Cooking skills..

[Roh_Chris]

I think there is always room for more crazy threads on CC Singles. So here's another one.

This thread is for everybody to share their cooking skills.

1) Are you a good cook?
2) What can you cook?
3) You can share any funny/terrible stories about your cooking.
4) Do you know of other CC members who are good/bad cooks?

-----

I'll go first.

I'm an amateur cook. I can cook some Asian dishes and make pancakes.

Chinese - Sweet & sour chicken, mixed vegetables and General Tsao's chicken.
Indian - Paneer butter masala, chicken butter masala and jeera rice.
Malaysia - Nasi Goreng.

I remember a funny story about my friend who 'claimed' to be a pro at instant-noodles (like, Top Ramen). We were having a get together when she went on and on and on about her awesome cooking skills. After a while we were hungry so she offered to make some instant noodles. We reluctantly agreed. She had a 'spark of genius' to add sliced chicken sausage to the mix. After about 30 minutes (I've never seen instant noodles taking that long to cook), she served us at the table. It was the worst dish I could ever imagine. We were not sure whether we must react at how bad she was or at how she 'butchered' a pack of instant noodles. The chicken slices were burnt (beyond all taste) and the entire noodles tasted bitter. Anyway, we were too hungry to bother about the poor taste so we ate it up like a hungry pack of wolves.

I don't remember anyone who is bad at cooking, except for one person whose abilities have been questioned recently. *looks at Cereal-Air-King*

 

[JesusLives]

I am a mood and cupboard cook....I know you are asking what that means? Well this Blond has to be in the mood to cook or you are going to end up with a can of soup or hot dogs....

My daughter, Melisa would ask what's for dinner and I'd say a concoction meaning you better like it and enjoy it as it may never happen again... I will look in the cupboard and pull out items that I like and combine them in any variety of ways and come up with edible dishes. When something turns out really good I try and make a mental note of the ingredients that were used in order to repeat that particular concoction.

One we like is cook enough cooked rice to fill a casserole dish, saute onions, green peppers, mushrooms, garlic with cut up smoked beef sausage, peel and cube small/med eggplant add jar of spaghetti sauce then season with salt, pepper, basil, oregano then mix together with the rice and put in casserole dish top with shredded cheese Italian blend then bake in oven at 350 for a half hour or until cheese has melted and browned a bit. Then eat.... yummm... Don't ask for measurements as the Blond concocts and does not measure....you just end up with a full casserole dish o.k. If you like more onion add more onion, etc....taste it before you bake it and if it tastes good then it will taste better baked....

There you go lesson 101 in mood, cupboard cooking, creating a concoction by Blond.....your welcome.

 

[JesusLives]

I am a mood and cupboard cook....I know you are asking what that means? Well this Blond has to be in the mood to cook or you are going to end up with a can of soup or hot dogs....

My daughter, Melisa would ask what's for dinner and I'd say a concoction meaning you better like it and enjoy it as it may never happen again... I will look in the cupboard and pull out items that I like and combine them in any variety of ways and come up with edible dishes. When something turns out really good I try and make a mental note of the ingredients that were used in order to repeat that particular concoction.

One we like is cook enough cooked rice to fill a casserole dish, saute onions, green peppers, mushrooms, garlic with cut up smoked beef sausage, peel and cube small/med eggplant add jar of spaghetti sauce then season with salt, pepper, basil, oregano then mix together with the rice and put in casserole dish top with shredded cheese Italian blend then bake in oven at 350 for a half hour or until cheese has melted and browned a bit. Then eat.... yummm... Don't ask for measurements as the Blond concocts and does not measure....you just end up with a full casserole dish o.k. If you like more onion add more onion, etc....taste it before you bake it and if it tastes good then it will taste better baked....

There you go lesson 101 in mood, cupboard cooking, creating a concoction by Blond.....your welcome.

Beyond edit time....should be cook enough rice to fill casserole dish not cook enough cooked rice....that's kind of funny... Blond had not had her coffee yet and posted at oh dark 30 around 6-ish AM....lol

 

[Roh_Chris]

That's an interesting idea .. hmm .. Let me find someone who can make that for me.

 

[Inu]

1) Are you a good cook?

I think I am...

2) What can you cook?

Pasta, Curries, grills.... eggs, toast, salad, baked potato(my sense of humour couldn't resist)...


3) You can share any funny/terrible stories about your cooking.

This one time I made cheese and sweet corn samosas..... only to find out that any attempt to fry them would result in all the cheese leaking out... in the end, it just ended up all sweet corn and no cheese

4) Do you know of other CC members who are good/bad cooks?

Well.... the only time I'd be able to answer this, is when I taste someone's cooking.... so I'm open to invites... *hint hint*

 

[Agricola]

Cooking is not as difficult as people think it is. The key to all good cooking is knowing how to control heat and how much heat to apply to the food. Failure to understand this is the cause of the vast majority of disasters in trying to prepare a meal!

 

[JesusLives]

1) Are you a good cook?

I think I am...

2) What can you cook?

Pasta, Curries, grills.... eggs, toast, salad, baked potato(my sense of humour couldn't resist)...


3) You can share any funny/terrible stories about your cooking.

This one time I made cheese and sweet corn samosas..... only to find out that any attempt to fry them would result in all the cheese leaking out... in the end, it just ended up all sweet corn and no cheese

4) Do you know of other CC members who are good/bad cooks?

Well.... the only time I'd be able to answer this, is when I taste someone's cooking.... so I'm open to invites... *hint hint*

Come on over to Florida I will be happy to make a concoction for you.....

 

[1still_waters]

My secret is knowing the exact moment to push stop, take entree out, stir it, and put it back in the microwave.
Of course when I'm lazy I keep it in there the full time without stirring.

 

[JesusLives]

Cooking is not as difficult as people think it is. The key to all good cooking is knowing how to control heat and how much heat to apply to the food. Failure to understand this is the cause of the vast majority of disasters in trying to prepare a meal!

Let me get my blow torch ready. With a side of habanero hot sauce ....yep that otta bout do it...

 

[JesusLives]

My secret is knowing the exact moment to push stop, take entree out, stir it, and put it back in the microwave.
Of course when I'm lazy I keep it in there the full time without stirring.

You are a gore-may cook my single life was a series of opened cans of a vegie - fork and eat not even any heat....

 

[Inu]

Come on over to Florida I will be happy to make a concoction for you.....

Lol and a famous protein shake??????

 

[JesusLives]

Lol and a famous protein shake??????

Yes usually a nightly occurrence...many flavors as there are many fruits don't usually add nuts as it is the nutty Blond making them....lol

 

[1still_waters]

You are a gore-may cook my single life was a series of opened cans of a vegie - fork and eat not even any heat....

That's called conserving energy.
Kudos.

 

[Inu]

Yes usually a nightly occurrence...many flavors as there are many fruits don't usually add nuts as it is the nutty Blond making them....lol

Nom Nom.... 1 chocolate protein shake please

 

[Lynx]

I make a good pot of chili - at least everyone around here seems to like it. When I take it to church I take it in a two-pot crock pot. One side is labeled "mild," the other side is labeled "interesting."

I bake sourdough bread (and real sourdough bread does NOT use packaged yeast, no matter what anyone may have told you, and it takes a lot longer to make than conventional bread, and it usually sells out at church bake sales far too fast.) I bake 12-15 loaves at a time and put most of it in the freezer. I live off the stuff, haven't bought a loaf of that spongy, gummy, floppy store bread in years.

I can cook lots of stuff but my forte seems to be desserts. By the way, for a really good texture in chocolate chip cookies try oat flour - just grind up some oats in the blender. And grind up a chocolate bar too, that's what makes the cookie good. A little chocolate IN the cookie, in addition to the chocolate chips.

Funny story... hmmm, let's see... A few weeks ago I tried making a pound cake the ancient way - pound of flour, pound of eggs, pound of sugar, pound of butter. Didn't bother looking up a recipe, that IS the recipe for a real pound cake. When it was done I found out why people don't make it that way anymore. Why did people used to make it that way? The flavor was good but it was oily and the texture was... weird. Oh well, the dogs made it vanish in short order.

 

[JesusLives]

Nom Nom.... 1 chocolate protein shake please

Chocolate a specialty no problem.....I got your chocolate smoothie waiting on you catch the next flight and it is yours.

 

[Inu]

Chocolate a specialty no problem.....I got your chocolate smoothie waiting on you catch the next flight and it is yours.

Yes... I will empty out my bank account....

P.S.... that's some expensive smoothie huh

 

[wwjd_kilden]

Am I? Hmm, I don't know. I stay away from the advanced stuff, but I like making food rather than just buying pizza

Nowdays I mostly throw together stuff in the oven (meat, sauce, plenty of vegetables and spice) and leave it there until it's cooked. one of the best dishes I've had I mad together with a friend:


Salmon (w lemon juice)
Mashed potatoes with butter and white wine and herbs (+salt and pepper)
Vegetables
- Mixed in tin foil in the oven to bake
mmmmmmmmmmmmmmmmmmm

Hey Roh: What's a good way of making a "indian" sauce?

 

[Roh_Chris]

Hey Roh: What's a good way of making a "indian" sauce?

Depends on what kind of sauce you want.

The usual sauce that we use for our curries (like paneer butter masala, chicken butter masala, etc.) is this -

4-5 cloves of garlic (small-sized bulb)
Half a teaspoon of ginger (finely chopped)
1-2 tomatoes (diced and de-seeded)
1 medium onion (chopped)
2-3 teaspoons of oil
Pinch of mustard seeds
Masala mix: 2-3 teaspoons of coriander powder and 1-2 teaspoons of red chilli powder


Heat a wok and add the teaspoons of oil. When the oil is hot, add the mustard seeds. When they've begun to crackle, toss in the ginger. Saute a bit and then add the garlic. When the garlic turns a light shade of brown, add the onions. Cook the mix for a while until the onions start to cook. Then add the tomato. Add the masala mix and stir well. Add salt to taste. If you want your sauce to be spicy, feel free to add more red chill powder or toss in one or two green chillies (de-seeded). Turn down the flame to low. Cover and cook the mix while occasionally stirring it. (Optional - you can add a little bit of water depending on how thick you want your sauce). After about 10 minutes of cooking, check if the mix is thoroughly cooked (the flavour must be consistent). Take it out of the wok and put it on a plate. Let the mix cool down to room temperature. Then mash it in a blender. Add in a teaspoon or two of water to maintain the consistency.

This is the basic sauce for most Indian curries.

 

[JesusLives]

Chris

How about a green curry sauce......love the green curry....