What if... money and time were no object, and we could all meet
someplace to have a Cook-in, where in the world would you like to meet,
and what food would you make to bring along? (Recipes for said food
would be great)

--
Cheers
Chatty Cathy

Chatty Cathy wrote:

> What if... money and time were no object, and we could all meet
> someplace to have a Cook-in, where in the world would you like to
> meet, and what food would you make to bring along? (Recipes for said
> food would be great)

Parma, northern Italy. Believe me, I wouldn't bring a thing. I'd just plan
on picking up a few items when I got there. :-)

--
Dave
www.davebbq.com

Chatty Cathy wrote:
> What if... money and time were no object, and we could all meet
> someplace to have a Cook-in, where in the world would you like to meet,
> and what food would you make to bring along? (Recipes for said food
> would be great)
>

Party in my pants?
Right now, I don't care where we meet, just make it somewhere with sunlight!
I'd bring my squash and corn enchiladas with homemade sauce:
http://www.velvet-c.com/2006/10/spicy.htm
and chai spiced rice pudding
http://www.velvet-c.com/2006/06/chai...ce_pudding.htm

--
..: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.

Chatty Cathy > wrote in news:50obh.12301
:

> What if... money and time were no object, and we could all meet
> someplace to have a Cook-in, where in the world would you like to
meet,
> and what food would you make to bring along? (Recipes for said food
> would be great)
>

I'll see you all at Huvafen Fushi

http://www.slh.com/maldives/north_ma...s1_norhuv.html

in one of the Ocean Bungalows......

http://www.slh.com/maldives/north_ma...10_norhuv.html

where we can go for a massage after a hard day relaxing next to the
water......

http://www.slh.com/maldives/north_ma...16_norhuv.html


last person to turn up brings the pizza for *everyone*!!



--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'

http://www.beccycole.com/albums/vide...ter_girl.shtml

> On Thu, 30 Nov 2006 00:40:45 +0200, Chatty Cathy wrote:
>
> > What if... money and time were no object, and we could all meet
> > someplace to have a Cook-in, where in the world would you like to meet,
>
Antigua, with a grill, some fresh seafood, citrus, rum, pineapple, a
coconut, and a snorkel.

(It's freezing today in California, which makes me lust for warmer
climes and simpler food.)

On 29 Nov 2006 16:13:57 -0800, "The Usual Suspect" >
wrote:

>(It's freezing today in California, which makes me lust

ohmygawd..............did it drop to 68F? Must be that cursed
global warming again.

Ward Abbott wrote:
> On 29 Nov 2006 16:13:57 -0800, "The Usual Suspect" >
> wrote:
>
> >(It's freezing today in California, which makes me lust
>
> ohmygawd..............did it drop to 68F? Must be that cursed
> global warming again.

How cruel! This is serious. We get chillblains at 50 degrees out
here. Chillblains are nothing to joke about. There might even be ice
in our fridges!

On 29 Nov 2006 23:18:30 GMT, PeterL > wrote:

>I'll see you all at Huvafen Fushi
>
>http://www.slh.com/maldives/north_ma...s1_norhuv.html
>
>in one of the Ocean Bungalows......

This sort of resort is on my to-do list. I want to be over the water,
not next to a pool.

--
See return address to reply by email

On Wed, 29 Nov 2006 23:26:57 GMT, Steve Wertz
> wrote:

>On Thu, 30 Nov 2006 00:40:45 +0200, Chatty Cathy wrote:
>
>> What if... money and time were no object, and we could all meet
>> someplace to have a Cook-in, where in the world would you like to meet,
>
>A paint-ball range.
>
LOL! That fits you.

--
See return address to reply by email

On Wed, 29 Nov 2006 20:23:17 -0500, Ward Abbott >
wrote:

>On 29 Nov 2006 16:13:57 -0800, "The Usual Suspect" >
>wrote:
>
>>(It's freezing today in California, which makes me lust
>
>ohmygawd..............did it drop to 68F? Must be that cursed
>global warming again.
>
You forget what a big state this is Ward (long and skinny, just like
Calfornia girls). We have massive amounts of snow in certain areas.
Oh, yes - we even hosted a Winter Olympics in the '60's.... that place
is the California version of Aspen now.


--
See return address to reply by email

Chatty Cathy wrote:
> What if... money and time were no object, and we could all meet
> someplace to have a Cook-in, where in the world would you like to meet,
> and what food would you make to bring along? (Recipes for said food
> would be great)

Kauai - Poipu coast.

Turkey Vegetable Soup with Cannellini and my Grandmother's Apple
Strusel Coffee cake.

-L.

Chatty Cathy wrote:
> What if... money and time were no object, and we could all meet
> someplace to have a Cook-in, where in the world would you like to meet,
> and what food would you make to bring along? (Recipes for said food
> would be great)
>
> --
> Cheers
> Chatty Cathy


How about out of this world on the International Space Station? It
would be interesting to see what could be prepared in weightlessness.
Everyone would probably end up eating rehydrated food from plastic
bags.

Some vacation for $ 20,000,000 each.

;-)


Rusty

Chatty Cathy wrote:
> What if... money and time were no object, and we could all meet
> someplace to have a Cook-in, where in the world would you like to
> meet, and what food would you make to bring along? (Recipes for said
> food would be great)

If money and time were no object, I'd pick the Azores. I've only just seen
photos but the north atlantic islands look lovely

http://www.destinazores.com/azoreancuisine.php

Jill

Chatty Cathy wrote:
> What if... money and time were no object, and we could all meet
> someplace to have a Cook-in, where in the world would you like to meet,
> and what food would you make to bring along? (Recipes for said food
> would be great)

Ireland, northwestern County Donegal. Fitzpatrick Tipsy Cake,
Roast Goose with Potato Stuffing, Soda Bread.

Or maybe some place in Vermont or Maine in early October.

Or maybe Death Valley in early April.

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?

Chatty Cathy wrote:
> What if... money and time were no object, and we could all meet
> someplace to have a Cook-in, where in the world would you like to meet,
> and what food would you make to bring along? (Recipes for said food
> would be great)
>
> --
> Cheers
> Chatty Cathy

Sydney, Australia. I'd bring whatever I could take on the airline.

N.

Chatty Cathy wrote:
>
> What if... money and time were no object, and we could all meet
> someplace to have a Cook-in, where in the world would you like to meet,
> and what food would you make to bring along? (Recipes for said food
> would be great)
>
> --
> Cheers
> Chatty Cathy

If money and time were of no concern, then I'd charter a cruise ship and
invite everyone along The locations wouldn't matter much as long as
the water was deep enough for the ship any place in the world it
cruises. At each port, I'd venture to the market and obtain local foods
to experiment with in the kitchens, as would all the other passengers.
Of course, there'd be the crew to do the cleanup.

Or, another option would be a large "land yacht."

Can't get much better than that <G>. Now, if only I could win the
lottery (sigh).

Sky

Skyhooks wrote:

>
> If money and time were of no concern, then I'd charter a cruise ship and
> invite everyone along The locations wouldn't matter much as long as
> the water was deep enough for the ship any place in the world it
> cruises. At each port, I'd venture to the market and obtain local foods
> to experiment with in the kitchens, as would all the other passengers.
> Of course, there'd be the crew to do the cleanup.

LOL. That would be Paradise...
>
> Or, another option would be a large "land yacht."
>
> Can't get much better than that <G>. Now, if only I could win the
> lottery (sigh).

Me three

--
Cheers
Chatty Cathy

> What if... money and time were no object, and we could all meet
> someplace to have a Cook-in, where in the world would you like to meet,
> and what food would you make to bring along? (Recipes for said food would
> be great)
>

I'd love to meet somewhere where there are lots of different varied fresh
ingredients grown locally. The best place I know for that is Israel. Three
seas, lakes, mountains, deserts, green lowlands, several climate types and a
population with may different cultural backgrounds make for great culinary
possibilities.

If the political problems there weren't so big, it would be one of my
favorite places in the world.


I suspect I'd opt for Middle Eastern foods, then. Using whatever is in
season. Or I'd suggest going for 80 meals around the world - either all
there, or on an actual trip.

On Wed, 29 Nov 2006 20:23:17 -0500, Ward Abbott >
wrote:

>On 29 Nov 2006 16:13:57 -0800, "The Usual Suspect" >
>wrote:
>
>>(It's freezing today in California, which makes me lust
>
>ohmygawd..............did it drop to 68F? Must be that cursed
>global warming again.

Hey dude! It's been colder than a witch's bosom in a tin brassiere
here!! (by our standards) It was below freezing in Sac this morning.
I **actually** had to put on a COAT! Of all the noive....

TammyM

On Fri, 01 Dec 2006 00:49:58 GMT, (TammyM) wrote:

>On Wed, 29 Nov 2006 20:23:17 -0500, Ward Abbott >
>wrote:

>>>(It's freezing today in California, which makes me lust
>>
>>ohmygawd..............did it drop to 68F? Must be that cursed
>>global warming again.
>
>Hey dude! It's been colder than a witch's bosom in a tin brassiere
>here!! (by our standards) It was below freezing in Sac this morning.
>I **actually** had to put on a COAT! Of all the noive....
>
>TammyM

It got down to 14 degrees here last night..and barely got up to 34
degrees today. Already down to 26 degrees now....

Did I mention that I miss California?

Christine

In article >,
Chatty Cathy > wrote:

> What if... money and time were no object, and we could all meet
> someplace to have a Cook-in, where in the world would you like to meet,
> and what food would you make to bring along? (Recipes for said food
> would be great)

If time and money were no object for me, then neither would be the
location for a cook-in because I would have the time and the money to
attend the cook-in wherever it would take place. Since I like to travel,
I am sure I could find something else interesting to do in the area
where this hypothetical cook-in would take place.

Stan Horwitz wrote:
> In article >,
> Chatty Cathy > wrote:
>
>> What if... money and time were no object, and we could all meet
>> someplace to have a Cook-in, where in the world would you like to meet,
>> and what food would you make to bring along? (Recipes for said food
>> would be great)
>
> If time and money were no object for me, then neither would be the
> location for a cook-in because I would have the time and the money to
> attend the cook-in wherever it would take place. Since I like to travel,
> I am sure I could find something else interesting to do in the area
> where this hypothetical cook-in would take place.

Interesting viewpoint. But... Is there nowhere special that you would
like to travel to that you haven't been yet?
--
Cheers
Chatty Cathy

Jke wrote:

> I'd love to meet somewhere where there are lots of different varied fresh
> ingredients grown locally. The best place I know for that is Israel. Three
> seas, lakes, mountains, deserts, green lowlands, several climate types and a
> population with may different cultural backgrounds make for great culinary
> possibilities.

Always fancied Israel myself...
--
Cheers
Chatty Cathy <off to buy a lottery ticket >

PeterL wrote:

>>
>
> I'll see you all at Huvafen Fushi

Sigh. I dunno why I do this to myself. I am getting to the point where I
really need a vacation (which isn't possible at the moment for various
reasons) so I thought this would cheer me up. It hasn't. All these great
food suggestions and the places where they can be found is making me
feel even sorrier for myself... <Cathy sniffles and grabs a tissue>
--
Cheers
Chatty Cathy

Steve Wertz wrote:

>
> I'm getting tired of these verbal volleys. I need some physical
> bulls-eyes to shoot at. I'll aim for the knees, promise.

I know the feeling.

--
Cheers
Chatty Cathy

"Chatty Cathy" > schreef in bericht
...
> Jke wrote:
>
>> I'd love to meet somewhere where there are lots of different varied fresh
>> ingredients grown locally. The best place I know for that is Israel.
>> Three seas, lakes, mountains, deserts, green lowlands, several climate
>> types and a population with may different cultural backgrounds make for
>> great culinary possibilities.
>
> Always fancied Israel myself...
> --

Have you been there?

Jke wrote:
> "Chatty Cathy" > schreef in bericht

>> Always fancied Israel myself...
>> --
>
> Have you been there?
>
>
No, unfortunately - but I have several friends who used to "commute"
regularly - and it sounds like a very interesting place - never mind all
the nice food

--
Cheers
Chatty Cathy

> No, unfortunately - but I have several friends who used to "commute"
> regularly - and it sounds like a very interesting place - never mind all
> the nice food

Well, you never kwno, maybe you can go there sometime in the future. I've
been there only one and found it a very intersting place. Such a complicated
history.
>
> --
> Cheers
> Chatty Cathy

Chatty Cathy wrote:
> Stan Horwitz wrote:
>> In article >,
>> Chatty Cathy > wrote:
>>
>>> What if... money and time were no object, and we could all meet
>>> someplace to have a Cook-in, where in the world would you like to
>>> meet, and what food would you make to bring along? (Recipes for said
>>> food would be great)
>>
>> If time and money were no object for me, then neither would be the
>> location for a cook-in because I would have the time and the money to
>> attend the cook-in wherever it would take place.
>
> Interesting viewpoint. But... Is there nowhere special that you would
> like to travel to that you haven't been yet?


New Zealand, Australia, or Morocco, in that order. I would bring
Portuguese folar (pilgrimage bread), chili relleno casserole, and some
kind of appetizer with smoked salmon.

gloria p

On Fri, 01 Dec 2006 18:41:50 GMT, Puester >
wrote:
<snip>
>> Interesting viewpoint. But... Is there nowhere special that you would
>> like to travel to that you haven't been yet?
>
>
>New Zealand, Australia, or Morocco, in that order. I would bring
>Portuguese folar (pilgrimage bread), chili relleno casserole, and some
>kind of appetizer with smoked salmon.

New Zealand is beyond a doubt the most beautiful place I've ever
visited. I was on the south island (Dunedin) but travelled all over.
And met Miche!

Gloria, have you ever posted the recipe for that chili relleno
casserole? That sounds fab!

TammyM

TammyM wrote:
>
> Gloria, have you ever posted the recipe for that chili relleno
> casserole? That sounds fab!
>
> TammyM


Yep, but it took me forever to find via Google, which seems no longer
friendly to Usenet groups searches.

This is the first southwestern recipe I learned when we moved to Denver.
I usually use it as a side dish when we are having other "Mex" style
food for a crowd. It's also good for ovo-lacto vegetarian guests.
FWIW, I LOVE the traditional battered, fried rellenos, but they are less
healthy and harder to make at home.

Chile Relleno Casserole

1 large or 4 small (7oz.) cans whole mild, green chiles
1 lb. block Monterrey Jack cheese
4 eggs
1 1/4 c. milk
1/4 c. flour
1/2 tsp. salt
dash of Tabasco or other hot sauce (or other heat source)
1/2 tsp. ground black pepper
4 cups grated cheddar cheese (mild or sharp-your choice)

Slit chiles lengthwise on one side. Remove seeds and membranes,
drain. Slice Jack cheese into finger-sized chunks, place one inside
each chile. Lay the chiles in a greased 9x13 inch baking dish or casserole.

Mix eggs, flour, milk, pepper and hot sauce, pour over chiles.
Sprinkle with cheddar cheese. Bake uncovered at 350 deg. F for 45
minutes. Serve with your choice of salsa/sour cream/guacamole on the
side.

Serves 6-8

On Fri, 01 Dec 2006 19:16:56 GMT, Puester >
wrote:

>TammyM wrote:
>>
>> Gloria, have you ever posted the recipe for that chili relleno
>> casserole? That sounds fab!
>>
>> TammyM
>
>
>Yep, but it took me forever to find via Google, which seems no longer
>friendly to Usenet groups searches.
>
>This is the first southwestern recipe I learned when we moved to Denver.

>Chile Relleno Casserole
>
>1 large or 4 small (7oz.) cans whole mild, green chiles

Okay, I have frozen Hatch chiles....whole ones, in a plastic bag.
Would you be able to give me an estimate of how many I would need to
use for this?
I am thinking that the Hatch chiles would be very good for this...

Christine

On Fri, 01 Dec 2006 12:31:14 -0700, Christine Dabney
> wrote:

>On Fri, 01 Dec 2006 19:16:56 GMT, Puester >
>wrote:
>
>>TammyM wrote:
>>>
>>> Gloria, have you ever posted the recipe for that chili relleno
>>> casserole? That sounds fab!
>>>
>>> TammyM
>>
>>
>>Yep, but it took me forever to find via Google, which seems no longer
>>friendly to Usenet groups searches.
>>
>>This is the first southwestern recipe I learned when we moved to Denver.
>
>>Chile Relleno Casserole
>>
>>1 large or 4 small (7oz.) cans whole mild, green chiles
>
>Okay, I have frozen Hatch chiles....whole ones, in a plastic bag.

BRAGGERT!!!!!
:-)

<snip>

TammyM

On Fri, 01 Dec 2006 19:43:33 GMT, (TammyM) wrote:

>On Fri, 01 Dec 2006 12:31:14 -0700, Christine Dabney
> wrote:

>>Okay, I have frozen Hatch chiles....whole ones, in a plastic bag.
>
>BRAGGERT!!!!!
> :-)
>
><snip>
>
>TammyM

You too, can have your own, as of Labor Day next year..

They will be roasting them all over town, and you can lug some back
home with you...

Christine

One time on Usenet, said:
> TammyM wrote:
> >
> > Gloria, have you ever posted the recipe for that chili relleno
> > casserole? That sounds fab!
> >
> > TammyM
>
>
> Yep, but it took me forever to find via Google, which seems no longer
> friendly to Usenet groups searches.

Try their Advanced Group search, I use it all the time:

http://groups.google.com/advanced_group_search

> This is the first southwestern recipe I learned when we moved to Denver.
> I usually use it as a side dish when we are having other "Mex" style
> food for a crowd. It's also good for ovo-lacto vegetarian guests.
> FWIW, I LOVE the traditional battered, fried rellenos, but they are less
> healthy and harder to make at home.
>
> Chile Relleno Casserole

<snip>

I've never tried Chile Relleno -- your recipe sounds wonderful!
Filed in my MTF... :-)

--
Jani in WA

Chatty Cathy wrote:

> What if... money and time were no object, and we could all meet
> someplace to have a Cook-in, where in the world would you like to meet,
> and what food would you make to bring along? (Recipes for said food
> would be great)
>

Summer in San Francisco? ill provide the Piece de Boeuf a la Cullier a
l'Ancienne (Braised beef in the ancient manner)

This dish is rarely produced to day although it was quite common in
day's gone by. The recipe is given here more for the sake of interest
than anything else. - JL

Choose a square or oval piece of beef, bearing in mind that when it is
cooked it will have to be fashioned into the shape of a case. Tie it
carefully and braise it in the usual manner taking care that it is
almost covered with the braising liquid. Do not over cook it, but keep
it just a little under done.

When ready, allow it to become cold under light pressure; trim carefully
and remove the meat from the inside leaving a case about 3/5 of an inch
thick at the bottom and sides.

In many old recipes the cooked meat is lightly pressed, this does result
in some of the juices being lost and i have wondered about this not
being mentioned in the recipe. Any juices can be incorporated into the
filling if desired. However the primary purpose of the 'light pressure'
is to make the meat conform to and hold the proper shape of a case. As
the meat cools under pressure it 'sets' in the required form and when
pressure is removed holds it shape while being hollowed out.

Coat the outside of the case with a mixture of beaten egg, fine bread
crumbs and a little grated Parmesan. Sprinkle with melted butter and
place it in an oven, sufficiently hot so as to cook the outside and form
a well coloured brown crust.

Thinly slice the meat removed from the case and mix with slices of other
meats, mushrooms or other item considered suitable. Cover with a sauce
in keeping with the ingredients, e.g. sauce demiglace, Italian,
perigueux and reheat it before filling into the prepared case. Place on
a suitable dish to serve.
Notes:

It really is only presentation. The same thing can in essence be done
with a 'rolled' beef steak or a 'stuffed' steak. And while a simulacrum
of this dish could be made with a 'London broil' or a 'Chateauxbriand'
the cut of meat described must, ordinarily, be special ordered.

The few times I have made it, on all but one occasion it was accompanied
by an elaborate presentation. Usually as a centre piece to a buffet and
surrounded by a number of other foods. On one occasion I piped a
circular design of mashed potatoes on to it and served it alone on a
lake of a garlic flavoured white sauce.

As an object it is quite stark. But when served at Versailles in the
time of the 'grande siecle' it would have been highly decorated and
surrounded by lobster tails and mounds of truffles or any of a number of
other very elaborate decorations, garnishes, including edible flower
blossoms and fruits on an equally elaborate serving platter.

There was a time when the King not only got very good food but
traditionally, very large amounts of it would have been served him
alone, of which, he might take 2 bites out of any single dish, the rest
was then eaten latter by other people. Or as in the case on many of the
Louis, but noticeably Louis XIV he might offer a chair to his brother
"Monsieur" or a Lady of the court and then a plate and chair or stool
were presented and they would sit and eat the Kings' food. Of which
there was plenty for the King to easily offer a serving or 2.

People were often disappointed upon asking to taste the Louis XIV's
wine, and finding that it was highly watered down.

p.s. don't try to make a 'lid' or top flap by not cutting it all the way
off the top of the meat, it will curl up when cooked and look a bit odd,
though I suppose one could work with it and find a way to incorporate it
in to a pleasing appearance.

On Fri, 01 Dec 2006 12:31:14 -0700, Christine Dabney
> wrote:

>On Fri, 01 Dec 2006 19:16:56 GMT, Puester >
>wrote:

>>This is the first southwestern recipe I learned when we moved to Denver.
>
>>Chile Relleno Casserole
>>
>>1 large or 4 small (7oz.) cans whole mild, green chiles
>
>Okay, I have frozen Hatch chiles....whole ones, in a plastic bag.
>Would you be able to give me an estimate of how many I would need to
>use for this?
>I am thinking that the Hatch chiles would be very good for this...

My friend, Arlene, makes this casserole for potlucks at work. It
disappears VERY quickly!

CHILIES RELLENOS CASSEROLE

1 cup half & half (I use 1% milk plus 1 Tbls.oil
2 eggs
½ cup flour
Beat until smooth

2 or 3 cans (4 oz. ea.) whole green chilies
½ lb. Monterey Jack cheese, grated
½ lb. sharp Cheddar Cheese, grated
one 8oz. can tomato sauce

Slit open chilies, rinse away seeds and drain on paper towels. Mix
cheeses; reserve ½ cup for topping. Make alternate layers of cheese,
chilies and egg mixture in deep 1-1.2 quart casserole dish (I use the
squarish Corning ware dish which is about 10-11 inches each side.)
Pour tomato sauce over top and sprinkle with reserved cheese. Bake in
375 degree oven 1 hour or until cooked in center.

Christine Dabney wrote:
>
>> Chile Relleno Casserole
>>
>> 1 large or 4 small (7oz.) cans whole mild, green chiles
>
> Okay, I have frozen Hatch chiles....whole ones, in a plastic bag.
> Would you be able to give me an estimate of how many I would need to
> use for this?
> I am thinking that the Hatch chiles would be very good for this...
>
> Christine


The large can of whole chiles usually has 8-10 chiles in it and makes a
9x13 inch casserole. With your frozen ones, you can make as many as you
want. Just make the amt. of "sauce" proportional if you make a smaller
casserole. People do ten to come for seconds on this dish because it's
a nice flavor blend.

gp

On 2006-12-01, TammyM > wrote:

> one 8oz. can tomato sauce

Doh!

I was diggin' yer recipe for the extra chiles and the reduced cheese,
but when ya sprung the tomato sauce, I had to bail. :|

Next!

nb

notbob wrote:
> On 2006-12-01, TammyM > wrote:
>
>> one 8oz. can tomato sauce
>
> Doh!
>
> I was diggin' yer recipe for the extra chiles and the reduced cheese,
> but when ya sprung the tomato sauce, I had to bail. :|
>



I'm with you. That's JUST WRONG!.

gloria p