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Welcome to the Cook's Nook Discussion
Board! This board is created for
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Recent Topics in Cook's Nook
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Sep 4, 2009 5:28 PM
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Here in western Washington we're just around the corner from Fall. This 3-day weekend we will have a high temperature in the low 60ies, rain and it will be somewhat windy. This time of year I always stock up on things so that if the weather turns bad, I don't have to go out in it unless I want to. So far I have stored cans of tomato sauce, cream of mushroom soup, tomato soup, boxes of dry onion soup mix, bags of spaghetti, bags of other pasta, a big box of rice, several cans of chicken...
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Nov 23, 2009 12:34 AM
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I need help! LOL! I recently purchased a (frozen) goose, which I plan to serve at a small Christmas party next month. NEVER cooked a goose before, never even tasted it, but I always wanted to try it. I need all of the tips that I can get, to make it turn out perfectly! I did cook a duck once, but I didn't like it, yuck. I sure hope that goose tastes better than duck.....because I'm surprising my guests with it, and I have no idea if they will like it or not.....I'll probably have a bucket of...
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Nov 23, 2009 2:07 PM
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Run, don't walk. Stock up for the holidays! This is my 20th year of enjoying beaujolais nouveau and I proclaim the 2009 to be the best year ever! Wow, it it ever smooth. You could chug it in a flash. No peppery bite this year and a very odd saltiness. It is like beaujolais gatorade, which is probably bad as far as wine goes. But I think it's great.
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Nov 4, 2009 3:07 PM
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(photo from photobucket) Off Topic and just for fun and a complete waste of time... which is why it's fun ... LOL. I'm starting a word association game with a food theme. Please play along. I hate being the only kid on the playground. A word is posted. The next person copies that word and then posts a word that relates to the first word. For example Pecan - pie All words should be related to FOOD in some way as that is the theme for this game. When we totally exhaust...
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Oct 28, 2009 9:37 AM
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What are you serving this year? My boyfriend and I have decided to make the Thanksgiving dinner for his family this year. I'm hoping I can get his mother to make the turkey though because I'm a veg and I'm kind of afraid to take on that responsibility. I can't decide on what sides to make! Any suggestions? I wanted to make roasted potatoes but his family likes mashed...should I make both? Does anyone have any good squash recipes? ( Did I ask too many questions?)
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Nov 23, 2009 7:40 AM
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This is about 2 griswold 10.5 inch double lip smooth bottom skillets. Both are small logo skillets. The differences- A) has been mine for the past 6 years, used daily B) was bought at a yard sale. A) Weighs just under 5 lbs. B) Weighs 3.5 lbs *quite a diff* PLUS is half as thick. Pretty obvious. A) Small 2 in logo/10 1/2 in skillet/made in USA/"E" B) No 8/small 2 in logo/erie pa/704/A __________________ Could B be fake or a repro?? The difference is very apparent.
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Nov 2, 2009 3:59 PM
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We have an over-abundance of cabbages that we have grown in our garden--they are being kept in a good cool place and are keeping really well--but there are so many! I would appreciate lots of cabbage recipes--I need to use all of these up and I can't freeze them or can them! I have already made so much coleslaw and sweet and sour cabbage and cabbage soup and stuff like that--Does anyone have any real good recipes that would use alot of cabbage? We have both--the purple and the regular...
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Nov 23, 2009 5:36 AM
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Does anyone have a good corn pudding recipe? I have looked on the internet and I am wanting one that is more of a creamy bready base then just a baked creamed corn style. Does anyone have a tried and true recipe? I am wanting to serve it with dinner tonight with baked chicken and some greens.
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Nov 18, 2009 3:32 AM
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Whenever I make guacamole--it seems to brown up on me almost immediately--I use lemon in it to try to keep it from browning so fast but it still does---Does anyone have any tips on how to keep this from happening so quickly? TIA
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Nov 17, 2009 3:32 PM
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I don't post often but I love to lurk occasionally, especially this time of year. My husband and I are bringing our 17 year old granddaughter out from the west coast to spend the Christmas holidays with us in Florida. All of us are soooo excited and can't wait for her to get here. She hasn't had an easy 17 years and we want to blow out all the stops and give her a Christmas like she has never seen. We're throwing a Christmas party in mid-December so all our friends can meet her and I want...
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Nov 1, 2009 2:11 PM
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I'm very organized when it comes to the Thanksgiving and Christmas meals. I offer the following information for anyone who would like to be able to enjoy the holiday dinners and want a traditional meal. It is long so I am going to divide it into separate replys below. Some recipes are included. My dressing is a family recipe that I am not permitted to share pursuant to my relatives. Organized Holiday Cooking Get some white serving dishes that can go from the oven to the table to the...
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Nov 21, 2009 4:20 PM
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I've never posted here before, but I've got a thread on the Soapbox about trying to find a recipe for my mother-in-law from last night's Diners, Drive-Ins and Dives with Guy. The recipe for what she called a head cheese (headcheese?) isn't posted on the web site. She said it is spreadable, and that they gave the ingredients on the show, but not the amounts. If anyone might have some ideas, I'd appreciate if you'd go over and check it out. Thanks VERY much!! Link
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Nov 22, 2009 10:43 AM
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I will be cooking two turkeys in the oven at the same time. One is 14 pounds and the other is 13 pounds. How long do you think I should cook these since it equals 27 pounds? Thanks NANCY
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Nov 20, 2009 6:26 AM
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I attended a mini-class last night. No turkey was served, just 3 different dressings. One dressing consisted of rice/grain/nuts; the second dressing was a cornbread/cranberry concoction; the third dressing was a mushroom based one. I liked the last 2 the best, the mushroom being an easy winner for me. Oh, and they served pumpkin pie. We sampled 4 different wines while munching on the dressings. It really is amazing how the proper wine brings out the flavor of the food you're eating. I was a...
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Nov 20, 2009 10:41 AM
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I have some empty bottles sealed from 1890, 1917, and 1884. Is it possible to find any value on them and, of course, if they are real to begin with?
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