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Michelly
May 23, 2009 02:35 PM
Oh, yes! I'd rather bake than anything else, and would like a spot to discuss this with other folk who also spend a lot of time cleaning dough off their telephones.
›11 Replies-
re: Michelly
MMRuth
May 26, 2009 06:25 AM
Ha - I just noticed some Italian Meringue on my phone from making a cake yesterday. I guess my thought about baking is that there can be overlap in terms of certain dishes, etc. For example, say someone posted on HC that they were looking for appetizers, and someone suggested making foccacia, or a pissaladiere, both of which involve baking. It seems to me that having a separate baking board might take away from those discussions.
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re: MMRuth
Jacquilynne
May 26, 2009 07:22 AM
It's one of the better options we've got if we see a need to further subdivide the current Home Cooking board, but it does introduce some levels of confusion like that. It would be seen as sort of a dessert focused board, but of course, many deserts are not baked and many savory things are. Plus, menu-planning threads can prompt great detailed discussions, and would cross the two boards.
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re: Jacquilynne
Michelly
May 26, 2009 10:21 AM
I would guess by the monicker of the person who brought up the subject (CookieGirl), that we would be focussing on dessert vs. chicken pot pies. The subjects of chocolate and vanilla alone can warrant a lot of comparisons, reviews and recommendations (and warnings!), not to mention flours (types, sources, etc) and recipes. Oh, yes, we can go to the Recipes section of Chow, to get those, but I think it'd be fun to go to one spot and find people like me who'd rather be mixing stuff like sugar, chocolate, butter and nuts together than be slicing cartiledge and skin off of birds. (You know who you are; you sit down in a restaurant and immediately check out the dessert menu)!
And I'd be also eager to hear what professional bakers have to say!
Now, should the question of non-baked desserts be included (just got an ice cream maker and am having a LOT of fun with it!)-
re: Michelly
MMRuth
May 26, 2009 10:25 AM
I would think that a baking board would include bread. I'm just wary of subdividing as it seems to me that if posters want to talk about say, chocolate and vanilla as used in baking, the threads could go on the General Topics board, if posters want to talk about ingredients, and on HC if about recipes.
One thing I see on HC for example is - what to do with lots of rhubarb. Some people come up with savoury ideas (rhubarb chutney or curry) and others with baking and dessert ideas (pie, fools etc.).
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re: Michelly
Jacquilynne
May 26, 2009 10:31 AM
Generally those things are covered on our Home Cooking board now -- not exclusively, obviously, since there's lots of more general cooking discussion but there's a place for baking / dessert conversations as well. There was even a dessert cookbook of the month project for awhile.
Are you finding it particularly difficult to find the conversations you're interested in on Home Cooking? Or not getting responses to threads you've started?
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re: Jacquilynne
Michelly
May 26, 2009 01:43 PM
Well, I just discovered this site a few days ago and I guess I've got more exploring to do. Saw CookieGirl's suggestion of a baking board and got all excited, as this is a subject close to my heart.
There was an article in the Los Angeles Times a month or two ago about how co-op bakeries are becoming popular (a number of bake-a-holics get together and together rent a bakery, divide baking times, run the counter, or hire someone else to do so, as well as hire a service that does all the clean-up. A great idea, in my opinion, for anyone wanting to go into business but has little time and/or financial resources to do so.)
Will continue to explore CH, which I am thrilled to have found.-
re: Michelly
MMRuth
May 26, 2009 01:51 PM
There are lots of bakers on the Home Cooking board, so do explore. And if you have any tips on my coconut cake, I'd certainly appreciate them!
http://chowhound.chow.com/topics/3721...
Welcome to Chowhound.
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re: MMRuth
Michelly
May 27, 2009 08:40 PM
Thanks!
Will try your cake recipe in a few weeks; my spousal unit just got put on a low-cholesterol diet by his doctor, so serious baking is temporarily suspended so as not to lead him unto temptaion.
Luckily, I have an ice cream machine and can produce fruit sorbets. Ooo, a coconut sorbet! Of course!!-
re: Michelly
NYchowcook
May 28, 2009 07:00 AM
Funny! Perhaps off-topic, but I purchased my ice cream maker a couple summers ago with the firm intent of making sorbets. To date that machine has only seen cream -- as in ice cream, and I have yet to wander over to sorbets!
Hopefully you'll post about your sorbet explorations on the Home Cooking board and inspire me sorbet-wise!-
re: NYchowcook
Michelly
May 28, 2009 11:15 PM
Will do! I have an out-of-town guest who is currently obsessed with eating healthy, and as our lime tree has lots of ripe fruit, I was going to try the recipe for Lime Sherbet I found in Maidda Haetter's Book of Great Desserts (although technically it's actually a sorbet since there's no dairy in it).
Stay tuned for further details! -
re: NYchowcook
Michelly
May 29, 2009 08:14 AM
Oh, a caveat on Ben & Jerry's Ice Cream book : so far all the recipes I've tried taste nothing like what you can get at the store, but their base recipe has eggs and does not have you cook them.
Oh, I know, I know...cookie dough, homemade mayo, egg nog, etc. etc.
But all you need is one overly sensitive person who suddenly doesn't feel well after eatinng something YOU made, and you're in trouble.
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greygarious
May 7, 2009 12:02 PM
A few months back, because there wasn't much activity in the Dessert Cookbook of the Month threads on the Home Cooking board, there was discussion of changing that to a Baking Book of the Month feature. There was some enthusiasm for that idea, but it didn't happen. Perhaps if someone were interested enough to manage such a monthly thread, it would.
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rose water
Apr 27, 2009 08:42 AM
how would that add content that's different from all of the active and awesome threads on home cooking?
›4 Replies-
re: rose water
goodhealthgourmet
Apr 27, 2009 10:35 AM
it's not about *adding* content, it's about creating a more specific/specialized board to make it easier to zero in on baking threads as opposed to cooking threads. baking & cooking are technically two completely different things.
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re: goodhealthgourmet
rose water
Apr 28, 2009 06:01 PM
i guess i like having it all in one place. on the old chowhound, cookware was also on home cooking. given that i don't specifically seek out the cookware threads, i'm missing out on great tips i used to get by reading along on home cooking. given that i'm more of a savory than sweet person, i'd rather not miss out on the nice baking tips that come along on the home cooking board.
i also imagine it would be tough to keep the discussion on the two separate boards focused, as there's clearly a ton of interplay between the two topics.
they're also not really adding new boards: http://chowhound.chow.com/topics/4759...-
re: rose water
goodhealthgourmet
Apr 28, 2009 06:48 PM
i guess since i'm an equal-opportunity browser it doesn't matter to me if things are separated. sure, i tend to gravitate toward specific boards, but i also do frequent checks of the latest board posts on the CH home page to see if there's anything interesting happening elsewhere.
in fact, that's how i found *this* thread :)
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re: rose water
CookieGal
Apr 28, 2009 09:01 AM
I think it would also add a more search friendly forum for bakers.
When you search baking tips, tricks, forums etc.. Chow isn't at the top... and I use other boards for my baking needs.. and chow for everything else.They are very different topics.... It would be nice to build on the other kitchen skills in discussion!
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