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Termyn8or -> RE: Completely off topic (11/4/2008 12:41:07 PM)
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DV, don't let them get you down. I'll send you a couple, some that I won't bother to post here because I have two modes of cooking. One mode is when I go looking throught the refrigerators and freezer because I want to do something with what I have, the other mode is when I get something in my head and have to go to the store.
Two things I make very well are spagetti sauce and chicken paprikash, and the recipies are very involved and complex. Of course I cook other things but I don't consider them really, they just come natural. Like the time I decided to cut a carrot into slivers and put it in rice. I was really good but not really worthy. I am also damn good at stroganoff, which requires the meat to be semi rare at the very least. That can be difficult.
I can basically invent a stirfry for just about any meat, and can make po'boy sandwiches if I can get uncut buns. Thing is with cooking I take so many things for granted that I would not consider them for inclusion. Like if you want a good beef soup stick the meat in the pot and put it in the oven before adding the water and boiling it. Why would I have to say then cut up the carrots etc....... A westerner is like a burger, but with egg and a bunch of garlic, onion and spices. My stir fry is nothing special, ecept for the spices. Over the years I have come to like spices and have lots and lots of them. I know when and how to use most of them as well.
Perhaps that would be a good subject and I could contribute that way. I have a coup-le of recipies on cooks.com, one is so simple you would never believe it, but is one of the tastiest things I ever ate, and get this, I didn't even invent it.
And there are so many things you can do with rice it just ain't funny. You have this whit bland gook, and not only a shelf I had to build to hold the spices, but also a fridge full of veggies. I have actually consuidered cheese with rice. Rice au gratin I guess.
I excel at spicing meat, and also at NOT spicing meat. Not long ago I pan fried some pork chops, no oven, no spices, no nuthing. They were great. Once my finger and meat thermometer said they were done, they were done. I actually tasted pork again.
Cooking is a very diverse subject. Good luck on the website, in the future you are going to find that you need categoriwes and subcategories and all that. But the thing is, I am sick of everything. Yup, all the good cooking I can do is for naught. My paprikash is reveered city wide, but I just ain't in the mood. It doesn't matter that it takes hours, I'll spend hours on the internet, so in comparison so what ? I like my kash, to be sure, but more enjoy seeing others' enjoy it as well.
I'll have to talk to the olman, hile this is not my gig, he has this recipe for cheesecake from the 1950s and it is good. It is like nothing you can buy in a store. I'll see if I can get it, I got him to make a couple for a graduation party years ago and I told the hosts to save it for last. They did, but it was still gone in minutes.
Don't sweat it.
T
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