(2011-07-04) New Survey - RFC: Who needs recipes?
ChattyCathy
MCINL = My Choice Is Not Listed
May I take this opportunity to say Happy 4th of July to the American
RFC-ers!
--
Cheers
Chatty Cathy
Dora
> http://www.recfoodcooking.com/
>
> MCINL = My Choice Is Not Listed
>
> May I take this opportunity to say Happy 4th of July to the American
> RFC-ers!
Heard in passing yesterday (it's true!!):
"Well, I think America is the only country which celebrates the Fourth
of July." Errr.
Dora
sf
<cath...@mailinator.com> wrote:
> May I take this opportunity to say Happy 4th of July to the American
> RFC-ers!
Thanks and you have a good one too - even if it's not a celebration
day in south africa. :)
--
Today's mighty oak is just yesterday's nut that held its ground.
Dora
> On Mon, 04 Jul 2011 19:00:52 +0200, ChattyCathy wrote:
>
>> http://www.recfoodcooking.com/
>>
>> MCINL = My Choice Is Not Listed
>>
>> May I take this opportunity to say Happy 4th of July to the
>> American
>> RFC-ers!
>
>
> Or rather, I was the first one that answered CORRECTLY! ;-)
>
> Wing it. Once you've been coking for a while you can get an idea of
> what may work and what won't.
>
> -sw
I'm not gonna say it, I'm not gonna say it.
Dora
ChattyCathy
Well spotted Dora; I had to re-read what Steve posted a couple of times
before I noticed the typo... <laugh>
--
Cheers
Chatty Cathy
ChattyCathy
> On Mon, 04 Jul 2011 19:00:52 +0200, ChattyCathy wrote:
>
> Who hoo! I was first!
>
> Or rather, I was the first one that answered CORRECTLY! ;-)
And there I was, thinking it was your turn for another TFH. Dammit!
;-)
>
> Wing it. Once you've been coking for a while you can get an idea of
> what may work and what won't.
I'd have to go for 'Depends on my mood'. Often I wing it when I have
to work with what's at hand - but sometimes I do go looking for 'new'
recipes; either in my own cookbooks or on-line.
--
Cheers
Chatty Cathy
ImStillMags
dang it I first picked MCINL...then I saw the 'more than one' and went
back and tried to vote again...
got called a cheat !!!!! LOL
Dora
> On Mon, 04 Jul 2011 20:49:45 +0200, ChattyCathy wrote:
>
>> On Mon, 04 Jul 2011 14:06:04 -0400, Dora wrote:
>>
>>> Sqwertz wrote:
>>>> On Mon, 04 Jul 2011 19:00:52 +0200, ChattyCathy wrote:
>>>>
>>>>> http://www.recfoodcooking.com/
>>>>>
>>>>> MCINL = My Choice Is Not Listed
>>>>>
>>>>> May I take this opportunity to say Happy 4th of July to the
>>>>> American
>>>>> RFC-ers!
>>>>
>>>> Who hoo! I was first!
>>>>
>>>> Or rather, I was the first one that answered CORRECTLY! ;-)
>>>>
>>>> Wing it. Once you've been coking for a while you can get an idea
>>>> of what may work and what won't.
>>>
>>
>> times before I noticed the typo... <laugh>
>
> That's much more respectable than cocking. At least IMO.
>
> :-P
> -sw
Who said anything about a "c"? Tsk, tsk.
"coking" (as in poking) equals "coke-ing" in my book! :-P
Jean B.
> http://www.recfoodcooking.com/
>
> MCINL = My Choice Is Not Listed
>
> May I take this opportunity to say Happy 4th of July to the American
> RFC-ers!
>
I should HOPE I don't look through every book in my collection.
Eeeek! I said it depended on my mood. I guess that's the closest
it comes. I might just dream something up, or I MIGHT look at a
few cookbooks, or I might look online. I guess the thought
usually precedes the ingredients in my case, except for things I
always have here (and leftover ingredients from cooking something
else).
--
Jean B.
Jean B.
> On Mon, 04 Jul 2011 19:00:52 +0200, ChattyCathy wrote:
>
>>
>> MCINL = My Choice Is Not Listed
>>
>> May I take this opportunity to say Happy 4th of July to the American
>> RFC-ers!
>
>
> Or rather, I was the first one that answered CORRECTLY! ;-)
>
> Wing it. Once you've been coking for a while you can get an idea of
> what may work and what won't.
>
Yes, I agree. When I was a kid, I relied on recipes much more.
Now I frequently just cook something without looking at any
recipe. As you know first-hand, this is an offshoot of having
cooked a lot from recipes, having perused even more recipes,
knowing something about the parameters of various cuisines, and
knowing what might be good nontraditonal additions to what is
basically from a certain cuisine.
--
Jean B.