WWT Cook-in: Boot up, Cook-in, Fizz Off (LONG)
Tammy McNiff
Thanks to Kate and Evergene for the wonderful cook-in
buttons with this logo. Such an honor!
What a party! I've hobbled around all day recuperating
- managed to bung up my back, and heck no, I don't remember
how.... the lack of complete recall is, I'm told, one of
the measures of a successful rfc cook-in.
If this cook-in is any reasonable measure, rfc events are
wonderful! Good people and conversation, fabulous food,
an MIA or two (well, only one in this case), interesting
libations (ever had a Delilah? -- highly recommended), offers
of help in the kitchen ... other offers too, I understand, but
this is, after all, a family newsgroup....
I was more than a little anxious about this cook-in. I've never
attended, much less hosted one. Who might all these "strangers"
be? Will my humble abode be ok for such an event? Will I be able
to pull off a successful party? Have I completely lost my mind,
sending out an invitation to god-knows-whom?
I needn't have worried. Success is in the participants,
and rfc offers an interesting, fun, and gifted bunch of guests.
Look at some of the offerings below! This is not an exhaustive
list, as there were dishes offered for which I don't have an
identifying card. I hope everyone will post their recipes,
and post them apart from this message. I don't want anyone to
miss a single offering -- these were far too good to be missed!
Tapenade -- Charlotte Blackmer
Grand Marnier Chocolate Truffles -- Kay Hartman
Bitter Chocolate Crepe Cake -- Chris Dabney
Risotto with porcini mushrooms & asparagus -- Jamie Utter
(hey James! I spelled your name correctly!!!!!)
Sweet Potato Salad (Chinese) -- Blacksalt aka tj
Seafood Bread -- Janis and Rich
Coconut Cookies -- Ray Bruman
Cheesecake -- David Fetter
Evergene's Dirty Rice w/pancetta -- Evergene and the lovely Kate
Butter Mochi -- Ron and Joe
Mushroom-Stilton Galette -- Chris Dabney
Martha's Gravlax -- Martha Hughes
Bean and Chorizo -- Janis and Rich
Dirty Rice w/ truffle oil & chicken innards --
Evergene and Kate
Chuck's Golden Ginger Cake -- Jamie Utter
Martha's Chocolate Genoise (THE REAL THING!@!@!@) -- Martha Hughes
Fred's Mai tai -- Jack and Kay Hartman
Ginger/Carrot Japanese Dressing -- Blacksalt aka tj
Goat Cheese-Green Garlic & Thyme Tart -- Chris Dabney
Asian Pork Crepes -- Kay Hartman
Rosemary Walnuts -- Charlotte Blackmer
Poi -- Joe and Ron
Maui Onion and Hawai'ian salt -- Ron and Joe
Crispy Olive Focaccia w/ sun dried tomato pesto and
marinated peppers -- Kay Hartman
Robert's Chocolate Cookies -- Charlotte Blackmer
Susan's Goat Cheese Torta -- Charlotte Blackmer
Vinha d'alhos ("vina dosh") -- Ron and Joe
Fresh Ginger Cake with Meyer Lemon Curd whipped
cream -- Kay Hartman
Fresh Guacamole, and salsa -- Dan and Marlene
Stuffed Bell Peppers -- Chatmaster Jim
Nona Myers provided several *fabulous* dishes, but
I don't have cards on them! She also roasted coffee
and provided cappucino, bringing her capp machine.
See?!?!? See what I mean about rfc guests???!!??
They are the best!
I wish I could detail for you all of the wonderful adult beverages
offered. Fred's mai tais will fire any party, but we also
had the delilahs (I *will* locate my Tom Jones CD for the next
party con delilahs, so consider yourself forewarned!), a number of
bottles of wine, some great beers (would s/he who brought the River
Otter Ale please step forward??), the Gin Fizz-Off, of course....
I apologize for omissions. It was a wonderful party,
and I would do it again in a flash. A post-recuperation
flash, of course....
Thank you to everyone. David Fetter brought name tags,
Evergene and Kate made commemorative buttons, so many of you
responded to my plea for ice chests. I have never had so many
people offering to take out my garbage or wash my dishes
before -- COOL!!! I am still marvelling at everyone's pitching in to
" take care of biz" -- several people maintained a cleaning
vigil in the kitchen. Brian and Blacksalt, amongst others, did
kp duty for a long stretch, and at the
end of the day, there were several (you know who you are, I will
thank you personally in email!) helping me to clean up.
Another measure of a successful endeavor is "would you do it
again?"
In a heartbeat.
Thanks again, everyone. Whether on this coast or the other one,
I will one day again be....
Tammy, hostess with the mostess (no longer in training)
Melba's Jammin'
<t...@runner.ucdavis.edu> wrote:
(snip)
ExCUSE me? Where is mention of the crate of homemade jams and jellies I
sent? And the 9 dozen homemade pirohy (triangular in shape as is
proper) with the kraut, cottage cheese fillings? And the two pans of
brownies? I go to all that work and--not a word!
Seafood bread, huh? Sounds interesting. As does Ms. Overachiever's
ginger cake with the lemon curd stuff and the pork crepeses and the
Grand Marnier truffles.
Buncha drunks.
--
Barb
"Only the pure of heart can make a good soup." Ludwig van Beethoven
Martha Hughes
Tammy McNiff <t...@runner.ucdavis.edu> wrote in message
news:96t2l9$ku$1...@woodrow.ucdavis.edu...
>
(snipped Tammy's most excellent recollections)
And I for one, ate and drank a little bit of everything....burb, hiccup!
Tammy Mcniff
: ExCUSE me? Where is mention of the crate of homemade jams and jellies I
: sent? And the 9 dozen homemade pirohy (triangular in shape as is
: proper) with the kraut, cottage cheese fillings? And the two pans of
: brownies? I go to all that work and--not a word!
Rigggggghhhhhttttttt. Trust me, dollink, if these babies had arrived,
they would have merited more than "a word".
: Seafood bread, huh? Sounds interesting. As does Ms. Overachiever's
: ginger cake with the lemon curd stuff and the pork crepeses and the
: Grand Marnier truffles.
The seafood bread was TDF, as was the ginger cake. I think many of
us agreed that Ms. O's ginger cake and lemon curd were great
individually, but not in combo. Go figure.
: Buncha drunks.
Ouch -- (urp). The truth hurts - speaking only for myself, of course "-)
Tammy, HwiththeM
Debra Fritz
<barbsc...@earthlink.net> wrote:
>
>Seafood bread, huh? Sounds interesting. As does Ms. Overachiever's
>ginger cake with the lemon curd stuff and the pork crepeses and the
>Grand Marnier truffles.
>
>Buncha drunks.
Hi Barb-
I need to talk to Kay and see if the Meyer Lemon Curd was made with
the Meyer Lemons she got off my tree the week before the cookin.
Either way, it's going to cost her the recipe for the cake and lemon
curd:):)
Debra
evergene
>Thanks to Kate and Evergene for the wonderful cook-in
>buttons with this logo.
All credit goes to Kate. My only contribution to the pin endeavor was to
comment, "We're making those damned things again?! Are you nuts?!"
>If this cook-in is any reasonable measure, rfc events are
>wonderful!
Especially when the hostess is warm, welcoming, and lets the chips and dip fall
where they may.
>Have I completely lost my mind,
It's out in the garage, next to the recycle bin.
I notice that you listed my Dirty Rice twice, once with pancetta and once with
truffle oil. That's probably because Kate filled out one side of the card, and
I did the other, each of us emphasizing what we liked best.
I learned a number of things at this cook-in:
- The Gin Fizz is a poor concept, no matter how well executed.
- There seems to be a balance between relationships coming apart and
relationships coming together.
- Chocolate cookies, burdock root and gravlax eaten together do not complement
each other. Each on its own is fine. Perhaps this is a metaphor for a
relationship.
- While the Gin Fizz is a loser, the Mai Tai, the Delilah, and the Manhattan are
winners, but are best when taken on their own terms, like burdock root and
chocolate.
And by the way, you ladies who misbehaved can rest easy -- Jerry got his period.
Melba's Jammin'
<t...@runner.ucdavis.edu> wrote:
> Melba's Jammin' <barbsc...@earthlink.net> wrote:
>
> : ExCUSE me? Where is mention of the crate of homemade jams and jellies
> : I
> : sent? And the 9 dozen homemade pirohy (triangular in shape as is
> : proper) with the kraut, cottage cheese fillings? And the two pans of
> : brownies? I go to all that work and--not a word!
>
> Rigggggghhhhhttttttt.
You mean they DIDN'T get there!!?? Well, I'll be....
Trust me, dollink, if these babies had arrived,
> they would have merited more than "a word".
> : Buncha drunks.
>
> Ouch -- (urp). The truth hurts - speaking only for myself, of course "-)
Don't be looking for sympathy from me. I, after all, am pure as the
driven snow.
Nona Myers
<t...@runner.ucdavis.edu> wrote:
Tammy, thank you very much for hosting the cook-in. Thoroughly
enjoyed meeting everyone and tasting wonderful food prepared by
so many talented people.
Like you, I was a bit nervous before going since I've never
attended one before, but my nervousness was gone in a flash.
What a wonderful group of people. Great conversation, great food
and drinks, way coooool people, and great hostess to boot. Job
well done.....much, much appreciated. Your dogs are really cute
too.
I'm hoping that tj and Val can contact me through email. I've
misplaced tj's phone number and wanted to ask Val about the
dancing. My email address is: no...@best.com. Thanks much.
--
Nona Myers
(another hapa & foodie)
no...@mikan.com is not my email address. I'm spammed out.
Martha Hughes
evergene <ever...@SNIPtheX.newsguy.com> wrote in message
news:96uom...@drn.newsguy.com...
> Tammy says...
> >Thanks to Kate and Evergene for the wonderful cook-in
> >buttons with this logo.
>
> All credit goes to Kate. My only contribution to the pin endeavor was to
> comment, "We're making those damned things again?! Are you nuts?!"
Ahh, so you gave her the determination to do it!
>
> >If this cook-in is any reasonable measure, rfc events are
> >wonderful!
>
> Especially when the hostess is warm, welcoming, and lets the chips and dip
fall
> where they may.
>
> >Have I completely lost my mind,
>
> It's out in the garage, next to the recycle bin.
>
> I notice that you listed my Dirty Rice twice, once with pancetta and once
with
> truffle oil. That's probably because Kate filled out one side of the
card, and
> I did the other, each of us emphasizing what we liked best.
>
> I learned a number of things at this cook-in:
> - The Gin Fizz is a poor concept, no matter how well executed.
> - There seems to be a balance between relationships coming apart and
> relationships coming together.
> - Chocolate cookies, burdock root and gravlax eaten together do not
complement
> each other. Each on its own is fine. Perhaps this is a metaphor for a
> relationship.
> - While the Gin Fizz is a loser, the Mai Tai, the Delilah, and the
Manhattan are
> winners, but are best when taken on their own terms, like burdock root and
> chocolate.
But, the next time Delilahs are served, we simple MUST have a Tom Jones CD
around!
>
> And by the way, you ladies who misbehaved can rest easy -- Jerry got his
period.
>
And each one of ours! Remember, we have March off!!!! tee hee!!!
Martha Hughes
Nona Myers <no...@mikan.com> wrote in message
news:gl669t0anaii834v2...@4ax.com...
> On Tue, 20 Feb 2001 06:25:45 +0000 (UTC), Tammy McNiff
> <t...@runner.ucdavis.edu> wrote:
>
> Tammy, thank you very much for hosting the cook-in. Thoroughly
> enjoyed meeting everyone and tasting wonderful food prepared by
> so many talented people.
>
> Like you, I was a bit nervous before going since I've never
> attended one before, but my nervousness was gone in a flash.
> What a wonderful group of people. Great conversation, great food
> and drinks, way coooool people, and great hostess to boot. Job
> well done.....much, much appreciated. Your dogs are really cute
> too.
Nona, you rock, girl!!!!!
Thierry Gerbault
bast...@worldnet.att.net says...
--
Thierry Gerbault
(remove NOSPAM from address to reply)
"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.
Tammy McNiff
: <t...@runner.ucdavis.edu> wrote:
:> : Buncha drunks.
:>
:> Ouch -- (urp). The truth hurts - speaking only for myself, of course "-)
: Don't be looking for sympathy from me. I, after all, am pure as the
: driven snow.
Yes, sweetness, and we all know what "driven snow" looks like
Tammy, still no pony despite all evidence to the contrary AND
Hostess Con Mostessimo
Tammy McNiff
: Please...What's in a Delilah?
: --
: Thierry Gerbault
It's a *wonderful* cocktail -- if I remember correctly "-)
1 part (meyer) lemon juice, 1 part cointreau, 2 parts gin.
(Jamie, help me here!) Shake over ice and strain into
martini glasses. Be prepared to lose track of guests,
time, and goodness knows
what else after consuming. And Martha is correct, it would've
had SOOO much more OOMPHH had I found the Tom Jones CD....
(you'll rarely hear me say this but Engelbert would NOT have sufficed)
Tammy, Hostess with ... yadda yadda yadda
Tammy McNiff
: Tammy, thank you very much for hosting the cook-in. Thoroughly
: enjoyed meeting everyone and tasting wonderful food prepared by
: so many talented people.
My pleasure, and I can't begin to emphasize that. RFC folk are simply
the best guests and partners in crime!
: Like you, I was a bit nervous before going since I've never
: attended one before, but my nervousness was gone in a flash.
Nona, the dishes you brought were fabulous. Fabulous. No other
adjective will do. I hope you will post the recipes. And SOON!
:)
: What a wonderful group of people. Great conversation, great food
: and drinks, way coooool people
Oh yes. Ohhh yes! I hope everyone who attends or hosts a cook-in
has such a wonderful experience.
: Your dogs are really cute too.
Thank you, Nona. And they are SUCH great protectors too!
Nona, I think I might have inadvertently inherited a part of your
capp machine -- the milk pitcher? Let me know what you want me to
do, I can either post it to you immediately, or.....
BRING IT TO THE NEXT COOK-IN ON THE LEFT COAST :)
best,
Tammy, no longer in training
tdmc...@ucdavis.edu
Jamie Utter
Tammy McNiff wrote:
> What a party!
I'll say. Good party.
> I've hobbled around all day recuperating
> - managed to bung up my back, and heck no, I don't remember
> how....
Well, honestly. The way you were carrying on! I'm
certainly not surprised your back is crying out a little
now. (yikes. I hope you feel better soon. I hate sore backs.
I think you should apply frozen peas!)
> the lack of complete recall is, I'm told, one of
> the measures of a successful rfc cook-in.
Was there a cook in?
> If this cook-in is any reasonable measure, rfc events are
> wonderful! Good people and conversation, fabulous food,
> an MIA or two (well, only one in this case),
What's become of Jerry now anyway? Is anyone watching him?
I feel a little panic coming on.
> Fred's mai tais will fire any party, but we also
> had the delilahs
And they do present well in that punch bowl of yours.
> (I *will* locate my Tom Jones CD for the next
> party con delilahs, so consider yourself forewarned!),
See that you do! I think that was your only failing in the
hostess training department. The Dean Martin made a
nice substitute though.
> a number of
> bottles of wine, some great beers (would s/he who brought the River
> Otter Ale please step forward??), the Gin Fizz-Off, of course....
Face it. We needed Trillium on that deal. I think that was the
essential ingredient we were missing. That and some decent Gin.
> Tammy, hostess with the mostess (no longer in training)
Hostess Master now.
I wish I could tell you about my trip and post some recipes
but I'm too exhausted tonight from my wild ride through
the grapevine in the rain storm. Fun. Fun and excitement.
What's particularly irritating, is that today, it was blanking
gorgeous weather wise, ya know, normal weather. It
pissed me off.
I just barely made it to Surfas in time to buy my chocolate
and all the other things I found there that I could not live
without. The traffic on the 405 freeway sucked so much
and the weather was the pits. So Brian and I stopped at the
smoking good Oaxacan place near Kay's house, ate
some great food and had a couple a beers. I called Kay,
but I figure she was still in the air, or waiting to be in the
air, or tired of us and traveling too. We hung out there,
watching local TV news in Espanol reflected in the storefront
windows. When we got back on the road, the traffic was
moving. Not just sitting there. About an hour after getting
back on the road, we got to Mormor and Farf's place (My
parents), picked up the brothers (our sons), and eventually made our
way home. Today we picked up the boneheads (our dogs)
and so all is back to normal in the Utter household.
I'll post my recipes separately.
Thanks for hosting that swell soiree darlin'. You
rock at hostessing, you passive aggressive little thing, you.
I've been WWT'd.
Jamie
Tonight for dinner, I made this Albondigas. It was
pretty good. I'll post the recipe soon.
Dog3
"Melba's Jammin'" <barbsc...@earthlink.net> wrote in message
news:barbschaller-2F69...@news.earthlink.net...
I want every single recipe but I'm a real sucker for kraut. Do
you make your own?
Michael
Jamie Utter
Tammy McNiff wrote:
> Thierry Gerbault <thierr...@worldnet.att.net> wrote:
> : Please...What's in a Delilah?
> : --
> : Thierry Gerbault
>
> It's a *wonderful* cocktail
Tell it.
I'll state it unequivocally. It changed my life.
For the better.
> -- if I remember correctly "-)
> 1 part (meyer) lemon juice, 1 part cointreau, 2 parts gin.
> (Jamie, help me here!)
You got it girl. Damn! She only has to be shown once.
Personally, I feel very strongly that it should be made
with Bombay Sapphire Gin. The flavors are just perfect.
I don't think it gets much better than that.
> Shake over ice and strain into
> martini glasses. Be prepared to lose track of guests,
> time, and goodness knows
> what else after consuming.
Be prepared to have your eyes close, your eyebrows raise
in a blissful arch,
and to murmur something like: "Ummmm, now that's good."
> And Martha is correct, it would've
> had SOOO much more OOMPHH had I found the Tom Jones CD....
> (you'll rarely hear me say this but Engelbert would NOT have sufficed)
It's a good thing.
Jamie
Martha Hughes
t r i l l i u m
~All credit goes to Kate. My only contribution to the pin endeavor was to
~comment, "We're making those damned things again?! Are you nuts?!"
Did you save a Fizz-Off in absentia for me? Sniff..sniff.
~- The Gin Fizz is a poor concept, no matter how well executed.
Huh. That's because you have to have decent gin to make a good one. And
drink it at brunch with egg dishes like a proper drunk. It's all about the
proper context, baby.
~- While the Gin Fizz is a loser, the Mai Tai, the Delilah, and the Manhattan
~ are winners, but are best when taken on their own terms, like burdock root and
~chocolate.
I like Manhattans best when it's dark and cold (pretty much November through
April here) and you feel the need to hunker down. I like bourbon best after a
meal. Delilah's are what you could call a more scintillating drink, if you
were in to describing booze that way. They do best in warmer weather and
sunlight or when you need to imagine warm weather and sunlight and seem to be
happy preceeding or following a meal.
Thank you all for the phone call from Betsy. Kitty is up and about and
recouperating and my haircut turned out fine, in spite of the interruption
(I just had to be sprayed down with water to get my hair wet again). It was
nice meeting Jamie and Nona on the phone, though I forgot to tell Jamie where
to buy a mortor and pestle in Singapore, and now I can't remember...
regards,
trillium
Tammy McNiff
: evergene <ever...@SNIPtheX.newsguy.com> wrote:
: ~All credit goes to Kate. My only contribution to the pin endeavor was to
: ~comment, "We're making those damned things again?! Are you nuts?!"
: Did you save a Fizz-Off in absentia for me? Sniff..sniff.
Puh-leeeeze!!! No shows do not get such consideration
(I'm happy to hear that your kitty is doing better tho)
: ~- The Gin Fizz is a poor concept, no matter how well executed.
: Huh. That's because you have to have decent gin to make a good one. And
: drink it at brunch with egg dishes like a proper drunk. It's all about the
: proper context, baby.
: ~- While the Gin Fizz is a loser, the Mai Tai, the Delilah, and the Manhattan
: ~ are winners, but are best when taken on their own terms, like burdock root and
: ~chocolate.
: I like Manhattans best when it's dark and cold (pretty much November through
: April here) and you feel the need to hunker down. I like bourbon best after a
: meal. Delilah's are what you could call a more scintillating drink, if you
: were in to describing booze that way. They do best in warmer weather and
: sunlight or when you need to imagine warm weather and sunlight and seem to be
: happy preceeding or following a meal.
Now I'm *truly* sorry that you didn't attend -- this woman appears to know her
boozing, folks! Then again, we had more than a few talented drun... er...
imbibers.
Ron Sullivan
<but...@csusm.edu> wrote, and I'm piggybacking (so
everybody can have the same backache):
> Tammy McNiff wrote:
>> bottles of wine, some great beers (would s/he who brought the
> River
>> Otter Ale please step forward??), the Gin Fizz-Off, of course....
Joe picked that up in the Bel Air supermarket you sent us to
when Kay needed still more ingredients. You see why I keep
him around. You'll have to ask him why vice-versa, I haven't
a clue.
Acourse, I kept muttering, to quote Utah Phillips, "Fodder
water, comes out of a otter, turrble turrble stuff."
Ron, still full
Nona Myers
<ever...@SNIPtheX.newsguy.com> wrote:
>
>All credit goes to Kate. My only contribution to the pin endeavor was to
>comment, "We're making those damned things again?! Are you nuts?!"
>
She's a terrific lady and since it was my first cook-in adventure
the pin was definitely appreciated.
>
>Especially when the hostess is warm, welcoming, and lets the chips and dip fall
>where they may.
Including all the coffee beans that I'm sure I spilled. Hard to
roast good coffee without making a mess in the process. Perhaps
this too is part of life.
>
>I learned a number of things at this cook-in:
>- The Gin Fizz is a poor concept, no matter how well executed.
Here is a recipe that was given to me many years ago and looks
promising. I'm now inspired to make this and see what happens.
2 oz gin
1 egg white
1/2 oz cream
2 tsp sugar
1/2 oz lemon juice
1/4 oz lime juice
1/4 to 1/2 tsp orange-flower water
1 cup crushed ice
iced club soda
Put gin, egg white, cream, sugar, lemon and lime juice,
orange-flower water and crushed ice into blender. Blend at high
speed 5 seconds. Pour into 14-oz glass. Add enough club soda to
fill glass. Stir. If shaken by hand, shake at least 5 minutes.
The blender does a better job in 5 seconds.
>- There seems to be a balance between relationships coming apart and
>relationships coming together.
In food as well....too much salt or sugar and the whole thing is
inedible.
>- Chocolate cookies, burdock root and gravlax eaten together do not complement
>each other. Each on its own is fine. Perhaps this is a metaphor for a
>relationship.
Not a good idea mixing burdock with anything other than Asian
flavors.
>- While the Gin Fizz is a loser, the Mai Tai, the Delilah, and the Manhattan are
>winners, but are best when taken on their own terms, like burdock root and
>chocolate.
Chocolate and burdock roots together are definite no-nos.
>
>And by the way, you ladies who misbehaved can rest easy -- Jerry got his period.
What took him so long?!
Martha Hughes
really, really want the recipe to those Chocolate Cookies. They were the
best-tasting chocolate cookies I've ever had. They were amazing little
things!!!
Melba's Jammin'
<t...@logan.ucdavis.edu> wrote:
>
> Now I'm *truly* sorry that you didn't attend -- this woman appears to
> know her
> boozing, folks! Then again, we had more than a few talented drun...
> er...
> imbibers.
>
> Tammy, no longer in training
Like I said: Buncha drunks. You had it right the first time.
Martha Hughes
> In article <9717bh$nb4$1...@woodrow.ucdavis.edu>, Tammy McNiff
> <t...@logan.ucdavis.edu> wrote:
>
> >
> > Now I'm *truly* sorry that you didn't attend -- this woman appears to
> > know her
> > boozing, folks! Then again, we had more than a few talented drun...
> > er...
> > imbibers.
> >
> > Tammy, no longer in training
>
> Like I said: Buncha drunks. You had it right the first time.
Here's some grapes, Barb. But I warn you, they're a bit tart.
Jack and Kay Hartman
<t...@runner.ucdavis.edu> wrote:
>The seafood bread was TDF, as was the ginger cake. I think many of
>us agreed that Ms. O's ginger cake and lemon curd were great
>individually, but not in combo. Go figure.
Yes. I thought they would have tasted good together. The cookbook
recommended the combination. I liked them each on their own but they
did not belong together.
Kay
Jack and Kay Hartman
<dfr...@rocketmial.com> wrote:
>I need to talk to Kay and see if the Meyer Lemon Curd was made with
>the Meyer Lemons she got off my tree the week before the cookin.
As you now have verified, it was made with the lemons from your tree.
>Either way, it's going to cost her the recipe for the cake and lemon
>curd:):)
How do you figure this?
Kay
Jack and Kay Hartman
wrote:
> evergene <ever...@SNIPtheX.newsguy.com> wrote:
>
>~- The Gin Fizz is a poor concept, no matter how well executed.
>
>Huh. That's because you have to have decent gin to make a good one. And
>drink it at brunch with egg dishes like a proper drunk. It's all about the
>proper context, baby.
I don't know, Trillium. I think I'm going to have to side with
Evergene here.
>Thank you all for the phone call from Betsy. Kitty is up and about and
>recouperating
Glad to hear it.
>and my haircut turned out fine, in spite of the interruption
>(I just had to be sprayed down with water to get my hair wet again).
Glad to hear it but more glad to hear about your kitty.
Kay
Jack and Kay Hartman
<barbsc...@earthlink.net> wrote:
>Like I said: Buncha drunks. You had it right the first time.
I wear it proudly.
Kay
Nona Myers
Kay Hartman) wrote:
Kay, the ginger cake was the best one I've tasted and want to
make it this weekend for a birthday person. Can you post the
recipe ASAP? Please, please, please.
What do you think about mango puree or curd instead of lemon curd
to go with this? I've made mango-ginger ice cream and the
flavors really go well together.
Since both the ginger and the lemon are assertive in taste,
perhaps mango may do it. Something that does not compete too
much with the flavor of ginger. Any other thoughts?
Debra Fritz
Hartman) wrote:
Simple! When you post the recipes, I get to have them:):)
Debra<--- who is not as dumb as she look;)
Jack and Kay Hartman
>Kay, the ginger cake was the best one I've tasted and want to
>make it this weekend for a birthday person. Can you post the
>recipe ASAP? Please, please, please.
I'll do my best. Jack just had surgery today (everything's fine) so I
may not be able to do it in time. Things are a bit abnormal. I'll
try.
>What do you think about mango puree or curd instead of lemon curd
>to go with this? I've made mango-ginger ice cream and the
>flavors really go well together.
Maybe. I was thinking that pears sauteed with a little lemon juice
and pear liqueur could be good. I like pears and ginger.
>Since both the ginger and the lemon are assertive in taste,
>perhaps mango may do it. Something that does not compete too
>much with the flavor of ginger. Any other thoughts?
Try the mangos and let me know. Or try the pears and let me know.
I'll try hard to post the cake recipe tomorrow. It's too late
tonight.
Kay
Valerie Stark
evergene <ever...@SNIPtheX.newsguy.com> wrote:
>Tammy says...
>>Thanks to Kate and Evergene for the wonderful cook-in
>>buttons with this logo.
>
>comment, "We're making those damned things again?! Are you nuts?!"
Collect the whole set!
>>If this cook-in is any reasonable measure, rfc events are
>>wonderful!
>
>Especially when the hostess is warm, welcoming, and lets the chips and dip fall
>where they may.
That's easier when there are dogs in the house... Here, Hoover, nice
Hoover! (grin)
>And by the way, you ladies who misbehaved can rest easy -- Jerry got his period.
You missed the point, Gene. He was supposed to have OURS!
Valerie
Valerie Stark
Nona Myers <no...@mikan.com> wrote:
>
>Including all the coffee beans that I'm sure I spilled. Hard to
>roast good coffee without making a mess in the process. Perhaps
>this too is part of life.
It was really good coffee, though! It makes it hard to drink any at the
office, that's for sure!
>>And by the way, you ladies who misbehaved can rest easy -- Jerry got his period.
>
>What took him so long?!
No, no, he's supposed to take March for all of us!
Valerie
Valerie Stark
Valerie
In article <gl669t0anaii834v2...@4ax.com>,
Nona Myers <no...@mikan.com> wrote:
>On Tue, 20 Feb 2001 06:25:45 +0000 (UTC), Tammy McNiff
><t...@runner.ucdavis.edu> wrote:
>
>Tammy, thank you very much for hosting the cook-in. Thoroughly
>enjoyed meeting everyone and tasting wonderful food prepared by
>so many talented people.
>
>Like you, I was a bit nervous before going since I've never
>attended one before, but my nervousness was gone in a flash.
>What a wonderful group of people. Great conversation, great food
>and drinks, way coooool people, and great hostess to boot. Job
>well done.....much, much appreciated. Your dogs are really cute
>too.
>
>I'm hoping that tj and Val can contact me through email. I've
>misplaced tj's phone number and wanted to ask Val about the
>dancing. My email address is: no...@best.com. Thanks much.
Valerie Stark
Thanks for hostessing, Tammy!
>Look at some of the offerings below! This is not an exhaustive
>list, as there were dishes offered for which I don't have an
>identifying card. I hope everyone will post their recipes,
>and post them apart from this message. I don't want anyone to
>miss a single offering -- these were far too good to be missed!
I brought a vegan vindaloo and brown rice. I think it was too hot.
Valerie
Ron Sullivan
vst...@panix.com (Valerie Stark) wrote:
> I brought a vegan vindaloo and brown rice. I think it was too
>hot.
I don't.
Ron "Got leftovers?" Sullivan
Jack and Kay Hartman
wrote:
>Ron "Got leftovers?" Sullivan
Well, for lunch today I ate stuffed bell peppers and mushroom,
asparagus risotto. Jack finished it later. We have no more cook-in
leftovers.
Kay
Jack and Kay Hartman
wrote:
>Face it. We needed Trillium on that deal. I think that was the
>essential ingredient we were missing. That and some decent Gin.
Hey now. Here's my perspective on the gin. Evergene brought gin.
Gin is good. The gin drinks were good. Thank you, Evergene.
Kay
Valerie Stark
I'm glad you liked it! The mint sauce from the pakoras is in my freezer.
The tamarind sauce is marinating tofu. That and the bottle of rosewater
are about it for cookin leftovers. I grudgingly allowed a friend some of
Kay's ginger cake, but the rest of it was mine, mine, all mine!
Valerie
jerry?
blurted out:
>
> You missed the point, Gene. He was supposed to have OURS!
I thought I would internalize it and make it my own.
Jamie Utter
Jack and Kay Hartman wrote:
> On Tue, 20 Feb 2001 21:06:25 -0800, Jamie Utter <but...@csusm.edu>
> wrote:
>
> >Face it. We needed Trillium on that deal. I think that was the
> >essential ingredient we were missing. That and some decent Gin.
>
> Hey now. Here's my perspective on the gin. Evergene brought gin.
> Gin is good.
Yes it is.
> The gin drinks were good.
Yes they were. Especially the ones I mixed up. :-D
That gin was way better than the gin we had
before Evergene arrived.
> Thank you, Evergene.
Thank you, Evergene.
Jamie
> Kay
jerry?
>>And by the way, you ladies who misbehaved can rest easy -- Jerry got his
>>period.
>
> What took him so long?!
>
I'm a slow learner. But I'm havin' a great time!
Martha Hughes
Jamie Utter <but...@csusm.edu> wrote in message
news:3A97F650...@csusm.edu...
>
>
> Jack and Kay Hartman wrote:
>
> > On Tue, 20 Feb 2001 21:06:25 -0800, Jamie Utter <but...@csusm.edu>
> > wrote:
> >
> > >Face it. We needed Trillium on that deal. I think that was the
> > >essential ingredient we were missing. That and some decent Gin.
> >
> > Hey now. Here's my perspective on the gin. Evergene brought gin.
> > Gin is good.
>
> Yes it is.
>
> > The gin drinks were good.
>
> Yes they were. Especially the ones I mixed up. :-D
Jamie, you are the Drink Mistress!!!!
Valerie Stark
jerry? <mitserbubble@my_god_i_can_walk_hotmail.com> wrote:
>In article <9776m2$pg2$1...@panix3.panix.com>, vst...@panix.com:
>
>> You missed the point, Gene. He was supposed to have OURS!
>
>I thought I would internalize it and make it my own.
No, Jerry, don't internalize it, expell it! Sheesh, and you a nurse...
Valerie
Valerie Stark
Jack and Kay Hartman
<bast...@worldnet.att.net> wrote:
>
>Jamie, you are the Drink Mistress!!!!
Wait a gosh darn minute! I make 3 gallons of mai tai. I make heaven
knows how many batches of Delilahs. And Jamie is the Drink
Mistress??? What am I? Chopped liver?
Kay
Charlotte L. Blackmer
Tammy McNiff <t...@runner.ucdavis.edu> wrote:
>Thierry Gerbault <thierr...@worldnet.att.net> wrote:
>: Please...What's in a Delilah?
>: --
>: Thierry Gerbault
>
>It's a *wonderful* cocktail -- if I remember correctly "-)
>1 part (meyer) lemon juice, 1 part cointreau, 2 parts gin.
>(Jamie, help me here!) Shake over ice and strain into
>martini glasses. Be prepared to lose track of guests,
>time, and goodness knows what else after consuming.
I don't normally like gin, or gin cocktails. But this one was definitely
a winnah.
It also had the beneficial effect of acting as a digestif and getting me
ready for another round of food, glorious food.
Nona had arrived later than a lot of the other people, and we were pretty
darn full at that point. So I had to merely ooh and ahhh over her
glorious creations until I had the Delilah. Then I had to hang
around until I could be trusted with my car keys ;-).
(Hearing Kay say "I am not worthy" made the event for me.)
Nona, if you have a recipe (or guidelines) for especially that noodle
stuff, I want it. I took some as leftovers and ate in Monday
night. Still awesome ;-).
>And Martha is correct, it would've
>had SOOO much more OOMPHH had I found the Tom Jones CD....
Reminds me. I forgot to ask Kay and Jamie about which Al Green records
they think I should start out my very own collection with. (I have seen
the light. Email is fine, of course.)
>(you'll rarely hear me say this but Engelbert would NOT have sufficed)
>
>Tammy, Hostess with ... yadda yadda yadda
A big THANK YOU FOR HAVING US, homegrrl!
Oh, it was wonderful. I haven't had so much fun at a party since I don't
know when. Maybe since the last time one of Kay's cocktail mixes knocked
me on my butt ;-). And I would be remiss if I did not Thank You All
For Your Support in other areas.
My mom and dad were present for the early part of the party. They had a
good time too. Mom (and I) want the sweetpotato recipe from the Poster
Formerly Known as tj. It was All Good but Mom specifically asked about
those :-). I promise to start posting recipes soon.
CLB
------------------------------------------------------
Charlotte L. Blackmer <http://www.rahul.net/clb>
Berkeley Farm and Pleasure Palace (under construction)
Junk (esp. commercial) email review rates: $250 US ea
Martha Hughes
Jack and Kay Hartman <hart...@mediaone.net> wrote in message
news:3a985a41....@nntp.we.mediaone.net...
OMG, you're right!!!! OK, You, Kay, are the Mai Tai Madam.
Martha Hughes
Ron Sullivan
> Wait a gosh darn minute! I make 3 gallons of mai tai. I make
> heaven
> knows how many batches of Delilahs. And Jamie is the Drink
> Mistress??? What am I? Chopped liver?
OK, OK. You're the Chopped Liver Mistress.
Ron, Overworked Liver Mistress
Jack and Kay Hartman
wrote:
>(Hearing Kay say "I am not worthy" made the event for me.)
What can I say? Nona did a great job.
>Nona, if you have a recipe (or guidelines) for especially that noodle
>stuff, I want it. I took some as leftovers and ate in Monday
>night. Still awesome ;-).
I ate the tofu dish for lunch Wednesday. It was great. I'd love the
recipe for it. I also loved Nona's sushi rice thing.
>>And Martha is correct, it would've
>>had SOOO much more OOMPHH had I found the Tom Jones CD....
Tammy's one failing that day.
>Reminds me. I forgot to ask Kay and Jamie about which Al Green records
>they think I should start out my very own collection with. (I have seen
>the light. Email is fine, of course.)
Glad to hear it. Al Green is fine. I'm sure that "I'm Still In Love
With You" will not disappoint you.
Kay
Nona Myers
<c...@rahul.net> wrote:
I'll post the kimpira gobo (burdock, carrots, and walnut dish)
along with Chuka soba (cold noodles) with three miso sauce later
this week. I am hoping that everybody will post their recipes
too. The food was awesome and only wished I could have tried
some more. But, not complaining since I had my share of all the
wonderful drinks by Jack and Kay. That alone was enough for me.
That mai tai is some good stuff!!
Jamie Utter
Jack and Kay Hartman wrote:
Read it and weep, girl.
Jamie
blacksalt
This is From the Earth by Eileen Yin-Fei Lo. She claims it a Cantonese
dish. Not only does it use the yams raw, it was very refreshing. It will
be a frequent repeater for me.
1 1/4 lb sweet taters or yams
Peel, wash and dry. Cut in half lengthwise and put the flat side down
and then cut downward to make thin strips (3/16th was my goal), and cut
these into 2 inch lengths. I put this in something tupperwarish, poured
over 3 T brown rice vinegar (rec says white vinegar), 1 teas dark
sesame oil, 1 1/2 T sugar and a teas. of salt. Marinate overnight,
shaking once or twice and toss with fresh coriander (she says 1 teas
chopped, I used 2 T and left them leaves just pulled off the stems), and
serve cool.
blacksalt
Martha Hughes
blacksalt <kala...@uswest.net> wrote in message
news:3A9ACF...@uswest.net...
> >
>
> This is From the Earth by Eileen Yin-Fei Lo. She claims it a Cantonese
> dish. Not only does it use the yams raw, it was very refreshing. It will
> be a frequent repeater for me.
>
> 1 1/4 lb sweet taters or yams
> Peel, wash and dry. Cut in half lengthwise and put the flat side down
> and then cut downward to make thin strips (3/16th was my goal), and cut
> these into 2 inch lengths. I put this in something tupperwarish, poured
> over 3 T brown rice vinegar (rec says white vinegar), 1 teas dark
> sesame oil, 1 1/2 T sugar and a teas. of salt. Marinate overnight,
> shaking once or twice and toss with fresh coriander (she says 1 teas
> chopped, I used 2 T and left them leaves just pulled off the stems), and
> serve cool.
>
> blacksalt
This salad was so good. It's amazing how nice and tender the potatoes are!
It's also lowfat and filled with yummy vitamins. I think I'll make this this
weekend.