Ben Collver wrote to Dave Drum <=-

I see you get the New Yorker feed, same as I do. Let me point you to another "old school" recipe web presence - Recipe Source

https://www.recipesource.com/

It's one of my go-to places for stuff not already in my database.

Formerly known as SOAR, which was mentioned in the article. I've been updating a copy of that recipe database named MOAR.

It may still be known as SOAR .... waitaminit ..... the Dashboard screen
says "RecipeSource is the new home of SOAR: The Searchable Online Archive
of Recipes and your source for recipes on the Internet."

I think they may have changed names when they went to an SSL hook-up.
I know my browsers and Malware Bytes used to spit up on it when their
URL began with a plain HTTP. Kept complaining about "no certificate"
and required my to "accept the risk" of logging on.

gopher://tilde.pink/1/~bencollver/recipes/

You can access it in a web browser too.

https://gopher.tildeverse.org/tilde.pink/1/~bencollver/recipes/

I'm not sure if Recipe Source is still being updated or if it's static
these days. I suppose I could click a sidebar link and find out. If it
really mattered to me.

I get plenty of new material from my subscrition to New York Times
Cooking and Taste of Home. Also a couple of top cooking BLOGS have set
out in pursuit of making money - so Simply Recipes and Serious Eats
keep my inbox busy with really good recipes as well as thinly disguised
payola push "recomendations".

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Eggs On Hand
Categories: Eggs, Pickles, Preserving
Yield: 12 Servings

MMMMM----------------------HARD COOKED EGGS---------------------------
12 lg Eggs

MMMMM--------------------PICKLING INGREDIENTS-------------------------
1/2 c Vinegar, white
1 c Water
1 ts Sugar
3/4 ts Salt
1/2 ts Peppercorns
5 Whole cloves
1/2 Bay leaf
1 Chile pepper, dried

HARD COOKED EGGS: If desired, prick large end of egg with
a pin to prevent them from cracking. Place eggs in a single
layer in a large deep saucepan. Cover with at least 1 inch
(2.5 cm) cold water over top of the eggs. Cover saucepan
and bring to a boil over high heat. Immediately remove pan
from heat to stop boiling.

Let eggs stand in water for 20 to 25 minutes.

Drain water and immediately run cold water over eggs for 2
minutes (for easier peeling and to prevent a grey ring from
forming around the yolks).

PICKLED EGGS: In a small saucepan, combine remaining
ingredients. Cover and bring to a boil. Over low heat,
simmer for 10 minutes. Strain liquid and cool to room
temperature. Place 6 peeled hard cooked eggs in a screw-top
jar. Cover with vinegar solution. Screw cover in place and
let stand in refrigerator for at least 2 days before using.

Pickled eggs will keep several months without refrigeration
if the container in unopened. Once opened, refrigerate and
use within one month.

NOTE: Keep a jar of hard cooked or pickeled eggs in the
refrigerator for instant snacks, devilled eggs, garnishes,
meals on the run, sandwich fillings, salad plates or quick
supper recipes.

Submitted by: Kathleen Pickell

Recipe from: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... Don't expect the bull not to charge because you are a vegetarian.
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Re: Allrecipes, America's Mo
By: Dave Drum to Ben Collver on Thu Oct 03 2024 09:46:00

I'm not sure if Recipe Source is still being updated or if it's static these days. I suppose I could click a sidebar link and find out. If it really mattered to me.

So far as i can tell, after consulting the wayback machine, i don't think
they have added any new recipes since early in 2001.

I wrote a semi-automated process to scrape recipes from fidonet archives
and am gradually going back in time and adding the missed recipes. I
am in the middle of 2020 now, going backwards... I am focussing on the
recipes that are already in MM format, but i have also been busting the vegetarian recipes. Michael Loo posted quite a few!
--- SBBSecho 3.20-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Ben Collver wrote to Dave Drum <=-

I'm not sure if Recipe Source is still being updated or if it's static these days. I suppose I could click a sidebar link and find out. If it really mattered to me.

So far as i can tell, after consulting the wayback machine, i don't
think they have added any new recipes since early in 2001.

I wrote a semi-automated process to scrape recipes from fidonet
archives and am gradually going back in time and adding the missed recipes. I am in the middle of 2020 now, going backwards... I am focussing on the recipes that are already in MM format, but i have also been busting the vegetarian recipes. Michael Loo posted quite a few!

M Loo was quite the lad. And a friend - even thugh we had some "knock
down, drag out" discussions about what's proper in a recipe. I even
won a couple of those. One of them was over piccatta when I posted my
recipe for chicken piccata without capers in the ingredients list. Loo
went ballistic claiming that piccatta *had to have* capers. I don't
care for the little salt bombs and don't cook with them. And I finally
found a passage in my LaRousse Gasrtnomique that supported my position.

He still grumbled but did give over.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken Piccata
Categories: Poultry, Citrus, Wine
Yield: 2 Servings

2 Chicken breast halves or
- thighs; 4 to 6 oz each
- boned, skinned
1/3 c Flour
2 tb Grated Parmesan cheese
Salt & pepper
4 tb Butter
4 tb Olive oil

MMMMM---------------------------SAUCE--------------------------------
3 tb Lemon juice
1 Lemon; sliced 1/4" thick
1/2 c Chicken stock
+=OR=+
1/2 c Dry white wine
1/4 c Scallions; stems & bulbs *
- chopped
Light cream (opt)

MMMMM--------------------------GARNISH-------------------------------
1/4 c Chopped parsley
Chopped Scallion tops (opt)

* You can sub bottled capers for the scallions if you must
have capers in your piccata. But they are not necessary.

Skin and bone the breast halves. Butterfly them if extra
thick. Pound to 1/4" - 1/3" thick (I use a heavy rolling
pin and really lean into it).

Mix the flour, S&P, and Parmesan well. Rinse the chicken
breast halves under cold, running water. Dredge each half
through the mixture until well coated.

COOK THE CHOOK:

Heat the olive oil and 2 TB butter in a large skillet on
med-high heat. Add the floured chicken pieces. Brown well
on each side, about 3 - 3 1/2 minutes per side. Remove
from skillet and cover with aluminum foil. Keep warm in
the oven while preparing the sauce.

MAKE THE SAUCE:

Deglaze the pan using white wine (or chicken stock) and
lemon juice, add scallions and sliced lemon to the pan.
Use a spatula to scrape up the browned bits. Reduce the
sauce by half. w/hisk in the remaining 2 Tbsp of butter.

Plate the chicken and serve with the sauce poured over
the chicken. Sprinkle with parsley. Accompany with a
side serve of pasta (dressed w/basil aioli?) or (real)
rice.

Serves 2

MM Format by Dave Drum; 15 February 2008

Uncle Dirty Dave's Kitchen

MMMMM

... It's not an overwhelming challenge on the order of splitting an atom.
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