OK. I'll admit that this is the first time I've visited this thread. How many actual recipes are posted here and has anyone compiled them into an easily searchable PDF or data base?<br><br>

Yar, I also reckoned that The Refugees prolly dint know it existed<br>so now was indeed a good time to POP it to the TOP for a Look-See,<br>especially with Bar-B-Que Season on the horizon. <br><br>No, it hain't been indexed (be our guest) but it's better than losing<br>every recipe that members are generous enough to share, the <br>second it falls off the end of the page. ... Besides, most of the shares<br>are in the course of conversation in hundreds of unrelated threads.<br><br>Phosphor finally took the initiative too open the Thread as a TOPIC.<br><br><br>[color:green]"...or am I a butterfly that's dreaming she's a woman?"</font color=green> [color:green]. . . _ _ _ . . .</font color=green><br>

<OL><B>"Phosphor finally took the initiative too open the Thread as a TOPIC."</B></OL>Prezactly.<br><br>If I may—for the eleventyseventh time—reference the difference between here & MCF, and the Adobe Photoshop Lounge...<br><br>Over there, we've established a forum culture where the regulars know to keep adding to focused threads, so that info is gathered in one place, and to keep them from dropping off into the abyss. The Lounge over there isn't archived, so we all have to pay attention.<br><br>We have long-standing threads about many different subjects:<br><br>• books<br>• movies<br>• YouTube stuff<br>• Music we're currently listening to<br>• R.I.P.<br>• Stuff that pisses us off<br>• Stuff that makes us happy<br>• Pets<br>• Stupid questions asked by drooling slack-jawed Adobe apps users in other sub-forums<br>• Favorite quotes<br>• Jokes<br>• "What's on the menu?"<br>• a few dedicated sports threads<br>• Political discussion<br>• Geeky science stuff<br>• Amazingly cool, neato, whiz-bang stuff<br><br>...among others.<br><br>Many of them go to 1,000 posts or more, and quite a few of them are on their 2nd, 3rd, or 4th incarnations, stemming from a time when the Mods would close threads after they reached 1,000 or so posts. And sure, those threads meander and we have a lot of off-topic fun, but by and large, the content always gets steered back to the focus of the original posts.<br><br>Now, understand that I'm not saying the culture that arose spontaneously and informally by the Adobe Photoshop Lounge regulars is better than the culture here, it's just different. <br><br>But having those constantly active and focused threads sure seems to have precipitated a good spirit of cooperation. There's even a thread dedicated to the memory of one of our long-time pals who died suddenly last year. We were given the choice to make it sticky, but chose not to, so that we must remember to be vigilant, to manually float it to the top, to keep his memory alive. It's like tending an annual flower garden that was planted in his honor.<br><br>"This is not here."

MOST other forums are set up like that...<br>I prefer it that way. Yes, in MacFora there are<br>defined forums: Software, Hardware, Programing<br>and so forth... even a Gallery...<br>but there are also long running threads in the Lounge.<br>The PUB Thread is the catchall where we pull up a stool<br>and a virtual drink (always on the Tab of course) the PUB is <br>maintained by a REAL Bartender who tends a real Pub in London<br>the FOOD Thread was started by one of the Mods who owns a restaurant<br>in New Orleans... the Music Thread is maintained by some old geezer who<br>lives in a converted church (a la' ALICE'S RESTAURANT) in 'Amishland', PA.<br>well, he's a lover of music... but in reality, 'TheAppleDoctor' is just that... a<br>MacHardware certified go to guy.<br><br>To tell the truth, the only SubForum that comes & goes is the Political Forums<br>usually started when the discussion all over the board turns to politics every 4 yrs.<br>and is usually hosed down after the elections when things calm back down again... I like<br>it that way.. it's great having an Admin that keeps his fingers on the pulse of the goings on.<br>He has a good feel for what's needed when & where. <br><br>Ah well... whatever... sorry...doan wanna get too far off topic here. <br><br>People seem to prefer this simple software ...where things just keep slipping away...personally<br>I still don't 'get' the charm of it myself.<br><br>I just checked... even my personal thread for over 6 years is over 1600 posts long<br><br>I hadn't realized that the PUB thread was well over 31,000 Posts Long<br><br><br><br>[color:green]"...or am I a butterfly that's dreaming she's a woman?"</font color=green> [color:green]. . . _ _ _ . . .</font color=green><br><P ID="edit"><FONT SIZE=-1><EM>Edited by Celandine on 05/17/08 08:05 AM (server time).</EM></FONT></P>

<OL><B>"the Music Thread is maintained by some old geezer who<br>lives in a converted church (a la' ALICE'S RESTAURANT) in 'Amishland', PA."</B></OL>And what more can you tell me about this guy? I might know of him, or of the place he lives.<br><br>Anyway...Sub-forums that are focused on certain topics are one thing, and their creation is under the control of admins. But it's up to the regular users if they want to maintain long-standing threads like this one, no matter what software is being used to run a place like this.<br><br>"This is not here."

Perhaps I should clean up this thread with the off-topic stuff?

Anyway, found this and might try it this weekend when the Steelers whip up on the Ravens!

Bloody Mary Chicken Wings

15 whole, fresh chicken wings

Bloody Mary Rub
2 tablespoons celery salt
1 tablespoon good-quality chili powder
1 teaspoon black pepper
1 teaspoon granulated onion
1 teaspoon granulated garlic
1 teaspoon brown sugar
½ teaspoon cayenne

Bloody Mary Sauce
1 ½ cups V-8 juice
3 tablespoons Worcestershire sauce
3 tablespoons Tabasco Garlic Sauce
1 lemon, juiced
1 teaspoon salt
Prepared horseradish (optional)

Russian vodka for serving (optional)
Celery sticks for serving (optional)

With a sharp knife, cut the tips off the chicken wings and save the tips for stock. Slash the inside of each wing joint to help them cook more evenly, but don’t cut them all the way through.

In a small bowl, mix together the rub ingredients. Sprinkle over the chicken wings, coating them evenly.

Prepare the grill for cooking over direct medium heat. Grill the wings, turning often, for 30 minutes, or until the wings are crispy and golden.

Meanwhile, mix the sauce ingredients together and set aside. Put the vodka in the freezer.

Transfer the wings to an aluminum foil pan. Pour the sauce over the wings, tossing to coat. Put the pan on the grill. Cover the grill and cook for another 30 minutes, tossing the wings after 15 minutes to coat. If the pan goes dry, add a small amount of beer to keep it from burning. Remove the wings to a plate, and drizzle with the sauce if there is any left. Serve with celery sticks and shots of ice-cold vodka.

Makes 15 servings.

Mac N Cheese

Makes: 1- 9x9 pan (very full!)
Ingredients:
3 cups of dry noodles (nice big round are good)

Sauce:
1/4 c. margarine
1/4 cup flour
2 c. milk
cheeses (I used what was in the house: sharp cheddar and velveta)
salt, pepper, red pepper, Italian seasoning, dried chives

Other:
sauteed mushrooms (I used 3 good sized ones)
1/4 package Farmer John sausage (the "crumbly kind")
one more cheese (for topping, I used Monterrey Jack)
crushed croutons (I used Garlic Herb)

Directions:
Sautee mushrooms/cook sausage - combine and set aside
Boil noodles in water for about 8-10 minutes (not too soft!)
Make the sauce: melt 1/4 c. margarine, add 1/4 cup flour to make paste. Heat 2 c. milk on high for 2-3 minutes. Add paste to milk, add 2 cheeses, add spices. Heat again to melt cheeses.
Drain noodles, stir in mushrooms, sausage, cheese sauce.
Put mixture in 9x9 pan. Cover with 3rd cheese, then crushed croutons.
Put in oven at 350 degrees for about 15 minutes, or until sauce bubbles and croutons turn dark brown.

From FoodTV.ca

Bloody Mary Salmon
1 cup tomato juice
2 ounces vodka
1 tsp horseradish
A few splashes of Worcestershire sauce
2 tbsp lemon juice
Large splash olive oil
1 x stalk celery, chopped
2 x salmon filets, 6 oz each

DIRECTIONS:

Pour tomato juice, vodka, horseradish, Worcestershire, lemon juice, olive oil and celery into a shallow pan.
Bring to a gentle simmer and add salmon filets.
Cover with a tight fitting lid and let salmon poach in the liquid for about 10-12 minutes, until it is just cooked through.
Serve with Mint and Pea Puree

Mint and Pea Puree
1 cup frozen peas
2 tbsp olive oil
1/2 cup water
Salt and pepper
1 x small bunch fresh mint leaves

DIRECTIONS:

Place peas, oil, water and salt and pepper into a small pot and bring to a simmer.
Cook for about 5 minutes, until the peas are bright green and cooked through.
Remove from heat and add mint leaves.
Puree with an immersion blender until smooth, or alternately puree in a blender.

[video:youtube]http://www.youtube.com/watch?v=BO__qqiq_q4[/video]

yumm. Can't wait to try this. I loved the line, "There's no such thing as too much garlic." Yesssss.

I'm baking up a new-found recipe of triple chocolate cookies at this moment. When they're done, I'll post the recipe... after extensive and thorough sampling, of course.