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Jonnyboy

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

Posted: Wed Sep 05, 07 3:30 pm Post subject:

sean wrote:

That's why I think splitting the articles by cooking technique rather than ingredient would be good. Especially if they're to be aimed at nervous beginner cooks.

Yes, but, you've got a chicken breast and you're not sure what to do? - here's 10 recipes where you can choose something that you're comfortable with and get cracking.

People don't usually get out the frying pan and decide on technique before ingredient.

But cross referencing would be a good idea.

sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42219
Location: North Devon

Posted: Wed Sep 05, 07 3:32 pm Post subject:

Jonnyboy wrote:

People don't usually get out the frying pan and decide on technique before ingredient.

But cross referencing would be a good idea.

People who can cook don't but people who can't/won't cook say things like: "I'd like to do a Sunday roast but I don't know where to begin."

judith

Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire

Posted: Wed Sep 05, 07 3:36 pm Post subject:

sean wrote:

Jonnyboy wrote:

People don't usually get out the frying pan and decide on technique before ingredient.

But cross referencing would be a good idea.

People who can cook don't but people who can't/won't cook say things like: "I'd like to do a Sunday roast but I don't know where to begin."

I think both of these apply.
It's a big subject area, so I think it would be better just to start somewhere rather than nailing down the categories.

gil
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Joined: 08 Jun 2005
Posts: 18415

Posted: Wed Sep 05, 07 3:37 pm Post subject:

Need to include the prep effort/cooking time element - I might well source dinner ingredients on the basis of how long dinner would take to cook or prepare, and how much time I had available. In the light of how sociable I wanted to be with any guests.

Don't want to over-complicate things.
Have been at dinner parties where the host didn't appear till main course was served.

I'd pan fry for myself or household, but not for guests, who get roasts/casseroles so I can talk to them. Am I mistaken ?

judith

Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire

Posted: Wed Sep 05, 07 3:38 pm Post subject:

gil wrote:

I'd pan fry for myself or household, but not for guests, who get roasts/casseroles so I can talk to them. Am I mistaken ?

We eat in the kitchen at the mo, so guests get to help or they don't eat

cab

Joined: 01 Nov 2004
Posts: 32429

Posted: Wed Sep 05, 07 3:43 pm Post subject:
These would make excellent collaborative articles. But those collaborative articles rather require that someone takes charge of each one.

RichardW

Joined: 24 Aug 2006
Posts: 8443
Location: Llyn Peninsular North Wales

Posted: Wed Sep 05, 07 4:17 pm Post subject:

gil wrote:

BTW, do pot roasts and casseroles count as top nosh techniques ?

Why not restaurants charge a fortune for braised lamb shanks. The big reason top restaurants dont do long slow cooked meals is that customers want it cooked to order but wont wait 3-6 hours for it.......

Justme

Barefoot Andrew
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Joined: 21 Mar 2007
Posts: 22780
Location: In the 17th century

Posted: Wed Sep 05, 07 4:25 pm Post subject:
Everything discussed here so far - superb ideas. Definite thumbs up for a collection of fantastic articles. As a not particularly expert cook myself I'd be more interested in seeing articles categorised by variety of ingredients than cooking method per se. A.

tahir

Joined: 28 Oct 2004
Posts: 45694
Location: Essex

Posted: Wed Sep 05, 07 4:35 pm Post subject:

Barefoot Andrew wrote:

As a not particularly expert cook myself I'd be more interested in seeing articles categorised by variety of ingredients than cooking method per se.
A.

We need inpuit from non expert cooks to make sure this is relevant to them, so pipe up folks

tahir

Joined: 28 Oct 2004
Posts: 45694
Location: Essex

Posted: Wed Sep 05, 07 4:36 pm Post subject:

Justme wrote:

The big reason top restaurants dont do long slow cooked meals is that customers want it cooked to order but wont wait 3-6 hours for it.......

Yup, so ideal for our purposes.

tahir

Joined: 28 Oct 2004
Posts: 45694
Location: Essex

Posted: Wed Sep 05, 07 4:39 pm Post subject:

Jonnyboy wrote:

Not sure about dealing with large bone in parts of the carcass, are we in danger of going above our initial target reader?

Depends how large we're talking, shoulder of lamb is a triffic and relatively cheap roast.

jamanda
Downsizer Moderator

Joined: 22 Oct 2006
Posts: 35057
Location: Devon

Posted: Wed Sep 05, 07 5:21 pm Post subject:

gil wrote:

BTW, do pot roasts and casseroles count as top nosh techniques ?

Can't get topper than Irish stoo made with Rob's mutton.

hedgewitch

Joined: 26 Nov 2005
Posts: 5834
Location: Daft wench GHQ

Posted: Wed Sep 05, 07 5:28 pm Post subject:
Jamanda's pastry article would be good in this series I think, too.

jamanda
Downsizer Moderator

Joined: 22 Oct 2006
Posts: 35057
Location: Devon

Posted: Wed Sep 05, 07 5:34 pm Post subject:

bingo wrote:

Let me know what photo's you need, I will cook that food and and snap the process.

I spoke to Jonnyboy about this a while ago.

You can turn my Choc Mousse into an article if you want.

Bingo needs to be in on this!

Lindsay

Joined: 03 Nov 2004
Posts: 61
Location: Stuck in the suburbs

Posted: Wed Sep 05, 07 5:58 pm Post subject:
I have a lazy person's lasagne recipe which would probably suit - always turns out well!

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