Dinosaur Foodies discussion

Hi all!

My name is Shellie and I live in Idaho but grew up in the Southwest.
I had been searching Goodreads for a foodie centered group that could be a good fit for me. I wanted something to do with Cooking and Baking, Health and Nutrition, centered books that had friendly people, reading challenges, and other fun things to do. Though I have joined a few groups, there are many groups tagged as "food" on here but none seemed a good fit for me. So, I decided to create my own group.
As I was thinking about creating this group, I got to thinking that I really enjoy reading pretty much anything that centered around food. Historical, Enviromental, Nutritional; as well fun, light hearted, and humorous books. There are many Cookbooks containing all of these elements as well. It is my goal to create a group that can encompass all the foodie passions~serious issues as well as lighter subjects. So, it is with that, I took the leap. I have decided that this group would encompass the entire scope of the food genre to include cookbooks.
I have quite a few ideas that I'd like to do in this group:
Challenges, members choice/group reads, themes etc, but I can't really do it alone and that is where our members come in. If you have an idea or a suggestion, I am always open to them! Simply send me a message through our, "Contacting the Moderators" folder. I would really like to make this an active group that is a fun place to hang out, chat with others and read great books. After all, this group was created for others like myself, who love food related, reading fun!

Please remember that everyone has an opinion and is entitled to it!
Please note: if you attack anyone for their opinion or any other reason, you will be deleted from the group. ZERO TOLERANCE!

We are just a fun book club with no obligation! We are just trying to get a great group of foodies together to read and share book suggestions.

Please take a minute to introduce yourself to the rest of the group! Tell us about yourself and where you are from!

Thanks for reading this and I look forward to getting to know you. 🐊

Guess I´ll kick off the introductions 😊

I´m Mimi, Belgian by birth, European by heart and settled in Germany.
I love reading (duh, or I wouldn´t be on GR), and enjoy cooking and baking, and always game to try something new, culinary speaking.
Currently on a bit of a bread baking trip, since my family isn´t big on eating sweets (And eating trays and trays of cookies, although fun, isn´t really healthy... 😅😆)

Looking forward to what this group will have to offer, literarily and culinarily!

Mimi wrote: "Guess I´ll kick off the introductions 😊

I´m Mimi, Belgian by birth, European by heart and settled in Germany.
I love reading (duh, or I wouldn´t be on GR), and enjoy cooking and baking, and alway..."

Welcome Mimi!!

Oh, I love bread and always looking for a good reason to bake a fresh loaf up! As a matter a fact I will be making my families favorite Irish Soda Bread, today!

Starting this group has been a very fun and interesting experience for me, please forgive me as I continue learning and building it. I do hope you will enjoy it and look forward to embarking upon Literary and Culinary Adventure; eating, reading, and sharing. 😆

Ooooh, yum. Soda bread. Haven´t baked that in a while.... My go-to recipe at the moment is a spelt flour bread. Even though it uses (fresh) yeast, it only takes 5 minutes to whip up, and with a 3 month old baby, time is at a premium 😆

Mimi wrote: "Ooooh, yum. Soda bread. Haven´t baked that in a while.... My go-to recipe at the moment is a spelt flour bread. Even though it uses (fresh) yeast, it only takes 5 minutes to whip up, and with a 3 m..."

And, it does not hurt that spelt bread is considered one of the more healthy and flavorful options. I heard once, asked: "So what is spelt bread? Her response: It is an opportunity to break bread with those you love." 💗
My response: Delicious! 😄

Hello Mimi and welcome to the group. I too look forward to learning some new baking skills. I get tired of baking the same things so I know this group will help me tremendously!!

Hi Diana, welcome to you too 😊 I've been thinking about starting a thread where we can share our favorite recipes?

@shellie: love that response 😍

Mimi wrote: "Hi Diana, welcome to you too 😊 I've been thinking about starting a thread where we can share our favorite recipes?

@shellie: love that response 😍"


Mimi!!
I think a favorite recipe file would be an Excellent idea!

sђellΐe wrote:Mimi!!
I think a favorite recipe ..."

Maybe you can add an extra folder to the forum? Then we could group recipes that go together.... a thread for bread, one for cookies etc.?

Mimi wrote: "sђellΐe wrote:Mimi!!
I think a favorite recipe ..."

Maybe you can add an extra folder to the forum? Then we could group recipes that go together.... a thread for bread, one for cookies etc.?"

Great idea, Mimi! 😊 I should be able to have it by this evening! Thank you!!

This will be like the fourth cookbook club I have been on since joining Goodreads. They tend not to last long here on Goodreads for some reason or another. However, I’ll go for a fifth time.

I am not a chef and I do not consider myself a very good cook or baker. I am in my sixties, single never married, and started truly cooking for myself when I retired from the tech industry about twelve years ago. I use to consume allot of processed foods and lived at fast foods and restaurants.

For many years, some foods caused health problems. Allergic to shellfish and bread that would cause skin rashes. Shortly after retirement, I learned I had a genetic problem called Hemochromatosis (Iron Overload). To treat the problem, I need to be on low iron diet: No alcohol, limit red meat and have tea with every meal. All in all, it’s not a bad diet, I am not a vegetarian yet, but I am not far from it.

So, it was not the gluten in bread, but the iron enriched flour in the United States. Most of the food I eat is now from scratch. My health has improved and feeling better.

When I mean from scratch, I mill my own flour with a Nutrimill (grain mill) to make my own flour from organic wheat berries to make my own bread. Today it is possible to buy non iron enriched flour in the U.S., so I do not mill as much homemade flour as I use to.

I have also taken many many cooking classes at SurLaTable stores and became a decent home cook and baker. Do I love to cook?…NO! I cook and bake out of necessity.

What I made for dinner today: Homemade spaghetti with a meatless tomato sauce. My noodles was made from Organic Durham whole wheat flour (I milled) mixed with “00” flour, Egg, EVOO, white pepper, onion, garlic powder and turmeric powder. I like my noodles flavored. All served with a homemade baguette, a small tossed salad and a cup of Oolong chai tea. It was all very very tasty. Cooking for one and I have leftovers for tomorrow.

I know, too long of a read, sorry.

Thank you for joining and for sharing the journey you have been on with you dietary circumstances.. I know a little about hemachromatosis. I can understand your situation in regards to cookbook clubs and dietary restrictions. I too feel wanting as far as cookbook clubs go. Toni Morrison once said, "If you find a book you really want to read but it hasn't been written yet, then you must write it." Ever since I heard that it has manifested into to many other aspects of my life. In everything from personal lifestyle to the creation of this group... In moments such as...I think, if you can't find it, do it. I took the leap with this group and I truly hope it works and believe it can through the help of all of us, together.
It is appreciated that you shared your journey of diet as it relates to the specifics of your individual needs. Like you, I have dietary requirements due to Crohn's disease. I was on the SCD (specific carbohydrate diet) for sometime and like you was cooking all the time, preparing from scratch. The diet requires no complex sugars, and extremely limited carbohydrates, and is what I consider a paleo diet on steroids. It is my hope that you have an enjoyable experience with this group, that all voices are heard, and the message that food and cooking is an individual experience.
Thank you again
Shellii

sђellΐe wrote: "Thank you for joining and for sharing the journey you have been on with you dietary circumstances.. I know a little about hemachromatosis. I can understand your situation in regards to cookbook clu..."

I suspect many people are on specific diets. I have friends that are diabetics, hypertension and one friend has Celiac disease. All of us on some dietary restriction. Most of us gravitate to specific websites for our needs.

I admit, I am lazy, I do not write down recipes. I tend to use an app called “Paprika”, it can download recipes from websites and place all of my recipes into a single place. This is something that cannot be done on Goodreads formats.

My favorite free website for baking is
https://www.kingarthurbaking.com/

Another app is “BookBub” a notification when eBooks goes on sale, like cookbooks, typically less than $2 per book. I rarely buy new books at full price. However, many low cost books can add up in cost.

Enjoy…

Mickey wrote: "sђellΐe wrote: "Thank you for joining and for sharing the journey you have been on with you dietary circumstances.. I know a little about hemachromatosis. I can understand your situation in regards..."


How would you feel about a quarterly Featured Specialized Cookbook to go with our general Featured Cookbook? While we are on the topic what do you think about a thread that contains useful apps, books, websites, and other useful tips and tricks related to food and cooking in this vast area? I am of the mind that all education about food and diets are always good in one way or another. It is not only, "the more you know" but real food; history, benefits, and uses, not only allow for better decisions but open pantry doors, if you will to the pleasures of home cooking and baking.

I know your circumstances are different than mine and mine different than yours but I would wager we can learn from each other when open to do so. We all can. It took a lot of work and heartache before I found my way back from the dredges of such a restrictive diet to a balanced diet (suitable to me, my family and our lifestyles) and love for my kitchen again. My key was in opening, "the pantry door" 😆 if you will. I know all of us drive a different road but we as well merge from time to time to continue on to get where we are going, if in fact we ever truly do. 😊

sђellΐe wrote: "My key was in opening, "the pantry door" 😆 if you will. I know all of us drive a different road but we as well merge from time to time to continue on to get where we are going, if in fact we ever truly do. 😊 "

From taking several cooking classes at SurLaTable, I found that cooking techniques were more important that recipes. Two different people that can cook from a recipe with the same ingredients and come out with very different tasting meals.

Another cooking analogy 🧐. People that start climbing a mountain from different sides will end up at the same place at the top.

This is so very true, the techinque is just as important as the ingredients. Love the analogy will use it in the future, thank you for sharing. 😊

Hi all!

My name is Mark. While I don't cook that much, I am addicted to culinary cozies. I'm a California native currently living in Southern California.

Welcome to all newcomers!

Lovely to see we´ve got several new members 😊

Mimi wrote: "Welcome to all newcomers!

Lovely to see we´ve got several new members 😊"

Mimi!
I am so glad you're back! Hope it was a great time! 😊

sђellΐe wrote:
Mimi!
I am so glad you're back! Hope it was a great time! 😊"

Thank you 😊 yes, it was lovely, the baby and I ended up staying a few days longer.
Once I get through all the washing and cleaning (my DH is just not made for being on his own 🤣), I hope to get some baking done... 🤞

Hello! I am John, and I’m from cold and cozy Minnesota in the US.
I am a slow reader, and also a slow cook. I tend to prefer baking, though I cook much more often (as I think most people do). I want to get more into bread-making, or just learn new and interesting recipes for cooking. I love the website budgetbytes for my cooking-needs, and my favorite cook (bake) book is A Good Bake. It’s also one of the few I own.

John wrote: "Hello! I am John, and I’m from cold and cozy Minnesota in the US.
I am a slow reader, and also a slow cook. I tend to prefer baking, though I cook much more often (as I think most people do). I wa..."

Welcome, John!

I love to bake much more than to cook. This year I have goaled myself to bake especially bread more and to learn more about bread making in general. I recently read Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza I highly recommend.

I am so happy to see you here and look forward to the culinary adventures we can share.
Thank you,
Shellii 😊📚🍞

Hi all. I am Claire from (currently) very snowy Ontario, Canada. I am a recently retired school librarian and recent empty-nester. We also just moved to a small town in the midst of a vibrant local food and agricultural community which has been very exciting.

I just finished reading The Omnivore's Dilemma: A Natural History of Four Meals and found this group while looking for more information on the book. I've always loved cooking but haven't always had the time or audience (i.e. picky eaters) to really explore and experiment. However, now I do and am having a lot of fun with it. I'd like to learn more about sustainable/local food, slow food and particularly bread making.

I'm looking forward to the discussion next month on this book and what I can learn from everyone.

Hi, and welcome to the group Claire!
"Vibrant local food and ageiculture commu ity"; sounds amazing, I do hope you'll share a bit about that.
Feel free to chime in on the book discussion, looking forward to hear your opinions. 😊

Claire wrote: "Hi all. I am Claire from (currently) very snowy Ontario, Canada. I am a recently retired school librarian and recent empty-nester. We also just moved to a small town in the midst of a vibrant local..."

Hello Claire and Welcome!

A wonderful discussion has already begun on The Omnivore's Dilemma ( https://www.goodreads.com/topic/show/... ) Please feel free to join in anytime! I am really looking forward to reading the book, myself.

I love to cook and try to cook about anything. I love a good challenge, especially in ethnic or historical. Baking has always been very challenging for me. I believe the key is in precision. I am truly a pinch of this and a shot of that kind of gal even when using recipes 😄 I, like yourself, am happy to finally have the time to really enjoy and explore, as well become more knowledgeable.
I have already learned so much in this group and have been so inspired by everyone here.

Again, welcome Claire~I look forward to seeing you around the group!
Shellii

Hi I'm Debbie. I'm 70, retired from university office work and married 50 years last year.
I enjoy culinary cozy mysteries and other novels or biographical stories that work the story around cooking and cookbooks whose chapters include stories with the recipes.
I'm looking forward to sharing books and ideas here.

Welcome Debbie. We are glad to have you!!

I wa..."
I want to learn to slow down and experience cooking/baking in a creative way and as a chance to make something delicious and interesting, not just the daily grind.
I am interested in many aspects of cooking - a few that come to mind are cooking from scratch, cooking for two, kitchen gardening, easy menu plans, fruits in cooking, exploring seasonings, freezing foods - fresh and cooked, potato recipes- my husband is a fan and of course I like them too and other aspects I can't think of at the moment.
As I said before I also enjoy story-based recipes either biographical or fiction. I find some of the best parts of the novels are the food parts.
For example, Louise Penney's Armand Gamache mysteries usually include food references in several ways.
My all-time favorite (which I could read again in a heartbeat is The Country Kitchen by Della Lutes. It is about the growing up years of a young girl out on a farm in Michigan in the late 1800s. The way the story weaves in the farm kitchen and the story is just beautiful. The closeness of the family is just precious. I just want to transport myself there.

Debbie wrote: " I wa..."
I want to learn to slow down and experience cooking/baking in a creative way and as a chance to make something delicious and interesting, not just the daily grind.
I am interested in man..."

In someways we are alike and in someways we are far apart in thinking. Someways alike, I like your Avatar of a dog, I also would like to slow down (not sure how), cooking/baking from scratch, cooking for one, two if I want leftovers. I feel old at the age of 65, retired early at 52 as I got my 30 years in and out. I live in the boondocks surrounded by farms with a small kitchen garden.

Someways we are different, I am a male, never married and have no kids. I like being by myself and I cannot stand my relatives as they are always critical of me. I never think of the past and my mind is in the future as I like Science Fiction.

Like your husband, I like potatoes. Not quite a recipe, for Hash Browns for breakfast: Peal a potato, shred on a box grater in a colander, smash by fork to remove some juice, add a dash of each to potatoes (Salt, Pepper, Two dashes of Smoked Hot Paprika, Ground Turmeric, Onion Powder, Garlic Powder and a little Corn Starch) and stir. While doing this, my Belgian Waffle maker is heating up, add potatoes to waffle maker, cook until crispy. Add a poached egg, toast with jam and coffee for a nice breakfast. Ketchup is optional.

Mark wrote: "Hi all!

My name is Mark. While I don't cook that much, I am addicted to culinary cozies. I'm a California native currently living in Southern California."
Hi Mark - I am originally from southern California as well - I grew up in La Mirada and then later lived all over Orange and Ventura counties.
Thank you for sharing BUDGET BYTE$. I like how the author gives you a lot of info and pics about the ingredients and how to do it. I just randomly clicked on her Homemade Chicken Yakisoba and look forward to trying it.
Debbie V.

good morning all, my name is mike. I have been in this group for a little while now, but have not taken the time to introduce myself. I love to read stuff around food, went to culinary school for culinary management. I love to read just about anything in general. but definitely love to read stuff around farming, food, and homesteading. my ultimate goal someday is to start my own farmstead and start creating stuff from scratch. I am an avid recipe book collector, and love to read biographies of Chef and people in the food industry. I live in upstate New york, and have been looking for a group like this for a long time.

Mike wrote: "good morning all, my name is mike. I have been in this group for a little while now, but have not taken the time to introduce myself. I love to read stuff around food, went to culinary school for c..."

Good Morning, Mike! Welcome to the group!
It sounds like we have many common interests! 😊

How wonderful for you to have attended Culinary Management. We have a small Culinary program here my son was involved with for a short time. I would love to see this re kindled in him. I picked up a copy of Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking that I think is doing just that! 😆
I do hope you will enjoy the group and I look forward to future discussions. I know you will reach all your goals! 😊

Yum! I love homemade soup!

Welcome, Leroy! What an exciting food adventure you enjoy! I rarely try to recreate anything but on the occasion that I have it is a lot of fun! It just so happens I did some experimenting with a Margarita cheesecake last night and it was beautiful and everyone said they felt it was one of the best I have ever made but a margarita flavor did not result and I personally felt my cracker crumb, dare I say, needed just a little more sweet. Haha, I'll give it another go some other time. As it stands it is a good cheesecake 😊
Soup season!! Oh yes Karen, I am totally with you~ I love soup, especially creamy soups; butternut, cauliflower and cheddar, spinach. ..Pure comfort!
Fish chowder sounds like a perfect choice for a day like today, Leroy~I wish I had thought of it myself! On our menu tonight is a Southwest Chicken Soup, made with a creamy, spicy broth, some leftover roast chicken, corn, and black beans...yummy!

Again, Leroy, Welcome!

Shellie

I’m on my way to work and ya’ll have made me hungry!!

Hi. I’m Jennifer and am a recent transplant to Idaho. I grew up in Arizona, I have a fabulous dog and a wonderful husband. I love cooking and baking and learning g about food and it’s impact on our health and the environment. I look forward to reading with everyone.

Jenn wrote: "Hi. I’m Jennifer and am a recent transplant to Idaho. I grew up in Arizona, I have a fabulous dog and a wonderful husband. I love cooking and baking and learning g about food and it’s impact on our..."

I like those that have a dog as an avatar. I envy those that love cooking, as for me I hate cooking and baking. I cook and bake because I have to cook for health reasons, I am on an odd low iron diet, bad genetics. Learning to cook is an admirable trait in my unprofessional opinion. As I get older food seems to be my only pleasure in life…. dogs can also be a source of pleasure as well. Welcome to the club.

Jenn wrote: "Hi. I’m Jennifer and am a recent transplant to Idaho. I grew up in Arizona, I have a fabulous dog and a wonderful husband. I love cooking and baking and learning g about food and it’s impact on our..."

Welcome Jenn!

I live in Idaho, as well! We moved here about 10 years ago, from New Mexico. I have a pretty great guy at my side, three grown kiddos and one grandchild. We have two pooches and a kitty. Our kitty re-located with us from N.M. One of our pooches came back with us while visiting some years back now. Our keeshond is our newest addition. All our my little joys!
I love my little adventures in cooking though I sure wish I could find myself a clean-up crew. 😄 I am a mess! I am deeply fascinated with the world around me. This such an incredible world to live in and I do my best everyday to try to leave it better than I found it~ mostly daily little things but through education and opportunities, I believe that there is no truly little thing, vigilance lights the path for ourselves and others. Our personal health and happiness seem to go hand-in-hand with the the world we live in.

I look forward to getting to know you, Jenn!
Happy Reading! 📚 😊

Hello, Jenn. Welcome to our little group.