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This week's Quick Survey on the RFC website....
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This week's Quick Survey on the RFC website....
Chatty Cathy said...
> How did you become a 'foodie'? > > http://www.recfoodcooking.com/ Chatty Cathy, I said "My Mom" 'cause she became a gourmet cook (and I have her cookbook volumes) but more recently 'cause I refuse to pay greasy spoons or golden spoons, for that matter, for what I can cook better, cheaper, and fresher at home! Andy |
This week's Quick Survey on the RFC website....
Andy wrote:
> Chatty Cathy said... > >> How did you become a 'foodie'? >> >> http://www.recfoodcooking.com/ > > > Chatty Cathy, > > I said "My Mom" 'cause she became a gourmet cook (and I have her cookbook > volumes) but more recently 'cause I refuse to pay greasy spoons or golden > spoons, for that matter, for what I can cook better, cheaper, and fresher > at home! I fully agree. These days it has to be a really, really good restaurant to get me to drag my behind there! We love tiger shrimp, for example... I can buy enough for 3 of us at the market for what it would cost for one plate at a so-called fancy restaurant... and we prepare/cook it the way *we* like it. Plus, I don't have to book a table LOL. -- Cheers Chatty Cathy |
This week's Quick Survey on the RFC website....
Steve Wertz wrote:
> On Mon, 11 Sep 2006 12:05:56 +0200, Chatty Cathy wrote: > >> How did you become a 'foodie'? > > I used to smoke a lot of pot, so I always had the munchies. > Good a reason as any, I suppose. Did you fry a lot of bacon? ;) -- Cheers Chatty Cathy |
This week's Quick Survey on the RFC website....
On Mon, 11 Sep 2006 12:52:18 +0000, Steve Wertz wrote:
> On Mon, 11 Sep 2006 12:05:56 +0200, Chatty Cathy wrote: > >> How did you become a 'foodie'? > > I used to smoke a lot of pot Obviously.. |
This week's Quick Survey on the RFC website....
Chatty Cathy wrote:
> Steve Wertz wrote: >> On Mon, 11 Sep 2006 12:05:56 +0200, Chatty Cathy wrote: >> >>> How did you become a 'foodie'? >> >> I used to smoke a lot of pot, so I always had the munchies. >> > Good a reason as any, I suppose. Did you fry a lot of bacon? ;) Fry it? Wouldn't that make it all like crisp and stuff? And greasy? Eeeewwww. Cooked bacon. Imagine... No, seriously... Pastorio |
This week's Quick Survey on the RFC website....
Chatty Cathy wrote: > How did you become a 'foodie'? > > http://www.recfoodcooking.com/ > > > -- > Cheers > Chatty Cathy Seems like it had a lot to do with my first wife. We both loved Chinese food which a close friend had introduced us too. He gave us a wok, cleaver and Chinese style cutting board for a wedding gift. I offered to learn to cook Chinese, and my wife enthusiastically accepted my offer. Picked up my first ever cookbook ("authentic" Chinese) on our honeymoon in San Francisco. That was over 30 years ago and I still cook a lot of Asian dishes. (Where did all those Oriental people go?) Then, when I divorced my wife and had joint custody of my three boys, I had to learn to cook to feed the little brats. I started cooking American food and bought a second cookbook. But the bug really didn't get to me until I visited my brother back east in 2000. He had just gotten Chris Schlesinger's "Licensed to Grill" and we cooked a couple of meals together out of it. He gave me a copy and I was hooked. Been cooking seriously (using Kosher salt!) since then. Somewhere along the way I started watching cooking shows and coming here to learn more. Those cooking shows sure have helped! :) |
This week's Quick Survey on the RFC website....
In article >,
Chatty Cathy > wrote: > Andy wrote: > > Chatty Cathy said... > > > >> How did you become a 'foodie'? > >> > >> http://www.recfoodcooking.com/ > > > > > > Chatty Cathy, > > > > I said "My Mom" 'cause she became a gourmet cook (and I have her cookbook > > volumes) but more recently 'cause I refuse to pay greasy spoons or golden > > spoons, for that matter, for what I can cook better, cheaper, and fresher > > at home! > > I fully agree. These days it has to be a really, really good restaurant > to get me to drag my behind there! We love tiger shrimp, for example... > I can buy enough for 3 of us at the market for what it would cost for > one plate at a so-called fancy restaurant... and we prepare/cook it the > way *we* like it. Plus, I don't have to book a table LOL. Too damned true! <lol> I'm a better cook at this point than any of the local places at least, with the possible exception of our local "Outback". <G> Their rack of lamb is delectable. I'm not convinced I could duplicate it. But I surely agree on the shrimp! Much cheaper to fix it at home so I can pig out on it. <G> -- Peace! Om "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson |
This week's Quick Survey on the RFC website....
In article >,
"Bob (this one)" > wrote: > Chatty Cathy wrote: > > Steve Wertz wrote: > >> On Mon, 11 Sep 2006 12:05:56 +0200, Chatty Cathy wrote: > >> > >>> How did you become a 'foodie'? > >> > >> I used to smoke a lot of pot, so I always had the munchies. > >> > > Good a reason as any, I suppose. Did you fry a lot of bacon? ;) > > Fry it? Wouldn't that make it all like crisp and stuff? And > greasy? Eeeewwww. > > Cooked bacon. Imagine... > > No, seriously... > > Pastorio <lol> I've personally become a real fan of deep frying bacon. It's SO much faster and SO much less messy! And a helluva lot easier than pan frying it. -- Peace! Om "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson |
This week's Quick Survey on the RFC website....
On Mon, 11 Sep 2006 14:02:49 +0200, Chatty Cathy
> wrote: >Andy wrote: >> Chatty Cathy said... >> >>> How did you become a 'foodie'? >>> >>> http://www.recfoodcooking.com/ >> >> >> Chatty Cathy, >> >> I said "My Mom" 'cause she became a gourmet cook (and I have her cookbook >> volumes) but more recently 'cause I refuse to pay greasy spoons or golden >> spoons, for that matter, for what I can cook better, cheaper, and fresher >> at home! > >I fully agree. These days it has to be a really, really good restaurant >to get me to drag my behind there! Same here..plus I am broke. I just can't afford to eat out....LOL. I wish there had been the option for multiple answers..as not only my mother got me interested in food. We had a cleaning lady that came once a week, and she would sometimes cook. She was incredible: she had been taught by some french chefs. I can still to this day remember the roast chicken she fixed for me when I was sick. I have been trying to recreate that same roast chicken ever since. Christine |
This week's Quick Survey on the RFC website....
Steve Wertz said...
> On Mon, 11 Sep 2006 12:05:56 +0200, Chatty Cathy wrote: > >> How did you become a 'foodie'? > > I used to smoke a lot of pot, so I always had the munchies. > > -sw In Amsterdam they sell hashish brownies to cure the munchies. What a vicious cycle. @I Andy |
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Christine Dabney wrote:
> Same here..plus I am broke. I just can't afford to eat out....LOL. > > I wish there had been the option for multiple answers..as not only my > mother got me interested in food. We had a cleaning lady that came > once a week, and she would sometimes cook. She was incredible: she > had been taught by some french chefs. I can still to this day > remember the roast chicken she fixed for me when I was sick. I have > been trying to recreate that same roast chicken ever since. I think your cleaning lady might fall under "other family members"? ;) The good thing is, she got you "hooked"! -- Cheers Chatty Cathy |
This week's Quick Survey on the RFC website....
Bob (this one) wrote:
> Chatty Cathy wrote: >> Steve Wertz wrote: >>> On Mon, 11 Sep 2006 12:05:56 +0200, Chatty Cathy wrote: >>> >>>> How did you become a 'foodie'? >>> >>> I used to smoke a lot of pot, so I always had the munchies. >>> >> Good a reason as any, I suppose. Did you fry a lot of bacon? ;) > > Fry it? Wouldn't that make it all like crisp and stuff? And greasy? > Eeeewwww. > > Cooked bacon. Imagine... Well it shore beats chasing that pig around the back yard ;) Seriously... I like my bacon so crisp that it shatters when you touch it with a fork ;) -- Cheers Chatty Cathy |
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OmManiPadmeOmelet wrote:
> > But I surely agree on the shrimp! Much cheaper to fix it at home so I > can pig out on it. <G> LOL "pig out" on shrimp... bit of a mixed "meataphor" ;) <sorry> And don't forgot steak... (rib-eye, tenderloin, whatever). When was the last time you actually had it cooked the way you liked it at a restaurant? -- Cheers Chatty Cathy |
This week's Quick Survey on the RFC website....
In article >,
Chatty Cathy > wrote: > How did you become a 'foodie'? > > http://www.recfoodcooking.com/ Too many influences for a web poll! To name a few: Growing up on a farm with lots of raw ingredients A mother and other relatives who are/were good cooks College roommates who were as willing to experiment as I was Access to ethnic restaurants and ingredients Cookbooks [Joy of Cooking, NY Times Cookbook, Vegetarian Epicure(s)] Contrary to SO's opinion, I was a foodie before I met him. We do egg each other on, however. My next door neighbor refers to this as "competitive cooking". Cindy -- C.J. Fuller Delete the obvious to email me |
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OmManiPadmeOmelet wrote:
> In article >, > "Bob (this one)" > wrote: > >> Chatty Cathy wrote: >>> Steve Wertz wrote: >>>> On Mon, 11 Sep 2006 12:05:56 +0200, Chatty Cathy wrote: >>>> >>>>> How did you become a 'foodie'? >>>> I used to smoke a lot of pot, so I always had the munchies. >>>> >>> Good a reason as any, I suppose. Did you fry a lot of bacon? ;) >> Fry it? Wouldn't that make it all like crisp and stuff? And >> greasy? Eeeewwww. >> >> Cooked bacon. Imagine... >> >> No, seriously... >> >> Pastorio > > <lol> I've personally become a real fan of deep frying bacon. > It's SO much faster and SO much less messy! And a helluva lot easier > than pan frying it. The only objection I have to it is that it curls up. Maybe nail the ends to a small plank and drop it into the fryer. That would do it. Ya think...? I haven't pan-fried bacon in decades. I mostly do bacon in the oven at a fairly low temperature (275-300) on parchment paper. It shrinks, as bacon will, but it stays flat. Easier to chop for pasta carbonara, easier to lay in a BLT, easier to drape over a too-large, wonderfully fatty burger, and like that. For crumbles and if I'm chopping it up, the curls work, just not as convenient as flat. The one method lets me collect bacon fat for other uses. Pastorio |
This week's Quick Survey on the RFC website....
In article >,
Chatty Cathy > wrote: > OmManiPadmeOmelet wrote: > > > > > > But I surely agree on the shrimp! Much cheaper to fix it at home so I > > can pig out on it. <G> > > LOL "pig out" on shrimp... bit of a mixed "meataphor" ;) <sorry> <lol> Too true! 'specially since we also mentioned bacon in this thread... I dunno' about you, but I can easily down a 1 lb. serving of shrimp, steamed or fried. > > And don't forgot steak... (rib-eye, tenderloin, whatever). When was the > last time you actually had it cooked the way you liked it at a restaurant? Again, Outback in San Marcos. I was warned that if I ordered it rare, it really would be rare. Pink and cool'ish at the center. I said "Great"! It was perfect. So was the rare rack of lamb...... We only dine there once or twice per year for Birthdays. :-d -- Peace! Om "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson |
This week's Quick Survey on the RFC website....
Chatty Cathy wrote:
> How did you become a 'foodie'? > > http://www.recfoodcooking.com/ Large Italian family whose major life events were inextricably connected with food set the stage. Food was central to all the big things - marriages, deaths, new houses, births... Given that my grandparents were Italian, freshness and simplicity were the hallmarks of most foods from them. Later, my parents had a restaurant and I worked there in my early teens. Then on to one of New Jersey's unique Greek restaurants where I started as a dishwasher and was cooking after a couple months, after school and weekends. Then working in a Howard Johnson's, where the great man occasionally came through during my college years. Corporate life in international marketing where I travelled a large part of the world. Culinary school in Europe when I lived there. Came back stateside and opened a restaurant in the 70's. Owned and operated restaurants until 2001. Wrote maybe 1500 articles for newspapers and magazines, and started a call-in radio program I still do. Some occasional tv work. Consult with clients in various aspects of foodservice, product design, packaged food manufacturing, marketing, recipe creation, teaching classes. Food has been a business and a playground and a backdrop to my entire life. It's fun to play with and something to share with others. Pastorio |
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On 2006-09-11, Chatty Cathy > wrote:
> How did you become a 'foodie'? Ma' weaned me off her tit. nb |
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notbob wrote:
> On 2006-09-11, Chatty Cathy > wrote: >> How did you become a 'foodie'? > > Ma' weaned me off her tit. So young? -- Cheers Chatty Cathy |
This week's Quick Survey on the RFC website....
In article >,
"Bob (this one)" > wrote: > OmManiPadmeOmelet wrote: > > In article >, > > "Bob (this one)" > wrote: > > > >> Chatty Cathy wrote: > >>> Steve Wertz wrote: > >>>> On Mon, 11 Sep 2006 12:05:56 +0200, Chatty Cathy wrote: > >>>> > >>>>> How did you become a 'foodie'? > >>>> I used to smoke a lot of pot, so I always had the munchies. > >>>> > >>> Good a reason as any, I suppose. Did you fry a lot of bacon? ;) > >> Fry it? Wouldn't that make it all like crisp and stuff? And > >> greasy? Eeeewwww. > >> > >> Cooked bacon. Imagine... > >> > >> No, seriously... > >> > >> Pastorio > > > > <lol> I've personally become a real fan of deep frying bacon. > > It's SO much faster and SO much less messy! And a helluva lot easier > > than pan frying it. > > The only objection I have to it is that it curls up. I know what you mean, but that never bothers me. I don't care if my bacon is flat or not. ;-) IMHO that only matters if you are using it to make a sandwich. > Maybe > nail the ends to a small plank and drop it into the fryer. > That would do it. Ya think...? I haven't pan-fried bacon in > decades. > > I mostly do bacon in the oven at a fairly low temperature > (275-300) on parchment paper. It shrinks, as bacon will, but > it stays flat. Easier to chop for pasta carbonara, easier to > lay in a BLT, easier to drape over a too-large, wonderfully > fatty burger, and like that. I've heard a lot of folks do it in the oven. I'd just rather not heat up the house in the summer. :-) > > For crumbles and if I'm chopping it up, the curls work, just > not as convenient as flat. The one method lets me collect > bacon fat for other uses. > > Pastorio -- Peace! Om "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson |
This week's Quick Survey on the RFC website....
OmManiPadmeOmelet wrote:
> > I dunno' about you, but I can easily down a 1 lb. serving of shrimp, > steamed or fried. Quite so... skewered and done on the grill is great too... or in butter and garlic on the gas "skottle"... or with cream and tequila in the skillet... or deep fried in batter... the list is endless LOL. > >> And don't forgot steak... (rib-eye, tenderloin, whatever). When was the >> last time you actually had it cooked the way you liked it at a restaurant? > > Again, Outback in San Marcos. Never heard of it, sorry. <I am from outta town> > I was warned that if I ordered it rare, it really would be rare. Pink > and cool'ish at the center. IOW, "Knock its horns off, wipe its a** and stick it on my plate?" <I saw that movie too ;) > > > I said "Great"! > > It was perfect. > > So was the rare rack of lamb...... Dunno 'bout lamb... Like mine "done" - and there is usually some rosemary involved ... > > We only dine there once or twice per year for Birthdays. :-d -- Cheers Chatty Cathy |
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notbob wrote:
> On 2006-09-11, Chatty Cathy > wrote: >> How did you become a 'foodie'? > > Ma' weaned me off her tit. Rodney Dangerfield: "I had a terrible childhood. My mother didn't breast feed me. She said she just wanted to think of me as a friend." Pastorio |
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Bob (this one) wrote:
> notbob wrote: >> On 2006-09-11, Chatty Cathy > wrote: >>> How did you become a 'foodie'? >> >> Ma' weaned me off her tit. > > Rodney Dangerfield: > > "I had a terrible childhood. My mother didn't breast feed me. She said > she just wanted to think of me as a friend." No! Seriously? -- Cheers Chatty Cathy |
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On Mon, 11 Sep 2006 17:57:50 GMT, Cindy Fuller
> wrote: >In article >, > Chatty Cathy > wrote: > >> How did you become a 'foodie'? >Too many influences for a web poll! To name a few: >Growing up on a farm with lots of raw ingredients >A mother and other relatives who are/were good cooks >Cookbooks [Joy of Cooking, NY Times Cookbook, Vegetarian Epicure(s)] See, this is why I think there should have been multiple answers for a choice... Cookbooks were another prime factor for me. I started getting the T-L series, The Foods of The World when I was just a teenager, and that really started a fire..... Plus, I had access to some really good ingredients. Christine |
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In article >,
Chatty Cathy > wrote: > > Again, Outback in San Marcos. > > Never heard of it, sorry. <I am from outta town> I understand. :-) It's a chain with an Australian theme. Hence the name "Outback". Like any chain, some locations are better than others. > > > I was warned that if I ordered it rare, it really would be rare. Pink > > and cool'ish at the center. > > IOW, "Knock its horns off, wipe its a** and stick it on my plate?" <I > saw that movie too ;) > <lol> I do like my steaks rare....... Gotta chase it around the plate a few times and kill it myself! -- Peace! Om "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson |
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On Mon, 11 Sep 2006 22:06:40 +0200, Chatty Cathy
> wrote: >OmManiPadmeOmelet wrote: > >> >> I dunno' about you, but I can easily down a 1 lb. serving of shrimp, >> steamed or fried. > >Quite so... skewered and done on the grill is great too... or in butter >and garlic on the gas "skottle"... or with cream and tequila in the >skillet... or deep fried in batter... the list is endless LOL. >> Heh. A pound feeds three of us, but I could eat a pound or two myself given the opportunity. :-) serene -- "I can't decide if I feel more like four ten-year-olds or ten four-year-olds." Laurie Anderson , on turning 40. http://serenejournal.livejournal.com |
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Bob (this one) wrote:
> Chatty Cathy wrote: >> Steve Wertz wrote: >>> On Mon, 11 Sep 2006 12:05:56 +0200, Chatty Cathy wrote: >>> >>>> How did you become a 'foodie'? >>> >>> I used to smoke a lot of pot, so I always had the munchies. >>> >> Good a reason as any, I suppose. Did you fry a lot of bacon? ;) > > Fry it? Wouldn't that make it all like crisp and stuff? And > greasy? Eeeewwww. > > Cooked bacon. Imagine... > > No, seriously... > > Pastorio we used to get the wrst munchies and we would sit and fantasize about the worst things! We all absolutely wanted fried bacon, banana and peanut butter sandwiches. Luckily for my waistline, we never had the energy to follow through. Then my sister moved in. Regardless of her state, she will ALWAYS take charge of a situation and get things done. You wanna sate your munchies with sandwiches fried in the bacon grease from the bacon in the sandwich? you're gonna get it, cut in half on a plate with a beverage and some carrots! -- ..:Heather:. www.velvet-c.com I thought I was driving by Gettysburg once but it ends up I was just driving by your mom's house. |
This week's Quick Survey on the RFC website....
On Mon, 11 Sep 2006 12:05:56 +0200, Chatty Cathy
> wrote: >How did you become a 'foodie'? > >http://www.recfoodcooking.com/ How are you coming up with these topics cathy? They are getting more and more interesting! PS: thanks for the total vote count at the bottom. |
This week's Quick Survey on the RFC website....
On Mon, 11 Sep 2006 06:06:01 -0500, Andy <q> wrote:
>Chatty Cathy said... > >> How did you become a 'foodie'? >> >> http://www.recfoodcooking.com/ > > >Chatty Cathy, > >I said "My Mom" 'cause she became a gourmet cook (and I have her cookbook >volumes) but more recently 'cause I refuse to pay greasy spoons or golden >spoons, for that matter, for what I can cook better, cheaper, and fresher >at home! > <laugh> Are you saying she was a cookbook author? May I call you FoodSnob2? |
This week's Quick Survey on the RFC website....
On Mon, 11 Sep 2006 10:00:03 -0500, OmManiPadmeOmelet
> wrote: ><lol> I've personally become a real fan of deep frying bacon. >It's SO much faster and SO much less messy! And a helluva lot easier >than pan frying it. I bet you do it just to flavor your oil. <w> |
This week's Quick Survey on the RFC website....
On Mon, 11 Sep 2006 14:56:53 -0400, "Bob (this one)" >
wrote: >The only objection I have to it is that it curls up. Maybe >nail the ends to a small plank and drop it into the fryer. >That would do it. Ya think...? I think the plank shoud be cedar and you should place it in front of an open fire. You asked |
This week's Quick Survey on the RFC website....
On Mon, 11 Sep 2006 14:43:14 -0500, OmManiPadmeOmelet
> wrote: >I've heard a lot of folks do it in the oven. >I'd just rather not heat up the house in the summer. :-) If you had a self cleaning oven, that wouldn't be an issue. <s> |
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Heather wrote:
> we used to get the wrst munchies and we would sit and fantasize about the > worst things! We all absolutely wanted fried bacon, banana and peanut > butter sandwiches. Luckily for my waistline, we never had the energy to > follow through. > > Then my sister moved in. Regardless of her state, she will ALWAYS take > charge of a situation and get things done. You wanna sate your munchies > with sandwiches fried in the bacon grease from the bacon in the sandwich? > you're gonna get it, cut in half on a plate with a beverage and some > carrots! For some reason this reminded me of Nancy Silverton's version of a Monte Cristo sandwich. She makes a ham-turkey-cheese sandwich, grills it enough to melt the cheese (so the sandwich holds together without toothpicks), then dips it in batter and deep-fries it. The slightly-modified recipe was posted here a while back, lemme check... <googling> okay, here it is, posted by Jill in May 2004: Adapted from Nancy Silverton's Sandwich Book: Monte Cristo 2 c. all-purpose flour 1 c. cornstarch 1 Tbs. baking powder 1 Tbs. baking soda 1/4 tsp. cayenne pepper 1 tsp. salt 1/2 c. club soda 1-1/2 c. dark beer 6 slices white or whole-wheat bread, each buttered on one side 6 ounces Gruyère or Baby Swiss cheese, sliced into 18 1/16-inch-thick slices 8 ounces smoked ham, sliced into 9 1/16-inch-thick slices 8 ounces roast turkey, sliced into 9 1/16-inch-thick slices 5 tablespoons strawberry jam, plus extra to serve on the side Vegetable oil, for deep-frying 1/2 cup powdered sugar To make the Batter: In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, cayenne, and salt. Whisk in the club soda and beer. The mixture should be the consistency of pancake batter. Refrigerate until ready to use. To assemble the Sandwiches: Set half of the slices buttered side down, and cover with the cheese slices, folding them over if they extend past the edges. Layer the ham and turkey over the cheese, and spread the jam over the turkey. Place the top slice of bread on, buttered side up. Grill the sandwiches on both sides. Now these would be good just like that, BUT Pour the oil into a deep heavy-duty saucepan to fill it halfway. Heat the oil to 350°F (175°C), measuring the temperature on a deep-fat thermometer. Cut the sandwiches on a diagonal into thirds, to make 9 triangular pieces. Stir the batter. Dip each sandwich piece into the batter, thoroughly coating it. Fry the pieces 2 or 3 at a time, being careful not to overcrowd the pan. Cook them for about 3 minutes on each side, until they're nicely browned, and transfer to a paper towel to drain. Allow the oil to come back to temperature before you fry the next batch of sandwiches. Place the sandwiches on a platter. Sift powdered sugar over them, and serve with a side of jam. BOB'S NOTE: Sounds like awesome munchie fare, doesn't it? Bob |
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sf wrote:
> On Mon, 11 Sep 2006 12:05:56 +0200, Chatty Cathy > > wrote: > >> How did you become a 'foodie'? >> >> http://www.recfoodcooking.com/ > > How are you coming up with these topics cathy? They are getting more > and more interesting! Well, sf, by reading r.f.c. and trying to keep the topics sort of in line with the discussions going on... The thread about "Food unawareness" gave me the "idea" for the current survey, BTW.... Glad you like them! >PS: thanks for the total vote count at the > bottom. No problem! -- Cheers Chatty Cathy |
This week's Quick Survey on the RFC website....
Christine Dabney wrote:
> > See, this is why I think there should have been multiple answers for a > choice... Cookbooks were another prime factor for me. I started > getting the T-L series, The Foods of The World when I was just a > teenager, and that really started a fire..... Chris, you have a point, I should have included cook books! Sorry :( Like I said to sf, I try to keep the topics in line with what's being discussed on r.f.c. but obviously I don't always think of everything. You should be a fly on the wall around here when I am trying to come up with these surveys LOL. I change my mind at least 50 times about what the topic should be and the questions and answers to go with it ;) If there are any surveys you would like to have me put on the site (and this applies to everyone out there) - please feel free to email a topic and some questions/answers to me.... I could use some good ideas :) Thanks! -- Cheers Chatty Cathy |
This week's Quick Survey on the RFC website....
Michael "Dog3" Lonergan wrote:
>> > > You have done such a nice job on the website. I enjoy the surveys. Yeah, > there could be other stuff on the surveys, but what the hell... it's all in > fun anyway. I'll think up some survey questions and email them to you > sometime. Is your email munged or is it the right addy? If not you can > email me at dog30 at charter dot net with your correct addy. Thanks, Michael, some "fresh" ideas would be much appreciated... you can reach me at the webmaster addy on the site. -- Cheers Chatty Cathy |
This week's Quick Survey on the RFC website....
In article >,
Serene > wrote: > On Mon, 11 Sep 2006 22:06:40 +0200, Chatty Cathy > > wrote: > > >OmManiPadmeOmelet wrote: > > > >> > >> I dunno' about you, but I can easily down a 1 lb. serving of shrimp, > >> steamed or fried. > > > >Quite so... skewered and done on the grill is great too... or in butter > >and garlic on the gas "skottle"... or with cream and tequila in the > >skillet... or deep fried in batter... the list is endless LOL. > >> > > Heh. A pound feeds three of us, but I could eat a pound or two myself > given the opportunity. :-) > > serene Well, depends on whether or not they get served with sides. Like grilled mushrooms, or rib-eye steak, grilled asparagus...... etc. <eg> -- Peace! Om "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson |
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In article >, sf wrote:
> On Mon, 11 Sep 2006 10:00:03 -0500, OmManiPadmeOmelet > > wrote: > > ><lol> I've personally become a real fan of deep frying bacon. > >It's SO much faster and SO much less messy! And a helluva lot easier > >than pan frying it. > > I bet you do it just to flavor your oil. > <w> <grins> It does have that teensy benefit..... ;-D I end up having to _remove_ oil from the fryer as I go too! -- Peace! Om "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson |
This week's Quick Survey on the RFC website....
In article >, sf wrote:
> On Mon, 11 Sep 2006 14:43:14 -0500, OmManiPadmeOmelet > > wrote: > > >I've heard a lot of folks do it in the oven. > >I'd just rather not heat up the house in the summer. :-) > > If you had a self cleaning oven, that wouldn't be an issue. > <s> Mm, I just got that freebee dead satellite antennae that I asked for on "freecycle". Now I don't have to try to rig my own parabolic dish to try playing with an outdoor solar stove. Now I just have to see what I can find to line it with. I'm planning on hitting the glass shop for broken mirror. This'll be a long term project, but I _will_ post results! -- Peace! Om "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson |
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