@2many2no@Kyeh@yakkoTDI My little sister made literal stone soup when we were kids, rocks & water in a plastic beach pail. It was cute until she put it on the stove to cook it. My poor mother, she was more than a bit of a handful. On the plus side (for me, anyway), it made my “rubber ball rolled under the broiler” as a baby seem quaint! Good times.
I just google my ingredients or ideas and see what web sites pop up. If the author of the web site looks like they eat really well and I don’t see any trigger words like “vegan” or “low fat”, I continue reading.
My mom’s recipe card box or her authentic 1974 edition Betty Crocker cookbook(her original one was getting pretty rough so my dad found her a brand new 1974 edition for her birthday and she was elated…how sweet). Oh and sometimes the good ol Internet.
I love to cook and don’t typically use recipes if it’s something I’ve done a lot before. If I’m baking I will check a recipe to make sure I’ve got the weight of ingredients correct. I write in my cookbooks so I don’t repeat the mistakes of my past
I actually have a an old James Beard cookbook that my mom gave to me. It’s kind of cool to see my mom’s notes and my wife’s notes on the same page, 40 years apart. I also love that my mom, my wife and my daughter have all made this recipe
@capnjb I’m seriously thinking of using that recipe today, the version with the 5 C. of bananas and 1/4 sugar - I have frozen bananas I need to use and it’s a cold day!
(I like to add butterscotch chips to my banana bread.)
That’s so cool. We have an old Joy of Cooking that has pages stuck together or stained for those recipes that got done a lot.
And BTW… I made banana bread TODAY for a group of ladies my wife invited to lunch. Served it with ribs I had smoked yesterday, a package of Annie’s Mac n’ Cheese that got seriously augmented/ameliorated/adulterated with extra cheese (chipped asiago/parmesan/romano blend) and bits of sun-dried tomatoes (from last year’s garden). Also had some sourdough (baked yesterday) with a cheese plate and a wonderful salad that SWMBO contributed as well as the spice drop cookies mentioned above elsewhere.
TL:DR We love our old cookbooks.
I like to add butterscotch chips to my banana bread.
SWMBO made some cookies today from a recipe my sister sent with Mom when she came back from her house after Christmas.
One box spice cake mix (WM clearance $.41 recently!)
one can pumpkin
1/2 bag butterscotch morsels
Mix together the 3 ingredients,
bake @ 350 for 20 min. in mini-muffin tins or drop by Tbs on parchment paper. OMG good stuff.
yeah, we seem to have a lot of overlap in our interests/thoughts. I would love to get together and share a beer or three if you are ever in this (central AL) neck of the woods with (or without) the family. Maybe a softball tourney or something…
I don’t cook often because my husband enjoys it more than I do. But when I do, I bake. I look up a few versions of whatever I want to cook, see what they have in common and the differences and then build a recipe based on that. I write it on a note card and if it’s good then it goes into the filed part of the recipe box, if it’s bad I write notes and put it in the front so I can try again another time.
I get recipes from everywhere. Family, friends, websites, Pinterest, make up as I go. It’s more about what I like. I keep the ones I like. I would like to make my own recipes book of my recipes that I use all the time. I did it once for a wedding gift, kinda like scrapbook style but all the recipes I collected were behind plastic so they could never get ruined. They loved the gift bc they didn’t know how to cook really.
Just reading the recipe section in an old newspaper and saw this, which perfectly expresses the worst thing about looking up recipes online.
The writer, Kyra Gottesman, says:
“… I discovered that food bloggers are for the most part frustrated autobiographers.”
Too true! Thank goodness for the “Jump to Recipe” feature!
We have old cookbooks (from vintage Joy of Cooking (May 1975 edition) to back-to-the-land ones like Laurel’s Kitchen, Deaf Smith Country Cookbook, or Carla Emory’s Old Fashioned Recipe Book) stuff from SWMBO variances like Atkins or WW, some that are in French, a couple of bar-tending/liqueur making books, plus a couple of file folders stuffed with recipes that we use frequently (like my canning and jam recipes). Wife just recently cleaned out the recipe box we had in the kitchen so we are re-visiting some of those recipes. Often will use the 'net to get ones we can’t otherwise source or to try new ingredients/styles.
This is just one of the bookshelves dedicated to cookbooks etc.
Yes, we love to cook eat!
@chienfou@macromeh It could be worse. I used to have a couple of shelves stuffed with cookbooks, including several I see in the pictures. (Laurel’s Kitchen and Joy of Cooking were favorites.) The problem was that I never had much time to cook. Then I retired from the military, finally had time to cook, and got diagnosed with celiac disease. Now all of my fave recipes were useless, and everything I had learned about making bread (which was finally turning out right) would no longer work with gluten-free flours. Goodwill has gotten the cookbooks, and if I need a GF recipe, I look it up on the 'net.
@rockblossom A friend with celiac discovered that in his case, he could eat bread made from kamut flour with no problems because that wheat ancestor has a simpler gluten load that didn’t trigger his allergic response. I have no idea if this would be of any value to you, or even if this is something you would want to investigate. But I thought I’d mention it.
@werehatrack That works in many cases for people with gluten intolerance and a few (very few) with celiac. But - just because a grain doesn’t trigger an immediate response is no guarantee that it is not a “silent killer” creating an immune response in the digestive tract. I had various symptoms of celiac but no overt digestive problems at all. I only got a diagnosis after developing a severe dermatitis herpetiformis rash. By then there was already a lot of damage to cilia, some of which is permanent. I can tolerate some level of oats, but nothing related to wheat, rye, or barley at all. After a couple of times I got “glutened” by accident, I developed a DH rash but had no digestive symptoms.
A couple of treasures my mother recently let me have - her overstuffed recipe box, and notebook from very early in her wife/mother role; recipes written both in Japanese and English depending on what they are. What cracks me up is the 13 pages of mixed drinks, which I’m pretty sure she never actually made. But thought they’d be essential to entertaining in the U.S. obviously.
A mix of family recipes passed down that are in my head and/or in the family cookbook (my moms cousin published a book w several of the family recipes)
If that doesn’t cut it, then it depends. I have certain friends I check with depending on the type of food or specific chefs I query. Like Rick Bayless, Michael Symon, Julia Child (of course), Italianinmykitchen.com, Lydia Bastianich, etc.