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Post by Paws on Jan 27, 2005 5:26:04 GMT 12.75
Many of you understand why I began the Ohio Camp Cooks effort. For those of you who do not; it is an attempt to preserve, share, develop and improve the technology of cooking. Directed toward the out of doors to involve the hunter, fisherman, camper, biker, hiker, etc the idea is to allow anyone who wants to to become a competent cook while assuring the traditions of our forefathers are not lost. Time to start with the basics to make sure this happens. I will be presenting material in this section to help you learn the very basics or improve your expert skills and asking that should you know of an area where you consider yourself to be highly skilled or expert to share that ability with the others here. To start with, here is a link to The Food Networks archive of questions and answers regarding cooking and food. It is well organized and should be extremely helpful to us here who are about to learn together. Learning "Together"?? I hope so, but the reality is that none of here are going to be at the same level of knowledge. I'm going to attempt to open this at a very basic level so that those of our number yet unknown may begin to learn where they have limited general knowledge. In this way I hope that future readers may be able to go from very basic knowledge to expert knowledge. During the basic introduction most of us here should be able to contribute heavily from our personal experiences and formal education. This is what "learning together" is all about. If the information is too basic for you, please contribute to it building upon it and making it move forward from basic to expert while remembering that someone else out there might just consider it too advanced for them and be in need of your piece of the pie to understand a topic thoroughly. Please restrict your questions and comments in this particular forum to the appropriate topics within each thread category. Thanks!! Now let's have some fun!! ;D www.foodnetwork.com/food/ck_culinary_qa/0,1971,FOOD_9796,00.html
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Post by OLKoot on Jan 27, 2005 9:59:27 GMT 12.75
Sounds good, lets see where it goes.......
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Post by CountryGal on Jan 27, 2005 12:03:15 GMT 12.75
Well I have been cooking for 40 some years so I might know a little about the subject. And then, maybe not.
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Post by Paws on Jan 28, 2005 10:18:26 GMT 12.75
I'd bet every one of us will know a little bit of something that we can add. That's why I like to learn along with "seasosned" adults rather than mooney eyed kids who will believe just about anything the guy behind the podium tells them.
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Rtdcop
Pan Wrangler
Posts: 102
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Post by Rtdcop on Mar 20, 2005 11:55:02 GMT 12.75
Wow Phil you have a wealth of information in here and some talented individuals to boot. Over the past two days I have browsed through most of the topics and did not realize there was so much to it. Guess it's time for me to sit back watch and learn, and add my 2 Cents in whenever possible. Your never to old to learn
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Post by Paws on Mar 21, 2005 4:29:20 GMT 12.75
You are exactly right Jerry. And never too ignorant to share what you already know!! When I become King, everybody draws welfare until they are 30, works until they are fifty, then teaches until they die! ;D
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Rtdcop
Pan Wrangler
Posts: 102
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Post by Rtdcop on Mar 21, 2005 9:33:46 GMT 12.75
Casting the first vote for His Magesty PawClaws
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Post by Paws on Apr 5, 2005 9:08:07 GMT 12.75
I can hide; but I can't run!! ;D
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Post by chickenbenoit on Jun 16, 2008 16:20:06 GMT 12.75
I been learning to cook from my Mom and my Granny. Dad is pretty good too and I cook with him too. I really like to bake things from the old recipes that Granny gibves me and we always start from scratch. She hates it when she sees cake mix in a box or pie crusts that are from the store in the little tin pans. I can make just about anything as long as someone is there to make sure I don't forget anything, but Toby still eats it anyway. He's my brother you know. I like cooking and baking. Today I made a big pot of chicken and dumplings and two hawpaw pies.
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Post by Paws on Jun 16, 2008 23:21:25 GMT 12.75
Chicken see if you can get us a picture of those berries please. Might be known by some other name round these parts!
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Post by Paws on Jun 17, 2008 0:44:27 GMT 12.75
Chicken see if you can get us a picture of those berries please. Might be known by some other name round these parts! This look like it? If so, this is a chokecherry.
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Post by Toby Benoit on Jun 17, 2008 15:23:18 GMT 12.75
Nope, that ain't them. Thet rees she's talking about are about ten to fourteen feet when mature with a rough bark. The leaves are about two inche long and an inch wide and light green. They bloom in early spring before the dogwood or wild cherry trees blossom.
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Post by Paws on Jun 18, 2008 1:41:53 GMT 12.75
Nope, that ain't them. Thet rees she's talking about are about ten to fourteen feet when mature with a rough bark. The leaves are about two inche long and an inch wide and light green. They bloom in early spring before the dogwood or wild cherry trees blossom. How about this one? It is called a "hawberry" off a Hawthorne tree. The have a white blossom and the berry transitions from green to red to dark red to near black and is said to be very bitter. There are lots of recipes for it for inclusion with other fruits for things.
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Post by Mars on Jun 18, 2008 1:44:16 GMT 12.75
If it has thorns on the bark it would be a Hawthorn.
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Post by Mars on Jun 19, 2008 5:15:32 GMT 12.75
LOL @ Paws! You beat me by 3 minutes!
I was actualy leaning to SeaGrapes until Toby posted the description of the leaf. With that shape of leaf and a tree with edible berries that leaves only the Hawthorn, that I know of. SeaGrapes have round leaves. I believe the hawthorn is in the rose family and the "berry" is actualy a "rose hip". If it is then eat up! They are loaded with vitamins like C and a good heart medicine.
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