Inspired to write a new cookbook.

[GordonJ]

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]

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

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]

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]

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

Originally Posted by Glenn

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]

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 (1½ pounds) kangaroo ground up
1 large onion ( chopped )
2 cloves of garlic ( crushed )
500g (1 pound) bush tomato chutney
100ml (3½ 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 (½ 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

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]

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]

Originally Posted by Phil

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]

Originally Posted by Glenn

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