What do you cook?

[nicwing]

I know Robusto's just made a nasty mess of an Indian carry out, while I have been slaving over a mushroom risotto, cooked from scratch and finished off with parmesan and white truffle oil, with fresh asparagus and a wonderful glass of nicely chilled Chablis.

I tend to repeat a favorite dish over and over again until I get it right, I am enjoying perfecting this one so much it could take me years.

Takes about 45 minutes and is extremely theraputic.

So what do you guys cook?

[Robusto]

I'm afraid very little, Nic. I let my missus do that. I have just been told by my GP that I need to lose weight, and I'm sure my lardy form is due to the fact that I don't take great interest in the food I eat - yet I eat a lot of it.

I hate food preparation. It's dull to peel vegetables, for example.

I am very lazy, really - BUT one change over the last couple of months has paid off. We have a box of organic vegetables from a farm nearby delivered to the house every Thursday evening. The box is delivered with a fairly random selection of vegetables. The difference in taste compared to Tesco or Sainsbury's vegetables is HUGE.

I used to grow vegetables - mostly spinach - on the exact patch where I've had the smoke shack built. Priorities, eh!

I'm very faddy about food. My dream diet would be red meat and soft fruits forever and ever.

I've got to do something about my food consumption which is currently without thought. I'm going to try to take more interest in it generally. I'm not an absolute loss, but I don't think this through enough at all.

In fact I think I would go as far as to say I don't like food much at all.

I feel a bit thick on this, really.

Sorry.

[TJCoro]

Who has time to cook....

The only thing good about eating (not necessarily cooking) is the fine full-bodied puro that follows...but that's just me

Names TJ, TJCoro, and I leave the cooking to the professionals.

[larrysputnik]

Spaghetti noodles, diced tomatoes, spinach, olive oil, and grated parmesan cheese. Pair with a cabernet or shiraz and follow with any of the following:

Fuente Anejo,
Padron 1926 maduro,
Punch Gran Puro,
RP Decade,
Cuban puro of your choice.

[Boss Hog]

Absolutly everything. Thai, Indian, Italian, Modern & Classic British. All from scratch no tins, packets or jars.
It is my main hobby or should I say obsession next to cigars. You want to know about food, I'm your man.
I do all the cooking in our house because the wife as I like to put it can "burn salad" when she enters the kitchen.
My signature dish is Guinea Fowl breast stuffed with porcini and black truffle wrapped in Prosciutto on wholegrain mustard potato puree with a Cider cream velout? sauce.
I'm a big fan of chefs such as Thomas Keller, Ferran Adria (the man who inspired Heston Blumenthal) and not to mention my favourite Anthony Bourdain who may be familiar to some of the members in the NYC area.

You can keep your, Ainselys and most of your other TV cooks. With the exception to Keith Floyd and Gary Rhodes. You can forget Gordon 'effing Ramsey as well since he completly sold out and became everything that he used slag off about TV cooks. Purely for the money and not about food anymore.

[nicwing]

Woa Boss, all over to your's for tea then!

[G-man]

LOve to eat,cook and dine out when possible.
Favorite meal chuck steak cooked in crock pot with 16 oz jar of pepperocini peppers added.Let cook till tender take broth and thicken with corn starch serve over pasta or rice or what ever U like

[Deano]

Woa Boss, all over to your's for tea then!

lol my thought exactly. He can pay for it too, sounds expensive!

[Boss Hog]

lol my thought exactly. He can pay for it too, sounds expensive!

Yes it is, when I sometimes cook it for dinner parties it normally works out at around ?25 - ?30 per plate if I'm using fresh truffle. which is why I only cook it now on special occasions.
I'd rather spend it on cigars now though.

[Ramon]

I do like to cook, which is just as well as I'm a P/T chef.

Unfortunately it's absolute crap where I am just now.

Here's what they expect me to do.

Go in on a Saturday, find out how many people are there. Then go and find out how many want lunch and collect money from them, and if anybody has any allergies or is a veggie.

Go shopping, (using my own car and petrol), come back, cook it, do most of the pan bashing myself.

Oh, and they only want to pay ?2 each, to cover tea, coffee, sugar, milk, bread, butter and a meal

What then happens is, people who haven't paid then turn up at the hot plate and expect to get fed and ask who is taking the money!! That's including senior ranks and officers

[Robusto]

I admire you, Ramon. It takes a hell of a lot of a lot of things to be a chef, or to cater for lots of people.

One of the reasons I don't cook when people come round is, frankly, because my missus is better - AND, more significantly, the effort of making a decent meal for six or eight mates or guests puts me right off the food. I have no appetite when it's time to sit at the table.

I can make curries and stuff, but over Friday, Saturday, Sunday and sometimes during the week, I'm out playing with the band anyway. So I pick up KFC and Burger King and all sorts of other junk when driving around and at weird times. Several of us in the band eat out together if we have set the gear up and have a break before playing.

Indian restaurants are our first choice. Our drummer Indian farts for Britain after we've been playing for about an hour and are on full pelt. His are the worst by a mile. Trademark. Stage drifters. He's a muscle man but always denies he's guffed. Delusional.

[TJCoro]

One of my favorite things!

Hola Muchachos,

I'm not much of a cook, but I did whip up one of my favorites deserts tonight - pastel de pelo. I highly recommend it the next time you visit an authentic Mexican restaurant.


Names TJ, TJCoro, and mayby I am a bit of a con.

[G-man]

What is the recipe ? I love Mexican!

[TJCoro]

An Old Family Receipe

What is the recipe ? I love Mexican!

Que, mi amigo, es una familia secreta.

[linfield100]

I cook a good curry (So everyone tells me)
It's just time consuming roasting and grinding the spices, then chopping onions and, well, all the other stuff.
The only trouble is, I can't taste it when it's cooked. It must be something to do with preparing all the spices etc.
Everyone else is raving about it and I can't taste or smell a thing.

Tony