So maybee I can contribute some very usefull info if everyone is just about tired of my nonesense.
Google shoogle and betty crocker too!
Whatta ya wanna know?
Ooooh - last year I was in Chinatown in NYC and I had the most fabulous dish at a restaurant on Mott St. It was definitely scallops and pineapple. . . and maybe some cheese. Any ideas?
Also, I love crock pot recipes with five ingredients or less!
Can I come over for dinner?
There used to be an Asian Big Bowl restaurant near me that served a drink called a “ginger soda.” I was seriously addicted, and now they’re out of business, and I’m out of luck.
It seems like the ingredients were along the lines of some kind of ginger pulp, simple syrup and soda water.
Do you have a recipe for anything similar?
Do you have a recipe for Thai red curry paste? Is it impossible to make in a normal kitchen? How about a good recipe for hummus?
Are you going to open up a restaurant or a library?
I own over 200 back issues of Gourmet and Bon Appetite Magazines. Can we trade?
Do you specialize in certain types of cookbooks or just buy anything you can find?
What’s the most useful book you own? What’s the least useful?
Do you have any tamarind or pomegranate recipes?
Are you a good cook?
Wow,just a few requests and I’m sweating.
Marconi&Schmeese not for lack of trying but I seem to have nothing with pineapple and scallops. I’ve got pineapple and shrimp but thats a cold salad, OTOH Many many of my books are crock pot specific. Just let me know what main ingredient you wanna play with and I will get right back with ya.
Scarlett67 Sure, come on down. You have to understand that I said I have a crapload of cookbooks, but I didnt say that I can cook 
HarriettheSpy All my asian stuff only has tea and wine. I do have an older bartenders guide. If I can locate it and it has something yummy in it I will share with you.
grettle Home made curry paste, no.
Hummus… stay tuned.
What I want to know is do you collect them or what? Seems after the first couple hundred or so things would tend to repeat…
This is very nice of you, thanks.
Do you have any recipes for lobster bisque?
I’d love some crock-pot recipes with chicken, turkey or fish (no beef or pork) that cook for 8+ hours.
Bonus points if I don’t have to do much but dump the ingredients in, there are only 5 ingredients, the recipe fits my 3 quart crockpot or is a one-pot meal.
Double bonus points for two out of four and triple bonus points for three.
Ten times the bonus points for all four.
Yeah, been going to local thrift stores every wed. and sat. for years looking for treasure I actualy dont have two of the same of any one. Most of them are sets that are complete or in the works and quite a few are regional U.S.A. The rest are broken down be country.
Sometimes I think about what to do with them.I dont really want to trade as much as keep adding more to the collection. No I dont specialize I have just about everything that you can imagine, including a roadkill cookbook but that one is more of a novelty. I also have a good number of childrens cookbooks and a mountain of books just about desserts.
I’d say that the most usefull is my copy of the better homes and gardens “new cookbook”
I’m gonna get busy on getting something posted as far as a lobster dinner with a pomegranet dessert.
I’m not a real good cook or anything but I think I could hold my own against any soccer mom on my block.
LOBSTER BISQUE
INGREDIENTS u.s. weight or vol metric weight or vol.
Fat 2 ounces 50 grams
Lobster 3-4 pounds 1.5 to 2 Kilograms
Mirepoix, finely 7 ounces 200 grams
chopped
Diced tomato 2 3/4 ounces 80 grams
Brandy 1/4 cup 1/2 deciliter
White wine 3/4 cup 2 deciliters
Fish stock 1 1/2 quarts 1.5 liters
Stock 1 quart 1 liter
Rice flour 2 3/4 ounces 80 grams
Egg yolks 2
Cream 3/4 cup 1 to 2 deciliters
PROCEDURE
-
saute the bug and mirepoix in fat.
-
Add tomato and continue to saute.
-
Flambe with the brandy.
-
Add the wine and reduce.
-
Add the fish stock and the plain stock and simmer for 10 minutes.
-
Remove the tail from yer bug. Pound the carcass and put back into the soup.
Simmer. -
Bind the soup with the rice flour. Strain.
-
Thicken wiyh egg yolks and cream. Adjust seasonings, and garnish with cubed tomatoes.
There ya go, just like downtown. Should be able to score some action with this one.
Thanks, I’ll try that out. 
What would be your favorite Chinese/Asian cookbook? I’ve been looking for the Definitive Asian Cookbook for a while now, and I would love to hear your opinions.
That being said, do you have a good recipe for shrimp with lobster sauce?
I so want to visit your house now.
Do you have the updated Betty Crocker cookbook? The quiche recipe is excellent.
I have the Fanny Farmer and the Joy of Cooking, also both excellent for basics.
No new betty crocker, yet.
I think that I need to get all of these books together and try to get them all sorted out and properly shelved. As of right now there all over the house on sheves that are far apart, some metal some wood. And maybee index em too.
There are some real gems here. And six hundred is a real lowball estimate.
Tomorrow I will take a actual count.
Charmaine Solomon’s Asian Encyclopaedia is the best one I’ve come across as a general Asian cookbook. David Thompson’s Thai one is the absolute bees knees for Thai cooking but it’s spendy.
Red curry paste is easy to make at home once you assemble the ingredients. From a Woman’s Day cookbook
10-15 red chillies, 1 onion chopped, 2 cloves garlic chopped, 1 tbp fresh ginger or galangal, 1 stalk fresh lemon grass, 1/4 cup chopped cilantro roots, 1 tbp ground coriander, 1 tsp prawn paste, 1 tsp whole black peppercorns, 1 tsp salt, 2 tbps oil.
Pound or grind onion, garlic and ginger in a mortar and pestle or use a food processor. Add other ingredients and process further.
I own about 400 but I’m trying to cut down and simplify.
Drum roll please, total to date is…
Eight hundred and forty one.
Thank you. That is all.