Text 19396, 76 rader
Skriven 2009-01-09 21:51:52 av Nancy Backus (1:261/1381.0)
  Kommentar till text 19168 av Carol Shenkenberger (25678.cooks)
Ärende: Re: Cooking habits
==========================
-=> Quoting Carol Shenkenberger to Nancy Backus on 06 Jan 09  08:13:25 <=-

 >  CS> Keep in mind I barely 'cooked' at the picnic too!  I turned 'eat'.  I
 >  CS> mean come on, a crockpot of peanuts and a simple soup?  Had to make the
 >  CS> soup though as if i hadnt done something with Dashi after all these
 >  CS> years, they'd have tossed me out on the porch ;-)
 >  CS> Once the stock was boiling, it took about 3 mins to do the rest for
 >  CS> the soup.
 > As I said... you guys are the real cooks...  (G)  I'd be more likely to
 > think of the crockpot of peanuts and the "simple soup" as undertakings
 > of a major sort.  You, on the other hand, toss it off with a shrug as
 > nothing at all... ;)

 CS> Hehe learned habit there with both.  I like the 'fix it and forget it'
 CS> or 'fast food' sorts of things.  The vast majority of my recipies take
 CS> about 10-15 mins of my actual time no matter how fancy they may seem. 
 CS> Some, like the crockpot may take 24 hours to *cook* but they still take
 CS> 10-15 mins of my time to put together.

Most of mine take 5 minutes or less of my time to put together, no
matter how long they cook... and very little of it really gets fancy.  I
only got worse the couple of years that I was cooking supper at 10pm to
quick feed hubby before he went off to his overnight stocking job at
Wegmans (before he got his current day job).  Had a lot of nuke-em meals
just because total prep/cook time needed to be under 10 minutes.

 > You did something with your cooker and Janis'
 > piece of organic pork, too... 

 CS> No actually, that was i think all Michael Loo who used my vertisserie
 CS> and made up the pork.  I did put some potatoes in the top crock though
 CS> with some onions, and bok choy (I think).

OK, so Michael did the pork part...  you did do the veggies on top
part... and then you also boiled up some taro for us to try... and had
the durian...  Granted those aren't fancy cooking either... ;)
 
 > Mind you, I'm content to just hang
 > around such exalted company and appreciate...  ;)  I'll watch your
 > techniques and then make greatly simplified versions of my own... which
 > I'd not be surprised to have y'all not even recognize as proper cooking,
 > but which work for me... :)

 CS> ;-)  I aint so fancy.  I even have a recipe out there to fix up a
 CS> LaChoy can if tht's what you got handy!

I grew up with those as a kid... but I'd rather have my Chinese
elsewhere than do that at home...  ;)

 CS> I am the one who posted how to make toast 'fancy'.

Ok.  :)   Most of those of those I've probably done some sort of version
of over the years... but I wouldn't think of writing up the recipes...
Nice ideas, though... :)   (and saved, of course...)

Just did a somewhat Japan-style congee this week for when our son came
over for dinner...  used leftover turkey and rice (originally cooked
with oriental spice and chicken flavored ramen packets) and chicken
broth and lots of slivers of ginger as the base, boiled the bone from
the turkey thigh with minced onion (which I'd forgotten from the
original dish) and some of the wasabi fumi stuff and then added the bits
from the bone and the rest including the stock to the base, threw in a
small package of frozen cooked beef saved just for this from leftover,
and some frozen broccoli, cauliflower and carrots.  I thought some
squishy-type mushrooms would have gone well (emulate the 1000year egg
that my son likes so much in congee), but didn't have any.

I showed the rice seasoning to my son, and he added more of the dried
stuff to the top of his bowl of congee.  :)   He likes Asian spice,
too... can you tell?  (G)

ttyl      neb

... I am Mommy of Borg-no dessert til broccoli is assimilated
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