Calling All Cooks

Just what it says on the tin.

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Asso
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Re: Calling All Cooks

Postby Asso » Tue Jul 07, 2009 10:59 am

Distracted wrote:As I said, true anaphylactic type allergic reactions are not hereditary, but what you're describing, especially the diarrhea, doesn't sound allergic. It sounds like a food intolerance. What the mechanism could be I have no idea. I know of no inherited diseases which might give a person diarrhea from eating onions. Milk products, sure. There's even a disease that gives you diarrhea if you eat wheat products because of the gluten. There are hereditary malabsorption syndromes where people can't digest fat and it goes right through them. But I have no clue why the onions are your Achilles heel.

Now, fruit like cantaloupe causes food allergies all the time. And the tendency to GET allergies does run in families. Exactly what you end up allergic to, though, depends on exposure. Melon allergy is so common that I can see several members of the same family all becoming allergic to cantaloupe.

I'm no allergist, though...and probably neither was the dietician, so I'd talk to a specialist before blaming diarrhea on a food allergy.

Aquarius, the whole principle of allergy shots is that gradually increasing doses of allergens cause tolerance. I have also seen tolerance develop to one particular allergen over time with continued exposure even without shots, even though a doctor probably wouldn't treat respiratory allergies that way because it's likely to take months and nobody wants to be miserable that long. You don't want to do that with food allergies, though. Too dangerous, since minute amounts of the offending food can cause a fatal reaction in someone who's highly allergic.

I'm late, sorry, but simply I would want to confirm what Distracted said.
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Re: Calling All Cooks

Postby Aquarius » Tue Jul 07, 2009 1:16 pm

This one's a summertime favorite at my house. These days I use whole wheat pasta to do it, because not only is it better for you than the white stuff, but it also doesn't "sog" as badly so you actually get another day or two mileage out of the dish if you don't finish it all.

Also, the amounts of vegetables I'm writing down can be varied to suit your own taste. For me, in pasta salad, the emphasis is on the salad so I put lots of veggies in mine.

PASTA SALAD

You need:

1 box of pasta, 12-16 oz, depending on how many people you're trying to feed. I usually get spirals or shells or wheels, but plain ol' macaroni works, too.

2-3 medium sized tomatoes
1/2-3/4 bag of frozen peas
2-3 pieces of celery stalk
1-2 green onions
1 good-sized pepper--yellow or orange are great for presentation, but green works if you're budget-conscious
1 big carrot

Good Seasons Italian dressing mix with cruet
olive oil
balsamic vinegar

While your water is boiling and your pasta is cooking, chop up your vegetables and thaw your peas in a colander under cold water. Mix up the salad dressing, but I usually skip adding the water and just fill the vinegar all the way up to the water line. If your pasta isn't quite done yet, throw all the veggies into a very large bowl and go ahead and pour about half the dressing mix over it. Drain pasta when done, and run cold water over it to cool. When completely cool and drained, add to bowl with veggies and stir in. This is a good time to eyeball your veggie-to-pasta ratio and add anything more you feel might be lacking. Add more of the salad dressing mix--generally it will take a total of 3/4 of the cruet if you've made 12 oz of pasta, or the whole thing if you've made 16 oz, but individual mileage varies. Stir, serve, and enjoy.

My ex always called this dish "crack salad," because he said he found it so addictive, my secret ingredient had to be crack. ;-)
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Re: Calling All Cooks

Postby Silverbullet » Tue Jul 07, 2009 3:58 pm

Here you all are. Wondered. TnT discussions has died.

Whatever, the only thing I am alergic to is Poverty.

Otherwise I eat if if it doesn't get out of the way fast enough or eats me.
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Re: Calling All Cooks

Postby JadziaKathryn » Tue Jul 07, 2009 4:19 pm

Hey, my apartmentmates in undergrad and I would joke about crack in food too. I once tried to make Aussie damper. The outside was burned and the inside was half-raw but we could not stop eating it with honey or jam. Ah, good memories.
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Re: Calling All Cooks

Postby Distracted » Tue Jul 07, 2009 7:10 pm

Silverbullet wrote:Here you all are. Wondered. TnT discussions has died.

Whatever, the only thing I am alergic to is Poverty.

Otherwise I eat if if it doesn't get out of the way fast enough or eats me.


Sounds like you're an honorary Cajun, Silverbullet. Ever had alligator? Tastes like chewy chicken. : D
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Re: Calling All Cooks

Postby Asso » Tue Jul 07, 2009 7:14 pm

Ahem... frankly I prefer spaghetti.
Well yes. I continue to write. And on Fanfiction.Net, for those who want, it is possible to cast a glance at my latest efforts. We arrived to
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And here is the beginning of the whole story.
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But, I must say, you could also find something else on Fanfiction.net written by me. If you want.

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Re: Calling All Cooks

Postby Alelou » Tue Jul 07, 2009 9:21 pm

Distracted wrote: Ever had alligator? Tastes like chewy chicken. : D


I'm with you on the "chewy" part. It makes me think of plastic lawn chair mesh.

Back from Maine and hoping I remember to go back for that cookie recipe. That was dried, flaked coconut, yes?
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Re: Calling All Cooks

Postby Silverbullet » Tue Jul 07, 2009 11:16 pm

No Alligator but I have had Dog, Cat and Snake.

Oh yes live fish floppng around on the Plate. Was offered Sheeps eyeballs once but demured hate to eat something that is looking at me. As for other things, well, I didn't ask afraid of the answer.
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Re: Calling All Cooks

Postby Distracted » Wed Jul 08, 2009 2:13 am

Alelou wrote:
Distracted wrote: Ever had alligator? Tastes like chewy chicken. : D


I'm with you on the "chewy" part. It makes me think of plastic lawn chair mesh.

Back from Maine and hoping I remember to go back for that cookie recipe. That was dried, flaked coconut, yes?

Yes. The kind you can get in the bags in the cooking aisle of the grocery store. It makes the cookies chewy and almost lacy. The cornflakes make them crispy. It's almost a fib to call these oatmeal cookies. There's not a whole lot of oatmeal in 'em. But boy, are they yummy.

Dog and cat, huh, Silverbullet? Been to the orient, have you? I've heard horror stories about the snack foods at the Beijing Olympics.

I could eat snake, and I eat raw fish all the time, but I think I'd have trouble with dog or cat if I knew what it was. Just don't tell and I'll eat it, though. That's how my dad got my mom to cook armadillo. He brought it home cleaned and told her it was a suckling pig. Tasted like one, too.
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Re: Calling All Cooks

Postby JadziaKathryn » Wed Jul 08, 2009 2:39 am

Asso wrote:Ahem... frankly I prefer spaghetti.
:lol:
I'm with you there. Pasta, and chicken.
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Re: Calling All Cooks

Postby Silverbullet » Wed Jul 08, 2009 3:03 am

Yes, I was in China for almost two years. In Thailand, India, and Pakistan.
Get a variety of things. Some, as I said, you would rather not know.

There was two stories circulating arond in the foreign Service for years: One of an FSO who was invited to dinner. The appetizer was served. A Monkey was brought out, it's head was jammed from under the table through a hole in the Table. A Machette took off the top of the Monkey's head. Everyone grabbed a Spoon and dug in the Monkey Brains. FSO ahd to share in the Appetizer or insult his hosts.

Second story concerned an FSO visiting a Tribal chief upriver. While sitting in he chief's home a baby ran fell out of the ceiling. The chief icked it up and down th Hatch it went. The FSO checked his watch, excused himself and left. He later said he knew that the next baby Rat that fell from the ceiling was his.

Or so the stories go. Not sure if they are true but strange things do hapen in the Foreign Service.
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Re: Calling All Cooks

Postby Alelou » Wed Jul 08, 2009 2:18 pm

I've heard that monkey story too, but I don't know why. Did it go around here before??

I'm going to try that recipe, Distracted, but I think I'll cut it in half. That's enough to feed an army!!! I think I'd better wait until I work off all that Maine eating for awhile too.
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Re: Calling All Cooks

Postby Aquarius » Wed Jul 08, 2009 9:24 pm

This is...um...tasty. :upchuck:

Not.
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Re: Calling All Cooks

Postby panyasan » Wed Jul 08, 2009 9:27 pm

Aquarius wrote:This is...um...tasty. :upchuck:

Not.

One of our national food is raw herring with unions. Love it.
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Re: Calling All Cooks

Postby Distracted » Wed Jul 08, 2009 10:09 pm

I'll bet your husband doesn't. :twisted:
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