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Thread: Cookalong results from 11-01-09

  1. #1
    Omelet Guest

    Default Cookalong results from 11-01-09

    Sorry it took me so long! :-) The camera croaked so I had to borrow my
    Brother in Laws card reader to recover the pics, then edit them.

    Here is the link to the album:

    <http://picasaweb.google.com/OMPOmelet/Cookalong11012009#>

    Or:

    <http://tinyurl.com/ybhxn3t>

    Recipes used x2, (with my "tweaks" in line in -[brackets].

    Mako Shark (or other meat) with Anchovy and Caper Sauce
    [I used boneless skinless chicken thighs]

    Marinade:
    1/4 cup finely chopped onions
    2 teaspoons coarsely chopped garlic
    3 bay leaves
    -[Bay leaf is optional, I did not use it]
    1/4 cup imported sweet paprika
    1/4 cup fresh lemon juice
    1 1/3 cups olive oil
    1/4 teaspoon cayenne pepper
    -[or 1/4 tsp. powdered ground red pepper flakes]
    1/2 teaspoon salt
    3/4 teaspoon freshly ground black pepper
    -[or 3/4 tsp. white pepper]
    6 mako shark or swordfish steaks (about 8 ounces each)
    -[or 8 boneless skinless chicken thighs]

    Sauce:
    10 anchovy fillets, rinsed and finely chopped
    1/4 cup dry white wine
    -[or 1/2 cup dry vermouth]
    2 tablespoons tarragon vinegar
    -[or 2 tbs. red wine vinegar and 1 tbs. dried rubbed tarragon]
    2 whole cloves
    -[or 1/4 tsp ground mace]
    1 can (15 ounces) Italian peeled tomatoes, drained and coarsely
    chopped
    1 teaspoon sugar
    -[or one packet of Splenda]
    1/4 teaspoon cinnamon
    1 stick (4 ounces) butter
    -[or 2 oz 91/2 stick) for a lower fat sauce]
    1/4 cup drained capers
    1 small bunch Italian flat-leaf parsley, stemmed and finely chopped
    -[along with 4 Tbs. fresh minced Basil, 1 Tbs. fresh minced Mexican
    oregano and 1 Tbs. fresh minced Greek Oregano]

    In a large bowl, combine the onions, garlic, bay leaves, paprika,
    lemon juice, 1 cup of the olive oil, the cayenne, salt and 1/4
    teaspoon of the pepper. Add the shark steaks and set aside to
    marinate, turning every 20 minutes, for 1 hour.
    -[or marinate chicken thighs overnight]

    Preheat the broiler. In a large nonreactive saucepan, saute the
    anchovies in the remaining 1/3 cup olive oil over moderate heat
    until dissolved, about 2 minutes. Add the wine, vinegar and cloves.
    Reduce heat to low; cook for 5 minutes. Strain; return the sauce
    to the pan.

    Add the tomatoes, sugar and cinnamon and simmer the sauce over
    moderate heat until slightly thickened, 8 to 10 minutes.

    Reduce the heat to low and add the butter, 1 tablespoon at a time,
    stirring until completely melted. Add the capers, parsley and
    remaining 1/2 teaspoon pepper; cover to keep the sauce warm.

    Remove the shark steaks from the marinade and pat dry. Broil the
    steaks about 4 inches from the heat until just opaque throughout,
    about 5 minutes on each side. Pour the warm sauce over the fish
    and serve.

    -[If using chicken thighs, they can be grilled in an indoor electric
    grill for 6 minutes each, or quick fried in a hot skillet for 4 minutes
    per side in a small amount of Olive Oil]

    This one was amazing and will be a definite do-over! ;-d

    The second one was good too but was more useful for giving me new ideas
    for future sauces. <g>

    Mako Shark (or other meat) with Anchovy and Caper Sauce
    [I used boneless skinless chicken thighs]

    Marinade:
    1/4 cup finely chopped onions
    2 teaspoons coarsely chopped garlic
    3 bay leaves
    -[Bay leaf is optional, I did not use it]
    1/4 cup imported sweet paprika
    1/4 cup fresh lemon juice
    1 1/3 cups olive oil
    1/4 teaspoon cayenne pepper
    -[or 1/4 tsp. powdered ground red pepper flakes]
    1/2 teaspoon salt
    3/4 teaspoon freshly ground black pepper
    -[or 3/4 tsp. white pepper]
    6 mako shark or swordfish steaks (about 8 ounces each)
    -[or 8 boneless skinless chicken thighs]

    Sauce:
    10 anchovy fillets, rinsed and finely chopped
    1/4 cup dry white wine
    -[or 1/2 cup dry vermouth]
    2 tablespoons tarragon vinegar
    -[or 2 tbs. red wine vinegar and 1 tbs. dried rubbed tarragon]
    2 whole cloves
    -[or 1/4 tsp ground mace]
    1 can (15 ounces) Italian peeled tomatoes, drained and coarsely
    chopped
    1 teaspoon sugar
    -[or one packet of Splenda]
    1/4 teaspoon cinnamon
    1 stick (4 ounces) butter
    -[or 2 oz 91/2 stick) for a lower fat sauce]
    1/4 cup drained capers
    1 small bunch Italian flat-leaf parsley, stemmed and finely chopped
    -[along with 4 Tbs. fresh minced Basil, 1 Tbs. fresh minced Mexican
    oregano and 1 Tbs. fresh minced Greek Oregano]

    In a large bowl, combine the onions, garlic, bay leaves, paprika,
    lemon juice, 1 cup of the olive oil, the cayenne, salt and 1/4
    teaspoon of the pepper. Add the shark steaks and set aside to
    marinate, turning every 20 minutes, for 1 hour.
    -[or marinate chicken thighs overnight]

    Preheat the broiler. In a large nonreactive saucepan, saute the
    anchovies in the remaining 1/3 cup olive oil over moderate heat
    until dissolved, about 2 minutes. Add the wine, vinegar and cloves.
    Reduce heat to low; cook for 5 minutes. Strain; return the sauce
    to the pan.

    Add the tomatoes, sugar and cinnamon and simmer the sauce over
    moderate heat until slightly thickened, 8 to 10 minutes.

    Reduce the heat to low and add the butter, 1 tablespoon at a time,
    stirring until completely melted. Add the capers, parsley and
    remaining 1/2 teaspoon pepper; cover to keep the sauce warm.

    Remove the shark steaks from the marinade and pat dry. Broil the
    steaks about 4 inches from the heat until just opaque throughout,
    about 5 minutes on each side. Pour the warm sauce over the fish
    and serve.

    -[If using chicken thighs, they can be grilled in an indoor electric
    grill for 6 minutes each, or quick fried in a hot skillet for 4 minutes
    per side in a small amount of Olive Oil]
    --
    Peace! Om

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

    Web Albums: <http://picasaweb.google.com/OMPOmelet>
    [email protected]
    Subscribe: [email protected]

  2. #2
    Omelet Guest

    Default Re: Cookalong results from 11-01-09

    In article <[email protected]>,
    Omelet <[email protected]> wrote:

    > Sorry it took me so long! :-) The camera croaked so I had to borrow my
    > Brother in Laws card reader to recover the pics, then edit them.
    >
    > Here is the link to the album:
    >
    > <http://picasaweb.google.com/OMPOmelet/Cookalong11012009#>
    >
    > Or:
    >
    > <http://tinyurl.com/ybhxn3t>
    >
    > Recipes used x2, (with my "tweaks" in line in -[brackets].


    Oy. I royally screwed up this post! The second recipe was this one:



    Signature Dish of Kendall F. Stratton III (K3)
    Spaghetti ala Putanesca

    1 1/2 tablespoons olive oil
    3 cloves garlic, minced
    3 anchovy fillets, chopped
    1 can (14 oz) Italian plum tomatoes, including liquid
    -[I added two cans plus a 6 oz. can of tomato paste as I wanted a
    thicker sauce]
    5-6 Oil Cured Black Olives, pitted and sliced in half
    5-6 Sicilian Green Olives, pitted and sliced in half
    5-6 Kalamata Olives (or Greek Black Olives), pitted and sliced in half
    -[I could not justify purchasing the more expensive jars of olives for
    just using a few of them. I used 2 dozen each of pimento stuffed salad
    olives and canned pitted black olives. It worked quite well and I'll
    likely add sliced in half olives to pasta sauces more frequently now!]
    3-4 Peperonccini, sliced
    -[I used 4 but won't next time. Just too hot for my tastes with the
    addition of the crushed red pepper that I over-did. I'll likely delete
    the red pepper next time]
    2 tsp of capers
    -[I used 1/2 of a jar. I'll likely add even more next time. ;-d]
    Crushed Red Pepper to taste
    -[see above note for the peperonccini's]
    Fresh (or dried) Oregano to taste
    -[I used a mix of fresh mexican oregano and dittany of crete since I had
    it growing.]
    Fresh (or dried) Basil to taste
    -[I used fresh, 1 whole bunch of it from the store]
    1 lb spaghetti
    Chopped Italian flat-leaf parsley

    In a skillet, heat oil. Add garlic and anchovies; cook over low heat
    until anchovies dissolve.

    Add olives, capers & pepperonccini and saute for a few more minutes.

    Add a splash of dry white wine.

    Chop tomatoes; add the tomatoes & spices to skillet; cook for 5 minutes.

    Cook spaghetti according to package directions; drain.

    Either serve the bed of spaghetti with the sauce on top -or- mix well.

    Sprinkle with chopped parsley and serve immediately.

    Overall, a very satisfying recipe! Richly flavored, just a bit too hot
    for mine and dad's personal tastes, but that's easily fixed. ;-) Adding
    Olives, capers and anchovies to a good marinara sauce recipe would
    probably give similar results.
    --
    Peace! Om

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

    Web Albums: <http://picasaweb.google.com/OMPOmelet>
    [email protected]
    Subscribe: [email protected]

  3. #3
    sf Guest

    Default Re: Cookalong results from 11-01-09

    On Wed, 04 Nov 2009 17:56:13 -0600, Omelet <[email protected]>
    wrote:

    >Sorry it took me so long! :-) The camera croaked so I had to borrow my
    >Brother in Laws card reader to recover the pics, then edit them.
    >
    >Here is the link to the album:
    >
    ><http://picasaweb.google.com/OMPOmelet/Cookalong11012009#>
    >
    >Or:
    >
    ><http://tinyurl.com/ybhxn3t>


    Great photo essay Om. Looks yummy!

    Sorry it took you so long.
    Hope you get a new kick ass camera.

    --
    I love cooking with wine.
    Sometimes I even put it in the food.

  4. #4
    Omelet Guest

    Default Re: Cookalong results from 11-01-09

    In article <[email protected]>,
    sf <[email protected]> wrote:

    > On Wed, 04 Nov 2009 17:56:13 -0600, Omelet <[email protected]>
    > wrote:
    >
    > >Sorry it took me so long! :-) The camera croaked so I had to borrow my
    > >Brother in Laws card reader to recover the pics, then edit them.
    > >
    > >Here is the link to the album:
    > >
    > ><http://picasaweb.google.com/OMPOmelet/Cookalong11012009#>
    > >
    > >Or:
    > >
    > ><http://tinyurl.com/ybhxn3t>

    >
    > Great photo essay Om. Looks yummy!


    Thanks! It did turn out well. I served the putanesca sauce to myself
    over zucchini but was unable to take a pic of it. That sauce I made for
    the chicken tho' was outstanding and a do-over for sure.
    >
    > Sorry it took you so long.
    > Hope you get a new kick ass camera.


    Nikon Coolpix L19.

    Still learning to use it. One glitch tho', it's not compatible with my
    current OS and I do NOT want to upgrade for a number of reasons. Chas
    is picking me up my own card reader tomorrow (says they only run about
    $15.00) and I'm going to try that route. If that does not work dad's
    computer has the proper OS and I have a 4 gig flash drive.

    The camera card is 8 gig tho'. <g>

    I was going to get a Canon but the one I wanted was out of stock and I
    did not want to wait. The next model up looked like a good camera but
    only came in PINK! I am NOT buying a freakin' pink camera! What were
    they thinking?

    This one looks good tho' and has all the features I need, including a
    setting that's specifically for taking food pics.
    --
    Peace! Om

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

    Web Albums: <http://picasaweb.google.com/OMPOmelet>
    [email protected]
    Subscribe: [email protected]

  5. #5
    sf Guest

    Default Re: Cookalong results from 11-01-09

    On Thu, 05 Nov 2009 02:29:51 -0600, Omelet <[email protected]>
    wrote:

    >In article <[email protected]>,
    > sf <[email protected]> wrote:
    >
    >> On Wed, 04 Nov 2009 17:56:13 -0600, Omelet <[email protected]>
    >> wrote:
    >> >
    >> ><http://tinyurl.com/ybhxn3t>

    >>
    >> Great photo essay Om. Looks yummy!

    >
    >Thanks! It did turn out well. I served the putanesca sauce to myself
    >over zucchini but was unable to take a pic of it. That sauce I made for
    >the chicken tho' was outstanding and a do-over for sure.


    I wanted to ask you about that square pan you used to make the sauce.
    Did my eyes deceive me or was it blue? What brand etc is it?
    >>
    >> Sorry it took you so long.
    >> Hope you get a new kick ass camera.

    >
    >Nikon Coolpix L19.


    That "smart portrait" system looks cool! Good choice.
    >
    >Still learning to use it. One glitch tho', it's not compatible with my
    >current OS and I do NOT want to upgrade for a number of reasons. Chas
    >is picking me up my own card reader tomorrow (says they only run about
    >$15.00) and I'm going to try that route. If that does not work dad's
    >computer has the proper OS and I have a 4 gig flash drive.


    Nice!
    >
    >The camera card is 8 gig tho'. <g>


    Score! Does it take your old memory card?
    >
    >I was going to get a Canon but the one I wanted was out of stock and I
    >did not want to wait. The next model up looked like a good camera but
    >only came in PINK! I am NOT buying a freakin' pink camera! What were
    >they thinking?


    Heh, they sell to people like my niece for one. She and her daughter
    are all about pink. Her DD is slightly past college and wanted a new
    laptop... but wouldn't consider any other color except pink.
    >
    >This one looks good tho' and has all the features I need, including a
    >setting that's specifically for taking food pics.


    These small digital cameras are semiprofessional. They have more
    features than we'll ever learn to use.


    --
    I love cooking with wine.
    Sometimes I even put it in the food.

  6. #6
    The Cook Guest

    Default Re: Cookalong results from 11-01-09

    On Thu, 05 Nov 2009 02:29:51 -0600, Omelet <[email protected]>
    wrote:

    >In article <[email protected]>,
    > sf <[email protected]> wrote:
    >
    >> On Wed, 04 Nov 2009 17:56:13 -0600, Omelet <[email protected]>
    >> wrote:
    >>
    >> >Sorry it took me so long! :-) The camera croaked so I had to borrow my
    >> >Brother in Laws card reader to recover the pics, then edit them.
    >> >
    >> >Here is the link to the album:
    >> >
    >> ><http://picasaweb.google.com/OMPOmelet/Cookalong11012009#>
    >> >
    >> >Or:
    >> >
    >> ><http://tinyurl.com/ybhxn3t>

    >>
    >> Great photo essay Om. Looks yummy!

    >
    >Thanks! It did turn out well. I served the putanesca sauce to myself
    >over zucchini but was unable to take a pic of it. That sauce I made for
    >the chicken tho' was outstanding and a do-over for sure.
    >>
    >> Sorry it took you so long.
    >> Hope you get a new kick ass camera.

    >
    >Nikon Coolpix L19.
    >
    >Still learning to use it. One glitch tho', it's not compatible with my
    >current OS and I do NOT want to upgrade for a number of reasons. Chas
    >is picking me up my own card reader tomorrow (says they only run about
    >$15.00) and I'm going to try that route. If that does not work dad's
    >computer has the proper OS and I have a 4 gig flash drive.
    >
    >The camera card is 8 gig tho'. <g>
    >
    >I was going to get a Canon but the one I wanted was out of stock and I
    >did not want to wait. The next model up looked like a good camera but
    >only came in PINK! I am NOT buying a freakin' pink camera! What were
    >they thinking?


    Women probably buy them for the same reason that women who work in the
    construction trades buy or paint their tools pink. The men wouldn't
    be caught dead with a pink hammer or pliers and they can always know
    which ones are theirs.
    --
    Susan N.

    "Moral indignation is in most cases two percent moral,
    48 percent indignation, and 50 percent envy."
    Vittorio De Sica, Italian movie director (1901-1974)

  7. #7
    Omelet Guest

    Default Re: Cookalong results from 11-01-09

    In article <[email protected]>,
    sf <[email protected]> wrote:

    > On Thu, 05 Nov 2009 02:29:51 -0600, Omelet <[email protected]>
    > wrote:
    >
    > >In article <[email protected]>,
    > > sf <[email protected]> wrote:
    > >
    > >> On Wed, 04 Nov 2009 17:56:13 -0600, Omelet <[email protected]>
    > >> wrote:
    > >> >
    > >> ><http://tinyurl.com/ybhxn3t>
    > >>
    > >> Great photo essay Om. Looks yummy!

    > >
    > >Thanks! It did turn out well. I served the putanesca sauce to myself
    > >over zucchini but was unable to take a pic of it. That sauce I made for
    > >the chicken tho' was outstanding and a do-over for sure.

    >
    > I wanted to ask you about that square pan you used to make the sauce.
    > Did my eyes deceive me or was it blue? What brand etc is it?


    No, not blue, but it is well seasoned Cast Iron.
    The stamp on the bottom says "Ware", then "Sidney".
    I've no idea where it came from, it came with dad when he moved in with
    me. :-) Since I'm still cooking on hot plates, it's small enough to
    heat fairly evenly.

    > >>
    > >> Sorry it took you so long.
    > >> Hope you get a new kick ass camera.

    > >
    > >Nikon Coolpix L19.

    >
    > That "smart portrait" system looks cool! Good choice.


    Thanks. I was waxing cheap. <g> It was marked down to $89.00 and
    considering the number of features that it had compared to my old Fuji
    that I paid $200.00 for 4 years ago, it looked like quite the bargain,
    even tho' I had to shell out another $30.00 for the 8 gig memory card.

    > >
    > >Still learning to use it. One glitch tho', it's not compatible with my
    > >current OS and I do NOT want to upgrade for a number of reasons. Chas
    > >is picking me up my own card reader tomorrow (says they only run about
    > >$15.00) and I'm going to try that route. If that does not work dad's
    > >computer has the proper OS and I have a 4 gig flash drive.

    >
    > Nice!
    > >
    > >The camera card is 8 gig tho'. <g>

    >
    > Score!


    Not really. It was a separate purchase!
    The camera has internal memory. I'm not sure how much,
    and it has to be transferred to a card to be downloaded. I had
    a choice on card sizes so decided it was worth it to max it out.

    > Does it take your old memory card?


    No. :-( I just left that one in the old camera once I "harvested" it.

    > >
    > >I was going to get a Canon but the one I wanted was out of stock and I
    > >did not want to wait. The next model up looked like a good camera but
    > >only came in PINK! I am NOT buying a freakin' pink camera! What were
    > >they thinking?

    >
    > Heh, they sell to people like my niece for one. She and her daughter
    > are all about pink. Her DD is slightly past college and wanted a new
    > laptop... but wouldn't consider any other color except pink.


    All I can say is "ew". <g> At the very least, they should make one in
    pink and one in silver or black!

    > >
    > >This one looks good tho' and has all the features I need, including a
    > >setting that's specifically for taking food pics.

    >
    > These small digital cameras are semiprofessional. They have more
    > features than we'll ever learn to use.


    Heh! So I gather. :-)

    Cheers!
    --
    Peace! Om

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

    Web Albums: <http://picasaweb.google.com/OMPOmelet>
    [email protected]
    Subscribe: [email protected]

  8. #8
    Omelet Guest

    Default Re: Cookalong results from 11-01-09

    In article <[email protected]>,
    The Cook <[email protected]> wrote:

    > >I was going to get a Canon but the one I wanted was out of stock and I
    > >did not want to wait. The next model up looked like a good camera but
    > >only came in PINK! I am NOT buying a freakin' pink camera! What were
    > >they thinking?

    >
    > Women probably buy them for the same reason that women who work in the
    > construction trades buy or paint their tools pink. The men wouldn't
    > be caught dead with a pink hammer or pliers and they can always know
    > which ones are theirs.
    > --
    > Susan N.


    But some of us would not be caught dead with pink tools (or clothing)
    either! <shudder>

    Gold Lame'? Maybe. :-)
    --
    Peace! Om

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

    Web Albums: <http://picasaweb.google.com/OMPOmelet>
    [email protected]
    Subscribe: [email protected]

  9. #9
    sf Guest

    Default Re: Cookalong results from 11-01-09

    On Thu, 05 Nov 2009 11:32:07 -0600, Omelet <[email protected]>
    wrote:

    >Thanks. I was waxing cheap. <g> It was marked down to $89.00 and
    >considering the number of features that it had compared to my old Fuji
    >that I paid $200.00 for 4 years ago, it looked like quite the bargain,
    >even tho' I had to shell out another $30.00 for the 8 gig memory card.


    $89? That was a real coup! You saved enough on the camera that $30
    just shoved it out of give away and into the inexpensive camera price
    category.

    --
    I love cooking with wine.
    Sometimes I even put it in the food.

  10. #10
    sf Guest

    Default Re: Cookalong results from 11-01-09

    On Thu, 05 Nov 2009 11:33:12 -0600, Omelet <[email protected]>
    wrote:

    >In article <[email protected]>,
    > The Cook <[email protected]> wrote:
    >
    >> >I was going to get a Canon but the one I wanted was out of stock and I
    >> >did not want to wait. The next model up looked like a good camera but
    >> >only came in PINK! I am NOT buying a freakin' pink camera! What were
    >> >they thinking?

    >>
    >> Women probably buy them for the same reason that women who work in the
    >> construction trades buy or paint their tools pink. The men wouldn't
    >> be caught dead with a pink hammer or pliers and they can always know
    >> which ones are theirs.
    >> --
    >> Susan N.

    >
    >But some of us would not be caught dead with pink tools (or clothing)
    >either! <shudder>
    >


    But Om, pink is insurance against theft or unasked borrowing of tools.

    --
    I love cooking with wine.
    Sometimes I even put it in the food.

  11. #11
    Becca Guest

    Default Re: Cookalong results from 11-01-09

    Omelet wrote:
    > In article <[email protected]>,
    > Omelet <[email protected]> wrote:
    >
    >
    >> Sorry it took me so long! :-) The camera croaked so I had to borrow my
    >> Brother in Laws card reader to recover the pics, then edit them.
    >>
    >> Here is the link to the album:
    >>
    >> <http://picasaweb.google.com/OMPOmelet/Cookalong11012009#>
    >>
    >> Or:
    >>
    >> <http://tinyurl.com/ybhxn3t>
    >>
    >> Recipes used x2, (with my "tweaks" in line in -[brackets].


    Nice pictures, Om, the food looked luscious, but it also looked time
    consuming. Would you cook either one of these again?


    Becca

  12. #12
    Omelet Guest

    Default Re: Cookalong results from 11-01-09

    In article <[email protected]>,
    sf <[email protected]> wrote:

    > On Thu, 05 Nov 2009 11:32:07 -0600, Omelet <[email protected]>
    > wrote:
    >
    > >Thanks. I was waxing cheap. <g> It was marked down to $89.00 and
    > >considering the number of features that it had compared to my old Fuji
    > >that I paid $200.00 for 4 years ago, it looked like quite the bargain,
    > >even tho' I had to shell out another $30.00 for the 8 gig memory card.

    >
    > $89? That was a real coup! You saved enough on the camera that $30
    > just shoved it out of give away and into the inexpensive camera price
    > category.


    Yep! :-)

    It worked out really well. The markdown on the camera paid for the card!
    --
    Peace! Om

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

    Web Albums: <http://picasaweb.google.com/OMPOmelet>
    [email protected]
    Subscribe: [email protected]

  13. #13
    Omelet Guest

    Default Re: Cookalong results from 11-01-09

    In article <[email protected]>,
    sf <[email protected]> wrote:

    > On Thu, 05 Nov 2009 11:33:12 -0600, Omelet <[email protected]>
    > wrote:
    >
    > >In article <[email protected]>,
    > > The Cook <[email protected]> wrote:
    > >
    > >> >I was going to get a Canon but the one I wanted was out of stock and I
    > >> >did not want to wait. The next model up looked like a good camera but
    > >> >only came in PINK! I am NOT buying a freakin' pink camera! What were
    > >> >they thinking?
    > >>
    > >> Women probably buy them for the same reason that women who work in the
    > >> construction trades buy or paint their tools pink. The men wouldn't
    > >> be caught dead with a pink hammer or pliers and they can always know
    > >> which ones are theirs.
    > >> --
    > >> Susan N.

    > >
    > >But some of us would not be caught dead with pink tools (or clothing)
    > >either! <shudder>
    > >

    >
    > But Om, pink is insurance against theft or unasked borrowing of tools.


    I'll carve my name into the bottom of it with the dremmel... <g>
    --
    Peace! Om

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

    Web Albums: <http://picasaweb.google.com/OMPOmelet>
    [email protected]
    Subscribe: [email protected]

  14. #14
    merryb Guest

    Default Re: Cookalong results from 11-01-09

    On Nov 5, 9:33*am, Omelet <ompome...@gmail.com> wrote:
    > In article <oju5f599sihdtmfaq408o0pq8sc5krm...@4ax.com>,
    > *The Cook <susan_r23...@yahoo.com> wrote:
    >
    > > >I was going to get a Canon but the one I wanted was out of stock and I
    > > >did not want to wait. The next model up looked like a good camera but
    > > >only came in PINK! *I am NOT buying a freakin' pink camera! What were
    > > >they thinking?

    >
    > > Women probably buy them for the same reason that women who work in the
    > > construction trades buy or paint their tools pink. *The men wouldn't
    > > be caught dead with a pink hammer or pliers and they can always know
    > > which ones are theirs.
    > > --
    > > Susan N.

    >
    > But some of us would not be caught dead with pink tools (or clothing)
    > either! <shudder>
    >
    > Gold Lame'? *Maybe. :-)
    > --
    > Peace! Om
    >
    > "Human nature seems to be to control other people until they put their foot down." *
    > --Steve Rothstein
    >
    > Web Albums: <http://picasaweb.google.com/OMPOmelet>
    > recfoodreci...@yahoogroups.com
    > Subscribe: recfoodrecipes-subscr...@yahoogroups.com


    LOL- one year, my company imported some pink tool boxes-really nice
    and heavy duty. It has a label on it that sez "The Pink Box" !! My
    husband received one from our boss for Xmas with a couple of bottles
    of Bombay Sapphire in it...

  15. #15
    Omelet Guest

    Default Re: Cookalong results from 11-01-09

    In article <7lgju1F3b1h8[email protected]>,
    Becca <[email protected]> wrote:

    > Omelet wrote:
    > > In article <[email protected]>,
    > > Omelet <[email protected]> wrote:
    > >
    > >
    > >> Sorry it took me so long! :-) The camera croaked so I had to borrow my
    > >> Brother in Laws card reader to recover the pics, then edit them.
    > >>
    > >> Here is the link to the album:
    > >>
    > >> <http://picasaweb.google.com/OMPOmelet/Cookalong11012009#>
    > >>
    > >> Or:
    > >>
    > >> <http://tinyurl.com/ybhxn3t>
    > >>
    > >> Recipes used x2, (with my "tweaks" in line in -[brackets].

    >
    > Nice pictures, Om, the food looked luscious, but it also looked time
    > consuming. Would you cook either one of these again?
    >
    >
    > Becca


    Yes actually. :-) But only one or the other at a time. The Putanesca
    sauce was no harder to make than any other good home made red sauce, but
    you could also just "doctor" a commercial sauce with Anchovy, Capers,
    Olives and a few fresh herbs for a similar result and save time.

    The sauce I used on the chicken was well worth the trouble!

    Altogether, I'd say I spent maybe 3 hours or so at it, plus or minus 30
    minutes including cleanup.

    And, thanks!
    --
    Peace! Om

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

    Web Albums: <http://picasaweb.google.com/OMPOmelet>
    [email protected]
    Subscribe: [email protected]

  16. #16
    Omelet Guest

    Default Re: Cookalong results from 11-01-09

    In article
    <[email protected]>,
    merryb <[email protected]> wrote:

    > On Nov 5, 9:33*am, Omelet <ompome...@gmail.com> wrote:
    > > In article <oju5f599sihdtmfaq408o0pq8sc5krm...@4ax.com>,
    > > *The Cook <susan r23...@yahoo.com> wrote:
    > >
    > > > >I was going to get a Canon but the one I wanted was out of stock and I
    > > > >did not want to wait. The next model up looked like a good camera but
    > > > >only came in PINK! *I am NOT buying a freakin' pink camera! What were
    > > > >they thinking?

    > >
    > > > Women probably buy them for the same reason that women who work in the
    > > > construction trades buy or paint their tools pink. *The men wouldn't
    > > > be caught dead with a pink hammer or pliers and they can always know
    > > > which ones are theirs.
    > > > --
    > > > Susan N.

    > >
    > > But some of us would not be caught dead with pink tools (or clothing)
    > > either! <shudder>
    > >
    > > Gold Lame'? *Maybe. :-)

    >
    > LOL- one year, my company imported some pink tool boxes-really nice
    > and heavy duty. It has a label on it that sez "The Pink Box" !! My
    > husband received one from our boss for Xmas with a couple of bottles
    > of Bombay Sapphire in it...


    How fun! :-)
    --
    Peace! Om

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

    Web Albums: <http://picasaweb.google.com/OMPOmelet>
    [email protected]
    Subscribe: [email protected]

  17. #17
    sf Guest

    Default Re: Cookalong results from 11-01-09

    On Thu, 5 Nov 2009 10:55:59 -0800 (PST), merryb <[email protected]>
    wrote:

    >LOL- one year, my company imported some pink tool boxes-really nice
    >and heavy duty. It has a label on it that sez "The Pink Box" !! My
    >husband received one from our boss for Xmas with a couple of bottles
    >of Bombay Sapphire in it...


    Pink and blue... how cute! It was a unisex gift. )

    --
    I love cooking with wine.
    Sometimes I even put it in the food.

  18. #18
    blake murphy Guest

    Default Re: Cookalong results from 11-01-09

    On Thu, 5 Nov 2009 10:55:59 -0800 (PST), merryb wrote:

    > On Nov 5, 9:33*am, Omelet <ompome...@gmail.com> wrote:
    >>
    >> But some of us would not be caught dead with pink tools (or clothing)
    >> either! <shudder>
    >>
    >> Gold Lame'? *Maybe. :-)
    >> --
    >> Peace! Om
    >>

    >
    > LOL- one year, my company imported some pink tool boxes-really nice
    > and heavy duty. It has a label on it that sez "The Pink Box" !! My
    > husband received one from our boss for Xmas with a couple of bottles
    > of Bombay Sapphire in it...


    pink elephants not included.

    your pal,
    blake

  19. #19
    merryb Guest

    Default Re: Cookalong results from 11-01-09

    On Nov 6, 10:48*am, blake murphy <blakepmNOTT...@verizon.net> wrote:
    > On Thu, 5 Nov 2009 10:55:59 -0800 (PST), merryb wrote:
    > > On Nov 5, 9:33*am, Omelet <ompome...@gmail.com> wrote:

    >
    > >> But some of us would not be caught dead with pink tools (or clothing)
    > >> either! <shudder>

    >
    > >> Gold Lame'? *Maybe. :-)
    > >> --
    > >> Peace! Om

    >
    > > LOL- one year, my company imported some pink tool boxes-really nice
    > > and heavy duty. It has a label on it that sez "The Pink Box" !! My
    > > husband received one from our boss for Xmas with a couple of bottles
    > > of Bombay Sapphire in it...

    >
    > pink elephants not included.
    >
    > your pal,
    > blake


    Nobody finds the name amusing?

  20. #20
    Ranée at Arabian Knits Guest

    Default Re: Cookalong results from 11-01-09

    Couldn't find a better place to post this, so here it is.

    I finally did my cookalong recipe yesterday. The children helped me
    make it. I made Helen Peagram's Apple Coffee Cake. I'd like to say
    that we loved it, but we didn't. It was fine, it wasn't bad, but I
    don't think I'd make it again. The batter was all the way cooked, but
    somehow ended up tasting not cooked. Maybe I misread the recipe somehow
    or we made some other mistake.

    I think I prefer yeasted coffee cakes anyway, so there is that going
    against it. I have a picture of the finished cake, but haven't posted
    it anywhere.

    Regards,
    Ranee @ Arabian Knits

    "She seeks wool and flax, and works with willing hands." Prov 31:13

    http://arabianknits.blogspot.com/

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