To the Mods.

GILLY · #1 02-24-2006, 09:21 AM

I wonder if we could get a forum topic started where we could share our favorite recipes on-line, suggestions were made on another thread I posted about a WCI members cookbook. I think it would be fun to share recipes like we share patterns and carving tips.

Justa thought

Nancy-ID · #2 02-24-2006, 11:07 AM

Yes!!! That would be fun.

muffy · #3 02-24-2006, 03:54 PM

Hi Gilly, I Don't Think It Would Be Fun At All..dan..

GILLY · #4 02-24-2006, 04:02 PM

Quote:

Originally Posted by muffy

Hi Gilly, I Don't Think It Would Be Fun At All..dan..

Oh? maybe, maybe not.

Kenny_S · #5 02-24-2006, 06:42 PM

Gilly, I may post funnies about it but great

.
I have a few recipes for using different kinds of woods like walnut and hickory and pecan and Hazelnuts.

Have one with pine nuts.

Great

for sure!

GILLY · #6 02-24-2006, 08:49 PM

Any idea what Hazlenut wood would be like for smoking? like salmon for instance.

Paul_Guraedy · #7 02-25-2006, 06:49 AM

Gilly, I think it would be interesting. I was raised in LA and have some Cajun recipes. Then we had 12 different assignments, all over the country, and have recipes collected along the way. Also, I have quite a few sourdough recipes from when I got into that several years ago.

GeorgiaCarver · #8 02-25-2006, 07:52 AM

Yaa,

In Georgia we have some great Possum and Armadillo recipies.

GILLY · #9 02-25-2006, 08:13 AM

Quote:

Originally Posted by Paul_Guraedy

Gilly, I think it would be interesting. I was raised in LA and have some Cajun recipes. Then we had 12 different assignments, all over the country, and have recipes collected along the way. Also, I have quite a few sourdough recipes from when I got into that several years ago.

Hey Paul,would you have a sourdough starter recipe? The one I've been using is good but I always like to try new things and new ways.

Paul_Guraedy · #10 02-25-2006, 08:38 AM

Gilly, here's the one I have used since about 1970. A friend had given me some of his sponge as a starter and I thought the taste was changing too much. Read a lot about starters and settled on this one which has been very successful......

2 cups flour, 2 cups lukewarm water, a heaping tablespoon (or so, I just pour some out of the bottle) of yeast. I mix this up in a bowl, put it in the oven (we have gas and the pilot light seems to give just the right amount of heat for raising sponge or bread, etc.). If you have an electric oven, leave the light on. Give it at least overnight (I prefer a couple of days).

As a sourdough, I am sure you realize that each time you make a sponge, it collects yeast from the air. I kept my first sponge about 10 years before it seemed to get an "off" taste. I used it up and started over. Now, I start over every year or so....whenever I think about it.

A favorite bread and "nothing but sponge" pancake recipes will be headed your way by pm.