Cooking's topics - tribe.net

Good Seasoning for Pork Roast in the Crock-Pot???

Mary — Thu, 01 Feb 2007 17:36:50 GMT

I have used onion soup mix to DEATH!! Anything else that is easy to throw in and make it really tasty??

I can always use my standby....but just wanted suggestions.

Thanks!

M

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bluse corn masa

Jake — Tue, 23 Jan 2007 23:18:21 GMT

i've recently come upon a five pound bag of blue corn masa.
does anyone have any ideas for any uses for it besides making tortillas.
i can only eat so many tortillas.

thanks

posted in Cooking - 0 replies

Recipe of Caipirinha Gabriela

Cachaca Gabriela - Typical from Brazil — Mon, 15 Jan 2007 15:26:01 GMT

Ingredients

- 1/2 Lime (1 is better)
- 1 Tablespoon of sugar
- 4-6 cl of Cachaça Gabriela
- Ice Cubes

How to do it

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.

http://www.cachacagabriela.com.br/english/caipirinha.php

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Spiced Heather Chocolate Fruit Mead: Ambrosia Of The Gods!!

PuckerButt — Fri, 30 Jun 2006 08:25:51 GMT

I just mixed up 5 Gallons of the following potion 4 days ago:

1 1/2 Gal. Raw Organic Fireweed/Wildflower Honey
1 1/2 Gal. Raw Organic Orange Blossom Honey
1 Gal. Canned Black Cherries and Juice
1 Gal Frozen Strawberries
1/2 Gal. Blueberries
1 Quart Blackberries
5 Lb. Mixed Pineapple, Banana, Papaya and Mango
1 Qt. Mangosteen Juice
1 Qt. Pomegranate Juice
1/4 Cup Ginger
1/4 Cup Cinnamon
1/4 Cup Nutmeg
1/4 Cup Allspice
1/4 Cup Cloves
2 Oz. Dried Heather Flowers and Tips
4 Vanilla Beans
1 Cup Dark Raw Chocolate Powder
2 Cups Scottish Yeast and the 2 Cups of Beer it was stored in
2 Oz.Yeast Nutrients

It is chock-full of vitamins, minerals and anti-oxidants and is very healing. Gauranteed to raise your spirits, too!!

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.

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.

INSTRUCTIONS:

Liquify all ingredients in blender.
Mix together all ingredients in a large glass water jug (carboy).
Wait 6 months to 5 Years, freely sampling as it progresses!!
Repeat making recipe and sampling as necessary. CAUTION!! There will be pieces of Cherry Pit in your Mead!!

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!!

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.

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.

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into Root Beer?

MickD — Fri, 02 Sep 2005 03:25:00 GMT

Some dishes just scream for root beer:

http://rootbeer.tribe.net/

posted in Cooking - 0 replies

cooking at a home near you!!

brandonhuston — Thu, 18 Aug 2005 01:07:02 GMT

Attention all foodies!! We are coming to make you dinner, a healthy one too!!

Check out what we are doing www.travelinghelpfulhuman.com/

Home cooked meals are the best!!!!

Brandon

posted in Cooking - 0 replies

Italian people

nadia — Fri, 05 Nov 2004 19:43:37 GMT

How many Italians are there in this tribe?

posted in Cooking - 9 replies

80's party

MickD — Wed, 25 May 2005 04:00:22 GMT

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?

posted in Cooking - 2 replies

Global Breakfast recipes?

Breakfast — Sat, 25 Dec 2004 08:14:39 GMT

I would love to find any recipes for breakfast from around the world!

All I know are biscuits, and pancakes and stuff like that. I would love some recipes.

I'M BORED with it!

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?

This includes <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.

whatchya got?

posted in Cooking - 1 reply

Pot Roast assistance

Mojomacmomma — Thu, 04 Nov 2004 23:32:11 GMT

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?

posted in Cooking - 3 replies

Recipe Site

Owllykat — Thu, 11 Sep 2003 14:02:51 GMT

http://www.cooks.com/
Need a recipe in a hurry?

posted in Cooking - 6 replies

Re-heating Chicken Breasts...

Fri, 13 Aug 2004 18:21:48 GMT

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. :)

posted in Cooking - 2 replies

Julia Child documentary airs 8/18

divine_eye — Tue, 17 Aug 2004 17:55:54 GMT

Hi all,

I'm passing this along from a documentary list I'm on 'cuz I thought some of y'all might be interested...

----------------------------------------------
Quick plea for help spreading the word!

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.)

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.

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.)

Thank you very much.

Robin Hessman

PRESS RELEASE

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

(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.

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.

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.

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.

Press Contacts:
Matthew Baumoel
Thirteen/WNET New York
212.560.3118
BaumoelM@thirteen.org

posted in Cooking - 2 replies

Cold Yellow Pepper Soup w/Pico de Gallo!

Fri, 05 Sep 2003 19:10:47 GMT

1/4T Saffron
1T warm water...soak

3 yellow peppers...roasted, peeled, chopped
1/2C finely chopped onion
1/4C finely chopped carrot
1/2 roasted, peeled jalepeno
1 minced garlic
...place in pot with 1.5 C chicken stock or vege equivalent
and saffron/water...cook med. heat, simmer 5
minutes...cool and puree...chill...add 1/2 C heavy cream
and 1/2 C cold milk...salt to taste...

Pico de Gallo
1 serrano chilli
1/2 lb seedless plum tomatoes
1/4 C red onion
1/2 T corriander (celentro)
1 garlic clove
2T lime juice
...puree

MMMM...

posted in Cooking - 1 reply

Cooking Clubs...

Dadisi — Sun, 13 Jun 2004 05:15:30 GMT

Does anyone know where I can join a cooking club in the East Bay? Or, perhaps we can start our own!!!

posted in Cooking - 1 reply

Hey Guys :)

Didilewing — Tue, 20 Jul 2004 13:58:29 GMT

Just wanted to introduce myself...I'm didi :) I love to cook! my specialty is ceviche...it's so good!

posted in Cooking - 2 replies

Cookbooks for sale

Josh_A — Fri, 14 May 2004 03:23:21 GMT

Hi folks,

I have the following available:

Basic Baking
by Dickhaut, Newens, and Schinharl
Paperback
List Price: $20.00
Selling for: $2

The Healthy College Cookbook
by Nimetz, Stanley, Starr
Paperback
List Price: $14.95
Selling for: $6

posted in Cooking - 0 replies

omlette recipes

Tue, 24 Feb 2004 02:28:59 GMT

anyone have any good omlette recipes?

posted in Cooking - 9 replies

eGullet.com Cooking class

Fri, 08 Aug 2003 06:23:39 GMT

eGullet 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.

posted in Cooking - 5 replies

turkey day extras

chuck — Mon, 24 Nov 2003 17:54:09 GMT

anyone ever tried the " Brandy and Orange-Mashed sweet patatoes in orange cups " BAM............saw it on Emeril Lagasse

posted in Cooking - 0 replies

the la underground for eating

Steph — Fri, 17 Oct 2003 05:13:11 GMT

sorry for the off-topic post, but i figured a lot of the cooking folks might double up as chowhounds.

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.

check the tribe out. http://chowhoundla.tribe.net
we spawned from www.chowhound.com.

danke.

posted in Cooking - 0 replies

Free Recipes for Feedback

Mon, 13 Oct 2003 10:21:09 GMT

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.
The catagories include:
Appetizers
Breads
Soups and Stews
Veggies
Legumes
Peanuts
Game
Poultry
Meat
Seafood
Desserts
Basic Techniques
and more.
Thanks for your help and I look forward to hearing from you! Cashsavings

posted in Cooking - 0 replies