Just curious. I consult mine from time to time but that's mostly for
getting ideas. I can't remember the last time I opened up a cookbook and
followed a recipe step by step. How about you?

Jill

jmcquown wrote:
> Just curious. I consult mine from time to time but that's mostly for
> getting ideas. I can't remember the last time I opened up a cookbook and
> followed a recipe step by step. How about you?
>
> Jill
>
>

Last night I made walnut, golden raisin, cardamom bread in my bread machine
from the Ultimate Bread Machine book.



--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

"jmcquown" > wrote in message
. ..
> Just curious. I consult mine from time to time but that's mostly for
> getting ideas. I can't remember the last time I opened up a cookbook and
> followed a recipe step by step. How about you?
>
> Jill
>
>

Do you mean "cookbook versus the web", or that you don't consult ANY
external source for specific recipes?

"jmcquown" > wrote:
> Just curious. I consult mine from time to time but that's mostly for
> getting ideas. I can't remember the last time I opened up a cookbook and
> followed a recipe step by step. How about you?

I use my cookbooks for baking, where the proportion of ingredients and
method is often quite critical. Also, relatively speaking, I don't bake as
much, so my memory isn't as good there. Bread is an exception in my baking,
as I do that more frequently and the proportions aren't so important there.

For all the normal cooking, I'm just like you. I use the cookbooks for
ideas, or perhaps for quick reference so I don't leave something out I
intended to put it. Sometimes I'll refer to a recipe before going to the
store to complete my shopping list, but I won't actually look at it again
while making the dish. I certainly don't follow recipes step by step very
often. Even on new recipes, I'm prone to modifying them on the fly based on
personal preferences and past experiences. I do know better not to do that
with baking though! ;-)

--
( #wff_ng_7# at #verizon# period #net# )

On Fri, 6 Jan 2006 18:30:11 -0600, "jmcquown" >
wrote:

>Just curious. I consult mine from time to time but that's mostly for
>getting ideas. I can't remember the last time I opened up a cookbook and
>followed a recipe step by step. How about you?
>

I use a recipe when I make things like crepes -- stuff where the
proportions of ingredients are critical. BTW, on phase three of South
Beach, buckwheat flour is acceptable in moderation, and it makes a
heluva crepe.


modom

"jmcquown" > wrote in message
. ..
> Just curious. I consult mine from time to time but that's mostly for
> getting ideas. I can't remember the last time I opened up a cookbook and
> followed a recipe step by step. How about you?
>
> Jill
>
I just showed my 16-year old daughter my Betty Crocker cookbook and
explained to her how being artistic (she is) translates to the kitchen. I
showed her how as a kid I was fascinated by the pictures that show how to
make a lattice pie crust, a heart-shaped cake with a round and a square pan,
etc. She seemed interested, but so far I haven't seen her in the kitchen.
I told her to just get crazy and experiment!

I used to always use the cookbook, then I worked in an Italian restaurant
(very high end) for about 9 years. I learned to just 'wing it' from
watching the chefs there. I hardly ever use the cookbook. Last time I
consulted the cookbook was for stuffed cabbage rolls. I had a craving and
couldn't remember what I put in there. Oh, and I forgot to cook the rice
first, LOL!

Elisa

One time on Usenet, "jmcquown" > said:

> Just curious. I consult mine from time to time but that's mostly for
> getting ideas. I can't remember the last time I opened up a cookbook and
> followed a recipe step by step. How about you?

Not usually a cookbook, exactly, but I do consult my copies of
my "regular" recipes. I'm great for remembering what ingredients
I need, but not so good on quantities.

I like to look at cookbooks for ideas, too; and they make
interesting reading sometimes. I got two good ones from my sib
this week: a Cutco cookbook from 1961, and a 1975 publication
called "American Food: The Gastronomical Story"...


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

On Fri, 6 Jan 2006 18:30:11 -0600, "jmcquown" >
wrote:

>Just curious. I consult mine from time to time but that's mostly for
>getting ideas. I can't remember the last time I opened up a cookbook and
>followed a recipe step by step. How about you?

Right before Christmas. I wanted a recipe to use up some applesauce
and found a nice applesauce cake in one of my cookbooks.

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

modom wrote:
>
> I use a recipe when I make things like crepes -- stuff where the
> proportions of ingredients are critical. BTW, on phase three of South
> Beach, buckwheat flour is acceptable in moderation, and it makes a
> heluva crepe.

I'm so scared of trying to make a crepe.

Crash and I have been going through the recipes in the diet book and in
the cookbook. Everything looks so delicious! No weird ingredients.
Some *expensive* ingedients, but we'll try some of those a few at a
time.

Carol, going shopping tonight

The Bubbo wrote:
> jmcquown wrote:
>> Just curious. I consult mine from time to time but that's mostly for
>> getting ideas. I can't remember the last time I opened up a
>> cookbook and followed a recipe step by step. How about you?
>>
>> Jill
>>
>>
>
> Last night I made walnut, golden raisin, cardamom bread in my bread
> machine from the Ultimate Bread Machine book.

Okay, bread is different. When I used to bake bread I'd follow the recipe
to the letter because if I didn't something would go wrong.

Jill

"wff_ng_7" > wrote

> "jmcquown" > wrote:
>> Just curious. I consult mine from time to time but that's mostly for
>> getting ideas. I can't remember the last time I opened up a cookbook and
>> followed a recipe step by step. How about you?

Anytime I bake. Which is, luckily, rare.

> For all the normal cooking, I'm just like you. I use the cookbooks for
> ideas, or perhaps for quick reference so I don't leave something out I
> intended to put it.

It's pathetic, I almost always do that. I have to. It seems I am
hardwired to forget one ingredient, something different every time.
This week my quiche has no onion. Other times my meatloaf
will have no Worchestershire. Hello. How could I forget?

So I just pull out a recipe and leave it out to check. Proportions
are never the same. Rarely still are actual measurements.

I think that's true of just about everyone?

nancy

Doug Kanter wrote:
> "jmcquown" > wrote in message
> . ..
>> Just curious. I consult mine from time to time but that's mostly for
>> getting ideas. I can't remember the last time I opened up a
>> cookbook and followed a recipe step by step. How about you?
>>
>> Jill
>>
>>
>
> Do you mean "cookbook versus the web", or that you don't consult ANY
> external source for specific recipes?

Okay, cookbook *or* web. I consult either for ideas but I can't recall the
last time I followed anything step by step as it appeared in written form
(bread being the exception).

Jill

jmcquown wrote:
> The Bubbo wrote:
>> jmcquown wrote:
>>> Just curious. I consult mine from time to time but that's mostly for
>>> getting ideas. I can't remember the last time I opened up a
>>> cookbook and followed a recipe step by step. How about you?
>>>
>>> Jill
>>>
>>>
>>
>> Last night I made walnut, golden raisin, cardamom bread in my bread
>> machine from the Ultimate Bread Machine book.
>
> Okay, bread is different. When I used to bake bread I'd follow the recipe
> to the letter because if I didn't something would go wrong.
>
> Jill
>
>

I can't bake without a recipe, I have no good feel for it. Even last night I
thought I'd add more raisins and walnuts than the recipe called for and the
bread machine couldn't incorporate all the raisins so some got burned on the
outside of the bread.

Before that, I made bouillabaisse from the New York Times cookbook, the recipe
my mom sent me.

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

"jmcquown" > wrote in message
. ..
> Just curious. I consult mine from time to time but that's mostly for
> getting ideas. I can't remember the last time I opened up a cookbook and
> followed a recipe step by step. How about you?
>
> Jill
>
>
Funny you would ask this question after a girlfriend and I were talking
about Martha Stewar as a newlywed went page by page through a Julia Child
cookbook How my friend and I probably haven't done 5 recipes out of any one
cookbook, yet we have so many. We decided this year to pick a cookbook and
do as many recipes as we could out of it. I was fussing around trying to
decide which one to start with when my new ovens were installed. With it
came a beautiful full color cookbook. As I looked through it I thought this
is the one I'm starting with. It will help me get to know my new convection
oven.

Lynne

jmcquown wrote:

> Just curious. I consult mine from time to time but that's mostly for
> getting ideas. I can't remember the last time I opened up a cookbook and
> followed a recipe step by step. How about you?
>
> Jill
>
>

At Christmas time. I made a gingerbread cake. Like you I'm not a real
cookbook by the book person but I do like browsing through cookbooks for
ideas much like watching the food network

On Fri, 6 Jan 2006 18:30:11 -0600, "jmcquown" >
wrote:

>Just curious. I consult mine from time to time but that's mostly for
>getting ideas. I can't remember the last time I opened up a cookbook and
>followed a recipe step by step. How about you?

December 29 -- I made sour cream chocolate cupcakes for my boys' first
birthday. The recipe is from the Cake Mix Doctor cookbook. I checked
it out from the library special for the occasion. The cupcakes were
very good -- moist and dense and chocolately.

I need a recipe to follow when I bake. I can't guesstimate the
proportions.

Tara

"S'mee" > wrote

> I like to look at cookbooks for ideas, too; and they make
> interesting reading sometimes.

Same here ... people (you know who you are) can make fun all
they want, I like to see what people had for dinner/whatever ...
Oh! I'll make that tomorrow! Or sit down with a cookbook or
two until something strikes me.

nancy

jmcquown wrote:

> Just curious. I consult mine from time to time but that's mostly for
> getting ideas. I can't remember the last time I opened up a cookbook and
> followed a recipe step by step. How about you?
>

I made some brownies for Christmas. I consulted the cookbook because when I
bake I follow recipes. I also consulted my Laura Secord Cookbook on
Christmas to check the cooking time for my turkey. I faked the stuffing. I
consulted a cookbook about a month and a half ago when I was making CHicken
Chasseur. I was missing some of the ingredients in the recipe, so I ended up
putting the book away and faking it.

Two hours ago... I made a banana nut bread.
I'm not much of a cook, but I love to eat :-) When I do cook, I HAVE to
follow a recipe.

NancyJaye



"Tara" > wrote in message
...
> On Fri, 6 Jan 2006 18:30:11 -0600, "jmcquown" >
> wrote:
>
>>Just curious. I consult mine from time to time but that's mostly for
>>getting ideas. I can't remember the last time I opened up a cookbook and
>>followed a recipe step by step. How about you?
>
> December 29 -- I made sour cream chocolate cupcakes for my boys' first
> birthday. The recipe is from the Cake Mix Doctor cookbook. I checked
> it out from the library special for the occasion. The cupcakes were
> very good -- moist and dense and chocolately.
>
> I need a recipe to follow when I bake. I can't guesstimate the
> proportions.
>
> Tara

jmcquown wrote:
> Just curious. I consult mine from time to time but that's mostly for
> getting ideas. I can't remember the last time I opened up a cookbook and
> followed a recipe step by step. How about you?
>
> Jill
>
>

I almost always use a recipe - I like to try a lot of different things
but really know very little about "winging it" My mother has always
been a HORRIBLE cook - so I only actually started trying to cook in my
20's. There are some things I only glance at a recipe for - I usually
at least have to check what temperature to set the oven for..that sort
of stuff. I will often substitute ingredients or vary amounts (more
garlic *G* no green peppers) but yeah - a recipe always

Roberta (in VA)

"jmcquown" > wrote in message
. ..
> Just curious. I consult mine from time to time but that's mostly for
> getting ideas. I can't remember the last time I opened up a cookbook and
> followed a recipe step by step. How about you?
>
> Jill
>
>

Even when I use a recipe from a cookbook I tend to modify it and the only
recipes I use from cookbooks are for baked goods. The rest of the time I
just cook.

Ms P

Jill wrote:

> Just curious. I consult mine from time to time but that's mostly for
> getting ideas. I can't remember the last time I opened up a cookbook and
> followed a recipe step by step. How about you?

If it's something I've never made before, I use the recipe. That happens a
lot.

Bob

"jmcquown" > wrote in message
. ..
> The Bubbo wrote:
>> jmcquown wrote:
>>> Just curious. I consult mine from time to time but that's mostly for
>>> getting ideas. I can't remember the last time I opened up a
>>> cookbook and followed a recipe step by step. How about you?
>>>
>>> Jill
>>>
>>>
>>
>> Last night I made walnut, golden raisin, cardamom bread in my bread
>> machine from the Ultimate Bread Machine book.
>
> Okay, bread is different. When I used to bake bread I'd follow the recipe
> to the letter because if I didn't something would go wrong.
>
> Jill
>
>

I only followed a basic recipe for bread. It made 6 loaves and I varied it
as I pleased. I added all sorts of stuff to it, sunflower seeds, bulger
wheat, wheat germ, wheat sprouts, leftover cooked or raw oatmeal, and
leftover mashed potatoes were some of the things I added. Of course I made
it by hand so I could feel when the dough was right. It raised as long as
it needed to and not to some timer.

Ms P

In article >,
"jmcquown" > wrote:

> Just curious. I consult mine from time to time but that's mostly for
> getting ideas. I can't remember the last time I opened up a cookbook and
> followed a recipe step by step. How about you?
>
> Jill
>
>

Been so long, I don't remember...... ;-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
"Doug Kanter" > wrote:

> "jmcquown" > wrote in message
> . ..
> > Just curious. I consult mine from time to time but that's mostly for
> > getting ideas. I can't remember the last time I opened up a cookbook and
> > followed a recipe step by step. How about you?
> >
> > Jill
> >
> >
>
> Do you mean "cookbook versus the web", or that you don't consult ANY
> external source for specific recipes?
>
>

Pretty much the ONLY time I consult a cookbook is when I am baking, or
making pancakes/waffles.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

jmcquown wrote:
> Just curious. I consult mine from time to time but that's mostly for
> getting ideas. I can't remember the last time I opened up a cookbook and
> followed a recipe step by step. How about you?
>
Christmas Day. I made a multi-course Chinese meal, and I was very
familiar with all the techniques but didn't want to forget any
ingredients or quantities. -aem

On Fri, 6 Jan 2006 18:30:11 -0600, "jmcquown" >
connected the dots and wrote:

~Just curious. I consult mine from time to time but that's mostly for
~getting ideas. I can't remember the last time I opened up a cookbook
and
~followed a recipe step by step. How about you?
~
~Jill
~
Couple of weeks ago when I tried a candy recipe. Didn't matter that I
followed the recipe instructions, it still came out weird.

maxine in ri

(jmcquown)WROTE:
Just curious. I consult mine from time to time but that's mostly for
getting ideas. I can't remember the last time I opened up a cookbook and
followed a recipe step by step. How about you?
Jill--------------------------------------------------
Response: Haven't open a cookbook in few years since I get all my
recipes online now.

"Bob Terwilliger" > wrote in message
...
> Jill wrote:
>
>> Just curious. I consult mine from time to time but that's mostly for
>> getting ideas. I can't remember the last time I opened up a cookbook and
>> followed a recipe step by step. How about you?
>
> If it's something I've never made before, I use the recipe. That happens
> a
> lot.
>
> Bob
I get bored with cooking the same things that I can already do. I usually
like a new challenge. This doesn't come out of thin air for me; I have to
have seen it in a cookbook, seen it on the foodnetwork, or heard someone on
this ng talking about it. I could cook forever the things I know, and I
change them around and have a new version of each chinese, mexican, italian,
indian, etc. etc. dish, but to me making something totally new is like
learning a new piece of music, mastering a new art technique, finding out
something new in the history books after studying it and entering all the
kings and queens in my genealogy software, etc. It is exciting and gives my
life a little zing.

Today I put my money where my mouth is. My house is full of books, but I
bought 13 new books today. When I buy a book, I always promise myself that
I will make one recipe out of that book, and I normally do.

I made a cioppino a few weeks ago from combined recipes of Rachel Ray's and
Giada's. I try recipes from foodnetwork, too, and follow them, but not to
the tee. Today we ate at a Thai restaurant and I ate a Panang Curry, which
was totally different from the Panang Curry that I had in New Haven a few
months ago. It will be fun researching what is a 'real' Panang Curry and
making it, but probably modifying it somewhat.

I bought two chuck roasts from Whole Foods today, and I could do a chuck
roast a dozen different ways, but I won't. I'll try a brand new recipe.

BTW, I stopped by a "Going out of Business" book sale in Fairfax. I bought
one book "Williams Sonoma Pies and Tarts." When I paid, it was $3, not the
marked down price. She said that every book in the place was $3 hardback
and $1.50 paper back. I bought 4 of the "Beautiful Food Cookbooks" - Asian,
China, Tuscan and Italy for $1.50 each -- they are in good shape, too.
Whatta day.

Whole Foods and Trader Joes are across the street from each other. Both
were busy, but Trader Joe's was busier. I like the salespeople in Trader
Joe's MUCH better, too. They always are upbeat!

Roberta, we bought the wine you recommended at TJ's, and they had it in a
reserve 1999 and regular 2004, and so we bought the Reserva. It was only
$1 more.

A good time was had by all.
Dee Dee

On Fri, 6 Jan 2006 18:30:11 -0600, "jmcquown" >
wrote:

>Just curious. I consult mine from time to time but that's mostly for
>getting ideas. I can't remember the last time I opened up a cookbook and
>followed a recipe step by step. How about you?

Does a magazine count? I made a wonderful vegan spice cake for
Thanksgiving.

Oh, and what about recipes from rfc? The failed fondue was from here.

In the olden days, I never cooked with recipes, but then you people
post such yummy-sounding stuff that I have to try it.

serene, who usually cooks with the Liddla system: Liddla this, liddla
that...

>"Bob Terwilliger" > wrote in message
...
>> Jill wrote:
>>
>>> Just curious. I consult mine from time to time but that's mostly for
>>> getting ideas. I can't remember the last time I opened up a cookbook and
>>> followed a recipe step by step. How about you?
>>
>> If it's something I've never made before, I use the recipe. That happens
>> a
>> lot.
>>
>> Bob

Okay, I do some of what Bob does.

And I have a different take on some things. I have a lot of
cookbooks, not only cause I like reading them. I like to use them for
recipes too. Some of them are by highly respected cooks in the food
world. I figure that maybe they might know something, and maybe, just
maybe..if I do happen to follow the recipe, at least the first time,
maybe it will turn out to be what they (the cookbook writers) intended
it to be. And for some of those cooks, that can be pretty damned
good indeed. If I start messing around with the recipe right off the
bat, and it turns out crappy, who knows it if was just me or the
recipe? Maybe if I had made it as written, it would have been
sublime...

All this being said, sometimes when doing this, I find out that I like
something a bit different. THEN, is when I start playing with it,
after I have made it the first time as directed.

And yes I do use recipes. Sometimes I combine recipes, sometimes I
just adore something I have made before from a particular book.

There are some folks that are phenomenal chefs/cooks and their recipes
are intricate and very precise. I have heard this of Thomas Keller's
books, The French Laundry Cookbook, and Bouchon. I have also heard
(and seen pictures of) the food from his recipes: it is phenomenal in
it's taste and totally worth it, from what I have heard. And I have
heard of the reasons for doing some of the things in the recipes. I
can think of others too.

I am not nearly as good a cook as those cooks. But sometimes, if I
follow their recipes as written, I can come much closer to that point
and taste what they are trying to convey.

And I do play with my food a lot even so.

Christine

In article >,
"jmcquown" > wrote:

> Just curious. I consult mine from time to time but that's mostly for
> getting ideas. I can't remember the last time I opened up a cookbook and
> followed a recipe step by step. How about you?
>
> Jill

Sunday, as a matter of fact. I made a key lime cake that was a big hit
with one and all at a neighborhood gathering.

Cindy, who has to justify all of these cookbooks somehow

--
C.J. Fuller

Delete the obvious to email me

jmcquown wrote:
> Just curious. I consult mine from time to time but that's mostly for
> getting ideas. I can't remember the last time I opened up a cookbook and
> followed a recipe step by step. How about you?
>
> Jill
>
>
The other day - when I followed Om's recipe for the stuffed mushrooms

I also try to follow the recipe when making something for the first
time. After that, I do my own thing...

--
Cheers
Cathy(xyz)

On Fri 06 Jan 2006 05:30:11p, Thus Spake Zarathustra, or was it jmcquown?

> Just curious. I consult mine from time to time but that's mostly for
> getting ideas. I can't remember the last time I opened up a cookbook and
> followed a recipe step by step. How about you?
>
> Jill

Same here for the most part, except for baking. That's chemistry, although I
make variations.

--
Wayne Boatwright *¿*
__________________________________________________ ________________
And if we enter a room full of manure, may we believe in the pony.

"jmcquown" > wrote in message
. ..
> Just curious. I consult mine from time to time but that's mostly for
> getting ideas. I can't remember the last time I opened up a cookbook and
> followed a recipe step by step. How about you?
>


That would be Christmas eve when I made ladyfinger cookies.

Paul

jmcquown wrote:
> Just curious. I consult mine from time to time but that's mostly for
> getting ideas. I can't remember the last time I opened up a cookbook and
> followed a recipe step by step. How about you?
>
> Jill

Only to make a savory pie crust about a year ago. Otherwise, I just
read them for the ideas or piccies.
-L.

"Damsel in dis Dress" > wrote in message
oups.com...
>
> modom wrote:
>>
>> I use a recipe when I make things like crepes -- stuff where the
>> proportions of ingredients are critical. BTW, on phase three of
>> South
>> Beach, buckwheat flour is acceptable in moderation, and it makes a
>> heluva crepe.
>
> I'm so scared of trying to make a crepe.
>
> Crash and I have been going through the recipes in the diet book and
> in
> the cookbook. Everything looks so delicious! No weird ingredients.
> Some *expensive* ingedients, but we'll try some of those a few at a
> time.
>
> Carol, going shopping tonight

If you mean a french crepe it is dead easy. I can tell you that from
the top of my head If you mean buckwheat or whatever then I will be
no help at all
>

In article >, "jmcquown" > wrote:
>Just curious. I consult mine from time to time but that's mostly for
>getting ideas. I can't remember the last time I opened up a cookbook and
>followed a recipe step by step. How about you?

I don't think I have *ever* followed a recipe from a cookbook as such.
I have used those "manuals" that come with microwave ovens, fry pans,
etc. from time to time. (And followed them fairly closely too,
especially in terms of times and temperatures, because of
unfamiliarity with the technology involved.)

I also print out stuff from RFC, and use that as the basis for cooking
a meal or whatever -- but I almost always make adjustments due to lack
of a specific ingredient, or the desire for more of one thing and/or
less of another. [And I print out one hell of a lot more "interesting
recipes" than I'll ever get round to making!]

I notice that many replies to your "poll" refer to baking. I baked
biscuits once about 40 years ago. The exercise was a failure, so I
haven't repeated the process since. :-)

Cheers, Phred.

--
LID

jmcquown wrote:
> Just curious. I consult mine from time to time but that's mostly for
> getting ideas. I can't remember the last time I opened up a cookbook and
> followed a recipe step by step. How about you?
>
> Jill
>
>

Hmmmmm....was that in '71 or '72???


--
You wanna measure or you wanna cook?

Ophelia wrote:
> "Damsel in dis Dress" > wrote in message
> oups.com...
>>
>> modom wrote:
>>>
>>> I use a recipe when I make things like crepes -- stuff where the
>>> proportions of ingredients are critical. BTW, on phase three of
>>> South
>>> Beach, buckwheat flour is acceptable in moderation, and it makes a
>>> heluva crepe.
>>
>> I'm so scared of trying to make a crepe.
>>
>> Crash and I have been going through the recipes in the diet book and
>> in
>> the cookbook. Everything looks so delicious! No weird ingredients.
>> Some *expensive* ingedients, but we'll try some of those a few at a
>> time.
>>
>> Carol, going shopping tonight
>
> If you mean a french crepe it is dead easy. I can tell you that from
> the top of my head If you mean buckwheat or whatever then I will be
> no help at all

I would imagine the process is the same. Crepes only *sound* difficult.
They are really just very thin pancakes

Jill