Do you like to cook?

[Mara]

I know this a mostly male forum, but hey, the best chefs in the world are men.

If you do like to cook, what is your favorite dish to prepare.

Now me, I hate cooking!

[Chylde Roland]

Nope, I hate cooking.

But I DO make a mean Kraft Dinner with wieners.

[DanTheManPR]

Nope, don't like cooking. I'd rather just put a bagel in the toaster.

[O'C]

I started getting into it about 4 years ago when my wife and I bought our house. I think I'm still better on the grill than in the kitchen, but practicing is half the fun.

If you have the time, spending a few hours ahead of time doing all the chopping / prepping with a few beers in hand is a lot more relaxing than I realized--and not only because of the few beers :wink: Great way to spend an afternoon, IMHO.

[Logan]

I love cooking. I got into it a year or so ago, previous to then making only easy mac and tv dinners. Nowadays, I'll make pretty much anything from pizza to steaks. Mostly, I love making Italian food. If I could, I'd eat Italian every day.

[Shardos]

I enjoy cooking (like making meatloaf best I think lol) but I'm usually either too lazy to cook or I'd rather be gaming atm.
microwavable stuff is my friend

[Cougar]

not much of a cookin person myself...when im hungry i'll just throw together a pb&j.

[RangerRick]

I definitely like to cook! And a good thing too, as my wife does not care to cook. :no:
She does things I do not care to do, so it all works out.

My favorite dish is spareribs cooked in a slow cooker with a tomato sauce.

I make a mean potato or macaroni salad!

Another one everyone likes in my house are my sloppyjoes! mmmmmm! mmmmmm! mmmmmmmmm! :thumbup:

[Terry Penrod]

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I know quite a bit about cooking fine cuisine but just don't have the time to prepare elaborate meals at home 99% of the time. I do occassionally roast a medium-sized turkey with homemade dressing and giblet gravy, bake a Smithfield ham or eye roast, broil a salmon filet with fresh lemon and dill weed or char grill a thick, juicy steak or veal chop with plenty of perfectly sauteed mushrooms simmered in a cabernet reduction sauce - with blue cheese incorporated optionally. My grilled seafood and other kabobs concoctions are also pretty good. I also make quick BLTs, omelettes, etc. and can almost always find the time to toss a nice, garden, Greek or Ceasar salad.

Cheers, Terry

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[OldsterHolster]

I cook a cup of water every morning for my instant coffee. Heh, heh. Actually, I do basic cooking pretty well, but I'm not into it. Being single, and a hermit, all these years; what I'm excellent at is warming up leftovers that friends give me. Using the right combinations of wrapping or containers, and both the microwave and the toaster oven; I can restore almost everything to "just cooked" status. (Except French fries. There's just no hope for them, and they need to be eaten fresh out of the hot grease.) Edward.

[Terry Penrod]

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Leftover french fries do suck Edward. But if you must, try sprinkling just a little bit of tap water on them with your fingers before nuking. That at least rehydrates them a bit and makes them less chewy / stale tasting. If you like malt vinegar on your fries, that also works.

Cheers, Terry

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[Chylde Roland]

lol, you go Edward! I can see it now:

Lovely women lined up, with their leftovers and casseroles, at your door... just hoping the hermit will appear and grace them by accepting whatever wonderful dish they've prepared just for you!

:):

[Shaolin K]

I used to not like cooking that much after moving out of my parents house. Then I finally got sick of TV dinners and the like and learned how to cook some basic dishes. Now I love cooking and am not too bad at it either. Since I've had a lot of Asian influence in my life, I cook lots of Asian/Japanese dishes such as Okonomiyaki, or any kind of Udon dish, even the occasional home-made sushi. I also cook a lot of Italian food, and my favourite dish to cook is Spaghetti Carbonara. Makes me hungry just thinking about that.......mhmmmmmmmmm :p:

[Terry Penrod]

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A big old pot of cabonara or marinara sauce made at home just the way you like it and served with any kind of pasta or practically anything else is one of the all-time great tricks of the bachelor's trade. It is terrific hot or cold, day or night and makes one of the best leftover helpers ever. You can heat-up a little sauce, slather it over garlic toast and add meat, fowl, seafood, cheese, veggies, herbs, spices, you name it - then run that sucker under the broiler for a few minutes and have a mighty tasty meal with very little clean-up. There is also zero waste so it's a terrific budget stretcher too. But even if you can afford to eat steak and lobster every night, a secret cache of your favorite red sauce Italiano in the fridge is like an old, well-worn pair of slippers or your favorite bathrobe. Nothing fancy, just something that's always waiting for you faithfully at home, and damn if they don't just make you feel comfy and secure.

Cheers, Terry

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[Circlebreaker]

I quite like it. I prefer to make easy things though, and mostly italian stuff like pasta. I do make some pretty great omelettes, those $1,000 omelettes (http://forums.gamers.org/showthread.php?t=705) ain't got nuttin' on me. :lol:

[Eddie Ismail]

I love cooking, but hating cleaning afterwards, I'd like to have more time on my hands to try some of the dishes I know.

I can a lot of thing , starting by simple white rice, to a very middle eastern meal called "Mawloobah", translated roughfly as "the upside down".

here's the reciepe for it if any wants to try it.....
first you clean and prepare chicken, then you boil it in water and desired spices and salt until cooked, then you fry potatoes and rggplants and califlower in a separate skillete, then you drain the hcicken and keep the stock. then stak the chicken in a deep cooking pot, the stack the potatoes, califlower, and eggplants over it, then stack uncooked rice over it, then pour the chicken stock over it until you cover it completely, then cover the pot, and put it on medium fire until it boils, then decrease the tempreture to low, and keep it there until the rice is ready.

to serve you cover the pot with a flat large plate, and turn it upside down, and then remove the potm,, this way you have the meal on the plate, with the chicken on top. and that's wehre it get the name from.

thank you and join me next time for more reciepes ;)

[Kalbrecht]

I love cooking and always have - I know enough about good cuisine

*ahem Bridie O'Chai's (http://www.chincdzine.com/bridies) ahem*

:wink:

so yeah, cooking is awesome. Fun, therapeutic, and an excuse for friends to get together and have a good time, good food and a bottle of good wine, and maybe a good cigar and scotch after.

Lesseeee...been doing a bit of experimentation lately.

Last week i did a butterflied pork roast in a rustic Italian style, with the crackling on the side, and a red wine & plum sauce. had a nice Chianti on the side.

This past weekend I made a sweet smokey grape pork ribs. They were tender, but needed to be roasted a bit longer. Pity. Next time!

And a green curry, but I was too enthusiastic with the chilli. Oopsy!

[Terry Penrod]

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Mmmmm... those sound good Chai.

Ever slow roasted a spring lamb on a spit, basting it often for hours on end and catching all the delicious juices below?

About an hour from the end, place a bunch of fresh, peeled, whole small potatoes right in the dripping pan to cook them too and then make a luscious dipping sauce or gravy with the final drippings. The meat is fall-off-the-bone tender and ultra sweet, dripping with juices and the potatoes get a yummy golden brown, infused with the essense of lamb, plus the extra sauce is wonderful for dipping fresh Greek bread or whatever else you happen to have. It also serves a small army and goes great with a sturdy red wine and a large Greek salad with loads of feta cheese and those ethereal Greek olives.

NOBODY goes home hungry after a feast like that and they all leave very happy.

Cheers, Terry

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[Kalbrecht]

Not a lamb, but I've done a small pig and a cow.

mmm...nothing like slow roasted pig.

--- yeah, I'd love to try a lamb. Lots of rosemary for aroma, juices and ...

*DROOL CLEANUP IN AISLE CHAI, PRONTO!*

[Shaolin K]

aaaaaaaaahhhhhhhhhhhh, you guys are making me so hungry.........

.....drool.......drool.......drool......drool..... ..

[Feuerwizard]

Well I like cooking. It´s not that bad! My fav dish to prepare is a good roast beef with a lot of dijon mustard.

Im hungry now!