Grex Kitchen Conference

Item 1: Welcome!

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

35 new of 116 responses total.

#82 of 116 by valerie on Sun Oct 20 03:46:46 2002:

(Sarah -- type "recipelist" to see the recipe archives.)

#83 of 116 by michaela on Tue Mar 11 09:02:02 2003:

And 2.5 years later, she does...

:)

#84 of 116 by denisenc on Wed Nov 2 20:49:33 2005:

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!

#85 of 116 by furs on Wed Nov 2 21:11:11 2005:

holy crap.  How the heck are you!?!?!?!?

#86 of 116 by jadecat on Thu Nov 3 17:06:59 2005:

Do stuff? FWs are supposed to do stuff? Someone shoulda told me.. *grins*

#87 of 116 by lumen on Sat Nov 12 02:17:21 2005:

I'm still here.  Thanks for coming back!

#88 of 116 by bhoward on Mon Nov 21 06:25:53 2005:

Hey cool, nice to see some life stirring in these parts.
Maybe time to start documenting my recent forays into
the kitchen.

#89 of 116 by eeyore on Mon Apr 17 12:07:25 2006:

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 :)

#90 of 116 by jadecat on Mon Apr 17 15:49:31 2006:

It's a MEG! :)

#91 of 116 by mary on Mon Apr 17 22:38:58 2006:

Welcome back, Meg!

#92 of 116 by remmers on Tue Apr 18 20:58:09 2006:

Yeah.

#93 of 116 by keesan on Wed Apr 19 16:47:42 2006:

What is it like to live with a vegetable?

#94 of 116 by tod on Wed Apr 19 21:50:43 2006:

Armwrestling is always win-win

#95 of 116 by keesan on Thu Apr 20 00:46:14 2006:

Potatoes have arms?

#96 of 116 by tod on Thu Apr 20 20:28:32 2006:

If its mushed up into a Nigerian yellow cake then according to GW they do!

#97 of 116 by denisema on Fri Apr 21 21:42:25 2006:

Potatoes have EYES!

#98 of 116 by tod on Fri Apr 21 21:55:00 2006:

Don Rickles in Toy Story!

#99 of 116 by scott on Sat Apr 22 22:22:29 2006:

Hi Meg!  I'm another absentee trying to be more regular.

#100 of 116 by mary on Sat Apr 22 22:44:30 2006:

So Meg, whatcha been cooking?  How about entering one of your
favorite recipes?  Pretty please.

#101 of 116 by eeyore on Mon Apr 24 11:28:43 2006:

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

#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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