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Discussion in 'Food & Cooking' started by boar_d_laze, Nov 27, 2011.
So? What do you think?
Having people, mainly family, find they really enjoy what they thought they hated.
Honestly, I was looking for an additional choice called, "Being able to take whatever weird scraps are left in the cupboard or the back of the 'fridge at the end of the paycheck and making something reasonable from them".
I'd never presume to call myself a good cook,
You are much more than just a good cook!
(I voted )
The joy of non work cooking is feeding family and friends and seeing them happy!
hmmm.....a combination of all the above on any given day. Kinda cool to make a couple of apple pies sans recipes with nephew and the table of extended family raving about the pies wanting recipes....???? we got no stinkin' recipes.....here's what we put into it, did not measure so good luck with that.
Moving fast, creating on the run.....that's a good time.....being able to make many dishes in a short amount of time creating the ooooo ahhhh factor.....though I'd do it without the outside pat on the head.
other people doing dishes is pretty awesome too.....though that rarely works.
well and good food, isn't that a btm line item......that's taken for granted.
Pretty much all of the above for me. I love whipping up pancakes for kids on a moment's notice... they get very excited. But most of all I love it when someone says they haven't had X in ages. I pretty much drop everything to hit the store immediately.
Lately people have been challenging me in the kitchen and I've been throwing parties to showcase whatever it is I've experimented with. It's given me quite the reputation.
+15! (Although you could almost put this under the "amaze your friends" area -- "um, I thought we didn't have anything in the house, so where did all this come from?" "Ta-da!")
Really the idea of anybody loving my food. When someone tries your food for the first time, take one taste of it. Their eyes widen a bit, they sigh, shake their head in disbelief, mutter "oh my god...!" and you know that's the best damn <insert specific food here> they have ever had. I was not a popular kid growing up. One of my first memories of grade school was of a fist fight that broke out because two boys didn't want to have to sit in the desk next time mine, and they actually fought over the only other desk available. And I never became much more popular than that. But when people eat my food, that outcasted kid may as well never existed. When people eat my food I am the man, attractive, even a person or two's personal f'ing hero.
I've pulled this off a few times. My room mates were all staring a fridge with almost nothing in it. a half hour later they're like "wtf is that?!" "risotto!" I reply. "F*%#king Macgyver..." they sigh, still in disbelief that I can make food they consider "fancy" when it seemed like there was "nothing to eat."
All of the above. But i'd say I learned to cook first of all because I love food, and YOU CAN ALWAYS EAT WELL IF YOU KNOW HOW TO COOK WELL. Only after learning to cook did i realize the other advantages, the look in people's eyes, etc.
I voted for the creative outlet, however all of the above apply to me. I think more than creativity I love honing in on my technique. There are many times that I refuse to eat my own dish simply because of a little mistake like slightly overcooking the pasta. It ruins my whole mood and I have a hard time forgiving myself for it. I make notes on all my recipes - I write down the date that I made it and what changes I would make the next time. I'm not planning on entering any competitions, working in a restaurant or as a caterer, and I'm not even interested in learning everything there is to know about cooking. Some techniques do not interest me in the slightest like sous vide. I just want to cook the food I like better and better each time.
Koukouvagia: I feel you and feel your pain. It's time for a re-evaluation and to accept that you're a very good cook. Very good cooks make "inattention" mistakes, and they're still very good. Don't be so hard on yourself. These things happen. You'll be an even better cook when you let go of the internal pressure. No one's going hungry, and no one must eat poorly. I've always consoled myself that no matter how badly I screw up, there's always KFC.
For everyone who has yet to vote: It's a multiple choice poll, you may vote in as many categories as you like.
KK: Yeah, what BDL said!!!
Don't forget Julia Child's immortal advice: Don't be afraid. You can always eat your mistakes.
Yes, I agree with julia child, and I am not nearly so particular. So the pasta is not al dente - i eat it anyway -the sauce is usually enough to compensate. Though for a question of pride i'll be very apologetic if guests are here and i make some mistake and something doesn't come as it should.
Thanks all for the encouragement. I wish I strived for this kind of perfectionism in my real job hehe! It seems most of my mistakes happen when I toot my own horn. Case in point, I invited some friends for brunch a couple of weeks ago saying "I make the best home fries!" and then I burned them. Shrug.
I just love those initial steps of planning a dinner/event, and slowly, creatively, advancing it. Sometimes collaborating, sometimes steering, always thinking broadly. And when it comes to planning the food and tying everything together...BLAM! Just an awesome feeling to create like that...and it is a gift--not everyone is able to do (or love) the behind-the-curtain work. But I love it. All of it. The creativity, the questions and help from friends, opening up my home for my family and loved ones, packing up food for people to take home, coaching others through their own adventures. I do like cooking alone sometimes--but the experience is shared it becomes so much more for me.
Football games, holiday gatherings, dinner parties, backyard BBQs, kids birthday parties, family events--BRING 'EM ON!
So...the best things about being a cook...to me, definitely the creative outlet, but also the friendships and fellowships that my time in the kitchen...provides a seasoning for.
But I still do wind up doing the dishes, usually. Guess I need to work on that one.
color me for not paying attention, but i did finally get to vote ..i voted in all categories plus one more..i can do it for a living, and as income....
i can/have and will continue to always have work...i can always make a living....somewhere...anywhere...both important and special...
i figured out at a very young age that work in the kitchen always had two constants.... you would always be warm and you would always be fed!...equally important and special....
....that and i'm really good at what i do....plus i soo care about the food... the fact that people want to give me lots of money for my food still blows me away sometimes....who gets the better deal here? hard to say...me for being able to channel my creativity, my essence?....it's quite personal really...or is it the customer/friend who always gets something so personal and completely unique and special?...symbiotic relationship for sure...as far as mistakes...i love that they're edible!!!! what other career can you have your cake and eat it too?!!!!
decorated with sprinkles too boot!
what you got to say?
As much as I respect Julia and her legacy, I have to humbly disagree. She never had to eat my early attempts at Indian food!