Sharpen your knives, bust out your saucepans, preheat your oven!
1. This is a trade of sorts. I send you a recipe package - which means you get a more thorough sneak-peek than what's been appearing on the blog - and you give me info based on your experience with the recipes that can be very useful for me.
2. You don't have to be an amazing chef to partake (it's good, really, to have a mix of experience levels amongst testers). You do have to have a commitment to following the recipe as it appears. I'm talkin' to. the. letter.
The reason for this, obviously, is that if you don't test the recipe as it is, we're not really getting a good understanding if it works as it is. When I had testers for Get It Ripe, some wrote back saying that the substituted so-and-so and this-and-that but that it was still good. Nice to hear, but not super helpful. Also had someone write that a cookie recipe of mine that I've make too many times to count and has been enjoyed by hundreds of people was too salty. I can only assume she was super-sensitive, or used the wrong measuring spoon.
This also means that at least some of you will need access to ingredients beyond your average grocery store. Ingredients like lemon balm and tempeh will more likely be found at your local farmers' market or health food store.
3. You don't have to test all the recipes in MS Word package, but you do need to test at least two (and send me feedback) by the set deadline in order to be included in the next mail-out.
4. You can drop out at anytime if need be (this'll be running till September, I expect).
Does this all sound good to you? Drop me a line at getitripeATgmail.com with "I wanna test recipes!" in the subject line. Tell me a bit about why you're interested and your culinary background, if any, and how you heard about this (directly through the blog, through an fbook group, through twitter...). We'll take it from there. (A comment here on the blog is nice, but I'm gonna need that direct note to my e-mail account.)
Your involvement not only gets you access to these recipes almost a year early, but my praise and adoration. If you're super committed it also gets your name published in the book!
Labels: Ripe from Around Here