FA+
Shop
Part Two: Your Recipes, and Why They Matter
11 years ago
~Remember~
before submitting a dish please read our club rules and TOS on the main page Chopped challenge: spiced apple cider; pork butt; fingerling potatoes; chickpeas; jasmine riceAfter a lot of thought...I will only say this:
I,
, your friendly neighborhood pangolin, have been called upon to help this group the best way I know how...and, I also have a very old rule that I've lived by for many, many years, which is this:I do the best I can, with what I have.
And what I have is what I was given, when asked to mod this said group, these said rules:
"1. Cook it!
2. Take a picture of YOUR dish. Not a photo from a cook book, we want to see how it REALLY looks when it's put together!
3. Submit the photo and recipe to YOUR gallery. (Please submit the photo and put the recipe in the submission comment section.) Feel free to put it in your scraps if you don't want to clutter your art work up with food stuff!
4. NOTE US WITH A LINK TO YOUR RECIPE! Please do not put recipe links in shouts they get lost that way. And please put the recipe title in the subject line. We will re-submit the photo, and the recipe to our site with a link to YOUR submission included. Comments on the club submissions will be encouraged to be left on YOUR page."
The caps there, by the way, are a part of what was and what have always been on our front page. You can't really miss it, unless you were somehow ignoring it.
But I'll come to that particular point in a moment.
Please note I will not change those said rules "for your convenience".
Nor, again, am I asking you or whoever wants to try the recipe, to follow the recipe to the letter either! I know, full well, that since cooking is an art - art is open to interpretation, and also, improvisation! So if there is one recipe that calls for sugar, for example, and you happen to be diabetic (and there are plenty of diabetic furs in this group, I might add) - Im not going to ask you to put in sugar as is!
...That would be a bit irresponsible of me to say the least, but I digress :3
As for the "ignorant" part...and I do so loathe to use that word, but its really the only thing that I think fits...
Yes, there are those out there that would rather look at the picture of the dish and learn by doing.
While that is all well and good as a -way- to learn, with all due respect: that really isnt learning anything, at least to me. Nor are you sharing what you have learned by -not- putting it into what's called a "recipe", that delightful incantation of steps and ingredients that makes your food so magically delicious :P
You learn by what is put down for the ingredients, of how it is cooked, and how it came out. If not, well, maybe you might have skipped a step like I did and you live and learn from those mistakes and not do them (hopefully :P) if you can possibly help it !
...And now for those outrageously horrific, wholly unforgivable, mortifingly less than mature and quite possibly uncalled for 'caps':
********************************YOU ARE MORE THAN FREE TO CHANGE THAT RECIPE, ON YOUR OWN TERMS, ON YOUR OWN TIME AND/OR ACCORDING TO YOUR OWN TASTES. -> BUT !!! <-
My point to this rant: If I get a food picture, from you, without a recipe - I will be more than happy to fave it - but, I can not and will not post it on our groups page.
I will also -not- give, nor make, any exceptions to this rule to anyone posting to our group unless you, the poster, have at least put in a link to the recipe you used, with your food submission.
******************************** I apologize if my stance in that regard upsets you, but as the mod for this group, I -have- to stand by what the original mods put forth in their original rules. And quite frankly, I agree with them, because having a list of what you put into the recipe...how you made it...what its like...etc. is:
Essentially, you are being the 'teacher' to those who want to learn about the dish itself, and more importantly, from you.
Otherwise, leaving those furs in the dark about that sort of thing is promoting ignorance - no matter which way you might want to describe it.
I don't want to leave that kind of 'legacy' behind me...
Do you?
Something to think about Im sure :3
And speaking of recipes:
put out a journal featuring recipes given to him by his mom here - http://www.furaffinity.net/journal/6103629/Which is another way of learning: by passing your recipes down to the next generation :)
...But, I'd like to do one better...if you folks have the time...
Would all of you out there, reading this rant/journal, be willing to put out a journal of your own - featuring your own favorite family recipes?
Call it another challenge if you will !
Note: I am one of those that are a diabetic fur, I moderate the sugar, salts and fats of any recipe accordingly, it just takes a little common sense and knowing what you need to adjust to get the results you require for whatever medical or diet changes you need to make.
As for the capitals on the FACCC user page, they are there to draw attention to the important points so that the skim readers at least knows what is asked of them is they wish to add a recipe to the FACCC submission page.
*hugs*
I really need to get one of those "randomizer" programs for sure though!
... Yes I'm working on it. Jasmine rice is throwing me off since it has a different taste than what I was going with ...
To really know what went into a dish, you have to see the ingredient list.
And even with the ingredients, the directions make all the difference between success and failure for a less experienced cook, and even the experienced ones can find a new twist or technique - no one knows every trick out there.
Sure, to a cook familiar with the tastes of herbs and spices, the way ingredients act, and how one technique can sub for another, a recipe can be just a jumping off point - a foundation to build from and make the dish your own with substitutions and creative changes. While baking can be far more tricky, most cooking recipes are more "suggestions" than "mandatory".
But before one gets TOO crazy with the changes, they have to learn what does and doesn't work, and how things taste if you follow the steps. To walk before they run, as it were. And a recipe teaches those first steps, from where their individual creativity and skill can grow.
Bring on the recipes, wuff says!
THANK YOU
*hugs*
Recipes are a life saver, and all those small little hints, and order of cooking food as actually allowed ME ~ formerly notorious for food that would send poor folks running to the restrooms after consuming~ to actually create some edible, and tasty things. It is also one of the reasons I might go into extra detail in my recipes.
For other poor folks like me that just haven't learned about those neat little details, help us along, add your recipes and your techniques! We will thank you and love you for it!
You do say one thing I can't agree with and that's "the innate ability to just whips things together" as you put it, no one is born with that.
It comes from years of training, hard work and for some dedication to the art of cooking. For me personally it's like when you looks at a beautiful painting or drawing, that wasn't just whipped together. While that one picture or dish might have just been whipped together, you don't see all the work and failures that came before that one thing you're looking at now.
In all honesty, just add (no recipe) into the title if none was provided and then anyone interested in making said no-recipe dish can just Google it. Problem solved...not that there was a problem.
One of the reasons I really like this group is because it is a tutorial group. It would be similar to joining a group in tutorials in water color, shading, of PS, and them just posting a whole bunch of pretty pictures without saying how they made that beautiful work. It would water down the quality, and people would lose interest, because it isn't what they came there for : tutorials for making those beautiful works.
And first line on FACC's page:
"We're here to encourage people to share their favorite recipes and try new ones."
It's not about the presentation of your food, not about the picture, it about sharing the ability to create these beautiful works of art. I.e. The recipe.