From Chris, your candied BACON mod:

...Well, I do know that our banner is still being worked on (and off...and on...and off...and on XD)...

In the spirit of being open and honest: as for our group having its own cookbook...I mean - I'm not giving up on it *but* this IS a substantial project in and of itself (not to mention, keeping the group going, life in general and etc.)

Other than that, I'm still open to hear suggestions to make our group better; I mean, i.e., I really don't want to have our group on "X" because Musk has pretty much made the app a complete sh*tshow. (It's really only good for pron tbh *coughs* and even that can be questionable considering what randomly pops up on there *coughs* also looking also at you FA *coughs* *coughs*)

Still, I hope that at least everyone is enjoying our recipes, trying them, learning from them and sharing them with others, which is really the spirit behind this group.

~ Finis for now ~

From Chris: We will repost the journal from since he is one of our "sponsors" :3

https://www.furaffinity.net/journal...../#jid:10640235

"Table Trainee Wanted
---

Alright, this is a bit of an odd one. But I’m putting it out there now.
In the next year, Dark Bunny Sauces is looking to expand a bit. Not a lot, but there’s been creeping demand for the product all over, and several conventions have expressed interest in having us vend at their events. The problems come in then: I have a day job, and I do not have a passport that is active. And while I can fix the second, the first is harder to deal with.

SO…

I am looking for a person or people to potentially work for/with DBS at other events that I cannot be at personally at the time. And so here is what I am looking for:

Willingness to vend at an event
Table setup/teardown
Discuss products
Take orders
Explain processes
Ability to receive product for the table/tasting station.
Energetic personality
Ability to improvise



I know that sounds a little daunting to some, but what I am looking for at the moment is if anyone attending CanFURence in a week and a half would be interested, and willing to put in a bit of time at the convention, please let me know. I am willing to discuss this, and to “train” someone to be able to represent DBS. Otherwise, if you are seriously interested but NOT attending CanFURence, send me a message anyways.



This is new to me, I have never “hired” anyone for myself like this before, so please understand that this is an evolving process. But if you are interested, please do send me an email to feli@darkbunny.ca, and we can discuss things. In the email, let me know what messenger(s) to use to reach you (IE: Telegram, Discord, Twi.. er… “X”).

EDIT

This also includes any active vendors who would want to put a little spot on their tables or booths for a tasting station, and consider it co-branding or something.

Welcome to the future? I guess?

Feli"

From Chris, your moderator:

We have just received news from that one of our chefs has passed away.

https://www.furaffinity.net/journal/10629645/

"Dragonwuff Musings
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Wuff regrets to inform his followers that , our dear Brown Bunny, passed away last night (20 July) at 9PM of heart failure.

His dear friend Shadowcat is setting up a memorial. Date is still TBD. She will also be making arrangements for a charity for contributions in his name. More to follow on that when the arrangements are completed.

If Heaven lets him have his way, he's a 4' brown magic-using bunny there, causing mischief and making his friends laugh.

You will be greatly missed, my friend!

Vrghr
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
We grow not old, so long as we continue to chase our dreams!"

We remember his contributions to the group, and we shall miss him as well :(

And....*sighs* Tony Bennett (Anthony Benedetto) has also passed today, leaving behind a great legacy of music and art.

From Chris, your vegan BACON alternative:

After getting in touch with she has restarted her VeggieFurs group!!!

https://www.furaffinity.net/user/veggie.furs/

We are more than happy to plug her group and also share the vegetarian recipes that we have in our group that are here and there :3

Please give her page a watch, because there is nothing wrong with eating more veggies, and its certainly a good challenge to make these dishes as well!

From Chris, your shortstack of BACON, pancakes, syrup and scrambled eggs:

Not to poke fun (at least by ~too~ much) with the recent updated rules made by the admins on FA, this inspired me to come up with a new challenge for our chefs / cooks / etc. !

PLEASE NOTE THIS APPLIES TO ONLY YOUR *NEW* RECIPES THAT YOU WANT TO CREATE,
NOT THE ONES YOU HAVE ALREADY MADE PREVIOUSLY!

*coughs* With that out of the way...

Yes, this will be a limited ingredient list challenge once again, preferably with 5 ingredients or less!

Let's see who's up to the challenge!

****************************

From Chris, your swimming in BACON fat pangolin:

It has come to my attention that our group is *very* close to its 5000th submission!!!

Now I'm very sure that FA has some kind of rule against sweepstakes, lotteries and the like (so I'd rather not be banned/penalized as doing such.)

So I will therefore counter with this:

I will personally OFFER, and generously DONATE to the 5000th submission person a 50.00 gift card from Amazon as the 'winner'.

For the person that gets 5001th submission, I will personally OFFER, and generously DONATE a 25.00 gift card as well.

For the person that gets 5002...um....kind of a bit late to get on the bandwagon there bro, sorry :P

PLEASE MAKE SURE THAT WHAT YOU SUBMIT *IS* AN ACTUAL RECIPE WITH YOUR PIC
(or at least has a link to the recipe from where you cooked) OR ELSE IT GETS DISQUALIFIED!

*********************************

From Chris, your pudgy pangolin BACON overlord :

I saw this pop up as a meme on Twitter, and thought I would give it a shot:

https://www.furaffinity.net/view/51836327/

For those that want to join in, please feel free to put your links here or post your collage as one link!

From Chris:

If theres anyone looking to post their new dishes for the Easter and Passover traditions, please feel free to let us know...

AND certainly, anything for Eid or the coming of Spring in general !

Open to all takers!

From Chris, your pangoline' roulade with BACON and spinach:

I received this note from -

"Hey, um, I have a submission that I just posted that contains a question for chefs.

https://www.furaffinity.net/view/51288745/

I figured that if I showed it to you, I could get more answers from the other chefs here."

What would you chefs say is the best way to make mapo tofu, and what would be the ratio between tofu and meat?

Please answer here or on the link in the journal please!

From Chris, your BACONWAVE ™ Pangolin:

When it comes to reviewing useless kitchen gadgets, let's face it, Alton Brown is absolutely ruthless and hilarious :P



But why don't we all be open and honest about this, and admit we at least have one of these kitchen gadgets...

I'll start - I have the Egglettes ™ gadget, not to mention a few other poached egg gadgets for the microwave, and of course the Pampered Chef ™ Chopper-Matic. (You know, that critter that chops stuffs by hand - https://www.target.com/p/oxo-food-chopper-white/ )

Anyone else?

From Chris, your bacon BACON bacon (bacon):

I'd like to wish all of you a happy new year to those watching us, to those who just joined our group and even to those who just 'lurk' on this page and browse the goodies that we have to offer!

Since FA now has the option of getting a banner for their pages, that is what I'll be looking into for this group. So if anyone knows of any artists who are open that can do that sort of thing, or a theme that we should have for our banner, please let me know here!

ALSO: I'd like your input as to how our group is doing. I'm still (sort of) struggling in searching for furs that our group missed from 'back in the day', that we did not get around to posting (not to mention, at least *half* of these said furs are no longer on FA either, which makes it rather difficult to ask them for their blessing to repost >_<)

That out of the way, what should our group focus on? New foods? New techniques? New BACON? I am open to suggestions / feedback folks, please don't be shy!

Thank you for your consideration!

Update: As a small P.S. I have not forgotten about that idea of getting an FACCC cookbook. However, the only issue with that is getting the actual funds to publish said cookbook, not to mention getting permission from past furs who, again, may no longer be on FA >_<

Nonetheless, I will keep the idea in mind!!!

From Chris, your mod for this duration:

has finished her cookbook! [You can find an example here - https://www.furaffinity.net/view/49345924/ ]

From https://www.furaffinity.net/journal/10399029/

"After the better part of a year's worth of work, I am excited to announce that my cookbook is now on sale!

It is obvious that I love to draw, but one of my other passions is cooking. Here I've compiled my favorite recipes from many different sources into one cookbook. It includes 150+ recipes from all courses from breakfast to dessert and I have made everything in this cookbook, so I can tell you that every one of them is delicious!

The book is told through the eyes of Shira, a professional chef that works in Trides, a massive city where many of my science fiction stories takes place. The book also has a lot of cute art of her and stories of her food adventures in the city (a few of them inspired by real life events).


To Purchase, go here!

https://www.lulu.com/shop/traci-ver.....amp;pageSize=4
https://www.lulu.com/shop/traci-ver.....amp;pageSize=4
https://www.lulu.com/shop/traci-ver.....amp;pageSize=4 "

Hope you folks take a look!

And from Chris, your cooking mod:

I want to wish you all a Happy Thanksgiving, and I hope you get lots of leftovers to share!

*burp*

It is with regret that we inform you that Julie Powell has passed.

https://www.washingtonpost.com/obit.....e-powell-dead/

Julie Powell, food writer behind ‘Julie & Julia,’ dies at 49

In search of escape from her dead-end job, she cooked her way through Julia Child’s ‘Mastering the Art of French Cooking,’ chronicling her year-long odyssey in a blog that became a book and then a movie starring Meryl Streep

By Harrison Smith and Emily Langer

On the cusp of turning 30, Julie Powell was living in a cramped Queens apartment and working a dead-end job as a secretary — feeling destined, as she put it, for “a life of terminal mediocrity.” So Ms. Powell, who had a kitchen wall hung with pans but considered herself a dreadful cook, set out on an audacious culinary quest: to make every recipe in Julia Child’s “Mastering the Art of French Cooking” in a single year, and to blog about it along the way.

By any measure, she had set herself a difficult task. Child’s landmark 1961 cookbook contained 524 recipes, for aspics and sweetbreads, poached eggs and mushrooms, chicken fricassee and calf’s brains in wine. Even in a gastronomic capital like New York, ingredients like veal kidneys and calves’ feet were difficult to come by. It didn’t help that Ms. Powell was hardly a gourmand: Before embarking on her project in 2002, she had never eaten eggs and rarely ate fruit.

But as she started cooking, preparing an inaugural meal of bifteck sauté au beurre (panbroiled steak), the project offered her a direction in life and provided an emotional outlet through blog posts that were blunt, candid and often hilariously profane. “It assuages my hopelessness,” she told the New York Times as she neared the end of her project. “If I get this done, somehow it will all be O.K. It’s better than being a secretary.”

Ms. Powell ultimately pulled herself out of “a tailspin of secretarial ennui,” as she put it, to become an early star of food blogging. She attracted thousands of regular readers to her blog, the Julie/Julia Project, which was hosted on the website Salon. And she landed a reported six-figure book deal to write a 2005 memoir, “Julie & Julia,” that sold some 1 million copies. The book was adapted into a hit 2009 movie by filmmaker Nora Ephron, who intertwined the stories of Ms. Powell (played by Amy Adams) and Child (Meryl Streep), who studied haute cuisine in 1950s Paris while her husband (Stanley Tucci) worked as a U.S. diplomat.

Ms. Powell, who later wrote for food magazines and published a second memoir, was 49 when she died Oct. 26 at her home in the Catskills community of Olivebridge, N.Y.

When Ms. Powell decided to blog her way through a single cookbook, there was little doubt about which author she would pick. “Julia Child,” she explained, “taught America to cook, and to eat.”

With her mother’s dog-eared copy of “Mastering” propped open on the kitchen counter, she learned to clarify butter and peel potatoes into an olive shape as she tried her hand at dishes such as oeufs en gelée, in which a soft-boiled egg is suspended in gelatin.

Her writing was credited with inspiring a generation of home cooks to expand their repertoire and with encouraging others to take up blogging. At times, her descriptions of cooking were mouth-wateringly vivid or queasily evocative, as when she recalled removing marrow from beef bones to make the sauce for bifteck sauté bercy. “It made dreadful scraping noises — I felt like I could feel it in the center of my bones,” she wrote. “How much more interior can you get, after all, than the interior of bones? It’s the center of the center of things. If marrow were a geological formation, it would be magma roiling under the earth’s mantle.

“If it were a memory,” she added, “it would be your first one, your most painful and repressed one, the one that has made you who you are.”

Critics were mixed on Ms. Powell’s memoir, with Times reviewer David Kamp writing that “Julie & Julia” had “too much blog in its DNA,” with “a messy, whatever’s-on-my-mind incontinence” that included digressions about her husband’s health and the state of their Long Island City apartment. Her struggles in the kitchen were also not well received by Child: Russ Parsons, a food writer for the Los Angeles Times, said that after he showed the blog to Child, she replied, “She just doesn’t seem very serious, does she? I worked very hard on that book. I tested and retested those recipes for eight years so that everybody could cook them. … She just must not be much of a cook.”

Ms. Powell said she was devastated to learn that Child, who died in 2004 at 91, did not approve of her project. Still, she continued to cook and write, winning two James Beard awards for food journalism while contributing to publications including Bon Appétit and Archaeology magazine, for which she prepared a menu of “ancient cuisine” adapted from Mayan, Mongolian and Mesopotamian recipes.

“It’s a tough row to hoe, no question,” she told an Amherst College interviewer in 2009, describing the origins of her career as a writer. “But for me it was finding the intersection of passion and medium, and maintaining a structure so rigid and fast-paced that I didn’t have time to hate myself. Not hating myself — at least not all the time — turned out to be key.”

Julia Anne Foster was born in Austin on April 20, 1973. Her father was a lawyer, and her mother was a homemaker who returned to college to obtain a master’s degree in design. She cooked occasionally from “Mastering” when Julie and her brother were growing up, referring to the book’s recipes for dishes including beef bourguignon, pork chops and Brussels sprouts.

Ms. Powell acted in high school and studied theater and fiction writing at Amherst College in Massachusetts, receiving a bachelor’s degree in 1995. By then, she had concluded that the world outside Texas was sorely lacking in the culinary department. “I just missed chicken-fried steak. I missed Mexican food, and I missed chili,” she told the Houston Chronicle. “In Massachusetts, nobody knows anything about seasoning. Everything is bland.”

Still, she had dreams of becoming an actress, and she set out for New York to pursue a career in the theater.

Ms. Powell said she discovered soon enough that she was “not a New York actress.” Nor was she, as yet, a writer, although she did have what she described as “seven years of three-quarters-finished novels in drawers.”

She was working at the Lower Manhattan Development Corp. when she began her culinary odyssey, shopping for groceries during her lunch hour, cooking at night and writing in the mornings. At times she worried her family back in Texas — “Please. Honey. Stop Cooking,” her mother said in a phone call — and tested the patience of her husband, Eric Powell, with their late-night, butter-soaked meals and the piles of dirty dishes that stacked up in the sink.

Ms. Powell chronicled their marriage in her second book, “Cleaving: A Story of Marriage, Meat, and Obsession” (2009), which detailed extramarital affairs on both sides against the backdrop of her apprenticeship in a butcher shop.

Survivors include her husband, of Olivebridge; her parents, John and Kay Foster, both of Austin; and her brother.

Ms. Powell readily conceded that the portrait of her in the movie “Julie & Julia” was not entirely accurate. The real Julie was “not as sweet as the movie Julie,” she once told an interviewer, and was even more neurotic. What was true, however, was the comfort and meaning she found in her daily jaunts into the world of Julia Child. Even after she had forsworn butter — at least in the copious quantities suggested by Child — Ms. Powell would return to the pages of her cookbook, serving up a dish of sauteed liver or baked cucumbers or, of course, beef bourguignon, “out of nostalgia.”

From Chris, your favorite BACON-addicted pangolin...

Time for a new challenge, I would say!

Since it is October (and November with Thanksgiving around the corner) let's see what you can do with your favorite fall dishes!

***NEW DISHES ONLY PLEASE, OUR PAGE ALREADY HAS YOUR PAST DISHES!!!***

Whatever you think is a "scary" dish (nothing too gory please) or a family dish for Thanksgiving, let's see what you can do!

IMPORTANT UPDATE / NOTICE TO THOSE WATCHING US

As a responsible moderator and poster of food, our group, I will repeat, will NOT post anything with actual gore.
This is not what our group is about, nor is that our mission to do so. Thank you for your consideration.

From Chris, your cooking pangolin...I can't believe I even have to put out this journal, and yet, here we are *dies*

https://news.yahoo.com/yes-fda-actu.....195512661.html

https://www.fda.gov/consumers/consu.....ving-medicines

SERIOUSLY, PLEASE DO NOT COOK YOUR CHICKEN WITH NYQUIL.

I mean for the love of the Eternal Maker, WTAF are you even doing, following a dumb "TikTok" meme?!?!

Nyquil is not meant to be an ingredient. (Unless you are talking about a "Flaming Moe", and even that is pushing it.)

I give up XD ***throws paws in the air***

...From Chris, your fully-loaded baked potato pangolin with BACON:

Since has recently updated FA's policy to ban/block/remove AI art (and rightfully so) I think this article is worth a mention, since it also has to do with food technology and the future of food:

https://www.jumpstartmag.com/3d-pri.....tainable-food/

By Nidhi Singh

"Here’s why 3D printed meats could be the answer to food sustainability:

3D printing has already made its way into major industries worldwide, but did you know it is also transforming the food industry? You’ve probably heard of plant-based meat, like the Impossible burger, but 3D-printed meat may sound like something from a sci-fi movie or an early April Fools’ Day joke, but it’s neither. The concept has become a reality, with multiple startups scaling the production of 3D-printed meat products.

What is 3D printed meat?

The process uses stem cells from a cow or chicken egg to make cell-grown meat. The animals involved are humanely treated and anesthetized throughout the procedure. Once it develops into edible tissue, a 3D printer will be used to “print” the digital meat, which looks similar to the meat we consume. Read on to learn more about the digital meat trend as well as the benefits and challenges of this technology!

The rise of digital meat

Many countries see rising demand for plant-based or vegan meat alternatives for health and sustainability concerns. According to a Gallup study, 41 percent of Americans have tried plant-based meats and 60 percent of those respondents say they were likely to continue eating them. To keep up with the booming needs of consumers, startups are considering 3D-printed meat.

Israel-based startup Redefine Meat has developed an industrial-grade 3D printing process for food that replicates beef and other high-value meat products’ texture, flavor and eating experience without using animals or animal products. The startup uses plant-based components and technology rather than animals, resulting in a far more efficient, sustainable, and ethical way to create meat without compromising on quality. The startup claims that the alternative meat produced is 95% more sustainable, significantly healthier and costs less than beef.

California-based food-technology startup Memphis Meats has also taken strides in developing 3D-printed meat products. The company has successfully produced cell-based meat products without using slaughterhouses. The startup claims that its meat products are healthier than traditional meat products, as they contain significantly less fat and cholesterol. The startup introduced the world’s first cell-based meatball in February 2016 and the world’s first cell-based poultry in March 2017.

3D meat vs. traditional meat

The global livestock industry is one of the most significant contributors to greenhouse gas emissions, with beef production as the leading culprit. 3D printed meat could significantly reduce the environmental impact of meat consumption. The technology can help us save water, land and energy that would otherwise be used in traditional animal agriculture. It also eliminates the need for antibiotics in meat production. Sub-therapeutic (a lower dosage than the usual prescription) antibiotic usage in rearing animals poses a health risk for humans and animals because it promotes resistance against antibiotics and hence drug-resistant infections or diseases.

3D-printed meat may sound promising for a sustainable future, but it is still a few years away from being commercially viable. A few challenges need to be addressed before this technology can be utilized on a larger scale. One of the most significant challenges is the cost of production. The materials and equipment required for 3D-printing meat are expensive, and the process is still in its early stages of development.

Another challenge with 3D printing is energy usage. Research by Loughborough University points out that 3D printing technology uses around 50 to 100 times more energy than conventional food production techniques.

Conclusion

The global meat market is rising, with demand leading to unsustainable practices. According to a forecast compiled by Blue Horizon Corp, the lab-grown meat market is projected to reach US$140 billion by 2030.

Growing consumer awareness about the harmful effects of traditional meat production has led entrepreneurs to explore sustainable ways to produce meat without causing harm to animals and the environment. Without doubt, the development of sustainable food tech, like digital meat, will revolutionize the food industry."

---

I would certainly say it would not be that much of a stretch that AI could also be used to process our breakfasts, lunch and dinners (i.e., there are robots that are also being used in the food industry - https://builtin.com/robotics/robots.....s-food-service )

But as the great Ian Malcolm (Jeff Goldblum) also once said: ""Your scientists were so preoccupied with whether or not they could, they didn't stop to think if they should."

What do you folks think, lets keep it civil please!

From Chris, your BACON-powered pangolin:

(a.k.a. ) is now considering hot sauce commissions, since he has had a good bit of success selling his sauces at several fur cons!

https://www.furaffinity.net/journal/10294412/

Sauce commissions are a thing? Huh.
a day ago
Alright. This is a weird one. But hear me out.
Over the last couple of years, I have had several people approach me and ask if I could do a custom sauce, or if I took commissions.
Well, it is with a heavy heart that I must declare that this is going to be a thing. I am so, so very sorry.

Kidding aside, yes, I will be taking sauce commissions! But it's going to work a little weird.
I'm opening up a form for submissions. For a week the form will be open.
I'll take all submissions for the week, and when the week is over I'll close it down.
Afterwards, I will go through the submissions and pick one to work on. This is the only way to work it in my mind as it has to be a project I want to undertake. Now, this doesn't mean that I WON'T eventually choose yours, but there will be a waitlist for submissions. I will only work on one sauce at a time so nothing gets mixed up (as good as Oops! is, I don't want another incident).
If your submission is chosen, and you agree, there's be a deposit needed, and then over the next month or two (depending on the complexity) we'll work together on the sauce. Obviously I can't keep sending samples for taste testing, but we can work something out I am sure. But you will be kept up to date on the development.
The reason I say a month or two is because despite sauces being a passion, I do have a day job to attend to.
Once the sauce is complete, the remaining balance will be required.
If, for whatever reason the project needs to be dropped after the deposit is received, a full refund will be issued. But, if the sauce is near completion, or if the final payment is not received in a timely manner, DBS will retain the rights to the recipe and make the sauce available for sale.

A few points to keep in mind: no sauces commissioned will include meat or dairy in the recipes. I cannot send refrigerated products, and there are several regulations regarding this that I have to follow.

How much do you get? It'll be negotiable, but I feel a minimum of 3 litres will be the norm. This is equivalent to one case of 250ml bottles. Final price will be based on ingredients, supplies and such.
Though your sauce will be yours, DBS will retain ownership of the recipe. And, only with permission would we make the sauce available for public sale.
The commission will also include labels and artwork, but DBS will be the final decider on this.

So, I will open the form tomorrow (Friday, August 5) and it will be open until Thursday August 11th.

What do you all think? opinions are welcome!

So to sum it up: If you want a private label sauce, this will be your chance! I just hope you forgive any hiccoughs or bumps in the road as this is something completely new.

****UPDATE****

Here is also his commission form, take a look!

I never thought in my life that I would write those words, but there it is!
From now until Thursday August 11th the form will be open for submissions.

https://forms.gle/CCHzbmo1R7mcApTt7

Again, this is not a guarantee that your submission will be chosen, but it's a better chance than if you didn't send it!

Best of luck to everyone and stay spicy! I look forward to reading the ideas!

From Chris, your BACON-flavored pangolin...

I think its time to get a new challenge going, and oddly enough I would say that got things started with this submission here: https://www.furaffinity.net/view/47751067/

So since it is summer (more or less) now, lets have a barbecue!!!

Bring your best -current- dishes, side dishes, drinks, salads, desserts, whatever you would bring to a bbq that would get a lot of raves from your family and friends, and lets see them here!

Anyone want to take a bite of the challenge??? (And PLEASE include your recipe, unless its for a top secret BBQ sauce that you dont want to give out or something...just say so ahead of time :B)

From Chris:

Whether you might have seen stories (or on YouTube/TikTok) on the interwebs about supermarkets and other similar entities throwing out food that was still perfectly good - and in some rare cases, having armed guards near their dumpsters to prevent dumpster diving.

Also: YES,I will not deny that in some cases, throwing out food is a necessary evil sometimes. (I refer to the recent outbreak of food poisoning with the JIF peanut butter here - https://jms-s3-mkt-consumer-p-pmc6......om/recall.html )

That out of the way, however, we *do* certainly have a problem when it comes to food waste.

http://eattomorrow.com/blog/2015/06.....waste-problem/

So I'd like to hear from you folks, as to what YOU do to cut down on waste! Let's hear your suggestions and tips!

From Chris:

....Yeah, I have to confirm, and I take full responsibility for, our group missing a lot of recipes back in the day >_<

Blaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaagh!!!!

Other than that, how is everyone doing so far???

From Chris, your BACON-latticed mod:

The folders have all been alphabetized, bulletized, collectivized, digitized, emphasized, finalized, generalized, hepatectomized, internalized, journalized, keratinized, legalized, methodized, nephrectomized, organized, pangolinized, quantized, robotized, scrutinized, traumatized, undersized, verticalized, weaponized, x-sized, yngwie-malmsteenized, and zombized *pant pant pant* :P

The ONLY thing that I *cannot* add, due to folder restrictions, is the regional cuisine where the dish would be from.

However, to get around that, I will put that in the picture descriptions instead.

Aaaaaaaaaaaaaaaaaaand I will still need to go through all of the recipes (again) to put them in their respective folders...

A pangolin's work is never done *sobs*

From Chris, your BACONATOR mod:

After going through my list with (and thank you for the input as well bud) I do need to do a bit more tweaking, but in it, I also put out a list where different countries and nationalities would be included.

Said list:

Asian Cuisine
African Cuisine
American Cuisine
Cajun / Creole Cuisine
Cuban Cuisine
European Cuisine (EU Centric)
European Cuisine (Slavic and Related Countries)
French Cuisine
Filipino Cuisine
Haitian Cuisine
Indian / Hindu Cuisine
Mediterranean Cuisine
Spanish Cuisine

Now - I am putting this list out here, because I want to include EVERYONE. (After all, cooking itself should be a "universal language".)

That said - if there is any region that I missed, please speak up and I will happily add it on!

---

UPDATE:

Nearly done with the folder overhaul, hope you will all approve!

From Chris:

I am getting -very- close in exporting all of the recipes from the old group to this group.

However, I am going to need a bit more time to review as to what we have altogether...only because with the old group, there were a lot of recipes that we faved from other furs way back in the day, that I don't think we ever got around to reposting.

That said - and I would like to hear a reply from the cooks/chefs that we have - IF there is a recipe that we missed from you, PLEASE SPEAK UP HERE and put in your links!!!

Also please note as per our rules, we would also appreciate a recipe with the submission!

Thank you for your consideration!

---

UPDATE

Will also be reworking the folder system, thanks to the suggestion from TheClockworkJester, the folders -do- need to be alphabetized and organized to make things easier.

From Chris, your cooking mod for FACCC2 -

FIRST CHALLENGE: Valentines Day

Since Valentines Day is steadily approaching, I call upon you chefs to post (and hopefully have a recipe with the dish as well) your Valentine's dishes for your loved ones / significant other.

Whether it is a dessert, main dish, or what have you, lets see what you can do!

SECOND CHALLENGE: IRON CHEF

The theme / main ingredient is: CHOCOLATE

While that is an ingredient mainly seen in desserts, you *can* certainly also use it in other dishes.

Who's up for this?? ALLEZ BACOOOOOOON CUIZIIIIIIIIINEEEEE :p