Six flags cook book from 60's

texaswig said:

For those who like old recipe books. @RRP here's some new old ones to try.    http://www.kencollier.org/sixflags/SixFlagsCookbook/cookbookhome.html

Thanks, my man! Guess the reason I like recipes from older, printed cook books is many times they are similar to the ones that I grew up loving. I always get a kick when somebody says "they" created a new taste, when so many common cooks/Mothers/whatever created these combinations 50 years before they were even alive! Same way with many popular fast food chains like Chic-fil-A, Steak 'n Shake, Maid Rites and so many others who perfected their recipes and methods years ago. 

Nice Brioche Share @texaswig
Thanks!
So, I've received some stellar news today that I'll share later. Here are some recent cooks I've done (non-BGE). APOLOGIES FOR HIJACK. 
I have 2 different Sourdough starters...both very active. I make a ton of bread.  Recently my bread game has got a lot better. Practice. Practice. Practice. Wildlife doesn't mind my failed loaves
88% hydration basic white loaf with a 24 hr autolyse on the sponge and 17 hr cold ferment in the banneton. Baked in a Lodge DO. I alternate between directly on a stone, DO & makeshift combo CI cooker. I'm gonna try it in my Finex 12" next. Why not, right. Let cool completely and sliced only as needed use my slicer. 


Some breakfast. I've been cooking breakfast every morning since I've been home on suck (sick) leave. Over medium eggs, bacon & home fries. Bacon & fries were baked. 

My Mother grills a mean steak. She did up some Ribeyes and scalloped taters and had some buttered sourdough w/ it. 


Sammy Game getting stronger. 
Pan toasted sourdough, over med. eggs, bacon, mashed potato cake w/ dusting of Deez Nuts Pecan Rub w/ provolone layered in. Pretty Dayumn good. Made 2 sets of these. 


Regular store bought toasted white, over med. eggs, bacon, scalloped potato cake and layered in provolone (For my Mother). She said it didn't suck.

WOWSER, Blake - your baking skills are impressive!