Ohhhhh Laaaa Laaaaa!!!

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sgbg88

Guest
All you cooks out there be ready to be jealous!!:D I went to a Taste of Home cooking show last night. They made 11 receipes and gave away all kinds of good things. They give you a cooking school cooking magazine, just for the schools. Great things in there!!! Took my daughter and had a girls night out with her. Lots of goodies in those bags they gave us!:) I''ll post some of the good receipes in here soon. Can't wait to try all of them.
Abooja would have has a field day at this event. Cutiepie they have them out where you live too!
 
oh lucky you...............I thought of you last night...remembered you went to it..........I'll have to check when they have them here..:)
 
Sounds like a blast, sgbg88! I keep meaning to get tickets to Emeril Live -- which, I believe, is still taped in the vicinity of where I work. It's never been a huge priority, though. I may have to do that soon. :)

That reminds me...I've been getting tons of sample cooking magazines lately at work, where my cookbook club subscription is registered. Wouldn't you know it, but I just got a free copy of Taste of Home's "Quick Cooking", Collector's Edition! I never even heard of it until you mentioned it a couple of weeks ago, and now I've got a free copy. Weird!

I tend to think I'd prefer the regular magazine. If there's one thing I don't mind doing, it's spending a tremendous amount of time in the kitchen. I usually don't buy quick & easy type cookbooks for that reason. This issue has a crazy kids' recipe called "Octopus and Seaweed", which consists of a couple of hot dogs cut to look like an octopus, with mustard eyes and mouth, and laying on a bed of ramen noodles dyed with green food coloring! But there's also a decent looking corn chowder recipe, so it'll still come in handy. :)
 
Taste of home is a great magazine. They also put out several large hardback cookbook. One is 50 years of cooking school receipes. They always have great ideas in them. Check out their website to order those or the cooking products they make.
 
Boo, I could tell you how to make REAL corn chowder or Clam chowder or even REAL chicken soup with mazzo balls.Spaghetti sauce too, from scratch...............

First you make a roux..........for chowder, shuck the corn or clams,..........
 
Originally posted by kat2220
Boo, I could tell you how to make REAL corn chowder or Clam chowder or even REAL chicken soup with mazzo balls.Spaghetti sauce too, from scratch...............

First you make a roux..........for chowder, shuck the corn or clams,..........
Click to expand...

Hey, I know a thing or two about chowder. Got a whole book of chowders right here, as a matter of fact!

It's getting to be chowder season, too. Can't wait to start chowing down. :p
 
oh yea? well dig this.....

As soon as mom got here from Mexico, first thing she did was call the Omaha Meat Company for some of that thar corn fed stuff they send out. It got here yesterday.....

fire up the bar b later today or on the morrow.

yummy yum yum yum yum:p
 
Originally posted by kat2220
Letterman says you can cook for him anytime.

White chowda????
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Letterman, as in David?! Hummph. I'll never cook a meal for that man ever since he canned my butt eight years ago!!

Pozole sounds very interesting, TRL. I never heard of it, but just looked it up on foodtv.com. Here's their definition:

posole; pozole

Definition: [poh-SOH-leh] A thick, hearty soup usually eaten as a main course. It consists of pork (sometimes chicken) meat and broth, hominy, onion, garlic, dried chiles and cilantro. It's usually served with chopped lettuce, radishes, onions, cheese and cilantro, which diners can add to the soup as they please. Posole originated in Jalisco, in the middle of Mexico's Pacific Coast region, and is traditionally served at Christmastime.

I had a complimentary bowl of soup in a Mexican restaurant in Berkeley a couple of years ago that kind of sounded like this. It was incredibly delicious. Ooh, and lookey here...I've got a couple of recipes for pozole in my Rick Bayless cookbooks! I will definitely have to try it this winter. Thanks for the tip, TRL!! :)
 
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