Speaking of which, as a bona fide comma jockey, my copy of Recipes into Type has just been gathering dust, so if this gets rolling, I can contribute editing as well as a de luxe tuna casserole.

How about a free cookbook to each contributor with an accepted recipe! Shoot, if we can't get points maybe we can get pointers!

[This message has been edited by Here-I-Go (edited 01-29-2002).]

I would love to contribute too. I could offer up a great Chili recipe. I also have a lot of low fat recipes too.

This is a great idea. It's interesting how people who love to travel also tend to be foodies. I'd love to contribute a recipe. I have recipes for oatmeal-raisin cookies (low-fat but yummy), walnut bread (more a dessert bread than a regular bread, but not too sweet), risotto, pork tenderloin, various asian dishes (mostly curries and chinese food), etc. Is there a particular category of recipe you need submissions for?

This is a great idea! I'm a big foodie and try to pick up local recipe books whereever I go, though sometimes I just have to do a trial and error recreation on some great local dish.

You can file this under IAH since this is my copy-cat version of the Goode Company Seafood's Seafood Gumbo. Probably in the style of MSY...

Mike's Seafood Gumbo

2 lbs okra (fresh, frozen or canned)
3 cloves garlic
4 green onions
5 T. virgin olive oil
1/3 cup all-purpose flour
6 cups chicken stock or broth
2 - 28oz cans plum tomatoes, chopped or mashed
1 T. Old Bay Seasoning
1 lb scallops
1-1/2 lbs shrimp, peeled, deveined and tales off
1/2 lb crab - canned or fresh

(You can use 2 lbs of any kind of seafood - carwfish if you can get them are great)

Chop and saut� okra along with the chopped garlic and chopped green onions in 2 T. olive oil.

In a large soup pot, heat 3 T. olive oil and add flour. Mix until it forms a thick paste and keep stirring and heating on medium heat until it turns a chestnut brown. Add the okra mixture and stir.

Gradually add chicken stock, stirring. Add plum tomatoes, chopped or hand mashed and Old Bay seasoning.

Reduce heat and simmer for 30 - 60 minutes stirring occasionally. Remove from heat and puree mixture, either in batches in a blender or food processor, or by using a bladed hand blender. Puree to a fairly even consistency, leaving some chucks as desired.

Return to heat, increasing temp to medium low. Stir in scallops, shrimp and crab. Reduce heat after 5 mins. and let simmer for 20 - 30 mins.

Serve ladled over an inverted cup of rice in large soup plate, or by itself in a bowl with some garlic bread and a tossed side salad.

So where are those tricolor pasta dishes I've heard so much about?

freefaller12k: Metric units aren't that difficult to deal with; it's the recipes that specify quantities by weight where we would measure by volume...

Any particular "ingredients" you can't get here in the States?

I have a recipe I found on the Internet for a dutch treat:

This is the original recipe for Space-cake from myself. It will yield the best possiblespace cakes one can imagine. Of course you first of all need to have some Grass or Dope (preferably Grass since Dope will make Spacecakes stronger than hell). Make sure to make almost powder of your Grass/Dope. Than you will have to melt some butter in a pot and heat the butter slightly until it starts to cook (bubbles appear). Now put the Grass/ Dope Powder in the heated butter and stir well. You should do that for about 1 minute or 2. Just make sure the butter is not too hot. You can almost see the THC distract from the Grass/Dope and become one the butter. Do not forget to do so, as this is the most important step for your Spacecake. If you don't use butter than the Grass/Dope won't be as active as they should be.

This may be a repository for my dill pickle soup recipe

Having inherited what my grandmother referred to as "the pickle gene", I anxiously await this recipe, underpressure.

YUM!

Not even...it's more like a short story

iwantanupgrade -

Sorry I offended you with my suggestion of canned chicken. 1 lb. (approx 1/2 package) fresh roasted and cubed chicken breast can be used as well.

I'll have to remind you that I'm an 18 year old college student - Preparing ANYTHING foodwise is considered haute cuisine here!!

This post may very well be the first to grab Mrs. Kid's attention. (She's the "eye-rolling frequent flyer type, although she *has* enjoyed the upgrades on our recent trips, courtesy in part to FT's various tips and hints to reap more mileage.)

If you need Japanese recipes, let us know.

Today's hint (I just learned last year): Pour some o' that bottled water on the Soba noodles that come on Japan flights to rehydrate them. (Just a splash makes a big difference.)

-KP

You must be related to a friend of mine who, if asked, will thrill us all by strolling over, opening the door of her frig and, after bending over to look all around and see deep in the way back, reach far in and pull out a jar of pickles. She'll then open the lid, place her hand over the top of the jar (to hold down the pickles) and, finally, bring the jar to her mouth to drink the juice straight from the container.

It is then our cue to go, "eeeeeuuuuuuuuuuu!"

This gives us all great delight.



[This message has been edited by lisamcgu (edited 02-01-2002).]

This is great - I love cooking and collecting recipes, cookbooks.

Would love to help put this together - please contact me if help is needed. I have a couple of recipe software programs that could be of use.

Let me know

Anything / anybody working on this?