Forgot to mention, got a preorder discount on the book

Post #316,460 by drook 10/30/09 3:45:57 PM Reply	Forgot to mention, got a preorder discount on the book http://www.startingf...book.com/preorder Discount code for the printed version is "scratch1", good for $10 off until it's officially released on Monday. If you want the ebook version, and you're willing to give me a review, email me -- preview@cooklikeyourgrandmother.com -- and I'll send it to you. Mention your IWeThey handle in the message. Aaaaaand the server is down. Awesome. Guess I'll be extending the preorder by a day. (Maybe I should claim it was all the traffic from people trying to buy the book.) Just in case anyone new shows up here and sees this deal, the offer of the free ebook is only for people I already know through this forum. Anyone who registers here just to get the ebook is out of luck. -- Drew
Post #316,462 by boxley 10/30/09 4:16:43 PM Reply	review I have read _________ and find its recipes ease of use, healthiness and layout to be refreshing as well as exciting. New/old ways to cook using mother natures bounty and bacon mmmm especially the bacon. The _________ recipe is my favorite, Bill Oxley Messaging Engineer Woodstock Georgia Dont need an ebook, will buy the hardbound later :-) free to use th above
Post #316,467 by drook 10/30/09 4:41:41 PM Reply	Hah! Totally useless, but thanks Once you get it, you'll see that it's not just -- heck, it's mostly not -- a collection of recipes. It's only got eight recipes, and they're all just examples to make a point. (And none of them has bacon.) -- Drew
Post #316,468 by Another Scott 10/30/09 4:50:43 PM Reply	ICLRPD. (And none of them has bacon.) :-) Cheers, Scott.
Post #316,469 by folkert 10/30/09 5:47:49 PM Reply	I purchased a printed version. You can send me the e-book version if you wish...
Post #316,471 by drook 10/30/09 7:24:12 PM Reply	Sent -- Drew
Post #316,483 by folkert 10/30/09 11:36:23 PM Reply	278 pages? Damn. Awesome though. Working on the item tomorrow. Been busy otherwise ... had one of those "DAMMINT I SHOULD HAVE CAUGHT IT BEFORE NOW BUT I AM GLAD WE DID NOT NEED IT" events this week. Stress and being sick from stress, even though the boss took it in stride.
Post #316,486 by boxley 10/30/09 11:43:27 PM Reply	278 pages? means about 200 pages of nude broad strategically placed, damn it would be nice if I got the regular emails (and no I havnt checked that account lately)
Post #316,488 by drook 10/31/09 12:13:26 AM Reply	Can I have some of what you're using? 'Cause that made no sense to me at all. -- Drew
Post #316,494 by Another Scott 10/31/09 6:39:24 AM Reply	<barbara-billingsly>I speak Boxlish!</barbara-billingsly> "A 278 page book? The last time I bought a 278 page book, it had about 200 pages of pictures of beautiful (and not so beautiful) women in various stages of undress. They were strategically placed on the page to confuse people looking over the reader's shoulder into thinking it was really a book about an important topic or current events. Given that you're a man of the world, and we have similar tastes, I'm looking forward to seeing your book! "How do I get on your mailing list so that I can get the regular e-mails of your work? I'm always interested in studies of the female form. Unfortunately, I've got so many e-mail accounts that I don't check them all regularly. I haven't checked my "Entertainment for Men" account recently, in case you've already sent it there. "(Yes, this is a joke.)" HTH! ;-D Cheers, Scott.
Post #316,496 by folkert 10/31/09 8:42:40 AM Reply	ICLRD the whole thing! Including the Subject line.
Post #316,499 by boxley 10/31/09 9:12:21 AM Reply	Re: Can I have some of what you're using? means I havnt received any emails from yer bidness account since Oct 14th 2009
Post #316,503 by drook 10/31/09 11:10:34 AM Reply	Aww, crap You signed up for the email updates, right? That's coming from Feedburner ... trying to figure out where this is broken. Let me sign my Yahoo account up for Feedburner email feed and see what I get. -- Drew
Post #316,505 by boxley 10/31/09 11:39:01 AM Reply	my bad forwarding is f-d uped, checked via webmail its there
Post #316,549 by Another Scott 10/31/09 11:00:27 PM Reply	3 printed copies ordered. I hope it's a hit!
Post #317,246 by Andrew Grygus 11/13/09 4:08:00 PM Reply	OK, I have read the book. All of it. I find it covers the topics important to its target audience (relatively inexperienced cooks seeking quick expertise) thoroughly without ever becoming tedious. The contributing "experts" are all more than sufficiently expert for the tasks at hand. My most serious single objection is the recommendation of a non-stick pan for making omelets - but then I'm of the Dione Lucas school of omelet making. "You touch my omelet pan, you die!" The knife chapter provides sound advice in keeping with the current wisdom. My knife chapter will be very different - but I haven't written it yet. I would have said a bit more on pans too, because I'm highly opinionated, but what the book includes is sound advice.
Post #317,248 by boxley 11/13/09 4:39:44 PM Reply	non stick pans for WHAT!!!! grrr, Im with Andrew, cast iron and dont touch
Post #317,251 by drook 11/13/09 6:49:57 PM Reply	Heh, true ... but ... Like Andrew said, you've got to consider the target audience. Or rather I had to consider them. If people get one good chef's knife, one serrated, and a paring knife; one decent uncoated frying pan, one non-stick, and one pot large enough to do pasta; then they're ahead of plenty of people I've seen the kitchens of. Telling them to also get one heavy-ass sonofabitch that they can't get wet, and can't use for anything else but omelets ... I don't think that's going to happen. By the way, I'd love to see the knife chapter you'd write, Andrew. -- Drew
Post #317,256 by boxley 11/13/09 7:40:46 PM Reply	okay, true dat
Post #317,257 by Andrew Grygus 11/13/09 8:13:41 PM Reply	Knife chapter in the works, but . . . . . not real far along yet. Dione Lucas, queen of the omelet, preferred a cast iron or heavy cast aluminum omelet pan. My omelet making conditions being less controlled, I prefer a more instantly responsive omelet pan of heavy sheet steel. My pan is 7 inches across the bottom with sloping sides to 9-1/2 inches at the rim, and it has a 9 inch wooden handle. Weight is just 2 pounds. Ms. Lucas liked one a little wider at the rim, but the exact same dimensions otherwise.
Post #317,260 by drook 11/13/09 8:54:48 PM Reply	I've got a great one, but needs to be reseasoned http://cooklikeyourg...409-191305_Lg.jpg It's the one I used for fried dough: http://blog.cooklike...-fried-dough.html It's still plenty slick for normal frying, but I want to do crepes. Which means it needs to be damn near perfect. I've been wanting to try something I heard ... was it here? Just put the cast iron in the electric oven while I run it through a cleaning cycle. Should cook everything out and turn it to ash, then I'll have a bare surface to start from. -- Drew
Post #317,261 by Andrew Grygus 11/13/09 9:21:00 PM Reply	Looks a bit shallow for omelets - but . . . . . should be good for crepes. It's much like the Lodge 90G (which they call a "round griddle"). I find the 90G most excellent for dry roasting spices for Indian cuisines, heating tortillas, pappadam, roti and the like, and I'm sure it would do crepes. https://secure.lodge...ic&idProduct=3941
Post #317,266 by drook 11/13/09 10:43:52 PM Reply	Pretty close But this one has the old-style smooth finish, not the pebbled surface the newer stuff has. And the lip is even shallower than on that griddle. So really perfect for crepes. You're right about it being a little tricky to use for omelets. It does a two-egg just fine. Three and you're asking for trouble. -- Drew
Post #317,327 by jake123 11/16/09 10:36:40 AM Reply	I've got an eight inch frying pan and a really old Findlay 8 dutch oven... belonged to my great grandmother on my mother's father's side. It's around a century old now... just as good as the day it was made. Teflon is garbage... you have to replace them every few years when a twenty buck iron pan will last for a century.
Post #317,267 by Another Scott 11/13/09 11:51:50 PM Reply	Plus a cast-iron cornbread skillet, too. My step-mom had one dedicated for that. E.g. http://homesicktexan...ct-cornbread.html Cheers, Scott.
Post #317,277 by drook 11/14/09 8:49:26 AM Reply	Okay, so the count is ... An uncoated heavy-bottomed stainless or aluminum frying pan, a cast-iron omelet pan, a cast-iron crepe pan, a cast-iron cornbread pan ... Where am I supposed to keep these? If I put up a hanging rack for them, I'm going to need to put lag bolts into a couple of ceiling joists. -- Drew
Post #317,280 by Another Scott 11/14/09 9:11:19 AM Reply	In the drawer under the oven? Dunno... I think we're all supposed to have 2000 sq. ft. kitchens with storage galore. :-) Cheers, Scott.
Post #317,281 by drook 11/14/09 9:30:48 AM Reply	Yup, I've seen that show But here in the real world, it's more like, "Okay, if I'm going to bring this into the kitchen, what am I going to take out?" -- Drew
Post #317,284 by boxley 11/14/09 10:34:57 AM Reply	take out all that tupperware crap me I have 1 16, 14 (used to have a 10 but donated it to the kid) and a 3 inch cast iron skillets with a 14in cast iron griddle for ommlettes, they all stack neatly in each other when not in use and occupy the rear right hand burner on the stovetop. In the drawer below the stove I have a large (30lb turkey size) roaster, a small roaster 5 gallon enamel pot and sundry other pots that neatly fit within each other. 2 stainless steal pressure cookers and several colanders, single use pans, tea service, tin percolator and assorted lids. Flat pans, broilers baking etc are in a drawer on top of the built in microwave.My kitchen is not big, just useful.
Post #317,283 by Andrew Grygus 11/14/09 10:34:28 AM Reply	Sort of like this maybe? Taking care this stuff isn't positioned over an earthquake evacuation route, of course. http://www.clovegard...om/ajg/pans1.html
Post #317,289 by drook 11/14/09 11:39:30 AM Reply	Why am I not surprised -- Drew

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