"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Health, Nutrition and Special Diets
Reply
 
Thread Tools Display Modes
 
Old 03-23-2005, 06:35 PM   #31
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Quote:
Originally Posted by bobby
How to Cook Everything (is it Bittman or Bitterman?
Sorry I was going from memory. I just looked it up and it Bittman

Here is a link with more info.
__________________

__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 03-23-2005, 09:25 PM   #32
Sous Chef
 
Join Date: Sep 2004
Location: PA
Posts: 584
Around here the school districts often offer adult education classes. The cooking classes are usually themed such as for diabetics, heart patients etc. The plus is that you would learn healthy recipes.
__________________

__________________
Curiosity killed the cat, but satisfaction brought him back.--unknown, at least to me
purrfectlydevine is offline   Reply With Quote
Old 03-23-2005, 10:57 PM   #33
Head Chef
 
lindatooo's Avatar
 
Join Date: Apr 2004
Location: Portland, Or
Posts: 1,173
AND if all of that great advice fails - it certainly would be an attractant to a member of the opposite *** to simply say - "I don't know how to cook - will you help me?" Now what woman could resist that plea?????
__________________
Cooking is like love, it should be entered into with abandon or not at all. Oregon native transplanted to Chicago....
lindatooo is offline   Reply With Quote
Old 03-23-2005, 11:33 PM   #34
Assistant Cook
 
Join Date: Mar 2005
Posts: 10
ah, if only I were into women. The handle "bobby" can be so deceiving
__________________
bobby is offline   Reply With Quote
Old 03-23-2005, 11:35 PM   #35
Assistant Cook
 
Join Date: Mar 2005
Posts: 10
GB- don't worry about the simple spelling mistake, I appreciate that getting me the information was your first priority. I would have figured out the correct spelling sooner or later, even had no one responed to that rude comment of mine. :-)
__________________
bobby is offline   Reply With Quote
Old 03-24-2005, 08:38 AM   #36
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Your comment was certainly not rude

Another suggestion might be to go to your local library and check out these cookbooks before you buy them. Everyone has different tastes in cookbooks and some will appeal to you more than others. For instance one of the most popular and cherished cookbooks out there is The Joy Of Cooking. I bet 99% of the people on this board love that book and find it amazingly valuable. I am in the %1. I bought it without even looking at it. I just went on reputation. For some reason this cookbook just does not speak to me so I never use it. Had I gone to the library and checked it out first I could have saved myself some $$$
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 03-24-2005, 11:33 AM   #37
Master Chef
 
SizzlininIN's Avatar
 
Join Date: Sep 2004
Location: USA,Indiana
Posts: 5,023
Ok............now we know Bobby is a girl!

Here's a simple recipe...........I hope you like Aspargus:

Asparagus.........now these are sold in bundles but if your just cooking for yourself you don't have to buy the whole bundle as your charged by the pound so you may want to just pull out 8 or so spears. I love the stuff and could eat a whole bundle .

Ok.......you can do this several ways but here are the two I ways I make mine.

(Cooking Inside)
Put a pot of water on your stove and turn the heat on high.
Now take your asparagus to the sink and give it a rinse. Now with each asparagus spear grab ahold of it with one hand on one end and the other hand on the other. Now bend the asparagus. This will cause the bottom end to snap off. You throw the bottom end away as this is the tough part and you don't want to eat it.
Now if the asparagus is not very thich.....about the size of a pencil then you don't have to do anything more. Now if its the thickness of say 3 pencils put together then you need to take a vegetable peeler and peel off the the top layer from about 1/2 way down.
Now get a large mixing bowl and put some cold water in it and add some ice.....I'll explain soon.
When your water is boiling add 1/8 tsp salt and throw in your asparagus. You only want the asparagus to be in the hot water for 2 minutes (This technique is called Blanching) and then take them out and put them in the ice water (This is called an Ice Bath.........your shocking the vegetable and this keeps the color a vibrant green). After being in the ice bath for about 30 seconds remove them and put them in a non stick skillet thats on a low setting . I then add 1 tbsp margarine some salt and pepper........just a pinch of each. Only keep them in the skillet till the margarine melts.........moving the asparagus around to coat with the margarine and S & P..........your done!

Now if your making them on the grill. Prepare the asparagus the same way as far as washing, snapping off the tough end and peeling the top layer if needed. Toss the aspargus with some Extra Virgin Olive Oil.......I'd say 1 teaspoon and a pinch of salt and pepper. Rub the Oil and S & P all over the aspargus and then take them out of the bowl and put them on the grill. Cook for about 2 minutes on one side then turn and cook on the other and your all done!


If you want to cook some chicken to go along with the aspargus...........about 2 hours before your ready to eat:

Wash a chicken breast and remove excess fat. Put the chicken in a resealable plastic food bag. Add the following in the bag also:

The juice of 1 lemon, 1 lime, 1 orange. To really get the juice out roll the fruit roll each under your palm on the counter kind of like mushing it down while rolling it around. Cut the fruit in half and squeeze the juice out of each half. Squeeze with the cut side facing the ceiling this way the seeds won't fall into the bag.

Also add 1 clove of garlic that you finely chop. Once you start watching those cooking shows you'll discover the easiest way to get this garlic finely minced or chopped.

Add a few pinches of Salt & Pepper. Also, 1 tsp. chili powder and 1 tablespoon of extra virgin olive oil.

Once all these ingredients are added to the bag then move the chicken around to get all the ingredients all over it. Seal the bag and throw it in the refrigerator and let it remain for 2 hours. This is called marinating your meat.

About 10 minutes before your ready to put your asparagus on the grill take the meat out of the bag and add your chicken to the grill. You'll cook the chicken on medium high heat for I'd say 5 minutes. This side will be nicely browned......then flip it over and do the same on the other side. Remove the chicken and put on a plate and immediately add your aspargus to the grill. Sitting the meat to the side for these few minutes is what is called resting your meat. This gets all the juices to redistribute throughout the meat.

You can buy a grill pan and cook the chicken and asparagus on top of your stove instead.

I hope all this makes sense to you. If you lived close I'd tell you to get your buns over here and I'd walk you through it. The amounts of spices and juices are an estimate. I cook for more than one but figured those amounts are probably what I'd use for just myself. If you have any questions please feel free to give me a holler.
__________________
Se non supporta il calore, vattene dalla cucina!
SizzlininIN is offline   Reply With Quote
Old 03-24-2005, 04:21 PM   #38
Assistant Cook
 
Join Date: Mar 2005
Posts: 10
Sizz.. that sounds so good
__________________
bobby is offline   Reply With Quote
Old 03-24-2005, 07:35 PM   #39
Certified Executive Chef
 
Join Date: Aug 2004
Location: Eugene, Oregon
Posts: 3,615
Quote:
Originally Posted by bobby
Wow, Iím overwhelmed.
bobby, I think at a book store they have one of those '.........for dummies' books related to cooking. If they do not, we should get together here and do one.
__________________
norgeskog is offline   Reply With Quote
Old 03-26-2005, 05:52 PM   #40
Assistant Cook
 
Join Date: Mar 2005
Posts: 10
definately! :-D
__________________

__________________
bobby is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:19 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.