Results 1 to 18 of 18

Thread: My cooking resurrection

  1. #1
    Kalmia Guest

    Default My cooking resurrection

    Rooting around in the rear of a cupboard, I found my old recipe
    stand. Clear plastic, sturdy enough to hold even a heavy hardcover
    book.

    I found a storage spot for it near the microwave, so I'm re-
    discovering how handy it is. A lot of my recipes are just mag
    clippings in an old photo album and were hard to read when they were
    lying prone on the counter.

    I'm also slowly retyping favorite recipes the way *I* like 'em.
    Instead of listing all ingreeds first, I introduce them in the
    instruction text and bold print 'em. I also like to list at the top
    what to pull from the fridge, what bowls and tools are needed, etc.
    and little goodies like being advised to use room temperaturized sour
    cream.

    Even in a printed cookbook, I like to highlight the ingreeds with a
    pink marker. I am not averse to writing in a cookbook. After all, it
    ain't The Book of Kells.

  2. #2
    Melba's Jammin' Guest

    Default Re: My cooking resurrection

    In article
    <[email protected]>,
    Kalmia <[email protected]> wrote:
    > I'm also slowly retyping favorite recipes the way *I* like 'em.
    > Instead of listing all ingreeds first, I introduce them in the
    > instruction text and bold print 'em.


    That's a great idea, Kalmia, although I think I might still prefer
    seeing the ingredients listed first, in the order they are first
    mentioned in the method section of the recipe. Your way, though, won't
    fit the import parameters of my recipe management software.

    When I'm cooking from a recipe, I print it and tape it to the cupboard
    door above the breadboard (where I do 95% of my prep work).


    --
    -Barb, Mother Superior, HOSSSPoJ
    http://web.me.com/barbschaller
    Banana-nut Cake, 1-24-2010

  3. #3
    George Shirley Guest

    Default Re: My cooking resurrection

    Melba's Jammin' wrote:
    > In article
    > <[email protected]>,
    > Kalmia <[email protected]> wrote:
    >> I'm also slowly retyping favorite recipes the way *I* like 'em.
    >> Instead of listing all ingreeds first, I introduce them in the
    >> instruction text and bold print 'em.

    >
    > That's a great idea, Kalmia, although I think I might still prefer
    > seeing the ingredients listed first, in the order they are first
    > mentioned in the method section of the recipe. Your way, though, won't
    > fit the import parameters of my recipe management software.
    >
    > When I'm cooking from a recipe, I print it and tape it to the cupboard
    > door above the breadboard (where I do 95% of my prep work).
    >
    >

    I do much the same but usually print them out with a larger, clearer
    font. The recipes I use the most get printed out on three hole paper and
    then are stored, in alphabetical order and category, in a three-ring
    notebook. I have two or three of these notebooks on the two shelves in
    the bookcase adjacent to the kitchen.

  4. #4
    zxcvbob Guest

    Default Re: My cooking resurrection

    Melba's Jammin' wrote:
    > In article
    > <[email protected]>,
    > Kalmia <[email protected]> wrote:
    >> I'm also slowly retyping favorite recipes the way *I* like 'em.
    >> Instead of listing all ingreeds first, I introduce them in the
    >> instruction text and bold print 'em.

    >
    > That's a great idea, Kalmia, although I think I might still prefer
    > seeing the ingredients listed first, in the order they are first
    > mentioned in the method section of the recipe. Your way, though, won't
    > fit the import parameters of my recipe management software.
    >
    > When I'm cooking from a recipe, I print it and tape it to the cupboard
    > door above the breadboard (where I do 95% of my prep work).
    >
    >



    I sometimes do that. If it's a recipe I'm familiar with but don't
    know by heart and want refer back to occasionally, I display it on my
    netbook, which is sitting on top of the fridge or a high cabinet shelf.

    Bob

  5. #5
    Kalmia Guest

    Default Re: My cooking resurrection

    On Jan 25, 1:41*pm, George Shirley <gsh...@bellsouth.net> wrote:
    The recipes I use the most get printed out on three hole paper and
    > then are stored, in alphabetical order and category, in a three-ring
    > notebook. I have two or three of these notebooks on the two shelves in
    > the bookcase adjacent to the kitchen.


    That's my goal. I'll have to reindex my tried and true collection,
    but it'll be worth it.

  6. #6
    James Silverton Guest

    Default Re: My cooking resurrection

    George wrote on Mon, 25 Jan 2010 12:41:39 -0600:

    > Melba's Jammin' wrote:
    >> In article
    >> <[email protected]
    >> s.com>, Kalmia <[email protected]> wrote:
    >>> I'm also slowly retyping favorite recipes the way *I* like
    >>> 'em. Instead of listing all ingreeds first, I introduce them
    >>> in the instruction text and bold print 'em.

    >>
    >> That's a great idea, Kalmia, although I think I might still
    >> prefer seeing the ingredients listed first, in the order they
    >> are first mentioned in the method section of the recipe. Your way,
    >> though, won't fit the import parameters of my
    >> recipe management software. When I'm cooking from a recipe, I print
    >> it and tape it to the
    >> cupboard door above the breadboard (where I do 95% of my prep
    >> work).
    >>

    I keep my recipes on my computer in a folder called, believe it or not,
    My Recipes. I print a new copy whenever I need a recipe. I also have a
    folder called Food, where I store recipes that might be interesting
    until I try one and either transfer it to My Recipes or delete it.

    --

    James Silverton
    Potomac, Maryland

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


  7. #7
    Christine Dabney Guest

    Default Re: My cooking resurrection

    On Mon, 25 Jan 2010 10:04:27 -0800 (PST), Kalmia
    <[email protected]> wrote:

    >I am not averse to writing in a cookbook. After all, it
    >ain't The Book of Kells.


    Ahhh..an Eddings fan!!!

    Christine, who couldn't resist being OT this once...

  8. #8
    James Silverton Guest

    Default Re: My cooking resurrection

    Christine wrote on Mon, 25 Jan 2010 14:14:48 -0800:

    >> I am not averse to writing in a cookbook. After all, it
    >> ain't The Book of Kells.


    > Ahhh..an Eddings fan!!!


    I think the reference is more likely to be to the medieval illuminated
    book of manuscripts kept at Trinity College, Dublin.

    --

    James Silverton
    Potomac, Maryland

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


  9. #9
    Christine Dabney Guest

    Default Re: My cooking resurrection

    On Mon, 25 Jan 2010 17:25:34 -0500, "James Silverton"
    <[email protected]> wrote:

    > Christine wrote on Mon, 25 Jan 2010 14:14:48 -0800:
    >
    >>> I am not averse to writing in a cookbook. After all, it
    >>> ain't The Book of Kells.

    >
    >> Ahhh..an Eddings fan!!!

    >
    >I think the reference is more likely to be to the medieval illuminated
    >book of manuscripts kept at Trinity College, Dublin.


    Okay, but there is such a book in one of the Eddings series...

    Christine
    --
    http://nightstirrings.blogspot.com

  10. #10
    James Silverton Guest

    Default Re: My cooking resurrection

    Christine wrote on Mon, 25 Jan 2010 14:31:52 -0800:

    >> Christine wrote on Mon, 25 Jan 2010 14:14:48 -0800:
    >>
    >>>> I am not averse to writing in a cookbook. After all, it
    >>>> ain't The Book of Kells.

    >>
    >>> Ahhh..an Eddings fan!!!

    >>
    >> I think the reference is more likely to be to the medieval
    >> illuminated book of manuscripts kept at Trinity College,
    >> Dublin.


    > Okay, but there is such a book in one of the Eddings series...
    >


    No argument! I've got the books around but I'll have to let you tell me
    where to look.


    --

    James Silverton
    Potomac, Maryland

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


  11. #11
    Kalmia Guest

    Default Re: My cooking resurrection

    On Jan 25, 5:31*pm, Christine Dabney <artis...@ix.netcom.com> wrote:
    > On Mon, 25 Jan 2010 17:25:34 -0500, "James Silverton"
    >
    > <not.jim.silver...@verizon.net> wrote:
    > > Christine *wrote *on Mon, 25 Jan 2010 14:14:48 -0800:

    >
    > >>> I am not averse to writing in a cookbook. *After all, it
    > >>> ain't The Book of Kells.

    >
    > >> Ahhh..an Eddings fan!!!

    >
    > >I think the reference is more likely to be to the medieval illuminated
    > >book of manuscripts kept at Trinity College, Dublin.

    >
    > Okay, but there is such a book in one of the Eddings series...
    >
    > Christine



    Naught know I about any Eddings series.

    James was right. I've only seen a replicas, but know all about the
    white gloved page turner. : ))



  12. #12
    Virginia Tadrzynski Guest

    Default Re: My cooking resurrection


    "Kalmia" <[email protected]> wrote in message
    news:[email protected]..
    On Jan 25, 5:31 pm, Christine Dabney <artis...@ix.netcom.com> wrote:
    > On Mon, 25 Jan 2010 17:25:34 -0500, "James Silverton"
    >
    > <not.jim.silver...@verizon.net> wrote:
    > > Christine wrote on Mon, 25 Jan 2010 14:14:48 -0800:

    >
    > >>> I am not averse to writing in a cookbook. After all, it
    > >>> ain't The Book of Kells.

    >
    > >> Ahhh..an Eddings fan!!!

    >
    > >I think the reference is more likely to be to the medieval illuminated
    > >book of manuscripts kept at Trinity College, Dublin.

    >
    > Okay, but there is such a book in one of the Eddings series...
    >
    > Christine



    Naught know I about any Eddings series.

    James was right. I've only seen a replicas, but know all about the
    white gloved page turner. : ))


    ARRRGGGHHHH!!! To go along with all my cookbooks, I have a copy of the Book
    of Kells!!!! (not the novel, the medieval one).
    -ginny




  13. #13
    Terry Pulliam Burd Guest

    Default Re: My cooking resurrection

    On Mon, 25 Jan 2010 12:27:34 -0600, Melba's Jammin'
    <[email protected]> wrote:

    >That's a great idea, Kalmia, although I think I might still prefer
    >seeing the ingredients listed first, in the order they are first
    >mentioned in the method section of the recipe. Your way, though, won't
    >fit the import parameters of my recipe management software.
    >
    >When I'm cooking from a recipe, I print it and tape it to the cupboard
    >door above the breadboard (where I do 95% of my prep work).


    I bought one of those little stand gizmos from Staples that is just a
    weighted round, flat bottomed piece of plastic with a slit in the
    middle, which holds a piece of paper upright. Works great for holding
    recipes I printed from my recipe software.

    Terry "Squeaks" Pulliam Burd

    ---

    "If the soup had been as warm as the wine,
    if the wine had been as old as the turkey,
    and if the turkey had had a breast like the maid,
    it would have been a swell dinner." Duncan Hines

  14. #14
    critters & me in azusa, ca Guest

    Default Re: My cooking resurrection

    On Jan 25, 10:27*am, Melba's Jammin' <barbschal...@earthlink.net>
    wrote:
    > In article
    > <988fe0e0-cfa6-4964-826b-4d69262d5...@l19g2000yqb.googlegroups.com>,
    >
    > *Kalmia <tweeny90...@mypacks.net> wrote:
    > > I'm also slowly retyping favorite recipes the way *I* like 'em.
    > > Instead of listing all ingreeds first, I introduce them in the
    > > instruction text and bold print 'em. *

    >
    > That's a great idea, Kalmia, although I think I might still prefer
    > seeing the ingredients listed first, in the order they are first
    > mentioned in the method section of the recipe. *Your way, though, won't
    > fit the import parameters of my recipe management software. *
    >
    > When I'm cooking from a recipe, I print it and tape it to the cupboard
    > door above the breadboard (where I do 95% of my prep work).
    >
    > --
    > -Barb, Mother Superior, HOSSSPoJhttp://web.me.com/barbschaller
    > Banana-nut Cake, 1-24-2010


    I thought I had invented taping the recipe to the door of the cabinet
    in front of the prep area. Great minds work alike!

    Harriet & Faddy Tabby Catty

  15. #15
    Kalmia Guest

    Default Re: My cooking resurrection

    On Jan 26, 1:15*am, "critters & me in azusa, ca"
    <queenbe...@gmail.com> wrote:
    > On Jan 25, 10:27*am, Melba's Jammin' <barbschal...@earthlink.net>
    > wrote:
    >
    >
    >
    > > In article
    > > <988fe0e0-cfa6-4964-826b-4d69262d5...@l19g2000yqb.googlegroups.com>,

    >
    > > *Kalmia <tweeny90...@mypacks.net> wrote:
    > > > I'm also slowly retyping favorite recipes the way *I* like 'em.
    > > > Instead of listing all ingreeds first, I introduce them in the
    > > > instruction text and bold print 'em. *

    >
    > > That's a great idea, Kalmia, although I think I might still prefer
    > > seeing the ingredients listed first, in the order they are first
    > > mentioned in the method section of the recipe. *Your way, though, won't
    > > fit the import parameters of my recipe management software. *

    >
    > > When I'm cooking from a recipe, I print it and tape it to the cupboard
    > > door above the breadboard (where I do 95% of my prep work).


    > I thought I had invented taping the recipe to the door of the cabinet
    > in front of the prep area. Great minds work alike!
    >
    > Harriet & Faddy Tabby Catty


    If the recip is on an index card, I use a magnetic clip and stick it
    on the range hood. It's at eye level and the clip 'lives' on the side
    of that hood. No searching for tape or having to remove it.

  16. #16
    Melba's Jammin' Guest

    Default Re: My cooking resurrection

    In article
    <[email protected]>,
    Kalmia <[email protected]> wrote:

    > If the recipe is on an index card, I use a magnetic clip and stick it
    > on the range hood. It's at eye level and the clip 'lives' on the side
    > of that hood. No searching for tape or having to remove it.


    Who said anything about removing it? :-)

    --
    -Barb, Mother Superior, HOSSSPoJ
    http://web.me.com/barbschaller
    Banana-nut Cake, 1-24-2010

  17. #17
    Melba's Jammin' Guest

    Default Re: My cooking resurrection

    In article <[email protected]>,
    George Shirley <[email protected]> wrote:

    > Melba's Jammin' wrote:


    > > When I'm cooking from a recipe, I print it and tape it to the cupboard
    > > door above the breadboard (where I do 95% of my prep work).


    > I do much the same but usually print them out with a larger, clearer
    > font.


    Yeah, me, too.

    > The recipes I use the most get printed out on three hole paper and
    > then are stored, in alphabetical order and category, in a three-ring
    > notebook. I have two or three of these notebooks on the two shelves in
    > the bookcase adjacent to the kitchen.


    Me, too. :-) Several years ago, when I used MasterCook for Mac (the
    last version they made) I printed the whole of my personal collection
    for Niece Nurse "When you die, I get your recipe files!" Sandy, and
    myself and put them in notebooks. When I switched to MacGourmet, I
    didn't print them and integrate them with the MC files so now I just
    print them as I need them and put them on Barb's Living Cookbook Cabinet
    Door. "-)



    --
    -Barb, Mother Superior, HOSSSPoJ
    http://web.me.com/barbschaller
    Banana-nut Cake, 1-24-2010

  18. #18
    blake murphy Guest

    Default Re: My cooking resurrection

    On Mon, 25 Jan 2010 10:04:27 -0800 (PST), Kalmia wrote:

    > Rooting around in the rear of a cupboard, I found my old recipe
    > stand. Clear plastic, sturdy enough to hold even a heavy hardcover
    > book.
    >
    > I found a storage spot for it near the microwave, so I'm re-
    > discovering how handy it is. A lot of my recipes are just mag
    > clippings in an old photo album and were hard to read when they were
    > lying prone on the counter.
    >


    N-shaped when viewed from the side? i have one of those, and used it a lot
    when i had more counter space. maybe i should clean it up and return it to
    active service. my total lack of a system now isn't doing me any favors.

    your pal,
    blake

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32