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Started By
Message
John Besh's Family Table Premiers on April 6th
Posted on 3/26/13 at 2:29 pm
Posted on 3/26/13 at 2:29 pm
3
Posted on 3/26/13 at 2:44 pm to Gris Gris
Hi GG
Should I go erase the photo recipes I posted on the recipe thread?
Seems to have upset Stadium Rat
Should I go erase the photo recipes I posted on the recipe thread?
Seems to have upset Stadium Rat
Posted on 3/26/13 at 2:55 pm to MeridianDog
no.
Don't we make the thread into a pdf after a while?
The images make those cookbooks so much better.
I can put up the AZW (amazon) and MOBI (Barnes and Nobels) versions of the last book if anyone wants them.
SR just has his thing going right now, which I support, just it should be separate.
Don't we make the thread into a pdf after a while?
The images make those cookbooks so much better.
I can put up the AZW (amazon) and MOBI (Barnes and Nobels) versions of the last book if anyone wants them.
SR just has his thing going right now, which I support, just it should be separate.
Posted on 3/26/13 at 3:08 pm to MeridianDog
If you don't delete them make them smaller.
I don't think they belong in the thread.
I don't think they belong in the thread.
This post was edited on 3/26/13 at 3:09 pm
Posted on 3/26/13 at 3:38 pm to MeridianDog
No need to remove them. We've never had pics transferred to the Recipe Book when it's updated. My suggestion, though, is that you write up the recipe with measurements etc... in recipe form which is what I meant when I requested you put it in there. I don't think there were measurements for everything, but it's hard to follow with the steps under the pics. That's too tedious for Wink to copy and paste into the book. Leave what you have up, but add the recipe in recipe form so it can be copied and pasted by Wink in the book and by those who want to save a copy themselves. If you don't get what I'm saying, let me know!
Posted on 3/26/13 at 5:01 pm to Gris Gris
thanks for the reminder
Posted on 3/26/13 at 5:03 pm to NOX
I just set up the series to tape it. I loved his other series.
Posted on 4/8/13 at 8:58 am to Gris Gris
Did anybody watch this show over the weekend? I forgot all about it but wanted to tune in.
Posted on 4/8/13 at 9:05 am to Hat Tricks
he did a black eyed pea salad with pepper jelly, pecan oil, shallots, red onions, chives, etc.
also did fried catfish with a jalepeno tartar sauce
also did fried catfish with a jalepeno tartar sauce
Posted on 4/8/13 at 9:15 am to Rouge
That black eyed pea salad sounds great.
So was the show presented well or pretty much like any other cooking show?
So was the show presented well or pretty much like any other cooking show?
Posted on 4/8/13 at 9:16 am to Hat Tricks
quote:dont believe that i understand the direction of your question
So was the show presented well or pretty much like any other cooking show?
Posted on 4/8/13 at 9:19 am to Rouge
quote:
dont believe that i understand the direction of your question
Was there anything unique about his new show or did it pretty much seem like any other cooking show on tv?
Posted on 4/8/13 at 3:26 pm to Hat Tricks
It's a cooking show, but I enjoyed it. Watched my tape yesterday. Tartar sauce looked good. I love tartar sauce, though.
I liked his slaw recipe and the black eyed peas. I have the book, but I haven't looked up anything.
He said to avoid having onions cause tears, he keeps his knife blade wet when he chops the onion. I'll try that.
I liked his slaw recipe and the black eyed peas. I have the book, but I haven't looked up anything.
He said to avoid having onions cause tears, he keeps his knife blade wet when he chops the onion. I'll try that.
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