The Joy of Cooking

Cornfed

Please excuse this "feel good post." I just wanted to say how excited I'm getting about cooking lately. The main reason is, of course, the BGE and this forum. On top of those, I recently received a Julia Childs and Jacques Pepin book as a gift with many wonderful looking recipes. I'm getting so psyched to try some of their recipes on the BGE. For instance, two recipes for pork chops, one of which is extraordinarily simple, will be done on Mr Eggy. A pork loin recipe will soon follow. Then there are some nice looking steak recipes (although I usually don't like to mess with my steaks too much before they get on the Egg...).[p]Also, I was looking on Amazon earlier (slow day at work...trying to get over the "food hangover" from overindulgence at SuperBowl party) and saw books with recipes from the 21 Club and the Inn At Little Washington. All of these plus the input from the Forum plus the virtually infinite recipe resources on the Internet have really made me excited about cooking![p]Just had to share that with someone. Sorry again about the feel good post. I'll be sharing recipes with success stories or tales of failure woe as they occur.[p]Cornfed

Nature Boy

Cornfed,
The recipes we have at our fingertips are both exciting and overwhelming! It really is a treat to be able to pick from a nearly infinite supply of recipes. It is a fun challenge to figure out how to adapt them to the egg, and to ajdust them or modify to our liking. [p]It is also helpful to be able to scan the recipes to see what other ingredients might improve your own recipes. Or just get ideas to help you invent an entire recipe of your own. Get the creative juices flowing. This stuff is fun AND addicting.[p]NB[p]

Teslamania

Cornfed,[p]The second book you mentioned, is by the Chefs at the Little Inn in Washington Virginia. It is a 5 star place. Yummy food. HAd the chance to eat there many moons ago. Would love to go back!