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Below are the 20 most recent journal entries recorded inCook's LiveJournal:
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| Monday, April 2nd, 2007 | |
|---|---|
| _5:03 pm_[glamorousdiva] |
Tonight I made Orange glazed chicken in the crock-pot, ranch mashed potatoes,applesauce muffins and seasoned corn. It was very good. Everyone here loved it!! I will post the recipes on here for anyone who wants them if you make it or woul like too, feel free to leave comments!! :-) ( Recipes here...........Collapse ) (Comment on this) |
| Tuesday, November 14th, 2006 | |
| _10:44 pm_[glamorousdiva] |
I made something very delicious from my Celebrity Chefs of Country Music and Motosports Recipes From The Stars Cookbook. ( Teriyaki BurgersCollapse ) (Comment on this) |
| Thursday, October 12th, 2006 | |
| _4:13 pm_[marilynthomas] |
Introduction Hi my name is Marilyn and cooking is a great passion of mine. I watch Food TV all the time and surf recipe sites pretty much every day. I cook every chance I get and I really like to cook for other people. There's nothing I like more than someone enjoying a meal I've prepared for them. I love sharing recipes and talking about cooking techniques with other people. I also like showing people how to cook, too.I look forward to sharing my recipes/meal ideas with you all here. If you're interested I actually do a live cooking show on the Internet every Sunday night. It's a part of this 24/7 live interactive reality show that I help produce. I actually show this guy Kieran, who is locked up in a house for 6 months, how to cook and we make yummy meals together that the viewing public votes on.In the past we've made Chicken Pot Pie, Shepherd's Pie, BBQ Ribs, Baked Lemon-Herb Chicken, Roast Beef & Garlic Whipped Potatoes, Chicken Marsala, and also baked a few things together. He's a picky eater -- in fact if it were up to him he'd eat cheeseburgers all the time!! -- but everything we've made he was blown away by how tasty it was. His favorite, by far, has been the BBQ Ribs (made with my own special Cola BBQ sauce)!This Sunday up for vote is: Turkey Tetrazzini, Baked Ham with Maple Bourbon Glaze, Beef Burgundy, Chicken Cacciatore, or Marilyn's Pasta Choice. I'm hoping for the Turkey Tetrazzini to be honest. I haven't had that in a while. ;-)Anyways, if you're interested in the cooking show go to ourprisoner.com and click on the Live Video feed to watch. If you want to vote, you have to sign up. But it's completely free so don't worry about that. If you sign up, vote for the Turkey!! hahaOh and we also take live calls! So feel free to call in!Anybody got a good tetrazzini recipe?? I'd like to compare it to mine. Current Mood:  excited (1 Comment |Comment on this) |
| Thursday, April 13th, 2006 | |
| _3:06 pm_[churchofpat] |
Perhaps this is beneficial to some of you, perhaps not, if so sorry to waste your time. This is aimed primarily at those aiming to be an executive chef some day. Below is one way to come off as smarter than your boss, they tend not to like it when an executive chef has a better undestanding of accounting than they themselves. ( Rules to save your jobCollapse ) Current Mood:  contemplative (Comment on this) |
| Monday, February 13th, 2006 | |
| _4:10 pm_[blakeley] |
Appetite for Seduction Premiering on iTunes this Valentine's Day This is a new TV podcast for iTunes, all about cooking, in our first episode we cook with pomegrantes, the show is completely free, nobody makes any money off it.Join Sensual Cooking Diva, Shani Castri, as she explores the romantic history and potency of some of the finest aphrodisiacs found in New York City and around the world. Shani consults with the experts on her journey to help awaken your appetite for seduction. From caviar to vanilla, pomegranate to garlic, join Shani every two weeks, when as she guides you towards creating an evening—or morning—of passion and food that you and your partner are not soon to forget.Click here to subscribe via iTunesVisit www.appetiteforseduction.comVisit the Appetite for Seduction Livejournal Community( Read more...Collapse ) (Comment on this) |
| Thursday, December 22nd, 2005 | |
| _6:20 am_[bura_tina] |
......just created new service to share recipes........... http://howdoicook.ning.com/index.phpTake a look, please, it must be very heplful for anyone, who cooks, now it's almost empty, but you can add your content, they have free storage 1 Giga.This is an application to share recipes of ALL the things worth cooking! Design allows to browse the recipes by tags, by people, who've added, and, of course, by the product (food) name.(if you don't like this, sorry, and i apologise if commited the rules of this community) (1 Comment |Comment on this) |
| Monday, October 17th, 2005 | |
| _3:44 pm_[ben_murphy] |
African American Cajun Creole Southern Louisiana Cooking Hello I'm new to the community. I'm looking for specifically African American Creole-Cajun recipes. I have found a couple of good Creole and Cajun grocers on the web, but I am looking specifically for that Soul-Cajun-Creole mix. Any help would be greatly appreciated.Thanks! (1 Comment |Comment on this) |
| Wednesday, August 31st, 2005 | |
| _4:55 am_[mistereggman] | Apologies if it's inappropriate.  foodphotos. (Comment on this) |
| Monday, August 22nd, 2005 | |
| _4:07 pm_[mysticknyght] |
YatCuisine Podcast: "Napoleonic" Recipes... Creole dishes related albeit loosely in some cases) to Napoleon Bonaparte.The Podcast. 30:51, 28.2MB) creative (Comment on this) |
| Wednesday, August 17th, 2005 | |
| _7:41 am_[mysticknyght] |
a user named  circusaxe left the following comment about my muffeletta post:_Are you at all concerned with the trans- and saturated fats contained in your recipe? At least if you are going to go for the gold and eat a muffaletta, do so with wholesome ingredients and not barely ingestible substitutes._This user did a hit-and-run, posting a critical comment then deleting it so no reply is possible. While I find that to be a pretty tacky thing in and of itself, I also found that I wanted to reply to the substance of the comment as well, and get some thoughts on how the rest of you cook and eat.I'm from New Orleans. We like to say here that we don't "eat to live," but we "live to eat." Am I concerned with the fats in my recipe? Yes, indeed. That's why I don't eat many of the things I cook daily. That said, I would much rather make a dish following a traditional recipe and enjoy the flavors and tastes than try to adapt that recipe to make it "healthy." When I bite into a muffeletta from a sandwich place in New Orleans, or when I go have Chicken Bonne Femme from Tujague's in the Quarter, or a roast beef po-boy from Radosta's, I'm biting into decades, if not centuries, of history, lives, memories, romances. I would rather balance out the "bad" meal by modifying the other meals of the day than worry about making a meal fit specific criteria. Same goes for "impulse" meals, whether they're made in my kitchen or come from a restaurant. I'll agree that there are ways to modify cooking habits to be healthier in general, such as using more olive oil and less butter. There are a lot of dishes we can cook that don't suffer when subsititutions are made. Still, there are times when only the original recipe and the "bad" stuff will do. Bernaise sauce comes to mind as one of those things. There's a radio personality here in town, Tom Fitzmorris, who does a 3-hour cooking show from 4pm-7pm, weekdays. He always says that his audience is the type of people who just finished lunch and are starting to think about what they're going to cook or where they're going to go for dinner. That's how we live in New Orleans.I had a Bud's Broiler burger yesterday. At my lunch meeting today, I'll have a salad. I'll work it out. :-) Current Mood: amused (1 Comment |Comment on this) |
| Monday, August 15th, 2005 | |
| _9:50 pm_[mysticknyght] |
YatCuisine Podcast - Muffelettas, Part 2 Muffelettas - where to get one. Central Grocery, Nor-Joe, Radosta's, and a few other places.The Podcast 30:33, 27.9MB)And since those of you who aren't locals and don't get to run to Nor-Joe regularly, here's the results of my weekend experiment:Muffeletta Calzone ( step-by-step with 7 picsCollapse ) Current Mood: contemplative (1 Comment |Comment on this) |
| Wednesday, July 20th, 2005 | |
| _9:29 pm_[dressed_2the9s] | Hi.My name is Megan. I enjoy every aspect of cooking (except the clean up).Bring on the recipes. ♥ (Comment on this) |
| Monday, June 20th, 2005 | |
| _4:12 pm_[aaronk121] | Here, check out this new livejournal dedicated to my cooking experience.http://www.livejournal.com/users/aaronk121/ (Comment on this) |
| Monday, June 6th, 2005 | |
| _6:11 pm_[mysticknyght] |
YatCuisine Podcast: Cold Creole Appetizers Cold Creole AppetizersShrimp Cocktail, Shrimp Remoulade, Crawfish Pasta Salad, Ravigote Sauce, Crabmeat Ravigote, Artichokes RavigoteThe Podcast( The RecipesCollapse ) Current Mood: busy (Comment on this) |
| Wednesday, May 4th, 2005 | |
| _4:36 pm_[blupyre] |
Recipes hey,i'm new to the whole cooking thing and was wondering if anyone out there could give some really cool recipes. (Comment on this) |
| Saturday, February 19th, 2005 | |
| _6:00 pm_[ex_silverear435] |
I see by your interests that you are into cooking. Come check out my new community if you like. http://www.livejournal.com/community/callingallcooks/~Silverearthwind (Comment on this) |
| Tuesday, February 15th, 2005 | |
| _2:49 pm_[glamorousdiva] |
Could someone give me some ideas or recipes on what to do with some Egg Noodles? I found a package I had, but it was almost a year old, so I threw it out, I had never opened it, but ewww, I did not want to eat something that old. I brought a new package today. I found a recipe I thought we would like last night, but now I am not so sure, so does anyone have any new ideas? Anyway, if anyone has ideas please help!! :-) X-Posted Everywhere!!:-) (1 Comment |Comment on this) |
| Monday, February 14th, 2005 | |
| _11:31 pm_[glamorousdiva] |
SALLY LUNN BREAD4 tablespoons warm water3/4 cup buttermilk1/2 cup melted butter1 egg3/4 cup sugar1/2 teaspoon of salt3 1/4 cups Bread Machine flour1/4 ounce active dry yeastPut ingredients in bread machine pan in order listed. Put on sweet Cycle and light crust.NOTE:I have to put wet ingredients in my bread machine in this order, you may not have too. Enjoy!! (Comment on this) |
| Thursday, January 27th, 2005 | |
| _3:41 pm_[glamorousdiva] |
2 great dinners in 1 ( 2 dinners out of 1Collapse ) (Comment on this) |
| Thursday, December 16th, 2004 | |
| _11:49 am_[churchofpat] |
Not much to update you on, but those of you I have worked with in the past will find this funny. I was proclaimed a savior yesterday, and I only did a partial ass job to earn such. Some big deal car ppl in town decided to pick our lil bar to hold an all day conference. Anna, one of the managers, had been freaking out about it for the past two weeks I am told. Night before she's wandering around and seeing me strikes an epifiny. "Pat! You know how to make mousse dont you?" My verbal reply: "Anna, my last job was as a pastry intern at the Grand Hotel. Of course I know how to make mousse."My internal thoughts: Hmm, this bar has so few ingredients for a good mousse. I wonder when I should tell her that at the Grand, most of our mouse came from a can. Well, it took a trip to the store to do such. I knew not where the chocolate chips were, nor did we have any mocha. I promptly got almost lost traveling down a street looking for a Meijers, which of course didnt have straight mocha, I had to settle for a "swiss mocha" which to me meant it would have an inherent cream quality to it. Back to the bar he goes!With lightning speed he leaps into action! Right away, the whisk doesnt exactly fit the mixer, but who cares? Any gray will be covered up by the chocolate. Speaking of chocolate, what chocolate do I have? Chocolate syrup of course. So I whip up all the heavy cream we have, add three bottles of syrup. Walla! Except the fools in the ktichen think it is too bitter. Fools! But they were right for a change. So I embark on a quest for sugar. I search high, I search low, I even search mid level, what do I find? Sugar packets. The only fucking sugar we have is in the form of a packet. So I enlist some one to help me open them into a food processor, hoping to reduce the size of the grain just a smidgen. Pour the sugar in, mix a lil, perfection. Now for plating, another reason I was proclaimed savior. ANna had no idea what to put them in, so I had her get me wine glasses. Now I mention that I folded in some chocolate chips, meaning I cant pipe it now. I am reminded of my favorite quote when it comes to folding, as said by Courtney, said in jest: "by fold, do they mean whip heavily?" We get it all nice and perty, only to find out that it wouldnt be needed until the next morn. Conclusion, they loved it, every now and then we would catch servers going into our walk in to sample some more. I realized after the fact I probably could have made my pots de creme which would have really wowed them, but we cant set the bar too high, this is a low skill bar kitchen after all. (2 Comments |Comment on this) |
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