Some cosmetic changes in preparation for larger site changes in the works.
|Richard in Cincy||
Thanks all, but seriously...
Joined: Dec 12, 2005
Posted to Thread #18284 at 12:05 am on Jun 5, 2010
I wasn't trying to turn this into the Richard "I get no respect" pity party. Many have posted recipes that go unnoted. I only used the Egyptian recipes as an example. I, as have many others, have posted many things that have gone unnoticed. In particular, the Egypt menu was cited because it represented hours of research at the library, hours of reading, hours of cooking and testing. It was something that I thought would spark the creative juices of home cooks looking for something different (and by the way, that menu is absolutely delicious)--that kind of thing really sparks my interest. This opposed to recipes that are posted because they look good, but haven't been tested. And please don't get me wrong, there is certainly merit in that as I see wonderful recipes and get very excited about trying them, and those need to be shared as well.
There was even a thread awhile back where people were asked to post again recipes that had no response that the poster felt were sublime creations. There were a lot of posts! So this is not new.
This is not a judgement on anyone. We all cannot post or comment on every recipe posted. Or MAKE every recipe posted. That would be insanity. But it just seems lately that things here have become sort of blase.
And with that, I take my share of the blame. I am simply not cooking the way I used to with the full blown stockpots simmering and re-creating the menus of a European court table without the staff to do it. It's exhausting and in the end, really, no one these days really appreciates the effort.
One of the things that I continue to marvel at is the boxes, cans, and mixes school of what is now passing as "scratch" cooking. It is not and I simply cannot abide it. I grew up eating the produce of the farm with strong women who processed it into wonderful meals that I nostalgically remember now. And I still, even though I have to shop at grocery stores for the bulk of my ingredients, run a "scratch" kitchen, no matter what I'm cooking. I simply do not buy processed food. If I want a cake, it is made with flour, sugar, eggs, butter and other ingredients. It never ever comes from a box with some water and oil added. But always, someone at work has made a "homemade" cake, and I "have to try it" because they know what a food snob I am, and therefor I need to put my stamp of approval on it. The first bite: The bitter taste of all those chemicals from a mix. Because I do not allow those processed foods in my kitchen, when I taste them, and all the chemical additives, they are really disgusting to me.
What does one do in all this mediocrity?
When did making a box cake mix become scratch home cooking?
I am an anachronism, I know it. But I eat good, healthy, whole foods that I buy in original form. I still work, come home and have to make dinner, and I still do a fine job at it. Usually these days that involves a lot of help from weekend leftovers, but there is always freshly prepared vegetables and salads that didn't come from a can or bag. These days, it even means I'm going to my garden to cut lettuce for salad and vegetables. My dinners are still on the table in the length of time that someone opening those cans and bags requires.
But that's just me.
Maybe we should ressurrect the thread for everyone to post recipes they thought were wonderful that got no nibbles. The last time it proved very enlightening.
Other messages in this thread:
- 18284. The egg white list above makes me miss all the great cooks who used to post here. [NT] - Janet in NC - 11:58am on 05/29/10 (63)
- Yeah, it's sad how many people have either stopped posting altogether or post very sporadically. [NT] - Meryl - 5:47pm on 05/29/10
- Agreed, should we have a family meeting here y'all? - Please read - MariaDNoCA - 6:26pm on 05/29/10
- Know what you mean, I'm sort of new, since '04?'05? But this is one of my - Nan - 6:53pm on 05/29/10
- I have noticed what I thought was a drop off in new posts and new posters as well. I wonder..... - Michael in Phoenix - 7:07pm on 05/29/10
- I think you're right on about the economy.I've noticed a drop-off of posts on other food forums also [NT] - Meryl - 8:11pm on 05/29/10
- Good idea about inviting friends. [NT] - Meryl - 9:21pm on 05/29/10
- i've been going to a series of technique classes @ Williams-Sonoma (more) - daricem - 8:26pm on 05/29/10
- Good idea - we need new members! [NT] - Meryl - 9:22pm on 05/29/10
- I'll pass some out in tomorrow's class(NT) [NT] - daricem - 10:12pm on 05/29/10
- Perhaps it's cyclical, heading into the summer season? I'm active on Twitter and that - Traca - 9:39pm on 05/29/10
- I think we've lost people because they used to post from work and a number of companies now have - Steve2 in LA - 10:18pm on 05/29/10
- Bingo, Steve2! The company where I am a temp initially blocked its workers - wigs - 8:56pm on 06/03/10
- For those of you who blog -- what about a link on your page to this site? [NT] - MariaDNoCA - 7:21pm on 06/01/10
- Sorry I've been abscent a lot lately - still overwhelmed @ work w/flood - Music City Missy - 7:53pm on 05/29/10
- Holy C***, the flood was enough!!! Stay in touch, we luv you! (((Hugs))) [NT] - Nan - 8:36pm on 05/29/10
- This is not the first time this site has gone quiet. I haven't been posting much since the new year - Sylvia - 8:21pm on 05/29/10
- Hate to say this but my sister quit posting because she thought we were - Melissa Dallas - 12:40am on 05/30/10
- Oh no, Melissa, please tell her that was not our intent! Ask her to come back... [NT] - DawnNYS - 2:31am on 05/30/10
- Me too, Melissa. Please invite her back. We're only a little snotty. [NT] - Michael in Phoenix - 4:40am on 05/30/10
- Tell her we're SORRY!!! Sometimes it comes across wrong in the written word... no body language! [NT] - cheezz - 9:39pm on 05/30/10
- Personally, I joined the group and used to post more often when we had a retail store - Joe - 2:27am on 05/30/10
- Oh but those yolks would be great to make old fashioned egg custard - Music City Missy - 2:50am on 05/30/10
- Extra yolks? Sounds like ice cream to me! [NT] - Traca - 8:02pm on 05/30/10
- I miss Randi too... [NT] - Traca - 8:04pm on 05/30/10
- Man, Joe, I wish we lived closer so I could swap some of my surplus frozen whites for some of - wigs - 7:25pm on 06/03/10
- When I'm busy catering it's the opposite--I have a freezer full of whites. I always make rouille - Joe - 11:03pm on 06/03/10
- I didn't know you could freeze egg yolks!!! How do you use them once frozen? [NT] - cheezz - 2:27am on 06/04/10
- cheezz, unlike whites, egg yolks takes a smidge of prep work before freezing. Add either salt or [LINK] - wigs - 9:05pm on 06/08/10
- Sorry for poor grammar--previous should read: " . . . egg yolks TAKE a smidge of . . ." [NT] - wigs - 6:18pm on 06/10/10
- Joe, it is "waste not, want not" in my kitchen, too! Once I discovered my former catering partner - wigs - 8:59pm on 06/08/10
- The egg white thread has been put into 'Great Threads'... I'm ALWAYS looking for these darn recipes! [NT] - cheezz - 3:21am on 05/30/10
- I'm one guilty of not posting often. In fact, I do not get onto the - BobbiJoAZ - 3:23pm on 05/30/10
- Crazy busy here, but I'm still lurking! [NT] - Cindy - 4:31pm on 05/30/10
- I think inviting friends is a great idea. For me, it's been - EvaN - 8:35pm on 05/30/10
- For those of you who blog -- what about a link on your page to this site? - MariaDNoCA - 7:22pm on 06/01/10
- I think this is a good idea. I love blogs, read several daily. [NT] - Curious1 - 1:03am on 06/02/10
- Maria, that's a wonderful idea! :-) [NT] - EvaN - 1:47pm on 06/02/10
- With all of the great cooks it's a little intimidating to post,but then you quickly become "family." - MoNJ - 1:06pm on 06/02/10
- I was thinking about posting a note on my Facebook page about this group. - Amanda_Pennsylvania - 6:15pm on 06/02/10
- Life goes on... - Richard in Cincy - 7:37pm on 06/02/10
- and I know others have mentioned this, but... - Richard in Cincy - 10:43pm on 06/02/10
- You see, this is part of the problem... - Richard in Cincy - 1:32am on 06/03/10
- Richard, I always love your posts.... You have raised great points re: new technology, I am not a - barb_b - 1:42am on 06/03/10
- Alright... It was 10 mintutes... BUT, you get the idea! : ) [NT] - barb_b - 1:46am on 06/03/10
- Barb sweetie, thank you... - Richard in Cincy - 1:57am on 06/03/10
- Same here - LOVE reading your posts as it always makes me smile and am amazed at how - cheezz - 5:40pm on 06/03/10
- PS: (hopefully) "We've been shaken out of the magnolias." - Richard in Cincy - 2:05am on 06/03/10
- Yes. [NT] - Joe - 3:44pm on 06/03/10
- Lillian Hellman: Watch on the Rhine [NT] - Richard in Cincy - 5:45pm on 06/03/10
- Thank you. And with a little help from google..... [NT] [LINK] - Joe - 4:23am on 06/04/10
- Richard, I don't remember an Egyptian dinner and have searched with no luck. Link? [NT] - Curious1 - 12:58pm on 06/03/10
- Yes, I'm guilty of that. <hangs head in shame> - Amanda_Pennsylvania - 1:40pm on 06/03/10
- I can sure identify with this one. I've posted links to pictures of amazing dessert creations and - Marsha tbay - 2:05pm on 06/03/10
- Richard, I seem to have missed the menu post as well. (((hugs))) [NT] - AngAk - 5:27pm on 06/03/10
- for those asking about the egyptian recipes - Richard in Cincy - 5:46pm on 06/03/10
- Mea culpa, Richard! I did skip reading thru yr Egyptian feast recipes thinking I would never - wigs - 8:31pm on 06/03/10
- Thanks all, but seriously... - Richard in Cincy - 12:05am on 06/05/10
- Alrighty then Richard, get crackin' on this Egyptian chicken dish I've resurrected for you! <<GRIN>> [NT] [LINK] - FloriSandy - 1:48am on 06/05/10
- I too mostly lurk these days... - Heather_in_SF - 3:34pm on 06/04/10
- Would love to hear about how you are using up stocked goods. - Amanda_Pennsylvania - 8:26pm on 06/04/10
- A ton of luck 2 U at yr upcoming interviews! Sure hope something comes thru 4 U soon. [NT] - wigs - 8:46pm on 06/08/10