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Daily Gullet Staff

RecipeGullet Returns

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<b>by Marlene Newell</b>

<img align="left" src="http://egullet.org/imgs/daily_gullet/recipe_gullet_avatar.jpg">If you haven’t been a Society member for more than about six months, you might have missed the collaborative online cookbook <i>RecipeGullet</i>. Recipes range from larb to lamb, from jello to gumbo, and almost every one of them has been tested through extensive trial, error and thorough discussion. In many cases a spirited discussion provokes the entry, in rapid succession, of a number of recipes for the same dish. Debates can also spark cookoff challenges, such as the one that occurred recently in an eG Forums topic about pan-fried chicken.

Each recipe is subjected to scrutiny, amplification and potential variation by Society members -- beginners, advanced home cooks, and seasoned professionals. Clear instructions, illuminating techniques and thoughtful ingredient lists are just some of the benefits that distinguish <i>RecipeGullet </i>from standard online recipe databases. <i>RecipeGullet </i>is also at the forefront in educating home cooks in the use of weight measures for solid ingredients. To make recipe entry as easy as possible, RecipeGullet features a powerful proprietary data entry algorithm that converts plain language recipes into formal ingredients lists.

<i>RecipeGullet </i>went on hiatus late last summer when eGullet.com transitioned to the eGullet Society for Culinary Arts & Letters, a not-for-profit organization dedicated to supporting and promoting a broad spectrum of activities concerning the culinary world. Coupled with the simultaneous launch of the <i>Daily Gullet</i> and last month’s start of the eGullet Culinary Institute spring semester, the reopening of <i>RecipeGullet </i>represents the much awaited completion of this reorganization. The eGullet Society for Culinary Arts & Letters hopes that you will include these revitalized features as part of your regular food-related reading.

<a href="http://recipes.egullet.org/main.php">Click Here for RecipeGullet</a>

Marlene Newell (aka "<a href="http://forums.egullet.org/index.php?showuser=6080">Marlene</a>") is <a href="http://recipes.egullet.org/main.php">RecipeGullet</a> director, <i>Daily Gullet</i> managing editor and eGullet

Society head of operational support. In her spare time, she runs a consulting practice and force feeds her family and friends.

Art: Dave Scantland

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At the top of every page of the eG Forums, on the right-hand side, is a link to RecipeGullet (between the Daily Gullet and Help links).


Steven A. Shaw aka "Fat Guy"
Co-founder, Society for Culinary Arts & Letters, sshaw@egstaff.org
Proud signatory to the eG Ethics code
Director, New Media Studies, International Culinary Center (take my food-blogging course)

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Woohoo! Glad to see it's back. Thanks to everyone who worked on this.


Chief Scientist / Amateur Cook

MadVal, Seattle, WA

Proud signatory to the eG Ethics code

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Having been involved in RecipeGullet since its inception, helping to bring it back was a labour of love. However, it could not possibly have happened without good solid teamwork, which is what our staff is all about.

Without melkor, dave the cook and jason's technical skills, this would not have happened, but in particular, melkor who worked with me endlessly on this.

Without fifi and snowangel contributing several hours to helping to develop the RecipeGullet help files, it would have taken me twice as long. And to maggietheccat for her editing eyes!

Without the solid support of our Executive Director, who believed in our project, we would never have gotten off the ground.

My thanks to all who worked on this. We hope you enjoy it and use it well.


Marlene

cookskorner

Practice. Do it over. Get it right.

Mostly, I want people to be as happy eating my food as I am cooking it.

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Yay!!!

I'd heard so much about it. As a relatively new member, It was frustrating not to be able to see the recipes everyone raved about so much... Now I have many happy days ahead of me!

Thanks for all your hard work, everyone! :wub::wub:


SuzySushi

"She sells shiso by the seashore."

My eGullet Foodblog: A Tropical Christmas in the Suburbs

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Thank you all for this! :wub: You should be proud.

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I'd say "copy", more than "move", since most of those older threads will be beyond their edit windows.

Actually, since the process is a lot more meticulous, "copy" isn't quite right either.

In any such advisory though, we should also urge people to make they enter as many keywords as properly apply. I've noticed a lot of older recipes in the system are missing obvious ones--especially in cases where that keyword is also already a stated ingredient ("chicken" is a good example of that).


Jon Lurie, aka "jhlurie"

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Great work, ladies! And you too, guys.... Delighted to see RecipeGullet back! :wub:

Thanks for the big effort, know you've been working hard at this. Looks great! :biggrin:


Edited by lovebenton0 (log)

Judith Love

North of the 30th parallel

One woman very courteously approached me in a grocery store, saying, "Excuse me, but I must ask why you've brought your dog into the store." I told her that Grace is a service dog.... "Excuse me, but you told me that your dog is allowed in the store because she's a service dog. Is she Army or Navy?" Terry Thistlewaite

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I think that we all should encourage members to move recipes to the new location from threads that were active while Recipe Gullet was down. I'll drop a note at the cook-offs....

Snowangel has been hard at work over the last several months, gathering recipes from the forums to put into RecipeGullet when it returned. By all means, encourage people from the cook offs etc to copy their recipes into RG, but please do a "search for user" first to see if the recipe is already in the archive, otherwise, we'll end up with a bunch of duplicated recipes.

On a go forward basis, all recipes must be entered into the archive, and not placed on the threads. It's really easy to link to a recipe within a thread and that's what we should be doing from now on.


Marlene

cookskorner

Practice. Do it over. Get it right.

Mostly, I want people to be as happy eating my food as I am cooking it.

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When the recipeGullet was on hiatus, I had a good friend far away. Thanks for bringing it back.

Y'all need an attadude!


I always attempt to have the ratio of my intelligence to weight ratio be greater than one. But, I am from the midwest. I am sure you can now understand my life's conundrum.

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It's beautiful! Kudos for all your hard work!


Michael aka "Pan

 

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Welcome back! Much missed.

Just wish there was the usual header bar, so that there was a shortcut back from recipe gullet to eG, and to "view new posts ec"

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Not sure what you mean Jack. At the bottom of RG, on the left hand side are links to the eG forums.


Marlene

cookskorner

Practice. Do it over. Get it right.

Mostly, I want people to be as happy eating my food as I am cooking it.

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Thanks. I missed it.

Why is the format different to the rest of eG? Couldn't the same top bar navigation be used?

Also I'd like the ability to upload more than one picture, for example to have image tags in the method. Sometimes its very useful to be able to show the method pictorially.

Please don't take this as negative criticisms, but as suggestions for improvements. I think its a wonderful facility and apprecuate the hard work


Edited by jackal10 (log)

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It couldn't. RG exists separately from eG and it is not part of Invision's software.


Marlene

cookskorner

Practice. Do it over. Get it right.

Mostly, I want people to be as happy eating my food as I am cooking it.

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Thanks. I missed it.

Why is the format different to the rest of eG? Couldn't the same top bar navigation be used?

Also I'd like the ability to upload more than one picture, for example to have image tags in the method. Sometimes its very useful to be able to show the method pictorially.

Please don't take this as negative criticisms, but as suggestions for improvements. I think its a wonderful facility and apprecuate the hard work

Sorry, to add to the rest of your points, (missed because I read too fast), we really only want one pic of the recipe results in RG anyway. What we'd like you to do, and would be really helpful then, is to start a thread on the recipe, showing the rest of your pics or tutorial if you will, and link to the recipe. Quite similar to what we've been doing in the cook offs etc. RG gives us one place to hold all the recipes for ease of searchability etc, but we really want the content in the forums.


Marlene

cookskorner

Practice. Do it over. Get it right.

Mostly, I want people to be as happy eating my food as I am cooking it.

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Having had nothing to do with the redesign and implementation of this, I have to thank those whose dedication and hard work will benefit us all. It's a job well done. Thank you for doing a thankless task so well. As a founder of the site who has sometimes been overwhelmed by the work involved and sometimes been pulled away from my responsibilities here by real life, I'm truly gratified by the way we've attracted selfless volunteers to build and improve this web site.


Robert Buxbaum

WorldTable

Recent WorldTable posts include: comments about reporting on Michelin stars in The NY Times, the NJ proposal to ban foie gras, Michael Ruhlman's comments in blogs about the NJ proposal and Bill Buford's New Yorker article on the Food Network.

My mailbox is full. You may contact me via worldtable.com.

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Absolutely wonderful! An enormous amount of work and it is sincerely appreciated.

Thanks so much for all your efforts in bringing back this fantastic resource. :wub:


"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett

 

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Have you considered publishing the recipes with the profit going towards running eGullet? (Similar to Allrecipes.com?)


Edited by maxmillan (log)

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I think that we all should encourage members to move recipes to the new location from threads that were active while Recipe Gullet was down. I'll drop a note at the cook-offs....

Snowangel has been hard at work over the last several months, gathering recipes from the forums to put into RecipeGullet when it returned. By all means, encourage people from the cook offs etc to copy their recipes into RG, but please do a "search for user" first to see if the recipe is already in the archive, otherwise, we'll end up with a bunch of duplicated recipes.

On a go forward basis, all recipes must be entered into the archive, and not placed on the threads. It's really easy to link to a recipe within a thread and that's what we should be doing from now on.

Ok, got it. Onward!


Chris Amirault

camirault@eGstaff.org

eG Ethics Signatory

Sir Luscious got gator belts and patty melts

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