I know this is an old post ...but I can't find the Cooking forum either. It's not on the list. If i type Cooking into the search box the results say nothing found.

I make Sue’s ribs often. Roadhouse Grill Baby Back Ribs Here is Sue's (Cookingrvc) famous recipe! They're really, really delicious. It's my favorite rib recipe. Don't pay attention to the "one teaspoon" amount of whiskey, just slosh it in, you need more than one teaspoon! 2 large racks pork baby back ribs salt coarse ground black pepper SAUCE: 2 tablespoons vegetable oil 1/4 cup minced fresh onion 1 1/2 cups water 1/2 cup tomato paste 1/2 cup brown sugar 2 tablespoons honey 1 tablespoon worcestershire sauce 1 3/4 teaspoons salt 1 teaspoon liquid smoke flavoring 1 teaspoon Jim Beam whiskey 1/4 teaspoon fresh ground black pepper -- coarse 1/8 teaspoon garlic powder 1/8 teaspoon paprika To make the ribs, cut each large rack of ribs in half so that you have 4 half-racks. Sprinkle a light coating of salt and a more generous portion of coarse pepper over the top and bottom of each rack. Wrap the ribs in aluminum foil and bake in a preheated 300 degree oven for 2 1/2 hours. As the ribs cook, make the sauce by heating the oil in a medium saucepan over medium/high heat. Sauté the onions for 5 minutes or until they start to brown. Add the remaining ingredients and bring mixture to a boil then reduce heat and simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat and set aside until the ribs are ready. Preheat your barbecue grill. When ribs are finished in the oven, the meat should have pull back about 1/2-inch from the cut-ends of the bones. Remove the ribs from the oven, let them sit for 10 minutes or so, then remove the racks from the foil and put them on the grill. Grill the ribs for 3 to 4 minutes per side. They should be slightly charred in a few spots when they're finished. Brush barbecue sauce on the ribs while they're grilling, just before you serve them. Don't add the sauce too early or it will burn. Cookingrvc (Sue)

I used to make cinnamon rolls at the restaurant where I worked in San Francisco, and I had to start the dough as soon as I got there, in order for it to have time to rise. They always sold out quickly, but I think a lot of the restaurant employees got to them first. I started work at 11:00 PM and when I made cinnamon rolls, they would not be ready until about 8:00 AM. I've had a lot of cooking dreams but not involving Cooking forum members. That may change after we visit Annie this summer. I do have a lot of real estate dreams, however, and the houses (and most buildings) in my dreams morph during the dream, making it difficult for me to remember where I am or how to get out of a building. I also have a lot of dreams in which I get lost on streetcars in SF, and that never happened to me in person. If I were to make cinnamon rolls today, I would have to freeze most of them, but it might be worth it.

Most folks I know of already eat highly processed nutrition sparse foods. Meats, processed carbs, fat, sugar and salt to feed desire to eat it. A cultivated taste and allows multinational factory-machine-based businesses to use cheap, easily mass-produced and petroleum intensive ingredients that have long shelf lives, ship all over world. That food is affordable to the masses, not the hand-crafted stuff. I see that trend continuing, and fewer and fewer being able to live or even care that they are missing out on the local, foodie lifestyle. We are the exception, not the rule. The menus in the few restaurants in my hometown are ground meat, pizza, chicken, simple pastas, processed carbs, and a choice of onions, carrots, celery and lettuce for vegetables, with perhaps coleslaw and crunchy tomatoes and a dill pickle or two. Of course lots of products made out of commodity crop/genetically modified soybeans and corn, sugar beets and wheat is on it's way towards that. Things that can be grown with minimal human effort but lots of machines and chemicals. I see that trend continuing despite the backlash. Food will less and less resemble the natural ingredients it came from, and we won't care. Also continuation of profiteering on people feeling unwell as a result. And a continuation of people working to counter that, in the counter culture. But they will be rarer and rarer and confined to pockets of culture surrounded by a sea of monotony. Kind of like monasteries kept culture alive in the Middle Ages. One can only hope cool innovative ways to live sustainably will come out of these pockets. Two conflicting tides moving in opposite directions. Some of us will band together and try to keep the old ways and old knowledge alive. Just like they did in the Middle Ages and just like we do now. In my impoverished state, there are some hotbeds of local culture and hand crafted food trends, but out in the hinterlands where the lower middle class and working class mostly live, there is an impoverishment of the food shed. My county used to be riddled with orchards, for example. A viable way for small businesspeople to make a living. Families I grew up with. All gone. Shows no sign of returning. Instead, fruit growing increasingly concentrated to fewer and fewer large growers, and profitable plant breeds. Same apple varieties for sale all over the region. Even the few remaining orchards in my region are struggling. At some point in the near future, the small family food producing business will be almost totally eradicated. It's close to it now, and the ones that are hanging on are running on fumes. Folks will work in agriculture, just not own the food production business. We are trying to figure out how to move to one of the better foodsheds. Everyone I know in my hometown says, "I have to drive somewhere to do all my shopping." Ironic since my town is the county seat and was once thriving with farms. That's how I grew up learning to love eating local. Also ironically, sooner or later it will be more and more difficult to drive somewhere, due to the cost of fuel. That will bring about an interesting dynamic. It's already here in my home town. The food available locally is what the poor people can afford because that's what will sell. The higher end stuff will mostly sit on the shelf. Yes, some left to buy, but not enough to make a profit on vs. cost of having unsold stuff sit on shelves. Our local supermarket is paring down selection, slowly but surely. Slow enough not to panic most folks is the key. Frog in slowly raising temperature water, not immediate boil.