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#728767 - 02/26/02 12:26 PM Re: Favorite Recipe's
jodi Offline
6000 Post Club Member

Registered: 05/26/01
Posts: 6959
Loc: The Evergreen State (WA)
One other thing you can do when you edit is delete the [February 24, 2002 9:20am edited by: Jodi] thing that ends up at the bottom of your message. That way, no matter how many times you edit, the "edited by" message only shows up once. And people have no idea how MANY mistakes you made! Jodi

(I only made one ;))

[ February 26, 2002: Message edited by: jodi ]

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Piano & Music Accessories
#728768 - 02/26/02 01:29 PM Re: Favorite Recipe's
Barbara Offline
Junior Member

Registered: 07/10/01
Posts: 17
Loc: Watkinsville, GA
Penny:

Your White Bean Chowder sounds really good. I'll try it soon, but will have to cut back on the oil. I've been a Weight Watcher for 14 months & am always messing with someone's good recipe. (At least I won't be breaking my new piano bench when it gets here. Oops, that sounds like I broke the old one. I'm REALLY not that big).

Sam:

A good site for good, easy, healthy (including vegetarian) recipees is www.dwlz.com. Get past the weight watchers stuff & find recipes in the site map.

Jodi:

I agree, just one more place to click when I should be doing a thousand other things.

[ February 26, 2002: Message edited by: Barbara ]
_________________________
Barbara S

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#728769 - 02/26/02 02:41 PM Re: Favorite Recipe's
Penny Offline
2000 Post Club Member

Registered: 05/26/01
Posts: 2943
Loc: San Juan Capistrano, CA
Sam,
Help! I didn't find your email address. You can email me at TheTylerCo@excite.com if don't want to post it.

penny

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#728770 - 02/26/02 08:31 PM Re: Favorite Recipe's
piqué Offline
5000 Post Club Member

Registered: 06/15/01
Posts: 5483
ok, red alert:

i've got a very special situation coming up in a week--a technician is flying 2,500 miles, then driving for 3 hours, to my house to work on my piano, to turn it back into the piano i fell in love with.

in the lengthy phone conversations we've had, i've found out that he's a bit of a foodie, and a rather particular one at that (though he keeps saying he'll eat anything). he grew up with a french palate and has traveled all over the world, doesn't eat much meat, though he makes an exception for wild game. likes his coffee just so, etc.

not only do i want him to be happy so he'll do a great job (i know he'll do a great job anyway), i just want to express my heartfelt appreciation for his trouble, and make him glad he came, and hope if i ever need him again, i'll be able to persuade him to come back.

unfortunately, i'm not what you would call a great cook. in fact, i'm really bored by food (i know, that is a heinous thing to admit on this particular thread). but i'm willing and ready to transform myself, in this particular instance.

please, any of you who can, come to my rescue and suggest really special dishes that aren't too complicated for an amateur to make, but would satisfy a demanding palate?

how's that for a challenge? i'm deeply indebted to anyone who wants to try to take it on. \:o
_________________________
piqué

now in paperback:


Grand Obsession: A Piano Odyssey

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#728771 - 02/26/02 08:50 PM Re: Favorite Recipe's
Bernard Offline
3000 Post Club Member

Registered: 07/06/01
Posts: 3857
Loc: North Groton, NH
pique, are you looking for sit-down meal dishes or finger-food type stuff? If you're looking for a great snack food, I'll post a no-fail, "everyone I've ever met loves", easy to make King for a Day Crabmeat appetizer.

I'll post it tommorrow along with the recipe for the perogis I mentioned yesterday.

Also, the tea I talked about yesterday is not from Tetley, it's from Lipton's Soothing Moments Herbal Tea line and as I said, it's called "Gentle Orange".
_________________________
"Hunger for growth will come to you in the form of a problem." -- unknown

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#728772 - 02/26/02 10:59 PM Re: Favorite Recipe's
Penny Offline
2000 Post Club Member

Registered: 05/26/01
Posts: 2943
Loc: San Juan Capistrano, CA
Pique,

If you want to do a full meal, here is a recipe for a fabulous mushroom soup. Don't be put off by the romantic overtures. I'm sure he won't make a big pass at you! See it here:

Reconciliation Soup

Can you get dried porcini mushrooms in the boondocks? (asked affectionately!)

Here would be a good main course:

recipe for Roasted Lemon Chicken

Let me know what you think!

penny

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#728773 - 02/27/02 07:27 PM Re: Favorite Recipe's
Bernard Offline
3000 Post Club Member

Registered: 07/06/01
Posts: 3857
Loc: North Groton, NH
Here's the recipe I call "Franco-Russian" Piroges. The recipe is actuall called "Petite Turnovers with Potatoes and Onions" from a wonderful book called "The Joy of Eating French Food" by Renny Darling.

They take a little bit of work (easy work) but are well worth the time.

Pastry:
1 cup butter (2 sticks)
1/2 pound cream cheese
2 cups flour
pinch of salt

beaten egg
grated Parmesan cheese

(I left out the cheese and they were just as good)

In the large bowl of an electric mixer, cream together butter and cream cheese until blended. Add flour and salt and mix at low speed until the flour is incorporated and even. Place dough on floured waxed paper and sprinkle top with additional flour to make for easier handling. Shape into an 8-inch circle and wrap dough in the waxed paper and then foil. Refrigerate overnight. (I refrigerated an hour)

Divide dough into four parts. Working one part at a time, roll it out on a floured pastry cloth until the dough is approximately 1/8-inch thick. Cut with a cookie or biscuit cutter into 2 3/4-inch rounds and accumulate scraps in the refrigerator to roll out at the end.

Place 1 teaspoon Potato Onion Filling on center of each round, moisten the edges and fold over. Press edges down with the tines of a fork. Bruch tops with beaten egg and a dash of grated cheese. (I left out the cheese)

Place turnovers on a buttered cookie sheet and bake at 350 degrees for about 25 minutes or until tops are lightly browned. Yields about 50 turnovers.

Potato Onion Filling:
2 large onions, finely chopped
1/4 cup butter
2 cups mashed potatoes
1/2 cup sour cream
1 egg, beaten
lots of salt and pepper

Saute onions in butter until onions are lightly browned. Mix in the remaining ingredients until blended. (Can be made earlier in the day and refrigerated.)


There is one critical point in this recipe that needs attention: After you make the Potato Onion Filling you may be in danger of eating the whole pot full at once. I was, it's really delicious.

Bon Appetit!
_________________________
"Hunger for growth will come to you in the form of a problem." -- unknown

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#728774 - 02/27/02 11:47 PM Re: Favorite Recipe's
piqué Offline
5000 Post Club Member

Registered: 06/15/01
Posts: 5483
bernard and penny,
thanks so much for those suggestions. finger food or sit-down ideas are great. penny, is there a written guarantee that he won't make a pass at me over the porcinis? ;\) (guess what, i can get them fresh!)

actually i am thinking your earlier navy bean recipe sounds really scrumptious. do you think it would be good with braised antelope included?

bring on the crab appetizer, too. i can see i am going to be very busy the day before.
_________________________
piqué

now in paperback:


Grand Obsession: A Piano Odyssey

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#728775 - 02/28/02 12:11 AM Re: Favorite Recipe's
Penny Offline
2000 Post Club Member

Registered: 05/26/01
Posts: 2943
Loc: San Juan Capistrano, CA
Do you mean throwing the meat into the soup? Heavens no! But then again, what would I know? I'm a veggie! But I do believe that the white bean chowder is just perfect the way it is, and I'd be afraid to mess with it. It's really a fabulous soup. I'm quite addicted to it. And it's fast (although certainly can be made the day ahead, adding the fresh spinach the next day when reheating).

I didn't check out the crab recipe, but many times, that can be made the day ahead as well. I always select several recipes that are made the day of and the day before a big meal, so I don't try to do too much the day of. Lasagne actually tastes better the next day. I have several wonderful lasagne recipes, but only one that is truly snobby (exotic mushrooms, zucchini in alfredo sauce). Takes 9 hours to make though, so I don't recommend it for novices.

Do you see a mushroom theme here? I LOVE 'em. You can get porcinis fresh? That's great! What about wood's ears? I love those too, though they look very strange and are on the slimy side. The taste is wonderful.

Good luck!

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#728776 - 02/28/02 11:36 AM Re: Favorite Recipe's
piqué Offline
5000 Post Club Member

Registered: 06/15/01
Posts: 5483
if you love mushrooms, penny, you should come out to visit me when the morel season is on. people are selling them by the pound down at the farmer's market every saturday.
_________________________
piqué

now in paperback:


Grand Obsession: A Piano Odyssey

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#728777 - 02/28/02 11:56 AM Re: Favorite Recipe's
ChemicalGrl Offline
500 Post Club Member

Registered: 08/03/01
Posts: 643
Loc: Durham, North Carolina
Pique -

If you want a very easy dessert, try this one. You can get the ingredients from the grocery store. It's a very sweet fruit salad.

8 oz cream cheese
1 can condensened milk

Combine these in a blender, blend until you get a lovely syrup.

2 big cans of fruit "coquetail" (ruddy Word Police!)
1 can tropical fruit salad
1 or 2 apples, peeled, cored, diced
flaked coconut (optional)
chopped nuts (optional)

Drain all the fruit salads well, then place in a bowl. Place the apples in the bowl as well as the coconut and the nuts. Pour syrup over the fruits and nuts. Fold gently and well. Refrigerate for a couple of hours. Eat and enjoy.

You may also add fresh grapes and bananas to this, if you wish. This is my "Americanized" version of a Filipino favourite. Hope you like it.

[ February 28, 2002: Message edited by: ChemicalGrl ]
_________________________
Regards,
Lyn F.

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#728778 - 02/28/02 01:04 PM Re: Favorite Recipe's
Penny Offline
2000 Post Club Member

Registered: 05/26/01
Posts: 2943
Loc: San Juan Capistrano, CA
Pique,
you have morels and a Grotrian???? Hmm, I may have to convince my husband it is finally time to see Montana!

penny

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#728779 - 02/28/02 02:46 PM Re: Favorite Recipe's
Fritz Offline
Full Member

Registered: 02/12/02
Posts: 68
Loc: Hatfield, PA, USA
Pique, are you in Montana?

I am considering coming there to backpack with some friends this summer. Drooling over the possibility, in fact! (Though it will probably not happen. \:\( )

That would be SW MT, around Red Lodge, that's the only town I remember.

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#728780 - 02/28/02 03:09 PM Re: Favorite Recipe's
jodi Offline
6000 Post Club Member

Registered: 05/26/01
Posts: 6959
Loc: The Evergreen State (WA)
We hiked in an absolutely marvelous place in Montana two summers ago. Its called Jewel Basin, it's just up above Flathead lake. Alpine lakes, fabulous wild flowers, incredible views, Lots-o-grizzlies (so you have to be careful) but many wonderful hikes. Also, the area around West Glacier is lovely. It's not the entrance that most people use to the park, so its slightly less crowded. There is a little town on the way called Polebridge - just a couple of buildings, really - but they have super baked goods. Jodi

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#728781 - 02/28/02 03:34 PM Re: Favorite Recipe's
piqué Offline
5000 Post Club Member

Registered: 06/15/01
Posts: 5483
ha-ha! any chance this turn in the thread could inspire a northern rockies piano party?

a grotrian, morels, and world-class hiking readily at hand. five rivers and wilderness areas right out the door.

jodi, do you want to do it before you move to the PNW, or after you get homesick for the rockies and want to come back?

fritz, i'm a five-hour drive west of red lodge. and jewel basin is another two or three hours further north. polebridge is five hours north of here. if you get to red lodge, make sure you go hiking in the absaroka-beartooths. don't miss the lamar valley in yellowstone to see the wolves.
_________________________
piqué

now in paperback:


Grand Obsession: A Piano Odyssey

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#728782 - 02/28/02 03:58 PM Re: Favorite Recipe's
Fritz Offline
Full Member

Registered: 02/12/02
Posts: 68
Loc: Hatfield, PA, USA
pique, this is the itinerary as it has been laid out. (I would love to take a few extra days for other exploration but probably can't.)
----------

Day 1 (Sunday?)-
Meet in Red Lodge, MT. Shuttle vehicles to East Rosebud, and head 60 miles over to Cooke City via the Beartooth Scenic Highway with two 11,000 feet summits. View alpine glacial geology and wild flowers. Look for mountain goats, marmots, picas and moose. This drive over the top is really worth it. There are several switch-backs on the way up and the scenery is awesome.There are places where you can look straight down nearly 3,000 feet!

Cooke City- Historic mining town and gateway to Yellowstone National Park. Good restaurants, bars and a few tourista shops. Must stops: Cooke City Bike and Espresso Shack and the Range Rider Bar in Silver Gate. Barbeque and spend the night at the Aero Cabin, 7,600 feet above sea level. Cabin sleeps 8 or so, but has unlimited camping and deck space.

Day 2- Meet at the Chief Joseph Trailhead. (5 miles from cabin) Head up the trail about 6-7 miles to Ouzel or Bald Knob Lakes near timberline. Good goat-viewing area and a couple good fly fishing lakes. The best places to camp are usually at or above the timber line where you get into the bare rock or tundra; better vistas, fewer bugs, no bears!

Day 3- Ouzel Lake to Fossil Lake (drainage divide on top of the Beartooths) or Dewey Lake. Fossil is open, 10,000 feet, tundra. Dewey is back down in the trees. Pass several scenic waterfalls on the way down. Fish, sleep, pop blisters, etc. About another 6-7 mile day.

Day 4- Press on to Rainbow Lake or Lake at Falls. Rainbow Lake can become a little crowded, but not bad. Lake at Falls is scenic, but has fewer camp sites. Whatever! Another 6-7 mile day.

Day 5- Cruise out, downhill, about 8 miles to the East Rosebud Lake Campground at Alpine. Regroup in Red Lodge ( home of the Crazy Creek Chair). Lot's of places to stay, from the Super 8 to the historic Pollard Hotel (my fav) downtown. Must see attractions: Snow Creek Saloon, the Snag Bar, Bogarts Pizza, Bull Moose Bistro, Sylvan Peak (gear shop).

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#728783 - 02/28/02 07:12 PM Re: Favorite Recipe's
piqué Offline
5000 Post Club Member

Registered: 06/15/01
Posts: 5483
Fritz,
i take it from the detail with which your itinerary has been laid out that you have been to these places before (?) if so, i guess you already know that if you arrive on day one from pennsylvania you will not have enough time to do everything you scheduled for day one. it will take you an entire day (at least) just to get from home to red lodge.

i also wonder about the advisability of heading straight up to high elevations without giving your body a little bit of time to acclimate. you may not have the energy to do all you've planned for the first few days, and you could risk altitude sickness. i'd take it a little easier--a day to get to red lodge, a full day to hang out at higher elevation at cooke city, or doing a drive around the western end of yellowstone, and *then* think about tackling your killer hike.

i haven't been to the specific places you're going to hike to in the absorakas, but it sounds great.

 Quote:
Originally posted by Fritz:
fewer bugs, no bears! [/b]


ahem! there is no place in this part of the state, anywhere, where there are no bears and fewer bugs. in fact, depending on the time of year, there can be more mosquitoes at high elevations than at low ones. bring bug dope and a big cannister of bear spray (i'm sure you can buy it in cooke city--it won't get through airport security). and no, you do not use bear repellant by spraying it on yourself! better yet, get a good forest service or national park handout on how to conduct yourself safely in bear country.

you should definitely also give yourself a spare day in the backcountry, one where you have no plans to move camp, but just hang out. you may need that extra day if things don't go as planned (like torrential rain, lightning storms, or getting lost).

i love the pollard, too! had a great thanksgiving dinner and weekend there once. what month do you think you'll be headed there?
_________________________
piqué

now in paperback:


Grand Obsession: A Piano Odyssey

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#728784 - 02/28/02 07:41 PM Re: Favorite Recipe's
Fritz Offline
Full Member

Registered: 02/12/02
Posts: 68
Loc: Hatfield, PA, USA
That itinerary was put together by a friend who lives in MT and has been to those places. I'd arrive the day before his "Day 1."

There is an assumption that all participants are in pretty good physical condition, no beginning backpackers. Right now there are about 12 of us, coming from FL, TN, PA, CA, all over the place.

This is planned for July 14-20 approx. (I don't have a calendar in front of me.)

Thanks for the feedback! Wanna join us? \:\)

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#728785 - 02/28/02 10:37 PM Re: Favorite Recipe's
Bernard Offline
3000 Post Club Member

Registered: 07/06/01
Posts: 3857
Loc: North Groton, NH
This is the Bean pot I mentioned a few days ago. Don't be put off by the long list of ingredients. It's very easy. I didn't like the potato topping so whenever I make it now, I leave the potatoes out. This is a great pot-luck dish and is also versatile. If you prefer one type of bean over another, it's easy to substitute.


Sweet and Sour Mixed Bean Hot Pot
(From "The Best-Ever Vegetarian Cook Book" by Nicola Graimes)

An appetizing mixture of beans and vegetables in a tasty sweet and sour sauce, topped with potato.

(It works just as well with adjustments indicated by my notes.)

INGREDIENTS
1 pound unpeeled potatoes
1 tablespoon olive oil
3 tablespoons (3/8 stick) butter
1/3 cup whole wheat flour (I use white flour and it works)
1 1/4 cups passata or tomato sauce
2/3 cup unsweetened apply juice
1/4 cup each of:
light brown sugar
ketchup
dry sherry
cider vinegar
light soy sauce
14-ounce can lima beans
14-ounce can flageolet beans (I use red kidney beans)
14-ounce can chickpeas
6 ounces grean beans, chopped and blanched ( I use a small canned sliced grean beans )
8 ounces shallots, sliced and blanced (I've used green onion)
8 ounces mushrooms, sliced
1 tablespoon each of:
fresh thyme and marjoram (I've used dried and adjusted accordingly)
salt and freshly ground black pepper
springs of fresh herbs to garnish


Preheat the over to 400. Thinly slice the potatoes and part-boil them for 4 minutes. Drain the potatoes thoroughly, toss them in the oil so they are lightly coated all over and set aside.

Place the butter, flour, passata, apple juice, sugar, ketchup, sherry, vinegar and soy sauce in a saucepan. Heat gently, whisking constantly, until the sauce comes to a boil and thickens. Simmer gently for 3 minutes, stirring occasionally. Keep warm while you add the beans.

Rinse and drain the lima beans, flageolet beans and chickpeas and add to the sauce with all the remaining ingredients except the herb garnish. Mix well.

Spoon the bean mixture into a casserole dish.

Arrange the potato slices over the top of the dish, overlapping them slightly and completely covering the bean mixture.

Cover the casserole with foil and bake for about 1 hour, until the potatoes are cooked and tender. Remove the foil for the last 20 minutes of the cooking time, to lightly brown the potatoes. Serve garnished with fresh herb sprigs.
_________________________
"Hunger for growth will come to you in the form of a problem." -- unknown

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#728786 - 03/02/02 02:17 PM Re: Favorite Recipe's
Newbie Offline
Full Member

Registered: 02/15/02
Posts: 20
Loc: Michigan
I'm taking notes!

"Sweet and Sour Mixed Bean Hot Pot" sound delicious!!

Igoo-[/b] I have a variation on your tasty Butterscotch Candies.

Butterscotch (or Peanut Butter) Fudge[/b]

Put 12 oz. butterscotch chips ( OR Peanut Butter chips) in a small bowl.
Add one can SWEETENED condensed milk.
Microwave till the chips are soft.
Mix and spread in a buttered pan. Cool.

Very good, easy, and fool proof!

I love sharing recipes! My sister and I recently completed our second family recipe book. (Gifts to our extended families) The books are compilations of recipes that span 6 generations. Some are not commonly seen much any more such as Dandelion Wine and lye soap.

Thanks for the new ideas!!
\:\)

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#728787 - 03/02/02 02:34 PM Re: Favorite Recipe's
Sam_dup1 Offline
Full Member

Registered: 01/12/02
Posts: 239
Loc: NYC
OK, I have a problem. how do I print out new recipes without having to print the entire thread? I tried cut and paste, but the words are all over the map. Any suggestions? Great recipes everyone!

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#728788 - 03/02/02 09:22 PM Re: Favorite Recipe's
Newbie Offline
Full Member

Registered: 02/15/02
Posts: 20
Loc: Michigan
Two methods come to mind to copy the recipes. The first would be to cut and paste each recipe individually. You'll have to reformat the recipes, but it will go fast, and be worth the effort. Or, you could catch each recipe with Screen Snapz or similar program. Put them all in a folder and you'll have the start of a nice collection. I started this years ago. Its been wonderfully convenient. \:\)

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#728789 - 03/04/02 08:31 PM Re: Favorite Recipe's
T2 Offline
Full Member

Registered: 12/18/01
Posts: 341
If you're into authentic Thai food check out "Cooking Thai Food in American Kitchens: Vol I". I have a friend in Thailand whose wife recommends it (She is a Thai restaurant critic.) It was written by Mulauee Pinsuvana, the wife of a Thai ambassador, living abroad. It was written in Thai for Thai expatriots yearning for an authentic taste of their homeland. Subsequently, it was translated into English with one page written in English and the opposite page in Thai. It makes some substitutions for ingredients that are hard to find in the west. Other than that it is wonderfully authentic.

Here are some useful URLs for Thai cooking online:
http://thaisdc.com/BksMpsPgs/Thai_CookBooks.html#anchor1042870
http://store.yahoo.com/evergreenseeds/practhacook.html
http://www.nectec.or.th/users/joy/SCTrecipes/
http://importfood.com/recipes.html
http://asiarecipe.com/larry/thaicurry.html
http://users.nova1.net/~thai4two/

T2

[ March 04, 2002: Message edited by: T2 ]

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#728790 - 03/04/02 09:10 PM Re: Favorite Recipe's
Brendan Offline


Registered: 05/26/01
Posts: 5283
Loc: McAllen, TX
What would you guys suggest for a poor college student who doesn't know how to cook well?
_________________________
http://www.BrendanKinsella.com

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#728791 - 03/04/02 09:30 PM Re: Favorite Recipe's
piqué Offline
5000 Post Club Member

Registered: 06/15/01
Posts: 5483
a meal contract with a dorm or at a restaurant. you can contract with some restaurants to provide you with a dinner every day that you pick up at a certain time. it can be less expensive than you might think! and keeps you eating at least one wholesome nourishing meal a day when you are preoccupied by other things.
_________________________
piqué

now in paperback:


Grand Obsession: A Piano Odyssey

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#728792 - 03/05/02 02:27 AM Re: Favorite Recipe's
Norbert Offline
Yikes! 10000 Post Club Member

Registered: 07/03/01
Posts: 14116
Loc: Surrey, B.C.
Chemicalgirl:

Thank you very much for the link!!

My wife is Philippina and I LOVE vegetarian!

Perfect combination!!
_________________________
www.heritagepianos.com
Greater Vancouver B.C. piano dealers for : C.Sauter, Estonia, Brodmann, Ritmuller
604-951-8642

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#728793 - 03/05/02 12:23 PM Re: Favorite Recipe's
ChemicalGrl Offline
500 Post Club Member

Registered: 08/03/01
Posts: 643
Loc: Durham, North Carolina
Norbert -

You're welcome. As I said, I haven't given any updates to this page for, oh, around 4 years. Maybe once the paper monster reduces somewhat, I'll get experimenting again.

 Quote:
Originally posted by Norbert:

My wife is Philippina and I LOVE vegetarian!
[/b]


Cool. It's a bit strange, thinking of Filipino vegetarian foods, especially with all the meat in the cuisine. Whereabouts in the Phils. is your wife from? Ask her if she has ever eaten "Laksa." It's a dish native to Bicol and can be made very hot and spicy if desired. That's a dish I want to experiment with next; it's generally made with pork, but I'm sure it can be made into a vegan dish, with a bit of imagination.
_________________________
Regards,
Lyn F.

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