Thread: Southern Cal Cook-in August 7

It has come to my attention that there are a few SoCal folks who might
like to attend the SoCal cook in (7 August in Laguna Niguel), but are
a bit concerned about traipsing down/up to south Orange County to join
a gathering of people they only know virtually. Let me put your
concerns to rest. Koko, Christine Dabney and I are the cook in
instigators and I can assure you that none of us have degrees in the
culinary arts. Nor do we (or any of our fellow cook-insters) claim any
particular expertise in the kitchen. We have, among the three of us,
suffered an amazing number of culinary disasters and we are constantly
trying to outdo each other in pursuit of the next culinary disaster.
We could tell tales on each other, but have taken a limoncello pledge
not to do so...until the next, uh, limoncello event, said limoncello
perking as I keyboard this.

So, if you would like to travel up/down to south Orange County CA and
enjoy an afternoon of kitchen fun, lemmeno. Cook-insters are only
required to bring their own drinks, an offering that makes us
smile/crack up, and a pleasant attitude. I also have a taxi service
on speed dial.

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines


To reply, remove "spambot" and replace it with "cox"

On Jul 24, 2:32*pm, Terry Pulliam Burd <ntpull...@spambot.com> wrote:
> It has come to my attention that there are a few SoCal folks who might
> like to attend the SoCal cook in (7 August in Laguna Niguel), but are
> a bit concerned about traipsing down/up to south Orange County to join
> a gathering of people they only know virtually. Let me put your
> concerns to rest. Koko, Christine Dabney and I are the cook in
> instigators and I can assure you that none of us have degrees in the
> culinary arts. Nor do we (or any of our fellow cook-insters) claim any
> particular expertise in the kitchen.

What she said.

We have, among the three of us,
> suffered an amazing number of culinary disasters and we are constantly
> trying to outdo each other in pursuit of the next culinary disaster.
> We could tell tales on each other, but have taken a limoncello pledge
> not to do so...until the next, uh, limoncello event, said limoncello
> perking as I keyboard this.

Uh oh. A limoncello event. Just don't take any pictures of Squeaks
after she has imbibed said limoncello...If you threaten to post such
pictures she says she will 'hunt you down like a dawg!'

Now you mean I have to fix something to go with said limoncello?
>
> So, if you would like to travel up/down to south Orange County CA and
> enjoy an afternoon of kitchen fun, lemmeno. Cook-insters are only
> required to bring their own drinks, an offering that makes us
> smile/crack up, and a pleasant attitude. *I also have a taxi service
> on speed dial.

There is usually so much food on the table and we are usually so
stuffed afterwards!! And this being a southern Cal cook-in, there are
usually plenty of libations, adult and otherwise. Usually adult, but
we do take care of the people who don't imbibe the adult stuff.

Seriously, this will be my 6th or 7th cook-in. I have been to some
that I was skeered to death to attend, but I did it anyway. Who can
stay away from a cook-in with the likes of Kay Hartman, Janis Tester,
Jamie Utter, Charlotte, and a few other legendary cooks? I went
there with my measly offerings and was gratified to realize that they
are just folks that happen to enjoy good food. And at that particular
cook-in (at Tammy's) Charlotte and I were priveledged to hear Kay
Hartman say "I am not worthy" after Nona Myers brought in platters of
wonderful stuff. I stood in the kitchen with Evergene and a few
others while they tried to figure out how to make Ramos Gin Fizzes,
and they fizzled.

And seriously, if any of you worry about not making good enough food,
we will probably still love your food. Sometimes the simplest food
gets the best reception!!

As for being dangerous folks.. Well..Koko is dangerous with her
snappy one liners...especially if you refuse to use her vermouth.
She starts calling people names... )

Take a look at some of the pictures from the San Diego cook-in in
2003. I am the short fat one holding a knife...
http://www.recfoodcooking.com/cookins/show.html?id=7

And the one in 2006:
http://community.webshots.com/album/551758712iXpAtW

This is the one where Boli sent a Smithfield ham. And I made
limoncello, which made Squeaks want to adopt me.

Christine

Christine

On Sun, 25 Jul 2010 22:02:29 -0700 (PDT), "[email protected]"
<[email protected]> wrote:


>Take a look at some of the pictures from the San Diego cook-in in
>2003. I am the short fat one holding a knife...
>http://www.recfoodcooking.com/cookins/show.html?id=7
>
>And the one in 2006:
>http://community.webshots.com/album/551758712iXpAtW
>
>This is the one where Boli sent a Smithfield ham. And I made
>limoncello, which made Squeaks want to adopt me.
>
>Christine

Replying to my own post:

There are more pictures of cook-ins on the RFC site.
http://www.recfoodcooking.com/cook-in.html

Christine
--
http://nightstirrings.blogspot.com

Christine replied to Squeaks:

>> It has come to my attention that there are a few SoCal folks who might
>> like to attend the SoCal cook in (7 August in Laguna Niguel), but are a
>> bit concerned about traipsing down/up to south Orange County to join a
>> gathering of people they only know virtually. Let me put your concerns to
>> rest. Koko, Christine Dabney and I are the cook in instigators and I can
>> assure you that none of us have degrees in the culinary arts. Nor do we
>> (or any of our fellow cook-insters) claim any particular expertise in the
>> kitchen.
>
> What she said.

You might not *claim* any particular expertise, but it's mighty daunting to
read koko's blog and wonder whether you would have the courage even to
*attempt* the culinary episodes which she chronicles routinely.

The three of you are very, very good cooks, regardless of the modesty which
prevents you from acknowledging it openly.

Also, like it or not, there *is* a fair amount of one-upsmanship associated
with the cook-ins, just as there is at any potluck event. Those with
competitive natures will prepare dishes with that in mind, and present them
proudly. (Justifiably proud, too, usually.) Christine mentioned Kay Hartman
in part of her post that I snipped, and I seem to recall that Christine was
presented with a "Kay Hartman Overachiever's Award" for her contributions to
one of the cook-ins. That's an example of the kind of competition which
takes place.

Those who are secure in themselves and non-competitive will ignore the
undercurrent of competition and just enjoy the food and the company. The
"problem children" are those who have competitive natures but who lack both
social skills *and* cooking skills; those people will be uncomfortable on
every side.

My advice to those on the fence is this: Come to the cook-in. There are some
warm funny great cooks there, and good food aplenty. Above all, DON'T WORRY
about whether what you've cooked will be good enough or not: It *will* be
good enough -- and it's a good bet you'll discover new friends and new
dishes too.

Bob

On Jul 26, 1:15*am, "Bob Terwilliger" <virtualgoth@die_spammer.biz>
wrote:

> My advice to those on the fence is this: Come to the cook-in. There are some
> warm funny great cooks there, and good food aplenty. Above all, DON'T WORRY
> about whether what you've cooked will be good enough or not: It *will* be
> good enough -- and it's a good bet you'll discover new friends and new
> dishes too.
>
> Bob

What he said.

I have made some great friends this way. And they haven't tried to
poison me yet.

Christine

On Sun, 25 Jul 2010 22:02:29 -0700 (PDT), [email protected] wrote:

> As for being dangerous folks.. Well..Koko is dangerous with her
> snappy one liners...especially if you refuse to use her vermouth.
> She starts calling people names... )
>
> Take a look at some of the pictures from the San Diego cook-in in
> 2003. I am the short fat one holding a knife...
> http://www.recfoodcooking.com/cookins/show.html?id=7

jack schidt looks just about like the rascal you'd expect.

your pal,
blake

blake murphy wrote:

> jack schidt looks just about like the rascal you'd expect.
>
> your pal,
> blake

A *serious* hunk.
I had the honor of meeting him at Margaret Suran's once. I miss his
presence here on RFC as well as his "siggys"

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

> blake murphy wrote:
>
> > jack schidt looks just about like the rascal you'd expect.
> >
> > your pal,
> > blake
>
> A *serious* hunk.
> I had the honor of meeting him at Margaret Suran's once. I miss his
> presence here on RFC as well as his "siggys"

:-) I'll tell him you said so.


--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of
St. Pectina of Jella
"Always in a jam, never in a stew;
sometimes in a pickle."
Where are my pearls, Honey?

On Mon, 26 Jul 2010 11:36:41 -0400, blake murphy
<[email protected]> wrote:

>On Sun, 25 Jul 2010 22:02:29 -0700 (PDT), [email protected] wrote:
>
>> As for being dangerous folks.. Well..Koko is dangerous with her
>> snappy one liners...especially if you refuse to use her vermouth.
>> She starts calling people names... )
>>
>> Take a look at some of the pictures from the San Diego cook-in in
>> 2003. I am the short fat one holding a knife...
>> http://www.recfoodcooking.com/cookins/show.html?id=7
>
>jack schidt looks just about like the rascal you'd expect.
>
>your pal,
>blake

And he's a good kisser to. ;-)

koko

--

There is no love more sincere than the love of food
George Bernard Shaw

www.kokoscornerblog.com
updated 07/17/10
Watkins natural spices
www.apinchofspices.com

On Mon, 26 Jul 2010 01:15:15 -0700, "Bob Terwilliger"
<virtualgoth@die_spammer.biz> wrote:

>Christine replied to Squeaks:
>
>>> It has come to my attention that there are a few SoCal folks who might
>>> like to attend the SoCal cook in (7 August in Laguna Niguel), but are a
>>> bit concerned about traipsing down/up to south Orange County to join a
>>> gathering of people they only know virtually. Let me put your concerns to
>>> rest. Koko, Christine Dabney and I are the cook in instigators and I can
>>> assure you that none of us have degrees in the culinary arts. Nor do we
>>> (or any of our fellow cook-insters) claim any particular expertise in the
>>> kitchen.
>>
>> What she said.
>
>You might not *claim* any particular expertise, but it's mighty daunting to
>read koko's blog and wonder whether you would have the courage even to
>*attempt* the culinary episodes which she chronicles routinely.
You are wayyyy too kind, thank you.
>
>The three of you are very, very good cooks, regardless of the modesty which
>prevents you from acknowledging it openly.
Thank you again, but I think the fact that we all like to cook
together and bounce recipes and ideas off each other really makes us
challenge ourselves.

>Also, like it or not, there *is* a fair amount of one-upsmanship associated
>with the cook-ins, just as there is at any potluck event. Those with
>competitive natures will prepare dishes with that in mind, and present them
>proudly. (Justifiably proud, too, usually.) Christine mentioned Kay Hartman
>in part of her post that I snipped, and I seem to recall that Christine was
>presented with a "Kay Hartman Overachiever's Award" for her contributions to
>one of the cook-ins. That's an example of the kind of competition which
>takes place.

>Those who are secure in themselves and non-competitive will ignore the
>undercurrent of competition and just enjoy the food and the company. The
>"problem children" are those who have competitive natures but who lack both
>social skills *and* cooking skills; those people will be uncomfortable on
>every side.
>
>My advice to those on the fence is this: Come to the cook-in. There are some
>warm funny great cooks there, and good food aplenty. Above all, DON'T WORRY
>about whether what you've cooked will be good enough or not: It *will* be
>good enough -- and it's a good bet you'll discover new friends and new
>dishes too.
Amen brother. The only cook-ins I've regretted were the one's I
couldn't attend.

>Bob
>
koko
--

There is no love more sincere than the love of food
George Bernard Shaw

www.kokoscornerblog.com
updated 07/17/10
Watkins natural spices
www.apinchofspices.com

"koko" <[email protected]> wrote in message
news:[email protected]..

> On Mon, 26 Jul 2010 11:36:41 -0400, blake murphy
> <[email protected]> wrote:
>
>>jack schidt looks just about like the rascal you'd expect.
>>
>>your pal,
>>blake
>
> And he's a good kisser to. ;-)
>
> koko

Hmmmmmm, just what were you trying to cook up then, koko!?!?!? lol

Boli

On Mon, 26 Jul 2010 01:15:15 -0700, "Bob Terwilliger"
<virtualgoth@die_spammer.biz> wrote:

<snip kind words>

>My advice to those on the fence is this: Come to the cook-in. There are some
>warm funny great cooks there, and good food aplenty. Above all, DON'T WORRY
>about whether what you've cooked will be good enough or not: It *will* be
>good enough -- and it's a good bet you'll discover new friends and new
>dishes too.

The whole reason I'm hosting the cook in is so I don't miss anything
<g> Actually, I always have a nearly uncontrollable urge at cook ins
to yell, "FOOD FIGHT!!!" and start whalin' on whatever comes to hand.
Watching Koko cook is always a treat - she works like a dervish and
looks like she got hit with a fire hose. And Christine has her nose in
*everything* - she'll also go through all your cookbooks and the
results are: she already owns about 95% of 'em.

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines


To reply, remove "spambot" and replace it with "cox"

We've been talking about a [genteel] Southern smackdown for the cook
in and I've been perusing recipes. In order to strike fear in my
fellow cook-in-sters, lemme mention three words "cultured buttermilk
powder."

'Nuff said.

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines


To reply, remove "spambot" and replace it with "cox"

Squeaks wrote:

> We've been talking about a [genteel] Southern smackdown for the cook
> in and I've been perusing recipes. In order to strike fear in my
> fellow cook-in-sters, lemme mention three words "cultured buttermilk
> powder."
>
> 'Nuff said.

Oh yeah? Well, try THIS on for size!

"Homemade butter."

Bob

On Mon, 26 Jul 2010 22:46:14 -0700, Terry Pulliam Burd
<[email protected]> wrote:

>We've been talking about a [genteel] Southern smackdown for the cook
>in and I've been perusing recipes. In order to strike fear in my
>fellow cook-in-sters, lemme mention three words "cultured buttermilk
>powder."
>
>'Nuff said.

Why powder and not the real stuff?

Whatchoo thinking of cooking, ma'am? I might need some buttermilk
too...

I made a lemon chess pie for Tammy's cook-in, so won't make that
again. The pralines I make call for buttermilk, but I ain't using no
powder for them.

I will have to look and see if the peacakes I was thinking about use
any...and the Jezebel sauce that goes with them. I know Bob T. was
wowed by them...think I should do a reprise of them, Bob? I am
thinking of making them smaller..

I need to check and see if the country ham slices I have, from VA are
still good. If they are, would that strike fear in y'all? Of course
I have no idea of what I might use it for. If they are still good, I
will let you all know, and maybe we can devise a good use for them.
Maybe chop them up and put them in somethin'.....

I just got a new cookbook-Real Cajun, by Donald Link. Hush
Squeaks..you don't have that one. It has some really good looking
food it it.

Tammy isn't coming to this, is she? If she is..I will have to make
some sort of congealed salad........

Christine
>
>Terry "Squeaks" Pulliam Burd
--
http://nightstirrings.blogspot.com

On Mon, 26 Jul 2010 18:52:02 -0700, Terry Pulliam Burd
<[email protected]> wrote:

>And Christine has her nose in
>*everything* - she'll also go through all your cookbooks and the
>results are: she already owns about 95% of 'em.

And I gave you one last time!!!

I saw one of my favorites in the bargain racks at Borders this week.
If anyone that is going to be at the cook-in wants a copy, let me
know. It's Simon Hopkinson's Roast Chicken and Other Stories, for
something like $5. It's a great read..and some good recipes too.

Christine
--
http://nightstirrings.blogspot.com

Christine wrote:

> I will have to look and see if the peacakes I was thinking about use
> any...and the Jezebel sauce that goes with them. I know Bob T. was
> wowed by them...think I should do a reprise of them, Bob? I am
> thinking of making them smaller..

Why change a thing? I thought the size was fine.


> Tammy isn't coming to this, is she? If she is..I will have to make
> some sort of congealed salad........

....with lots of mustard and Miracle Whip?

Bob

On Tue, 27 Jul 2010 08:12:52 -0700, Christine Dabney
<[email protected]> wrote:

>On Mon, 26 Jul 2010 18:52:02 -0700, Terry Pulliam Burd
><[email protected]> wrote:
>
>>And Christine has her nose in
>>*everything* - she'll also go through all your cookbooks and the
>>results are: she already owns about 95% of 'em.
>
>And I gave you one last time!!!

Yes, you did! Molly Stevens' _All About Braising_ and I've used the
heck out of it.
>
>I saw one of my favorites in the bargain racks at Borders this week.
>If anyone that is going to be at the cook-in wants a copy, let me
>know. It's Simon Hopkinson's Roast Chicken and Other Stories, for
>something like $5. It's a great read..and some good recipes too.

Knowing the extent of your cookbook collection, I'm thinkin' it's time
for an intervention...

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines


To reply, remove "spambot" and replace it with "cox"

On Tue, 27 Jul 2010 02:50:31 -0700, "Bob Terwilliger"
<virtualgoth@die_spammer.biz> wrote:

>Squeaks wrote:
>
>> We've been talking about a [genteel] Southern smackdown for the cook
>> in and I've been perusing recipes. In order to strike fear in my
>> fellow cook-in-sters, lemme mention three words "cultured buttermilk
>> powder."
>>
>> 'Nuff said.
>
>Oh yeah? Well, try THIS on for size!
>
>"Homemade butter."

Grrrr!!! Wise guy! Why I oughta... (channeling The Three Stooges and
don't anyone touch that line!!!)

Terry "Hyperbole" Pulliam Burd

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines


To reply, remove "spambot" and replace it with "cox"