Cooking

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downer
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Re: Cooking

Post by downer »

village wrote: Condescending & superior all in two sentences.
That's unlike Mortis. He normally manages it in one sentence. 8) :twisted:
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Re: Cooking

Post by village »

downer wrote:
village wrote: Condescending & superior all in two sentences.
That's unlike Mortis. He normally manages it in one sentence. 8) :twisted:
:lol: he must be slipping
If you can read this you are too close to your computer screen....
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Re: Cooking

Post by Monkey »

village wrote:
downer wrote:
village wrote: Condescending & superior all in two sentences.
That's unlike Mortis. He normally manages it in one sentence. 8) :twisted:
:lol: he must be slipping

The old boy must be a bit off colour at the mo?!! :wink:
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Re: Cooking

Post by rcherryuk »

Buy Len Deighton's Action Cookery Book.

It is a compilation of the illustrated recipes he did for a National newspaper in the late 50's/early 60's.

Written for complete novices, easy to follow AND used by Harry Palmer (the 'action hero' we can all identify with!) in the Ipcress File (well, on the wall of his kitchen anyway) :)

I had one years ago and lost it in one of the many moves, got one for £3 in the Xmas Sales.


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Re: Cooking

Post by El Tiempo »

I cook every day. Never been married so I have to fend for myself. I'm mostly vegetarian and prefer to avoid processed foods so everything (usually) comes from scratch. I make some sort of soup every Sunday. Currently, I have a roasted root vegetable number in the oven. Golden beets, sweet and red potatoes, carrots, garlic cloves and some squash (not a root but I like it) all covered in olive oil and rosemary. Mmmmmm.

What's great these days is not needing a bunch of cookbooks. I do have one for soup but that's it. There is a wealth of info out there on the net/blogosphere.

One thing that makes my cooking much more enjoyable is having some nice pots & pans. I purchased a stainless set not too long ago and they really have made me a better cook. They react to temp changes very quick and allow much more even cooking. If you follow proper technique, nothing ever sticks. Also, got me some great knives. A 10" chef, a 6" utility, and a 4" parer. It's really all I need. If you'd like some tips on what to look for, let me know.

Most of all, have fun!