Archive for December, 2008
Favorite Once a Month Cooking (OAMC) recipes?
Monday, December 29th, 2008My partner hates my cooking, any recipes?
Monday, December 29th, 2008Graduate Practical Nurse asked:
Does anybody have any quick, easy recipes that I can use to make dinners for my partner who hates my cooking?
We have been together for 6 months, and I have cooked for him three times in that time period. Every time, he criticizes everything about my food, one time, he said, “This doesn’t belong on the plate, it belongs in the garbage.”
Granted, I am not the best cook, but I think I do alright. My meats usually wind up tough on the outside but moist on the inside, sometimes slightly dry. I usually don’t follow recipes for meats or pastas, I make up things as I go. I like to use alot of garlic, oils, and italian seasonings.
The last dinner I made was chicken ******* cooked in lemon juice and vegetable oil, topped with raspberry sauce and layed over plain pasta, boxed mashed potatoes, and brussel sprouts on the side.
Any suggestions for foods to make? Remember, nothing too complicated.
PS - My partner is an excellent cook and has catered many events, including weddings.
He has cooked about ten times since we’ve been together, but he drives three hours to and from his job and is usually too tired to do anything besides crash on the couch when he gets home.
Most of the time I we eat separately, I cook for myself, he picks at munchies in the fridge and cabinets.
But it would be nice if I could cook for him, and have him eat it, and like it. After all, he does drive such a long distance from work, he shouldn’t have to cook when he gets home. I WANT to have dinner ready for him, at least three or four nights a week.
Mack
Does anybody have any quick, easy recipes that I can use to make dinners for my partner who hates my cooking?
We have been together for 6 months, and I have cooked for him three times in that time period. Every time, he criticizes everything about my food, one time, he said, “This doesn’t belong on the plate, it belongs in the garbage.”
Granted, I am not the best cook, but I think I do alright. My meats usually wind up tough on the outside but moist on the inside, sometimes slightly dry. I usually don’t follow recipes for meats or pastas, I make up things as I go. I like to use alot of garlic, oils, and italian seasonings.
The last dinner I made was chicken ******* cooked in lemon juice and vegetable oil, topped with raspberry sauce and layed over plain pasta, boxed mashed potatoes, and brussel sprouts on the side.
Any suggestions for foods to make? Remember, nothing too complicated.
PS - My partner is an excellent cook and has catered many events, including weddings.
He has cooked about ten times since we’ve been together, but he drives three hours to and from his job and is usually too tired to do anything besides crash on the couch when he gets home.
Most of the time I we eat separately, I cook for myself, he picks at munchies in the fridge and cabinets.
But it would be nice if I could cook for him, and have him eat it, and like it. After all, he does drive such a long distance from work, he shouldn’t have to cook when he gets home. I WANT to have dinner ready for him, at least three or four nights a week.
Mack
How important is it to follow steps and exact ingredients in recipes when cooking?
Thursday, December 25th, 2008epic_laydown asked:
for me personally, i dont’ think it’s that important, I think the recipe is just a good guideline to follow. You can omit certain ingredients which you may not have on hand or may not prefer. And some of the steps can changed for a matter of convenience…but basically if you’ve cooked before, there are things you know you can and cannot do when cooking..And if it turns out bad, you learn from your experience….how do expert cooks feel about this? Thanks!
5x the amount of garlic…i love it! sometimes i opt for 10x the amount, plus I’ll add hot sauce or hot peppers for extra kick
Easton
for me personally, i dont’ think it’s that important, I think the recipe is just a good guideline to follow. You can omit certain ingredients which you may not have on hand or may not prefer. And some of the steps can changed for a matter of convenience…but basically if you’ve cooked before, there are things you know you can and cannot do when cooking..And if it turns out bad, you learn from your experience….how do expert cooks feel about this? Thanks!
5x the amount of garlic…i love it! sometimes i opt for 10x the amount, plus I’ll add hot sauce or hot peppers for extra kick
Easton









