| Hoges in WA |
"Julia Altshuler" <jaltshuler@comcast.net> wrote in message
news:i_L2d.452086$%_6.352192@attbi_s01...
> Some time in recent memory there was a good thread on favorite dip
> recipes. If I knew the date, I could find it easily. If I knew the
> exact subject line, I could find it easily. But I remember neither, and
> I need the information now. Can anyone help?
>
> --Lia
Do you know how to search groups?
Narrow the date down. Put in some key words.
--
Hoges in WA
Remove the zeds.
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| Siobhan Perricone |
On Sat, 18 Sep 2004 01:14:54 GMT, Julia Altshuler <jaltshuler@comcast.net>
wrote:
>Some time in recent memory there was a good thread on favorite dip
>recipes. If I knew the date, I could find it easily. If I knew the
>exact subject line, I could find it easily. But I remember neither, and
>I need the information now. Can anyone help?
I'm concluding that you'd like to learn a better way to search google for
this, rather than just having me give you a link to the thread in question
so I'm going to tell you how I found it and let you find the link yourself.
:)
I went to google, then went into groups, then went into advanced groups
search. In the field: Find messages: with all of the words I entered
favorite dip recipe (no quote marks). I told it to sort by date, and to
show 100 messages. Then I put rec.food.cooking into the Newsgroup: Return
only messages from the newsgroup field. Then I went down to message dates
and selected from 1 Jan 2004 to today. If you think it was in the last
month or so, you could narrow it down even more, but using this criteria
got a hit on the thread. It was the 17th item down on the first page.
--
Siobhan Perricone
Humans wrote the bible,
God wrote the rocks
-- Word of God by Kathy Mar
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| Julia Altshuler |
Siobhan Perricone wrote:
> I'm concluding that you'd like to learn a better way to search google for
> this, rather than just having me give you a link to the thread in question
> so I'm going to tell you how I found it and let you find the link yourself.
> :)
Oh, yes! I should have made that clear. I was asking for help on how
to find the information for myself. I know better than to ask someone
to google for me. I'd be ripped to bloody shreds. (I can take it, but
this group does tend to be more vicious than some others.) (This isn't
to say that I'll never ask for this sort of help again. I can be slow
learning technology type skills.)
>
> I went to google, then went into groups, then went into advanced groups
> search. In the field: Find messages: with all of the words I entered
> favorite dip recipe (no quote marks). I told it to sort by date, and to
> show 100 messages. Then I put rec.food.cooking into the Newsgroup: Return
> only messages from the newsgroup field. Then I went down to message dates
> and selected from 1 Jan 2004 to today. If you think it was in the last
> month or so, you could narrow it down even more, but using this criteria
> got a hit on the thread. It was the 17th item down on the first page.
I followed your instructions exactly and found it within seconds. Thanks!
I've taken a job working part time in a wine and cheese shop. I'll
start next week. The owner wants to sell dips that we make up in the
back and has asked me to research the recipes. I have the most general
cooking experience so I know I can do it, but I've never cared for dip
much myself. I've made the odd hummus or tzatziki over the years, but
don't exactly have tons of experience making them, experimenting,
tweaking the recipes. Maybe that's because I'm more likely to entertain
with full sit-down dinner parties that lend themselves more to salads
and dressings than cocktails that lend themselves to finger food with
dip. That's why I remembered the thread but hadn't paid much attention
to it at the time as far as printing out the recipes. Now all of a
sudden the information is vital. I found thousands of recipes on the
web, but these are tried and true ones.
As I get working, I'll be reporting back with news of how the shop goes,
what the customers like, what sells. I should be learning a lot about
wine. I hope to print out recipes for the customers with wine
suggestions to go with the meals.
So thanks again for the help. It was a saver.
--Lia
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| Dog3 |
Julia Altshuler <jaltshuler@comcast.net>
news:6AX2d.112350$3l3.97954@attbi_s03:
>
>
>
> As I get working, I'll be reporting back with news of how the shop
> goes, what the customers like, what sells. I should be learning a lot
> about wine. I hope to print out recipes for the customers with wine
> suggestions to go with the meals.
>
>
> So thanks again for the help. It was a saver.
>
>
> --Lia
I did not see the original post, so I'm butting in. I have dozens of dip
recipes. Lemme know if you need any of them. And yes, please post your
results.
Michael
--
"I stayed up all night playing poker with tarot cards. I got a full house
and four people died.
-Steven Wright
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| Dog3 |
Julia Altshuler <jaltshuler@comcast.net>
news:JBZ2d.457547$%_6.138976@attbi_s01:
> Dog3 wrote:
>
>> I did not see the original post, so I'm butting in. I have dozens of
>> dip recipes. Lemme know if you need any of them. And yes, please
>> post your results.
>
>
> They'd be a huge help, but maybe you should wait until I know better
> what to ask for. The shop is new, and I haven't started working yet
> so I don't know exactly what I'm looking for. I'm pretty sure we
> don't want anything that requires extensive cooking equipment. The
> food prep area is limited to refrigeration, the requisite sinks, a
> blender, cutting board and knife. I'm not sure if I'll have a hot
> plate though I might. I'm sure I don't have a whole stove and oven
> set-up. Well, I'm not sure. I might work out something where I cook
> at home and bring food in, but I'd rather not do that. I want to get
> paid hourly, not go into the delivered foods business where I'm
> responsible for shopping, keeping costs down, storing leftovers, etc.
>
>
> I will have access to the best cheeses. I'm thinking dips made of
> cream cheese, mayonnaise, sour cream and a variety of herbs and spices
> will be best in terms of prep equipment and ease of preparation. I'll
> also need dips that have good shelf life. If it is the sort that
> separates or gets soggy after several hours, it won't work for this
> venue. Again, I can't be sure of anything yet, but I'm betting this
> is the sort of crowd where a mixture of sour cream, mayonnaise and
> curry powder will get me hailed as a genius and the finest chef.
> There will always be customers who will pay to buy that in a little
> attractive plastic container rather than mix it up for themselves,
> even if we give them the recipe.
>
>
> I'll definitely report on the results. I'm going to need a lot of
> help here.
>
>
> --Lia
It's not a dip but a spread. A brie and gorgonzola torte would be an
excellent seller. Throw on a couple of strips of roasted red pepper for
garnish.
Michael
--
"I stayed up all night playing poker with tarot cards. I got a full house
and four people died.
-Steven Wright
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| sf |
On Sat, 18 Sep 2004 14:26:10 GMT, Julia Altshuler
<jaltshuler@comcast.net> wrote:
> I've taken a job working part time in a wine and cheese shop. I'll
> start next week.
Is it on College Ave?
sf
Practice safe eating - always use condiments
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| Julia Altshuler |
Dog3 wrote:
> It's not a dip but a spread. A brie and gorgonzola torte would be an
> excellent seller. Throw on a couple of strips of roasted red pepper for
> garnish.
That sounds excellent and doesn't look too difficult to make. I'm going
to save the idea though. I want to start with the dips, then bring out
fancier stuff little by little. Hell, I haven't even worked a day yet.
--Lia
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| Julia Altshuler |
sf wrote:
> Is it on College Ave?
Nope. Small town, suburban New England.
--Lia
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