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Recipe format

Discussion in 'Jazz Recipes' started by Pete Thomas, Mar 25, 2008.

  1. Pete Thomas

    Pete Thomas Chief of Stuff Cafe Moderator

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    What is a Jazz Recipe?

    This is basically a recipe that is more off the cuff, made up or improvised rather than a formal recipe that you might find in a book or a more conventional recipe website. Very often amounts are variable or approximate, so rather than "7 oz" you might say "a handful" or "a lot." Actual ingredients can also be improvised based on what you have hanging around the larder, fridge or spice rack.

    Recipe format - please read before posting


    I suggest you put the recipe name in the subject header. List the ingredients followed by cooking procedure.

    It's a good idea to use the bullet point feature, to do this type your list and press return after each item. Then select the list and click on the bullet icon above (just below the "A" icon. NB you can use numbered or bullet points only). Make separate lists for ingredients and procedure:
    1. 1 pound of ingredient 1
    2. 2 pints of ingredient 2
    1. Mix together
    2. Boil for 4 minutes
    3. Serve in a bowl
    Then a maybe a few optional notes about the dish - how many it might serve, what to serve it with etc.

    This format is not compulsory, if you fancy just busking something please go ahead.


    Categories

    Once we have a few more recipes, I'll sort them into categories, e.g. starters, snacks, main dishes, veg specials, puddings, cocktails - you name it.
     
    Last edited: Jan 8, 2016
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  3. NeoSeif

    NeoSeif New Member

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    i dont understand this forum, it's food that goes with jazz?
     
  4. Jeanette

    Jeanette Organizress

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    Food that goes with anything :)

    You will find some threads totally unrelated to anything saxophonic as we like to chat about non saxy stuff from time to time. :)

    Jx
     
  5. NeoSeif

    NeoSeif New Member

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  6. Targa

    Targa Well-Known Member

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    Mostly wine.

    Mostly wine.
     
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