Weekly Menu Plan; HELP!!!; My version of Shrimp Toast — 6 Comments

  1. That is a great looking shrimp recipe.
    I write for a Kansas City based magazine and would be happy to put your info in one of the articles I write. I need to figure out what it would work with… my publisher has my topics mapped out until December (we are on the October issue right now). I’ll see what I can work in after that!

  2. I just quickly glanced through the menu of TfC. In the Kitchen Knowledge section, you might reiterate that the cup measures you use are imperial measures. Some people (as I did) would jump immediately to #quantities and see that your cup measure is 8 oz… and then wonder (as I did), are those ounces or fluid ounces and are they imperial or US ounces?
    I know. It’s a small point and probably won’t make a whole lot of difference to the outcome of a recipe. But if it’s a cake, or something like that, the measurements do matter a little more.
    (According to ‘Gourmet Sleuth’, there are 8.5 USfl.oz = 250 ml = 8.8UKfl.oz = 1Cdn cup. ‘real food for real people’ agrees with this. My 250ml pyrex measuring cup, on the other hand, says that 1 cup is 8 oz rrrrrrr but not fl.oz….)
    heh, aren’t you sorry you asked for feedback?
    The shrimp on avocado cream looks delicious, by the way.

  3. Hi.
    I visited TFC site and I like the type of service you offer.
    My opinion is, I think you have the all the right ingredients in place. Friendly prices, a very comprehensive recipe list. The drop in subscriptions might not have anything to do with anything you are doing right now. Bad economy might just be the reason. Your service caters to women who are, of course, “worrying” on what’s for dinner but probably are far more “concerned” on where the next tank of gas will come from. With lost jobs and homes, people nowadays are less willing to shell out money, however cheap. Also, there are just too many food blogs these days and most are like “top recipe books” in quality (good example is Simply Recipes). Even bigwigs such as Kraft offer the type of service you provide, for free.
    I apologize. I didn’t mean to dampen the optimism of such a fantastic venture. You see, I meet the demographics your site is geared to…working woman, family to feed, bills to pay. May I suggest, if you are going to make some changes…maybe direct towards healthy, budget-friendly meals. Maybe articles and tips such as: how to feed a family of four for $50 a week…
    It is a different financial world out there. I use to mercilessly blow $5 a day for a Starbucks latte…now I hug it like it is the last five bucks I’ll earn. I guess that’s what almost losing your house to recession does to people…
    Please, excuse the liberties I took in my comments. Just my humble opinion.

  4. Thanks, Kristen! That is a wonderful offer… email to follow ;-))
    Actually, Elizabeth, they are US ounces (all my measuring cups and spoons are old – from the US. I try to convert everything to gr and ml for my Euro subscribers – except for the baking where I know it’s important!
    BUT… You are obviously right – I need to specify what system I am using… DUH! One of those situations where it is sooo clear to me I forget about the rest of the world
    Thanks for pointing it out!
    Lalaine, and thank you very much for your humble opinion. One of my goals with the site is to help save money by reducing waste and having thoughful, planned buying. Maybe I need to make that more clear. And thanks for the idea about more hints. As to budget friendly, that’s a bit of a cunundrum for me. I see other services that are more budget friendly but use a lot of processed and prepared foods. I don’t, always using fresh; and lots of vegetables. I’m not sure I could compete in that niche and still maintain my personal standard of only cooking with fresh, seasonal ingredients. I could be absolutely wrong. Thanks for giving me some things to think about!

  5. I’m a little confused now then. I just looked again at /equivalents.html#volume and see that you have 1 cup = 250ml. This is in keeping with a Canadian/Australian cup. But it was my understanding that a US cup held only 237ml. (I know; not THAT much difference but in bread making, it can make a dough be rather slack or rather stiff, depending on which measuring cup is used.)
    You also have 1 tsp = 5 ml and 1/2 tsp = 2 ml. That doesn’t compute. Shouldn’t it be 2.5ml? I wonder if it might not be a bad idea to just drop the ml equivalents for fractions of teaspoons. As long as a person knows that 1 tsp = 5 ml, that should be enough, shouldn’t it?
    I particularly like the weight equivalents you have for ingredients in the chart at /equivalents.html#quantities That seems to me to be the most useful. It might be a good idea to add sugar, salt, flour (as well as specifying kind(s) of flour – I see you have some pizza recipes in the list)
    Rather than the following phrase “You need to be a Thyme for Cooking Subscriber to access the Recipes, Weekly Menus and Shopping Lists.” perhaps it may be friendlier to say:
    Please become a Thyme for Cooking Subscriber to access the Recipes, Weekly Menus and Shopping Lists.
    I hope you don’t mind me sticking in my oar. I hope you know these are very small points. The site seems very well laid out and I really like that you are advocating using fresh and local ingredients.

  6. Elizabeth, I based a lot of the equivalents on older US cookbook info that I have. I think the idea was easy rounding. I don’t do it for baking, though… That needs to be much more precise, I agree. Thanks for al the input. When I get a chance I’ll tweak it a bit and put in some explanations.