How many of you guys here really, really enjoy cooking and planning meals?

[buckeyefarmer]

I don't really enjoy it, but I can cook. There are certain dishes I make, like Jambalaya, and a porkchop and rice dish. My wife is an excellent cook and enjoys it more than I. With that said, she just told me she's not making supper tonight, tired from shopping all morning (which she doesn't like).

 

[OldMcDonald]

My wife was trained as a cookery teacher. But, on the premise that I outlive her, I have been learning these last few years, and every now and again will cook dinner. She usually prepares everything in advance, and I just do the actual cooking. We have a full dinner every night without fail and like gsganzer we have a range of wines to suit each course too, usually half a dozen or so bottles (or cardboard casks) on the table. No need to drink them all, or a big quantity, but we like to try different ones to see whether they suit different dishes. There is still nothing to beat Port with the cheeses, and I like Moscatel de Sétubal (or the Spanish equivalent) with the almonds I always have to finish.

 

[JDgreen227]

How did your soup and bread turn out last night?

Oh, the guests were very pleased with the dinner...I was truthfully surprised at how well it turned out. I do make errors in cooking, did you read the story of my 3-bagger elsewhere? And dave1949....you can judge from our picture what size our butts are...:laughing:

 

[TomSeller]

we have a range of wines to suit each course too, usually half a dozen or so bottles (or cardboard casks) on the table. .

Wow, I should try that.

 

[dave1949]

Oh, the guests were very pleased with the dinner...I was truthfully surprised at how well it turned out. I do make errors in cooking, did you read the story of my 3-bagger elsewhere? And dave1949....you can judge from our picture what size our butts are...:laughing:

It was a cheap shot, I know, I know. Some things just cannot be resisted.

Very nice pic, you make me feel like I could lose a few pounds.

 

[TomSeller]

Very nice pic, you make me feel like I could lose a few pounds.

You look quite thin in your avatar

 

[JDgreen227]

You look quite thin in your avatar

In his avatar, all the fat is in his head......

 

[dave1949]

In his avatar, all the fat is in his head......

Hmmm. :laughing:

 

[wroughtn_harv]

I do breakfast at our house. This morning it was breakfast tacos made with range eggs, elk, venison, onions, potatoes, jalopenas, garlic, and to give it a stick with you all day burn, dad's habanero pepper powder. All of this in one skillet and then stuffed into flour tortillas.

 

[downsizingnow48]

That sounds fabulous! Gonna send it to my daughter in Wyoming, they have elk and venison in their freezer all the time.

 

[2LaneCruzer]

I do a fair amount of cooking, especially in the Summer. I do my best work on the smoker though. I don't particularly like cooking for large numbers of people, although we are members of the Elks Lodge and I have cooked Baby-backs for as many as 70 people. It's a two day job, which takes the fun out of it. I also occasionally cook for our car club; 35 or 40 people. I have also cooked my own recipe for "He Man Beef Stew" for 50+ people. I make my own dry rub for my ribs and have my own method for cooking them. The recipe for both is free for the asking.

Did someone mention a TBN Cookbook? I have dozens of tried-and-true recipes; from Green Chile Stew to Stuffed Bell Peppers.

 

[forgeblast]

I do all the cooking/baking and shopping. I learned by spending a lot of time with my grandmother.
For baking bread we normally do a sponge overnight, One trick I found for making the perfect crust was to
use a spray water bottle. I spray it at (I think) 3, 3, 3. and 10 mins.
Brother Juniper's Bread Book: Br. Peter Reinhart: 9780762424900: Amazon.com: Books
is a great book on bread making.

 

[DrRod]

I love to cook. Its my hobby, one I can do every night. Started in the Boy Scouts as a matter of self preservation. In my day, men didn't cook and the food was terrible. So I worked with my mother and grandmother until I knew what was going on. At the age of 20 I because a camp cook for a Scout camp of 120 -- you really learn the basics with that. I don't make anything too fancy but there is a right way to make pancakes, meatloaf, turkey, Italian food, German food, and even sandwiches and I like it when people appreciate it.

 

[JDgreen227]

Tonite's dinner will be roasted boneless pork roast with veggies (gold taters, sweet taters, and carrots. Made this for the first time two weeks ago, it was good I sneaked into the kitchen after a 2 am bathroom trip :laughing: to nibble on the cold roast pork. Agree with DrRod...no need for fancy meals...do the basics right!!!

 

[polo1665]

I do all the cooking/baking and shopping. I learned by spending a lot of time with my grandmother.
For baking bread we normally do a sponge overnight, One trick I found for making the perfect crust was to
use a spray water bottle. I spray it at (I think) 3, 3, 3. and 10 mins.
Brother Juniper's Bread Book: Br. Peter Reinhart: 9780762424900: Amazon.com: Books
is a great book on bread making.

Steam is a must for a decent crust. It also allows the bread to achieve a decent oven spring. That is why baking in a cloche or dutch oven has become so popular. In that tight space the moisture from the dough creates enough steam to achieve what you are looking for, without having to mist the loaves.

 

[JDgreen227]

Steam is a must for a decent crust. It also allows the bread to achieve a decent oven spring. That is why baking in a cloche or dutch oven has become so popular. In that tight space the moisture from the dough creates enough steam to achieve what you are looking for, without having to mist the loaves.

Only bread making I have ever done is with bread machines (Dak, Panasonic, Oster,etc.) and the crust is always very good.

 

[polo1665]

Only bread making I have ever done is with bread machines (Dak, Panasonic, Oster,etc.) and the crust is always very good.

Don't get me wrong, I am sure your bread is very good. I enjoy the "hands on" type of bread baking though.

 

[tcreeley]

Made another 2.5 lb loaf yesterday. I'm thinking it is time to try raisins, currants, or nuts in the bread. I hate recipes- using, remembering etc. I am a minimalist that way. If I can get the thinking down - it sticks with me and I can do it. Checking times is awful too!
Anyone try adding to artisan no knead breads? I'm wondering if it goes into the initial mix or when it's shaped into a loaf for the last rest before hitting the oven -?

 

[IslandTractor]

I do a fair amount of our cooking and enjoy exploring new recipes. I tend to try to learn to cook foods from places I have visited or lived. Currently I am on an Indian food kick after discovering an Indian grocery store about two miles from home where I can get all the right ingredients as well as advice. I also love Mediterranean cooking from Italian to Middle East and just about anything that involves eggplant or lamb. I also like grilling and have started to smoke meats too. In the summer I like to cook on a big wok and gas burner outdoors. I used to live in Hawaii so I have a reasonably authentic luau party every year. My latest kick comes from having discovered the electric pressure cooker. Standard pressure cookers I always found a PITA as you had to monitor them. The electric is very cool, set and forget just like they say on TV. Steel cut oatmeal for breakfast in ten minutes. Nice chili or bean dish in fifteen. Great tool.

 

[RobertN]

I like cooking in camp with Dutch oven, over coals. Do that at home too. My son made dinner a week ago when friends came over; tri-berries cobbler in the camp Dutch oven. Last night we had brats with homemade sauerkraut. Yum!

I made this Saturday eve. Yum! I did not have raisins, so when I served I drizzled with maple syrup. I always double this recipe because it is so good...

Creamy Rice Pudding
Ingredients
3/4 cup uncooked white rice
2 cups milk, divided
1/3 cup white sugar
1/4 teaspoon salt
1 egg, beaten
2/3 cup golden raisins
1 tablespoon butter
1/2 teaspoon vanilla extract
Directions
In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
In another saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm.