Off-Topic > Off-Topic
Home cookin'
TulpaCouple:
Yeah that's what we hear about baking. Nate's a bit obsessive with details when he cooks, which is why we are encouraging him to learn rather than me. I am awful at following recipes, I just throw in things and change it on the spot to fit my tastes. I know you can't do that with baking which is why I haven't messed with that too much. The only baking I do is pies on holidays. Or baked casseroles or whatever. But as far as bread and cookies, hahaha, not something we've been proficient at.
Right now we're getting ready to make some mushroom, spinach, and goat cheese stuffed chicken. Yum yum. Adding some garlic and caramelized onion too.
Sands:
Anything chicken is good. Add more chili, best spice.
Kiahdaj:
I definitely want to learn to be a better cook.
But I don't like cooking.
And I don't like cleaning.
If someone would cook and clean for me, I would be awesome at it.
Sands:
Just went to my mom and cooked for her, Kiahdaj. You missed it all. Also I'm going to clean tomorrow.
Remember, don't put cold meat in the pan. Let it warm up a bit before you start cooking.
Lost:
I like to think I'm fairly decent at cooking. I've got some sourdough starter fermenting now, as I'm planning on making a sourdough calzone with mozzarella, extra sharp cheddar and sausage. However, to be honest, if I were to actually buy my own food, it'd be limited to beef, beef liver, fruits, potatoes, sweet potatoes, white rice, eggs and dairy, while removing most grains (just about everything aside from the white rice, really), limiting nuts as well as pork and fatty cuts of poultry. Only spices I'd use would be salt (iodized) and pepper. I'm quite a minimalist in the cooking when left to my own devices, I guess. Do foresee a lot of bone broths, though. White rice tastes amazing in that, but I'd have to add more gelatine though.
We did just get a cast iron pan though (larger one, anyway). It'll be nice to make meat in there after giving it a nice sear. But it's a large one, and would take forever to heat up high enough to sear in it... Maybe I'd sear in another pan and then just place it into the other one after it's already been preheated in the oven.
I'm rambling now.
Navigation
[0] Message Index
[#] Next page
[*] Previous page
Go to full version