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Grex > Kitchen > #9: Recipes for the Last Thing You Cooked | |
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| 25 new of 494 responses total. |
tod
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response 388 of 494:
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Dec 25 11:43 UTC 2007 |
There's a train to Warren?
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keesan
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response 389 of 494:
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Dec 25 17:05 UTC 2007 |
There's a train via Dearborn and Detroit to Royal Oak (and Pontiac) and a
number 740 bus which runs Sundays and holidays every 60-70 minutes to a mile
south of where we are going. We will walk the mile, much warmer and probably
faster than trying to find a connecting route and waiting for another bus.
I hope they take dollar bills since the bus station is closed.
The Royal Oak train stop consists of a few benches with a wall behind them
and a short roof over them. The train is for some reason always one hour late
in both directions to Royal Oak, so we are taking lots of warm clothing.
At least the bus station near the train stop will be open on the way back.
We are leaving in an hour to walk to the 2:09 train which usually comes around
3:10. Ann Arbor has a train station with heat. Jim is bringing two PDAs to
amuse us on the train. I copied the instructions to memo files. He wants
eventually to port his text editor to palmos. There are palm compilers for
asm and C. We are bringing Spanish cookies and oranges for lunch.
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mary
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response 390 of 494:
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Dec 25 19:23 UTC 2007 |
That sounds like a nice adventure, Sindi. Happy holidays to you both.
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edina
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response 391 of 494:
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Dec 26 02:21 UTC 2007 |
While it's not the last thing I cooked, I have been wanting to post it
some place, and no better place than the kitchen conference. While at
Zingerman's Bakehouse, I picked up a brochure about the different
classes that they offer. I saw that they offer two different week long
seminars on baking, one for pastry and one for breads. I've decided to
come home and take the pastry class in June. I'm pretty excited. I
was going to take some of the life insurance money I got from Dad and
buy a nice bag and a piece of jewelry, but I've decided to do this
instead. It's actually more appropriate, and I'm genuinely excited to
be doing something like that.
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cmcgee
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response 392 of 494:
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Dec 26 02:47 UTC 2007 |
I volunteer to eat up all your practice bits. I'll give good feedback
too.
Pick me! Pick me!
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edina
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response 393 of 494:
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Dec 26 02:51 UTC 2007 |
All I know is that I got a chocolate chess pie to have for dessert
today and it had to be one of the best things I've ever put in my
mouth. Good lord their stuff is amazing.
Hopefully I'll learn how to make one.
How about I come to happy hour and pass out goodies? ;-)
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mary
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response 394 of 494:
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Dec 26 13:31 UTC 2007 |
Wow, a pastry class. I can't even put a nice drizzle glaze on a bundt
cake. I'm so jealous of baking talent.
Regarding that Happy Hour - I'm there!
What is chocolate chess pie?
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jadecat
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response 395 of 494:
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Dec 26 14:24 UTC 2007 |
Oh yeah, I'll be sure to make that Happy Hour too!
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edina
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response 396 of 494:
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Dec 26 15:07 UTC 2007 |
Chocolate chess pie - think pecan pie without the pecans and the
filling is chocolate instead. When well made, think "little piece of
heaven".
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denise
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response 397 of 494:
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Dec 27 03:55 UTC 2007 |
I just love the holiday leftovers! Alas, none for me from Thanksgiving or any
of the Christmas gatherings. :-( Guess I'll have to go fix my own.
About the french toast mentioned about, yep, Zing's challah bread is the best.
But this is the time of year to make egg nog french toast. If you like egg
nog, you'll love this, too.
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keesan
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response 398 of 494:
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Dec 30 04:12 UTC 2007 |
We just made it back safely from the train station after spending a few hours
at the Detroit Institute of Arts, which is not nearly long enough. We
picnicked on the train - millet and vegetables which I cooked there, and some
leftovers from Tuesday as topping. Jim enjoys eating unhealthy a few days
a year and finished off a pie in the train. We also cooked split pea soup.
I packed as if for a camping trip and Jim's sister contributed vegetables.
They tried the split pea soup and said it needed salt and pepper. We tried
their cooking and it was full of salt and pepper and needed diluting with
millet and split peas.
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tod
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response 399 of 494:
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Dec 30 13:48 UTC 2007 |
In 7 Samurai, the peasant eat millet so they can afford to pay rice to samurai
for protection. Everyone laughs at them because millet has no nutrition.
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keesan
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response 400 of 494:
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Dec 30 18:42 UTC 2007 |
Millet I think has more protein than rice. Cold millet is not as appetizing
as cold rice. Millet grows in colder and dryer areas than rice. It cooks
faster. There are different grain species all called millet - small round
grains.
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edina
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response 401 of 494:
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Feb 18 03:22 UTC 2008 |
Tonight was a heavy cooking night,kmaking three dishes I'd never had
before.
I made a cold pea salad, that you put a shallot vinaigrette on, and it
had small pieces of swiss cheese in it. Dave and Debbie (visiting
stepmother) loved it, I was not too keen.
A chicken manicotti, with a creamy chive sauce. This was really good,
and ridiculously easy.
I made a shells stuffed with crab, with a spicy tomato sauce. It was
good, but I think I'd adjust the recipe again if I were to make it
again. You mix the crab with ricotta, chopped parsley and both orange
and lemon zests, then stuff the shells and bake it with the sauce.
The flavors were good, but the crab broke up too much.
Still, a nice dinner. Oh, I made the chicken dish because Dave hates
crab.
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mary
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response 402 of 494:
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Feb 18 03:39 UTC 2008 |
Sounds delicious, Brooke. Each dish has a different twist, it seems.
Neat.
Tonight I made this chicken curry dish. The recipe worked as written.
http://sundaynitedinner.com/braised-chicken-curry-yams/
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mary
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response 403 of 494:
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Feb 18 03:41 UTC 2008 |
Opps, not quite as written. I used regular curry powder so I did indeed
add 1/4 tsp. of cayenne pepper, as she suggested in the notes.
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denise
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response 404 of 494:
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Mar 6 02:27 UTC 2008 |
Yesterday I made a big pot of chili. Besides 2 kinds of meat, those red
kidney beans, tomatoes, tomato sauce and a variety of spices, I also
added a bag of [frozen] a pepper blend [red, orange, and green peppers
and some onions] and a frozen bag of chopped onion. Several containers
of the chili are now in the freezer for consuming sometime down the
road. I had some for dinner last night as well as tonight and have one
more serving in the fridge for another time soon.
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keesan
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response 405 of 494:
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Mar 6 03:02 UTC 2008 |
Pumpkin stew - spaghetti pumpkin (it has long strands which are orange),
onion, chickpeas, dried apricots from our tree, on millet with wood ear. We
froze a large pumpkin. A bit of lemon juice and sesame oil helps. Jim says
he does not like pumpkin so I add flavor - last time it was curried.
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slynne
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response 406 of 494:
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Mar 6 03:44 UTC 2008 |
curried pumpkin sounds like it would be really good!
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edina
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response 407 of 494:
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Mar 6 04:34 UTC 2008 |
There's an Afghan dish that is pumpkin which I love. I think it's
called kadu burani. It was the first time I realized pumpkin didn't
have to be in a pie.
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keesan
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response 408 of 494:
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Mar 6 13:57 UTC 2008 |
I am thawing another quart of spaghetti pumpkin. What goes in the Afghan
dish? This stuff stays in strands so won't make soup. As potential
ingredients we have a cabbage, some frozen apple sauce, dried mushrooms, laver
(seaweed), potatoes, onions, frozen okara (solids left from making tofu),
frozen mustard greens and green beans, cooked millet....
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edina
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response 409 of 494:
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Mar 6 15:15 UTC 2008 |
Is it spaghetti squash? I've eaten that a great deal.
The Afghan dish is chunks of pumpkin that is cooked to be somewhat
sweetened and then continued cooking in a spicy tomato sauce, then
served with a yogurt sauce. It's tasty.
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keesan
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response 410 of 494:
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Mar 6 23:12 UTC 2008 |
This was a big orange pumpkin with the stringy trait.
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void
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response 411 of 494:
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Mar 29 17:04 UTC 2008 |
Garlicky black beans over baked sweet potatoes.
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edina
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response 412 of 494:
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Mar 29 19:35 UTC 2008 |
Yum!!!
I roasted sweet potatoes last night, spraying them with canola oil first
and then sprinkling them with cumin, garlic salt and chili powder.
Tasty!!!
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