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Forum profile page for Recipes on http://www.cookingforengineers.com.
This report page is the aggregated overview from a single forum: Recipes, located on the Message Board at http://www.cookingforengineers.com.
This forum profile page summarizes the general forum statistics such as: Users Activity, Forum Activity, and Top Authors, which are reported in either a table or graph below for a given reporting time period.
Additional forum profile information for "Recipes" on the Message Board at http://www.cookingforengineers.com is also shown in the following ways:
1) Latest Active Threads
2) Hot Threads for Last Week
Warning: These statistics are generated using 'best efforts' and can experience delays and reporting errors at times. Please note that such statistics do not constitute a forum's popularity and/or exact posting volumes at any given reporting period.
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Posting activity on Recipes:
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3 Months
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Recipes Posting activity graph:
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Top authors during last week:
user's latest post:
Taramasalata
Published (2009-11-26 15:11:00)
Has anybody got any good recipes to make taramasalata? I want to make a simplistic version of it for a buffet containing lots of homemade dips.
user's latest post:
steak & kidney pie with...
Published (2009-11-24 02:52:00)
Steak & Kidney pie is a British as warm beer and bad teeth and is great as a main meal or eaten cold as a snack. It freezes well and reheats easily. The pastry is made using a food processor and takes mere minutes using ingredients straight from the fridge - no messing about letting fats & margarine get to room temp. PDF format (6.7meg) tutorial with recipe, methods and lots of pictures....
user's latest post:
Oggy, Oggy, Oggy! (step-by-step...
Published (2009-11-24 10:35:00)
For the sweet potato, leek and Goats Cheese oggies, additional moisture was not required. However for those that we have made containing a meat base we have always added a gravy. Mediterranean Lamb Oggy filling. Lois had about 250g of minced Lamb in the fridge, so we decided to use the 2nd half of the pastry ball to make Mediterranean Lamb Oggies for dinner this evening. Ingredients: 250 g lean mince Lamb. 2 whole fresh tomatoes I small Red...
user's latest post:
Anyone experimented with...
Published (2009-11-25 23:45:00)
Hello every one just found this forum and I am very pleased because I am an electrical engineer who is obsessed with cooking. Anyway, anyone here experimented with spherification? I tried two or three times with really awful results. I tried to make fake caviar from sour cherry juice and syrup, the caviar was stiff no matter how long I left it in the salt solution and no matter how well I rinsed the spheres. Also tried ravioli's because...
user's latest post:
Oggy, Oggy, Oggy! (step-by-step...
Published (2009-11-24 03:44:00)
Nice recipe Gareth. I'm glad to see I'm not the only one who works directly on the kitchen top when it comes to rolling out pastry. How are the 'oggies' as far as moisture is concerned? I noticed there's no gravy (which is an offense punishable by whippet confiscation in Yorkshire). Val.
user's latest post:
Simple Cheese, no cooking involved
Published (2009-11-26 22:02:00)
The texture is nice, like philadelphia, but it has a little tang to the taste depending on how much of the whey is removed. Mike.
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Latest active threads on Recipes::
Started 2 days, 13 hours ago (2009-11-26 14:54:00)
by tpowell
Nice, does it taste similar to soft cheese as well as looking like it?
Started 2 days, 13 hours ago (2009-11-26 14:53:00)
by tpowell
How drunk does it get one Gareth?
Started 2 years, 6 months ago (2007-05-11 21:41:00)
by opqdan
The other day, my wife and I grilled up some portabello mushroom caps after brushing them with a little olive oil, and a sprinkling of salt, pepper, a dash or onion powder and a dash of garlic powder. We ate them on chewy onion/cheese kaiser rolls with a sauce made of basil, olive oil, garlic, and ricotta cheese.
It was perhaps the greatest sandwich I had ever eaten, although now that I ...
Started 5 days ago (2009-11-24 03:44:00)
by valtice
Nice recipe Gareth. I'm glad to see I'm not the only one who works directly on the kitchen top when it comes to rolling out pastry.
How are the 'oggies' as far as moisture is concerned? I noticed there's no gravy (which is an offense punishable by whippet confiscation in Yorkshire).
Val.
Started 1 year, 4 months ago (2008-07-13 11:40:00)
by Michael Chu
Oh man, that looks so good! I haven't had a good sausage in a while... maybe I'll get some tomorrow. (Clearly they won't be as good as homemade, but better than nothing!)
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Hot threads for last week on Recipes::
Started 5 days ago (2009-11-24 03:44:00)
by valtice
Nice recipe Gareth. I'm glad to see I'm not the only one who works directly on the kitchen top when it comes to rolling out pastry.
How are the 'oggies' as far as moisture is concerned? I noticed there's no gravy (which is an offense punishable by whippet confiscation in Yorkshire).
Val.
Started 2 days, 13 hours ago (2009-11-26 14:54:00)
by tpowell
Nice, does it taste similar to soft cheese as well as looking like it?
Started 2 days, 13 hours ago (2009-11-26 14:53:00)
by tpowell
How drunk does it get one Gareth?
Started 2 years, 6 months ago (2007-05-11 21:41:00)
by opqdan
The other day, my wife and I grilled up some portabello mushroom caps after brushing them with a little olive oil, and a sprinkling of salt, pepper, a dash or onion powder and a dash of garlic powder. We ate them on chewy onion/cheese kaiser rolls with a sauce made of basil, olive oil, garlic, and ricotta cheese.
It was perhaps the greatest sandwich I had ever eaten, although now that I ...
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