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It was 25 years ago in a couple of days (May 18), at 8:30am our time, our second largest mountain, St Helens, (about 90 miles south of Seattle and 65 miles north of Portland, Oregon) blew it's top. Rainier is our largest mountain and it too is an active volcano.. but not threatening YET... I...

It would seem to me (the "uneducated one") that the front page "25 Most Recent Posts" should include, at least, posts to the "General Cooking Questions" and "Outdoor Cooking Forum"... A rough "WAG" tells me that oh... hummm... heck... about 90%? of the posts to those General and Outdoor forums...

I'm starting a new thread here to respond to sohailgagai who inquired about chow mein in the Terms & Techniques section because: 1. Terms & Techniques is "broken" and posts don't show on the "25 Most Recent Post List"... so a lot of people who know more about Chinese recipes than I won't see it...

I left here in October last year and joined C2C, which I've enjoyed immensely and from which I've learned a lot. However I, like I'm sure many others, received an email yesterday announcing "changes" to this site... and since I'm stuck here in Seattle for a few more months while my "friend"...

Follow-up to "What's for Dinner Sunday" .. the fog lifted enough to sail Sunday and we dropped two commercial size crab pots at my "secret spot" and caught over our limit and tossed the undersize, females, and extras back :) While waiting, we sailed over to my friend's Penn Cove mussel beds...

When I decided give up my Swanson's TV dinners (I'm dating myself again ain't I ? :) and learn to cook, I started lurking in various food/cooking newsgroups.. specifically rec.food.cooking (which is the most frequented group); alt.cooking-chat; alt.cooking-chien; alt.food.barbecue...

I think Amazon.com has a wire-tap on my mouse or something.. they always know when I'm about to sign onto their site.. and come up with something I just can't refuse. I'm a rabid "griller" (lump charcoal in various Weber grills) and have their 22" kettle and WSM and the little "Smokey Joe"...

I'm not sure what to call this topic... "nostalgia"? or "return to the 'old country" style of cooking? Anyway... to explain. As background, my grandparents came here in the very early 1900's from Denmark and Schleswig-Holstein (was either Danish or German, depending upon whether Germany wanted...

Time for my first "newbie" question... From all I've read, and based on my limited experience, the BEST cooking heat source is gas... for maximum heat and more importantly, for control. (Best baking heat is electric but that's another question for another time). However, I'm stuck in an older...