Thought we'd better do a sticky and I can edit and add the chosen review date after Labs picks a date.
HERE IS WHAT WE HAVE SO FAR: REVIEW DATE: FEB. 18, 2013
*Spices are free -
cabbage (any variety) (Maryann)
Fresh Pasta, homemade if possible. (Alina)
Onions (Trixxee)
Pork (Sharon)
Cheese (Blane)
Fennel (Bill)
Mushrooms (Denise)
Pretzels (Jean)
Tomatoes (Roxanne)
Carrots (Labs)
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And here is Lab's post re dos/don's -
For Blane and anyone else not familiar with either our birthday dinners or mystery-box challenges, here are some general guidelines (usually subject to broad, rather than strict interpretation) I wrote up a while back:
Quote:
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Although this forum generally revolves around the content of the magazine, many of the members contribute additional recipes or information to be discussed and enjoyed by everyone else. Two of the fun things we like to do are "birthday dinners" and "mystery-box challenges."
BIRTHDAY DINNERS:
Each month, we have someone whose birthday is in that month choose recipes they would like to put together as a birthday meal, then whoever wishes to participate will make the selected dishes at home and we all post our comments within a single message thread on the chooser's birthday (and not sooner). We usually try to choose those recipes from the current issue of Cuisine at Home, but back issues and even unrelated sources are acceptable. Keeping with the magazine as much as possible allows each participant to provide a review of each recipe, as well as to offer suggestions for improvements or variations. The recipe selection includes an appetiser, entrée, side, and dessert, but if some participants cannot or don't feel like making the entire meal, they are free to make and review any parts of it as they wish.
MYSTERY-BOX CHALLENGES:
In the spirit of Iron Chef, Chopped, and other such shows, we sometimes put together what we call "mystery-box challenges." Contrary to birthday dinners or other reviews, these challenges begin with ingredients rather than recipes. At the beginning of the challenge, each participant will suggest an ingredient that is supposed to be used in creating an entrée and side. The following items are considered "free," and may be used as desired:
Salt
Pepper
Oil, butter or fat
Flour
Milk or cream
Stock
Otherwise, the only ingredients that may be used are the ones from the mystery box, and ALL of the mystery-box ingredients should be used in some way. Apart from that, the idea is to have fun by being creative, making up new recipes and exchanging these ideas with others for everyone's enjoyment. It's just a shame that we can't all actually be together, in one big dining room, to present these creations for immediate tasting. There are no prizes for participating, and there are no "winners" or endorsements of any kind, but the ultimate "prize" for everyone is that we usually get some great recipes and ideas we may never have tried before.
Cuisine at Home is a publication that does not accept advertising, but we do understand that some recipes or discussions may include brand names within non-advertising contexts. This does NOT imply Cuisine at Home's endorsement of any given product, and we do NOT want people to Spam the boards with recipes or chatter primarily intended as free advertising for their products. Please help to keep this forum a friendly place for members to enjoy Cuisine at Home and cooking, in general, without undue commercial interference. Thank you.
-----------------
HERE IS WHAT WE HAVE SO FAR: REVIEW DATE: FEB. 18, 2013
*Spices are free -
cabbage (any variety) (Maryann)
Fresh Pasta, homemade if possible. (Alina)
Onions (Trixxee)
Pork (Sharon)
Cheese (Blane)
Fennel (Bill)
Mushrooms (Denise)
Pretzels (Jean)
Tomatoes (Roxanne)
Carrots (Labs)
-------------------
And here is Lab's post re dos/don's -
For Blane and anyone else not familiar with either our birthday dinners or mystery-box challenges, here are some general guidelines (usually subject to broad, rather than strict interpretation) I wrote up a while back:
Quote:
--------------------------------------------------------------------------------
Although this forum generally revolves around the content of the magazine, many of the members contribute additional recipes or information to be discussed and enjoyed by everyone else. Two of the fun things we like to do are "birthday dinners" and "mystery-box challenges."
BIRTHDAY DINNERS:
Each month, we have someone whose birthday is in that month choose recipes they would like to put together as a birthday meal, then whoever wishes to participate will make the selected dishes at home and we all post our comments within a single message thread on the chooser's birthday (and not sooner). We usually try to choose those recipes from the current issue of Cuisine at Home, but back issues and even unrelated sources are acceptable. Keeping with the magazine as much as possible allows each participant to provide a review of each recipe, as well as to offer suggestions for improvements or variations. The recipe selection includes an appetiser, entrée, side, and dessert, but if some participants cannot or don't feel like making the entire meal, they are free to make and review any parts of it as they wish.
MYSTERY-BOX CHALLENGES:
In the spirit of Iron Chef, Chopped, and other such shows, we sometimes put together what we call "mystery-box challenges." Contrary to birthday dinners or other reviews, these challenges begin with ingredients rather than recipes. At the beginning of the challenge, each participant will suggest an ingredient that is supposed to be used in creating an entrée and side. The following items are considered "free," and may be used as desired:
Salt
Pepper
Oil, butter or fat
Flour
Milk or cream
Stock
Otherwise, the only ingredients that may be used are the ones from the mystery box, and ALL of the mystery-box ingredients should be used in some way. Apart from that, the idea is to have fun by being creative, making up new recipes and exchanging these ideas with others for everyone's enjoyment. It's just a shame that we can't all actually be together, in one big dining room, to present these creations for immediate tasting. There are no prizes for participating, and there are no "winners" or endorsements of any kind, but the ultimate "prize" for everyone is that we usually get some great recipes and ideas we may never have tried before.
Cuisine at Home is a publication that does not accept advertising, but we do understand that some recipes or discussions may include brand names within non-advertising contexts. This does NOT imply Cuisine at Home's endorsement of any given product, and we do NOT want people to Spam the boards with recipes or chatter primarily intended as free advertising for their products. Please help to keep this forum a friendly place for members to enjoy Cuisine at Home and cooking, in general, without undue commercial interference. Thank you.
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Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com