Grex Cooking Conference

Item 1: Welcome!

Entered by popcorn on Sun Sep 6 21:42:26 1992:

15 new of 116 responses total.

#102 of 116 by mary on Mon Apr 24 20:53:31 2006:

Tofu curry.  Yum.
The rest sound great too, but I'm interested in doing more with tofu.

#103 of 116 by tod on Mon Apr 24 21:27:28 2006:

I just had green curry tofu for lunch.

#104 of 116 by denisema on Mon Apr 24 22:28:03 2006:

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].

#105 of 116 by eeyore on Tue Apr 25 01:05:54 2006:

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.

#106 of 116 by denise on Fri May 5 16:56:53 2006:

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!

#107 of 116 by lumen on Mon May 8 09:17:18 2006:

Oh please do.

#108 of 116 by denise on Wed May 10 00:56:08 2006:

I'll try and freeze some of the longer items and eventually delete them. Or
is anyone interested in a fresh restart?

#109 of 116 by eeyore on Wed May 10 05:26:00 2006:

Do we really need one?

#110 of 116 by denise on Wed May 10 15:13:05 2006:

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.

#111 of 116 by slynne on Wed May 10 16:04:02 2006:

FWIW, I dont have any problem with leaving the conference as it is. It 
might be more difficult for a new person though.

#112 of 116 by glenda on Wed May 10 19:13:44 2006:

If we do a restart, we loose all the advice and recipes that have been posted.

#113 of 116 by denise on Wed May 10 22:29:49 2006:

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.

#114 of 116 by lumen on Thu May 11 05:42:32 2006:

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

#115 of 116 by denise on Thu May 11 14:10:45 2006:

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.

#116 of 116 by cmcgee on Tue May 16 20:31:34 2006:

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.

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