I got to thinking about the RFC cookbook the other day, and
thought that we should have a copy of it on the group's web
site. I looked, and John (levelwave) who hosts the site does
have some signature recipes, which is very cool:

http://www.recfoodcooking.org/signature.php

But I think having all of the recipes in the cookbook there would
be great, especially since there are no copies left, IIRC. Any
thoughts?

--
Jani in WA (S'mee)
~ mom, VidGamer, novice cook, dieter ~

(S'mee [AKA Jani]) said:

> I got to thinking about the RFC cookbook the other day, and
> thought that we should have a copy of it on the group's web
> site. I looked, and John (levelwave) who hosts the site does
> have some signature recipes, which is very cool:
>
> http://www.recfoodcooking.org/signature.php
>
> But I think having all of the recipes in the cookbook there would
> be great, especially since there are no copies left, IIRC. Any
> thoughts?

It was discussed to death at the time we were printing the cookbook, and
people didn't want to do it. My personal opinion is that enough time has
passed since the printing of the book that posting the recipes would do no
harm. The book will never be re-printed, to the best of my knowledge.

Carol

Damsel wrote:
> (S'mee [AKA Jani]) said:
>
>> I got to thinking about the RFC cookbook the other day, and
>> thought that we should have a copy of it on the group's web
>> site. I looked, and John (levelwave) who hosts the site does
>> have some signature recipes, which is very cool:
>>
>> http://www.recfoodcooking.org/signature.php
>>
>> But I think having all of the recipes in the cookbook there would
>> be great, especially since there are no copies left, IIRC. Any
>> thoughts?
>
> It was discussed to death at the time we were printing the cookbook,
> and people didn't want to do it. My personal opinion is that enough
> time has passed since the printing of the book that posting the
> recipes would do no harm. The book will never be re-printed, to the
> best of my knowledge.
>
> Carol

It was also discussed making it available on CD but the majority felt an
actual book would make a better gift for friends and family than handing
someone a CD. In my case, I sent a copy to my elderly parents who don't own
a computer and never will. I'm with you, Carol, posting recipes from the
(with proper attribution) is fine. In fact, I'm pretty sure some of the
ones in the book were posted here before they were ever submitted for the
book

Jill

Damsel > wrote in
:

> (S'mee [AKA Jani]) said:
>
>> I got to thinking about the RFC cookbook the other day, and
>> thought that we should have a copy of it on the group's web
>> site. I looked, and John (levelwave) who hosts the site does
>> have some signature recipes, which is very cool:
>>
>> http://www.recfoodcooking.org/signature.php
>>
>> But I think having all of the recipes in the cookbook there would
>> be great, especially since there are no copies left, IIRC. Any
>> thoughts?
>
> It was discussed to death at the time we were printing the cookbook,
> and people didn't want to do it. My personal opinion is that enough
> time has passed since the printing of the book that posting the
> recipes would do no harm. The book will never be re-printed, to the
> best of my knowledge.
>
> Carol

I have some server space that I could donate and maintain if someone wants
to scan it or send it to me. A link could be put on the RFC website.

Michael

On Tue, 12 Jul 2005 21:20:51 GMT,
(S'mee [AKA Jani]) wrote:

>I got to thinking about the RFC cookbook the other day, and
>thought that we should have a copy of it on the group's web
>site. I looked, and John (levelwave) who hosts the site does
>have some signature recipes, which is very cool:
>
>http://www.recfoodcooking.org/signature.php
>
>But I think having all of the recipes in the cookbook there would
>be great, especially since there are no copies left, IIRC. Any
>thoughts?
>

How about this: start a separate recipe collection and send it to John
for posting. There can be a star next to any recipe that was in the
cookbook. That way, we won't have to worry about re-hashing the
subject, contacting people for permissions, and can include new
"classics" as well.

As far as posting the cookbook itself, let's not go there.

Now, anyone up to being the organizer for a new T-shirt run?

Sue(tm)
Lead me not into temptation... I can find it myself!

"jmcquown" > said:

> It was also discussed making it available on CD but the majority felt an
> actual book would make a better gift for friends and family than handing
> someone a CD. In my case, I sent a copy to my elderly parents who don't own
> a computer and never will. I'm with you, Carol, posting recipes from the
> (with proper attribution) is fine. In fact, I'm pretty sure some of the
> ones in the book were posted here before they were ever submitted for the
> book

I have the cookbook in MasterCook format.

Carol

(Curly Sue) said:

> How about this: start a separate recipe collection and send it to John
> for posting. There can be a star next to any recipe that was in the
> cookbook. That way, we won't have to worry about re-hashing the
> subject, contacting people for permissions, and can include new
> "classics" as well.

GREAT idea, Sue!

> As far as posting the cookbook itself, let's not go there.

No kidding.

> Now, anyone up to being the organizer for a new T-shirt run?

I'd lose what's left of my mind if I did that, but I would certainly buy
some of them if they were made available.

Carol

"Damsel" > wrote in message
...
> (Curly Sue) said:
>
> > How about this: start a separate recipe collection and send it to John
> > for posting. There can be a star next to any recipe that was in the
> > cookbook. That way, we won't have to worry about re-hashing the
> > subject, contacting people for permissions, and can include new
> > "classics" as well.
>
> GREAT idea, Sue!
>
> > As far as posting the cookbook itself, let's not go there.
>
> No kidding.
>
> > Now, anyone up to being the organizer for a new T-shirt run?
>
> I'd lose what's left of my mind if I did that, but I would certainly buy
> some of them if they were made available.
>
> Carol

Damn, too bad I'm no longer with my ex-husband; we owned a T-shirt printing
place. Could've done them up super cheap and could've had a contest for the
artwork. Sigh.

kili

Damsel wrote:
> (S'mee [AKA Jani]) said:
>
>
>>I got to thinking about the RFC cookbook the other day, and
>>thought that we should have a copy of it on the group's web
>>site. I looked, and John (levelwave) who hosts the site does
>>have some signature recipes, which is very cool:
>>
>>http://www.recfoodcooking.org/signature.php
>>
>>But I think having all of the recipes in the cookbook there would
>>be great, especially since there are no copies left, IIRC. Any
>>thoughts?
>
>
> It was discussed to death at the time we were printing the cookbook, and
> people didn't want to do it. My personal opinion is that enough time has
> passed since the printing of the book that posting the recipes would do no
> harm. The book will never be re-printed, to the best of my knowledge.
>
> Carol


And some of us have extra copies.

gloria p

Damsel wrote on 12 Jul 2005 in rec.food.cooking

> (S'mee [AKA Jani]) said:
>
> > I got to thinking about the RFC cookbook the other day, and
> > thought that we should have a copy of it on the group's web
> > site. I looked, and John (levelwave) who hosts the site does
> > have some signature recipes, which is very cool:
> >
> > http://www.recfoodcooking.org/signature.php
> >
> > But I think having all of the recipes in the cookbook there
> > would be great, especially since there are no copies left, IIRC.
> > Any thoughts?
>
> It was discussed to death at the time we were printing the
> cookbook, and people didn't want to do it. My personal opinion is
> that enough time has passed since the printing of the book that
> posting the recipes would do no harm. The book will never be
> re-printed, to the best of my knowledge.
>
> Carol
>

That's not the correct way to weedle Nancy into doing it again....You
have to work big-eyed puppies into the spiel somehow...

--
It's not a question of where he grips it!
It's a simple question of weight ratios!

A five ounce bird could not carry a one pound coconut.

Are you suggesting coconuts migrate?

On Tue, 12 Jul 2005 23:00:43 GMT, (Curly
Sue) wrote:

>>
>>But I think having all of the recipes in the cookbook there would
>>be great, especially since there are no copies left, IIRC. Any
>>thoughts?

The question of reprinting the cookbook was raised at the San Diego
cookin... Some of the folks wanted additional copies...and some were
disappointed because they missed getting their recipes included.

>Now, anyone up to being the organizer for a new T-shirt run?

This was another subject that came up. I have one of the 1997 navy
blue shirts and several folks at the cookin wanted to have one like
it. There have been other shirts done ( I have a few of them) but they
were always in white and carried the logo of the particular cookin
where they were sold.

I am getting a price to replicate the 1997 shirt, but we'd change the
date.

For those of you who haven't seen that shirt, it's navy with white
"printing".

It has rec.food.cooking on the first line and that line of type is
curved...under it is a fork @ knife

Bottom line is " The chaotic kitchen" in script. the shirt is a Hanes
Beef-y Tee and its 100% preshrunk cotton.

Debra

One time on Usenet, said:
> (S'mee [AKA Jani]) said:

<snip>

> > http://www.recfoodcooking.org/signature.php
> >
> > But I think having all of the recipes in the cookbook there would
> > be great, especially since there are no copies left, IIRC. Any
> > thoughts?
>
> It was discussed to death at the time we were printing the cookbook, and
> people didn't want to do it.

Ah, that was just before I started reading RFC again, so I wasn't
aware.

> My personal opinion is that enough time has
> passed since the printing of the book that posting the recipes would do no
> harm. The book will never be re-printed, to the best of my knowledge.

Well, I just wanted to throw the topic up for discussion. I'll let
the rest of you decide if/how to handle it, as I wasn't here during the
cookbook project (though I happily own one). BTW, I'm willing to help
out if/when any work needs done... :-)

--
Jani in WA (S'mee)
~ mom, VidGamer, novice cook, dieter ~

S'mee [AKA Jani] wrote:

> I got to thinking about the RFC cookbook the other day, and
> thought that we should have a copy of it on the group's web
> site. I looked, and John (levelwave) who hosts the site does
> have some signature recipes, which is very cool:


Stop the presses...

I own the domain rec.food.cooking.org (along with who ever else sent me
a check a couple years back, Barb?) and my name is also John... but it's
Mr. John Gaughan who runs the site. I don't think he even posts here any
more, or at least I haven't seen him around these parts in what little
time I've been able to post lately. (I've had to post as Son Volt cause
I was having problems with my newserver once individual.net started
charging)

carry on...

~john

kilikini wrote:
> "Damsel" > wrote in message
> ...
> > (Curly Sue) said:
> >
> > > How about this: start a separate recipe collection and send it to John
> > > for posting. There can be a star next to any recipe that was in the
> > > cookbook. That way, we won't have to worry about re-hashing the
> > > subject, contacting people for permissions, and can include new
> > > "classics" as well.
> >
> > GREAT idea, Sue!
> >
> > > As far as posting the cookbook itself, let's not go there.
> >
> > No kidding.
> >
> > > Now, anyone up to being the organizer for a new T-shirt run?
> >
> > I'd lose what's left of my mind if I did that, but I would certainly buy
> > some of them if they were made available.
> >
> > Carol
>
> Damn, too bad I'm no longer with my ex-husband; we owned a T-shirt printing
> place. Could've done them up super cheap and could've had a contest for the
> artwork. Sigh.
>
> kili



Wanna remarry him? Just for the duration?

On Tue, 12 Jul 2005 21:02:40 -0500, levelwave wrote:

> John Gaughan

Do you know how he's doing?

Just wondering.

"Mad Dan" > wrote in message
ups.com...
>
>
> kilikini wrote:
> > "Damsel" > wrote in message
> > ...
> > > (Curly Sue) said:
> > >
> > > > How about this: start a separate recipe collection and send it to
John
> > > > for posting. There can be a star next to any recipe that was in the
> > > > cookbook. That way, we won't have to worry about re-hashing the
> > > > subject, contacting people for permissions, and can include new
> > > > "classics" as well.
> > >
> > > GREAT idea, Sue!
> > >
> > > > As far as posting the cookbook itself, let's not go there.
> > >
> > > No kidding.
> > >
> > > > Now, anyone up to being the organizer for a new T-shirt run?
> > >
> > > I'd lose what's left of my mind if I did that, but I would certainly
buy
> > > some of them if they were made available.
> > >
> > > Carol
> >
> > Damn, too bad I'm no longer with my ex-husband; we owned a T-shirt
printing
> > place. Could've done them up super cheap and could've had a contest for
the
> > artwork. Sigh.
> >
> > kili
>
>
>
> Wanna remarry him? Just for the duration?
>

Married to a much better, nicer, kinder, caring, non-violent, non-drug
abusing man. <g> Sorry!

kili

Curly Sue wrote:
> On Tue, 12 Jul 2005 21:20:51 GMT,
> (S'mee [AKA Jani]) wrote:
>
> >I got to thinking about the RFC cookbook the other day, and
> >thought that we should have a copy of it on the group's web
> >site. I looked, and John (levelwave) who hosts the site does
> >have some signature recipes, which is very cool:
> >
> >http://www.recfoodcooking.org/signature.php
> >
> >But I think having all of the recipes in the cookbook there would
> >be great, especially since there are no copies left, IIRC. Any
> >thoughts?
> >
>
> How about this: start a separate recipe collection and send it to John
> for posting. There can be a star next to any recipe that was in the
> cookbook. That way, we won't have to worry about re-hashing the
> subject, contacting people for permissions, and can include new
> "classics" as well.
>
> As far as posting the cookbook itself, let's not go there.
>
> Now, anyone up to being the organizer for a new T-shirt run?
>
> Sue(tm)
> Lead me not into temptation... I can find it myself!

I have an XL that has never been worn; let me know if you want it (Ping
me in this group). No charge.

N.

Debra Fritz wrote:

> On Tue, 12 Jul 2005 23:00:43 GMT, (Curly
> Sue) wrote:
>
>
>>>But I think having all of the recipes in the cookbook there would
>>>be great, especially since there are no copies left, IIRC. Any
>>>thoughts?
>
>
> The question of reprinting the cookbook was raised at the San Diego
> cookin... Some of the folks wanted additional copies...and some were
> disappointed because they missed getting their recipes included.
>
>
>>Now, anyone up to being the organizer for a new T-shirt run?
>
>
> This was another subject that came up. I have one of the 1997 navy
> blue shirts and several folks at the cookin wanted to have one like
> it. There have been other shirts done ( I have a few of them) but they
> were always in white and carried the logo of the particular cookin
> where they were sold.
>
> I am getting a price to replicate the 1997 shirt, but we'd change the
> date.
>
> For those of you who haven't seen that shirt, it's navy with white
> "printing".
>
> It has rec.food.cooking on the first line and that line of type is
> curved...under it is a fork @ knife
>
> Bottom line is " The chaotic kitchen" in script. the shirt is a Hanes
> Beef-y Tee and its 100% preshrunk cotton.
>
> Debra
>
>
I WANT some like that! (I don't do light t-shirts.)

--
Jean B.

In article >, levelwave
> wrote:

> S'mee [AKA Jani] wrote:
>
> > I got to thinking about the RFC cookbook the other day, and
> > thought that we should have a copy of it on the group's web
> > site. I looked, and John (levelwave) who hosts the site does
> > have some signature recipes, which is very cool:
>
>
> Stop the presses...
>
> I own the domain rec.food.cooking.org (along with who ever else sent me
> a check a couple years back, Barb?)

May 2004.
I heard from John Gaughan less than a month ago.
-Barb


and my name is also John... but it's
> Mr. John Gaughan who runs the site. I don't think he even posts here any
> more, or at least I haven't seen him around these parts in what little
> time I've been able to post lately. (I've had to post as Son Volt cause
> I was having problems with my newserver once individual.net started
> charging)
>
> carry on...
>
> ~john
--
-Barb, <http://www.jamlady.eboard.com> 7/8/05 WeBeJammin'!

In article >, levelwave
> wrote:

> S'mee [AKA Jani] wrote:
>
> > I got to thinking about the RFC cookbook the other day, and
> > thought that we should have a copy of it on the group's web
> > site. I looked, and John (levelwave) who hosts the site does
> > have some signature recipes, which is very cool:
>
>
> Stop the presses...
>
> I own the domain rec.food.cooking.org (along with who ever else sent me
> a check a couple years back, Barb?) and my name is also John... but it's
> Mr. John Gaughan who runs the site. I don't think he even posts here any
> more,

He lurks occasionally.
--
-Barb, <http://www.jamlady.eboard.com> 7/8/05 WeBeJammin'!

In article >, Debra Fritz
> wrote:

> On Tue, 12 Jul 2005 23:00:43 GMT, (Curly
> Sue) wrote:
>
> >>
> >>But I think having all of the recipes in the cookbook there would
> >>be great, especially since there are no copies left, IIRC. Any
> >>thoughts?
>
> The question of reprinting the cookbook was raised at the San Diego
> cookin... Some of the folks wanted additional copies...and some were
> disappointed because they missed getting their recipes included.
>
> >Now, anyone up to being the organizer for a new T-shirt run?
>
> This was another subject that came up. I have one of the 1997 navy
> blue shirts and several folks at the cookin wanted to have one like
> it. There have been other shirts done ( I have a few of them) but they
> were always in white and carried the logo of the particular cookin
> where they were sold.
>
> I am getting a price to replicate the 1997 shirt, but we'd change the
> date.
>
> For those of you who haven't seen that shirt, it's navy with white
> "printing".
>
> It has rec.food.cooking on the first line and that line of type is
> curved...under it is a fork @ knife
>
> Bottom line is " The chaotic kitchen" in script. the shirt is a Hanes
> Beef-y Tee and its 100% preshrunk cotton.
>
> Debra

It appears to be on recfoodcooking.org. Do a google image search on
rec.food.cooking and it's the first image.
--
-Barb, <http://www.jamlady.eboard.com> 7/8/05 WeBeJammin'!

jmcquown wrote:
> Damsel wrote:
> >(S'mee [AKA Jani]) said:
> >
> >> I got to thinking about the RFC cookbook the other day, and
> >> thought that we should have a copy of it on the group's web
> >> site. Any thoughts?
> >
> > It was discussed to death at the time we were printing the cookbook,
> > and people didn't want to do it.
>
> It was also discussed making it available on CD but the majority felt an
> actual book would make a better gift for friends and family than handing
> someone a CD.

There was a discussion regarding reprints too. As I remember the
discussion at that time mostly revolved about that it would be patently
unfair to those who paid for the cookbook to then shortly thereafter
make available a free electronic copy on a website (quite a few
purchased many copies, to then make it free for the taking was thought
to really reek). I was then and am now of the opinion that if new
rfc'ers want a cookbook then there should be a totally new edition
(something I at the time proposed should be done periodically rather
than a reprint), with all new recipes (no duplicates), that way the
newbies can input their own creations and the old timers can submit
those of theirs that were not included originally... naturally the
newbies would need to exert effort, a reprint gives them a free ride...
also gives a free ride to all those who were too 'friggin' frugal' to
pay for a copy at the time. I see no point whatsoever in reprinting
the original cook book, just on the grounds it's redundant, has no
value to those who purchased their copies at the time... and certainly
not anywhere near enough time has passed to warrant a reprint.

And if anyone desires a recipe included in the original cookbook they
are all readily available on an individual basis, I'm pretty certain
each and every recipe has at one time or another been posted to rfc,
some many times (all mine have appeared often), or are available
individually at various personal websites, or will gladly be supplied
individually if requested.

But to reprint the original work at this time is not only in extremely
poor taste, flys in the face of all those whose mighty efforts will
then be totally negated, especially negates the generosity of all those
who donatded substantial personal funds to help get the effort started
(I'm sure many of you have long ago forgotten that little fact), and
also dilutes that the underlying intent of the rfc cookbook at that
time was to honor those who suffered 9/11... fergot that too, eh?.
Reprinting the rfc cookbook at this time is essentially stealing, theft
of property, theft of services,and simply unethical.

I suppose the final decision will be made based on whether there are
more or less of those who earn their own way through life and are
generous or are their entire lives on the dole, bloodsucking
parasites... I can already see the lines being drawn.

It's essentially an ethical decision, and one of respect. I know I
wouldn't purchase a reprint, nor would I want my recipes included (I'm
sure there are those who upon receipt of their copies tore out my
recipes anyway, can't imagine anyone has me killfiled didn't, in fact
I'm positive there are those who behind the scenes stumped to have me
banned from being included in the book, in fact I know this to be
true).

But I would gladly support a brand new edition.

Sheldon

On Wed, 13 Jul 2005 09:29:07 -0500, Melba's Jammin'
> wrote:

>It appears to be on recfoodcooking.org. Do a google image search on
>rec.food.cooking and it's the first image.

yep! As always, you're right. Here's the link

http://www.recfoodcooking.org/

My shirt has 1997 right under rec.food. cooking.

If we redo the shirt, we can either omit any date or change it to
2005....

Debra

One time on Usenet, levelwave > said:
> S'mee [AKA Jani] wrote:
>
> > I got to thinking about the RFC cookbook the other day, and
> > thought that we should have a copy of it on the group's web
> > site. I looked, and John (levelwave) who hosts the site does
> > have some signature recipes, which is very cool:

> Stop the presses...
>
> I own the domain rec.food.cooking.org (along with who ever else sent me
> a check a couple years back, Barb?) and my name is also John... but it's
> Mr. John Gaughan who runs the site. I don't think he even posts here any
> more, or at least I haven't seen him around these parts in what little
> time I've been able to post lately. (I've had to post as Son Volt cause
> I was having problems with my newserver once individual.net started
> charging)
>
> carry on...
>
> ~john

Ooops, I'm sorry -- I got my "Johns" confused. That almost sounds
painful... ;-)

--
Jani in WA (S'mee)
~ mom, VidGamer, novice cook, dieter ~

S'mee [AKA Jani] wrote:

> I got to thinking about the RFC cookbook the other day, and
> thought that we should have a copy of it on the group's web
> site. I looked, and John (levelwave) who hosts the site does
> have some signature recipes, which is very cool:
>
> http://www.recfoodcooking.org/signature.php
>
> But I think having all of the recipes in the cookbook there would
> be great, especially since there are no copies left, IIRC. Any
> thoughts?
>

Thanks so much for posting this link. I didn't know there was an rfc
website. I am very much enjoying the cook-in stories and finally being
able to put faces to the names of some of the posters. What a great
group of people! The recipes are awesome too.

In article >,
(S'mee [AKA Jani]) wrote:

> I got to thinking about the RFC cookbook the other day, and
> thought that we should have a copy of it on the group's web
> site. I looked, and John (levelwave) who hosts the site does
> have some signature recipes, which is very cool:
>
> http://www.recfoodcooking.org/signature.php
>
> But I think having all of the recipes in the cookbook there would
> be great, especially since there are no copies left, IIRC. Any
> thoughts?

The subject of making it available online was discussed and rejected,
IIR.

I saw Sheldon's remarks about producing a new one instead of reprinting
the other one. I'd rather see Volume II than a reprint. But who's
interested in doing a project like that? The first one was, IMHO, very
well done (metric equivalents provided, assurance that the recipes were
in the same format, ingredients listed in the order of their use in the
method) and involved the efforts of a bunch of people. Proofreading it
before it went to the printer was a big task.

Someone else suggested that people just submit their favorite recipes to
the recfoodcooking.org site. Sounds like a swell idea to me.

I'd rather go swimming.
--
-Barb, <http://www.jamlady.eboard.com> 7/8/05 WeBeJammin'!

In article >, Debra Fritz
> wrote:
(snip)
> I am getting a price to replicate the 1997 shirt, but we'd change the
> date.
>
> For those of you who haven't seen that shirt, it's navy with white
> "printing".
>
> It has rec.food.cooking on the first line and that line of type is
> curved...under it is a fork @ knife

(Explanation: graphic on the shirt is of a table place setting with a
picture of a knife and fork on either side of the @ that is the "dinner
plate.")

> Bottom line is " The chaotic kitchen" in script. the shirt is a Hanes
> Beef-y Tee and its 100% preshrunk cotton.
>
> Debra

Any chance of getting a lighter weight shirt than the Beefy-T? Stick
with navy blue (although I think a red one would be cool).
--
-Barb, <http://www.jamlady.eboard.com> 7/8/05 WeBeJammin'!

On Wed, 13 Jul 2005 15:19:24 -0500, Melba's Jammin'
> wrote:

>In article >, Debra Fritz
> wrote:
>(snip)
>> I am getting a price to replicate the 1997 shirt, but we'd change the
>> date.
>>
>> For those of you who haven't seen that shirt, it's navy with white
>> "printing".
>>
>> It has rec.food.cooking on the first line and that line of type is
>> curved...under it is a fork @ knife
>
>(Explanation: graphic on the shirt is of a table place setting with a
>picture of a knife and fork on either side of the @ that is the "dinner
>plate.")
>
>> Bottom line is " The chaotic kitchen" in script. the shirt is a Hanes
>> Beef-y Tee and its 100% preshrunk cotton.
>>
>> Debra
>
>Any chance of getting a lighter weight shirt than the Beefy-T? Stick
>with navy blue (although I think a red one would be cool).
>--
>-Barb, <http://www.jamlady.eboard.com> 7/8/05 WeBeJammin'!

I like the Beefy-T; it holds up well

Sue(tm)
Lead me not into temptation... I can find it myself!

On Wed, 13 Jul 2005 15:19:24 -0500, Melba's Jammin'
> wrote:


>Any chance of getting a lighter weight shirt than the Beefy-T? Stick
>with navy blue (although I think a red one would be cool).

The type/color of shirt doesn't matter. It's getting the same quality
lettering that's on my shirt that I want to see about. It isn't silk
screened...it's a different material that's put on the shirt.

The guy I'm going to talk to does tee shirts, banners and other stuff
for several of the Firefighter Associations here. He did some banners
for me last year and the material he used for the printing was the
same as on my rfc shirt.

I've got some different shirts that are silk screened and after
several washing's, they start to look a little ratty. My rfc shirt has
held up much better.

Debra

On Wed, 13 Jul 2005 20:49:34 GMT, (Curly
Sue) wrote:

>I like the Beefy-T; it holds up well
>
So do I. They seem to hold their color and shape better. Maybe because
they are 100% preshrunk cotton?

Debra

"Debra Fritz" > wrote in message
...
> On Wed, 13 Jul 2005 20:49:34 GMT, (Curly
> Sue) wrote:
>
> >I like the Beefy-T; it holds up well
> >
> So do I. They seem to hold their color and shape better. Maybe because
> they are 100% preshrunk cotton?
>
> Debra

Almost all major brands are 100% pre-shrunk cotton these days. Lofteez, by
Fruit of the Loom makes a good shirt as well as Gildan and the Jerzees Z T.
By the way, dark colored shirts are the most expensive to purchase and the
most expensive to print on.

kili

On Wed, 13 Jul 2005 21:52:17 GMT, "kilikini"
> wrote:


>Almost all major brands are 100% pre-shrunk cotton these days. Lofteez, by
>Fruit of the Loom makes a good shirt as well as Gildan and the Jerzees Z T.
>By the way, dark colored shirts are the most expensive to purchase and the
>most expensive to print on.
>
Tee shirts are not my forte....but I know the fire fighters get them
through a company at a good price. Mostly, they buy navy blue because
they're required to wear them at work.

The secretary of their Association is on vacation this week but I'll
see her on Monday and find out what the pricing is and if there are
brand choices.

Debra

kilikini wrote:

>
> Almost all major brands are 100% pre-shrunk cotton these days. Lofteez, by
> Fruit of the Loom makes a good shirt as well as Gildan and the Jerzees Z T.
> By the way, dark colored shirts are the most expensive to purchase and the
> most expensive to print on.

The best T shirts I found were at Marks Work Wearhouse. They cost more, but
when I had to wear Black or Navy T shirts for work I found them well worth the
extra money. They didn't shrink and they kept their colour for years.

In article >,
(Curly Sue) wrote:

> On Wed, 13 Jul 2005 15:19:24 -0500, Melba's Jammin'
> > wrote
> >
> >Any chance of getting a lighter weight shirt than the Beefy-T? Stick
> >with navy blue (although I think a red one would be cool).

> I like the Beefy-T; it holds up well
>
> Sue(tm)
> Lead me not into temptation... I can find it myself!

Sure. I just run a hot internal temp often and prefer lighter weight.
Thought I'd throw my nickel's worth in. :-0)
--
-Barb, <http://www.jamlady.eboard.com> 7/8/05 WeBeJammin'!

On Wed, 13 Jul 2005 18:58:34 -0500, Melba's Jammin'
> wrote:

>In article >,
(Curly Sue) wrote:
>
>> On Wed, 13 Jul 2005 15:19:24 -0500, Melba's Jammin'
>> > wrote
>> >
>> >Any chance of getting a lighter weight shirt than the Beefy-T? Stick
>> >with navy blue (although I think a red one would be cool).
>
>> I like the Beefy-T; it holds up well
>>
>> Sue(tm)
>> Lead me not into temptation... I can find it myself!
>
>Sure. I just run a hot internal temp often and prefer lighter weight.
>Thought I'd throw my nickel's worth in. :-0)

I know what you mean. When I go on vacation to touristy spots I stock
up on the cheapo t-shirts to wear in the summer.

Sue(tm)
Lead me not into temptation... I can find it myself!

"Curly Sue" > wrote in message
...
> On Wed, 13 Jul 2005 18:58:34 -0500, Melba's Jammin'
> > wrote:
>
>>In article >,
(Curly Sue) wrote:
>>
>>> On Wed, 13 Jul 2005 15:19:24 -0500, Melba's Jammin'
>>> > wrote
>>> >
>>> >Any chance of getting a lighter weight shirt than the Beefy-T? Stick
>>> >with navy blue (although I think a red one would be cool).
>>
>>> I like the Beefy-T; it holds up well
>>>
>>> Sue(tm)
>>> Lead me not into temptation... I can find it myself!
>>
>>Sure. I just run a hot internal temp often and prefer lighter weight.
>>Thought I'd throw my nickel's worth in. :-0)
>
> I know what you mean. When I go on vacation to touristy spots I stock
> up on the cheapo t-shirts to wear in the summer.
>
> Sue(tm)

Old t-shirts are great to wear while traveling. Wear them, throw them out,
save room for your souvenirs.
I have plenty of ole slacks and underwear, as well, for the same purpose.
Dee Dee

On Wed, 13 Jul 2005 21:40:45 GMT, Debra Fritz >
connected the dots and wrote:

~On Wed, 13 Jul 2005 15:19:24 -0500, Melba's Jammin'
> wrote:
~
~
~>Any chance of getting a lighter weight shirt than the Beefy-T?
Stick
~>with navy blue (although I think a red one would be cool).
~
~The type/color of shirt doesn't matter. It's getting the same quality
~lettering that's on my shirt that I want to see about. It isn't silk
~screened...it's a different material that's put on the shirt.

If it's an iron-on, that's one thing, but there is also
dye-sublimation, which as the name implies, dyes the shirt so that it
doesn't feel like there's something funny on the outside. But
according to my niece's fiancee, it needs to go on a t-shirt that is
poly on the outside and cotton on the inside. That sounds 'spensive.

When I had the shirts made for the cook-in at Jack Schidt's house, we
found a place in Fall River that does t-shirts for my company, as well
as for the tourist trade (Cape Cod, Boston, that sort of thing). They
were easy to work with, especially since I supplied the negs for the
silkscreen. At the time, it was an extra $30-40 to have them make the
negs from our artwork.

And no, I'm not volunteering, altho if someone does, I'll be happy to
offer "expertise."

maxine in ri



~The guy I'm going to talk to does tee shirts, banners and other stuff
~for several of the Firefighter Associations here. He did some banners
~for me last year and the material he used for the printing was the
~same as on my rfc shirt.
~
~I've got some different shirts that are silk screened and after
~several washing's, they start to look a little ratty. My rfc shirt
has
~held up much better.
~
~Debra

On Wed, 13 Jul 2005 21:42:04 -0400, maxine in ri >
wrote:


>If it's an iron-on, that's one thing, but there is also
>dye-sublimation, which as the name implies, dyes the shirt so that it
>doesn't feel like there's something funny on the outside. But
>according to my niece's fiancee, it needs to go on a t-shirt that is
>poly on the outside and cotton on the inside. That sounds 'spensive.

Nope. This isn't dye. It's a totally different "fabric". When this guy
made some banners for me last year, he used the same stuff to make the
words on the banners.
>
>When I had the shirts made for the cook-in at Jack Schidt's house, we
>found a place in Fall River that does t-shirts for my company, as well
>as for the tourist trade (Cape Cod, Boston, that sort of thing). They
>were easy to work with, especially since I supplied the negs for the
>silkscreen. At the time, it was an extra $30-40 to have them make the
>negs from our artwork.

I have a printer who I use for a lot of stuff. I'm sure I can get his
art guy to do any art work & negs...but I'm not sure what the process
is for what I have in mind. I'll know more on Monday.
>
>And no, I'm not volunteering, altho if someone does, I'll be happy to
>offer "expertise."
>
I'm going to identify how exactly this shirt was made..then get some
prices... Perhaps since you know more about this than I do, you would
be willing to get some prices too???

Debra

Melba's Jammin' wrote:

> I saw Sheldon's remarks about producing a new one instead of reprinting
> the other one. I'd rather see Volume II than a reprint. But who's
> interested in doing a project like that? The first one was, IMHO, very
> well done (metric equivalents provided, assurance that the recipes were
> in the same format, ingredients listed in the order of their use in the
> method) and involved the efforts of a bunch of people. Proofreading it
> before it went to the printer was a big task.
>
> Someone else suggested that people just submit their favorite recipes to
> the recfoodcooking.org site. Sounds like a swell idea to me.


Anyone here savy at the art of web design? That aesthetics of the site
are a tad, well... A major update would be nice

~john

"Debra Fritz" > wrote in message
...
> On Wed, 13 Jul 2005 21:42:04 -0400, maxine in ri >
> wrote:
>
>
> >If it's an iron-on, that's one thing, but there is also
> >dye-sublimation, which as the name implies, dyes the shirt so that it
> >doesn't feel like there's something funny on the outside. But
> >according to my niece's fiancee, it needs to go on a t-shirt that is
> >poly on the outside and cotton on the inside. That sounds 'spensive.
>
> Nope. This isn't dye. It's a totally different "fabric". When this guy
> made some banners for me last year, he used the same stuff to make the
> words on the banners.
> >
> >When I had the shirts made for the cook-in at Jack Schidt's house, we
> >found a place in Fall River that does t-shirts for my company, as well
> >as for the tourist trade (Cape Cod, Boston, that sort of thing). They
> >were easy to work with, especially since I supplied the negs for the
> >silkscreen. At the time, it was an extra $30-40 to have them make the
> >negs from our artwork.
>
> I have a printer who I use for a lot of stuff. I'm sure I can get his
> art guy to do any art work & negs...but I'm not sure what the process
> is for what I have in mind. I'll know more on Monday.
> >
> >And no, I'm not volunteering, altho if someone does, I'll be happy to
> >offer "expertise."
> >
> I'm going to identify how exactly this shirt was made..then get some
> prices... Perhaps since you know more about this than I do, you would
> be willing to get some prices too???
>
> Debra

Keep in mind I owned a screen printing company for almost 10 years.
Sublimation is a chemical reaction due to a screen printed transfer that
actually gets chemically "steamed" *into* the fabric. Heat transfers tend
to crack and peel off a shirt (usually) more quickly than a screen print.

Artwork at a typical shop is about $40 an hour to create, then there's the
artwork separations at about $10 - $15 per sep and the burning of the screen
can be anywhere between $20 - $40. If you're going one color, cut costs by
having the artist print vellum separations instead of film positives.

100% Cotton shirts are the most expensive and the poly-cotton blends are
cheaper. The darker the color shirt, the more expensive it will be.

If I can help with any other tips or hints, let me know.

kili