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Old 11-13-2007, 01:36 AM   #21
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Location: Bombay, India
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My book is little and it's blue. I jot down foods I want to try, books I want to read, recipes, contact details of people I've met at culinary shows and a chef's autograph.
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Old 12-08-2007, 03:41 PM   #22
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I have a loose leaf binder that I've had for years, in that I put any recipes I've made and definately want to make again, plus old family recipes.

Since having a computer I have lots of recipes in files and folders. Anything that sounds interesting online gets copied and pasted.

Then there are just piles of papers in my computer room, piles of recipes printed out. I'm constantly thinking I have to go through these and purge.

Regallion,

Your carrot fritters sound very good. I used to make zucchini fritters about the same way. I'm going to try carrot, since the ingredients you use I generally have on hand. Not the fresh coriander, though, unless it's summer, and it's growing in the garden. But I'll try without, hoping I won't lose too much flavor. Thanks.
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