-=> Ben Collver wrote to Dave Drum <=-

 DD> I see you get the New Yorker feed, same as I do. Let me point you to
 DD> another "old school" recipe web presence - Recipe Source

 DD> https://www.recipesource.com/

 DD> It's one of my go-to places for stuff not already in my database.

 BC> Formerly known as SOAR, which was mentioned in the article.  I've been
 BC> updating a copy of that recipe database named MOAR.

It may still be known as SOAR .... waitaminit ..... the Dashboard screen 
says "RecipeSource is the new home of SOAR: The Searchable Online Archive 
of Recipes and your source for recipes on the Internet."

I think they may have changed names when they went to an SSL hook-up.
I know my browsers and Malware Bytes used to spit up on it when their
URL began with a plain HTTP. Kept complaining about "no certificate"
and required my to "accept the risk" of logging on.

 BC> gopher://tilde.pink/1/~bencollver/recipes/

 BC> You can access it in a web browser too.

 BC> https://gopher.tildeverse.org/tilde.pink/1/~bencollver/recipes/

I'm not sure if Recipe Source is still being updated or if it's static
these days. I suppose I could click a sidebar link and find out. If it
really mattered to me.

I get plenty of new material from my subscrition to New York Times
Cooking and Taste of Home. Also a couple of top cooking BLOGS have set
out in pursuit of making money - so Simply Recipes and Serious Eats 
keep my inbox busy with really good recipes as well as thinly disguised
payola push "recomendations".

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Eggs On Hand
 Categories: Eggs, Pickles, Preserving
      Yield: 12 Servings
 
MMMMM----------------------HARD COOKED EGGS---------------------------
     12 lg Eggs

MMMMM--------------------PICKLING INGREDIENTS-------------------------
    1/2 c  Vinegar, white
      1 c  Water
      1 ts Sugar
    3/4 ts Salt
    1/2 ts Peppercorns
      5    Whole cloves
    1/2    Bay leaf
      1    Chile pepper, dried
 
  HARD COOKED EGGS: If desired, prick large end of egg with
  a pin to prevent them from cracking. Place eggs in a single
  layer in a large deep saucepan. Cover with at least 1 inch
  (2.5 cm) cold water over top of the eggs. Cover saucepan
  and bring to a boil over high heat. Immediately remove pan
  from heat to stop boiling.
  
  Let eggs stand in water for 20 to 25 minutes.
  
  Drain water and immediately run cold water over eggs for 2
  minutes (for easier peeling and to prevent a grey ring from
  forming around the yolks).
  
  PICKLED EGGS: In a small saucepan, combine remaining
  ingredients. Cover and bring to a boil. Over low heat,
  simmer for 10 minutes. Strain liquid and cool to room
  temperature. Place 6 peeled hard cooked eggs in a screw-top
  jar. Cover with vinegar solution. Screw cover in place and
  let stand in refrigerator for at least 2 days before using.
  
  Pickled eggs will keep several months without refrigeration
  if the container in unopened. Once opened, refrigerate and
  use within one month.
  
  NOTE: Keep a jar of hard cooked or pickeled eggs in the
  refrigerator for instant snacks, devilled eggs, garnishes,
  meals on the run, sandwich fillings, salad plates or quick
  supper recipes.
  
  Submitted by: Kathleen Pickell
  
  Recipe from: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Don't expect the bull not to charge because you are a vegetarian.
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