Who enjoys cooking?

[bachlover]

I think that with all the cooking shows out there and the balancing of the traditional roles a lot of men are into cooking now. I really enjoy cooking, I find it puts me in a relaxed mode and there's the tremendous benefits. I prefer to eat at home these days as I prepare much better food than what I can get at a lot of restaurants (and a key issue - a lot MORE). I like Jerk Chicken, but this is a real easy one that's one of my faves - "Pig and Pea Soup".

http://www.google.ca/url?sa=t&rct=j...dgfB-fOdP9EEjEuYNGyTgvA&bvm=bv.83829542,d.aWw

 

[skwee]

I've always enjoyed cooking, and my mom always encouraged me to cook--she didn't have custody of me, so I think she was ensuring that I'd be self-sufficient. Soups, roasting, eggs, slow-cooker. Grilling is fun, too--though I seem to use more steam-based techniques (tenting in foil) rather than direct contact.

 

[Phalex]

I love to cook! My wife is very picky and has limited taste.....

I get to cook lots of chicken, or pork.

 

[megafiddle]

I would cook more often if I didn't have to eat it ...

My successes are limited to:

Baked chicken wings
Baked turkey wings
Beef stew

Do hot sandwiches count? If so then also:

Bacon and egg ( I make nice big ones)
Sausage, peppers, and onions

-

 

[ZenG]

I love cooking for my wife.......but no matter what I make she always asks me the same question:- "What the heck is this sh*t?"

 

[Bent77]

My first wife really struggled cooking, so i adapted and she cleaned. Kinda.

But as a result I became a decent enough cook. My sweetie these days is a fabulous old fashion gal with make stuff from scratch cooking abilities.

My best is the homemade spaghetti sauce.

 

[pedroims]

I love cooking, grilling, brewing my beer, roasting my coffee. Dinner at home is on me as well as all meals on weekends and holidays...I found dooking so relaxing, pour some wine or grab a cold one and let the imagination fly

 

[BboogieXVII]

I think that with all the cooking shows out there and the balancing of the traditional roles a lot of men are into cooking now. I really enjoy cooking, I find it puts me in a relaxed mode and there's the tremendous benefits. I prefer to eat at home these days as I prepare much better food than what I can get at a lot of restaurants (and a key issue - a lot MORE). I like Jerk Chicken, but this is a real easy one that's one of my faves - "Pig and Pea Soup".

http://www.google.ca/url?sa=t&rct=j&q=&esrc=s&source=web&cd=3&cad=rja&uact=8&sqi=2&ved=0CCgQFjAC&url=http://www.whatsthesoup.com/2013/10/chef-michael-smith/&ei=_Xe9VNXDCsujNqPFgPgL&usg=AFQjCNE9DildgfB-fOdP9EEjEuYNGyTgvA&bvm=bv.83829542,d.aWw

Yes, this is a big benefit for me, I will sometimes bring a book into the kitchen to read while cooking. Looks like there are some fairly accomplished cooks here, bon appetite!

 

[ArtGuy9516]

I love to cook too. I like creating my own dishes and after looking at this post I want to dust off some of those dishes and making them again. I like cooking with my wife too. It'll have to be a weekend thing though due to my work schedule but I'll make it work.

 

[jmattbassplaya]

Cooking? No. Grilling? Yes.

 

[catcauphonic]

Cooking? No. Grilling? Yes.

That too! I grill year round ... rain, sleet, or snow. Steak, fish, veggies, burgs, weenies, etc

 

[TBird1958]

I'm of German descent and really enjoy traditional cooking, it's very hearty, good for a cold winter day.
This is the beginnings of a roast that I'll serve 5 days from now, it's called Sauerbraten - the marinade is red vinegar with various spices, carrots and red onion, it's best served with Red Cabbage and Dumplings....Yummy!

 

[Bent77]

I love Sauerbraten

 

[TBird1958]

I love Sauerbraten

The whole house will smell so good for at least two days afterwords................MMmmmmmm!

 

[Bent77]

The whole house will smell so good for at least two days afterwords................MMmmmmmm!

Most of the old folks of my German heritage have passed, taking some of the good recipes with them.

Would you mind sharing your recipe?

 

[Phalex]

I'm of German descent and really enjoy traditional cooking, it's very hearty, good for a cold winter day.
This is the beginnings of a roast that I'll serve 5 days from now, it's called Sauerbraten - the marinade is red vinegar with various spices, carrots and red onion, it's best served with Red Cabbage and Dumplings....Yummy!

The whole house will smell so good for at least two days afterwords................MMmmmmmm!

I really want your meat in my mouth!

 

[Bent77]

I really want your meat in my mouth!

Says the guy named after a penis...

 

[TBird1958]

I really want your meat in my mouth!

I know you do!

 

[TBird1958]

Most of the old folks of my German heritage have passed, taking some of the good recipes with them.

Would you mind sharing your recipe?

Here you go!
This is my mother's recipe (She was born in Germany, 1932 and lived there until she came to the U.S. in 1952.

You'll need:
4 Lb Chuck Roast
2tsp salt
6 juniper berries
1/4 tsp black pepper
2 cups cider vinegar or red wine Vinegar
2 cups water
1 onion - I use red ones
3 bay leaves
12-16 pepper corns
6-8 cloves
2 Tblsp celery flakes
1/4 tsp thyme
1tsp mustard seeds
1-2 carrots, I use the small ones.
1/4 cup sugar
2 tblsp oil
1/4 cup dried currants
18 Gingersnap cookies


Preparation:

Rub the beef with the salt and pepper - let rest.

Combine the following in a large pot:
water
vinegar
onion
bay leaf
juniper berries
Peppercorns
cloves
celery flakes
thyme
mustard seed
carrot
sugar

I use a whisk to combine all this, the add the meat, cover and refrigerate for 4-5 days, being sure to turn it every day so the marinade soaks into the whole piece of meat.

To cook:
Remove meat and pat dry with paper towels. Heat at least 2 tblsp oil in a large pan, flour the meat and place it in the pan and brown the entire roast making a crust. Meantime heat up the marinade in it's large pot and add the browned roast, bring it up to a boil then cover, reduce the heat and simmer for 3 hours.
After cooking remove the meat from the stock place on a platter in a warm 175 oven. empty the stock into a separate bowl and then strain it back into the large pot. Add the Currants and gingersnaps as you warm it up the gravy will thicken and then it's done.
Slice the roast and serve with dumplings ( I really like Panni's ) and some Hengstenberg Rot Kraut.

Prosit!

 

[embellisher]

I like to cook. I make a mean curried chicken and rice, love to whip up a stir fry, and of course love to grill too. When bored with everyday meals, I'll search the web for an interesting recipe and adapt it to my own tastes. I also make really good, really hot homemade chili.

I love to bake too. Scratch made pie crust, cheesecake, pecan pie, lemon chess pie, etc.

I'm hungry now!