Are you a "one trick pony" when it comes to cooking??

[coltle6920]

I have an old family recipe for donuts. It's the best donuts I've ever eaten. The key ingredient is "mashed potatoes". I usually make them a couple times a year. They are gone pretty quick. I also make a mean batch of Beignet's. I do follow the recipes on these two.

I don't bake...Takes up too much space on the countertop which I don't have a lot.I'm also no Martha Stewart so I don't need any more pots,pans or appliances.

There's no room for error when baking that cake or pie.Some things are more forgivable but I still prefer to leave it to the pros at the local bakery.

 

[coltle6920]

I'm the cook around here. I love reading cookbooks and cooking publications. I virtually never follow a recipe. They are mostly for inspiration.

My buddy has numerous cookbooks.He can't cook anything a second time without referring back to the recipe.Liquor will do that to one's mind after 50yrs.

I enjoy watching the cooking shows on TV.I pick up some good tips but always keep to the foods I grew up on.There ain't no parsley in my house to adorn those ribs.

 

[coltle6920]

I'm a "no trick pony".

I can barely get edible food following the recipe verbatim, and it had better be a simple recipe. I'm certainly not going off the reservation.

My Mom's idea of experimenting was taking leftover peas and putting them in tonight's meatloaf.We always knew what the next surprise would be based on what was left over in the fridge.It wasn't always a thumbs up.

 

[Pop's2]

Sometimes you can't get what you want where you are so yes to the experimenting; to wit:

Minnesota style chow mein is not available here so had to make my own.

PORK CHOW MEIN
1 1/2 lb. pork
1 tbsp. oil
3 c. thin bias, sliced celery
1 c. onion slices
1 c. sliced fresh mushrooms
2 tbsp. oil
2 1/2 tbsp. cornstarch
1/4 c. water
1 can condensed beef broth
1/4 c. soy sauce
1/2 lb. bean sprouts (rinsed & drained)
5 oz. can water chestnuts (drained & sliced)
Rice or chow mein noodles

In large skillet, cook pork in oil until done, about 10 minutes. Remove from skillet. Cook celery, onion and mushrooms in oil until crisp-tender, 2-3 minutes, stirring often.

Blend cornstarch and water. Add beef broth and soy sauce. Stir into vegetables. Add meat, bean sprouts and water chestnuts. Heat and stir until thickened. Serve over rice or hot chow mein noodles. Yield: Serves 4 or 5.

I used a can of Chinese vegetables instead of just bean sprouts and added 2 1/2 Tb of molasses.
I used 1/2 lb hamburger and two diced up pork chops for the meat as I didn't have ground pork.
will skip the veggies' next time as they had a tinny taste.

 

[coltle6920]

My wife refers to my cooking as snowflake meals as no two dishes are ever quite alike. They are almost always good, but not really repeatable.

Just pretend I gave you multiple likes for this post.

 

[coltle6920]

Sometimes you can't get what you want where you are so yes to the experimenting; to wit:

Minnesota style chow mein is not available here so had to make my own.

PORK CHOW MEIN
1 1/2 lb. pork
1 tbsp. oil
3 c. thin bias, sliced celery
1 c. onion slices
1 c. sliced fresh mushrooms
2 tbsp. oil
2 1/2 tbsp. cornstarch
1/4 c. water
1 can condensed beef broth
1/4 c. soy sauce
1/2 lb. bean sprouts (rinsed & drained)
5 oz. can water chestnuts (drained & sliced)
Rice or chow mein noodles

In large skillet, cook pork in oil until done, about 10 minutes. Remove from skillet. Cook celery, onion and mushrooms in oil until crisp-tender, 2-3 minutes, stirring often.

Blend cornstarch and water. Add beef broth and soy sauce. Stir into vegetables. Add meat, bean sprouts and water chestnuts. Heat and stir until thickened. Serve over rice or hot chow mein noodles. Yield: Serves 4 or 5.

I used a can of Chinese vegetables instead of just bean sprouts and added 2 1/2 Tb of molasses.
I used 1/2 lb hamburger and two diced up pork chops for the meat as I didn't have ground pork.
will skip the veggies' next time as they had a tinny taste.

Looks really good!! May I suggest "Hoisin sauce" one time instead of molasses? It has a nice depth of flavor along with the sweetness you are looking for.

 

[31FordA]

I'm a pretty decent cook, but I've generally never followed a written recipe. No one ever taught me how to cook, I learned by watching my parents. I started cooking when both my parents were working, around 12 years old. Since I was home first I took over making dinner and I got pretty good at it. I can fry, bake, roast etc. I even taught myself how to bake a cake. None of what I make is fancy or exotic, but no one goes away hungry.

 

[paplinker]

I used to cook a lot, but only for myself.
When i met my spouse she took over cooking, and everything must taste like it used to.
She won't try anything new
The only thing i'm allowed to cook now is "pork pancake"

Do you have Swedish meatballs over there Do you just call them meatballs?

If so do you call ours American meatballs?

 

[robvious]

I laughed out loud...

Looks really good!! May I suggest "Hoisin sauce" one time instead of molasses? It has a nice depth of flavor along with the sweetness you are looking for.

I read the recipe and thought the exact same thing... glad I did not have a mouth full of food or drink at the time...

 

[JohnRippert]

Other than grilling meat there are only about 3 or 4 things that I cook much. I prefer crock pots to anything else. Pasta sauce, chicken and gravy, pot roast, chili, etc. You get the picture.

 

[robvious]

Maybe we should ask Supica to do a S&W cookbook as a fundraiser for the forum...??? just an idea...lol

 

[coltle6920]

Maybe we should ask Supica to do a S&W cookbook as a fundraiser for the forum...??? just an idea...lol

Sure if you don't mind each dish having a different firearm next to it! I'm guessing (like wines) that meat dishes would have a blued firearm and fish would be accompanied by stainless.

 

[coltle6920]

​

Other than grilling meat there are only about 3 or 4 things that I cook much. I prefer crock pots to anything else. Pasta sauce, chicken and gravy, pot roast, chili, etc. You get the picture.

I love my crockpot...Like Ron Popeil says "Just set it and forget it!"

 

[coltle6920]

I'm a pretty decent cook, but I've generally never followed a written recipe. No one ever taught me how to cook, I learned by watching my parents. I started cooking when both my parents were working, around 12 years old. Since I was home first I took over making dinner and I got pretty good at it. I can fry, bake, roast etc. I even taught myself how to bake a cake. None of what I make is fancy or exotic, but no one goes away hungry.

I'm glad I didn't take up cooking until about 15yrs ago.Mom used to burn any meat from pork chops to pot roast.Never had to worry about who got the end piece on a roast.The whole thing had a crust that would keep the dog occupied for hours.

 

[kpap]

The one thing I cook the same every time is Prime Rib. I have not ate one that tastes better than mine. I stock up every year when it's on sale the week of Christmas usually around 6 bucks a pound and fill the freezer. The wife and kids love it and so do I...

 

[jaymoore]

What I mean is do you stick to a recipe and are afraid or unwilling to experiment?

....I never write anything down on paper so every meal seems to be an adventure.

Recipe? What's a recipe?

"Every meal an adventure!" Ought to be a catch phrase.

Squirrel stews are particularly prone to variety.

Deer works well when coated with Dynasty brand oyster sauce (no MSG) (and cayenne pepper if you like some "heat") and then grilled. So that's been a constant for some time. Otherwise?....

 

[Qball]

Do you have Swedish meatballs over there Do you just call them meatballs?

If so do you call ours American meatballs?

There are American Meatballs?

Oh... Yea... well, we call them "Hamburgers"

 

[Tom S.]

I'm a "no trick pony".

I can barely get edible food following the recipe verbatim, and it had better be a simple recipe. I'm certainly not going off the reservation.

You beat me to it. I too am a no trick pony. Cooking and I don't agree with one another. I have a hard time fixing Campbell's soup.

 

[JohnSW]

I recently bought some "Hoisin sauce" and found it also works nicely on ribs.

If you want something thinner, you can add soy sauce. And for additional flavor, you can add a little (spice blend) Chinese Five Spice.

 

[cmort666]

You beat me to it. I too am a no trick pony. Cooking and I don't agree with one another. I have a hard time fixing Campbell's soup.

After buying a decent non-stick frying pan a few years ago, I can just about fry a hamburger or a pork chop without burning it.

I can actually make pretty decent fried chicken in a Lodge cast iron skillet. However, it takes SO much effort to keep the oil at the right temperature, it's almost not worth it. I will say that mine is better than Golden Corral's, but not better than the local Chinese buffet's.

I build all of my own PCs, and load my own ammunition. Some people view that as being as bothersome as I view cooking.

 

[coltle6920]

If you want something thinner, you can add soy sauce. And for additional flavor, you can add a little (spice blend) Chinese Five Spice.

I usually just use soy sauce for marinating.The Hoisin sauce is thicker and good for basting.

Will have to see if my market carries the Chinese 5 Spice.

 

[JJEH]

I enjoy cooking but I especially enjoy experimenting with different seasonings or marinades.I never write anything down on paper so every meal seems to be an adventure.

I experiment a lot but don't write anything down, I usually go with my gut. Sometimes it works, sometimes it doesn't. But we never had to throw anything away, I hate wasting food.

 

[coltle6920]

The one thing I cook the same every time is Prime Rib. I have not ate one that tastes better than mine. I stock up every year when it's on sale the week of Christmas usually around 6 bucks a pound and fill the freezer. The wife and kids love it and so do I...

I missed out on a good prime rib sale last Xmas but that's a different thread I posted.

I would be willing to experiment a little with prime rib but not much. I bought some "Morton's Season All" which is good on meats and making hamburgers.I find it to be another must have in the cupboard.

 

[mike from st pete]

I love to cook all ethnic styles.

 

[shouldazagged]

If you want something thinner, you can add soy sauce. And for additional flavor, you can add a little (spice blend) Chinese Five Spice.

Chinese five-spice is a treasure I discovered late in life. Try a pinch of it in a good grade of applesauce (without cinnamon), heated. Or on baked apples or butternut squash.

I use a lot of Worcestershire sauce--Lea & Perrins only--often in combination with good brewed soy sauce, dry red wine and a few drops of liquid smoke, to add depth and richness to stews and beef soups. You don't taste the individual ingredients, but it's a pleasantly darker flavor. Occasionally I'll also use a little strong brewed coffee.

Toasted sesame oil is also a staple, and so is Vietnamese chiki garlic paste.

I love ground cumin and Spanish smoked paprika.

 

[coltle6920]

I love to cook all ethnic styles.

In the same pot or separately ??

 

[Stevens]

I enjoy all sorts of cooking everything from Sushi, curry, Paella, ceviche, turkey Veg soup, BBQ., to roast pig on a spit. My wife is a Boudreaux so she does the Cajun food!
Steve W

 

[JJEH]

I enjoy all sorts of cooking everything from Sushi, curry, Paella, ceviche, turkey Veg soup, BBQ., to roast pig on a spit. My wife is a Boudreaux so she does the Cajun food!
Steve W

Sir, I need you to PM me your address please as well as the best time for stopping by

 

[jimbo728]

Shake and bake. The recipe is on the box.
Hot Dogs with mustard, onion and celery salt.
Jim

 

[BearBio]

What are these "recipe" thingies you guys are talking about?