Welcome to the Kitchen conference! This is where Grexies go to share recipes, cooking hints, restaurant discussions, and lots more. To check out Grex's recipe archives, type "recipe" at the "Respond or pass?" or the "Ok:" prompt when you're in this conference. Happy Cooking!!116 responses total.
/h1b/bbs/recipeinfo: No such file or directory or if you have nosource Ok: recipe I don't understand "recipe" - type HELP for help
Oops - thanks! It's fixed. (Unless you have nosource).
Josh Grosse is our official Grex cooking conference archivist. If you want a copy of any items from the old version of the cooking conference, send mail to jdg. I'll be deleting oldcooking tomorrow; if you want anything linked over please yell right away!
So, if this is October, where are the pumpkins? It's nearly time for me to bore everybody to tears babbling on and on and on about chocolate chip pumpkin bread.
My doctor has "suggested" I go on a low fat diet (30 grams of fat or less per day.) Since we all know that it is fat which makes food taste good, and since I adore food that tastes good, has anyone got any really delicious recipes for dishes that have few grams of fat? Since I eat out at lunchtime everyday, that's another problem. I may take to carrying my own salad dressing to the office. Any suggestions, short of changing MD's will be appreciated.
Thirty grams of fat per day sounds like about 12 percent of calories per day... Do you have serious cardiovascular problems? I haven't heard of anyone recommending less than 20-25 percent of calories from fat except for anti heart disease programs, and of course, Pritikin (10% of fat calories per day). According to sources such as Prevention Magazine, a normal amount of calories per day for the average female to consume would be 2200, and 25% of those calories in fat would work out to approximately 61 grams of fat per day. In any case, you might pick up some low fat cookbooks. I recently bought "Low Fat and Loving It," by Ruth Spear. It looks pretty good, though I haven't cooked from it yet.
Dean Ornish's program recommends 10% fat intake; it's really much healthier than 25%. The ol' Orange-Onion Chicken recipe: 2 chicken breasts, skins removed 1 envelope dried onion soup mix 1 6 oz. can orange juice concentrate (frozen) Thaw the concentrate and mix it with the orange juice. Put the chicken in a pan and pour the orange-onion sauce over it. Bake. (I think it's at 350 for 20-30 minutes; check your Betty Crocker guide.)
Thanks Leslie and Laurel. No, I dont have any cardiovascular problems other
>than moderately high blood pressure (under medical control) and high
>tryglcerides. I am 30 lbs overweight. The MD strongly suggested the
>"T-Factor" Diet which allows you to eat as much as you want but to lose
>weight quickly and healthily, reduce fat intake (for a woman to 20-30 grams
>per day) for three weeks, then onto maintenance which is up to 40 grams per
>day. I will try the chicken with oj and onion soup mix. I also found
>some great salad dressing (no fat) recipes in the T factor diet book so I
>can eat lots of salads and fruits. I'll look at low fat and loving it after
>I exhaust the recipes I am finding in this book. One I'll share with you
>all soundsw3 delicious, but fair warning. . I haven't tried it yet:
>
> 2 chicken Breats, skin removed
1/2 cup coarsely chopped peeled fresh ginger
1 tablespoon coarsely chopped garlic
1/2 cup hoisin sauce
2 tbl. sugar (i will reduce this)
Chop all the ingredients besides the chicken in the food processor.
Broil chicken after marinating overnight in the sauce for 7-8 minutes
Hope it turns out well.
Re: #8, I left out 2 tablespoons soy sauce (i use low salt soy sauce) from the above recipe.
Dean Ornish was the anti heart disease program I was thinking of, I think. The big problem with trying to stick with 10% of calories from fat is that it's really hard to make things taste good and feel good in the mouth. Not impossible, I suppose, but more work than I'm willing to put in. I'd be really happy if I could adjust comfortably to 25% of calories from fat.
It's not that hard to make food that's low fat, but it is hard to FIND food (in restaurants and at the grocery store) that's low in fat. Also, that's 10% total calories from fat, so you could eat (say) a chicken dish with fatty sauce and a side of wild rice which has no fat, as long as your total intake was no more than 10%. The Produce Station carries some salad dressings--I think they're called "Paula's Dressings" or something--which are fat-free amd yummy.
Become a vegetarian.
eew! ;)
A vegetarian with no dairy products (to reduce fat intake) now, that would be hard to digest.
re #14 - eating vegetarians? hm. are you talking about something fun or are you talking cannibalism? hm...
I eat vegetarian beaver.
<< wrong cf ......sfsf>> <<oh, beavers ARE vegetarian, whoops>>
I compressed the files in the recipe archives and changed the "recipe" commands so that they still work the same as always.
Try this one on for size: A low-fat *cream* sauce! When I was cooking in a little restaurant in Bar Harbor, Maine, my employer came up with this trick. (I can't say it's been scientifically verified, he and his wife lost three hundred pounds between them, and kept it off) The cream sauce featured condensed *skim* milk. I tasted it, and it was good. I think the hard part is actually *finding* condensed skim milk, and I'm afraid I cannot help with that...
Yes, I always use condensed skim milk in lieu of cream in recipes. It comes in a can and can be found in many large supermarkets. I think Merchant carries it. I use it in pumpkin soup, in white sauces and anytime the recipe calls for cream.
Has anyone tried such things as lemon &/or lime juice as marinades? How about hot chinese mustard- real good on chicken. on another subject... anyone got any reciepes for friccassed kitty-cat? Mine are driving me to drink. and speaking of drink... for those homebrewers out there, spent grains baked into homemade bread makes for real yummy stuff. reduced calorie sauces... corn starch instead of flour. reduced calorie foods... whole grains, esp. barley, rye, & millet... cholesteral reduction ..olive oil, canola oil. low calorie food- stir fry! 3 carrots 2 bell peppers 1 lg. spanish onion 2-4 stalks celery or bok choy 1 head broccoli 1-2 sm dried hot peppers fresh, finely chopped ginger 1-2 cloves garlic 3-4 ozs chopped mushrooms bean sprouts, if desired water chestnuts or jeruselem artichokes Brown rice put 2 tbs heat tolerent oil in a large wok heat till metal is a dull red color, toss in crushed hot pepper, ginger & garlic, stir around for a few seconds, toss on chopped carrot, stir, let cook, toss in onion, stir & let cook slightly, then celery or bok choy, then bell pepper, then chopped broccoli, then mushrooms, water chestnuts or jeruselem artichokes, & bean sprouts. cove, & let steam for 1-2 mins. & serve over Brown rice & call it Nummy!
I marinated chicken in Mead, Lemon, and Garlic once... Yummy! I don't suspect that using a marinade of primarily lemon juice work do too well for you. Use it to accent. (above: work-->would) Ginger also makes a wonderful ingredient for marinade!!! Use grated fresh root. I cut the skin off first. I also eat the stuff straight 'cause I like it so much!
Are the old bread digests archived somewhere? I'd like to get a couple of the recents ones, such as 5.5-5.9, that I missed.
oppps. never mind. They give a mailing address for the archive in the digest.
(I'm finally here. I look forward to finding new and wonderful things about cooking and food preparation.) (the best thing I learned about cooking was from my dad, who was a short-order cook when he was my age, and easily the best cook I've ever had the pleasure of eating from on any regular basis. he taught me that learning to cook involves following instructions first, and then experiementing with that which is succesful. basics, then frills.)
Hi! New to grex.... I'm a host (fairwitness) for the WELL's Cooking Conference. Glad to be here! I live in Las Vegas, Nevada,and make my money as a horticulturist and a broadcast journalist for the regional NBC and NPR affiliates. Looking forward to getting to know you!
Cool, Hi! Welcome to Grex!
Welcome from me, too, Vegas!!
Help! Can anyone give me a recipe for Southern Pralines for the Microwave sometime before Christmas? My sugar-starved family is waiting...
Hm. I looked up praline recipes in Betty Crocker. There were none. Then I looked in Joy of Cooking. It had two recipes. Both recipes needed to be heated to a certain temperature, using a candy thermometer. So I don't think either recipe is easily adapted to the microwave. Have you run across such a recipe somewhere, before?
No but I've tried it on my own without much success. Very Grainy, Unfortunately my brother is from the south and is a praline con-o-sour. I don't have the patience to do it on the stove, beat it, etc. Wish I could find something easy like Fantasy Fudge!
Hm, I've made pralines on the stove, and I don't remember having to beat the mixture. Just cooked it to a certain temperature, stirred in the pecans, then dropped by spoonsful onto waxed paper. Voila! Pralines! I'll se if I can find my recipe.
Well, I tried them twice more, with two different recipes that someone sent me from New Orleans and Texas. They were both terrible! I give up. Think I'll stick to "turtles" (actually, my turtles look more like "frogs on lily pads"). So much for pralines.
Hmm. My mother made pralines last week (she's from Texas originally, FWIW), & they were *wonderful*. Afraid I wasn't paying attention, but it more or less looked like she just boiled water with white & brown sugar, with the pecan halves in there at least part of the time, poured the results out on waxed paper, & allowed them to cool. As I say, though, I was just passing through the kitchen on occasion while this was going on, & certainly have no idea of temps or whatever. The pecans were, I believe, collected & shelled by one of my uncles, for whatever *that*'s worth. One of the real advantages of having relatives in places where pecan trees flourish.
Sure would like to know how your mom did this, dave!
Off the subject of pralines and onto green beans, garlic and olive. I sautarlic and slivered almonds in olive oil and added this to the green beans. It wasn't great. Any suggestions on this idea?" ."
Yeah, forget it.
Next time try lightly toasting the almonds in a dry frying pan for a few minutes and adding them to the salad last, after you've mixed in the dressing. I'd think the nuts would work best if they were crunchy. (Salad in this case being green beans.)
also, roasting in the oven works very nicely, we've found. just stick on a baking sheet, and let her rip!
re: pralines (not before Christmas, sorry) I was browsing in *The Technical Services Cookbook* (an in-house private publication from the University of Michigan Library in 1973) and noticed the following recipe, submitted by Storrow Moss (then of Catalog Services) Pecan Pralines 1 cup buttermilk 2 cups granulated sugar 1 tsp. soda pinch salt 1 cup pecans 1 tsp. vanilla This foams -- use a large pan. Cook first four ingredients over a low flame, stirring slightly. Bring to soft ball stage. Remove from heat. Add pecans and vanilla. Beat until creamy. Drop onto waxed paper. Cool.
help
Hi Bill! Welcome to Grex!
You are having very wrong imprewsion that fat gives taste. Fat is just the m medinum which helps food to cook properly. Spices the one which gives taste to the food to tye food. I am having excellent dish inmy mind for you, is Tandoori Chicken It,s an an Indian dish. Try it out in any Indian restaurant. with very less fat.t.t
Check it out -- the kitchen conference has a new fair witness: Meg Heberlein! Welcome Meg! Anybody up for a kitchen conference re-start? The current version is on the big side, but not totally overly huge, either.
Eh? Who's this Meg person? I thought it said "eeyore"! (Congratulations, Meg - it's just that this is the first time I've seen that name, I think.)
thaks, all! :) (and yes, meg is the real name. no big secret...:)
Congrats, Meg. I'd be up for a restart. Items stay fresh longer if you don't store them next to stale items.
This is just a response so that there will be SOMETHING going on in this .cf!
Then why not enter a *meaningful* response?
I found a good salad dressing recipe recently. Will try to post it in the next day or three.
i wa sabout read to do the same thing, bill... well, i'm house sitting for a month, starting tomorrow...i have a big kitchen to play with...this could get interesting....:)
Well, looks like it worked! (See recently cooked recipes for my contribution)
Umm... the "bread" command doesn't work...at any prompt. :(
That's because you have "set nosource" in your .cfonce file.
rehi, folks. this is the first time i've been here for quite a while.
Welcome back!
Yeah, hi! What's cookin'?
Hey Dan, what's up??
Hi I am new here. This is great. Concerning the microwave praline recipe. i wonder if you cooked it part way on the stove would it work? I know if it is grainy it hasn't had the sugar disolved properly. JI have a recipe book I need to start usingg "Butter Busters" But darn fat sure tastes good. Has anybody tried any of those recipes using prune puree for a subsitute for fat and some sugar in baked d goods such as brownies? Susposedly you puree the prunes (pitted of course) and use 1/2 cup in place of fat and some sugar. There is certainly alot of interesting subsitutes but I get lazy lately about cooking.
BANDEJA PAISA La bandeja paisa es un plato tipico colombiano, que lleva frijoles, arroz, aguacate, huevo frito, carne molida y arepa. If you want to know what I say. Send me a mail.
BANDEJA PAISA (National Dish) Bandeja Paisa is a typical Colombian dish, made with beans, rice, avocado, fried egg, ground meat and arepa. No recipe was given. I guess you have to send mail to banano for that. I did not know what arepa was when I translated this. It was not in my dictionary, either, but the Web came to my rescue. I did a WWW search for it and I found a nice description (in Spanish) on the Colombian web site: http://conexred.eafit.edu.co/~stda/folcklor.html Basically it is a traditional bread. The most common ones are made with white corn, but there are arepas made with other kinds of corn. BTW: "Paisa" is a little difficult to translate properly. It comes from pais=country in the sense of one's nation, or more specifically culture. So it doesn't mean from the country in the sense that we use "farm" as an adjective in English, but rather (in this case) from Colombia. So I chose "National" rather than "Country" as its translation.
Can anyone give me a recipe to make New York Onion Rolls as are found in the best Jewish bakeries?
hi! first time in conf, and first time i have responded... i thought after a year on grex why not get adventurious andin my favorite topic too! COOKING! (mziemba is a fair witness to that by my shipment of cookies) anyways, does anyone have any good pumpkin cookie recipes? I had them ages ago, but i cna't remeber who made thema nd i ca't fid a recipe. And i am craving pumpkin cookies. Weird eh? Also, on the note of low fa cooking. It is possible, just remeber to consiouly cut back on fat when you go shopping nad my spice rack is ALWAYS used. And if you want HEALTHY iols use kanola, and olive oil is a GOOD oil.. so those are the two to use inyour cooking. Also, KEEP AWAY FROM PACKAGED STUFF! not only are they just plain bad for you thy are very very hidh in sodium, which means you could exploid your brains out in another way. So the key i s in essene, no more lazy cooking that the 90's have bought about and have fun cooking from scratch in the kitchen.. and my best advice is EXPERIMENT! make your frinds and family your lab rats! they will love it! o
I've fiddled around with the Backtalk colors for this conference. Please yell if they aren't legible. Right now they're kinda bright. Check out the colorization of the login screen! :)
I feel up to a certain age ther is no harm in enjoying what you like
Not to add to the drift or anything... but "up to a certain age"? What age would that be? 2 years? 18 years? 21 years?
Just so everybody know, I just killed one of the "Make $200 out of $6" scams from this conferance, just so nobody is surprised. :) (it sort of wandered into the wrong directions. :)
Gotta give that idiot credit for persistance. I think that item has turned up in every conference I read.
From the way they're splattered in time, though, one has to suspect that he is finding conferences by guesswork & posting one at a time. No credit whatsoever for intelligence. No surprise, I guess. Thanks for killing this one before I had to see it.
Scott, did you kill it in diy? If not, he has missed it so far.
I've killed it in (I think) every conference where I am FW, so yah, including diy.
I am visiting these wonderful conf. Hihi
Hi, jiffer! Welcome to cooking!
i'm speechless
Wow...I'm surprised I wasn't here from the start... didn't really know it was here.
Well, help yourself to some vegan pickled pig's feet, then get to work!
Yuck. =)
Shhh! Don't tell Sarah about the recipe archive...
<perks her ears>
(Now look what you've done! :)
(Sarah -- type "recipelist" to see the recipe archives.)
And 2.5 years later, she does... :)
Hey Everyone, who's still around?? I forgot I was in charge of this group. I don't think i remember anything on how to do stuff any more!
holy crap. How the heck are you!?!?!?!?
Do stuff? FWs are supposed to do stuff? Someone shoulda told me.. *grins*
I'm still here. Thanks for coming back!
Hey cool, nice to see some life stirring in these parts. Maybe time to start documenting my recent forays into the kitchen.
Um. Hi :) I've not been around in forever, and hopefully I'll be a good girl and poke my head in again occasionally. Most especially in Cooking, since I've been doing so damn much of it in the last few years, now that I'm living with a veggie, and found out that I'm allergic to milk....makkes for some exciting times :)
It's a MEG! :)
Welcome back, Meg!
Yeah.
What is it like to live with a vegetable?
Armwrestling is always win-win
Potatoes have arms?
If its mushed up into a Nigerian yellow cake then according to GW they do!
Potatoes have EYES!
Don Rickles in Toy Story!
Hi Meg! I'm another absentee trying to be more regular.
So Meg, whatcha been cooking? How about entering one of your favorite recipes? Pretty please.
It's way too early to enter recipes, but I will soon. :) Favourites at the house (most of which come before the whole milk allergy thing, which has only been for a couple of months): Sweet Potato Enchiladas, Mushroom Barley Soup, "Asian Dinner" (I go all out, making sushi, egg drop soup and soba noodles in peanut sauce), Minestrone, tons of Mexican "stuff", Tofu Tagine, Tofu (or paneer) Curry with raisens and cashews......um....I'll try to remember more, too. When I have the time, though, I've been cooking up a storm! I've deffinately missed you guys :D
Tofu curry. Yum. The rest sound great too, but I'm interested in doing more with tofu.
I just had green curry tofu for lunch.
Hey Meg!! I haven't done much with tofu--I really don't know WHAT to do with the stuff, so after trying something once years ago, I haven't tried cooking with it since. Show's what kind of cook I am, huh? Anyway, the curry sounds great! I do need to get back into cooking more [and healthy stuff, too].
For those in the Ann Arbor area, the best tofu I've found is available there. China Rose is made in Ann Arbor, and is fresh and firm, not vacuumsealed and silken. It cuts almost like a solid cheese, and has no funky soy taste to it. I hate tofu, but love that stuff! I slice it and bbq it, marinade and bake it, chop it and throw into stews.
I finally got my original screen name back... Perhaps its time to update/clean up some of the items here [as fw]. Some are old and long!
Oh please do.
I'll try and freeze some of the longer items and eventually delete them. Or is anyone interested in a fresh restart?
Do we really need one?
There just seems to be lots and lots of old items as well as items with lots of responses to sort through. But does it have to be done? Not necessarily, I'm just looking for ways to make participation easier.
FWIW, I dont have any problem with leaving the conference as it is. It might be more difficult for a new person though.
If we do a restart, we loose all the advice and recipes that have been posted.
What did people do for earlier restarts?? Perhaps just freezing long items and restarting those ones will be helpful. Its just hard trying to find certain responses in the itmes that are several hundred or more long! So much good stuff here, granted; I want to still be able to have people be able to find stuff, talk/post stuff, etc etc. Not that this isn't happening at all, mind you. Just some thoughts.
resp:112 Hmmm, if we had a way to quickly organize all the recipes, at least-- I have yet to look at the bread stuff
If we do a restart, advance notice would be given so people can save whatever they'd like. There ARE a few items that have been frozen [some for a long time now]; these can stay or be removed, but restarted as new items whenever.
If you have a restart, the old conference gets filed as "kitchen1" or something like that. You don't lose the conference, but you do have to join it again to find old stuff. BTW, I may have the password and ability to add to the recipe collection. Let me look when I get back to Michigan later this summer. For those of you who didn't use it, it is a UNIX file that you can download from Grex any time you want.
You have several choices: