[ ...QUOTE="BrianK, post: 228128, member: 30"]TurboDiesel got any ideas for this?[/QUOTE] Dozens... Chili soups BBQ ribs 1/2 chickens potato salad for 150 people You name it ... Does this menu have to have a calorie count?...LOL
I'm in to offer up some recipes. My girlfriend is an awesome cook too and could provide some recipes as well
What about the idea of a hard copy? I'm sure it could be a money maker for the site. I know I like having something in the kitchen vs on the computer...
Currently I am looking into the cost of a printed cookbook. The issue is then it wouldd not be free due to overhead and shipping. I am not opposed to this option however I would prefer it to be free. Who here would like a printed version? I can release the spun and off as well as look into a printed version more seriously? There would be a charge for the printed copy as I said above.... I have added a poll question regarding the printed book. If your interested please check the poll and or let me know.
http://firewoodhoardersclub.com/forums/threads/official-fhc-recipe-book-submission-thread.9247/ Here is the link to the submission thread for recipes. Thanks everybody!
I'd love to Pete. Sorry for taking so long to get back to you. I've never been so busy. Business was up so much this I nearly killed myself trying to keep up with it. Too bad skilled help is non-exsistent. I'm going to have rethink the entire way I do business for the future. I can't keep this up anymore. I spent about 2 months doing 80-90 hours a week working with no time for eating, sleeping, nothing... Woodwidow is the one you need. She is a legend among housewives with her recipes.
When it comes to printed cookbooks, I really like them as I do not have a laptop for the kitchen. Unfortunately I hoard cookbooks and need to clean out the cookbook cupboard. (I still have the first cookbook I got as a wedding present many years ago.) Printed cookbooks make awesome gifts for spouses and the hard to buy for family member. Good publicity too.
I tried Woodwidow's Marmalade formula late last winter. I couldn't find the type of Orange she recommends. I believe it was Sengal? forgive my memory I looked all over finally ending up early in the morning stopping by the cities produce supply houses only to find out I'd have to go to Detroit to find something like that. My answer was to use a blend of oranges and lemons. It turned out great and I'm into my last jar of it now. The point I'm heading towards is I'm more into the science and production of baking/cooking to create products for resale at a retail level. Most of the recipes I use at home are ones I've made up on my own by tweeking to what I like. Most of them are not even on paper, just in my head. I've chimed in here time to time just to simply add some input to the conversation. Formulas I have at the bakery are all in large batches and all measured by weight. If you want a formula for 20 loaves of Pumpernickel or 100 dz cutout shortbread cookies or 200 lbs of cake then I'm your guy However, at home I make a few things I personal think are pretty good. In the last couple years though I've been cutting back on how much I eat and I've backed off from making things taste too good because I find if I do I'll eat more and I've worked too hard to lose the weight I have and get off my diabetes meds. How does a recipe for Chicken Noodle Soup sound?
