Cooking forum???
6 years ago
Has anyone else had problems accessing it? When I hit my bookmark, or try to access it any other way, it takes me to a houzz site that has a bunch of posts that are old and not at all about cooking (some are) but it's not the regular cooking forum. I checked on the forums I follow, listed on the left side of the page and cooking is missing and is not available to reselect from the list!
Anyone else?? This is what I see when I go to my bookmark:
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Comments (47)
- 6 years ago
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The Cooking Forum needs a Conversation forum alternative
Comments (2)Yes, though I was not one of participants. However, I know that many on the cooking forum really miss it....See MoreOther cooking forums?
Comments (13)Nancy, I too am retired and alone. I quickly found that pre-made, commercial food was high in salt and expensive for what I got. I am a good cook if I put my mind - and energy - into it, so I started making regular meals and freezing at least one extra meal from what I had made. Soups and stews are especially useful, which I usually freeze in wide-mouth, quart canning jars that can be popped in the microwave to at least defrost.... and even heat up. When I make a cake I try to freeze part of it for future reference. Cutting things into portion size and separating a little bit before freezing helps remove only one piece for a snack or dessert. Also, the butchers at my local market and Whole Foods all know me as the woman who buys 1 small piece of meat and will sometimes tease me by showing me something itty-biity. And, I'm always ready to go out to eat if someone suggests it, and, I always bring home a 'doggy-bag' that goes straight into the garage freezer as I pass-by on my way in the house. Those always come in handy when I'm not into cooking. As to recipes to share with you: I think anything you want specifically you'll need to ask for... as suggested by others....See MoreCooking forum best of the best recipes
Comments (85)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)...See MoreWhat Will Cooking Forum Be Talking About In 2040?
Comments (17)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....See More- 6 years ago
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6 years agoI don't like clearing all cookies either. I have been using an extension to clear cookies for the current tab. (A couple newspapers I read allow only three articles and keep track with a cookie)
Firefox has a built-in method now. Other than having to go into history and search I mean.Just click the padlock and you'll see it.
olychick thanked Richard (Vero Beach, Florida)- 6 years ago
6 years agolast modified: 6 years agoolychick thanked dcarch7 d c f l a s h 7 @ y a h o o . c o m- 6 years agolast modified: 6 years agoolychick thanked Richard (Vero Beach, Florida)
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6 years agolast modified: 6 years agoolychick thanked carolb_w_fl_coastal_9/10
6 years ago- 6 years ago
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"This morning while posting the Daily Trivia Quiz even though I was on
the Kitchen Table, when I clicked Post, it wouldn't let me. It said to
choose a forum. So I had to scroll and look for the KT in order to post.
This had better not be a regular way of posting!"
Yes, I'd expect it to be smart enough to know you want to include the forum you're posting from. (Then let you add other forums if desired)
Posting to "Computer Help" is working. It automatically includes the "Computer Help" forum. I didn't have to search for it. (and the same on the "Test" forum)
However, it's not automatically including "Kitchen Table" when posting from "Kitchen Table".
It will likely go away when they come up with a different bug to take it's place.
olychick thanked Richard (Vero Beach, Florida) - 6 years agolast modified: 6 years agoolychick thanked carolb_w_fl_coastal_9/10
6 years ago
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