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Luke wrote: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.

I'll second this. Cooking is very much a case of practice. You'll learn when things are done as you get more practice, as well as when you need to add a bit more of some ingredient.

Baking is a science, cooking is an art.

Luke wrote:Baking is a science, cooking is an art.

Baking is an EXACT science. Its really edible chemistry, with many recipes having no room for error.

fastbilly1 wrote:

Luke wrote:Baking is a science, cooking is an art.

Baking is an EXACT science. Its really edible chemistry, with many recipes having no room for error.

Get a scale.

Scales are pretty cheap these days too.

I went to a Penzey's store, and it was just as I imagined. Luckily, from the catalogs they send me, I had two coupons for two free jars of spices. That was around fourteen dollars in savings.

Once you buy Penzey's, you're hooked.

I have two scales, an electric and a mechanical, but those do not help when it comes to techniques. My point was more that in baking you usually have to follow the recipe exactly or it does not work. For example, if you are making macarons and do not pour them perfectly, they will not have the smooth outside shell and will taste differently because of it. Unlike cooking when you can compensate for many mistakes.

I use to be a pretty good baker, I apprenticed under a pastry chef at a fancy restaurant for a summer in college. But when I started cooking more, I decided to leave baking to those who have more of a passion for it. Also if I bake something I am more inclined to eat more of it...

MrPopo wrote: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.

Oh me too on the non-perishables, but what usually happens is I just cook my long-lasting dried pasta (fusili, typically) and put some cheese to melt on top for a bit of added flavour and protein.

Or I have lentils and rice.

I have a bread machine and eat a lot of bread.

I eat fruit, it doesn't require cooking fortunately.

Ivo wrote:I eat fruit, it doesn't require cooking fortunately.

One of my favorite desserts these days is frozen mango chunks. I just take 'em right outta the freezer. It gets me to eat fruit, and it's way healthier than other stuff I could be eating, like delicious, delicious Ben & Jerry's

Did carrot pasta again last night, used Lukes advice, and it was slightly faster than the mandolin. I was tired from busting up stumps for two hours before hand so that was probably the reason it was not much faster.

Today for lunch is fried rice with teriyaki tuna - since I skinned too many carrots last night for the pasta...

Christ:

http://gawker.com/guy-fieris-new-menu-i ... 1566742158

I'm "on the field" today and didn't pack a lunch, soooo...Going to eat at a restaurant for the first time in as long, long time.

I might just stop by a grocery store and pick up some fruit instead.

edit* Or I might have the "Redneck Rockefeller" with raw instead of baked oysters.

http://washingtononthewaterfront.com/lunch/