No, that count only includes the ones that have been posted in the recipes category. I'm not sure if it is even possible to find much less count and index all the recipes that are buried in other threads.
But if I ask a similar question in a few weeks, would you get it right again?
The search feature here needs a lot of work, especially for recipes. That's my project for this fall, once I learn a bit more about writing WordPress plugins. Then I'll probably have to go through them all (over 2400 of them) and recode them, adding search terms.
I think we've got DvdLee's biscuits recipe (possibly more than one of them from him), but if so it's probably in the 'saved threads from the old BC site' category. There may be a biscuits recipe from Grizzlybiscuits somewhere, too.
We had some lovely strawberries from a local source and then had BLT's and tomato /salami sandwiches for supper.
Happy Birthday, Cass!
I remember when Krispy Kreme stock debuted on the NYSE, they parked a food truck outside the NYSE building and gave them away all day.
There's a Krispy Kreme in Lincoln, but I've never been there. I find their donuts are usually a little too greasy and unless you get them when they're hot, too sticky-sweet.
I've seen other recipes, including several bread recipes, where you put the oil in last, I'm not sure exactly what that accomplishes. Probably has something to do with not saturating the flour.
I didn't think it was possible to kill chives. My mother poured the foundation for her rebuilt garage over her chives garden, and they came up at the edge of the garage 2 years later!
Is getting your food tip published in Cooks Illustrated the foodie equivalent of getting your joke published in Readers Digest? 🙂
Serving them in the rings would likely get you chopped on Chopped. 🙂
It'd be interesting with ratatouille. I didn't plant any eggplants or zucchini, but I did put in 16 tomato plants a week ago, though I had to replace 4 of them yesterday.
We had macaroni and cheese for supper, along with the last of the broccoli we got at the farmer's market on Sunday.
In general, it is safer to add a high concentrate base or acid to water than to add water to a high concentrate base because it reduces the chances of an injury due to it spattering. (I got that drummed into me in high school and college chemistry labs.)
I think of it as being similar to the process of tempering eggs.
The book 'Recipes Into Type' may be out-of-print, but there appear to be plenty of used copies available online. It's on my list of things to order now. (I'm still working through the last three books I ordered, so it'll be a month or two before I order it.)
I don't mind greasing muffin tins or my popover pan, but cleaning them is a pain. I've been looking at brushes that are the right size and shape for cleaning them and are soft enough so they don't damage ones with a non-stick surface, but I don't think I'll find them locally, so I'll probably have to order them from a catalog or Amazon.
The success of starting bread in a cold oven seems to vary a lot depending on how your oven works during the pre-heat cycle. For some ovens it works great, for others, no so much.
