Welcome to the Fusion Cooking, Canning and Preserving forum. Everyone is welcome here especially those with a passion for food. Each thread here has a specific focus, so before starting new thread do a quick search to see what we already have (this makes it easier to find food by style, spice, group, etc.)

I will post about three new fusion ideas, or recipes and preserving hints a week. Everyone is welcome to join in the fun - if you've found a great technique or flavor combination, please share (remember: put the name of recipes in the subject line for easy site searching)! Also use this space as a resource for your questions and troubleshooting

Copyrights and intellectual rights are preserved. Any recipe posted here is considered "owned" by its author. Do NOT re-post recipes without permission or claim them as your own.


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Spam, advertising (without permission), rudeness, and stalking is not tolerated. Off topic posts welcome within reason. If you need to contact the moderator of this group, please use loresinger@hotmail.com.

For frying, pan searing, grilling, etc. ...Mondo Fuego™, Wed Jul 17, 2013 03:15
... always use high-quality peanut oil instead of corn/canola/safflower/olive oil ... it doesn't smoke, burn or impart any flavor to the item being cooked.
  • Discussion board links for your Desktop shortcutPaul, Sun Mar 22, 2015 23:54
    If you register your handle, you don't need to type it in for every post. It is added automatically. There is no loss of security. Here is how to do it... http://www.realityisfree.com/login.html
    MayonnaiseClawson, Thu May 24, 2012 01:08
    Tastes Like ChickenTrish, Mon May 4, 2009 08:06
    Chicken is one of the most versatile foods because it accepts flavor so readily. Post your chicken dishes in this thread
  • Joe's Own Kifflescckeiser, Tue Dec 20, 2011 22:42
    Joe's Own Kiffles Using a Stand-up Mixer Using a Food Processor Ingredients (Makes 8 dozen Kiftles) Ingredients (Makes 4 dozen Kiftles) 4 C all purpose flour 2 C ( 11 + oz. ) All purpose flour 1 lb. unsalted butter 1/2 Ib. unsalted butter 1 pt. ( 16 oz. ) sour cream 1 C (8oz. ) sour cream 2 T sugar I T sugar 2 T sugar ... more
  • Track the hurricaneClawson, Sat Aug 27, 2011 00:03
    THE ESSENTIAL SCOTTISH (WWS408342)jahangeer, Tue Aug 9, 2011 09:49
    THE ESSENTIAL SCOTTISH (WWS408342) Football ground guide books covering every ground in the Premier, Football League and Scottish League, plus the Millennium Stadium. http://www.footballgrounds.net
    The Essential Scottish (WWS407322)farzadaq, Wed Aug 3, 2011 16:21
    The Essential Scottish (WWS407322) Football ground guide books covering every ground in the Premier, Football League and Scottish League, plus the Millennium Stadium. http://www.footballgrounds.net
    Question about keeping grilled burgers warmMoraith, Tue Oct 5, 2010 09:53
    I'm planning a Jimmy Buffett themed birthday party and the featured food will be Cheeseburgers in Paradise. I'll be grilling mini burgers and am trying to figure out the best way to keep them warm as I'd like to have them cooked prior to guests arriving. Does anyone have any experience, thoughts or suggestions? Thanks ... more
  • http://disc.yourwebapps.com/discussion.cgi?disc=224893;article=529;title=Living%20Free
    How to make Liege Waffles video! 8^)cck, Tue Mar 8, 2011 13:39
    HourglassInk2010 Web LaunchTrish, Sun Jul 4, 2010 14:56
    I wanted to share this with you guys: We are pleased to announce the official launch of HourglassInk http://www.hourglassink2010.com July 4th, 2010 - Independence Day. Today we honor sole proprietors and small businesses who redefine independence and courage every day by managing their online presence ethically,... more
    trishyome, Thu Jun 17, 2010 21:54
    thought you might be interested in this. Zucchini Relish Canning Recipe http://canning.falbepublishing.com/zucchini_relish_canning_recipe.html
    Fusion Food Faux Pax?Trish, Sat Apr 17, 2010 10:19
    Fusion Faux-Pas Just over a decade ago the term Fusion started to be used readily in culinary circles. At this juncture Californian chefs used the word when referring to a marriage between Asian and Western ingredients. That definition, however, has expanded vastly sometimes to the point where people feel that... more
    It's SMOKINTrish, Tue Apr 6, 2010 19:00
    Ok... its that time of year to look to our grills and smokers for inspiration. I got started this last weekend by marinating ribs in passion fruit juice, beer, spices and mango then smoking them with pear wood and then finally drenching them in pear barbecue sauce (YUMMY). I also smoked some Kobe in mesquite - now... more
  • Getting Saucy Trish, Wed Jan 20, 2010 05:56
    Please use this thread to post your favorite sauce recipes.
  • Sweet & Sour Tartar SauceAurora, Mon Apr 6, 2009 13:01
    I'm always looking for a tartar sauce that can stand on its own, without the food... and IMO the Cracker Barrel tartar sauce does that. It has lots of goodies in it, but I've no idea how they actually make it. Here's what I came up with for 2 people: 2 heaping T real mayo 1 heaping T Cracker Barrel Sweet Pepper and... more
  • here FISHY FISHY FISHYTrish, Wed Feb 10, 2010 19:33
    This thread is for everything FISH. Get some sole Grow a shell Just for the Hal-i-but It's a fluke Where's the red haring... well you get the idea.
  • Got a BEEF?trish 106, Sat Feb 6, 2010 08:09
    This thread is for beef recipes, helps and hints.
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