Let's talk about food

Sadly, in love with food, not cooking. I make a mean microwavable popcorn and buy bagged salad. I've determined that I need to marry a man who can cook......

Why don't you like to cook?

There are some things in life that simply should be left to men. Women don't know how to cook, or do laundry. How the myth that woman should be allowed in the kitchen got started I'll never know. It's the same when it comes to laundry. Although many men allow their wives to wash clothes, it is done solely to assuage their fragile egos and the men suffer greatly through the experience.Be honest with your potential mate, let him know you understand that woman can't cook or do laundry and watch his eyes gleam. Every real man longs for a woman who knows her limits and will let him be sovereign over the kitchen and washer/dryer. If she will also put the toilet roll on rolling to the front and the toilet seat up as GOD meant it to be, she will find no lack of potential mates.edited to add a space between paragraphs that miraculously disappeared.This message has been edited by jar, 04-11-2005 10:09 AM

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Aslan is not a Tame Lion

ROTFLMAO!!!

I was thinking about this line at the end of your post:

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I tend to think that as a culture, we have replaced sex with food.

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I think we have replaced both of them with TV.Certainly people eat and have sex, but I am talking about being really "into" either activity for the pleasure and the sort of "spirituality" of them, for lack of a better word.

Which is now being replaced by... ahem... the internet.

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holmes
"...what a fool believes he sees, no wise man has the power to reason away.."(D. Bros)

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Who I really am bothered by is Emeril; he doesn't know squat about the origins or history or even some basic food facts of what he's making most of the time; he just reads what the producers have written for him off of the teleprompter.

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I used to love cooking shows (don’t watch much TV any more though), but I have been amazed as some of the things relatively famous chefs say and do on the Tube. I have seen several chefs state authoritatively that green bell peppers and red bell peppers come from different plants. That ain’t so.I once say a chef on Great Chefs cut raw chicken on a cutting board, wipe it down with a towel and then cut up salad ingredients on the same board. The narrator did a voice over to point out that one should not do that at home. Duh!Joe T.

One can Hunt's Fire-roasted Diced Tomatoes
One can Hunt's Basalmic vinegar, Basil & Olive oil Diced Tomatoes
One can Swanson's Roast Garlic Chicken broth
One large Bermuda onion
One large Sweet onion
One can or jar of Mushroom pieces
Corn tortilla chipsCombine tomatoes and stock and heat over a medium flame.Drain the mushrooms adding the liquid to the tomato/chicken broth.Dice the onions. (hint, if you cut the onions in half through the stem and then to about 1/2" before the stem end it makes life easier.)Saute the onions in olive oil and just as they begin turning translucent, squeeze three garlic cloves through a press over them. Continue sauteing for about one minute.Add the mushrooms to the onions and continue sauteing until the mushrooms release most of the juice.Add the onions, garlic and mushrooms to the stock and heat until it just starts to boil.Ladle into bowls and add some of the corn tortilla chips broken into fairly large pieces.Serve immediately.

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Aslan is not a Tame Lion

I've made tiramisu a few times.
It's really not that hard if you have the right recipe.
The thing is that all the ingredients add up to a few $.
The marscapone (sp?) is usually not that cheap unless you can find it at a huge discount store. The ladyfingers are cheap, but if you don't have a bottle of Khalua (sp?) in the house you have to buy a whole bottle (o well).Important note: use FRESH eggs. eggs that sit too long in the fridge will curdle more easily and you will have bad tiramisu with little chunkies in it.Anyway, once you've got the eggy, cheesy stuff made right, the rest is a breeze.Damn, that stuff is good!
You can eat it and eat it and it feels really light but there's like a million calories in every slice.Anyway.....

Good lord man!
Still have your bowels left after that!You forgot crawfish etouffe, gumbo, jambalaya, and shrimp creole!
Not to mention froglegs, blackened redfish, cochon de lait, and red beans & rice!
Or everyone's favorites po-boys and muffeletas.To hell with it, here are some good recipes.

Thank goodness I don't eat as much as I dick around on the computer.I'd be 300 pounds.In the summer I do spend more time in my garden than on the computer.

LOL!I'm making your first paragraph my new mantra. I'm roping off the kitchen (I already do the laundry) and posting your words as a "warning" to those who entertain thoughts about entering.I can't wait until my girlfriend gets home... it's a new day today, Jar.

I have never understood that. What's the translation?

Rolling On The Floor Laughing My Ass Off

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Asgara
"Embrace the pain, spank your inner moppet, whatever....but get over it"select * from USERS where CLUE > 0http://asgarasworld.bravepages.com
http://perditionsgate.bravepages.com

Combination of factors. My mother, to this day, can only make about three different dishes. So I never learned a lot of the basic stuff. Also, I'm one of those people who hate to be bored, so I always have way to much going on and taking the time to cook frustrates me.However, this summer I'm going to have large amounts of free time, being as I'm staying in TN and can't work (foreigner) so if you can recommend a "cooking for dummies" type book, I may give things a try.