BB, How Do I Love Thee? Let Me Count The Ways...

[beckms]

I know we've had many threads like this before, but I thought I'd start a new one. There are lots of newbies, and we're always learning something from each other!

So, what have you learned from the BB that has helped your cooking?

The reason I thought of this just now was because I was reminded of what a great suggestion I read here about buying root ginger and throwing it in the freezer. I just take it out when I need it, peel the length that I need, and use my microplane zester to grate it. It's so much easier to grate when it's frozen, and it keeps forever! Before I read this here (I can't remember who wrote it, sorry!!!!), I was always throwing away shrivelled ginger roots that I forgot to use in time. And it slways gummed up my zester before I froze it!

So many thanks to the wonderfull BBer who suggested that oh so many months ago!
:cool:

[tbb113]

I think the major thing I picked up from these boards was the idea to Menu Plan. It makes grocery shopping so much easier and I don't have to think every night "What should I make for dinner?" :D

I also have bought a silpat, microplane and the silcone pastry brush all because of this board

[vbak]

Yes, the frozen ginger ides is great. I don't even peel it. When I kept it in the frige it would mold. There are enough recipes posted for eternity, but I will always be looking for more. Tyra, I tried to menu plan , but things just kept popping up. The people here are generous with their time, and their willingness to help out.

Vicky

Speaking of recipes, I want to try that eye of round roast that Sneezles posted. Sounds delicious.

[SueK]

Well, I'm sure if I added up all the cookbooks and cooking gadgets that I've purchased as a result of BB reviews, I'd probably cringe at the total cost, but it's been worth it. :)

I think I'd have to agree with Tyra about the menu plan. I learned so much about basic cooking techniques from this board, but just wasn't organized enough to make it all come together so I could really enjoy it.

One other thing that I've benefited from just in the past few months is getting into more veggie dishes and meatless meals. (I can thank Bob for the whole AYitVK thread :) ) I really needed to incorporate more veggies into our diet, and I'm not a big vegetable eater, so reading so many of the posts helped me try out new dishes.

[MISSINDI]

OK, well I think everyone can safely agree that I've gotten a few good cookbooks because of this BB. ;)

Two biggest things for me:

1. Being part of a group that truly "gets" it
2. Having a forum where I know anytime I have a question and need a quick answer, comment or suggestion, I can get it here, tenfold

Now, regarding ginger... something that I do that might help ... I buy jars of ginger paste from the Indian grocery store and use that when a recipe calls for fresh ginger. Works great, cheap and oh so easy. :D

[tholbrook]

Aside from the fabulous recipes I have pulled off the board, I love this board because:

(1) People on this board don't turn up their noses at recipes with titles more than 6 words long. They like to try new things. They keep me inspired with wonderful-sounding menus and recipes every day. As MISSINDI put it, the people on this board "get it" - I don't have to defend myself as to why I plan out my meals a week in advance or spend several hours at a time in the kitchen. Or hours poring over cookbooks and magazines.

(2) After reading many informative posts, I have gotten up the nerve to tackle things like baking bread (although I still have a long way to go before I master this particular art form) and making things from scratch I never would have considered before: pizza dough, tamales, rugelach, crackers. Next up - pie crust.

(3) I have discovered some fabulous ingredients because of this board - pomegranate molasses being the one I am most grateful for.

(4) And I don't know if this is a good thing, but like many other people here, because of this board, my cookbook collection has somehow multiplied several times over because of the influence of this board. But some of the cookbooks have been absolutely wonderful resources.

And I have a comment about ginger as well. I peel fresh ginger and cut it into pieces, put it in a small jar, and pour enough sherry in the jar to cover the ginger. I just pull out however much I need and mince it. It keeps forever, and I really can't tell the difference between that and REALLY fresh ginger in a recipe. I can't taste the sherry at all (I think most of it cooks off anyway). I also have a bottle of ginger paste for days that I can't even be bothered with chopping the already-peeled ginger.

[Little Bit]

I love the fact that there's such a diversity of tastes among us. I gather inspirations from all sorts of places, so it's great to have such a wealth of opinions about food.

On other food boards, there seems to be a prevailing attitude that certain types of cookery are too fussy, too plain, too involved, too simple, too complex, too minimal ... . You get the idea, somehow there's one food standard, and others should just be quiet about their opinions. Here, I think we make room for everyone, no matter the budget, food preferences, level of cooking skill, equipment preferences ... .

It seems to me that for the most part, we do a pretty good job of resisting the urge to bash each others' foibles and cooking preferences, and try to be helpful, even if we're actually just clueless and miss the point of the question. ;)

Tactfulness is an art, particularly when communicating only with text and smiley faces, so it's difficult, sometimes, but I think we do a pretty good job of helping each other out, and of making the time to understand each other's questions, without ruffling too many feathers.

[NewMrsG]

I love this board! :)

I agree with so much of what's already been said - it's fun to relate to others who "get it" - and this board is so much less snarky than other boards (I spent some time on wedding boards before coming here and while they were helpful in their own ways, people were intentionally not nice to one another on a near-daily basis, which would make me nuts).

I also like that there's a forum for asking questions and getting objective opinions about things - food related and not.

And I've definitely expanded my horizons since being here - before participating here I was never one to make substitutions of any import in a recipe - I'd discard any recipe using orange juice, for example, since I'm allergic to it, or pork, since I don't really like it. But now I've gotten pretty good at thinking about alternatives and ways to make a dish in a way that I and my family would like.

Plus, I have to say that I've gotten some unbelievably good recipes here that I wouldn't otherwise have!

[tperes]

I pretty much agree with what has already been posted. I do have on addition. Someone had posted (maybe several someones, as I have seen this tip several times) this tip: take the leftover tomato paste and put in ice cube trays. Freeze, then store the individual cubes in a baggie in the freezer. Thus, each cube is about a tablespoon, and you can use as needed. This has been OH SO HANDY! I used to dispose of so much tomato paste, but now, I buy the larger cans and freeze away!

I have also bought some gadgets and cookbooks (YinVK is my favorite -- thanks Bob!), which have made my cooking so much better. Now, if I can just get the meal planning thing down and actually follow it!:)

[rhondac]

I too LOVE THIS BOARD!

Not only for ALL of the reasons listed above (ginger, tomato paste, YiVK and other cookbooks) but also for those who take the time to help in non-foodie related things - like my finding out what an avatar is and then with their instructions being able to have one! You are all such a wonderful group! THANK YOU.

[rosie_one]

I'll join the mutual appreciation society. :)

Meal planning is a biggie for me. I also feel like a lot of people I know stress about food rather than have fun with it. Here, we tend to enjoy the food and each other's company.

I love feeling inspired by you all too, to try new things, or revisit old ones. I love that this is a constant learning experience and that we are pretty humble about it.

Peeled ginger in a jar preserved with sherry! Brilliant! I always hate to see mine go bad before I can use it all. Thanks!

[iluv2cook]

I am a newbie and I am still trying to find my way around the BB. This is the first BB I have ever joined and I am very excited about be able to learn from others as well as share my love of cooking with you. I stumbled across the BB right after the holidays and was impresses with the thread of "How many new recipes did you try in 2004" I was so impresses I joined the BB and I have started keeping track. This has also motivated me to try all those recipes I have marked to try but never gotten around to it.

So far there has been so many new ideas and tips that I have read about that I do not know where to start. As for now I am just enjoying reading about all these new ideas that I know that one day I will put to good use.

And it is so nice to know that there are other people out there who plan menus besides me :) I have had so many people (friends and coworkers) give me a hard time because of obsession with menu planning :D

[donnamp14]

This BB and the wonderful people here have made me love to cook again! I've learned to rely on fresh ingredients as often as possible, and have really broadened my horizons! I now love to sit down at the kitchen table on Saturday morning and decide on next week's menu! I love to try new things. You have made me a confident cook! I am no longer intimidated by recipes with many ingredients or several steps. I shop at WF and TJ's, and avoid processed foods most of the time. Last night I made a quick bread and soup when I got home from work, and I know I would never have done that before I joined this BB. You have made it seem so do-able, with all your tips, hints and observations. I have learned so much! I enjoy cooking, as well as eating! Thanks, every one of you!

[jtoepfert100]

Ditto to all that's written above. But add one more for me - freezing ginger - who da thunk?:) Of course, I like tholbrook's idea, too, about the sherry. I like the idea of sort of preserving the ginger. I was just buying really small pieces so that they wouldn't go bad but now I can buy more at a time and never worry about having it on hand.

This is my first and only BB and I am amazed (and sometimes frightened:o ) by how involved I get in it. DH teases me a bit about it I know my cooking has improved tenfold since logging on. The BB also gives me a lot of faith in human nature what with all the online swaps and Brownie Fairy business. Sometimes when you start to think that there are a lot of bad people out there, it's nice to have somewhere to go. (Okay, perhaps I'm getting too sappy -does anyone else now have the "Cheers" theme song running through their head?;) )

[Beth H]

Well, I'm sure if I added up all the cookbooks and cooking gadgets that I've purchased as a result of BB reviews, I'd probably cringe at the total cost, but it's been worth it.

Not to mention my discovery of Penzey's and Zingerman's through this board - I definitely don't want to add up my purchases there! :)

I've found the BB to be a terrific resource - for recipes and general cooking questions/dilemmas.

[MusicMom]

The BB inspires me to be a better cook by enjoying the process. I appreciate the reviews of recipes from CL and other sources. It's helpful to know how things work out and the adaptations that others have made. Plus, without the BB, I never would have known to look for the survey form in the Slow Cooker Supplement!:)

[erin elizabeth]

chicken breasts thawing for dinner +

10 minute search on the CLBB (OK, maybe 15 :rolleyes: ) =

something for dinner (with sides and tips for success) that I actually want to make!

[Canice]

Oh, good point, Erin! When we were getting our big produce box delivered every week I'd have to decide quickly what to do with, say, my cauliflower. The BB always, always, always returned recipes I was glad to try -- and within a few minutes. Going through every cookbook on the shelf is not always fun or practical, so I'll vouch for the BB as recipe archive!

[PAMMELA]

Two words: SPINACH BALLS! :D

[cniles]

Ditto what everyone above said!!!

Especially b/c I now have a FULL YEAR of meal planning (in a notebook!!),

I have the CLBB cookbook (!),

I order from Penzey's (by phone!;) )

I'm part of the DVD/exercise group - These women are terrific!

And I learn so much from each one of you everytime I check in - and many times that's at least daily!!:)

I love the BB!!:p

[sneezles]

I have become a more adventurous cook. Using ingredients I'd never heard of until I started hanging out here!! Spending money on spices, gadgets, cookbooks, and pot&pans!!!!!
I've learned to trust my instincts, for the most part, when it comes to recipes. I also can now tweak most to fit my style of eating and still feed the boys!!

[tperes]

Originally posted by cniles

Especially b/c I now have a FULL YEAR of meal planning (in a notebook!!),



I am interested in how you organize this. I want to get better about meal planning for economy, efficiency, health, etc.
Tell me your secret!

[naomike]

After reading this thread, I just walked over to the fridge and stuck my ginger in the freezer. :D It's in a Ziploc bag--do I need to wrap it in more than that?

At any rate, of course this BB has been a great resource. One simple thing I use it for over and over again is I have a TON of CL recipes and cookbooks, and now I always search the BB before trying a new one. The tips and info from this board help so much!

[Schmee]

Originally posted by jtoepfert100
Sometimes when you start to think that there are a lot of bad people out there, it's nice to have somewhere to go. (Okay, perhaps I'm getting too sappy -does anyone else now have the "Cheers" theme song running through their head?;) ) :) :) :)

I too have become a better cook and while I still do not have time to cook as much as I would like,I have been inspired so many times here. I just keep saving those great recipes and use them whenever I can.

[beckms]

Originally posted by naomike
After reading this thread, I just walked over to the fridge and stuck my ginger in the freezer. :D It's in a Ziploc bag--do I need to wrap it in more than that?



Mine's not even in a bag...it's naked! I just throw it right back in after I've used it. Sometimes the exposed end gets a little dried out, but I just cut or peel it off next time I take it out to use.

[MnSnow]

Although I'm more often a lurker than a poster I find myself checking the board at least daily. I've found lots of great recipes based on your recommendations as well as a cookbook or two...

It's fun to have a place to come to where other folks are as interested in the intricacies of cooking as I am. There's usually a friendly answer to even basic questions. Thanks to all of you for keeping it fun and friendly!

Jody

[Lauren]

My dinner group! Plus all the reasons given. I wouldn't have met these women, who I meet and share food, wine and laughs monthly, if it weren't for this board. We're in our 5th year! Plus all the other great people I've met here and IRL. :D

At work I've become the go-to person for recipes! ;)

[Little Bit]

Another thing I like about this BB is that it's managed pretty well to avoid being dominated by any one person or group.

Other boards I've seen aren't as much fun as they might be because one domineering person or group manages to smother things.

The fact that it hasn't happened here is great. Sure, there are tons of people around who've been posting ages longer than I have, but newbies here have a voice too, and that's a good thing. ;)

[pambrack]

I tried to post this twice yesterday and it wouldn't work, so here goes my last attempt. Besides adding to my cookbook collection, the thing that strikes me most on how much I value this BB is that I find I go to you guys before I ask my own mother for advice on how to cook things. It's like having my own "secret family recipe" and my friends are constantly thrilled when I try a new recipe on them. I get these new ideas from you all and haven't had a bad one yet!

[veschke]

I haven't been coming around here for very long, but everyone here seems to be very welcoming and helpful, and it's become a fun part of my day to stop by and see what's going on. I'm trying to join a cooking club, but am having trouble with my schedule! And of course I've picked up some useful information and recommendations, and added books to my list. :-)

[SLFlyt]

Mostly the CLBB has inspired me so much to try new things AGAIN. I used to do a lot of inspired cooking, but as time went on and I started a full-time job, I reverted back to the tried and true. I have a renewed interest in cooking again, thanks to this BB, and have been making a lot of new, healthier recipes and buying some new gadgets too. I work for a company that does a lot of short run cookbook publishing for groups and I wish we could make our own cookbook since everyone has so many great, original recipes to share. THE CLBB COOKBOOK. That would be cool.

[cniles]

Originally posted by tperes


I am interested in how you organize this. I want to get better about meal planning for economy, efficiency, health, etc.
Tell me your secret!

Sorry Tanya! Don't want to mislead you - I'm really not super organized. I just have a year's worth of menu planning in one notebook. I use one page to jot down notes regarding the week (ie DH out of town Monday, boys have BB practice Tues, etc.) On that same page I write down recipe ideas for the week.....Also I write down what I may have a lot of in the freezer so I can use it up. On the opposite page I write down the days of the week and choose a menu for that day - I then go back and write my comments next to new recipes etc...

It's fun to go back and see what was going on in our lives during a specific time (and our meals revolve around it!!) I know I'll be reviewing some appetizers I made last Sept as I'm hosting a party in February. My notes should be there.

Hope this helps in some way - I joined just over a year ago and this is what I started. It's been very helpful! (And my family is sooo impressed!;)

[naomike]

Rebecca--my ginger is clearly overdressed ! :D Thanks for your response (made me laugh)!

Although I lurk more than post, I really enjoy the time I spend here.

[tperes]

Originally posted by cniles


Sorry Tanya! Don't want to mislead you - I'm really not super organized. I just have a year's worth of menu planning in one notebook. I use one page to jot down notes regarding the week (ie DH out of town Monday, boys have BB practice Tues, etc.) On that same page I write down recipe ideas for the week.....Also I write down what I may have a lot of in the freezer so I can use it up. On the opposite page I write down the days of the week and choose a menu for that day - I then go back and write my comments next to new recipes etc...

Hope this helps in some way - I joined just over a year ago and this is what I started. It's been very helpful! (And my family is sooo impressed!;)


Well, I think it is still really cool, and I may just give it a try soon. I want my family to be impressed, too!
I also think I am going to make myself start working through my really thick notebook of "to try" recipes that have come from CL and this BB. That is my new challenge!

[susan_foster]

Originally posted by cniles


Sorry Tanya! Don't want to mislead you - I'm really not super organized. I just have a year's worth of menu planning in one notebook.

I'm a little more high-tech with my planning for this year - although I definitely do not have a year planned out!

What I have started now is an excel spreadsheet that I plan to have one page per month. On each page will be columns for Date, Recipe, Source, Comments, Repeat? (Y/N) , Rating, New? (Y/N), Method ((C)ooking, (B)aking). I can keep track of what I have made, as well as populate with what I might want to make in the near future - and if things don't work out right, I can delete rows & re-sort. As each month closes out, I plan to do some counts - total recipes cooked, %new vs. %repeat, %cooking vs. %baking. It satisfies the tech geek and cook in me at the same time! And, at the end of the year, I can contribute to the how many recipes made this year thread.

Susan

[cniles]

Originally posted by susan_foster


I'm a little more high-tech with my planning for this year - although I definitely do not have a year planned out!

What I have started now is an excel spreadsheet that I plan to have one page per month. On each page will be columns for Date, Recipe, Source, Comments, Repeat? (Y/N) , Rating, New? (Y/N), Method ((C)ooking, (B)aking). I can keep track of what I have made, as well as populate with what I might want to make in the near future - and if things don't work out right, I can delete rows & re-sort. As each month closes out, I plan to do some counts - total recipes cooked, %new vs. %repeat, %cooking vs. %baking. It satisfies the tech geek and cook in me at the same time! And, at the end of the year, I can contribute to the how many recipes made this year thread.

Susan

Eeek! Oh no, I don't have a full year planned out already! The past 2004 is documented in a notebook. I meal plan weekly.;) Your techie version sounds great - I'm not quite up to that!

[ethecat]

Alot my reasons have been stated by previous posters but can you ever get too much positive reinforcement?! :^)

1) Trusted source of honest reviews of recipes-inspires me to try many recipes I would have overlooked otherwise.

2) Great tips (like freezing ginger) I recently used the BB tips on using leeks (as a first timer!)

3) The welcoming and non-judgmental tone of this board. Everyone and all opinions on food seem welcome here.

4) Source of inspiration for ideas about all aspects of food and cooking. I have found so many other sites, saved money and got ideas to make my meals better here. (I am also tracking new recipes tried this year!)

CL BB-love ya!!

[badunnin]

Originally posted by beckms


Mine's not even in a bag...it's naked!

*gasp* My virgin ears! ;)


All I have to say is... ditto. :D