Conquer Club

It's now known that demonfork can't cook so much as a sandwich so he can sit this one out if he likes.
I myself suck at cooking aside from indian food. I learnt how to cook southern Indian cuisine from a coworker who was also a very good teacher so the stuff I make is pretty decent most of the time. Aside from Indian food, I'm rubbish.

Yep
Love it! Funny enough i also love setting a table and working on folding napkins and so on:)

Lord Arioch wrote:...Funny enough i also love setting a table and working on folding napkins and so on:)

Doesn't sound funny at all to me, more a mark of class. Hat's off to you.

Its allways fun to learn stuff:) and making a nice looking table is fun:) and well your spouse will reward u good afterwards:)

I can cook, but have not done so for about 2 years now.

I can only do sauces.

Thoose are the path to victory! even bad meat gets good with a good sauce!

Potatoes, garlic, onions, carrots chop em put em in oven with spice and olive oil for like 1.30 hours turn em over often, a nice steak and sauce .... voila everyone loves u!

I haven't cooked in years.
I do BBQ on occasion, but throwing meat on the grill isn't really cooking.

I can make pancakes. Does that count?

High fives all round in this thread.

The place I usually order from if I'm getting food delivered doesn't even need to ask who I am any more. I just ring up, tell them what food I want and they say 'okay' and hang up. I've managed to get it down to 11 seconds, from starting the call to hanging up, and any day now I think I'm going to manage 10. It's imminent. I'm excited.

Lazy lazy!
Drink some wine and cook for 4 hours putting out a nice table mix some drinks and socialize wicked nice. My mother in law celebrated her 75th birthday at our place on the condition i did table and cooked ... she invited 8 friends we had a shrimp dish for started (after drinks) then a leg of deer, the a roast of elk all with oven cooke roots and a wicked sauce ... dessert were a chaclade mousse ... then coffe and brandy allserved by yours truly:) fun, good and well she loves me:)

mrswdk wrote:High fives all round in this thread.

The place I usually order from if I'm getting food delivered doesn't even need to ask who I am any more. I just ring up, tell them what food I want and they say 'okay' and hang up. I've managed to get it down to 11 seconds, from starting the call to hanging up, and any day now I think I'm going to manage 10. It's imminent. I'm excited.

Aren't local delivery businesses digitalizing over there? Whenever I buy Pizza for instance, I just order it through the internet, never by phone anymore.

waauw wrote:

mrswdk wrote:High fives all round in this thread.

The place I usually order from if I'm getting food delivered doesn't even need to ask who I am any more. I just ring up, tell them what food I want and they say 'okay' and hang up. I've managed to get it down to 11 seconds, from starting the call to hanging up, and any day now I think I'm going to manage 10. It's imminent. I'm excited.

Aren't local delivery businesses digitalizing over there? Whenever I buy Pizza for instance, I just order it through the internet, never by phone anymore.

There are a few websites through which you can order food from almost anywhere and they'll go get it for you, but if you contact the places directly they usually just have a paper menu and a number you can call.

tzor wrote:I haven't cooked in years.
I do BBQ on occasion, but throwing meat on the grill isn't really cooking.

If you turn the BBQ on, the food may cook.

waauw wrote:I can make pancakes. Does that count?

Yes.

I made vindaloo last night and it turned out pretty nice. Tip: If you're not a great cook, invest in a rice cooker. They're cheap and make perfect rice every time.

Oven pancake... with bacon, loads of it yum yum

Hope i got it right:) try it and let me know:)

Vildsvins Nöff
800 grams brisket free of bones if possible wild boar brisket
3 yellow onions
2 carrots
8 garlic cloves
150 gram fresh chanterelles or mushrooms
2 teaspoons of chopped thyme
2 bay leaves
5 deciliter red wine
5 deciliter wild fund or ox fund
4 tablespoons of tomato puree
50 gram smoked pork/bacon
1 twig of fresh rosemary
2 twigs of fresh thyme
salt and black pepper

To eat to the dish:
Boiled potatoes or mashed potatoes
pickled onions

1. Brown the meat in small measures in a frying pan with some butter until its colouring nicely, add chopped yellow onions, garlic and chanterelles/mushrooms.
2. Pour on the wine and let it boil a couple of minutes, add the fund, bay leaves, rosemary and thyme (the twigs) and the tomato puree. Boil on low heat about an hour.
3. Rinse and chop the carrots add them to the pot. Dive the smoked pork, brown it in a frying pan, add that to the pot. Boil on low heat another hour or so.
4. Add salt and pepper after taste and desire. Serve with potatoes as above and pickled onions.

The best thing is that if you boil it an hour to long well no matter it just gets tastier 

I do all the cooking in the house. Have worked in kitchens before also catering.

I cook everything and anything and I'm damn good at it too!

I read something about a rice cooker. Agree 100%. get one... rice can be a tough one to perfect but a cooker makes life easier
and does make decent rice!

One of the greatest cook books that I recomend to everyone is the America's Test Kitchen Family Cookbook (I believe that is the full title)
Not only will this cookbook have recipies but it also explains the science behind what they want you to do. As an example... something as simple as mashed potatoes. They want you to add the butter to the potatoes before the cream and such? Anyone know why? Science...

Read the book!

Yes.

DoomYoshi wrote:If you turn the BBQ on, the food may cook.

I generally think cooking requires a bit more than throwing the meat on a hot surface, turning it over a few times and removing it to check temperature.

I used to love Graham Kerr's "minimax" cookbook and his use of browning tomato paste as a base for a recipe.

Garam masala was in the 90's what "BAM" would become in the 00's.

I also loved to thicken soups by adding in "instant" (don't believe that ... it takes over 10 minutes) barley. The barley would also absorb the broth as it cooked so it didn't taste like tasteless barley.

The nice thing about cooking for one is that you can hide your mistakes. Like the time I once added in the carrots in too early to the stew and everything tasted like the worst part of the carrot. Or how smoked turkey legs are just not worth it. And I'll leave goat to the professionals, frozen goat is disgusting (even after cooking).

But fresh chorizo, fried up nice, with black beans and yellow rice is a great quick thing to cook. Enjoy with sangria.

It's good to see we got all layers of society here:
- I'm a real man, I'll let the woman cook.
- I cook, 'cause I have to, but I don't wanna...
- I know how to cook! Yeah, it's one specific meal, but I cook that really well; so what?
- I cook, because I enjoy it and make great dinner. You should see my skills.

I represent this group:
- I'm a decent (surely not the best, but it's somewhat more than edible food that I make) cook and compared to my wife, I'm a star chef. Since I like decent food instead of burnt potatoes 'n meat, I'm forced to do the cooking myself.

lol. Buy a rice cooker? Cooking rice in a pot really isn't that difficult.

mrswdk wrote:lol. Buy a rice cooker? Cooking rice in a pot really isn't that difficult.

f*ck you lol.

I was given one of those rice cookers years ago when I moved out on my own. It never worked, it always either made clumpy mush or undercooked, chewy rice. There was no happy medium. I got a real pressure cooker and it's so much better and quicker.

-TG