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540 Posts in 244 Topics by 486 Members Latest Member: - sandra Most online today: 13 - most online ever: 215 (October 16, 2007, 02:43:27 PM)
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1  Global Gourmet / Global Gourmet Announcements / Board Temporarily Closed to New Members on: August 08, 2010, 04:21:36 PM
This board started back in the mid-90s, disappeared for years, was revived as an archive in 2006, and due to spam attacks, has been closed in 2010 to new members. The board will remain online to keep links active for searches only. Existing members may still post.

We may reopen it to new members in the future after installing anti-spam upgrades.
2  Recipes & Tips / Ask Your Question / Can the Bottled Water Tip on: August 08, 2010, 04:17:43 PM
Can the Bottled Water

Alice Waters, the patron saint of all foods good and green, has banned bottled water from her legendary restaurant Chez Panisse. Most bottled water brands are owned by two giants, Coca Cola and Nestle. But that’s not the issue. It turns out that public water systems, regulated by the EPA, undergo testing for bacteria and contaminants several times a day. The FDA, though, controls bottled water, and only requires a once weekly test of the source, the results of which can be kept private. So restaurants from NYC to SF Bay are going back to filtered tap water, and even converting it to sparking water in-house. This makes such good sense at home, too. With tap water, you help keep the recycling bin clear, and you’re drinking locally (instead of trucking in water to grocery stores from some distant plant, then driving to the store yourself to buy plastic bottles of the stuff, and sending the empties on yet another journey to a recycling center or landfill. By the way, if you do have plastic water bottles on hand, fill them up and stick them in your fridge. They’ll keep the refrigerator from working so hard to chill the vacant spaces, and you can always pull them out when you need more room.

Find more tips to shrink your cookprint at Kate Heyhoe’s http://www.newgreenbasics.com
3  Recipes & Tips / Cooking with Kids / Hazelnut-Apple-Cheese Pockets Recipe on: August 08, 2010, 04:13:11 PM
Hazelnut-Apple-Cheese Pockets

This nutty, nutritious sandwich travels well for lunches and picnics because it uses ingredients that don't spoil quickly. Even the youngest of young chefs can help make this sandwich, but adults may need to chop the apple and toast the nuts and seeds. To toast and skin the hazelnuts ahead of time, see the "Toasting and skinning hazelnuts" sidebar or substitute bits of pecans, walnuts, or cashews instead.

Prep time: 5 to 10 minutes
Yield: 4 pita sandwich halves (2 whole pita sandwiches)

Do this first:
 
Toast and crush hazelnuts into small bits (see the "Toasting, skinning, and crushing hazelnuts" below).

Shred 1/2 cup cheddar cheese, or use pre-shredded cheese.

For the most flavor, toast and bruise 1/2 teaspoon caraway seeds (see the "Toasting seeds and spices" below). Or, use untoasted caraway seeds.


Ingredients and steps:

1 medium Granny Smith or other tart apple
1/2 cup crushed, toasted hazelnuts
1/4 cup plain yogurt
1/2 cup shredded cheddar cheese
2 teaspoons spicy brown mustard, or mustard of preference
1/2 teaspoon toasted caraway seeds
2 pita breads
Lettuce leaves, as desired

Core and coarsely chop the apple into small bits, about 1/4 to 1/2-inch in size. Place in medium mixing bowl.

Stir in the crushed hazelnuts and yogurt.

Stir in the cheese, mustard, and caraway seeds.

Cut each pita in half and fill each pocket with the apple mixture and a piece of lettuce.


Vary It! Try the following variations:

For a sweeter taste, use honey-mustard.

Serve the spread on rye bread to enhance the caraway flavor.

Try different cheeses.

Replace the caraway seed with toasted cumin or fennel seed.

Serve the mixture as a salad, on shredded lettuce.


Meal Morphing: To meal-morph the main ingredients into a differently seasoned salad, triple the amounts of apple, yogurt and hazelnuts. After Step 2 in this recipe, reserve 2/3 of the mixture and use it in Yogurt-Waldorf Salad.


Toasting, skinning, and crushing hazelnuts

Hazelnuts, also known as filberts, are sweet and flavorful with a thin, brown skin that must be removed before using them in salads, sauces, desserts, and other recipes. If you can't find already-skinned hazelnuts, remove the skin yourself by spreading the hazelnuts on a baking sheet in a single layer. Bake in a 275 degrees oven for 20 to 30 minutes, until the skin cracks all over and begins to flake off.

At this point, kids can be a big help by rubbing the nuts in an old, clean towel -- the skins slip off easily (do this outdoors for easy clean-up). Don't be concerned if some of the skin stays on -- iit adds a pleasant contrasting color and flavor. To crush hazelnuts into smaller pieces, place them in a plastic bag and smash them with the side of a can or rolling pin. After skinning, store the prepared hazelnuts in a zipper bag in the freezer. Look for hazelnuts in bulk at whole food stores and some farmers' markets.


Toasting seeds and spices

Toasting spices such as whole caraway, fennel, cardamom, and cumin seeds brings out their flavorful oils. To do this, try the following:

Toast the seeds in a small, dry skillet on medium heat, shaking the pan often, until the seeds release their aroma and darken slightly (this can take from a few seconds to three minutes - different spices release their oils at different times).

Be careful not to burn the seeds, which gives them a bitter taste. If they taste bitter, discard them and start again.

To further draw out the toasted flavor, bruise or crush the seeds on a cutting board with a rolling pin, or in a mortar and pestle. To grind them to a fine powder, use a clean electric coffee bean grinder or mortar and pestle.


Check out more recipes like this on http://www.cookingwithkids.com.
4  Recipes & Tips / Ask Your Question / Re: need help with Global recipe.... on: September 27, 2008, 03:17:20 PM
This is a global site, so terms pop up now and then with different meanings. You're right to follow the specific measure of 1/2 cup, rather than the informal note for 2 sticks. I've not cooked the recipe myself, but since the potatoes are pre-cooked and grated, they likely don't need to be covered during baking. But to be sure: Test them half way through to make sure they're not drying out or browning too much. If so, cover with foil and continue cooking; remove foil in last 5 minutes. BUT - as I said before, I suspect you don't need to cover them at all.
5  Global Gourmet / Blog Me! Tell us what you think about... / Groceries at Big-Box Stores? on: January 20, 2007, 06:23:48 PM
Do you buy groceries at big-box stores?

What do you think of these stores (like Costco, Sam's Club, SuperTarget)? What do you cook with the big sized packages and how do you cope with such large quantities? How often do you shop at them, if ever? And why do you shop there? Have big-box grocers changed the way you shop, cook, or how you organize your kitche?

I'm researching the whole trend of big-box cooking and want to hear your thoughts and stories. Please respond to this message board with your own blog replies.

Thanks!
Kate Heyhoe
Editor, The Global Gourmet
6  Recipes & Tips / Potpourri / Cooking for pets? on: January 20, 2007, 05:28:49 PM
I'm wondering how many people cook for their pets? I microwave a chicken piece once a week for out 4 cats, just to give them as treats. The IQF bags are great to keep on hand, and the cats prefer them over my spicy seasonings (everyone's a critic, even those with fur!). I can't really call this cooking, but I guess it's more than most people do. Anyhone else out there with a pet feeding fetish?
7  Recipes & Tips / Baking & Desserts / molasses-sulphured or unsulphured? on: January 20, 2007, 05:16:43 PM
Can anyone explain the difference between sulphured and unsulphured molasses? Which is better for cooking?
8  Recipes & Tips / Ask Your Question / Re: cooking with wine on: January 20, 2007, 05:12:09 PM
Supermarket wines are affordable and perfectly suitable for cooking, and drinking. Stick with any major mass market brand and you should be fine. When the recipe doesn't specify the type of wine, it usually means a dry wine -- like a cabernet if red, or chardonnay if white. You can opt for more expensive wines, but their subtleties may be lost in the everyday dish.  Smiley Hope this helps.
9  Recipes & Tips / Recipe Swap / Re: B IS FOR BUTTERNUT SQUASH on: January 20, 2007, 05:07:52 PM
Try roasting butternut squash with Chinese 5-Spice and butter on top. Gives it a gingery zing.
10  Global Gourmet / Comments & Suggestions / Suggestions for Message Board Topics on: October 14, 2006, 02:33:43 PM
Dear Readers,

What types of message board topics would you like to see more of here? Share your ideas and needs. Care to monitor and host a message board topic? Let us know and help us grow.

Thanks!
Kate Heyhoe
Executive Editor
Global Gourmet
11  Global Gourmet / Global Gourmet Announcements / Re: The New Board - Finally! on: October 14, 2006, 02:22:14 PM
Welcome to the Global Gourmet's message boards. If you're new to the Global Gourmet, we're the Internet's very first food and cooking site. We launched in 1994 (!) as the eGG (electronic Gourmet Guide) and produced sites on the Web and for America Online, when it was in its early days. We even hosted Julia Child's and Jacques Pepin's first online chats, in 1995.

Later my Global Gourmet column became the name of the entire site, and today, my Kate's Global Kitchen column [http://www.globalgourmet.com/food/kgk/index.html] appears monthly, along with other features and recipes.

I hope you enjoy our latest remodel of the Global Gourmet site and look forward to seeing your posts on the message boards.

- Kate Heyhoe, Executive Editor
12  Global Gourmet / Introduce Yourself / Kate Heyhoe on: October 13, 2006, 09:24:50 PM
Hi,

I'm the editor and co-founder of the Global Gourmet, which launched on the web in 1994 as the electronic Gourmet Guide.

I'm also the author of seven books, including two coming out in 2007. You can read more about the books, and me, at this link: http://www.globalgourmet.com/food/kgk/katesbooks.html

Kate
13  Recipes & Tips / Cooking with Kids / The book, the website... on: October 13, 2006, 09:19:28 PM
I wrote Cooking with Kids for Dummies in 1999. At the same time we created a website to promote the book. Now out-of-print, we've decided to put the entire contents of the book on the website--for free!

More than just a recipe book, Cooking with Kids includes a beginners' cooking tutorial, tips from families and plenty of fun things to do in the kitchen. We're also including a link from that site to this message board for your comments and ideas regarding Cooking with Kids.

Please visit the site: http://www.cookingwithkids.com and tell us what you think.

Thanks,

Kate Heyhoe
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