(06-10-2012, 12:19 PM)mjbearit Wrote: My talents? I've been told I am a fair cook. I have several people wanting me to write a cookbook as I make my own recipes. I don't know if that interests me or not though because I like to cook, not write! LOL!
I've been called a fair cook, too.
Sometimes I cheat, and use box mixes - like tonight I'm doing Tony Chachere's Jambalaya, with chopped up leftover chicken and pork chops. And a bit of "pepper stick" that a friend makes up - like sausage sticks, with jalapeno peppers and moose or caribou meat. The perfect jazz-up for jambalaya.
But though I cheat with the leftovers on occasion, I get the leftovers the old-fashioned way. I work with many types of meat, from pork shoulder of beef brisket, clear on up the line - I even managed a fair job of cooking Kobe. But I prefer to leave that to the experts!
Many types of stews, chili, curries... and believe it or not, after a few days, when that big stew gets boring, you can turn out a great batch of enchiladas with it! Casseroles, particularly good old Mac n Cheese...
I used to bake a lot, and for a while baked all the family's bread products, even hamburger/hot dog buns and dog biscuits. Too much work; I was unemployed at the time.
Italian, Mexican, Thai - I once threw a curry party, knocking out made-to-order Thai curries for about 2 dozen guests using four omelet pans on the stovetop at once. Choose chicken, beef, lamb, shrimp, tofu - add peppers, bamboo shoots, mushrooms, carrots - Thai basil and several other fresh herbs - choose your curry paste color, red, green, yellow, or go masaman - with or without coconut milk - rice-cookers standing by with jasmine and white or brown basmati... I spent 4 hours at the stove, with everybody oinking out, and even managed two batches for myself. Yellow chicken and masaman lamb. Yum!
Not much on desserts, though. I've done some cheesecakes, including some with no cheese; let whole-milk yogurt drain a couple days and you can make a cheesecake with one-fifth the fat of cream cheese. The only sweets I cook nowadays is creme brulee. Its a sort of Zen thing, a very simple dish that is yet subtle and a challenge to perfect. There is some of my coconut creme brulee in the fridge right now, for tonight's dessert. All I do is swap about half the heavy cream for a can of Chaokoh coconut milk - the brand that, in my experience, most closely matches the texture and thickness of the heavy whipping cream.
Obviously I LIKE cooking, too. I better stop before it's time to go to work in the morning ;-)
But not before mentioning pressure cookers! I have eight, and have at one time had four going at once for a really big stew - meat & shrooms, taters, carrots, and beans. That was four days before the enchiladas!