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

2LaneCruzer · Mar 2, 2015

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 · Mar 2, 2015

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 · Mar 2, 2015

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 · Mar 2, 2015

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 · Mar 2, 2015

forgeblast said:
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 · Mar 2, 2015

polo1665 said:
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 · Mar 2, 2015

JDgreen227 said:
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 · Mar 2, 2015

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 · Mar 2, 2015

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 · Mar 2, 2015

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.