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Luke wrote:

fastbilly1 wrote: Carrot pasta I will do again, even though it takes forever to cut the pasta, even with a mandolin,...

Pro tip: Use a decent peeler instead. You can get quarter inch thick slices with a one dollar peeler. Just check your technique.

I have done it both ways and you are right a good peeler does it well. The issue is my wife wants noodle sized pieces, so it is just easier for me to do it with the mandolin. Unless you know of a good peeler that will do noodles as you peel. Some sort of magical julienne peeler. Honestly, if it does not exist it is a market that would not be bad to get into.

Does anyone ever get sick of food in general? Like, nothing seems appetizing, feels like a hassle to figure out what you want, make it/get it, etc. Definite first-world problems, but still. Kinda wish they'd just bring on the Soylent sometimes.

fastbilly1 wrote: Unless you know of a good peeler that will do noodles as you peel.

Look for a dollar stainless steel peeler with about a 1/2" gauge.

It's half peeler, and half technique.

I made what could be considered a trompe l'oeil dish last night that turned out to be fantastic. The meal was dirt cheap, I made it on the cuff, but tasted exquisite.

PASTA WITH OIL CURED OLIVES AND ROASTED TOMATOES (serves 2)

First off, the olives aren't cured, and the tomatoes aren't oven roasted.

What you'll need:

1/2 pound pasta of your choice (I suggest spaghetti for this meal)
2 TBSP olive oil
1 can black olives
1/4 cup diced onion
1/4 cup diced bell pepper
1 can anchovies
Red pepper flakes
Two roma tomatoes (sliced)

In a hot cast iron skillet, add the sliced tomatoes. Cook for around two minutes per side, until slightly charred. Remove from skillet and place on a plate. Add oil to skillet, heat. Add onion and pepper to skillet and cook until onion is translucent. Add anchovies (they'll melt). Add olives and red pepper flakes.

Place pasta on a dish, add olive mixture. Top with tomatoes. Sprinkle with parmesan if you'd like, but it doesn't need it.

TSTR wrote:Does anyone ever get sick of food in general? Like, nothing seems appetizing, feels like a hassle to figure out what you want, make it/get it, etc. Definite first-world problems, but still. Kinda wish they'd just bring on the Soylent sometimes.

YEP definitely. Then I always wind up just eating a Scibeck Sizzler (rated Vermont's "best" [read: greasiest] hamburger). Delicious, but I always feel terrible after.

TSTR wrote:Does anyone ever get sick of food in general? Like, nothing seems appetizing, feels like a hassle to figure out what you want, make it/get it, etc. Definite first-world problems, but still. Kinda wish they'd just bring on the Soylent sometimes.

Not quite on the "nothing seems appetising" part, but it is generally a huge hassle to have ingredients and make the stuff. Definitely bring on the Soylent (I presume you are talking about the recently "crowdfunded" product, not the "Soylent Green" cultural reference).

Ivo wrote:

TSTR wrote:Does anyone ever get sick of food in general? Like, nothing seems appetizing, feels like a hassle to figure out what you want, make it/get it, etc. Definite first-world problems, but still. Kinda wish they'd just bring on the Soylent sometimes.

Not quite on the "nothing seems appetising" part, but it is generally a huge hassle to have ingredients and make the stuff. Definitely bring on the Soylent (I presume you are talking about the recently "crowdfunded" product, not the "Soylent Green" cultural reference).

I've found that over time I've built up a lot of non-perishable ingredients, so now when I want to make something the only thing I need to grab from the store would be the perishables; meat, veggies, etc.

I've been writing a weekly menu since I was eighteen, so no. Never have I had to wonder "What to eat?".

Luke wrote:I've been writing a weekly menu since I was eighteen, so no. Never have I had to wonder "What to eat?".

Would you say you like this process? How would one begin to not-suck at cooking, as I do?

catnip wrote:

Luke wrote:I've been writing a weekly menu since I was eighteen, so no. Never have I had to wonder "What to eat?".

Would you say you like this process? How would one begin to not-suck at cooking, as I do?

I love the process. I go online, check the weekly specials, decide what to make depending on what's cheap, write the menu.

I started cooking dinner five nights a week when I was fourteen, so I have a lot of experience under my belt. I say to not suck at cooking, the more experience the better. Try to cook at least five nights out of the week. Go to seriouseats.com or epicurious.com for inspiration.

For help in technique watch Julia Child and Jacques Pepin videos. America's test kitchen is also worth watching.

But forget the Food Network. Garbage it is.

Forget cook books and instead purchase a textbook certified by the Cordon Bleu Institute. That will certainly give you a leg up.

And feel free to ask me any questions.