[Sca-cooks] Note taking

[Elaine Koogler]

What I usually do is to enter the original recipe on the computer, along
with a transcription, if needed.  I then print it off and take it to the
kitchen.  There I make notes about how much of what I am using, modifying
the amounts as I taste-test what I've done.  I then take the redaction to
the computer and enter what I've done.  The next time I prepare it, if I
make further modifications, they get noted on the printed copy and then
added to what's in the computer file.  I do it that way because otherwise
I'd probably lose what I've done...my house has this really bad habit of
eating things, you know!

Kiri

-----Original Message-----
 I prefer (or at least use) the time honored method of (tiny) scraps of
paper, stuck here and there as bookmarks, which usually get misplaced,
stained, and/or covered in crossouts, other notes etc.  There's also
notes penciled in the margins or on the backs of recipes, or sticky
notes - which ALWAYS lose their sticky and fall off of the page to
which they belong. <G & shrug>

  I used to keep a notebook when I was learning to cook mundanely - a
habit learned waaay back in Home Ec; and I *should* go back to using
one, but I've GOT to keep it where I can find it - too many places for
it to hide in my kitchen - if I'm not using (leaving) it somewhere in
the rest of the house <G>
A 3x5 is a good size for quick notetaking, and the pages can be ripped
out and lost - I mean put with the recipe to which they belong.

If I'm at an event and peering over somebody's shoulder, so to speak,
I'd probably use my electronic scribe - PDA.
I've made a nice hiding case for it, and find that it's wonderful for
jotting down things that otherwise *would* go onto scraps of paper and
get lost.
I take it to Cook's Guild meetings, along with pen and paper, and
probably use it more.
I just don't think I'd use it in my kitchen though, unless I got it a
waterproof case, like my cameras have.

Bethra

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