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Author Topic: Community Cookbook  (Read 27142 times)
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play_louder

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« Reply #20 on: Feb 06, 2007, 11:21PM »

rlb's post got me thinking that it would be nice to be able to also add comments form people who had actually followed recipes into the cookbook too - so you could see what other people who made it thought of it. It woudl give me more confidence in a recipe, particularly a complex one, if I could also see some comments from other users who had made stuff.


<edit>

Oooh, a page topper! Hurrah! Sing it!
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Todd Jonz
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« Reply #21 on: Mar 02, 2007, 06:41AM »


On behalf of the editors (who, by the way, have recently been joined by BFW -- welcome aboard, Brian!) I am pleased to announce that the Community Cookbook has been updated with 19 new recipes contributed during the month of February by BFW, bonearzt, bonnet, cnubandgeek, Dennis K., Evil Ronnie, RedHotMama, slideorama, tbone62, Thomas Matta, Todd Jonz, and WaltTrombone.  In addition to this new content, several functional and feature changes have been incorporated into this release of the Cookbook:

*  The Forum toolbar has been replaced with a Cookbook toolbar.  The <Print> and <Help> buttons have been moved from the bottom of the page to the toolbar.  The toolbar includes a <View> button which allows the cookbook index to be viewed by category (like the old index), contributor, or publication date.

*  The cookbook index now contains an "accordion list" of expanding and collapsing sections.  This conserves space in the index and makes it easier to navigate, especially as the contents of the cookbook grow.  It also looks kinda cool, too.

*  The help page has been divided into multiple help pages accessible via the <Help> button in the toolbar, and a welcome page has been added.
 
*  Minor changes have been made in the formatting of recipes:  ingredients are separated by a bit more space; header elements now right-align correctly; character spacing in the title has been increased slightly.

Look for another release of the Cookbook sometime around the first of next month....

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cnubandgeek
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« Reply #22 on: Mar 02, 2007, 02:19PM »

This is the first time I've looked at the cookbook in a while, and I must say it looks fantastic!  And I'm thrilled to have a recipe in there.  Hooray for food!  :D :D :D
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tbone62
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« Reply #23 on: Mar 02, 2007, 07:14PM »

It is pretty cool to have a recipe on there!  :D  And the cookbook interface looks wonderful!  Great job!  Good!

****gleefully planning tomorrow's menu***** 
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« Reply #24 on: Mar 03, 2007, 10:27AM »

I'm really pleased to be associated with this project. :) And I agree that the format looks great.

OK, folks, keep those recipes rolling in! I will nominate all well-written recipes. 
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Christine (red hot - that's what!)
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« Reply #25 on: Mar 05, 2007, 07:36AM »

Absolutely!  Keep them coming in!

"Well Written" means:
Ingredients, quantity and prep method.
Clear sequential instructions.

Feel free to include useless and interesting trivia about the ingredients, the prep, or the setting in which the dish was served - Those things tend to add flavor to the cook book!
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Todd Jonz
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« Reply #26 on: Apr 11, 2007, 03:22PM »


The TTF Community Cookbook has been updated with 19 new recipes posted in the Food & Drink forum during the month of March (and perhaps early April) by cnubandgeek, Dennis K., evan51, Graham Martin, Joe_Guarr, Mahler_Bone, ncmike1, play_louder, and RedHotMama.  This brings the total number of recipes in the Cookbook to 94.

Look for another batch of recipes to appear in the Cookbook around the first of next month -- just like today is "around" the first of this month!  ;-)

[ This message has been cross-posted to the Announcements forum. ]
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RedHotMama
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« Reply #27 on: Apr 11, 2007, 10:35PM »

Congratulations to all contributers.

Please keep those recipes coming! Good!

Oh, and please remember to let us all know when you try one out (for better or worse.... Grin )
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Christine (red hot - that's what!)
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Todd Jonz
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« Reply #28 on: May 06, 2007, 02:10PM »

The TTF Community Cookbook has been updated and now contains 103 recipes, including nine new recipes contributed during the month of April by BariTrom, cnubandgeek, cotboneman, faskissimo, RedHotMama, Woolworth, and zemry.

Look for another update to the Community Cookbook sometime around the first of next month.
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RedHotMama
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« Reply #29 on: Jul 11, 2007, 04:59AM »

TTF's Community Cookbook has been updated with 14 new recipes, bringing the total to 116. This month's contributers are BFW, brucejackson, Dennis K., Evil Ronnie, mpwfoot, play_louder, RedHotMama, SLewis, slick07 and Thomas Matta. Many thanks to all of you, and to all previous contributers, for making this such a valuable resource.

http://cookbook.tromboneforum.org/

Don't be shy about making a contribution! All well-written recipes (i.e. those which include a list of ingredients and some sort of methodology) posted in the Food and Drink section will be nominated for inclusion by Brian and myself, and formatted by Todd Jonz (thanks, Todd!).

Also, when you try one of these recipes, please let us know how it turns out and whether you have any suggestions for alternative ingredients, variations, improvements etc.

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Christine (red hot - that's what!)
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Graham Martin
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« Reply #30 on: Jul 20, 2007, 04:18PM »

Just a small question guys.... Why are all the main dishes under the heading of 'Entree'? Methinks we are a heading short.
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« Reply #31 on: Jul 20, 2007, 05:01PM »

I know that, in France, an entree is something between the hors d'oeuvre and the plat (main dish), but, in the US, an entree is a main dish.  I gather the American version of entree is not shared with other English speaking nations.  That never occurred to me; I thought it was an English vs French distinction.

http://www.cs.cmu.edu/~mjw/FOOD/entree.html
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RedHotMama
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« Reply #32 on: Jul 21, 2007, 12:28AM »

I would personally have used the term "Main Course". However, I'm not as good a cook as Todd!
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Christine (red hot - that's what!)
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Graham Martin
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« Reply #33 on: Jul 23, 2007, 01:00AM »

I know that, in France, an entree is something between the hors d'oeuvre and the plat (main dish), but, in the US, an entree is a main dish.  I gather the American version of entree is not shared with other English speaking nations.  That never occurred to me; I thought it was an English vs French distinction.

http://www.cs.cmu.edu/~mjw/FOOD/entree.html

 Amazed I can't believe that I lived in the U.S. and never knew that.

Entrees are often the more interesting dishes. I will sometimes go into a restaurant and see something on the entree menu that I really like, order a main course sized entree and skip the main course. So maybe I do have some American habits after all.
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Grah

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« Reply #34 on: Oct 16, 2007, 03:20PM »

Brother and Sister Boneists:

Please let me know if there's anything I can do to help with this project.


Jim Leff
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Thomas Matta

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« Reply #35 on: Oct 16, 2007, 07:26PM »

Hi Jim - welcome!

Is it the cookbook that made you join us?
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« Reply #36 on: Oct 16, 2007, 09:18PM »

Brother and Sister Boneists:

Please let me know if there's anything I can do to help with this project.


Jim Leff
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You can start by giving us a few of your favorite recipes.

Good to see you here, Jim.

 Evil
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« Reply #37 on: Oct 17, 2007, 04:23PM »

Thomas, yeah, running Chowhound takes insane energy, so I don't have time to do much leisure-time forum participation. But someone wrote in to hip me to your cookbook project, and I figured I'd see if there was any way I could assist.

Evil Ronnie, ok, I can cough up a recipe or two, but bear in mind that 1. I'm a restaurant guy rather than a cooking expert, and 2. when I cook for myself, it's usually pretty basic and hippy/healthful.  So don't expect anything great! But I do have a couple of interesting things I make that may inform and amuse. Let me whip them together. Shall I just post them right here?

If you guys ever need a forward written or anything like that, I can write up something amusing, discussing issues like back pressure cookers, wild bore, cheeze doodle tonguing...man, I'm making mySELF grimace! Somebody stop me...
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« Reply #38 on: Oct 17, 2007, 09:22PM »

Jim,

You humbly say that you're not much of a cook, but with your background, I for one am looking forward to what you have to say.

I seem to remember your recipe for matzo brei and a great report on knishes from Chowhound.

Hippy-healthful is great. We have some few folks here that contribute along those lines. The Sherriff comes to mind.

I hope you hang around here for a while. Perhaps you'll want to post under new topics. You'll figure it out I'm sure.

And let us know what kind of playing you're doing, your equipment for the gear heads, etc...

 Evil

 


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Ron Rosenbaum CEC
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« Reply #39 on: Oct 24, 2007, 07:17AM »

where do we post actual recipes? is that what you meant by 'start a new thread", i.e. start a new thread for each recipe?

thanks!

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