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Do you subscribe to the online FC?

Florida2's picture

I got an email asking me to subscribe to Fresh, and along with it was a subscription to Online FC for $2.99 (surely thats a monthly, not a yearly amount). If you have it, how do you like it, and what do you like about it.


If you don't subscribe, did you refuse because its redundant, or...?

SallyBR1's picture

(post #62929, reply #1 of 33)

Subscribing to online CT was the best decision I made last year...

(ok, one of the best) :-)

I love it, use it all the time - I only subscribed to the magazine around issue 40, and even if I had the full collection, the online subscription makes it very easy to retrieve recipes, compare them, before deciding what to cook.

 


 


It is not gremolita, it is GREMOLATA!!!!

(October 2007)

Nightrider's picture

(post #62929, reply #2 of 33)

I LOVE my website subscription.  I'm a very recent subscriber to FC, and it's so nice to be able to go back and access recipes that I don't have.  Totally worth the money (although I only paid $10 for the year, since I'm already a subscriber).

Gretchen's picture

(post #62929, reply #3 of 33)

I agree. I haven't been a subscriber for terribly long, but even though I have some of the issues, I may look up a recipe online just for convenience. Also access to all the recipes in the special issues. I just was looking at the LONG list of extra issues that I had no idea of--vacation cooking, for example. Lots to look at in there.

Gretchen

Gretchen
SallyBR1's picture

(post #62929, reply #4 of 33)

By the way, did you check the blog of the editors? I happened to log into it yesterday, there is a ton of cool stuff there.

For instance, they talk about products they tried recently and loved - I decided to move away from the computer, as pretty much everything tempted me. A balsamic vinegar that is not expensive and delicious, a peanut butter made with roasted peanuts (that would be for hubby, I don t eat PB, only use it in cooking), etc etc etc.

It is a good thing I don t surf the net on weekdays - temptation gets limited by time constraints... :-)

 


 


It is not gremolita, it is GREMOLATA!!!!

(October 2007)

Gretchen's picture

(post #62929, reply #5 of 33)

No, I am afraid to do that--but now probably will. I have purposely stayed away from blogs--except Clotilde's, which to me is not "really" a blog. Dang. Resistance really IS futile!!

Gretchen

Gretchen
schnitzel's picture

(post #62929, reply #6 of 33)

I'm a subscriber to both the magazine and website. It's very handy.


SallyBR1's picture

(post #62929, reply #7 of 33)

Actually, you do that out of the kindness of your heart. WIth your superpowers, you don t even need the internet to find anything...

 


 


It is not gremolita, it is GREMOLATA!!!!

(October 2007)

schnitzel's picture

(post #62929, reply #8 of 33)

I think it's a sickness or somethin'(g).

Florida2's picture

(post #62929, reply #9 of 33)

Okay! I'm going to take the plunge and plunk my credit card down :)

Gretchen's picture

(post #62929, reply #10 of 33)

Are you already a FC subscriber? What money and what are you getting? If it is $2.99/month, that is the usual charge for non-subscribers, which is fine. Just checking .

Gretchen

Gretchen
Florida2's picture

(post #62929, reply #12 of 33)

thanx 4 the heads up. yes; I am already a FC mag suscriber

Marie Louise's picture

(post #62929, reply #11 of 33)

It is $10 a year if you subscribe to the print version.

I have it, use it, love it. (Especially the "My Fine Cooking" feature.)

soupereasy's picture

(post #62929, reply #13 of 33)

I subscribe to both. The mag. gives me ideas. The web site gives me ideas for a recipe when I put in an ingredient. Beats sitting on the floor searching through the multitude of mags. Only so many notes I can keep in my to try file.
Wouldn't have tried the Anne Willen pork roast the other night without the online FC.

pemnel's picture

(post #62929, reply #14 of 33)

I also subscribe to both, mostly for the reasons mentioned above, but also because I like to support the sites that I use. (let's face it, someone is managing all of this magic computer stuff)


Of course I might have felt a little differently 30 some years ago when I was just starting out and money was tight.


 

Sheri's picture

(post #62929, reply #15 of 33)

I subscribe to both. And days like today, when I'm at Whole Foods and have forgotten my grocery list, make me very happy I'm on both.

Thanks to the WFM free wireless and my iPhone, I can look up recipes quickly and re-create my list!

Wolvie's picture

(post #62929, reply #16 of 33)

another one that does both. I really like the "my FC" feature for saving recipes, and access to recipes and such in issues that I don't have - like number 1 - 31. :-)

The significant problems we face cannot be solved at the same level of thinking we were at when we created them."


- Albert Einstein (1879-1955)

 

Marie Louise's picture

(post #62929, reply #17 of 33)

Remember, "My Fine Cooking" lets you link to anywhere, then organize it in folders you create. I've got links to recipes/ threads that have been posted in Cook's Talk, as well as other places on the internet. Very handy.

AnnL's picture

(post #62929, reply #18 of 33)

I know.  I really like it.  It's so much quicker to find a recipe there than to shuffle through all the magazines or even my recipe folder, which is not very organized. 

Ann
"The elders were wise.  They knew that man's heart, away from nature, becomes hard; they knew that lack of respect for growing, living things, soon led to lack of respect for humans, too."  Chief Luther Standing Bear, Lakota Sioux

Ann
"The elders were wise.  They knew that man's heart, away from nature, becomes hard; they knew that lack of respect for growing, living things, soon led to lack of respect for humans, too."  Chief Luther Standing Bear, Lakota Sioux

Risottogirl's picture

(post #62929, reply #19 of 33)

So maybe I can get rid of the magazines?

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

AnnL's picture

(post #62929, reply #20 of 33)

You could.  I'm tempted to, but sometimes I want to go back and look at the article for the technique.


Ann
"The elders were wise.  They knew that man's heart, away from nature, becomes hard; they knew that lack of respect for growing, living things, soon led to lack of respect for humans, too."  Chief Luther Standing Bear, Lakota Sioux

Ann
"The elders were wise.  They knew that man's heart, away from nature, becomes hard; they knew that lack of respect for growing, living things, soon led to lack of respect for humans, too."  Chief Luther Standing Bear, Lakota Sioux

Amy's picture

(post #62929, reply #21 of 33)

Oh gosh, if you do, there is a definite market for them on ebay. Cha-Ching!

Jean's picture

(post #62929, reply #22 of 33)

I would love to fill in some gaps in my collection. That's for sure.



He has risen! He is not here. See the place where they laid him. Mark 16:6

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A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
Amy's picture

(post #62929, reply #23 of 33)

I have filled in my entire collection! Doublecheck the FC website for back issues. I only bought of ebay if it wasn't available here. It took a while and a few were pricey, but I treasure them.

Nightrider's picture

(post #62929, reply #24 of 33)

"My Fine Cooking" folder is starting to get very large.  It's such a handy feature.  I used to call my mom for recipes and just scribble them down on some scrap paper.  Now I type them straight into "My Fine Cooking", and I don't have to keep calling for the same recipe because I've lost the scrap paper.

MadMom's picture

(post #62929, reply #25 of 33)

You know, I keep printing off recipes I want to try, when it would be so much easier to add them to my fine cooking folder.  I have to remember to do this.



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

Florida2's picture

(post #62929, reply #26 of 33)

"How do you do that (add your recipes from your notes to your FC recipe box)," She who is techno illiterate asks.

MadMom's picture

(post #62929, reply #28 of 33)

I don't have the foggiest idea, but plan on finding out!



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

Li's picture

(post #62929, reply #29 of 33)

Click on the "My Fine Cooking" tab above, and then look on the left side of the screen, under "My favorites" for "Add a personal recipe." Click on that and you can type in your recipe (or copy/paste from another sources). Easy-peasy.

Only connect.

Only connect.

sbreckenridge's picture

(post #62929, reply #30 of 33)

I should point out that while anyone can save their favorite FC recipes in MyFineCooking, only online subscribers can add their own personal recipes there.


 

Plover's picture

(post #62929, reply #31 of 33)

The "My Fine Cooking" function looks decent, but I still prefer this:

http://www.bitsmithsoft.com/product.htm

I like that I can use tags (and multiple tags per recipe) instead of folders, and can do simple and complex searches.

Edited to say - sorry I meant this to go to "all", not an individual.


Edited 4/8/2008 11:02 pm by Plover