in the future, will have a small chemical recombiner with a small ionizer behind it that will “read” smells and then “push out” a digitized version of the smell across the Internet.

That’s awesome smile emoticon A challenge I know you will succeed in! I look forward to the day when our computers/tablets/phones as they are in the future, will have a small chemical recombiner with a small ionizer behind it that will “read” smells and then “push out” a digitized version of the smell across the Internet. 

They’ll figure it out if they havent’ already – then I’d be able to smell your creation and imagine all the components smile emoticon

[actually _reading_ a few of the ingredients can activate the imagination in a similar way]

After it’s all done, be sure to post what you did/how you did it. I enjoy imagining the taste of foods when I read the ingredients. smile emoticon

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Growing up in New Jersey, I simply consider the Pennsylvania Dutch style, “classic America”, even though I know it’s Germanic in origin. [hence: Dutch – Deutsch – but it has its own uniquely American flair]

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Growing up, this cookbook, reprinted many times since the early 1900s, this being the 1976 edition, is my template for “regular American cooking”, although I know now it’s Pennsylvania Dutch – even when it does ethnic dishes. Very simple cooking, very few ingredients.

Unfortunately, the later editions changed all of the recipies, which is a shame. Our copy is worn out and kept in a bag now, as it lost its binding years ago.

One day I’ll scan it all, if somebody hasn’t already.

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