.:: Here's what's cooking! ::.
.:: In Our Kitchen... ::.
:thumb102766220:
Hello and happy New Year, Foodies! 137 members and growing strong! We
REALLY need submissions! Get busy!!
diamond281 is making her first pie, and would love your pie crust recipe. Please note it directly to her
The chat has been a bit dead with the holidays and all, so we're looking forward to more participation. No one likes a dead chat! Come visit!
.:: 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 and
lemmonade42.
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 and
mom-the-bomb.
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?
To join, 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.
2.
We need a stamp and a CSS for our journal! Thanks again to our latest FoodieGodmother,
ColdSubject!
lemmonade42 has made us a Fella, so if you have stamp making abilities, we'd love to see what you can do with it!
3.
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 Isotoperuption has bought us a sub, and is our newest Foodie Godmother! Give her some love!
4. Please stop by the chat,
#dAFoodies if possible, and help us keep it going. 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 home page...
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 people’s 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.
.:: Featured Recipe ::.
Pot Roast with Winter Root Vegetables
Makes 8 to 10 servings
2 teaspoons chopped fresh thyme
2 teaspoons Hungarian sweet paprika
2 teaspoons coarse kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon dry mustard
1 teaspoon (packed) golden brown sugar
1 4-pound boneless grass-fed beef chuck roast, tied
6 ounces slab bacon, cut crosswise into 1/4-inch-thick slices, then into 1x1/2-inch rectangles
2 cups dry red wine
1/2 cup low-salt chicken broth
2 large onions, thinly sliced
12 small shallots, peeled
12 garlic cloves, peeled
3 bay leaves
4 large carrots (about 1 pound), peeled, cut into 1-inch pieces
3 medium parsnips (about 12 ounces), peeled, cut into 1-inch pieces
1 small celery root, peeled, cut into 1-inch cubes
Preheat oven to 350°F. Mix first 6 ingredients in small bowl. Rub spice blend all over beef.
Cook bacon in heavy large ovenproof pot over medium heat until browned and lightly crisp. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 2 tablespoons drippings from pot. Increase heat to medium-high. Add beef and cook until browned on all sides, about 12 minutes total. Transfer beef to plate. Add red wine to pot; bring to boil, scraping up browned bits. Boil until reduced to 1/2 cup, about 5 minutes. Add broth and bacon. Place beef atop bacon. Scatter onions, shallots, garlic, and bay leaves around beef.
Cover pot, transfer to oven, and roast 1 hour. Turn beef over; stir onions. Cover and roast 1 hour longer, adding water or water/wine by 1/4 cupfuls if dry. Transfer beef to plate. Add carrots, parsnips, and celery to pot; stir to coat. Place beef atop vegetables, cover, and roast until beef and vegetables are tender, about 45 minutes longer. Transfer beef to platter. Spoon off fat. Season sauce to taste with salt and pepper. Pour sauce over beef and serve.
Bon Appetit!
Note: I made this for my husband and I and I have to say it was absolutely delicious! Make sure to brown the roast beef very well before starting the braise. 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.
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!!