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Do you cook?

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Alex

Thu Mar 16 2006, 05:11AM

Geometrically Frustrated
Registered Member #6 Joined: Thu Feb 02 2006, 04:18AM
Location: Bowdoin, Maine
Posts: 373

... wrote ...
I think that the biggest problem with my cooking is the lack of meat. Because my mom is a vegetarian it has been banned from all of our meals (except for when we bbq)

Ouch, that really sucks! My mom is also a vegetarian, but the rest of us have always been able to eat something with meat in it. The only time we all have the same thing is when we have something like spaghetti or... Heh, that's pretty much it.

Michael W.

Thu Mar 16 2006, 03:55PM

Registered Member #50 Joined: Thu Feb 09 2006, 04:07AM
Location: Vernon, B.C, Canada
Posts: 324

I make the ocassional cake, and then my family eats it before I get any......

Madgyver

Thu Mar 16 2006, 05:19PM

Registered Member #177 Joined: Wed Feb 15 2006, 02:16PM
Location: Munich, Germany
Posts: 214

Avalanche wrote ...

My cooking abilities are limited to throwing things into the oven and reading the instructions...

I used to eat too many pot noodles, but I've moved onto those noodles you cook in the pan now. I often remind my parents that it costs me less to feed myself than it costs to feed the cat - which is true.

Yeah me too. But after 2 Months I couldn't stand it. But it's a nice thing onve in while. We all have these lazy days...

Alex wrote ...

I used to make an awesome six-bean multi-meat many-seasoned dish, but I have not been interested in it ever since I got food poisoning from it several years ago. Puking in the woods and then having to hike out and drive home at 1:00 will turn you off anything. Strangely, no one else got sick.

Yeah, I experienced the same with a fried chicken dish. It hurt like I ate some toothpicks.

Simon wrote ...

I cook. I think eating good food is something to avoid compromising on so I put some effort into it.

Thats actually my point too. You want todo you something good every now and then.

EastVoltResearch wrote ...

I love cooking, although i'm not that good. However, i can cook a killer peppercorn filet mignon and coupled with a good bottle of merlot makes for a memorable evening for sure!!

Merlot is a nice choice. I guess it must be realy juicy then?

... wrote ...

I never thought it was possible to make spaghetti w/marinara sauce taste bad but he proved me wrong

Ever NEEDED a knive for spaghetti?

I did...

ForceLabs wrote ...

I make the ocassional cake, and then my family eats it before I get any......

make two then

, doubles the fun.

Steve Conner

Thu Mar 16 2006, 05:56PM

Registered Member #30 Joined: Fri Feb 03 2006, 10:52AM
Location: Glasgow, Scotland
Posts: 6706

I've been vegetarian for over 10 years. My cooking skills aren't too amazing, I don't mind eating it myself, but I wouldn't ask anyone else to. It's definitely more pizza and beer than filet mignon and Merlot.

Madgyver: That pizza looks nice. But cream instead of tomato sauce in the topping?

HV Enthusiast

Thu Mar 16 2006, 06:13PM

Registered Member #15 Joined: Thu Feb 02 2006, 01:11PM
Location:
Posts: 3068

wrote ...

I make the ocassional cake, and then my family eats it before I get any......

Remember, that you can't have your cake and eat it to!

Madgyver

Thu Mar 16 2006, 06:40PM

Registered Member #177 Joined: Wed Feb 15 2006, 02:16PM
Location: Munich, Germany
Posts: 214

Steve Conner wrote ...

I've been vegetarian for over 10 years. My cooking skills aren't too amazing, I don't mind eating it myself, but I wouldn't ask anyone else to. It's definitely more pizza and beer than filet mignon and Merlot.

Madgyver: That pizza looks nice. But cream instead of tomato sauce in the topping?

Well it's called "Flammkuchen" (yes, Flame Pie ) and the original recipe goes with creme fraiche or a comparable cream. Tastes better then one would think.

WaveRider

Fri Mar 17 2006, 10:38AM

Registered Member #29 Joined: Fri Feb 03 2006, 09:00AM
Location: Hasselt, Belgium
Posts: 500

My wife and I are pretty handy in the kitchen.. While I was Down Under, learned a bit of Thai, Vietnamese and Malaysian cooking (mmmm...the smell of scorched thick soy sauce!

)

Also, my wife is Italian.....need I say more?! (She makes a smashing Tiramisu among lots of other things)..

Should we start a 4HV recipes thread??

ragnar

Fri Mar 17 2006, 12:12PM

Registered Member #63 Joined: Thu Feb 09 2006, 06:18AM
Location:
Posts: 1425

I'm handy with chicken schnitzels, anything you can roast, and a barbeque. My biggest cooking difficulty remains the issue of having components of composite courses ready at the same time.

Just how do you blanch the asparagus, cook those onions, drain the meat, and have those chickens brown both sides at the right (same) time? Takes practise, I guess...

Michael W.

Sat Mar 18 2006, 05:46AM

Registered Member #50 Joined: Thu Feb 09 2006, 04:07AM
Location: Vernon, B.C, Canada
Posts: 324

How convienient is this? ------>

...

Sat Mar 18 2006, 06:12AM

Registered Member #56 Joined: Thu Feb 09 2006, 05:02AM
Location: Southern Califorina, USA
Posts: 2445

hehe, the good 'old cookin' with high voltage

I tried making carmel with a little hv supply and some sugar once... It melted/browned nicely and even looked like carmel but I decided against eating it for fear that the extreme temps might have converted the sugar into something nasty...

As to the getting everything done at the right time...

Most people just do it by practice but if you have the capability to count in hours/minutes/seconds you can make like a lot easier by taking a guess as to how long it takes to cook a dish (x minutes) and the time when everyone will be sitting down expecting food (y o'clock) and using some confusing math to put it on at the right time. I guess us Americans have it easier here because we are used to counting in odd numbers (like 16oz to a lb, a few tsp to a tbs, and a ton of tbs to a cup, even more to a gallon, etc

)

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