| View previous topic :: View next topic |
| Author |
Message |
DonkeyBuster
Phoenix
Joined: May 12, 2009
Age: 51
Posts: 866
Location: New Mexico, USA
|
 Posted: Fri Nov 06, 2009 12:20 pm Post subject: |
 |
|
Yes, it is sort of catch as catch can with the cooking techniques. I've picked some skills up from Cook's Illustrated magazine... they can do a very good explanation of things. If you've got access to a library that carries it, that might be helpful. Especially the more advanced techniques, like how to remove the membrane from a leg of lamb, how to make a really good roux, how to carmelize onions (I loove carmelized onions).
Also, cooking classes. They're more and more popular, and can be a lot of fun if you let go of the idea that you won't make a fool of yourself as you learn. In my experience, I make a fool of myself at least once per class... and so do most people. Don't put up with belittling from the teacher, but figure you're going to feel embarrassed and join the rest of the human race. Make a comedic farce out of it and carry on in the face of brick bread, fallen cakes, flat souffles, and curdled cream sauces. |
|
| Back to top |
|
poopylungstuffing
doh-skoh-bee-doh
Joined: Mar 09, 2007
Age: 34
Posts: 6406
Location: Super Happy Fun Land, TX
|
|
| Back to top |
|
DonkeyBuster
Phoenix
Joined: May 12, 2009
Age: 51
Posts: 866
Location: New Mexico, USA
|
| Posted: Fri Nov 06, 2009 8:56 pm Post subject: |
|
|
| Just a thought... You might check out some raw food recipes... I've heard some are very tasty and that could add courses without overwhelming the minimalist kitchen... |
|
| Back to top |
|
CRD
Phoenix
Joined: Jun 07, 2009
Age: 32
Posts: 615
|
| Posted: Sat Nov 07, 2009 1:43 pm Post subject: |
|
|
| david_42 wrote: | My greatest annoyance has to be cooking. I learned some of the basics in Boy Scouts, but about 80% of recipes assumed I know how to do something I've never heard about. Decades later, I still run into this and I've never found a good text on basic techniques.
Sheets - flannel, the thicker the better. |
check out a show called how to boil water on the food network. The foodnet work has a good website as well if you don't get the channel. Good Eats also breaks things down to a very basic level and explains the scienfice whys behind your food. If none of that helps please feel free to ask me anything you need to know cooking is sort of my thing and I'm alway happy to lend a hand. |
|
| Back to top |
|
poopylungstuffing
doh-skoh-bee-doh
Joined: Mar 09, 2007
Age: 34
Posts: 6406
Location: Super Happy Fun Land, TX
|
|
| Back to top |
|
murasaki_ahiru
Yellow-bellied Woodpecker
Joined: Jun 07, 2008
Age: 27
Posts: 62
Location: Australia
|
| Posted: Mon Nov 09, 2009 4:39 am Post subject: |
|
|
| What a great thread and the older one who some one put the link up for is great as well. Idea: Have a page on the site for that stuff would be helpful for a lot of folks. I liked sewing and cooking at school but never got to achieve as high as I wanted as I needed more help than others but never got it as the teachers never seemed to have enough time. I want to do a short course to learn how to sew and cook better but there's nothing where I live or if there is they never run due to lack of interest. Hello Ive got the $ teach me. |
|
| Back to top |
|
CRD
Phoenix
Joined: Jun 07, 2009
Age: 32
Posts: 615
|
| Posted: Mon Nov 09, 2009 11:18 am Post subject: |
|
|
poopylungstuffing if you can get someone to loan you a frying pan here's a good vegan recipe with a nice fall feel to it.
Take about tbs of cooking oil < not olive> add some crushed garlic <smack it with a can or the flat side of a big knive>
put it on the stove top on low to infuse the oil with the garlic while you get everything else together chop on pepper fine bell, pabalo or what ever level of heat you like all work < i like the pabalo it's got just alittle heat and a great dark green color> chop fine a sweet onion < i like the red ones it makes for a nice color contrast> remove the garlic from the pan so it doesn't burn trun the heat up and add the peppers and the onion cook saute < cook on high heat until they begain to brown just alittle> shut off the the heat when the oil has coooled alittle add 1/2 a bag of frozzen corn coat with the oil in the pan then turn the heat back on < this step cuts back on the oil spaltering> cook stiring the whole time on med high heat util brown add salt to taste or adobo is great in the dish as well. More diced garlic can be added with the corn at the end of the cooking time. I hope this might help alittle.
Oh I love the idea of a forum for this sort of thing and would be willing to add alot to it.  |
|
| Back to top |
|
|
