Do we have any masters of the culinary arts here? ?

[Louie Detroit]

Any one here like to cook? If so, what?

[Tikiman]

Well, it's cold and pouring down rain here, so I put a big pot of Frijoles a la Charra on the stove. 6 cups of pinto beans, 24 cups of water, 9 beef bouillon cubes, 6 bay leaves. Get that going for a while and chop 1/2 pound of bacon, fry it until it is brown but not crispy, remove it from the skillet with a slotted spoon and save for something else. Into the hot bacon grease, you add 1 large chopped onion, 6 jalapeno peppers sliced thin, half a head of garlic sliced thin, and a 28 oz. can of crushed tomatoes. Cook until the onions are soft and turn the whole thing into the beans. Cook slow for the rest of the day, stirring every so often and checking the level of the liquid.

That's where I'm at now. Later on I will start cutting up a pork roast for my world-famous carnitas. Wife promised to make tortillas from scratch if I made carnitas.

[Big bob]

Thanks now I am hungry.

[Bill]

YouTube

[Tikiman]

Originally Posted by bill_daniels

https://www.youtube.com/watch?v=C-6mI708yWc

It is important to remember to peel back the foil from the potatoes. Otherwise the tater tots won't brown.

[Torqaholic]

Have a whole cupboard dedicated to spices (with a stained glass window). Know nothing about fancy pants culinary arts. Cook every day. Mainly use recipes for ideas on times and temps. I only eat to eliminate hunger for a day, it's not some kind of contest for me. If I can't pronounce the name of it you won't find it coming from my kitchen.

[LisaJohn]

Yes, baking and cooking.

[ZipZap]

I thought you said cunnilingary. Never mind.

[GTOguy]

Yes, I am considered to be quite a good cook. I specialize in grilled meats and seafood, along with pan-broiled meats and veggies. Also adept at making Cioppinos and Chiles and pot roasts and soups, etc. Not into baking, though, or desert stuff.
I prefer salt over sugar.
The secret to great food is to get the best ingredients, and to be on task when cooking so as not to over-cook. More good food is ruined by over-cooking than anything else. Over-salting, too. These days, I let folks salt at the table. I cook pretty much without it. I do use lard and real butter, though. No low cal bland crap.

[Don Rickles]

Originally Posted by GTOguy

Yes, I am considered to be quite a good cook. I learned everything I know from The Galloping Gourmet!. He was my idol as a kid!

How old were you?

[Bruze]

Originally Posted by Louie Detroit

Any one here like to cook? If so, what?

I love to cook, especially during the cold months.

Making beef stew tomorrow, love it, haven't had it since last winter.

[Datawiz]

Where is Rob?

[GTOguy]

Originally Posted by Don Rickles

How old were you?

I was born in Europe when my dad was in the Army. 60+ years ago. Both of my parents, from the Midwest, learned to cook very competently, so I grew up eating excellent, diverse dishes. Lot's of French, Italian, German, and Greek stuff.

I watched both the Galloping Gourmet and Julia Child in the '60's. At the age of 8, I did most of the cooking at my dad's commune on weekends for the hippies, who were too stoned to function. I charged per meal and spent the money on Corgi and Matchbox an Hot Wheels cars.

A far cry from an inner-city, New York Jewish background like your own, but there you are. No Matzo Ball Soup and push carts for me.

[Tikiman]

Originally Posted by Bruze

I love to cook, especially during the cold months.

Making beef stew tomorrow, love it, haven't had it since last winter.

Cold weather is when I pull out my "comfort food" recipes.

[LilRedCorvette]

Originally Posted by Louie Detroit

Any one here like to cook? If so, what?

Yes, and used to instruct cooking and baking courses back when I used to live in NY. My yeast breads class had 20-25 students in a commercial kitchen, with a wait list of 15-20 people every semester.

Have made custom wedding cakes, truffles, etc in my business also years ago, but not much anymore (too physically taxing for me now). Only if the price is right will I do so.

Cooking-wise my repertoire is mostly French and Italian, and some Greek. I have GI issues so I am limited on what I can eat these days.

[MadInNc]

Pics or it never happened…. To many bragging. Let’s piss off Thomas

[LilRedCorvette]

Originally Posted by MadInNc

Pics or it never happened.

If directed at me - a lot of my work was done well before cell phone cameras so no pics. Sorry.

A question was asked, and I answered. Not out to impress anyone.

[PLRX]

Frozen meals

Place in the nuker for 6 minutes

Take shower

Turn TV on

Grab a coke and a fork.

Grab dinner and sit down.

belch

[LATB]

Originally Posted by LisaJohn

Yes, baking and cooking.

That's marriage material right there fellas...

[Unsuspicious]

Air fry just about everything.