This is how you do it...

~KitchenManager Thu, Nov 13, 1997 (12:42) seed

Share and tell 'cause this is the recipes topic.

~CotC Sat, Nov 15, 1997 (12:40) #1

The Long Procedure for Making Palm Crosses: 1. First ask yourself: What is the worst that can happen? 2. Start sucking on a lemon in Kansas City. 3. Detail the restrictions. Be Prepared. 4. Examine Paradigm Shifts and Aeonics (illiterates need not breed). 5. Have fun whether you like it or not. 6. Pinch and roll method is best. The path of right is just before you. 7. The four seasons are salt, pepper, mustard, and vinegar. Help spread the Universal Life! The bad news is: there is a Hell. You decide as you listen to your media leaders extol the virtues of hiding in the closet with �Outbursts of weeping.� And the same thing can work just as well in reverse! Amen. Thou art a soul in bliss; but I am bound upon a wheel of fire; that mine own tears do scald like molten lead. These words rain down on the upturned faces of the insane. The ordainment of ministers is a very important thing to the Universal Life Church.

~stacey Mon, Nov 17, 1997 (09:49) #2

AAAAAAAA... MEN!

~CotC Mon, Nov 17, 1997 (14:29) #3

Stapler?

~stacey Tue, Nov 18, 1997 (10:56) #4

huh? My comment was an amen not an expression of frustration against the testosteronated in our society..

~KitchenManager Wed, Nov 19, 1997 (02:33) #5

It's okay, he was just deliberately wasting your time.

~CotC Wed, Nov 19, 1997 (09:49) #6

Deliberately? Me?

~stacey Wed, Nov 19, 1997 (10:55) #7

if it makes you happy, please continue -- no skin off my teeth. Where in the hell did THAT expression come from?

~CotC Wed, Nov 19, 1997 (15:03) #8

*** Hey, WER! Marquees work on here! Cool!abner@bga.com *** Only with Internet Exploiter, I guess...

~KitchenManager Thu, Nov 20, 1997 (12:25) #9

Oven-Roasted Chicken with Garlic and Rosemary A 3 1/2 pound chicken 2 sprigs of fresh rosemary or 1 heaping teaspoon of dry leaves 3 cloves of garlic, peeled salt fresh groung black pepper 2 tablespoons vegetable oil 2 tablespoons water 1. Preheat oven to 375 2. Wash the chicken inside and out with cold water, and pat thoroughly dry with cloth or paper towels. 3. Put one of the fresh rosemary sprigs, or half the dried leaves, inside the bird's cavity together with all the garlic, salt and pepper. 4. Rub 1 tablespoon of the oil over the chicken's skin, and sprinkle with salt and pepper. Strip the leaves from the remaining sprig of rosemary, and sprinkle them over the bird, or sprinkle the remaining dried leaves. Put the chicken together with the remaining tablespoon of oil in a roasting pan, and place it on the middle rack of the preheated oven. Every 15 minutes, turn and baste it with the fat and cooking juices that collect in the pan. Cook until the thigh feels very tender when prodded with a fork, and the meat comes easily off the bone, about 1 hour or more. 5. Transfer the chicken to a warm serving platter. Tip the roasting pan and spoon off all but a small amount of fat. Place the pan over the stove, turn the heat on high, add water, and while it boils away, use a wooden spoon to scrape loose any cooking residues stuck to the bottom. Pour the pan juices over the chicken and serve at once. from Marcella Hazan's Essentials of Classic Italian Cooking

~terry Thu, Nov 20, 1997 (13:34) #10

I'll try it!

~stacey Thu, Nov 20, 1997 (13:44) #11

With Seiten?

~CotC Thu, Nov 20, 1997 (15:07) #12

ICK!

~riette Mon, Jul 20, 1998 (09:32) #13

Wer, we tried that recipe of yours last Friday. It was simple delicious. You sure live up to your name!

~KitchenManager Mon, Jul 20, 1998 (11:32) #14

Thank you, and you're welcome!

~riette Mon, Jul 20, 1998 (13:01) #15

What kind of a restaurant do you own? Do you specialize in any particular cuisine?

~KitchenManager Mon, Jul 20, 1998 (23:58) #16

not own...just manage the kitchen of... it's a neighborhood New York-style Italian place... and as for me in particular, my style is best described as fusion...

~riette Tue, Jul 21, 1998 (00:58) #17

Fusion?!?! Think I'll eat French when I go to wherever it is you are. (just kidding) Do you like your job?

~KitchenManager Tue, Jul 21, 1998 (08:22) #18

depends on the day...

~riette Tue, Jul 21, 1998 (10:04) #19

When DON't you like it then?

~KitchenManager Tue, Jul 21, 1998 (15:51) #20

when the incompetence of my fellow employees surpasses my ability to compensate...

~riette Wed, Jul 22, 1998 (01:04) #21

Right. I understand. I must say, I'm glad I work on my own - I've always found teamwork a pain in the ar$e.

~KitchenManager Sat, Jul 25, 1998 (02:35) #22

and as for fusion, it's when you combine two (or more) different ethnicities and/or styles of cuisine...like using French techniques with Zulu ingredients and base recipes...

~riette Sat, Jul 25, 1998 (03:48) #23

Sounds absolutely divinely delicious.

~autumn Sun, Jul 26, 1998 (21:16) #24

Like fusion music.

~KitchenManager Sun, Jul 26, 1998 (23:15) #25

exactly...therefore, I'm usually good at improvisation, also...

~riette Mon, Jul 27, 1998 (00:58) #26

One can only imagine.

~KitchenManager Mon, Jul 27, 1998 (07:46) #27

but, it's more fun if two do...

~riette Mon, Jul 27, 1998 (08:30) #28

It is ONLY fun if two do.

~KitchenManager Mon, Jul 27, 1998 (22:24) #29

not exactly true...at times, it can be quite fun if a whole group is involved...

~riette Tue, Jul 28, 1998 (00:36) #30

OOH, multi fusion!

~stacey Tue, Jul 28, 1998 (00:36) #31

an the synonym for that would be.... an orgy?

~autumn Tue, Jul 28, 1998 (00:36) #32

Bingo!!

~KitchenManager Tue, Jul 28, 1998 (00:36) #33

I never played Bingo that way, but I'm game...

~riette Tue, Jul 28, 1998 (00:36) #34

ha-ha, Autumn!!!!

~autumn Thu, Jul 30, 1998 (21:16) #35

How about nude Twister?

~KitchenManager Thu, Jul 30, 1998 (22:08) #36

it's lotsa fun, especially if you make an extra spinner for body parts...

~CotC Mon, Aug 3, 1998 (11:01) #37

At last! A reference to Crisco Twister!

~autumn Tue, Aug 4, 1998 (21:46) #38

Hey, Tommy, are you a dad yet?

~KitchenManager Tue, Aug 4, 1998 (23:17) #39

Nope, the little one is due the 11th of Novemeber...

~KitchenManager Wed, Aug 12, 1998 (03:28) #40

2. Do Not Abuse Or Threaten This point is very important. A disturbed person is already badly frightened. He may be threatened by the voices he is hearing. He is greatly in need of a friend. He cannot stand the thought of another enemy coming to hurt him. If you further frighten him, he may think you are just another person who is against him and who wants to punish or kill him. As a result, he may turn against you, call you names, and accuse you of being against him.

~KitchenManager Fri, Jan 1, 1999 (16:17) #41

I guessed the pepper, the soup was too hot. I guessed the water, it dried in the pot. I guessed the salt, so what do you think? We did nothing that day but drink and drink. I guessed the sugar, the sauce was too sweet. And so by my guessing I'd spoiled our treat. And now I guess nothing, for my cooking by guess Is sure to result in one uneatable MESS!

~stacey Sat, Jan 2, 1999 (12:16) #42

that's cute! I guess I've had my share of disasters by guessing but over time I've just become better at it. I love to read cookbooks, establish general ideas and extrapolate from there. (nice to see you back WER, happy new year)

~KitchenManager Sat, Jan 2, 1999 (13:49) #43

and an enjoyable and prosperous new year to you and yours, Stace

~stacey Mon, Jan 4, 1999 (08:59) #44

thanks (I'll keep my fingers crossed!)

~PT Thu, Jan 7, 1999 (04:13) #45

Isn't it hard to cook that way?

~MarciaH Fri, Mar 3, 2000 (22:17) #46

I don't know how to do it, but after other people messing with my meatloaf I can no longer make one I consider edible (and I am considered a good cook) Please, I need a Meatloaf recipe...Help!