| Official Forum CookBook | Rate Topic |
| Moderators: redbaron, MDKramer, Flyone, AZgl1500 | Page:   1 2 3 4 5 6 7   |
|
||||||||||||||||||||||||
| Author | Post |
| Posted: Wed Sep 10th, 2008 01:21 pm | 21st Post |
|
|
Thanks for the recipes so far, keep them coming. You can simply type your recipe in a PM to me or send it as a document.
____________________ Dan 1998 GL1500SE in Pearl White. |
|||||||||||||||||||||||||
| Posted: Wed Sep 10th, 2008 01:30 pm | 22nd Post |
|
|
Ok, so far we have one name mentioned for the book Steve Saunder Goldwing Riders CookBook. Sounds good to me, any more ideas? English Bob's Daughter has graciously offered to do artwork Free  Please tell your Daughter I say Thank You! As for an idea we have the suggestion of line drawing of notable forum characters. Not to offend anyone mentioned but I would think Wingnut and Wexman (with axe) are the two main people responsible for the forum and think it would look good to have the forum patch center of the cover with line art of the Wingnut and Wexman on either side of it. Just my idea and keep in mind I haven't had my morning coffee yet More ideas?
____________________ Dan 1998 GL1500SE in Pearl White. |
|||||||||||||||||||||||||
| Posted: Wed Sep 10th, 2008 04:07 pm | 23rd Post |
|
|
I totally agree with the idea of just having Wexman and Wingnut on the cover, I can see it now, a characeture of each, if someone has the skills. Perhaps if there is someone with that skill, they might do it from a good photograph sent to them. Like the title of the book too, nice and simple and to the point and of course recognisable to us all. I am still trying to pin Helen the Viking down for some of her yummy recipes, but they are all in her head, having learned them from her Danish mother, so I have to get her to dictate them to me. Trouble is,she is very busy with work at the moment and many of the ingredients, she doesn't have specific quantities for, she does them by taste, adding things until the dish is just right. I will work on her for some concrete details as soon as I can. 
____________________ Pete http://www.rblr.co.uk '06 GL1800 '77 GL1000 Executive |
|||||||||||||||||||||||||
| Posted: Wed Sep 10th, 2008 04:21 pm | 24th Post |
|
|
No problem Pete, my Wife and I cook much the same way adding spices until it tastes right. Difficult to share those recipes exactly, we write down those ingredient quantities as "to taste" Don't rush her too much, she has until the end of December to get them in  Last edited on Wed Sep 10th, 2008 04:22 pm by LilJack ____________________ Dan 1998 GL1500SE in Pearl White. |
|||||||||||||||||||||||||
| Posted: Wed Sep 10th, 2008 04:27 pm | 25th Post |
|
|
Maybe I will just get her to cook them all and take notes as she does it. My speciality is easy 1 x tin of beans 2x slices of bread Heat beans, toast bread, pour beans on toast and eat!!!!! 
____________________ Pete http://www.rblr.co.uk '06 GL1800 '77 GL1000 Executive |
|||||||||||||||||||||||||
| Posted: Wed Sep 10th, 2008 04:30 pm | 26th Post |
|
|
Silverfox wrote: Maybe I will just get her to cook them all and take notes as she does it. Watch it now, that might end up in the book
____________________ Dan 1998 GL1500SE in Pearl White. |
|||||||||||||||||||||||||
| Posted: Wed Sep 10th, 2008 04:36 pm | 27th Post |
|
|
LilJack wrote: Silverfox wrote:well if it does, it had better be the "exotic" version then....butter the toast and sprinkle curry powder on the beans!!!Maybe I will just get her to cook them all and take notes as she does it.
____________________ Pete http://www.rblr.co.uk '06 GL1800 '77 GL1000 Executive |
|||||||||||||||||||||||||
| Posted: Wed Sep 10th, 2008 04:38 pm | 28th Post |
|
|
And what kind of beans would that be? Pinto, pork n beans? Green beans?
____________________ Dan 1998 GL1500SE in Pearl White. |
|||||||||||||||||||||||||
| Posted: Wed Sep 10th, 2008 04:51 pm | 29th Post |
|
|
LilJack wrote: And what kind of beans would that be? Pinto, pork n beans? Green beans? I just knew you would start asking technical questions!!!  Sort of pink fleshy coloured ones about 1/2" across, oval shaped, and they come in cans,with tamato sauce in it. Here the popular ones are Heinz with a blue label. Definately not green beans,they are long straggly things that take ages to prepare and I have never heard of Pinto beans?  I have heard of a Ford Pinto,that's a car right? If pork and beans is those cans of beans,wiith little sausages in, then those are the ones.
____________________ Pete http://www.rblr.co.uk '06 GL1800 '77 GL1000 Executive |
|||||||||||||||||||||||||
| Posted: Wed Sep 10th, 2008 05:02 pm | 30th Post |
|
|
These? http://www.britsuperstore.com/acatalog/Hienz_Baken_Beans.html
____________________ Dan 1998 GL1500SE in Pearl White. |
|||||||||||||||||||||||||
| Posted: Wed Sep 10th, 2008 05:09 pm | 31st Post |
|
|
Yep!! Those are the babies!!! They are the life blood of the British student on campus and for us "cookery challenged" type of guys, the main ingredient of every meal!!!! In about 35 years of cookery, I have just about mastered the art of not burning them, which is more than can be said for the toast!!!!
____________________ Pete http://www.rblr.co.uk '06 GL1800 '77 GL1000 Executive |
|||||||||||||||||||||||||
| Posted: Wed Sep 10th, 2008 05:13 pm | 32nd Post |
|
|
Found a few sites on the net about those beans on toast with or without eggs and cheese. Also discovered that apparently those beans are very hard to come by here and our baked beans are not the same.
____________________ Dan 1998 GL1500SE in Pearl White. |
|||||||||||||||||||||||||
| Posted: Wed Sep 10th, 2008 05:33 pm | 33rd Post |
|
|
I had better load up an empty suit case full of them, when we come to Calhoun, so everyone can sample them, along with some black pudding which is just getting discussed in the breakfast thread for the rally!!!!
____________________ Pete http://www.rblr.co.uk '06 GL1800 '77 GL1000 Executive |
|||||||||||||||||||||||||
| Posted: Thu Sep 11th, 2008 12:46 am | 34th Post |
|
|
Oh man, black pudding. I would give my first born for some real black pudding. They make a poor copy here caled 'boudin' but it goes squishy when you fry it. On the artwork, my daughter has said she will do some caricatures as suggested, so if someone, ie Liljack, could hit Wingnut and the Axe up for a photo apiece I'll put her to work.
____________________ John |
|||||||||||||||||||||||
| Posted: Thu Sep 11th, 2008 07:24 pm | 35th Post |
|
|
Just a thought here. When you receive any that are identical, just put it in the book once but with a footnote giving credit to all those who submitted it. You are going to have credits, aren't you? Now these look interesting. 
____________________ Michael Too much chrome to polish, too little time!! Have trailer, will travel!! Not all Wingers are old Wingers. PGR member. Riding in memory of my father, Clyde D. Ward, USN. WWII Myself, USN, Vietnam Vet. 68-72, 74-76 VF-194 aboard the USS. Oriskany USS Saratoga, ships company |
|||||||||||||||||||||||||
| Posted: Thu Sep 11th, 2008 07:29 pm | 36th Post |
|
|
Thanks for the suggestion Bagmaster, yes credit will be given to who submits the recipes and no duplicates will be put in. I like the footnote idea and will let my Wife know about that one as neither of has thought of that. Of course you could have two recipes that are almost identical Oh, and I've heard of blue balls but red hot
____________________ Dan 1998 GL1500SE in Pearl White. |
|||||||||||||||||||||||||
| Posted: Thu Sep 11th, 2008 07:47 pm | 37th Post |
|
|
If 2 are close to being identical then you compare the ingredients and process steps, add notes showing the differences as alternative ingredients or steps. You know, like different cooking instructions for microwave or oven cooking as seen on the boxes in the stores. And no, I've never written a book of any kind, much less a cookbook. Last edited on Thu Sep 11th, 2008 07:49 pm by Bagmaster ____________________ Michael Too much chrome to polish, too little time!! Have trailer, will travel!! Not all Wingers are old Wingers. PGR member. Riding in memory of my father, Clyde D. Ward, USN. WWII Myself, USN, Vietnam Vet. 68-72, 74-76 VF-194 aboard the USS. Oriskany USS Saratoga, ships company |
|||||||||||||||||||||||||
| Posted: Thu Sep 11th, 2008 07:59 pm | 38th Post |
|
|
Bagmaster wrote: If 2 are close to being identical then you compare the ingredients and process steps, add notes showing the differences as alternative ingredients or steps. Nor have I, but my Wife has and I did illustrations for it Hmm, guess I couldstretch that to say I have had work published now She has plans not only for similar recipes but also a conversion chart for ingredient amounts since this is not limited to the US. She is good at this stuff and enjoys doing it.
____________________ Dan 1998 GL1500SE in Pearl White. |
|||||||||||||||||||||||||
| Posted: Thu Sep 11th, 2008 10:03 pm | 39th Post |
|
|
English Bob wrote: Oh man, black pudding. I would give my first born for some real black pudding. They make a poor copy here caled 'boudin' but it goes squishy when you fry it. Sounds like fun John.
____________________ Steve Saunders, Founder Member & Admin. |
|||||||||||||||||||||||||
| Posted: Thu Sep 11th, 2008 10:40 pm | 40th Post |
|
|
LilJack wrote: Bagmaster wrote:If 2 are close to being identical then you compare the ingredients and process steps, add notes showing the differences as alternative ingredients or steps. Everything, in the UK food wise, is now marked and weighted in gramms, which is another good reason for me to stay the heckaway from the kitchen, since I have no idea what gramms are to the pound. In time it will be easy for the kids, but no so good for us oldies that were brought up in lb and oz and whos cook books are all in the same.
____________________ Pete http://www.rblr.co.uk '06 GL1800 '77 GL1000 Executive |
|||||||||||||||||||||||||
| Current time is 08:27 am | Page: 1 2 3 4 5 6 7 |
| Steve Saunders Goldwing Forums > Forums > Miscellaneous Forum > Official Forum CookBook | Top of Page |
Copyright © 2007-2008 Data 1 Systems
