Who are the Mods or Admins? Recipe Exchange Topic

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  1. #1

    Who are the Mods or Admins? Recipe Exchange Topic

    Sorry, noob here, have been lurking for a few months, just havent had a chance to sign up and contribute. I was wondering if it would be possible to setup a topic for exchanging recipes?

    As we all know, the food here takes a little getting used to, and we probably over time have developed some recipes using ingredients that are locally available.

    So would it be possible to create a recipe topic for aspiring chefs and those who love to eat?


  2. #2

    I think its a wonderful idea, who are the mods?



    Quote Originally Posted by TheDecorator:
    Sorry, noob here, have been lurking for a few months, just havent had a chance to sign up and contribute. I was wondering if it would be possible to setup a topic for exchanging recipes?

    As we all know, the food here takes a little getting used to, and we probably over time have developed some recipes using ingredients that are locally available.

    So would it be possible to create a recipe topic for aspiring chefs and those who love to eat?

  3. #3

    Join Date
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    Why not post a few recipes to see if it gets traction? There are uncountable possible sections to add, so I think if it takes off in a thread you have a better chance of getting a category for it. Just my guess.


  4. #4

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    That's a wonderful idea. Hubby and I talked just the other night about adopting more local ingredients since some things are harder/more expensive to come by here than in Canada. However, we are not sure how to go about it. For example, we have a pasta sauce that we make from pureed vegetables... and he actually suggested maybe we can puree bok choy or choy sum... but I am a little afraid of that. So I'd love to hear some ideas that WORK!!


  5. #5

    Join Date
    Jul 2008
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    It's actually a green sauce... it's our asparagus pasta.

    Sauce: sweat onions & celery.
    Add leeks, courgette & asparagus stalks.
    Add basil & vegetable stock.
    Cook until tender.
    Place in blender to make sauce.
    Saute asparagus tips with butter & garlic.
    Serve with pasta of your choice!
    Quite yummy!


  6. #6

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    Sounds to me like a recipe that should be on Geobaby rather than here, but chacun a son gout...

    I assume you're suggesting that's the version you make locally since all of those ingredients are readily available here. How do you do it differently overseas?

    Last edited by PDLM; 20-10-2009 at 09:59 PM.

  7. #7

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    Geoexpat's sister site that covers issues of parenting (including pureed baby food presumably)

  8. #8

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    Oct 2009
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    Actually, there are two ways to make pasta sauces. One is to use a tomato based with lots of chunky vegetables, the other way is to use a vegetable base and puree the veggies in either a food mill or a food processor and then adding stock to thin it out. Its a different taste since you have all the subtle nuances of the mixed veggies in it.


    Quote Originally Posted by PDLM:
    Geoexpat's sister site that covers issues of parenting (including pureed baby food presumably)

  9. #9

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    Well clearly there are those and many other things you could chuck on pasta ("spaghetti pork chop anyone?)

    But I stand corrected - I just went through my book of 100 pasta sauces and did indeed find 4 which I'd never noticed before and which involved pureeing vegetables. Still sounds a bit like baby food to me though.