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Food & Drink / The Gestalt of Cooking
|Subject: Re: What's cookin'?||Date: 10/4/2001 9:25 AM|
|Author: aps3||Number: 1272 of 21244|
wow what a cool board!
What kind of cookware do you use? Do you have any hints, techniques, or suggestions for using it effectively?
Cast iron. Like most cast iron users I have very specific rituals. German cutlery; keep sharp!!
What's your favorite spice? Your least favorite? Why?
Favorites? Nutmeg, cumin, and sage. Or is that last an herb? Least fave? Have to think about that; I can't always tell the various mediterranean mint family ones apart.
What are your favorite type of things to cook?
Do you specialize in any ethnic cuisines? What appeals to you about them?
I guess I don't. I do eat a lot from this cookbook though:
Love the curry recipes.
How do you handle leftovers? Serve them again as-is? Disguise them so your S.O. won't recognize them?
Either eat w/o reheating (no nuker) or fold into omelet/quiche.
What do you see as the biggest challenge in your cooking?
I have no freaking time.
Do you cook or bake, or both?
Bake a bday cake once a year, otherwise just cook. Wife is big into baking.
Do you use recipes? Only as guides? Need absolute measurements (you probably won't like this board so well)? Just make it up as you go along?
Would you believe all of the above?
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