The Recipe Sharing Thread

[gleek]

stroh  09:15:43 AM Chiffonade the chalupa...

[E-A-G-L-E!]

Ha!

E-A-G-L-E said "Chiffonade"

Oh, yeah!   Chiffonading is a lot of fun!

"It's late and you have some basil. You might as well chiffonade it, what else are you gonna do?"

-1 for verbing a noun

Actually, it's an adjective.  Or, at least, that's what dictionary.com says.

And, anyway, I didn't want to re-word it.  Sometimes, that's part of the fun.  For example, a child may have learned that "more fun" is the correct usage, but the child thinks it's more fun to say "funner", and so he does.

Just funning with you, Iggle.

Oh, I know.  Just figured I'd send it back your way.

Noun: We will prepare the basil chiffonade.
Verb: We will chiffonade the basil.
Adjective: We will now discard the chiffonaded basil.

Discard the chiffonaded basil?  What a waste!

[Chucker]

What does everyone store their recipes in?  I've been looking for some decent freeware or open source software where I could store all of my recipes.  Right now, I just have a bunch of sheets of paper with recipes scribbled on them all over the place.

[spacey]

What does everyone store their recipes in?  I've been looking for some decent freeware or open source software where I could store all of my recipes.  Right now, I just have a bunch of sheets of paper with recipes scribbled on them all over the place.

That's how I store the really well organized ones.

[Aske]

on fgi archives and now on golfhos  LOL.


well, not really, sort of.

anyways, the only things i routinely follow exactly the same way are baking (chemistry kinda requires it)  and a select few recipes i (or others) think are as good as they can be .  the rest I don't even repeat exactly.  it's all improvised from there on out.  just sense what goes and what is the right amount etc.
 

[worst_golfer_ever]

What does everyone store their recipes in?  I've been looking for some decent freeware or open source software where I could store all of my recipes.  Right now, I just have a bunch of sheets of paper with recipes scribbled on them all over the place.

That's how I store the really well organized ones.

    Ditto.

I checked out a shareware recipe storage program a long time back.  It was cool - you could print out the recipes in nice formats, it did calorie/nutrition calculations for you automatically, and even had a by food search feature (as in, "I have ten pounds of cheddar cheese and a loaf of old bread, what can I make?").

Unfortunately, when it comes to actually doing the cooking, it's a pain to have a computer on the kitchen counter.  Splattering grease doesn't mix well with laptop screens. 

So, I have stuck with the folder of note paper and web printouts.

[campy]

Finally got around to digging out one of pizza dough formulations.  This is a very good recipe, and it lends itself well to New York style pizza:

Flour (100%):    542.26 g  |19.13 oz|    Recommend High Gluten bread flour, but AP can be substituted
Water (62%):    336.2 g  |11.86 oz|      but it won't be as chewy.
IDY (.3%):    1.63 g | 0.06 oz |           Instant Dry Yeast  Fleischmann's rapid rise will work
Salt (1.75%):    9.49 g | 0.33 oz |
Olive Oil (1.25%):    6.78 g | 0.24 oz |         Use either vegetable of virgin olive oil...Don't use EVOO    
Sugar (2%):        10.85 g | 0.38 oz |         as it imparts too strong of a flavor.
Total (167.3%):   907.2 g | 32 oz |


Put water into the mixing bowl, add the salt and sugar, then add the flour and the yeast.

Mix at low speed for about 3 minutes, then mix at medium speed until all of the flour has been picked up.

Add the oil and mix for 2 minutes at low speed.

Mix the dough at medium speed about 8 to 10 minutes until it has a smooth, satiny appearance.

Divide the dough into 2 16 oz. halves and roll into balls.

Coat the balls with vegetable oil, wrap loosely, but thoroughly, in saran wrap, and refrigerate for at least 12 hours.

After at least 12 hours and when ready to use, remove from fridge, and allow the dough to proof and come to room temperature. Cover with a damp towel to avoid drying the dough out.

Notes:
These instructions are to be used with a kitchenaid type mixer and spiral or similar type dough hook. 

For a bread machine, follow instructions for pizza doughs. 

I have used a food processor with this recipe, and found that adding all the ingredients, and pulsing for 1-2 minutes until smooth works best. (Note: Adjust water temp to about 60* F as the food processor generates a lot of heat.)

Water should be adjusted to achieve a finished dough temp of 80 degrees. If using a mixer, friction heat adds about 5-6 degrees.

[E-A-G-L-E!]

What does everyone store their recipes in?  I've been looking for some decent freeware or open source software where I could store all of my recipes.  Right now, I just have a bunch of sheets of paper with recipes scribbled on them all over the place.

Family recipes have been compiled into a family cookbook.  Other recipes are on recipe cards and held in a recipe box.  I also have some recipes on the computer as word docs. 

[CallaSumo]

VERY good thread! Unfortunately, it's late at night and it's making me hungry, and eating much would be a no no right now. I'll be back to try some of these. Thanks.