food You Guys Made Me Do It!!

Yea!  What hogleg said!  Where the heck are those SoFlo dudes?  Siccy's all up in everythign, but Fiddy and SumBits?  
 
Speaking of awesome food...That Dude can COOK!
 
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OK, I'm nearing completion of the SP Throwdown recipes. Here's what I can do: I'm printing these for my own personal treat, but they're all going into a THP-labeled Wordfile that I can email to anyone who might want it.
 
A word on this---Some of you really need to learn the art of RESTRAINT in your recipe writin'! only a couple of you can be pared down to one page, and a few are up to THREE!! I did some artistic cutting and editing that some might not feel...flattered. Sorry, did what my minimalist little brain could do. And without photos, this book will suffer a bit.
 
Yikes, can't you guys make it yummy in a couple paragraphs? ;)
 
Boss wanted complete recipes, it's kind of a judgement call as to how much detail to go into.  Do I assume the person reading knows what julienne means? If I post to "proof 2 hours, punch down, proof 1 hour"... would a total noob know what I'm talking about? 
 
But yea, even the ingredients lists can be overwhelming~~~  :crazy:  We used to just list the ingredients with a "wing it" type of description.  It's a lot more detailed now.  I lost count of how many times I edited my TD post trying to get the instructions, ingredients and pictures organized so it made sense to the reader.  If it was posted in the Drunken Chef it would be severely abbreviated!  :lol:
 
 
I'm excited to see what you come up with. 
 
 
 
salsalady said:
Boss wanted complete recipes, it's kind of a judgement call as to how much detail to go into.  Do I assume the person reading knows what julienne means? If I post to "proof 2 hours, punch down, proof 1 hour"... would a total noob know what I'm talking about? 
 
But yea, even the ingredients lists can be overwhelming~~~  :crazy:  We used to just list the ingredients with a "wing it" type of description.  It's a lot more detailed now.  I lost count of how many times I edited my TD post trying to get the instructions, ingredients and pictures organized so it made sense to the reader.  If it was posted in the Drunken Chef it would be severely abbreviated!  :lol:
 
 
I'm excited to see what you come up with. 
 
 
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SL, I be a-l-l-l-l-l done! Wanna see what yours looks like on melba toast? PM me a email addy, I'll shunt the whole book over to ya!
 
stettoman said:
 
A word on this---Some of you really need to learn the art of RESTRAINT in your recipe writin'! only a couple of you can be pared down to one page, and a few are up to THREE!! I did some artistic cutting and editing that some might not feel...flattered. Sorry, did what my minimalist little brain could do. And without photos, this book will suffer a bit.
 
Yikes, can't you guys make it yummy in a couple paragraphs? ;)
Click to expand...
 
     :rofl: :rofl: I know what you mean, man.
 
 
 
 
 
          Some peoples' answers be like...
salsalady said:
Boss wanted complete recipes, it's kind of a judgement call as to how much detail to go into.  Do I assume the person reading knows what julienne means? If I post to "proof 2 hours, punch down, proof 1 hour"... would a total noob know what I'm talking about? 
 
But yea, even the ingredients lists can be overwhelming~~~  :crazy:  We used to just list the ingredients with a "wing it" type of description.  It's a lot more detailed now.  I lost count of how many times I edited my TD post trying to get the instructions, ingredients and pictures organized so it made sense to the reader.  If it was posted in the Drunken Chef it would be severely abbreviated!  :lol:
 
 
I'm excited to see what you come up with. 
 
 
Click to expand...
 
 
 
  
 
 
     My response: 
 
     OK. :cheers:
 
 
 
 
     ;)
 
 
     :seeya:
 
Hey, I just had an idea: I have all these Superbowl Throwdown recipes typed up in Wordfiles. If anyone wants copies, I'll send them, but if any TD entrants want to take a look at the desecration I performed with yours, being as they are Wordfiles, simply edit them to taste and send amended copies back the way you'd like them archived. I still have printed copies that will sit in the book, but hay...
 
 
Oh, and fercryinoutloud can somebody tell me if there is a Monte Cristo recipe on this site? It's my FAV-O-RITE sammich of all time and would love to see some THP love on that....just a link, ya know?
 
ya know?
 
 
 
 
 
ya know?
 
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