What type/style of cook are you?

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What type/style of cook are you?
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Jonnyboy

Joined: 29 Oct 2004
Posts: 23956
Location: under some rain.

Posted: Fri Jan 21, 05 7:06 pm Post subject:
Butter is counted as a major food group in our house. Cooking haggis and champ tonight, heavy on the cream and butter. remember the galloping gourmet? that's my style.

tahir

Joined: 28 Oct 2004
Posts: 45674
Location: Essex

Posted: Fri Jan 21, 05 7:08 pm Post subject:

Jonnyboy wrote:

remember the galloping gourmet? that's my style.

My mum used to like him, couldn't understand a word he said but she still used to like him

Jonnyboy

Joined: 29 Oct 2004
Posts: 23956
Location: under some rain.

Posted: Fri Jan 21, 05 7:10 pm Post subject:
It was the look on his face when he ate the food, just like the Fast Show -'excuse me...... but I've just come'

tahir

Joined: 28 Oct 2004
Posts: 45674
Location: Essex

Posted: Fri Jan 21, 05 7:13 pm Post subject:
Must've been. Anyway you're too young to remember Graham Kerr aren't you?

Jonnyboy

Joined: 29 Oct 2004
Posts: 23956
Location: under some rain.

Posted: Fri Jan 21, 05 7:19 pm Post subject:
His cooking programmes did the same thing to me as a kid that mcdonalds does to nippers now. i can't cook anything without adding cheese, cream or alcohol.

Gertie

Joined: 08 Jan 2005
Posts: 1638
Location: Yorkshire

Posted: Fri Jan 21, 05 9:44 pm Post subject:

jema wrote:

[. Lined a kitched sieve with the mix and placed another sieve inside it, to hold the mix together (a sligthely smaller sieve seemed to work better than one the same size) then deep fried in a wok over as high a heat as I could get it.

With the basket brown, they tap out intact easily.

jema

Doesn't work then, if your sieves are plastic?

jema
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 28238
Location: escaped from Swindon

Posted: Fri Jan 21, 05 10:00 pm Post subject:

Gertie wrote:

jema wrote:

Doesn't work then, if your sieves are plastic?

jema

wellington womble

Joined: 08 Nov 2004
Posts: 15051
Location: East Midlands

Posted: Sat Jan 22, 05 7:45 pm Post subject:

haphazard! I like simple stuff that I can throw together, and then leave in the oven until it's done. I like cooking big dishes of things to put in the middle of the table, and rarely do farting about with garnish and that suace round the outside of the plate thing (I hate that!) I don't like mixing lots of flavours - I think adding lots of herbs and spices takes away the flavour of the meat or fish or whatever. You don't need it if you have good ingridients (that doesn't mean I don't like herbs and spices - I love them just not the whole sppice rack in the same dish!) That's why I'm no good at curries or thai or chinese I think!

I like social cooking too - where people help, or chat to you, or all bring something, communal cooking round a camp fire is great on holiday (it might not be so much fun on a january tuesday when you want to eat and get the kids off to bed though!)

callas

Joined: 20 Jan 2005
Posts: 60
Location: east coast

Posted: Sat Jan 22, 05 9:09 pm Post subject:
My cooking is plain and simple. Tonight we had pork casserole with onions and a cooking apple chopped up and left to cook slowly with it. With roast veg in olive oil. I would really like to get into the habit of baking my own bread, have bought an Elizabeth David bible on bread making but have only got round to reading it in bed, I suppose more action is needed.

tahir

Joined: 28 Oct 2004
Posts: 45674
Location: Essex

Posted: Sun Jan 23, 05 9:47 am Post subject:
Have you seen Bugs' excellent article on bread making? https://www.downsizer.net/Projects/Cookery/Bread_Making/

culpepper

Joined: 16 Dec 2004
Posts: 638
Location: Kent

Posted: Sun Jan 23, 05 12:15 pm Post subject:

Jonnyboy wrote:

His cooking programmes did the same thing to me as a kid that mcdonalds does to nippers now. i can't cook anything without adding cheese, cream or alcohol.

I seem to remember most of the alcohol going in the chef rather than the meal

callas

Joined: 20 Jan 2005
Posts: 60
Location: east coast

Posted: Sun Jan 23, 05 6:03 pm Post subject:
Yes Tahir - read it last night, I fancy having a go at the tortilla style flatbreads. Just finished making a batch of marmalade - after making my first batch I now realise that you have to chop the rind very thinly. I don't like the stuff so have never eaten it hence not known how thinly to cut the skin. Having said that I sampled it this morning with toast and now love it, but with less rind!

Jonnyboy

Joined: 29 Oct 2004
Posts: 23956
Location: under some rain.

Posted: Sun Jan 23, 05 8:45 pm Post subject:

culpepper wrote:

Jonnyboy wrote:

His cooking programmes did the same thing to me as a kid that mcdonalds does to nippers now. i can't cook anything without adding cheese, cream or alcohol.

I seem to remember most of the alcohol going in the chef rather than the meal

I know, the man's a genius, although I'm not sure but I think it nearly killed him. He did have a life changing accident, not sure if alcohol related though.

callas

Joined: 20 Jan 2005
Posts: 60
Location: east coast

Posted: Sun Jan 23, 05 9:47 pm Post subject:
His wife Treena had a stroke or heart attack and he then changed all his recipes to low fat and did a series of cooking programmes featuring them. Some how the new series didnt have the same impact.

Guest

Posted: Mon Jan 24, 05 1:36 pm Post subject:
Used to love Graham Kerr - and still enjoy a "slurp" when cooking..... have one of his cook books somewhere and remember a recipe for a very boozey pineapple boat that just occasionally I still use. I'm all for cooking with what you have and basically slinging it all together and having fun.

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