Team Amethyst Planning

[KateL]

smellyvegetarian wrote:
Here is my book for France:

zwt8 smelly's France

I hate to say it, but I was sort of reaching and am not terribly sure all of these recipes are apropos. If not I will get on finding some more.

I will have to post Spain tomorrow, as I really have few recipes for that one and I'd like to look around a bit more in my (gasp!) paper recipe file.

Thanks for the tip on the tequila, Kathy. Drat, I had a really yummy chile and lime infused tequila recipe to post .

Your recipes were added to France 2.

Your portobello omelet sent me double-checking its origin, so this is what I found on the Food Network:


portobello mushroom

Pronunciation: [por-toh-BEHL-loh]

Filed under: Mushroom

An extremely large, dark brown mushroom that is simply the fully mature form of the crimino, which in turn is a variation of the common cultivated white mushroom. The name "portobello" began to be used in the 1980s as a brilliant marketing ploy to popularize an unglamorous mushroom that, more often than not, had to be disposed of because growers couldn't sell them. The portobello mushroom, which can easily measure 6 inches in diameter, has an open, flat cap. Because it's the elder of the species, the portobello's gills are fully exposed, which means that some of the mushroom's moisture has evaporated. The reduced moisture concentrates and enriches the flavor and creates a dense, meaty texture. Portobellos can be found in gourmet produce markets as well as many supermarkets. Their stems are very woody and should be removed (but saved for soups, stocks, etc.) The caps can be used chopped, as with most mushrooms, but the portobello is much more dramatic used whole. It's particularly popular grilled and used in a sandwich, or cut into thick slices for a salad or entree. See also mushroom.

It's a mature crimini mushroom.

[KateL]

Everyone, please be sure to read the link below for scheduled maintenance to food.com on Wednesday 7/18/12.

Susie D wrote:
Notice to Teams

There could be bumpy seas ahead for tomorrow (July 18th). I thought you might want a heads up. The result should be worth the frustration as the 20 page limit is being repaired. (YAY!)

Read the message from the elves: HERE

[NorthwestGal]

Hola, Team Amethyst! I'm just dropping in to see if anyone has any questions.

Have you all made a final decision yet on your permanent team name and team banner? There's no hurry, just checking to see if you're making progress on that issue.

If you need anything, I'll be hanging out in the Cookbook Depot thread most of the day. But you can always send me a private zmail, too.

Bon Appetit !

NorthwestGal

[KateL]

Sent the second round of cookbooks to the Cookbook Depot:

KateL wrote:
Cookbook Guru KateL for Team Amethyst

Second round of cookbooks for Team Amethyst:

34 recipes in ZWT8 Amethyst FRANCE 2
26 recipes in ZWT8 Amethyst SPAIN/PORTUGAL 2

Kate, I did not send Barbecued Olive and Pesto Burgers #389279 in either cookbook. I did not wait because of the website changes being made tomorrow.

Don't worry, I have set up a third round of cookbooks.

[smellyvegetarian]

I'll start round 3 with these:

zwt8 smelly's spain #548985

[smellyvegetarian]

oops, i forgot to add that my name is jessi. i'm quite accustomed to being addressed as smelly around here, though .

[KateL]

smellyvegetarian wrote:
oops, i forgot to add that my name is jessi. i'm quite accustomed to being addressed as smelly around here, though .

Thanks, Jessi! Added your 5 Spain/Portugal recipes to Spain 3.

[pammyowl]

KateL wrote:

pammyowl wrote:
All mine are in now, Kathy! Yay! I added two to each
http://www.food.com/cookbook/france-547573

http://www.food.com/cookbook/portugal-spain-547597

Pammy, your Portugal-Spain cookbook is not public.

It is now

[KateL]

Thanks, Pammy.

[KateL]

Yeay, all France 2 recipes are OK:

lazyme wrote:

KateL wrote:
Cookbook Guru KateL for Team Amethyst

Second round of cookbooks for Team Amethyst:

34 recipes in ZWT8 Amethyst FRANCE 2

Team Amethyst

All recipes approved for France 2.

Great job!

I have added them to ZWT8 Wild Bunch FRANCE Approved

98 recipes approved for France, so far.

[pammyowl]

HOORAY! for The Wild Bunch!

[katew]

KateL wrote:

katew wrote:
cookZWT8 France
cookZWT8 Spain/Portugal

Kate, Barbecued Olive and Pesto Burgers #389279 is in both cookbooks. Do you want to keep it in Spain and delete it from France due to the olives?

yes please !

[KateL]

Thanks, Kate!

[KateL]

So all but 1 was approved from Spain 2:

Contest & Event Host wrote:

KateL wrote:
Cookbook Guru KateL for Team Amethyst

Second round of cookbooks for Team Amethyst:

26 recipes in ZWT8 Amethyst SPAIN/PORTUGAL 2

25 recipes for Team Amethyst were accepted for Spain/Portugal. Not accepted was Tomato Bean Soup as baked beans and V8 juice are too distinctly American to accept as Spanish cuisine.

We now have 75 approved recipes for Spain/Portugal in ZWT8 Wild Bunch SPAIN/PORTUGAL Approved

[gailanng]

KateL wrote:

gailanng wrote:
To the Spain/Portugal cookbook, if you will, add these two:

Agua De Valencia
http://www.food.com/recipe/orange-vinaigrette-483552

I have to link the orange vinaigrette that way because it shows up as an oops.

Thanks.

Thanks, I added them to Amethyst Spain/Portugal 2.

Kathy, I don't see these in our cookbook. I'm confused. Have they been approved?