Chatty Cathy, someone pointed me to your response to my post; I found it
on Google and have pasted it here.
Quoted message said:Melba's Jammin' wrote:
Quoted message said:Quoted message said:Make the mushroom glop from scratch if you want to.
{ Exported from MasterCook Mac }
Golden Artichoke Chicken Bake
Quoted message said:<snipped rec>
Quoted message said:Quoted message said:Haven't made it -- yet. I've got one more can of artichoke hearts
in the pantry and one more package of chicken. Might be the
lime-onion marinade chicken things is supplanted with this. If I get the soup
tomorrow.
Quoted message said:In *my* humble opinion, I fail to see the point of posting "untried"
recipes here on r.f.c. - plenty of those over at rec.food.recipes, and
on the net in general.
BFD. There are also newsgroups where questions or comments about
computer problems, politics, etymology, short stories, movies, pots and
pans, interior decorating, jokes, pets are on topic and appropriate to
the spirit of the group.
A post containing or consisting of a recipe is ‹‹ about food, the
lynchpin in the title of this group. Fancy that.
Rec.food.recipes is, as you know, a moderated group that doesn't allow
for any discussion of the recipe. My post about my mongo cucumber, if
I'd posted it to rec.food.recipes, would have elicited recipes but would
not have allowed the subsequent intercourse that took place: questions,
comments, requests for clarification, and expansion of the topic.
Discussion about cooking and food are integral to the success of this
group; starting off topic threads (I understand thread drift) about
anything else only serve to degrade the quality and usefulness of the
group.
The RFC FAQ file includes this statement: "Recipes and requests for
recipes are welcome here. . . ." There's nothing about requiring
"tried" recipes and I'd venture to say that a good portion of the
recipes posted here haven't been made by the poster. That's just *my*
humble opinion, though. "-)
Quoted message said:And to be honest this is not something I would personally fancy...
No problem don't make it. I'll take no offense.
Quoted message said:1/4 teaspoon of cumin in all that "glop" as you
called it - why bother?
I don't know -- I haven't made it yet. Must be the recipe creator
thought it needed just a touch of cumin. "Glop" is the technical term.
--
Quoted message said:Cheers
Chatty Cathy
Back atcha.
-Barb Schaller
