Recipe Thread

Discussion in 'Social Life, Food & Drink, Travel' started by Piobaire, Oct 2, 2011.

  1. foodguy

    foodguy Senior member

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    i didn't know there was such a thing. and one of these days, someone is going to have to explain to me what this RSS is all about. I do know how to use the google. kind of.
     


  2. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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  3. kwilkinson

    kwilkinson Having a Ball

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    How it works for Google Reader is this:
    You sign up using your Google account. Go to Google Reader. You can click "add source/feed" and then type in the website you want updated. Or, you can go directly to the website, like www.weloverussparsons.blogsplooge.com, and click on the RSS feed icon there. Then, whenever the blog or website has new content, it is all displayed succinctly in your Google Reader page.

    It's really no different than going to all of your favorite blogs every day, but it saves time by putting them all on the same place.


    Also, if you ever wanted to perhaps see who is talking about you, you can search for your name, and if you are ever mentioned in anything indexed by Google Reader (or if your name is in the tags somewhere) it'll show you.
     
    Last edited: Dec 14, 2011


  4. foodguy

    foodguy Senior member

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    we're really lucky to have the test kitchen and the staff there (actually, one paid manager and 4-5 interns from cia, cca or cordon bleu). they test all of the recipes that run in the section. yes, TKs, too. his are actually fairly easy to work. nancy silverton's are more of a challenge -- mainly because she's so specific about everything (and because my kitchen manager is so nuts she runs samples over to Mozza for nancy to inspect ... that focaccia took like 50 trys to get exactly right ... but now it's a GREAT recipe).
    one of the skills a good test kitchen staff has is knowing how to get a recipe to where the writer wants it. it's quite a bit like editing actually. there are bad editors who totally rewrite everybody's copy so it sounds the same. then there are good editors who know how to suggest the tweaks that make the story better, but keep the writer's voice and personality. they bring me everything to taste before it's approved, so i help with that.
    recipe writing is an art of compromise. if you give too little information, the cook doesn't know how to get the right results. if you give too much information, it makes it look like cooking a steak is brain surgery. typically, in a recipe, we'll give various sensory indicators at key points ... "cook the steak until it sears golden brown, about 3 minutes." and often times there will be little tips thrown in "if your steak is very thick, or if you have taken it straight from the refrigerator, it may take a little longer." there is no set formula and each writer finds their own balance. judy rodgers can take 5 pages to roast a chicken. i'd probably be more likely to do it in 5 paragraphs. neither is better than the other.
     


  5. foodguy

    foodguy Senior member

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  6. foodguy

    foodguy Senior member

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    u kids and your fancy inventions. how am i supposed to read on my google when i'm in the outhouse?
     


  7. kwilkinson

    kwilkinson Having a Ball

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    Have one of those kitchen interns stand outside and read it aloud to you.
     


  8. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    She must be a nice woman, because it seems like the kind of position which just sets you up for conflict with everybody.

    BTW, you do well in the blog medium. I like that you are able to rant a bit more than you might do in print.
     


  9. foodguy

    foodguy Senior member

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    i'm taking volunteers right now. i'll let you know how it works out.

    she's a very nice woman and a very good cook. there's not really a lot of conflict because she is able to allow each recipe writer their appropriate taste.
    as for me and blogging. different voices. much more like my old sportswriting days. but thanks:nodding:
     


  10. kwilkinson

    kwilkinson Having a Ball

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    Did you ever read the "Ruhlman you ignorant slut" post?
     


  11. foodguy

    foodguy Senior member

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    hey! he deserved it.
     


  12. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    On ruhlman's site? Yes.


    He did, and I was glad to see you invoke the wonders of capitalism to smite the idealistic Ruhlman. It warmed my black heart.
     


  13. foodguy

    foodguy Senior member

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    believe me, i am an ardent capitalist. as long as the playing field is even. not to go on another rant, but in a way, farmers markets are the ultimate example of capitalism over socialism. in the normal produce system, everybody's peaches are lumped together and sold at the same price, regardless of quality. at the farmers market, people have a choice among several individual and competing producers who can price their goods according to what they think they are worth and succeed or fail on their own merits. it's a beautiful world.
     


  14. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    A friend of ours from France is being destroyed by the one price for milk cooperative shit they have. I think I have mentioned this before. He can't bring himself to produce anything but his best, and he can't sell at anything other than the co-op price. When we took him up to see the Point Reyes area and their milk production and the brands they have been able to build he almost cried. I really thought your points to Ruhlman were succinct and correct in that post.
     


  15. foodguy

    foodguy Senior member

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    thanks. and not to sidetrack this from its pleasant current "we love fg" course, but one of the things that really chaps my *ss about the current crop of ag idealists is that they completely dismiss the previous generation and disregard the law of unintended consequences that led us to our current state. the goal of cheap food for everyone is exactly what got us into the current fix. quality anything takes hard work, time and investment. if it's not rewarded, quality disappears.
     


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