.:: Here's what's cooking! ::.
.:: In Our Kitchen... ::.
Hello my Foodies! With my wonderful co-founders under the weather or with new babies, the club has gone downhill a bit. Apologies for that. I have recruited Magoo44
to help with submissions and in the chat in general. If you don't know her, please stop by the chat and say hello.Please congratulate mamadoll
on her new baby, and send some
The chat needs you! Come visit! This will be just a brief update, stay tuned for more club submissions soon!
.:: Rules ::.
It is your responsibility to know/abide by dAmn policy. Read it here help.deviantart.com/287/
Please keep all chat and club contributions as close to PG-13 as possible.
Keep it friendly, have fun, and don't ruin the mood for others. Nobody likes a dark cloud hanging over the chat. Don't be mean to us. Or we'll be mean to you.
Respect the mods. They are here for a reason. If they are treated with respect, they will return the favor.
Respect the other members, and their recipes/club submissions.
Please keep caps/stretching to a bare minimum.
No spamming. It's annoying. Spammers will be banned immediately.
Please don't use our channel to advertise yours! Unless you wanna be shushed.
English only, since we can't moderate a chat if we can't understand it.
Please do not hassle the mods/members, if you are shushed or banned. Please note the club with log/explanations.
Anyone who posts nasty things on a mods or on the clubs U P will be perm-banned. Period.
Ban evaders will be reported to dAmn, and may possibly be IP banned for it.
Food Critic - yanni-must-die
One of the founders of the club, and the owner of the chat.
Head Chefs - our hard working moderators. Also the 2 other founders, mamadoll
Foodie Godmothers/Godfathers - People who have helped further the club or chat. Wanna move up the Foodie chain? Ask what we need, deliver, and you can get promoted!
Maitre'D - Our greeters, iluvdrpepper
Sous Chefs - Our wonderful members!
Line Cooks - Our guests.
Shush - People who don't know when to be quiet, and have to be told.
Banned - Kinda speaks for itself, doesn't it?
simply add our club to your watchlist. To submit a recipe, with or without a photo,
please send it in a note, to the club. If you would like to comment on a club submission, please do so at the submitter's page. HOWEVER, if you have made
a recipe, NOT submitted by yourself, please RATE/COMMENT on the recipe in the CLUB submission page. Club submissions not posted in their respective submitter's gallery can also be faved through the club. Also, by faving if you have tried someone elses submission, we can have them show in the featured gallery by popularity, which we think would be awesome. Our US-Metric converter now has it's own cute little box, after the recipe.
Please do not hesitate to note us to make suggestions to improve the club or chat. We are so happy you're here!
.:: Wish List ::.
1. That you put our avatar and or stamp in your journals.
We need a stamp and a CSS for our journal!
Thanks again to our latest FoodieGodmother, ColdSubject
has made us a Fella, so if you have stamp making abilities, we'd love to see what you can do with it!
We would madly love a sub. I know everyone's tight financially these days, but if there's a Foodie Godmother out there, well..you know what I mean.
The lovely and talented, not to mention generous
Who bought us a new sub? Whoever you are, we love you
4. Please stop by the chat, #dAFoodies
if possible, and help us keep it going
. Say hi and at least try to participate a tiny bit. I know everyone is busy this time of year, but we would love a visit from you in the chatroom. There has been a lot of people mentioning a club/chat like this for quite some time, so let's not let them down!
5. The chat bot has suffered an untimely death. If you would like to help set up a bot for the chat, let us know, otherwise, it maybe awhile before it's back
Campaign for Slow Food
From the Slow Food
Slow Food is a non-profit, eco-gastronomic member-supported organization that was founded in 1989 to counteract fast food and fast life, the disappearance of local food traditions and peoples dwindling interest in the food they eat, where it comes from, how it tastes and how our food choices affect the rest of the world.
Note: This journal was designed and coded by ColdSubject. Please do not use this code without permission .This code was specifically made for dAFoodies. If you would like a journal feel free to contact her at the link above. Do it, she's awesome!!
.:: Featured Recipe ::.Summer Strawberry PiePastry
1c unbleached flour
1/4c sugar1/4t cinnamon
Pinch of salt
1/3c unsalted butter, cubed
1T fresh lemon juiceFilling
2 pints strawberries, rinsed, drained, hulled and halved
1/4c instant tapioca
2T unsalted butter
1T fresh lemon juice
1/2t vanilla extract
2T light brown sugar
Prepare the pastry: Toss the flour, sugar, salt and cinnamon together in a bowl. Using a pastry blender, two knives or your fingertips, cut in the butter until the mixture resembles coarse crumbs. With a fork, stir in the lemon juice just enough for the dough to form a mass.
Gather the dough into a ball, wrap it with plastic wrap and refrigerate it for 30 mins.
Preheat the oven to 375F
Prepare the filling: Combine the strawberries, sugar, tapioca, butter and cinnamon in a medium saucepan and stir over low heat until thickened, about 5 mins. Remove fromthe pan and set aside.
Roll chilled dough out onto a lightly floured surface to form an 11" circle. Transfer it to a 9" pie pan and press into the bottom and sides. Trim the dough, leaving a 1" overhang. Fold the overhang back towards the inside and crimp decoratively.
Prick the bottom of the crust with a fork and line it with foil. shiny side down.fill the pan with dried beans or pie weights and bake for 15 mins. Remove it from the oven and reduce the heat to 350F.
Remove the foil and the weights, and spoon the filling in to the pie crust. Place it on a baking sheet. Sprinkle the top with the brown sugar. Bake until bubbling, 45 mins.
Cool the pie on a wire rack for 1 hour. Then refrigerate it over night. Remove the pie from the refrigerator 30 mins before serving.
Note: This recipe is taken from "The New Basics" cookbook, and let me tell you it is yummy! No matter what your skill level is, this book has lovely recipes and clear, easy to follow instructions. If you need help with this or any other recipes and cooking methods, please stop by #dAFoodies
! Remember we have all skill levels here, so someone is always willing to help.