Manly men in the kitchen

fear of shiz · Profuse Pontificator

Manly men in the kitchen

Roper · Senior Bucketkeeper

Thank you thank you thank you! What a great idea for a thread!

My mom tells me I started helping in the kitchen when I was about three years old. I've always loved cooking. Mom taught me from an early age.

The cooking merit badge was the first one I earned.

As a missionary, I always planned the menus, bought the groceries, and made the meals. My companions always cleaned up. In every case, we each thought we had the better deal.

In college, I always cooked for myself and usually one or two roommates.

In marriage, I've always planned the menus, bought the groceries, and made the meals. My wife and children have always cleaned up. We each think we have the better deal.

Over the years, I have assembled a professional quality set of cookware and cutlery. I get my herbs fresh and my spices whole, and I grind them myself with a mortar and pestle. Next year I plan to start an herb garden.

Two of my signature dishes:

- Penne with fresh cream alfredo, grilled chicken, sun-dried tomatoes, olives, and roasted red peppers
- Homemade olive bread

If I wasn't a teacher, I'd really like to be a chef or food chemist. Next year I plan to do a lot of cooking in the classroom.

bokbadok · Senior Bucketkeeper

I do 90% of the cooking because I have the time to do it. My teenagers do 8% of the cooking (mostly baking goodies). Dilbert occasionally makes pancakes for breakfast on Saturday morning - his 2% contribution.

Cat Herder · Understander of unimportant things

Cooking rocks... except when it is after a long day at work (and when I say long, I mean I'm like getting home after most of you have probably had dinner already) and you're trying to scrounge something up to eat in the house that the kids may eat and that won't take more than about 15 minutes to prepare because your tired and hungry and the kids have been snacking anyway since the time Mom left without leaving any dinner for the kids to go to work a couple hours earlier and teenaged daughter who was babysitting didn't make her signature standby of waffles...

There is a definite difference in cooking between mom and dad. I even noticed that with my own mom and dad, and both were fairly good cooks.

rayb · Hot Air Balloon

My wife and I both love cooking and eating... we are both capable... she does award-winning deserts, I tend to focus on Italian cooking...

--Ray

PS. Last ward party Chili cooking and Pie baking contest: Wifey won #1st place for her pie. I won second place for my chili recipe. :)

-- Edited by rayb at 14:15, 2007-06-30

Roper · Senior Bucketkeeper

Mmmmm...I love good chili recipes. Our last ward chili cook-off was a sham, though. The guy who won just cooked up a few cans of Wolf brand chili with some Jimmy Dean sausage added. Yeah, it was good, but come on--that takes like zero effort.

arbilad · Head Chef

I adore cooking. But I'm generally the baker in the family. My wife prepares most of the meals, unless she's just dog tired or doesn't have the time, in which case I do. A few days ago I experimented with making biscuits and gravy. I've made beef stroganoff from scratch (including pounding the meat flat). But what I love most is preparing sweets. I can make cookies, chocolate truffles, fudge, etc. And my weight reflects it.
On my mission in Ukraine I was popular amongst the missionaries for knowing how to cook. I made pizza, lasagna, some great biscuits, etc. Since at that time there was almost no pre-prepared food for sale in Ukraine, most missionaries prepared the simplest of meals. So any variety was very welcome.

fear of shiz · Profuse Pontificator

I know what you mean, Arbi. There were a couple of Elders in our mission who had the reputation for being able to cook, even with the limitations of shopping in the former USSR. Then there were those companions with whom I ate mostly cheese and bread. LOL I was one of those who could barely cook pancakes....LOL

Euphrasie · Senior Bucketkeeper

I do most of the cooking because I like it and my husband is nice. He's very competent though. And he does cook frequently on the weekend.

You know what's the best? He makes things for his home teaching families, and they thank ME for it later...

Cat Herder · Understander of unimportant things

I made split pea soup to break the fast with yesterday for the family.

From scratch, and it was scrum-dilli-ish-ous.

fear of shiz · Profuse Pontificator

Roper, the wife wants your penne recipe.

Roper · Senior Bucketkeeper

Penne Pasta - if you have a pasta maker, make it fresh. If not, prepare the store-bought kind per instructions.

Alfredo - Fresh cream, parmesan and ground black pepper to taste.

Chicken - Saute whole skinless breasts in a pan with olive oil and thinly sliced garlic cloves. I also like to sprinkle a bit of freshly ground pepper on each side while cooking. When they're done cooking, slice them into pieces about the size of the penne.

Roasted red peppers - Put them under the broiler on high and let the skin blacken. Turn them every few minutes until they're completely black, then remove them from the oven and place in a paper bag for 10-15 minutes. Then peel the skin off and slice the peppers into pieces about the size of the penne.

Sun-dried tomatoes - I either buy them bottled in olive oil or in bulk from the market. If you get the bulk or packaged ones, you need to soak them in warm water until they're soft. Cut them into pieces about the size of the penne.

Olives - just get a can of whatever kind you like. I use either pitted black medium or kalamata.

Toss all the prepared ingedients together in a large pot over medium heat-just to get it to serving temperature.

Sorry I don't have exact measurements--experiment with what you think your family will eat. After a few times, you'll know what order to prepare the ingredients so they're all ready at about the same time.

When I'm really feeling productive, I make garlic bread and Ceasar salad to go with it. A good complementary drink is white grape juice mixed with ginger ale.

rayb · Hot Air Balloon

That would go great with a nice insalata caprese... fresh tomatoes and fresh mozzarella, sweet onion, balsamic vinegar, olive oil... mmm...

--Ray

salesortonscom · Wise and Revered Master

I'm the grill master!!!!!!!

I can cook just about anything and like to do it but I'm inherently lazy after work so she does most of the cooking. I like cooking anything with meat in it. I was fortunate that my dad taught me the ins and outs of cooking. He used to make sour dough bread from scratch with his own starter. His beans and soups are legendary among friends and family. He is a grilling maestro. His father was an amatuer chef who liked cooking for groups and had about every episode of Yan Can Cook on Beta Max. I also had the fortune of having a friend who was the head chef in several restuarants and who trained in France. I picked up some stuff from him. My sales manager also is a fantastic cook and I've picked up some things from him also.

Generally I cook dinner on Sundays, some Saturdays, and summer hollidays. You can cook nearly anything on an outdoor grill. I really like cooking a nice poached wild Salmon steak. Corn on the cob is good as well. My favorite grilling item is a wild game kabob. I also can do breakfast stuff like eggs and pancakes. I like to eat so I have a good motivation.

rayb · Hot Air Balloon

Ever grilled pizzas? We had those the other day at a friend's house. Nummy. With pesto, goat cheese, and tomatoes... Tangy yummy num num...

--Ray

Roper · Senior Bucketkeeper

Ray, thanks for reminding me about caprese. I had some while on a layover at Aviano Airbase on my way to Oman several years ago. I'm gonna have to experiment with that and make a really good one.

PollyAnna · Senior Bucketkeeper

arbilad wrote:
A few days ago I experimented with making biscuits and gravy.

I just have to mention that I make the worlds BEST "Biscuits and Gravy"...

Every member of my family all does a share of the cooking, and we like to cook together. We make a MEAN pizza in this house.

Hubby loves to try new things... When he cooks in the evening he is often trying out a recipe he got from a magazine or newspaper... That is really fun... When he didn't work nights he cooked more for the family, trying to surprise us... now it's usually only when he has a night off, although sometimes we come home to something wonderful he started in the crockpot.

I love to bake and make wonderful breads...

Roper · Senior Bucketkeeper

I LOVE biscuits and gravy. So Polly, you gonna share your recipe or what?

Cat Herder · Understander of unimportant things

Uh... while I'm sure your's is indeed good Polly, that would be me who makes the worlds finest sausage gravy and biscuits and gravy, even if I procured the recipe from Bob Evans.

My Scouts love it. My Scouts' dad's love it. My kids love it. My wife loves it. And I love it.

Sausage gravy and biscuits hold a special place in the heart of the Cat Herders. From the night the Mrs. and I met...

PollyAnna · Senior Bucketkeeper

Sorry Cat, I am sure yours are wonderful, in this house all attempts are appreciated, because for hubby both items in any fashion are heaven sent... However my Biscuits and Sausage Gravy recipe has won awards for more than one member of my ancestry... The recipes were handed down from GG-ma A, to G-ma C, to momma, to me, to my kids... Hubby says mine are as good as momma's were so... there you have it... momma's efforts won her a blue ribbon at a few fairs (including one in Idaho in the 50s)! Daughter's are pretty good too, and I have to say that she has momma's touch when it comes to the biscuits... Melt in your mouth wonderful!!!

We make them in a dutch oven pretty often too... Oh and Roper, I would be happy to share I'll send both recipes by email soon, I'd rather not post them here. Remind me if you don't get them... I gotta' get to bed now...

arbilad · Head Chef

I suggest that we have a Bountiful cookoff so that we can make the decision whose is best

arbilad · Head Chef

BTW, I'm not making any claims of bestness as far as biscuits and gravy.

Cat Herder · Understander of unimportant things

With all due respect, Polly, my Momma was from the deep south... add that to the fact I cook it in cast iron and adapted a recipe that has been served to millions and millions for decades... well,

Besides the thread is titled "Manly men in the kitchen"... So, as a manly man, I get to claim superiority without having to have a Bobby Flay Throwdown match!

{queue "Dueling Banjo's" in the background}

Roper · Senior Bucketkeeper

Roper's cheap and easy Lo Mein stir fry

2 pkgs chicken-flavored Ramen noodles: Boil the noodles then drain and set aside. Save the flavor packets for later.

2 boneless skinless chicken breasts: Saute in a little oil in a large deep-sided skillet or wok. Add about 1/4 cup of soy sauce when you turn them over. Remove from skillet and cut into bite-sized chunks. Set aside.

1 large pkg frozen veggies: Use whatever you like. I like the kind with snow peas and red peppers. Dump the veggies into the skillet (leave the soy sauce/oil/chicken juice in there for flavor), add the noodles, add the chicken, add the Ramen flavor packs, add a couple tablespoons of sesame oil. Cook on high heat, stirring frequently, until the noodles get good and sticky.

Serves 6.

I've adapted this for a food storage recipe using canned chicken chunks and canned veggies. It's still pretty good, just the veggies aren't as crisp.

Cocobeem · Keeper of the Holy Grail

Coco does cartwheels across to the thread...

I love cooking!

My mom made a few things that were really good, but overall, I don't think she really "enjoyed" cooking all that much. Plus she had to work, so the desire just wasn't there at the end of the day. I grew up not knowing much about cooking. When I was around 12 I made my first real recipe - Chicken Divan - from a Campbell's soup recipe book and thought, "Sheesh, this is easy." Didn't really start to "enjoy" it until MrCoco and I got together. He doesn't cook much at all. His dinner for the kids if I'm gone is Top Ramen or ravioli (yeah, that's Chef Boyardee). He's not very picky and loves family dinners which has really made me TAKE OFF in the cooking department. My chocolate chip cookies and frosted brownies won blue ribbons at the County Fair last year.

Cooking to me is very calming and I like using my hands. Plus I love food!

Sometimes I get into the exotic recipes, although a good basic recipe that really kicks butt is more of a challenge to me. Chocolate chip cookies, for example. Yeah, everyone can make them. BUT... can they make them that keep you talking about them for years to come? Can they make them that people exclaim, "This is thee best chocolate chip cookie I've ever had in my LIFE!" ? THAT's what I'm talkin' about! Or you make something like spaghetti and people take a bite and say, "What the--!?! This is AWESOME!" It's easier when it's some dealie that no one's ever tasted before... yeah, these Polynesian crockpot ribs are good...

But when you're not expecting it and it just hits you in the face with its goodness! That's kewl.

I just got out my Magic Bullet from the attic (actually Cocokid#1 tracked it down) that I've never used. Made some smoothies last night. Kinda' fun...

Euphrasie · Senior Bucketkeeper

So...is your cookie recipe top secret? 'Cause I still haven't found one I super like...

Cocobeem · Keeper of the Holy Grail

Well, it's still in the works. One thing I think I'll stick with is equal portions of shortening and butter. What do you think? Maybe it's the elevation, but all butter makes my cookies flat unless I add mega flour.

Also playing with a touch of nutmeg or cinnamon...

Only milk chocolate chips...

Fair's coming up the last week of July... must. get. cooking.

Cocobeem · Keeper of the Holy Grail

It's also about WHAT you want from your cookie.

My personal goal is to make a chocolate chip cookie that people cannot put down until they have to lie prostrate on the floor cuz they've eaten so many cuz they can't stop!

Cat Herder · Understander of unimportant things

No, the secret there coco, is not the quantity, but the quality of ingredients... and size!

All you have to do is make a giant cookie, imbibed with a healthy dose of smooth, creamy Tomacolatte brand tomacolate. Preferably, the cookie should be about 36 - 48" across, and about roughly 1" thick. Once they start eating, they will be unable to stop. And once they stop, they will be on such a tomacolate high, they will just naturally prostrate themselves upon the floor!

Cocobeem · Keeper of the Holy Grail

Okay, I have no idea what this reference to Tomacolatte is. When I google it, all I get is links to Bountiful.

salesortonscom · Wise and Revered Master

Tomacollatte Inc. is the parent company that makes tomacollate, a smooth satisfying blend of Tomaco and Chocolate. To females, tomaccolate is simply irresistable!

Cocobeem · Keeper of the Holy Grail

I cry, "Bull-oney!"

hiccups · Future Queen in Zion

I cry, "DOH!"

Cat Herder · Understander of unimportant things

It's a running joke / gag Jason and I have from another forum he, glumirk, and I used to be part of.

hint... research tomacco, and then cross breed it with the confectionary substance that 99% of women in the church can not live without...

Roper · Senior Bucketkeeper

Coco, are there eggs in your cookie recipe? My mom taught me that eggs react with baking powder to create a "rising" action in recipes much like yeast. So if there are eggs, maybe you can still go with all butter and get a bit of fluffiness by adding some baking powder. Just a thought.

PollyAnna · Senior Bucketkeeper

Cocobeem wrote:
until they have to lie prostrate on the floor cuz they've eaten so many cuz they can't stop!

That is any and EVERY cookie that gets made in this house... Day old cookies do NOT exist with my clan around... And I don't even eat sugar...!!!

salesortonscom · Wise and Revered Master

I inherited a recipe from great grandma a year or so ago. An aunt passed it along to me and my brother. It was on an old 3x5 card and we photocopied it. It makes wonderful chocolate chip cookies. My great grandparents had a store. Instead of chocolate chips they would use those bars or blocks of bakers chocolate. The recipe said to "Take one of those blocks and beat the hell out of it with a hammer". I can just see my great grandmother doing just that. For a family home evening we made the cookies just as instructed with a bar of bakers chocolate. The kids took turns beating on it with a mallet. It was great fun for the whole family.

Great grandma was one tough cookie. She was an avid hunter. She used a Remington 20 Guage Full choke shotgun which I still hunt with today. An old timer in our community who is now in his 90s told us how he used to go hunting with her when she was a kid.

If I can find it I'll post the recipe. It was pretty darn good. Probably because we used real butter and all the good unhealthy incrediants.

Cocobeem · Keeper of the Holy Grail

See, I'm all for butter. Don't get me wrong. When I use shortening, it's butter-flavored Crisco. I know, I know... but the cookies taste pretty darn good. And I do have baking powder in there already. And two eggs. Fresh eggs from the backyard.

Although if I'm doing a batch that I know is experimental, I may use storebought eggs.

That's interesting about the chocolate... I used to get a 10 pound bar of this Belgian (or was it Swiss?) milk chocolate from my MIL every year (she's passed on, so this'll be the first Thanksgiving all the kids don't get chocolate from her) which I've always made into nut clusters or used for dipping things like pretzels or Nilla wafers or shortbread... Perhaps I shall try to beat the hell out of it instead!

Actually, I've done that already. I've had to hammer off chunks to melt for dipping ... I found it easier to stick the knife blade in and tap on that with the hammer.

Anyway, the experiments will officially begin this week.

I also refrigerate the dough before I bake it. That seems to help them not be flat, too.

Also, I guess I might even like the flavor a little better with some shortening. All butter almost gets to tasting like Mrs. Field's, which to me are almost "too much" like you're taking a big bite of sugared grease.

Maybe I'll experiment with sweeteners, too. Right now I use 1/2 white sugar and 1/2 brown sugar. I want a good, deep, soulful cookie. Not a shallow, trendy, superficial cookie that is forgotten the next morning...

hiccups · Future Queen in Zion

Not that I can eat cookies these days, but here's my

on keeping them from being flat. As mentioned chilling the dough helps and add to that chilling the baking sheet between batches. Don't over soften the butter and beat it less. One of my cookie recipes actually calls for 1 part powdered sugar to 1 part granulated. I think that does help keep them from being flat as well. Maybe you could get to the point where you're using 2 parts butter to 1 part shortening? In my mind that would be a good compromise.

arbilad · Head Chef

Maybe I'll experiment with sweeteners, too. Right now I use 1/2 white sugar and 1/2 brown sugar. I want a good, deep, soulful cookie. Not a shallow, trendy, superficial cookie that is forgotten the next morning...

Coco, I've been experimenting with using honey in my cookies. It's an excellent replacement sweetener. Of course, when you use it you either need to up the flour in your recipe or lower the liquids. But it gives the cookies a darker color and they taste much, much better. Another tip is to wipe your measuring cup with oil before measuring the honey; it leaves the cup more easily that way.

Cocobeem · Keeper of the Holy Grail

See, I figured arbi would bring out the honey. I've heard you talking about it other places. I might just do that.

So many possibilities... the exponentiality of it all... I must rest.

Euphrasie · Senior Bucketkeeper

If you want soul, you can try adding some molasses too.

Cocobeem · Keeper of the Holy Grail

See, I was waiting for that to come up, too. Have you ever tried that in cookies?

Cat Herder · Understander of unimportant things

Oh yeah... there are certain cookies that in order for it to work right, you have to use molasses. Can't think which they are called off the top of my head, but my wife and daughter make 'em.

And, lebkuchen (a german cookie) has to have molasses in it.

Euphrasie · Senior Bucketkeeper

I haven't tried it in chocolate chip, but it's good in gingerbread.

bokbadok · Senior Bucketkeeper

I like flat cookies.

salesortonscom · Wise and Revered Master

Hey Roper, your Lo Mein recipe is a winner in our house. The only thing we did different is used some fresh vegetables. It was excellent. Both of the younger Berzerkers were complaining that it looked awful. After they had some they wanted seconds. The Chief Warrior Priestess and I both enjoyed it also.

Roper · Senior Bucketkeeper

Thanks, Jason. What veggies did you use? I'm always modifying that recipe with different stuff--sometimes it's good, other times not so much. I've added water chestnuts and cashews before and really liked the crunchy texture. Green onions got soggy too fast and turned out a bit slimy.

salesortonscom · Wise and Revered Master

We used snap peas and baby carrots. Next time I want to put in some onions, bean sprouts, and maybe some bell peppers. What my wife was so happy about was how cheap this meal was but it tasted good and had some really good nutritional value. Plus the kids ate it. You can't beat that.