: cookbooks,
printouts in three-ring binders, and a box of 5x7 index cards (and folded
sheets of paper).

If I get something off the net, I save it to a file. When I use it the
first time, I print it. If I want to make changes, I update the file
on my PC, and then print it the next time I make it. Once it's stable,
I tuck it into a binder or the index card box (which is mainly my
husband's).

Cindy Hamilton

How many use this system for recipes?
 

Cindy, you just confessed to what I do. You should see my cookbook page
for pie crust, for cinnamon rolls, for meatloaf, etc. they are all kinda messy.

N.

How many use this system for recipes?
 

On Wed, 24 Aug 2016 08:21:04 -0700 (PDT), wrote:

> From my thread on "A Square Meal":
>
> ...I like to take a pencil and mark a recipe with symbols, according to whether it falls under the category of "take it or leave it" or "do not repeat" or "DEFINITELY cook this again." Comes in handy years later, when you don't even remember using that recipe!
>
>
> How many here do something like this? Details?
>
Times change, tastes change. I used to mark the variations I made on
cookbook recipes occasionally, but I use internet recipes now - so I
copy the recipe, make notes of what I changed and keep the doc in a
folder with pictures of what I made. I have a general folder of
recipes and another one for recipes that I LOVED. However, even the
recipes in that one aren't repeated very often. There's too much that
I'd like to try out there.

I'm getting ready to recreate the lamb chops served with Greek style
roasted potatoes that were combined with haricots verts and chunks of
raw tomato. It was very tasty indeed!

--
I love cooking with wine.
Sometimes I even put it in the food.

How many use this system for recipes?
 

On Wednesday, August 24, 2016 at 5:22:57 PM UTC-4, Nancy2 wrote:
> Cindy, you just confessed to what I do. You should see my cookbook page
> for pie crust, for cinnamon rolls, for meatloaf, etc. they are all kinda messy.
>
> N.

Personally, I believe that if you like a certain cookbook - or even just one recipe in it - you should work to keep it clean. If you're hoping to give it to a friend/relative when you die and it's now out of print, chances are that person will be repelled by a dirty cookbook.

I just keep the cookbook a couple of steps away from the action. I've already splattered one page of the "Anne of Green Gables" cookbook, and I don't want to do that again.


Lenona.

How many use this system for recipes?
 

On Wed, 24 Aug 2016 17:36:37 -0700 (PDT), wrote:

>On Wednesday, August 24, 2016 at 5:22:57 PM UTC-4, Nancy2 wrote:
>> Cindy, you just confessed to what I do. You should see my cookbook page
>> for pie crust, for cinnamon rolls, for meatloaf, etc. they are all kinda messy.
>>
>> N.
>
>Personally, I believe that if you like a certain cookbook - or even just
>one recipe in it - you should work to keep it clean.
>I just keep the cookbook a couple of steps away from the action.
>I've already splattered one page of the "Anne of Green Gables"
>cookbook, and I don't want to do that again.

For the few recipes that you actually refer to what is so difficult
about scanning the page and printing the recipe? In this computer age
there is *never* a reason to bring a cookbook into the kitchen... can
even jot the list of ingredients on a scrap of paper... anyone who
needs to constantly refer to a recipe throughout preparing the entire
dish has no business in a kitchen anyway.

How many use this system for recipes?
 

On Thursday, August 25, 2016 at 11:41:01 AM UTC-4, Brooklyn1 wrote:
> On Wed, 24 Aug 2016 17:36:37 -0700 (PDT), wrote:
>
> >On Wednesday, August 24, 2016 at 5:22:57 PM UTC-4, Nancy2 wrote:
> >> Cindy, you just confessed to what I do. You should see my cookbook page
> >> for pie crust, for cinnamon rolls, for meatloaf, etc. they are all kinda messy.
> >>
> >> N.
> >
> >Personally, I believe that if you like a certain cookbook - or even just
> >one recipe in it - you should work to keep it clean.
> >I just keep the cookbook a couple of steps away from the action.
> >I've already splattered one page of the "Anne of Green Gables"
> >cookbook, and I don't want to do that again.
>
> For the few recipes that you actually refer to what is so difficult
> about scanning the page and printing the recipe?

Wastes paper, but then again, I don't care about keeping my cookbooks
all that clean. They're tools, and the occasional dab of butter is
a sign that they're not just for show.

> In this computer age
> there is *never* a reason to bring a cookbook into the kitchen... can
> even jot the list of ingredients on a scrap of paper... anyone who
> needs to constantly refer to a recipe throughout preparing the entire
> dish has no business in a kitchen anyway.

So, because I can't remember an ingredients list for 10 minutes, I
have no business in a kitchen. Excellent! I'll be at your place
for dinner tonight. Thanks. Mind if I bring my husband?

Cindy Hamilton

How many use this system for recipes?
 

On Thursday, August 25, 2016 at 12:58:45 PM UTC-4, Cindy Hamilton wrote:
> On Thursday, August 25, 2016 at 11:41:01 AM UTC-4, Brooklyn1 wrote:
> > On Wed, 24 Aug 2016 17:36:37 -0700 (PDT), lenona wrote:
> >
> > >On Wednesday, August 24, 2016 at 5:22:57 PM UTC-4, Nancy2 wrote:
> > >> Cindy, you just confessed to what I do. You should see my cookbook page
> > >> for pie crust, for cinnamon rolls, for meatloaf, etc. they are all kinda messy.
> > >>
> > >> N.
> > >
> > >Personally, I believe that if you like a certain cookbook - or even just
> > >one recipe in it - you should work to keep it clean.
> > >I just keep the cookbook a couple of steps away from the action.
> > >I've already splattered one page of the "Anne of Green Gables"
> > >cookbook, and I don't want to do that again.
> >
> > For the few recipes that you actually refer to what is so difficult
> > about scanning the page and printing the recipe?
>
> Wastes paper, but then again, I don't care about keeping my cookbooks
> all that clean. They're tools, and the occasional dab of butter is
> a sign that they're not just for show.
>
> > In this computer age
> > there is *never* a reason to bring a cookbook into the kitchen... can
> > even jot the list of ingredients on a scrap of paper... anyone who
> > needs to constantly refer to a recipe throughout preparing the entire
> > dish has no business in a kitchen anyway.
>
> So, because I can't remember an ingredients list for 10 minutes, I
> have no business in a kitchen. Excellent! I'll be at your place
> for dinner tonight. Thanks. Mind if I bring my husband?
>
> Cindy Hamilton


Thank you!

I have a GREAT many recipes that were printed off the internet or cut out of newspapers (I don't really mind splattering those), but I'm not about to waste even more paper by copying a cookbook I already have.

One reason to keep looking at it, in my experience, is to figure out if the steps need rearranging, for the sake of time efficiency. E.g., I seem to remember that when baking, unless the recipe says otherwise, you should only mix the wet and dry ingredients at the last minute so the baking soda/powder doesn't get too activated, so that means greasing the pans in advance so that you can pour in the batter and immediately put it in the oven. Add to that the fact that if you care about not wasting energy, you don't want to preheat the oven too soon, so you have to figure out just when you DO want to turn it on.


Lenona.

How many use this system for recipes?
 

Sorry, my messy pages date back 55 years or so...no computer, printer or
scanner/copier. I became much neater as I got older. Those recipes I
mentioned are actually in only three specialized BH&G books.

N.

How many use this system for recipes?
 

On Thu, 25 Aug 2016 09:58:40 -0700 (PDT), Cindy Hamilton
> wrote:

>On Thursday, August 25, 2016 at 11:41:01 AM UTC-4, Brooklyn1 wrote:
>> On Wed, 24 Aug 2016 17:36:37 -0700 (PDT), wrote:
>>
>> >On Wednesday, August 24, 2016 at 5:22:57 PM UTC-4, Nancy2 wrote:
>> >> Cindy, you just confessed to what I do. You should see my cookbook page
>> >> for pie crust, for cinnamon rolls, for meatloaf, etc. they are all kinda messy.
>> >>
>> >> N.
>> >
>> >Personally, I believe that if you like a certain cookbook - or even just
>> >one recipe in it - you should work to keep it clean.
>> >I just keep the cookbook a couple of steps away from the action.
>> >I've already splattered one page of the "Anne of Green Gables"
>> >cookbook, and I don't want to do that again.
>>
>> For the few recipes that you actually refer to what is so difficult
>> about scanning the page and printing the recipe?
>
>Wastes paper, but then again, I don't care about keeping my cookbooks
>all that clean. They're tools, and the occasional dab of butter is
>a sign that they're not just for show.
>
>> In this computer age
>> there is *never* a reason to bring a cookbook into the kitchen... can
>> even jot the list of ingredients on a scrap of paper... anyone who
>> needs to constantly refer to a recipe throughout preparing the entire
>> dish has no business in a kitchen anyway.
>
>So, because I can't remember an ingredients list for 10 minutes, I
>have no business in a kitchen. Excellent! I'll be at your place
>for dinner tonight. Thanks. Mind if I bring my husband?
>
>Cindy Hamilton

It'll be his best meal, I don't believe you've ever cooked anything.

How many use this system for recipes?
 

On 8/25/2016 12:58 PM, Cindy Hamilton wrote:


>>
>> For the few recipes that you actually refer to what is so difficult
>> about scanning the page and printing the recipe?
>
> Wastes paper, but then again, I don't care about keeping my cookbooks
> all that clean. They're tools, and the occasional dab of butter is
> a sign that they're not just for show.
>
>> In this computer age
>> there is *never* a reason to bring a cookbook into the kitchen... can
>> even jot the list of ingredients on a scrap of paper... anyone who
>> needs to constantly refer to a recipe throughout preparing the entire
>> dish has no business in a kitchen anyway.


I have to agree with Sheldon. A dozen of our favorite recipes are
printed out and reside under a magnet on the side of the refrigerator.

Benefits are
keeps the original book clean
the single sheet is easy to put where it is handy to you
it can be printed in a larger font
ingredients can be grouped if it helps you do each step

and finally, not every recipe came from a book. Now we don't have to
keep the original can of Hershey's cocoa for the chocolate cake recipe,
just a single sheet of paper.

How many use this system for recipes?
 

On 8/25/2016 5:40 PM, wrote:

> Thank you!
>
> I have a GREAT many recipes that were printed off the internet or cut out of newspapers (I don't really mind splattering those), but I'm not about to waste even more paper by copying a cookbook I already have.
>
> One reason to keep looking at it, in my experience, is to figure out if the steps need rearranging, for the sake of time efficiency. E.g., I seem to remember that when baking, unless the recipe says otherwise, you should only mix the wet and dry ingredients at the last minute so the baking soda/powder doesn't get too activated, so that means greasing the pans in advance so that you can pour in the batter and immediately put it in the oven. Add to that the fact that if you care about not wasting energy, you don't want to preheat the oven too soon, so you have to figure out just when you DO want to turn it on.
>
>
> Lenona.
>

Now that is funny. You don't want to waste paper printing what you
have, yet you are looking for ways to rearrange things. If you are
going to repeat the recipe it would be a big help to have it already
printed out the way you want to use it.

How many use this system for recipes?
 

On Thu, 25 Aug 2016 14:40:07 -0700 (PDT), wrote:

> One reason to keep looking at it, in my experience, is to figure out if the steps need rearranging, for the sake of time efficiency. E.g., I seem to remember that when baking, unless the recipe says otherwise, you should only mix the wet and dry ingredients at the last minute so the baking soda/powder doesn't get too activated, so that means greasing the pans in advance so that you can pour in the batter and immediately put it in the oven. Add to that the fact that if you care about not wasting energy, you don't want to preheat the oven too soon, so you have to figure out just when you DO want to turn it on.

Yes! I like copying recipes from the internet (even if it's a famous
recipe from somebody's cookbook) so I can reformat them to make better
sense to me. For instance, I group ingredients together in the order
they are needed and put a blank line between them. I also put blank
lines between steps, otherwise no better than a sea of words. I want
clear and concise *directions*. I'm not reading a novel, I'm cooking.

--
I love cooking with wine.
Sometimes I even put it in the food.

How many use this system for recipes?
 

"Ed Pawlowski" wrote in message
...

On 8/25/2016 12:58 PM, Cindy Hamilton wrote:


>>
>> For the few recipes that you actually refer to what is so difficult
>> about scanning the page and printing the recipe?
>
> Wastes paper, but then again, I don't care about keeping my cookbooks
> all that clean. They're tools, and the occasional dab of butter is
> a sign that they're not just for show.
>
>> In this computer age
>> there is *never* a reason to bring a cookbook into the kitchen... can
>> even jot the list of ingredients on a scrap of paper... anyone who
>> needs to constantly refer to a recipe throughout preparing the entire
>> dish has no business in a kitchen anyway.


I have to agree with Sheldon. A dozen of our favorite recipes are
printed out and reside under a magnet on the side of the refrigerator.

Benefits are
keeps the original book clean
the single sheet is easy to put where it is handy to you
it can be printed in a larger font
ingredients can be grouped if it helps you do each step

and finally, not every recipe came from a book. Now we don't have to
keep the original can of Hershey's cocoa for the chocolate cake recipe,
just a single sheet of paper.

=========

I agree and my extra sheets are kept in clear pockets (while I need them) in
a folder.



--
http://www.helpforheroes.org.uk

How many use this system for recipes?
 

On 8/26/2016 3:42 AM, Ophelia wrote:
> "Ed Pawlowski" wrote in message
> I have to agree with Sheldon. A dozen of our favorite recipes are
> printed out and reside under a magnet on the side of the refrigerator.
>
> Benefits are
> keeps the original book clean
> the single sheet is easy to put where it is handy to you
> it can be printed in a larger font
> ingredients can be grouped if it helps you do each step
>
> and finally, not every recipe came from a book. Now we don't have to
> keep the original can of Hershey's cocoa for the chocolate cake recipe,
> just a single sheet of paper.
>
> =========
>
> I agree and my extra sheets are kept in clear pockets (while I need
> them) in a folder.
>
Mine are in clear pockets in a large binder. I have a few magnet-backed
clips, and hang the recipe up out of the way, but where it's easy to
see. Large fonts make it much easier.

How many use this system for recipes?
 

"S Viemeister" wrote in message ...

On 8/26/2016 3:42 AM, Ophelia wrote:
> "Ed Pawlowski" wrote in message
> I have to agree with Sheldon. A dozen of our favorite recipes are
> printed out and reside under a magnet on the side of the refrigerator.
>
> Benefits are
> keeps the original book clean
> the single sheet is easy to put where it is handy to you
> it can be printed in a larger font
> ingredients can be grouped if it helps you do each step
>
> and finally, not every recipe came from a book. Now we don't have to
> keep the original can of Hershey's cocoa for the chocolate cake recipe,
> just a single sheet of paper.
>
> =========
>
> I agree and my extra sheets are kept in clear pockets (while I need
> them) in a folder.
>
Mine are in clear pockets in a large binder. I have a few magnet-backed
clips, and hang the recipe up out of the way, but where it's easy to
see. Large fonts make it much easier.

=====

Yes to clarify mine are in a binder too:) I doctor them to make them easier
to read too:)



--
http://www.helpforheroes.org.uk

How many use this system for recipes?
 

Ophelia wrote:
>
> "S Viemeister" wrote in message ...
>
> On 8/26/2016 3:42 AM, Ophelia wrote:
> > "Ed Pawlowski" wrote in message
> > I have to agree with Sheldon. A dozen of our favorite recipes are
> > printed out and reside under a magnet on the side of the refrigerator.
> >
> > Benefits are
> > keeps the original book clean
> > the single sheet is easy to put where it is handy to you
> > it can be printed in a larger font
> > ingredients can be grouped if it helps you do each step
> >
> > and finally, not every recipe came from a book. Now we don't have to
> > keep the original can of Hershey's cocoa for the chocolate cake recipe,
> > just a single sheet of paper.
> >
> > =========
> >
> > I agree and my extra sheets are kept in clear pockets (while I need
> > them) in a folder.
> >
> Mine are in clear pockets in a large binder. I have a few magnet-backed
> clips, and hang the recipe up out of the way, but where it's easy to
> see. Large fonts make it much easier.
>
> =====
>
> Yes to clarify mine are in a binder too:) I doctor them to make them easier
> to read too:)

My all-time favorite cookbook (great for beginners too) is the old Betty
Crocker cookbook printed in the 1970's. Wife used it for years and I've
used it ever since. The poor thing is completely falling apart. I wish
we could have preserved that one as it's getting hard to find a
replacement now.

We were gifted a new issue in the 1990's but it was completely different
from the old favorite one.

And I also will print out an internet recipe and bring it into the
kitchen so I don't have to run back and forth to the nearby computer
(only about 10-12 feet away).

How many use this system for recipes?
 

"Gary" wrote in message ...

Ophelia wrote:
>
> "S Viemeister" wrote in message ...
>
> On 8/26/2016 3:42 AM, Ophelia wrote:
> > "Ed Pawlowski" wrote in message
> > I have to agree with Sheldon. A dozen of our favorite recipes are
> > printed out and reside under a magnet on the side of the refrigerator.
> >
> > Benefits are
> > keeps the original book clean
> > the single sheet is easy to put where it is handy to you
> > it can be printed in a larger font
> > ingredients can be grouped if it helps you do each step
> >
> > and finally, not every recipe came from a book. Now we don't have to
> > keep the original can of Hershey's cocoa for the chocolate cake recipe,
> > just a single sheet of paper.
> >
> > =========
> >
> > I agree and my extra sheets are kept in clear pockets (while I need
> > them) in a folder.
> >
> Mine are in clear pockets in a large binder. I have a few magnet-backed
> clips, and hang the recipe up out of the way, but where it's easy to
> see. Large fonts make it much easier.
>
> =====
>
> Yes to clarify mine are in a binder too:) I doctor them to make them
> easier
> to read too:)

My all-time favorite cookbook (great for beginners too) is the old Betty
Crocker cookbook printed in the 1970's. Wife used it for years and I've
used it ever since. The poor thing is completely falling apart. I wish
we could have preserved that one as it's getting hard to find a
replacement now.

We were gifted a new issue in the 1990's but it was completely different
from the old favorite one.

And I also will print out an internet recipe and bring it into the
kitchen so I don't have to run back and forth to the nearby computer
(only about 10-12 feet away).

===========

:) I have as lot of old cookbooks, my favourites being Elizabeth David and
Delia Smith. I still make their recipes but the books stay on the
shelves:))



--
http://www.helpforheroes.org.uk

How many use this system for recipes?
 

On 8/26/2016 8:30 AM, Gary wrote:

> My all-time favorite cookbook (great for beginners too) is the old Betty
> Crocker cookbook printed in the 1970's. Wife used it for years and I've
> used it ever since. The poor thing is completely falling apart. I wish
> we could have preserved that one as it's getting hard to find a
> replacement now.

I replaced that cookbook without saying anything, I wonder if it
was noticed. The old one was crudded up with tomato sauce and it
aggravated me. Don't get food on the book, for pete's sake.

I made sure to get the same version, whatever year it was. Ebay
is a great place to find stuff like that. I got one in new
condition.

nancy

How many use this system for recipes?
 

Cindy Hamilton wrote:
>Brooklyn1 wrote:
>> For the few recipes that you actually refer to what is so difficult
>> about scanning the page and printing the recipe?
>
> Wastes paper,

Wastes paper, huh! The computer was touted to save paper but that's
udder BS... just look at all the computer generated [junk] mail
everyone receives... the computer wastes more paper than ever.
Generally junk mail is printed on better than average grade paper and
most are printed on one side. I save all those with blank backs for
printing crossword puzzels, etc., so paper is not wasted if I print a
recipe on already used paper. About the only recipes I print are
those someone asks for... once I've read a recipe I never need to read
it again, the concept is permanently etched in my brain waiting for me
to expand on it. I don't cook with recipes, following recipes stifle
ones creativity and ensure one never learns to cook... following a
recipe is NOT cooking the same as paint by numbers is NOT art. All
yoose following recipes step by step are no more a cook than a kid
with a coloring book and Crayolas is an artist... staying within the
lines is exactly the same as following recipes.
I use very little new paper, I've been working on the same ream for
about ten years now... more than 99% of my printing is on the backs of
junk mail and all those blank backs from utility, insurance, and
government agency mailings... by far the most wasted paper is
generated by medical mailings, every Rx generates about ten pages of
useless drivel all printed on one side, and each refill generates the
same waste of paper over and over. They even include envelopes that I
toss in the trash. There is so much wasted paper that arrives by
snail mail that the most used appliance in this house is a cross cut
micro shredder... even with those I use the backs for crossword
puzzels the fronts have all my personal information, so I shred.
Anyone needs a great shredder:
https://www.amazon.com/AmazonBasics-...micro+shredder

How many use this system for recipes?
 

On Thu, 25 Aug 2016 22:10:21 -0700, sf > wrote:

>On Thu, 25 Aug 2016 14:40:07 -0700 (PDT), wrote:
>
>> One reason to keep looking at it, in my experience, is to figure out if the steps need rearranging, for the sake of time efficiency. E.g., I seem to remember that when baking, unless the recipe says otherwise, you should only mix the wet and dry ingredients at the last minute so the baking soda/powder doesn't get too activated, so that means greasing the pans in advance so that you can pour in the batter and immediately put it in the oven. Add to that the fact that if you care about not wasting energy, you don't want to preheat the oven too soon, so you have to figure out just when you DO want to turn it on.
>
>Yes! I like copying recipes from the internet (even if it's a famous
>recipe from somebody's cookbook) so I can reformat them to make better
>sense to me. For instance, I group ingredients together in the order
>they are needed and put a blank line between them. I also put blank
>lines between steps, otherwise no better than a sea of words. I want
>clear and concise *directions*. I'm not reading a novel, I'm cooking.

When following a recipe verbatim you are NOT cooking.

How many use this system for recipes?
 

On 8/26/2016 1:10 AM, sf wrote:
> Yes! I like copying recipes from the internet (even if it's a famous
> recipe from somebody's cookbook) so I can reformat them to make better
> sense to me. For instance, I group ingredients together in the order
> they are needed and put a blank line between them. I also put blank
> lines between steps, otherwise no better than a sea of words. I want
> clear and concise*directions*. I'm not reading a novel, I'm cooking.

Too true! I also don't need pictures of the finished dish unless I am
completely unsure of what it should look like. I edit those out.

I "inherited" a lot of hand-written recipes. Some were in my mother's
handwriting, others either of my grandmother's writing, a few given to
her by friends over the years. Mom often made notations at the top of
the recipe cards such as "good!" or "make again!".

Jill

How many use this system for recipes?
 

On 8/26/2016 12:36 PM, Nancy Young wrote:
> On 8/26/2016 8:30 AM, Gary wrote:
>
>> My all-time favorite cookbook (great for beginners too) is the old Betty
>> Crocker cookbook printed in the 1970's. Wife used it for years and I've
>> used it ever since. The poor thing is completely falling apart. I wish
>> we could have preserved that one as it's getting hard to find a
>> replacement now.
>
> I replaced that cookbook without saying anything, I wonder if it
> was noticed. The old one was crudded up with tomato sauce and it
> aggravated me. Don't get food on the book, for pete's sake.
>
> I made sure to get the same version, whatever year it was. Ebay
> is a great place to find stuff like that. I got one in new
> condition.
>
> nancy
>
I replaced the old 1950's version of Mom's Betty Crocker cookbook via
eBay. Hers was a large 3 ring binder and the pages were pretty much
falling out. The one I got on eBay was not pristine but the pages were
still intact. I even found a couple of old folded, typed (not from a
printer!) recipes tucked inside the cookbook. :)

Jill

How many use this system for recipes?
 

On Friday, August 26, 2016 at 1:03:18 PM UTC-4, Brooklyn1 wrote:
> On Thu, 25 Aug 2016 22:10:21 -0700, sf > wrote:
>
> >On Thu, 25 Aug 2016 14:40:07 -0700 (PDT), wrote:
> >
> >> One reason to keep looking at it, in my experience, is to figure out if the steps need rearranging, for the sake of time efficiency. E.g., I seem to remember that when baking, unless the recipe says otherwise, you should only mix the wet and dry ingredients at the last minute so the baking soda/powder doesn't get too activated, so that means greasing the pans in advance so that you can pour in the batter and immediately put it in the oven. Add to that the fact that if you care about not wasting energy, you don't want to preheat the oven too soon, so you have to figure out just when you DO want to turn it on.
> >
> >Yes! I like copying recipes from the internet (even if it's a famous
> >recipe from somebody's cookbook) so I can reformat them to make better
> >sense to me. For instance, I group ingredients together in the order
> >they are needed and put a blank line between them. I also put blank
> >lines between steps, otherwise no better than a sea of words. I want
> >clear and concise *directions*. I'm not reading a novel, I'm cooking.
>
> When following a recipe verbatim you are NOT cooking.

So, what would you call it? Food preparation, even if one follows
a recipe exactly, is cooking.

What do you call it when I follow a pattern while sewing? NOT sewing?

Cindy Hamilton

How many use this system for recipes?
 

"Cindy Hamilton" > wrote in message
...
On Friday, August 26, 2016 at 1:03:18 PM UTC-4, Brooklyn1 wrote:

> When following a recipe verbatim you are NOT cooking.

So, what would you call it? Food preparation, even if one follows
a recipe exactly, is cooking.

What do you call it when I follow a pattern while sewing? NOT sewing?

Cindy Hamilton

==========

LOL, following a recipe verbatim is not cooking, geez one of the sillier
things he's said.

Cheri

How many use this system for recipes?
 

"Cheri" wrote in message ...


"Cindy Hamilton" > wrote in message
...
On Friday, August 26, 2016 at 1:03:18 PM UTC-4, Brooklyn1 wrote:

> When following a recipe verbatim you are NOT cooking.

So, what would you call it? Food preparation, even if one follows
a recipe exactly, is cooking.

What do you call it when I follow a pattern while sewing? NOT sewing?

Cindy Hamilton

==========

LOL, following a recipe verbatim is not cooking, geez one of the sillier
things he's said.

Cheri

=========

i experiment all the time, so each time I make a change I need to noted it
on the recipes ... or I will forget:))

--
http://www.helpforheroes.org.uk

How many use this system for recipes?
 

On Fri, 26 Aug 2016 11:06:51 -0700 (PDT), Cindy Hamilton
> wrote:

>On Friday, August 26, 2016 at 1:03:18 PM UTC-4, Brooklyn1 wrote:
>> On Thu, 25 Aug 2016 22:10:21 -0700, sf > wrote:
>>
>> >On Thu, 25 Aug 2016 14:40:07 -0700 (PDT), wrote:
>> >
>> >> One reason to keep looking at it, in my experience, is to figure out if the steps need rearranging, for the sake of time efficiency. E.g., I seem to remember that when baking, unless the recipe says otherwise, you should only mix the wet and dry ingredients at the last minute so the baking soda/powder doesn't get too activated, so that means greasing the pans in advance so that you can pour in the batter and immediately put it in the oven. Add to that the fact that if you care about not wasting energy, you don't want to preheat the oven too soon, so you have to figure out just when you DO want to turn it on.
>> >
>> >Yes! I like copying recipes from the internet (even if it's a famous
>> >recipe from somebody's cookbook) so I can reformat them to make better
>> >sense to me. For instance, I group ingredients together in the order
>> >they are needed and put a blank line between them. I also put blank
>> >lines between steps, otherwise no better than a sea of words. I want
>> >clear and concise *directions*. I'm not reading a novel, I'm cooking.
>>
>> When following a recipe verbatim you are NOT cooking.
>
>So, what would you call it? Food preparation, even if one follows
>a recipe exactly, is cooking.
>
>What do you call it when I follow a pattern while sewing? NOT sewing?
>
>Cindy Hamilton

Sewing with a pattern is exactly the same as paint by numbers.
My mom could sew any garment with just the person and a tape
measure... she could knit any garment the same.
A real seamstress/tailor doesn't need any stinkin' pattern. Truth is
sewing with a pattern you end up with a closet filled with Walmart
garments... you can choose better fabric but it won't fit properly...
a real seamstress lays out their own pattern based on direct
measurements, style can be from a photo with poetic license.. not
every style can be worn by every body shape just by altering size.

How many use this system for recipes?
 

"Ophelia" > wrote in message
...
> "Cheri" wrote in message ...
>
>
> "Cindy Hamilton" > wrote in message
> ...
> On Friday, August 26, 2016 at 1:03:18 PM UTC-4, Brooklyn1 wrote:
>
>> When following a recipe verbatim you are NOT cooking.
>
> So, what would you call it? Food preparation, even if one follows
> a recipe exactly, is cooking.
>
> What do you call it when I follow a pattern while sewing? NOT sewing?
>
> Cindy Hamilton
>
> ==========
>
> LOL, following a recipe verbatim is not cooking, geez one of the sillier
> things he's said.
>
> Cheri
>
> =========
>
> i experiment all the time, so each time I make a change I need to noted it
> on the recipes ... or I will forget:))

Forgetting makes it interesting, uncharted territory. ;-)

Cheri

How many use this system for recipes?
 

On Fri, 26 Aug 2016 13:03:41 -0400, jmcquown >
wrote:

> On 8/26/2016 1:10 AM, sf wrote:
> > Yes! I like copying recipes from the internet (even if it's a famous
> > recipe from somebody's cookbook) so I can reformat them to make better
> > sense to me. For instance, I group ingredients together in the order
> > they are needed and put a blank line between them. I also put blank
> > lines between steps, otherwise it's no better than a sea of words. I want
> > clear and concise*directions*. I'm not reading a novel, I'm cooking.
>
> Too true! I also don't need pictures of the finished dish unless I am
> completely unsure of what it should look like. I edit those out.
>
I like seeing pictures, but I don't need or want pictures on the piece
of paper I take into the kitchen. If I know I'm going to alter the
recipe somewhat - I leave plenty of space on the page to make notes
and transpose them later if I liked the result. If I want to make it
again, they either go into a Do Over file which means "fiddle with it
further" or a Recipe Love file which means leave it alone.



--
I love cooking with wine.
Sometimes I even put it in the food.

How many use this system for recipes?
 

On Fri, 26 Aug 2016 12:36:59 -0400, Nancy Young
> wrote:

> On 8/26/2016 8:30 AM, Gary wrote:
>
> > My all-time favorite cookbook (great for beginners too) is the old Betty
> > Crocker cookbook printed in the 1970's. Wife used it for years and I've
> > used it ever since. The poor thing is completely falling apart. I wish
> > we could have preserved that one as it's getting hard to find a
> > replacement now.
>
> I replaced that cookbook without saying anything, I wonder if it
> was noticed. The old one was crudded up with tomato sauce and it
> aggravated me. Don't get food on the book, for pete's sake.
>
> I made sure to get the same version, whatever year it was. Ebay
> is a great place to find stuff like that. I got one in new
> condition.
>
I hate glopped up cookbooks too. I used one of those clear cookbook
stands that shielded the book from crud back in the day. I'm out of
the habit of using my cookbooks, but on the rare occasion that I do -
I photocopy the page. However, I'm pretty spoiled by being able to
reformat recipes copied from the internet, so that doesn't happen very
often.

--
I love cooking with wine.
Sometimes I even put it in the food.

How many use this system for recipes?
 

"Cheri" wrote in message ...


"Ophelia" > wrote in message
...
> "Cheri" wrote in message ...
>
>
> "Cindy Hamilton" > wrote in message
> ...
> On Friday, August 26, 2016 at 1:03:18 PM UTC-4, Brooklyn1 wrote:
>
>> When following a recipe verbatim you are NOT cooking.
>
> So, what would you call it? Food preparation, even if one follows
> a recipe exactly, is cooking.
>
> What do you call it when I follow a pattern while sewing? NOT sewing?
>
> Cindy Hamilton
>
> ==========
>
> LOL, following a recipe verbatim is not cooking, geez one of the sillier
> things he's said.
>
> Cheri
>
> =========
>
> i experiment all the time, so each time I make a change I need to noted it
> on the recipes ... or I will forget:))

Forgetting makes it interesting, uncharted territory. ;-)

Cheri
=========

LOL yes but I do it so often it would waste too much:)) I experiment with
most things until I get it exactly right:))



--
http://www.helpforheroes.org.uk