I just started reading this site a few weeks ago, and totally dig it.
I live in Sweden and everyone in the IT dept here is going wild over this cookbook. However, they are lazy. Is there anyway I can get it in a different format, so I can convert all the measurements to the Metric system easily?
Thanks much
Alex Shalman
· 1 year ago
This is definitely worth the effort. I'll use some of these recipes during my manly weight loss trials.
Tyler @ Building Camelot
· 1 year ago
Sweet! Can't wait until I get to work later and can print this bad boy out. No more girly meals at my house!
Dwight
· 1 year ago
I subscribe to the rss feed, but I don't see where to download the cookbook. What am I doing wrong?
The Reverend
· 1 year ago
@Rob - try this link. It's my default when converting the other way (when I bother to measure, it's typically imperial, but I own a lot of British and Australian cookbooks):
It's got everything, including a Fahrenheit to Celsius converter for oven temperatures...
Marc Davenport
· 1 year ago
I don't know if you plan on revising the cook book at some time, but if you do, here are simple instructions for poaching an egg for Eggs Benedict. I disagree that a fried egg tastes just the same. 1) Boil a good amount of water and some white vinegar in a pot. Make sure there is some room left in the pot. The white vinegar helps coagulate the egg whites. 2) Crack the egg into a small bowl. 3) When the water is boiling, spin the water (which is why you want the room in the pot) into a whirl pool. 4) Lower the egg in the small bowl into the center of the whirlpool and pour it into the water. You should let the egg be both in the water and in the bowl. You want the water to be moving fast enough to whirl the whites around the yolk. 5) Cover and turn off the heat. Let sit for 2:30. Your times may vary. 6) Scoop out the eggs with strainer and serve.
It turns out surprisingly easy and it looks and tastes great.
Kevin
· 1 year ago
Yay! I'm officially e-published! Page 147 baby!
Greg
· 1 year ago
I'm with Dwight, I subscribe to the RSS feed through Firefox (it puts it in my toolbar, makes for easy access). Not sure where to look for a link for the cookbook (or the other free ebook.)
Will
· 1 year ago
I've been here for a while, Brett, and it would be silly to subscribe *again*. How do I get the book? Thanks!
Richard
· 1 year ago
Link is inactive in Bloglines.
Brett
· 1 year ago
@Dwight - It should be at the bottom of the full text rss feed.
@Greg - You'll need to subscribe to the full feed in a a reader like google reader or sign up for email updates. The link only appear in the feed. From what I understand, Firefox only displays the headline.
@Will - If you're already a subscriber, the link for the download will appear in your feed reader or in the email update. It's at the bottom.
As seems to be the case with most readers of this blog, you read another reader's mind with this one. I've been meaning to get down with some
I'm finishing up a history paper I've been working on for a week and, having recently become acquainted with the Food Network, I've been looking for some fun, interesting recipes to take my mind of my studies a while. So today I whipped up some fancy meals for breakfast and lunch (which I've never really taken the time to do before) and now I'm hankering for some new recipes.
This is awesome. I run a similar site, though it is very 'dating' focussed. This is a great resource though - kudos. Would you guys be up for a link exchange?
Stephen Nash
Adam Cooperman
· 1 year ago
Awesome resource! Thanks very much :)
Just curious, what's the purpose of making the download link so hard to find? Is it to keep people from stealing it or something? I feel like anybody malicious enough to want to take this free book and sell it or something would be willing to click the rss link and scroll to the bottom of the page. It's just a little weird.
Onaclov2000
· 1 year ago
I occasionally pop up on this site through LifeRemix (originally from "http://www.thesimpledollar.com"), long story short, I was suprised there were only 2 "manly" drink concoctions, I was kinda hoping for at least Rootbeer, oh well, cool cookbook though, I think it's a GREAT idea!!!
Adam Cooperman
· 1 year ago
@Adam Cooperman - Actually, if I can edit myself. Apparently the file I downloaded is corrupted. Could somebody please post the link they used to download this succesfully?
Chris Romero
· 1 year ago
I don't get it. I can't get that link to download at all. Am I the only one?
Art Gonzalez
· 1 year ago
Thanks a lot!! I'm preparing Eggs Benedict tomorrow for my wife and kids.
This is unexpectedly comprehensive and really great. Thanks!!
Alan
· 1 year ago
I'm getting a 404 error message from the email update link, any suggestions?
Brett
· 1 year ago
@Adam-
The idea is not to keep the Cookbook "top secret." The idea is to provide special content to those who subscribe to the site.
@Email subscribers-
The link in the original email was broken and I've sent another email with the correct link. Sorry for the inconvenience and thanks for your patience.
Rod Homor
· 1 year ago
Thanks for the free cookbook. I was just talking with a new friend about how few items that I really know how to cook, and that I wanted to increase the protein and variety in my meals. This will definitely be a step in the right direction for me. Thanks again!! Keep up the great work.
John
· 1 year ago
Hey, I subscibed by email quite a while back, but recently I haven't been recieving any. As far as I can tell you're not on my blocked list or being sent to the junk folder. My email address is still on the list as I can't re-join.
Any help?
Dan jack
· 11 months ago
I cannot figure out how to download the cookbook? It is not very clear and I have looked everywhere.
Dave
· 9 months ago
Love the site, espicially the articles: The Awesome Dad Cheat Sheet & Manvotional: True and False Manliness. Keep up the great work!
Orlu Jeremy
· 9 months ago
Its best to be a self made man
Doug
· 9 months ago
"Loyalty above all else, except integrity..."
Dave
· 8 months ago
I just found this website. I enjoy reading askmen.com, but now I have a new favorite. Good works, guys!
All Comments
I live in Sweden and everyone in the IT dept here is going wild over this cookbook. However, they are lazy. Is there anyway I can get it in a different format, so I can convert all the measurements to the Metric system easily?
Thanks much
http://www.jsward.com/cooking/conversion.shtml
It's got everything, including a Fahrenheit to Celsius converter for oven temperatures...
1) Boil a good amount of water and some white vinegar in a pot. Make sure there is some room left in the pot. The white vinegar helps coagulate the egg whites.
2) Crack the egg into a small bowl.
3) When the water is boiling, spin the water (which is why you want the room in the pot) into a whirl pool.
4) Lower the egg in the small bowl into the center of the whirlpool and pour it into the water. You should let the egg be both in the water and in the bowl. You want the water to be moving fast enough to whirl the whites around the yolk.
5) Cover and turn off the heat. Let sit for 2:30. Your times may vary.
6) Scoop out the eggs with strainer and serve.
It turns out surprisingly easy and it looks and tastes great.
@Greg - You'll need to subscribe to the full feed in a a reader like google reader or sign up for email updates. The link only appear in the feed. From what I understand, Firefox only displays the headline.
@Will - If you're already a subscriber, the link for the download will appear in your feed reader or in the email update. It's at the bottom.
@Richard - I'm looking into that
As seems to be the case with most readers of this blog, you read another reader's mind with this one. I've been meaning to get down with some
I'm finishing up a history paper I've been working on for a week and, having recently become acquainted with the Food Network, I've been looking for some fun, interesting recipes to take my mind of my studies a while. So today I whipped up some fancy meals for breakfast and lunch (which I've never really taken the time to do before) and now I'm hankering for some new recipes.
Yet again, Brett, kudos!
Stephen Nash
Just curious, what's the purpose of making the download link so hard to find? Is it to keep people from stealing it or something? I feel like anybody malicious enough to want to take this free book and sell it or something would be willing to click the rss link and scroll to the bottom of the page. It's just a little weird.
Actually, if I can edit myself. Apparently the file I downloaded is corrupted. Could somebody please post the link they used to download this succesfully?
Many blessings,
Art Gonzalez
Check my Squidoo Lens at: Quantum Knights
The idea is not to keep the Cookbook "top secret." The idea is to provide special content to those who subscribe to the site.
@Email subscribers-
The link in the original email was broken and I've sent another email with the correct link. Sorry for the inconvenience and thanks for your patience.
I subscibed by email quite a while back, but recently I haven't been recieving any. As far as I can tell you're not on my blocked list or being sent to the junk folder. My email address is still on the list as I can't re-join.
Any help?