Cooking Junkies Forums

Re: recommend a cooking book ?

jasminesolis — Thu, 18 Mar 2010 08:35:14 GMT

Tracy007;1452594 Wrote:
> Hi,everyone,
>
> because i'm boring with the fastfood,so i decided to cook by myself from
> now on,but i need a valuable cooking book,Who can recommend one to
> me,thank you
>
>
> regards
>
> Tracy

well,since i don't have the related experience,i couldn't offer you a
suggestion.But you can make some simple congee or the chinese.it's easy
you can log on the website to search for tthe recipe.

--
jasminesolis

Edible grains (millet)

Omelet — Thu, 18 Mar 2010 07:57:31 GMT

In article ,
Miche wrote:

> In article ,
> Omelet wrote:
>
> > Is white or red millet an edible grain as a cereal?
> > How about for making breads?
> >
> > With my wheat allergy, I'm exploring alternative grain ideas.
> > Rice and I get along just fine, but I've been considering others..
>
> I make GF flat bread with it. This stuff is amazingly good.
>
> http://glutenfree.wordpress.com/2008...wich-wrap-take
> -3-a-new-whole-grain-version/
>
> Miche

Fun website, thanks!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums:
recfoodrecipes@yahoogroups.com
Subscribe: recfoodrecipes-subscribe@yahoogroups.com

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recommend a cooking book ?

Tracy007 — Thu, 18 Mar 2010 07:31:08 GMT

foodbanter spy007 and she write:

> because i'm boring with the fastfood,

boring no good,no interesting,need interesting

> so i decided to cook by myself from now on,but i need a valuable cooking
> book,Who can recommend one to me,thank you

niacin,thiamine,riboflavin,manda ruby she recommending invaluable protein
idiot

Bob

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Ras El Hanout Roasted Carrots, Red Onions and Beets

mrsound — Thu, 18 Mar 2010 05:56:02 GMT

1. Preheat oven to 400 F
2. In a roasting pan, toss vegetables with olive oil and arrange in a single layer. Sprinkle with maldon sea salt and add a few grinds of black pepper over the top of the vegetables. Sprinkle the Ras el hanout all over the vegetables.
3. Place in the oven and bake until the vegetables are cooked through and nicely browned, approximately 25-30 minutes.

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A memorable meal

gloria.p — Thu, 18 Mar 2010 03:09:02 GMT

In article ,
"gloria.p" wrote:

> Tuesday I volunteered at the airport all day and husband skied.
> Too tired to cook, we went to our neighborhood Italian restaurant and
> each had one of the nightly specials. They were sooooo good! I had a
> baked boneless chicken breast topped with roasted red peppers and
> Fontina cheese, with a side pasta Alfredo. Husband had seafood
> canneloni, filled with big chunks of lobster and crab and shrimp, baked
> with a creamy tomato sauce. Holy cow, they were good.
>
> Sometimes it's good thing NOT to order your old faithful menu favorite.
>
> gloria p

Sounds memorable indeed. :-)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums:
recfoodrecipes@yahoogroups.com
Subscribe: recfoodrecipes-subscribe@yahoogroups.com

vodka and dried catfood and boot liquor on itunes

bulka — Thu, 18 Mar 2010 00:42:43 GMT

On 3/18/2010 1:07 AM, sf wrote:
> On Wed, 17 Mar 2010 21:33:46 -0700 (PDT), bulka
> wrote:
>
>> On Mar 17, 8:30 pm, sf wrote:
>>> On Wed, 17 Mar 2010 17:42:43 -0700 (PDT), bulka
>>>
>>> wrote:
>>>> the subject line should say it all, but I've had worse days
>>>
>>> What is boot liquor?
>>>
>>
>> Its one a them interweb, itune, music source things. I'm not sure how
>> I stumbled on it so it is hard for me to tell you how to get there.
>> Follow Pete's link, I guess. Alt and classic country. It is really
>> the best if this is what you want. 9 am, the robo DJ says "If you are
>> not liking this, you are just not drinking enough"
>
> So it's a certain type of music or the name of a band?

It's some kind of Internet "radio station". I tried to play it and
found out that somebody or other involved is a typical artsy-fartsy
buffoon, eschewing standards for the sake of eschewing standards, and
I'm not interested enough to jump through whatever hoops are necessary
to make the thing work.

>> Food - I like those moist cat treats, too. Full of junk, sure, but so
>> is everything you get in a packet.
>
> Meow!
>>
>> My favorite line from tonight's boot licker - "I'm close enough to
>> shore to know I'm too far out to sea"
>>
> Must be sailors. Har har har!
>

Great Depression Cooking Ep:1 Whaz for supper?

Mad as a Box of Frogs — Thu, 18 Mar 2010 00:09:00 GMT

On 17/03/2010 6:14 PM, % wrote:
>
> "Mad as a Box of Frogs" wrote in message
> news:hnrqus$aig$3@undertow.eternal-september.org...
>>
>> Great Depression Cooking Ep:1 - Pasta with Peas
>> 91 year old cook and great grandmother, Clara, recounts her childhood
>> during the Great Depression as she prepares meals from the era. Learn
>> how to make simple yet delicious dishes while listening.
>>
>> http://www.youtube.com/watch?v=DuMkW35BwK8
>>
>>
>>
>> --
>> "Ward, weren't you a little hard on The Beaver last night?" --June
>> Cleaver
>>
>>
>
>
> i don't need to know how to eat cheap i make enough to feed myself well

But for the unprepared, over extended on debt, welshers, bums, vagrents
and those waiting for the next Obama bailout might want to buy one for
when they need it.

But the rib-eye was good tonight.

--
--------------
Politicians don't provide anything, the tax payers do.

Article about Bulgarian wine

Patok — Thu, 18 Mar 2010 00:08:32 GMT

As promised, here's the link to the in-flight magazine of Bulgaria
Air, where the article about Bulgarian wine and its industry can be
found starting page 7 (7 is the sequential pdf page, the actual number
on the bottom of the page is 48, because they did not include the
advertisements in the online version).

http://www.air.bg/uf//Broj%2073%20smal-new%20(2).pdf
or
http://tinyurl.com/ybly4u7
or
http://preview.tinyurl.com/ybly4u7
or
click on the magazine cover itself on
http://www.air.bg/en/flight-magazine

Some notes about the article:

- it's alternating in Bulgarian and English; the English text is either
on the entire following page, or on the bottom half of the same page if
they share it.

- it is written from a Bulgarian point of view, and therefore debunks
some 'myths' about the place of Bulgarian wine in the world, that will
probably seem amusing to a world audience

- the name of the article, in Bulgarian, is "Bulgarian wine: rising
after the fall"; I don't think the English title they chose is better.

- on sequential page 10 (bottom of page number 51, the sentence "The
huge part of this export was a cheap and unpretentious product for the
vast global market." should read "vast soviet market".

Finally, the subsequent article in the magazine is tangentially
wine-related. It is about Melnik - the smallest town in Bulgaria, and
home to the eponymous indigenous vine varietal and wine.

--
You'd be crazy to e-mail me with the crazy. But leave the div alone.
--
Whoever bans a book, shall be banished. Whoever burns a book, shall burn.

Sicko the movie

Stu — Wed, 17 Mar 2010 23:42:59 GMT

On Mar 17, 11:32*pm, pltrgyst wrote:
> On Wed, 17 Mar 2010 21:15:08 -0700 (PDT), projectile vomit chick
>
> wrote:
> >Get the whole story......you're presenting the "bleeding heart".......
>
> OK -- try this recent posting from a health care provider in Florida:
>
> Greetings,
>
> * *I write as a semi-rural healthcare provider in an occupational health clinic.
> The crushing demand for healthcare in small towns similar to this one (35,000
> residents) is moving. *The lack of access to care is beyond any debate;the
> battalions of "medical homeless" swell in their ranks at a an astonishingrate.
> We are witnessing the unraveling of a very infirm system. *Ultimately, for me,
> It has become an issue of conscience.
>
> * *A large portion of the patients I end up caring for as primary care patients
> come to me for a pre-employment physical to be cleared for an unskilled labor
> position. *They earn about $12 per hour, and are not offered health insurance,
> or are not offered health insurance until after 90 days of employment, orare
> offered health insurance at a premium equal to 20 hours of work after taxes per
> month, and double that to cover a spouse or child.
>
> * *The three physician groups in my town charge over $100 for a new patient to
> be seen in their clinics. *The local hospital will not see non-emergentcases in
> the ER without a $150 deposit. *The health department shut its primary care
> clinic. *There simply is no option for care.
>
> * * So, I try to provide primary care myself, as well as the patientscan
> afford. *I generally prescribe from the $4 generic medication list at Wal Mart
> even though medications under patent are shown in clinical trials to be
> superior. *I often recommend a diagnostic or laboratory test that my patients
> cannot afford. *I carefully explain the necessity of the indicated testand
> watch grown men and women dissolve into tears because they can't take care of
> themselves. *I have no capacity to refer these patients to specialists.*These
> patients are getting disease-specific treatment for diabetes, depression,
> recalcitrant sinusitis, generalized anxiety, hypertension, and elevated
> triglycerides and cholesterol. *They are not getting screening tests for cancer,
> heart disease, eye disease, and dental decay. *Many of them have skin cancers
> and pre-cancers which they cannot afford to have removed. *
>
> * * I see them for $35 each, and charge my cost plus 10% for laboratory tests. I
> draw their blood for free. * My charges do not cover my expenses, but Itry not
> to dwell on that thought. *I try not to let neglected chronic illnessescause
> these patients to be rejected from the hiring process because I know theywill
> be less able to care for themselves if they are unemployed. * But it isnot a
> sustainable business model. *As the need is burgeoning, the ratio of working
> poor arriving to seek care continues to climb, and a disproportionate fraction
> of my office visits are taken up by the medical homeless. *
>
> * * I do this all autonomously. *I have a "supervising physician" in a nearby
> town, but we never speak to each other. *He is busy with thousands of patients
> of his own. *Frankly, I don't need to speak to him. *Primary care is well within
> my scope of practice for which I am educated, certified, and licensed. *And no
> one objects. *I'm sure the physicians in town would object if I was placed on
> private insurance provider panels and if I were true competition to them for
> more than the medical homeless. *And I suspect that, if health reform gives
> sudden health market value to these working poor people, my practice willbecome
> "unsafe" in the eyes of those physicians. *
>
> * * What I really need are the silly restrictions on my practice lifted. *I need
> to be able to prescribe controlled medications so I treat anxiety more
> effectively. *I need to be able to treat coughs and pain. *I need to be able to
> order physical therapy and durable medical equipment for these patients. *I need
> to be listed on private insurance panels so that my patients don't have to leave
> me when they finally get insurance. *I need to have my hands untied so I can do
> the job I'm educated for. *The irony is that nurse practitioners with the exact
> same education and certification and licensed to practice in other stateshave
> had all this red tape cut. *But none of those other states have a corrupted
> legislature which is, effectively, bought and paid for by the state medical
> lobby.
>
> * * *Sometimes I want to video tape my patients crying after I tellthem that
> the law won't let me take care of them even though I know what to do. *I want
> the legislators to hear the patients as they tell me, "they never care about the
> little people like us. *We don't matter to them because we don't have any power.
> We don't have any money, so we are nothing." *I want to tell the patients that
> they do matter. *That the law considers them. *But I mostly just stand there
> quietly or am forced to tell them the truth, that the legislators seem not to
> care about them as much as power and reelection. *
>
> *NP, Florida

Where's the "Lock Box"?

Rediscovering Salsa, the Soul of Mexico in a Bowl

Victor Sack — Wed, 17 Mar 2010 22:47:33 GMT

J. wrote on Thu, 18 Mar 2010 07:42:11 -0400:

> On 3/17/2010 7:57 PM, Steve Pope wrote:
>> The Times writer states that Jugo Maggi is an "MSG based
>> sauce". I disapprove of this trend to call anything with
>> hydrolysed vegetable protein "MSG".
>>
>> Just thought I'd register a complaint. ;-)

>What's your objection? Do you know of any hydrolyzed vegetable protein
>in common use that does not devolve to MSG?

True in its way I suppose but, to be pedantic, MSG is only present in
solid preparations. In solution, there are glutamate and sodium ions.
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

Chat.

Andy — Wed, 17 Mar 2010 22:08:33 GMT

Chat.

Andy