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Food & Drink / The Gestalt of Cooking


Subject:  Re: What's cookin'? Date:  10/29/2003  12:37 PM
Author:  NaggingFool Number:  11033 of 21260

Thanks to Liz, I went back and decided to answer these questions as well.

What kind of cookware do you use? Do you have any hints, techniques, or suggestions for using it effectively?

I use the Farberware line of cookware. I particularly like their cheapo non-stick skillets. They last me about ten years, which for me is a long time for anything.

My other cookware tip is a way to remove char from the bottom of pots. Because I always end up burning stuff to the bottom of the pot. Coat with a baking soda paste, then boil, then scrape with an angled putty knife.

What's your favorite spice? Your least favorite? Why?
My tastes change from month to month. Right now my favorite spice is pepper. Last season it was paprika. My least favorite is cumin. I think because the cumin I have is stronger than recipes expect, so I end up using too much.

What are your favorite type of things to cook?
Anything for a large group of people, especially if they're going to do the dishes. My specialty is probably large hunks of meat.

Do you specialize in any ethnic cuisines? What appeals to you about them?

My parents specialized in salty hunks of meat cooked rare, served with bread, another starch, and a tiny serving of frozen veggie. This is not much to build on. So I don't claim any particular ethnic cuisine. I learn techn