Housekeeping
I’m trying to get my email troubles worked out next, but in the interim I’m still losing messages. I can think of several I’ve lost in recent weeks, including one about chocolate shavings and another about bagels in Louisville. If you’re one of those (or any others) please re-send or submit the question via the comment fields, since I try to respond to everything I get.
Also, reader Fred writes in to ask if anyone out there has a good recommendation on a brand of home convection oven. His wife makes a lot of pastry and their current one has gone kaput. Any help is appreciated.
Um. Idiot on-board.
Where’s the print button for recipes?
I was trying to print the “French Brownies” but am lost. Any pointers, directions, snide comments appreciated….
btw – like the new look!
That’s not an idiotic question at all. I don’t have a print button per se (maybe I can schedule that for phase II). However there’s one on your browser that you can use, just hunt around in the menus. The pages should format pretty decently.
Like ‘Aya’, I usually ‘select’ the portions of a page I want to print and print the ‘selection’ from my browser’s print button. I was thinking you might have a ‘print’ button which would print just the recipe, sans ads, photos, and other extraneous matter. Several sites have a ‘print’ button which opens a new page which contains the plain Jane recipe without frills.
I know you’re busy. Just a thought to keep you up late when that pan of cooling brownies calls your name.
Re-sending this because I never received an answer…. 🙂
Dear Joe,
Thank you for a lovely blog! I so appreciate the educational side to cooking that you bring to it. I think that if someone had taught me chemistry through cooking, I would have enjoyed my three years of high school chemistry a lot more! 😉
Anyway, I simply wanted to ask you about extracts and emulsions. Although I have always used pure, natural extracts (vanilla, lemon, almond, etc.) or, for example, real rum, I recently came across LorAnn professional emulsions in several flavors, so I’m a bit confused… I mean, I understand the basic difference: extracts have alcohol and emulsions don’t and therefore, the flavor is claimed to be stronger, however, are they as healthy/natural/desirable/etc. as extracts? If you had to choose between the two, which would you choose and why? Are there situations where the use of one is better than the other? I tried to find some reviews online and only came across promotional information. I certainly appreciate any help or insight regarding this 🙂
Take care!
Susana
Hi Susana!
Those are great questions. I wish I had a simple answer for you, but the reality is that it all depends on the quality of the emulsion and/or extract. There are very well-made extracts and there are terrible ones. Terrific emulsions and mediocre ones. The best advice I have is to try them and see what you like. I suppose as a general rule, I prefer to use extracts, though I have more experience using them, so I am probably biased.
Thanks for the comment!
– Joe
A ‘print recipe’ button would be wonderful! At the moment, I cut and paste all the bits I need into another document and then print from there. I was hoping there would be one on the new site.
I’ll see what I can do!
Two comments from a foodie/webbie person: I tend to leave my browser on a vertical screen, with 1024 px of room, and the new site design doesn’t fit without scrolling horizontally. In particular, the right-side column (“Visit Joe on Foodbuzz”, foodbuzz ad, RSS link and stumbleupon link) isn’t visible. Could your site designer tweak the site such that on “narrower” monitors, those get folded into the main left-side navigation column?
Also, a minor font nit: on Windows, on Firefox 3.6, the font used for headings (Courier 10 Pitch) is horribly pixelated. Fx4 fixed this bug, but Fx4 isn’t released yet… You might want to add Consolas as a font option — similar fixed-width font, commonly available only on Windows, and so would avoid this problem entirely.
Hope that helps!
OK Ben, I’ll see what I can do! Thanks for the note.
I love my Electrolux with a passion but it was pretty pricey.