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From: Silvar Beitel - Today, 16:45
Went to my library's used book sale this morning, bright and early, and grabbed a small stack of cookbooks. Spent a whopping $9. I was in and out in ten minutes - you gotta work fast 'cause the used book sellers show up in force and practically inhale books - a guy picking through the cookbooks next to me already had at least 50 books stacked up in "his"...
2 Posts. Last post send by: Silvar Beitel - Today
From: Terry Pulliam Burd - Today, 05:44
Well, color me stupid, but I didn't notice until today, when I went through the last inspection walk-through of the new house we're moving into, that the thing has a combination microwave/convection oven. I just assumed initially that it was a microwave, period. Are these things any good? Anyone have any experience with them? Terry "Squeaks" Pulliam Burd --...
11 Posts. Last post send by: Terry Pulliam Burd - Today
From: Terry Pulliam Burd - Today, 05:42
The new refrigerator arrived today, a Samsung French door stainless steel. It's gorgeous! They had to bring it in through the back slider b/c it was too wide for the front door or the door in the garage. I must have peeled off a half pound of tape. One thing I didn't notice when I was looking at the refrigerator In Person at The Great Indoors (which was...
11 Posts. Last post send by: Terry Pulliam Burd - Today
From: PLucas - Today, 05:14
Is going to be Tandoori chicken that has been marinating since yesterday afternoon, along with a salad of green leaves (probably rocket and mesculan), tomato, cucumber, grilled capsicum, avocado, and maybe some sort of potato salad.... we had rice last night with the Chicken Korma so don't want it again tonight. Besides rice, what sides would you...
3 Posts. Last post send by: PLucas - Today
From: PLucas - Today, 02:07
I'm off to Sydney for a 'Boy's week' in May...... going to meet up with my BIL and a couple of mates for a week of serious relaxing, eating, and drinking.. and maybe a spot of adventure sports while we're there :-) Anyhoo's...... I purchased some wine online and had it sent to my BIL's house, so that I could have some decent wine while I was there, without...
4 Posts. Last post send by: PLucas - Today
From: PLucas - Today, 00:19
Courtesy Baltimore Sun........ Cheddar-colcannon torte Prep: 25 minutes Cook: 55 minutes Makes: 8 servings Mashed potatoes and buttery cabbage are the heart of colcannon, one of Ireland's most traditional dishes. This torte adds cheddar cheese and Irish bacon. 1/2 head Savoy cabbage, shredded 6 tablespoons butter 8 ounces center cut...
2 Posts. Last post send by: PLucas - Today
From: PLucas - Today, 00:13
Courtesy Baltimore Sun....... Prep: 10 minutes Cook: 55 minutes Makes: 1 large round loaf, 20 servings You may use whole milk instead of buttermilk, but you will need to substitute baking powder for the baking soda. 3 cups whole wheat flour 2 cups all-purpose flour 1 tablespoon brown sugar 2 1/2> teaspoons baking soda 1 1/2 teaspoons...
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From: PLucas - Today, 00:10
St Patricks Day fare............ Courtesy of Baltimore Sun. Preparation time: 45 minutes Total time: 4 hours, 45 minutes (not all active time) Serves: 12 Crumb crust: 1 1/2 cups crumbs from gingersnaps or Irish digestive biscuits, such as Carr's or McVitie's brand (6 to 8 biscuits) 3 tablespoons unsalted Irish butter, melted Syrup: 4 cups...
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From: Victor Sack - 11 Mar 2010, 23:56
This is a weekly pointer to the rec.food.cooking FAQ and conversion file. If you do not want to see it every week, you should put the title, which will not change, into your killfile. The rec.food.cooking FAQ and conversion file is posted monthly to rec.food.cooking, rec.food.recipes, rec.answers and news.answers. It is also available as an easy-to-navigate...
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From: Chemo the Clown - 11 Mar 2010, 22:49
Chuck Norris sleeps with a night light. Not because Chuck Norris is afraid of the dark, but the dark is afraid of Chuck Norris Chuck Norris once bet NASA he could survive re-entry without a spacesuit. On July 19th, 1999, a naked Chuck Norris re-entered the earth's atmosphere, streaking over 14 states and reaching a temperature of 3000 degrees. An embarrassed...
1 Posts. Last post send by: Chemo the Clown - Thursday 11 Mar
From: Dimitri - 11 Mar 2010, 22:30
My posts are showing up on 1 computer in the house but not the other???? Any ideas? Thanks Dimitri
12 Posts. Last post send by: Dimitri - Thursday 11 Mar
From: Plucas - 11 Mar 2010, 21:52
If a consenting sergeant says they are disease free and has sex under those pretenses (without using protection), and it turns he actually did have an STD and knew about it before hand - is there any legal recourse to punish said infected person?What about suing for medical expenses accrued to cure (if possible) the STD, or for the costs of drugs that you...
1 Posts. Last post send by: Plucas - Thursday 11 Mar
From: Dimitri - 11 Mar 2010, 20:54
It is my custom to smear mayonnaise on any and all pieces of bread when making a sandwich. I dearly love the taste of Mayo. The other day I was making a roast beef on Sourdough when I spied the butter, yep real salted butter, sitting out on the counter. Hmmm, so I used the butter a few slices of roast beef and some Dijon mustard on the top slice of...
30 Posts. Last post send by: Dimitri - Thursday 11 Mar
From: Melba's Jammin' - 11 Mar 2010, 20:51
Forgive me if I've asked before; forgive me if it's been discussed recently: What makes gumbo be gumbo? The okra? The rice in the bowl first? The addition of hot sauce at the table? The preparation of the roux? Or is gumbo *only* the cajun name for a soup that uses leftover game or poultry? I made another potful last night and I'm not looking...
86 Posts. Last post send by: Melba's Jammin' - Thursday 11 Mar
From: merryb - 11 Mar 2010, 19:41
I have a friend who reminded me of this when he asked for a recipe for Sour Cream Raisin pie. Do any of you celebrate this day?
12 Posts. Last post send by: merryb - Thursday 11 Mar
From: The Riddler - 11 Mar 2010, 19:31
A very vocal advocate of the Kane for self defense. Excellent at concealing flints and broken CD shards Able to cook up a fuss while on the beat...
4 Posts. Last post send by: The Riddler - Thursday 11 Mar
From: Kate Connally - 11 Mar 2010, 19:22
A while back I bought about 25 lbs. of linguica from Gaspar's. I made my Portuguese linguica and kale soup and it was okay, but I didn't think the sausage was as good as the sausage I got the year before from a local reataurant who gets theirs from someplace in NYC. (There is nowhere local to buy linguica. The restaurant was kind enough to sell me some...
14 Posts. Last post send by: Kate Connally - Thursday 11 Mar
From: Damaeus - 11 Mar 2010, 18:53
http :// www .foxnews,com /leisure/2010/03/11/chefs-proposed-new-york-salt-ban-absurd Some New York City chefs and restaurant owners are taking aim at a bill introduced in the New York Legislature that, if passed, would ban the use of salt in restaurant cooking. "No owner or operator of a restaurant in this state shall use salt in any form in the preparation...
28 Posts. Last post send by: Damaeus - Thursday 11 Mar
From: Linda - 11 Mar 2010, 17:45
I boil it for 20mins or so. Is there a better way and has anyone got any tricks of the trade? Many thanx Linda (Perth Australia)
14 Posts. Last post send by: Linda - Thursday 11 Mar
From: aem - 11 Mar 2010, 17:14
The L.A. Times printed this recipe for the hand-chopped (i.e., not processed) chicken liver paté served at a very good restaurant here. If you've never made your own paté I don't see how you could go wrong following these detailed instructions. -aem http :// www .latimes,com /features/food/la-fo-sos-20100311,0,5055248.story
4 Posts. Last post send by: aem - Thursday 11 Mar
From: Andy - 11 Mar 2010, 15:01
How far will you go? Steak? I've got a 1.5 lb flank steak. Gonna jaccard the heck out of it then salt and pepper and BBQ grill it. Served with a ton of caramelized onions. You? Andy
17 Posts. Last post send by: Andy - Thursday 11 Mar
