It's up at princeclan.org. Right now, only the recipe browsing function is implemented, and there are only two recipes in it. But, it demonstrates the two-level category system and the assignment of recipes to the categories. Right now, recipes can be browsed by category or by user (by clicking on the submitters name in recipe).
I need feedback on three things:
1. The browsing interface. Is this a good way to navigate around recipes?
2. The actual makeup of the categories. Both top level groups and lower level categories can be added very easily. Any additional ideas for categorization are welcome.
3. Let me know if you're willing to be a tester, even if it's just to submit a recipe or two. I'll beed feedback on the user interface.
The categories are set up so that they can be changed (by an administrator) on the fly, with no additional coding. The formatting is bare-bones for now, but set up so that style sheet changes are all that are needed to update it.
Next step: allow adding/editing/deleting of recipes. After that, search functionality.
Dagonee
[ April 26, 2005, 04:11 PM: Message edited by: Dagonee ]
Posted by Farmgirl (Member # 5567) on :
Rob - I just want to say that you are amazing! I especially wanted to say that before Fugu jumps in here and proceeds to pick apart your project with his fine-tooth comb.
I like it -- and it is easy to read.
Farmgirl
Posted by ketchupqueen (Member # 6877) on :
I'd be happy to help you test it and give feedback. I'm going to check it out right now!
Posted by dkw (Member # 3264) on :
It's great! And I'd be happy to test by adding recipes.
The "Shannon & Josh's Wedding" header is a little weird, though.
Posted by ketchupqueen (Member # 6877) on :
I would suggest organizing by "region" first, then country when you're doing cuisine. For example: a category would be Mediterranean, subcategories Greek, Italian, etc. Second example: category is South American, subcategories Brazilian, Argentinian, etc.
My suggestions for regions to use as categories: Middle East, Asia, Eastern Europe, Western Europe, North America, South America, Oceania/Australia/New Zealand, with appropriate subcategories that may have subcategories themselves (Central America could be a sub of North America, and countries would be a sub of that, etc.).
Posted by ketchupqueen (Member # 6877) on :
Also, under special diets, you need low sodium, baby/toddler, and high-fiber.
Posted by Dagonee (Member # 5818) on :
quote:The "Shannon & Josh's Wedding" header is a little weird, though.
Yeah, until July the front page of my site is dedicated to my sister's wedding, and I haven't figured out how to make the image change when I'm elsewhere in the site. I'm still learning my content management software.
quote:I would suggest organizing by "region" first, then country when you're doing cuisine. For example: a category would be Mediterranean, subcategories Greek, Italian, etc. Second example: category is South American, subcategories Brazilian, Argentinian, etc.
My suggestions for regions to use as categories: Middle East, Asia, Eastern Europe, Western Europe, North America, South America, Oceania/Australia/New Zealand, with appropriate subcategories that may have subcategories themselves (Central America could be a sub of North America, and countries would be a sub of that, etc.).
Right now the categories are hardcoded as two-level. I could add them as top level categories, and keep them next to each other:
Course Region - Middle East Region - Asia Region - etc. Special Diets
Then the appropriate countries under each region.
Do you all prefer to do it that way, or with a single cuisine grouping?
Dagonee
Posted by Dagonee (Member # 5818) on :
OK, the search for the site (in the upper right corner) now finds recipes, and I added KQ's suggested special diets category.
I'm thinking of breaking the special diets into religious diets and health diets, but I'm not sure where vegetarian fits between those.
Any suggestions?
quote:I especially wanted to say that before Fugu jumps in here and proceeds to pick apart your project with his fine-tooth comb.
Meant to add this earlier - I welcome those suggestions. My job used to be fine-tooth comb wielder, so I know how necessary it is.
Dagonee
[ January 21, 2005, 10:43 PM: Message edited by: Dagonee ]
Posted by Paul Goldner (Member # 1910) on :
Looks very easy to browse, and flexible. Definetely looks like it will be easier to use then allrecipes.com, which is what I currently use.
Posted by Elizabeth (Member # 5218) on :
I have a great recipe for Asian Prawn.
Sorry!! Kidding!! Had a cocktail and am feeling silly!!
Cool site, Daglet. I can't wait to write my panini recipe there. (have to perfect it first)
Posted by Dagonee (Member # 5818) on :
OK, that's it! Liz's continued allegations have caused me to reconsider this whole thing! . . . . . . . . . . . . . . . I mean, wouldn't an Asian porn site make more sense?
Posted by ClaudiaTherese (Member # 923) on :
Yes. Especially as Yellow Silk apparently went out of business in 1996.
(Hey, love the recipe site! It's fabulous -- a new Hatrack meme, another layer to the glorious mix. And I actually like the surrealism of the wedding banner.Very Fellini, but in an upbeat way.)
[ January 22, 2005, 09:40 AM: Message edited by: ClaudiaTherese ]
Posted by PSI Teleport (Member # 5545) on :
Dag, I have a question about your leg of lamb. I think I'm going to make it tonight, but I think my food processor is too small for all that stuff at once. Do you think it's okay to mix half the veggies with half the spices and then do the other half?
Posted by Dagonee (Member # 5818) on :
I have a miniprep, so I'm sure your processor is big enough. The vegetables don't go in the food processor - it's better if they are courser than what the processor would do.
I rewrote that step of the recipe to make it clearer that the ingredients from the processor are added to the sauteed ingredients, not the other way around.
Posted by PSI Teleport (Member # 5545) on :
Thanks! One more question, if it's okay, since I know nothing about lamb. Does the butcher do the butterflying and all that? Can I get the guy at the grocery store to do it?
I've never used meat that wasn't basically ready in the package at Safeway.
Posted by Dagonee (Member # 5818) on :
The butcher at Giant was very nice and did it. I have no idea how to do it myself. She didn't even make me pay for the weight of the bone, which I thought would have been fair to make me do.
I would bet Safeway would do it, too.
Posted by kwsni (Member # 1831) on :
Dag, I have a file of a bunch of recipies that I've collected for a while, let me know if you want it.
Ni!
Posted by ketchupqueen (Member # 6877) on :
Anyone getting into cooking stuff like that, I recommend Julia Child's The Way to Cook. It has step-by-step instructions, with step-by-step photos, on stuff like how to butterfly a rack of lamb, make stock with a turkey carcass, roast poultry, and make classic desserts and sides. I don't usually recommend cookbooks other than The Joy of Cooking, but this is one. Posted by ketchupqueen (Member # 6877) on :
Oh, and Dag, I hate to keep criticizing, I think this is really cool, but you know that that cheese ball isn't Lent-safe for members of some churches who don't eat cheese at Lent, right?
Posted by TomDavidson (Member # 124) on :
And for people whose religion forbids them from eating mushrooms and/or emitting gas, a mushroom-legume soup should probably be flagged.
Seriously, at some point you have to throw up your hands and trust that people with very unusual diet restrictions can read their own ingredients.
Actually, you could probably address this by using major and minor categories in the master ingredient table, assuming you're structuring things that way. So when someone adds feta cheese to your list of ingredients, they flag the feta as a cheese -- and this would make it possible for someone to do a search for "all recipes without cheese."
Posted by ketchupqueen (Member # 6877) on :
No cheese at Lent isn't that unusual. But still, !
Posted by Dagonee (Member # 5818) on :
I didn't know that, KQ. I was going by the Catholic rules - I didn't know anyone else abstained from meat over Lent.
Tom, I didn't go with the separate ingredients table in this one - it's a single ingredients field parsed by the PHP preg functions to make the list.
kwsni, I'm going to test the edit features and assign usernames to anyone that wants one. In fact, people can sign up for user names on their own. Eaquae Legit already has. Then I'll assign rights to add recipes (and edit any they've entered).
If enough people post recipes, we could publish one of those recipe books like they do for school fundraisers.
Dagonee
Posted by Hobbes (Member # 433) on :
So I signed up for a name, but how do I add a recipe? This is great.
Hobbes Posted by ketchupqueen (Member # 6877) on :
You'd have to either get everyone's permission or post a copyright disclaimer, then. Oh, something I think you need: we don't want people posting copyrighted material. As far as I know, changing the wording of the directions and/or tweaking the ingredients is enough to make a recipe copyright-safe. But you might want to check that out.
Posted by ketchupqueen (Member # 6877) on :
I registered, too. Posted by Eaquae Legit (Member # 3063) on :
I'd be willing to do a test-run for ya. I've got several recipes in my head that could be written down somewhere.
Also, will recipes be crosslisted? I have a vegan curry that I love, but it could fit under several categories, for example.
Posted by ketchupqueen (Member # 6877) on :
If you check, the cheese balls are crosslisted under 3 categories. Posted by Eaquae Legit (Member # 3063) on :
Oops.
Very well. Carry on, then. *waves hand dismissively*
[ January 22, 2005, 01:40 PM: Message edited by: Eaquae Legit ]
Posted by Dagonee (Member # 5818) on :
OK, I haven't written the part where you can add recipes yet. Hopefully I'll get that done today, then I'll let everyone who signed up know that it's ready for testing.
And no copyrighted recipes is a good idea. I'm not going to check, though - just use your own good judgment.
Dagonee
Posted by ketchupqueen (Member # 6877) on :
Well, you should post a disclaimer stating that people must change the wording when posting a non-original recipe, that it's proper etiquette on recipe sites to list a source for a non-original recipe, and that if you get a complaint from a copyright holder about something that is posted, it will be removed. That way, you're covered, without having to police it too closely.
Posted by gnixing (Member # 768) on :
dag... as a law student, you ought to know the importance of covering your own arse.
Posted by Dagonee (Member # 5818) on :
Yes, but not checking is a way of covering my own arse. That, and following up on complaints and removing recipes asap.
Dagonee
Posted by ketchupqueen (Member # 6877) on :
Exactly. Posted by dread pirate romany (Member # 6869) on :
Looks great!
Can I suggest a Crock-pot category? I just registered!
Posted by ketchupqueen (Member # 6877) on :
Crockpot would be good, but then we're getting into preparation methods; Dag, didn't you say you could only do 3 categories? Maybe there could be a "slow cooker" tag that could go on any recipe?
Posted by Elizabeth (Member # 5218) on :
Dag, maybe you could set up a place for people to paste recipe links.
Posted by Dagonee (Member # 5818) on :
I can add preparation methods as a category group.
What would be in it?
Crockpot Grill Roast Bake
What else?
Posted by ketchupqueen (Member # 6877) on :
Stovetop Broiled Canning Pressure Cooker/Canner
Posted by ketchupqueen (Member # 6877) on :
No cook Frozen Outdoors/fireplace
Posted by Bob_Scopatz (Member # 1227) on :
I'll help test it. I can post a few recipes that haven't killed anyone in years and years!
Posted by kwsni (Member # 1831) on :
Ok. What I've got is a bunch I've collected from various threads, and from a bunch of different people. I can post them all, though, when you get it all figured out.
Ni!
Posted by Dagonee (Member # 5818) on :
OK, I believe the add/edit features are working, and I believe I added rights to add new recipes and edit the ones they've posted for everyone who's registered from Hatrack. There was one person whose Hatrack handle I didn't recognize. If you find you can't add recipes, just email me.
A couple of pointers:
1. Right now, the only link to add recipes is at the top of the Recipes main page - the one that lists the category outline and number of recipes for each.
2. You should be able to edit any recipe you add. The edit link shows up above the categories on the page for viewing a single recipe.
3. Title, ingredients, directions, and at least one category are mandatory.
4. I'm the only one who can add categories, so if you have suggestions for a new category (especially under cuisine - I know I missed many), put it in the description field and I'll try to get to it.
5. Please report any errors in this thread, with as explicit instructions for duplicating it as possible. Screenshots would help; you can email those to me.
6. All suggestions are welcome, but I'm prioritizing them based on things that get the recipes in the system and allow users to view them. Discussions, email, printer-friendly, comments, recipe-doubling, etc. all are in the future.
I hope it works, and I hope everyone enjoys it. Remember, you can search recipes in the search box.
Dagonee
Posted by Hobbes (Member # 433) on :
I added one and it seems to work. However I decided to spell "the" with a couple of 'e's (I was worried the one 'e' would get lonely) and can't figure out how to edit it.
Hobbes Posted by Dagonee (Member # 5818) on :
Browse to the recipe, then click on the ""Edit this recipe." link just above "This recipe belongs to the following categories:"
If it's not there, let me know and I'll add it to the bug list.
Dagonee Edit: "Mix thee flour, cretin!"
[ January 22, 2005, 10:46 PM: Message edited by: Dagonee ]
Posted by Hobbes (Member # 433) on :
Just didn't see it under "directions" edited now.
Hobbes Posted by Eaquae Legit (Member # 3063) on :
I am so in love with this.
Perhaps an Indian food category?
Posted by Hobbes (Member # 433) on :
Yes, this is great! I've tried editing and switching categories and it worked fine. Plus I added scrumptious muffins.
Hobbes Posted by Bob_Scopatz (Member # 1227) on :
Okay...I registered! Sign me up so I can add recipes.
I'm going to give you my cookie recipe and people will try to kill you to get it.
Sorry. It was nice knowing you.
Posted by rivka (Member # 4859) on :
Also, do you really have a friend who spells their name "Nezhmi\"? The slash is silent, right?
Third, I'm assuming that things like the leg of lamb aren't flagged as kosher because of the butter? They make this great stuff called margarine now . . . Posted by Eaquae Legit (Member # 3063) on :
I did. She came up with the recipe, and I've loved it ever since. The slash appeared magically when I entered the '.
Posted by rivka (Member # 4859) on :
Oh, and I registered, so please give me rights.
And when I logged in, it gave me an error message -- um, something about the user already existing? -- but it also welcomed me. I could not get this error to repeat.
Posted by fugu13 (Member # 2859) on :
The slash is there because PHP inserts slashes such as that automatically, but not every application is set up to deal with them when they then turn up again.
Posted by ketchupqueen (Member # 6877) on :
Rivka, can you use margarine in leg of lamb? I know you can't in some recipes.
When listing prep methods, I forgot my favorite: "microwave"!
I have lots of recipes; I'll add some tomorrow. I think. Monday at the latest. Posted by rivka (Member # 4859) on :
Well, I only skimmed the recipe. But margarine can substitute for butter in a LOT of recipes -- usually with very little difference in taste.
Some things there are significant taste differences -- croissants, for example -- but the margarine version is acceptable.
Posted by Dagonee (Member # 5818) on :
quote:Third, I'm assuming that things like the leg of lamb aren't flagged as kosher because of the butter? They make this great stuff called margarine now . . .
Actually, I was going to ask you both for the wording on the kosher description - something that this could be made kosher, but might require substitutions. Also, I don't know all the rules, and I want to air on the side of caution.
As for the slashes, I'm still having trouble with certain things being escaped more than once, and I can't track it all down. It's doing better - the lamb recipe had you slashing a 2\\\\\" grid pattern at one point. Edit: I think it's fixed now, but if people can pay attention for the error whenever they use quotes it would be good.
Dana, Bob, and Rivka, you are all have add/edit rights now. I believe that's everyone who's signed up so far.
Dagonee
[ January 23, 2005, 09:03 AM: Message edited by: Dagonee ]
Posted by Dagonee (Member # 5818) on :
Cleaned up the UI a little. I still need spend some time fixing up the CSS, but now it's a little more logical. Everything you can do is at the top. Also, you can now browse by users, so you can see all Hobbe's wonderful recipes on one screen.
Anyway, just wanted you to know that the add/edit links have moved a little, but they are still there if you are logged in.
Dagonee
Posted by Hobbes (Member # 433) on :
Hobbes Posted by rivka (Member # 4859) on :
quote: Actually, I was going to ask you both for the wording on the kosher description - something that this could be made kosher, but might require substitutions.
Actually, that sounds pretty good like that. Maybe call it "Kosher-friendly"? Or perhaps "Kosher-adaptable."
quote: Also, I don't know all the rules, and I want to air on the side of caution.
Basics (at least in terms of recipes): no meat products combined with dairy products; no insects or arthropods; no snails or mollusks; and no mixing fish and meat.
Posted by Dagonee (Member # 5818) on :
Can fish be mixed with dairy products?
Posted by rivka (Member # 4859) on :
Yep. Mmmmmmm, salmon with butter.
Posted by Bob_Scopatz (Member # 1227) on :
it worked. I put "notes" in the steps of the recipe, so that kind of put off the step-by-step part of it, but I guess people will be able to figure it out.
Thanks!
Good site.
Posted by Dagonee (Member # 5818) on :
Thanks! Your recipe seems easily enough to follow, Bob. Those cookies look great.
I changed Kosher to Kosher-adaptable, and added the Tuna Pate.
quidscribis, if you're around, I need some info on Halal. I'm reticent to add recipes to it until I know for sure what the requirements are. Also, a less definitive word, similar to Kosher-adaptable, would be good. I absolutely do not want to mislead or give the impression I know more than I do about the religious diets.
Dagonee
Posted by amira tharani (Member # 182) on :
Okay, Dagonee. Pretty much anything that doesn't contain pork or pork products or alcohol will be adaptable for Muslims - you can buy Halal meat instead of ordinary meat so all non-pork meat dishes are fine. Vegetarian dishes are of course fine. There are different views on using alcohol in cooking - the vast majority of Muslims would, I think, not touch alcohol in any form and not have it in their homes. However, some Muslims would be perfectly happy to use wine etc in cooking as long as all the alcohol is evaporated during the cooking process. Does that make sense?
Posted by dkw (Member # 3264) on :
Hmm. He wouldn't give me the cookie recipe.
Posted by Bob_Scopatz (Member # 1227) on :
Hey, I know where you can get it.
Posted by Elizabeth (Member # 5218) on :
Make him walk home again, dkw. You have that to hang over him for only a couple more months.
Posted by Dagonee (Member # 5818) on :
quote:Okay, Dagonee. Pretty much anything that doesn't contain pork or pork products or alcohol will be adaptable for Muslims - you can buy Halal meat instead of ordinary meat so all non-pork meat dishes are fine. Vegetarian dishes are of course fine. There are different views on using alcohol in cooking - the vast majority of Muslims would, I think, not touch alcohol in any form and not have it in their homes. However, some Muslims would be perfectly happy to use wine etc in cooking as long as all the alcohol is evaporated during the cooking process. Does that make sense?
Perfectly. Then I'll go with Halal-adaptable, and it will be for anything without any pork products and without alcohol.
Thanks,
Dagonee
Posted by ketchupqueen (Member # 6877) on :
Can you maybe change "sides" to "sides and sauces"? I have a tartar sauce recipe I'd like to post, and it really doesn't fit in any of those courses.
Posted by Shan (Member # 4550) on :
Wow! This looks like great fun. I registered, Dag -
[ January 23, 2005, 03:28 PM: Message edited by: Shan ]
Posted by Dagonee (Member # 5818) on :
Changed to sides and sauces, and Shan now has add/edit rights.
Posted by Space Opera (Member # 6504) on :
Looks great Dag! I'm looking forward to trying some of the recipes.
space opera
Posted by Shan (Member # 4550) on :
Yay! I'll add Nathan's Favorite Recipe after the birthday party I have to take him to!
thanks, Dag -
Posted by ketchupqueen (Member # 6877) on :
Um, it would be nice if we could see the descriptions. I put "important" stuff in there. Posted by Dagonee (Member # 5818) on :
Oops. It's fixed now - small bug.
If I may rant about PHP for a minute, is there no way to force it to use explicit variable declaration? I'd much rather have the script fail than just blithely go on with an empty value when I mistype a variable name.
Dagonee
Posted by fugu13 (Member # 2859) on :
*chuckle*
Now you know one of the many reasons I dislike PHP.
Of course, this would also mean that should your script fail for a non-variable related reason it might let out information allowing its compromise.
Posted by ketchupqueen (Member # 6877) on :
Rivka, there's no kosher gelatin because of the horse feet, right? I mean, they're supposed to synthesize the stuff now, but who knows... If you know of a kosher brand of gelatin, I'll change it.
Posted by Dagonee (Member # 5818) on :
PHP was not my choice, and some of the features are really cool. On the plus side, I've written on search plug-in that was really just cutting and pasting SQL into some string variables and this application in PHP, so I think I got the hang of it pretty quickly.
By the way, you were so right about strictly separating layout and content. It was so nice to pick the right tag and slap a class on it without thinking about how I wanted it to look, then just tweak the CSS until it's presentable.
I may be asking questions about fine tuning some layout, but I'm not going to work on that for at least a week. Only bug fixes and Law Review editing for now.
Dagonee
Posted by rivka (Member # 4859) on :
There is kosher gelatin, actually. Comes from fish skins or the hides of kosher beef, and has been commercially available for over 10 years. Link
*fondly remembers the first time she had a real marshmallow*
Posted by dkw (Member # 3264) on :
I added a pickle recipe since that category was empty.
Posted by fugu13 (Member # 2859) on :
I believe E_NOTICE is the level of error reporting you want. If its PHP 5, E_STRICT may hold promise as well.
Yes, PHP is very easy to use, partly because it includes a lot "out of the box". Of course, most of what's out of the box is overly simplified, incredibly redundant, badly designed, and generally crufty.
The main reason PHP is so dominant in CMS's and similar is that its everywhere. I so wish that something else held a similar position, sometimes . . . I mean, there are numerous superior languages.
Hmmm, it shouldn't be too hard to reimplement certain common PHP CMS's in other languages . . . interesting idea.
Posted by rivka (Member # 4859) on :
Um . . . do people want to know if there are spelling issues?
If anyone notices any on mine, I do want to know (so I can edit).
Posted by Dagonee (Member # 5818) on :
I'm worried about the side effects you pointed out of exposing flaws. Also, I think it might be hard to isolate within my own module, and I'm actually a little scared to see what's going on in the CMS code.
This is the first development I've done since leaving Xcalibur that I've enjoyed. It's good to know I didn't lose the ability to enjoy it.
Dagonee
Posted by Dagonee (Member # 5818) on :
I'd like to know about spelling errors. I've been spell checking mine since you pointed out Tabasco.
Posted by Eaquae Legit (Member # 3063) on :
I'm really enjoying this. Mmmmmmmmmmmmmm.
Thanks Dag! Posted by dkw (Member # 3264) on :
Yes.
Edit: to spelling issues.
[ January 23, 2005, 04:17 PM: Message edited by: dkw ]
Posted by fugu13 (Member # 2859) on :
Heheh, yeah, I'd be scared about the CMS code thing too (that's another thing in PHP, its hard to separate bits of code from each other if the interact at all). For instance, that recent vulnerability that resulted in a type of message board being exploited came about because the message board evaluated stuff that included bits from the user. Why a message board should be evaluating stuff, much less stuff that comes from the user, is beyond me. That sort of stuff's pretty common in PHP projects, though.
[ January 23, 2005, 04:20 PM: Message edited by: fugu13 ]
Posted by rivka (Member # 4859) on :
Ok, dkw. I believe it's garlicky, and cream of tartar.
Posted by Dagonee (Member # 5818) on :
fugu, are you kidding me? (I know you're not, that was rhetorical. )
I remember demonstrating to a client why they wanted to pay us to redo their existing code. I entered a note description and deleted their entire customer table.
Now that's the kind of demonstration that makes a sale.
Dagonee *Clearly, we were working on a copy.
Posted by rivka (Member # 4859) on :
Is the number of times a recipe has been viewed something we need? Personally, I'm finding it a tad annoying . . .
Posted by punwit (Member # 6388) on :
This is very cool, Dag. Thanks for all your work. I'm gonna register and then I'll think about submitting a recipe or two. Posted by Desdemona (Member # 7100) on :
ooooh... I could add my truffles recipe.. and my pizza one...
Posted by Desdemona (Member # 7100) on :
So once I've registered, how do I go about submitting a recipe?
Posted by Dagonee (Member # 5818) on :
quote:Is the number of times a recipe has been viewed something we need? Personally, I'm finding it a tad annoying . . .
Is it annoying having it at all? Would it be OK at the bottom of the recipe screen if I took it off the lists?
Posted by Dagonee (Member # 5818) on :
Desdemona and punwit should have rights to add recipes now. Click the link at the top of the screen. You may have to refresh the browser first.
Posted by rivka (Member # 4859) on :
*shrug* I'm mostly finding it a pain because if I refresh the screen, or go back to see a recipe again, it ups the count.
It's triggering my not-so-latent paranoid tendencies. I've also never really understood the point of number-of-times-viewed counters.
Maybe it's just me. Not a big deal, in any case.
Posted by Dagonee (Member # 5818) on :
Ah, I see. I was going to try to write a routine to only increment by one view per session, but it didn't seem worth it. I took it off the list but left it in the recipe view screen.
Dagonee
Posted by rivka (Member # 4859) on :
Danke.
Thanks again for all the work you're putting into this! Posted by Dagonee (Member # 5818) on :
No problem. Like I said, it's good to know 11 years didn't burn me out so much that I can't enjoy it as a hobby.
I'll have to get Eve to post her roast cauliflower recipe.
[ January 23, 2005, 05:09 PM: Message edited by: Dagonee ]
Posted by Desdemona (Member # 7100) on :
Thank you! Posted by Desdemona (Member # 7100) on :
Hey Dagonee, do you mind maybe adding a Chinese category under Cuisine?
Posted by Dagonee (Member # 5818) on :
quote:Hey Dagonee, do you mind maybe adding a Chinese category under Cuisine?
Done.
Posted by Hobbes (Member # 433) on :
Hey Dag, how about adding a little sentence under each page that says "Dag totally rocks!"?
I think it's appropriate.
Hobbes Posted by Desdemona (Member # 7100) on :
quote: adding a little sentence under each page that says "Dag totally rocks!"?
I second the motion.
Posted by dkw (Member # 3264) on :
Thanks rivka. I fixed cream of tartar, but I'm not changing garlicy -- there's no "k" in garlic, so there's no "k" in garlicy. No matter how many dictionaries spell it wrong. Posted by fugu13 (Member # 2859) on :
So its not spelled "spotty", but "spoty" since there's no tt in spot? Posted by ketchupqueen (Member # 6877) on :
I'm going with rivka on this one-- I'd spell it "garlicky". But let me look it up...
...yup, Onelook says it's "garlicky", no dictionaries list "garlicy".
Posted by TomDavidson (Member # 124) on :
Dag, this is going to sound really silly, but I absolutely cannot find an "add recipe" link ANYWHERE on your site, even on the main recipe page. Where is it?
Posted by ketchupqueen (Member # 6877) on :
You have to be added as a user and given special powers first. Posted by ketchupqueen (Member # 6877) on :
Once you are, it's at the top.
Posted by ketchupqueen (Member # 6877) on :
Okay, rivka, I assumed your response meant there's some kind of jello-type vegetable or beef or soemthing based kosher product, so it's fixed.
Posted by ketchupqueen (Member # 6877) on :
Dag, it would be nice to have a place to put servings and/or yield.
Posted by Dagonee (Member # 5818) on :
Tom, I have to give each user edit rights once you register. i'm paranoid. You should see the link if you log in now.
quote:Dag, it would be nice to have a place to put servings and/or yield.
For now, let's put servings or yield in the description field. I didn't think of that, and data structure changes will take some time.
Dagonee
Posted by dkw (Member # 3264) on :
quote:no dictionaries list "garlicy".
The definitive dkw dictionary is quite clear on this one. No K. Ain't gonna do it and you can't make me.
Posted by Dagonee (Member # 5818) on :
I could, but I won't abuse my power like that.
Plus, you could change it right back. Posted by dkw (Member # 3264) on :
Okay, you could, but rivka and ketchupqueen can't.
Posted by Dagonee (Member # 5818) on :
Besides, I think "garlicky" looks ugly.
Posted by ketchupqueen (Member # 6877) on :
*sniff* Ugly and correct. [/nose in air] Posted by quidscribis (Member # 5124) on :
Halal issues - go with what Amira said for sure.
Gelatin - we have Halal gelatins available here, but there's no point in giving brand names to you since those brands don't exist in North America. But yes, it exists.
I'm not sure that I'd even bother with Halal-adaptable simply because I'm used to looking at recipes and analyzing whether they are Halal-able or not (and I'm pretty sure Amira is, too), and b. many recipes that are Halal-able are not labelled as such and probably won't be simply because the person adding the recipe won't know.
But that's just me.
Otherwise, it looks good. Except that I don't think I yet have the ability to add. Posted by punwit (Member # 6388) on :
Garlicky sounds like a description of some weird fish/tongue fetish to me.
Posted by Shan (Member # 4550) on :
That was fun, Dag! Woohoo!
And such a lovely link - I think the mods ought to create a link at the top of the Hatrack Forum page, so I can just click when I need some dinner ideas, and not have to search first . . .
(hint, hint)
Pretty please???
Posted by ketchupqueen (Member # 6877) on :
Um, Dag, how do you fix the quote slash error thingy? *feels stupid*
Posted by ketchupqueen (Member # 6877) on :
You know what I love? When you browse them, you get a sense of the author by what they like to cook and how they tell you about it. Rivka is not overly wordy, but clear, descriptive, and to the point with her recipe. Shan is casual and spontaneous. I'm a little bit anal-retentive, and very talkative, but that's okay because I explain things and cook good food. The list goes on. It's ever so much fun to browse!
Posted by imogen (Member # 5485) on :
I'm registered.
Can I have posting rights?
I have some nice recipes - I'll try and think of my more unusual fusion ones.
Posted by dkw (Member # 3264) on :
I'm having a hard time figuring out what to post because I don't really use recipes. Would people be too irritated by recipes with no measurements?
Posted by rivka (Member # 4859) on :
I'm having the same problem, dkw. I mean, I have the recipes I started with for many things (in a box, currently not terribly accessible) -- but that recipe was merely the starting point. It's not necessarily how I actually make it. (And "add flour until it is the correct consistency" is not the most helpful direction, for instance. )
Posted by Scott R (Member # 567) on :
:Just read the Wedding Home Page:
You lost her number?
What a dope.
[ January 24, 2005, 07:08 AM: Message edited by: Scott R ]
Posted by quidscribis (Member # 5124) on :
dkw - I'd have no problem with that. At all. Because that's also how I cook. My favorite recipes are ones that I've written down by approximating what I actually add, knowing full well that no one else will ever make it the same way as me because I never make it the same way as me.
So, uh, yeah. Go for it. Posted by TomDavidson (Member # 124) on :
If you don't include measurements, though, be sure to include "feels right" yardsticks. Things like "you have added too much paprika when the mixture appears orange or pink" or "stir until it looks right" are less than helpful. Something like "it should have the consistency of a thing that is not even slightly lumpy, but remains a thing nonetheless" is more useful.
Posted by Annie (Member # 295) on :
Oh, cool! I just now saw this, having been on and off again with my online time. I registered, and have every intention of filling up that empty French category when I get my stamp of approval. Posted by dkw (Member # 3264) on :
How about my grandmother's classic -- "add milk until it's wet"?
Posted by ketchupqueen (Member # 6877) on :
Those kinds of directions are fine for an experienced cook who's made that general category of dish before and has something to compare it to. If you're telling someone who makes a lot of cakes how to make it, for instance, you just list the ingredients and cook time/temp for them, and they'll figure out how to make it as good as yours or better. When sharing with a general audience, I'd include at least "ballpark" amounts and descriptions of what the dish should look like at each stage (i.e., "add flour until slightly thicker than (x), but not as thick as (y)"). But that's me. I usually orient my recipes toward a beginning cook, and figure if you know stuff already, you can skip that part. I've also measured my "globs", "dashes", "plops", "pinches", and "handfuls", so I know as a general rule about how much of something I'm putting in, in case I want to tell someone later.
Posted by Lady Jane (Member # 7249) on :
I'm registerd. Would like posting rights, please.
*dangles pumpkin cookie recipe as bait*
Posted by ketchupqueen (Member # 6877) on :
dkw, I love your "Choose Your Own Adventure" recipe.
quote:/3 cup of something sweet and sticky (honey, molasses, maple syrup, melted gummi bears . . .)
The story on the front page about Shannon and Josh is my sister’s story – her wedding is this summer. The story about Eve and Rob is mine, and can be found at http://www.princeclan.org/content/view/18/2/
So I didn’t lose the number.
quote:I'm having a hard time figuring out what to post because I don't really use recipes. Would people be too irritated by recipes with no measurements?
I use measurements until I “perfect” a recipe. I include them when I post as starting points. But in general, I don’t measure anything except oil.
I’ll keep updating user rights as quickly as I can.
Dagonee
Posted by dkw (Member # 3264) on :
I'd have a hard time guessing measurements after the fact. But I can approximate and write down as I go. So I guess I'll only be posting things after I make them again.
Posted by Zeugma (Member # 6636) on :
It would be really cool if people could comment on other people's recipes... to say how they liked it, what changes they made that worked, or mention that tuna and gelatin are NOT vegetarian, under any stretch of the imagination! If it had a face, it's not veggie-friendly. Posted by Dagonee (Member # 5818) on :
Post them as you remember them, and use some relative terms. For spices and things like casseroles, that should work fine. For baking, though, it's courting disaster.
"What do you mean 2 tablespoons of baking soda is too much?" is heard as the cake reaches the roof of the oven.
Dagonee
Posted by dkw (Member # 3264) on :
Oh heavens, yes. When I'm baking, I measure.
Usually.
Posted by Dagonee (Member # 5818) on :
Comments of some form will be added at some point in the future. It will almost definitely be comments available only to registered users, though.
Posted by Farmgirl (Member # 5567) on :
Oh man! I MUST try S.O.'s baked ziti recipe soon! That is my favorite dish at Fazoli's, but I've never tried to make it myself.
Farmgirl
Posted by ketchupqueen (Member # 6877) on :
Zeguma, I would assume that if there's vegetable-based kosher gelatin, it would be vegetarian, as well... I know I have a vegan friend who makes almost everything you can imagine without any animal products at all.
Posted by Zeugma (Member # 6636) on :
kq, rivka explained on page 2 that kosher gelatin is made from kosher cow hides and fish skins. Definitely not vegetarian. There are alternative substances you can use sometimes, like the vanillin in Marshmallow Fluff, but gelatin is pretty much out.
Posted by ketchupqueen (Member # 6877) on :
Following her link, I read about vegetable-based gelatins. Posted by ketchupqueen (Member # 6877) on :
Also, there are varying degrees of vegetarianism.
I have friends who call themselves "ovo-lacto vegetarians", and won't eat something with chicken broth in it, but will eat gelatin without any special brand.
It's kind of like the "Lent/friday safe" category; some people will eat those things during Lent, some won't.
Posted by ketchupqueen (Member # 6877) on :
Basically, we're assuming people will use their own best judgement, right?
Posted by Dagonee (Member # 5818) on :
There are description fields for categories, and when I get a chance I'm going to put pop-ups with the descriptions in the app. At that point, we can hash out what the term means on this site.
After that, though, I'm going to allow the recipe poster to choose the category. Hopefully, comments will allow people to post questions about the appropriateness of a particular category, and encourage a change if a categorization is truly inappropriate.
I'm not going to be a vegan referee.
Dagonee
Posted by ketchupqueen (Member # 6877) on :
How do you find vegan referee, and once you find it, do you think it's better roasted, or fried? Is it like Tofurkey?
Posted by Zeugma (Member # 6636) on :
Which link? All I saw was a mailing list archive that mentioned the fish skin/beef hide gelatins.
Now, there are ingredients out there that will behave similarly to gelatin, like agar, but it's not marketed as "gelatin". If you see "gelatin" on an ingredient list, it's not vegetarian.
And yes, lots of people call themselves vegetarians, and eat gelatin, fish, chicken, you name it. I know plenty of people who call themselves vegetarian, because they only eat red meat occasionally.
Bottom line: Vegetarians don't eat meat. Someone who calls themselves vegetarian but eats meat is incorrect, and does a great disservice to the people who actually ARE vegetarian. It really sucks to order a "vegetarian" dish and wind up eating fish, simply because so-and-so's friend says that vegetarian's can eat fish, so what's wrong with you?
quote: Some people choose to avoid certain types of meat for many of the same reasons that others choose vegetarianism: health, ethical beliefs, etc. For example, some people will not eat "red meat" (mammal meat – beef, lamb, pork, etc.) while still consuming poultry and seafood. This is not traditional vegetarianism, but has recently been referred to in the media as semi-vegetarianism (or see Pesco/Pollo vegetarianism for other terms). Some non-vegetarians thus assume vegetarianism to be pesco/pollo vegetarianism.
In the United States, vegetarianism is usually synonymous with ovo-lacto vegetarianism. However, vegetarians are sometimes wrongly assumed to be Pesco/Pollo vegetarians who will tolerate some meat. It is also possible to order a vegetarian meal and be served meat.
Posted by ketchupqueen (Member # 6877) on :
If it bothers you that much, I'll change it. I'm just saying that I know several vegetarians who just don't bother reading ingredients down to the food-additive level.
Posted by ketchupqueen (Member # 6877) on :
Having googled it, two Purdue students developed a soy-based Jell-o replacement, but it's not on the market yet. I apologize for my mistake. Friends?
Posted by TomDavidson (Member # 124) on :
Bah. You don't really want to be friends with a vegetarian, anyway. Posted by Dagonee (Member # 5818) on :
If there is a vegan gelatin alternative that can be substituted in any recipe, then gelatin dishes can be vegan, right? I'm assuming people will adapt recipes as appropriate to meet their needs.
Posted by Zeugma (Member # 6636) on :
I don't know if any of them are clean substitutions. They're totally different substances.
I'm sorry I came off kind of harsh, ketchupqueen. I know you're just trying to be accommodating, and I'm not trying to jump down your throat... my real beef is with the people who falsely claim to be vegetarian, spreading disinformation that can be a real problem for the real vegetarians.
Of which I'm not one, by the way. Had me a nice ham and egg bagel this morning. So you can still be friends with me, according to Tom. Posted by ketchupqueen (Member # 6877) on :
As I said, soy-based flavored gelatin, coming soon (maybe)...
Posted by Farmgirl (Member # 5567) on :
So what do you call a vegetarian like my mom? She won't eat any meat, but will eat milk, cheese and eggs. Basically, if it didn't DIE in order for her to eat it, she will eat it. (like cows don't die producing milk). (Some could argue eggs- but our eggs are non-fertilized so nothing died).
Farmgirl
Posted by Dagonee (Member # 5818) on :
Ovo-lacto-vegetarian.
There's a category for it. Posted by Zeugma (Member # 6636) on :
Farmgirl, she sounds like a classic vegetarian... ovo-lacto vegetarian, to be precise, which is what vegetarian means in the US. If she didn't eat dairy products or eggs, she'd be a vegan.
The problem with gelatin (and, actually, lots of brands of cheese) is that something DID have to die to produce it. If nothing had to die to produce gelatin, it would be vegetarian (though probably not vegan).
Posted by Dagonee (Member # 5818) on :
Farmgirl, did you get my email response on Thursday? I don't want you to think I'm ignoring you.
Posted by ketchupqueen (Member # 6877) on :
Soy gelatin might be vegan.
[ January 24, 2005, 02:02 PM: Message edited by: ketchupqueen ]
Posted by Elizabeth (Member # 5218) on :
As Tom and KQ said, I think if people are vegan, kosher, etc., they will be smart enough to make the appropriate substitutes. Except that many vegetarians eat cheese, thinking they are being cow-friendly, when most chees is made with rennet from the poor bovine's stomach. (just an aside)
Hey, I am registered and not on Dag's list. (feels left out)
Dkw'a style of cooking is like my grandmother's. When I read "Dandelion Wine" as a kid, the grandmother was so much like mine. Have you ever read it, Dana? (another aside, sorry)
Posted by Space Opera (Member # 6504) on :
Hmm. I wondered about that the other day when I saw the jello and tuna in the vegetarian recipe. I clicked it and thought "ewww." I don't consider someone who eats fish to be a vegetarian, but I guess some people do. For arguement's sake, however, Zeugma is correct on the "clinical" definition of a vegetarian.
To each his own, I suppose.
space opera
Posted by Dagonee (Member # 5818) on :
It was mistake. Sheesh! I entered the first 3 recipes in the database directly, and mistyped some numbers.
[ January 24, 2005, 02:14 PM: Message edited by: Dagonee ]
Posted by ketchupqueen (Member # 6877) on :
Just to clarify-- I never mark fish vegetarian. Posted by Space Opera (Member # 6504) on :
*hands Dag some tofu* We still love you.
space opera
edit: spelling...so important
[ January 24, 2005, 02:13 PM: Message edited by: Space Opera ]
Posted by ketchupqueen (Member # 6877) on :
Elizabeth, where are you? Trader Joe's and Bristol Farms both usually carry a large selection of vegetarian cheese (no animal rennet). Some Whole Foods carry it, too.
Posted by Dagonee (Member # 5818) on :
Liz, you registerd as edob, and that is on the list.
Dagonee
Posted by Elizabeth (Member # 5218) on :
KQ, I am not a vgetarisn any longer, but it I just wanted to point out the rennet issue. I live in W. Massachusetts, in a land called The Happy Valley.
Dag, oh. Sorry. I am no longer deeply hurt.
Edit: I thought my "Hatrack handle" would be the one to show up, can I change it?
[ January 24, 2005, 02:26 PM: Message edited by: Elizabeth ]
Posted by Paul Goldner (Member # 1910) on :
I can't seem to find how to add recipes? Is that function not there at the moment?
Posted by Dagonee (Member # 5818) on :
quote:Edit: I thought my "Hatrack handle" would be the one to show up, can I change it?
I'll change it for you.
quote:I can't seem to find how to add recipes? Is that function not there at the moment?
You have to be registered and logged in, and I have to give you user rights.
As soon as I receive notification from the system of your registration, I'll give you rights.
Dagonee
Posted by Dagonee (Member # 5818) on :
Paul, you have rights now - the add link is at the upper right.
Posted by Paul Goldner (Member # 1910) on :
Thanks Posted by Elizabeth (Member # 5218) on :
Dag, it just occurred to me. Do you by any chance have a paper or something that you are procrastinating writing? Hmm?
Posted by Dagonee (Member # 5818) on :
Nah. I did reschedule my independent research project, but that means I'm not procrastinating on it any more. Posted by Elizabeth (Member # 5218) on :
Just checking.
Posted by Dagonee (Member # 5818) on :
maui babe, you have add/edit rights now.
Posted by maui babe (Member # 1894) on :
Haven't read the whole thread yet... I saw it a couple of days ago, then got sick and now that I'm back at work, I see it's grown to four pages.
Anyway, I signed up and I've added a couple of recipes - just what I can do from memory here at work.
Great job Dag. But another suggestion (of course) - if you could change "Chinese" to "Asian", or perhaps make an Asian category on its own.
Posted by Dagonee (Member # 5818) on :
I was planning on adding additional categories as needed. I think I'd prefer to have the different countries individually.
Posted by Dagonee (Member # 5818) on :
Hey Paul, I note you have two vegetable stews posted. Are they different?
If it was an accident, can you let me know what led to it. I'm wondering if I need to add something to check for double posting if this happened with a slow connection and a second click.
Thanks,
Dagonee
Posted by quidscribis (Member # 5124) on :
As a side note to the vegetarian issue - at one point in time, I ate meat only occassionally and never cooked it myself, so I called myself a social meat eater. That seems to be a much better definition than this pollo/pesco stuff. Which I hadn't heard of until this thread.
Thanks, Dag!
Oh, hey, can we add links to other recipe sites? Like mine? I have recipes already at http://www.chilli-chocolate.laurieashton.com. Pretty please with a cherry on top? Posted by Paul Goldner (Member # 1910) on :
Dag- Not sure. I don't think I double clicked, I'm on a DSL connection, but they are duplicates, so its some form of error. I probably did submit twice, somehow.
Posted by Dagonee (Member # 5818) on :
quid: You're under Fun and Useful Links now. Later, I'll pull more links together and make a little module to put those links at the bottom of the screen. But for now, it's in the links section.
[ January 24, 2005, 09:32 PM: Message edited by: Dagonee ]
Posted by Dagonee (Member # 5818) on :
No problem, Paul. It happens, and it can be programmed around. But if it doesn't happen too often it's not worth the effort.
Instead of using the non-existent delete function, I'll just leave them both. You can edit one if you ever want to add another recipe.
Thanks!
Dagonee
Posted by Paul Goldner (Member # 1910) on :
ok. I'm sure I've got another recipe for soups and stews
My guess is I had the page open in two places and hit submit on both of them. I've been known to do that before.
Posted by quidscribis (Member # 5124) on :
Dag: Yay!!!! You're the coolest! Thanks! Posted by Shan (Member # 4550) on :
I can't wait to try the cranberry chicken recipe. Nummy!!! I'll do that next Sunday . . .
Posted by ketchupqueen (Member # 6877) on :
If you have 3 crockpots, you can do a main dish, a starch, and a dessert all in the crockpot. I love my crockpots. (I only have 2, but I borrow my mother-in-law's on occasion.)
Posted by Annie (Member # 295) on :
Can we have a Mexican section, Dag?
Posted by Annie (Member # 295) on :
Oh, I also have several North African (Middle Eastern) recipes. I don't know if they require their own section, or if I should just find a spot for them elsewhere.
Posted by Elizabeth (Member # 5218) on :
I just put my grandmother's American chopsuey recipe in.
Posted by Dagonee (Member # 5818) on :
I'll add a Middle-Eastern section, but later today.
Elizabeth, were you hinting that you needed another category?
It's easy to add a new category to a recipe later, so don't let the lack of a category stop anyone. Posted by Annie (Member # 295) on :
And a Mexican section?
I got a few of mine up, and now I'll go to work and daydream up what else I'll add.
This is so much fun!
Posted by Elizabeth (Member # 5218) on :
Dag, do you mean an "attempt to write-gramdmother's-recipes" category?
Posted by Dagonee (Member # 5818) on :
Posted by Dagonee (Member # 5818) on :
OK, because the cuisine list is going to get unweildy very quickly, I'm going to implement ketchupqueen's previous suggestion and add regions. I'm thinking:
Americas (North and South) American Mexican Central American (does this break down by country??) Brazillian etc.
Northern European French English Scandanavian (should this break down by country?) Polish etc.
Mediteranean Spanish Italian Greek Turkish etc.
African Don't know any specific food types here except Ethiopian
Asian Chinese Japanes Indian Thai
Does Australia need it's own grouping?
I'll also ad "other XXX" to each group, and people can put the country in the description. WHen we get more than a few in a country, I can add new categories.
Let me know what you think and I'll implement this tonight.
Dagonee
Posted by dkw (Member # 3264) on :
I think that until/unless the categories start to fill up it would be better to keep them broad and have more detail in the description.
Posted by Annie (Member # 295) on :
My recipes are Algerian. I suppose that's African, but also Mediterranean.
Posted by Dagonee (Member # 5818) on :
African, Asian, and European would each exclude their portions that are Mediterranean.
Edit: I also intend to add the ability to list all the recipes in a category group, which should help with the problem.
Dagonee
[ January 25, 2005, 01:25 PM: Message edited by: Dagonee ]
Posted by ketchupqueen (Member # 6877) on :
You should definitely break down Scandinavia; Norwegians and Swedes will get annoyed otherwise.
Personally, I'd do Eastern European (Polish, Russian, Ukranian, all the Baltic states would be in there but could probably go under other, Czech, etc.) and Western European (Irish, French, Scandinavian, English, etc.) rather than the way you have it set up. Mediterranean looks good to me, though, except for Turkish; Turkish should go in Middle Eastern (which you don't have, either.)
Posted by Annie (Member # 295) on :
But Middle Eastern is Mediterranean...
Posted by ketchupqueen (Member # 6877) on :
Oh, and I'd group Australia with "Oceana"; Indonesia, Australia, Singapore, etc.
Posted by Dagonee (Member # 5818) on :
I though Middle Eastern qualified Mediterranean.
Breaking down Europe sounds like a good idea.
Posted by ketchupqueen (Member # 6877) on :
Central American is okay, but would be better if you at least made an option to label by country, like "other" would have. Also, I'd suggest breaking into North (including Central) and South American. But that's just me.
Posted by ketchupqueen (Member # 6877) on :
Middle Eastern is different from Mediterranean. Israeli, Saudi Arabian, Turkish, Lebanese, etc. food should all be Middle Eastern.
Posted by ketchupqueen (Member # 6877) on :
I'm not saying geographically, btw; I'm saying in terms of cuisine.
Posted by Dagonee (Member # 5818) on :
But there is huge overlap in styles, especially when you go from Greek to Turkish to Lebanese, etc.
Dagonee
Posted by Annie (Member # 295) on :
I think, though, that Middle Eastern food is more appropriately grouped with Greek and Italian than, say, Indian. There are certain dishes (like hummus) and certain ingredients (olives, fish, figs) that are mediterranean and middle eastern.
Posted by ketchupqueen (Member # 6877) on :
Hmmm; yes, but what about Saudi Arabian to Greek?
Posted by ketchupqueen (Member # 6877) on :
That's very true, Annie. If you're going to break it down, I'd give it a separate category, but if not, group with Mediterranean.
Posted by Annie (Member # 295) on :
Not that I really care. I trust Dag to do whatever works best.
Currently, I have Mexican recipes up that are unclassified, and a couple Algerian dishes to post later. I'm sure I can find them a spot.
Also, I really need to go to work. (darn you, interesting site!)
Posted by ketchupqueen (Member # 6877) on :
Mmmm, I am so making the Sopa Conde!
Posted by Elizabeth (Member # 5218) on :
"I think that until/unless the categories start to fill up it would be better to keep them broad and have more detail in the description."
I agree with Dana!
Posted by Shan (Member # 4550) on :
I vote for just a "Good Eats" section!
Posted by Hobbes (Member # 433) on :
Now that's what I call Good Eats!
Hobbes Posted by Dagonee (Member # 5818) on :
I will not disrespect Alton like that. If someone has an adaptation, feel free to post it (with credit preferably). But I can't compete with him, nor do I intend to try.
Oh, vwiggin, you have edit rights. I'm too tired to do the categories now. As long as people have edit rights, we can accumulate recipes and recategorize them later. I did add Mexican, though.
Dagonee
Posted by ketchupqueen (Member # 6877) on :
Good. *goes to Mexicanize her recipe*
Posted by Elizabeth (Member # 5218) on :
Just added a chicken enchilada recipe. It is a cream-sauce, not a red sauce, and is not really very Mexican, but is mighty good.
Posted by ketchupqueen (Member # 6877) on :
That kind of reminds me of my chicken sour cream enchiladas I've been meaning to make for, like, a week. Posted by Elizabeth (Member # 5218) on :
Did you read the recipe? Cuz it does have sour cream.
Posted by ketchupqueen (Member # 6877) on :
Yes, I did, but it's not the same as mine. Mine is simpler-- shredded cooked chicken, sour cream, salsa, and herbs get mixed, rolled in a tortilla, topped with cheese, and baked.
Posted by Elizabeth (Member # 5218) on :
Oh. that sounds good, too. This one is almost like a casserole when it is done, even though each enchilada comes out separately.
Posted by Dagonee (Member # 5818) on :
I added two new major features:
First, I added the ability to browse an entire group. If you click on Cuisine, you'll see an outline with each category, and under each category all the recipes. This will get too big to be useful for a lot of categories, but when I break the Cuisine categories into regions, it will make browsing easier, and make the individual breakdown by region less limiting.
Second, anyone who can add a recipe can now comment on the recipes. Soon I will open up commenting to anyone who registers at princeclan, but for now I wanted to test it with people I know. It should be obvious how to use. If you log into the site, and you have rights to add a recipe, you will see an add comment form at the bottom of each recipe. Type the comment, click "add comment," and you're done.
To edit a comment you've entered, simply click the tiny edit link below the comment. Only admins (me ) or the person who entered a comment can edit.
They're sorted in the order added.
EDIT: UBB support has been added for comments and the description, ingredients, and directions fields. Only the bold, underline, italics, and URL tags work - I don't intend to add any others. There's no edit helper for them - you can use FireFox's BBCode add in or just type by hand. I used the URL feature to link some "goes with" notes in the description.
Also, I'd like to look into making a printable view. My plan to do this is to use Javascript to open a new window and write all the code within a particular <div> to that window. Does anyone know if a function exists to do this?
My next planned upgrade, besides bug fixes and adding userrights for adding if anyone else registers, are the printable view and redoing the cuisine categories.
Enjoy the new features!
Dagonee
[ January 29, 2005, 12:16 AM: Message edited by: Dagonee ]
Posted by ketchupqueen (Member # 6877) on :
Very cool, Dag. I've looked at a lot of recipes so far, but my only comment at this time is that I want Annie to come cook for me. I'll have to make some so I can tell everyone how good they are.
Posted by Dagonee (Member # 5818) on :
Important note: please do not add numbers before steps in the directions. It's not necessary - the program will add them for you.
Dagonee
Posted by Dagonee (Member # 5818) on :
OK, I've added the regions, although several simply have an "other category." I can add countries as needed.
I also added preparation method categories.
Posted by Annie (Member # 295) on :
Wow! Awesome, Dag! This site is my new favorite pasttime.
I added several Algerian recipes, and even utilised the comment feature to answer my own question about smen.
The one thing I haven't added is my recipe for hummus, because I never measure out amounts of anything when I make it. I know the difference between my two-cans-of-chick-peas batch and my five-cans-of-chick-peas batch, but I have yet to quantify it into an easily transmittable format.
I'll keep you posted.
Posted by Dagonee (Member # 5818) on :
I added Algeria for you. That's Mediterranean, right?
Can't wait for hummus recipes. I love hummus, and love to try different variations.
There's a printer friendly link for recipes now - drops the category and comment info, plus all the extraneous info.
But that's it for today. I'm going to lunch and then it's work, work, work!
Dagonee
Posted by Annie (Member # 295) on :
OK, I added hummus to the best of my ability and a couple less-weird recipes, including indian frybread.
Now I need to do something productive with my day. Posted by Elizabeth (Member # 5218) on :
"including indian frybread."
Yum!
Ever hear of Keith Secola? He is a Native American rocker(Ojibwe) who has a great song called "Frybread."
Posted by Annie (Member # 295) on :
I haven't, Liz, but I'll look him up. I am a big fan, though, of Indigenous, and I think you'd like them. They're very bluesy.
Posted by Elizabeth (Member # 5218) on :
Annie, check Keith Secola's schedule. He is definitely more fun live, as he often has native dancers, and the crowd joins in.
Posted by ketchupqueen (Member # 6877) on :
Dag, you might want to check your spelling on "Oceanean". (Alt. spelling: "Oceanian".)
Posted by Dagonee (Member # 5818) on :
Fixed.
Posted by rivka (Member # 4859) on :
I'm going to ask again if people want me to point out spelling and such . . . some people didn't answer before, or hadn't any recipes entered before.
(No, I don't have OCD. I took the test!)
Posted by rivka (Member # 4859) on :
Also, I cannot see any comments. And I'm pretty sure someone said they had made some. And the link from one recipe to another doesn't seem to work.
Wow, I nitpick a lot. Um, Dags, thanks again for all the hard work. And everyone who entered recipes. This is great!
Posted by Dagonee (Member # 5818) on :
There are only comments for 3 recipes so far: Sopa Conde, Couscous Algerois, and Seffa Couscous.
The links in some of the descriptions have some errors in the UBB code for the links. I checked in the Seffa Couscous recipe, and the problem was the quotes around the URL.
Quotes areound the URL inside the brackets don't work.
Dagonee
Posted by rivka (Member # 4859) on :
I cannot see comments on any of those. Posted by rivka (Member # 4859) on :
Unless, of course, I scroll far enough down!
Posted by Dagonee (Member # 5818) on :
Oh, Derrel, you have add/edit rights now.
Posted by Annie (Member # 295) on :
I think I fixed all my link troubles. Hopefully I won't be linking to random pages on your site anymore, Dag. Posted by rivka (Member # 4859) on :
*thumbsup* Posted by ketchupqueen (Member # 6877) on :
(Um, Dag? It's still spelled "Oceanan" in the sub-category.) Posted by Dagonee (Member # 5818) on :
So picky. Which is a good thing - makes me feel appreciated.
We will refrain from contemplating the events in my childhood that make this so. Posted by ketchupqueen (Member # 6877) on :
Well, maybe you will, but now you've got me going on it...
Could you maybe add a category for "breads" or some such? I added pie crust under desserts, but that's not what it really is; it's a multi-purpose crust I use for desserts, main dishes, and side dishes. I also have some quick breads I'd like to add.
Posted by Dagonee (Member # 5818) on :
Breads activated.
Posted by rivka (Member # 4859) on :
Wow, and that usually requires warm water.
Posted by Dagonee (Member # 5818) on :
I am a man of many skills. Posted by Dagonee (Member # 5818) on :
I switched the category lists to horizontal, which should make better use of the space. Let me know what you think.
Dagonee
Posted by rivka (Member # 4859) on :
I like the horizontal display. Not so crazy about that shade of orange, though.
Posted by Dagonee (Member # 5818) on :
OK, it's now a shade of blue.
Posted by rivka (Member # 4859) on :
Much better.
These old eyes thank you. Posted by Dagonee (Member # 5818) on :
Oh, hush, you whippersnapper you!
Posted by Dagonee (Member # 5818) on :
mothertree, you now have add/edit rights.
Posted by Ela (Member # 1365) on :
THE GELATIN QUESTION:
Kosher gelatin contains no animal products, so it is vegan.
(I'm sort of surprised rivka didn't point this out. )
It doesn't jell quite as hard as animal gelatin, but it works in recipes calling for gelatin.
HALAL: Just for the record, I think that anything that is kosher would also qualify as Halal, though the opposite is not true. At least, I have had friends who observed Halal who bought meat in the kosher butcher when Halal was not available.
Posted by Dagonee (Member # 5818) on :
I thought some kosher gelatin was made with hides of animals slaughterd in a kosher-compliant fashion?
This is so confusing.
Posted by Annie (Member # 295) on :
Oh, it's so pretty!
It doesn't say how many recipes are in each category, though. I suppose that's OK...
Posted by Ela (Member # 1365) on :
Dag, I can't tell if you are being facetious or serious.
I have never seen a kosher gelatin made from animal products - and you can tell the difference cause it doesn't gel exactly the same as animal gelatin - it's softer and doesn't get a skin on it, like animal gelatins will if they are left for a couple days.
Posted by Dagonee (Member # 5818) on :
quote:It doesn't say how many recipes are in each category, though. I suppose that's OK...
That made the list very ugly. Eventually I'll be adding pop-ups for each category, with descriptions and number of recipes.
Ela, rivka linked this site earlier in the thread. This is clearly not my area of expertise.
Dagonee
Posted by ketchupqueen (Member # 6877) on :
Dag, how do you fix the slashies in the title when you put quotes? *is technologically challenged*
Also, when we click an "other" category, weren't we supposed to be able to write in what it was?
Posted by Dagonee (Member # 5818) on :
As to the slashes, they are only showing up right after the recipe is saved - if you click on it later, the / isn't there. I just need to go in and debug it at some point, but since it's not permanent it's a low priority right now.
No to the second question. That's not a feature I've had time to add. Just put it in the description, and I'll make categories when we get enough entries.
Dagonee
Posted by ketchupqueen (Member # 6877) on :
Oh, okay. (It's in the title, anyway.)
Posted by ketchupqueen (Member # 6877) on :
I'm not criticizing, Dag, by the way. I am in awe of you for doing all this. I am just totally inept at stuff like this, as I said before.
Posted by Dagonee (Member # 5818) on :
Let me be sure I'm understanding this: is there a recipe you've already entered with a slash in the title that is still showing up? If so, let me know which one. Maybe the bug is worse than I thought.
Posted by ketchupqueen (Member # 6877) on :
No, no, you're right, it only showed up a couple of times, I don't see it now. It does need a category, that's all. Posted by Dagonee (Member # 5818) on :
OK, good. I like to hear about the problems. It means people are using it and care enough to see it fixed. It also allows me to fix the bugs.
Posted by ketchupqueen (Member # 6877) on :
Oh, I already have a long list of things I'm going to make. Don't worry, it's being used. Posted by Paul Goldner (Member # 1910) on :
Yeah, its a great site. I'll be throwing more recipes up there when I dig up my actual recipes, rather then "Oh, this would go well with that and maybe if I do... hrm... interesting" recipes.
Posted by rivka (Member # 4859) on :
Ela, actually, the "kosher gelatins" that are vegan aren't gelatins at all. They're things like agar agar, carrageenan, and related compounds.
True kosher gelatin has been available for just over 10 years, and is either made from kosher beef hides (Kolatin) or fish skins (Norland).
And to the best of my understanding, the only thing that IS kosher but is NOT halal is alcohol.
[ January 31, 2005, 08:16 PM: Message edited by: rivka ]
Posted by Dagonee (Member # 5818) on :
Wow! ketchupqueen has been busy today - she's only two behind Annie's 16.
kq and Annie
Posted by ketchupqueen (Member # 6877) on :
I have more favorites and specialties; I either have to dig up a recipe or quantify them, then they'll be posted. Annie's look yummier than mine, though.
Posted by quidscribis (Member # 5124) on :
quote: HALAL: Just for the record, I think that anything that is kosher would also qualify as Halal, though the opposite is not true. At least, I have had friends who observed Halal who bought meat in the kosher butcher when Halal was not available.
It may be that those Muslims were more relaxed about Halal, but it doesn't make it true. Fahim said that he cannot eat kosher meat.
For chicken or beef or other animal products to be halal, they must be ritually slaughtered in a specific way and a prayer to Allah be said over them. The Jewish ritual isn't the same.
As mentioned by Rivka, alcohol is not halal.
I don't know the extent of Jewish law, but Muslims also cannot eat anything amphibious - no crocodiles, alligators, snake, crab.
But as far as recipes are concerned, like I've said before, I know how to make sure my ingredients are Halal, so it doesn't matter if they're labelled Halal or not.
Posted by Dagonee (Member # 5818) on :
By "amphibious" you mean things that live on land and water, not the formal biological definition of "amphibian," right?
When I get the popup descriptions working, I'm going to ask you and rivka to "approve" wording for your respective categories - just general guidelines for people who don't follow the special diets to mark their recipes for you.
Dagonee
Posted by rivka (Member # 4859) on :
quote: For chicken or beef or other animal products to be halal, they must be ritually slaughtered in a specific way and a prayer to Allah be said over them. The Jewish ritual isn't the same.
Very interesting, quid! The Muslims I've discussed this with in the past would accept kosher-slaughtered meat when halal-slaughtered was not available.
They must've been Conservative.
As far as amphibious, there are no such critters that meet kosher guidelines.
Dags, the veal scallopini looks divine, but it calls for feta cheese . . . that would make it quite non-kosher. Well, there's probably soy feta, but even I am unlikely to try that. *shudder*
Posted by Dagonee (Member # 5818) on :
Rivka, it's adaptable by leaving the cheese out - it's added at the table, so I thought that was OK.
It is good, though. If you have vegetable stock, I'd suggest you make the spinach without meat and try the feta cheese. It gets just melty enough that it holds its shape and then disolves into gooey blobs in your mouth.
Dagonee
Posted by rivka (Member # 4859) on :
quote: it's added at the table, so I thought that was OK.
Do you mean because it's not actually cooked together? Because that wouldn't actually help.
I have LOTS of vegetable stock (I buy it every time Imagine's goes on sale), so I may try the spinach and feta -- or I may just try the veal and spinach.
Choices, choices. Posted by Ela (Member # 1365) on :
quote:Ela, actually, the "kosher gelatins" that are vegan aren't gelatins at all. They're things like agar agar, carrageenan, and related compounds.
Yeah, I knew that, but I have never seen real kosher gelatin, except in that link. Just as well, I don't care much for the real thing anyway.
quote:It may be that those Muslims were more relaxed about Halal, but it doesn't make it true. Fahim said that he cannot eat kosher meat.
Maybe they just didn't have access to Halal meat in the US and didn't want to give up meat altogether. As far as I know, they were pretty religious.
[ February 01, 2005, 10:37 PM: Message edited by: Ela ]
Posted by Dagonee (Member # 5818) on :
quote:Do you mean because it's not actually cooked together? Because that wouldn't actually help.
No - I mean because it's easy to leave off entirely. Posted by rivka (Member # 4859) on :
Gotcha. Point taken.
Ela, I think real gelatin (marshmallows! jello that really jiggles! gummi candy!) is wonderful stuff. S'ok if you don't like it -- more for me!
[ February 01, 2005, 11:20 PM: Message edited by: rivka ]
Posted by Shan (Member # 4550) on :
Dags, how about a "full meal deal" category for those of us that give you a main recipe, the sides, and other nifty ideas.
This is great fun!
Posted by Dagonee (Member # 5818) on :
I was thinking of adding a suggested meal feature that would let you assemble multiple recipes into a single meal, but that will have to wait. In the meantime, though, we can put "goes well with" notes in the description, and even link to the related recipes with UBB code.
[ February 01, 2005, 11:30 PM: Message edited by: Dagonee ]
Posted by Shan (Member # 4550) on :
Nifty!
Posted by ketchupqueen (Member # 6877) on :
Rivka, while we're talking about kosher, can you tell me about rules for serving kosher food? Disposable dishes and silverware, right? I don't quite remember (it's been a long time since I cooked kosher, when this was all explained to me). I'm sure I'll be able to get kosher food for DallasCon, since the meals we eat together will all be buffet-style anyway, but I'd like to know what I have to do to make sure it stays kosher once it's bought.
Posted by quidscribis (Member # 5124) on :
quote: By "amphibious" you mean things that live on land and water, not the formal biological definition of "amphibian," right?
No idea. I was quoting Fahim, and he's busy being stressed out working, so I can't exactly ask him right now if I don't want the evil eye.
quote: Maybe they just didn't have access to Halal meat in the US and didn't want to give up meat altogether. As far as I know, they were pretty religious.
That's possible. When Fahim lived in the US, he couldn't get Halal meat in his area either, so he mainly ate fish and eggs, which are always Halal.
I think it's a little like Buddhism. The strict adherents to Buddhism are supposed to be vegetarians, but there are a lot of Buddhists in this country who eat fish and chicken. They find a way of justifying it even though it's actually against their religion. Well, it's obviously not against their personal religious beliefs, just the religion as a whole. If that makes sense.
Islam is not an organized religion in the same sense that Catholocism or Mormonism or most Christian religions are. There's no requirement to be a member of a specific congregation, and Imams can preach things that are against the views of other Imams. There's no head of the Muslim religion dictating what the actual belief are. That's also why it's easy for these radical splinter groups to form. There's no one in authority - what they would recognize as authority - telling them they're wrong.
Posted by ketchupqueen (Member # 6877) on :
There are 5 Halal butchers in my area (that I know of). Your friends should move to Dallas, Rivka. Posted by rivka (Member # 4859) on :
Well, I use actual dishes.
But yes, (unopened, preferably) packages of disposable paper/plastic goods would be perfect. Also, all food must stay sealed in its packaging.
And I am fine with supplying myself for any meal(s) that hoi polloi desires non-kosher food. Posted by rivka (Member # 4859) on :
Oh, there are lots of halal butchers in L.A.! I believe we have a larger Muslim population than almost any other American city. (For the same reason we get lots of Israelis -- similar climate.)
These are online friends, actually. And the conversation(s) was a while back . . . not even 100% sure which forum it was.
[ February 01, 2005, 11:50 PM: Message edited by: rivka ]
Posted by ketchupqueen (Member # 6877) on :
I figure we'll let people fend for themselves for breakfast (possibly provided by the hotel anyway for people other than you), have lunch together, maybe one communal dinner (possibly on Sunday, paid for in advance and the money given to someone who will drive and get food for all of us or something so LDSers and other Sunday Sabbath-keepers don't feel bad about buying food on Sunday? I haven't worked that out). What about kosher take-out? Do we just keep the take-out containers closed until we get it there? Is my word that it's from a restaurant certified kosher by the local authority good enough for you? Posted by quidscribis (Member # 5124) on :
Fahim lived in the east - Michigan and Georgia. Might also have been a small community. Bigger centres usually means it's easier to find Halal.
Posted by rivka (Member # 4859) on :
quote: What about kosher take-out? Do we just keep the take-out containers closed until we get it there?
Sealed containers are good, and most kosher restaurants will happily seal them -- generally with stickers with the place's name and phone number. (Works well for advertising too.)
Posted by Ela (Member # 1365) on :
quote:Ela, I think real gelatin (marshmallows! jello that really jiggles! gummi candy!) is wonderful stuff. S'ok if you don't like it -- more for me!
Enjoy, Rivka.
What I really can't stand is the way real gelatin gets this tough skin on it after it's in the fridge a couple days. Yuck!
Posted by ketchupqueen (Member # 6877) on :
It doesn't when you make it with applesauce. Posted by rivka (Member # 4859) on :
I don't make jello all that often. But when I do, it doesn't sit in the fridge for days -- it gets eaten! Posted by ketchupqueen (Member # 6877) on :
Since I only make jello when someone's on a clear liquids or BRAT diet, unless it's a jello salad, I'd agree with that, Rivka. Posted by ketchupqueen (Member # 6877) on :
One more thing, Rivka: if we wanted to have, say, a make your own sandwich thing, and we wanted to have both cheese and meat available, both of which are kosher on their own but not together, how much would we need to separate dairy from meat to keep it kosher? Just not in the same container, or not on the same table, or different sides of the room, or what?
Posted by ketchupqueen (Member # 6877) on :
Please? Posted by rivka (Member # 4859) on :
Note to self: answer this when you get back home.
Posted by ketchupqueen (Member # 6877) on :
Thanks for acknowledging. Posted by rivka (Member # 4859) on :
Ok, here's the thing with something like that. Separate (nearby) tables would be fine . . . except for the human issues. That is, people who are unaccustomed to keeping kosher will tend to forget that the fork they just used to serve the salami shouldn't then be used on the cheddar (leaving small bits of salami behind).
Additionally, both kosher meat and kosher cheese are substantially more expensive than their non-kosher counterparts. So doing that sort of buffet with kosher meat and cheese would be (financially) unfair to everyone who doesn't keep kosher, and make me a bit uncomfortable as well.
While I really appreciate the thought, it might make more sense for me to just get my food separately. It worked out fine at Kamacon. (Helped quite a bit by the fact that AJ ( ) got many of the on-the-side items (chips, muffins, soda) that were kosher. But that might be easier in Chicago than in Dallas.)
Posted by ketchupqueen (Member # 6877) on :
Since I'm planning on getting this stuff from Albertson's, it wouldn't be any more expensive than getting it from a non-kosher Albertson's deli. I was planning on doing something like this for lunch to begin with; it just makes it easier if everyone only has to fend for themselves for dinner, in my mind.
And besides, we're getting a mega-refund from the IRS this year. Hooray for EIC!!!
Posted by rivka (Member # 4859) on :
Albertson's prices for kosher deli and cheese are the same as for non-kosher? *jawdrop*
That's it. I'm moving!
Ok, then probably the simplest thing is just for me to take first, and then let y'all do whatever you want. That seem reasonable?
Posted by ketchupqueen (Member # 6877) on :
I've been to that Albertson's; they even out the prices by raising the price slightly at each Albertson's in the area instead of charging way higher at one. Posted by ketchupqueen (Member # 6877) on :
And yes, eminently reasonable. Posted by Annie (Member # 295) on :
Rivka goes to everyone's parties. She's the perfect guest.
I'm inviting her to my place sometime.
Posted by rivka (Member # 4859) on :
Awesome.
I'll bring Scrabble. Posted by ketchupqueen (Member # 6877) on :
Oooh! I love Scrabble! Can I come, too? Posted by rivka (Member # 4859) on :
Sounds great.
I haven't played Scrabble in way too long.
Posted by imogen (Member # 5485) on :
I had good fun this afternoon writing some recipes up.
This could get to be addictive. I already have two more planned...
Great idea Dagonee! Posted by Judas (Member # 7355) on :
Heh.. here's a joke:
A nineteen year old walks into a recipe thread thinking it's a joke.
He blinks.
And being nineteen, he turns around and leaves.
Judas
Posted by Dagonee (Member # 5818) on :
Ooh, I'm going to try those cashews, imogen. They look great.
Posted by Annie (Member # 295) on :
Rivka, I got Super Scrabble for Christmas - more spaces, more tiles, and... quadruple word scores!
Posted by rivka (Member # 4859) on :
Awesome.
mack got it too, but for some odd reason didn't bring it with her to Utah. So we had to make do with Chrononauts instead.
Posted by ketchupqueen (Member # 6877) on :
*jaw drops* There's super Scrabble? I want to play it!!!
Posted by ketchupqueen (Member # 6877) on :
Imogen, I'm making that chicken this week. Yum!
Posted by Dagonee (Member # 5818) on :
OK, descriptions for categories and groups now pop up when you hold the cursor over them. This means I need to fill in the descriptions for all the groups and categories.
As promised, I'm asking resident experts to help with the religious ones:
Here's the description I have for Halal-adaptable:
quote:Recipes which contain no pork products or alcohol and which may be prepared using only Halal ingredients. Some substitutions may be required. If the recipe contains alcohol, assume the alcohol may be omitted.
Here's the description for Kosher-adaptable (knowing it's 24 hours before anyone with direct knowledge will answer):
quote:Recipes which contain only ingredients or combinations of ingredients which will not render a meal non-kosher, or ingredients for which a Kosher-compliant substitute is readily available. Typically this is no pork, no shellfish, and not meat combined with dairy. Some substitutions may be necessary, and some ingredients, such as cheese, may have to be left out.
My goal with each is to have a quick checklist for the two that will allow a non-practicioner to make a good guess. It does not need to be a detailed formula - people using recipes must use their own judgment in order to comply with their own religious beliefs. I'm simply trying to get the categorizations correct as best as possible.
Some of the rest of the groups and categories have descriptions, but I'd be happy if anyone would volunteer to provide new text or edit existing text for some or all of them.
Also, I posted my Good Gravy Tomato Sauce. It's to die for, especially if you make the meatballs to go with it.
Dagonee
Posted by quidscribis (Member # 5124) on :
quote: Recipes which contain no pork products or alcohol and which may be prepared using only Halal ingredients. Some substitutions may be required. If the recipe contains alcohol, assume the alcohol may be omitted.
Crab is also out, as are amphibians. Otherwise, it looks fine. Thanks, Dag, for putting it together. Posted by Dagonee (Member # 5818) on :
Just crabs, or all crustaceans, or all shell fish?
Posted by quidscribis (Member # 5124) on :
Just crabs. Posted by Elizabeth (Member # 5218) on :
Why crabs?
Posted by imogen (Member # 5485) on :
Oh, the (wrong and broken) answers that spring to mind to answer that question, Liz.
By the way, Dagonee, that sauce looks great. I think I'll wait 'til winter (38 C here - hearty rich sauces are unimaginable) but I will be cooking it!
Posted by rivka (Member # 4859) on :
quote: Recipes which contain only ingredients or combinations of ingredients which will not render a meal non-kosher, or ingredients for which a Kosher-compliant substitute is readily available. Typically this is no pork, no shellfish, and not meat combined with dairy. Some substitutions may be necessary, and some ingredients, such as cheese, may have to be left out.
Looks good, although also: no insects, amphibians, reptiles, or slimy things (such as snails *shudder*).
So I might tweak it as follows:
quote: Recipes which contain only ingredients or combinations of ingredients which will not render a meal non-kosher, or ingredients for which a kosher-compliant substitute is readily available. Typically this means no pork, shellfish, insects, amphibians, reptiles, or mollusks. Also, no meat combined with dairy. Some substitutions may be necessary, and some ingredients, such as cheese, may have to be left out.
How's that?
Posted by Dagonee (Member # 5818) on :
I pasted it in verbatim. Thanks, Rivka.
Here's the new Halal description:
quote:Recipes which may be prepared using only Halal ingredients, including no animal products from pigs, crabs, or amphibious animals and no alcohol. Some substitutions may be required. If the recipe contains alcohol, assume the alcohol may be omitted.
Posted by Paul Goldner (Member # 1910) on :
My famous brownies have been posted Posted by ketchupqueen (Member # 6877) on :
Dag, if you're doing this for all categories, how about this for baby/toddler:
Recipes which contain no nuts, small hard chunks, or other unsuitable ingredients and do not poze a choking hazard, or which are only suitable for babies and/or toddlers.
I mean, I personally have a long list of foods not to give Ems before she's a certain age, but that description should suffice since everyone has their own list of what they do and don't want their kids to eat based on their own beliefs and family histories. Nuts aren't supposed to be given to kids under 2, and neither are chunks because of the choking risk, and I figure "unsuitable ingredients" rules out, say, alcohol that doesn't get cooked out.
Posted by quidscribis (Member # 5124) on :
Dags, the halal description looks good.
The crab thing is because it's a scavenger. Apparently, crab isn't unclean in the same way that pork is unclean. A Muslim can eat it up to 40 times (in the lifetime, I gather) without being unclean as a result, but Fahim for one would rather not take that risk. Or something like that. Posted by Dagonee (Member # 5818) on :
CT, you now have edit rights. Get poppin'! Posted by ClaudiaTherese (Member # 923) on :
Posted by Dagonee (Member # 5818) on :
*realizes he just punned his own thread*
I'm doomed! Posted by ClaudiaTherese (Member # 923) on :
No, actually, you are behind the locked door marked "Verboten."
[/obscure reference]
Posted by Dagonee (Member # 5818) on :
:wolfish grin:
Posted by ClaudiaTherese (Member # 923) on :
*dies
Posted by ClaudiaTherese (Member # 923) on :
And PrinceClan now possesseth the Popover Magic. Posted by Dagonee (Member # 5818) on :
Hooray! Posted by Elizabeth (Member # 5218) on :
I wish Punwit would post a beer recipe or two. Come on, punwit, get hoppin!
Posted by Dagonee (Member # 5818) on :
It's the yeast he could do!
Posted by ClaudiaTherese (Member # 923) on :
Wow. The recipe site is, like, huge.
Color me impressed.
Posted by Dagonee (Member # 5818) on :
Pretty cool, huh? People have put a lot of good stuff there. It's going to take years to try it all.
Posted by Annie (Member # 295) on :
I just added a new recipe we discovered today. It is entirely fantabulous. It was one of those things that Mom and the two big sisters couldn't get enough of and the little kids wouldn't touch. Sopa de Cilantro - check it out.
Also - is there any way you could put the existing comments above the "add comment" box and make them bigger? They're so hard to see - KQ asked me a question on one of mine and I didn't see it for a very long time.
Dag, I love this thing!
Posted by Dagonee (Member # 5818) on :
Kwsni, you have add/edit rights now.
Annie, I switched the comments above the comment add form. I didn't make them bigger, because on my screen they're the same size as the other text. Is this the case on your browser? I may have a CSS problem.
Also, it occurred to me that the categories are more for navigating, so I moved them below the comments as well. Now, the comments are right below the recipe.
Dagonee
[ February 20, 2005, 10:06 AM: Message edited by: Dagonee ]
Posted by ketchupqueen (Member # 6877) on :
Comments are smaller than the other text in my browser.
Posted by Dagonee (Member # 5818) on :
KQ, what browser are you using?
Posted by rivka (Member # 4859) on :
Comments are the same size as other text for me. I'm using IE.
Posted by ketchupqueen (Member # 6877) on :
SBC Yahoo! Browser version 4x. I have to, and it stinks.
Posted by Dagonee (Member # 5818) on :
Then you might be out of luck. I don't even know how to test for that. Posted by ketchupqueen (Member # 6877) on :
Usually anything that works for any browser other than Netscape and IE works for me.
Well, and AOL. But that goes without saying.
[ February 20, 2005, 09:53 PM: Message edited by: ketchupqueen ]
Posted by rivka (Member # 4859) on :
But the Yahoo browser is supposedly a modified version of IE, neh?
Posted by fugu13 (Member # 2859) on :
No supposedly about it, it definitely is.
I had to support the freakin' thing for 3 months (well, not technically, but the tier that was supposed to support it was, as far as I could tell, incompetent to a man, so I ended up doing a lot of it)
Posted by Annie (Member # 295) on :
Now that the text is moved, it's the same size.
Looks fantabulous.
Posted by ketchupqueen (Member # 6877) on :
It is. A very sucky modified version.
Posted by ketchupqueen (Member # 6877) on :
Oh, and it's the same size for me now, too. Posted by imogen (Member # 5485) on :
I made Annie's Cream of Tomato soup for lunch yesterday (yum - and so easy!) and Dagonee's good gravy tomato sauce and italian meatballs with pasta for dinner last night (also very yum).
I'm making ketchupqueen's Periyukis tonight.
I love this site! Thanks Dagonee. Posted by Dagonee (Member # 5818) on :
Boon, you now have add/edit rights for recipes.
imogen, I'm glad you liked the sauce. I want to have a big dinner party with big platters of meat, pasta, and sauce, hot bread, and a giant salad.
Posted by ketchupqueen (Member # 6877) on :
Mmmm, imogen, can I come to your house? It's too hot to cook these past few days (only our heater or air can work at one time, and right now it's our heater-- while it's 85 or 90 degrees out); we've been having salads, pizza, and sandwiches. Posted by imogen (Member # 5485) on :
Sure ketchupqueen - you come to me and I'll cook whatever you want.
By the way the periyukas were *great*. Tony has put in a request for more already. I used sauerkraut for the filling. Yum yum yum yum.
The only thing was they floated at the start - I guess there must have been air trapped inside. No biggy though 'cos I just judged when they were cooked by their appearance and it all worked fine.
Posted by ketchupqueen (Member # 6877) on :
Oh, yeah. Sometimes, especially with the sauerkraut ones, they do that. I don't know why, my dad's never do. I usually poke them down and put more on top and wait for them to come up again. Posted by ketchupqueen (Member # 6877) on :
wrong thread...
[ February 24, 2005, 02:52 PM: Message edited by: ketchupqueen ]
Posted by Annie (Member # 295) on :
I just discovered and successfully accomplished a recipe for Turkish Delight. It's really rather fabulous, and I just had to share
The siblings and I are now off to watch the BBC version of The Lion, the Witch and the Wardrobe. Posted by Dagonee (Member # 5818) on :
Here is a very, very delicious dessert that I have memorized the recipe for.
[Very simple too! ]
Hobbes
[ March 21, 2005, 03:59 PM: Message edited by: Hobbes ]
Posted by Elizabeth (Member # 5218) on :
If anyone who is doing WeightWatchers would like to know how many points per serving these recipes are, let me know. I will pop them into my handy dandy online recipe calculator and let you know.
Posted by Dagonee (Member # 5818) on :
You can use the handy dandy commenting feature for that. Posted by ketchupqueen (Member # 6877) on :
I served Imogen's Jeera Chicken and Hobbes' naan to the missionaries last night, along with other Indian foods, and they looooved it. Thanks!
Posted by ketchupqueen (Member # 6877) on :
Glad you enjoyed it KQ. One thing I didn't mention is that since your frying butter you should probably turn on your range's fan to it's highest setting or you'll get a lot of excess smoke. Sometimes you do anyways...
Hmmmm .... I feel like some puffs... mmmmmmmm
Hobbes Posted by Elizabeth (Member # 5218) on :
Do you clarify the butter, Hobbes?
Posted by ketchupqueen (Member # 6877) on :
I used store-bought ghee. Posted by Hobbes (Member # 433) on :
No, I don't make ghee.
I probably should I know since it would solve my problems, but the thought of throwing away all that expensive, tasty butter when you make it...
Hobbes Posted by ketchupqueen (Member # 6877) on :
That's why you buy ghee. It's the same price as butter, at least it is here.
Posted by Hobbes (Member # 433) on :
I'll look, but I don't remember seeing Ghee at my local store. :-/
Here's my Indian curry, other hatrackers who make Indian dishes should feel welcome to add their personal favorite spice combinations.
Hobbes
[ March 22, 2005, 01:52 PM: Message edited by: Hobbes ]
Posted by ketchupqueen (Member # 6877) on :
The ghee we get here is shelf-stable, on the shelves with the other Indian foods. It comes in a little jar with a metal lid, like Devonshire clotted cream.
Posted by Hobbes (Member # 433) on :
As far as I can tell Ghee has a practically infinite shelf life, and I've seen it in stores before, just not here.
quote:Store in airtight container being sure to keep free from moisture. Ghee does not need refrigeration and will keep in airtight container for up to 1 month.
Posted by imogen (Member # 5485) on :
All these new recipes!
I'm having a dinner party tonight.... time to go start browsing!
(KQ - I'm glad the chicken worked well. )
Posted by Eruve Nandiriel (Member # 5677) on :
This stuff is really good. I found the recipe in a magazine, and ended up changing it a little bit. Since then, it has become my specialty, and I'm well known for it.
(edit: I realise it's not on the "jatraquero recipe site", but I wanted to share it anyway.)
[ March 22, 2005, 08:35 PM: Message edited by: Eruve Nandiriel ]
Posted by Hobbes (Member # 433) on :
So while biking home from school today I stopped by the grocery store to pick up some needed supplies, and saw an absolutely beautiful cut of tenderloin that was marked way down (way down!) and since I'd just read KQ's steak recipe I couldn't resist! I also picked up some garlic cloves (another good price) and now I'm all primed to make steak! I think I'll try it tomorrow if I have time.
Hobbes Posted by Boon (Member # 4646) on :
I put up my key lime pie recipe. Though I probably shouldn't take the credit for it...I think it's pretty common where my husband's from.
Posted by ketchupqueen (Member # 6877) on :
Oooh, good for you, Hobbes! You'll make your roomies jealous. Just make sure you use kosher salt, it really does make all the difference. Posted by ketchupqueen (Member # 6877) on :
Just added my mom's three-bean salad recipe. I feel a little guilty because I did it because I called her needing it for Easter dinner, and I posted it because it was easier to type it into the form than to write it down by hand... Posted by ketchupqueen (Member # 6877) on :
Oh, and how was the steak, Hobbes?
Posted by Hobbes (Member # 433) on :
Excellent. Plus I used some extra garlic later on when I put it in a food processor with some water to make a garlic paste that I used on a pizza the next night.
Hobbes Posted by ketchupqueen (Member # 6877) on :
Mmmmmm, ganache!
Posted by Dagonee (Member # 5818) on :
I installed a new backup manager tonight, and thought I'd bump this to report progress and encourage more recipes. So far there are 105 recipes submitted by 23 people.
ketchupqueen, with 23, has widened her lead over Annie's 18.
If anyone wants to submit and doesn't have a username, just register on the site. I get an email about it and will give you edit rights as soon as I can.
The recipes do not have to be original as long as you are aren't copying word for word. Adaptations are especially welcome. It would be polite to credit the originator, even if you have changed it quite a bit.
So don't be shy. Memorialize some of those culinary achievements. Show us why coffee in chilli is a good idea!
Dagonee
Posted by Primal Curve (Member # 3587) on :
Is this a not-so-subtle hint? Posted by Dagonee (Member # 5818) on :
Very not so subtle.
I gave you and Noemon add/edit rights for recipes.
Posted by Dagonee (Member # 5818) on :
Goody, you have rights now as well.
Posted by Primal Curve (Member # 3587) on :
Done and Done, Dags.
Posted by Dagonee (Member # 5818) on :
Excellent. That one will be tried sometime soon. Thanks!
Posted by ketchupqueen (Member # 6877) on :
Added our favorite onion soup, which we had for dinner two nights in a row, each time with Ceasar salad and sourdough bread. Posted by Dagonee (Member # 5818) on :
coccinelle, you have add/edit rights now.
Posted by Noemon (Member # 1115) on :
Dag, I'm getting a thing when I try to log in saying that my login has been blocked, and to contact an administrator.
Posted by Goody Scrivener (Member # 6742) on :
KQ: how does this compare to "French Onion" soup that restaurants serve with the bread and cheese on top? I'm no good at guessing from text.
Posted by Kwea (Member # 2199) on :
Dag, I have a few I could put up, if you wnat....
I use to make a mean beef stew, and Jenni loves beanless chili.
Also, she makes killer cheesecake, and her grandma's cookie recipie is on a cookbook already.
I can do Cherries Jubalee and Bannanas Foster too, and make a mean Cesar salad from scratch. I use to work fine dining, and still remember how to do those, I am sure.
Kwea
Posted by ketchupqueen (Member # 6877) on :
Goody: It's lighter, made with veggie as compared to beef stock. I make that, too, and that soup traditionally tastes a lot like beef, where this tastes like carmelized onions and butter, is thicker (kind of halfway between a soup and a stew) while this one is a fairly thin (although not watery) soup, and this one is much more subtle. It compliments a wide range of tastes, and doesn't leave you feeling like you just ate concentrated cow. (Not that I dislike that soup; I just think this one is even better. That soup has its place; this one's place, IMHO, is everywhere. )
Posted by Intelligence3 (Member # 6944) on :
Rivka, Kugel recipe, please...
Posted by Dagonee (Member # 5818) on :
Noemon, it's fixed now. I'm not sure why you were blocked, but I might have clicked it accidentally when giving you rights.
Kwea, all those sound excellent.
Posted by Goody Scrivener (Member # 6742) on :
oh Kwea... Bananas Foster!!! Please???
Posted by rivka (Member # 4859) on :
I3, done! Posted by ketchupqueen (Member # 6877) on :
Added the honey-glazed carrots we had tonight for Coccinelle. Posted by Coccinelle (Member # 5832) on :
Thank you! I'm looking forward to trying them Posted by ketchupqueen (Member # 6877) on :
You're welcome. I was informed by my husband that I have never made those for him before, and he wants them more often.
Apparently, I only spoil Jatraqueras. Posted by Dagonee (Member # 5818) on :
VanillaBean, you have edit rights now.
Posted by Elizabeth (Member # 5218) on :
And you are addictive, VanillaBean!
[ April 11, 2005, 01:11 PM: Message edited by: Elizabeth ]
Posted by ketchupqueen (Member # 6877) on :
Annie, I'm making your hummus to serve at Emma's birthday party tomorrow. I'm making it in the blender, though.
Posted by katharina (Member # 827) on :
KQ, I have - no surprise - another group meeting for school tomorrow. We are about a week behind, due to me *twiddles fingers innocently* being...somehow...gone a few weeks ago. I still want to try, but it must needs be near the end. Posted by ketchupqueen (Member # 6877) on :
Oh, what do you all think of this menu:
3-bean salad potato salad (the standard kind) fresh fruit salad ceasar salad (just romaine, Brianna's Asiago Ceasar, and T. Marzetti's garlic and cheese croutons, with maybe a sprinkle of parmesan/romano/asiago cheese blend) Annie's hummus, served with mini pita rounds curry-apple tuna salad chicken drumsticks (this recipe, but with drumsticks instead of thighs)
I know they don't all "go" together, I just wanted to offer some variety; it will all be buffet-style, except the cake and ice cream, of course. Anything conspicuously absent?
Posted by ketchupqueen (Member # 6877) on :
Katie, if you don't make it, we will understand. You can drop by later than 9 if you want, and we'll save you some food and cake.
Emma's a night owl anyway, she'll probably be up until 11:30 or so (although she'll be very grumpy at that point!) But the point is, you're not going to disturb anyone if you drop by later.
[ April 15, 2005, 03:30 PM: Message edited by: ketchupqueen ]
Posted by rivka (Member # 4859) on :
Looks yummy, kq. Have fun!
Posted by ketchupqueen (Member # 6877) on :
I've decided to add rolls or bread for the tuna, in case anyone wants it. Am I missing any food groups or anything?
Posted by rivka (Member # 4859) on :
Only the Chocolate food group. Posted by katharina (Member # 827) on :
I am so. hungry. right now.
Posted by ketchupqueen (Member # 6877) on :
There will probably be two types of ice cream, and one will probably have chocolate. Posted by ketchupqueen (Member # 6877) on :
I'll take that as you want some of our food, Katie. I'll make sure to save you some, even if you don't make it to the party proper. We can always drop it by for you or something. Or you can come over Sunday night, if you're not doing anything, and eat leftovers with us. In any case, I'll make sure you get some. Posted by Kwea (Member # 2199) on :
Banana's Foster: Serves Two....has alcohol in it though, although most of it burns off in the cooking process.
(these directions are not exact...we found that measuring them made the dessert not as much fun to make, and depending on the temp of the burner it always turns out a little different each time regardless...
Please be very careful, this is a FLAMING dessert, meaning the alcohol you add flames, making a great show!)
2 sliced bananas 2 tablespoons of butter (real butter only) Creme de banana Meyers dark rum 1 orange (with skin, for zesting) cinimen sugar mix....have a small ramekin next to you, but only use two teaspoons of it for effect. 4 scoops of vanilla Ice Cream, two scoops to a bowl (chill glass bowls for best effects)
1 med size pan (10 inch skillet works) 1 Butane burner (you can do it on the stove top, but to do it table side makes it more fun! A small camp stove is what we used) 1 zester for orange peel 2 large serving spoons
Have the burner ready to go, then put the butter in the skillet and turn the burner on med heat. Melt the butter, and then when it is melted zest the orange into the melted butter. Stir slowly, then begin folding the brown sugar in to the melted butter a little at a time, stirring frequently. Once the brown sugar is all in, stir the mixture until it turns from a dark brow to a light tan color. (we are making caramel at this point, really).
Once the mixture has carmalized and turned tan, pull the pan off the flame/burner. (make sure that if you use a metal pan with a metal handle it isn't hot enough to burn you.) Add the Meyers Dark Rum while lifting the pan off the burner, and then put the bottle down (try a three count while pouring...use a pourer in the bottle though, for safety reasons.)....THEN quickly put the pan down on the burner. There should be a burst of flame...it there isn't, stir the mix with a spoon then place the spoon in the flame. When the spoon catches, quickly use the lit spoon to light the mixture.
While it is flaming, sprinkle a little cinnamon over the flame...the sugar in it will cause little sparks to flare up out of the pan.
Do the same thing for the creme de banana, but don't expect the flames....creme de banana usually won't flame, it isn't alcoholic enough.
Fold the bananna's in. Make sure you coat each bananna slice.
Turn the heat off, and let it die down a bit. Get the Ice Cream out of the freezer (don't pull it out before this, it will melt while the flambe is happening), two scoops to a dish. Use the spoons to scoop out half of the mix to each bowl, and serve while still warm.
[ April 21, 2005, 12:07 PM: Message edited by: Kwea ]
Posted by Susie Derkins (Member # 7718) on :
Wow, KQ. I'd say that if Emma's first birthday party has a menu like that, she'll probably be a very well-adjusted child. Posted by Dagonee (Member # 5818) on :
Kwea, if you register at princeclan I'll give you ad/edit rights so you can post it on the site. Posted by ketchupqueen (Member # 6877) on :
I'm not sure what that means, Annie, but thank you.
Our theme is "duckies", or in Emma-speak, "duh". It's the only animal name she says so far, and she says, "Hi, duh" every time she sees one, whether real, rubber, in a book, or her duckie-shaped bathtub.
We got a blue plastic tablecloth with yellow paper plates and plastic cups and paper napkins, we're going to have sodas and water in the afore-mentioned duckie bathtub with ice in it, I'm going to collect all the toy ducks and duck books and such that are all over the house and "decorate" with them, and I got little wedding bubbles I'm going to draw duckies on for our amusement/take-home favors (we're all adults, but hey, favors are still fun! And so are bubbles!) We have a Vocal Point album with a cool version of "Rubber Ducky" on it, which will probably be played at some point ( ), and we'll see if we can't find some clothes with a duck or two on them (I'm pretty sure she has some) for the birthday girl to wear; if not, maybe a pretty yellow dress. Posted by Dagonee (Member # 5818) on :
I added a recipe for Irish Soda Bread, a great treat in the morning.
Posted by ketchupqueen (Member # 6877) on :
Bah. That's fruitcake. It has raisins in it. I'm going to have to post a recipe for real Irish soda bread. Posted by Dagonee (Member # 5818) on :
This recipe came with my grandmother and great-grandmother on the boat from County Cork. Posted by Kwea (Member # 2199) on :
Done... Posted by ketchupqueen (Member # 6877) on :
So did mine. My grandma says if it's got raisins, it's fruitcake. Posted by Elizabeth (Member # 5218) on :
Well, as far as I am concerned, the argument about it makes it more Irish than anything else. (hee hee)
Posted by Elizabeth (Member # 5218) on :
Dang it, forgot my password.
Posted by ketchupqueen (Member # 6877) on :
Well, Elizabeth, I suppose you might have a point, if it was a drunken argument. Posted by Elizabeth (Member # 5218) on :
Beer cheese soup has been added.
Posted by Dagonee (Member # 5818) on :
Kwea, you have add/edit rights.
[ April 16, 2005, 07:08 PM: Message edited by: Dagonee ]
Posted by Ketchup Princess (Member # 7716) on :
Ms. Annie, your hummus is very good! I liked it a lot, it was just the right mix of creamy, rich, garlicky, and salty! I ate some at my party and a whole lot of it yesterday, but the big people finished it last night without asking me if I wanted any more! Please tell my Mama she has to make more soon. Thank you.
Posted by Hobbes (Member # 433) on :
I added the recipe for Bob and my wedding cheesecake.
Posted by Susie Derkins (Member # 7718) on :
Oh, I'm so glad you enjoyed it, Princess! And I'm glad your mommy's got the good sense to get you started young.
[ April 18, 2005, 07:11 PM: Message edited by: Susie Derkins ]
Posted by Dagonee (Member # 5818) on :
Guess what just zoomed up to the top of my Recipes-to-Try List, Dana?
Posted by Susie Derkins (Member # 7718) on :
quote:I added the recipe for Bob and my wedding cheesecake.
The recipe for Bob! Sweet! I'll have to try making one. I guess you know it's done by the puns, eh?
Posted by ketchupqueen (Member # 6877) on :
But... then there would be TWO of them! Posted by Kwea (Member # 2199) on :
I am adding the Banana's Foster to the cookbook right now.
Added: I am having problems adding this, although I have no problems viewing any of it.
[ April 18, 2005, 10:12 PM: Message edited by: Kwea ]
Posted by ketchupqueen (Member # 6877) on :
I have some tiny bananas. Do you think they need foster homes? Posted by Kwea (Member # 2199) on :
Depends on if you like carmel or not.
Posted by ketchupqueen (Member # 6877) on :
Carmel is beautiful. My aunt was married there. Posted by Elizabeth (Member # 5218) on :
Carmel? Ike. None for me thanks.
[ April 19, 2005, 08:07 AM: Message edited by: Elizabeth ]
Posted by Dagonee (Member # 5818) on :
Kwea, can you post the problem and/or error message?
Thanks, Dagonee
Posted by Kwea (Member # 2199) on :
It says (in firefox) that the document contains no data.
No error message, just that.
[ April 21, 2005, 09:25 AM: Message edited by: Kwea ]
Posted by Annie (Member # 295) on :
My roommate used to tell me to lock the car doors, even in the middle of nowhere, because she "likes to foster good habits."
I would answer: "I like bananas foster!"
That's all.
Posted by Hobbes (Member # 433) on :
Does the return to the "Annie" user name mean we're about to get an Annie landmark?
Hobbes Posted by Kwea (Member # 2199) on :
Dag, it is added.
However, when I put the name in I hit / accidentally a couple of times....could you please clear that up for me?
Thanks....
Rob
Posted by Dagonee (Member # 5818) on :
The recipe as displayed doesn't have the /s. This could be the recurrance of a display problem that affects a recipe right after it's added.
Oh, and thanks.
[ April 21, 2005, 09:47 AM: Message edited by: Dagonee ]
Posted by Kwea (Member # 2199) on :
That works for me.
I learned how to do a proper flambe working at a fine dining place near here. I worked there for almost 2 years, and learned Cherries Jubilee, Bananna's Foster, and Strawberries Flambe....
I also learned how to make a Cesar Salad from scratch. The only thing we chaged in it was that we didn't use a raw egg due to libility issues with raw poultry....we used mayo instead, and it comes out perfect every time. I prefered the mayo, because it comes out a little more creamy with that than an egg, IMO.
Oh...you're welcome.
Thanks you actually, I plan on using some of these recipies at the WMASS Hatrack Picnic this year!
[ April 21, 2005, 10:17 AM: Message edited by: Kwea ]
Posted by dkw (Member # 3264) on :
But when do you add the Bannanas?
Posted by imogen (Member # 5485) on :
I was wondering that myself, dkw. Posted by Kwea (Member # 2199) on :
enough achohol and you dn't need them.....
Right before you serve, after the flambe part.
Posted by TMedina (Member # 6649) on :
I am vindicated!
Apparently my homebrew burger-helper wasn't the reason he was up Saturday night emptying his stomach.
It seems his stomach was already queasy from the company picnic earlier in the day.
Well, that's his story and I'm sticking to it.
-Trevor
Posted by Dagonee (Member # 5818) on :
If anyone from here registers to post recipes, please either include your Hatrack name or post a request in this thread so I know to give you rights. Thanks!
Posted by Kwea (Member # 2199) on :
I "put" the bananna's into the recipie, thanks for noticing. I do all of that automatically, so it was really easy to forget to wite a step down. Posted by imogen (Member # 5485) on :
I quite liked the original recipe.
Kwea's famous Banana-less Bananas Foster! Unique.
But if you must be a spoil-sport about it... Posted by Kwea (Member # 2199) on :
Posted by Elizabeth (Member # 5218) on :
I think it would just be...Foster.
Posted by Dagonee (Member # 5818) on :
Just FYI, they're doing maintenance on the site tonight and changing the IP address, so if it's down, don't worry about it and try tomorrow.
Posted by rivka (Member # 4859) on :
Oh, Dags, could you please add a sub-category? Under "Kosher" could there be "Kosher for Passover" (or KfP would work)?
Posted by ketchupqueen (Member # 6877) on :
quote:Oh, Dags, could you please add a sub-category? Under "Kosher" could there be "Kosher for Passover" (or KfP would work)?
No problem. Can you write up a little blurb like you did for "Kosher"?
Posted by rivka (Member # 4859) on :
Sure.
How about
quote: Recipes which follow all kosher guidelines, as well as those specifically for the week of Passover. Generally, that means no grain products other than matzo or matzo meal. Also, no legumes or legume products -- such as no corn starch or corn syrup.
[ April 29, 2005, 09:24 PM: Message edited by: rivka ]
Posted by rivka (Member # 4859) on :
Also, I just noticed something mildly (very -- if it stays this way, not a big deal, but you're doing this partly as web design practice, neh?) annoying.
The mouse-over descriptions for Halal and Kosher are long enough that the entire thing is not visible unless you page down -- but as soon as you stop mousing over, the ability to page down disappears. Using the arrow keys while keeping the mouse pointer over works, though.
Posted by Dagonee (Member # 5818) on :
OK, it's added.
The pop-up tool is part of the content management system. I'll see if there's a fix, otherwise I'll try to find another popup tool. I never noticed it because my resolution is high enough that the category list doesn't go to the bottom of the screen.
Posted by rivka (Member # 4859) on :
Danke. Posted by ketchupqueen (Member # 6877) on :
rivka, what about eggs?
Posted by ketchupqueen (Member # 6877) on :
Yeah, I don't know enough about this.
Rivka, maybe tomorrow night or Sunday you can go through mine and tell me which ones are so I can mark them for you.
Posted by rivka (Member # 4859) on :
Let me put it this way. In a typical Passover week, I use about 5-6 dozen eggs -- about 8 times what I would use most weeks.
Posted by Elizabeth (Member # 5218) on :
Bi-passover.
Sorry!!!!!!!!!!
Posted by rivka (Member # 4859) on :
If it doesn't have flour, cornstarch (although potato starch can be substituted), bread, crackers, soy products, peas, beans, corn, etc. -- it's probably KfP. Or rather, can easily be made so.
[ April 29, 2005, 10:10 PM: Message edited by: rivka ]
Posted by rivka (Member # 4859) on :
Liz, considering Passover is also the only time of year I buy real butter (the substitutes are all soy-based), you're exactly right.
Posted by Dagonee (Member # 5818) on :
One thing I'd eventually like to add is category-based rights, where I could allow someone willing to set certain category assignment for any recipe.
For example, I could make rivka a Kosher administrator and she could assign any recipe to or remove any recipe from one or more of the Kosher categories. If she's willing, of course.
That's a summer project, though. Back to the grindstone.
Posted by rivka (Member # 4859) on :
Sure. Not today, though. Posted by Dagonee (Member # 5818) on :
Well, I suppose I can have a Kosher administrator who takes a day off each weak. Posted by Kwea (Member # 2199) on :
Better be able to...otherwise you will bet stuck with someone like me, and nothing would be Kosher at all, despite (or perhaps because of ) my best efforts.
Kwea
Posted by Dagonee (Member # 5818) on :
Jaiden, you have add/edit rights now.
Posted by Dagonee (Member # 5818) on :
Kwea, you'll be the flaming cuisine administrator.
Posted by imogen (Member # 5485) on :
I have added Too Easy Pavlova.
Posted by Elizabeth (Member # 5218) on :
OK, green chili is being made and posted today.
Posted by imogen (Member # 5485) on :
Yummmm Green Chili.
Tony is currently away - he gets back Wednesday night.
I am thinking of making for his coming-home-dinner:
A tasting plate with three things: 1. Oysters with a champagne & sesame oil dressing 2. Baby eggplant slices stuffed with minced pork and shitake mushrooms then fried (very loosely Chinese) 3. ?
Followed by a small serving of quidscribis' hot and sour sri lankan fish. (From her website).
So - come on you gastronomenicals (is that even a word?) - what should 3. be?
Posted by Elizabeth (Member # 5218) on :
Something light with lettuce or cabbage, like Thai beef strips in lettuce leaves. Or an Asian cabbage salad with rice oil and toasted sesame seeds. But something light. Or a tomato salad with feta and good black olives, maybe.
Posted by imogen (Member # 5485) on :
Mmmmm...
I hadn't even considered a salad. Not a bad idea.
(Although it is cold here at the moment - not that that means we can't eat salad, of course. )
I would consider a tuna carpaccio and cucumber salad but that would involve driving to the good fishmongers.
Posted by Elizabeth (Member # 5218) on :
How about just a little plate of vegetables and fruits and some good cheeses?
Posted by imogen (Member # 5485) on :
Good cheese = trip to good cheese store
Gad, I'm a pain!
The thing is, I used to live near to all the good food stores. Then Tony and I bought our house, in an area where gourmet means not Maccas, and suddenly I've become a lazy cook.
The more I think about it, the more I like your salad idea, Elizabeth.
Posted by Elizabeth (Member # 5218) on :
Imogen, someone made this really yummy salad once with little Mandarin oranges and sliced almonds. If you have those in your cabinet, or at your nonfaraway store, it is so good! I think it was just a regular dressing they used, but maybe it was a little sweet.
Posted by Dagonee (Member # 5818) on :
Bunbun and I just made romanylass's peanut sauce - t was divine. We served it with sauteed chicken, bell peppers, onions, and mushrooms over brown rice, and bunbun mixed in some spaghetti squash, too.
We only used one seeded jalapeno. Next time we will either leave the seeds or add at least one more.
Thanks dpr!
Posted by ketchupqueen (Member # 6877) on :
That's it! (basically)
Posted by Elizabeth (Member # 5218) on :
Oh, my. This reminds me I have yet to post the green chili recipe. before doing so, this is basically it, for those of you who are By Eye cooks:
5 lb. pork butt cumin seeds 15-20 Anaheim peppers 2-3 Poblanos Enough jalapenos or other hotties to your taste 2 large onions I head of garlic Chicken broth Salt and pepper A bunch of scallions A bunch of cilantro
Cut the pork into bite sized pieces, trimming the big chunks of fat. Fry in batches with a heavy dose of cumn seeds Grill the peppers, and onions. Peel the peppers, and chop coarsely. (leave the seeds if you want.) Add these to a pot, with the cooked pork, and add chicken broth to cover. Roast garlic in the oven. Add to the pot. Let simmer for about two hours. Add more broth if you want a soupy consistency, less if you want a burrito filling consistency(my choice) When all is nice and stewed, add chopped scallions and cilantro. Add salt and pepper to taste.
This is great, soupy, over rice. Great as a burrito filling with just a smidge of mild cheese.
Experiment. Try it with chicken. Add more hot peppers to the ratio. Make it thin like a sauce, and use it to pour over burritos before baking. Try different peppers. I was thinking tomatillos might be good.
I will post this to the recipe site any day now.
Posted by Raia (Member # 4700) on :
Most of my recipes are not here, but in the US... not ones from books, ones from my mommy.
I'll probably post some, once I go back! I leave in two weeks. Just so you know, Dag. You don't have to give me rights yet, but I may ask for them at one point!
Posted by ketchupqueen (Member # 6877) on :
Just bumping this to remind me to post "Trees and Snow", a favorite from my childhood, after our anniversary dinner. Posted by ketchupqueen (Member # 6877) on :
Trees and Snow is up for your consumption.
Posted by imogen (Member # 5485) on :
quote: saw this very briefly on a tv cooking show and went off to find the recipe. Of course, it wasn't available online unless you paid $35 for a 6 month subscription (yeah RIGHT!) so I made it up as I went along. The seemingly disparate flavours combine amazingly well, and the sour cream seems to pull it all together at the end.
Of course, it could be made non dairy by leaving out the sour cream (and optional butter)and I think it would still work. If you were to do this I would cut down the heat in the relish, as the cream acts to tone this down at the end.
This is not as much work as it seems - while you need to prepare some stuff ahead of time (the marinade, the relish) it's a perfect recipe if you're going to home for an afternoon doing other things anyway. Also, the relish will keep in the fridge for at least a week, so you can always make extra and serve with other dishes.
It's yummy. Posted by Dagonee (Member # 5818) on :
I hope your happy - you've destroyed any enjoyment I had in my breakfast of two hard-boiled egg whites and a peanut butter and banana sandwich on wheat.
I cannot wait to try this. Eve made some lovely chicken with a yogurt/cucumber/tomato sauce. I'll see if I can get her to post it.
Posted by Dagonee (Member # 5818) on :
I have been remiss in recipe posting, although I haven't made anything knew in a long time. So really, I've been remiss in cooking.
I posted applesauce raisin bread, a favorite from my childhood. Very moist, very scrumptious, and very easy to make.
We have 137 recipes so far.
Posted by Rico (Member # 7533) on :
Hmmm a quick Venezuelan recipe.
Arepas!
You'll need -
- Corn meal (Use Venezuelan brand name "Harina P.A.N if you can find it in your international food section)
- Water
- Salt (or garlic salt)
- Garlic Powder (if you didn't already add garlic salt)
First thing you'll want to do is get a big bowl and add some lukewarm water. You're going to want to add a small amount of water (2 cups) at first. The first time you make these you might end up making more than what you want but that's ok, you can store them in your fridge and reheat them whenever you're hungry. After you have your bowl with lukewarm water slowly add the corn meal all the while stirring the mixture with your hands, continue adding corn meal until the mix becomes more solid and you're left with a sort of "play doh-ish" mass of dough, keep on kneading it with your hand until it's smooth and grainless. Then salt to taste and knead the mixture some more, once you've added the salt you can then add the garlic powder and knead it evenly.
Once that's all done stick your hand in the bowl and grab a handfull of the mixture, form and shape it into a round ball and then use your palms to squeeze it into a round disc. Make sure the disc is thick enough horizonatlly for you to stick a knife through it and cut it in half (more on that later). Once you've used up all the mixture making discs you have a few options on how to cook it:
- You can fry the discs until they are golden/crispy on the outside.
- You can set the oven to 375 degrees and cook them that way. Depending on how you mixed the ingredients it might take a while so my advise is to just keep watch (maybe 20-30 mins).
You'll know when they're done because they'll look golden on the outside. You're aiming for crunchy on the outside, soft on the inside so keep that in mind when you check up on them
Once the food is ready make sure to eat it while it's still hot. You'll want to cut them in half horizontally (not all the way) and add your own ingredients inside. They're not really anything special on their own, the idea is to treat them like bread and make yourself a sandwhich of sorts. Some popular combinations:
- Butter, cheese(pick your favorite), ham, turkey, beef, chicken... you know, any kind of deli meat.
- Some people like to fill them up with scramble eggs
- "Reina Pepiada": Tomatoes, mayo, shredded beef
- Butter & Cheese
You guys get the picture right?
There are a lot of different variations on the dish, among them are "Empanadas" which I'd love to post about if anyone's interested Posted by Starr R (Member # 8361) on :
I love to cook (although I don't cook as much as I used to) and I love this idea! SO many good things to chose from at your site. I have some Hawaiian recipes, including sweet Hawaiian bread (AKA potato bread), that I'd be glad to share, if you want them. I'll have to find the disk that I typed them on long ago, but I'd love to join in on the fun. Thanks for sharing.
Posted by accio (Member # 3040) on :
I made Paula Deen’s Cucumber Salad last week. Very plain looking, nothing fancy but this was surprisingly good. I think sour cream is the key.
Posted by rivka (Member # 4859) on :
Rico, I bet Dags would give you access to his site, so you could post that (yummy looking) recipe there. They sound a bit like pita made from corn meal.
I'll have to try them sometime. Posted by Dagonee (Member # 5818) on :
Rico already has rights.
This link will give a list of all users with recipe add/edit rights.
Starr R, if you register at the site, let me know your user name and I'll give you rights.
Posted by Rico (Member # 7533) on :
Heh thanks, I'll go ahead and add it now Posted by ketchupqueen (Member # 6877) on :
Rico, they made Venezuelan food on Food 911 the other day. They didn't use garlic in the arepas, though. That sounds yummy, although I wouldn't have thought anything of it if I hadn't seen the show because I've never had Venezuelan food!
Posted by Rico (Member # 7533) on :
Yeah, the garlic is my personal touch
I like to improvise a lot when I cook.
Posted by ketchupqueen (Member # 6877) on :
Me, too.
And garlic makes almost everything better.
Posted by ketchupqueen (Member # 6877) on :
Hey, I got the 500th post on this thread! That's cool. Posted by Rico (Member # 7533) on :
The recipe is now online Posted by Dagonee (Member # 5818) on :
quote:Originally posted by Rico: The recipe is now online
And it looks good!
quote:Hey, I got the 500th post on this thread!
And you're the most prolific recipe poster. Posted by Starr R (Member # 8361) on :
quote:Dagonee posted: Starr R, if you register at the site, let me know your user name and I'll give you rights.
I try to always register by Starr R or a close variation. It's too late tonight, but I'll register tomorrow. Sorry it took a while to reply, but I had trouble finding this thread again. The regulars here are very prolific posters! (Now adding this thread to my Faves list.)
Posted by Kwea (Member # 2199) on :
It was all Tantes fault....she posts too much. Posted by Dagonee (Member # 5818) on :
Too bad she hasn't starting posting recipes yet. Posted by Vána (Member # 6593) on :
I just joined! Now that we're going to have a real kitchen, I just might have to start cooking. I would like to have posting access, too, if that's okay, Dag! I registered as Vana.
Posted by Dagonee (Member # 5818) on :
Vana, you have posting rights now.
Posted by Dagonee (Member # 5818) on :
I love my Kitchen Aid grinding attachment. Posted by rivka (Member # 4859) on :
I love fresh tuna steaks. But I do not understand buying fresh tuna and grinding it, then mixing it with lots of other stuff. Surely almost the same results can be produced with high-quality canned/foil-packeted albacore? And with far less work . . . Do you really taste much difference? Posted by imogen (Member # 5485) on :
Wouldn't the canned stuff be pre-cooked?
Posted by rivka (Member # 4859) on :
I believe so. So what? I make tuna patties all the time, and they're yummy. I'm just asking whether the haute cuisine version really tastes all that different. Posted by imogen (Member # 5485) on :
I think using raw ground tuna would make a difference - the texture at the end would be different, the flavour would be infused into the tuna meat more and you could have it slightly rare if that's your preference (as mine is).
Not to disparage your tuna patties. Posted by rivka (Member # 4859) on :
*laugh* I'm still not convinced it's worth spoiling a perfectly good ahi steak. Posted by ketchupqueen (Member # 6877) on :
You could use whole steaks cut to "sandwich" size, and use the same seasonings as either rubs or a marinade (with some oil and lemon juice and a little sugar) and grill them.
Posted by Dagonee (Member # 5818) on :
I don't consider it "spoiling" anything. I like the texture better, and I like it rare.
Posted by Shan (Member # 4550) on :
Hey!
there's no zuchinni (spelling?) bread recipes - what shall I ever do with the gigantic zuch that was given to me?
*gasp*
Posted by rivka (Member # 4859) on :
No accounting for taste. Glad y'all enjoyed.
Shan, sweet or savory?
Posted by Shan (Member # 4550) on :
Bless you, rivka! You are a dear! I'll take sweet!
Posted by rivka (Member # 4859) on :
*disclaimer* I haven't tried either recipe, although they look similar to ones I have tried.
My cookbooks are still in a box, or I'd dig out the recipe I've used to compare.
Posted by Shan (Member # 4550) on :
Well, that savory recipe looks tempting, also.
there's enough such for stuffed zuch dinner AND a few batches of bread!
How is unpacking going? Settling in okay? Happy to be in your own abode?
Posted by rivka (Member # 4859) on :
Yeah, they both looked good. And I love stuffed zucchini.
quote: How is unpacking going? Settling in okay? Happy to be in your own abode?
Not horribly. Pretty well.
Yes. Posted by Shan (Member # 4550) on :
Well, come on over for dinner tomorrow. You deserve a little R&R!
even if it's only virtual!
Posted by rivka (Member # 4859) on :
The kids won't be here, so I'm free.
I'd love to. Posted by bunbun (Member # 6814) on :
quote:Do you really taste much difference?
Yes. Yes, yes, and yes.
Posted by rivka (Member # 4859) on :
But are you sure?
Posted by ketchupqueen (Member # 6877) on :
I added my recipe for microwave meatloaf. We had it last night. It's easy, cooks faster than traditional meatloaf, and really tastes almost as good. (My dad says as good, but I don't quite agree.)
When I had Emma, my visiting teacher brought me the most wonderful zucchini bread I've ever had-- it was made with zucchini and whole wheat (not whole wheat flour, whole wheat) and had wonderful spices, a pound-cake-like texture, and a yummy glaze on top. And it was high-fiber, to help with the bathroom problems you have after having a child.
I need to write my mother-in-law and get her to get the recipe for me.
Posted by Shan (Member # 4550) on :
It's such a wonderful thing to combine naughty deliciousness with healthful eating, is it not?
*grin*
Posted by rivka (Member # 4859) on :
Sorry I missed dinner, Shan. I stayed late at work. Raincheck?
Given another month, we might be ready for the start of school. Trouble is, the first day is Monday . . . >_<
Posted by Shan (Member # 4550) on :
That's okay, rivka . . . *sniff* Raincheck will be just fine! (I never got around to cooking, anyhow - I had an eye check-up and the dilation set my vertigo off so I was not the happiest of campers . . . )
School does take priority . . . I'm trying to ignore Nathan's start date of the 7th for a little bit longer . . . and planning on cooking tomorrow afternoon.
Posted by ketchupqueen (Member # 6877) on :
*sniff* I wish I had friends who invited me to dinner... Posted by Shan (Member # 4550) on :
Well, come on over, girl! Jeesh! You know you're welcome!
*grin*
Posted by ketchupqueen (Member # 6877) on :
*sniff* I don't know where you live. *cries*
Posted by Shan (Member # 4550) on :
Just south of Seattle a wee bit . . . it's not hard to find!
Posted by ketchupqueen (Member # 6877) on :
Oh, okay!
Will you put a big sign on the roof so I don't miss it when I fly over there?
Posted by Coccinelle (Member # 5832) on :
I added a few recipes: Baked Chicken with Light Mushroom Sauce Buried Treasure Muffins Chocolate Chip Cheesecake Dip Deluxe Chicken Salad Navajo Green Chili Shrimp Creole
Posted by ketchupqueen (Member # 6877) on :
My mom used to make Buried Treasure Muffins! I love those!
The chili looks awesome, too.
Posted by Dagonee (Member # 5818) on :
Wow! I saw those up on the site - you've been busy. Excellent. Posted by Brinestone (Member # 5755) on :
I have a great recipe for zucchini bread. It actually tastes just like a chocolate-chocolate-chip muffin (for those of us who are chocoholics) but is much lower in fat and higher in good stuff.
There are also variations for lemon zucchini bread and regular zucchini bread. I really should join and add some recipes.
Posted by Sopwith (Member # 4640) on :
One crock pot. One Boston butt (pork shoulder). 1 cup of Wochestershire sauce. 1 cup of brown sugar.
In crock pot, pour W. sauce over pork shoulder. Pack brown sugar on top of the meat. Cook on highest setting for one hour. Cut back to lower medium setting and cook for six to eight more hours.
Fantastic.
Posted by T_Smith (Member # 3734) on :
I don't have permission to add recipe's, so I'll just post it here.
T_Smith's Omelette:
Cut up an onion, either 1/2 of a small onion, or 1/3 or a medium onion, or just cut up how ever much onion you want. Don't cut up too much, though.
Put a medium-large frying pan on medium temperature, and put in a nice glob of butter. If I were to guess, I'd say 2 tablespoons. Enough where when it melts, there's still a good amount of melted butter in the pan.
Add the onions. If you want any peppers in it, go for it.
Sprinkle in:
1/2 tsp cayanne pepper, 1/2 tbsp parmasaen cheese, However much black pepper and salt your taste buds say.
Using a spatula, move that around, and get it so the cayanne pepper is evenly spread. Let this cook, occassionally stirring.
Now for the eggs. I personally prefer 2 eggs, as it gives me the best thickness needed. Some people say use a wisk, I use a fork. Have it so the curve of the fork faces the bottom of the bowl and go in a circular motion, towards and up, away and down. Do this untill the eggs are well blended.
By now the onions/peppers or whatever else you are cooking should be done. Put them on a plate. Wipe the pan with some paper towels (careful, it's hot).
Make sure the pan is still on a medium-low temp.
Add in the eggs, and sit down the pan really fast. You need to pick up the pan asap, and move around the pand so that the edges of the pan have the egg's on them all the way around, and that the egg is evenly spread in the middle. Soon as it is, set the pan back down. The eggs should still be a bit runny, so occassionally pick the pan up and try to spread it a bit more.
Soon as it looks like the eggs are pretty much not going to move much more, put 2 slices of american cheese so they face like a triangle from your perspective (have one slice higher up than the other).
Add in the onions in the middle, but sort of forming a line from top to bottom.
Get a fork. The edges of the eggs should be toasted and crispy. Using the fork, pull the edge of the omelette on the left side away from the pan, then, using your hand, fold in over the onions/cheese.
Then, do the same with the right side. Then, if you can, fold the bottom and the top over as much as they can.
Let cook for a bit longer. If you want, you can flip it, but you don't have to.
Soon as it's ready, slide it onto a plate, or use a spatula.
Add salsa. The cayanne makes it spicy, and the parmasaen gives it a nice flavor to go with it, but the salsa makes it awesome.
I suppose at some point I'll have to have Jamie take some pictures.
Posted by ketchupqueen (Member # 6877) on :
You could just join and then post it there. Posted by Tante Shvester (Member # 8202) on :
quote:Originally posted by Dagonee: Too bad she hasn't starting posting recipes yet.
I made an amazing meatball discovery and breakthrough. When I use the leanest ground meat for my meatballs, they tend to come out dry. I've tried mixing in applesauce or pureed or grated vegetables, with limited success. But my last batch of meatballs were miraculous!
As I was mixing the very lean meat with an egg, breadcrumbs and seasonings, I noted the absolute lack of greasiness on my hands. And I thought what I could do to make my meatballs moist and tender. I mixed a quarter cup of cold water and a couple of tablespoons of olive oil into the meat mixture. I figured that olive oil is healthier than beef fat. The meatballs were very tender, moist and juicy.
Posted by Dagonee (Member # 5818) on :
T_Smith, you have rights to add recipes now.
Posted by T_Smith (Member # 3734) on :
KQ, I had joined, but didn't have permission, it said. Posted by Brinestone (Member # 5755) on :
Dag, how do I register? When I click Register, I come to the forums page, and there's nowhere to enter a username and password or anything. Is something broken?
Posted by Dagonee (Member # 5818) on :
It might be. When I click "register" from the left hand side I get this link:
Try this link. If it doesn't work, let me know and I'll look into it.
Was the link you were using the one from the left hand side?
Posted by Brinestone (Member # 5755) on :
I was clicking the login or register link (the one that said register, of course) at the middle left of the page.
I didn't get that page. Thanks.
Posted by Dagonee (Member # 5818) on :
I gave you add rights for recipes.
I'll try to figure out what's wrong with the registration.
Posted by ketchupqueen (Member # 6877) on :
Oh.
I lost my password and had to get e-mailed a new one, and now can't figure out how to edit my password. Can you tell me how to do that? *feels stupid*
Posted by Dagonee (Member # 5818) on :
Choose user profile from the left, then Account Related Settings form the list that pops up to the right of that.
Posted by ketchupqueen (Member # 6877) on :
User profile wasn't showing up. It does now, thanks.
Posted by LadyDove (Member # 3000) on :
I posted this in the lunch thread, but I though I'd post it here too, just in case anyone is interested:
My favorite casserole was something I made up while trying to duplicate a recipe from a restaurant:
Saute 2 cloves minced garlic in 1/3 cup olive oil
Add 1/2 ea thinly sliced red, yellow and green bellpepper and 1/2 red onion.
After onions have softened, add 1 big can (26 oz?) diced tomatoes and 2 packages (1.42 oz ea) Lawrey's dry spaghetti sauce mix. Simmer over low heat for 1/2 hour.
Cook 16 oz of bowtie pasta to al dente, drain.
Toss sauce and pasta with 8 oz of Feta cheese.
This is super easy, gets rave reviews and is very, very pretty when placed in a clear glass casserole dish.
Just like some of the recipes above, it is best the next day after the flavors have had a chance to combine. This is great as a take in lunch, and as a do-ahead potluck item.
Posted by Dagonee (Member # 5818) on :
romanylass, your new recipes look great, especially the crock pot bean soup. I think I'll try that this week.
And the blintz souflee's look great, rivka.
Posted by Theaca (Member # 8325) on :
I keep wondering if I should buy a crockpot. The recipes always sound so yummy.
Posted by ketchupqueen (Member # 6877) on :
We got two-- a big and a small one-- for wedding presents, and I LOVE them.
Posted by rivka (Member # 4859) on :
Theca, buy a small one when they go on sale. (Brand doesn't matter.) You will soon wonder how you lived without it.
Dags, did you see the request in the other thread for a category called something like "Fast, Cheap, and Easy"? (Ok, that wasn't the suggested title. But I think my version is funnier.)
Posted by Dagonee (Member # 5818) on :
No. Which other thread?
I'd need to have at least two separate categories in a group: "Fast, Cheap, and Easy" and "Slow, Expensive, and Difficult"?
Posted by rivka (Member # 4859) on :
*giggle*
How about "Fast, Cheap, and Easy" and "Fancy and Formal"?
Posted by Paul Goldner (Member # 1910) on :
I'd forgotten about this site. looks like its gotten a lot bigger Posted by Paul Goldner (Member # 1910) on :
And... I added a cornell bread recipe. It wasn't there, so I'm guessing our bakers don't know about it. Its a good thick solid healthy alternative to white bread. People should try it and let me know what they think Posted by Shan (Member # 4550) on :
The "fast/cheap/and easy" is for those broke folks out there trying to cook healthy meals on a shoestring budget . . . refer to the "Poor and Healthy" thread (grin)
Posted by Dagonee (Member # 5818) on :
I added the category as requested. Cross posted from the other thread:
quote:OK, I added it as Fast, Cheap Meals in the Courses group.
Desciption: Recipes for meals that are fast, cheap, and easy. Fast can include things that take a long time to cook but little actual effort by the cook (crock pot meals, slow roast, etc.).
Posted by rivka (Member # 4859) on :
Danke.
I won't even pout (much) about you not calling it Fast, Cheap, and Floozy-- I mean, Easy. Posted by Dagonee (Member # 5818) on :
It was too long - I wanted meals in the title to make it clear not every quick recipe should go in there.
If it helps, I still like yours better in everything but length. Posted by rivka (Member # 4859) on :
Posted by rivka (Member # 4859) on :
Hmm. I'm waffling on whether the Blintz souffle belongs in that category. It's quick (prep time-wise, at least) but how cheap it is depends a lot on local prices for blintzes. Posted by ketchupqueen (Member # 6877) on :
I'll have to dig out all my fast, cheap, and easy recipes. Posted by romanylass (Member # 6306) on :
Thanks, Dag. I hope you enjoy it.
Thanks also for maintaining this site- it's giving me some new ideas.
Posted by ketchupqueen (Member # 6877) on :
As per blacwolve's request, I have posted Home-made Veggie Stock and How To Steam Rice. Most of you probably won't use it, but I thought it might be helpful for those beginning cooks wanting to use our new, handy-dandy Fast, Cheap, and Easy category. Posted by ketchupqueen (Member # 6877) on :
(Oh, and I'll go through later and see which of my recipes already posted fit in that category.)
Posted by ketchupqueen (Member # 6877) on :
Done. And I guess I never posted Texas Hash! Well, I will soon-- I have it on Recipezaar already, so it's easy to transfer over.
Posted by ketchupqueen (Member # 6877) on :
Dag? Annie's recipe Black Bean Chicken should probably be in that category. Her Hummus and Cream of Tomato Soup definitely should. And she's not around to edit them. Think you could do that for her?
Posted by ketchupqueen (Member # 6877) on :
Uh, same for Hobbes' Indian Curry and Pizza Dough.
Posted by ketchupqueen (Member # 6877) on :
*pokes Dag* Do you not agree with all of them?
Posted by Dagonee (Member # 5818) on :
The hummus isn't really an entire meal. I'm not sure the Pizza Dough is really easy.
Posted by ketchupqueen (Member # 6877) on :
The pizza dough is pretty darned easy. And hummus is consumed as lunch along with whole-wheat bread and fruit quite often in our household. Besides, I was of the impression that ALL fast, cheap and easy foods should go in there-- like my "How to Steam Rice"-- so you can combine two if necessary to make a complete meal. At least, I think that was our intent when asking for the category. There are a couple of chicken and veggie dishes in there that aren't really complete meals, either.
It is, of course, your site.
[ October 04, 2005, 02:08 PM: Message edited by: ketchupqueen ]
Posted by Farmgirl (Member # 5567) on :
Oh -- there is a recipe Ivygirl makes all the time that's wonderful -- I will see if she wants to add it.
(I'll try using the link you have on the previous page of this thread).
Farmgirl
Posted by Dagonee (Member # 5818) on :
FG, use this link. I'm not sure what's going on, but I'll have to fix this. Again.
Posted by ketchupqueen (Member # 6877) on :
We love you, Dagsie!
Posted by Farmgirl (Member # 5567) on :
Dag -- I found that if I went back to the "home" recipe site (the first page) then the registration link works. I'm not sure what page I was on when I originally tried it, but I had done a search for a certain recipe, got the search results, and then realized I needed to register in order to see the recipe. That was where the link was wrong.
Going back to the Recipe main site worked fine and I'm now registered.
FG
Posted by ketchupqueen (Member # 6877) on :
I made tuna casserole for dinner tonight and realized that should definitely be available in the "fast, cheap, and easy" category. So, Classic Tuna Casserole is posted.
Posted by Primal Curve (Member # 3587) on :
Hey Dags, can we edit the recipes on the site? I have a few things I'd like to edit on my chili recipe.
Posted by Dagonee (Member # 5818) on :
If you're logged in, you should see an "Edit this Recipe" link just below the recipe title.
Posted by Primal Curve (Member # 3587) on :
The first time I looked, I tried to find something. I just re-checked and couldn't find it. Of course, I'm behind a firewall that blocks JS so that might we why I cannot see it. I'll check it when I get home.
Posted by Dagonee (Member # 5818) on :
It shouldn't require JS to appear, but it if cookies are blocked then you won't be logged in.
Posted by Theaca (Member # 8325) on :
Ooooh, I've never actually had tuna casserole. I can't wait to try it. I get homemade type Amish egg noodles around here, I bet those would be good in it.
Posted by ketchupqueen (Member # 6877) on :
It's really not that good. It was the "using stuff in the cupboard" recipe I least looked forward to as a child. As an adult, I can jazz it up a little more to my taste, and my daughter likes it, but...
Ah, well, to each her own. I'd much prefer fishcakes for using tuna or salmon in the cupboard. (Hey, I bet you could make salmon casserole instead! Wonder how that would be...)
Posted by Theaca (Member # 8325) on :
I make salmon and tuna patties with different ingredients all the time. I just tend to like tuna things.
Posted by Dagonee (Member # 5818) on :
Two new Passover recipes from Rivka, plus a tasty seared tuna recipe from me. Posted by rivka (Member # 4859) on :
Bit late for mine for this year, but this way they're up for next year!
Posted by Dagonee (Member # 5818) on :
It looks really good.
Posted by Juxtapose (Member # 8837) on :
Clearly, I'm weak in the UBB tonight. Thanks, Dag. Posted by Dagonee (Member # 5818) on :
I've upgraded the software. It's actually kind of neat - I wrote this as open source and published it on the web, and someone else has taken it and added a significant number of features to it.
The biggest new feature is user favorites. Anyone with a login on the site can add any recipe to their favorite list, and then view their favorites by selecting "Favorite Recipes" from the Recipes menu.
The category list is now a tree that opens and closes. I'm not sure I like that better, but I'll keep it for now.
Please let me know if anything isn't working.
Posted by Uprooted (Member # 8353) on :
*pout*
It tells me I can't register as me:
quote: An Error Has Occurred! The username you tried to use contains the reserved name 'root'. Please try another username.
Do I really have to choose a different username, or is there a workaround?
Posted by Dagonee (Member # 5818) on :
There's probably no workaround. I haven't run into that, but that's not part of the program I wrote.
Posted by Uprooted (Member # 8353) on :
OK -- I'll register as Desenraizada (Uprooted in Portuguese).
Posted by Kwea (Member # 2199) on :
quote:Originally posted by Theaca: I keep wondering if I should buy a crockpot. The recipes always sound so yummy.
Theca, if there is a target near you you can get a VERY nice one for between $20-30, and some of them come with a little crockpot just for cheeses and sauces for dips as an added bonus.
Crockpots are wonderful....you just turn them on when you go to work, and 8 hours later, when you get home from work, dinner is ready. Posted by ketchupqueen (Member # 6877) on :
I just went to dig up this thread out of the annals of time only to find out that ketchupqueen unannalled it just a couple weeks ago!
I had to google it today because I forgot how to make my cilantro soup, but meanwhile I found KQ's how to steam rice, which proved invaluable. I haven't been able to make a satisfying batch of rice since I got back to the occident.
[ March 23, 2007, 11:28 PM: Message edited by: Annie ]
Posted by ketchupqueen (Member # 6877) on :
Glad it was helpful. Posted by Annie (Member # 295) on :
And then I was at a friends house nd she was making rice too (we had an African RS dinner) and I taught her the knucke method - double success!
Posted by Paul Goldner (Member # 1910) on :
I decided to top this because i lost the bookmark to the site, and had to hunt for this thread in order to find the recipe book.
Bump!
Posted by CaySedai (Member # 6459) on :
Sorry for resurrecting this thread, but I have been trying to find dkw's cheesecake recipe and the email in her profile doesn't work. If anyone has the recipe, please email me at (my username) at gmail (dot) com.
Why this thread? She posted on page 9 that she had added it to the recipe site. I tried going to the site, but it's gone.
Posted by dkw (Member # 3264) on :
I'll send it.
Posted by rivka (Member # 4859) on :
quote:Originally posted by CaySedai: I tried going to the site, but it's gone.
I was trying to get ready for work, so I only had time to click on the original link in the first post. I got this message:
quote:The page you requested is unavailable The page you are looking for might have been removed, had its name changed, or is temporarily unavailable.
This was after searching my Gmail and doing a search on Hatrack for posts with cheesecake in them, so I did try. Thanks for the response.
Posted by rivka (Member # 4859) on :
I know that the link in the first post doesn't work anymore. Dagonee has pared down the site quite a bit -- I'm not sure anything is left besides the recipes anymore.
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