(2007-10-15) New survey on the RFC site: Signature dishes...

ChattyCathy said:

http://www.recfoodcooking.com

Vote now! (or not)

Sorry to reply to my own post, but for those who have no idea what I am
talking about, here's the link:

http://www.recfoodcooking.com/signature.php

BTW, we have a couple of new ones there <Cathy waves at Wayne> 😉

--
Cheers
Chatty Cathy

Garlic: the element without which life as we know it would be impossible

ChattyCathy wrote on Mon, 15 Oct 2007 16:18:38 +0200:

C> http://www.recfoodcooking.com

C> Vote now! (or not)

I'm not sure what would be described as my "signature dish". I
used to be rather proud of my few Mexican dishes until my nephew
married a Mexican girl!

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

ChattyCathy said:

http://www.recfoodcooking.com

Vote now! (or not)
--
Cheers
Chatty Cathy

Garlic: the element without which life as we know it would be impossible

Woohoo 😉 Really nice survey - and I voted first! I'd like to claim
TFH #6, "For the Kitchen." TYVM :> My collection of TFHs is growing.

Sky, who always wears a hat, especially when outside

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

The message <[email hidden]>
from ChattyCathy <[email hidden]> contains these words:

Quoted message said:

ChattyCathy said:

http://www.recfoodcooking.com

Vote now! (or not)

How many times would you like us to vote?

:-)

Janet.

In article <[email hidden]>,

ChattyCathy said:

http://www.recfoodcooking.com

Vote now! (or not)

I'll have to follow up on this one later. :-)
Looks like a really enlightening survey.

Om -> Wondering who voted "What signature recipes"? <lol>
--
Peace, Om

Remove both _ (underscores) to validate gmail e-mails.

"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

"ChattyCathy" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

http://www.recfoodcooking.com

Vote now! (or not)
--
Cheers
Chatty Cathy

Garlic: the element without which life as we know it would be impossible

And after I voted, I went back through the Sig dishes and picked out a few I
had been meaning to try. Thanks for the incentive!

Felice

James Silverton said:

ChattyCathy wrote on Mon, 15 Oct 2007 16:18:38 +0200:

Quoted message said:

http://www.recfoodcooking.com

Quoted message said:

Vote now! (or not)

I'm not sure what would be described as my "signature dish". I
used to be rather proud of my few Mexican dishes until my nephew
married a Mexican girl!

James Silverton

How lucky! You get real Mexican food now? I'm hard pressed to find
authentic Mexican cuisine in the Memphis area. The restaurants are mostly
Tex-Mex, doncha know (not that there's anything wrong with that). La
Playita about 3 miles away is very good and, I think, very authentic. We're
usually one of the very few non-Mexicans eating in the place. Then there's
Las Tortugas, which is similar to a small cafe found in Mexico City.

I may be mistaken but to my way of thinking a "signature dish" is one you
created (or re-created on your own after tasting it somewhere).... OR a dish
you adapted from a recipe in such a way that makes it uniquely your own.

Jill

jmcquown said:

I may be mistaken but to my way of thinking a "signature dish" is one you
created (or re-created on your own after tasting it somewhere).... OR a dish
you adapted from a recipe in such a way that makes it uniquely your own.

Sorta, kinda. I think of a Signature dish as something that is really,
really good, and it's the type of recipe (or more than one recipe) that
you have absolutely "mastered" i.e. it/they always has/have people
asking for more - no matter where you found/thought up the original
recipe... JMHO, of course 😉

And, hey, we don't call you the "Soup Queen" for nothing, do we? And
that Turkey Cottage Pie recipe you contributed was wonderful, BTW - even
with chicken instead of turkey 😉

I have tried about 20 of the recipe contributions - so far - and I
haven't been disappointed yet... It's been almost an "adventure" trying
to find some of the ingredients that are not so readily available here...
--
Cheers
Chatty Cathy

Garlic: the element without which life as we know it would be impossible

James Silverton said:

ChattyCathy wrote on Mon, 15 Oct 2007 16:18:38 +0200:

C> http://www.recfoodcooking.com

C> Vote now! (or not)

I'm not sure what would be described as my "signature dish". I used to
be rather proud of my few Mexican dishes until my nephew married a
Mexican girl!

LOL! But please, by all means send in a couple of your "favorites".
Finding decent Mexican food here is like looking for hen's teeth....
I'll try them, for sure!

--
Cheers
Chatty Cathy

Garlic: the element without which life as we know it would be impossible

Sky said:

Woohoo 😉 Really nice survey - and I voted first! I'd like to claim
TFH #6, "For the Kitchen." TYVM :> My collection of TFHs is growing.

Sky, who always wears a hat, especially when outside

You gottit! 😉

--
Cheers
Chatty Cathy

Garlic: the element without which life as we know it would be impossible

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

James Silverton said:

ChattyCathy wrote on Mon, 15 Oct 2007 16:18:38 +0200:

Quoted message said:

http://www.recfoodcooking.com

Quoted message said:

Vote now! (or not)

I'm not sure what would be described as my "signature dish". I
used to be rather proud of my few Mexican dishes until my nephew
married a Mexican girl!

James Silverton

How lucky! You get real Mexican food now? I'm hard pressed to find
authentic Mexican cuisine in the Memphis area. The restaurants are mostly
Tex-Mex, doncha know (not that there's anything wrong with that). La
Playita about 3 miles away is very good and, I think, very authentic.
We're
usually one of the very few non-Mexicans eating in the place. Then
there's
Las Tortugas, which is similar to a small cafe found in Mexico City.

Having lived in the Memphis area for what felt like a longer time than it
was, there is a real hole in the dining choices there. We found a place in
Horn Lake, MS that was good and not to far from the house. Most of the
servers didn't speak much in the way of English but that really didn't
matter when you got the food. We now have some excellent choices in Northern
California and they are as different as night and day from one to the next.
Good though, almost all of them.

Cindi

Quoted message said:

I may be mistaken but to my way of thinking a "signature dish" is one you
created (or re-created on your own after tasting it somewhere).... OR a
dish
you adapted from a recipe in such a way that makes it uniquely your own.

Jill

Quoted message said:

I have tried about 20 of the recipe contributions - so far - and I
haven't been disappointed yet... It's been almost an "adventure" trying to
find some of the ingredients that are not so readily available here...

I know the feeling. Having a little 'culture shock' on the family here.
When we moved to Japan, Charlotte was just starting 2nd grade. Now she's in
8th. Charlotte got the giggles at the school lunch yesterday. Fish sticks.
See, in Japan 'fish sticks' are whole grilled marinaded hand sized fish on a
scewer (stick). She made me promise to make her some for lunch one day so
she can gross out her new friends. ;-)

Here's a recipe for them if you feel like a little adventure.

Fire up the BBQ. While the coals are heating, (or the night before) marinade
the whole cleaned fish with:

For miso fish (1-3 day marinade)
Minute Miso (sold in the USA) - 1/2 cup
Sake and or mirin (may mix the two to your tastes)- 1/4 cup
Sugar- to taste, normally 5 TB or so
Optional- 1-3 TB rice wine vinigar or Suukam maasim (spiced cloudy vinigar)

If you can't find mirn or sake, you can get by with white wine. If you do
not like cooking with alcohol, dashi will also work and I usually use dashi
and a thumbnail sized piece of miso (usually the red one) and just a TB of
mirin.

For a faster but tastey marinade that will work well enough if you just have
the time it takes for the coals to heat (about 45 mins).
1/4 cup jufran bannana sauce
1/4 cup jufran hot sweet chili sauce (you'll see an almost identical
Thailand product called hot sweet chicken sauce, meant to dip chicken in,
same thing but somewhat hotter)
3 tb soy sauce (try to find Datu Puti brand. It is sold in the USA and has
1/2 the sodium f kikkoman lite but twice the flavor of kikkoman)
splash of vinigar 'to taste'

Use those long thin wooden cooking scewers (wet them for 4-5 mins in warm
water before adding the fish so they wont burn on the grilll). You may want
to cover the ends of the wood stick with aluminium foil to prevent burning.
Others only insert the stick when the fish is almost done. If you live in
Australia, you have access to sugar cane 'wood scewers' and those would be
really good to use.

These are commonly sold at little stalls about market places or sporting
events, much like in the USA one would have a hotdog stand. They are sold
with little packets of condiments such as: mirin, shoyu (soy sauce), hot
chili oil, or vinigar.
xxcarol

PS: Yeah, just joined here.

Quoted message said:

I have tried about 20 of the recipe contributions - so far - and I
haven't been disappointed yet... It's been almost an "adventure" trying to
find some of the ingredients that are not so readily available here...

I know the feeling. Having a little 'culture shock' on the family here.
When we moved to Japan, Charlotte was just starting 2nd grade. Now she's in
8th. Charlotte got the giggles at the school lunch yesterday. Fish sticks.
See, in Japan 'fish sticks' are whole grilled marinaded hand sized fish on a
scewer (stick). She made me promise to make her some for lunch one day so
she can gross out her new friends. ;-)

Here's a recipe for them if you feel like a little adventure.

Fire up the BBQ. While the coals are heating, (or the night before) marinade
the whole cleaned fish with:

For miso fish (1-3 day marinade)
Minute Miso (sold in the USA) - 1/2 cup
Sake and or mirin (may mix the two to your tastes)- 1/4 cup
Sugar- to taste, normally 5 TB or so
Optional- 1-3 TB rice wine vinigar or Suukam maasim (spiced cloudy vinigar)

If you can't find mirn or sake, you can get by with white wine. If you do
not like cooking with alcohol, dashi will also work and I usually use dashi
and a thumbnail sized piece of miso (usually the red one) and just a TB of
mirin.

For a faster but tastey marinade that will work well enough if you just have
the time it takes for the coals to heat (about 45 mins).
1/4 cup jufran bannana sauce
1/4 cup jufran hot sweet chili sauce (you'll see an almost identical
Thailand product called hot sweet chicken sauce, meant to dip chicken in,
same thing but somewhat hotter)
3 tb soy sauce (try to find Datu Puti brand. It is sold in the USA and has
1/2 the sodium f kikkoman lite but twice the flavor of kikkoman)
splash of vinigar 'to taste'

Use those long thin wooden cooking scewers (wet them for 4-5 mins in warm
water before adding the fish so they wont burn on the grilll). You may want
to cover the ends of the wood stick with aluminium foil to prevent burning.
Others only insert the stick when the fish is almost done. If you live in
Australia, you have access to sugar cane 'wood scewers' and those would be
really good to use.

These are commonly sold at little stalls about market places or sporting
events, much like in the USA one would have a hotdog stand. They are sold
with little packets of condiments such as: mirin, shoyu (soy sauce), hot
chili oil, or vinigar.
xxcarol

PS: Yeah, just joined here.

Cshenk said:

I know the feeling. Having a little 'culture shock' on the family here.
When we moved to Japan, Charlotte was just starting 2nd grade. Now she's in
8th. Charlotte got the giggles at the school lunch yesterday. Fish sticks.
See, in Japan 'fish sticks' are whole grilled marinaded hand sized fish on a
scewer (stick). She made me promise to make her some for lunch one day so
she can gross out her new friends. ;-)

<clipped>

Quoted message said:

PS: Yeah, just joined here.

LOL... too funny. She's got a great sense of humor already, I see!
Welcome to RFC. Put your seatbelt on, hold on the ride cuz sometimes it
gets bumpy... but the bottom line is to take what you can use and just
ignore the rest. 🙂
Goomba

Quoted message said:

Quoted message said:

I know the feeling. Having a little 'culture shock' on the family here.
When we moved to Japan, Charlotte was just starting 2nd grade. Now she's
in 8th. Charlotte got the giggles at the school lunch yesterday. Fish
sticks. See, in Japan 'fish sticks' are whole grilled marinaded hand
sized fish on a scewer (stick). She made me promise to make her some for
lunch one day so she can gross out her new friends. ;-)

<clipped>

Quoted message said:

PS: Yeah, just joined here.

LOL... too funny. She's got a great sense of humor already, I see!
Welcome to RFC. Put your seatbelt on, hold on the ride cuz sometimes it
gets bumpy... but the bottom line is to take what you can use and just
ignore the rest. 🙂
Goomba

Yes, saw a few of those bumps already and carried on with the straight line
<g>. I recon if I stick to cooking messages and post a recipe now and
again, I'll not fall astray of any rules here. I generally ignore trolls
too but so far I havent seen too many of them here.

In fact, I've posted 3 recipes already! I checked into Japan cooking
newsgroups but they were all in japanese which I cant read (and I didnt
learn more than survival words when there having been at sea 9 months of the
year). You can expect a small slurry of Japanese fusion recipes to slip in
here.

So far, I posted 2 marinades and forgot to tell (Cathy?) that the 'minute
miso' is a brand I got here right in a regular grocery store. Oh if you or
any others stock MM recipes, you may find the catagory 'xxcarol' in your
database. Thats me. I lost my database in a crash so am slowly regathering
them.
xxcarol

ChattyCathy said:

Quoted message said:

I'm not sure what would be described as my "signature dish". I used to
be rather proud of my few Mexican dishes until my nephew married a
Mexican girl!

LOL! But please, by all means send in a couple of your "favorites".
Finding decent Mexican food here is like looking for hen's teeth....
I'll try them, for sure!

There are a few places around here that sell cheap Mexican food like tacos,
burritos and stuff, accompanied by rice. It is rather pricey considering
that the stuff they sell is all made with cheap ingredients. It is edible,
but hardly worth going out for.

Cshenk said:

Here's a recipe for them if you feel like a little adventure.

<snipped rec for space>

Sounds good !

Quoted message said:

PS: Yeah, just joined here.

Welcome carol 🙂
--
Cheers
Chatty Cathy

Garlic: the element without which life as we know it would be impossible

Dave Smith said:

ChattyCathy said:

Quoted message said:

I'm not sure what would be described as my "signature dish". I used to
be rather proud of my few Mexican dishes until my nephew married a
Mexican girl!

LOL! But please, by all means send in a couple of your "favorites".
Finding decent Mexican food here is like looking for hen's teeth....
I'll try them, for sure!

There are a few places around here that sell cheap Mexican food like tacos,
burritos and stuff, accompanied by rice. It is rather pricey considering
that the stuff they sell is all made with cheap ingredients. It is edible,
but hardly worth going out for.

You got any "Mexican" ideas - your lamb shanks were TO DIE FOR... so I'm
all ears/eyes - whatever 🙂

--
Cheers
Chatty Cathy

Garlic: the element without which life as we know it would be impossible

Omelet said:

Om -> Wondering who voted "What signature recipes"? <lol>

Must be a "newbie" <Shaddup Sheldon> 😉
--
Cheers
Chatty Cathy

Garlic: the element without which life as we know it would be impossible