The Motley Fool Discussion Boards
Food & Drink / The Gestalt of Cooking
|Subject: Re: What's cookin'?||Date: 10/16/2001 4:27 PM|
|Author: cmorford||Number: 1371 of 21248|
Ok, since I'm new here I'll pick up this old thread...
What kind of cookware do you use? Do you have any hints, techniques, or suggestions for using it effectively?
I have several old junky pots and pans as well as a set of fairly new T-Fal...My favorite tool is an old carbon-steel chefs knife with a wooden handle and a full tang, that will take an edge like a scalpel...
What's your favorite spice? Your least favorite? Why?
I'm extremely fond of Cumin, but good Oregano can do wonders also...
Least? Hmmm...Anything anise flavored, except Five Spice Powder...Go figure...
What are your favorite type of things to cook?
Do you specialize in any ethnic cuisines? What appeals to you about them?
Specialize? Not really, but I do have a Chili recipe that made it into the Internet Chili Recipe Archive:http://www-2.cs.cmu.edu/~mjw/recipes/ethnic/mexican/chili-coll.html#5
How do you handle leftovers? Serve them again as-is? Disguise them so your S.O. won't recognize them?
Leftovers? The only thing I ever have leftover is Turkey at Thanksgiving...Sandwiches on rye bread with swiss cheese and Gulden's mustard...
What do you see as the biggest challenge in your cooking?
Do you cook or bake, or both?
Cook mostly, bake brownies ocasionally
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?
I use recipies to get a general idea...
I really prefer to try to "taste out" the recipe while I'm at a restaurant...
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