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Who enjoys cooking?
- Thread starter Thomas Kievit
- Start date
I don't know if I enjoy cooking so mush as eating--so unless someone else (Who can cook) is cooking for me, or I'm eating out) I will cook.
And what I cook depends on what I have, what I feel like, and how much work it is.
but I am very grateful for those who enjoy cooking, and are good at it, and will cook for me.
And what I cook depends on what I have, what I feel like, and how much work it is.
but I am very grateful for those who enjoy cooking, and are good at it, and will cook for me.
Hey, having those who like good food is just as important as those who can make it!
my favourite at the moment is cheating a bit, in that I use a simmer sauce,but it is the exact amount of chilli heat I like, a sweaty brow but no pain.
I brown some cubed chicken with onions and cauliflower (don't larf).
Drain the oil, pour in some Sharwoods Madras Curry simmer sauce, simmer for about 5-10 minutes, til the cauliflower is al dente,or even just before that.
Serve with steamed jasmine rice and poppadums
Fast food.
If you had told me 20 years ago I would like cauliflower I would have called you mad, but don't overcook it, leave it a bit crunchy.
I brown some cubed chicken with onions and cauliflower (don't larf).
Drain the oil, pour in some Sharwoods Madras Curry simmer sauce, simmer for about 5-10 minutes, til the cauliflower is al dente,or even just before that.
Serve with steamed jasmine rice and poppadums
Fast food.
If you had told me 20 years ago I would like cauliflower I would have called you mad, but don't overcook it, leave it a bit crunchy.
- Mar 13, 2008
- 18,897
- 142,237
- Disclosures
- Endorsing Artist Mike Lull T Bass pickups, The Bass Shop, Seattle WA.
I would definitely say I enjoy cooking, however, it's student type cooking, so basically chuck everything from the fridge/cupboard in a pan and hope for the best. Luckily, I haven't had any disasters yet.
I enjoy cooking but living alone now can't always raise the enthusiasm. I had a strict teacher, towards the end of her life my wife was wheelchair bound and would sit and direct operations from the dinning room while I cooked. I was forever in trouble!
I usually try and batch cook so I can freeze several meals worth for later - bolognese sauce, chilli sauce, soups and stews. Every so often I get the urge to make something really nice. I usually invite one of my daughters round because hings always taste better when you are not alone.
At times I will look in the fridge and see that several things that need eating quick or throwing out (I'm a tight assed Yorkshireman so that is not an option). I will concoct something using those, sometimes they can be a little strange other times really good. Unfortunately I never make a note of what went in.
One of my "Fast Food" recipes was brought back by me son from N. Africa and adapted for UK ingredients. It takes about 10 minutes to make.
Phil's North African Couscous
Serves 2 (or 1 very hungry person)
Ingredients
4 - 5oz (125gm) couscous
16 oz (400gm) can of chopped tomatoes
Sultanas or raisins - a slack handful, 1-2 oz I guess, never weighed them.
Tomato puree - a good squirt or dollop
Herbs of your choice to taste, fresh are best but dried will do.
Nuts - whatever you have, a slack handful again. I usually use roasted peanuts.
Lemon or lime juice - a good squirt or half a fresh lemon/lime, or a whole one.
A dash of ground chilli pepper (cayenne).
Oily fish – small can – 4 – 5oz (120gm) – Pilchards, mackerel, etc.
Soft cheese - a few bits.
Parsley to garnish – very optional.
Method
Add the couscous, tomatoes, tomato purée, sultanas or raisins, herbs, nuts, lemon juice and chilli powder, to a saucepan. Not too much chilli powder, it is just to give it a bit of bite rather than make it red hot.
As the tomatoes are absorbed by the couscous then you needs to stir it more and reduce the heat otherwise it will burn on the bottom of the pan.
When these ingredients have heated up add the fish. Don't add the fish too early or it will get broken up too much as you stir.
When the fish has heated through stir in a few pieces of soft cheese, serve and if you want to make it look fancy garnish with a sprig of parsley or anything else that takes your fancy.
Best served with a glass of red wine, in which case add a splash to the pan with the chopped tomatoes.
I usually try and batch cook so I can freeze several meals worth for later - bolognese sauce, chilli sauce, soups and stews. Every so often I get the urge to make something really nice. I usually invite one of my daughters round because hings always taste better when you are not alone.
At times I will look in the fridge and see that several things that need eating quick or throwing out (I'm a tight assed Yorkshireman so that is not an option). I will concoct something using those, sometimes they can be a little strange other times really good. Unfortunately I never make a note of what went in.
One of my "Fast Food" recipes was brought back by me son from N. Africa and adapted for UK ingredients. It takes about 10 minutes to make.
Phil's North African Couscous
Serves 2 (or 1 very hungry person)
Ingredients
4 - 5oz (125gm) couscous
16 oz (400gm) can of chopped tomatoes
Sultanas or raisins - a slack handful, 1-2 oz I guess, never weighed them.
Tomato puree - a good squirt or dollop
Herbs of your choice to taste, fresh are best but dried will do.
Nuts - whatever you have, a slack handful again. I usually use roasted peanuts.
Lemon or lime juice - a good squirt or half a fresh lemon/lime, or a whole one.
A dash of ground chilli pepper (cayenne).
Oily fish – small can – 4 – 5oz (120gm) – Pilchards, mackerel, etc.
Soft cheese - a few bits.
Parsley to garnish – very optional.
Method
Add the couscous, tomatoes, tomato purée, sultanas or raisins, herbs, nuts, lemon juice and chilli powder, to a saucepan. Not too much chilli powder, it is just to give it a bit of bite rather than make it red hot.
As the tomatoes are absorbed by the couscous then you needs to stir it more and reduce the heat otherwise it will burn on the bottom of the pan.
When these ingredients have heated up add the fish. Don't add the fish too early or it will get broken up too much as you stir.
When the fish has heated through stir in a few pieces of soft cheese, serve and if you want to make it look fancy garnish with a sprig of parsley or anything else that takes your fancy.
Best served with a glass of red wine, in which case add a splash to the pan with the chopped tomatoes.
Planning on it!
I have been pressed back into cooking service as my wifey is prego and has the barfs. So i will probably wait until this stage passes where i can stink up the house with Sauerbraten.
Thinking a nice round of Jaegerschnitzle with German potato salad sounds good too!
I do about 90% of the cooking in my house... I have yet to use a recipie.. I just kind of eyeball it.. It has worked so far.
Mark Wilson
Supporting Member
I love it so much I'm studying it! I'm 3 months away from being a chef (on paper)
I'm going to use that line on my wife.
Actually, she loves cooking and she's great at it. I'm very lucky.
Between jobs in garages I spent three years in a bakery making all sorts of cookies, cakes, pies, kuchens, donuts etc....
I'm handy in the kitchen and on the grill. No problem for me to whip up a quick meal.
I'm handy in the kitchen and on the grill. No problem for me to whip up a quick meal.
Mark Wilson
Supporting Member
Thanks man. I enjoy it. Gonna get my Red Seal and just cook for fun. Do some volunteer work at random restaurants when I'm not gigging. That is, is my gigs keep coming in!
Gotta love those enameled pots! got a great braised short rib recipe for mine.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!
My mom is from Alabama my mother in law is from Vietnam. Both of those women are great cooks. I've learned a lot from both. I myself have a big back deck, speakers, YouTube, plenty of beverages and a green egg. I cook everything on the egg (everything) it's fun as hell. Some of my favorites are:
Lamb Chops
Meatloaf (turkey)
Tri tip
Duck
Stromboli
Lamb Chops
Meatloaf (turkey)
Tri tip
Duck
Stromboli
- Mar 13, 2008
- 18,897
- 142,237
- Disclosures
- Endorsing Artist Mike Lull T Bass pickups, The Bass Shop, Seattle WA.
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!
I got to enjoy the results of my preparation last night, this dish is quite tangy and as it cooks fill your house with the most pleasant aroma.
Here we are with Rot Kraut and 2 different kinds of Potato Dumplings on side - I love German food!
Mark Wilson
Supporting Member
People always ask me what I want to do after school, and i say "ideally, nothing."
I LOVE cooking, and I work in the industry. But, being a musician is my first. Plus, I can always work in a kitchen on the side.
And if music somehow doesn't work out, I will always be able to get a decent job.
