Biting the bullet and getting a start on an idea that has popped up a few times in the bellingcook channel.
#BellingCookBook Organization discussion and submission
obtuse palm
K so this will be the main spot for organizing this, probably just a bunch of getting suggested recipes and stuff onto a google doc to begin with and organized into proper catergories, but after that who knows?
The Idea is simply the fact that the Bellingcat community has a pretty active foodie subset, and some pretty good cooks included amongst them. It's been discussed more than once that between us all we could probably make a very nice cookbook and so having mulled on it for a while I'm going ahead and trying to set it in motion some.
I'll ask that folks hold off a little on submitting anything until I sort out a googledoc or whatever but that won't be long.
Other than that I hope we get some discussion going on what we want to do with it all I guess!
Gonna sack out now but feel free to use this to talk and share ideas!
feral sky
Okay, I'll start this thread with a hint for baking with sourdough:
When is the dough ready for the oven?
Use the thumb test
Gently poke the dough with your outstretched finger.
He then says what's going on:
-
The dough feels firm and elastic:
"I just got home in the basket, please leave me alone!" -
The dough feels a bit spongy, but jumps back immediately:
"I still have enough pressure to stop for another half an hour" -
The dough is fluffy, but still jumps back to its old shape:
"I am short on going and can go in the oven if you really want the cuts to crack open." -
The dough piece keeps the dent for a while and then slowly fills it up again:
"I'm ready to bake - now or never!" -
The dough sighs, the place where it was nudged falls in and does not recover anymore: "NOW!!!"
-
The dough crumbles to dust - even at the weakest touch:
"I've been to Ramses and Tut-Anch-Amun - let me die alone."
🤣
harsh sinew
The Idea is simply the fact that the Bellingcat community has a pretty active fo...
I love this! Thanks for starting it!
obtuse palm
Okay, I'll start this thread with a hint for baking with sourdough:
When is the...
Lol thanks for getting the ball rolling.
obtuse palm
I love this! Thanks for starting it!
Yeah no worries, figured it was about time it happened.
obtuse palm
ok, got a bare bones doc up, for now it's locked to commenting only, I'll open that up after a bit once we're comfortable with it.
obtuse palm
If anyone has suggestions/concerns, let me know!
young dew
One thing that will help fill it out is a recipe template. For example, this is is based on a format used by my primary source for recipes:
This one just has the metric options, but the template has room for the three dominant measurement systems (Metric weight, Imperial Weight, Imperial Volume)
glass orbit
I have posted a LOT of food over the years so @ me with requests
obtuse palm
Appreciate it
obtuse palm
Right I've been meaning to organize this a bit more but I got sick so I've been spaced out as fuck
Should be able to get more onto it this week tho
young dew
Would it help to have some soup recipes? 
obtuse palm
Lol it's a start!
young dew
Warning - ten servings:
I picked up sourdough today so I could totally reheat a serving of this and have it for lunch (11 hours from now).
(and post a photo to the main channel, ofc)
obtuse palm
Heh
obtuse palm
Warning - ten servings:
Actually do you have a format for google docs that I could slot in at the bottom of the doc in a sort of user guide?
young dew
These are from OneNote (vendor lock-in from when I went back to school) but I can tinker with the format on Google Docs and see if it can present something similar.
obtuse palm
Yeah I opened it up from commenting so if you can do that I'd be grateful
young dew
Yeah I opened it up from commenting so if you can do that I'd be grateful
OK, the transfer from OneNote to Docs was remarkably pain-free. I added the two I've posted so far to the doc, though had to make a couple formatting tweaks. Specifically the sheets are now landscape (like recipe note cards) and I trimmed the margins for now.
Wild Rice Soup fills an entire sheet, so if there are more complex recipes it might need a revisit on font sizes and use of space. It looks like you can copy the whole page and paste into a new sheet to fill in their recipes using that format.
obtuse palm
Cheers for that mate
obtuse palm
Alright so I was hoping for a little more immediate engagement from people but I kinda expected this as well.
Gonna just keep plugging away at this and make sure folks know it's here for the time being. the Doc will be open for people to fill in until as such a time someone breaks the social contract about it or we get to a point we want to make a pdf about it
obtuse palm
Nice, look forward to seeing what recipe you put down
Need to get the google doc pinned in here too so it's not a hassle of scrolling at some point
And I'll probably do an ad in the bellingcook channel and ask a mod to pin that in there too.
harsh sinew
And I'll probably do an ad in the bellingcook channel and ask a mod to pin that ...
yeah, Charley shared it in our Slack
obtuse palm
Ah, cheers on both counts
right, gonna get some sleep, chuck together a post about it in bellingcook and add in my own first recipe.
obtuse palm
I think I know which one I'll add to start
my cheats pork and fennel mushroom risotto
obtuse palm
yeah, Charley shared it in our Slack
PS tell Charley thanks I appreciate the bump
harsh sinew
will do!
obtuse palm
Alright, g'night
obtuse palm
Don't sir me I work for a living
harsh sinew
hahaha
my fav joke to say when people call me "Mr Fiorella" is
"Oh, no no, please! Mr. Fiorella is my father. I'm Dr. Fiorella"
obtuse palm
Brilliant