"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > The Back Porch > Off Topic Discussions
Reply
 
Thread Tools Display Modes
 
Old 11-02-2007, 06:44 PM   #11
Master Chef
 
Join Date: Jun 2006
Location: upper midwest
Posts: 5,171
I received a pm from Fluffygirl and deleted it right away.
__________________

__________________
Don't let yesterday take up too much of today. Will
Rogers
JoAnn L. is offline   Reply With Quote
Old 11-02-2007, 06:52 PM   #12
Executive Chef
 
Join Date: Jun 2007
Location: San Antonio, Texas
Posts: 3,619
Hi GoodWeed. You've been gone for a couple of days so you didn't know you've been the victim of a hit-and-run. Lots of us were, too, and there are no less than 3 threads devoted to FluffyGirl. Anyway, that you posted this recipe just proves you are a very nice person!!! I would have copied it except I believe it is already in your excellent cookbooks (which I just happen to own!)
__________________

__________________
Fisher's Mom is offline   Reply With Quote
Old 11-02-2007, 07:19 PM   #13
Executive Chef
 
Join Date: Oct 2005
Location: Central Virginia
Posts: 3,381
Fluffygirl = Poof

On the good side, thanks for a great recipe!!!! Copied and printed!
__________________
Practice safe lunch. Use a condiment.
Loprraine is offline   Reply With Quote
Old 11-02-2007, 07:51 PM   #14
Senior Cook
 
Cajun Cook's Avatar
 
Join Date: Sep 2007
Location: Thibodaux, Louisiana
Posts: 134
Send a message via Yahoo to Cajun Cook
LOL That is the same message she sent me. I contacted GB when I noticed the "banned" on her profile. Not sure what she is up to but I am here for culinary fun. Don't need any drama in my life or need to be drawn into any.
__________________
Cajun Cook is offline   Reply With Quote
Old 11-02-2007, 09:42 PM   #15
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
Thanks everyone. And yep, I've been busy. Work has been rather hectic of late, and then my furnace quit working, which I repaired tonight (it was the hot-surface igniter and I had a spare from the last time it went out. They only last a couple of years before needing replacement so I got 2). Plus, you know I had to treat the kids who had the guts to show up on our very chilly Holloween night, with a devil that flew along an invisible piec of mono-filament fishing line from the upstairs bathroom to the planter pole in the middle of my front yard. The devil was run up and down the line with the help of a second fishing line attached to one of my poles. You should have seen the responses. It was great. Sadly, due to the weather, we only had a dozen or so kids show up. Oh well, I'll have lots of candy for next year. Just throw the stuff from this year in two zip-locks and then into the freezer. The two bags keep the candy very fresh, and free from freezer burn.

And Fisher's Mom, glad you like the cookbooks. It makes me feel great that you find them helpful.

Seeeeeeya; Goodweed of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 11-02-2007, 10:01 PM   #16
Executive Chef
 
Join Date: Jun 2007
Location: San Antonio, Texas
Posts: 3,619
Sorry about your furnace GW. I only got central heat last year, but before that it was an 85 year old monster in the basement that had originally been a coal burner but was converted to a gas burner somewhere along the way. Finding (or usually trying to make) parts was an adventure!

Your cookbooks are now my kitchen bible. I have made notes as I work through them and intend to send the notes to you when I get them in order. That way you'll know just how much you've helped me. Especially with understanding the basics like what the characteristics are of different cuts of meat and how to cook them to bring out the best. Also explaining the mechanisms of different methods of cooking ie: braising, pan frying, roasting, etc. Sorry this is off topic but thanks again, GW.
__________________
Fisher's Mom is offline   Reply With Quote
Old 11-02-2007, 10:09 PM   #17
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
Quote:
Originally Posted by Fisher's Mom View Post
Sorry about your furnace GW. I only got central heat last year, but before that it was an 85 year old monster in the basement that had originally been a coal burner but was converted to a gas burner somewhere along the way. Finding (or usually trying to make) parts was an adventure!

Your cookbooks are now my kitchen bible. I have made notes as I work through them and intend to send the notes to you when I get them in order. That way you'll know just how much you've helped me. Especially with understanding the basics like what the characteristics are of different cuts of meat and how to cook them to bring out the best. Also explaining the mechanisms of different methods of cooking ie: braising, pan frying, roasting, etc. Sorry this is off topic but thanks again, GW.

The goal of these books is to give you a basic understanding of the cooking world. There is so much more that isn't in them, such as pairing the right sauce profiles with various foods, or for that matter, the many types of sauces, including the Mother Sauces, and their derivatives, Asian Sauces, curries, Itallian, foods of central Europe, and a host of other food ideas.

But as I was saying, getting the basics down allows you to learn the varied techniques for making everything from peking duck to tournedos to home-made pate's.

You mission, should you decide to accept it, is to learn everything about food that you wish to learn, and pass that information on to your own family and freinds, maybe write a cookbook or two, and sell them to me.
Ahhhhahahahahahahah.

Seeeeeya; Goodweed of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 11-03-2007, 12:03 AM   #18
Head Chef
 
Rob Babcock's Avatar
 
Join Date: Dec 2004
Location: USA
Posts: 1,281
Quote:
Originally Posted by GB View Post
Rob this user has been banned. Her only purpose from coming to DC was to spam it's members.

Didn't notice that til later. Funny thing is that the site she linked to is actually an interesting site. I used to hang at the forum there in fact; seems like it's been down sporadically for almost a year. "Zeno" is quite the character, truth be told!
__________________

__________________
If we're not supposed to eat animals, then how come they're made out of meat?
Rob Babcock is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:20 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.