Hi there - welcome to the echo.

After some challenges and some help from a couple of Tiny's BBS folks, I think I am now able to interact with "the cooking echo."

I hope so. Back a quarter century ago I pumped messages
into here and didn't get many replies, and I figured
people were being snooty, but it turned out that my sysop
had misconfigured the conference. Once that was dealt
with, things went along okay, and I've been here since
1994, not having learned any better yet.

To those of you who were so very recently gathered in Bloomfield, NY,
hello. I am still thinking about home made sweet and savory rolls,
German potato salad, meat cake, pastrami, yum-yum, cranberry chutney on cheese crisps, raspberry sake, and 90 proof bourbon.

There was plenty to think about, but some of us
just ate and didn't do much of the heavy thinking.

And the generosity and creativity of those who shared such tasty things.

I essentially went on a four-day food bender--which I probably won't be
able to do again in my life--and the hangover is some permanent and
wonderful memories.

Heh, welcome to the club - we all say "I'm never
going to eat again," and a day later, that resolve
is forgotten, and in a couple weeks we're looking
forward to the next year's extravaganza.

To those of you who were not very recently gathered in Bloomfield, NY,
hello.

My name is Edith McKlveen, a friend of Nancy Backus and her husband
Richard. I have known them for more than thirty years. True friends and fine foodies is an understatement of who they are. Nancy suggested I
come to the "cooking echo picnic," and that was just a bit life-changing.
:-)

I hadn't caught your last name before, so thanks.

I am pretty much Northern European in background--English, French,
German, and Scotch-Irish--but raised by my parents according to Christian principles to embrace people as people and see all sorts of life
experiences as gifts from God, including the ingesting of good food.

The only caveat here is that we assume the existence
(or in some cases the nonexistence) of a supreme being,
and he and politics are not considered fit topics for
this place. You may see us occasionally skating close
to an edge, but bear in mind that if we fall over, the
rest of us will probably laugh (being the moderator I
will put on the appropriate indignation hat and try not
to laugh).

I do beef stew, potato salad, and cookies with some confidence. I want

One's repertoire can always expand if one is
willing to step outside the self-imposed box.

to learn to make breakfast sausage from scratch. I have food

The secret to sausage is to use twice as much
fat as you think possible.

sensitivities which make me sad (wheat, corn, milk, alcohol), but am occasionally willing to suffer the consequences if there is a tasty
enough reason to do so.

It would seem that a logical solution would to be
a meatarian. Alcohol I can't offer a solution for.

I am looking forward to adventures in the cooking echo.

You'll find some interesting people and ideas here.

---------- Recipe via Meal-Master (tm) v8.05

Title: Jim Weller's Meatloaf
Categories: Meatloaf
Yield: 8 Servings

1 1/2 lb Ground beef
1 c Cooked rice
1 bn Radish greens; chopped
1 ds Chinese 5 spice
1 ds Cayenne
1 Splash soy sauce
1 Egg; to bind

Radish tops make a nice pot herb or salad accent. They are bitter so
don't
use too much. They are also free when you buy radishes and I *am* frugal.

Source: Jim Weller, The Dinner Table

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