Thread: (2009-03-04) NS-RFC: Are you confident enough in your cooking abilities to...

On Wed, 04 Mar 2009 21:20:19 +0200, ChattyCathy
<[email protected]> wrote:

>http://www.recfoodcooking.com

I'll donate another hat to my favorite charity. Friends and family
sure! But within reason. I do know my limitations.

Lou

In article <VvArl.70319$[email protected]>,
ChattyCathy <[email protected]> wrote:

> http://www.recfoodcooking.com

I do it all the time...
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

Lou Decruss wrote:

> On Wed, 04 Mar 2009 21:20:19 +0200, ChattyCathy
> <[email protected]> wrote:
>
>>http://www.recfoodcooking.com
>
> I'll donate another hat to my favorite charity.

Very generous of of you (again) <lol> What is your favorite charity,
BTW?

> Friends and family
> sure! But within reason. I do know my limitations.

Yes, I agree with you there. I will not experiment either if people like
The Boss (and his/her spouse/SO) are coming to dinner. However, my
family get to suffer my experiments all the time <g>.
--
Cheers
Chatty Cathy

ChattyCathy wrote on Wed, 04 Mar 2009 21:20:19 +0200:

> http://www.recfoodcooking.com
> --
> Cheers
> Chatty Cathy

Tried and true recipes unless they are *very* good friends and have been
warned.
--

James Silverton
Potomac, Maryland

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

James Silverton wrote:

> ChattyCathy wrote on Wed, 04 Mar 2009 21:20:19 +0200:
>
>> http://www.recfoodcooking.com
>> --
>> Cheers
>> Chatty Cathy
>
> Tried and true recipes unless they are *very* good friends and have
> been warned.

Quite so. ;-)

--
Cheers
Chatty Cathy

ChattyCathy wrote:
>
> http://www.recfoodcooking.com
> --
> Cheers
> Chatty Cathy

Yes, of course here as well. I haven't failed yet either.

Omelet wrote:

> In article <VvArl.70319$[email protected]>,
> ChattyCathy <[email protected]> wrote:
>
>> http://www.recfoodcooking.com
>
> I do it all the time...

You daredevil, you <g>
--
Cheers
Chatty Cathy

> ChattyCathy wrote on Wed, 04 Mar 2009 21:20:19 +0200:
>
>> http://www.recfoodcooking.com
>> --



Some of my best meals have been thrown together experiments. I don't
think I've ever made anything that was inedible, but then again that may
just mean I don't take enough chances.

OTOH when I try to replicate a dish I often forget what I added and come
up with something different in the end. All edible, some better than
others.

If I do start with a recipe I try to remember what it tasted like and
what I intended to change if I made it again.

It ain't rocket science unless you think it is....

gloria p

"James Silverton" <[email protected]> wrote in message
news:C0Brl.1278$%[email protected]..
> ChattyCathy wrote on Wed, 04 Mar 2009 21:20:19 +0200:
>
>> http://www.recfoodcooking.com
>> --
>> Cheers
>> Chatty Cathy
>
> Tried and true recipes unless they are *very* good friends and have been
> warned.
> --
>
> James Silverton
> Potomac, Maryland
>

That's pretty much what I meant, James. I can remember reading rfc posts 10
years ago from people in a panic who had guests coming over in 1 or 2 hours.
They'd write, "I've never cooked this before!!!" I haven't seen many posts
like that since the "Do you have recipes from Europe" posts died down.
Heheh.

Jill

Of course. What would be the point otherwise?

If you want exactly what you expect, there is a restauant down the
street. Burger King still promises to Do it Your Way.

If you don't trust me enough to eat what I give you, what are you
doing in my house?

If I can't play and share my pleasure with you, let's just order in.
You pay.

My problem with the quiz - "Yes , of course" is close in attitude to
"everything is an experiment", but on the list, opposites in terms of
confidence. I didn't expect this lack of confidence in experiment.

B

In article <DyBrl.70332$[email protected]>,
ChattyCathy <[email protected]> wrote:

> Omelet wrote:
>
> > In article <VvArl.70319$[email protected]>,
> > ChattyCathy <[email protected]> wrote:
> >
> >> http://www.recfoodcooking.com
> >
> > I do it all the time...
>
> You daredevil, you <g>

<wiggles eyebrows> Like I said tho', I do have some standard "formulas"
for most stuff and I just do variations on the themes...

I'd never made grilled shark steaks before for my last guests. I just
coated them lightly with ground lemon peel and dill weed, then layered
some thinly sliced lime over that before electrogrilling them.

The citrus flavor went deeply into the meat and they actually turned out
better than anticipated. ;-d

Veggies were simply sauteed mushrooms with celery and onions with more
dill weed and salt free lemon pepper. I cooked those in coconut oil.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

Omelet wrote:
> In article <VvArl.70319$[email protected]>,
> ChattyCathy <[email protected]> wrote:
>
>> http://www.recfoodcooking.com
>
> I do it all the time...

Me, too! But I always let *them* take the first
bite. ;-) You know, just in case . . . .

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?
mailto:[email protected]

In article <gooqpv$gad$[email protected]>,
Kate Connally <[email protected]> wrote:

> Omelet wrote:
> > In article <VvArl.70319$[email protected]>,
> > ChattyCathy <[email protected]> wrote:
> >
> >> http://www.recfoodcooking.com
> >
> > I do it all the time...
>
> Me, too! But I always let *them* take the first
> bite. ;-) You know, just in case . . . .
>
> Kate

<snicker> Thanks for the laugh. ;-D
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

On Wed, 04 Mar 2009 21:20:19 +0200, ChattyCathy
<[email protected]> wrote:

>http://www.recfoodcooking.com

Hmmm.... I always thought that guests were THE way to try out a
recipe. That way it gets used up. If it turns out to be less than
stellar, we're not saddled with the leftovers in the fridge, taking up
space for a week or so.

Best -- Terry