As a Lifelong Batch { bachelor } I have had to learn how to cook. That also means grocery shopping.The two are inseperable. The best chefs get up really early and go to the Big City meat and fish markers for the freshest and best picks. Therefore if one is serious about good meals and cooking,find a Grocer with the best cuts of meat and freshest seafood and vegetables. Also the best Breads. That's the first stage in cooking.Picking out what yer gonna cook. Maybe the initial phase would be a suitable kitchen and utensils.
The better the ingredients the better the meals. This is especially true if you have mastered a solid foundation of cooking techniques and skills. OTOH, I'm sure we have all experienced the eager anticipation of having an awesome cut of meat being crushed by the bitter disappointment of an almost inedible overcooked, dry, leathery lump on your plate.
I'm not a batch as I have been married for 28 years but I cook quite often. My kids are grown and moved out and make meals for their families based on their childhood favorites. I get text messages once a week asking for the recipe for this or that. It's tough because I have only 4 written recipes. My dry rib rub, dry tri tip rub, bratwurst recipe, and smoked summer sausage recipe. Everything else I fly by the seat of my pants and memory. I won't cook unless I get to put my heart and soul into it.
Keep this in mind ... Fellas.DO NOT BUY INTO this macho guy bidness about Hot Sauces.Guys who don't know squat about preparing a meal,let alone a home-cooked real meal ... run around boasting about their Hot Sauces.They usually have a collection of Hot Sauces.That is Pure cooking insanity.Not even Cajun chef Paul Prudhomme who was grossly overweight relied on hot sauces.He did use a lot of spices however.Which explained his girth. But That's New Orleans cookin'. Justin Wilson had it about right. James Beard was closer but too fussy.French Cuisine is my preferred style.Sauteing with Olive Oil and fresh things like mushrooms. Hot Sauces deaden the tongue and ruin even Chili.Which is basically all them fellas who swear by Hot Sauces know how to prepare.
I grew up with my Mother { taught home economics once } fixing really good meals.A couple not so good.Like her hamburgers. usualy when my dad was away on business.She always ended up burning them in a cast iron skillet and they looke more round { like a baseball } than flat.She liked her meat done Well.My Father on the other hand could not cotton well done meat.So he was in charge always of cooking the steak.Usually a large Sirloin.My Mother fixed Roasts like she was taught. Roast Rib or Pork roast or a Lamb Roast { every Easter } was done strictly By The Book.My Old man disliked intensely Chicken dishes. Because as a young boy his Ethnic parents had chickens and he occasionally witnessed his mother slaughter the chicken for dinner. Back in his day,Beef was sort of a luxury. So my Mom { a true cook } insisted on her meat being Well Done. Which meant the end piece of a Rib Roast. My Father and later my older brother demanded their red meat Rare.Or Purple. I never bought into that.I liked my Steaks Pink.Or medium. Sometimes rare but never Very Rare. I read where Blackened meat is dangerous.Invites Cancer. And that well done meat is also not healthy.
you too advanced for frying eggs http://www.taste.com.au/quick-easy/articles/how-to-fry-eggs/ppA2Qmyq
The secret to turning an egg over without breaking the yoke is not to be afraid of the egg. Strange but true.
I don't particularly like fried eggs... prefer scrambled and a bit fussy when it comes to scrambled eggs, separate the whites and yellows and beat them till it's fluffy... like my scrambled eggs light and airy. My husband puts too much oil in the pan, then breaks the yokes while it cooks at maximum heat (like deep fry) and you have this mixture of oily eggs, he finishes with spices all over it ... ugh it's disgusting.
Obvioulsy you meant " Fry AN Egg " NOT " Fry AND Egg ". But then that's why I'm here at PF. To point out those little things.
Plus the skillet has to be really heated. And some kind of conditioning like a little olive oil or Pam.Bacon grease may cause the egg to burn onto the pan.There's more to cooking an egg than meets the eye. Like how to do a souflle or slowly folding an egg white.
Posting Like What.? Like Totally,Fer sure.Be for Real. Maybe your keyboard needs a trip to the principle's office. Or a good knock on the keys with a wooden ruler,is all.
Cooking is overrated. I put fruit, veggies, probiotic yogurt and keifer, raw eggs, iodine and selenium suppliments into smoothies. They're pretty good if you balance the fruit over the veggies. Chug and continue with life refueled. Also fewer dishes. But then Im a 'logic > emotion' guy, a practical utilitarian. Some folks need the emotional boost of a delicuous meal full of flavors and textures and stuff.
No I'm tossing up refurbishing it (Macbook Pro) and getting an iMac, I do some graphic work. Or just getting a new Macbook Pro.. also saw the new juiced up iPad that can replace laptops, but not sure. ps. if you're suggesting I post things like "be for real and fer sure and totally" you've clearly never come across any of my posts... doubt there's a single one with those words.. you sound rather rude to be honest
One can't exist on Smoothies.Little old ladies knew that. They existed on Real Homecooked meals and a balanced diet.
Egg cooking is best in a very well seasoned cast iron skillet. My wife has drug home some nice treasures from thrift stores over the years that we have put in the broiler on the highest setting for an hour or so until they were ashy and white. From there they went into the blast cabinet and hit with glass until clean. Then back to the kitchen to be washed and re seasoned. Chances are better than not that all of our cast iron ware came west on a covered wagon. All old Skool Griswold brand. Talk about non stick. Pants down better than anything on the market today.
There are different techniques on - YouTube - showing how to restore old cast iron skillets.Supposedly cast iron skillets are nearly impregnable.Can sit outside for decades and then be totally restored. I guess the older brands seem the best.
I think almost everything taste better with cast iron... if you have the patience to clean and look after it like you obviously do.
If you can get something from the 1800's you are golden. Pretty much if they aren't cracked they can be restored. We have some awesome skillets and Dutch ovens from that era. Far superior to what you buy today. We test for lead because you never know what they have been used for.
How do you manage the gas around the ladies? That has to be awkward when you Are putting the wood to her.