And the list grows: chorizo cavatelli, yogurt, crumbs, smoked cocoa butter and smoked carob, kasu spaetzle, agnolotti and cavatelli, tamarind egg noodles, smoked apple biegnets and gnocchi, olive leaf arugula and its many applications, ginger ale syrup, rhubarb-tart cherry sheets, smoked egg yolk disks and ribbons, figs and roe, daikon preserved in roast agave juice...it still grows and I have yet to finish the recipes for the two books on Lodges--fishing and hunting.
I guess part of the reason is I have built a great wall up around the idea of writing recipes. Yet, these days I have adapted my cooking approach to weighing and measuring. I just keep the scales on the counter and as I cook, everything is getting weighed, sized, timed, accounted for, it is just that I do this as I cook normally. Sure, it takes a bit longer to put something together, though in the end I can make adjustments based on how a dish or part of one turns out and have a database of proven information which I may draw upon at a later date.
With regards to those recipes I have been using some Axis venison instead of elk for the meat recipe testing and some just unacceptable trout for the trout recipes. In fact, we culled through the trout and were able to only find a few fish which were great and they were used for a dinner a few nights ago.