Topic 14 of 77: This is how you do it...
Thu, Nov 13, 1997 (12:42) |
William E. Roland (KitchenManager)
Share and tell 'cause this is the
recipes topic.
55 responses total.
Topic 14 of 77 [food]: This is how you do it...
Response 1 of 55: Rev. Thomas H. Smith (CotC) * Sat, Nov 15, 1997 (12:40) * 21 lines
The Long Procedure for Making Palm Crosses:
1. First ask yourself: What is the worst that can happen?
2. Start sucking on a lemon in Kansas City.
3. Detail the restrictions. Be Prepared.
4. Examine Paradigm Shifts and Aeonics (illiterates need not breed).
5. Have fun whether you like it or not.
6. Pinch and roll method is best. The path of right is just before you.
7. The four seasons are salt, pepper, mustard, and vinegar. Help spread the Universal Life!
The bad news is: there is a Hell. You decide as you listen to your media leaders extol the virtues of hiding in the closet with ‘Outbursts of weeping.’ And the same thing can work just as well in reverse! Amen. Thou art a soul in bliss; but I am bound upon a wheel of fire; that mine own tears do scald like molten lead. These words rain down on the upturned faces of the insane. The ordainment of ministers is a very important thing to the Universal Life Church.
Topic 14 of 77 [food]: This is how you do it...
Response 2 of 55: stacey leigh vura (stacey) * Mon, Nov 17, 1997 (09:49) * 1 lines
AAAAAAAA... MEN!
Topic 14 of 77 [food]: This is how you do it...
Response 3 of 55: Rev. Thomas H. Smith (CotC) * Mon, Nov 17, 1997 (14:29) * 1 lines
Stapler?
Topic 14 of 77 [food]: This is how you do it...
Response 4 of 55: stacey leigh vura (stacey) * Tue, Nov 18, 1997 (10:56) * 2 lines
huh?
My comment was an amen not an expression of frustration against the testosteronated in our society..
Topic 14 of 77 [food]: This is how you do it...
Response 5 of 55: wer (KitchenManager) * Wed, Nov 19, 1997 (02:33) * 2 lines
It's okay, he was just deliberately
wasting your time.
Topic 14 of 77 [food]: This is how you do it...
Response 6 of 55: Rev. Thomas H. Smith (CotC) * Wed, Nov 19, 1997 (09:49) * 1 lines
Deliberately? Me?
Topic 14 of 77 [food]: This is how you do it...
Response 7 of 55: stacey leigh vura (stacey) * Wed, Nov 19, 1997 (10:55) * 2 lines
if it makes you happy, please continue -- no skin off my teeth.
Where in the hell did THAT expression come from?
Topic 14 of 77 [food]: This is how you do it...
Response 8 of 55: Rev. Thomas H. Smith (CotC) * Wed, Nov 19, 1997 (15:03) * 3 lines
Only with Internet Exploiter, I guess...
Topic 14 of 77 [food]: This is how you do it...
Response 9 of 55: wer (KitchenManager) * Thu, Nov 20, 1997 (12:25) * 31 lines
Oven-Roasted Chicken
with Garlic and Rosemary
A 3 1/2 pound chicken
2 sprigs of fresh rosemary or 1 heaping teaspoon of dry leaves
3 cloves of garlic, peeled
salt
fresh groung black pepper
2 tablespoons vegetable oil
2 tablespoons water
1. Preheat oven to 375
2. Wash the chicken inside and out with cold water, and pat thoroughly
dry with cloth or paper towels.
3. Put one of the fresh rosemary sprigs, or half the dried leaves, inside
the bird's cavity together with all the garlic, salt and pepper.
4. Rub 1 tablespoon of the oil over the chicken's skin, and sprinkle with
salt and pepper. Strip the leaves from the remaining sprig of rosemary, and
sprinkle them over the bird, or sprinkle the remaining dried leaves. Put
the chicken together with the remaining tablespoon of oil in a roasting pan,
and place it on the middle rack of the preheated oven. Every 15 minutes,
turn and baste it with the fat and cooking juices that collect in the pan.
Cook until the thigh feels very tender when prodded with a fork, and the
meat comes easily off the bone, about 1 hour or more.
5. Transfer the chicken to a warm serving platter. Tip the roasting pan
and spoon off all but a small amount of fat. Place the pan over the stove,
turn the heat on high, add water, and while it boils away, use a wooden
spoon to scrape loose any cooking residues stuck to the bottom. Pour the
pan juices over the chicken and serve at once.
from Marcella Hazan's Essentials of Classic Italian Cooking
Topic 14 of 77 [food]: This is how you do it...
Response 10 of 55: Paul Terry Walhus (terry) * Thu, Nov 20, 1997 (13:34) * 2 lines
I'll try it!
Topic 14 of 77 [food]: This is how you do it...
Response 11 of 55: stacey leigh vura (stacey) * Thu, Nov 20, 1997 (13:44) * 1 lines
With Seiten?
Topic 14 of 77 [food]: This is how you do it...
Response 12 of 55: Rev. Thomas H. Smith (CotC) * Thu, Nov 20, 1997 (15:07) * 1 lines
ICK!
Topic 14 of 77 [food]: This is how you do it...
Response 13 of 55: Riette Walton (riette) * Mon, Jul 20, 1998 (09:32) * 1 lines
Wer, we tried that recipe of yours last Friday. It was simple delicious. You sure live up to your name!
Topic 14 of 77 [food]: This is how you do it...
Response 14 of 55: wer (KitchenManager) * Mon, Jul 20, 1998 (11:32) * 1 lines
Thank you, and you're welcome!
Topic 14 of 77 [food]: This is how you do it...
Response 15 of 55: Riette Walton (riette) * Mon, Jul 20, 1998 (13:01) * 1 lines
What kind of a restaurant do you own? Do you specialize in any particular cuisine?
Topic 14 of 77 [food]: This is how you do it...
Response 16 of 55: wer (KitchenManager) * Mon, Jul 20, 1998 (23:58) * 4 lines
not own...just manage the kitchen of...
it's a neighborhood New York-style Italian place...
and as for me in particular, my style is best
described as fusion...
Topic 14 of 77 [food]: This is how you do it...
Response 17 of 55: Riette Walton (riette) * Tue, Jul 21, 1998 (00:58) * 2 lines
Fusion?!?! Think I'll eat French when I go to wherever it is you are. (just kidding)
Do you like your job?
Topic 14 of 77 [food]: This is how you do it...
Response 18 of 55: wer (KitchenManager) * Tue, Jul 21, 1998 (08:22) * 1 lines
depends on the day...
Topic 14 of 77 [food]: This is how you do it...
Response 19 of 55: Riette Walton (riette) * Tue, Jul 21, 1998 (10:04) * 1 lines
When DON't you like it then?
Topic 14 of 77 [food]: This is how you do it...
Response 20 of 55: wer (KitchenManager) * Tue, Jul 21, 1998 (15:51) * 2 lines
when the incompetence of my fellow employees
surpasses my ability to compensate...
Topic 14 of 77 [food]: This is how you do it...
Response 21 of 55: Riette Walton (riette) * Wed, Jul 22, 1998 (01:04) * 1 lines
Right. I understand. I must say, I'm glad I work on my own - I've always found teamwork a pain in the ar$e.
Topic 14 of 77 [food]: This is how you do it...
Response 22 of 55: wer (KitchenManager) * Sat, Jul 25, 1998 (02:35) * 3 lines
and as for fusion, it's when you combine two (or more) different
ethnicities and/or styles of cuisine...like using French techniques
with Zulu ingredients and base recipes...
Topic 14 of 77 [food]: This is how you do it...
Response 23 of 55: Riette Walton (riette) * Sat, Jul 25, 1998 (03:48) * 1 lines
Sounds absolutely divinely delicious.
Topic 14 of 77 [food]: This is how you do it...
Response 24 of 55: Autumn Moore (autumn) * Sun, Jul 26, 1998 (21:16) * 1 lines
Like fusion music.
Topic 14 of 77 [food]: This is how you do it...
Response 25 of 55: wer (KitchenManager) * Sun, Jul 26, 1998 (23:15) * 1 lines
exactly...therefore, I'm usually good at improvisation, also...
Topic 14 of 77 [food]: This is how you do it...
Response 26 of 55: Riette Walton (riette) * Mon, Jul 27, 1998 (00:58) * 1 lines
One can only imagine.
Topic 14 of 77 [food]: This is how you do it...
Response 27 of 55: wer (KitchenManager) * Mon, Jul 27, 1998 (07:46) * 1 lines
but, it's more fun if two do...
Topic 14 of 77 [food]: This is how you do it...
Response 28 of 55: Riette Walton (riette) * Mon, Jul 27, 1998 (08:30) * 1 lines
It is ONLY fun if two do.
Topic 14 of 77 [food]: This is how you do it...
Response 29 of 55: wer (KitchenManager) * Mon, Jul 27, 1998 (22:24) * 1 lines
not exactly true...at times, it can be quite fun if a whole group is involved...
Topic 14 of 77 [food]: This is how you do it...
Response 30 of 55: Riette Walton (riette) * Tue, Jul 28, 1998 (00:36) * 1 lines
OOH, multi fusion!
Topic 14 of 77 [food]: This is how you do it...
Response 31 of 55: stacey leigh vura (stacey) * Tue, Jul 28, 1998 (00:36) * 3 lines
an the synonym for that would be....
an orgy?
Topic 14 of 77 [food]: This is how you do it...
Response 32 of 55: Autumn Moore (autumn) * Tue, Jul 28, 1998 (00:36) * 1 lines
Bingo!!
Topic 14 of 77 [food]: This is how you do it...
Response 33 of 55: wer (KitchenManager) * Tue, Jul 28, 1998 (00:36) * 2 lines
I never played Bingo that way,
but I'm game...
Topic 14 of 77 [food]: This is how you do it...
Response 34 of 55: Riette Walton (riette) * Tue, Jul 28, 1998 (00:36) * 1 lines
ha-ha, Autumn!!!!
Topic 14 of 77 [food]: This is how you do it...
Response 35 of 55: Autumn Moore (autumn) * Thu, Jul 30, 1998 (21:16) * 1 lines
How about nude Twister?
Topic 14 of 77 [food]: This is how you do it...
Response 36 of 55: wer (KitchenManager) * Thu, Jul 30, 1998 (22:08) * 2 lines
it's lotsa fun, especially if you make an extra
spinner for body parts...
Topic 14 of 77 [food]: This is how you do it...
Response 37 of 55: The World's Smallest Lummox (CotC) * Mon, Aug 3, 1998 (11:01) * 1 lines
At last! A reference to Crisco Twister!
Topic 14 of 77 [food]: This is how you do it...
Response 38 of 55: Autumn Moore (autumn) * Tue, Aug 4, 1998 (21:46) * 1 lines
Hey, Tommy, are you a dad yet?
Topic 14 of 77 [food]: This is how you do it...
Response 39 of 55: wer (KitchenManager) * Tue, Aug 4, 1998 (23:17) * 1 lines
Nope, the little one is due the 11th of Novemeber...
Topic 14 of 77 [food]: This is how you do it...
Response 40 of 55: wer (KitchenManager) * Wed, Aug 12, 1998 (03:28) * 8 lines
2. Do Not Abuse Or Threaten
This point is very important. A disturbed person is already badly frightened.
He may be threatened by the voices he is hearing. He is greatly in need of
a friend. He cannot stand the thought of another enemy coming to hurt him.
If you further frighten him, he may think you are just another person who is
against him and who wants to punish or kill him. As a result, he may turn
against you, call you names, and accuse you of being against him.
Topic 14 of 77 [food]: This is how you do it...
Response 41 of 55: Why I use recipes (KitchenManager) * Fri, Jan 1, 1999 (16:17) * 8 lines
I guessed the pepper, the soup was too hot.
I guessed the water, it dried in the pot.
I guessed the salt, so what do you think?
We did nothing that day but drink and drink.
I guessed the sugar, the sauce was too sweet.
And so by my guessing I'd spoiled our treat.
And now I guess nothing, for my cooking by guess
Is sure to result in one uneatable MESS!
Topic 14 of 77 [food]: This is how you do it...
Response 42 of 55: stacey leigh vura (stacey) * Sat, Jan 2, 1999 (12:16) * 4 lines
that's cute!
I guess I've had my share of disasters by guessing but over time I've just become better at it.
I love to read cookbooks, establish general ideas and extrapolate from there.
(nice to see you back WER, happy new year)
Topic 14 of 77 [food]: This is how you do it...
Response 43 of 55: wer (KitchenManager) * Sat, Jan 2, 1999 (13:49) * 1 lines
and an enjoyable and prosperous new year to you and yours, Stace
Topic 14 of 77 [food]: This is how you do it...
Response 44 of 55: stacey leigh vura (stacey) * Mon, Jan 4, 1999 (08:59) * 1 lines
thanks (I'll keep my fingers crossed!)
Topic 14 of 77 [food]: This is how you do it...
Response 45 of 55: T Patrick McCourt (PT) * Thu, Jan 7, 1999 (04:13) * 1 lines
Isn't it hard to cook that way?
Topic 14 of 77 [food]: This is how you do it...
Response 46 of 55: Marcia (MarciaH) * Fri, Mar 3, 2000 (22:17) * 2 lines
I don't know how to do it, but after other people messing with my meatloaf I can no longer make one I consider edible (and I am considered a good cook)
Please, I need a Meatloaf recipe...Help!
Topic 14 of 77 [food]: This is how you do it...
Response 47 of 55: Paul Terry Walhus (terry) * Mon, Apr 30, 2001 (05:38) * 1 lines
Can't help on this one!
Topic 14 of 77 [food]: This is how you do it...
Response 48 of 55: Marcia (MarciaH) * Fri, Aug 24, 2001 (00:11) * 1 lines
Depends on what you want to be done... I am a very versatile lady =)
Topic 14 of 77 [food]: This is how you do it...
Response 49 of 55: Paul Terry Walhus (terry) * Fri, Aug 24, 2001 (07:16) * 1 lines
Still can't help on this one, I'm just not a meatloaf fan. I think the last time I had it was in grade school.
Topic 14 of 77 [food]: This is how you do it...
Response 50 of 55: Marcia (MarciaH) * Sat, Aug 25, 2001 (00:13) * 3 lines
I am nor, either. My mom taught me much of value and I became a really good cook, but the really good meatloaf recipe eludes me. I do know a lousy one when I am fed it, though!!!
Thanks for the missing P yesterday.... I did notice. And, if you have no clue about what I am talking about, you are not supposed to know!
Topic 14 of 77 [food]: This is how you do it...
Response 51 of 55: Marcia (MarciaH) * Sat, Aug 25, 2001 (00:14) * 1 lines
I just forgot to save it....*sigh*
Topic 14 of 77 [food]: This is how you do it...
Response 52 of 55: Marcia (MarciaH) * Sat, Aug 25, 2001 (15:39) * 1 lines
Oooh, I don't know how you do it, but I have them safely photoed and filed sans T's .....tease! *HUGS* beaming bright smiles while I think of... hank you!
Topic 14 of 77 [food]: This is how you do it...
Response 53 of 55: Lisa (freddie) * Sat, May 25, 2002 (19:26) * 4 lines
Help!!!!!
We have guavas from our garden and want to make good use of them. Have found several recipes for jam and jelly and I was wondering if there is a favourite recipe someone could share of any type that we would like!
Thanx Lisa
Topic 14 of 77 [food]: This is how you do it...
Response 54 of 55: Autumn (autumn) * Sat, May 25, 2002 (20:06) * 5 lines
Hi, Lisa! Here are a bunch of guava recipes from recipeland.com:
http://www.recipeland.com/display_full.epl?title=guava
Good luck!
Topic 14 of 77 [food]: This is how you do it...
Response 55 of 55: Marcia (MarciaH) * Sat, May 25, 2002 (22:53) * 1 lines
Guavas are wonderful just as they are or run through a food mill to get rid of the seeds. Lovely refreshing juice is my favorite tropical beveralge for breakfast (other than coffee)
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