I have just learned today that the Chowhound website closed down in late March. I’m bereft even though it took me a month and a half to realize it was gone!
Those disappearing recipe sites on the Internet are the reason when I found a recipe I liked or thought I would like, I started copy and pasting into a Word document, the same with food blogs too. Those recipes are stored in a Folder just named Recipes and within that main folder are subfolders with name of, for example, Fish and Seafood, Meat > Beef, Lamb, Pork, Prepared. It helps me to very quickly find the recipe that I am thinking about.
Yes. There was warning, including here in CF. GWCF is only still going, limping along, because people on the ownership side find value in it. I'm a little post Spike, but have been through a number of changes that diminished but didn't destroy GW, CH was too big for its own good, I think,
I've never been on it, but I'm familiar with the name.
Getting ready to say goodbye to Chammi
Bluestar warning on quality and customer service
Authentic 'Tea Cakes' from 60s-70s recipe?
Restaurant in Juneau, AK
If you want a food forum beyond this cozy site, NotTheNewYorkTimes on FB is pretty good.
Thanks, Lisaam. I’ll look at that FB group. My biggest issue with Chowhound going dark is I have pinned links to recipes there that are no longer accessible. Bummer!
Have you tried the Wayback Machine?
Some of the regular users are now at Hungry Onion. Another splinter group went off and launched another board.
You might be able to ask around if you need to locate a recipe.
@plllog, I just tried the Wayback Machine. I’m not sure I really know how to use it. I tried searching ”chow.com Bichon Frise cocktail.” I got lots of hits about dogs that had nothing to do with chow.com. Then I tried ”chow.com” (no quotation marks). Apparently that is too broad. I do not have more specific url.
Thank, HU. I’ll give those a try. Or I might just try all of the Bichon Frise recipes that come up with Google. Finding the perfect Bichon Frise recipe can be my summer project! 😵💫
I only know Bichon Frise as a dog breed, I didn't know it was a food.
Jas, it is a cocktail made with St. Germaine liqueur, vodka, grapefruit juice and some other things. I think it is called a ”Bichon Frise” because it is a fancied up version of a Greyhound cocktail: vodka and grapefruit juice. The first place I had it, it was called ”The Barbie.” ”Bichon Frise” is a silly name for a cocktail, but ”Barbie” is worse!
Barbie is pink, :) Summer project sounds good, but even before Wayback for this, I tried Google. Quotes around the name of the cocktail. Is this it? https://twitter.com/CHOW/status/68397220420005888
See new Tweets
ConversationChowhound@CHOWBichon Frise Cocktail: Shake oz vodka/ oz St Germain/ 2oz redgrapefruitjuice/ ice. Strain over fresh ice & garnish w/ lemonwedge.12:29 PM · May 11, 2011·TweetDeck
I'm pretty good at searches if you need some help.
Thanks, @plllog! I think that may be the one! Let the testing commence!! 😂
This has been happening a bit lately. I had the heads up via NYTimes, Eater, etc., but was not much of a fan. Reading the history over the past 25 years, i would have liked the earlier days when it was about NYC food jems found in various neighborhoods. We had a tiny taco back room in a corner bodega that was so off the radar from the DeptOfHealth. So good and authentic.
Frustrating you missed the 'heads up' notices.
Similar with a grocery list app that held recipes, etc, and a 'share with friends and family'.
Fortunately i started printing hard copies a few years ago. A ring binder with plastic sleeves, old school. Only a few dozen printed and some of my own recipes i would hate to lose. Mostly breads and biscuits, cornbreads, spice blends.
I save in the NYTimes recipe section but i don't see that going away anytime soon.
I am one of those that did not save my favourites in Word or some other form. Am desperately looking for the Grilled Paella recipe on Chowhound. Did anyone perhaps save this or know how I can get it again?
@Hendrik Greyling, is this it? https://www.epicurious.com/recipes/member/views/chows-grilled-paella-mixta-paella-with-seafood-and-meat-recipe-52608241
This has a different title, but could also be it: http://recipescooking.net/p/paella-mixta-paella-with-seafood-and-meat
I get that you're missing your particular recipe, but paella is about the big pan, small layer of crunchy rice, and the building of flavors as items are added to the pan, from long cooking to short. As to the rest, it's all about what you have. It's a version of what my father called ”refrigerator stew”. A way to make a big meal out of scraps of this and that. If winging it is uncomfortable, choose a recipe that sounds more or less like what you want to make, and adapt it to suit the ingredients you want to use.
I've also saved all my favorite recipes in Word documents, and I print them out and put them in plastic sleeves when I want to use them. All of my recipes are save in Dropbox, and so there should not be a danger of losing them.
There are a number or recipes that I make from memory, and I should write those down as well, in case I want to let someone else know how to make them.
In my recipe folder, about 2/3 are recipes from others and about 1/3 are ones that I have either created myself or revised so much that they do not resemble the original inspiration very much but have been adapted to my personal taste/preference. I have three folders: Mine, Others, and Foreign. After I print the recipes, I put them in plastic sheets in a three ring binder with multiple categories. I have two binders, and so that allows me up to 10 categories.
For my own recipes, I have included revision dates so that I can know the latest version that I like.
So I'm not the only one who prints and plastic sleeves recipes! :o)
The plastic sleeves protect the recipe while cooking, which is why I first starting using them.
I copy and save all the new ones to my Notes folder on my iPad. That way I can access them wherever I am. Most of my old ones are on the Mac and then printed in a big font so i can see them better, and then put in a plastic sleeve and binder for future reference. It’s interesting that so many of us are doing that.
Plus the page protectors make it easy to put the pages in and out of binders. But I have to admit, I've taken to cooking from my iPad recipe organizer. It's backed up on the web, but I should download to my computer, at least....
I guess I’m more worried about losing the old recipes on Mac. At leas tmost of those are copied. I have quite a few from this forum from the past…. pre-iPad.
Thank you so much @plllog This is exactly the paella recipe I was looking for. Much appreciated for the help....
Happy to help.
I use an app, Pepperplate, that I am currently paying $3/mo to use. When I started using it, it was free. I worry that it is going to shut down at some point and all of my recipes will be lost. But printing all of them seems such a gargantuan task, almost 600 recipes. Plus, I like that I can search by title, category, or ingredient.
A combination of paper and cloud is best, in terms of modes of destruction and loss, but you can also save to your computer, and from there, a thumb drive, Does Pepperplate have a dispoay on one screen freature? Or a formatted for printing? For that matter, do they have an export feature? If they have all on one screen, even if you have to zoom out to get it, you can just use screenshots. Export, or save to computer would be easiest if they have it. Or you could just save the ones you'd be heartbroken to lose.
I’ve been using Paprka App for several years now. The APP is 17+ years old so from a longevity perspective I feel it has been quite successful. I bought one for my Iphone and it propagated to my IPAD for free. I did have to purchase the new version when my old one was no longer supported. The cost was minimal. It also syncs between the two. I have not yet downloaded to my PC but should do so. I have found many of my paper version recipes can be found on the web and occasionally have to modifed to match. I still keep all my ”family” recipes on hardcopy in file folders and also on my 3X5 cards just in case I have to replicate. It has worked very well for my needs.
I’ll also add that several recipe sites such as NYT cooking behind a paywall appear to be available through the app using their browser function. You have to download it but then you can deicde if you want to caterorize and save it.
try cook pad instead.