I use a Williams Sonoma recipe with separated egg whites and sour cream. OMG, it's so delicious. It's originally a blueberry recipe, but I hate cleaning blueberries out of the waffle pan, so no more.
Cook's Illustrated also has a tasty yeasted one, if memory serves. But that I've only made once. I used to make the egg white sour cream one once or twice a month.
Man, I've been on the phone almost solid from 8 until now. Thankfully a call got cancelled so I can breathe, and maybe even eat, craziness. Note to self: try not to miss consecutive days of work, eh?
So formal! In my house growing up it was "let's ask Irma"
That's really funny -- it never occurred to me to think that not everyone calls her Mrs. Rombauer!
I use Joy consistently for a few basic things -- this fruit cake, biscuits, banana bread -- and some general principles, but also for entertainment reading.
We don't have JOC. I think my mom might. I got a huge Good Housekeeping cookbook for my bridal shower, maybe? We don't use that much either, anymore.
I grew up with Fanny Farmer as the central cookbook around which the kitchen revolved. On my own, I ended up with the Bittman. I really like it. I don't know from Joy of Cooking.
I just let my students go early. Only about half of them were here anyway, and they all just looked so exhausted. I gave them a short "stay safe and think before you act" talk before they left, as I'm sure everyone else did. Also a bit of "this is what most of the country currently thinks about you. I know that's not really you. Just keep that in mind, and know that everyone is watching."
My mom definitely had JoC, but I think I only have a Good Housekeeping book (plus other, more specific ones, mostly just for baking) as a general sort of cookbook. But then I'm not much of a cook.
I have Betty Crocker, Joy of Cooking, Frannie Farmer, and the New York Times cookbook. Plus other specialty cookbooks. I actually look at them occasionally.
I figured copies materialized on their own as soon as a kitchen came into existence.
I have two, the '60s revision I got when my own kitchen came into existence, and the original edition I grew up with, including the instructions for cooking possum and squirrel.
Cockaigne, I just learned, is a medieval mythical land of plenty, an place of extreme luxury devoted to gluttony and ease.
