I am a dude but I love to cook. My wife and friends tell me to try out for MasterChef. Who here says they can cook? I made a bad *** meatloaf tonight.
Who considers themselves to be a great cook?
- Thread starter BluegrassPoke
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No such thing as a bad *** meatloaf unless it was made with monkey brains or a spice smuggled from Africa. Call us when you can cook as well as Johnny nix.
If I didn't cook, my family would have all starved. My wife can burn water.
I consider my self a good cook, my wife and I like to cook together, and if one of us is tried from a long day at work we both know our food will taste good no matter who cooks it.
I don't understand people who say "I just can't cook", it's really not that hard to follow recipes. I just think people are scared or just down right lazy to even try.
I don't understand people who say "I just can't cook", it's really not that hard to follow recipes. I just think people are scared or just down right lazy to even try.
I'm a pretty decent cook and fairly well versed in lots of cuisines. Can make a lot of things "from scratch" that most buy in a can/jar. Except for beans, I can't remember the time I used a canned vegetable (well "condiment" type items like olives don't count) and now I have a pressure cooker, I've even started making my own beans.
Need a tabouli salad, a caesar salad, some hummus, pad thai noodles, a quiche, fried chicken, fish and chips, beef with snow peas/broccoli, caramel pork (Vietnamese), and a few hundred dishes.... I don't need a recipe.
Need a tabouli salad, a caesar salad, some hummus, pad thai noodles, a quiche, fried chicken, fish and chips, beef with snow peas/broccoli, caramel pork (Vietnamese), and a few hundred dishes.... I don't need a recipe.
I make my wife cook. Barefooted.
I would say I am great at cooking the things that I cook.
I am by no means a great cook.
Give me a list of ingredients and tell me to go to work and you're probably in trouble.
If I make you something I cook regularly, I'd say I'm pretty skilled at that.
Otherwise, I'm pretty limited and sheltered.
I am by no means a great cook.
Give me a list of ingredients and tell me to go to work and you're probably in trouble.
If I make you something I cook regularly, I'd say I'm pretty skilled at that.
Otherwise, I'm pretty limited and sheltered.
This is where I was a few years ago and I decided to start pushing myself. The cuisine in NYC is very diverse. I can now cook Asian and Indian food. I had never cooked a curry until this past year. Also cooking seafood I had to learn. Growing up in Kansas, Oklahoma and Texas does not lend to a lot of fresh seafood. Mussels are underrated. Scallops are tasty. Grilled octopus is yummy.
I have also found garlic, white wine and apple cider vinegar are needed in lots of dishes. Adds to the flavor of food.
I went to HRAD school at OSU and always wanted to be a chef. I ended up being an IT Analyst. The kitchen is now kind of my playground and where I find my Zen. I am not a great cook, but I like trying things and sharing new things with my wife and friends.
If it's gay to have a recipies thread I don't want to be straight.
Hollywood lay out your recipies. Especially interested in the hummus.
Hollywood lay out your recipies. Especially interested in the hummus.
I like using devices. I love my Instant Pot pressure cooker. My air fryer, pizza oven, and I have a great wok that I enjoy using.
My wife hates all seafood, so I rarely get to cook fish unfortunately.
I've always found cooking to be easy. Raised by a single mom who was a great cook. I guess it rubbed off.
My wife hates all seafood, so I rarely get to cook fish unfortunately.
I've always found cooking to be easy. Raised by a single mom who was a great cook. I guess it rubbed off.
Same here.
I consider myself a good cook, not great...in general.
I have specialties and go tos that are great.
Hummus, was taught this one by a friend of mine who was half Lebanese.
Hummus
1 can garbanzos/chick peas (14-16 oz) (if they are hard, you may need to cook them a bit to soften them up, but cool them off in the fridge before using)
1/4 cup tahini (sesame seed paste), but if in a super pinch - you can actually substitute 1/4 cup smooth peanut butter.
Juice of 1 lemon - must be fresh to be good.
1/8 cup quality olive oil + 1/8 cup to pour over top at finish.
2 cloves garlic, or roast 6 to 8 cloves and use them (they are quite a bit milder after roasting and adds a different flavor.)
1/2 to 1 teaspoon kosher salt (this will vary depending upon how salty the canned beans are) I generally drain the chickpea juice into a separate container and use it to "thin" things out if it's too thick.
Put everything in the food processor until smooth, reserving that 1/8 cup olive oil to top.
Optionals:
add a scant teaspoon of lemon zest
roast a small red pepper (sweet or hot) and add to the food processor
1/2 teaspoon (or to taste) of cumin and/or sumac (spice)
roasted garlic, crushed and put on top
My personal favorite? - top with some pomegranate seeds. Especially if you go heavy with the garlic, lemon and/or hot peppers as it offsets that acid or heat with a bit of sweet.
Feel free to experiment with toppings.
BTW, https://www.thespicehouse.com/sumac this has become one of my favorites to add to my bbq rubs as well. It's also great on roasted chicken, just rub the chicken skin with some quality olive oil, then salt, pepper and sumac, or as a kabob seasoning for beef or chicken.