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Forum profile page for Cooking on http://ths.gardenweb.com.
This report page is the aggregated overview from a single forum: Cooking, located on the Message Board at http://ths.gardenweb.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 "Cooking" on the Message Board at http://ths.gardenweb.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 Cooking:
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3 Months
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180
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889
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2,478
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Post:
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891
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4,672
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12,134
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Cooking Posting activity graph:
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Top authors during last week:
user's latest post:
Explain how to cook a...
Published (2009-11-23 16:20:00)
My guess is they were more savvy than you thought....andw ere buying it because it was cheap...for a lot of meat. I'll bet they could roast it over a fire....but had no idea how to make it look like all the pictures they have been seeing around. Very likely had been in this country for years....I know the nail tech's mother who does the polish removal1! Speaks apparently no English and has been working there at least 5 years. Linda C
user's latest post:
Homemade noodles
Published (2009-11-23 12:45:00)
Homemade Soup noodles? If you like a more eggy noodle add an extra egg per cup of flour. You won't need to add water if you use the extra egg. You can cut the noodles as wide or as thin as you like them. Ann Home Cookin Chapter: Recipes From Thibeault's Table Noodles - Homemade Noodles for Soup =================================== This recipe is more than enough for a pot of soup but the recipe can be doubled. 1 cup of flour 1 egg 1...
user's latest post:
apple cider/juice? substitute
Published (2009-11-22 00:26:00)
I'm glad you guys can make out my typos. Man, I have GOT to schedule that appointment for new glasses.
user's latest post:
This blindsided me-can I ask for...
Published (2009-11-23 15:30:00)
Susie, you know that Dan will be in my prayers, hoping for a quick and complete recovery. Annie
user's latest post:
Explain how to cook a...
Published (2009-11-23 14:18:00)
Hopefully they have at least baked a chicken for some background. Do you think they were possibly considering chopping it up into smaller chunks like you would with a chicken? Anyway, I know how they feel. Vegetarian me is in a foreign land when it comes to cooking big whole animals!
user's latest post:
what are these worms?
Published (2009-11-23 14:44:00)
FOAS: See what you started !!! You are a troublemaker LOL !!! Glad I'm not like you. Lou
user's latest post:
What do you do with Cranberries?
Published (2009-11-23 16:36:00)
jude31 - the 'standard' Cooking Light Jezebel has dijon and horseradish. The abominations (grin) have the jalapenos. Nobody comes between me and my Jezebel.
user's latest post:
what are these worms?
Published (2009-11-23 08:53:00)
I freeze flour and pasta that I know I won't be able to use up in a reasonable length of time. I also keep nuts in the freezer, not that they get bugs, but they just stay fresher. Yeah, fish and lobsters and stuff "live off" bugs and other critters, but the difference is they digest it! I just can't eat anything that grosses me out. Linda
user's latest post:
What are you doing today to...
Published (2009-11-23 09:01:00)
I made a crockpot full of vegetable beef soup last night. I had a brainstorm idea yesterday that if I used one of those crockpot liners, I could partially cook the soup, refrigerate, then freeze it, remove from the crockpot and wrap well and toss it back in the freezer. On Wednesday, I'll plop the whole frozen block in the crockpot and turn it on low while I'm at work. My mom will be here before I get home and I'll have 4 or 5...
user's latest post:
How long to defrost a 20 lb....
Published (2009-11-23 16:47:00)
I have had my 20# in the refrigerator for 3 days. I took it out today (Monday) to start the pre-salting but it is still hard as a rock. That's my experience FWIW!
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Latest active threads on Cooking::
Started 5 days ago (2009-11-23 16:47:00)
by mustangs
I have had my 20# in the refrigerator for 3 days. I took it out today (Monday) to start the pre- salting but it is still hard as a rock. That's my experience FWIW!
Started 5 days, 6 hours ago (2009-11-23 10:15:00)
by lindac
I cook to 155 in the center of the thigh....tent and let it sit for 30 minutes at least. By that time the temperature has risen to over 160. But more likely, by the time the turkey "looks done" it's more cooked than that. Early cookbooks always said to cook everything longer. I remember when my turkey had to go into the oven at 7 to be done by 1! Today's turkeys cook faster....because they ...
Started 5 days, 10 hours ago (2009-11-23 06:37:00)
by grainlady
This recipe is just so simple, but everyone loves it. -Grainlady FRESH CRANBERRY-ORANGE RELISH (source: "SuperFoods" by Steven Pratt, M.D., and Kathy Matthews) One 12-ounce package fresh or frozen cranberries, rinsed and drained 1 unpeeled orange, rinsed and cut into eights and seeded 3/4 c. sugar (I use 1/4 c. agave nectar) Place half the cranberries and half the orange ...
Started 5 days ago (2009-11-23 16:32:00)
by momj47
Neither pie is very complicated, you should be able to assemble and bake once you get there. I would guess the pecan tart probably gets soggy if it sits too long, hence the warning. What in the world is she cooking that takes two weeks to prepare. I used to cook Thanksgiving and/or Christmas for 20 - 25 and cooked for maybe two days. You guys are going to waddle home! Have a great ...
Started 5 days, 4 hours ago (2009-11-23 12:45:00)
by ann_t
Homemade Soup noodles? If you like a more eggy noodle add an extra egg per cup of flour. You won't need to add water if you use the extra egg. You can cut the noodles as wide or as thin as you like them. Ann Home Cookin Chapter: Recipes From Thibeault's Table Noodles - Homemade Noodles for Soup =================================== This recipe is more than enough for a ...
Started 5 days, 6 hours ago (2009-11-23 10:18:00)
by grainlady
How about a video... do a Google search - video - how to cook a turkey. -Grainlady Here is a link that might be useful: video - how to cook a turkey
Started 1 week ago (2009-11-20 17:19:00)
by shellm
Started 3 weeks, 2 days ago (2009-11-05 08:27:00)
by doucanoe
I am apalled by this "opt out" thing. Used to be one had to sign a document to allow something, now you have to sign up to disallow ! Ain't nothin' right about any of it! Linda
Started 5 days, 8 hours ago (2009-11-23 08:41:00)
by ruthanna
Thank you for sharing a very thought-provoking story, rachelellen. I enjoyed reading it. Volunteering at a food bank for many years gave DH and I a whole different perspective on food preparation. The one where we work serves many transient (usually single parent or grandparent families) crammed into one room in one of the many old motels along what was a main highway before the interstates...
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Hot threads for last week on Cooking::
Started 1 week, 1 day ago (2009-11-19 23:12:00)
by lindac
Yep...I know that....you know that....but tell that to someone who has never made waffles!
Started 1 week ago (2009-11-20 17:19:00)
by shellm
Started 1 week, 1 day ago (2009-11-20 09:02:00)
by jojoco
You've got company. Let's see, a few boxes of Matzoh, lots of black beans, a few boxes of crystallized ginger, etc. Like you, I will eventually use it up, but knowing me, I'll buy more of each before that happens. Jo
Started 1 week, 1 day ago (2009-11-19 18:10:00)
by mustangs
Actually, I wrote this; what's the problem? Just kidding, but I could have though . I know I can be a cantankerous hostess when people don't use common sense. I have had pretty much the same 45 people for the family Christmas Eve party for 10 years so they know the routine and what the expectations are. Invariable someone will do something that doesn't fit the program. Last year a ...
Started 1 week, 2 days ago (2009-11-19 08:36:00)
by cloudy_christine
Nice work, Marigene! Does anyone have any advice about getting the tips of fork tines really polished? They often look a little tarnished even after I polish the silver. I don't want to use a dip.
Started 1 week, 2 days ago (2009-11-19 09:10:00)
by cookebook
Miss Chase, Miss Chase, Miss Chase. You pulled a memory right out of my head from high school! Our school nurse was at least 100 years old and her name was Miss Skrivanek. She had one of those Resusci Annie dolls lying on one of the beds in the nurses office. However, for some reason she was called Miss Chase instead of Resusci Annie. If Miss Skrivanek thought for one moment you were faking it ...
Started 2 weeks, 2 days ago (2009-11-11 21:19:00)
by lpinkmountain
Geez I was afraid you were having complications from that darn flu. And I don't mean darn! Aint genes fun! I'm actually covering them in my bio. class right now. Better to test than to be a ticking time bomb, you're lucky Boy Wonder is on the ball! ;-) But they don't call it a stress test for nothing I know. Hang in there, I'll be staring out at a bunch of blank yawning faces at 8:15, ...
Started 1 week, 2 days ago (2009-11-19 14:04:00)
by shellm
I dont have any tips,but just wanted to say congrat.You will love your new dutch oven.I have two in differnt sizes in the red. SHelley
Started 1 week, 1 day ago (2009-11-19 21:12:00)
by shellm
Sounds wonderful,Linda. Shelley
Started 5 days, 9 hours ago (2009-11-23 07:34:00)
by bumblebeez
Do all you people who freeze stuff first, pasta too? I've never had a problem with pasta before.
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