From Chris:

I've just received a note from that she was given a whole LOT of avocados, and she needs to find out what to do with them...how to preserve them, if possible...or any kind of recipes involving them...

...OTHER THAN guacamole!!!! XD

Please shout here if you have any ideas!

From -

I had caught a glimpse of "Americas Test Kitchen" on PBS, and in this particular episode, Mr. Charles Kimball (the host) mentioned that there was a House Bill in Vermont - House Bill 302, No. 15 which reads:

"It is hereby enacted by the General Assembly of the State of Vermont:

Sec. 1. 1 V.S.A. § 512 is added to read:

§ 512. STATE PIE

The state pie shall be apple pie.

Sec. 2. SERVING APPLE PIE

When serving apple pie in Vermont, a "good faith" effort shall be made to meet one or more of the following conditions:

(a) with a glass of cold milk,

(b) with a slice of cheddar cheese weighing a minimum of 1/2 ounce,

c) with a large scoop of vanilla ice cream."

From: http://www.netstate.com/states/symb....._apple_pie.htm

But, did you also know that there are other bizarre 'food laws' here in the U.S. ?

For example: It is illegal in Alabama (and Georgia and Kentucky) for an ice cream cone to be in a person’s back pocket.

Alaska: It is considered an offense to feed alcoholic beverages to a moose.

Connecticut: In order for a pickle to officially be considered a pickle, it must bounce. They’re also not allowed to sell pickles, salsa, and jam at roadside stands (small farmers have no corner on the pickle market).

Florida: In Broward County, Florida it is illegal for hot-dog vendors to wear inappropriate attire. Anything that reveals cleavage or the buttocks is not allowed.

Georgia: It is illegal to eat fried chicken with anything other than your fingers.

Idaho: There is a law stating a man may not give his sweetheart a box of candy weighing less than fifty pounds.

Indiana: In Beech Grove, Indiana it is illegal to eat watermelons in a park.

Iowa: Indianola, Iowa has banned the “Ice Cream Man” and his truck.

Louisiana: It is illegal to order “goods and services” to be delivered to a person without them knowing and you can incur a $500 fine. (This includes, but is not limited to, pizza and "Edible Arrangements"!)

Maine: In Maine, tomatoes are prohibited from being used in clam chowder.

Wisconsin: Inmates, patients, and students are not allowed to be served margarine.

...How about it folks, are there any weird "food laws" in your neck of the woods that you know about?

If so, please put them here!

From Chris:

Alright, lets switch things up a bit shall we?

First: You will note the "Either-Or" in the title of this journal, which means you free to do either one challenge OR the other !

The "Cosplay Foods" idea comes from , where your dish is based off from your favorite video games!

(i.e., The Portal cake, Sonic = chili dog, Super Mario = spaghetti, etc.)

* OR *

I think hit on a great idea, albeit unintentionally - your favorite dish, but from the favorite "kitchy" recipe you remember your folks making in the 50's...60's...70's...etc. !

Things like baked alaska...ambrosia salad, fruit cocktail in Jell-o, etc etc etc !

See what suits your fancy folks!

I want to thank for posting this in her Tumblr, because I had no idea these even existed :3

And Im sure it wont be long before we have edible plates, either!

http://www.treehugger.com/green-foo.....lery-here.html

From Derek Markham, Mar.26, 2016:

"Don't toss it, eat it. With these edible cutlery from Bakey's, to-go food may be about to get a bit greener.

Hold on to your compostable flatware, as the single-use utensil market could be getting an edible makeover, thanks to Bakey's.

Up until fairly recently, the next best solution to the vast amounts of plastic 'disposable' cutlery we create and consume on this planet has been to focus on creating better compostable, or biodegradable, single-use consumer goods, which is a small step forward, and a decent alternative to virgin plastics. But there may be an even better solution, or at least a better partial solution, which is to make certain of these items actually edible, so there's no lengthy composting process involved and no recycling bin to find. Imagine being able to stir your coffee, then eat the spoon.

Bakey's, which was formed by Narayana Peesapaty in Hyderabad, India, in 2011 for the purpose of providing an alternative to plastic disposable cutlery and disposable bamboo chopsticks, makes truly edible cutlery using various flours, with no additives or preservatives, baked into the shape of a spoon. Simple, useful, affordable, sustainable. It's one of those ideas that seems so obvious and so fitting after you learn about it, and one which could quite possibly reduce a major plastic waste stream.

"Our Edible Cutlery is meant to be eaten after use. If you do not want to eat, simply throw it away. Insects and stray animals will eat them up or they will degrade naturally in less than three days.

These are made of flours. The flours are kneaded with plain water – no additional chemicals and not even preservatives. They are 100% natural and made under strict hygienic conditions. We have tried making them with various flours and closed on Jowar (sorghum)." - Bakey's

According to the Bakey's website, the cutlery (OK, it's just a spoon) is completely vegan and has no coatings on it, and will naturally decompose "anywhere between 3 to 7 days if insects, dogs, birds do not eat it" and that customers can specify a gluten-free recipe if desired. Additional or alternative ingredients can also be requested, such as a "pulp mix of carrot, beetroot, spinach and other spices" or the adding of flavor essences for an additional cost. The shelf life of the edible spoons is said to be about 18 months, and that the first orders to backers of the Ketto crowdfunding campaign will start being shipped near the end of April, with possible delivery by first week of May.

The Bakey's utensils are made with sorghum flour, which according to the company website, uses up to 60 times less water than rice, and the use of it for edible cutlery and other products could help create the needed market forces that will help Indian farmers gradually shift back to millets instead of focusing primarily on rice production.

[Update: I just found out that there is a current Kickstarter campaign running for Bakey's Edible Cutlery, where backers at the $10 and up level can get 100 of the spoons, and pledges of $24 and up can receive 500 of the spoons.]"

Said campaign is here - https://www.kickstarter.com/project.....endly-utensils

From Chris:

Okay now...I've heard at least quite a few comments that we should try to do some budget-friendly cooking.

I would say that is great challenge, and its what I would like to see from our chefs out there (and I'll give it a shot myself)!

To get started, I've spotted these sites:

http://busycooks.about.com/od/dinne.....ollarmeals.htm

http://www.cheatsheet.com/personal-.....tml/?a=viewall

And feel free to look thru the Food Network™ website for Melissa D'Arabian™ and Sara Moulton™ :B

Let's see how far we can stretch a dollar folks!

UPDATE:

This can be for breakfast, lunch or dinner...

I am, however, giving NO LIMIT to the amount of people your dish can feed - that's part of the challenge, so if its only one person thats fine, but if its for four or more, even better!

Please show your results (and also, a tally of the ingredients that you used to get to $ 10.00) and we will post them here!

Without further ado, we now present a small 'dictionary' for everyone!

1st Journal

GLOSSARY OF COOKING TERMS

AL DENTE:
Italian term used to describe pasta that is cooked until it offers a slight resistance to the bite.

BAKE:
To cook by dry heat, usually in the oven.

BARBECUE:
Usually used generally to refer to grilling done outdoors or over an open charcoal or wood fire. More specifically, barbecue refers to long, slow direct- heat cooking, including liberal basting with a barbecue sauce.

BASTE:
To moisten foods during cooking with pan drippings or special sauce to add flavor and prevent drying.

BATTER:
A mixture containing flour and liquid, thin enough to pour.

BEAT:
To mix rapidly in order to make a mixture smooth and light by incorporating as much air as possible.

BLANCH:
To immerse in rapidly boiling water and allow to cook slightly.

BLEND:
To incorporate two or more ingredients thoroughly.

BOIL:
To heat a liquid until bubbles break continually on the surface.

BROIL:
To cook on a grill under strong, direct heat.

CARAMELIZE:
To heat sugar in order to turn it brown and give it a special taste.

CHOP:
To cut solids into pieces with a sharp knife or other chopping device.

CLARIFY:
To separate and remove solids from a liquid, thus making it clear.

CREAM:
To soften a fat, especially butter, by beating it at room temperature. Butter and sugar are often creamed together, making a smooth, soft paste.

CURE:
To preserve meats by drying and salting and/or smoking.

DEGLAZE:
To dissolve the thin glaze of juices and brown bits on the surface of a pan in which food has been fried, sauteed or roasted. To do this, add liquid and stir and scrape over high heat, thereby adding flavor to the liquid for use as a sauce.

DEGREASE:
To remove fat from the surface of stews, soups, or stock. Usually cooled in the refrigerator so that fat hardens and is easily removed.

DICE:
To cut food in small cubes of uniform size and shape.

DISSOLVE:
To cause a dry substance to pass into solution in a liquid.

DREDGE:
To sprinkle or coat with flour or other fine substance.

DRIZZLE:
To sprinkle drops of liquid lightly over food in a casual manner.

DUST:
To sprinkle food with dry ingredients. Use a strainer or a jar with a perforated cover, or try the good, old-fashioned way of shaking things together in a paper bag.

FILLET:
As a verb, to remove the bones from meat or fish. A fillet (or filet) is the piece of flesh after it has been boned.

FLAKE:
To break lightly into small pieces.

FLAMBE':
To flame foods by dousing in some form of potable alcohol and setting alight.

FOLD:
To incorporate a delicate substance, such as whipped cream or beaten egg whites, into another substance without releasing air bubbles. Cut down through mixture with spoon, whisk, or fork; go across bottom of bowl, up and over, close to surface. The process is repeated, while slowing rotating the bowl, until the ingredients are thoroughly blended.

FRICASSEE:
To cook by braising; usually applied to fowl or rabbit.

FRY:
To cook in hot fat. To cook in a fat is called pan-frying or sauteing; to cook in a one-to-two inch layer of hot fat is called shallow-fat frying; to cook in a deep layer of hot fat is called deep-fat frying.

GARNISH:
To decorate a dish both to enhance its appearance and to provide a flavorful foil. Parsley, lemon slices, raw vegetables, chopped chives, and other herbs are all forms of garnishes.

GLAZE:
To cook with a thin sugar syrup cooked to crack stage; mixture may be thickened slightly. Also, to cover with a thin, glossy icing.

GRATE:
To rub on a grater that separates the food in various sizes of bits or shreds.

GRATIN:
From the French word for "crust." Term used to describe any oven-baked dish--usually cooked in a shallow oval gratin dish--on which a golden brown crust of bread crumbs, cheese or creamy sauce is form.

GRILL:
To cook on a grill over intense heat.

GRIND:
To process solids by hand or mechanically to reduce them to tiny particles.

JULIENNE:
To cut vegetables, fruits, or cheeses into thin strips.

KNEAD:
To work and press dough with the palms of the hands or mechanically, to develop the gluten in the flour.

LUKEWARM:
Neither cool nor warm; approximately body temperature.

MARINATE:
To flavor and moisturize pieces of meat, poultry, seafood or vegetable by soaking them in or brushing them with a liquid mixture of seasonings known as a marinade. Dry marinade mixtures composed of salt, pepper, herbs or spices may also be rubbed into meat, poultry or seafood.

MEUNIERE:
Dredged with flour and sauteed in butter.

MINCE:
To cut or chop food into extremely small pieces.

MIX:
To combine ingredients usually by stirring.

PAN-BROIL:
To cook uncovered in a hot fry pan, pouring off fat as it accumulates.

PAN-FRY:
To cook in small amounts of fat.

PARBOIL:
To boil until partially cooked; to blanch. Usually this procedure is followed by final cooking in a seasoned sauce.

PARE:
To remove the outermost skin of a fruit or vegetable.

PEEL:
To remove the peels from vegetables or fruits.

PICKLE:
To preserve meats, vegetables, and fruits in brine.

PINCH:
A pinch is the trifling amount you can hold between your thumb and forefinger.

PIT:
To remove pits from fruits.

PLANKED:
Cooked on a thick hardwood plank.

PLUMP:
To soak dried fruits in liquid until they swell.

POACH:
To cook very gently in hot liquid kept just below the boiling point.

PUREE:
To mash foods until perfectly smooth by hand, by rubbing through a sieve or food mill, or by whirling in a blender or food processor.

REDUCE:
To boil down to reduce the volume.

REFRESH:
To run cold water over food that has been parboiled, to stop the cooking process quickly.

RENDER:
To make solid fat into liquid by melting it slowly.

ROAST:
To cook by dry heat in an oven.

SAUTE:
To cook and/or brown food in a small amount of hot fat.

SCALD:
To bring to a temperature just below the boiling point.

SCALLOP:
To bake a food, usually in a casserole, with sauce or other liquid. Crumbs often are sprinkled over.

SCORE:
To cut narrow grooves or gashes partway through the outer surface of food.

SEAR:
To brown very quickly by intense heat. This method increases shrinkage but develops flavor and improves appearance.

SHRED:
To cut or tear in small, long, narrow pieces.

SIFT:
To put one or more dry ingredients through a sieve or sifter.

SIMMER:
To cook slowly in liquid over low heat at a temperature of about 180°. The surface of the liquid should be barely moving, broken from time to time by slowly rising bubbles.

SKIM:
To remove impurities, whether scum or fat, from the surface of a liquid during cooking, thereby resulting in a clear, cleaner-tasting final produce.

STEAM:
To cook in steam in a pressure cooker, deep well cooker, double boiler, or a steamer made by fitting a rack in a kettle with a tight cover. A small amount of boiling water is used, more water being added during steaming process, if necessary.

STEEP:
To extract color, flavor, or other qualities from a substance by leaving it in water just below the boiling point.

STERILIZE:
To destroy micro organisms by boiling, dry heat, or steam.

STEW:
To simmer slowly in a small amount of liquid for a long time.

STIR:
To mix ingredients with a circular motion until well blended or of uniform consistency.

TOSS:
To combine ingredients with a lifting motion.

TRUSS:
To secure poultry with string or skewers, to hold its shape while cooking.

WHIP:
To beat rapidly to incorporate air and produce expansion, as in heavy cream or egg whites.

From Chris:

First, I'd like to thank everyone who has visited our page...watched us...and faved our recipes, because we love to share our cooking with you!

That said, however, is there anything or anyone can suggest for our group to improve?

I know, for example, we do need more diabetic friendly recipes (as suggested by ) - but if there's anything else, I'd like to see our group really mean something!

Please feel free to put in your two cents in this journal!

...From

I spotted this rather amusing story on the "Eater" website -

http://www.eater.com/2016/2/2/10898.....t-class-action

See what you think, with the story below!

---

"The plaintiffs claim the cheese isn't pure mozzarella like McDonald's says.

The world's largest burger chain has now been slammed with the world's cheesiest class action lawsuit. McDonald's is already in the midst of some social media backlash over whether its new menu addition, mozzarella sticks, actually contains any cheese after a few customers were apparently served hollow sticks. Now, a man in California is looking to get $5 million in damages from the company for himself and 40 other consumers involved in the suit, all because of the chain's claim that the sticks are "100 percent real cheese" and "real mozzarella," according to Law360.

Chris Howe, lead plaintiff, claimed in the lawsuit: "The sticks are filled with a substance that is composed (in part) of starch, in violation of the federal standards of identity for ‘mozzarella' cheese, and contrary to reasonable consumers' expectations regarding the meaning of the term ‘mozzarella.'"

Per Howe's claim, something like 3.76 percent of the cheese portion of McDonald's mozzarella sticks is actually starch filler. Federal guidelines reportedly prohibit the use of starch in products that are labeled "mozzarella cheese." The lawsuit says McDonald's cut costs by using a filler and therefore had used unfair and fraudulent advertising in claiming the menu item actually contained mozzarella cheese.

McDonald's refutes these claims, saying the company has not engaged in deceptive practices, as "our mozzarella cheese sticks are made with 100 percent low moisture part skim mozzarella cheese," a spokesman told Law360. The chain is poised to defend itself against this action. Cheese lovers everywhere are... probably not holding their breath."

Here is a delightful recipe from but no photograph is available. Still we think you will all enjoy the recipe. Be aware the artwork is technically mature.

Baking in the Buff with Beignet : Beignets - by  jambalayathepit

https://www.furaffinity.net/view/18787073/

Wondering what a Beignet is?

From Wikipedia, the free encyclopedia

Beignet, synonymous with the English "fritter", is the French term for a pastry made from deep-fried choux pastry. Beignets can also be made from other types of dough, including yeast dough.

Sugary Sweet Beignets

Ingredients

1 envelope of active dry yeast
1 1/2 C warm water
1/2 C white sugar
1 C Evaporated Milk
2 Large egs lightly beaten
1 tsp salt
1/4 C shortening
6-7 C Bread Flour
1 Bag of Powdered Sugar
1 Brown Paper Bag
Peanut Oil for Deep Frying

Directions

Mix yeast, 1/2 cup warm water and 1tsp of sugar. Let stand 5-10 minutes until the yeast is heady. In a large bowl combine Yeast Mix milk, eggs salt and the rest of the sugar. Mix. Add shortening to the rest of the water and warm up until shortening melts. In a stand mixer combine Yeast Mix, melted Shortening Mix. Beat at low speed and begin adding four cups of flour until smooth. Add remaining flour until dough is sticky. Transfer to a lightly greased bowl. Cover and let rise for two to four hours. Chill dough for 24 hours. Lightly flour a surface and roll out dough to 1/4” thickness. Cut into 2” squares. Once cut dough can be frozen. Pour 2 C of Powdered Sugar into a brown paper bag. Heat Oil to 350. Fry until golden turning every 30 seconds or so. Toss in paper bag and shake. Rejoice at the glory of beignets.

Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may affect your health and well-being

UPDATE

Jambalya has more - https://www.furaffinity.net/view/18806145/

The secret is in the Roux and your blend of seasoning. When ever my soul feels down and dark I always break out this recipe. I believe in enough spice to relight your spirit and send it back to the heavens on wings of fire. My grandmother said "'Shouda bear scof my gumbo his fiery poos burn the forest down. Don' stop stirrin girl less you want that spoon cross your backside." In other words we like the heat. This recipe is all about technique and the Rue. I could explain to you the ins and outs of a good rue until I passed out but it would do you no good. You have to make it a few times to get the idea of it but you really need to see a seasoned cook make a rue to really understand the process. The core deep nutty rich flavor of a Gumbo is all from the rue. Mess that up and you start over. No judgements, Nana made me make a half dozen rues before I ever got to drop a single vegetable in.

Enjoy! <3

Fresh Catch Gumbo

2 Brown Onions
2 Green Peppers
4-5 Stalks of Celery
1 1/2 Pounds of chicken legs
2 C Peanut Oil
2 1/2 C Flour
2 C Water
1 Pound Andouille Sausage
1 1/2 Pounds of Fresh Crab Meat
1 1/2 Pounds of Fresh Shrimp.
Salt
Garlic Powder
Creole Seasoning

White Rice (no instant!)

Directions

The key to a great Gumbo is the Rue. The darker the rue the richer the taste will become. This is completely dependent on personal taste and experience. First start with the chicken. There are two ways to get the shredded chicken you need. You can do it the standard way of boiling it all till the meat falls off, OR you can do it my Nana’s way. She used to strip the legs, pan fry the meat (pictured above), and once she had a good brown sear she would add back the bones (cracked but not broken) and then add water enough to cover and simmer until the marrow runs and the meat is tender enough to shred. Save broth.

The Roux

Make sure you have nothing that will interrupt you for the next ten to twenty minutes. Heat two cups of peanut oil on medium heat in a deep pot. Using a wooden spoon begin stirring as you slowly add the flour. DO NOT STOP STIRRING. If the rue stops moving the rue will burn. Scrape the sides and bottom often to free up the brown bits. When it reaches the color of caramel or dark caramel remove from heat. Add the vegetables to the rue and stir until it is no longer angry.

Return it to the heat. Add broth from boiled chicken (Should be about 2 C). Add chicken and sausage. Add seasoning to taste (should be spicy). My Grandmother took her secret Creole seasoning mix with her to the other side. I normally use whatever local mix I can find living in Creole country. But for those outside the Bayou, I recommend Zatarain’s or Konriko Creole

Seasoning. Simmer uncovered for 15-20 minutes stirring often until it thickens. Add seafood, simmer for five minutes and remove from heat. Let stand for ten minutes and serve over rice.

Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may affect your health and well-being

From , your mod for -

I'd like to wish everyone and our chefs a happy New Year - I look forward to new dishes, new observations and new ways...and certainly, new ingredients to try!

And I'd like to thank everyone for their recipes - its what gives our group more watches, faves and people that want to try what's being posted - without you, our group really wouldn't exist!

Thank you, and happy cooking to all!

Update:

Just came across this rather amusing news blurb:

BACON LOTTERY TICKET

"Lottery players dreaming of bringing home the bacon big time in New Hampshire got a chance to savor its smell as well. The state lottery released its first scratch-n-sniff "I Heart Bacon" ticket, which features a $ 1,000 grand prize.

To promote it, the lottery drove around a "bacon truck" dispensing free tickets - and samples of applewood smoked bacon."

:P

From

I got this rather interesting note from !

"Heyo!

Odd request. Do you know of any (or know of anyone who would) good, tried and tested wing sauce recipes that are made from scratch? All the recipes I find online are just "take this premade hot sauce, add butter and a few extra spices." and that feels like cheating. :c :c

If you can point me in the right direction, or maaaaybe possibly post a journal asking for feedback (I dunno if that's something members can ask for. No worries if that's too much!) that'd be amazing. :D

Ever hungry,

Jeeves"

Anybody have any good ones?

Small Update: Seems that Jeeves is looking for more of a "Hot Wings" recipe, but lets keep this going since there's more to life than just hot wings :P

From Chris your cooking mod:

Yep, I know there's a lot of love for this guy on our page...

And if you go on YouTube, he has this absolutely hilarious bit on useless kitchen gadgets :B

https://www.youtube.com/watch?v=FgFeVlw2Ywg

While we're on the subject though, what's the most favorite kitchen gadget that YOU have in your kitchen...

And what gadget would you rather do without / regret getting?

Also just spotted this: https://www.youtube.com/watch?v=wy1vLBf4CqI

From your cooking mod

I hope everyone has a great Turkey day - and if you feel like sharing your food pics please feel free!

Other than that, relax and have fun with your family!

UPDATE

From Chris: I think I've gained enough of a 'feel' in regards to this, so:

Going forward:

If you have noted this group (or are going to note the group) with a recipe, I will note you back as to whether you are open to critique or not.

I'll also add, I will ask if this should / will be a 'permanent decision' - that is, on your end, if you want to have "Open For Critique / Constructive Criticism" for every submission that you send to us, I will put it there so at least that way, I don't have to ask every single time for the chef's blessing.

The same will hold true if you do not want your dish to be critiqued, at all.

For something like that I will just disable comments for the intended submission.

Please let me know ahead of time what you would prefer!

If this is a fair solution to this issue please let me know!

From -

I've discussed this rather touchy subject with but I also want to hear what you folks have to say.

Yelleena says: "Okay, I feel that we could have a journal on the subject and ask our audience how they feel about critiquing.

I would think that the chefs, cooks and confident ones would be fine with it but there are a lot who are shy and reserved that would just vanish.

FACCC does not require people to critique dishes.

We want to encourage people to cook for themselves and share their experience and recipes with others regardless of skill level.

Not everyone can take a great photograph to show of their dish and many just want to say "hey I made this and I'm proud of my dish because its the first time I cooked or the first time I did this".

If we had someone critiquing dishes many would be put off of sharing.

I would advise to anyone wishing to critique a dish that they comment or ask on the ORIGINAL SUBMISSION of the owner of said dish, meal, feast etc would like to have critique and if they yes then go for it.

We've always had a policy of comment and fave the ORIGINAL SUBMISSION not the FACCC version. This is so we don't get involved in arguments.

Most of us are not chefs or chefs in training, or work in the industry and many aren't even cooks out side of the home, most of us just want to share."

...As a side note from me: Yes, I am guilty of shooting my food the way that I cooked it. I need a -lot- of work when it comes to my presentation, plating, etc. etc. etc. and I will fully admit that yes, there have been times when I have acted (and regrettably, overreacted) against criticism. For that, I apologize.

I really -do- want to learn, and that's the main reason why I'm here, to learn and share my dishes to those that would (and hopefully) enjoy my foods.

SO with that said let's hear from you folks!

From Chris, your cooking mod -

This comes from who says:

"Hi this is  yelleena !

The popularity of cooking shows, cooking competitions and food in general has taken off so much that in Australia on November 17th 2015 they are launching a free to air television channel dedicated totally to food. Channel 33 will be Food 24/7 and titled the food network.

My question to all the furs out there is, how does your country celebrate food and cooking?

What shows or food related events are your favourites?

Do you have a favourite celebrity chef?

For me I love the British show Heston's Feasts"

How about it folks - although there are a few shows I've watched and loved...the very first seasons of Iron Chef (presented by Chairman Kaga himself, and NOT William Shatner, thank you!) and on the "AWE" Network, I've been blown away by "Secret Meat Business" with Adrian Richardson...who reminds me of Jamie Oliver -before- he got super preachy :P

And of course I dont mind the "Chopped" from time to time, which we have done here at least once !

Two things really:

1.) will be having a Culinary Foods Meet and Greet at Midwest FurFest 2015 -

For more info please go here - http://mff2015.sched.org/event/8019.....d#.Vj1InrerSUk

and 2.) is having a rather interesting cookie raffle, which you folks should get in on!

http://www.furaffinity.net/journal/7159672/

You might have heard about this story not that long ago...

http://bgr.com/2015/10/26/who-bacon.....-cancer-risks/

(its also on NPR, Wired, etc etc etc)

In essence WHO (The World Health Organization) has stated that, for all intents and purposes, Bacon is in the "Group 1" of carcinogens, while red meat is in "Group 2A" , that is, possibly carcinogenic.

Before I say something I might regret.... >_<

May I just say: YES, I know full well that BACON is a rather unhealthy meat product.

However...

I -don't- eat it on a regular daily basis (as shocking as that sounds) NOR would I recommend that anyone do that either!

Much like ANYTHING ELSE - this is something you need to enjoy in moderation!!!

But I ain't about to go cold turkey bacon either, in case you're wondering...so seriously guys...you can take my slab of sausages and cold cuts and shove it where the sun dont shine >_<

Grr!

From Chris, your bacon loving mod...

You know, as a pup, my fave cereal was Cheerios and Honey Nut Cheerios (sometimes without the milk, I might add!)

But this news story is rather troubling...

http://www.usatoday.com/story/money.....call/73408074/

But, it should ALSO be noticed as to how food allergies (and gluten intolerance) are very serious issues!

See what you think folks!

...Effective immediately, I will start using the folders that FA has available now to organize salads, soups, apps, etc etc etc.! (Hopefully this wont cause FA to crash for like...um...the millionth time or something :P)

Though if anyone has any helpful suggestions I am open to them!

Thank you for your time!

---

Just need to get a vote, before I go too crazy here:

Should our group ALSO repost all of our recipes - and I'm talking from when our group was first founded - INTO their respective folders?

---

UPDATE:

So far I have these categories:

Salad (Savory) - I'll put in sweet if I come across it :B
Dinner: Meats (broken down to Chicken, Beef, Lamb, Fish, etc)
Pasta: Standard (a regular dish) vs. International (i.e., if its from Thailand, Italy, etc.)
Soups: (will put in their categories with their respective ingredients)
Dessert: Standard vs. International again
AND Vegetarian (Apps, Dinner, Dessert if applicable, etc.)

As for spicy versus non-spicy:

...Yeah, not gonna happen, and here's why: Because seriously, all you have to do, is look at the ingredients.

If it contains, say, habaneros...I mean...duh, it's gonna be spicy :P
BESIDES which, those can be added (or removed) at the cook's discretion!

Again, however, if there are any other categories which should be added, please feel free to put these in the journal!!!!

From

Now folks, I'd like to thank for this idea...let's see if this will work :B

This idea is along the lines of a 'tag' meme.

For those of you participating, what this means is - that on your end, you would make something that you would bring to a pot luck.

Feel free to note our group with the recipe, BUT -

You would also 'tag' the next fur (whoever you know in FACCC) with the link to YOUR dish, and then politely ask them to do the same with the next fur, and then the next fur would shout to the next fur, and so on and so on.

How about it, who's in?

From , your bacon-loving moderator...

I received a rather interesting note from -

"...Just a curious question. What would you say are the top 10 favourite recipes/dishes from this page? I'm asking, as I'd like to take a little challenge for myself, and for the FACCC, and recreate and replate them.

I'm asking, as I'm a chef, though my interest lies in foods people find comforting, or even simply tasty. I'd like to see what people have enjoyed from this channel, and perhaps recreate it."

Well, that is certainly quite a challenge in its own right!


So I would like to hear from you folks, what do you consider our "Top 10"?

From Chris:

Being somewhat of a 'chilehead', I found this news story rather interesting!

http://www.grubstreet.com/2015/08/chili-study.html

By: Chris Crowley

Dousing your food in hot sauce may actually be good for you: According to a new study, eating chili peppers has actual health benefits. A team of researchers examined questionnaire data from the China Kadoorie Biobank, a study that enrolled 485,000 adults from 2004 to 2008 and required participants to report things like health status and spicy-food consumption, as well as chili intake (fresh versus dried, via sauce or in oil). After controlling for a host of variables, they found that eating hot food just once or twice a week results in a 10 percent reduced risk for death, compared with eating it less than once a week.

While the data doesn't suggest that eating hot food more frequently than this has much more of an effect — eating spicy food six or seven times a week only reduced the risk by 14 percent — rates of cancer, ischemic heart diseases, and respiratory diseases were all lower. Co-author Lu Qi, an associate professor at the Harvard School of Public Health, stressed that more data is needed to "verify their findings," and the study doesn't prove absolutely that chilies are the cause of these health outcomes. Still, he was optimistic about the results. Coupled with the study that suggests pickles reduce anxiety, it sounds like all the justification Grub needs to keep putting spicy pickles on, well, everything.

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There was a news story on CBS just yesterday about this, but for further info:

http://well.blogs.nytimes.com/2015/.....of-death/?_r=0

http://time.com/3984274/spicy-food-chili-peppers/

And even from last year, here - http://www.medicaldaily.com/longevi.....r-diets-284286

From Chris: And, I don't mean, "thinking outside the box" when it comes to a recipe :3

Rather, since the Supreme Court has made same sex marriage legal in all 50 states, I came across this article that I thought was rather interesting, from the "Munchies" website - http://munchies.vice.com/articles/m.....chiestwitteruk

By Kelsey Kudak - I've shortened this article somewhat for you "TL;DR" folks :B

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“Listen, honey. You work your meat. You work your meat. You marinate this. You gotta make love to this chicken,” says Soraya Sobreidad from her Jackson Heights kitchen.

Her small brown eyes gaze into a flip cam as she kneads a bowl of raw chicken and spices. Sobreidad wears a clingy blue dress, red wig and patent leather t-straps as she whips together her non-fried chicken wings.

The Puerto Rican diva is the host of “Soraya Sobreidad’s—snap snap—Fierce Cooking Show:” high-fiber, dairy-free, gluten-free Latin recipes and impromptu musical performances. In the last two years, Sobreidad’s YouTube series was picked up by Manhattan Neighborhood Network television, she appeared on the Food Network’s Chopped, and she won a $10,000 StartUp! grant from the Queens Economic Development board for her business plans including culinary school and cooking presentations at New York public libraries.

Soraya treats her food processor like her lover, and only she can touch it. “He’s like my boyfriend. He’s playful, he does what I want when I want it, and he doesn’t talk back and is well behaved. I love him!” she squeaked.

On a sunny Sunday in the West Village, I met Soraya’s other self. Jaime Montalvo, Jr. is a soft-spoken, 56-year-old former loan specialist who quit his job last fall to pursue his work as Soraya full time. He wears V-neck sweaters, tight jeans, and cheetah print socks. His eyebrows are carefully manicured above the gentle crows feet that line his eyes, and his sharp jaw line is emphasized by a thin trail of stubble along its edge. He’s not very tall when he’s not wearing heels.

As we walked down West 14th Street toward an organic shop that stocks his favorite vegetarian chicken sandwich, Jaime said cooking was simply part of his makeup. “All the great females in my family were cooks: cousins, sisters, grandmas…” Everyone cooked because everyone ate. “Some have alcoholism. My family were eaters.” As a child, Jaime and his mother attended diet clubs together, but their weight rose and fell and the diets never stuck.

In the beginning, Soraya set out as a drag performer—an anomaly itself. Most queens start out in their 20s; Jaime broke in three decades late. According to a 2012 “State of Drag” survey in Next Magazine, queens his age represent only nine percent of the drag community. Combine an aversion to club performances with his protectiveness about Soraya’s character, and it’s clear Jaime hasn’t had an easy time.

.................

Jaime was born to Puerto Rican immigrants in Brooklyn and lived there until he was 12, when the family moved to Long Island. There, as one of the only “brown kids” in school, he hid himself—his gayness, his Latin-ness, his second language. He was ridiculed by his teachers and classmates, but was still voted most creative in high school. After graduation, Jaime decided to study fashion, and though his family wasn’t thrilled, he took out a loan and went anyway. At 19, he began his first relationship with a man eight years his senior, and was outed when an uncle who drove a cab saw the pair in Manhattan. His family didn’t disown him, but a decade passed before they could broach the subject again. When they did, Jaime’s mother became his greatest ally. She joined PFLAG. She met his boyfriends. They went to the opera together. “I was lucky,” said Jaime. Eventually, he found a home in Jackson Heights, a hub for middle-class Latinos—“his people,” he said.

..................

Soraya emerged the night Jaime quit smoking. Her birth was transcendent: a warm, feminine energy like an “angel” came to him. Jaime named her for a beloved disco song and quickly understood her advocacy for health and sobriety (hence Sobreidad). “There’s a sacredness about Soraya,” Jaime said.

Soraya’s strengths come from the women who inspire Jaime: His “glamorous” cousin Iris who looked like Diana Ross and spoon-fed him in the kitchen when he was seven. Geraldine Jones, Flip Wilson’s drag personality—a fixation of his teenage years. Jaime’s sisters. And his mother, too.

.................

By the time his mother died in August 2013, Jaime was stressed with chest pains and headaches, but Soraya had successfully pitched her way into an episode of Chopped. On the day of the taping, Soraya dove into the basket of appetizer ingredients: a chicken cutlet, ginger marmalade, dry paprika peppers, and fresh dill, which she would fold into a Soraya-style relleno de papa. She ran through the kitchen toward its gleaming pots and pans, and immediately regretted her choice to forego a bra. Soraya was used to 99-cent cookware and struggled comically under the weight of the professional skillet. “They got their show!” said Jaime, grinning and recalling the bounce of his breasty pectorals. “They were jiggling! Jiggling all over the place!”

Brushing modesty aside, she substituted a myriad of spices for adobo, and chicken for the dish’s traditional pork or beef filling. She boiled and cooled potatoes, mashed them, rolled them, filled them and browned them on the stove. The rellenos hit their plates with 30 seconds left on the clock.

“It didn’t end up looking as pretty as Soraya did at the time,” said Jaime. But he was glad Soraya could translate her cooking show to the resulting dish: she kept the potato skin for fiber, creamed the potatoes with coconut milk, and used lean protein. Though she was cut after the first round, the judges encouraged her goal to attend the Institute of Culinary Education and become a certified chef.

..................

Jaime has always been aware that Soraya pushes the boundaries of what gender embodiment has historically been, but he is only now beginning to understand the real role Soraya plays in his life. Recently, he participated in a series of workshops for multi-gendered individuals. “I hate labels,” he said afterward, “but I’m definitely gender-fluid—and maybe even two-spirited. When I’m Soraya, I’m a woman. But I like both, and I don’t really take one more than the other.”

..................

“I want to cook and to feed people,” Jaime said. Though her goal was initially to have her own show of the Food Network, Soraya’s fantasies have become local: to own her own restaurant—somewhere jazzy and warm—in Jackson Heights to help serve his community that doesn’t always have access to healthy foods. The entrepreneur would have a block of knives instead of a single six-inch blade, and she’d have a spot to test recipes and let people relax and enjoy themselves. In the interim, she’ll work through the summer at food fairs, volunteer at City Harvest, and continue to work with financial planners to further her goals. And, of course, her low-budget videos will suffice to share her mission.

“Soraya is the cooking. She’s dairy-free, sugar-free pumpkin pudding!” said Jaime, laughing “And you know, I’ve found that the more success I find with Soraya, the bigger the heels get.”

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(If you want to read the WHOLE thing, please click the link above :B)

Still, its rather insipring, so see what you think!

This was from that I had to share -

http://twentytwowords.com/infograph.....u-how-to-cook/

A great visual guide for measurements and substitutions!

Anyone else know of any OTHER sites like this, please feel free to add to this journal!