What did you have for dinner II?

#10,451
#10,451
VolNExile said:
At 66, my memory for where-did-I-see-that-killer-recipe isn’t so hot, so I bookmark frantically. It’s still not perfect, especially when a link goes dead, but it’s pretty handy.

Here’s the main subcreen for recipes (it goes on), and each one splits out in more and more subscreens. I save a recipe to multiple categories when needed. I’m highly ADHD, meaning that my brain wants to have everything out where I can see it, which is fatal (especially at work.) So I learned to create file systems and cross-references. Works for me. Signed, retired data analyst. 🤪

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If I need to open a Restaurant. You need to open a cookbook.
 
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#10,454
#10,454
VolNExile said:
At 66, my memory for where-did-I-see-that-killer-recipe isn’t so hot, so I bookmark frantically. It’s still not perfect, especially when a link goes dead, but it’s pretty handy.

Here’s the main subcreen for recipes (it goes on), and each one splits out in more and more subscreens. I save a recipe to multiple categories when needed. I’m highly ADHD, meaning that my brain wants to have everything out where I can see it, which is fatal (especially at work.) So I learned to create file systems and cross-references. Works for me. Signed, retired data analyst. 🤪

View attachment 335835
Click to expand...
I save mine as PDF files in my Google drive so I don't have to worry about the link going dead. Really popular recipes then get printed and put in a folder on the cookbook shelf.
 
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#10,456
#10,456
3rdDegreeVol said:
I save mine as PDF files in my Google drive so I don't have to worry about the link going dead. Really popular recipes then get printed and put in a folder on the cookbook shelf.
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That’s what I need to start doing (both of them.)

Especially the notorious New Yawk Times recipes that you can view for one or two times and then oops, sorry, you must subscribe!

I even have a digital subscription to NYT (save the vitriol pls), and they want me to pay more for some damn recipes? Whiskey Tango Foxtrot
 
#10,457
#10,457
3rdDegreeVol said:
I save mine as PDF files in my Google drive so I don't have to worry about the link going dead. Really popular recipes then get printed and put in a folder on the cookbook shelf.
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Should add: printing them out is the only practical way to add comments. Ok, I could pay to edit PDFs, but I don’t want to.
 
#10,458
#10,458
VolNExile said:
—since she will probably be waking you up at 4 demanding something or other
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I wish her luck. We'll all be out. She has taken over the guest room and has everything she needs in there. Storm wants to slobber her to death and she can't figure out to stay away from him. So we are still keeping them separated. We're about to get there, but I'm still afraid he's going to step on her. He may be old but he still ways close to 100 lbs.
 
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#10,459
#10,459
VolNExile said:
Me too! Had family visitors (eating in the back yard in the dark), and for reasons that made sense at the time, I made two full meals:

Lechon Asado (roast pork with a garlic/citrus mojo)
Cuban black beans

Chicken katsu curry
Sichuan sautéed green beans
(rice with both meals)

Pecan pie tarts for desert

Thank God the meringue failed, or I’d still be cooking. 😴
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Sometime this year, when the covid threat has abated, I will be happy to meet you at a restaurant in Asheville - breakfast, lunch, or dinner. If you like me well enough to invite me to a meal at your home, I’ll be tickled orange.
 
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#10,462
#10,462
VolNExile said:
That’s what I need to start doing (both of them.)

Especially the notorious New Yawk Times recipes that you can view for one or two times and then oops, sorry, you must subscribe!

I even have a digital subscription to NYT (save the vitriol pls), and they want me to pay more for some damn recipes? Whiskey Tango Foxtrot
Click to expand...
I get Cooks Illustrated emails with recipes that are only available for a couple of days so it's the only way to save them.
 
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#10,463
#10,463
VolNExile said:
That’s what I need to start doing (both of them.)

Especially the notorious New Yawk Times recipes that you can view for one or two times and then oops, sorry, you must subscribe!

I even have a digital subscription to NYT (save the vitriol pls), and they want me to pay more for some damn recipes? Whiskey Tango Foxtrot
Click to expand...
I get Cooks Illustrated emails with recipes that are only available for a couple of days so it's the only way to save them.
 
#10,472
#10,472
I saved the braising fluid from the lamb shanks. Today, for lunch, I heated this up, hit it with the hand blender to puree all the solid bits, added diced potatoes, carrots, and celery, fresh ground black pepper and a dash of Tabasco sauce. It made a fine soup.
 
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