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PostPosted: Fri Aug 06, 2010 8:05 pm 
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Bull Moose
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Any famous people you would like to cook for?

Recent article listed a few people a chef would like to cook for, some living, some not so alive any more.

We have chefs and good cooks here, has this fantasy ever crossed your cerebral cortex? Who would you like to cook for, why, and what would you feed them? Assume that if they are currently deceased, they come back for a couple days to see the modern world and you get to feed them one evening, any supplies you need will be provided.

Go.

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PostPosted: Fri Aug 06, 2010 8:08 pm 
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Not a F'n Boy Scout
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I have cooked for Steve Nash, Amare Stoudmire, Patrick Kennedy, Rocco Baldelli, Drew Bledsoe, Matt Lienert, Bjork, Vinny Pazienza, and David Thrussell in single sittings; the list of folks I have catered events for is much longer.

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19 Yet she became more and more promiscuous as she recalled the days of her youth, when she was a prostitute in Egypt. 20 There she lusted after her lovers, whose genitals were like those of donkeys and whose emission was like that of horses.

Ezekiel 23:19-20 


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PostPosted: Fri Aug 06, 2010 8:29 pm 
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I got nothin.
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I'd like to cook for Kirra ;)

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PostPosted: Fri Aug 06, 2010 9:46 pm 
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Bru's Sweetie

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I have already cooked for most of the important people in my life! The one person I haven't cooked for, my best friend outside of my husband, I promised to cook a prime rib supper for him some day...he is being posted to Cold Lake, Alberta the end of this month, so that supper will have to wait I'm afraid! He is a good cook in his own right, we talk about cooking and share recipes all the time. He was telling me about a mushroom peppercorn sauce he was using on a steak one night. I asked him for his recipe and he proceeded to read me the ingredients from the jar! :P I proceeded to develop my own recipe from the ingredients and came up with an amazing sauce to serve over a grilled steak! :D

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PostPosted: Fri Aug 06, 2010 9:52 pm 
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Sounds delicious, Jasmy! I'd love to read your ingredients are!

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19 Yet she became more and more promiscuous as she recalled the days of her youth, when she was a prostitute in Egypt. 20 There she lusted after her lovers, whose genitals were like those of donkeys and whose emission was like that of horses.

Ezekiel 23:19-20 


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PostPosted: Sat Aug 07, 2010 12:07 pm 
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Bru's Sweetie

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I chronicled my experiments on the backup Glade site, however that's been down for several months.

The list of ingredients: minced garlic, red wine, soy sauce, cracked peppercorns, and sliced portobello mushrooms.

I saute the garlic in a bit of extra virgin olive oil for about a minute, then add the mushrooms and saute them for a few minutes. Add the red wine, soy sauce, and cracked peppercorns and simmer until reduced. I sometimes will throw some chopped green onion in for the last couple of minutes of cooking for extra flavor and a bit of color.

Quantities will depend on how many servings you are making. I usually only make one serving for myself, since hubby can't have mushrooms. For one serving it's approximately 1/4 cup each red wine and soy sauce, about 1 TBSP cracked peppercorns, 1 or 2 garlic cloves (depending on size), and 3 to 5 mushrooms (depending on size). Adjust quantities to suit your tastes.

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"Said I never had much use for one, never said I didn't know how to use one!"~ Matthew Quigley

"nothing like a little meow in bed at night" ~ Bruskey

"I gotta float my stick same as you" Hondo Lane

"Fill your hand you son of a *****!"


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PostPosted: Sat Aug 07, 2010 1:49 pm 
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Hrm... I shall have to play. I'll post next week about what I've done.

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19 Yet she became more and more promiscuous as she recalled the days of her youth, when she was a prostitute in Egypt. 20 There she lusted after her lovers, whose genitals were like those of donkeys and whose emission was like that of horses.

Ezekiel 23:19-20 


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PostPosted: Sat Aug 07, 2010 2:04 pm 
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Home of the Whopper
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I'm a mediocre cook, at best. As such, I don't think I'd be impressing anyone famous with my cooking skills.
Except maybe Jesus. It'd be pretty hard to mess up unleavened bread. I could go for that.

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PostPosted: Sun Aug 08, 2010 1:04 am 
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Bru's Sweetie

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Rynar

I made the peppercorn mushroom sauce tonight and served it over a pork loin chop! Was delish! My friend said he usually uses the sauce as a marinade, then cooks it to use as a sauce (gravy) on the marinated meat! I will try that the next time.

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"Said I never had much use for one, never said I didn't know how to use one!"~ Matthew Quigley

"nothing like a little meow in bed at night" ~ Bruskey

"I gotta float my stick same as you" Hondo Lane

"Fill your hand you son of a *****!"


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PostPosted: Fri Aug 13, 2010 2:52 am 
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Irish Princess
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Müs wrote:
I'd like to cook for Kirra ;)


wish I was famous ;) hugs thank you Arafys :)

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PostPosted: Tue Aug 17, 2010 7:37 am 
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The Dancing Cat
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Jesus, no doubt.

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PostPosted: Tue Aug 17, 2010 9:32 am 
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Kirra wrote:
Müs wrote:
I'd like to cook for Kirra ;)


wish I was famous ;) hugs thank you Arafys :)


<3

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