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Old 01-01-2015, 05:09 PM   #11
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When I cook I use a method that Rocklobster mentioned in one of his posts. I look at several recipes and once...
I've been doing this for years too. I copy a half dozen recipes from various sources I trust and lay out the ingredients on a spreadsheet where I can compare ingredients and quantities. I often combine aspects of several and decide whether or not to include an ingredient that only shows up once or twice.

Those combo ingredients, with an appropriate set of procedures then becomes an "Andy M. Original".
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Old 01-02-2015, 02:27 PM   #12
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Oh my, Andy, you are so organized! I start with the protein and then decide what kind of flavor I want, check the pantry, etc., and wing it according to the ingredients on hand. I usually have a scrap of paper with ingredients and amounts jotted down...I think I'll start using a spreadsheet system for recipes I'm asked to develop. Just met with the company--I have 52 weeks of recipes to develop using local ingredients. Being a "famer" might finally be profitable since I know when crops are available and when farmers send animals for slaughter.


Yesterday I made Janssen's Temptation. I drained a container of yogurt, and added that to the cream...ended up darn good, but with fewer calories. I needed to use up the yogurt and cream and didn't have any leftover JT from Sunday.
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Old 01-02-2015, 02:33 PM   #13
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Oh my, Andy, you are so organized! I start with the protein and then decide what kind of flavor I want, check the pantry, etc., and wing it according to the ingredients on hand...
What you state is different.

When I want to make a specific established dish, I do the spreadsheet method. For example If I'd never made Hungrian goulash, I'd use a spreadsheet to compare goulash recipes from established sources and create my version.

If I just want to throw something together for dinner, I follow your process.
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Old 01-02-2015, 02:39 PM   #14
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Originally Posted by Andy M. View Post
I've been doing this for years too. I copy a half dozen recipes from various sources I trust and lay out the ingredients on a spreadsheet where I can compare ingredients and quantities. I often combine aspects of several and decide whether or not to include an ingredient that only shows up once or twice.

Those combo ingredients, with an appropriate set of procedures then becomes an "Andy M. Original".
I had to laugh as I just knew you'd be a spreadsheet guy Andy. My SousChef has a spreadsheet for nearly everything too.

I, on the other hand, fly by the seat of my pants most of the time and use a recipe only for ideas.
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Old 01-02-2015, 02:55 PM   #15
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I had to laugh as I just knew you'd be a spreadsheet guy Andy. My SousChef has a spreadsheet for nearly everything too.

I, on the other hand, fly by the seat of my pants most of the time and use a recipe only for ideas.
Whatever works, Kayelle.

Maybe SosuChef as a spreadsheet guy and you as a seat-of-the-pants gal just naturally fit together.
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Old 01-02-2015, 02:56 PM   #16
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Originally Posted by Andy M. View Post
What you state is different.

When I want to make a specific established dish, I do the spreadsheet method. For example If I'd never made Hungrian goulash, I'd use a spreadsheet to compare goulash recipes from established sources and create my version.

If I just want to throw something together for dinner, I follow your process.
I think your method is a great idea for s/one who is comfortable with spreadsheets!

When I'm asked to develop a recipe, I do the compare various recipes to get inspiration. Often it does start with the protein or an ingredient I have been asked to build a recipe as the "featured" ingredient (trying to figure out what to do with all the rhubarb from the garden comes to mind).

I am stealing your spreadsheet idea. Did you include a formula for increasing # of servings/substituting dry herbs for fresh, etc.?
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Old 01-02-2015, 03:34 PM   #17
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...Did you include a formula for increasing # of servings/substituting dry herbs for fresh, etc.?
No Scaling formulas.

The spreadsheet routine is strictly for comparing ingredients and quantities in various recipes for the same dish. Once I create my version from the spreadsheet, I write it up for a quantity that's practical for me and leave the spreadsheet behind as it served its purpose.
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Old 01-02-2015, 06:25 PM   #18
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I always make changes, but until those changes become keepers, it's not really mine.

Betty Crocker's Hamburger Onion Pie for example. I've been making this recipe for 55 years (yikes!). I tried and tried making changes, but none were better than the original recipe.

...Until I had to make changes because of diabetes.

I could no longer have the wonderful Bisquick crust so I played around without the crust, and finally came up with a method that worked and some changes to the topping that I liked.

Now the recipe is mine, but it doesn't get a new name because what else am I going to call it but hamburger onion pie.
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Old 01-02-2015, 07:04 PM   #19
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"Zhi's Hamburger Onion Pie."
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Old 01-02-2015, 09:57 PM   #20
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Thanks, GG, but living alone, I rarely share it. I just abbreviate it for my cooking
"To Do" list as H.O.P. *giggle*
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