http://www.recfoodcooking.com/

--
Cheers
Chatty Cathy

Egg tastes better when it's not on your face...

On Jun 23, 3:46*pm, ChattyCathy > wrote:

Well, I was first. Pretty rare, for me.

I think #11 would look fetching on me.

Thanks,

Cindy Hamilton

On Mon, 23 Jun 2008 12:49:13 -0700, Cindy Hamilton wrote:

> On Jun 23, 3:46*pm, ChattyCathy > wrote:
>
> Well, I was first. Pretty rare, for me.
>
> I think #11 would look fetching on me.
>
> Thanks,
>
> Cindy Hamilton

Enjoy!
--
Cheers
Chatty Cathy

Egg tastes better when it's not on your face...

I think the proximity to Mother/Father's day and most of us being into
cooking, probably changes the results of that one a bit ;-)

"ChattyCathy" > wrote in message
...
> http://www.recfoodcooking.com/
>
> --
> Cheers
> Chatty Cathy
>
> Egg tastes better when it's not on your face...


Unfortunately, I have more than I can ever read. About 350 to 400 at last
count.

The next question is how do you determine if the book is any good?

For me, as example, I look at an Italian cookbook and look for 2 recipes.
Fettuccini Alfredo & Spaghetti Carbonara. If the Carbonara recipe calls for
BACON - the book is CRAP!


--
Old Scoundrel

(AKA Dimitri)

"Dimitri" schrieb :
>
> "ChattyCathy" > wrote in message
> ...
>> http://www.recfoodcooking.com/
>>
>> --
>> Cheers
>> Chatty Cathy
>>
>> Egg tastes better when it's not on your face...
>
>
> Unfortunately, I have more than I can ever read. About 350 to 400 at last
> count.
>
> The next question is how do you determine if the book is any good?
>
> For me, as example, I look at an Italian cookbook and look for 2 recipes.
> Fettuccini Alfredo & Spaghetti Carbonara. If the Carbonara recipe calls for
> BACON - the book is CRAP!
>
Strange, the original Carbonara want fatty bacon. Cubed and fried, then
sprinkled
over the spaghetti, not mixed into the sauce.

Cheers,

Michael Kuettner

Dimitri wrote:
>
> "ChattyCathy" > wrote in message
> ...
>
>> http://www.recfoodcooking.com/
>>
>> --
>> Cheers
>> Chatty Cathy
>>
>> Egg tastes better when it's not on your face...
>
>
>
> Unfortunately, I have more than I can ever read. About 350 to 400 at
> last count.
>
> The next question is how do you determine if the book is any good?
>
> For me, as example, I look at an Italian cookbook and look for 2
> recipes. Fettuccini Alfredo & Spaghetti Carbonara. If the Carbonara
> recipe calls for BACON - the book is CRAP!

Why? I would be interested in the recipe if it called for
anything *but* bacon. If you're thinking pancetta, I really
don't care for it and would just substitute bacon anyway.
Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

On Tue, 24 Jun 2008 14:11:58 -0400, Kate Connally >
wrote:

>If you're thinking pancetta, I really
>don't care for it and would just substitute bacon anyway.
>Kate

Heh, me too on both counts. I am not a pancetta fan and would
substitute bacon.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

ChattyCathy said...

> http://www.recfoodcooking.com/


I inherited Mom's 2-volume cookbooks and an Alice B. Toklas paperback. She
used marijuana, ya know?!? Brownies. I adapted it to oatmeal for breakfast.
Talk about ending the day early!!!

I yard-sale many cookbooks and at the bi-annual library book sale I clear
the tables of cookbooks, even the Lawry's recipe booklets, etc. Still
haven't gone through them all.

Best buy: The Art of French Cooking (first edition w/cover, MINT): 25¢.
Only thing wrong is the mostly French recipe titles in the index.

Bought the 75th anniversary Joy of Cooking last year. Who would've thought
to add baking powder to spaetzle!!! :9

Andy

On Tue, 24 Jun 2008 09:05:38 -0700, Dimitri wrote:

[talking about cookbooks]
>
> Unfortunately, I have more than I can ever read. About 350 to 400 at
> last count.

Heh. You sure got some 'catching up to do' with Christine (and ginny,
IIRC) - they have *thousands*. Enough bedside reading to last a lifetime,
IMHO. ;-)


> The next question is how do you determine if the book is any good?
>
> For me, as example, I look at an Italian cookbook and look for 2
> recipes. Fettuccini Alfredo & Spaghetti Carbonara. If the Carbonara
> recipe calls for BACON - the book is CRAP!

Hmmm. I don't think I own one Italian cookbook (no offense intended to any
Italian food fans here), so I can't say. But I do like Thai cookbooks - I
have several - I just do a quick 'flip thru' and buy them - yet most of
the recipes have been great. I bought a Portuguese cookbook about a month
ago (same strategy) and there are only one or two recipes that don't
appeal to me. Maybe I'm just lucky?

--
Cheers
Chatty Cathy

Egg tastes better when it's not on your face...

"Michael Kuettner" > wrote in message
...
>
> "Dimitri" schrieb :
>>
>> "ChattyCathy" > wrote in message
>> ...
>>> http://www.recfoodcooking.com/
>>>
>>> --
>>> Cheers
>>> Chatty Cathy
>>>
>>> Egg tastes better when it's not on your face...
>>
>>
>> Unfortunately, I have more than I can ever read. About 350 to 400 at last
>> count.
>>
>> The next question is how do you determine if the book is any good?
>>
>> For me, as example, I look at an Italian cookbook and look for 2 recipes.
>> Fettuccini Alfredo & Spaghetti Carbonara. If the Carbonara recipe calls
>> for BACON - the book is CRAP!
>>
> Strange, the original Carbonara want fatty bacon. Cubed and fried, then
> sprinkled
> over the spaghetti, not mixed into the sauce.
>
> Cheers,
>
> Michael Kuettner
>


Nope.

Not correct the original Carbonara is made with Pancetta which is the same
cut as bacon but it is cured and not smoked like American bacon.

See below;


Regards;
--
Old Scoundrel

(AKA Dimitri)

http://www.epicurious.com/tools/food...14&submit.y=13

pancetta
[pan-CHEH-tuh]
An Italian bacon that is cured with salt and spices but not smoked.
Flavorful, slightly salty pancetta comes in a sausagelike roll. It's used in
Italian cooking to flavor sauces, pasta dishes, FORCEMEATS, vegetables and
meats. Pancetta can be tightly wrapped and refrigerated for up to 3 weeks,
or frozen up to 6 months.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.


http://en.wikipedia.org/wiki/Carbonara

Pasta alla carbonara (usually spaghetti, but occasionally linguine or
bucatini) is an Italian pasta dish based on eggs, pecorino romano,
guanciale, and black pepper. It was invented in the middle of the 20th
century.[1] It is one of the two primary spaghetti sauce types, alongside
bolognese[citation needed].

Recipes vary. All agree that cheese (parmesan, pecorino, or a combination),
egg yolks (or whole eggs), cured fatty pork (guanciale usually preferred to
pancetta) and black pepper are basic. The pork is fried in fat (olive oil or
lard); a mixture of eggs, cheese, and butter or olive oil is combined with
the hot pasta, cooking the eggs; the pork is then added to the
pasta.[2][3][4] Guanciale is the most usual meat, but pancetta is also
used.[5][6] Cream is not used in Italian recipes, but is used in the United
States,[7][8] and England.[9]
Some American recipes add salt and/or garlic to taste; with peas added for
color.[8] Yet another American version includes mushrooms. Most of these
preparations have more sauce than the Italian versions, and have more in
common with a cream sauce such as that used for fettuccine alfredo.

In all versions of the recipe, the eggs are added to the sauce raw, and cook
with the heat of the pasta itself.
[edit] Origin and history

Like most recipes, the origins of the dish are obscure, and there are many
legends about it. As the name is derived from the Italian word for charcoal,
some believe that the dish was first made as a hearty meal for Italian
charcoal workers. Others say that it was originally made over charcoal
grills. Still others suggest that it is so named because the specks of bacon
and pepper in the pasta look like bits of charcoal. It has even been
suggested that it was created by the Carbonari ("charcoalmen"), an Italian
secret society.
The dish was obscure before the Second World War, and it is not present in
Ada Boni's classic book La Cucina Romana, which was published in 1927. It is
thought to have originated in the hills outside Rome, not in the city
itself. Its popularity began after the Second World War, when many Italians
were eating eggs and bacon supplied by troops from the United States. It
also became popular among American troops stationed in Italy; upon their
return home, they popularized spaghetti alla carbonara in North America.

"Andy" schrieb :
<snip>
> Bought the 75th anniversary Joy of Cooking last year. Who would've thought
> to add baking powder to spaetzle!!! :9
>
Someone with a really sick mind and no tastebuds ?

Cheers,

Michael Kuettner

"Dimitri" schrieb :
>
> "Michael Kuettner" wrote :
>>
>> "Dimitri" schrieb :
>>>
>>>
>>> Unfortunately, I have more than I can ever read. About 350 to 400 at last
>>> count.
>>>
>>> The next question is how do you determine if the book is any good?
>>>
>>> For me, as example, I look at an Italian cookbook and look for 2 recipes.
>>> Fettuccini Alfredo & Spaghetti Carbonara. If the Carbonara recipe calls for
>>> BACON - the book is CRAP!
------------^
>>>
>> Strange, the original Carbonara want fatty bacon. Cubed and fried, then
-------------------------------------------------------^
>> sprinkled
>> over the spaghetti, not mixed into the sauce.
>>
>
>
> Nope.
>
> Not correct the original Carbonara is made with Pancetta which is the same
-------------------------------------------------------------^
> cut as bacon but it is cured and not smoked like American bacon.

Where did I mention American bacon ?
And how would American bacon get into an Italian cookbook ?

>
> See below;
>
For more mention of bacon ?

>
>
> http://www.epicurious.com/tools/food...14&submit.y=13
>
> pancetta
> [pan-CHEH-tuh]
> An Italian bacon that is cured with salt and spices but not smoked.
----------------^

> Pasta alla carbonara
> Recipes vary. All agree that cheese (parmesan, pecorino, or a combination),
> egg yolks (or whole eggs), cured fatty pork (guanciale usually preferred to
------------------------------------------^
<snip rest>

As I said : bacon is part of Carbonara.

Cheers,

Michael Kuettner

Michael Kuettner said...

>
> "Andy" schrieb :
> <snip>
>> Bought the 75th anniversary Joy of Cooking last year. Who would've
thought
>> to add baking powder to spaetzle!!! :9
>>
> Someone with a really sick mind and no tastebuds ?
>
> Cheers,
>
> Michael Kuettner


They puff up great!!! Better than without!!!

Andy

"Andy" schrieb :
> Michael Kuettner said...
>
>>
>> "Andy" schrieb :
>> <snip>
>>> Bought the 75th anniversary Joy of Cooking last year. Who would've
> thought
>>> to add baking powder to spaetzle!!! :9
>>>
>> Someone with a really sick mind and no tastebuds ?
>>
>
> They puff up great!!! Better than without!!!
>
Except that maybe they shouldn't "puff up" ?
Have you ever wandered why "baking powder" is not called
"boiling powder" ? ;-)

Cheers,

Michael Kuettner

Michael Kuettner said...

>
> "Andy" schrieb :
>> Michael Kuettner said...
>>
>>>
>>> "Andy" schrieb :
>>> <snip>
>>>> Bought the 75th anniversary Joy of Cooking last year. Who would've
>> thought
>>>> to add baking powder to spaetzle!!! :9
>>>>
>>> Someone with a really sick mind and no tastebuds ?
>>>
>>
>> They puff up great!!! Better than without!!!
>>
> Except that maybe they shouldn't "puff up" ?
> Have you ever wandered why "baking powder" is not called
> "boiling powder" ? ;-)
>
> Cheers,
>
> Michael Kuettner


Michael,

Typical spaetzle looks pretty miserable, even after finished in butter and
nutmeg.

Dare I mention adding turmeric to the batter for a golden touch???

Best,

Andy

"Andy" schrieb :
> Michael Kuettner said...
>
>>
>> "Andy" schrieb :
>>> Michael Kuettner said...
>>>
>>>>
>>>> "Andy" schrieb :
>>>> <snip>
>>>>> Bought the 75th anniversary Joy of Cooking last year. Who would've
>>> thought
>>>>> to add baking powder to spaetzle!!! :9
>>>>>
>>>> Someone with a really sick mind and no tastebuds ?
>>>>
>>>
>>> They puff up great!!! Better than without!!!
>>>
>> Except that maybe they shouldn't "puff up" ?
>> Have you ever wandered why "baking powder" is not called
>> "boiling powder" ? ;-)
>>
>> Cheers,
>>
>> Michael Kuettner
>
>
> Michael,
>
> Typical spaetzle looks pretty miserable, even after finished in butter and
> nutmeg.
>
Because they are not the star of the show. They are meant to enhance
the flavour of the main dish, since they are a side dish.
Btw, if you want nutmeg in your Spaetzle, add it to the dough, not when
frying them.

> Dare I mention adding turmeric to the batter for a golden touch???
>
The golden touch comes from frying in butter.
To recap : Spaetzle are meant to enhance the flavour of the sauce for
the main dish, not being the star of the evening.
Of course there are dishes like Kasspatz'n (cheese spaetzle), but otherwise
they are a humble side-show.

Cheers,

Michael Kuettner

Michael Kuettner said...

>
> "Andy" schrieb :
>> Michael Kuettner said...
>>
>>>
>>> "Andy" schrieb :
>>>> Michael Kuettner said...
>>>>
>>>>>
>>>>> "Andy" schrieb :
>>>>> <snip>
>>>>>> Bought the 75th anniversary Joy of Cooking last year. Who would've
>>>> thought
>>>>>> to add baking powder to spaetzle!!! :9
>>>>>>
>>>>> Someone with a really sick mind and no tastebuds ?
>>>>>
>>>>
>>>> They puff up great!!! Better than without!!!
>>>>
>>> Except that maybe they shouldn't "puff up" ?
>>> Have you ever wandered why "baking powder" is not called
>>> "boiling powder" ? ;-)
>>>
>>> Cheers,
>>>
>>> Michael Kuettner
>>
>>
>> Michael,
>>
>> Typical spaetzle looks pretty miserable, even after finished in butter
and
>> nutmeg.
>>
> Because they are not the star of the show. They are meant to enhance
> the flavour of the main dish, since they are a side dish.
> Btw, if you want nutmeg in your Spaetzle, add it to the dough, not when
> frying them.
>
>> Dare I mention adding turmeric to the batter for a golden touch???
>>
> The golden touch comes from frying in butter.
> To recap : Spaetzle are meant to enhance the flavour of the sauce for
> the main dish, not being the star of the evening.
> Of course there are dishes like Kasspatz'n (cheese spaetzle), but
otherwise
> they are a humble side-show.
>
> Cheers,
>
> Michael Kuettner


Alright Michael,

You don't have to teach me how to cook.

Andy

"Kate Connally" > wrote in message
...
> Dimitri wrote:
>>
>> "ChattyCathy" > wrote in message
>> ...
>>
>>> http://www.recfoodcooking.com/
>>>
>>> --
>>> Cheers
>>> Chatty Cathy
>>>
>>> Egg tastes better when it's not on your face...
>>
>>
>>
>> Unfortunately, I have more than I can ever read. About 350 to 400 at last
>> count.
>>
>> The next question is how do you determine if the book is any good?
>>
>> For me, as example, I look at an Italian cookbook and look for 2 recipes.
>> Fettuccini Alfredo & Spaghetti Carbonara. If the Carbonara recipe calls
>> for BACON - the book is CRAP!
>
> Why? I would be interested in the recipe if it called for
> anything *but* bacon. If you're thinking pancetta, I really
> don't care for it and would just substitute bacon anyway.
> Kate
>
> --
> Kate Connally

I guess many are missing the point.

Whenever I am going to purchase a book I look for some sort of Yardstick to
judge the ability of the author.

I picked up a book one day and the author said Couscous is a grain. It's not
a grain.

If I pick up a French cookbook and the recipe for crepes starts with
Pillsbury Hungry Jack Pancake mix I tend to disregard that book.

n'est–ce pas?


--
Old Scoundrel

(AKA Dimitri)

"ChattyCathy" > wrote in message
...
> http://www.recfoodcooking.com/
>
> --
> Cheers
> Chatty Cathy
>
> Egg tastes better when it's not on your face...
>



Yo, Cath, why not a survey on the NUMBER of cookbooks.......ChrisD and I are
in a race right now.......Dimitri said he had around 400, he's a rank
amateur.
Let's put our guns on the table.
-ginny

On Tue, 24 Jun 2008 20:55:39 -0400, "Virginia Tadrzynski"
> wrote:


>Yo, Cath, why not a survey on the NUMBER of cookbooks.......ChrisD and I are
>in a race right now.......Dimitri said he had around 400, he's a rank
>amateur.
>Let's put our guns on the table.
>-ginny
>

Oh no..not a race. I can't even begin to catch up, Ginny. You are
miles ahead of me. You and Jean B. I am a rank amateur. But I feel
good next to Dimitri...

Christine

Virginia Tadrzynski wrote:
> "ChattyCathy" > wrote in message
> ...
>> http://www.recfoodcooking.com/
>>
>> --
>> Cheers
>> Chatty Cathy
>>
>> Egg tastes better when it's not on your face...
>>
>
>
>
> Yo, Cath, why not a survey on the NUMBER of cookbooks.......ChrisD
> and I are in a race right now.......Dimitri said he had around 400,
> he's a rank amateur.
> Let's put our guns on the table.
> -ginny


You folks count quietly amongst yourselves I'm not in a competition but
I have more cookbooks than I'll ever read/use thanks mostly to an rfc gift
giver They are scattered all over my apartment because I simply don't
have room for them. I swear it looks like one of those news stories you
hear about where the cops go in and find years of newspapers stacked up.
Besides, my cookbooks are 700 miles away so I can't count them even if I
wanted to! LOL

Jill

On Tue, 24 Jun 2008 20:55:39 -0400, Virginia Tadrzynski wrote:

>
> Yo, Cath, why not a survey on the NUMBER of cookbooks.......ChrisD and I are
> in a race right now.......Dimitri said he had around 400, he's a rank
> amateur.
> Let's put our guns on the table.
> -ginny

As a matter of fact ginny, I did a survey about this in October 2006. And
IIRC, it was all ChrisD's fault for suggesting it in chat <lol>. However,
if it pleases you, I can do another. What say you?

--
Cheers
Chatty Cathy

Egg tastes better when it's not on your face...

"Dimitri" > ha scritto nel messaggio
...
>
> If I pick up a French cookbook and the recipe for crepes starts with
> Pillsbury Hungry Jack Pancake mix I tend to disregard that book.
>
> n'est–ce pas?

C'est vrait... or something.

"Giusi" > wrote in news:6ceghtF3fpthqU1
@mid.individual.net:

> "Dimitri" > ha scritto nel messaggio
> ...
>>
>> If I pick up a French cookbook and the recipe for crepes starts with
>> Pillsbury Hungry Jack Pancake mix I tend to disregard that book.
>>
>> n'est–ce pas?
>
> C'est vrait... or something.
>
>
>

That's like that cookbook artistic bread in 5 minutes....same recipe
repeated and repeated, sure the one recipe is a keeper but to sell a
cookbook of the same recipe repeated over and over (slight variations)
seems almost as shamefull as buying it.

--

The house of the burning beet-Alan

Dimitri wrote:
>
> "Kate Connally" > wrote in message
> ...
>
>> Dimitri wrote:
>>
>>>
>>> "ChattyCathy" > wrote in message
>>> ...
>>>
>>>> http://www.recfoodcooking.com/
>>>>
>>>> --
>>>> Cheers
>>>> Chatty Cathy
>>>>
>>>> Egg tastes better when it's not on your face...
>>>
>>>
>>>
>>>
>>> Unfortunately, I have more than I can ever read. About 350 to 400 at
>>> last count.
>>>
>>> The next question is how do you determine if the book is any good?
>>>
>>> For me, as example, I look at an Italian cookbook and look for 2
>>> recipes. Fettuccini Alfredo & Spaghetti Carbonara. If the Carbonara
>>> recipe calls for BACON - the book is CRAP!
>>
>>
>> Why? I would be interested in the recipe if it called for
>> anything *but* bacon. If you're thinking pancetta, I really
>> don't care for it and would just substitute bacon anyway.
>> Kate
>>
>> --
>> Kate Connally
>
>
> I guess many are missing the point.

Okay, I guess I did miss your point.

> Whenever I am going to purchase a book I look for some sort of Yardstick
> to judge the ability of the author.

> I picked up a book one day and the author said Couscous is a grain. It's
> not a grain.
>
> If I pick up a French cookbook and the recipe for crepes starts with
> Pillsbury Hungry Jack Pancake mix I tend to disregard that book.
>
> n'est–ce pas?

You definitely have a point. By those standards
I would never have bought Joy of Cooking if I had
read it first! There are some really awful things
in it. But everyone always raves about it so I just
went ahead an bought one finally after many, many
years of hearing about it. I hardly ever use it.

Kte


--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

On Wed, 25 Jun 2008 09:47:51 +0200, ChattyCathy
> wrote:

>On Tue, 24 Jun 2008 20:55:39 -0400, Virginia Tadrzynski wrote:
>
>>
>> Yo, Cath, why not a survey on the NUMBER of cookbooks.......ChrisD and I are
>> in a race right now.......Dimitri said he had around 400, he's a rank
>> amateur.
>> Let's put our guns on the table.
>> -ginny
>
>As a matter of fact ginny, I did a survey about this in October 2006. And
>IIRC, it was all ChrisD's fault for suggesting it in chat <lol>. However,
>if it pleases you, I can do another. What say you?

You've done it before, let them duke it out in rfc.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Tue, 24 Jun 2008 09:05:38 -0700, "Dimitri" >
wrote:

>
>"ChattyCathy" > wrote in message
...
>> http://www.recfoodcooking.com/
>>
>> --
>> Cheers
>> Chatty Cathy
>>
>> Egg tastes better when it's not on your face...
>
>
>Unfortunately, I have more than I can ever read. About 350 to 400 at last
>count.
>
>The next question is how do you determine if the book is any good?
>
>For me, as example, I look at an Italian cookbook and look for 2 recipes.
>Fettuccini Alfredo & Spaghetti Carbonara. If the Carbonara recipe calls for
>BACON - the book is CRAP!

yeah, i have a few baseline recipes like that for asian cookbooks.

your pal,
blake

On Tue, 24 Jun 2008 20:55:39 -0400, "Virginia Tadrzynski"
> wrote:

>
>"ChattyCathy" > wrote in message
...
>> http://www.recfoodcooking.com/
>>
>> --
>> Cheers
>> Chatty Cathy
>>
>> Egg tastes better when it's not on your face...
>>
>
>
>
>Yo, Cath, why not a survey on the NUMBER of cookbooks.......ChrisD and I are
>in a race right now.......Dimitri said he had around 400, he's a rank
>amateur.
>Let's put our guns on the table.
>-ginny
>

i'm afraid i can only bring a knife to this gunfight, and a
not-very-sharp knife at that.

your pal,
blake

On Tue, 24 Jun 2008 21:42:19 -0600, Christine Dabney
> wrote:

>On Tue, 24 Jun 2008 20:55:39 -0400, "Virginia Tadrzynski"
> wrote:
>
>
>>Yo, Cath, why not a survey on the NUMBER of cookbooks.......ChrisD and I are
>>in a race right now.......Dimitri said he had around 400, he's a rank
>>amateur.
>>Let's put our guns on the table.
>>-ginny
>>
>
>Oh no..not a race. I can't even begin to catch up, Ginny. You are
>miles ahead of me. You and Jean B. I am a rank amateur. But I feel
>good next to Dimitri...
>
>Christine

but his dick is *still* longer. i hope.

your pal,
blake

On Wed, 25 Jun 2008 14:09:41 GMT, hahabogus > wrote:


>That's like that cookbook artistic bread in 5 minutes....same recipe
>repeated and repeated, sure the one recipe is a keeper but to sell a
>cookbook of the same recipe repeated over and over (slight variations)
>seems almost as shamefull as buying it.

Do you have the book?

I haven't noticed that to be the case, especially in the enriched
breads.

Christine

Kate Connally wrote:

> You definitely have a point. By those standards
> I would never have bought Joy of Cooking if I had
> read it first! There are some really awful things
> in it. But everyone always raves about it so I just
> went ahead an bought one finally after many, many
> years of hearing about it. I hardly ever use it.

What are the "awful things" you dislike?
Admittedly it is written in a different format than most recipes, but
once I got the hang of that, I love the book for the expertise it holds.
I've never had a recipe fail me from it.

On Jun 23, 3:46 pm, ChattyCathy > wrote:
> http://www.recfoodcooking.com/
>
judging by the results to date, respondents take their new recipes
from the internet, friends, magazines or the newspaper, rather than
rushing out to buy the latest cookbook for themselves or others.

Actually, that might make an interesting survey question: Where do
you find most of the new recipes that you try?
Only problem I see would be whether the survey software will allow
multiple responses to the same question.

maxine in ri

On Jun 25, 1:36 pm, Kate Connally > wrote:

> You definitely have a point. By those standards
> I would never have bought Joy of Cooking if I had
> read it first! There are some really awful things
> in it. But everyone always raves about it so I just
> went ahead an bought one finally after many, many
> years of hearing about it. I hardly ever use it.
>
> Kte
>
JoC is like Fanny Farmer or Settlement or McCalls
etc. They have lots of basic recipes, lots of useful
information, and don't claim to be haute cuisine.
If I need a crepe recipe, or banana bread, time
and temperature info for cooking a slab of critter,
I'll turn to them.

maxine in ri

Christine Dabney > wrote in
:

> On Wed, 25 Jun 2008 14:09:41 GMT, hahabogus > wrote:
>
>
>>That's like that cookbook artistic bread in 5 minutes....same recipe
>>repeated and repeated, sure the one recipe is a keeper but to sell a
>>cookbook of the same recipe repeated over and over (slight variations)
>>seems almost as shamefull as buying it.
>
> Do you have the book?
>
> I haven't noticed that to be the case, especially in the enriched
> breads.
>
> Christine
>

Yes I have the book the same bread recipe is on almost every other page.

--

The house of the burning beet-Alan

On Wed 25 Jun 2008 10:22:26p, hahabogus told us...

> Christine Dabney > wrote in
> :
>
>> On Wed, 25 Jun 2008 14:09:41 GMT, hahabogus > wrote:
>>
>>
>>>That's like that cookbook artistic bread in 5 minutes....same recipe
>>>repeated and repeated, sure the one recipe is a keeper but to sell a
>>>cookbook of the same recipe repeated over and over (slight variations)
>>>seems almost as shamefull as buying it.
>>
>> Do you have the book?
>>
>> I haven't noticed that to be the case, especially in the enriched
>> breads.
>>
>> Christine
>>
>
> Yes I have the book the same bread recipe is on almost every other page.
>

Maybe your pages ares stuck together.

--
Wayne Boatwright
-------------------------------------------
Wednesday, 06(VI)/25(XXV)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Programming is an art form that fights
back.
-------------------------------------------

Wayne Boatwright > wrote in
6.120:

> On Wed 25 Jun 2008 10:22:26p, hahabogus told us...
>
>> Christine Dabney > wrote in
>> :
>>
>>> On Wed, 25 Jun 2008 14:09:41 GMT, hahabogus >
wrote:
>>>
>>>
>>>>That's like that cookbook artistic bread in 5 minutes....same recipe
>>>>repeated and repeated, sure the one recipe is a keeper but to sell a
>>>>cookbook of the same recipe repeated over and over (slight
variations)
>>>>seems almost as shamefull as buying it.
>>>
>>> Do you have the book?
>>>
>>> I haven't noticed that to be the case, especially in the enriched
>>> breads.
>>>
>>> Christine
>>>
>>
>> Yes I have the book the same bread recipe is on almost every other
page.
>>
>
> Maybe your pages ares stuck together.
>

could be but all the recipes for the different breads look very similar.

--

The house of the burning beet-Alan

Wayne Boatwright wrote:

> On Wed 25 Jun 2008 10:22:26p, hahabogus told us...
>
>> Christine Dabney > wrote in
>> :
>>
>>> On Wed, 25 Jun 2008 14:09:41 GMT, hahabogus > wrote:
>>>
>>>
>>>>That's like that cookbook artistic bread in 5 minutes....same recipe
>>>>repeated and repeated, sure the one recipe is a keeper but to sell a
>>>>cookbook of the same recipe repeated over and over (slight variations)
>>>>seems almost as shamefull as buying it.
>>>
>>> Do you have the book?
>>>
>>> I haven't noticed that to be the case, especially in the enriched
>>> breads.
>>>
>>> Christine
>>>
>>
>> Yes I have the book the same bread recipe is on almost every other page.
>
> Maybe your pages ares stuck together.

That would be his copy of Penthouse.


--
Blinky
Is your ISP dropping Usenet?
Need a new feed?
http://blinkynet.net/comp/newfeed.html

On Wed 25 Jun 2008 10:33:03p, hahabogus told us...

> Wayne Boatwright > wrote in
> 6.120:
>
>> On Wed 25 Jun 2008 10:22:26p, hahabogus told us...
>>
>>> Christine Dabney > wrote in
>>> :
>>>
>>>> On Wed, 25 Jun 2008 14:09:41 GMT, hahabogus >
>>>> wrote:
>>>>
>>>>
>>>>>That's like that cookbook artistic bread in 5 minutes....same recipe
>>>>>repeated and repeated, sure the one recipe is a keeper but to sell a
>>>>>cookbook of the same recipe repeated over and over (slight
>>>>>variations) seems almost as shamefull as buying it.
>>>>
>>>> Do you have the book?
>>>>
>>>> I haven't noticed that to be the case, especially in the enriched
>>>> breads.
>>>>
>>>> Christine
>>>>
>>>
>>> Yes I have the book the same bread recipe is on almost every other
>>> page.
>>>
>>
>> Maybe your pages ares stuck together.
>>
>
> could be but all the recipes for the different breads look very similar.
>

I can't really offer an opinion, since I haven't read the book. Surely,
though, there must be something different about the various recipes.

--
Wayne Boatwright
-------------------------------------------
Wednesday, 06(VI)/25(XXV)/08(MMVIII)
-------------------------------------------
-------------------------------------------
The 'poor cat in the rain' look.It
never fails.
-------------------------------------------

On Wed 25 Jun 2008 10:44:17p, Blinky the Shark told us...

> Wayne Boatwright wrote:
>
>> On Wed 25 Jun 2008 10:22:26p, hahabogus told us...
>>
>>> Christine Dabney > wrote in
>>> :
>>>
>>>> On Wed, 25 Jun 2008 14:09:41 GMT, hahabogus > wrote:
>>>>
>>>>
>>>>>That's like that cookbook artistic bread in 5 minutes....same recipe
>>>>>repeated and repeated, sure the one recipe is a keeper but to sell a
>>>>>cookbook of the same recipe repeated over and over (slight variations)
>>>>>seems almost as shamefull as buying it.
>>>>
>>>> Do you have the book?
>>>>
>>>> I haven't noticed that to be the case, especially in the enriched
>>>> breads.
>>>>
>>>> Christine
>>>>
>>>
>>> Yes I have the book the same bread recipe is on almost every other
page.
>>
>> Maybe your pages ares stuck together.
>
> That would be his copy of Penthouse.
>
>

ROTFLMAO!

--
Wayne Boatwright
-------------------------------------------
Wednesday, 06(VI)/25(XXV)/08(MMVIII)
-------------------------------------------
-------------------------------------------
'It's deja vu all over again.' - Yogi Berra
-------------------------------------------