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Forum profile page for Cooking on http://gardenweb.com.
This report page is the aggregated overview from a single forum: Cooking, located on the Message Board at http://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://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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Week
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Month
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3 Months
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Threads:
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317
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1,150
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3,143
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Post:
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1,717
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6,250
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15,699
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Cooking Posting activity graph:
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Top authors during last week:
user's latest post:
Lightening up Mac and Cheese
Published (2009-11-23 13:14:00)
Also low fat cheese doesn't always melt well....in fact I had some once that wouldn't melt at all.
user's latest post:
Think Me Some Good Thoughts
Published (2009-11-22 20:56:00)
LindaC, I am not a gum chewer. I've been on Zantac for a couple of years for gastric reflux but I seldom take it because I didn't need to very often which is why he's thinking it's the reflux. That'll be the next round of tests, I'm sure. Lars, the doc is about 15 minutes away, in a neighboring town, but he's my general practitioner. If I need a specialist, it's 50 miles to Grand Rapids, they are...
user's latest post:
what are these worms?
Published (2009-11-22 21:40:00)
Funny how the picture of the worms don't bother me much, but the drawing of the beetle on Wiki got to me.
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:
Warm Dinner Plates to Keep Food...
Published (2009-11-23 12:58:00)
I use the plate warmer setitng on my dishwasher too, but if I didn;t have that setting I might do the short wash cycle about 45 min before serving and I would think they will still be hot. Alexa
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:
Lpink: Cherry Cranberry Crisp?
Published (2009-11-23 14:01:00)
It was posted in Gina's "Easy Thanksgiving Desserts" thread along with another recipe that sounded good, a drenched cranberry cake. Anyway, here it is. DON'T underbake (ask me how I know) because if you do the cranberries don't "pop" and absorb the sugar. Otherwise, VERY yummy. Here's the Cranberry Cherry Crumble, which came from Cooking Light Magazine. Makes 8 servings. Preheat oven to 375 degrees....
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Latest active threads on Cooking::
Started 5 days, 2 hours ago (2009-11-23 11:10:00)
by nanny2a
Naturally, you can use fresh sage for your dressing. I always do. Fresh sage is actually milder in flavor than dried sage, so if you want more flavor to be noticable, use more of the fresh than dried. In a gravy or broth, you would add it at the end of cooking to impart more flavor. 10 leaves of fresh sage would equal about 3/4 of a tablespoon of dried. I minced up about 2 tablespoons of ...
Started 5 days, 2 hours ago (2009-11-23 11:06:00)
by bbstx
The easiest method I know for warming dinner plates is to stack them in the microwave, put a cup of water on the top of the stack, and zap for a minute or two. I would then keep them warm on a lower power setting (like 10 minutes on 10% power). This will only work if there are no metallic decorations on your plates. If you have metallic trim, does your dishwasher have a plate warming ...
Started 5 days, 4 hours ago (2009-11-23 09:20:00)
by lindac
I posted a link to that site a couple of days ago....someone asked about why their "fresh" turkey had a use by date of December 10th. On that thread I stated that a frozen was always better than a supermarket fresh bird....but in all cases...a fresh killed turkey from a source you know butchers the day before you pick it up is really best. Most of the time I use a local brand of frozen turkey...
Started 4 days, 23 hours ago (2009-11-23 14:01:00)
by lpinkmountain
It was posted in Gina's "Easy Thanksgiving Desserts" thread along with another recipe that sounded good, a drenched cranberry cake. Anyway, here it is. DON'T underbake (ask me how I know) because if you do the cranberries don't "pop" and absorb the sugar. Otherwise, VERY yummy. Here's the Cranberry Cherry Crumble, which came from Cooking Light Magazine. Makes 8 servings. Preheat oven ...
Started 5 days, 18 hours ago (2009-11-22 19:20:00)
by caliloo
My guess is mealworms.... Here is a link that might be useful: Mealworms wikipedia
Started 5 days, 18 hours ago (2009-11-22 19:09:00)
by foodonastump
I don't have an answer but I see this happen a lot on ground meats that are packaged at the plant rather than in the store. Turkey, lamb, etc. Maybe yours just blew up at home rather than in the store? Dunno. It wigs me out a bit so I try to avoid them, but I'm sure it's just fine.
Started 2 weeks, 5 days ago (2009-11-09 10:13:00)
by canarybird
Potatoes are a good choice as we can prepare them so many different ways. Here's one of our favourites: SCALLOPED POTATOES ==================== 4 potatoes (more or less according to the size of your dish)- peeled and sliced into 1/2 cm rounds...easy with a mandoline 1 onion - sliced finely into 1/2 rings...also done with mandoline white sauce - make about 2 cups of a medium...
Started 5 days, 14 hours ago (2009-11-22 23:08:00)
by lindac
I got some at a cookware shop somewhere. But Amazon has them. Linda c Here is a link that might be useful: food ties
Started 5 days, 1 hour ago (2009-11-23 12:23:00)
by trudy
Thanks for the heads up. Love her shows when she is helping others in need. I am usually making lunch at the time her show is on. I would be one who would have tears to the commercial also. Thanksgivings blessings to all!
Started 5 days ago (2009-11-23 13:02:00)
by monablair
I cook and slice the turkey on Wednesday. I pour a bit of turkey stock over the slices before I cover the pan. The next day I warm it covered at 275 degrees for about an hour to an hour and a half until warm. It doesn't dry out this way.
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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 5 days, 18 hours ago (2009-11-22 19:20:00)
by caliloo
My guess is mealworms.... Here is a link that might be useful: Mealworms wikipedia
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 (2009-11-18 13:35:00)
by caliloo
I hand wash all my silver with warm soapy ( palmolive) water, rinse and dry to prevent any spots. If it is tarnished, then clean the tarnish before you wash as above. Alexa
Started 1 week, 5 days ago (2009-11-15 16:35:00)
by sherrmann
I'm Sherry, am 62, have six kids ages 40 to 24 ( 3 girls, 3 boys)and six grands ages 6 to 11 mos (4 girls, 2 boys). I love cooking and garment sewing, and do a lot of both. Now that hub (a retired journalist for a major newspaper)and I are retired, we are loving being home, spending hours discussing the origins of words, reading, walking, etc., just enjoying each other. Kids are all educated ...
Started 1 week, 2 days ago (2009-11-18 19:03:00)
by canarybird
Use lard, not butter. You will have the most beautiful pie crust and nobody will leave a crumb. Here's the recipe I use and it's always a success: I searched for years for my perfect piecrust recipe - then one day I found it. Here it is: NATHAN'S NEVER FAIL PASTRY ============================= These quantities make enough pastry for 3 double-crust pies or 3 1/2 dozen tart shells ...
Started 5 days, 18 hours ago (2009-11-22 19:09:00)
by foodonastump
I don't have an answer but I see this happen a lot on ground meats that are packaged at the plant rather than in the store. Turkey, lamb, etc. Maybe yours just blew up at home rather than in the store? Dunno. It wigs me out a bit so I try to avoid them, but I'm sure it's just fine.
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, ...
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