Rec.food.recipes

James Silverton said:

Hello, All!

Since rec.food.recipes carries a large number of recipes from posters
who feel that they are providing some sort of service by dumping
untested (I am sure) recipes, I have kill-filled about three of them as
well as deleting anything with "delicious" in the subject. This morning
there were 35 recipes waiting, after application of the filters, the
number went to 5.

I don't get the point in posting this?

"Goomba38" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

James Silverton said:

Hello, All!

Since rec.food.recipes carries a large number of recipes from
posters who feel that they are providing some sort of service
by dumping untested (I am sure) recipes, I have kill-filled
about three of them as well as deleting anything with
"delicious" in the subject. This morning there were 35
recipes waiting, after application of the filters, the number
went to 5.

I don't get the point in posting this?

Obvious! Informational in that even a moderated group has junk.
I've cooked recipes from r.f.c that are just plain uninteresting
to eat.

--
Jim Silverton
Potomac, Maryland

In article <_8gFi.9856$bf1.8076@trnddc04>,

James Silverton said:

"Goomba38" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

James Silverton said:

Hello, All!

ææ

Quoted message said:

Quoted message said:

Since rec.food.recipes carries a large number of recipes from
posters who feel that they are providing some sort of service
by dumping untested (I am sure) recipes, I have kill-filled
about three of them as well as deleting anything with
"delicious" in the subject. This morning there were 35
recipes waiting, after application of the filters, the number
went to 5.

æ

Quoted message said:

I don't get the point in posting this?

Obvious! Informational in that even a moderated group has junk.
I've cooked recipes from r.f.c that are just plain uninteresting
to eat.

‚‚Ý
Jim Silverton
Potomac, Maryland

Obviously the recipe was interesting to someone...

If you don't know your own pallet well enough by now to be unable to
distinguish what will taste good to _you_, then you have my sympathy.

I cook for our tastes and will adjust recipe ideas accordingly.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

James Silverton said:

Since rec.food.recipes carries a large number of recipes from
posters who feel that they are providing some sort of service by
dumping untested (I am sure) recipes, I have kill-filled about
three of them as well as deleting anything with "delicious" in
the subject. This morning there were 35 recipes waiting, after
application of the filters, the number went to 5.

James Silverton

I checked out rfr about 10 years ago. I like to collect "regional"
cookbooks (just for fun) that are put together by church groups and other
local organizations. I found most of the recipes on rfr to be of that
caliber. You know, the green bean cream of mushroom soup casserole variety.
If I want a fun read with recipes of that nature I'll just look at the books
I've picked up along the way 🙂

Jill

Omelet wrote on Mon, 10 Sep 2007 13:57:31 -0500:

??>> "Goomba38" <[email hidden]> wrote in message
??>> news:[email hidden]...
??>>> James Silverton wrote:
??>>>> Hello, All!
??>> ææ
??>>>> Since rec.food.recipes carries a large number of recipes
??>>>> from posters who feel that they are providing some sort
??>>>> of service by dumping untested (I am sure) recipes, I
??>>>> have kill-filled about three of them as well as deleting
??>>>> anything with "delicious" in the subject. This morning
??>>>> there were 35 recipes waiting, after application of the
??>>>> filters, the number went to 5.
??>> æ
??>>> I don't get the point in posting this?
??>>
??>> Obvious! Informational in that even a moderated group has
??>> junk. I've cooked recipes from r.f.c that are just plain
??>> uninteresting to eat.
??>>
??>> ‚‚Ý
??>> Jim Silverton
??>> Potomac, Maryland

O> Obviously the recipe was interesting to someone...

O> If you don't know your own pallet well enough by now to be
O> unable to distinguish what will taste good to _you_, then
O> you have my sympathy.

A pompous self-confident reply if I have heard one! There is no
point in posting recipes that you have not tested, it's just a
waste of bandwidth.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

"James Silverton" <[email hidden]> wrote

Quoted message said:

Since rec.food.recipes carries a large number of recipes from posters who
feel that they are providing some sort of service by dumping untested (I
am sure) recipes, I have kill-filled about three of them as well as
deleting anything with "delicious" in the subject. This morning there were
35 recipes waiting, after application of the filters, the number went to
5.

I took a look over there a little while back ... I didn't see what
the purpose of the newsgroup was, to be honest. The web
is crawling with recipes.

My question is this, what were you looking for there? A recipe
for anything in particular? Looking for ideas?

Just curious.

nancy

Nancy wrote on Mon, 10 Sep 2007 17:18:32 -0400:

??>> Since rec.food.recipes carries a large number of recipes
??>> from posters who feel that they are providing some sort of
??>> service by dumping untested (I am sure) recipes, I have
??>> kill-filled about three of them as well as deleting
??>> anything with "delicious" in the subject. This morning
??>> there were 35 recipes waiting, after application of the
??>> filters, the number went to 5.

NY> I took a look over there a little while back ... I didn't
NY> see what the purpose of the newsgroup was, to be honest.
NY> The web is crawling with recipes.

NY> My question is this, what were you looking for there? A
NY> recipe for anything in particular? Looking for ideas?

NY> Just curious.

Just ideas! I'm willing to try any new recipe that looks
interesting and my normal procedure is to make it following the
recipe exactly. If I make it a second time I will modify it to
taste. People do write in asking for recipes and the replies are
often useful.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

In article <tJiFi.1078$Af1.1058@trnddc06>, [email hidden]
says...

Quoted message said:

Just ideas! I'm willing to try any new recipe that looks
interesting and my normal procedure is to make it following the
recipe exactly. If I make it a second time I will modify it to
taste. People do write in asking for recipes and the replies are
often useful.

I cook with an exact recipe rarely but I do use them for ideas. I have
found that it is always better to rely on recipes from sources you
trust. I would gladly base a meal on a recipe from Julia, Marcella
Hazan, Diana Kennedy, Julie Sahni, Mark Bittman, etc. because I know
from experience that their recipes are almost always excellent (and have
been tested). Why would I base a meal on a recipe from Joe or Jane
Schmoe? There may be a few gems out there but they are few and far
between. With dozens of the highest quality cookbooks available, I am
never lacking for source material.

--
Peter Aitken

Peter wrote on Mon, 10 Sep 2007 17:47:04 -0400:

PA> In article <tJiFi.1078$Af1.1058@trnddc06>,
PA> [email hidden] says...
??>> Just ideas! I'm willing to try any new recipe that looks
??>> interesting and my normal procedure is to make it
??>> following the recipe exactly. If I make it a second time I
??>> will modify it to taste. People do write in asking for
??>> recipes and the replies are often useful.
??>>
PA> I cook with an exact recipe rarely but I do use them for
PA> ideas. I have found that it is always better to rely on
PA> recipes from sources you trust. I would gladly base a meal
PA> on a recipe from Julia, Marcella Hazan, Diana Kennedy,
PA> Julie Sahni, Mark Bittman, etc. because I know from
PA> experience that their recipes are almost always excellent
PA> (and have been tested). Why would I base a meal on a recipe
PA> from Joe or Jane Schmoe? There may be a few gems out there
PA> but they are few and far between. With dozens of the
PA> highest quality cookbooks available, I am never lacking for
PA> source material.

The replies to questions are often the best recipes especially
since there is a good possibility that the respondent has
actually tried the recipe. I look at the ng mainly for those,
otherwise I have a few sites that I find are often reliable, for
example:
http://www.globalgourmet.com/Architext/AT-eggquery.html

http://www.epicurious.com/

http://recipes.chef2chef.net/

I will usually try these before using Google.

I do have a small number of favorite cookbooks some of which
people might find unusual. For instance, I like "The Art of
Greek Cookery" published by the Women of St. Paul's Greek
Orthodox Church, Long Island, NY.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

"James Silverton" <[email hidden]> wrote

Quoted message said:

Nancy wrote on Mon, 10 Sep 2007 17:18:32 -0400:

Quoted message said:

NY> I took a look over there a little while back ... I didn't
NY> see what the purpose of the newsgroup was, to be honest.
NY> The web is crawling with recipes.

NY> My question is this, what were you looking for there? A
NY> recipe for anything in particular? Looking for ideas?

NY> Just curious.

Just ideas! I'm willing to try any new recipe that looks interesting and
my normal procedure is to make it following the recipe exactly. If I make
it a second time I will modify it to taste. People do write in asking for
recipes and the replies are often useful.

I get a lot of inspiration from this newsgroup but it's much more
from the discussion than someone just posting a recipe. Also,
when I visited, I remember a ton of recipes that were worthless ...
just cans of this and that, along those lines, obviously not tested
by the person who posted them. I didn't know why they were
posted at all.

That was just my impression, of course.

nancy

Quoted message said:

Quoted message said:

Quoted message said:

Hello, All!

Since rec.food.recipes carries a large number of recipes from posters
who feel that they are providing some sort of service by dumping
untested (I am sure) recipes, I have kill-filled about three of them as
well as deleting anything with "delicious" in the subject. This morning
there were 35 recipes waiting, after application of the filters, the
number went to 5.

I don't get the point in posting this?

Obvious! Informational in that even a moderated group has junk. I've
cooked recipes from r.f.c that are just plain uninteresting to eat.

--
Jim Silverton
Potomac, Maryland

I have a friend from a mailing list (the same one Pastorio was on) who
posts recipes to rec.food.recipes. Her name is Terry Pogue and she's an
excellent cook. I would think the recipes Terry posts are good. Another
plus is that she doesn't post anonymously and if you have a question you can
ask her.

Interestingly she's also in Potomac, Maryland.

In article <NbjFi.1092$Af1.806@trnddc06>, [email hidden]
says...

Quoted message said:

The replies to questions are often the best recipes especially
since there is a good possibility that the respondent has
actually tried the recipe. I look at the ng mainly for those,
otherwise I have a few sites that I find are often reliable, for
example:
http://www.globalgourmet.com/Architext/AT-eggquery.html

http://www.epicurious.com/

http://recipes.chef2chef.net/

This may surprise you and others, but there was an awful lot of great
food in the world before the internet.

--
Peter Aitken

"James Silverton" <[email hidden]> dropped this
news:tJiFi.1078$Af1.1058@trnddc06: in rec.food.cooking

Quoted message said:

Nancy wrote on Mon, 10 Sep 2007 17:18:32 -0400:

??>> Since rec.food.recipes carries a large number of recipes
??>> from posters who feel that they are providing some sort of
??>> service by dumping untested (I am sure) recipes, I have
??>> kill-filled about three of them as well as deleting
??>> anything with "delicious" in the subject. This morning
??>> there were 35 recipes waiting, after application of the
??>> filters, the number went to 5.

NY> I took a look over there a little while back ... I didn't
NY> see what the purpose of the newsgroup was, to be honest.
NY> The web is crawling with recipes.

NY> My question is this, what were you looking for there? A
NY> recipe for anything in particular? Looking for ideas?

NY> Just curious.

Just ideas! I'm willing to try any new recipe that looks
interesting and my normal procedure is to make it following the
recipe exactly. If I make it a second time I will modify it to
taste. People do write in asking for recipes and the replies are
often useful.

James Silverton

I've tried a couple of the recipes in rfr and found them to be sorely
lacking. I don't believe the recipes are tested either. At least in
this ng if someone is posting a recipe and they have not yet made it they
state it. At least I do anyway. I will browse through rfr now and then
hoping for a new idea but I will not follow a recipe from there again.

Michael

--
Children today are tyrants. They contradict their parents, gobble their
food, and tyrannize their teachers.
- Socrates

to email: dog3 at charter dot net

"Nancy Young" <[email hidden]> dropped this
news:[email hidden]: in rec.food.cooking

Quoted message said:

I get a lot of inspiration from this newsgroup but it's much more
from the discussion than someone just posting a recipe. Also,
when I visited, I remember a ton of recipes that were worthless ...
just cans of this and that, along those lines, obviously not tested
by the person who posted them. I didn't know why they were
posted at all.

I have tried and learned many things from this ng over the years. I also
use the resources that James posted earlier. I also have a ton of
cookbooks that I utilize, but I usually find a few that I'm comfortable
with and go back to them time and again. It's also handy to inherit a
bunch of hand scribbled recipes from loved ones 😉 Like you I just don't
see the point of rfr. I enjoy the discourse here, the ideas, the people
and the food. I also enjoy some of the thread drift. I haven't
contributed much this summer. We have been really busy. It's 9:30pm and
I just finished shampooing some of the carpets. We're planning on a huge
Thanksgiving this year and trying to get everything finished beforehand
with the exception of the hardwood floors. Tonight dinner is Chinese
delivery ;(

Michael

--
Children today are tyrants. They contradict their parents, gobble their
food, and tyrannize their teachers.
- Socrates

to email: dog3 at charter dot net

In article <[email hidden]>,

Michael \'Dog3\ said:

I've tried a couple of the recipes in rfr and found them to be sorely
lacking. I don't believe the recipes are tested either. At least in
this ng if someone is posting a recipe and they have not yet made it they
state it.

Quoted message said:

Michael

Not me, Michael. I likes to keep 'em guessing!
--
-Barb, Mother Superior, HOSSSPoJ
For your listening pleasure: http://www.am1500.com/pcast/80509.mp3 --
from the MN State Fair, 8-29-07

In article <oqiFi.1075$Af1.834@trnddc06>,

James Silverton said:

Omelet wrote on Mon, 10 Sep 2007 13:57:31 -0500:

Quoted message said:

O> If you don't know your own pallet well enough by now to be
O> unable to distinguish what will taste good to _you_, then
O> you have my sympathy.

A pompous self-confident reply if I have heard one! There is no
point in posting recipes that you have not tested, it's just a
waste of bandwidth.

James Silverton
Potomac, Maryland

A pompous self-coonfident reply if I have heard one! "-)
You say so, James Silverton. :-)
--
-Barb, Mother Superior, HOSSSPoJ
For your listening pleasure: http://www.am1500.com/pcast/80509.mp3 --
from the MN State Fair, 8-29-07

Peter A said:

In article <NbjFi.1092$Af1.806@trnddc06>,
[email hidden] says...

Quoted message said:

The replies to questions are often the best recipes especially
since there is a good possibility that the respondent has
actually tried the recipe.

This may surprise you and others, but there was an awful lot of great
food in the world before the internet.

Kudos, Peter! I have tried a few recipes folks have posted here, but it's
*extremely* doubtful I'd consult rfr. Likewise, I've rarely relied on
"google" (or whatever the search engine du jour was at the time) to find a
recipe. That's what cookbooks are for 🙂 If I really enjoy something in a
restaurant I often set out to to re-create it at home. I may ask for
opinions here, but it certainly doesn't require the Internet or Usenet.
Just a decent palette, the right ingredients and a little trial & error 🙂

Jill

"Michael "Dog3"" <[email hidden]> wrote

Quoted message said:

"Nancy Young" <[email hidden]> dropped this
news:[email hidden]: in rec.food.cooking

Quoted message said:

I get a lot of inspiration from this newsgroup but it's much more
from the discussion than someone just posting a recipe. Also,
when I visited, I remember a ton of recipes that were worthless ...
just cans of this and that, along those lines, obviously not tested
by the person who posted them. I didn't know why they were
posted at all.

I have tried and learned many things from this ng over the years. I also
use the resources that James posted earlier. I also have a ton of
cookbooks that I utilize, but I usually find a few that I'm comfortable
with and go back to them time and again. It's also handy to inherit a
bunch of hand scribbled recipes from loved ones 😉 Like you I just don't
see the point of rfr. I enjoy the discourse here, the ideas, the people
and the food.

It doesn't take much, it might just be someone talking about a salad
they had that will make me get a craving for that; maybe I'll ask for a
recipe or look for one on my own. I've also made many things because
of this newsgroup that I never would have tried before, just because
we had a virtual cook-in, or the way someone described it makes me
think I would like it.

Nothing against rfr. I might have hit it on a bad day, but really, I have
tons of cookbooks if I just want recipes. Inspiration doesn't come as
easily to me.

Quoted message said:

I also enjoy some of the thread drift. I haven't
contributed much this summer. We have been really busy. It's 9:30pm and
I just finished shampooing some of the carpets. We're planning on a huge
Thanksgiving this year and trying to get everything finished beforehand
with the exception of the hardwood floors. Tonight dinner is Chinese
delivery ;(

That can be good or bad. You sure do plan ahead, I think you'll
have the place ship shape by T-day. Me, I plan on having my
carpeting replaced by T-day.

nancy

James Silverton said:

Obvious! Informational in that even a moderated group has junk.
I've cooked recipes from r.f.c that are just plain uninteresting
to eat.

rfr is moderated only to eliminate spam and other obvious problems.
The moderator doesn't test each recipe that is put on the ng or even
edit them. Caveat Emptor.
--

History is a vast early warning system
Norman Cousins