Home | Contact Us | FAQ | Search & Site Map | Link to Us
Sign In | Join | Other 45 Sites in Network
Home
Discussion GroupsGeneral TopicsCat AnecdotesHealth and BehaviorRescue
CatKB.com
Contact UsLink To UsSearch & Site Map

Cat Forum / Cat Anecdotes / July 2005

Tip: Looking for answers? Try searching our database.

YUM! Ping Jill!!

Thread view: 
Enable EMail Alerts  Start New Thread
Thread rating: 
CatNipped - 14 Jul 2005 16:47 GMT
My son saw your site and *loved* it.  He is quite a chef, and wanted to know
if you'd like some of his recipes (I was thinking we could add a page for
"guest recipes" on the site).

Here is one he did for New Orleans style seafood stuffed artichokes:

http://www.possibleplaces.com/Thechefscat/Marks_Stuffed_Artichokes.asp

Hugs,

CatNipped
jmcquown - 14 Jul 2005 17:03 GMT
> My son saw your site and *loved* it.  He is quite a chef, and wanted
> to know if you'd like some of his recipes (I was thinking we could
[quoted text clipped - 7 lines]
>
> CatNipped

Oh man, that's a lovely stuffed artichoke!  Gotta add artichokes to my
shopping list!  I do something similar with a nice globe artichoke and small
"salad" shrimp mixed with buttered herbed breadcrumbs.  Messy but delicious!

Yes, by all means add a page for guest recipes!

Jill
CatNipped - 14 Jul 2005 17:49 GMT
> > My son saw your site and *loved* it.  He is quite a chef, and wanted
> > to know if you'd like some of his recipes (I was thinking we could
[quoted text clipped - 13 lines]
>
> Yes, by all means add a page for guest recipes!

OK, done!  http://www.PossiblePlaces.com/TheChefsCat/

Hugs,

CatNipped

> Jill
KaN - 14 Jul 2005 18:37 GMT
I love the pic of Persia.  Is she really wearing the hat and bib or is this
a doctored photo?...enquiring minds want to know *grin*!
jmcquown - 14 Jul 2005 20:11 GMT
> I love the pic of Persia.  Is she really wearing the hat and bib or
> is this a doctored photo?...enquiring minds want to know *grin*!

Naw, Catnipped did that to my girl!  Cute, isn't it?
W. Leong - 14 Jul 2005 18:47 GMT
>> > My son saw your site and *loved* it.  He is quite a chef, and wanted
>> > to know if you'd like some of his recipes (I was thinking we could
[quoted text clipped - 23 lines]
>
>> Jill

Wow that is a nice page with so many pictures on the process of
making stuffed artichokes. I am a lazy cook and don't think I will
try stuffing anything soon.
Besides, girls night out today at a French restaurant, in Chinatown.

Winnie
Pat - 15 Jul 2005 01:24 GMT
> > Yes, by all means add a page for guest recipes!
>
> OK, done!  http://www.PossiblePlaces.com/TheChefsCat/

I couldn't find the guest recipes submission form but here is a nice Thai
recipe:

Grilled lemongrass beef

Prep time: 1 hour Servings: 6

Ingredients

2 stalks lemongrass, trimmed and minced
3 cloves garlic cloves, finely chopped
2  shallots, finely chopped
1 serrano pepper, finely chopped
2 tablespoons fish sauce
1 tablespoon fresh lime juice
1 tablespoon water
1 tablespoon roasted sesame oil
1 pound rump roast, trimmed
2 tablespoons dry roasted sesame seeds

Directions

To prepare marinade, combine the lemongrass, garlic, shallots and chile in a
blender, adding a little water if necessary to make a paste. Transfer the
paste to a bowl, add the fish sauce, lime juice and water. Blend well. Add
the sesame oil and stir well. Set aside.

Cut the meat into very thin slices (less than 1/8 inch) against the grain
(easier done if meat is cold).  Cut the slices into 1.5" strips.  Place the
meat in a shallow bowl, add the marinade and mix well, making sure the meat
is well coated. Cover and marinate for 1 hour at room temperature or up to 8
hours in refrigerator.

If you are going to use wooden skewers, soak them in water for 30 minutes
before using. Prepare a grill or preheat broiler. Thread the pieces of meat
onto wooden skewers and sprinkle with sesame seeds.  Lightly oil grill rack
or the broiler pan.  Grill or broil the meat for 1 minute per side for
medium rare.  Arrange on a platter and serve.
CatNipped - 15 Jul 2005 04:06 GMT
> > > Yes, by all means add a page for guest recipes!
> >
[quoted text clipped - 38 lines]
> or the broiler pan.  Grill or broil the meat for 1 minute per side for
> medium rare.  Arrange on a platter and serve.

I haven't set up a form for that yet, but I'll try to get this recipe posted
tomorrow - thanks!

Hugs,

CatNipped
CatNipped - 15 Jul 2005 17:09 GMT
> > > Yes, by all means add a page for guest recipes!
> >
[quoted text clipped - 38 lines]
> or the broiler pan.  Grill or broil the meat for 1 minute per side for
> medium rare.  Arrange on a platter and serve.

OK, Pat, I just added the recipe and I also added the "Submit Recipe" page
so people can submit a recipe from the web site.

Thanks!

Hugs,

CatNipped
jmcquown - 15 Jul 2005 17:26 GMT
>>>> Yes, by all means add a page for guest recipes!
>>>
[quoted text clipped - 13 lines]
>
> CatNipped

You're so good!  How about we add the Crustacean Cocktail recipe (the whole
thing, not the one I accidentally didn't paste all of).  Not sure where to
put it... we don't have an "Appetizers" section.  Hmmmm.  Anyway, here's the
recipe in it's entirety:

Crustacean Cocktail

1-1/2 c. Mixed Citrus Juice
2 c. V-8 Juice
splash Olive Oil
1 Poblano pepper (diced fine)
1 Red Bell (diced fine)
1/2 Red Onion (diced fine)
1/2 bunch of cilantro (chopped)
1 tsp. ground coriander
1 tsp. cumin
2 seeded and diced jalapenos
2 oz. Simple Syrup
1 oz. Sambal Oelek
Shrimp, shelled & deveined
Lobster meat, picked over

Blend the juices, oil,  herbs and spices together. Chill well.  Portion 4
Shrimp and 2 oz. Lobster meat into dessert or parfait glasses.  Pour the
chilled liquid over the seafood.  Garnish with cilantro and slices of lemon
or lime.

Jill
CatNipped - 15 Jul 2005 19:11 GMT
> >>>> Yes, by all means add a page for guest recipes!
> >>>
[quoted text clipped - 42 lines]
>
> Jill

I'm doing a site for a client, so I was lazy and just added it under
"Seafood".

Hugs,

CatNipped
jmcquown - 16 Jul 2005 02:33 GMT
>>>>>> Yes, by all means add a page for guest recipes!
>>>>>
[quoted text clipped - 49 lines]
>
> CatNipped

No problem!  It is, after all, seafood :)

Jill
JBHajos - 15 Jul 2005 18:24 GMT
>My son saw your site and *loved* it.  He is quite a chef, and wanted to know
>if you'd like some of his recipes (I was thinking we could add a page for
>"guest recipes" on the site).

   Speaking of recipes, did anything more come of the RPCA recipe
book that we contributed to last year and was planned for publication?

  Jeanne

   
Jeanne Hajos
spamguard:( u is i, and not is net)
===
"Anger improves nothing except the arch of a cat's back."
                                         --- Coleman Cox
My SETI team:
http://setiathome.ssl.berkeley.edu/stats/team/team_125874.html
jmcquown - 16 Jul 2005 03:05 GMT
>> My son saw your site and *loved* it.  He is quite a chef, and wanted
>> to know if you'd like some of his recipes (I was thinking we could
[quoted text clipped - 4 lines]
>
>    Jeanne

I remember the discussion but don't recall a firm decision to do it.  Having
taken part in the RFC (rec.food.cooking) cookbook (proceeds to go to a
charity directly to benefit those affected after 9/11), it's a LOT of work.

The process took a year to go from a mere idea to actual planning.  Someone
had to keep track of the recipe submissions and there had to be a limit to
the number of recipes per contributor to keep things fair.  There was also
the tendency, as with pot-lucks (bring a dish dinners) for there to be a ton
of dessert recipes and very few in other categories so someone had to
maintain control of that, too.

Several people were given the job of editing the submitted recipes.
Everything was translated so measurements would be both American and Metric.
A treasurer had to collect the money and set up a separate bank account for
those who ordered books (and keep track of the orders).  All this before it
ever went to printing (finding the best and least expensive publisher was
also a chore, not to mentioning figuring the cost of each book with a profit
margin to donate to charity- sale price to include shipping).  Then came the
distribution.  As an International newsgroup, there were 4 people (IIRC) who
were sent shipments of the books and they mailed them out to people in
"their" territory.

There was a LOT of arguing involved, as well.  Some wanted hard bound
note-book style books; others wanted spiral bound.  Some wanted the book on
a CD (that idea was vetoed).  It was a noble effort and produced a very nice
book.  But it was a big chore and everyone was glad when it was over.

Jill
Trish - 16 Jul 2005 03:11 GMT
> >> My son saw your site and *loved* it.  He is quite a chef, and wanted
> >> to know if you'd like some of his recipes (I was thinking we could
[quoted text clipped - 18 lines]
> Several people were given the job of editing the submitted recipes.
> Everything was translated so measurements would be both American and Metric.

lol its metric and imperial (not american) :)
Trish - 16 Jul 2005 03:14 GMT
> > >> My son saw your site and *loved* it.  He is quite a chef, and wanted
> > >> to know if you'd like some of his recipes (I was thinking we could
[quoted text clipped - 25 lines]
>
> lol its metric and imperial (not american) :)

well I stand corrected, there is a US measurement system, thanks :) I wonder
why we were only taught two systems in school
 
Sign In
Join
My Latest Posts
My Monitored Threads
My Blog
My Photo Gallery
My Profile
My Homepage

Start New Thread
Enable EMail Alerts
Rate this Thread



©2008 Advenet LLC   Privacy Policy - Terms of Use
This website includes both content owned or controlled by Advenet as well as content owned or controlled by third parties.