NEW GROUP
Everybody loves good cooking. However, not everybody can do good cooking, at least not without a recipe at hand. Several of us are exploring the idea of a cooking group for the purpose of making favorite recipes available, and of having some fun.
A former NT member used to have a food group that was originally set up to explore professional level food and drink. After his departure, some of us adapted the group to include everyone's favorite recipes. Unfortunately, the group was deleted by mistake and our archive of recipes with it. Some of those recipes were from members who no longer come here and, unfortunately, some were from members who have since died. Obviously, we can't get those recipes back, but I'd make a large wager that we can accumulate others that are just as good.
I have consulted with Raven and Kathleen about putting the group up and this blog is the method we're using to get ideas about the best form for the group. Anyone else who has ideas to share about structure and format is more than welcome to come in and post them. Right now, a completely open forum (automatic group join) that can be read by anyone seems to be a good starting point. Below is an outline of how the previous group was set up. It too seems to be a good starting point. If you're not sure about how something works, just ask and I'll explain it as much as possible.
GROUP NAME--NT COOKING AND RECIPES ???
ARTICLE NAME
eg. TTGA’s COOKBOOK
FIRST PRIMARY ARTICLE COMMENT
*
*
FIRST RECIPE
*
*
SECONDARY COMMENTS-PEOPLE TALKING OR ASKING QUESTIONS ABOUT RECIPE.
___________________________________________________________
SECOND PRIMARY ARTICLE COMMENT
*
*
SECOND RECIPE
*
*
SAME AS ABOVE
NOTE
Under this system, the only person who should make primary comments under an article is the author of the article. This allows for a coherent list of the author's recipes. Other comments or questions would then be made under each recipe in which the commenter is interested. That makes things a bit simpler and easier for people to follow and makes it easier for comments or questions, particularly questions, to be related to a particular recipe.
UPDATE: The new group, The Newstalker Cookbook, is now up and ready go. Please make all new comments in the new group.
AS THE NEW GROUP IS NOW LIVE AND READY TO GO, THIS BLOG WILL NOW BE LOCKED. PLEASE POST ALL NEW COMMENTS AND OUR RECIPES TO THE NEW GROUP FOR ALL TO ENJOY.
Article is LOCKED by author/seeder
PLEASE NOTE: This blog and the group formed from it are about cooking. They are NOT about politics or any other contentious subject. Anyone going there, either here or in the group, will be bounced without further notice.
Thank you TTGA for doing the preliminary work to get the new group set up. In order to make the new articles easier to find once they have gone out of sight I will set up an Article Index so that the articles will always be readily available.
What those who wish to post their recipe articles will need to do is give their article a Tag, such as by cuisine type (e.g. Chinese, Cajun, etc.), by their recipe name, or other means in order to locate their recipes. This will make it easier for others to find their choice of recipies.
I am truly looking forward to sharing and learning. I am looking forward to others joining the new group.
I hope to see some good low carb recipes.
I will jump the gun and give you one I have been feasting on the past few weeks.
Garden fresh cucumber and plain old canned black olive salad.
Clean and slice cumber as needed.
Sprinkle this very tasty vinegar I found, Pinot Grigio from Lucini. Little pricey but tasty.
Let in sit for a few minutes.
I found a 3 pack of avocado oil based salad dressings from Primal Kitchen. One Greek, one Balsamic Vinaigrette and one Italian. Haven't tried the Italian yet, but the others are delicious. Add as desired.
Let sit for a few more minutes.
Scoop the olives out from a can with a fork to reduce the amount of the salty juice they are packed in.
Have a mini serving, then let sit for a couple hours at room temperature.
Very tasty.
Noted. I think it would be a good idea if the group Members would post the section names they would like to have listed in the Index as well. Then we can make sure we have everyone covered.
When we get the new group up and running we can make that list so that we can keep all the suggestions together so none get left out. The new group should be up before long.
Sounds good Dave. I will move this to the new group as soon as it is active. Make sure to give the recipe a name so that it can be properly Indexed.
Okay thank you Raven Wing
That sounds good but I can't stand olives or avocados. Both give me enough gas to get to Denver.
Ow........!!
Section names...???? hmmmm....
Well I posted a salad, so how about salads,
Rice dishes...I have banned my self from them because I put on too much weight because of them after the girls went back to Ukraine..too tasty...
EGG DISHES, all kinds.
Pizza!!! Not that I can make it, but I would like to see some recipes. I remember epistte posted some great pizza recipes. It would be nice to have them on file somewhere.
Pita recipes, like red eggs, etc.
BBQ
...and the band played on...
Oh, no,
Then substitute an olive oil based dressing and something else for the olives? Artichokes?
LOL, I am on probation from any rice dishes for a while...Though I do have some store bought rice pudding in the 'fridge.
Great start, Dave. Looking forward to seeing your recipes.
I have my Maternal Grandmothers' 1944 Edition of the Watkins cookbook. I use it quite a bit, as it is simple and uses everyday ingredients.
I have a few Cherokee recipes as well.
I make something very similar to that, except instead of cucumber and olives, I use cucumber, onion and tomatoes with a sprinkle of oregano and kosher salt then refrigerate.
I like that kind of salad as well, but, as I am allergic to oregano I use thyme instead. I grow my own herbs and use some fresh, and dry some. That way I have fresh herbs for my recipes. However, some herbs just don't taste as good dried as they do fresh, at least according to my palate, so I try not to dry that many.
Sounds good.
It is, pairs perfectly with woodfire grilled ribeyes,avacodo slices and margaritas in the evening after a long hot day. IMO
Crockpot recipes, one pot dishes, sammich yum yums, dips, summer cookin'/grillin' etc....
I can't wait for this group to be up and running!!! Y'all should see my pinterest LOL
You can keep your avacodo but almost everything pairs well with grilled ribeyes and tequila...
The new group is now up and running. It is The Newtalkers Cookbook. Check it out, and post your own recipes as well.
OMGsh!!! thanks!!! On my way to find it now!
What we will need all those who wish to post their recipes to do is put them in an article format, give the article a name, give the article a Tag name so that they can be added properly to the group Index, which will make it easier for others to find them.
I don't do recipes. Whatever is handy gets tossed into the mix. You should try my chili with apples.
I even put apples into meatloaf.
So we probably shouldn't talk BBQ sauce then? Folk pull knives over sauce.
So true, but still food related. By the way, the sweet stuff isn't that great. I like BBQ sauce that bites back. Even more contentious (and definitely allowed) is the proper alcoholic drink to go with the BBQ. Obviously, the correct answer is Jack Daniels. OK all you Jim Beam guys out there, we'll have that war later. For all of the beer guys, unless you make your own, don't bother with the war. You've already lost.
The worst food fight in my family is over cornbread. Sugar - yes or no. I say sugar has no place in cornbread, cuz it ain't cake.
Oh for Christ sake! Everybody knows that beer is the perfect match for BBQ.
Always has been and always will be. I even use it in my sauces.
Butt sugar in pancakes is a whole different story.
KC Masterpiece from my hometown is almost as good as my homemade sauce.
I know it is a typo, but when you're right, you're right!
LOL!!!
This can be a good thing
Indeed it can. We have a good many Members here from various ethnic backgrounds and locations where they have learned to cook accordingly. Others have a wide variety of recipe types and cuisines they can share.
And....we can learn new recipes for things that we might never have heard of to try in our own kitchens.
I agree. Cooking is a universal activity for most people no matter where they live. So for those who really like to cook, or those who just want to add something new to their food regimens, they can have place they can go to find those they wish to try. And add their own recipies.
Beats the hell out of arguing politics.
Looking forward to some new recipes.
Me too. I really enjoy cooking and trying new things. Cooking for one is boring enough, so trying new tastes will be a great relief. (grin)
I'm down. I love to cook, although I'm certainly no chef. I do 99% of the cooking 'round here, I like to think that's just one of the reasons in the (hopefully) long list of reasons that my wife loves me.
Glad to have you join us, Greg. There are a lot of men who are really good cooks. My Father was one of them. He and my Mother would often experiment with new recipes, so chow time in our house was never dull. (grin)
Yeah sometimes you have to make what you can with what's on hand. The problem I have when experimenting is that it's a taste as it goes kinda thing and I don't always remember the amount of ingredients I've used, at which point it winds up turning into a scientific experiment to recreate.😀
Same here. I do a lot of cooking by taste. Trouble with that is when I wanted to make it again I could not remember all that I put in it or how much. And if others would ask for a recipe for a dish I made I could not really give them a proper recipe, and some would think I was just being stingy with my recipes.
But, over the years I learned when experimenting I would make a temp recipe of what and how much I put in so that if it turned out to be edible I would know what I did right and create a proper recipe for myself, and to be able to share with others.
Indeed. I was a single Mother of two. My ex skipped out of state and paid no child support and I had to the sole bread winner. There were times when there was little money for groceries after the bills were paid so I had to make do with what I could afford. I remember using Spam in some of the dishes I made, trying to be creative so as not to get burned out on it. I made type of casserole using slices of Spam, cubed potatoes and bread triangles. It was one of the kids favorite. Fried Spam and eggs with Fry Bread was another.
Later on when I could afford more I bought mostly what was on sale, and then used what was on hand to make up meals that were healthy and the kids would like. So experimenting was a main-stay of my cooking for a good many years. (grin)
This is a great idea.
I'm on a lifelong quest to find the best prime rib recipe ever created by man or God, so if someone has that, I'd welcome it!
Great to have you join us! Hopefully, someone here might have the one you are looking for.
I make a great prime rib. You would think it takes a lot of work since it's a great (and pricey) piece of meat, but it's quite simple if you have a good oven and thermometer.
I want the recipe for the peppers in the article photo...
Same. Come on, TTGA, don't tease us.
Me too, sandy. I love stuffed green peppers.
That one was posted by TTGA, so we will have to get him to share that recipe with us all. (grin)
Sorry guys. I just pulled that one off the free downloaded pictures section on Google. It just said "cooking" to me. My wife does, however, make stuffed green peppers. I'll try to get her to write down the recipe so I can post it. One thing; any spices she mentions, double the amounts. She hates spicy food.
Raven and I are working out the structure of the group. Hoping to have it up and running within the week.
My mom makes stuffed green peppers, but TBH, I'm not crazy about them. I like the stuffing, but the peppers are way overcooked for my taste. The ones in the pic don't look like they've been cooked to oblivion.
Same here sandy. I like my green peppers to be a bit crisp. So I make the filling first then put it into the uncooked green pepper shells and add a bit of topping. Then just let the topping melt and by then the peppers are med-done and still rather crisp. If they are too done, I just empty the filling out and forget the peppers.
My Grandmother used to par-boil her shells first, but, by the time they baked in the oven they were almost liquid.
I'd have to ask her, but I'm pretty sure her recipe calls for blanching the peppers first, and yeah, they end up mush. Maybe if I tried it without blanching them...
I do the same as you - I eat the stuffing, and leave the peppers.
Hey MUVA....welcome! Do you use charcoal or a wood of some sort to grill them with? My Father always used Hickory for grilling vegetables.
Never heard of using apple wood for grilling. It must have a very unique flavor and aroma. Sounds good!
All fruit trees are great. I did some salmon and pork a while back with cherry, was great. I've moved almost exclusively to fruit woods and for the most part stay away from mesquite, hickory and pecan as they tend to burn very hot. Fruit woods burn cooler and I find them easier to manage for an 8 hour smoke.
My mom makes great stuffed cabbage. I don't like cabbage but the filling is delicious!
I just harvested sumac [spice] so I have been looking for a couple of good recipes to use it in.
Welcome Dulay. There may be some here soon that may be what you are looking for. The new group is in the making and soon as it is up and running the recipes will be forth coming.
What a wonderful idea. Glad you guys put this together.
Thanks Perrie. TTGA and I are working on the associated group and it will be NT's own special cookbook group. We hope to get the group up and running soon. Hope to see you there as well. (wink)
I do not know if any would care for my cooking style, but I will be happy to pilfer the recipes of others. I grow weary of my bachelor food stuffs
Excellent idea for a group.
Welcome luther! Glad to have you join us. Looking forward to seeing some of your own recipes as well. Your cooking style might just be a winner with some of us. (smile)
I am so excited for this group to start!!!
UPDATE.....
The new group, The Newstalkers Cookbook, is now up and ready to go. You will be automatically joined when you make a comment, or you can click on the Join Group tab.
Welcome!!