|
Grex > Kitchen > #9: Recipes for the Last Thing You Cooked | |
|
| Author |
Message |
| 25 new of 494 responses total. |
orinoco
|
|
response 175 of 494:
| 
Dec 6 23:02 UTC 1999 |
I need to stop reading this conference while I'm living in the dorms. THe
kitchen here is skanky enough that any temptation to cook is a Bad Thing.
|
keesan
|
|
response 176 of 494:
|
Dec 7 02:21 UTC 1999 |
Omni, would you want to collect grexer recipes and publish a grex cookbook,
to be sold to users to raise additional income? If you were to test out all
the recipes first and write them up in the nice detail that you did here, it
would be a masterpiece.
Jim's nephew put two of his recipes (we invented them on the spot,
something with carob) in his church cookbook. Uncle Jims carob bars.
I could see about getting some recipes from India and Bulgaria.
Photos?
Grex could also sell electronic copies, to be downloaded and printed
by the end user. (Without photos).
Or supply free (electronic) copies to paying members, along with the
handbook?
|
i
|
|
response 177 of 494:
|
Dec 7 04:30 UTC 1999 |
Easy Baked Salmon
Put 1/2 T butter, 1 1/2T lemon juice, salt, & pepper in the bottom of
a small baking dish (i used a 6"x6"x2" deep glass-ceramic one). Pop into
the oven, set to 350 degrees. Unwrap fresh salmon (i got a 2/3 lbs. tail-
piece for under $2.00 at Busch's), dry with paper towel, and cut to about
3/4" thick. Remove dish from oven when starts to boil, push salmon pieces
around in bottom to coat with butter/lemon/etc. mixture, arrange, and put
back into the oven for about 12 more minutes. Remove, push pieces around
again to re-coat, and serve. Yummy!
|
orinoco
|
|
response 178 of 494:
|
Dec 7 22:40 UTC 1999 |
I think the grex cookbook idea sounds great. Suggest it in Agora and see what
happens?
|
keesan
|
|
response 179 of 494:
|
Dec 10 18:24 UTC 1999 |
First I wanted to see if omni had the time and interest to handle it. He is
obviously interested in food and cooking and was talking about resigning as
Sat lunch planner so might have some free time. And he writes well. Omni,
let us know. We have a few color ribbon printers if you want to do images
on paper copies.
|
orinoco
|
|
response 180 of 494:
|
Dec 10 22:15 UTC 1999 |
Well, I don't have the cooking facilities available to help out much with
recipe testing, but I'll lend a hand on writing and assembling it if Omni's
also interested.
|
omni
|
|
response 181 of 494:
|
Dec 11 08:45 UTC 1999 |
It would depend on how many recipes we're talking about, If the recipes are
indeed public domain, and how good they are. Someone will have to test them
to make sure they are foolproof.
I would be interested but this will be a very slow process.
As for production, I was thinking of putting it all on a disk and taking
it to Kinko's or another print shop. The cost could be recovered from the
sales of the books. The more professional they look the better they will sell.
I'm still thinking about the lunch planner thing, but that will not affect
this project. The lunch thing only takes 15 minutes once a month or two.
|
keesan
|
|
response 182 of 494:
|
Dec 12 23:34 UTC 1999 |
I expect that lots of grexers have good printers and could help with the
printing. The grex handbook looks fine, as printed by amateurs.
|
bmoran
|
|
response 183 of 494:
|
Dec 28 19:31 UTC 1999 |
Talk to Danr about publishing a cookbook. I've enjoyed reading about his
family cookbook for years, tho I understand it might be published any year
now.
|
otter
|
|
response 184 of 494:
|
Mar 12 13:20 UTC 2000 |
A couple of months later:
Was this subject dropped entirely, or taken elsewhere? What an excellent
idea!!
|
danr
|
|
response 185 of 494:
|
Oct 9 15:06 UTC 2000 |
re resp:183: LOL! Any year now is right!
My snickerdoodle recipe follows.
|
danr
|
|
response 186 of 494:
|
Oct 9 15:07 UTC 2000 |
Snickerdoodles
When I got married, lo these many moons ago (23 years in January), my mother
held a bridal shower for Silvia. For this event, my mother got many of the
attendees to write down on a 3 x 5 card one of their favorite recipes. These
were presented to us as one of the gifts.
While it's a treasured posession, we really don't use many of the recipes, as
they're just not our taste. For example, I don't think I've ever consulted the
recipe for Jello salad.
This recipe for snickerdoodles, however, is one of the winners. I have always
loved cinnamon, and it's a very easy cookie to make. Here's the recipe exactly
as my mother wrote it down:
Mix thoroughly: 1 c shortening (part butter or oleo), 1-1/2 c sugar, 2 eggs.
Blend: 2-3/4 c flour, 2 t cream of tartar, 1 t soda, 1/4 t salt.
Stir in.
Shape dough into 1" balls. Roll into mixture of 2T sugar and 2t cinnamon.
Place 2" apart on ungreased cookie sheet. Bake at 400 degrees 8 - 10 minutes.
They puff, flatten, and crack.
My comments:
I generally use a half cup of shortening and a stick of butter or margarine.
Don't skip the cream of tartar--it's the ingredient that gives the cookie it's
distintive look.
|
mary
|
|
response 187 of 494:
|
Oct 9 18:37 UTC 2000 |
Thanks, Dan. I'll try 'em out real soon.
|
orinoco
|
|
response 188 of 494:
|
Oct 11 21:53 UTC 2000 |
(So okay, what's the deal with cream of tartar? I mean, what _is_ it? Does
it _do_ anything, or what?)
Squash Elimination Gumbo
(we bought far too many butternut squashes on sale, and subsequently realized
that there's not much you can do with butternut squash. This was a dense but
tasty attempt at getting rid of some)
Cook a winter squash. (I just microwaved it for about 20 minutes. You
could probably bake it or steam it too.)
Combine in a food processor, or otherwise moosh together, 1/4" chopped
fresh ginger, 5 cloves garlic, 1 tsp. chili paste, 1/2 cup peanut butter,
3-1/2 tbsp. sugar, 3-1/2 tbsp. Worcestershire sauce, 3 tbsp. sesame oil, 3
tbsp. hoisin sauce, and 5 tbsp. water. (This sauce is a worthwhile recipe
on its own, by the way. Tweaked differently, it's good on almost
anything.)
Moosh squash and sauce together. Serve over rice.
|
cmcgee
|
|
response 189 of 494:
|
Oct 11 22:32 UTC 2000 |
Squash can be treated like pumpkin, too.
Cream of tartar is a common name for some chemical (don't have my Joy of
Cooking handy) that is one of the ingredients in baking powder.
|
birdy
|
|
response 190 of 494:
|
Oct 11 23:41 UTC 2000 |
Yup...we use squash and liberal amounts of nutmeg to make pumpkin pie...tastes
much better than pumpkin.
|
kentn
|
|
response 191 of 494:
|
Oct 12 00:07 UTC 2000 |
I don't know how accurate this is, but it was interesting to read (and
agrees with #189 about cream of tartar being used for making baking
powder):
http://www.wackyuses.com/wf_cream.html
|
scott
|
|
response 192 of 494:
|
Oct 12 00:22 UTC 2000 |
(for truly disturbing only recipes, check out http://www.twinkies.com for
dozens of recipes involvings Twinkie Snack Cakes.
|
eeyore
|
|
response 193 of 494:
|
Oct 12 17:21 UTC 2000 |
Uh...thanks...I think not....
|
orinoco
|
|
response 194 of 494:
|
Oct 13 21:03 UTC 2000 |
If you're putting this in the "last recipe I cooked" item, Scott, does this
mean you've tried some of these disturbing recipes?
|
scott
|
|
response 195 of 494:
|
Oct 13 22:32 UTC 2000 |
No, it just seemed amusing. And the recipes are scary indeed. Maybe when
I was 10 I could deal with that much sugar...
|
mary
|
|
response 196 of 494:
|
Oct 15 12:30 UTC 2000 |
Well, I now own Cream of Tartar. Can Snickerdoodles be
far behind?
|
birdy
|
|
response 197 of 494:
|
Oct 15 22:49 UTC 2000 |
We make Snickerdoodles for Christmas every year. They're nummy. =)
|
eeyore
|
|
response 198 of 494:
|
Oct 17 05:52 UTC 2000 |
I just made chili-lime chicken...YUMMY!!!!
|
mary
|
|
response 199 of 494:
|
Oct 18 22:42 UTC 2000 |
The Snickerdoodles are just wonderful, Dan. Chewey and light
and not overly sweet. I think my dad (in the hospital) will
enjoy them a whole lot. Thanks!
|