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What's Cooking? Share your recipes and food preparation tips here.

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Old 07-13-2011, 9:06pm   #1
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Default anybody still check in here?.....

This and BTB are deadsville man! anyone check in all the time to see if there's anything new, or is it just me????

Really a shame folks are too damn lazy to go off the main OT to the special ones they took the time to build for us!
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Old 07-13-2011, 9:13pm   #2
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Just us lowly Canadians brother.

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Old 07-13-2011, 10:07pm   #3
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Old 07-14-2011, 5:43am   #4
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Old 07-14-2011, 1:56pm   #5
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I don't check in because, I don't think many others do. It is a shame. I often have some questions where I would like peoples ideas without going to a cooking forum. I also sometimes have a recipe that I really want to share.

I am in hopes that this will keep on going, with a larger participation
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Old 07-27-2011, 2:35pm   #6
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Old 08-13-2011, 10:10pm   #7
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Wake up wake up!
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Old 08-14-2011, 1:28am   #8
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Quote:
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Wake up wake up!
Hi Jen, how are you? Whatchu cookin up tonight hun? Or are you just hangin round trying to pick up a good cookin man!
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Old 08-18-2011, 9:34am   #9
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I soaked a pork loin in Italian dressing for two days and I'm gonna grill it tonight,can't wait.
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Old 08-19-2011, 8:55pm   #10
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Quote:
Originally Posted by Kerrmudgeon View Post
Hi Jen, how are you? Whatchu cookin up tonight hun? Or are you just hangin round trying to pick up a good cookin man!
I don't trust many men to cook...
But just looking around at recipes.. last time i posted a picture many people commented that it looked like puke.. but if i see others posting pictures of food i might get encouraged.
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Old 08-20-2011, 10:38am   #11
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Quote:
Originally Posted by TabuIsMe View Post
I don't trust many men to cook...
But just looking around at recipes.. last time i posted a picture many people commented that it looked like puke.. but if i see others posting pictures of food i might get encouraged.
Hi Jenn, it's they're twisted job to crap on everybody's stuff, that's OT for ya! Don't take it personally, most of them wouldn't know good from bad! There is an old saying that applies although, regarding food presentation.......
"Remember, you eat with your eyes too!"
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Old 08-20-2011, 11:39am   #12
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I still check in from time to time but I haven't had time to cook or bake for months. I'll be making a Black Velvet cake for a friends birthday on the 31st. though.
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Old 08-20-2011, 7:43pm   #13
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Quote:
Originally Posted by Kerrmudgeon View Post
"Remember, you eat with your eyes too!"
I can't cook and be artistic at the same time
Quote:
Originally Posted by beadist View Post
I still check in from time to time but I haven't had time to cook or bake for months. I'll be making a Black Velvet cake for a friends birthday on the 31st. though.
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Old 08-20-2011, 8:47pm   #14
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Quote:
Originally Posted by TabuIsMe View Post
I can't cook and be artistic at the same time


I get paid to do it sometimes. Crab salad, food design and photo.

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Old 08-21-2011, 8:29am   #15
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Quote:
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I get paid to do it sometimes. Crab salad, food design and photo.

Wow, i don't like crab, but that looks appetizing.
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Old 08-21-2011, 9:52am   #16
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The leaves in romaine hearts are like little canoes. You can use them to hold lots of things. Veggies, salsa, fruit salad, chicken salad, etc. It's a quick and easy way to make a pretty presentation and you can eat the bowl!

The little crabs are punched out of carrot slices. I have a bunch of really intricate food punches that I found in Hong Kong many years ago, but you can find them in any good China town. Got to have a little fun with food too
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Old 08-21-2011, 10:50am   #17
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Quote:
Originally Posted by beadist View Post
The leaves in romaine hearts are like little canoes. You can use them to hold lots of things. Veggies, salsa, fruit salad, chicken salad, etc. It's a quick and easy way to make a pretty presentation and you can eat the bowl!

The little crabs are punched out of carrot slices. I have a bunch of really intricate food punches that I found in Hong Kong many years ago, but you can find them in any good China town. Got to have a little fun with food too
I like using romaine heart lettuce leaves for tuna or chicken but it doesn't look anywhere as nice as that does..
and incredible idea with the carrot slices, although, my mom has a little more peace of mind when i spend less time in the kitchen..
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Old 08-21-2011, 12:48pm   #18
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Quote:
Originally Posted by TabuIsMe View Post
I like using romaine heart lettuce leaves for tuna or chicken but it doesn't look anywhere as nice as that does..
and incredible idea with the carrot slices, although, my mom has a little more peace of mind when i spend less time in the kitchen..

I'll take and post a photo of the punches. I keep them at work.
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Old 08-21-2011, 4:37pm   #19
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Very nice presentation, well done.

Jenn, your sparkling personality will pull you through!
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Old 08-21-2011, 6:09pm   #20
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Quote:
Originally Posted by beadist View Post
I still check in from time to time but I haven't had time to cook or bake for months. I'll be making a Black Velvet cake for a friends birthday on the 31st. though.
Do you share your recipes? Black Velvet cake sounds interesting.
L
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