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| Author |
Message |
| 25 new of 85 responses total. |
chelsea
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response 45 of 85:
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Nov 29 19:48 UTC 1996 |
My comments above in now way suggest I'd be able
to organize this project. ;-)
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denise
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response 46 of 85:
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Dec 1 14:03 UTC 1996 |
I'm currently putting together a 'cookbook' into a 'hard copy' format
from recipes that I've gathered from online... Mostly stuff I've
gathered over the years from AOL but I also want to include stuff
from here, too [hmm, I'm going to have to go back and find the command
of how to use the archives, will also reread some of the current active
items].
Of course, I'll make myself a copy, too. Depending on how this comes out,
I'd be happy to make this available to people here, if interested! The
recipes WILL all be from online sources, just not all Grex-Online stuff.
I haven't a clue yet as to how much it will cost for printing, bindings,
etc.
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chelsea
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response 47 of 85:
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Dec 1 15:49 UTC 1996 |
Ah, _The Virtual Gourmet_.
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popcorn
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response 48 of 85:
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Dec 3 14:07 UTC 1996 |
I've been thinking to update the Grex recipe archives in January, with all
recipes posted in this conference through the end of 1996. (If someone else
is willing to do this, that would be great too! It would consist of doing
a "read all" on the kitchen conference and then using commands like "extract
kitchen 33 47 > veggie/tofu.burgers-robh" to add robh's tofu burger recipe
to the recipe archives. [Disclaimer: As I understand it, robh wouldn't be
caught dead eating a tofu burger. ;) ]) Would that be helpful to a cookbook
project?
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robh
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response 49 of 85:
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Dec 3 23:14 UTC 1996 |
I'd have no problem eating a tofu burger, provided there was lots
of meat on the burger as well. >8)
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robh
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response 50 of 85:
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Dec 3 23:18 UTC 1996 |
(Remember, you're talking to the person who actually ate a
hot-fudge-sundae burger back when Silverman's used to serve them.
Compared to that, a tofu-and-meat burger would be Nirvana.)
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omni
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response 51 of 85:
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Dec 4 04:14 UTC 1996 |
to drift just a bit, if you want a Sander's hot fudge sundae, go to
Kerby's at Briarwood. There reasonable as well.
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abchan
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response 52 of 85:
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Dec 4 05:25 UTC 1996 |
<abchan wonders what a hot fudge sundae burger is or if she really wants to
know>
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robh
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response 53 of 85:
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Dec 4 09:11 UTC 1996 |
<robh thinks that abchan can figure it out with minimal effort,
if she tries, which she might not want to>
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abchan
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response 54 of 85:
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Dec 5 03:28 UTC 1996 |
<abchan wonders if it's a literal description in which case, she probably
didn't want to know>
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robh
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response 55 of 85:
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Dec 5 17:28 UTC 1996 |
Pretty much, yep. Silverman's used to have several dozen varieties
of hamburger, including the dreaded icer-cream-sundae burger:
a hamburger with vanilla ice cream and hot fudge sauce as condiments.
I had one once. (I didn't put the pickle on the burger too, though, as
that would have been gross. >8)
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abchan
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response 56 of 85:
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Dec 6 06:29 UTC 1996 |
<abchan makes a face>
I like burgers and I like sundaes. But not at the same time. Although they
do all end up in your stomach, my stomach can handle the combo. My tastebuds
don't want to.
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mary
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response 57 of 85:
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Oct 29 14:30 UTC 1997 |
Mollie Katzen has a new cookbook out, _Vegetable Heaven_, and
she will be at Borders (Ann Arbor) on Thursday, November 6,
7:30 p.m. to give a short talk and sign books.
Mollie wrote a number of wonderful vegetarian cookbooks,
including some of the earliest Moosewood cookbooks.
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valerie
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response 58 of 85:
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Oct 29 23:34 UTC 1997 |
Ooo, yummy! I will plan to be there. Thanks for the news!
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valerie
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response 59 of 85:
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Nov 8 06:40 UTC 1997 |
Mary, John, Jan and I were there to hear Mollie Katzen speak. But Mollie
Katzen was sick, so she only signed books and didn't speak to the group.
Ouch -- doing book tours is rough.
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mary
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response 60 of 85:
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Nov 8 13:49 UTC 1997 |
But I did take the time to look through her new coobook and
it does like like a nice one. I'll probably buy it at some
point if the couple of recipes I wrote down come out.
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i
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response 61 of 85:
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Apr 20 02:10 UTC 1998 |
The closest thing i have to a regular cookbook is the New Doubleday
Cookbook. Big, fairly current, and full of good information.
However....it contains *way* too many bombs. Times for hard-boiling
eggs that would only work out in Death Valley or with a pressure cooker.
Recipes that need 3 times as much of their main ingredient (& it's clear
from context that it's NOT a typo).
What is other people's experience with this sort of thing? Do serious
cookbooks try to pack in more recipes than they can try or proof-read?
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omni
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response 62 of 85:
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Apr 20 05:15 UTC 1998 |
My recipe for foolproof hard boiled eggs:
Eggs
Water
Add eggs to cold water. Put on heat. When liquid boils turn off the gas
and cover. Let stand for 25 mins. When timer goes off, peel under cold water.
Works every time.
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keesan
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response 63 of 85:
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Apr 20 18:39 UTC 1998 |
We don't have gas. The timing is different with electric, might be only 15
minutes. We soak for a few minutes in cold water to loosen the shell. We
cover it before turning on the heat, it conserves energy and time, and keeps
the place from steaming up. If you add purple onion skins the eggs turn
brown.
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e4808mc
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response 64 of 85:
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Apr 24 01:32 UTC 1998 |
For good basic cookbooks, stick with Joy of Cooking or Better Homes and
Gardens. And before you buy one, borrow it from your library and actually
cook from it for a few weeks.
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mta
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response 65 of 85:
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Apr 24 14:01 UTC 1998 |
Joy of cooking is wonderful -- but it's not really a good starter book for
a new cook. Much of the food is exotic and the authors tend to assume your
have a maid to clean up after you and a staff of servents to serve your
guests. ;)
Then again, I've never had a dismal failure from it.
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eeyore
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response 66 of 85:
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Apr 25 12:25 UTC 1998 |
You can never fail from Betty Crocker...but go to the library sale and buy
a copy from the 70's ...they are much better then the new ones...
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valerie
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response 67 of 85:
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Apr 25 13:03 UTC 1998 |
I agree. Betty's recipes are exceedingly well tested. And they are reputed
to have been tested with each ingredient doubled and halved, to make sure that
even if you mess up, the results are still likely to be edible.
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danr
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response 68 of 85:
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Apr 26 15:23 UTC 1998 |
Another one worth considering is James Beard's American Cookery.
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jaklumen
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response 69 of 85:
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May 2 09:01 UTC 2002 |
resp:64 resp:68 agreed and agreed but resp:65 not agreed.
I had a friend tell me about the Joy of Cooking series: Ed 1, I think
was put out by the mother, Ed 2 was the mother and daughter, and Ed 3
was the grandson, I think.
Edition 2, from what I had been told, is the easiest to work with.
Some of the recipes are indeed exotic, but.. if you have some very
rudimentary skills and follow the recipes carefully, you should be
fine.
Edition 3 assumes the reader knows nothing about cooking and goes into
a lot of detail. It wasn't recommended to me because apparently, it
can't be pragmatically used on a daily basis. May be more of a
textbook approach.
void recommended _Help! My Apartment Has A Kitchen_ to jep in an agora
item a while back, and since Julie and I bought the book a while back,
I'd have to say I second the motion. This looks like an excellent
book for folks that have had very little exposure to cooking.
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