September 25, 2005

The 58th Carnival of the Recipes

The art of cooking is the art of balancing. Yin and yang, sweet and sour (and all the other basic flavors), crunchy and chewy. The most basic of balances at the core of all food preperation involves the four elemental states of matter. Earth - solid, Air - gas, Fire - plasma and Water - liquid. So that is how I'm organizing the Carnival.


From Bebere, a nice, sturdy Quickbread.Earth mother comfort and nourishment.

From Dave at The Glittering Eye, we get Mustard Greens with Tomatoes, Onions, and Chilies, vegetables from the earth.

Altho it isn't something I would serve with Morning Coffee & Afternoon Tea, Christine offers us a Chocolate Chip Pudding Pie which one might affectionately compare to mud. Earth.

The Physics Geek offers us a Fudge Truffle Cheesecake. Truffles are mushroom sclerotia growing underground. You can't get any earthier than that.

Richmond, of One For The Road, shares an old family recipe for funnel cakes. They are known as Wormy Pancakes. That makes them earth.

Amanda the Aussie Housewife describes how to make a Caeser Salad. She explains that those who make this salad are passionate about not including any chicken. I have decided that chicken recipes default to air. No chicken - not air; earth


Punctilious provides a road-map for making No-Carb 'Chips' and Salsa . The carb is the part of an engine which mixes air with fuel, so I'll stick it here.

Petticoat tails are lacey and airy, and I describe how to make them. The cookies by that name, for which I also provide a recipe, aren't so airy, they are a shortbread. It's my entry and my Carnival. I'll put it where I choose.

Tinker, of The Secret Life of Shoes submits a Balsamic Bleu Chicken Salad. I thought the Balsamic Bleu Chicken was an endaged species, but it is poultry, which is a bird, so it defaults to air.

Jim Holmes, the Frazzled Dad, defrazzled enough to post a recipe for Ginger Oil Chicken.

The DeputyHeadmistress of The Common Room writes about Cheese Moons. The poetry offered relates to the Moon as a sky ornament, so air.

Mensa Barbie lectures on the art of preparing a Soufflé aux Baies. Air is the key to the texture of a soufflé.

Everything and Nothing averages out to Simple Chicken Mozzarella. One more time. Chicken. Air.


The Soup and Sandwich from Gullyborg are a roasted onion soup and a grilled sandwich containing smoked cheese. Fire.

Chiles Rellenosthird world county™-style were gonna go in fire even if they didn't feature roasted peppers.

Jennifer Kelly in Keewee's Corner confesses her Mississippi Sin. Baked dip with some heat to it - fire.

Muse Me-andered by to share the secret behind Baked Apples. It's about the application of heat

Kevin D Weeks doesn't recall whether the Koftas he had as a youngster tasted exactly like these, but all koftas of course classify as fire.

The Redneck Gourmet
humbly submitted a serious recipe for General Tsao Tsungtang's Chicken. Yeah, I know, chicken = air, but this recipe is more about the control of heat than about the chicken it is applied to. I'll put things where I want.

Technogypsy tells us how to make Red Cooked Pork despite the dang FDA. It's all about the hot peppers.

Another one from the Frazzled Dad, detailed instructions for making Cinnamon Ice Cream. Proper cooked custard and a hint of heat to the flavor


Elisson of Blog d'Elisson shares Dat Ol' Home Cooked Fruit Compote, made by skillful application of water and other interesting fluids to the fruit.

A Weight Lifted up some Fabulous Fruit Smoothies

Thru a Sun Comprehending Glass we see Hot Chocolate With Shaped Marshmallows. Never mind the marshmallows. It's a beverage.

The Chief Family Officer tells us how to make Pan-Fried Tofu, which does indeed dewussify the stuff. The key is draining off the water. Here it goes.

It's Too Damn Hot and the Mean Ol' Meany is Too Damn Sober so he is undertaking the industrial production of Frozen Mudslides. Never mind the ice cream. It's a beverage.

The water category is running kind of sparse. Let's focus in the fact that the ingredients in the Spazzatino Roma from Riannan of In the Headlights simmer in their own juices.

Recipe Carnival readers and participants, especially those who favor fire, may be interested in another event announced in the comments to one of the submissions. Hooked on Heat will be a fortnightly assemblage of spicy recipes sharing a common star ingredient. Sounds like fun.

The gmail account Beth set up for the Carnival is pretty cool. It caught 193 spam for the week without mislabeling any valid mail while only letting 3 thru. One of these three was addressed to Dr. Recipe Carnival, whom, they asserted, had explicitely or implicitely expressed interest in the conference they are promoting. Not on my watch, the good doctor didn't.


This is the first Carnival to appear at the recently announced new time. From now un you have until Saturday morning to submit entries. Take advantage of the extra time and post something.

Between weather-related landline problems and unfamiliarity with the mailing list I haven't done a complete job of announcing the Carnival, so do the contributors a favor and spread the word.

As long as not too many people have missed it, and it fits where I can use it, I'm adding one more post. Professor Bainbridge has Souped-up Store Bought Risotto by the sophisticated use of water. Just make sure to check for storm warnings before pushing the boat right out.

Posted by triticale at September 25, 2005 03:04 PM | TrackBack

Thanks a bunch for your work putting this together this week!

Posted by: Jim Holmes at September 25, 2005 08:06 PM

Very nice carnival post! Excellent!

Posted by: tinker at September 25, 2005 09:09 PM

It looks great, I just checked into my hotel here in Bristol and sent out a notification email - should help with traffic!

Posted by: Beth at September 26, 2005 09:40 AM

Great carnival with lots of yummy stuff. The Cinnamon Ice Cream link is wrong though: should be

Posted by: metapundit at September 26, 2005 07:57 PM

very tasty selection

Posted by: muse at September 26, 2005 10:45 PM

Good job, thanks for that. I've linked to it from my page, every little bit helps!

Posted by: Amanda at September 27, 2005 05:10 AM

Hey, triticale! Your link to my recipe is broken.

Posted by: Dave Schuler at September 27, 2005 12:00 PM

There are some wonderful recipes to try. Thank you for your hard work getting this all together for us.

Posted by: keewee at September 28, 2005 10:03 PM
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