RFC Website Thoughts

http://www.recfoodcooking.org/signature.php

But I think having all of the recipes in the cookbook there would
be great, especially since there are no copies left, IIRC. Any
thoughts?

--
Jani in WA (S'mee)
~ mom, VidGamer, novice cook, dieter ~

It was discussed to death at the time we were printing the cookbook, and
people didn't want to do it. My personal opinion is that enough time has
passed since the printing of the book that posting the recipes would do no
harm. The book will never be re-printed, to the best of my knowledge.

Carol

It was also discussed making it available on CD but the majority felt an
actual book would make a better gift for friends and family than handing
someone a CD. In my case, I sent a copy to my elderly parents who don't own
a computer and never will. I'm with you, Carol, posting recipes from the
(with proper attribution) is fine. In fact, I'm pretty sure some of the
ones in the book were posted here before they were ever submitted for the
book :)

Jill

I have some server space that I could donate and maintain if someone wants
to scan it or send it to me. A link could be put on the RFC website.

Michael

How about this: start a separate recipe collection and send it to John
for posting. There can be a star next to any recipe that was in the
cookbook. That way, we won't have to worry about re-hashing the
subject, contacting people for permissions, and can include new
"classics" as well.

As far as posting the cookbook itself, let's not go there. :)

Now, anyone up to being the organizer for a new T-shirt run?

Sue(tm)
Lead me not into temptation... I can find it myself!

I have the cookbook in MasterCook format.

Carol

GREAT idea, Sue!

No kidding.

I'd lose what's left of my mind if I did that, but I would certainly buy
some of them if they were made available.

Carol

Damn, too bad I'm no longer with my ex-husband; we owned a T-shirt printing
place. Could've done them up super cheap and could've had a contest for the
artwork. Sigh.

kili

And some of us have extra copies.

gloria p

That's not the correct way to weedle Nancy into doing it again....You
have to work big-eyed puppies into the spiel somehow...

--
It's not a question of where he grips it!
It's a simple question of weight ratios!

A five ounce bird could not carry a one pound coconut.

Are you suggesting coconuts migrate?

The question of reprinting the cookbook was raised at the San Diego
cookin... Some of the folks wanted additional copies...and some were
disappointed because they missed getting their recipes included.

This was another subject that came up. I have one of the 1997 navy
blue shirts and several folks at the cookin wanted to have one like
it. There have been other shirts done ( I have a few of them) but they
were always in white and carried the logo of the particular cookin
where they were sold.

I am getting a price to replicate the 1997 shirt, but we'd change the
date.

For those of you who haven't seen that shirt, it's navy with white
"printing".

It has rec.food.cooking on the first line and that line of type is
curved...under it is a fork @ knife

Bottom line is " The chaotic kitchen" in script. the shirt is a Hanes
Beef-y Tee and its 100% preshrunk cotton.

Debra

<snip>

Ah, that was just before I started reading RFC again, so I wasn't
aware.

Well, I just wanted to throw the topic up for discussion. I'll let
the rest of you decide if/how to handle it, as I wasn't here during the
cookbook project (though I happily own one). BTW, I'm willing to help
out if/when any work needs done... :-)

Stop the presses...

I own the domain rec.food.cooking.org (along with who ever else sent me
a check a couple years back, Barb?) and my name is also John... but it's
Mr. John Gaughan who runs the site. I don't think he even posts here any
more, or at least I haven't seen him around these parts in what little
time I've been able to post lately. (I've had to post as Son Volt cause
I was having problems with my newserver once individual.net started
charging)

carry on...

~john

Wanna remarry him? Just for the duration?

jmcquown wrote:

> >> site. Any thoughts?

There was a discussion regarding reprints too. As I remember the
discussion at that time mostly revolved about that it would be patently
unfair to those who paid for the cookbook to then shortly thereafter
make available a free electronic copy on a website (quite a few
purchased many copies, to then make it free for the taking was thought
to really reek). I was then and am now of the opinion that if new
rfc'ers want a cookbook then there should be a totally new edition
(something I at the time proposed should be done periodically rather
than a reprint), with all new recipes (no duplicates), that way the
newbies can input their own creations and the old timers can submit
those of theirs that were not included originally... naturally the
newbies would need to exert effort, a reprint gives them a free ride...
also gives a free ride to all those who were too 'friggin' frugal' to
pay for a copy at the time. I see no point whatsoever in reprinting
the original cook book, just on the grounds it's redundant, has no
value to those who purchased their copies at the time... and certainly
not anywhere near enough time has passed to warrant a reprint.

And if anyone desires a recipe included in the original cookbook they
are all readily available on an individual basis, I'm pretty certain
each and every recipe has at one time or another been posted to rfc,
some many times (all mine have appeared often), or are available
individually at various personal websites, or will gladly be supplied
individually if requested.

But to reprint the original work at this time is not only in extremely
poor taste, flys in the face of all those whose mighty efforts will
then be totally negated, especially negates the generosity of all those
who donatded substantial personal funds to help get the effort started
(I'm sure many of you have long ago forgotten that little fact), and
also dilutes that the underlying intent of the rfc cookbook at that
time was to honor those who suffered 9/11... fergot that too, eh?.
Reprinting the rfc cookbook at this time is essentially stealing, theft
of property, theft of services,and simply unethical.

I suppose the final decision will be made based on whether there are
more or less of those who earn their own way through life and are
generous or are their entire lives on the dole, bloodsucking
parasites... I can already see the lines being drawn.

It's essentially an ethical decision, and one of respect. I know I
wouldn't purchase a reprint, nor would I want my recipes included (I'm
sure there are those who upon receipt of their copies tore out my
recipes anyway, can't imagine anyone has me killfiled didn't, in fact
I'm positive there are those who behind the scenes stumped to have me
banned from being included in the book, in fact I know this to be
true).

But I would gladly support a brand new edition.

Sheldon

> John Gaughan

Do you know how he's doing?

Just wondering.

I have an XL that has never been worn; let me know if you want it (Ping
me in this group). No charge.

N.

(Explanation: graphic on the shirt is of a table place setting with a
picture of a knife and fork on either side of the @ that is the "dinner
plate.")

Any chance of getting a lighter weight shirt than the Beefy-T? Stick
with navy blue (although I think a red one would be cool).
--
-Barb, <http://www.jamlady.eboard.com> 7/8/05 WeBeJammin'!

Married to a much better, nicer, kinder, caring, non-violent, non-drug
abusing man. <g> Sorry!

kili

The subject of making it available online was discussed and rejected,
IIR.

I saw Sheldon's remarks about producing a new one instead of reprinting
the other one. I'd rather see Volume II than a reprint. But who's
interested in doing a project like that? The first one was, IMHO, very
well done (metric equivalents provided, assurance that the recipes were
in the same format, ingredients listed in the order of their use in the
method) and involved the efforts of a bunch of people. Proofreading it
before it went to the printer was a big task.

Someone else suggested that people just submit their favorite recipes to
the recfoodcooking.org site. Sounds like a swell idea to me.

I'd rather go swimming.

May 2004.
I heard from John Gaughan less than a month ago.
-Barb

It appears to be on recfoodcooking.org. Do a google image search on
rec.food.cooking and it's the first image.

I WANT some like that! (I don't do light t-shirts.)

--
Jean B.

I like the Beefy-T; it holds up well :)

He lurks occasionally.

So do I. They seem to hold their color and shape better. Maybe because
they are 100% preshrunk cotton?

Debra

yep! As always, you're right. Here's the link

http://www.recfoodcooking.org/

My shirt has 1997 right under rec.food. cooking.

If we redo the shirt, we can either omit any date or change it to
2005....

Debra

Almost all major brands are 100% pre-shrunk cotton these days. Lofteez, by
Fruit of the Loom makes a good shirt as well as Gildan and the Jerzees Z T.
By the way, dark colored shirts are the most expensive to purchase and the
most expensive to print on.

kili

Ooops, I'm sorry -- I got my "Johns" confused. That almost sounds
painful... ;-)

The type/color of shirt doesn't matter. It's getting the same quality
lettering that's on my shirt that I want to see about. It isn't silk
screened...it's a different material that's put on the shirt.

The guy I'm going to talk to does tee shirts, banners and other stuff
for several of the Firefighter Associations here. He did some banners
for me last year and the material he used for the printing was the
same as on my rfc shirt.

I've got some different shirts that are silk screened and after
several washing's, they start to look a little ratty. My rfc shirt has
held up much better.

Debra

> http://www.recfoodcooking.org/signature.php

Thanks so much for posting this link. I didn't know there was an rfc
website. I am very much enjoying the cook-in stories and finally being
able to put faces to the names of some of the posters. What a great
group of people! The recipes are awesome too.

Tee shirts are not my forte....but I know the fire fighters get them
through a company at a good price. Mostly, they buy navy blue because
they're required to wear them at work.

The secretary of their Association is on vacation this week but I'll
see her on Monday and find out what the pricing is and if there are
brand choices.

Debra

The best T shirts I found were at Marks Work Wearhouse. They cost more, but
when I had to wear Black or Navy T shirts for work I found them well worth the
extra money. They didn't shrink and they kept their colour for years.

> I like the Beefy-T; it holds up well :)

Sure. I just run a hot internal temp often and prefer lighter weight.
Thought I'd throw my nickel's worth in. :-0)

I know what you mean. When I go on vacation to touristy spots I stock
up on the cheapo t-shirts to wear in the summer.

Old t-shirts are great to wear while traveling. Wear them, throw them out,
save room for your souvenirs.
I have plenty of ole slacks and underwear, as well, for the same purpose.
Dee Dee

~On Wed, 13 Jul 2005 15:19:24 -0500, Melba's Jammin'
~<thisi...@macbogus.com> wrote:
~
~
~>Any chance of getting a lighter weight shirt than the Beefy-T?
Stick
~>with navy blue (although I think a red one would be cool).
~
~The type/color of shirt doesn't matter. It's getting the same quality
~lettering that's on my shirt that I want to see about. It isn't silk
~screened...it's a different material that's put on the shirt.

If it's an iron-on, that's one thing, but there is also
dye-sublimation, which as the name implies, dyes the shirt so that it
doesn't feel like there's something funny on the outside. But
according to my niece's fiancee, it needs to go on a t-shirt that is
poly on the outside and cotton on the inside. That sounds 'spensive.

When I had the shirts made for the cook-in at Jack Schidt's house, we
found a place in Fall River that does t-shirts for my company, as well
as for the tourist trade (Cape Cod, Boston, that sort of thing). They
were easy to work with, especially since I supplied the negs for the
silkscreen. At the time, it was an extra $30-40 to have them make the
negs from our artwork.

And no, I'm not volunteering, altho if someone does, I'll be happy to
offer "expertise."

maxine in ri

~The guy I'm going to talk to does tee shirts, banners and other stuff
~for several of the Firefighter Associations here. He did some banners
~for me last year and the material he used for the printing was the
~same as on my rfc shirt.
~
~I've got some different shirts that are silk screened and after
~several washing's, they start to look a little ratty. My rfc shirt
has
~held up much better.
~
~Debra

Nope. This isn't dye. It's a totally different "fabric". When this guy
made some banners for me last year, he used the same stuff to make the
words on the banners.

I have a printer who I use for a lot of stuff. I'm sure I can get his
art guy to do any art work & negs...but I'm not sure what the process
is for what I have in mind. I'll know more on Monday.

I'm going to identify how exactly this shirt was made..then get some
prices... Perhaps since you know more about this than I do, you would
be willing to get some prices too???

Debra

Anyone here savy at the art of web design? That aesthetics of the site
are a tad, well... A major update would be nice ;)

~john

Keep in mind I owned a screen printing company for almost 10 years.
Sublimation is a chemical reaction due to a screen printed transfer that
actually gets chemically "steamed" *into* the fabric. Heat transfers tend
to crack and peel off a shirt (usually) more quickly than a screen print.

Artwork at a typical shop is about $40 an hour to create, then there's the
artwork separations at about $10 - $15 per sep and the burning of the screen
can be anywhere between $20 - $40. If you're going one color, cut costs by
having the artist print vellum separations instead of film positives.

100% Cotton shirts are the most expensive and the poly-cotton blends are
cheaper. The darker the color shirt, the more expensive it will be.

If I can help with any other tips or hints, let me know.

kili

Hmmmm....from your description, I think the shirt I have is done with
heat transfers.

I am pricing the exact shirt I have..which is done in one color,
white...so no separations or screens are needed.

The art work is so simple, I'm sure my printer will do it as a
courtesy.. given the volume of business I do with him and the fact
that I've been using him for 16 years.

Just checked my Fire Department tee shirt and it's also a 100% cotton
navy beef-y tee. It's got silk screening front & back and the guy's
pay around $6.50 or $7.00 per shirt.

I need to find out where they get the shirts, where they have the silk
screening done and what quantities they have to do to get that
pricing.

Thanks...you've already helped. Now I know about heat transfers:):):)
Once I get the info, you can answer questions.

Debra

> Sure. I just run a hot internal temp often and prefer lighter weight.

Ugh, I have that same issue, Barb. Summer is not my favorite season...

If you opt for screen printing, they're going to have to burn a screen to
make the stencil where the ink goes through. To burn a screen you still
need a vellum printout of the image done on a laser printer.

kili

I think an online cookbook is the best idea!

> What did you have in mind? Email me your thoughts and I'll see if I can
> put something together.

Wow! You do web design? What other hidden talents do you have???
:)

And just who is going to edit, or test the recipes, or print a disclaimer, or
make sure the work is not copyrighted?

Aside from that SOAR ( now http://www.recipesource.com/) is about 80,000 recipes
or so up on rfc.

Dimitri

I'd leave recipes to other well developed websites.

I use www.allrecipes.com

The site is superbly designed and a pleasure to navigate.
Members can submit recipes with pictures if available.
Members can maintain recipe boxes, shopping lists, etc.
Members can review/rate other member recipes!!!!!
Lots of search filters. Titles, ingredients (allowed/not allowed), etc.
They have an editorial staff (sometimes a drawback) for recipes.
I can't tell how many recipes they have but it's extensive.
Membership is free and so far I've haven't been email spammed once.

Imho,

Andy

Details, details. Do it like the Free Fonts sites do and print a
disclaimer.

Do you want SOAR recipes or do you want rfc recipes? It's that
simple.

Right. Recipes, per se, are not the point!

~
~I have a printer who I use for a lot of stuff. I'm sure I can get his
~art guy to do any art work & negs...but I'm not sure what the process
~is for what I have in mind. I'll know more on Monday.

I'd be interested in hearing more.

~>And no, I'm not volunteering, altho if someone does, I'll be happy
to
~>offer "expertise."
~>
~I'm going to identify how exactly this shirt was made..then get some
~prices... Perhaps since you know more about this than I do, you would
~be willing to get some prices too???
~
~Debra

Let me know the brand and the process, and I'll check around.

maxine in ri

I do believe we have a winner! Give that foxy mama a Cupie Doll!

Carol

AFAIC, you can skip anything fancy. Plain and a fast download suits me
fine.

Thank you! :)
Carol

Fancy Schmancy colors don't hinder download speeds ;)

~john

Maybe the next printing of rfc t-shirts should also include rfc tank-tops?

Jill

> If we redo the shirt, we can either omit any date or change it to
> 2005....

Omit the date that way, they are "timeless".

Was that navy? It looks like royal blue to me. I like Beefy-T's
because it's usually cool weather around here and I wear them (colored
ones) instead of a blouse with pants. I guess if anyone ever decided
to do it again - we'd need to disclose what weight they are because I,
for one, wouldn't wear a lightweight tshirt.

Don't forget: That was more or less the genesis of this newsgroup, in 1982.

-- Max

True, but if you have a date you have a vintage ;>

We've lost our way... ;>

Huh, "genesis" merely refers the aproximate initiation date... what
kind of double talk you trying to pull.

No, exact genesis. 29 January 1982. And concept of the newsgroup on the
part of its creator.

See separate "Origins" posting.

Nice to meet you, too!

-- Max

LOL, you're right...
but a date on a tshirt is good only for people at the cook-in or who
were participating on rfc at the time and meaningless to anyone else.

R. Taylor Goldberg/Colorado

> In article <db1c7s$q0jc...@news.zipcon.net>,
> jjswor...@BLOCKERzipcon.com (S'mee [AKA Jani]) wrote:
>
> > I got to thinking about the RFC cookbook the other day, and
> > thought that we should have a copy of it on the group's web
> > site. I looked, and John (levelwave) who hosts the site does
> > have some signature recipes, which is very cool:
> >
> > http://www.recfoodcooking.org/signature.php
> >
> > But I think having all of the recipes in the cookbook there would
> > be great, especially since there are no copies left, IIRC. Any
> > thoughts?
>
> The subject of making it available online was discussed and rejected,
> IIR.
>
> I saw Sheldon's remarks about producing a new one instead of reprinting
> the other one. I'd rather see Volume II than a reprint. But who's
> interested in doing a project like that? The first one was, IMHO, very
> well done (metric equivalents provided, assurance that the recipes were
> in the same format, ingredients listed in the order of their use in the
> method) and involved the efforts of a bunch of people. Proofreading it
> before it went to the printer was a big task.

I wouldn't mind working on that kind of project, a new RFC cookbook if
the proceeds could go to some worthy charity, as was the case with Vol I.

<Not snipping for clarity>

I wouldn't mind helping out on this project either, esp. if a charity
is involved that we can all agree on (which probably means more than
one).

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

Count me in

Koko
A Yuman being on the net
(posting from San Diego)