Originally Posted by tmsouth1
thanks alot for all the info. i love to cook but run into this obstacle alot.
IMO learning to cook around obstacles pushes you to be a better cook. On one project (we cooked lunch at site in a full kitchen) I worked with a some one who did not eat pork. But one day I really wanted to cook a pot of mixed greens (collards, mustard and turnip). Being Southern I had always had them cooked with pork.
I spent a few days thinking it over. I lightly browned some onions threw in some mild chile peppers then started slowly adding my greens making sure to saute them as much as I could. When I got done they were great. That night the two guys I worked with knew that they had no meat but were blown away at how good they were. Later one guy told me he did not like greens but he had two servings.
The day shift finished them off but when they found out that they had no meat they could not belive it.