I've got no problem with the One recipe per thread idea. However, "meats" is too large a category. At least make it: Beef Poultry Pork Alt. Meat (Quail, Venison, Lamb, etc.) And regional should be: European American Mexican Alt Int. (African, South American, etc.) Yeah, I know. Six more categories. It won't kill you.
This is one reason why i think it should be combined. A thread for each seems a bit much? We might need a seafood section though.
OK, mind if we do a poll? For me, A Chicken dish is entirely different from a beef dish. But that's just me. Plus I've got fantastic mexican, greek, and all sorts of good international recipes. Maybe it's just me, but I like my cookbooks thorough.
I don't see a problem doing a category each for beef, poultry, pork and definitely seafood dishes. I do think the regional/international food could get out of hand if you did those separately. Just my opinion.
I don't know about anybody else, but I've never seen a major cook book (Betty Crocker, Better Homes and Gardens) that had international foods as categories. Most international foods have entire cookbooks devoted to them. Besides, it could result in some recipe duplication. Does chicken enchiladas go in chicken or Mexican? You can pretty much tell by the names and ingredients what country a dish originated in. Just keep it simple: Beef, Pork, Poultry, Fish, Shellfish, Exotic Meats, and Vegetarian
I like the cookbook idea a lot as cooking is one of my big hobbies. I agree with A-Train that it might be best to keep it simple and list by the main ingredients. I think many people just go by what the main ingredient is and can figure out where it is from or just have a subheading in the original recipe (region, country etc). Also how about adding a pasta/noodle section for those who might have interesting or tasty sauces/dishes besides spaghetti with Ragu meat sauce or Cup O'Noodle ramen noodle (not that there is anything wrong with either of them)? Just a thought.
