Yes, I am not sure of the best approach. Organizing is important because it helps people and search engines find the info.
I’ll jump on the soup 
, I enjoy soup(s) as does my wife but my kids (adult) can live without it. As a result soups are generally relegated to “get well” food when someone falls ill.
What I truly love about soups is if you start with a good stock, it’s almost impossible to have a bad result. You can pretty much throw anything in there and it will just add to the finished product. I’m still recovering from pneumonia but over the past two weeks I made a delicious chicken, with chicken meatballs soup, followed by one of my all time favorites pasta fagiole. Unfortunately the tomato in the fagiole was too acidic for my stomach and I wasn’t really able to enjoy it. That is probably the family favorite because I make it very thick, almost like a pasta dish more than a soup.
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Yes, but another solution is by linking in the second post by the URL, the first icon beneath the post.
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Go ahead! As you feel like… but like @smtucker said, it is also nice to have topics in the same thread.
For things that I would like to keep track, I sometimes use “bookmark”, second icon in the bar below the post, to keep myself a reminder, not the best way, but at least some traces that I can track.
Yes to a soup thread for 2018! I call anything brothy in a bowl soup- stews, curries, noodley soups…
i already have requests from my family for the potato leek and lentil soups that i make and stock their freezer with 
but I’ll experiment more for myself with some new recipes come January!
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You can make strata using smooth soups, or you can puree a chunky soup. Add eggs, plus milk or cream if you choose. For example, sandwich ham and gruyere on sliced bread, cut diagonally, shingle in a baking dish, pour on a mixture if eggs and press pea soup with a little cream, cover and chill till absorbed. Sprinke with paprika and bake till browned and bubbly.
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Smtucker- I did try to navigate eatyourbooks but I wasn’t really sure how it worked 
@Salsailsa . I see that if you don’t have an account, there isn’t much to see. However, the free membership should give you an interface that begins to make sense.
Looking across the tabs, Home is obvious. Bookshelf contains all the books, online recipes that I have added to my Bookshelf, and entire websites as selected by me. (Serious Eats, for example.)
Library is the EatYourBooks library which contains index and unindexed books, online recipe content, magazines, and lots of other content.
As a paying member, MyBookshelf is stuff I actually own and have chosen. As a non-paying member, this would be recipes from the Entire Library which you can filter by author, name of book, and source type.
So, I can search for something like Galangal on MY Bookshelf and see what recipes I have that use this ingredient.
If you look to the right, I can filter to only get recipes found in books, that are from Malaysia, and are an appetizer.
Paying members can leave notes about books and recipes which is really useful when you are trying to decide between three similar preparations.
Since adding EatYourBooks to my life [ages ago], I am so much better about using my own books. It has changed my life in a really positive way.
Now, if I didn’t help here, please ask more questions… happy to be clearer, if I can figure out how.
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Bravo for your focus on food waste. I’m with you and will follow your example. I think we do a pretty good job here at Chez Auspicious but we can all do better.
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Luckily the software is smart enough to figure out you are uploading the same photos so they only store it once.
Does that solve the issue?
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Wow~ thanks for the comprehensive explanation on how eatyourbooks works. I will have to take some more time and play around with it!
One of my worst habits is that I am a sucker for fresh bread. I end up with a lot of stale bakery bread. I know that there are uses for it- bread crumbs, pain perdu, strata but I generally just turf it.
I am currently trying to use up as many odd condiments as possible. I have a habit for trying new things on the market, not liking them so much and then throwing them in the fridge for however long.
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I’m looking to continue my string of not making us sick from my cooking. If I can just do that…
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Curious, you mean overeating?
6 posts were split to a new topic: Project Kimchi - home fermentation
Cooking Goal Kimchi in process -go go go!
I’ve ben thinking about this since the post went up. I guess my goal/wish is to get my cooking mojo back. The last several years have been taxing on many levels leaving me with little energy. When I have the reserves to shop the energy flags for the cooking. I end up dialing it in and the results reflect that. I was always a curious, adventuresome, thoughtful cook who loved experimentation. I was a recipe developer and sometimes caterer. Couldn’t tell it most days now…
I want to be able to have the energy to prepare a dish with care and intent. I want to be able to savor a dish of this sort from my efforts again.
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I’m sorry to hear this and can certainly relate at times.
Certainly a good goal!
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I jus got this! I love how it is focused on technique and history, rather than recipes. I’m enjoying it very much,
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So glad you are enjoying “The Art of Fermentation.” It just might be the definitive work (in English, anyway). Engaging, too.
