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dAFoodies

Erin, Krista and Em
122 Watchers65 Deviations
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.:: Here's what's cooking! ::.


.:: In Our Kitchen... ::.

:thumb102766220:

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 :love: to lemmonade42  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.



.:: Who's who in #dAFoodies? ::.



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 Who bought us a new sub? Whoever you are, we love you:love:!

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 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 ::.


Summer Strawberry Pie

Pastry
1c unbleached flour
1/4c sugar1/4t cinnamon
Pinch of salt
1/3c unsalted butter, cubed
1T fresh lemon juice

Filling
2 pints strawberries, rinsed, drained, hulled and halved
1/4c sugar
1/4c instant tapioca
2T unsalted butter
1/2t cinnamon
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.

Bon Appetit!


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.



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!!


Metric-Imperial Converter

Need a converter?  Find one here!



Visitor Map
Create your own visitor map!
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Join the community to add your comment. Already a deviant? Log In
.:: Here's what's cooking! ::.


.:: In Our Kitchen... ::.

:thumb102766220:

Hello my Foodies!  Summer is upon us! We REALLY need some light fresh yummy Summer recipe submissions!  Get busy!! Please congratulate mamadoll on her new baby, and send some :love: to lemmonade42  The chat needs you! 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.



.:: Who's who in #dAFoodies? ::.



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 Who bought us a new sub? Whoever you are, we love you:love:!

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 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 ::.


Summer Strawberry Pie

Pastry
1c unbleached flour
1/4c sugar1/4t cinnamon
Pinch of salt
1/3c unsalted butter, cubed
1T fresh lemon juice

Filling
2 pints strawberries, rinsed, drained, hulled and halved
1/4c sugar
1/4c instant tapioca
2T unsalted butter
1/2t cinnamon
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.

Bon Appetit!


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.



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!!


Metric-Imperial Converter

Need a converter?  Find one here!



Visitor Map
Create your own visitor map!
free counters
Join the community to add your comment. Already a deviant? Log In
.:: Here's what's cooking! ::.


.:: In Our Kitchen... ::.

:thumb102766220:

Hello my Foodies!  Ready for Spring?  149 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 :)  Please congratulate mamadoll on her new baby, and send some :love: to lemmonade42  The chat needs you! 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.



.:: Who's who in #dAFoodies? ::.



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 ::.


Vietnamese Chicken Curry

2-3 lbs boneless skinless chicken, cut bite-size pieces (I believe you could also substitute beef.  Or tofu for vegetarians)
3 large potatoes, skinned and chopped
2 tablespoons peanut oil or olive oil
2 large carrots, skinned and chopped
1 medium onion, chopped
2 stalks fresh lemongrass, minced
2 stalks celery, chopped
2 cloves garlic, minced
1 (13 ½ ounce) can coconut milk
1 (13 ½ ounce) can chicken stock
1 teaspoon pepper
1 teaspoon salt, to taste
fresh cilantro
fresh French bread or soft rye bread, sliced, for dipping
2 tablespoons India or good curry
Directions
Heat oil in large pot and fry onions and garlic for 1 minute.
Add the chicken and continue cooking for 3 minutes.
Add all the spices.
Stir everything together for a few minutes.
Let cook until chicken is tender.
Add the rest of the ingredient.
Bring to a boil and simmer gently for about 20 mintes.
Garnish with cilantro before serving in bowls.
Eat with French bread or serve with steamed rice.


Bon Appetit!


Note: I found this recipe on the internet, and I have to say, it is really good.  It's very simple, and quite tasty.  I, personally don't use lemon grass in it because I am not a fan, so...  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!!


Metric-Imperial Converter

Need a converter?  Find one here!



Visitor Map
Create your own visitor map!
free counters
Join the community to add your comment. Already a deviant? Log In
.:: 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.



.:: Who's who in #dAFoodies? ::.



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!!


Metric-Imperial Converter

Need a converter?  Find one here!



Visitor Map
Create your own visitor map!
free counters
Join the community to add your comment. Already a deviant? Log In
.:: Here's what's cooking! ::.


.:: In Our Kitchen... ::.

:thumb102766220:

Hello and happy Holidays, Foodies.  135 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 :)

.:: 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.


.:: 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.


.:: Who's who in #dAFoodies? ::.



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.  Thank you Foodie God....ummm...Father! :giggle:

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 :(



.:: Featured Recipe ::.

Tourtiere

INGREDIENTS
• 1-1/2 pound lean ground pork
• 1 onion, diced
• 1 clove garlic, minced
• 1/2 cup water
• 1 1/2 teaspoons salt
• 1/2 teaspoon dried thyme, crushed
• 1/4 teaspoon ground sage
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ground cloves
• 1 recipe pastry for a 9 inch double crust pie

DIRECTIONS
1. Preheat oven to 425 degrees F (220 degrees C).
2. In a saucepan, combine pork, beef, onion, garlic, water, salt, thyme, sage, black pepper and cloves. Cook over medium heat until mixture boils; stirring occasionally. Reduce heat to low and simmer until meat is cooked, about 5 minutes.
3. Spoon the meat mixture into the pie crust. Place top crust on top of pie and pinch edges to seal. Cut slits in top crust so steam can escape. Cover edges of pie with strips of aluminum foil.
4. Bake in preheated oven for 20 minutes, remove foil and return to oven. Bake for an additional 15 to 20 minutes until golden brown. Let cool 10 minutes before slicing.

Bon Appetit!


Note:  Do not hesitate to note us, or join the chat if you need help with this, or any of the methods in our recipes!



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!!

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