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BS: Thanks to all you great regional cooks!

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Rick Fielding 01 Mar 03 - 01:47 AM
Night Owl 01 Mar 03 - 02:36 AM
C-flat 01 Mar 03 - 03:02 AM
GUEST 01 Mar 03 - 03:10 AM
open mike 01 Mar 03 - 03:19 AM
Fortunato 01 Mar 03 - 07:07 AM
Beccy 01 Mar 03 - 08:06 AM
Bobert 01 Mar 03 - 08:12 AM
Night Owl 01 Mar 03 - 08:57 AM
Rick Fielding 01 Mar 03 - 10:43 AM
Fortunato 01 Mar 03 - 11:16 AM
NicoleC 01 Mar 03 - 11:39 AM
Stilly River Sage 01 Mar 03 - 12:03 PM
DougR 01 Mar 03 - 12:50 PM
Rick Fielding 01 Mar 03 - 04:14 PM
Stilly River Sage 02 Mar 03 - 12:37 AM
Stilly River Sage 02 Mar 03 - 01:04 AM
Stilly River Sage 23 Mar 03 - 09:05 PM
Rick Fielding 24 Mar 03 - 12:06 AM
Stilly River Sage 24 Mar 03 - 01:16 AM
Beccy 24 Mar 03 - 10:48 AM
GUEST,Elfcall 24 Mar 03 - 01:02 PM
MMario 24 Mar 03 - 01:19 PM
Stilly River Sage 24 Mar 03 - 01:51 PM

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Subject: BS: Thanks to all you great regional cooks!
From: Rick Fielding
Date: 01 Mar 03 - 01:47 AM

Once again I've learned a ton from a Mudcat thread. So thanks to all the folks who contributed to my "frying" discussion.

But that was just another example of a whole bunch of things I've picked up here. We've had many great cooking ideas and recipes....from how to smoke stuff, to cornbread and Gawd knows what else!

Twenty five people all discussin' what they do in the kitchen (no jokes Spaw) is MUCH more interesting than thumbing through a cookbook....

....but do you know what else just hit me?

We've had discussions about depression, suicide, alcoholism, finding birth parents or kids put up for adoption....we've talked about obesity, anorexia, fatal illnesses,   and so many difficult subjects...Often the person beginning the thread went anonymous, but still obviously enjoyed being a part of this community.

It strikes me that the feedback here was often MUCH more useful than what a medical practitioner, or therapist would have have the TIME to offer these days. It certainly was more immediate, and came from the heart. I remember laughing my head off a few years ago when one of our resident curmudgeons got pissed 'cause medical advice was being proferred. I'll take the word of fifty people who've GONE THROUGH something traumatic, over someone with a degree who HASN'T, any day.

Good folks and usually pretty good advice at Mudcat.

Cheers

Rick


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Subject: RE: BS: Thanks to all you great regional cooks!
From: Night Owl
Date: 01 Mar 03 - 02:36 AM

"Amen" to that Rick...

I did think, at FIRST glance, that your "Frying" thread was a new creative title for a guitar-lesson thread.

sending back love and hugs up to you and Heather from "Mary-Ellen" and me....

(who BOTH wish spring would come SOON!)


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Subject: RE: BS: Thanks to all you great regional cooks!
From: C-flat
Date: 01 Mar 03 - 03:02 AM

While a forum dedicated to peoples problems probably wouldn't work, being only populated by people with problems, the opportunity to air a concern with a large cross section of folk from around the world is a good thing.
Sometimes we already know the answers to the questions we ask but need a little support and confirmation from others and look to people we have come to know and respect through our common interests here on Mudcat.
I know that there are some who would rather that this forum was kept pure and unsullied from the lives we live outside of music but I think that by listening to each other, sharing our concerns, and occasionally being able to offer help and advice to each other is what makes this two dimensional world become "real" and populated by a community.
I came here for the music and found a whole lot more!
C-flat.


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Subject: RE: BS: Thanks to all you great regional cooks!
From: GUEST
Date: 01 Mar 03 - 03:10 AM

The thought of eating psoriasis scabs is disgusting

Why mix medical conditions in the same thread as food?

Sincerely,
Gargoyle


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Subject: RE: BS: Thanks to all you great regional cooks!
From: open mike
Date: 01 Mar 03 - 03:19 AM

...cooks, therapists, people in grieving, celebrating, baffled, amused, impressed, depressed, asking questions, giving answers, advice, warnings, gardening tips, viewpoints, and oh, so much more are
found on the forum and chat...hard to guess this was anything besides a recipe thread...always something unexpected found here!
I didn't even expect to see that it was March already...
keeps me in touch with reality while at the same time
providing escape from it...thanks 'catters, for being
here every time i come back, and thanks Max and crew
for doing all you do to make it happen and keep it
happening smoothly.


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Subject: RE: BS: Thanks to all you great regional cooks!
From: Fortunato
Date: 01 Mar 03 - 07:07 AM

Now, see, I never opened that thread 'cause I'm trying to stick to the music threads mostly. Sometime I wish we could see the author of the thread on the list before opening. But I will go back and look at the thread. Is it too late to contribute? cheers, Chance


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Subject: RE: BS: Thanks to all you great regional cooks!
From: Beccy
Date: 01 Mar 03 - 08:06 AM

I must say that I think music and food go together as being, aside from family, the most important things in my life. Two great passions that feed (sic) each other. Food inspires me to sing and play and singing and playing inspire me to cook and eat.


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Subject: RE: BS: Thanks to all you great regional cooks!
From: Bobert
Date: 01 Mar 03 - 08:12 AM

Well, Danged! I didn't spend any time in the "cooking" thread, Rick, but after reading these few posts... gonna have to spend some time there.

Any good recipes fir possum? If my pet possum, Kibbles, don't quit waking my wife P-Vine up at 3:00 in the morning he may become dinner...

Bobert


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Subject: RE: BS: Thanks to all you great regional cooks!
From: Night Owl
Date: 01 Mar 03 - 08:57 AM

Fortunato......hope that doesn't mean you missed this one
"What the "F" is wrong with Mudcats"    bg
hope our new link maker works...

thread.cfm?threadid=20062&messages=106#207259


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Subject: RE: BS: Thanks to all you great regional cooks!
From: Rick Fielding
Date: 01 Mar 03 - 10:43 AM

Gargoyle....very funny...your sense of humour is starting to outshine your anti-social tendencies! Better watch out guy or you'll get popular!

Cheers

Rick


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Subject: RE: BS: Thanks to all you great regional cooks!
From: Fortunato
Date: 01 Mar 03 - 11:16 AM

Thanks, Night Owl, I did miss it. I find less and less to engage me amongst the threads these days. I hope it's cyclical. But I did find the fish and chips recipes fun to read. Chance


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Subject: RE: BS: Thanks to all you great regional cooks!
From: NicoleC
Date: 01 Mar 03 - 11:39 AM

Here you go, Bobert :)

Possum Cookbook


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Subject: RE: BS: Thanks to all you great regional cooks!
From: Stilly River Sage
Date: 01 Mar 03 - 12:03 PM

Of course music and food go together! As a (once) living illustration of that, my Dad had two major categories of things at his small house that I had to sort through after he died: tons of music stuff (instruments, tools, recording and playing devices, music, books, and just general gadgets) and TONS of pots and bowls and kitchen gadgets. He seems to have cooked up a storm (or have been prepared to) before hoots and Song Circle up at his house.

After reading about Rick's lard accident, I wonder if a thread of basic cooking facts and No-No's might be started, by way of anticipating and avoiding accidents. ;-)

SRS


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Subject: RE: BS: Thanks to all you great regional cooks!
From: DougR
Date: 01 Mar 03 - 12:50 PM

Bobert: Hmmmm. Smoked possum. Mebbe so.

DougR


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Subject: RE: BS: Thanks to all you great regional cooks!
From: Rick Fielding
Date: 01 Mar 03 - 04:14 PM

Start IT SILLY. I've had ENOUGH kitchen adventures for a while!

Cheers

Rick


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Subject: RE: BS: Thanks to all you great regional cooks!
From: Stilly River Sage
Date: 02 Mar 03 - 12:37 AM

Rick,
"Silly" or Stilly? (It's short for "Stillaguamish" River)

I gave this some thought today. Perhaps one thread that people would post links back to each time you start exploring the gourmet world for some new thing to cook at your house. It could include reviews of gadgets, tricks for putting out fires, substitutions for missing ingredients, where to find unusual ingredients, etc. And at the top of it one of the Joe Clones could put links to the other cooking threads (that upon research we'll probably find that you started!).

I remember a news item a few years ago, that a major fire (don't remember if the house was a total loss, or just most of it) at Mel Tillis's house happened when his wife was cooking pork chops. More likely, as with Beccy above, she was distracted and the pork chops became incendiary devices that torched the house. Perhaps a new thread will avoid house fires, injuries, and food poisoning at the homes of Mudcatters.

SRS


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Subject: RE: BS: Thanks to all you great regional cooks!
From: Stilly River Sage
Date: 02 Mar 03 - 01:04 AM

'Catters Kitchen-Cooking and Safety Tips

is now a thread. I put a few links on it just to start. Perhaps we've exhausted our cooking interst for now, but if someone would stack the related links at the top with all of our great recipes, it would be a good place to start next time someone gets the idea they want to try cooking something new.

SRS


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Subject: RE: BS: Thanks to all you great regional cooks!
From: Stilly River Sage
Date: 23 Mar 03 - 09:05 PM

Someone mentioned finding springtime leeks in one of these threads. Today I was out wandering on the acreage across the road from my house and found a couple of clumps. These are the big ones that Joy of Cooking says are the best. I found a nice pastry I can use them in, but how do some of you use leeks?

I also found other plants on my walk, and brought home a bucket full of stuff to plant in the yard. I enjoyed taking the kids out this evening to see where I'd found the plants, and of course, told them I went into the woods to take a leek!

SRS


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Subject: RE: BS: Thanks to all you great regional cooks!
From: Rick Fielding
Date: 24 Mar 03 - 12:06 AM

Hi STilly. I've dropped the deep frying for a while and am now a SERIOUS JUICER! Nope...haven't taken to Jack Daniels, we were given a nice quiet Braun Juicer and are having a ton of fun with it!

My specialty is Carrot, apple and ginger.

Heather is trying very hard to put cabbage and Broccoli together...Yeuchhh!

Rick


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Subject: RE: BS: Thanks to all you great regional cooks!
From: Stilly River Sage
Date: 24 Mar 03 - 01:16 AM

How about things like pineapple, mango, orange, etc?

What you really need, Rick, is a Kitchenaid Stand Mixer. You can do tons of stuff with the basics that come with it, or you can get grinders and juicers and pasta makers and sausage makers and hundreds of dollars worth of other sturdy attachments. This is a serious kitchen toy.

SRS


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Subject: RE: BS: Thanks to all you great regional cooks!
From: Beccy
Date: 24 Mar 03 - 10:48 AM

I'm with you SRS. Of all my kitchen toys, the one I would replace within 24 hours of it breaking permanently would be my Kitchen Aid. At the risk of sounding like a commercial (I DETEST commercials) that thing does EVERYTHING. It has an attachment for just about any function you could ever want: shredder, slicer, meat grinder, sausage maker, ice crusher, food strainer, juicer, dough hook, paddle, whisk, etc...
I got mine for a wedding present eons ago, but I'd replace it in a heartbeat (despite its exorbitant cost) if it ever *gasp* broke.

Beccy


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Subject: RE: BS: Thanks to all you great regional cooks!
From: GUEST,Elfcall
Date: 24 Mar 03 - 01:02 PM

It seems a bit trivial to ask with so much weightier things happening in the world but hey ho lemming over the cliff ....

I went on a day trip to France on Saturday and bought some saucisson de Cheval - and yes I do know what it is made from! and I'm dying to try it (with apologies to all you veggies). The problem is do any of you clever culinary catters (how's that for alliteration) know how to cook it ? I think it should probably be boiled but will listen to any sensible suggestions.

Many thanks

Elfcall


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Subject: RE: BS: Thanks to all you great regional cooks!
From: MMario
Date: 24 Mar 03 - 01:19 PM

I have found references to two types of "saucisson de Cheval" - one is a generic term - indicating content. depending on what kind of sausage it is would depend on how you serve it.

The other is very similar to salami - and should require only slicing.


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Subject: RE: BS: Thanks to all you great regional cooks!
From: Stilly River Sage
Date: 24 Mar 03 - 01:51 PM

Is it a lean sausage, and is it cooked already? The sausages I boil or simmer are the ones I serve with saurkraut. I panfry others, like breakfast sausage, or Italian or general pork sausage--sometimes with the casing, sometimes without (if I'm using it in spaghetti or lasagne, I take it out of the casing). Another nice option if it has enough grease in it is to grill it. Once a sausage is grilled we might use it any number of ways--but cooking it over charcoal adds nice flavor. Now as to the type of sausage, I haven't a clue as to how horse tastes, to know what to season it with or serve in accompaniment. A friend of mine had a freezer full of moose and they used it everywhere they used ground beef, just had some extra beef fat around to add to it. Maybe its the same kind of situation.

SRS


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