Tribe.net. Local Connections Mary http://xxx.tribe.net/thread/e12d482e-dbb1-48d4-986d-6b44e427e2ac 2007-02-01T17:36:50Z 2007-02-01T17:36:50Z

<div>I have used onion soup mix to DEATH!! Anything else that is easy to throw in and make it really tasty?? <br/> <br/>I can always use my standby....but just wanted suggestions. <br/> <br/>Thanks! <br/> <br/>M</div> <div> posted in <a href="http://xxx.tribe.net">Cooking</a> - 0 replies </div>

Mary 2007-02-01T17:36:50Z Jake http://xxx.tribe.net/thread/fb9a6bd1-fa74-467a-93e0-d1c7a67adcba 2007-01-23T23:18:21Z 2007-01-23T23:18:21Z

<div>i've recently come upon a five pound bag of blue corn masa. <br/>does anyone have any ideas for any uses for it besides making tortillas. <br/>i can only eat so many tortillas. <br/> <br/>thanks</div> <div> posted in <a href="http://xxx.tribe.net">Cooking</a> - 0 replies </div>

Jake 2007-01-23T23:18:21Z Cachaca Gabriela - Typical from Brazil http://xxx.tribe.net/thread/1fa23e5e-7559-4cde-a7eb-702a0034811b 2007-01-15T15:26:01Z 2007-01-15T15:26:01Z

<div>Ingredients <br/> <br/>- 1/2 Lime (1 is better) <br/>- 1 Tablespoon of sugar <br/>- 4-6 cl of Cachaça Gabriela <br/>- Ice Cubes <br/> <br/>How to do it <br/> <br/>Slice the lime in two or four pieces. Put the sugar in a glass and squeeze together the lemon pieces with a pestle. Then, add Cachaça Gabriela in the glass and stir it to mix. Add the ice and stir again. <br/> <br/>http://www.cachacagabriela.com.br/english/caipirinha.php</div> <div> posted in <a href="http://xxx.tribe.net">Cooking</a> - 0 replies </div>

Cachaca Gabriela - Typical from Brazil 2007-01-15T15:26:01Z PuckerButt http://xxx.tribe.net/thread/1fff082a-606e-4f57-b847-b94098c7e3f5 2006-06-30T08:25:51Z 2006-06-30T08:25:51Z

<div>I just mixed up 5 Gallons of the following potion 4 days ago: <br/> <br/>1 1/2 Gal. Raw Organic Fireweed/Wildflower Honey <br/>1 1/2 Gal. Raw Organic Orange Blossom Honey <br/>1 Gal. Canned Black Cherries and Juice <br/>1 Gal Frozen Strawberries <br/>1/2 Gal. Blueberries <br/>1 Quart Blackberries <br/>5 Lb. Mixed Pineapple, Banana, Papaya and Mango <br/>1 Qt. Mangosteen Juice <br/>1 Qt. Pomegranate Juice <br/>1/4 Cup Ginger <br/>1/4 Cup Cinnamon <br/>1/4 Cup Nutmeg <br/>1/4 Cup Allspice <br/>1/4 Cup Cloves <br/>2 Oz. Dried Heather Flowers and Tips <br/>4 Vanilla Beans <br/>1 Cup Dark Raw Chocolate Powder <br/>2 Cups Scottish Yeast and the 2 Cups of Beer it was stored in <br/>2 Oz.Yeast Nutrients <br/> <br/>It is chock-full of vitamins, minerals and anti-oxidants and is very healing. Gauranteed to raise your spirits, too!! <br/> <br/>It has just begun to ferment at the rate of one bubble every 30 seconds. Our batch of Dark Heineken got fermenting faster than 1 bubble per second! I hope it is ready for Thanksgiving or Christmas. <br/> <br/>I tried real hard to get Heather Honey, but had no luck. Can anybody help? I'm willing to pay quite a bit of money for it to be shipped from Scotland. I've read in Buhner's Sacred And Healing Herbal Beers that Pure Heather Blossom Honey is the consistency of Jello, which may account for the confusion over whether the Ambrosia of the Gods was a solid or a liquid. <br/> <br/>INSTRUCTIONS: <br/> <br/>Liquify all ingredients in blender. <br/>Mix together all ingredients in a large glass water jug (carboy). <br/>Wait 6 months to 5 Years, freely sampling as it progresses!! <br/>Repeat making recipe and sampling as necessary. CAUTION!! There will be pieces of Cherry Pit in your Mead!! <br/> <br/>When the Ancients made Mead, they used the enire hive, including the honey, wax, propolis, pollen, Royal Jelly and hundreds of angry bees. Bee Venom was considered an important contribution to the mix. The bodies of the bees and their larvae added protein to that already present in the yeast , making Mead a highly nourishing food. YUMMY!! <br/> <br/>You can use it in cooking Immediately. After 6 Months you can begin using Alcoholic Mead for partying. Luckily, Mead is also a powerful aphrodisiac! It makes a great sauce for beef, lamb, poultry, and pork. Add some Cayenne Pepper and Horseradish for a great seafood dip. <br/> <br/>This is a very flexible recipe. Add any fruits and spices that get your taste buds quivering. The only ESSENTIAL ingredients for it to be Mead are Honey and Heather. Well, technically, only Honey. Preferably Heather Honey. </div> <div> posted in <a href="http://xxx.tribe.net">Cooking</a> - 0 replies </div>

PuckerButt 2006-06-30T08:25:51Z MickD http://xxx.tribe.net/thread/3895e781-17b5-43ab-9ef5-86c5b006b67e 2005-09-02T03:25:00Z 2005-09-02T03:25:00Z

<div>Some dishes just scream for root beer: <br/> <br/>http://rootbeer.tribe.net/</div> <div> posted in <a href="http://xxx.tribe.net">Cooking</a> - 0 replies </div>

MickD 2005-09-02T03:25:00Z brandonhuston http://xxx.tribe.net/thread/e67e85f5-10ab-4901-a2c5-07a0a7a1ba5d 2005-08-18T01:07:02Z 2005-08-18T01:07:02Z

<div>Attention all foodies!! We are coming to make you dinner, a healthy one too!! <br/> <br/>Check out what we are doing www.travelinghelpfulhuman.com/ <br/> <br/>Home cooked meals are the best!!!! <br/> <br/>Brandon</div> <div> posted in <a href="http://xxx.tribe.net">Cooking</a> - 0 replies </div>

brandonhuston 2005-08-18T01:07:02Z nadia http://xxx.tribe.net/thread/74fa5bac-3ef9-4441-aac2-79334e6cb62e 2005-06-17T14:00:56Z 2004-11-05T19:43:37Z

<div>How many Italians are there in this tribe?</div> <div> posted in <a href="http://xxx.tribe.net">Cooking</a> - 9 replies </div>

nadia 2004-11-05T19:43:37Z MickD http://xxx.tribe.net/thread/1ada5b3e-a947-4a82-8679-29c69f0fccea 2005-06-16T23:29:50Z 2005-05-25T04:00:22Z

<div>I'm about to throw an Eighties party. And not that it's a requirement, but can anyone think of a signature 80's snack or food that someone might put on the table?</div> <div> posted in <a href="http://xxx.tribe.net">Cooking</a> - 2 replies </div>

MickD 2005-05-25T04:00:22Z Breakfast http://xxx.tribe.net/thread/36ac517f-8b54-4557-88fe-0d51c2233257 2005-01-14T21:31:29Z 2004-12-25T08:14:39Z

<div> <br/>I would love to find any recipes for breakfast from around the world! <br/> <br/>All I know are biscuits, and pancakes and stuff like that. I would love some recipes. <br/> <br/>I'M BORED with it! <br/> <br/>What do they bake for breakfast in Armenia? how about China? Maybe they've got a hot oven in Nigeria that is rustling up something good? What to they eat in Istanbul? What's boiling on the stove in Madagascar? How about Burma? What do people in Japan have with their tea, or do they drink coffee? <br/> <br/>This includes &amp;lt;but is not limited to> variations on muselix, chai, coffee, dal, or rice porridge(konji) and whatever else you may have. Baked goods recipes are fine too. <br/> <br/>whatchya got?</div> <div> posted in <a href="http://xxx.tribe.net">Cooking</a> - 1 reply </div>

Breakfast 2004-12-25T08:14:39Z Mojomacmomma http://xxx.tribe.net/thread/0c7eb310-f3ae-4f3f-94aa-cd47c1ecf76c 2004-11-06T04:41:22Z 2004-11-04T23:32:11Z

<div>Help! I have never made pot roast in a crockpot before and I need to know if I should add beef broth to the ingredients instead of water or will that be too salty?</div> <div> posted in <a href="http://xxx.tribe.net">Cooking</a> - 3 replies </div>

Mojomacmomma 2004-11-04T23:32:11Z Owllykat http://xxx.tribe.net/thread/2226545e-b63b-4903-8918-94cf69dfac87 2004-10-04T00:56:38Z 2003-09-11T14:02:51Z

<div>http://www.cooks.com/ <br/>Need a recipe in a hurry?</div> <div> posted in <a href="http://xxx.tribe.net">Cooking</a> - 6 replies </div>

Owllykat 2003-09-11T14:02:51Z http://xxx.tribe.net/thread/d6caf438-1a4e-4c9d-9ba7-8815f4177964 2004-08-19T18:52:57Z 2004-08-13T18:21:48Z

<div>I've grilled a bunch of chicken breasts and have frozen some of them. My issue is trying to heat them back up without having them turn into rubber. If anyone has any tips I would appreciate it. :)</div> <div> posted in <a href="http://xxx.tribe.net">Cooking</a> - 2 replies </div>

2004-08-13T18:21:48Z divine_eye http://xxx.tribe.net/thread/f58c6e49-d816-4fb5-989d-3261a79cbec3 2004-08-17T23:37:36Z 2004-08-17T17:55:54Z

<div>Hi all, <br/> <br/>I'm passing this along from a documentary list I'm on 'cuz I thought some of y'all might be interested... <br/> <br/>---------------------------------------------- <br/>Quick plea for help spreading the word! <br/> <br/>The past year I have been co-producing the PBS biography of Julia Child, which was originally scheduled to air in early 2005 on American Masters. In response to the sad news of her death this past Friday, the film, Julia! America's Favorite Chef, will be broadcast this coming Wednesday, August 18th, at 8pm (Check local listings.) <br/> <br/>Because of this sudden development, we have only a few short days to spread the word about the broadcast as widely as possible. I would be very grateful if any of you would forward the brief press release below to any potential viewers or members of the press whom you think would be interested. <br/> <br/>Also, as of right now, KQED has not scheduled the film because of pledge. If any of you know anyone who might be able to encourage the programmers at KQED to take a one hour break from the orginally scheduled pledge programming for this film, it would be an enormous help. (Other stations that have not scheduled it are KERA in Dallas and WPBT in Miami. If anyone can help there too, it would be fabulous.) <br/> <br/>Thank you very much. <br/> <br/>Robin Hessman <br/> <br/> <br/>PRESS RELEASE <br/> <br/>THIRTEEN/WNET NEW YORK'S AMERICAN MASTERS PAYS HOMAGE TO JULIA CHILD IN JULIA! AMERICA'S FAVORITE CHEF AIRING WEDNESDAY, AUGUST 18, AT 8 P.M. ON PBS <br/> <br/>(New York, N.Y..August 16, 2004) "My point of view was if I can do it, you can do it - and here's how to do it!" So says Julia Child, who single-handedly changed the way Americans cook, eat and think about food. In January 1963, Boston public television station WGBH began airing half-hour episodes of The French Chef. Literally peppering her recipes with humor, Child received rave reviews for her homey style, her no-nonsense attitude and the theatrics that came naturally. Her television series and her best-selling cookbooks revolutionized America's relationship with food. <br/> <br/>Produced and written by Marilyn Mellowes, narrated by Michael Murphy, co-produced by Robin Hessman, and edited by Bernie Schneider, Julia! America's Favorite Chef premieres Wednesday, August 18, 2004, at 8 p.m. (ET) on PBS (check local listings). The one-hour documentary airs as part of AMERICAN MASTERS, the Peabody Award-winning series that was recently nominated for the 2004 Emmy for "Outstanding Primetime Non-Fiction Series," a category the series has won four times in the past five years. <br/> <br/>Julia! America's Favorite Chef tells two completely intertwined love stories - Julia's love for her husband, Paul Child, and her love for the food to which he introduced her. Beginning with Julia McWilliams's birth in 1912 and her upbringing in Pasadena, California, this documentary examines how a woman who had no natural talent for cooking became America's favorite chef. <br/> <br/>Susan Lacy is the creator and executive producer of AMERICAN MASTERS. Jac Venza is director of cultural and arts programs at Thirteen/WNET New York. Funding for AMERICAN MASTERS is provided by the National Endowment for the Arts, the Corporation for Public Broadcasting, Rosalind P. Walter, the Blanche and Irving Laurie Foundation, Jack Rudin, the André and Elizabeth Kertész Foundation, and public television viewers. <br/> <br/>Press Contacts: <br/>Matthew Baumoel <br/>Thirteen/WNET New York <br/>212.560.3118 <br/>BaumoelM@thirteen.org <br/></div> <div> posted in <a href="http://xxx.tribe.net">Cooking</a> - 2 replies </div>

divine_eye 2004-08-17T17:55:54Z http://xxx.tribe.net/thread/7be5328c-87df-4b5e-aaab-631ea55eb220 2004-08-11T19:36:46Z 2003-09-05T19:10:47Z

<div>1/4T Saffron <br/>1T warm water...soak <br/> <br/>3 yellow peppers...roasted, peeled, chopped <br/>1/2C finely chopped onion <br/>1/4C finely chopped carrot <br/>1/2 roasted, peeled jalepeno <br/>1 minced garlic <br/>...place in pot with 1.5 C chicken stock or vege equivalent <br/>and saffron/water...cook med. heat, simmer 5 <br/>minutes...cool and puree...chill...add 1/2 C heavy cream <br/>and 1/2 C cold milk...salt to taste... <br/> <br/>Pico de Gallo <br/>1 serrano chilli <br/>1/2 lb seedless plum tomatoes <br/>1/4 C red onion <br/>1/2 T corriander (celentro) <br/>1 garlic clove <br/>2T lime juice <br/>...puree <br/> <br/>MMMM...</div> <div> posted in <a href="http://xxx.tribe.net">Cooking</a> - 1 reply </div>

2003-09-05T19:10:47Z Dadisi http://xxx.tribe.net/thread/57009e8c-373b-4024-873f-547037da3034 2004-08-11T19:35:30Z 2004-06-13T05:15:30Z

<div>Does anyone know where I can join a cooking club in the East Bay? Or, perhaps we can start our own!!!</div> <div> posted in <a href="http://xxx.tribe.net">Cooking</a> - 1 reply </div>

Dadisi 2004-06-13T05:15:30Z Didilewing http://xxx.tribe.net/thread/26b49710-2a9f-4a19-8514-1f1ce51a2e4d 2004-07-26T12:03:54Z 2004-07-20T13:58:29Z

<div>Just wanted to introduce myself...I'm didi :) I love to cook! my specialty is ceviche...it's so good! </div> <div> posted in <a href="http://xxx.tribe.net">Cooking</a> - 2 replies </div>

Didilewing 2004-07-20T13:58:29Z Josh_A http://xxx.tribe.net/thread/b3e64c04-59cd-411d-8b25-7958da0e4fdf 2004-05-14T03:23:21Z 2004-05-14T03:23:21Z

<div>Hi folks, <br/> <br/>I have the following available: <br/> <br/>Basic Baking <br/>by Dickhaut, Newens, and Schinharl <br/>Paperback <br/>List Price: $20.00 <br/>Selling for: $2 <br/> <br/>The Healthy College Cookbook <br/>by Nimetz, Stanley, Starr <br/>Paperback <br/>List Price: $14.95 <br/>Selling for: $6</div> <div> posted in <a href="http://xxx.tribe.net">Cooking</a> - 0 replies </div>

Josh_A 2004-05-14T03:23:21Z http://xxx.tribe.net/thread/d6647569-db3f-4e5e-9451-05817409f233 2004-02-27T18:51:29Z 2004-02-24T02:28:59Z

<div>anyone have any good omlette recipes?</div> <div> posted in <a href="http://xxx.tribe.net">Cooking</a> - 9 replies </div>

2004-02-24T02:28:59Z http://xxx.tribe.net/thread/a06af801-0166-4a10-965f-fcfe573fffd0 2004-01-20T04:49:47Z 2003-08-08T06:23:39Z

<div><a href="http://forums.egullet.com/index.php?act=ST&amp;f=108&amp;t=25248&amp;">eGullet</a> is now presenting an on-line cooking class. It's amazing. The first 4 units are on stock making and sauce making. There is a unit explaining pans. Upcoming unit on knife sharpening.</div> <div> posted in <a href="http://xxx.tribe.net">Cooking</a> - 5 replies </div>

2003-08-08T06:23:39Z chuck http://xxx.tribe.net/thread/75fc5f99-e995-47dc-83f6-45e6571aa428 2003-11-24T17:54:09Z 2003-11-24T17:54:09Z

<div>anyone ever tried the " Brandy and Orange-Mashed sweet patatoes in orange cups " BAM............saw it on Emeril Lagasse</div> <div> posted in <a href="http://xxx.tribe.net">Cooking</a> - 0 replies </div>

chuck 2003-11-24T17:54:09Z Steph http://xxx.tribe.net/thread/25c42ae3-e2aa-4d4f-a0e2-09ee5354a58c 2003-10-17T05:13:11Z 2003-10-17T05:13:11Z

<div>sorry for the off-topic post, but i figured a lot of the cooking folks might double up as chowhounds. <br/> <br/>so the grand announcement is i've started a chowhound LA board. for the uninitiated, chowhound is a food discussion board on the web that has regional boards like greater LA. we talk about haute and ghetto cuisine, ethnic to vegan. mainly the focus is on food/drink in restaurants, grocery stores, bars. this is the la underground for eating. <br/> <br/>check the tribe out. http://chowhoundla.tribe.net <br/>we spawned from www.chowhound.com. <br/> <br/>danke. </div> <div> posted in <a href="http://xxx.tribe.net">Cooking</a> - 0 replies </div>

Steph 2003-10-17T05:13:11Z C http://xxx.tribe.net/thread/e999ad3d-5747-48ea-b74a-39afc1e199ee 2003-10-13T10:21:09Z 2003-10-13T10:21:09Z

<div>Hi, I am asking for your feedback on items for sale on E Bay under the name of Cashsavings. These are all healthy recipes, that are fairly easy to make, quick and relatively inexpensive. Since I put up 22 recipe selection - in my excitement - I am unable to provide all the item numbers. I'm relatively new and any information, suggestions or comments you provide would be very helpful. In appreciation of any feedback you provide on these items - you will get the 2 recipes mentioned COMPLIMENTARY. <br/> The catagories include: <br/>Appetizers <br/>Breads <br/>Soups and Stews <br/>Veggies <br/>Legumes <br/>Peanuts <br/>Game <br/>Poultry <br/>Meat <br/>Seafood <br/>Desserts <br/>Basic Techniques <br/>and more. <br/>Thanks for your help and I look forward to hearing from you! Cashsavings</div> <div> posted in <a href="http://xxx.tribe.net">Cooking</a> - 0 replies </div>

C 2003-10-13T10:21:09Z