Let’s cook, talk, have fun, and push MeFi forward August 30, 2024 10:05 AM Subscribe
Welcome to another week of the MetaFilter 2024 Fundraiser!
Our community is mostly run by member contributions like yours and, as always, you can help the community by contributing directly to the site, via Paypal, Credit card or through our GoFundMe Campaign. But, seriously, we also want to have fun, don’t we? To kick things off, we’d love to help us build our own Community Cookbook and prepare questions for the Ask Mods Anything Podcast… oh, and did you forget about the Pet Tax Wall? There’s still time…
The Joy of MeFi Cooking: A Community Cookbook
We’d like to hear all about your food adventures and traditions in this thread! Share your favorite dishes, the ones you can’t stand, the ones you like but don’t know how to cook and, of course, share any secret recipes you’ve concocted.
Game Rules:
1. Use this thread to ask for recipes you are interested in and to talk about the food you love and miss.
2. Use this form to share your recipes for the cookbook.
3. Wait for the full recipe book and enjoy trying new recipes.
Ask the Mods Anything 2.0: The podcast
Want to know more about the ins and outs of the mod team? We want to make a podcast where Jessamyn will chat with Loup and ask questions directly from the community and you can vote on which questions get to be asked via one time contributions.
Game Rules:
1. Use this form to submit your question (questions can be anonymous)
2. Wait for the next post to vote for your favorite questions.
The Joy of MeFi Cooking: A Community Cookbook
We’d like to hear all about your food adventures and traditions in this thread! Share your favorite dishes, the ones you can’t stand, the ones you like but don’t know how to cook and, of course, share any secret recipes you’ve concocted.
Game Rules:
1. Use this thread to ask for recipes you are interested in and to talk about the food you love and miss.
2. Use this form to share your recipes for the cookbook.
3. Wait for the full recipe book and enjoy trying new recipes.
Ask the Mods Anything 2.0: The podcast
Want to know more about the ins and outs of the mod team? We want to make a podcast where Jessamyn will chat with Loup and ask questions directly from the community and you can vote on which questions get to be asked via one time contributions.
Game Rules:
1. Use this form to submit your question (questions can be anonymous)
2. Wait for the next post to vote for your favorite questions.
I’ve posted a LOT of offhand instruction-light food and cooking ideas in AskMe over the years. I’d say that answering cooking questions is my second most common MF activity. I know that it’s sometimes annoying how I write about cooking like intuition and your heart are all the instructions you need. I’d be happy to detail and refine a couple things, I just don’t know what they would be.
posted by Mizu at 11:29 PM on August 30 [2 favorites]
posted by Mizu at 11:29 PM on August 30 [2 favorites]
1. anything vegan/plant-based
there aren't any dishes i miss, per se. one of the joys of cooking is that each moment's unique: eating makes the creation an ephemeral soon thereafter. some comfort foods from my childhood bring visceral, sentimental memories. sometimes in ways that make me smile, e.g. american cheese
for those who don't know, american cheese is/was wrapped in plastic. single servings. there would be more plastic wrapping around ten or so single slices of light orange squares that were individually wrapped in plastic. and i thought it was the greatest
i would come home & whatever had happened in school or wherever my parents were, i knew that if i opened the refrigerator door & light illuminated that utterly manufactured annatto block i could make my own happiness
unpeel plastic. that's it. that was a meal. for more of a recipe, the squares were perfectly sized to match a slice of bread. if there was bread: combine the two. butter? enclose cheese in bread, slather outside & heat: grilled cheese. i used to fantasize about dagwood sandwiches
the first company that made non-dairy slices in plastic got a lot of my business. now, there are fortunately other alternatives without so much plastic & some companies are even beginning to make alternative wraps like plastic, without petrol, e.g. compostic
anyway, what i’m saying is: maybe a section about comfort food?
seasonal nostalgia’s different. satsumas (citrus unshiui) are a winter delicacy i only discovered after i learned to shop for myself. i miss them as soon the season’s over. marmalade helps extend this taste a bit, yet there’s nothing like fruit in season [wiki2]
so, maybe/also organize by regions & seasons?
posted by HearHere at 2:13 AM on August 31 [3 favorites]
there aren't any dishes i miss, per se. one of the joys of cooking is that each moment's unique: eating makes the creation an ephemeral soon thereafter. some comfort foods from my childhood bring visceral, sentimental memories. sometimes in ways that make me smile, e.g. american cheese
for those who don't know, american cheese is/was wrapped in plastic. single servings. there would be more plastic wrapping around ten or so single slices of light orange squares that were individually wrapped in plastic. and i thought it was the greatest
i would come home & whatever had happened in school or wherever my parents were, i knew that if i opened the refrigerator door & light illuminated that utterly manufactured annatto block i could make my own happiness
unpeel plastic. that's it. that was a meal. for more of a recipe, the squares were perfectly sized to match a slice of bread. if there was bread: combine the two. butter? enclose cheese in bread, slather outside & heat: grilled cheese. i used to fantasize about dagwood sandwiches
the first company that made non-dairy slices in plastic got a lot of my business. now, there are fortunately other alternatives without so much plastic & some companies are even beginning to make alternative wraps like plastic, without petrol, e.g. compostic
anyway, what i’m saying is: maybe a section about comfort food?
seasonal nostalgia’s different. satsumas (citrus unshiui) are a winter delicacy i only discovered after i learned to shop for myself. i miss them as soon the season’s over. marmalade helps extend this taste a bit, yet there’s nothing like fruit in season [wiki2]
so, maybe/also organize by regions & seasons?
posted by HearHere at 2:13 AM on August 31 [3 favorites]
So, the only recipe I can think of that’s mine in any way is just a simple replacement on a pre-existing recipe. Just take a key lime pie recipe (I use smitten kitchen’s) and replace lime and lime zest with grapefruit and grapefruit zest.
I think I can’t submit that though, because it’s someone else’s recipe with a very mild modification. What is the ethic on that?
posted by nat at 12:19 PM on August 31 [2 favorites]
I think I can’t submit that though, because it’s someone else’s recipe with a very mild modification. What is the ethic on that?
posted by nat at 12:19 PM on August 31 [2 favorites]
Oh also there are tons of recipes I use regularly that came from other mefites (either that they posted here, or that they linked here from elsewhere). Especially for the first kind, is there a way to nominate other people’s recipes?
posted by nat at 12:20 PM on August 31
posted by nat at 12:20 PM on August 31
Recipes are not copyrightable. At least in the USA.
posted by NotLost at 2:18 PM on August 31 [1 favorite]
posted by NotLost at 2:18 PM on August 31 [1 favorite]
I don't think there is necessarily an expectation that recipes are submitted only by their creators.
posted by NotLost at 2:19 PM on August 31
posted by NotLost at 2:19 PM on August 31
take a key lime pie recipe... and replace lime and lime zest with grapefruit and grapefruit zest.
it’s someone else’s recipe with a very mild modification
There could be a "quick hacks" section. Maybe with a more exciting name, like "Recipe Except All the Grapes Are Radishes" or something
posted by trig at 3:02 PM on August 31 [1 favorite]
it’s someone else’s recipe with a very mild modification
There could be a "quick hacks" section. Maybe with a more exciting name, like "Recipe Except All the Grapes Are Radishes" or something
posted by trig at 3:02 PM on August 31 [1 favorite]
Are you interested in any of these?
Apple-nut pancakes
Avocado, bean and corn dip or salad
Baked chicken with mustard and molasses
Brined salmon
Coffee cake
Panzanella (Italian bread salad)
posted by NotLost at 3:21 PM on September 1
Apple-nut pancakes
Avocado, bean and corn dip or salad
Baked chicken with mustard and molasses
Brined salmon
Coffee cake
Panzanella (Italian bread salad)
posted by NotLost at 3:21 PM on September 1
Recipes are not copyrightable.
Yes, this is true. The directions are, so if submitting a recipe write your own instructions and you’re within US and Canadian law. I think it would be a kindness to include an “inspired by” line if there’s a direct lineage to a recipe creator.
posted by warriorqueen at 7:16 AM on September 2 [1 favorite]
Yes, this is true. The directions are, so if submitting a recipe write your own instructions and you’re within US and Canadian law. I think it would be a kindness to include an “inspired by” line if there’s a direct lineage to a recipe creator.
posted by warriorqueen at 7:16 AM on September 2 [1 favorite]
smitten kitchen routinely posts recipes that are identified as minor tweaks on recipes from other cookbooks; I think this is fine (and advertises the referenced cookbook!) so long as everything is admitted and clearly attributed.
posted by Vatnesine at 4:38 PM on September 2
posted by Vatnesine at 4:38 PM on September 2
I learned to cook in my 30s. But, here is my recipe from my 20s:
Buy 12 pack cans of PBR. Buy two bags of ice. Open 12 pack place beers right side up on bottom of cooler (Make sure cooler washed out from last week's fishing trip.) Place two bags of ice on top of beer. Wait 15 minutes. Drink beer. Gazpacho beer. Making cold beer soup.
My favorite recipe from my teens: Get two pieces of bread. Put peanut butter on one piece of bread. Put jelly on the other peice of bread. Carefully take the peanut buttered bread and place face down on the jelly bread. Cut on the vertical. Never on the diagonal. Too much room (hypotenuse is longer than the vertical cut. Jelly can fall out).
My mom, actually a very good cook, on those nights when she was just too worn down from chasing her three boys, would respond to the "MOM!, when's dinner gonna be ready" call with, "I am dialing as fast as I can."
posted by JohnnyGunn at 4:55 PM on September 2
Buy 12 pack cans of PBR. Buy two bags of ice. Open 12 pack place beers right side up on bottom of cooler (Make sure cooler washed out from last week's fishing trip.) Place two bags of ice on top of beer. Wait 15 minutes. Drink beer. Gazpacho beer. Making cold beer soup.
My favorite recipe from my teens: Get two pieces of bread. Put peanut butter on one piece of bread. Put jelly on the other peice of bread. Carefully take the peanut buttered bread and place face down on the jelly bread. Cut on the vertical. Never on the diagonal. Too much room (hypotenuse is longer than the vertical cut. Jelly can fall out).
My mom, actually a very good cook, on those nights when she was just too worn down from chasing her three boys, would respond to the "MOM!, when's dinner gonna be ready" call with, "I am dialing as fast as I can."
posted by JohnnyGunn at 4:55 PM on September 2
Also volunteering for cookbook editing. I'll be submitting beloved recipes of my own, but definitely am also up for helping ensure everyone's recipes are represented well in the final product.
posted by rachaelfaith at 8:42 PM on September 2 [1 favorite]
posted by rachaelfaith at 8:42 PM on September 2 [1 favorite]
I would love it if there would also be an online version of the cookbook.
posted by a non mouse, a cow herd at 9:05 AM on September 3 [4 favorites]
posted by a non mouse, a cow herd at 9:05 AM on September 3 [4 favorites]
Recipe submitted!
Anyone else remember church cookbooks from the seventies and eighties? I have fond memories of my mom's copy.
posted by rabia.elizabeth at 7:54 AM on September 4 [2 favorites]
Anyone else remember church cookbooks from the seventies and eighties? I have fond memories of my mom's copy.
posted by rabia.elizabeth at 7:54 AM on September 4 [2 favorites]
How's the fundraiser going? The Gofundme doesn't seem to move much, but perhaps people are donating some other way?
posted by pulposus at 2:23 PM on September 9
posted by pulposus at 2:23 PM on September 9
This whole thing is just a heartbreaker to watch, I will never understand why admin here burned up all the goodwill and energy that was behind this site just two short years ago. $1100 raised so far in the GoFundMe? In 2022 the steering committee put in a Herculean effort and raised $78,000 for the site. It's just been such a bummer to watch this unfold. Surely there has to be something in between "volunteers working 80 hours a week to save the site" and "posting a GoFundMe and hoping something happens."
posted by twelve cent archie at 11:10 AM on September 10 [11 favorites]
posted by twelve cent archie at 11:10 AM on September 10 [11 favorites]
I'm sure the September site update will cover all of these questions.
posted by bowbeacon at 12:10 PM on September 10 [3 favorites]
posted by bowbeacon at 12:10 PM on September 10 [3 favorites]
Everybody knows laid-back fundraisers are the best fundraisers.
posted by trig at 12:21 PM on September 10 [2 favorites]
posted by trig at 12:21 PM on September 10 [2 favorites]
Gobsmacking that we're going on 2 days since someone asked how the fundraiser was going with no response.
posted by bowbeacon at 7:47 AM on September 11 [6 favorites]
posted by bowbeacon at 7:47 AM on September 11 [6 favorites]
Surely there has to be something in betweenWhy yes, my next ask was was for the croutons to come back, how did you know?
posted by pulposus at 11:47 PM on September 11 [1 favorite]
Day 3. But I'm sure things are busy behind the scenes.
posted by bowbeacon at 9:12 AM on September 12 [2 favorites]
posted by bowbeacon at 9:12 AM on September 12 [2 favorites]
At this point, I have to assume y'all are doing a bit.
posted by bowbeacon at 6:40 AM on September 13 [6 favorites]
posted by bowbeacon at 6:40 AM on September 13 [6 favorites]
I unapologetically love community cookbooks. And in fact for my homebrew club's 50th Anniversary I'm making what I've been jokingly referring to as our "Lake Wobegone Anabaptist Ladies Association Cookbook" My co-editor and I joked that we needed to add a recipe for a jello salad and something using tinned biscuit dough to make it complete.
posted by drewbage1847 at 12:56 PM on September 13
posted by drewbage1847 at 12:56 PM on September 13
How's the fundraiser going? The Gofundme doesn't seem to move much, but perhaps people are donating some other way?
Sorry for the delay, I've been busy building the Pet Tax Wall (there's still time if you want to melt our hearts with pics of your fur babies), I'll cover that on next week's Site Update.
posted by loup (staff) at 2:49 PM on September 13 [1 favorite]
Sorry for the delay, I've been busy building the Pet Tax Wall (there's still time if you want to melt our hearts with pics of your fur babies), I'll cover that on next week's Site Update.
posted by loup (staff) at 2:49 PM on September 13 [1 favorite]
At this point, I have to assume y'all are doing a bit.
>Sorry for the delay, I've been busy building the Pet Tax Wall
Oh I get it now. Next call to post is a Mother's Maiden Name Tax Wall and before you know it those pesky fundraising problems will be a thing of the past!
posted by phunniemee at 5:08 AM on September 14 [2 favorites]
>Sorry for the delay, I've been busy building the Pet Tax Wall
Oh I get it now. Next call to post is a Mother's Maiden Name Tax Wall and before you know it those pesky fundraising problems will be a thing of the past!
posted by phunniemee at 5:08 AM on September 14 [2 favorites]
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posted by sixswitch at 7:44 PM on August 30 [3 favorites]