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  • Wishing I was a kid again

    so I can attend the Blue Ribbon Cooking School and learn study cooking the professional way. Housed within this culinary centre west of Lake Union, Seattle are some chefs so dedicated in their craft it kinda gets scary. Different olive oils for cooking and marinating? At US$35 per bottle? Not even a litre, mind you. Fussing over the types of salt ...
    Posted to Physiology (Forum) by icelava on April 6, 2006
  • Recipe: Deep dish Chicken pie

    Considered a main course. Something you can consider strongly with leftover roast/steamed chicken. Preparation time: 30 minutes Cooking time: 25 minutes (if you are an experienced and efficient cook, you can probably meet the above timing. I cannot.) Ingredients to serve 4 60g butter 1 small onion, finely chopped 125g button mushroom, ...
    Posted to Physiology (Forum) by icelava on December 12, 2004
  • Recipe: Garlic and Herb dip

    30g finely chopped onion 2 cloves garlic, crushed 1 tin Nestle cream (170g) 2 tablespoons chopped parsley 1 tablespoon chopped chives 1 teaspoonful lemon juice salt and pepper Combine all ingredients in a mixer or blender until smooth. Pour into a suitable bowl and chill before serving. Can be served with raw vegetables, crackers, or ...
    Posted to Physiology (Forum) by icelava on November 28, 2004
  • Cooking for engineers

    Zip your mouths! Lest you stuff your stomach learning all the recipes specially formulated for technical logical engineers.
    Posted to Physiology (Forum) by icelava on November 26, 2004
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