 |
|
09-14-2008, 06:30 PM
|
#11
|
Master Chef
Join Date: Aug 2004
Location: da 'burgh
Posts: 9,673
|
Quote:
Originally Posted by Dina
The marinades would have to be sent via Express as it's perishable. Unless someone else has other suggestions.
|
dry ice...
__________________
__________________
i believe that life would not be complete sans comfy 'ol tee-shirts, the Golden Girls, and the color pink
& rock on, PITTSBURGH-
|
|
|
09-14-2008, 06:39 PM
|
#12
|
Executive Chef
Join Date: Jul 2008
Location: central Ohio
Posts: 3,130
|
lol Callisto!!  Don't worry your niceness won't bite you in the butt!!
Sounds like a plan.....now how are we going to bully these folks into participating???  
__________________
__________________
"Many people have eaten my cooking & gone on to lead Normal lives."
|
|
|
09-14-2008, 06:51 PM
|
#13
|
Executive Chef
Join Date: Oct 2007
Location: Mooresville, NC
Posts: 3,102
|
Quote:
Originally Posted by deelady
lol Callisto!!  Don't worry your niceness won't bite you in the butt!!
Sounds like a plan.....now how are we going to bully these folks into participating???   
|
Thanks deelady. If we do just dry rubs, no marinades, this would work great.
For a marinade swap you would just do recipes with the dry ingredients and then tell what wet to add. Example, my fave steak marinade for the longest time was Worchestire sauce, garlic salt, and course ground pepper. In this thought process I would send the garlic salt and course ground pepper and the recipe would would include the amount of Worchestire sauce needed.
I love this idea. I think dry rubs and marinades should be different in this case. I should say dry rubs/spice blends.
__________________
|
|
|
09-14-2008, 07:09 PM
|
#14
|
Executive Chef
Join Date: Jul 2008
Location: central Ohio
Posts: 3,130
|
I was planning on botteling mine up in these small shakers they sell at Cost Plus World Market for 50 cent each. They are a great size for giving away. I can't wait to go get the stuff I will need and to decide on a blend.
__________________
"Many people have eaten my cooking & gone on to lead Normal lives."
|
|
|
09-14-2008, 07:19 PM
|
#15
|
Master Chef
Join Date: Aug 2004
Location: da 'burgh
Posts: 9,673
|
would we give recipes...
__________________
i believe that life would not be complete sans comfy 'ol tee-shirts, the Golden Girls, and the color pink
& rock on, PITTSBURGH-
|
|
|
09-14-2008, 07:22 PM
|
#16
|
Chef Extraordinaire
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
|
I'm in - just tell me what to do, how many to do, and when to do it!
Thought in progress - everyone stand back! Shaker bottles are cute but if we just use a ziplock bag it sure would be easier to mail!
__________________
kitchenelf
"Count yourself...you ain't so many" - quote from Buck's Daddy
|
|
|
09-14-2008, 07:24 PM
|
#17
|
Executive Chef
Join Date: Jul 2008
Location: central Ohio
Posts: 3,130
|
Sure why not Luvs!
And I knew we could count on you KE!
Oh and ziplocks are fine....anything will work! I just happened to know where I could buy them for cheap but if you think it would be better to have them all done the same way thats fine with me!
__________________
"Many people have eaten my cooking & gone on to lead Normal lives."
|
|
|
09-14-2008, 07:33 PM
|
#18
|
Executive Chef
Join Date: Oct 2007
Location: Mooresville, NC
Posts: 3,102
|
Flat rate boxes are just under $9. We could do those instead of envelopes. Most marinades don't need to be refridgerated. The meats we put in them do, but not the actual marinade if it doesn't contain dairy. I know none of my marinades need to be refridgerated.
IMO, we would definitely include recipes, that's kind of the point to swapping. Sure, we could just post recipes on the net, but this is so much more fun.
__________________
|
|
|
09-14-2008, 08:55 PM
|
#19
|
Master Chef
Join Date: Aug 2004
Location: da 'burgh
Posts: 9,673
|
i'm luvving your tread!!! i cannot wait to share & moreover, receive!!
__________________
i believe that life would not be complete sans comfy 'ol tee-shirts, the Golden Girls, and the color pink
& rock on, PITTSBURGH-
|
|
|
09-14-2008, 09:16 PM
|
#20
|
Executive Chef
Join Date: Jul 2008
Location: central Ohio
Posts: 3,130
|
thanks  , I can't wait either!!
__________________
__________________
"Many people have eaten my cooking & gone on to lead Normal lives."
|
|
|
 |
|
Thread Tools |
|
Display Modes |
Linear Mode
|
Posting Rules
|
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts
HTML code is Off
|
|
|
|
» Latest Forum Topics |
|
|
|
|
|
|
|
|
» Discuss Cooking on Facebook |
|
» Recent Recipe Discussions |
|
|
|
|
|
|
|
|
|
|
|
|
|