Poway Cook-In

Quoted message said:

Charlie here: So far all is well although Terry is rather
nasty to me s so far and I have sold very few Black
Velvets!

Did the garam masala make it?!! The PO **promised** it would
be there by friday, but I got no mail friday and it crossed
my mind the PO was closed on friday. Then again, our
deliverer is very late, often. blacksalt

Hi all,

It's Debra here..one of the "old timers"... I don't post on
the group much anymore, but lurk around from time to time.

The Poway cookin was great. It was wonderful to see old
friends and meet some new friends...and that's what these
cookins are all about.

The food, as usual, was wonderful... the Barto's are
gracious hosts and their new home is magnificent. I can
remember when it was still just a dream for them...and we
all had fun teasing them about how they **had** to host a
cookin when it got built.

Well, this is their second cookin...and everyone is thrilled
that they finally got their dream house...and it is as
beautiful as they'd hoped...and so is the view.

I won't spend time on the menu...that's for others to
do..but I do want to say a bit about these "gatherings".

I remember my first cookin...in San Diego... years ago. I
had been a poster for a while, but was scared spitless that
my cooking skills weren't up to those of other folks who
were going to attended.

Should I go..should I invent an excuse and not go? I
anguished for weeks...but I decided to go..and had a great
time. People welcomed me with open arms...The things I
brought got eaten...and I made some great friends.

I have been to several cookins since then. L.A. , Northern
California, Seattle, back to San Diego...and each time I
have been struck by the great people who attended...and the
honest sincerity of their friendship.

For those of you who might be feeling a little scared about
attending a cookin, please...go...you will be welcomed and
so will any dishes you bring. Not everyone spends days..or
weeks..getting ready for these things. It's not necessary.
Just bring something you are comfortable serving to company.

You will find a bunch of great people...lot's of good
food...and lot's of laughing, friendship and welcoming of
new folks.

Debra

On Sun, 13 Jun 2004 05:38:08 -0700, kalanamak <[email hidden]>

Quoted message said:

Did the garam masala make it?!! The PO **promised** it
would be there by friday, but I got no mail friday and it
crossed my mind the PO was closed on friday. Then again,
our deliverer is very late, often. blacksalt

Yes, it did ..and thank you. We all got a nice baggie of it
to take home. You have always come through for us and it is
very much appreciated.

Debra

"kalanamak" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Quoted message said:

Charlie here: So far all is well although Terry is
rather nasty to me s so far and I have sold very few
Black Velvets!

Did the garam masala make it?!! The PO **promised** it
would be there by friday, but I got no mail friday and it
crossed my mind the PO was closed on friday. Then again,
our deliverer is very late, often. blacksalt

Oh My!! I am so very sorry! I meant to tell you that it got
here safe and sound on Thursday! I am very embarrassed that
I forgot this simple courtesy. Damn! The garam masala was
distributed and was greeted with enthusiasm with many
thanks to you!

Again, I am so very sorry.

Charlie

On Sun, 13 Jun 2004 05:38:08 -0700, kalanamak <[email hidden]>

Quoted message said:

Quoted message said:

Charlie here: So far all is well although Terry is rather
nasty to me s so far and I have sold very few Black
Velvets!

Did the garam masala make it?!! The PO **promised** it
would be there by friday, but I got no mail friday and it
crossed my mind the PO was closed on friday. Then again,
our deliverer is very late, often. blacksalt

Thank you so much for once again taking the time to make it
for us. It seems like our cookin's wouldn't be the same
without it.

It is heavenly and has spoiled me for any other.

Koko A Yuman being on the net (posting from San Diego)

"Debra Fritz" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Hi all,

It's Debra here..one of the "old timers"... I don't
post on the group much anymore, but lurk around from
time to time.

The Poway cookin was great. It was wonderful to see old
friends and meet some new friends...and that's what these
cookins are all about.

The food, as usual, was wonderful... the Barto's are
gracious hosts and their new home is magnificent. I can
remember when it was still just a dream for them...and we
all had fun teasing them about how they **had** to host a
cookin when it got built.

Well, this is their second cookin...and everyone is
thrilled that they finally got their dream house...and it
is as beautiful as they'd hoped...and so is the view.

I won't spend time on the menu...that's for others to
do..but I do want to say a bit about these "gatherings".

I remember my first cookin...in San Diego... years ago. I
had been a poster for a while, but was scared spitless
that my cooking skills weren't up to those of other folks
who were going to attended.

Should I go..should I invent an excuse and not go? I
anguished for weeks...but I decided to go..and had a great
time. People welcomed me with open arms...The things I
brought got eaten...and I made some great friends.

I have been to several cookins since then. L.A. , Northern
California, Seattle, back to San Diego...and each time I
have been struck by the great people who attended...and
the honest sincerity of their friendship.

For those of you who might be feeling a little scared
about attending a cookin, please...go...you will be
welcomed and so will any dishes you bring. Not everyone
spends days..or weeks..getting ready for these things.
It's not necessary. Just bring something you are
comfortable serving to company.

You will find a bunch of great people...lot's of good
food...and lot's of laughing, friendship and welcoming of
new folks.

Debra

Great advise....

I wish I had been able to make it myself.

Like the Nike ads say "just do it"

Dimitri

Debra Fritz <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

Hi all,

It's Debra here..one of the "old timers"... I don't
post on the group much anymore, but lurk around from
time to time.

The Poway cookin was great. It was wonderful to see old
friends and meet some new friends...and that's what these
cookins are all about.

(snip)

Quoted message said:

I won't spend time on the menu...that's for others to
do..but I do want to say a bit about these "gatherings".

I remember my first cookin...in San Diego... years ago.

(snip)

Quoted message said:

Should I go..should I invent an excuse and not go? I
anguished for weeks...but I decided to go..and had a great
time. People welcomed me with open arms...The things I
brought got eaten...and I made some great friends.

I have been to several cookins since then. L.A. , Northern
California, Seattle, back to San Diego...and each time I
have been struck by the great people who attended...and
the honest sincerity of their friendship.

For those of you who might be feeling a little scared
about attending a cookin, please...go...you will be
welcomed and so will any dishes you bring.

(snip)

Quoted message said:

You will find a bunch of great people...lot's of good
food...and lot's of laughing, friendship and welcoming of
new folks.

Debra

Don't listen to her.

I know from personal experience. She's just looking for an
opportunity to be mean to people. She's been really mean to
me. I was there when she went to her first cook-in in San
Diego at Jim Drinkin's house. She forced me to eat her
Nainamo Bars. And she insisted I take the recipe. I must've
put on thirty pounds. She made me eat her tri tip. Made me
take the recipe for that too. The list of times she's been
mean to me is too long to list here. I just had to jump in
and warn you people. Watch out. That's what I say.

Jamie

Koko said:

kalanamak said:

Quoted message said:

Charlie here: So far all is well although Terry is
rather nasty to me s so far and I have sold very few
Black Velvets!

Did the garam masala make it?!! The PO **promised** it
would be there by friday, but I got no mail friday and it
crossed my mind the PO was closed on friday. Then again,
our deliverer is very late, often. blacksalt

Thank you so much for once again taking the time to make
it for us. It seems like our cookin's wouldn't be the same
without it.

It is heavenly and has spoiled me for any other.

So glad it arrived. I so spooked the hub about it, he
brought back a tracking slip and told me I could "follow it
on the internet". For those not at the cook-in, you can make
it yourself. The recipe is a "short cut" garam
masala....like the gm in, say, a Madhur Jaffrey cookbook,
with the cumin and coriander the recipe will then call for
already in it. Compare with the concept of "pumpkin pie
spice". It is a natural with many foods, including chili,
and I hear makes a good chicken rub. I got the recipe from
my ex-MIL Ajmir.

2 C whole coriander 1 cup whole
cumin 3 inches fat cinnamon 3
heaping teas of whole clove 5
teas. whole black pepper scant
single teas. of ajwain (optional)
7-8 whole green cardamon pods For
a slightly smokey version, use
one big black cardamon pod for
the green.

Grind as you please, a grain mill or a bit at a time in an
electric coffee mill, sifting in a tamais and regrinding
that which is too big to assure a powdery substance. Store
in freezer in glass. blacksalt

On Tue, 15 Jun 2004 21:49:18 GMT, "Dimitri" <[email hidden]>
arranged random neurons, so they looked like this:

Quoted message said:

I wish I had been able to make it myself.

Like the Nike ads say "just do it"

You were missed, old bean.

Terry "Squeaks" Pulliam Burd AAC(F)BV66.0748.CA

"Regime Change Begins At Home."

To reply, remove replace "spaminator" with "cox"

[email hidden] (Jamie utters) wrote in
:"]news:[email hidden]:

Quoted message said:

Debra Fritz <[email hidden]> wrote in message
news:<[email hidden]>...

Quoted message said:

Hi all,

It's Debra here..one of the "old timers"... I don't
post on the group much anymore, but lurk around from
time to time.

The Poway cookin was great. It was wonderful to see old
friends and meet some new friends...and that's what these
cookins are all about.

(snip)

Quoted message said:

I won't spend time on the menu...that's for others to
do..but I do want to say a bit about these "gatherings".

I remember my first cookin...in San Diego... years ago.

(snip)

Quoted message said:

Should I go..should I invent an excuse and not go? I
anguished for weeks...but I decided to go..and had a
great time. People welcomed me with open arms...The
things I brought got eaten...and I made some great
friends.

I have been to several cookins since then. L.A. ,
Northern California, Seattle, back to San Diego...and
each time I have been struck by the great people who
attended...and the honest sincerity of their friendship.

For those of you who might be feeling a little scared
about attending a cookin, please...go...you will be
welcomed and so will any dishes you bring.

(snip)

Quoted message said:

You will find a bunch of great people...lot's of good
food...and lot's of laughing, friendship and welcoming of
new folks.

Debra

Don't listen to her.

I know from personal experience. She's just looking for
an opportunity to be mean to people. She's been really
mean to me. I was there when she went to her first cook-
in in San Diego at Jim Drinkin's house. She forced me to
eat her Nainamo Bars. And she insisted I take the recipe.
I must've put on thirty pounds. She made me eat her tri
tip. Made me take the recipe for that too. The list of
times she's been mean to me is too long to list here. I
just had to jump in and warn you people. Watch out.
That's what I say.

Jamie

Yeah! But you made her drink the Saphire Gin.

--
Once during Prohibition I was forced to live for days on
nothing but food and water.
--------
FIELDS, W. C.

On 18 Jun 2004 10:05:59 -0700, [email hidden] (Jamie utters)
arranged random neurons, so they looked like this:

Quoted message said:

Debra Fritz <[email hidden]> wrote in message
news:<[email hidden]>...

Quoted message said:

Hi all,

It's Debra here..one of the "old timers"... I don't
post on the group much anymore, but lurk around from
time to time.

Quoted message said:

I know from personal experience. She's just looking for an
opportunity to be mean to people. She's been really mean to
me. I was there when she went to her first cook-in in San
Diego at Jim Drinkin's house. She forced me to eat her
Nainamo Bars. And she insisted I take the recipe. I must've
put on thirty pounds. She made me eat her tri tip. Made me
take the recipe for that too. The list of times she's been
mean to me is too long to list here. I just had to jump in
and warn you people. Watch out. That's what I say.

And right you are, Jamie! I cannot *count* the number of
people, including Debra, who were mean to me by making me
eat their cooking and drink their alcohol. Mean, mean, mean!
HA! I had *my* revenge! I was mean back! It was a horrible
party. Everyone was miserable. No one socialized.

S

P

A

C

E

Okay, you SoCal people - let's not talk this up too much,
okay? I mean, what if some NoCal people showed up? Or
some AZ or NV people came? Not to mention Baja
California! Where does it end? We'd have to have the
cookin at the fairgrounds, for cryin' out loud! Ssshhhh!
It's our little secret.

Terry "Squeaks" Pulliam Burd AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret
had been as old as the bird, and if the bird's breasts had
been as full as the waitress', it would have been a very
good dinner." Duncan Hines

To reply, remove replace "spaminator" with "cox"

"Jamie utters" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Don't listen to her.

I know from personal experience. She's just looking for
an opportunity to be mean to people. She's been really
mean to me. I was there when she went to her first cook-
in in San Diego at Jim Drinkin's house. She forced me to
eat her Nainamo Bars. And she insisted I take the recipe.
I must've put on thirty pounds. She made me eat her tri
tip. Made me take the recipe for that too. The list of
times she's been mean to me is too long to list here. I
just had to jump in and warn you people. Watch out.
That's what I say.

Jamie

Don't listen to her.

Jamie can be just as mean as Debra although Debra is a
master. Debra also forced us to eat that salmon cheesecake.
And take the recipe - although it is too complicated for me!
If she had accomplished nothing else in life, her way with
tri-tips would qualify her for sainthood. That was a good
Cook-In! I'm sorry JimDrinkin wasn't able to attend this
year. He went to Tennessee for a Hippy week event.

Charlie
P.S., thank you for making the margaritas this year Jamie!

On Mon, 14 Jun 2004 17:22:02 -0700, kalanamak <[email hidden]>

Quoted message said:

Koko said:

kalanamak said:

>
> Charlie here: So far all is well although Terry is
> rather nasty to me s so far and I have sold very few
> Black Velvets!
>
>

Did the garam masala make it?!! The PO **promised** it
would be there by friday, but I got no mail friday and
it crossed my mind the PO was closed on friday. Then
again, our deliverer is very late, often. blacksalt

Thank you so much for once again taking the time to make
it for us. It seems like our cookin's wouldn't be the
same without it.

It is heavenly and has spoiled me for any other.

So glad it arrived. I so spooked the hub about it, he
brought back a tracking slip and told me I could "follow it
on the internet". For those not at the cook-in, you can
make it yourself. The recipe is a "short cut" garam
masala....like the gm in, say, a Madhur Jaffrey cookbook,
with the cumin and coriander the recipe will then call for
already in it. Compare with the concept of "pumpkin pie
spice". It is a natural with many foods, including chili,
and I hear makes a good chicken rub. I got the recipe from
my ex-MIL Ajmir.

2 C whole coriander 1 cup whole
cumin 3 inches fat cinnamon 3
heaping teas of whole clove 5
teas. whole black pepper scant
single teas. of ajwain (optional)
7-8 whole green cardamon pods For
a slightly smokey version, use
one big black cardamon pod for
the green.

Grind as you please, a grain mill or a bit at a time in an
electric coffee mill, sifting in a tamais and regrinding
that which is too big to assure a powdery substance. Store
in freezer in glass. blacksalt

Thanks! Could you please explain what fat cinnamon is?
Also ajwain.

I've often used pumpkin pie spice in barbecue rubs, so I
know what you mean.

modom

"kalanamak" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Koko said:

kalanamak said:

>
> Charlie here: So far all is well although Terry is
> rather nasty to

me s

Quoted message said:

Quoted message said:

Quoted message said:

> so far and I have sold very few Black Velvets!
>
>

Did the garam masala make it?!! The PO **promised** it
would be there

by

Quoted message said:

Quoted message said:

Quoted message said:

friday, but I got no mail friday and it crossed my mind
the PO was closed on friday. Then again, our deliverer
is very late, often. blacksalt

Thank you so much for once again taking the time to make
it for us. It seems like our cookin's wouldn't be the
same without it.

It is heavenly and has spoiled me for any other.

So glad it arrived. I so spooked the hub about it, he
brought back a tracking slip and told me I could "follow
it on the internet". For those not at the cook-in, you can
make it yourself. The recipe is a "short cut" garam
masala....like the gm in, say, a Madhur Jaffrey cookbook,
with the cumin and coriander the recipe will then call for
already in it. Compare with the concept of "pumpkin pie
spice". It is a natural with many foods, including chili,
and I hear makes a good chicken rub. I got the recipe from
my ex-MIL Ajmir.

2 C whole coriander 1 cup whole
cumin 3 inches fat cinnamon 3
heaping teas of whole clove 5
teas. whole black pepper scant
single teas. of ajwain
(optional) 7-8 whole green
cardamon pods For a slightly
smokey version, use one big
black cardamon pod for the
green.

Grind as you please, a grain mill or a bit at a time in an
electric coffee mill, sifting in a tamais and regrinding
that which is too big to assure a powdery substance. Store
in freezer in glass. blacksalt

This looks wonderful! Thank you! I have a question for you?
I LOVE the taste of Cardamon, but I have trouble finding the
pods. Do you have any suggestions on good places to look? I
live in the deep south so it will probably be the internet,
but it doesn't hurt to ask.

"telmgren" <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

This looks wonderful! Thank you! I have a question for
you? I LOVE the taste of Cardamon, but I have trouble
finding the pods. Do you have any suggestions on good
places to look? I live in the deep south so it will
probably be the internet, but it doesn't hurt to ask.

The favorite spice company reccomended by many on the
NewsGroup is Penzeys Spices. www.penzeys.com

--
Once during Prohibition I was forced to live for days on
nothing but food and water.
--------
FIELDS, W. C.

Michael Odom said:

Thanks! Could you please explain what fat cinnamon is?
Also ajwain.

I've often used pumpkin pie spice in barbecue rubs, so I
know what you mean.

modom

It means a fat stick of cinn. Make it a longer peice if it
is a slim jim. Ajwain, aka adjwain, or adjwon (most like the
pronunciation) is a seed available at Penzey's (fresh) or at
Indian markets (age unknown). It is like a cross between one
part celery seed and two parts randy thyme. You can leave it
out. The seeds are terrific in a few dishes, including a
chicken dish my ex loved, and they keep pretty well in glass
jar. And they are cheap. Give them a whirl. blacksalt

telmgren said:

This looks wonderful! Thank you! I have a question for
you? I LOVE the taste of Cardamon, but I have trouble
finding the pods. Do you have any suggestions on good
places to look? I live in the deep south so it will
probably be the internet, but it doesn't hurt to ask.

Indian markets. I get mine at Penzey's, and have found the
seeds alone are cheaper because they are 100% spice. The pod
I use in making chai, or use to simmer in milk when making
ras malai. blacksalt

On Thu, 17 Jun 2004 17:00:02 -0700, kalanamak <[email hidden]>

Quoted message said:

Michael Odom said:

Thanks! Could you please explain what fat cinnamon is?
Also ajwain.

I've often used pumpkin pie spice in barbecue rubs, so I
know what you mean.

modom

It means a fat stick of cinn. Make it a longer peice if it
is a slim jim. Ajwain, aka adjwain, or adjwon (most like
the pronunciation) is a seed available at Penzey's (fresh)
or at Indian markets (age unknown). It is like a cross
between one part celery seed and two parts randy thyme. You
can leave it out. The seeds are terrific in a few dishes,
including a chicken dish my ex loved, and they keep pretty
well in glass jar. And they are cheap. Give them a whirl.
blacksalt

Roger. I'll also try to work on having a randy time
this weekend.

Sorry.

modom

Michael Odom said:

Quoted message said:

Roger. I'll also try to work on having a randy time this
weekend.

Try this one:

Ajwain-flavoured chicken from M. Jaffrey's Spice Kitchen Cut
2 boneless, skinless chicken breasts into one inch cubes.
Cover with 1 teas black pepper
1/4 teas turneric
2/4 teas or more cayenne 1 teas ground cumin
3/2 teas ajawin seeds whole
4/4 teas salt 1-2 cloves garlic crushed 1 T. vege.oil stir
and let sit for 30 minutes Put 2 more T oil in a wok and
stir fry until lightly browned (I stop here until the the
first guests arrive) Place in a baking dish and cover with
oiled wax paper (so that the paper touches the chicken)
and bake for 8-10 minutes at 350 F. Serve. It's labeled an
appetizer.