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My First Recipe
Oy, I feel a tear welling. *sob* Our boy is all growed up!
Question of the Day: What drives you nuts about other people's eats?
Also, folks who eat their meat well-done. My Mom won't eat ANY kind of meat unless it's- literally- black and charcoal-ized on the outside, and every drop of juice has long been cooked out of it.
Question of the Day: What drives you nuts about other people's eats?
Obsessively picky eaters in my dining room. It really pisses me off to make a salad, then have the person pick it apart because they don't like, "tomatoes, onions, olives or carrots".
Get over your goddamned self.
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Recent Comments | Response to Comments
Cook the Book: 'The Breakaway Cook'
Cheese! 10 years ago, the only cheese I would ingest would be melted on pizza. Now I've got a fridge drawer filled with no less than 15 different kinds. Making up for lost time, you know.
My First Recipe
Oy, I feel a tear welling. *sob* Our boy is all growed up!
Question of the Day: What drives you nuts about other people's eats?
Also, folks who eat their meat well-done. My Mom won't eat ANY kind of meat unless it's- literally- black and charcoal-ized on the outside, and every drop of juice has long been cooked out of it.
Question of the Day: What drives you nuts about other people's eats?
Obsessively picky eaters in my dining room. It really pisses me off to make a salad, then have the person pick it apart because they don't like, "tomatoes, onions, olives or carrots".
Get over your goddamned self.
Does Cooking Make You Gay?
My husband is one of the best cooks that I know. He also paints, owns multiple felines and makes killer flower arrangements.
I think his parents were starting to get a little worried... ;)
Does Cooking Make You Gay?
I think that cooking in general seems hypersexualized. If you're not Gordon Ramsey, cursing your way around the kitchen, then you must be Nigella Lawson, Paula Deen, or Rachel Ray - a domestic goddess, downhome pork-lovin' grandma, or the bubbly cheerleader next door.
In so many other areas, modern men and women defy traditional gender roles - is it so hard to imagine a woman firing up a grill? Or a father serving warm milk and cookies to his children when they come home from school?
Does Cooking Make You Gay?
Hi, I am a straight female, and I have two opinions about cooking in general. First is cooking is very sexy. I think satisfying your sense of smell by cooking and satsfying your taste buds by eating is an aphrodisiac within itself. It completely turns me on.
Secondly cooking requires a strong character, especially if you are working in a professional kitchen. Whether you are gay, straight, men or female you hae to have a strong personality and be able to endure tough situations. Nobosy likes a cry baby in a kitchen. So to answer the question; cooking does not make one gay at all. For one thing it makes a person either sexy or strong.
Cook the Book: 'The Breakaway Cook'
I love Eric Gower - check out his website on flavored salts
Cook the Book: 'The Breakaway Cook'
Pomegranate Juice has been my one of my most recent enthusiasms and it's now a staple in my refrigerator. It's great in sauces and marinades and, while it doesn't seem to insinuate it's particular taste to a dish, it adds a richness or a depth of flavor when used judiciously.
In addition, it's full of antioxidents, etc and serves as a substitute when one wants to add wine, but chooses not to because it's not desired for any number of reasons.
It's good and good for you.
Cook the Book: 'The Breakaway Cook'
That day, 2 years ago, when I discovered that I had outgrown a serious allergy to nuts. After avoiding them like the plague all my life, I took my first handful of toasted walnuts and couldn't believe how buttery and molten-good they were.
I add nuts to everything now-veggies burgers, gratins, sandwiches, and ice cream. What a thing to have missed out all my life.
Oh and love.
Cook the Book: 'The Breakaway Cook'
Various vinegars; I grew up only being familiar with distilled white and apple cider. Now I have about eight different kinds. I love how adding a splash of vinegar at the end of cooking stews, beans, etc. just lifts the flavors and makes it all come together.
Cook the Book: 'The Breakaway Cook'
I'd have to go with goat cheese - mmmm!
Cook the Book: 'The Breakaway Cook'
Paneer. I have always loved eating Indian food at restaurants but recently ventured into a local Indian market and discovered you can buy paneer already made! Paneer is Indian cheese that is more like a really firm tofu and is pretty much a vegetarian staple for Indian food. It has really emboldened me...:)
Cook the Book: 'The Breakaway Cook'
curry! a variety of vinegars!
Cook the Book: 'The Breakaway Cook'
Fresh Ginger grated into almost everything I cook recently!
Cook the Book: 'The Breakaway Cook'
Rooster Sauce as I call it (sirancha)
It has somehow made it's way into all sorts of glazes and soups and eggs and omigoodness there is no end. Plus it led to the discovery of chinese chili oil bean paste stuff and korean red pepper paste (just like ketchup) so it deserves an even greater reward for it's awesomeness-ess and gateway drug powers.
Cook the Book: 'The Breakaway Cook'
Freshly cracked black pepper for desserts and sweet items. I cube cantaloupe, shred prosciutto and basil, squeeze some lemon on top and crack lots of fresh black pepper on top. I would analogize it to adding salt to baked goods. You wouldn't expect the synergy to work but it does.
Cook the Book: 'The Breakaway Cook'
Fresh cracked black pepper. And kosher salt.
Cook the Book: 'The Breakaway Cook'
First press Greek olive oil, almost straight from the orchard!
Or a lemon.
Or the humble corn torilla.
Cook the Book: 'The Breakaway Cook'
As someone who grew out of being a picky eater in a meat-and-potatoes kind of household, anything that isn't American "comfort food" was revolutionary. Wine, capers, curry, olives, mushrooms, za'ater, and fresh herbs made a world of difference for me, as did learning to make my own dressings and sauces. I don't know if I could pick just one kitchen item that made more of an impression than another.
Cook the Book: 'The Breakaway Cook'
Sesame oil---weird but I find myself using it in a lot of new dishes now. Oh and safflower and walnut oils for dressings.
Cook the Book: 'The Breakaway Cook'
thats easy - good salt.
Cook the Book: 'The Breakaway Cook'
fresh ginger. Its so good in so many things.
Cook the Book: 'The Breakaway Cook'
Fresh picked basil. I made Haalo's recipe for Basil Ice Cream recently, and it is delicious!
http://cookalmostanything.blogspot.com/2007/01/basil-ice-cream.html
Cook the Book: 'The Breakaway Cook'
It's hard to say, because my parents value good food so I grew up using high-quality ingredients. So I'm going to choose wine, because that's one thing I didn't learn to appreciate until later. It makes sauces so much better.
Cook the Book: 'The Breakaway Cook'
Very carefully deployed fish sauce.
Cook the Book: 'The Breakaway Cook'
kimchee makes everything tastes good!!
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Cheese! 10 years ago, the only cheese I would ingest would be melted on pizza. Now I've got a fridge drawer filled with no less than 15 different kinds. Making up for lost time, you know.