M
MrSylvester
Guest
Hail Mary, full of grace,
So, who loves cooking here? Recently, I’ve had a great urge at cooking all sorts of food, be it Indian or Chinese, Italian or French, meat or fish, etc… Don’t mean to sound like a smart jackass who can do absolutely everything in the world when he does not but I never attended culinary school or anything and I’ve got my cooking experience just by the internet. I’m always happy when my family appreciates my food and enjoys it, especially if my sister who doesn’t eat a lot cleans her plate. She’s like ‘obsessed’ with looking slim but when I made my own homemade burger and tasted it, she ate all of it, something which is very unusual for her.
Some guy said that food should nourish both the body and the soul. In my opinion, this means food should be satisfy the appetite while at the same time being tasty and delicious. It should give all the nutrients that the body needs including proteins, vitamins, carbohydrates and unsaturated fat although it isn’t necessary for every meal to contain high amounts of each. Texture and taste are always important; food shouldn’t be overtly spicy or bland. I heard of a local woman who never seasoned her meat with either salt or pepper: only garlic. It, didn’t turn out very good. Presentation is also important. Gordon Ramsay hates it when food is splattered all over the plate, making the dish look like a sloppy mess.
Being a good cook has nothing to do with cooking expensive cuts of meat correctly, using expensive or gourmet ingredients or putting the right combination of ingredients to this food or that like a jigsaw puzzle. Neither is it about how fast on can cook. Its all about texture, taste and providing food that nourishes both the body and the soul and makes everyone happy. Gordon Ramsays says that the first time a chef comes to cook in his kitchens, he makes them cook scrambled eggs. If said chef cooks good scrambled eggs, you know he can cook.
Speaking of scrambled eggs, here’s how I cook mine. You will need for One person:
3 eggs,
One teaspoon of parsley or chives (I use parsley because I can’t get my hands on chives for some reason),
1 tables spoon of plain crumbled goats cheese,
1 or 2 of any type of mushroom that you wish,
shallots.
Olive oil and butter.
Salt and pepper.
First put a saucepan on medium heat and add the olive oil. Whilst it heats up, chop the mushrooms and very finely dice the shallots (about two table spoons of shallots) and put them in the sauce pan with some salt and pepper.Put it on medium low heat. Now crack three eggs in a bowl and put in the parsley and the goats cheese. DON’T season the eggs as that would break them down and make them watery. We want a creamy kind of egg here and the goats cheese just makes the eggs creamy without the need of any creme freche which I find disgusting in a dish like this. After the mushrooms and eggs are cooked, put a small knob of butter in the saucepan and take it off the heat. After it melts but before it starts to foam, put in the eggs and stir and break them down in the pan. Keep on stirring continuously so as to not overcook the eggs and take the eggs off the heat to keep the creamy consistency. Scrambled eggs should neither be dry or liquidy, just creamy and soft. all the while, toast a thick slice of sour dough bread, pour some olive oil on it and then put the eggs on it. Switch the TV to Azumanga Daioh, sit back and relax. Well done, you’re eating the best scrambled eggs you’d ever taste ever.
I have so many recipes that I got on the internet that I must share! Medieval lemonade or lemonsweet (its sad I didn’t write down the recipe. When I made it, it turned out so good it turned my dads day right side up and gave him lots of energy again. Its a lemonade that has orange in it), medieval cheese and onion pie, medieval beef pie with bacon (if you haven’t guessed, yes, I am a Song of Ice and Fire fan and I’m so buying a feast of ice and fire. They too recipes down from the website in order to include them in the cookbook man! Thats, monstrous!).I also like Chinese food and Indian cuisine and love experimenting. Speaking of the burger that my sister loves, its here. Just don’t put too much cayenne or tabasco and add some shallots for extra flavor: youtube.com/watch?v=IrsSS9cem-M I didn’t make any beetroot relish because frankly, I don’t like beetroot, so I mixed in two parts mayonaisse with 1 part ketchup, 1 part mustard and 1 part chopped pickle. It was amazing yet simple.
So, anyone who loves cooking here? Please let me know and share your recipes! My favorite chefs are Gordon Ramsay, Jamie Oliver and Chef John of foodwishes.com. The last one thought me more about cooking than anything else: foodwishes.blogspot.com/
So, who loves cooking here? Recently, I’ve had a great urge at cooking all sorts of food, be it Indian or Chinese, Italian or French, meat or fish, etc… Don’t mean to sound like a smart jackass who can do absolutely everything in the world when he does not but I never attended culinary school or anything and I’ve got my cooking experience just by the internet. I’m always happy when my family appreciates my food and enjoys it, especially if my sister who doesn’t eat a lot cleans her plate. She’s like ‘obsessed’ with looking slim but when I made my own homemade burger and tasted it, she ate all of it, something which is very unusual for her.
Some guy said that food should nourish both the body and the soul. In my opinion, this means food should be satisfy the appetite while at the same time being tasty and delicious. It should give all the nutrients that the body needs including proteins, vitamins, carbohydrates and unsaturated fat although it isn’t necessary for every meal to contain high amounts of each. Texture and taste are always important; food shouldn’t be overtly spicy or bland. I heard of a local woman who never seasoned her meat with either salt or pepper: only garlic. It, didn’t turn out very good. Presentation is also important. Gordon Ramsay hates it when food is splattered all over the plate, making the dish look like a sloppy mess.
Being a good cook has nothing to do with cooking expensive cuts of meat correctly, using expensive or gourmet ingredients or putting the right combination of ingredients to this food or that like a jigsaw puzzle. Neither is it about how fast on can cook. Its all about texture, taste and providing food that nourishes both the body and the soul and makes everyone happy. Gordon Ramsays says that the first time a chef comes to cook in his kitchens, he makes them cook scrambled eggs. If said chef cooks good scrambled eggs, you know he can cook.
Speaking of scrambled eggs, here’s how I cook mine. You will need for One person:
3 eggs,
One teaspoon of parsley or chives (I use parsley because I can’t get my hands on chives for some reason),
1 tables spoon of plain crumbled goats cheese,
1 or 2 of any type of mushroom that you wish,
shallots.
Olive oil and butter.
Salt and pepper.
First put a saucepan on medium heat and add the olive oil. Whilst it heats up, chop the mushrooms and very finely dice the shallots (about two table spoons of shallots) and put them in the sauce pan with some salt and pepper.Put it on medium low heat. Now crack three eggs in a bowl and put in the parsley and the goats cheese. DON’T season the eggs as that would break them down and make them watery. We want a creamy kind of egg here and the goats cheese just makes the eggs creamy without the need of any creme freche which I find disgusting in a dish like this. After the mushrooms and eggs are cooked, put a small knob of butter in the saucepan and take it off the heat. After it melts but before it starts to foam, put in the eggs and stir and break them down in the pan. Keep on stirring continuously so as to not overcook the eggs and take the eggs off the heat to keep the creamy consistency. Scrambled eggs should neither be dry or liquidy, just creamy and soft. all the while, toast a thick slice of sour dough bread, pour some olive oil on it and then put the eggs on it. Switch the TV to Azumanga Daioh, sit back and relax. Well done, you’re eating the best scrambled eggs you’d ever taste ever.
I have so many recipes that I got on the internet that I must share! Medieval lemonade or lemonsweet (its sad I didn’t write down the recipe. When I made it, it turned out so good it turned my dads day right side up and gave him lots of energy again. Its a lemonade that has orange in it), medieval cheese and onion pie, medieval beef pie with bacon (if you haven’t guessed, yes, I am a Song of Ice and Fire fan and I’m so buying a feast of ice and fire. They too recipes down from the website in order to include them in the cookbook man! Thats, monstrous!).I also like Chinese food and Indian cuisine and love experimenting. Speaking of the burger that my sister loves, its here. Just don’t put too much cayenne or tabasco and add some shallots for extra flavor: youtube.com/watch?v=IrsSS9cem-M I didn’t make any beetroot relish because frankly, I don’t like beetroot, so I mixed in two parts mayonaisse with 1 part ketchup, 1 part mustard and 1 part chopped pickle. It was amazing yet simple.
So, anyone who loves cooking here? Please let me know and share your recipes! My favorite chefs are Gordon Ramsay, Jamie Oliver and Chef John of foodwishes.com. The last one thought me more about cooking than anything else: foodwishes.blogspot.com/
Me! LOVE to cook, just don’t have much time for it. I recently lamented that I have approximately 47 cookbooks and subscriptions to cooking magazines, but find myself making the same meals week after week. A friend suggested I rotate through all the books and mags, one per week, and pick a recipe to try. Problem is, with our family’s work schedule (everyone goes to work and comes home at staggered hours), someone might snack before the “real” meal is served while another might be heading to bed by the time the last one comes home for reheats!
