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What type/style of cook are you?
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Jonnyboy



Joined: 29 Oct 2004
Posts: 23956
Location: under some rain.
PostPosted: Fri Jan 21, 05 7:06 pm    Post subject: Reply with quote
    

Butter is counted as a major food group in our house.

Cooking haggis and champ tonight, heavy on the cream and butter.

remember the galloping gourmet? that's my style.

tahir



Joined: 28 Oct 2004
Posts: 45389
Location: Essex
PostPosted: Fri Jan 21, 05 7:08 pm    Post subject: Reply with quote
    

Jonnyboy wrote:
remember the galloping gourmet? that's my style.


My mum used to like him, couldn't understand a word he said but she still used to like him

Jonnyboy



Joined: 29 Oct 2004
Posts: 23956
Location: under some rain.
PostPosted: Fri Jan 21, 05 7:10 pm    Post subject: Reply with quote
    

It was the look on his face when he ate the food, just like the Fast Show -'excuse me...... but I've just come'

tahir



Joined: 28 Oct 2004
Posts: 45389
Location: Essex
PostPosted: Fri Jan 21, 05 7:13 pm    Post subject: Reply with quote
    

Must've been. Anyway you're too young to remember Graham Kerr aren't you?

Jonnyboy



Joined: 29 Oct 2004
Posts: 23956
Location: under some rain.
PostPosted: Fri Jan 21, 05 7:19 pm    Post subject: Reply with quote
    

His cooking programmes did the same thing to me as a kid that mcdonalds does to nippers now. i can't cook anything without adding cheese, cream or alcohol.

Gertie



Joined: 08 Jan 2005
Posts: 1638
Location: Yorkshire
PostPosted: Fri Jan 21, 05 9:44 pm    Post subject: Reply with quote
    

jema wrote:
[. Lined a kitched sieve with the mix and placed another sieve inside it, to hold the mix together (a sligthely smaller sieve seemed to work better than one the same size) then deep fried in a wok over as high a heat as I could get it.

With the basket brown, they tap out intact easily.

jema


Doesn't work then, if your sieves are plastic?

jema
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 28098
Location: escaped from Swindon
PostPosted: Fri Jan 21, 05 10:00 pm    Post subject: Reply with quote
    

Gertie wrote:
jema wrote:
[. Lined a kitched sieve with the mix and placed another sieve inside it, to hold the mix together (a sligthely smaller sieve seemed to work better than one the same size) then deep fried in a wok over as high a heat as I could get it.

With the basket brown, they tap out intact easily.

jema


Doesn't work then, if your sieves are plastic?




jema

wellington womble



Joined: 08 Nov 2004
Posts: 15051
Location: East Midlands
PostPosted: Sat Jan 22, 05 7:45 pm    Post subject: Reply with quote
    

haphazard! I like simple stuff that I can throw together, and then leave in the oven until it's done. I like cooking big dishes of things to put in the middle of the table, and rarely do farting about with garnish and that suace round the outside of the plate thing (I hate that!) I don't like mixing lots of flavours - I think adding lots of herbs and spices takes away the flavour of the meat or fish or whatever. You don't need it if you have good ingridients (that doesn't mean I don't like herbs and spices - I love them just not the whole sppice rack in the same dish!) That's why I'm no good at curries or thai or chinese I think!

I like social cooking too - where people help, or chat to you, or all bring something, communal cooking round a camp fire is great on holiday (it might not be so much fun on a january tuesday when you want to eat and get the kids off to bed though!)

callas



Joined: 20 Jan 2005
Posts: 60
Location: east coast
PostPosted: Sat Jan 22, 05 9:09 pm    Post subject: Reply with quote
    

My cooking is plain and simple. Tonight we had pork casserole with onions and a cooking apple chopped up and left to cook slowly with it. With roast veg in olive oil.

I would really like to get into the habit of baking my own bread, have bought an Elizabeth David bible on bread making but have only got round to reading it in bed, I suppose more action is needed.

tahir



Joined: 28 Oct 2004
Posts: 45389
Location: Essex
PostPosted: Sun Jan 23, 05 9:47 am    Post subject: Reply with quote
    

Have you seen Bugs' excellent article on bread making?

https://www.downsizer.net/Projects/Cookery/Bread_Making/

culpepper



Joined: 16 Dec 2004
Posts: 638
Location: Kent
PostPosted: Sun Jan 23, 05 12:15 pm    Post subject: Reply with quote
    

Jonnyboy wrote:
His cooking programmes did the same thing to me as a kid that mcdonalds does to nippers now. i can't cook anything without adding cheese, cream or alcohol.


I seem to remember most of the alcohol going in the chef rather than the meal

callas



Joined: 20 Jan 2005
Posts: 60
Location: east coast
PostPosted: Sun Jan 23, 05 6:03 pm    Post subject: Reply with quote
    

Yes Tahir - read it last night, I fancy having a go at the tortilla style flatbreads. Just finished making a batch of marmalade - after making my first batch I now realise that you have to chop the rind very thinly. I don't like the stuff so have never eaten it hence not known how thinly to cut the skin. Having said that I sampled it this morning with toast and now love it, but with less rind!

Jonnyboy



Joined: 29 Oct 2004
Posts: 23956
Location: under some rain.
PostPosted: Sun Jan 23, 05 8:45 pm    Post subject: Reply with quote
    

culpepper wrote:
Jonnyboy wrote:
His cooking programmes did the same thing to me as a kid that mcdonalds does to nippers now. i can't cook anything without adding cheese, cream or alcohol.


I seem to remember most of the alcohol going in the chef rather than the meal


I know, the man's a genius, although I'm not sure but I think it nearly killed him. He did have a life changing accident, not sure if alcohol related though.

callas



Joined: 20 Jan 2005
Posts: 60
Location: east coast
PostPosted: Sun Jan 23, 05 9:47 pm    Post subject: Reply with quote
    

His wife Treena had a stroke or heart attack and he then changed all his recipes to low fat and did a series of cooking programmes featuring them. Some how the new series didnt have the same impact.

Guest






PostPosted: Mon Jan 24, 05 1:36 pm    Post subject: Reply with quote
    

Used to love Graham Kerr - and still enjoy a "slurp" when cooking..... have one of his cook books somewhere and remember a recipe for a very boozey pineapple boat that just occasionally I still use.

I'm all for cooking with what you have and basically slinging it all together and having fun.

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