I would like the option to have my pics show on ½ the screen, and the folders on the other ½, then be able to click & drop…similar to what it would be like doing it on my pc. I want the mobility of my iPad J because I am on the go a lot, yet have a lot of down time when out.
Unless you're of the Reptilian species...
I like eating dead animals, can't imagine eating live ones...
I'm 'borderline vegetarian, but it's so soon after leaving meat that it still sounds good. See me in a few months and I'll probably be thinking 'Ewwwwwww.....'
i guess it sounds good if you like to eat dead animals.
It is only because you have not tried. Don't be a quitter. Smiley
--- In iPad@yahoogroups.com, "Bert Morton" <w1dfu@...> wrote:
>
> I like eating dead animals, can't imagine eating live ones...
| I sure don't like to eat live ones! Carlee -------Original Message------- i guess it sounds good if you like to eat dead animals. On Wed, Nov 30, 2011 at 3:03 PM, Terry Pogue <tpogue@comcast.net> wrote: > I'm planning this for tomorrow. Doesn't it sound good. It looked wonderful in the video of Fabio making it in his iPad or iPhone app called Let's Cook. Lots of good recipes in this app. > terry > > > > Roasted Lamb Chops With Watercress Bleu Cheese And Walnut Salad - Serves 4 > Recipe By: Chef Fabio Vivania > Published in: Let's Cook app > > Ingredients > 2 racks of lamb -- each halved > 2 cloves -- garlic, crushed > Olive oil > salt and pepper > sprig rosemary > 12 sage leaves -- chopped > 3 clove garlic -- chopped > 12 very thin slices prosciutto (about 1/2 pound) > 2 cup watercress and baby radicchio -- mixed > 1/2 cup walnuts > 1/2 cup blue cheese crumbled > White wine > Extra virgin olive oil > > Instructions > Preheat oven to 400F. Remove each loin from the half rack and trim the fat. Saute the bones and fat in 12 inch sauté pan on medium high. Add crushed garlic and drizzle with light olive oil . Season with salt, pepper and rosemary. Turn once, cook until caramelized > > Remove silver skin membrane from lamb loin, set aside. Roughly chop sage and garlic. Arrange 3 slices prosciutto on flat surface and sprinkle with sage and chopped garlic. Season with pinch of salt and black pepper. Roll the loin up in the prosciutto. Repeat with remaining prosciutto and loins and place in oven proof hot pan; sear on all sides until caramelized. Place pan in oven and roast loins for 10 to 12 minutes or until desired doneness. > > Remove loins from pan. Let rest. Remove bones from sauté pan and discard most of the oil. Increase heat and deglaze pan with white wine to create au jus. Simmer and reduce to desired thickness. > > For salad, combine watercress, baby radicchio, walnuts and crumbled bleu cheese. Season with pinch of salt and pepper. Drizzle salad with Extra Virgin Olive oil and toss. > > Slice loin into four medallions and set aside. Plate salad and place lamb on top. Drizzle au jus and serve. > > > Exported from A Cook's Books -- Recipe management for Macintosh > > > > > ------------------------------------ > > Yahoo! Groups Links > > > > ------------------------------------ Yahoo! Groups Links <*> To visit your group on the web, go to: <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: (Yahoo! ID required) <*> To change settings via email: <*> To unsubscribe from this group, send an email to: <*> Your use of Yahoo! Groups is subject to: | ||
| |
----- Original Message -----From: Ron WestSent: Wednesday, November 30, 2011 6:38 PMSubject: Re: [iPad] Great little Cooking Appi guess it sounds good if you like to eat dead animals.
On Wed, Nov 30, 2011 at 3:03 PM, Terry Pogue <tpogue@comcast.net> wrote:
> I'm planning this for tomorrow. Doesn't it sound good. It looked wonderful in the video of Fabio making it in his iPad or iPhone app called Let's Cook. Lots of good recipes in this app.
> terry
>
>
>
> Roasted Lamb Chops With Watercress Bleu Cheese And Walnut Salad - Serves 4
> Recipe By: Chef Fabio Vivania
> Published in: Let's Cook app
>
> Ingredients
> 2 racks of lamb -- each halved
> 2 cloves -- garlic, crushed
> Olive oil
> salt and pepper
> sprig rosemary
> 12 sage leaves -- chopped
> 3 clove garlic -- chopped
> 12 very thin slices prosciutto (about 1/2 pound)
> 2 cup watercress and baby radicchio -- mixed
> 1/2 cup walnuts
> 1/2 cup blue cheese crumbled
> White wine
> Extra virgin olive oil
>
> Instructions
> Preheat oven to 400F. Remove each loin from the half rack and trim the fat. Saute the bones and fat in 12 inch sauté pan on medium high. Add crushed garlic and drizzle with light olive oil . Season with salt, pepper and rosemary. Turn once, cook until caramelized
>
> Remove silver skin membrane from lamb loin, set aside. Roughly chop sage and garlic. Arrange 3 slices prosciutto on flat surface and sprinkle with sage and chopped garlic. Season with pinch of salt and black pepper. Roll the loin up in the prosciutto. Repeat with remaining prosciutto and loins and place in oven proof hot pan; sear on all sides until caramelized. Place pan in oven and roast loins for 10 to 12 minutes or until desired doneness.
>
> Remove loins from pan. Let rest. Remove bones from sauté pan and discard most of the oil. Increase heat and deglaze pan with white wine to create au jus. Simmer and reduce to desired thickness.
>
> For salad, combine watercress, baby radicchio, walnuts and crumbled bleu cheese. Season with pinch of salt and pepper. Drizzle salad with Extra Virgin Olive oil and toss.
>
> Slice loin into four medallions and set aside. Plate salad and place lamb on top. Drizzle au jus and serve.
>
>
> Exported from A Cook's Books -- Recipe management for Macintosh
>
>
>
>
> ------------------------------------
>
> Yahoo! Groups Links
>
>
>
>
i guess it sounds good if you like to eat dead animals.
On Wed, Nov 30, 2011 at 3:03 PM, Terry Pogue <tpogue@comcast.net> wrote:
> I'm planning this for tomorrow. Doesn't it sound good. It looked wonderful in the video of Fabio making it in his iPad or iPhone app called Let's Cook. Lots of good recipes in this app.
> terry
>
>
>
> Roasted Lamb Chops With Watercress Bleu Cheese And Walnut Salad - Serves 4
> Recipe By: Chef Fabio Vivania
> Published in: Let's Cook app
>
> Ingredients
> 2 racks of lamb -- each halved
> 2 cloves -- garlic, crushed
> Olive oil
> salt and pepper
> sprig rosemary
> 12 sage leaves -- chopped
> 3 clove garlic -- chopped
> 12 very thin slices prosciutto (about 1/2 pound)
> 2 cup watercress and baby radicchio -- mixed
> 1/2 cup walnuts
> 1/2 cup blue cheese crumbled
> White wine
> Extra virgin olive oil
>
> Instructions
> Preheat oven to 400F. Remove each loin from the half rack and trim the fat. Saute the bones and fat in 12 inch sauté pan on medium high. Add crushed garlic and drizzle with light olive oil . Season with salt, pepper and rosemary. Turn once, cook until caramelized
>
> Remove silver skin membrane from lamb loin, set aside. Roughly chop sage and garlic. Arrange 3 slices prosciutto on flat surface and sprinkle with sage and chopped garlic. Season with pinch of salt and black pepper. Roll the loin up in the prosciutto. Repeat with remaining prosciutto and loins and place in oven proof hot pan; sear on all sides until caramelized. Place pan in oven and roast loins for 10 to 12 minutes or until desired doneness.
>
> Remove loins from pan. Let rest. Remove bones from sauté pan and discard most of the oil. Increase heat and deglaze pan with white wine to create au jus. Simmer and reduce to desired thickness.
>
> For salad, combine watercress, baby radicchio, walnuts and crumbled bleu cheese. Season with pinch of salt and pepper. Drizzle salad with Extra Virgin Olive oil and toss.
>
> Slice loin into four medallions and set aside. Plate salad and place lamb on top. Drizzle au jus and serve.
>
>
> Exported from A Cook's Books -- Recipe management for Macintosh
>
>
>
>
> ------------------------------------
>
> Yahoo! Groups Links
>
>
>
>
| I'm coming, too! LOL Pius and I both have this app, too! It's great, isn't it! Carlee -------Original Message------- I wanna go to your house. YUMMY!! On Nov 30, 2011, at 12:03 PM, Terry Pogue wrote: > I'm planning this for tomorrow. Doesn't it sound good. It looked wonderful in the video of Fabio making it in his iPad or iPhone app called Let's Cook. Lots of good recipes in this app. > terry > > > > Roasted Lamb Chops With Watercress Bleu Cheese And Walnut Salad - Serves 4 > Recipe By: Chef Fabio Vivania > Published in: Let's Cook app > > Ingredients > 2 racks of lamb -- each halved > 2 cloves -- garlic, crushed > Olive oil > salt and pepper > sprig rosemary > 12 sage leaves -- chopped > 3 clove garlic -- chopped > 12 very thin slices prosciutto (about 1/2 pound) > 2 cup watercress and baby radicchio -- mixed > 1/2 cup walnuts > 1/2 cup blue cheese crumbled > White wine > Extra virgin olive oil > > Instructions > Preheat oven to 400F. Remove each loin from the half rack and trim the fat. Saute the bones and fat in 12 inch sauté pan on medium high. Add crushed garlic and drizzle with light olive oil . Season with salt, pepper and rosemary. Turn once, cook until caramelized > > Remove silver skin membrane from lamb loin, set aside. Roughly chop sage and garlic. Arrange 3 slices prosciutto on flat surface and sprinkle with sage and chopped garlic. Season with pinch of salt and black pepper. Roll the loin up in the prosciutto. Repeat with remaining prosciutto and loins and place in oven proof hot pan; sear on all sides until caramelized. Place pan in oven and roast loins for 10 to 12 minutes or until desired doneness. > > Remove loins from pan. Let rest. Remove bones from sauté pan and discard most of the oil. Increase heat and deglaze pan with white wine to create au jus. Simmer and reduce to desired thickness. > > For salad, combine watercress, baby radicchio, walnuts and crumbled bleu cheese. Season with pinch of salt and pepper. Drizzle salad with Extra Virgin Olive oil and toss. > > Slice loin into four medallions and set aside. Plate salad and place lamb on top. Drizzle au jus and serve. > > > Exported from A Cook's Books -- Recipe management for Macintosh > > > > > ------------------------------------ > > Yahoo! Groups Links > > > ------------------------------------ Yahoo! Groups Links <*> To visit your group on the web, go to: <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: (Yahoo! ID required) <*> To change settings via email: <*> To unsubscribe from this group, send an email to: <*> Your use of Yahoo! Groups is subject to: | ||
| |
I wanna go to your house. YUMMY!!
On Nov 30, 2011, at 12:03 PM, Terry Pogue wrote:
> I'm planning this for tomorrow. Doesn't it sound good. It looked wonderful in the video of Fabio making it in his iPad or iPhone app called Let's Cook. Lots of good recipes in this app.
> terry
>
>
>
> Roasted Lamb Chops With Watercress Bleu Cheese And Walnut Salad - Serves 4
> Recipe By: Chef Fabio Vivania
> Published in: Let's Cook app
>
> Ingredients
> 2 racks of lamb -- each halved
> 2 cloves -- garlic, crushed
> Olive oil
> salt and pepper
> sprig rosemary
> 12 sage leaves -- chopped
> 3 clove garlic -- chopped
> 12 very thin slices prosciutto (about 1/2 pound)
> 2 cup watercress and baby radicchio -- mixed
> 1/2 cup walnuts
> 1/2 cup blue cheese crumbled
> White wine
> Extra virgin olive oil
>
> Instructions
> Preheat oven to 400F. Remove each loin from the half rack and trim the fat. Saute the bones and fat in 12 inch sauté pan on medium high. Add crushed garlic and drizzle with light olive oil . Season with salt, pepper and rosemary. Turn once, cook until caramelized
>
> Remove silver skin membrane from lamb loin, set aside. Roughly chop sage and garlic. Arrange 3 slices prosciutto on flat surface and sprinkle with sage and chopped garlic. Season with pinch of salt and black pepper. Roll the loin up in the prosciutto. Repeat with remaining prosciutto and loins and place in oven proof hot pan; sear on all sides until caramelized. Place pan in oven and roast loins for 10 to 12 minutes or until desired doneness.
>
> Remove loins from pan. Let rest. Remove bones from sauté pan and discard most of the oil. Increase heat and deglaze pan with white wine to create au jus. Simmer and reduce to desired thickness.
>
> For salad, combine watercress, baby radicchio, walnuts and crumbled bleu cheese. Season with pinch of salt and pepper. Drizzle salad with Extra Virgin Olive oil and toss.
>
> Slice loin into four medallions and set aside. Plate salad and place lamb on top. Drizzle au jus and serve.
>
>
> Exported from A Cook's Books -- Recipe management for Macintosh
>
>
>
>
> ------------------------------------
>
> Yahoo! Groups Links
>
>
>
Say, my Pocket Informant HD app crashed & I haven't received a fix yet.
Do you have any suggestions for me for a substitute app? I use only the iPad & iPhone devices (no Mac) so do you think Bento4 would work in that scenario with the iCloud? I'm trying to figure out where to get the functionality I'm used to & am having a difficult time finding just the right app. Bento might work if I do't have to get a Mac. I fell asleep on the sofa last night reading all about PIM, project management, calendar, etc apps in the app store but did't find "just right".
I don't care if synchs to the PC, not using it with that. In fact, I did get over my dependence on Outlook itself but do need that level of functionality on the iPad, preferably in 1 app. I run a business, household, club & now a home building & moving project so have lots of details & people to track.
Thanks for your advice.
Sent from Ingrid's iPad 🐤
Thanks for the magic, Steve
I'm planning this for tomorrow. Doesn't it sound good. It looked wonderful in the video of Fabio making it in his iPad or iPhone app called Let's Cook. Lots of good recipes in this app.
terry
Roasted Lamb Chops With Watercress Bleu Cheese And Walnut Salad - Serves 4
Recipe By: Chef Fabio Vivania
Published in: Let's Cook app
Ingredients
2 racks of lamb -- each halved
2 cloves -- garlic, crushed
Olive oil
salt and pepper
sprig rosemary
12 sage leaves -- chopped
3 clove garlic -- chopped
12 very thin slices prosciutto (about 1/2 pound)
2 cup watercress and baby radicchio -- mixed
1/2 cup walnuts
1/2 cup blue cheese crumbled
White wine
Extra virgin olive oil
Instructions
Preheat oven to 400F. Remove each loin from the half rack and trim the fat. Saute the bones and fat in 12 inch sauté pan on medium high. Add crushed garlic and drizzle with light olive oil . Season with salt, pepper and rosemary. Turn once, cook until caramelized
Remove silver skin membrane from lamb loin, set aside. Roughly chop sage and garlic. Arrange 3 slices prosciutto on flat surface and sprinkle with sage and chopped garlic. Season with pinch of salt and black pepper. Roll the loin up in the prosciutto. Repeat with remaining prosciutto and loins and place in oven proof hot pan; sear on all sides until caramelized. Place pan in oven and roast loins for 10 to 12 minutes or until desired doneness.
Remove loins from pan. Let rest. Remove bones from sauté pan and discard most of the oil. Increase heat and deglaze pan with white wine to create au jus. Simmer and reduce to desired thickness.
For salad, combine watercress, baby radicchio, walnuts and crumbled bleu cheese. Season with pinch of salt and pepper. Drizzle salad with Extra Virgin Olive oil and toss.
Slice loin into four medallions and set aside. Plate salad and place lamb on top. Drizzle au jus and serve.
Exported from A Cook's Books -- Recipe management for Macintosh