mac5155 wrote:cant go wrong with buffalo chicken dip
I've never made it. Is there a way to make it like real good?
It's pretty easy. I think its like 2 cans of chicken, some cream cheese, franks red hot.. my sister uses some ranch dressing in it too I think. The recipe is on the can of chicken and it is very easy to make. Its basically combine everything in a pot and cook.
The wife uses that recipe and she loves it. its not my cup of tea, but she gorges
canaan wrote:Tifosi, do you catalog your recipes with the accompanying pictures?
Pretty much, yeah.
About two years ago, I had a hard drive failure (pre-Carbonite account......) and lost probably close to 300 notes, recipes and menus and whatnot. I've built a goodly number of those back up, but I still waived bye-bye to probably 100 or so files. For the past several years I've wanted to put together a cookbook for some friends, maybe 60-70 recipes, to give out as Christmas presents. But I always find a reason to put it off.
Journaling is also vitally important. I also maintain a scratch pad when I am conceptualizing a dish where I write stuff out in my own personal shorthand. Each dish usually takes 1-2 pages to write out, then I use a hockey puck to trace circles where I draw plating ideas. (This part is especially important to me, cos I have a pretty poor natural plating aesthetic; I have to really work at it.) Then I have a page or two of notes/critiques after we have the dish.
canaan wrote:Tifosi, do you catalog your recipes with the accompanying pictures?
Pretty much, yeah.
About two years ago, I had a hard drive failure (pre-Carbonite account......) and lost probably close to 300 notes, recipes and menus and whatnot. I've built a goodly number of those back up, but I still waived bye-bye to probably 100 or so files. For the past several years I've wanted to put together a cookbook for some friends, maybe 60-70 recipes, to give out as Christmas presents. But I always find a reason to put it off.
Journaling is also vitally important. I also maintain a scratch pad when I am conceptualizing a dish where I write stuff out in my own personal shorthand. Each dish usually takes 1-2 pages to write out, then I use a hockey puck to trace circles where I draw plating ideas. (This part is especially important to me, cos I have a pretty poor natural plating aesthetic; I have to really work at it.) Then I have a page or two of notes/critiques after we have the dish.
I call my journal "Gastronomicon".
Please send me a thumb drive of said recipes good sir! I will pay most handsomely!
canaan wrote:Tifosi, do you catalog your recipes with the accompanying pictures?
Pretty much, yeah.
About two years ago, I had a hard drive failure (pre-Carbonite account......) and lost probably close to 300 notes, recipes and menus and whatnot. I've built a goodly number of those back up, but I still waived bye-bye to probably 100 or so files. For the past several years I've wanted to put together a cookbook for some friends, maybe 60-70 recipes, to give out as Christmas presents. But I always find a reason to put it off.
Journaling is also vitally important. I also maintain a scratch pad when I am conceptualizing a dish where I write stuff out in my own personal shorthand. Each dish usually takes 1-2 pages to write out, then I use a hockey puck to trace circles where I draw plating ideas. (This part is especially important to me, cos I have a pretty poor natural plating aesthetic; I have to really work at it.) Then I have a page or two of notes/critiques after we have the dish.
I call my journal "Gastronomicon".
Do you still happen to have that Hard Drive?
We might be able to work something out if you do...
canaan wrote:Tifosi, do you catalog your recipes with the accompanying pictures?
Pretty much, yeah.
About two years ago, I had a hard drive failure (pre-Carbonite account......) and lost probably close to 300 notes, recipes and menus and whatnot. I've built a goodly number of those back up, but I still waived bye-bye to probably 100 or so files. For the past several years I've wanted to put together a cookbook for some friends, maybe 60-70 recipes, to give out as Christmas presents. But I always find a reason to put it off.
Journaling is also vitally important. I also maintain a scratch pad when I am conceptualizing a dish where I write stuff out in my own personal shorthand. Each dish usually takes 1-2 pages to write out, then I use a hockey puck to trace circles where I draw plating ideas. (This part is especially important to me, cos I have a pretty poor natural plating aesthetic; I have to really work at it.) Then I have a page or two of notes/critiques after we have the dish.
I call my journal "Gastronomicon".
You should throw those up on shutterfly and make yourself a nice book. I'd buy one, I quite enjoy looking over your stuff, would rather be eating it, but beggars can't be choosers as they say.
ExPatriatePen wrote:Do you still happen to have that Hard Drive?
We might be able to work something out if you do...
I do, but it's a mechanical failure; the drive takes power and spins up, but it just make a ticking noise and the platter never engages (or whatever the term is). Been told it's like a several thousand dollar fix that involves physically disassembling and reassembling the drive.
For Father's Day dinner, I just started a crock pot of country style ribs.
The them sit in mesquite seasoning all night with some garlic powder, dash of Italian seasoning, and a very little bit of cumin.
Put 2 sliced jalepnos on the bottom of the crock pot and cooking the ribs with some apple juice, BBQ sauce (Baby Ray's Sweet n Spicy), and a few dashes of Worcestershire, soy sauce, and horseradish mustard. Cooking on low for 10 hours.
Will update on delicious factor at 6ish tonight (PST).
Menu for tonight: Pulled pork butt sandwiches, homemade coleslaw (vinegar based, not mayo based), quick pickles, and kettle chips. definitely says summer to me.
Last edited by count2infinity on Thu Jun 21, 2012 9:18 pm, edited 1 time in total.