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-   -   Inspired to write a new cookbook. (http://www.sowpub.com/forum/showthread.php?t=7902)

GordonJ December 19, 2011 01:29 PM

Inspired to write a new cookbook.
 
Hey, I'm writing a cookbook.

YOU could be a part of it too.

My new found healthy diet is a big part of it.

Here are the details.

http://dl.dropbox.com/u/45286943/000Anasazi.html

Amazing stuff.

Gordon Jay Alexander

PS. In a somewhat retro move, I'm going back to the future, as I recall how successful the Hunza Diet Bread promotion did for Ben Suarez.

From my research, the Anasazi were some of the healthiest people to ever walk the earth. So, it is only natural to write the cookbook promotion in a similar way the Hunzas were promoted, back in the day.

Glenn December 19, 2011 07:58 PM

I Bought Your Magic Beans But BEAN IceCream?
 
Thanks Gordon,

I've been eating pinto beans for years.

Very easy.

Dump 1/2 a bag of beans in a 2 quart cast iron pot.

Cover with water.

Wait 24 hrs - until the beans are bulging above the water level.

Then Add Tandoori paste and 2 or 3 other spices.

While I'm working - I let it boil for an hour or two. (I set the egg timer for
55 minutes and get up and TASTE to see if the beans are tender or not.)

Shovel the cooled off beans into refrigerator containers.

Freeze and forget.

I Throw beans into everything I cook. They ADD Spice to all my vegetables.

I'm a bit leery of Bean iceCream, tho.

If it's so good how Come I haven't seen it on all the
weird icecream flavor Lists?

==============
So My Question is:

How do You FIX these Magic American Indian Jumping Beans of yours?

Never heard of them before.

Glenn

Bozo December 20, 2011 10:03 AM

Re: Inspired to write a new cookbook.
 
A bit leery? :)

When Gordon mentioned his idea, I looked askance, but when I tasted the ice cream...

If somebody handed you a bowl of this ice cream, and said "Here, try this", you'd say "Mmmmm, that's good, what kind is it?".

The last thing you'd guess would be bean ice cream.

The bean cookie is good too!

Glenn December 20, 2011 06:04 PM

Thanks BOZO - Bean Cookies
 
Mil Gracias BOZO,

Kindof amazing.

Years ago I started an Informal "Big Red Nose Club" as a Test of Rapport
Building Skill for my top New Idea Testing members.

I hereby Dub you an "Honorary Member of the Big Red Nose Network."

Anyway.

Because I'm allergic to anything with wheat flour in it - (IF I eat a roll
in a restaurant I can't close my hands 5 minutes later) I've skimmed literally
1000's of cookbooks.

Bean Sprouts Recipes are popular.

But Gordon may just have something - Bean Cookies and Bean Icecream
are something relatively NEW.

There is a huge existing Gardening and Cooking bunch of people in the millions who already buy Vegetable recipe books.

ESPECIALLY for fun stuff that gets the Kids involved.

Thanks,
Glenn Osborn

GordonJ December 20, 2011 10:42 PM

Re: Thanks BOZO - Bean Cookies
 
Glenn,

I've posted the bean cookie video on youtube. Your beans are in the mail...

I normally use oatmeal, ground in a food processor for my flour, or brown rice flour...mostly organic from Bob's Red Mill...Whole Foods carries this...and sometimes mixed.

Bean flour is also available, it takes time to make it, half cooked beans...dried and ground...so check out bean flour too.

No gluten. No sugar. No yeast. Is my country song of the day.

Blueberries and coca are magical.

You'll see some variations on my bean cookie and bean muffin. Adjust to tste, allergies and preferences...like you did with your brothers.

Gordon

Quote:

Originally Posted by Glenn (Post 29736)
Mil Gracias BOZO,

Kindof amazing.

Years ago I started an Informal "Big Red Nose Club" as a Test of Rapport
Building Skill for my top New Idea Testing members.

I hereby Dub you an "Honorary Member of the Big Red Nose Network."

Anyway.

Because I'm allergic to anything with wheat flour in it - (IF I eat a roll
in a restaurant I can't close my hands 5 minutes later) I've skimmed literally
1000's of cookbooks.

Bean Sprouts Recipes are popular.

But Gordon may just have something - Bean Cookies and Bean Icecream
are something relatively NEW.

There is a huge existing Gardening and Cooking bunch of people in the millions who already buy Vegetable recipe books.

ESPECIALLY for fun stuff that gets the Kids involved.

Thanks,
Glenn Osborn


Glenn December 22, 2011 09:59 PM

Kangaroo Lasagna Recipe
 
Thanks for the Bean Cookie Video,

Your casual one-handed breaking of the egg
tells me you are a WIZARD in the kitchen - Gordon.

I use both hands to break an egg in a pan - and usually Burn myself.

I thought I'd shoot for Entertaining
since you have me BEAT in the Chef Department.

I have customers in Australia.

They tell me kangaroos are like Rats down-under and the Gummnt has
been offering MUNNY incentives for restaurants and businesses to
SHOOT the roos and cook or export them.

FUNNY.

THE EXPORT direction is working best.

50 million pounds of roo meat are being exported all over the world
be just ONE Aussie Company - I just read about.

People in other countries don't know how much native Australians hate
the hopping varmints.

Anyway.

IF you can't find Kangaroo meat for this recipe (I couldn't)
So - I used Buffalo instead.
Any whole food store stocks it.

WHY Buffalo?

Both Kangaroo and Buffalo are very very low in fat content - so they cook
fast and fit this recipe.

Thanks,
Glenn
========================

INGREDIENTS

750g (1˝ pounds) kangaroo ground up
1 large onion ( chopped )
2 cloves of garlic ( crushed )
500g (1 pound) bush tomato chutney
100ml (3˝ fl oz.) merlot
30g (2 tablespoons) tomato paste
5g (1 teaspoon) wildfire spice
1pkt fresh lasagne sheets (pre-cooked)
300ml (10 fl oz.) béchamel sauce
5g (1 teaspoon) lemon myrtle
250g shredded mozzarella cheese
125g (˝ cup) parmesan cheese
salt as required

COOKING DIRECTIONS -

In a large saucepan on medium heat, cook the kangaroo, onion, and garlic
until brown. Then stir in tomato paste and wine then cook until reduced. Add
bush tomato chutney and wildfire spice, and then allow to simmer for at
least 25 minutes, stirring occasionally. Season with salt as required.

When making the béchamel sauce, as it cools whisk in the lemon myrtle, this
will ensure maximum flavour.

Lightly grease the sides and bottom of an individual serve dish. Then spread
a little of the kangaroo sauce over the bottom.

Then place a cooked lasagne sheet on the kangaroo sauce. Spread the lemon myrtle béchamel sauce on the cooked lasagne sheet. Then spread with
kangaroo sauce and a little mozzarella cheese.

Repeat the layers till you get to the top of the dish. Finish with lemon myrtle
béchamel sauce and sprinkle parmesan cheese over top.

Bake at 180 degrees celsius 350 degrees Fehrenheit) for 35 to 45 minutes
or until golden on top. Sprinkle wildfire spice on the top and allow to stand
for 10 minutes before serving. Garnish with fresh herbs.

===================
Hey Gordon - I'm going to test your
BlueBerry PanFry Cookies
and get back to you.

Thanks,
Glenn

Phil December 23, 2011 02:07 AM

Inspired, Write a New Cookbook, 101 Frightening Ice Cream Flavors Around the World!
 
Into the {Red Nose} Connection/Network of very ''Twistable'' Money making ideas... :)

Bet Glenn, Company... And few Other misc. [Specialized] Food related Brainstormers and Marketers passing through Reading just Might see A Variety of ideas in this one Worth Testing! ...

101 Frightening Ice Cream Flavors From Around The World...
http://www.who-sucks.com/food/101-fr...ound-the-world

All the best...

Phil

Glenn December 24, 2011 08:48 PM

Skunk Smell, Moldy Cheese, Vomit Flavor JELLY Beans
 
Thanks Phil,

Actually.

I just watched an episode of "Dirty Jobs" where the host - Mike Rowe -
visited a 100 year old factory.

He tried and had to spit into a bucket - all of the above Flavors.

SEEMS millions of people order the NEW Line of Jelly Belly Flavors
as practical jokes.

So I KNOW you have a profitable idea there.

To Apply it to food all we do is find a niche.

Bread Machine Recipes is a good niche.

And

I've never seen a VOMIT BREAD RECIPE.

So the field is wide open for us!

Thanks,
Glenn Osborn

P.S. - My Own Niche where I'm an EXPERT - due to 15 years cooking desert
for my 2 younger brothers - is MUFFIN RECIPES.

How GOOD are they?

When I email or fax one of my SPECIAL - Muffin Recipes to a Receptionist
or secretary - 50% of them CALL OR EMAIL me back to say...

THANK YOU!

I'll have to Adjust
my recipes a bit to create a GAG cookbook..

Dien Rice December 25, 2011 04:03 AM

Re: Inspired, Write a New Cookbook, 101 Frightening Ice Cream Flavors Around the World!
 
Quote:

Originally Posted by Phil (Post 29760)
Into the {Red Nose} Connection/Network of very ''Twistable'' Money making ideas... :)

Bet Glenn, Company... And few Other misc. [Specialized] Food related Brainstormers and Marketers passing through Reading just Might see A Variety of ideas in this one Worth Testing! ...

101 Frightening Ice Cream Flavors From Around The World...
http://www.who-sucks.com/food/101-fr...ound-the-world

Hi Phil,

(First, Happy Holidays to everyone!)

Thanks Phil for sharing that list of wacky ice creams!

I had garlic ice cream once! It was at "The Stinking Rose" restaurant in San Francisco - a restaurant which specializes in having garlic in every dish!

http://www.thestinkingrose.com

They had garlic ice cream on their dessert menu. I was dining there with a friend, and we were a bit dubious - then we thought, why not go for it! (You only live once!)

To our surprise - their garlic ice cream was delicious! :)

Best wishes,

Dien

Dien Rice December 25, 2011 04:27 AM

Re: Kangaroo Lasagna Recipe
 
Quote:

Originally Posted by Glenn (Post 29757)
I have customers in Australia.

They tell me kangaroos are like Rats down-under and the Gummnt has
been offering MUNNY incentives for restaurants and businesses to
SHOOT the roos and cook or export them.

FUNNY.

THE EXPORT direction is working best.

50 million pounds of roo meat are being exported all over the world
be just ONE Aussie Company - I just read about.

People in other countries don't know how much native Australians hate
the hopping varmints.

(Happy Holidays to all!)

Hi Glenn,

Your Aussie sources are pretty good!

It's true - they sell kangaroo meat at my local supermarket (and probably at most Aussie supermarkets nowadays)!

While I haven't eaten kangaroo - I have eaten emu. Here's a picture of an emu...



It's a big bird - kind of like an ostrich. Emu is a dark meat - kind of like dark turkey meat.

By the way, with kangaroos and emus on the menu, they say that Australians are the only people who eat their own coat of arms!

Here's the Aussie coat of arms...



When Aussies see this, they get hungry!

Thanks for the recipe! I might try it without the kangaroo... :)

Best wishes,

Dien

Glenn December 25, 2011 11:52 AM

The StinkingRose Restaurant
 
Happy New Year Dien,

I had dinner on the 24th at a restaurant that was 3/4 empty.

9 of 10 restaurants don't have a customer list.

Thus they have no real business.

A couple questions about the StinkingRose Restaurant:

How many tables - how many people does the place seat?

How many different items on the menu?

Do you remember how busy they were when you were there?

How Successful they looked?

I ask because...

In my experience GARLIC LOVERS are what Gary Halbert calls
BETTER THAN A STARVED CROWD.

CRAZED - Passionate - NUTS about Garlic.

Glenn

P.S. - Plus whoever named the Restaurant is very Smart. Linking two
words that don't belong together is what I call an "NLP Trance SLAP in Print."

I list 100's of them - pulled out of the books of the TOP 50 #1 Best Selling
authors of the past 100 years in my "UGLY COPYWRITING Manual"
at www.Archive.enchantednlp.com

AND use them in my Own 61 -100% munnyback- Product Titles.

The Technique is VERY POWERFUL.

Dien Rice December 26, 2011 01:50 AM

As you said, 90% Of Restaurants Are "Strangers" To Their Customers
 
Quote:

Originally Posted by Glenn (Post 29764)
I had dinner on the 24th at a restaurant that was 3/4 empty.

9 of 10 restaurants don't have a customer list.

Thus they have no real business.

Hi Glenn!

That's a good point... The vast majority of restaurants I'm familiar with have no way of contacting their customers!

However, here in Melbourne, Australia, there is one "authentic" American-style Diner... The owner, Misty, is originally from Arizona, and is a "transplant" downunder. It's the only place in Melbourne (and maybe in Australia) where you can go to a "real" American-style diner...

Now, when you go to her restaurant (called, you guessed it, "Misty's Diner"), it's always packed. You know why?

She markets on Facebook like crazy... And it works! (This is the way she contacts her customers... As many of them "like" her Facebook page.)

She also has done some other active internet marketing too - on Youtube, Flickr, and also on restaurant "review" websites...

Misty also loves the cable TV show "Man vs. Food" (she told me so herself, as I was eating there one day), and in recent times has organized some eating challenges, kind of like you see on that TV show.

http://www.mistysdiner.com.au

http://www.facebook.com/pages/Mistys-Diner/30645301859

http://www.youtube.com/user/Mistysdiner

Quote:

A couple questions about the StinkingRose Restaurant:

How many tables - how many people does the place seat?

How many different items on the menu?

Do you remember how busy they were when you were there?

How Successful they looked?
Well... I have to make an admission, that I was there quite a while ago... About 8 years ago, in 2003... (I was in San Francisco at that time for a marketing seminar/conference...)

So it may have changed since then.

When I was there, I remember it was a "medium"-sized restaurant, and it was relatively busy. Unfortunately, I don't remember what night of the week I was there. I don't even remember right now what I ordered, except that I remember the garlic ice cream (which as I said, was surprisingly delicious)!

They have quite a few items on the menu... You can see their menu at their website, http://www.thestinkingrose.com .

They have all kinds of meats, seafood, pasta, and even salad with garlic!

Quote:

I ask because...

In my experience GARLIC LOVERS are what Gary Halbert calls
BETTER THAN A STARVED CROWD.

CRAZED - Passionate - NUTS about Garlic.
I do like garlic... However, I'm probably just more "mad" for "unusual" places, and the "Stinking Rose" qualified! :)

Quote:

P.S. - Plus whoever named the Restaurant is very Smart. Linking two
words that don't belong together is what I call an "NLP Trance SLAP in Print."

I list 100's of them - pulled out of the books of the TOP 50 #1 Best Selling
authors of the past 100 years in my "UGLY COPYWRITING Manual"
at www.Archive.enchantednlp.com

AND use them in my Own 61 -100% munnyback- Product Titles.

The Technique is VERY POWERFUL.
Thanks for the "heads up" on that, Glenn!

I hadn't thought of that...

Hey, your "kangaroo lasagna" is like that... No wonder I loved your post! :)

Best wishes,

Dien

Glenn December 28, 2011 01:58 AM

4 Vegetable Anasazi Bean Recipe
 
Thanks Gordon for the INVITE to participate in
Your Ancient Indian Bean Recipe book,

I've been cooking This Recipe using Pinto Beans
for years - so all I did was TEST out swapping
the pinto beans for Anasazi Beans.

It came out Great.

Glenn

----------------------------
Zuchini-Onion-Cauliflower-Bean Bake - 30 minute meal

Ingredients -

Big Cast Iron Skillet
One Tablespoon Olive Oil
Spatula (Like used for flipping pan cakes)
2 Zuchini or yellow squash
3 or 4 Medium Yellow Onions
1/2 head of cauliflower
2 cups of Pre-cooked Anasazi Beans
1 tsp Rosemary
1/4 tsp Basil

Your Goal is to have a Mound of Veggies above
the sides of the big skillet.

DIRECTIONS -

Assemble ingredients on cutting board

Pour Tablespoon of Olive oil in Iron Skillet

Turn on heat to High

Squash - Quickly cut squash into 1 inch chunks
and toss into pan to brown

Cut up all the squash - turning the pieces
at regular intervals in the pan

Onions - Then start cutting up the onions
into 1 inch chunks - and tossing them into
the pan - Turning them over with the Squash
so they all begin to brown.

Cauliflower - cut a big head in half - save half
in the refrigerator for later.

Chop up half and toss on top of the pan full of
Zuchini Quash and Onions.

You do NOT want to brown the Cauliflower -
so at this point you pour 2 cups or more of
water into the skillet. So you can Clearly see
water btwn the veggie chunks.

Add 1 tsp of Rosemary -
1/4 tsp of Basil
(A few shakes of Hot Pepper Flakes if HEAT is to your taste)

Dump 2 cups of pre-cooked Anasazi Beans
in on top of everything and run the spatula
underneath it all to carefully mix everything up
topsy turvy. (SEE page _______ for Bean cooking Directions)

COOK for 20 Minutes on High. Turning the mixture
every 5 minutes so nothing burns.

-------------------------
RESULTS -

Since the Zuchini seems to cook slower
than all other ingredients - We put that
in 1st.

You can also check everything is cooked
and tender BEST by cutting a few chunks
of the Zuchini up with your spatula.

If in 20 minutes the squash is tender - so is everything else.

IF I'm in a hurry - I spoon a huge pile of these
Veggies onto a plate and eat with a fork or spoon.

Usually I've cooked too much for one meal. So
I put the rest into a refrigerator dish for later.

BUT If I'm Cooking this for Company or to take
to a dinner party. I color things up a bit by using
both Yellow and Green Squash.

FINALLY...

Good News. Since everything in this recipe is mostly
water - you can eat until you feel STUFFED and not
gain a single ounce of wgt!

Glenn Osborn

GordonJ December 28, 2011 10:32 AM

Good job Glenn...close to an original recipe...
 
he Anasazi peoples were known to grow squash, maize, beans and one can assume some variety of onions...along with yucca (casava) and were hunter/gathers too.

Your recipe sounds delicious, filling, low calorie and a dish very similar to that could have been found in cave homes everywhere...one can easily imagine a good day of hunting and a little venison or rabbit might find it's way into the skillet.

The Anasazi had an amazing kitchen, with ceramic ovens and of course, the open fire too. Of all the ancient ones, they may have been the most advanced in the culinary delights. We know they ground lots of wheat, corn and beans and had the pots to store this in.

The Anasazi appear to have been some of the best fed and certainly one of the healthiest of all peoples and their explosion of population shows they lived long lives too.

Great recipe Glenn, hope to have some more soon.

Gordon




Quote:

Originally Posted by Glenn (Post 29787)
Thanks Gordon for the INVITE to participate in
Your Ancient Indian Bean Recipe book,

I've been cooking This Recipe using Pinto Beans
for years - so all I did was TEST out swapping
the pinto beans for Anasazi Beans.

It came out Great.

Glenn

----------------------------
Zuchini-Onion-Cauliflower-Bean Bake - 30 minute meal

Ingredients -

Big Cast Iron Skillet
One Tablespoon Olive Oil
Spatula (Like used for flipping pan cakes)
2 Zuchini or yellow squash
3 or 4 Medium Yellow Onions
1/2 head of cauliflower
2 cups of Pre-cooked Anasazi Beans
1 tsp Rosemary
1/4 tsp Basil

Your Goal is to have a Mound of Veggies above
the sides of the big skillet.

DIRECTIONS -

Assemble ingredients on cutting board

Pour Tablespoon of Olive oil in Iron Skillet

Turn on heat to High

Squash - Quickly cut squash into 1 inch chunks
and toss into pan to brown

Cut up all the squash - turning the pieces
at regular intervals in the pan

Onions - Then start cutting up the onions
into 1 inch chunks - and tossing them into
the pan - Turning them over with the Squash
so they all begin to brown.

Cauliflower - cut a big head in half - save half
in the refrigerator for later.

Chop up half and toss on top of the pan full of
Zuchini Quash and Onions.

You do NOT want to brown the Cauliflower -
so at this point you pour 2 cups or more of
water into the skillet. So you can Clearly see
water btwn the veggie chunks.

Add 1 tsp of Rosemary -
1/4 tsp of Basil
(A few shakes of Hot Pepper Flakes if HEAT is to your taste)

Dump 2 cups of pre-cooked Anasazi Beans
in on top of everything and run the spatula
underneath it all to carefully mix everything up
topsy turvy. (SEE page _______ for Bean cooking Directions)

COOK for 20 Minutes on High. Turning the mixture
every 5 minutes so nothing burns.

-------------------------
RESULTS -

Since the Zuchini seems to cook slower
than all other ingredients - We put that
in 1st.

You can also check everything is cooked
and tender BEST by cutting a few chunks
of the Zuchini up with your spatula.

If in 20 minutes the squash is tender - so is everything else.

IF I'm in a hurry - I spoon a huge pile of these
Veggies onto a plate and eat with a fork or spoon.

Usually I've cooked too much for one meal. So
I put the rest into a refrigerator dish for later.

BUT If I'm Cooking this for Company or to take
to a dinner party. I color things up a bit by using
both Yellow and Green Squash.

FINALLY...

Good News. Since everything in this recipe is mostly
water - you can eat until you feel STUFFED and not
gain a single ounce of wgt!

Glenn Osborn


Glenn December 29, 2011 08:03 PM

Gordon - You didn't Tell Me I can PLANT Anastazi Beans!
 
Thanks Gordon,

Just called the company in Arizona and ordered 10 lb bag of Anastazi beans.
Only 12.00 plus s & h.

Not only do these Anastazi Beans cook in 40 minutes
instead of 2 or 3 HOURS - for Pinto beans.

But.

The Miller company s ells them 60 cents a lb CHEAPER than I was paying
in Whole Foods for pinto beans.

YIKES - what a Ripoff.

Finally.

When I told the lady on the phone we were writing an Anastazi Bean
cookbook that would send them LOTS more buyers.

She was so happy - she told me I can also PLANT these
same beans in my garden.

So UNLIKE most of the seeds we buy from Seed Catalogs - these beans
are Untreated and pristine.

All good signs we're getting MORE Nutrition in our bean
meals than ANY American who eats frozen or canned foods.

Anyway.

Just wanted to SPECIFICALLY Thank you for TELLING me about these
beans and the Colorado Bean co.

I put pinto beans in Everything I cook. Bread, muffins, rolls, jello, rice
pudding, sticky buns, bundt cake, plus all the vegetable meals.

So these New (OLD) beans will save me ooodles of cooking time.
And some loot too. It's the principle of the thing.

Good to know the Bean Middlemen were RIPPING ME OFF - big time.

Thanks,
Glenn

GordonJ December 29, 2011 08:36 PM

OH, you can plant them too...
 
That's a good company.
Anasazi beans are considered to be one of the youngest of the heirloom bean...

They grow great in the southwest without a lot of moisture...these beans are organic, the fields have never been sprayed...about pristine a bean as you can get...and tasty too...

I think our bean cookbook, plus the Anasazi "Original" recipes, will be a big hit...

The Boz, headlight guy, is already laying out a garden to include several rows of beans to go with his 5,000 plus yucca (casava) PLANTS which is one of the most usefull plants that exist...

Anasazi used yucca, to eat tubers, which make great natural shampoo and soap, to make baskets and all things woven...plus ropes...and ate the flowers too...

Gordon Mr. Anasazi Alexander




Quote:

Originally Posted by Glenn (Post 29813)
Thanks Gordon,

Just called the company in Arizona and ordered 10 lb bag of Anastazi beans.
Only 12.00 plus s & h.

Not only do these Anastazi Beans cook in 40 minutes
instead of 2 or 3 HOURS - for Pinto beans.

But.

The Miller company s ells them 60 cents a lb CHEAPER than I was paying
in Whole Foods for pinto beans.

YIKES - what a Ripoff.

Finally.

When I told the lady on the phone we were writing an Anastazi Bean
cookbook that would send them LOTS more buyers.

She was so happy - she told me I can also PLANT these
same beans in my garden.

So UNLIKE most of the seeds we buy from Seed Catalogs - these beans
are Untreated and pristine.

All good signs we're getting MORE Nutrition in our bean
meals than ANY American who eats frozen or canned foods.

Anyway.

Just wanted to SPECIFICALLY Thank you for TELLING me about these
beans and the Colorado Bean co.

I put pinto beans in Everything I cook. Bread, muffins, rolls, jello, rice
pudding, sticky buns, bundt cake, plus all the vegetable meals.

So these New (OLD) beans will save me ooodles of cooking time.
And some loot too. It's the principle of the thing.

Good to know the Bean Middlemen were RIPPING ME OFF - big time.

Thanks,
Glenn



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