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Cooking updates and suggestions to the owner
Thursday, 3 June 2004
Wow, I've been so busy!!!
I've been working my poor little tail off... pulling overtime and everything. So I'll update when I can.

TO the person in the guestbook, Sparrow. No they didn't teach me to spell at Metro, I was supposed to learn in public school. A lot of cooks can't spell, deal. However, I have been correcting errors in the site when I have time to hunt them down, not including my blog. My blog is updating in a hurry so I don't bother to check it, it's all personal referance.

Posted by neptunerpg at 9:29 PM EDT
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Sunday, 14 September 2003
Chocolate and REAL raspberry sauce!! (ganache)
add recipe here.

Posted by neptunerpg at 8:09 PM EDT
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Sunday, 7 September 2003
Raspberry Vinegarette Salad dressing

1/2 cup "light" olive oil (feel free to experament with types of oils)

1/2 cup plain white sugar (I used vanilla sugar I had once by mistake and it wasn't that bad, you may wish to try it with orange or lemon sugar).

1/2 cup raspberry vinegar (or raspberry wine vinegar, whatever there are several differant kinds equally good)

1/2 teaspoon leaf thyme or 1/4th teaspoon ground thyme. (oregano and mint are also acceptable)

1/3 tsp, ground black pepper.

1 tablespoon of dijoin mustard


whisk together or put in a jar and shake until emulsified.

Posted by neptunerpg at 6:15 PM EDT
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terms need to be listed
I need to update for these terms or you can look them up on your own ^^ forgive spelling i'm in a hurry


emultion (sp?) - (dressings and sauces)

Roux and making one (sauce thickening colors and flavors)

Geletion (to soup viscocity)

Consume` (clear soup)

Concusee` - tomato concusee (sp?)

Layering cakes and filling - (layered baking)- also add cheating layer cakes.

Posted by neptunerpg at 5:59 PM EDT
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Meaty Brandied Cream Sauce...?
OK this is a really discombobulated recipe, no messurements. So if you are good at making gravies and what not this shouldn't be to hard.

Remember to deglace your pan with brandy and maybe flambee if you are so inclined, and the broth used should match your meat. great with chicken and pork.


Roux with plain flour and butter/margerine.

Whisk roux with some broth until gravy like.

Then add half and half, cream or Whole milk. Whisk again until (soupy??) bring back to temp, simmer while stirring. You may have to let it rethicken again.

2 large spoonfuls of sour cream, whisk

1 dolop of mustard, whisk.

THEN if you so wish, deglaze your pan where your meat was cooking with brandy, and let the alchohol burn off of flame it. Then whisk into your sauce. If you don't want to do that, a tablespoon or two of brandy straight will be fine.

allow to thicken to your preferance

your done!!

Posted by neptunerpg at 5:44 PM EDT
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Fluffy Corn Fritters
1 1/2 cups flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1 tbsp sugar

1 1/3 cup milk

1 chopped Jalapeno - seeds are you choice

1 can white shoe-peg corn

1/2 tsp black pepper

1/2 tsp onion powder and/or Garlic powder.

mix all until smooth

cover and refridgerate for 1 hour

stir and fry in spoonful sizes until golden brown and floats.

Ok the messurements may be a bit off, I was in a hurry and used some heaped spoonfuls here and there. Otherwise this should be accurate.

Posted by neptunerpg at 5:25 PM EDT
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Posted by neptunerpg at 5:17 PM EDT
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