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Old 06-10-2016, 03:46 PM   #11
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All I know is since I married the Sous Chef, everything takes half the amount of time it used to, and I have twice the enjoyment. When I'm asked if I'd like some help, he means it, and understands if I'd rather be alone. Kitchen bliss, to be sure.

Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

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Old 06-10-2016, 07:52 PM   #12
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I'm probably in the 20 minute camp, on average, for active cooking time.

I tend to do my prep work for soups, casseroles, salads and sides early in the day and those items tend to last for more than one day so I can do some scooping and nuking. To fix a steak, burger, fish, etc... only takes a few minutes of actual work. I spend more time washing dishes, wiping off the stove and counters.

I have noticed younger folks that seem stressed and too busy to cook running through the supermarket, while talking on the cell phone, grabbing prepared foods or standing in line at a fast food restaurant and thought to myself that it would be quicker and less hassle to go straight home from work and put together a simple meal. I think the thing that might be missing is a simple plan. I myself would rather be home relaxing and have scrambled eggs with toast or bag salad with a scoop of tuna.

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Old 06-10-2016, 08:49 PM   #13
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I just spent an hour making clam chowder. Dicing salt pork, peeling and dicing three potatoes, slicing and dicing a large onion. Then came the clams. I had cooked them yesterday, so today I emptied their bellies and chopped them. In the meantime the potatoes, salt pork and sautéed onions were on a simmer. I just now added the clams. I still have the milk and pat of butter to add. Hardly 20 minutes. When it cools down it will go into the fridge for tomorrow. Tonight, cream sauce over biscuits, all made from scratch.

I doubt I will ever qualify for 20 minute cook of the year. I don't have one item in my home that can honestly qualify as a convenience food. Unless you would call a small loaf of bread a convenience food. All my meals have to be cooked from scratch. It gives me better control over my diabetes.

There are some things I can no longer do. Kneading dough for pasta or bread is the main thing. But then I very seldom eat pasta. And one or two slices of bread a month are not worth the effort or pain.
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
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Old 06-10-2016, 09:34 PM   #14
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Location: Ohio
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Originally Posted by Kayelle View Post
All I know is since I married the Sous Chef, everything takes half the amount of time it used to, and I have twice the enjoyment. When I'm asked if I'd like some help, he means it, and understands if I'd rather be alone. Kitchen bliss, to be sure.
Wow you must be married to a heck of a fella. :) I only started cooking due to the wife developing a horrible spinal problem 2 years ago. Or else, I'd be happy to just set the table and eat. Though I am glad to have picked up some at least basic culinary skills in the last year or so.

I made french toast for breakfast this morning. I never have made it before and was too lazy to look up the recipe, so I assumed it was basically scrambled eggs. So I cracked a couple of eggs and poured some milk into them and whisked them, then dipped some bread into them and fried the bread in a cast iron skillet with some melted butter. Served with powdered sugar and locally produced maple syrup.
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Old 06-10-2016, 09:40 PM   #15
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Yep, that is pretty much French Toast. Next time let the bread soak a bit.

Oh and I don't know where the article got the statistics but we could sure skew the data the other direction.
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Old 06-10-2016, 09:52 PM   #16
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I easily spend 2 hours in the kitchen every day, sometimes 4 hours or more. Usually I'm cooking something that will be ready for or be warmed up for a meal when we need a meal. Yesterday I cooked 10 lbs of chicken, the day before scotch eggs, last week some nut protein chocolate and vanilla candies (no sugar, no flour, low carbs), today I cooked down some radish tops, I have a vegetable curry that takes about 30 minutes in the refrigerator. Sometimes I'm just mixing spices, drying then grinding them, repackaging food, canning food, portioning for the freezer, chopping vegetables, cleaning strawberries/fruit, long cooking meats, making cheese spreads, washing lettuce and celery, assembling a marinated salad, baking for DH.

It's all ready to go so when meal time rolls around, we have lots of choices and none of them take long to get ready (heat up or assemble).
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Old 06-10-2016, 10:00 PM   #17
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20 minutes on average are spent preparing dinner

I have no issue spending more than 20 minutes in the kitchen cooking, and usually do. My problem is I cook for 8, not 2, so we always have plenty of leftovers. My freezer overflows.
She who dies with the most toys, wins.
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Old 06-10-2016, 10:22 PM   #18
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When I was newly divorced and learning to cook (1990) I had committed to not using prepared foods. On work nights I'd get home late and tired so I had a routine that enabled me to spend no more than an hour in the kitchen for prepping, cooking, eating, cleaning up. This require my doing some extra cooking on the weekends and planning quick meals for the weeknights. It's possible but does require planning.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 06-11-2016, 12:44 AM   #19
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A lot of times with me it's 30 minutes preparing, with oven time extra...sometimes 30 minutes and it's ready to eat. Sometimes it's 10 minutes and it's ready to eat. Depends.
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Old 06-11-2016, 04:38 AM   #20
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Only 20 minutes? Maybe if we had something made ahead from the freezer to just reheat and make a salad.

If you're gonna make a Key Lime pie, you have to use real Key Limes!
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