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Great Food | Forum profile
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Forum profile page for Great Food on http://www.cookinglight.com.
This report page is the aggregated overview from a single forum: Great Food, located on the Message Board at http://www.cookinglight.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 "Great Food" on the Message Board at http://www.cookinglight.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 Great Food:
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Week
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Month
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3 Months
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Threads:
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341
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1,096
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2,635
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Post:
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1,624
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4,800
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11,275
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Great Food Posting activity graph:
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Top authors during last week:
user's latest post:
Reassure me that my Thanksgiving...
Published (2009-11-25 20:10:00)
Quote: Originally Posted by ljt2r Yes it is a removable bottom. I hope you are thinking that works in my favor! Yes, it will work in your favor. Still you should practice and then give the pies away! Blind baking is the pits even for seasoned pie crust lovers!
user's latest post:
Where are you with your...
Published (2009-11-25 22:14:00)
Well I am totally done with dessert--it will either come out ok or not, nothing to do now. My ganache lines were WAY too thick--apparently I need to practice snipping the corner of a plastic bag. the tart kinda looks like it is trapped behind bars in jail, LOL. But I figure anything can be saved with chocolate shavings and whipped cream. I was staring at my schedule and currently everything feels very do-able. Tomorrow I am making mushroom...
user's latest post:
Anyone make Mama Stamberg's...
Published (2009-11-25 23:12:00)
Quote: Originally Posted by LaraW We all tried it and let's just say it has not been a repeater. lol! I know: I always love those weird/gross sounding recipes when their proponents say, "I know it SOUNDS gross, but it's really good!". I have never had one that wasn't, in fact, gross. Used to drive my sister and me nuts: our mom would make some gross dish and say, "It sounded so disgusting I had to try...
user's latest post:
Is this stuffing too "out...
Published (2009-11-22 22:08:00)
To me it sounds like a very good way to go-- it's got native ingredients, perfect for this seasonal, regional feast. Go for it!
user's latest post:
Hammster, help with turkey temp.
Published (2009-11-25 17:23:00)
Quote: Originally Posted by Gumbeaux .....but the USDA states that you should . Thanks for the best laugh I've had all day. LOL.
user's latest post:
Still trying to decide on the...
Published (2009-11-25 16:24:00)
If you like garlic add 3+ cloves of garlic to the potatoes, salt and water. Perfect Mashed Potatoes Ingredients 1 1/2 lbs yukon gold potatoes, peeled and quartered length-wise 1/2 teaspoon salt 4 Tbsp heavy cream 2 Tbsp butter 1 Tbsp milk Salt and Pepper Method 1. Put potatoes into a saucepan. Add 1/2 teaspoon salt. Add water until potatoes are covered. Bring to boil, reduce heat and simmer, covered, 15-20 minutes, or until done - a fork can...
user's latest post:
ISO plain ol' pumpkin-pie...
Published (2009-11-25 16:46:00)
Libby's can here! It's the one my mother always made so to me it's the quintessential pumpkin pie. We also make our own pie crust (we use Martha's Stewart's recipe).
user's latest post:
Do you have a "leftover...
Published (2009-11-25 19:30:00)
Stock, definitely. It gets frozen in 1 and 2 cup packages for future use. We usually do one "repeat" turkey dinner, then the leftover meat goes into either (sometimes and ....) King Ranch casserole, tortilla soup, or enchiladas. Thank goodness we moved to Texas or it would have taken me years to discover these perfect uses for leftover turkey! I've finally learned to make a 12 lb bird instead of a 22-24 pounder each year...
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Latest active threads on Great Food::
Started 1 day, 22 hours ago (2009-11-25 12:52:00)
by wintersummer
I'm just curious about when people start preparing Thanksgiving dishes. Could we use this post to post what we are doing? Sort of like Cooking Light twitter (which I don't do, maybe all of you do, and you're all out there twittering away!).
It's 1:51 p.m. I'm toasting bread for stuffing, sorting through cranberries and getting them ready to wash, and getting ready to peel butternut squash....
Started 5 days ago (2009-11-22 10:50:00)
by applecrisp
I'm a sometime lurker , so I was just popping into reading the thread.
Happy to read that you are having your last treatment, wishing you a very happy and healthy holiday season and celebration.
Started 13 hours, 4 minutes ago (2009-11-26 22:13:00)
by Angelsfan
Annoying!
Reported.
Have a great Thanksgiving everyone!
-Heather
Started 18 hours, 38 minutes ago (2009-11-26 16:39:00)
by Globe199
In my experience, it will stay "whipped" for at least a few days in the fridge.
Started 14 hours, 17 minutes ago (2009-11-26 21:00:00)
by cakebaker
Chestnut stuffing is on my menu every year. Here's what I do.
Wash and dry chestnuts. Take a sharp knife and cut an 'X' on the flat side of the chestnut, making sure you cut through the entire shell on that side. Very lightly oil a large pan or line with foil and then oil. Put the chestnuts in the pan and toss lightly to coat. Put in oven at 275* to 300* and roast until the shell where ...
Started 1 day, 20 hours ago (2009-11-25 14:48:00)
by cakebaker
If your recipe comes out crispy or hardens like a lot of cookies, it might not work as a blondie. The recipie below comes out moist, chewy & melts in your mouth and when cut the edges do not harden for several days. I've made them with coconut alone, caramel alone,with chocolate morsels, nuts, whatever-even plain. Family's and my favorite however is with coconut & caramel.
Coconut Caramel...
Started 3 days, 20 hours ago (2009-11-23 15:15:00)
by ljt2r
I was very torn about that cake--it is utterly gorgeous and I love mint/chocolate, but am not such a fan of meringue. Will be curious to hear how it goes...
That issue had a lot of good desserts. I am making the chocolate caramel macadamia tart, only with hazelnuts. Planning to make it Tuesday.
Started 16 hours, 20 minutes ago (2009-11-26 18:57:00)
by sharon kopenski
Put one to two cups of water, broth or wine on the bottem of the pan.
Started 3 months ago (2009-08-24 13:01:00)
by cchhbb
I participated in a focus group about the new CL last fall or winter. The one thing that the current subscribers kept saying was we don't want our Cooking Light Magazine to look cheap and I'm afraid that is what they've done.
Started 1 day, 2 hours ago (2009-11-26 09:00:00)
by ljt2r
What about apple juice plus brandy (regular brandy)?
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Hot threads for last week on Great Food::
Started 1 day, 22 hours ago (2009-11-25 12:52:00)
by wintersummer
I'm just curious about when people start preparing Thanksgiving dishes. Could we use this post to post what we are doing? Sort of like Cooking Light twitter (which I don't do, maybe all of you do, and you're all out there twittering away!).
It's 1:51 p.m. I'm toasting bread for stuffing, sorting through cranberries and getting them ready to wash, and getting ready to peel butternut squash....
Started 1 week, 1 day ago (2009-11-18 16:02:00)
by Mamasue
Thanksgiving in our family is with my husband's sister and her family. My mother and my sister and her family are also invited every year and considered "family". SIL makes her mother's bread stuffing. Her monther always made it previously before she died. Basic simple Thanksgiving Menu is Turkey with bread stuffing, mashed potatoes, butternut squash, peas, corn niblets, cranberry sauce, ...
Started 1 week, 2 days ago (2009-11-18 09:38:00)
by LaraW
We are having some kind of peanut soup from the 2003 Annual tonight. We had Northwoods Bean Soup last night.
Started 5 days ago (2009-11-22 10:50:00)
by applecrisp
I'm a sometime lurker , so I was just popping into reading the thread.
Happy to read that you are having your last treatment, wishing you a very happy and healthy holiday season and celebration.
Started 4 days, 19 hours ago (2009-11-22 15:45:00)
by Hammster
I really do like mine. Especially the meat grinder attachment as I prefer to make my own sausages and grind my own beef.
It gets put to use nearly once a week or at worst once a month beating batters for cakes, muffins, or cookies or for making ground meats. I usually use an electric hand mixer for whipping egg whites or cream as I usually don't whip a lot of either of those at a time. I keep ...
Started 3 days, 14 hours ago (2009-11-23 20:33:00)
by GayeC
I use the recipe on the Libby's can every year and think it is delicious! If you make a homemade crust it is really delicious, although the Pillsbury Redi-Crust is not bad if you're pressed for time. You can substitute regular milk for the evaporated milk, or a combination of milk and half and half.
Started 1 week, 2 days ago (2009-11-18 07:50:00)
by Trishinomaha
hmmmm.... this is a dilemma. Do you know the folks that are coming very well? Do some of them have dishes they bring that they are proud of and everyone looks forward to? I know what you mean about pot lucks - sometimes they are more work than doing it yourself - especially if you're a "get it done" type of hostess...
Started 1 day, 20 hours ago (2009-11-25 14:51:00)
by Hammster
Hi Laurielee, shoot for between 155 to 160 when measured in the meaty part of the thigh with a meat thermometer. Pull the bird at that point, tent with foil and let rest a minimum of 15 minutes. It won't hurt to rest 30 minutes. An hour's rest is a bit long.
Started 1 week ago (2009-11-19 16:35:00)
by heavy hedonist
my mind has been boggled...
i miss my sourdough waffles since my starter died.
Started 1 week ago (2009-11-20 10:28:00)
by LakeMartinGal
To answer your last question first... I don't.
Most of us have recipe-saving software like Living Cookbook (what I use) or MasterCook. Your way works, too, of course, but takes up a lot of space! OTOH, we sometimes lose all our recipes when a hard drive crashes.
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