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Giving Thanks

post #1 of 10
Thread Starter 

Hello all,

 

I wanted to take this opportunity to give my HUGE THANKS to everybody in this community. I have learned TONS from reading your discussions and asking my questions. It's an incredible gift for someone like me to be able to have access to professionals and/or highly knowledgeable cooks to discuss just about any cooking matter. Since I joined this forum a few years ago my cooking skills have improved, my passion has developed, and my knowledge has increased.

 

Thank YOU! And happy Thanks giving to all who celebrate it!

post #2 of 10

I concur with French Fries.  Thank you to all who have inspired my cooking, my husband is very grateful to you all. smile.gif

 

Happy T-day!

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #3 of 10

Oh and thank you for not having any negative drama on this site.  It's a nice place to be yourself, share our passion for cooking, and indulge in some humor.  And most of all, thank you gretchen for not being here to ruin all that.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #4 of 10

Ah yes, thank you, and thanks Nicko.  It's our policy here that anyone found being grouchy shall be tickled with a sprig of parsley until they lighten up!

 

Hmm.. who is this Gretchen anyway?

post #5 of 10

thank you gretchen for not being here

 

Breathern, can I hear an AMEN! to that!

 

shall be tickled with a sprig of parsley until they lighten up!

 

Except for Koukouvagia. In her case, the implement is a sprig of oregano. eek.gif

 

Ok, Kuan, two in-jokes there.

 

Gretchen was a person on another list who was, single-handedly, the most contentious, obnoxious, counter-productive person on the entire web. Several dozen of the more important members (that is, those who made a contribution) left that group because of her, and the moderator's refusal to do anything about it. Selectively, I brought several of them over to Cheftalk, a much happier home.

 

As to the oregano, well, that's just her chuckle for the day. The whole story doesn't bear repeating. But it had to do with a long (interminable, actually) discussion in which certain people made erroneous, but nevertheless dogmatic, statements about the use of that herb.

 

 

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #6 of 10



 

Quote:
Originally Posted by KYHeirloomer View Post

thank you gretchen for not being here

 

Breathern, can I hear an AMEN! to that!

 

shall be tickled with a sprig of parsley until they lighten up!

 

Except for Koukouvagia. In her case, the implement is a sprig of oregano. eek.gif

 

Ok, Kuan, two in-jokes there.

 

Gretchen was a person on another list who was, single-handedly, the most contentious, obnoxious, counter-productive person on the entire web. Several dozen of the more important members (that is, those who made a contribution) left that group because of her, and the moderator's refusal to do anything about it. Selectively, I brought several of them over to Cheftalk, a much happier home.

 

As to the oregano, well, that's just her chuckle for the day. The whole story doesn't bear repeating. But it had to do with a long (interminable, actually) discussion in which certain people made erroneous, but nevertheless dogmatic, statements about the use of that herb.

 

 


peace.gifHope you had a nice T-day
 

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #7 of 10

It was a quiet day here. With the kids grown and gone we don't make a big deal about holidays.

 

I made seared Magrette duck breasts over wilted arugala with a red wine/vinegar reduction butter sauce using Eric Ripart's recipe from his new book. Also did his portabello fries to go with it.

 

Just another day in the kitchen.

 

How'd it work out for you transporting all those hot dishes?

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #8 of 10

That sounds delicious.  We did well, the dishes transported really well in the cooler.  We warmed up the mashed sweet potatoes in the oven dotted with butter.  They were excellent.  The macque choux was good but it wasn't my favorite dish.  The honey mustard ginger glazed ham was  terriffic.  Overall the fan favorite was my sweet mash with butter, allspice, cinammon, and nutmeg.  It seems that no one ever had it like that before and they thought I was a genius... so I took the credit why not.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #9 of 10

yeah, gretchen made the wicked witch of the west look like pollyanna,and the site was like attending a PTA meeting every day, and everyone needed their medication adjusted, but in the end i am very thankful to ky for the nudge to get me over here to chef talk...mucho mas bueno.....thanks again, ky...oh and for turning me onto 'Food Arts'.....

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #10 of 10

I, too am thankful to have been introduced to this community.  Although I'm a newcomer and have yet to fully take advantage of the smorgasbord of knowledge and expertise here I am able to recognize it and admire it.

 

I'm apparently also thankful to have missed generation Gretchen.

I don't like food, I love it.  If I don't love it, I don't swallow.
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I don't like food, I love it.  If I don't love it, I don't swallow.
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