RE: 11024 - I have an idea on how to even better share our addiction to recipe collecting

I no longer have any new hard-copy recipes tucked away . . .

I've discovered that many new recipes, short of original or proprietary dishes, are available on the Internet.

Lots of these exist in an on-line format, easily accessed by a Google search. You copy and paste the text into a Word document, reformat (if you're as anal as I) and save in your own file folder. The "Paste Special" command as "Unformatted Text" in the "Edit" tool is invaluable here.

Within two separate dividers labeled "Used Frequently" and another of "To Be Tried", there are subject folders (listed as "hor's d's," "poultry," "seafood," "breads," "desserts," etc.)containing recipes which are organized in a manner similar to a cookbook.

If this collection was on paper, it'd fill an entire shelf but on the computer, the physical footprint is non-existent. Because you rarely need to purge for space, (unless you're just bored) it eliminates all issues but those related to time constraints.

When I revisit some of the recipes I've copied, I can't imagine WHAT I was thinking. ("First, catch and butcher an Albino-Pygmy-Cormorant!?")

On the other hand, many fav's have resulted from this process. Go figure.

 
Same plan,but on a flash drive.files are by protein, course,and special diet, and try,save,or delete

 
I mentioned years ago, that H had created a binder for me with copies of all recipes that hs suspect

suspected that I used. This included an index. He also photocopied the index pages of my entire collection of food mags back to the early 70s. (This was very helpful as I then didn't have to go through every mag to find one little recipe I knew to lurk in there somewhere.) Problem with that was that ususally I remember a recipe in a mag by what's on the cover. Anyway, that was my Christmas present.

The binder grew and grew. But part of the present was to keep it updated with our 3-score comment on each recipe made, cross-referenced to the index of the binder contents which he keeps current on his computer as well. The binders are now 2 - 4"ers and overflowing. There must be 15 categories within. At the back of each category is a section on recipes that are on my to-make list.

If I copy something from the internet, I create a WordPerfect doc, file it myself and email it to him to keep control of. Nice of him. The problem is, as Steve says, it really is easier to just look into my files on my computer to get the recipe instead. Of course, I am reluctant to reprint a recipe that is already in hardcopy but when H sees me doing this he gets a little twinge of disappointment, that I'm not fully utilizing his binders.

So I make sure I open the binders at least once a week.

It has been many moons since I said I would take all of Marsha's veg recipes and create a PDF file booklet of them. I am either running out of time or a little concerned about copyright.

 
I too have three in a small kitchen.Some shelves are magazines and appliances,books would fill 2 1/2

 
I haven't but I swear I know how to make my fortune...

electronic copies of cookbooks, magazines, etc. for us recipeholics. Just imagine, getting one cd a month with all your monthly magazine subscriptions on there in an easy to store medium, searchable, printable, etc.? Sounds good doesn't it? Ditto on the cookbooks....

 
Now this is the sensible way to do it, I'm addicted to looking and clipping, the great thing about

having them in a cookbook program is being able to search for a specific ingredient. I have many recipes in my collection I'd never make, I can't bear to throw them away. And a lot of them got entered before I had the chance to do a purge.

 
Yeah - they sent me that but WOW look at the cost when you know

they already had it in electronic format to publish and that it costs next to nothng to burn copies of it. I' not against making a profit but gee whiz. I guess what I am trying to say is tha why not offer it for the same or less than a print subscription. Sending one cd has to be cheaper than a dozen print copies and a cd is cheaper than the paper and ink and printing. And it's definitely the earth friendly thing to do.

 
I don't keep hard copies either. I have my recipes in categorized files on the computer and when I

need a recipe I either put in the name, if it's remembered, or, put a key word into find.

As for cookbooks, I've promised myself not to buy another one. I can usually find what I want in my files or somewhere on the net.

 
Yeah that was my plan, until Amazon blindsided me today--ordered "Where Flavour is Born".

 
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