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Recipes
Nov 15, 2007 21:26:08 GMT -5
Post by jude on Nov 15, 2007 21:26:08 GMT -5
Hey, Water_Moon, a friend sent me to this site, even though (or maybe because) I don't really cook. I'm going to post it, but if it's inappropriate (competing site, for example), I apologize, and please feel free to delete it. www.northpole.com/Kitchen/Cookbook/Jude
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Recipes
Nov 16, 2007 1:05:50 GMT -5
Post by water_moon on Nov 16, 2007 1:05:50 GMT -5
Hmm, the problem with linking to another site is a matter of stability, basiclly so long as the link works I don't mind leaving it up, but if you have a recipie that you think looks really yummy, put it up here, otherwise it'll be lost if the link gets broken.
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Recipes
Nov 16, 2007 1:36:24 GMT -5
Post by jude on Nov 16, 2007 1:36:24 GMT -5
Sorry, I can't tell by looking if something's good. I'm really not much of a cook... I just thought maybe you would be interested in some of the recipes, especially the cookie ones.
Jude
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Recipes
Jan 13, 2008 15:32:20 GMT -5
Post by capybara on Jan 13, 2008 15:32:20 GMT -5
Recipe for Stewed Kabocha (Japanese pumpkin)
First, buy a kabocha.
Kabocha is a Japanese pumpkin that is green even when it is ripe. It tastes sweeter than US pumpkins - kind of like a mix of pumpkin and sweet potato when it is cooked.
(You would have to go somewhere that sells "natural foods" - like Whole Foods or Trader Joes - or you might have to go to an Asian grocery.)
Next, wash the kabocha.
After that, cut the kabocha in half and scoop out all of the kabocha seeds. Throw the seeds away or salt and roast them if you like pumpkin seeds.
After you have cleaned out the seeds, cut the kabocha into small chunks. Leave most of the peel on the kabocha. Only cut off parts that are rough or discolored.
Put about 1 cup of water - depending on the size of your kabocha - into a large pot and set it to boil.
Add about a half cup or so of maple syrup to the boiling water. You can also use about a cup of brown sugar if you prefer. If you cook it in some kind of sugary water, it brings out the natural sweetness of the kabocha.
The kabocha should absorb most of the liquid that you are using to cook it in. Make sure that you stir it frequently, so that all of it cooks.
I usually cook the kabocha until it looks like it will soon begin to fall apart. It only takes about 10 minutes or so. If you have left over liquid, you can save it and use it for soup stock, or you can use it to cook rice.
Kabocha can be eaten hot or cold.
It is kind of like pizza; it tastes different when it is leftover, but it is still really good.
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Recipes
Jan 14, 2008 17:26:20 GMT -5
Post by water_moon on Jan 14, 2008 17:26:20 GMT -5
This is a great recipie capybara but could you start a new thread for it?
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