Cooking club

brian ireland

foodaholic wrote: »

whoops didnt realise i had to sign up would love to give it ago

Your down for 22 March!!! Someone must be looking out for you

foodaholic

:P loving this thread

georgem25

Can I be included too? I have only completed week 1 recipe but hope to catch up on the others tomorrow!!

Algernon

Hello, Flamed Diving here. Unfortunately I cannot access my old username as the email was hacked too (same password). So, unless I get it resolved could you add this name in place of FD?

Mr Magnolia

Algernon wrote: »

Hello, Flamed Diving here. Unfortunately I cannot access my old username as the email was hacked too (same password). So, unless I get it resolved could you add this name in place of FD?

We'll let it run as is. Shouldn't be too long until you get sorted

Drop me a PM if you can't get it sorted when things settle back down and I'll change it for you.

The Black Oil

Good to see more interest.

OT: Got some bits and bobs in an Asian shop, yay.

R0ot

Just saw this thread and quite interested will keep watching the updates.

neuro-praxis

I should say I'd love to get in on this too. I've really enjoyed it so far.

angeldelight

Me too please!!

Flamed Diving

Algernon wrote: »

Hello, Flamed Diving here. Unfortunately I cannot access my old username as the email was hacked too (same password). So, unless I get it resolved could you add this name in place of FD?

Mr Magnolia wrote: »

We'll let it run as is. Shouldn't be too long until you get sorted

Drop me a PM if you can't get it sorted when things settle back down and I'll change it for you.

All is well.

shazfla

Hi can i be added to this too please. Fab idea.

BaZmO*

Is there any chance you could update this thread each time a new recipe is adding. I know you edit and update the first post but it doesn't show up in my list of subscribed threads in my control panel when I log on.

I keep on forgetting about the recipes each week and I'm starting to a back log!

Faith

Yeah, I'll try and remember to do that for you from now on.

I'l also get around to updating the schedule soon.

Faith

Week 5 - Chocolate Chip Cookies by Kimia

brumindub

Faith,can I be added to the list also plzzzzz

Would love to share a recipe with you guys and get some feedback.

Cian92

Could you also add me to the list please?:D

BaZmO*

Week 6 is up

nice1franko brought up the point about how complicated or easy a recipe should be. Just wondering what are the general opinions on this?
Should a recipe be relatively easy with easy to source ingredients and fairly cheap to put together? Or should it be anything goes?

Malari

BaZmO* wrote: »

Week 6 is up

nice1franko brought up the point about how complicated or easy a recipe should be. Just wondering what are the general opinions on this?
Should a recipe be relatively easy with easy to source ingredients and fairly cheap to put together? Or should it be anything goes?

Was wondering about this too. I mean can you assume most people have a food processor or even just a handheld blender?

I'm hoping if I post a slightly more time-consuming recipe that it won't be rejected because of that :eek::p

_blank_

BaZmO* wrote: »

Should a recipe be relatively easy with easy to source ingredients and fairly cheap to put together? Or should it be anything goes?

I think somewhere in the middle.

If someone posts a recipe with some expensive ingredient that I haven't tasted before, and it can only be got in a shop in timbuktu in bags 4 kilos big at a euro a gram, then sorry, I'm not making the effort.

1. I might not like the ingredient, and now I'm stuck with 3995 grams of it and my wallet is considerably lighter.

2. Trekking to timbuktu wasn't on my "to do" list for this decade.

3. I'd see it as people being fairly pretentious "oh look at me, I cook with weird and wonderful stuff, amn't I bledin deadly".

Now, I don't mind someone posting recipes with kind of "out there" ingredients, as long as they can state where to source them (and by that I mean what shop in town will definitely have this in stock when I go to get it, and my trip isn't a wasted one, I don't want to end up in timbuktu only to find out that this ingredient only grows when the moon is aligned with venus in September, and it's now June and the moon is actually aligned with Neptune), at a reasonable price

Flamed Diving

But if there is a cheaper alternative then there is no harm in going:

1 Lemon, grown by Citrus Beetles deep in the Amazon rainforest (or a regular one from Tesco)

watna

I'd love to be put down for a week. There seems to be quite a queue at this stage!

I've already thought of what to make!

Will there be a reminder if you've put your name down and your week is coming up? just in case?

Malari

Des wrote: »

I think somewhere in the middle.

If someone posts a recipe with some expensive ingredient that I haven't tasted before, and it can only be got in a shop in timbuktu in bags 4 kilos big at a euro a gram, then sorry, I'm not making the effort.

1. I might not like the ingredient, and now I'm stuck with 3995 grams of it and my wallet is considerably lighter.

2. Trekking to timbuktu wasn't on my "to do" list for this decade.

3. I'd see it as people being fairly pretentious "oh look at me, I cook with weird and wonderful stuff, amn't I bledin deadly".

Now, I don't mind someone posting recipes with kind of "out there" ingredients, as long as they can state where to source them (and by that I mean what shop in town will definitely have this in stock when I go to get it, and my trip isn't a wasted one, I don't want to end up in timbuktu only to find out that this ingredient only grows when the moon is aligned with venus in September, and it's now June and the moon is actually aligned with Neptune), at a reasonable price

I think there are few enough recipes where an ingredient of the type you describe is essential. And one person's unusual ingredient is another person's stock cupboard favourite. I think there's room for slightly unusual ingredients as long as they are readily available and won't break the bank.

There's always discussion after someone posts a recipe anyway, so if you see something you've never used before you should be able to ask the OP where to get it, etc, or for an alternative.

BaZmO*

Des wrote: »

I think somewhere in the middle.

If someone posts a recipe with some expensive ingredient that I haven't tasted before, and it can only be got in a shop in timbuktu in bags 4 kilos big at a euro a gram, then sorry, I'm not making the effort.

1. I might not like the ingredient, and now I'm stuck with 3995 grams of it and my wallet is considerably lighter.

2. Trekking to timbuktu wasn't on my "to do" list for this decade.

3. I'd see it as people being fairly pretentious "oh look at me, I cook with weird and wonderful stuff, amn't I bledin deadly".

Now, I don't mind someone posting recipes with kind of "out there" ingredients, as long as they can state where to source them (and by that I mean what shop in town will definitely have this in stock when I go to get it, and my trip isn't a wasted one, I don't want to end up in timbuktu only to find out that this ingredient only grows when the moon is aligned with venus in September, and it's now June and the moon is actually aligned with Neptune), at a reasonable price

Eh, ok. Little bit of an exaggeration there.

Faith

I think that nearly everything goes, tbh. The vast majority of recipes will be very normal, affordable one (everything posted so far has been, anyway). Tesco never fails to astonish me with what I can find in their "Finest" range these days too. If someone were to post a recipe for, let's say, sushi, it might put some people off, but others would love it. And again, you can get all of the ingredients in Tesco. I'd love a recipe for Beef Wellington, but lots of people wouldn't make it because a lump of beef fillet is expensive. We can't please all of the people all of the time. If you want to post up a recipe that might take a bit of time, or is fiddly, or contains one or two ingredients that aren't the easiest to source, I'd say go for it as long as you're prepared to answer all the questions people have.

watna wrote: »

Will there be a reminder if you've put your name down and your week is coming up? just in case?

Yeah, I've been trying to PM people on Sundays about it. I forgot this week because I was sick, though.

Faith

Right, the schedule has been updated. There's no-one on for December because it's too busy, so it picks up again on the 10th of Jan 2011.

bouncey

I think a cooking club is a great idea. We tried to start something like this in work but unfortunately we failed - we didn't even get passed week 1 in work. So well done to all.

Faith

It's my turn to post a recipe tomorrow. I have it all prepared, but I'm not an early riser. Hopefully I'll have it up before noon though!

BaZmO*

Faith wrote: »

Hopefully I'll have it up before noon though!

Yeah me too! :pac::pac::pac:

The Sweeper

Des wrote: »

3. I'd see it as people being fairly pretentious "oh look at me, I cook with weird and wonderful stuff, amn't I bledin deadly".

Now, I think that's a bit ignorant.

If you think using unusual ingredients is pretentious, as opposed to an opportunity to broaden your mind and experience new flavours, then perhaps this whole process needs to be renamed as 'a collection of accessible recipes for unadventurous cooks.'

What do you consider unusual? Saffron? Star anise? Truffles? Squid ink? Aubergines? Panko breadcrumbs? Beef shin? Anything you just haven't used before?

I agree that a recipe that demands, for instance, truffles in oil with gold flecks as a central and vital ingredient is stretching the definition of 'accessible ingredients' for most people, as is anything that involves ingredients that are difficult to source outside a good supermarket (and by that I don't mean the 24x7 on the corner), but why make a sweeping judgement that someone's pretentious because they want to post an adventurous recipe?

I'd personally love to see someone describing, in detail, a process with ingredients I haven't used before - for instance, someone making their own sausages, or smoking a chicken breast with a wok and a packet of tealeaves, or something else that I can do at home, without specialist machinery, if I just had someone to show me how it's done!

Mr Magnolia

I'd like to think for the most part that we started off relatively simply with plenty of optional room to expand. I'd certainly like to continue to learn new things/recipes with the possibility of introducing new ingredients, it doesn't mean that every recipe needs to bring something new to the table but it should still be interesting.

I chose my dish as it was something simple with bags of flavour that's easy to put together as I was in on week 4. In 12 months time when I'm up again I'll be putting up something entirely different*...



*must update the list with the posters that have already posted recipes..