questionsrecipe route: who's in?

vote-for25vote-against
vote-for5vote-against

While I'm thinking about it... I've seen several people posting a comment saying that they were interested, but they're people that aren't really known to the rest of us. It might be easier for you to follow along on the blog, and post comments. I don't know how many people the journal/ mailing folks are going to include, but I suspect that it may be limited to people that everyone knows.

http://deals.woot.com/questions/details/1fb716f5-83eb-4d4c-a5a3-5c238e6a6d32/recipes-snail-mail-style-flash-drive-journal

I am going to try to come up with a way to store the final results of the flash drive as a nice download from the blog. I'll probably use ideas from @smtatertot on Google Docs to accomplish this.

http://deals.woot.com/questions/comment/b04225bc-e753-4155-ac56-f7dd01a6f820

vote-for3vote-against

It's the middle of a three day weekend, and the last big holiday before Thanksgiving. I'd say that the recipe blog seems to have critical mass, and I'm revisiting a statement I'd already made:

"The following people are authors (and admins): @mrmucox, @catbertthegreat, @jazcat, @fidett, @sgoman5674, @shrdlu."

@catbertthegreat will remain an administrator, but I'm taking that burden off the other folks. If any of them want it back, all they have to do is speak up. I just realized that I was automatically adding it to anyone who'd volunteered to be an author, without wondering whether or not they honestly wanted to have the extra work dumped in their laps.

Catbert has made some really nice changes (and thank you), including adding a form which permits anyone to add recipes, whether or not you're an official author. I tested it out, and it works beautifully.

vote-for3vote-against

So, looks like Woot officially is part of the recipe route. They sure are quick, I didn't even know they were interested and they have already posted a video recipe, Trail Eggs, as today's podcast.

They also posted a challenge, how to use up a 6 lb. can of nacho cheese sauce.

vote-for2vote-against

ok peoples, I just bought todays sellout. now go post some recipes good for a dutch oven (besides pot roast, roast chicken, or french onion soup, i have those recipes.) :)

vote-for3vote-against

@attilathemom: You went for the dutch oven, did you? I thought about it, but really, I'm trying not to buy things that are clever, or amusing, but that I simply don't need. I love cast iron, a whole bunch, and like enameled cast iron a bit less, although at least you can cook tomato and other high-acid things in it without needing to cure it all over again.

I'm trying to dig deep in my recipes, and I think I have a recipe for stove top souffle somewhere (it requires just such a pot as you've purchased). At least the handles are appropriate. Does it say oven safe? Hope so. How about a nice spiced banana preserve? That might be easier to find (and a dutch oven is just the right size for cooking small batches of preserves).

vote-for1vote-against

@jazcat: Video recipe? Hah! Let them go type it in, manually. Who wants a video when you're trying to cook? Do they think we have computers in the kitchen?

Nice that they want to play too. :-D

vote-for3vote-against

@attilathemom: I couldn't pass the deal up either. Could I convince you to post your dutch oven roasted chicken recipe please?

vote-for3vote-against

This is a dumb question but I've never used Blogger before. When posting a recipe, it asks for a name. Does it want my name or the name of the recipe. See...I said it was a dumb question.

vote-for2vote-against

@lavikinga: It's not a dumb question. @catbertthegreat built a very cool recipe submitter for those that didn't want to go off and get a gmail (or google) account. Just put La Vikinga. We'll know who it is. I'm pretty sure that he has it quite automated (I'd already tested it), and I believe that you can trust our boy with your email address (I suspect he's harvesting them for his direct-to-mail rocketship business down the road).

Currently, there are authors (people who can post recipes directly, and whose comments are automatically approved), and two of those are also admins (one of whom made the clever recipe submitter). If you don't want to have a gmail/google account to post recipes, you can just click on the recipe submission form, paste in your recipe, put in your name (I suggest using your woot name), and wait a few minutes for the approval.

You can also PM me, IF you have a gmail/google account, and become an author. There's room for another 91 authors ;-}

vote-for3vote-against

@shrdlu: Thank you! When my kids say they have stupid questions, I tell them there is no such thing as a stupid question IF you don't know the answer.

I bit the bullet and started a blog because God knows all the world needs now is another person spewing drivel into the ether, so I do have an account. Just loaded a recipe. Hope it took.

vote-for2vote-against

@lavikinga: Just posted it. As an FYI, the name field can have anything, your real name, your woot name, anonymous, lava king, etc. I just wanted something to make sure no one thinks I'm claiming credit for everything.

vote-for3vote-against

@lavikinga: When my new kitchen toy gets delivered I will be playing around with lots of recipes to see what works. But 'my' roast chicken recipe should more properly be called "my mom's" dutch oven chicken recipe, so I'll post when I get it from her. (She and my stepdad used to do a lot of civil war reenacting, so she has lots of interesting recipes for dutch ovens, mostly over open fires.

vote-for3vote-against

@attilathemom: Has she ever made cobbler in her dutch oven? When I was younger my family camped a lot and we always had one night either apple cobbler, cherry cobbler or blueberry cobbler. It was always so yummy. I need to get her recipe for it among other things.

vote-for4vote-against

I'd just posted an old-fashioned recipe for range cake (or cowboy cake, or chuck wagon cake) and was curious to see if there were others out there. I found a site that's just too good not to share.

http://www.cowboyshowcase.com/dutch_oven_cooking.htm

Yes, @lavikinga and @attilathemom, it's everything you wanted and more for your new toys. I don't know that I'd try his recipe modifications, but you couldn't ask for better explanations of how to do things.

The interwebs are just filled with amazing stuff.

vote-for3vote-against

@shrdlu: Lawsy!(What a truly Southern word.) Dump cake! Last summer up at the cabin, my dad was "building memories"as he like to call it, with my 21 year old daughter by teaching her how to make Dump Cake.
She was pretty impressed that GrinDaddy (unusual call sign for a grandfather, no?) could bake, let alone combine some odd ingredients in a crazy way and come up with something so delicious.

I'll have to send him the website so next summer they can use the old dutch oven rather than the small convection oven.

vote-for2vote-against

I'm inviting everyone over to @cheshire555's house for dinner, because every time I see another new recipe by our dear friend, I want it. I think what did me in was the "Basic Marinara Sauce" (which makes me hungry all over again).

I'm also grateful to @maisyday and to @perkalicious for coming up with the ideas to do it.

vote-for2vote-against

hey guys , finally made to start posting my recipes , i started with appetizer, tzatziki sauce.
better late , than never :)
i see a great selection of recipes adding up. i'm loving this!

vote-for2vote-against

I am a sad, sad panda today. I got my new ceramic dutch oven, and it had an inch long chip on the edge of the lid. :(

I know its still usable (hopefully the lid wont rust on me), but the shiny happy newness is gone and I haven't even burned anything in it yet. :pouts:

On a lighter note, my daughter looked at it and requested I make chili soon, so I must remember to post my chili recipe over on the recipes site. Anyone else use guinness and chocolate in their chili?

vote-for3vote-against

@attilathemom: Contact c/s and get a new one. (Although, I'm sure you've already done that)
I've used mine to make a pot roast and to fry up chicken wings since mine came last week. Very pleased with how well it held the heat for frying. It's a heavy sucker, that's for sure and I haven't found a place to keep it. I wish I had purchased two so I could give one as a wedding gift.

vote-for2vote-against

@lavikinga: drat. woot doesn't have any more to send me a replacement but there's apparently a warrenty so I will try cuisinart directly to see if they can send me a new lid. I've been looking for one of these for ages, primarily for frying, so I'm glad to hear that worked well.

vote-for1vote-against

@attilathemom: Sorry to hear about the chip in the lid. On the other hand, I've had this type of cast iron from various makers over the years, and sooner or later, it always chips. Well, except for one frying pan which I dropped, and had it break into two pieces. I still miss that pan.

If you can't get a new lid, just remember to oil the exposed cast iron now and then, and you'll never have rust problems.

[Yes, I know I owe you some data, but I've been overwhelmed with other things. It's still on the way, once it gets off that archaic paper storage that most of it is on right now.]

vote-for2vote-against

@shrdlu: drat. woot didn't have any more so they couldn't send a replacement. I could get cuisinart to replace it but I'd have to pay the shipping (their warranty doesn't cover shipping). I will never find this size pot at this great a price again, so I guess I'm keeping it, chip and all.

I'd almost forgotten you'd promised me data lol. No worries, its been insane here lately so I wouldn't have had time to look at it anyway.

vote-for2vote-against

@kimokee: hey, comment spammer...you're doing it wrong.