Do You Cook?

[alva]

Not a bad idea, but normally, one makes stock from the bones.

Also, try not to boil the chicken but simmer it, it won't be as though.

[ajbera]

I've always believed that if you love to eat you should learn to cook. My grandmother, mother, and uncle were all excellent cooks, and I liked to watch them do their thing.

Although I can cook (and enjoy it), the wife & I lapsed into the easy route of fast food, restaurants, etc. for a while back in NY. Here in CA, I'm tending house while she works, so I cook almost every day. I'm still learning, and I take a few shortcuts (Foreman grill instead of gas or charcoal BBQ), but I'm good and getting better.

[Ecthy]

Thanks Seeker.

All cuisine threads should have "ApolyCuisine" in their titles and be topped on creation.

[MikeH]

I cook all the time, sharing the duties with my girlfriend.

Last thing I cooked for us (quick easy and summery)

Grilled (broiled in US terms) rainbow trout with new potatoes and salad. For 2

2 trout (1 each), cleaned
fresh parsley
a lemon
1/2 Kg (a pound) of new potatoes

Clean the new potatoes (scrub them if you want), boil until done, 20 minutes ish.
Cut about three diagonal slices down the sides of each fish, stuff with parsley.
Cut some of the lemon into little wedges and stuff inside the fish. (these give flavour and keep it moist during cooking)
Grill (broil) the trout for a 5-10 minutes on each side under a medium grill (depending on size of fish) until done.

Serve with a big tasty side salad. I used white cabbage, watercress, vine tomatoes and a bit of celery because that's what I had, and some extra slices of lemon, and leave the warm lemon inside the fish.

[Daz]

Yes, I cook.

I like cooking:

Indian, Mexican, Moroccan, Italian, Chinese, and of course the domestic stuff....

[Fake Boris]

Originally posted by alva
Not a bad idea, but normally, one makes stock from the bones.

Also, try not to boil the chicken but simmer it, it won't be as though.

Yes- it's better if the water doesn't boil. As for the stock, using meat instead of bones makes it clearer (thus aesthetically pleasing).

[Sprayber]

Thanks for all the replies. I'll see what I can whip up. One thing I'm amazed at is that many good dishes can be done really quickly. From what I remember of watching people cook in the past is it taking a long time to get things done. Of course now that I think about it, back when I was young my mom would cook for all three meals so I guess that's why I remember her always cooking. She stopped that while I was in highschool

[Geronimo]

Does anybody have any advice for making burritos that are credible counterfeits of the Chipotle restaurant chains fajita and rice burritos? I've made a lot of progress, but I still think they are missing something.

Maybe there is a little recipie out there somewhere?

[Chemical Ollie]

Tasty garlic bread

Ciabatta is preferred, but any white bread will do.

Slice the bread in 2 horizontal halves.

Pour olive oil on top and spread it evenly with a baking paintbrush or fork.

Sprinkle salt and black pepper. Don't be shy!

Press 1 clove of garlic per 2 slices of bread and spread it evenly with a fork.

Decorate with fine-cut parsley.

Bake in owen at 200 degrees C or on the charcoal grill for 5-10 minutes. Be careful, the timing is critical for the perfect taste! The bread should be light brown and the parsley still green for best result.

Serve while still hot.

[alva]

Press 1 clove of garlic per 2 slices of bread and spread it evenly with a fork.

Decorate with fine-cut parsley.

Shouldn't you so this first?

Also great with tomato paste and such. Be creative!

[Lancer]

Yes I cook, and very well thank you. I once shared a recipe for 'Lancer salad' on these boards and truly it was a recipe for disaster as I recieved ridicule, even more than usual. Share a recipe? No, I'm sorry, the pain is still too...open woundish.

[loinburger]

I'm at an advantage in that I can always blame my mom when somebody tries one of my recipes and it goes poorly for them. It doesn't really matter whether the recipe was originally Mom's or was a recipe of my own creation, the excuse works either way.

[loinburger]

My mom's pie crust recipe is priceless.

Originally concocted by loinburger's mom
2 cups flour
1/2 cup oil (not olive-- use corn oil or canola, etc)
1/4 cup milk
1/2 teaspoon salt.

(For two crusts, I use 3 cups flour, 3/4 cup oil, etc.)

That's right -- to increase the quantity of pie crust by 100%, increase the ingredient quantity by 50%. Like I said in the pizza recipe disclaimer, Mom doesn't trust math when it comes to recipes.

[Odin]

Pot Roast:

[Tiamat]

Originally posted by Imran Siddiqui
Yes. But usually things that are not too taxing. I do recommend a slow cooker... those things are awesome (I made fabulous pulled pork with it a few weeks back) .

Immy, tell me how to make it. I have a slow cooker and would like to try.

Cool! I love to share receipes. More please.