Re: What's for Dinner - Chapter 6
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I hear you. I totally understand. But I guess I am still surprised with the super-small sample set of real dinners cooked and served. Maybe I should start a different thread that focuses of cooked and homemade meals. I guess I am interested in hearing about recipes that maybe I can copy or ask the author for the recipe. No sense in asking for recipes for fast food and junk food.
And for me, I am pretty lazy too. While I like good, homemade food, I don't like to use all the freaking list of ingredients and the multitude of pots, pans, bowls, etc. etc. that all those chefs on the Food Channel use. For instance, I like to use spices, but I don't want to take the time to take whole, white, green, and black peppercorns, cloves, fennel seeds, etc. etc. and roast them in a pan, then crush them up by hand -- so much humbug --- I just take the preground stuff out of my spice bottles and use them. I know the profession chefs will say that the preground stuff is not as good as the fresh cracked stuff, but that is my lazy way of saving time and having less stuff to wash.
Originally posted by Honoruru
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I hear you. I totally understand. But I guess I am still surprised with the super-small sample set of real dinners cooked and served. Maybe I should start a different thread that focuses of cooked and homemade meals. I guess I am interested in hearing about recipes that maybe I can copy or ask the author for the recipe. No sense in asking for recipes for fast food and junk food.
And for me, I am pretty lazy too. While I like good, homemade food, I don't like to use all the freaking list of ingredients and the multitude of pots, pans, bowls, etc. etc. that all those chefs on the Food Channel use. For instance, I like to use spices, but I don't want to take the time to take whole, white, green, and black peppercorns, cloves, fennel seeds, etc. etc. and roast them in a pan, then crush them up by hand -- so much humbug --- I just take the preground stuff out of my spice bottles and use them. I know the profession chefs will say that the preground stuff is not as good as the fresh cracked stuff, but that is my lazy way of saving time and having less stuff to wash.
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