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#21 Amber

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Posted 02 June 2009 - 09:33 PM

How'd the pesto come out? [/random tangent]

Oh, it was great. I added some heavy cream and mozzarella cheese. (cholesterol fest I know...)

#22 Guest_Shuli_*

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Posted 02 June 2009 - 09:42 PM

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#23 Amber

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Posted 02 June 2009 - 09:45 PM

Intriguing idea. Did it come out like a basil-y white sauce?

No, it was actually pretty dark green, regardless. I used a lot of basil.

#24 Guest_Shuli_*

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Posted 02 June 2009 - 09:52 PM

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#25 Amber

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Posted 02 June 2009 - 09:54 PM

You should mail me a sample. :biggrin:

Oh, it'll be green alright...

#26 Guest_Shuli_*

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Posted 02 June 2009 - 10:10 PM

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#27 FYI

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Posted 03 June 2009 - 09:15 AM

Agreed. The two aren't remotely the same (you wouldn't serve a big chunk of potato kigel on a platter with cheese and crackers).

Amber, your list looks pretty good. I think people should also include approximate prep/cook times where possible.

and a notation for how long it takes in fyi-time since clearly I can't chop up vegetables as fast as anyone else on earth.

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#28 pleats

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Posted 03 June 2009 - 09:27 AM

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#29 FYI

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Posted 03 June 2009 - 09:43 AM

what does substitutions mean? milk -> parve, year round -> pesach?

any

or oil ->margarine

there are lotsa' good info. I tend to look in cookbooks for sub lists even if I have a recipe already.
Many people wish they could change their life, when all they really need to do is change their attitude towards life. - Sharon

#30 Amber

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Posted 03 June 2009 - 11:59 AM

What format does everyone agree on? How's this:

-Recipe Name- (Milchigs, fleishigs, pareve)

Prep time:
Cook time:

Ingredients:

C.
Tbsp
tsp
1/2, 1/4, 2/3, 3/4 etc.
lb.
oz.

Directions:

Write step by step.
Don't assume anyone knows anything.


Serves:
Pic:

Your (Screen)Name and link.

#31 Savannah

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Posted 03 June 2009 - 12:01 PM

Directions:

Write step by step.
Don't assume anyone knows anything.

Let's say you have lots of recipes that call for dicing vegetables. You're not going to want to explain what dicing means every time.

#32 Amber

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Posted 03 June 2009 - 12:04 PM

Let's say you have lots of recipes that call for dicing vegetables. You're not going to want to explain what dicing means every time.

I think it's safe to assume people know what dice means.

#33 Savannah

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Posted 03 June 2009 - 12:06 PM

I think it's safe to assume people know what dice means.

1- I don't know what it means.
2- You wrote: "Don't assume anyone knows anything." Apparently there are some things you can assume, then.

#34 Amber

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Posted 03 June 2009 - 12:09 PM

1- I don't know what it means.
2- You wrote: "Don't assume anyone knows anything." Apparently there are some things you can assume, then.

Use common sense. You don't have to describe how to stir a soup, or what it means to beat an egg. Those are basics. Anything above that should be explained. While I think it should be clear and user friendly I don't think it's necessary or practical to dumb it down too much.

#35 p_almonius

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Posted 03 June 2009 - 12:15 PM

It should use as many acronyms as possible, explained in a pinned post.

It should assume that you live in Boro Park so it can say things like "a small container of <ingredient> from <particular store>" or "for best results use <name of heimishe brand>"

No recipes that call for strawberries.

Separate chapters for kugel and kigel.
I am DEMANDING that the Rabbonim start screaming about this.

#36 Guest_Melech_*

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Posted 03 June 2009 - 12:30 PM

....

#37 FYI

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Posted 03 June 2009 - 02:29 PM

What format does everyone agree on? How's this:

-Recipe Name- (Milchigs, fleishigs, pareve)

Ingredients:

C.
Tbsp
tsp
1/2, 1/4, 2/3, 3/4 etc.
lb.
oz.

Directions:

Write step by step.
Don't assume anyone knows anything.

Prep time:
Serves:
Pic:

Can the prep time be at the top? for those of us that plan our food according to time constraints?
Can there be a cook time also?
Many people wish they could change their life, when all they really need to do is change their attitude towards life. - Sharon

#38 Amber

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Posted 03 June 2009 - 02:47 PM

It should use as many acronyms as possible, explained in a pinned post.

That's a good idea if anyone is up for it.

The name of the author and perhaps a link. That way keener members can copy and paste from other threads even if it's not their own recipe, and there's a paper trail.

Ah, right I forgot about that. Thanks.

Can the prep time be at the top? for those of us that plan our food according to time constraints?
Can there be a cook time also?

Sure thing.

#39 Amber

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Posted 04 June 2009 - 12:20 PM

What do you all think about Pesach recipes? Should it be added? Should it have its own category?

#40 Guest_Melech_*

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Posted 04 June 2009 - 12:52 PM

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