Yes Please! I will happily test some of your recipes! I am curious to know what kinds of things you've created, and have been really interested in building a collection of easy-to-cook meals for off-grid. Thanks
I would love to test as well! We are on a paleo/keto type diet here, but will have omnivore volunteers staying with us for the next three months, so the perfect time to use more starchy recipes.
Decent cook here, we both tend to just throw things together from whatever happens to be at hand, but I'm also happy to follow recipes and report on the results. We ferment and can, I'm very interested in the dry curing part.
Thank you for the opportunity!
I’d love to help test out some of your recipes! I’m definitely in a different climate zone though 😂
I’m the primary cook in my family, but I like to get my daughter involved whenever possible.
I particularly love recipes that use techniques that have become less common over time (I.e. making a roux for cheese sauces and gravies, using water baths for texture when baking, making pasta by hand, reductions and i’m just starting to dip my fingers into basic fermentation’s)
I Solemnly Swear I am NOT the crazy cat lady!
*but not for a lack of trying!
At 70, ive been cooking since i was 3, im told, lol. I make up my own recipies depending on whats here, or what i feel i 'need to eat'? Think soup or ice cream cubes. Id love to test some of your recipes. I dont use sugar anymore and would have substitute pyrue for that, but other than that i think im good to go. I live in a farming and ranching community so i do source local. I like to cook up things quickly, and move on, although some days in the fall i love to just cook all day. Hibernation thing i think, it coincides with knitting and tatting and bobbin lace making!
Yes! I'd love to test some of the recipes! I'm a pretty basic cook, but I want to learn more and I follow recipes very well! I'm really interested in cooking with seasonal/local foods, although I am currently located a bit more South than I'm used to.
Yes, I'm interested in recipe testing. I'm a back to basics home cook who enjoys culinary adventures. Over the years I have made souffles, kombucha, kefir and bread, I recently learned to bone a whole chicken (by YouTube). One of my current passions is soap making.
Kind regards, Kate (Perth, Western Australia)
I am alway trying new recipes and would love to be a part of the testing! I am going camping for 3 weeks so won't be able to begin until the end of Aug. But if I can start then, I'd be super exciting to be a tester!!!
Yes please! I was just peeling some mangos for mango-ginger jam and thought how much I wanted a no-sugar pectin for that project! I'm a decent cook who is always looking for fresh recipes; especially ones like you're describing.
Sign me up!
My family would LOVE to test your recipes! We live in zone 4b Minnesota on a small farm with poultry and veggies and I am a vendor at the farmers market. We make jams, jellies, various preserves and from-scratch pasta. My husband makes sour dough bread and other baked items. We have a gas stove. We are a foodie family who loves to try new recipes and ingredients. I am very interest in non-cane-sugar fruit preservation.
Thank you for this opportunity!
I will be adding you all to the secret forum very soon, using the email addresses that you've registered with Permies. Once you're added, you'll receive an automatic email to let you know that you've been added to the private forum.
Once you're in, there's a stickied post up the top, with all the information about recipe testing, plus a post for answering any general questions you might have, and around 90 recipes posted up as threads, all ready to test, with a few more to come over the next couple of weeks.
I'm going to have to cut this thread off now, as the response was even bigger than I first imagined.
If you've missed out on testing and love the sound of this book, please keep an eye on the dailyish email, where I'll post more news of the book once it's available.
If you are a strict WAPF/traditional foods cook and didn't see this in time, please PM me and I'll add you to the forum. I don't know much about the cooking background of everyone that has responded, but I think I can find space for more testers that eat the same way that I do (e.g. local foods, soaked/fermented grains, whole animal cooking, everything from scratch).
I am also very interested to have the input of other cooks who cook from scratch for 5 or more people every day, so if this sounds like you and you'd like to be a tester, please PM me.
I chose...to be the best me I can be, to be the strongest me I can be, to learn the most I can. I don't know what comes next. But I'm gonna go into it balls to the walls, flames in my hair, and full speed ahead.
I'm interested in learning more about being a recipe tester. I love the concept of your new book. While I no longer cook with meat, dairy, or eggs, I do have experience with world cuisines, especially French and Indian.