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New Group, Other requests and questions
Posted 12 years agoFirst off I would like to introduce to you a recently started group called 
homesteaders
Now this isn't just about cooking but goes into all those skills of raising and preparing the food you eat as well as using a variety of methods to store such things and use them when their out of season. The group's creator and moderator
wingsofjudas has been active in the furry community since 2004 and homesteading in Northern Minnesota since 2009 (you can see a bit of their "Rat Farm" homestead on Tumblr: http://ratfarm.tumblr.com/).
This is a club for homesteaders, homesteading enthusiasts, and anyone interesting in learning more!
Tutorials on homesteading will be posted periodically, including such topics as; frugal survival/practical prepping (no doomsday scenarios!), basic livestock care, food production and storage, recipes, general self-sufficiency, etc.
Feel free to ASK LOTS OF QUESTIONS, REQUEST CONTENT, and SUBMIT RELATED STUFF!
Stick the icon in your profile/journals by typing :icon homesteaders: without the space.
miharuokami has a request
Hey FACCC, I dunno if you all take requests but I wanted to start juicing/making smoothies to detox my body and I was wondering if you all could share some recipes. I literally came here first cause you always have yummy stuff.
Yelleena suggests 'if using a juicer' a blend of carrot, celery and Golden Delicious or Jonathon apple...very tasty
"if using a blender" try a mix of ice, watermelon, grapes, a dash of lemon juice, honey or sugar to taste and top up with lemonade (not too full or the lemonade fizzes up too much)
What other suggestions can you all come up with? Please leave us a line or two with your ideas.
Tips On Food Presentation for
ouiji
Hello FACCC,
I've been a long time watcher, yet this is my first time have dabbled a bit in culinary art and science. However, I am reluctant to post anything because I can never get what I make to look 'photo perfect'. I was wondering if someone could provide me any advice on how to make a dish visually appealing.
-- The Ouiji
http://www.furaffinity.net/user/ouiji/
As we get such wonderful photographs please share any hints that you have and find useful
Yelleena's first thoughts on this were...use natural light if possible, get up close and have an uncluttered background, be conscious of colour (light against dark and vice versa), avoid patterned plates or dishes unless they add to the theme, consider if you want to show the whole dish or just a serving such as a slice of cake or bowl of stew.
Hope everyone is having a great weekend. *hugs* from yelleena
homesteadersNow this isn't just about cooking but goes into all those skills of raising and preparing the food you eat as well as using a variety of methods to store such things and use them when their out of season. The group's creator and moderator
wingsofjudas has been active in the furry community since 2004 and homesteading in Northern Minnesota since 2009 (you can see a bit of their "Rat Farm" homestead on Tumblr: http://ratfarm.tumblr.com/).This is a club for homesteaders, homesteading enthusiasts, and anyone interesting in learning more!
Tutorials on homesteading will be posted periodically, including such topics as; frugal survival/practical prepping (no doomsday scenarios!), basic livestock care, food production and storage, recipes, general self-sufficiency, etc.
Feel free to ASK LOTS OF QUESTIONS, REQUEST CONTENT, and SUBMIT RELATED STUFF!
Stick the icon in your profile/journals by typing :icon homesteaders: without the space.
*******************************************************************
miharuokami has a requestHey FACCC, I dunno if you all take requests but I wanted to start juicing/making smoothies to detox my body and I was wondering if you all could share some recipes. I literally came here first cause you always have yummy stuff.
Yelleena suggests 'if using a juicer' a blend of carrot, celery and Golden Delicious or Jonathon apple...very tasty
"if using a blender" try a mix of ice, watermelon, grapes, a dash of lemon juice, honey or sugar to taste and top up with lemonade (not too full or the lemonade fizzes up too much)
What other suggestions can you all come up with? Please leave us a line or two with your ideas.
*******************************************************************Tips On Food Presentation for
ouijiHello FACCC,
I've been a long time watcher, yet this is my first time have dabbled a bit in culinary art and science. However, I am reluctant to post anything because I can never get what I make to look 'photo perfect'. I was wondering if someone could provide me any advice on how to make a dish visually appealing.
-- The Ouiji
http://www.furaffinity.net/user/ouiji/
As we get such wonderful photographs please share any hints that you have and find useful
Yelleena's first thoughts on this were...use natural light if possible, get up close and have an uncluttered background, be conscious of colour (light against dark and vice versa), avoid patterned plates or dishes unless they add to the theme, consider if you want to show the whole dish or just a serving such as a slice of cake or bowl of stew.
Hope everyone is having a great weekend. *hugs* from yelleena
Easter Greetings
Posted 12 years agoHopefully everyone is having a safe and enjoyable Easter.
This is a long weekend for me in Australia so its four days of rest and relaxation, no school and having fun in the kitchen. Not to mention I got chocolate.
Have a great weekend.
*hugs* from yelleena
Please share what you're up to this weekend.
This is a long weekend for me in Australia so its four days of rest and relaxation, no school and having fun in the kitchen. Not to mention I got chocolate.
Have a great weekend.
*hugs* from yelleena
Please share what you're up to this weekend.
Culinary Bucket Lists, Food Photo's and Holidays
Posted 12 years agoJust a reminder please send your cooking links and photo links via NOTE not as a shout.
******************************A little side project of
chrismukkah's ... A Culinary Cooking Bucket ListCheck it out.
http://www.furaffinity.net/journal/4397459/
What would have on your Culinary Cooking Bucket List?
******************************I would like to introdue you to
iametoh who would like to share some delightful still life photography of food and beverages. Go on over to this link http://iametoh.deviantart.com/gallery/26233697 and have a look around then maybe go say hi.******************************Valentines is over but St Patrick's day will be soon and then we have Easter.
Tell us if and what you did or do for any of these wonderful celebrations.
Enjoy to Eat? Eat to Live! Eat Healthy and Stay Healthy
Posted 12 years ago
healthyfursHere's a chance to tap on a health profesional's shoulder from the Health and Wellness industry. You are invited to join in, check out the various healthy journals and most of all feel free to ask questions of the
healthyfurs moderator OrionA brief introduction of orion. Orion has been in the furry fandom for almost 13 years now. With the 'claim to fame' that he has 300+ conbadges that is worn on a trench coat at cons, as well being the co-host for the Further Confusion Fursuit Masquerade. Orions profession is in the Health and Wellness industry, and he wants to share what information he has gathered to anyone who is wanting to better any aspect of their life. He's been seeing friends throughout the fandom having so many issues that can be easily remedied for almost no cost. He doesn't want to just help friends but to help any fur, who is willing to simply sit down, and read for a short while.
As another note, if you want advice of a personal nature, don't hesitate to send a PM to Orion or Heathyfurs and he will handle whatever question you have with the utmost privacy and complete seriousness.
About
healthyfurs A message from OrionHello Fur Affinity Culinary Cuisine Club! I am Orion, mod of HealthyFurs, a group dedicated to helping furs live a healthy life. HealthyFurs is not a fitness/musclehead group, but instead is interested in everyones health reguardless of fitness level.
Food should be the primary source of the fuel for your body to work. Unfortunately the case is often different with the choices we make as to what enters our mouths. Even with positive intent, our cuisine choices may be substancially less healthy for our bodies due to factors out of our control and information we do not possess.
A primary example will focus on a favorite of mine, beef. As a pretext to understanding the short and long term importance, please watch this journal on Omega-3 fatty acids http://www.furaffinity.net/journal/2769122/. Almost without exception, beef bought in the US and across most of the globe is 'grain fed'. Grain fed cattle grow fatter and more bulky in a shorter peroid of time. Transportation, storage, and dispensing of grain into feeding troughs is cost effective and able to happen on feeding lots before the cattle go to slaughter. These are all benefits to those selling beef, not those consuming it. A cattle's natural diet is grass, not grains. Where this affects health is in the content of essential fatty acids. Grass (or rather the bacteria on the grass) has a good portion of Omega-3, while grains are a source of almost pure omega-6. This translates into which fats you find in the meat, adding even more omega-6 into the diet with no omega-3 to counter-balance. A healthy food choice, made less healthy completely behind the scenes.
And since this is a cuisine club, here is my wife's favorite meal. For more information on why it is gluten free, and why it matters to most people reading this, please read here: http://www.furaffinity.net/journal/4336303/
Bonus: Gluten-Free Mongolian Beef from Healthyfurs
1/2 teaspoon ginger, powder or minced - I use powder for texture purposes
1 tablespoon garlic, finely chopped
1/2 cup Braggs liquid aminos (gluten free soy sauce)
3/4 cup dark brown sugar
coconut or olive oil, for frying (about 1 cup)
1 lb flank steak - cut in to thin strips (about 1/4 to 1/2 inch thick)
1/4 cup cornstarch (verify it has no wheat or wheat flour)
1 medium yellow onion
1/4 - 1/2 teaspoon red pepper flakes
1. Slice the flank steak against the grain into 1/4" thick bite-size slices.
2. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit for about 10 minutes so that the cornstarch sticks.
3. As the beef sits, heat up 1/2 cup of oil in large pan over medium heat - you will cook about 1/3 to 1/2 the meat at a time.
4. Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges. You don't need a thoroughly cook since the beef is going to go back on the heat later.
5. Stir the meat around a little so that it cooks evenly. Use a large slotted spoon to take the meat out and onto paper towels, then add more as needed until the last batch.
6. Put all the meat back into it to pan and add onions. Cook until onions are soft and meat is heated through.
7. Add sauce ingredients - ginger and garlic, cook until light brown, then add Braggs liquid aminos, brown sugar and red pepper flakes.
8. Cook until sauce thickens, which can take about 10 minutes, but keep watch and stir the contents to prevent burning.
9. Remove from heat and let sit for about 3 minutes to allow for further thickening
10. Serve and enjoy
Advice & Recipe Request: Low-Sodium Diets
Posted 12 years agoSodium issues are often an issue for many and recently for 
candywolf
I was wondering if maybe you knew of some low sodium recipes....just found out I have high blood pressure (was hospitalized)...and im having a hard time with my diet.
So here is my request for all you wonderful furs out there: Please help out candywolf with your advice and recipes. You can put them here or go to candywolf directly.
candywolfI was wondering if maybe you knew of some low sodium recipes....just found out I have high blood pressure (was hospitalized)...and im having a hard time with my diet.
So here is my request for all you wonderful furs out there: Please help out candywolf with your advice and recipes. You can put them here or go to
candywolf directly. Food for the Memories
Posted 13 years agoIt's a common fact that the sense of smell and taste are two of the stongest memory triggers for most.
1. For me the smell of apricots stewing take me home to a time when I was a child for about a month around christmas. This was a time of large family gathering, the males up the two giant apricot trees bringing in the apricots while all us females cut, trimmed, soaked, set out, dried and cooked everything apricot related. We had trays of apricots drying, huge cauldrens of apricot jam, apricot cockles baking in the over, stewed apricot etc etc. It was a busy time and when the picking was done the fella's would set to making lunch on the bbq followed by a back yard cricket match.
2. The smell of eggs, or more accurately boiling eggs brings me to a time with my grandfather. He lived on his own and I was his registered carer. Cook, clean, visit, coordinate services etc etc. Well the memory that stikes me most is this dear kind old man of 90+ years hiding a small saucepan in the garden because he had tried to boil some eggs, fell asleep and burnt the pot absolutely black. He woke to the alarms, realised what he had done, opened every door & window and then remembering what time I was due to come over hiding the evidence asap. I noticed right away and his comment of burning the toast didn't wash. I found the pot. The dear man was so embarased but the pot came clean and we look back on the memory with fondness and laughter. May he rest in peace.
There are many more memories triggered by certain food smells but I want to hear from you. Please share with us some of the foods, meals and smells of the kitchen that trigger those wonderful memories be they good, bad or even funny.
This journal has been brought to you by
chrismukkah folloing a suggestion by 
dog-paws
- A meme on foods that bring back good memories? i.e., Mom's mac & cheez, s'mores on your camping trip, etc etc?
yelleena - I couldn't make a meme to save myself right now so I'll settle for as many comments as all you wonderful furry viewers would care to give me.
1. For me the smell of apricots stewing take me home to a time when I was a child for about a month around christmas. This was a time of large family gathering, the males up the two giant apricot trees bringing in the apricots while all us females cut, trimmed, soaked, set out, dried and cooked everything apricot related. We had trays of apricots drying, huge cauldrens of apricot jam, apricot cockles baking in the over, stewed apricot etc etc. It was a busy time and when the picking was done the fella's would set to making lunch on the bbq followed by a back yard cricket match.
2. The smell of eggs, or more accurately boiling eggs brings me to a time with my grandfather. He lived on his own and I was his registered carer. Cook, clean, visit, coordinate services etc etc. Well the memory that stikes me most is this dear kind old man of 90+ years hiding a small saucepan in the garden because he had tried to boil some eggs, fell asleep and burnt the pot absolutely black. He woke to the alarms, realised what he had done, opened every door & window and then remembering what time I was due to come over hiding the evidence asap. I noticed right away and his comment of burning the toast didn't wash. I found the pot. The dear man was so embarased but the pot came clean and we look back on the memory with fondness and laughter. May he rest in peace.
There are many more memories triggered by certain food smells but I want to hear from you. Please share with us some of the foods, meals and smells of the kitchen that trigger those wonderful memories be they good, bad or even funny.
This journal has been brought to you by
chrismukkah folloing a suggestion by 
dog-paws- A meme on foods that bring back good memories? i.e., Mom's mac & cheez, s'mores on your camping trip, etc etc?
yelleena - I couldn't make a meme to save myself right now so I'll settle for as many comments as all you wonderful furry viewers would care to give me.
Happy New Year and a neat Chocolate Cake
Posted 13 years agoAnother year has gone past and we welcome the 2013 into our lives.
For all of you out there
May 2013 be better, brighter and happier
*hugs* from mod yelleena
HAPPY NEW YEAR
Just for fun try this Chocolate cake recipe from
jakeWolgon
Forgive me my poor english skills, but this is a very nice recipe for a chocolate cake made in less than 5 minutes.
4 tablespoonful of flour
4 tablespoonful of sugar
2 tablespoonful of cocoa powder
a touch of salt
Put all into a cup and mix it.
Then add
one egg
3 tablespoonful of milk
3 tablespoonful of vegetable oil
and mix it to a dough.
Put the cup with the dough in it into the mircowave for 3 minutes at 800W.
It also works with chocolate sprinkles instead of cocoa powder. It makes the cake a bit more moist.
And now, Enjoy ^^
For all of you out there
May 2013 be better, brighter and happier
*hugs* from mod yelleena
HAPPY NEW YEAR
Just for fun try this Chocolate cake recipe from
jakeWolgonForgive me my poor english skills, but this is a very nice recipe for a chocolate cake made in less than 5 minutes.
4 tablespoonful of flour
4 tablespoonful of sugar
2 tablespoonful of cocoa powder
a touch of salt
Put all into a cup and mix it.
Then add
one egg
3 tablespoonful of milk
3 tablespoonful of vegetable oil
and mix it to a dough.
Put the cup with the dough in it into the mircowave for 3 minutes at 800W.
It also works with chocolate sprinkles instead of cocoa powder. It makes the cake a bit more moist.
And now, Enjoy ^^
Happy Holidays Everyone..
Posted 13 years agoHappy Holidays Everyone.
No matter the reason you celebrate the season we at the faccc hope that you and your families have enjoyable, safe times, lots of food and lots of love.
From
yelleena Merry Christmas, Happy Holidays etc etc.
My mate, daughter and I are off to my mates mums for Christmas day, then on to his dads folks on Boxing day. I've been late to bed every night this week with one thing and another so I appologise for the lack of submissions but hopefully I'll be back on track shortly after boxing day. Have a good one folks. *hugs*
No matter the reason you celebrate the season we at the faccc hope that you and your families have enjoyable, safe times, lots of food and lots of love.
From
yelleena Merry Christmas, Happy Holidays etc etc. My mate, daughter and I are off to my mates mums for Christmas day, then on to his dads folks on Boxing day. I've been late to bed every night this week with one thing and another so I appologise for the lack of submissions but hopefully I'll be back on track shortly after boxing day. Have a good one folks. *hugs*
Happy Holidays Everyone..
Posted 13 years agoHappy Holidays Everyone.
No matter the reason you celebrate the season we at the faccc hope that you and your families have enjoyable and safe times, lots of food and lots of love
No matter the reason you celebrate the season we at the faccc hope that you and your families have enjoyable and safe times, lots of food and lots of love
Holiday Menu
Posted 13 years agoThis is an easy one...What's on your menu these holidays? Anything special, sharing with family and friends or just another day on the canlendar?
From yelleena
For my daughter and I it will be a new experience as we have always been just the two of us. Our family have mostly passed on so holiday get togethers were a little hard to achieve. The past eighteen years we have always had something special but it was just the two of us. This year however we are invited to join in on Christmas Day with the family of my darling mate. What's on the menu...I have no idea but I have contributed with a 2kg turkey breast roast.
Being available at home more this last week I've already baked several boxty (cheesy potato bread) and Banana Cake with lemon icing. Even had a chance to do a double chicken roast with roasted carrots and beetroot that we harvested from our garden. On the menu on the home front however as I am offically on holidays I'm planning honey biscuits, honey joys and I'm considering roasting the duck I have in the freezer (any hints on cooking duck would also be helpful).
*hugs* from mod yelleena
From
yelleenaFor my daughter and I it will be a new experience as we have always been just the two of us. Our family have mostly passed on so holiday get togethers were a little hard to achieve. The past eighteen years we have always had something special but it was just the two of us. This year however we are invited to join in on Christmas Day with the family of my darling mate. What's on the menu...I have no idea but I have contributed with a 2kg turkey breast roast.
Being available at home more this last week I've already baked several boxty (cheesy potato bread) and Banana Cake with lemon icing. Even had a chance to do a double chicken roast with roasted carrots and beetroot that we harvested from our garden. On the menu on the home front however as I am offically on holidays I'm planning honey biscuits, honey joys and I'm considering roasting the duck I have in the freezer (any hints on cooking duck would also be helpful).
*hugs* from mod yelleena
Survival Combinations
Posted 13 years ago- The art of of the can-do packaged mixed meals'.
So what the heck does yelleena mean by this...Being able to use packaged meals as opposed to making dishes from scratch when all you have in the cupoard is tinned, packets or instant meals (non-perishable).
This is not about using one instant meal, preparing it and offering this as dinner. This making things from combinations of what is available when much of your fresh food is gone.
As a single parent I had a low income and had to make do with what I could scrounge, salvage, buy at one dollar shops etc. This is not a unique problem as many of us suffer from the same lack of funding. Be you a single parent, student, on your own, grandparent or every day Joe/Jane.
I am asking you all to share your hints, tips, combinations, low cost tin can/packet meals with us. Ideally the meals will need to be filling and as well balanced as possible including protein and vegetables if available. Photo submissions or just the recipe is fine
Here's my contribution Tuna or Chicken Pasta Bake
1 400g drained tin of tuna or chicken
1 430g drained peas/carrot/corn or veg of choice
2 cups cooked pasta
1 300g longlife cream (or 1 1/4 cups of longlife milk mixed with longlife cream)
1 Maggi* Vegetable Sides 31g packet
Salt, Pepper of mixed herbs to your taste
1/2 cup of grated cheese (fresh tasty is ideal but Kraft Chaddar which is long life will work)
Mix the Maggi Vegetable Side powder with the milk/cream and herbs then mix all the ingredients except the cheese making sure everything is evenly distributed.
Grease a pyrex dish and put the mixture in smoothing it out.
Microwave:
You can at this point microwave the dish for 15 minutes on power 800watts
Sprinkle with cheese and microwave for 5 minutes or until the cheese is melted (please note that if you microwave it the cheese will not go brown)
Oven:
Or bake the dish in the oven that is preheated to 200 degrees Celsius for 30 minutes
Take the dish out and sprinkle with cheese and put it back in the oven for a further 10 minutes until the cheese is brown.
Webber or similar style of cooker or a hot wood fired stove:
Bake for 20 minutes, check and bake a further 10 minutes then sprinkle with cheese and bake until cheese is brown (about 10 minutes) You have to watch the dish more as the cooking temperatures that these vessles reach can vary considerable.
As an alternate topper before adding cheese, beat two eggs and pour this over the bake sprinkle with a little salt and pepper then sprinkle with cheese.
Instead of cheese you can make a savoury crumble by crushing cornflakes, mix with oats, melted butter, salt, pepper, mixed herbs. Put it accross the top, dot with butter and bake until light brown. Add a little brown sugar if you want a little sweet twist.
This topic works in with a previous journal too
...how to use all that long-storage tucker that you squirreled away just in case of apocalypse, nukes or any other disaster that may befall ye.
tigerskitten is trying to launch her cookbook that's themed on zombie apocalypse, but essentially is recipes for tasty food from non-perishable or long-storage stuff.
Her journal to link to (and with a link to the campaign at indiegogo) is here: https://www.furaffinity.net/journal/3855279
Please assist in getting tigerskitten's project up and running either by spreading the word or donation, your time and help will be appreciated.
*hugs* from yelleena
So what the heck does
yelleena mean by this...Being able to use packaged meals as opposed to making dishes from scratch when all you have in the cupoard is tinned, packets or instant meals (non-perishable).This is not about using one instant meal, preparing it and offering this as dinner. This making things from combinations of what is available when much of your fresh food is gone.
As a single parent I had a low income and had to make do with what I could scrounge, salvage, buy at one dollar shops etc. This is not a unique problem as many of us suffer from the same lack of funding. Be you a single parent, student, on your own, grandparent or every day Joe/Jane.
I am asking you all to share your hints, tips, combinations, low cost tin can/packet meals with us. Ideally the meals will need to be filling and as well balanced as possible including protein and vegetables if available. Photo submissions or just the recipe is fine
Here's my contribution Tuna or Chicken Pasta Bake
1 400g drained tin of tuna or chicken
1 430g drained peas/carrot/corn or veg of choice
2 cups cooked pasta
1 300g longlife cream (or 1 1/4 cups of longlife milk mixed with longlife cream)
1 Maggi* Vegetable Sides 31g packet
Salt, Pepper of mixed herbs to your taste
1/2 cup of grated cheese (fresh tasty is ideal but Kraft Chaddar which is long life will work)
Mix the Maggi Vegetable Side powder with the milk/cream and herbs then mix all the ingredients except the cheese making sure everything is evenly distributed.
Grease a pyrex dish and put the mixture in smoothing it out.
Microwave:
You can at this point microwave the dish for 15 minutes on power 800watts
Sprinkle with cheese and microwave for 5 minutes or until the cheese is melted (please note that if you microwave it the cheese will not go brown)
Oven:
Or bake the dish in the oven that is preheated to 200 degrees Celsius for 30 minutes
Take the dish out and sprinkle with cheese and put it back in the oven for a further 10 minutes until the cheese is brown.
Webber or similar style of cooker or a hot wood fired stove:
Bake for 20 minutes, check and bake a further 10 minutes then sprinkle with cheese and bake until cheese is brown (about 10 minutes) You have to watch the dish more as the cooking temperatures that these vessles reach can vary considerable.
As an alternate topper before adding cheese, beat two eggs and pour this over the bake sprinkle with a little salt and pepper then sprinkle with cheese.
Instead of cheese you can make a savoury crumble by crushing cornflakes, mix with oats, melted butter, salt, pepper, mixed herbs. Put it accross the top, dot with butter and bake until light brown. Add a little brown sugar if you want a little sweet twist.
This topic works in with a previous journal too
...how to use all that long-storage tucker that you squirreled away just in case of apocalypse, nukes or any other disaster that may befall ye.
tigerskitten is trying to launch her cookbook that's themed on zombie apocalypse, but essentially is recipes for tasty food from non-perishable or long-storage stuff.Her journal to link to (and with a link to the campaign at indiegogo) is here: https://www.furaffinity.net/journal/3855279
Please assist in getting
tigerskitten's project up and running either by spreading the word or donation, your time and help will be appreciated.*hugs* from yelleena
In Need of Advice: A Food and Diet Related Question
Posted 13 years ago
flarveon needs advice before MiDFurHey guys, just wanting to know if any of you could help me!
I'm off to MiDFur but one thing concerns me. My thyroid is in overdrive and i'm steadily losing weight and while full fat, high protein/carbs dishes help -- what kinds of foods can I eat at a hotel/convention to keep my levels steady?
They'd have to be either:
- Fast to cook (<20mins)
- Fast foods that aren't Maccas, Burger King etc (I will have them, but not constantly)
- Maybe even microwave meals
And would Up & Go's/protein milkshakes help? I'm currently looking into it but i'm unsure as last time I totally ignored my body and lost up to 7kg over one week and went from 56kg to 49kg @____@ never again thyroid, never again. Right now i'm a steady 57kg and want to stay that way, waivering only 2~3kg either side.
Any ideas?
Thyroid issues are an absolute nucience, I know because I have the opposite problem to Flarveon so I urge anyone that has any good ideas on how to deal with an overactve thyroid using diet to please leave a message here or go to Flarveon's journal here: http://www.furaffinity.net/journal/4064773/
*hugs* from moderator yelleena
A request from WetCoyote...Can you help?
Posted 13 years ago
wetcoyoteI need a heads up from FACCC'ers.
Not too long ago I got a posting from someone here that I watch that had a simple Cherry Tart recipe. Not being an FACCC post, I lost it and am looking for it. They used premade Crossiant dough...
So if you can help or you are the one who has this particular Cherry Tart recipe please contact us here or contact
wetcoyote directly. Your time would be appreciated.The Topic is SPAETZLE
Posted 13 years agoOne of our wonderful cooking furs 
artemisziebenwolf suggested that we put a tutorial on how to make Spaetzle. To be honest, it’s only recently that I had ever heard of spaetzle so with the help of the internet and a few cook books I went hunting for information. So far this is what I have found...
First off ... What is Spaetzle?
Often referred to as an egg noodle or small dumpling cooked by running batter through a spaetzle press or colander into boiling water.
This is a wheat flour and egg based homemade pasta, originally from the South-West of Germany
The words origin is: German Spätzle, from German dialect, diminutive of Spatz sparrow, dumpling.
If you are not using the traditional method but find that a Spaetzle press can be hard to acquire in some regions then there are several alternatives suggested.
1. Use a colander with large holes to put your dough in and press through with a wooden spoon into the boiling water, cutting off the noodle at the base of the colander with a spatula or knife.
2. Get a metal bowl or tray that fits well over your intended boiling pot and drill ½ cm up to 1 cm holes into it, again use a wooden spoon to press through the dough.
3. Put your batter into a plastic bag and cut a small hole into a corner and squeeze the batter in like a pastry bag. You'll get long dumplings but they should be fine or break the dough as it drizzles into the hot water to get shorter ones.
There are many recipes available from the traditional or basic recipe to modern takes on this delicious pasta/noodle/dumpling.
Spaetzle Recipe 1
Ingredients
400g plain flour
4 eggs (200g)
1 ¼ tablespoon butter (16 g)
¼ teaspoon salt (2g)
200mls water
Method
1. Place flour in a bowl; add the egg and a pinch of salt to the flour. Mix with a wooden spoon until you have a smooth paste.
2. Add some lukewarm water and stir again until the consistency is right. (gooey)
3. If you have added too much water, you can balance that out by adding a bit more flour. Let the dough set for about half an hour before proceeding.
4. Bring lots of water with a pinch of salt added to a boil. Now place the Spätzle press over the saucepan and put one portion at a time into the press.
5. Press the handle down. When you are at the end of its course, cut off the hanging Spätzle with a knife or a spatula.
Traditionally, bits of dough are put on a wooden board and scraped into the boiling water using the back of a knife but this very time consuming and requires practice.
6. Your hob should be on full power. After about 30 seconds, the Spätzle will start to surface.
7. When they have all surfaced, take them out trying to drain off as much of the water as possible. Make sure you have taken them all out, bring the water back to a boil and process the next batch.
8. Put them in a dish and add a knob of butter if you like.
9. Mix the melted butter into the Spätzle and serve. Alternatively, you can put the buttered Spätzle into the oven at 200 degrees centigrade / 400 Fahrenheit / Gas Mark 6 for 15 to 20 minutes and then serve.
Spaetzle Recipe 2
250g (1 2/3 cups) plain flour
1/2 tsp salt
1 egg, lightly whisked
80ml (1/3 cup) water
Plain flour, extra, to dust
60ml (1/4 cup) extra virgin olive oil
Freshly ground black pepper
2 tbs coarsely chopped fresh continental parsley
Step 1
Sift the flour and salt into a large bowl. Make a well in the centre. Combine egg and water in a small jug. Pour the egg mixture into the well and stir until just combined. Cover with plastic wrap and set aside for 30 minutes to rest.
Step 2
Divide the dough into 2 equal portions. Use a rolling pin to roll out 1 portion on a lightly floured surface into a 5mm-thick rectangle. Cut in half crossways, then cut lengthways into 1cm-wide strips. Repeat with remaining dough portion.
Step 3
Cook the spaetzle in a large saucepan of salted boiling water for 5 minutes or until spaetzle rise to the surface. Drain, reserving 2 tbs of the cooking water. Return spaetzle, reserved cooking water and oil to the pan. Season with pepper.
Step 4
Transfer the spaetzle to a warm serving bowl. Sprinkle with parsley and serve immediately.
As you can see the recipes are quite different and you will have to find one that suits you the best.
What I would like for any of you to do is add your recipes, hints, traditions, suggestions, links and any other information to this journal so that we get the best blend to make Spaetzle
Other Spaetzle Recipes
http://allrecipes.com/recipe/german.....zle-dumplings/
http://allrecipes.com.au/recipe/495.....-spaetzle.aspx
http://allrecipes.com/recipe/spaetzle-i/
Online Spaetzle Press Suppliers
http://astore.amazon.com/jusatas-20.....ail/B00004UE89
http://www.everten.com.au/Gefu-Spae.....t-Noodles.html
http://www.loewen-urbach.de/swabian.....zle_maker.html
UK - http://www.aaltonet.com/spaetzle/index.shtml
Tutorials on youtube using different methods to produce Spaetzle
Traditional Method (not in English) this lady makes it look easy: http://www.youtube.com/watch?v=-Y6G.....eature=related
Using a sliding Spaetzle maker: http://www.youtube.com/watch?v=pW1TJWei6Uo
Using a Spaetzel press: http://www.youtube.com/watch?v=jJs8.....creen&NR=1
Using a Colander or steamer base: http://www.youtube.com/watch?v=qdPU.....eature=related
Please let me know if any of the links don’t work and I’ll try again.
*hugs* from moderator yelleena
artemisziebenwolf suggested that we put a tutorial on how to make Spaetzle. To be honest, it’s only recently that I had ever heard of spaetzle so with the help of the internet and a few cook books I went hunting for information. So far this is what I have found...First off ... What is Spaetzle?
Often referred to as an egg noodle or small dumpling cooked by running batter through a spaetzle press or colander into boiling water.
This is a wheat flour and egg based homemade pasta, originally from the South-West of Germany
The words origin is: German Spätzle, from German dialect, diminutive of Spatz sparrow, dumpling.
If you are not using the traditional method but find that a Spaetzle press can be hard to acquire in some regions then there are several alternatives suggested.
1. Use a colander with large holes to put your dough in and press through with a wooden spoon into the boiling water, cutting off the noodle at the base of the colander with a spatula or knife.
2. Get a metal bowl or tray that fits well over your intended boiling pot and drill ½ cm up to 1 cm holes into it, again use a wooden spoon to press through the dough.
3. Put your batter into a plastic bag and cut a small hole into a corner and squeeze the batter in like a pastry bag. You'll get long dumplings but they should be fine or break the dough as it drizzles into the hot water to get shorter ones.
There are many recipes available from the traditional or basic recipe to modern takes on this delicious pasta/noodle/dumpling.
Spaetzle Recipe 1
Ingredients
400g plain flour
4 eggs (200g)
1 ¼ tablespoon butter (16 g)
¼ teaspoon salt (2g)
200mls water
Method
1. Place flour in a bowl; add the egg and a pinch of salt to the flour. Mix with a wooden spoon until you have a smooth paste.
2. Add some lukewarm water and stir again until the consistency is right. (gooey)
3. If you have added too much water, you can balance that out by adding a bit more flour. Let the dough set for about half an hour before proceeding.
4. Bring lots of water with a pinch of salt added to a boil. Now place the Spätzle press over the saucepan and put one portion at a time into the press.
5. Press the handle down. When you are at the end of its course, cut off the hanging Spätzle with a knife or a spatula.
Traditionally, bits of dough are put on a wooden board and scraped into the boiling water using the back of a knife but this very time consuming and requires practice.
6. Your hob should be on full power. After about 30 seconds, the Spätzle will start to surface.
7. When they have all surfaced, take them out trying to drain off as much of the water as possible. Make sure you have taken them all out, bring the water back to a boil and process the next batch.
8. Put them in a dish and add a knob of butter if you like.
9. Mix the melted butter into the Spätzle and serve. Alternatively, you can put the buttered Spätzle into the oven at 200 degrees centigrade / 400 Fahrenheit / Gas Mark 6 for 15 to 20 minutes and then serve.
Spaetzle Recipe 2
250g (1 2/3 cups) plain flour
1/2 tsp salt
1 egg, lightly whisked
80ml (1/3 cup) water
Plain flour, extra, to dust
60ml (1/4 cup) extra virgin olive oil
Freshly ground black pepper
2 tbs coarsely chopped fresh continental parsley
Step 1
Sift the flour and salt into a large bowl. Make a well in the centre. Combine egg and water in a small jug. Pour the egg mixture into the well and stir until just combined. Cover with plastic wrap and set aside for 30 minutes to rest.
Step 2
Divide the dough into 2 equal portions. Use a rolling pin to roll out 1 portion on a lightly floured surface into a 5mm-thick rectangle. Cut in half crossways, then cut lengthways into 1cm-wide strips. Repeat with remaining dough portion.
Step 3
Cook the spaetzle in a large saucepan of salted boiling water for 5 minutes or until spaetzle rise to the surface. Drain, reserving 2 tbs of the cooking water. Return spaetzle, reserved cooking water and oil to the pan. Season with pepper.
Step 4
Transfer the spaetzle to a warm serving bowl. Sprinkle with parsley and serve immediately.
As you can see the recipes are quite different and you will have to find one that suits you the best.
What I would like for any of you to do is add your recipes, hints, traditions, suggestions, links and any other information to this journal so that we get the best blend to make Spaetzle
Other Spaetzle Recipes
http://allrecipes.com/recipe/german.....zle-dumplings/
http://allrecipes.com.au/recipe/495.....-spaetzle.aspx
http://allrecipes.com/recipe/spaetzle-i/
Online Spaetzle Press Suppliers
http://astore.amazon.com/jusatas-20.....ail/B00004UE89
http://www.everten.com.au/Gefu-Spae.....t-Noodles.html
http://www.loewen-urbach.de/swabian.....zle_maker.html
UK - http://www.aaltonet.com/spaetzle/index.shtml
Tutorials on youtube using different methods to produce Spaetzle
Traditional Method (not in English) this lady makes it look easy: http://www.youtube.com/watch?v=-Y6G.....eature=related
Using a sliding Spaetzle maker: http://www.youtube.com/watch?v=pW1TJWei6Uo
Using a Spaetzel press: http://www.youtube.com/watch?v=jJs8.....creen&NR=1
Using a Colander or steamer base: http://www.youtube.com/watch?v=qdPU.....eature=related
Please let me know if any of the links don’t work and I’ll try again.
*hugs* from moderator yelleena
Featured Fur - Dragongirlmaura
Posted 13 years agoMeet 
dragongirlmaura
Dragongirlmaura is a sweet and cookie maker. She sells her products both here and on facebook (http://www.facebook.com/FluffyDrago.....weetsAndCrafts) Go say hi. Below is some of the information from facebook.
Hand-Made Sweets and Crafts made lovingly to order. Located in Portland Maine. Email-Dragongirlmaura[at]yahoo.com
Description
Please send Orders though my Email if you can for faster and more reliable response. Please do not send funds in until I say it is ok
If anyone hits the indoor flee markets is Westbrook you may see me and/or my sweets around! My Dad Got a Table for a MONTH. so every weekend hopefully you will see at lest a tuft of fur of me there ^.^ More details when it gets closer to the first weekend the 23rd and 24th! You will see my cards and maybe a sign out.
Here are some examples of her wonderful baked goods
Chocolate chocolate OMG Chocolate Oatmeal Cookies
http://www.furaffinity.net/view/9211896/
Peanutbutter
http://www.furaffinity.net/view/9128861/
oatmeal chocolate chip
http://www.furaffinity.net/view/9094897/
Sugar bones
http://www.furaffinity.net/view/9019679/
MnM and Coconut no bake
http://www.furaffinity.net/view/9011974/
Chocolate dipped oreos
http://www.furaffinity.net/view/8949431/
Caramel Apples
http://www.furaffinity.net/view/8877503/
White cheddar wheels and cheese
http://www.furaffinity.net/view/8903367/
dragongirlmauraDragongirlmaura is a sweet and cookie maker. She sells her products both here and on facebook (http://www.facebook.com/FluffyDrago.....weetsAndCrafts) Go say hi. Below is some of the information from facebook.
Hand-Made Sweets and Crafts made lovingly to order. Located in Portland Maine. Email-Dragongirlmaura[at]yahoo.com
Description
Please send Orders though my Email if you can for faster and more reliable response. Please do not send funds in until I say it is ok
If anyone hits the indoor flee markets is Westbrook you may see me and/or my sweets around! My Dad Got a Table for a MONTH. so every weekend hopefully you will see at lest a tuft of fur of me there ^.^ More details when it gets closer to the first weekend the 23rd and 24th! You will see my cards and maybe a sign out.
Here are some examples of her wonderful baked goods
Chocolate chocolate OMG Chocolate Oatmeal Cookies
http://www.furaffinity.net/view/9211896/
Peanutbutter
http://www.furaffinity.net/view/9128861/
oatmeal chocolate chip
http://www.furaffinity.net/view/9094897/
Sugar bones
http://www.furaffinity.net/view/9019679/
MnM and Coconut no bake
http://www.furaffinity.net/view/9011974/
Chocolate dipped oreos
http://www.furaffinity.net/view/8949431/
Caramel Apples
http://www.furaffinity.net/view/8877503/
White cheddar wheels and cheese
http://www.furaffinity.net/view/8903367/
Shareing a few websites
Posted 13 years agoIt's always nice to share a few recipies or websites with others and today we have
jakewolgon who wishes to share the following...
Hello
here are two websites with many very nice recipes to cook.
I think I should share them with you:
http://www.tastespotting.com/
http://tasteologie.notcot.org/
Regards
Jake
So feel free to keep the faccc posted with some of the interesting foody things that you find on the w.w.w.
*hugs* from mod yelleena
jakewolgon who wishes to share the following...Hello
here are two websites with many very nice recipes to cook.
I think I should share them with you:
http://www.tastespotting.com/
http://tasteologie.notcot.org/
Regards
Jake
So feel free to keep the faccc posted with some of the interesting foody things that you find on the w.w.w.
*hugs* from mod yelleena
Birthdays
Posted 13 years agoBirthdays are a great excuse to cook up a culinary celabratory storm.
I would like you to meet our group-friend the
happybirthdaygroup a group dedicated to all the birthdays of the calendar.
The founder
tails-zet of would llike to meet you all and welomes you to join.
Go say hi and share your birthday and all the wonderfull treats that you make for those special occasions.
I would like you to meet our group-friend the
happybirthdaygroup a group dedicated to all the birthdays of the calendar.The founder
tails-zet of would llike to meet you all and welomes you to join.Our group is meeting everybody who wants to congratulate each others with birthdays, and tell you that our group is growing and progressive, we invite everybody who wants to join.
¯`°º·¤.¸¯`°º·¤.¸ ♥ ¸.¤·º°´¯ ¸.¤·º°´¯
¸.¤·º°´¯♥¯`°º·¤.♥♥~!HAPPY BIRTHDAY EVERYONE!~♥♥¸.¤·º°´¯♥¯`°º·¤.¸
¸¤·º°´¯¸.¤·º°´¯¸.¤·º°´¯♥¯`°º·¤.¸¯`°º·¤.¸¯`°º·¤.¸Go say hi and share your birthday and all the wonderfull treats that you make for those special occasions.
delay of recipes
Posted 13 years agoSlowdown of internet.
sorry for the disruption to getting recipes up been on the extreem end of busy. Hopefully things will settle in the next few days and I'll be putting recipes up again.
On the up side I've finished my 'Food and Hospitality' course and its all in for moderation. The teacher lost some of my work so I had to find it and get it in again, very frustraiting but what can ya do. Thank the maker for back up files. I find out how I went in early Feb 2013.
*hugs* from yelleena
sorry for the disruption to getting recipes up been on the extreem end of busy. Hopefully things will settle in the next few days and I'll be putting recipes up again.
On the up side I've finished my 'Food and Hospitality' course and its all in for moderation. The teacher lost some of my work so I had to find it and get it in again, very frustraiting but what can ya do. Thank the maker for back up files. I find out how I went in early Feb 2013.
*hugs* from yelleena
Ethics of Endangered Species - To Eat or Not To Eat
Posted 13 years ago Chrismukkah recently posted a journal on the sensitivity and potential loss of the Conch that is currently a consumable resource. see http://www.furaffinity.net/journal/3887552/
This is his journal reposted for you to read
http://www.weather.com/news/conch-could-make-endangered-list
Right from the Weather Channel website, and its rather telling -
From: Kevin Wadlow, Florida Keys Keynoter Updated: Oct 1, 2012, 0:22 PM EDT
"The End of Conch Fritters?
Through Oct. 26, the National Marine Fisheries Services is collecting comments on its August decision that queen conch merits a status review as an endangered or threatened species. The days of conch fritters could be numbered.
Conch will not come off Florida Keys restaurant menus in the near future, but a federal endangered-species study of the mollusk means the days of conch fritters could be numbered.
"Think about how many restaurants down here serve conch fritters or conch chowder," said Rick Hill from Key Largo Fisheries. "Except for Burger King and McDonald's, just about every one of them."
WildEarth Guardians, an environmental group, petitioned the Fisheries Service in March to consider queen conch (strombus gigas) as a protected species.
"Information in the petition was substantial enough, based on harvest rates and biological characteristics of queen conch, to move forward," said Calusa Horn, a biologist in NMFS' Office of Protected Resources.
Any declaration of endangered-species status would be at least a year away, following a 12-month status review initiated by the August determination.
"It could take a few years before a decision is made to move forward from there," Horn said. "And it could be that nothing happens."
Harvest of queen conch has been banned in Florida state waters and adjacent federal waters for years. All conch meat legally served in the United States is imported from Caribbean and South American countries where harvest is allowed.
Key Largo Fisheries, which supplies many Keys and South Florida restaurants, imports from the Bahamas, Nicaragua and a conch farm in the Turks and Caicos Islands.
The Bahamas alone shipped nearly 300 tons of conch meat, worth an estimated $3.3 million, to the United States last year, according to the Bahamas Tribune.
"Conch is good for you," said Joe Deconda of The Cracked Conch Cafe in Marathon. "It's a pure white meat that's high in protein and low in fat."
About 75 percent of menu items at The Cracked Conch contain the mollusk meat, Deconda said. "We've specialized in conch for 32 years."
"The tourists like it and conch has developed quite a following among our local customers," he said.
But Deconda remembers when sea-turtle meat was a mainstay of Middle Keys restaurants like Handley's and The Bird Cage.
"If they eventually tell me I can't serve conch, there's really no choice," he said.
Laura Dreaver of The Key Largo Conch House said environmental concerns are a priority for her family-owned restaurant.
"We would never serve a protected species," she said. "If it came down to it, we'd change our name first."
Bob Jones, executive director of the commercial Southeastern Fisheries Association, said a ban on importing conch "would have a big impact on our member dealers who serve the local restaurants."
All conch meat legally served in the United States is imported from Caribbean and South American countries where harvest is allowed.
An endangered-species declaration could lead to new rules to protect the conchs' habitat on the ocean floor, Jones said. "They always go to extremes," Jones said. "Are they going to ban anchoring and putting traps on the bottom?"
A number of conch studies cited by the WildEarth Guardians petitions took place in Florida Keys waters.
"Queen conch have already been so heavily exploited in many areas that a viable fishery no longer exists, yet the population continues to be steadily depleted," the group said in a statement.
The Florida Fish and Wildife Research Institute will submit comments on the federal review but will not release a draft version.
Growing conchs through aquaculture can be successful in a limited program, but probably not at a commercial-food level, said Bob Glazer, a noted FWRI conch researcher.
It takes about 10 adult conchs to produce a pound of meat, he said.
"In the wild, one conch occupies about 10 square meters," Glazer said. "It's a huge, huge area." Growing conchs in a high-density commercial setting typically results in smaller animals with lower quality meat."
And keep in mind folks - our global warming, which may or may not be happening...is going to sincerely effect the fish population in 10 years.
If our pollution / wars / etc. dont kill us first, that is :B
Now many of us don't realise how delicate our ecosystem is and with losses of many other species that are often on the menu I would like to here your opinion on this subject. Tell us what other species you know of and any of the ethics that you have to deal with in todays culliary world.
from
junowolfEthical chefs don't use such things anyway. Conch, Snapper, most of the tuna family, pretty much any of those non-sustainable seafoods. I won't use em for anything.
Zombie Cookbook...
Posted 13 years ago...how to use all that long-storage tucker that you squirreled away just in case of apocalypse, nukes or any other disaster that may befall ye.
Tigerskitten is trying to launch her cookbook that's themed on zombie apocalypse, but essentially is recipes for tasty food from non-perishable or long-storage stuff.
Her journal to link to (and with a link to the campaign at indiegogo) is here: https://www.furaffinity.net/journal/3855279
Please assist in getting tigerskitten's project up and running either by spreading the word or donation, your time and help will be appreciated.
Tigerskitten is trying to launch her cookbook that's themed on zombie apocalypse, but essentially is recipes for tasty food from non-perishable or long-storage stuff.Her journal to link to (and with a link to the campaign at indiegogo) is here: https://www.furaffinity.net/journal/3855279
Please assist in getting
tigerskitten's project up and running either by spreading the word or donation, your time and help will be appreciated.Rude Food and Naughty Cakes
Posted 13 years agoHow many times have you got the giggles over a piece of fruit or vegetable that looks like a cock or a pussy and I don't mean a rooster or a cat? We're talking the rude bits of human anatomy. I digress however so lets be...
...Taking Food Porn - Literally
Some furs get to work in the hospitality industry including baking designer cakes for the desires and wants of customers. What's that saying? The customer is always right?...
Well several faccc watches pointed these naughty cakes out and wanted to share them with everyone. I sat at the computer for a half an hour chuckling and trying to figure out how the heck they did it.
WARNING DON'T LOOK IF YOU CAN'T HANDLE MATURE/ADULT RATINGS
The Torso, boobs, vagina cake made for a boyfriends birthday - chocolate cake, fondant and bavarian cream. The customer was very happy with the results.
http://www.furaffinity.net/view/8917924/
The torso, penis cake made for bachlorette party for a 40 year old - cake, snickers bar, rice krispies, melted chocolate, buttercream and fondant with bavarian cream.
http://www.furaffinity.net/view/8258327/
So who is was the baking and decorating furs that a hand in creating these fun cakes...
nightprony Go say hi to nightprony because these cakes made my day fun and giggles. I hope that you enjoy them too.
Edit: A little prony tells me that there iss an accomplice who works with them
cindibini3 she does a large portion of the... sculpting.... and.... little details *cum* if you know what they mean. So go say hit to her too.
Have a naughty foody item to share? add it here so we can all have a giggle
*hugs* from yelleena
Other silly/naughty food items
Questionable carrot: http://www.furaffinity.net/view/3537247/
Cheeky chicken Strip: http://www.furaffinity.net/view/2896641/
Spotted Dick: http://www.furaffinity.net/view/5150700/
Fake Spooge: http://www.furaffinity.net/view/4421654/
Strawberry cream Vagina Pie: http://www.furaffinity.net/view/7659305/
Penis Sliced Pepper: http://www.furaffinity.net/view/5354416/
Penis cake: http://www.furaffinity.net/view/4265470/
Cherry...What?: http://www.furaffinity.net/view/594497/
...Taking Food Porn - Literally
Some furs get to work in the hospitality industry including baking designer cakes for the desires and wants of customers. What's that saying? The customer is always right?...
Well several faccc watches pointed these naughty cakes out and wanted to share them with everyone. I sat at the computer for a half an hour chuckling and trying to figure out how the heck they did it.
WARNING DON'T LOOK IF YOU CAN'T HANDLE MATURE/ADULT RATINGS
The Torso, boobs, vagina cake made for a boyfriends birthday - chocolate cake, fondant and bavarian cream. The customer was very happy with the results.
http://www.furaffinity.net/view/8917924/
The torso, penis cake made for bachlorette party for a 40 year old - cake, snickers bar, rice krispies, melted chocolate, buttercream and fondant with bavarian cream.
http://www.furaffinity.net/view/8258327/
So who is was the baking and decorating furs that a hand in creating these fun cakes...
nightprony Go say hi to nightprony because these cakes made my day fun and giggles. I hope that you enjoy them too.Edit: A little prony tells me that there iss an accomplice who works with them
cindibini3 she does a large portion of the... sculpting.... and.... little details *cum* if you know what they mean. So go say hit to her too. Have a naughty foody item to share? add it here so we can all have a giggle
*hugs* from yelleena
Other silly/naughty food items
Questionable carrot: http://www.furaffinity.net/view/3537247/
Cheeky chicken Strip: http://www.furaffinity.net/view/2896641/
Spotted Dick: http://www.furaffinity.net/view/5150700/
Fake Spooge: http://www.furaffinity.net/view/4421654/
Strawberry cream Vagina Pie: http://www.furaffinity.net/view/7659305/
Penis Sliced Pepper: http://www.furaffinity.net/view/5354416/
Penis cake: http://www.furaffinity.net/view/4265470/
Cherry...What?: http://www.furaffinity.net/view/594497/
The topic is...HONEY a gift from nature
Posted 13 years agoHONEY
This has been a sweet sought after item thoughout the world for as long as there has been bees to make it. Honey is one of natures most useful and versitile gifts. Not only has it been used for centuries for its culinary value but it also has medicinal and cosmetic values.
Here is a few questions to get your started
1. Do you use honey? How do you use it?
2. What do you use if you can't use honey?
3. Do you have an unusual honey fact to share?
4. Do you have a honey farm near where you live?
and lastly
Please share a honey recipe with us.
*hugs* from yelleena
This has been a sweet sought after item thoughout the world for as long as there has been bees to make it. Honey is one of natures most useful and versitile gifts. Not only has it been used for centuries for its culinary value but it also has medicinal and cosmetic values.
Here is a few questions to get your started
1. Do you use honey? How do you use it?
2. What do you use if you can't use honey?
3. Do you have an unusual honey fact to share?
4. Do you have a honey farm near where you live?
and lastly
Please share a honey recipe with us.
*hugs* from yelleena
Thankyou...A Challenge...Can you help Trisotter?
Posted 13 years agoMessage from yelleena
First off I would really like to thank all of you for your supportive response to the journal "Cooking - Art or Spam" it was very uplifting for me. I truly appreciate the comments and feedback.
On the subject of timing submissions:
Some of you would like to have submissions put up every few days or so but unfortunately due to other commitments I sometimes can't do that but try to put them up at least every fortnight unless something interferes, but it also depends on how many submissions we get in. If I get a chance I do sometimes put up recipes sooner and inbetween. Thankyou in advance for your understanding
The jounal has sparked a little fun and un unofficial contest was suggested...
So if you care to join in a SPAM-a-meme, a Spam Challenge.
SPAM, ham in a can, love it or hate it show us what you can do with it. Take a snap, add the recipe and send us a link with SPAM in comments.
Maybe you have a SPAM-a-meme story to share, we would love to hear it.
Our 1st entry is from
Junowolf - http://www.furaffinity.net/view/8732179/
End date for the challenge: Halloween - October 31st 2012 but it can be extended if desired.
Quote from
trisotter
I saw the crater lake cocktail submission today it got me thinking.
I've got a bit of a problem with some of the culinary world. Due to the fact I have heightened senses. Most alcohol just tastes awful to me. Often times I can't even stand the smell.
I was wondering if you could maybe post a journal, or talk to some friends. To see if theres any drink recipes out there for mixed drinks that don't taste like liquor. I've had such a concoction one time in my life. It was at a bowling alley, he made fun of me for trying to order a pina colada. I explained my situation, and he said let me make something for you. He wouldnt tell me what it was, or what was in it. But it tastes like a fruit drink of some sort. He said he even knows how to make one that tastes like an orange creamsicle.
So if you know anyone or wouldn't mind posting a journal I'd be very grateful!
Cocktail recipes, particularly those that disguise the alcohol, for Trisotter to try out would be greatly appreciated
First off I would really like to thank all of you for your supportive response to the journal "Cooking - Art or Spam" it was very uplifting for me. I truly appreciate the comments and feedback.
On the subject of timing submissions:
Some of you would like to have submissions put up every few days or so but unfortunately due to other commitments I sometimes can't do that but try to put them up at least every fortnight unless something interferes, but it also depends on how many submissions we get in. If I get a chance I do sometimes put up recipes sooner and inbetween. Thankyou in advance for your understanding
The jounal has sparked a little fun and un unofficial contest was suggested...
So if you care to join in a SPAM-a-meme, a Spam Challenge.
SPAM, ham in a can, love it or hate it show us what you can do with it. Take a snap, add the recipe and send us a link with SPAM in comments.
Maybe you have a SPAM-a-meme story to share, we would love to hear it.
Our 1st entry is from
Junowolf - http://www.furaffinity.net/view/8732179/
End date for the challenge: Halloween - October 31st 2012 but it can be extended if desired.
*******************************************************************Quote from
trisotterI saw the crater lake cocktail submission today it got me thinking.
I've got a bit of a problem with some of the culinary world. Due to the fact I have heightened senses. Most alcohol just tastes awful to me. Often times I can't even stand the smell.
I was wondering if you could maybe post a journal, or talk to some friends. To see if theres any drink recipes out there for mixed drinks that don't taste like liquor. I've had such a concoction one time in my life. It was at a bowling alley, he made fun of me for trying to order a pina colada. I explained my situation, and he said let me make something for you. He wouldnt tell me what it was, or what was in it. But it tastes like a fruit drink of some sort. He said he even knows how to make one that tastes like an orange creamsicle.
So if you know anyone or wouldn't mind posting a journal I'd be very grateful!
Cocktail recipes, particularly those that disguise the alcohol, for Trisotter to try out would be greatly appreciated
Cooking - Art or Spam?
Posted 13 years agoFA is an ART site, and a COMMUNITY for furs. Cooking is an art, and the 
faccc club promotes the Community.
My questions to you are:
Do you agree with the above statement?
Do you think a recipe is a tutorial to creating the art (finished product) of cooking?
Do we have nothing to do with being furry?
Are we spam?
Please have your say because we would really like to know your opinion.
faccc club promotes the Community.My questions to you are:
Do you agree with the above statement?
Do you think a recipe is a tutorial to creating the art (finished product) of cooking?
Do we have nothing to do with being furry?
Are we spam?
Please have your say because we would really like to know your opinion.
Write down your recipe
Posted 13 years agoNow I felt for some that the below journal content from 
kararose9 journal http://www.furaffinity.net/journal/3758102/ may be of interest.
I've noticed a general lack of consistency with recipes here on FA and a few pointers came to mind.
1. write your ingredients in order of use.
Example: if your instructions say to sift flour, salt and baking soda together then add eggs, please put your ingredients list as:
(amount of) flour
(amount of) salt
(amount of) baking soda
(number of) eggs
Do NOT put the salt on the bottom where someone may miss it if they're not extremely careful.
2. Say the stupid steps.
If someone has never used the recipe before they don't know the quirks of the ingredients. PLEASE list all steps even if you put in a star and say at the bottom that you did something weird and it worked.
3. If something looks weird part way through but still worked anyway, make a note of it.
Someone who is unfamiliar with a recipe may not know something that you learned part way through. Be nice to them and explain that it looked weird but still worked!
4. list all equipment above ingredients
Not everyone has the equipment from your kitchen, be kind to them and explain everything you use (silverware to level need not be listed, that's personal preference.
I would like to remind all our wonderful viewers that when you submit a culinary image please include the recipe in the submission comments and share it with us via note with a title in the subject line. It really helps me get your images and recipes up.
If you have any added advice on what should be in a recipe or how it sshould be presented...please have your say.
kararose9 journal http://www.furaffinity.net/journal/3758102/ may be of interest.I've noticed a general lack of consistency with recipes here on FA and a few pointers came to mind.
1. write your ingredients in order of use.
Example: if your instructions say to sift flour, salt and baking soda together then add eggs, please put your ingredients list as:
(amount of) flour
(amount of) salt
(amount of) baking soda
(number of) eggs
Do NOT put the salt on the bottom where someone may miss it if they're not extremely careful.
2. Say the stupid steps.
If someone has never used the recipe before they don't know the quirks of the ingredients. PLEASE list all steps even if you put in a star and say at the bottom that you did something weird and it worked.
3. If something looks weird part way through but still worked anyway, make a note of it.
Someone who is unfamiliar with a recipe may not know something that you learned part way through. Be nice to them and explain that it looked weird but still worked!
4. list all equipment above ingredients
Not everyone has the equipment from your kitchen, be kind to them and explain everything you use (silverware to level need not be listed, that's personal preference.
I would like to remind all our wonderful viewers that when you submit a culinary image please include the recipe in the submission comments and share it with us via note with a title in the subject line. It really helps me get your images and recipes up.
If you have any added advice on what should be in a recipe or how it sshould be presented...please have your say.
