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 Raadt
nicht
Registered: 06/07/02
Posts: 2,104
Loc: azurescending
Last seen: 10 months, 14 days
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 ! Welcome to the Culinary Arts Forum - Rules, Read Please !
#1837718 - 08/21/03 02:59 PM (5 years, 3 months ago) |
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Welcome to our new little niche. This forum is dedicated to the discussion of all food related topics, including: Cooking, Gardening, Home-Brewing, Diet & Nutrition, Proper Wine Selection, Throwing a Dinner Party, etc.. etc..
For those with questions of proper wine pairing, i have taken a class on it ;p I can probably help.
This forum will keep an index of cooking posts, with credit to the original poster in the form of a recipe.
Please, no flaming. This will absolutely not be accepted. If something doesn't sound good to you - too bad, ignore it. There will be *NO* vegan vs. vegetarian vs. omnivore vs. carnivore posts. Your choices are your choices, you will be required to take it to OTD, if you want to debate.
That's really the only rule. As of now, this is not a drug foods forum, feel free to post a recipe involving ANY ingredient you'd like, but if it gets overwhealming with HOW CAN I MAKE BUD BUTTER OR SHROOM CHOCOLATES posts - they will be locked/dumped.
Also, if you would like your recipe to be put in only a certain cookbook. Note at the end of your post where you think it should fall.
That's all for now. Enjoy, and Bon Apetit!
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Raadt
-- The information I provide is only information from readings, growing of gourmet mushrooms, and second hand stories--
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shirley knott
not my real name
Registered: 11/11/02
Posts: 9,000
Loc: London
Last seen: 5 months, 8 days
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 Re: ! Welcome to the Culinary Arts Forum - Rules, Read Pleas [Re: Raadt]
#1837761 - 08/21/03 03:11 PM (5 years, 3 months ago) |
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 hooray for food and drink
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 .. click here for boobs ... ... .. ..and here for the best-of-the-best POTM calendar poll (now with descriptions added) ..
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Papaver
Madmin Emeritus?
Registered: 06/01/02
Posts: 25,596
Loc: Radio Free Tibet!
Last seen: 7 months, 29 days
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 Re: ! Welcome to the Culinary Arts Forum - Rules, Read Pleas [Re: shirley knott]
#1838334 - 08/21/03 06:12 PM (5 years, 3 months ago) |
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Quote:
shirley knott said:
hooray for food and drink
Yes, Bacchus would be pleased! 
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geokills
······· º¿°·······
 
Registered: 05/08/01
Posts: 13,438
Loc: city of angels
Last seen: 8 hours, 44 minutes
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 Re: ! Welcome to the Culinary Arts Forum - Rules, Read Please ! [Re: Raadt]
#1855644 - 08/27/03 04:43 PM (5 years, 3 months ago) |
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An excellent idea for a board packed with stoners 
Let us eat! 
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┼ ··∙ long live the shroomery ∙·· ┼
...╬π╥  ╥π╬...
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Bruce
Stranger
Registered: 09/25/04
Posts: 2
Last seen: 4 years, 2 months
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Last meals [Re: Raadt]
#3178867 - 09/25/04 12:32 PM (4 years, 2 months ago) |
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Hello all. I have some questions concerning last meals that are prepared for inmates on death row. Strictly from a culinary and factual standpoint (i.e. not the moral or political side of it). I am working on a book project and would be interested in any information any one knows about that topic.
I would also like to be in touch with anyone who has worked as a prison cook or kitchen captain.
In addition, I would like to get in touch with a chef or aspiring chef who is passionate about their culinary craft for information exchange. Someone called Sooch from Johnson and Wales seemed interesting. I am a native Rhode Islander so know a bit about J&W myself.
Please feel free to contact me.
Thanks and best wishes to all who are working hard in the food preparation and serving business.
B
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Bruce
Stranger
Registered: 09/25/04
Posts: 2
Last seen: 4 years, 2 months
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Last meals [Re: Raadt]
#3178872 - 09/25/04 12:34 PM (4 years, 2 months ago) |
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Hello all. I have some questions concerning last meals that are prepared for inmates on death row. Strictly from a culinary and factual standpoint (i.e. not the moral or political side of it). I am working on a book project and would be interested in any information any one knows about that topic.
I would also like to be in touch with anyone who has worked as a prison cook or kitchen captain.
In addition, I would like to get in touch with a chef or aspiring chef who is passionate about their culinary craft for information exchange. Someone called Sooch from Johnson and Wales seemed interesting. I am a native Rhode Islander so know a bit about J&W myself.
Please feel free to contact me.
Thanks and best wishes to all who are working hard in the food preparation and serving business.
B
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