Can the wife beat your mum's cooking, need she even try.....
Discussion
Both are decent enough cooks, and better bakers. My wife's slow-cooked venison & stilton cobbler is food of the gods. But I tend to do the cooking because I enjoy it so much. I can't bake though.
The real creator of food horror is my mother in law. Sometimes I take pictures of the real 'stand-out' culinary evil. This was a pineapple cake of some kind with a 'sauce'. Mmm. Gateaux de Harry Monk.
The real creator of food horror is my mother in law. Sometimes I take pictures of the real 'stand-out' culinary evil. This was a pineapple cake of some kind with a 'sauce'. Mmm. Gateaux de Harry Monk.
Edited by captainzep on Tuesday 8th April 10:18
captainzep said:
Both are decent enough cooks, and better bakers. My wife's slow-cooked venison & stilton cobbler is food of the gods. But I tend to do the cooking because I enjoy it so much. I can't bake though.
The real creator of food horror is my mother in law. Sometimes I take pictures of the real 'stand-out' culinary evil. This was a pineapple cake of some kind with a 'sauce'. Mmm. Gateaux de Harry Monk.
Maybe the school diner filth lingers as a masochistic pleasure within me, but that looks rather appealing.The real creator of food horror is my mother in law. Sometimes I take pictures of the real 'stand-out' culinary evil. This was a pineapple cake of some kind with a 'sauce'. Mmm. Gateaux de Harry Monk.
Edited by captainzep on Tuesday 8th April 10:18
My mother is a fantastic baker. She can do great cakes, deserts, etc. but her general cooking is over fried and she will only do English food. My other half has a great range of meals she can cook and likes to make food from around the world. I much prefer her cooking.
That said, I have a limited repertoire of meals but they do tend to taste better. I'm much more experimental and my seasoning is great if I do say so myself. Even she conceedes that I get much more flavour out of a dish. She won't do a chilli, stir fry or pulled pork now she's tasted mine as she can't compete. Then again, she can make cakes, home made soups and tackles more complex dishes. She has good timing generally. I'm more the easier to make but pack it full of flavour type of cook.
That said, I have a limited repertoire of meals but they do tend to taste better. I'm much more experimental and my seasoning is great if I do say so myself. Even she conceedes that I get much more flavour out of a dish. She won't do a chilli, stir fry or pulled pork now she's tasted mine as she can't compete. Then again, she can make cakes, home made soups and tackles more complex dishes. She has good timing generally. I'm more the easier to make but pack it full of flavour type of cook.
Mobile Chicane said:
'Jambalaya' is originally a dish made from ham bones and rice by the African slaves of French-extracted plantation owners.
From French we have 'jambon' and 'a la'. From the slave languages we have 'ya', meaning 'rice'.
Anything can go in. So long as there is cured and seasoned pork in some capacity, and rice. I use smoked Polish sausage in mine, chicken, and crayfish from the River Mole.
From French we have 'jambon' and 'a la'. From the slave languages we have 'ya', meaning 'rice'.
Anything can go in. So long as there is cured and seasoned pork in some capacity, and rice. I use smoked Polish sausage in mine, chicken, and crayfish from the River Mole.
Nice will try. I use chorizo in some of mine. Sometimes I use the pork knuckle joint from the Tesco deli counter, but with different spices idea from a neighbour. I think anyone can cook at least one meal well. Delicious variety when cooking for a family two to three times a day is what really makes the difference between being good or bad.
toon10 said:
My mother is a fantastic baker. She can do great cakes, deserts, etc. but her general cooking is over fried and she will only do English food. My other half has a great range of meals she can cook and likes to make food from around the world. I much prefer her cooking.
That said, I have a limited repertoire of meals but they do tend to taste better. I'm much more experimental and my seasoning is great if I do say so myself. Even she conceedes that I get much more flavour out of a dish. She won't do a chilli, stir fry or pulled pork now she's tasted mine as she can't compete. Then again, she can make cakes, home made soups and tackles more complex dishes. She has good timing generally. I'm more the easier to make but pack it full of flavour type of cook.
Both of you cooking is great as family meals can become samey. That said, I have a limited repertoire of meals but they do tend to taste better. I'm much more experimental and my seasoning is great if I do say so myself. Even she conceedes that I get much more flavour out of a dish. She won't do a chilli, stir fry or pulled pork now she's tasted mine as she can't compete. Then again, she can make cakes, home made soups and tackles more complex dishes. She has good timing generally. I'm more the easier to make but pack it full of flavour type of cook.
drivin_me_nuts said:
captainzep said:
Both are decent enough cooks, and better bakers. My wife's slow-cooked venison & stilton cobbler is food of the gods. But I tend to do the cooking because I enjoy it so much. I can't bake though.
The real creator of food horror is my mother in law. Sometimes I take pictures of the real 'stand-out' culinary evil. This was a pineapple cake of some kind with a 'sauce'. Mmm. Gateaux de Harry Monk.
Maybe the school diner filth lingers as a masochistic pleasure within me, but that looks rather appealing.The real creator of food horror is my mother in law. Sometimes I take pictures of the real 'stand-out' culinary evil. This was a pineapple cake of some kind with a 'sauce'. Mmm. Gateaux de Harry Monk.
Edited by captainzep on Tuesday 8th April 10:18
I had a first go at cooking for the new man. Thought I would be safe with a bolognaise. Turns out he doesn't like onions his mum picks them out for him lol. Well I am not his mum. He loves cooking so I guess he will be wearing the apron in our household lol
Edited by QueenBee on Tuesday 15th April 06:29
QueenBee said:
I had a first go at cooking for the new man. Thought I would be safe with a bolognaise. Turns out he doesn't like onions his mum picks them out for him lol. Well I am not his mum. He loves cooking so I guess he will be wearing the apron in our household lol
With respect QB I wouldn't feed that to my dog, but maybe that's your plan all along to get out of the cooking Edited by QueenBee on Tuesday 15th April 06:29
Monkeylegend said:
QueenBee said:
I had a first go at cooking for the new man. Thought I would be safe with a bolognaise. Turns out he doesn't like onions his mum picks them out for him lol. Well I am not his mum. He loves cooking so I guess he will be wearing the apron in our household lol
With respect QB I wouldn't feed that to my dog, but maybe that's your plan all along to get out of the cooking Edited by QueenBee on Tuesday 15th April 06:29
QueenBee said:
I had a first go at cooking for the new man. Thought I would be safe with a bolognaise. Turns out he doesn't like onions his mum picks them out for him lol. Well I am not his mum. He loves cooking so I guess he will be wearing the apron in our household lol
That looks perfectly ok, it just needed cooking longer.Edited by QueenBee on Tuesday 15th April 06:29
I cook my spag bog sauce in the slow cooker. Eight hours on low. It should be dark and inscrutable when it's done.
Mobile Chicane said:
'Jambalaya' is originally a dish made from ham bones and rice by the African slaves of French-extracted plantation owners.
From French we have 'jambon' and 'a la'. From the slave languages we have 'ya', meaning 'rice'.
Anything can go in. So long as there is cured and seasoned pork in some capacity, and rice. I use smoked Polish sausage in mine, chicken, and crayfish from the River Mole.
Made it many times following Jason's recipeFrom French we have 'jambon' and 'a la'. From the slave languages we have 'ya', meaning 'rice'.
Anything can go in. So long as there is cured and seasoned pork in some capacity, and rice. I use smoked Polish sausage in mine, chicken, and crayfish from the River Mole.
http://www.pistonheads.com/gassing/topic.asp?h=0&a...
Cotty said:
Mobile Chicane said:
'Jambalaya' is originally a dish made from ham bones and rice by the African slaves of French-extracted plantation owners.
From French we have 'jambon' and 'a la'. From the slave languages we have 'ya', meaning 'rice'.
Anything can go in. So long as there is cured and seasoned pork in some capacity, and rice. I use smoked Polish sausage in mine, chicken, and crayfish from the River Mole.
Made it many times following Jason's recipeFrom French we have 'jambon' and 'a la'. From the slave languages we have 'ya', meaning 'rice'.
Anything can go in. So long as there is cured and seasoned pork in some capacity, and rice. I use smoked Polish sausage in mine, chicken, and crayfish from the River Mole.
http://www.pistonheads.com/gassing/topic.asp?h=0&a...
Mobile Chicane said:
Cotty said:
Mobile Chicane said:
'Jambalaya' is originally a dish made from ham bones and rice by the African slaves of French-extracted plantation owners.
From French we have 'jambon' and 'a la'. From the slave languages we have 'ya', meaning 'rice'.
Anything can go in. So long as there is cured and seasoned pork in some capacity, and rice. I use smoked Polish sausage in mine, chicken, and crayfish from the River Mole.
Made it many times following Jason's recipeFrom French we have 'jambon' and 'a la'. From the slave languages we have 'ya', meaning 'rice'.
Anything can go in. So long as there is cured and seasoned pork in some capacity, and rice. I use smoked Polish sausage in mine, chicken, and crayfish from the River Mole.
http://www.pistonheads.com/gassing/topic.asp?h=0&a...
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