RE: Ladies, how much cooking does it take to impress you?

RE: Ladies, how much cooking does it take to impress you? (Full Version)

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Hippiekinkster -> RE: Ladies, how much cooking does it take to impress you? (12/31/2010 4:34:33 PM)
quote: ORIGINAL: peacefulplace No offense, DS; I love the vast majority of your posts. The most important thing that cooking for someone else does is show that person that you care, so that was a nice thing that you did. Besides, I loooooooove pasta and salad. However, being a somewhat advanced cook approaching chef, myself, if someone wanted to impress me with his cooking skills, well, it would take a bit more than spaghetti with meatballs. A nice duck confit followed by a basil and lemon creme brulee would do the trick! How about smoked duck ravioli with a Hoisin-lemongrass viniagrette followed by Mango-Grand Marnier bread pudding topped with white chocolate sauce and fresh raspberries? (I copied the ravioli from Tahn Din in Paris - a killer restaurant with a Ch. Petrus vertical going back to before WWII). (The bread pudding is my own invention)

Termyn8or -> RE: Ladies, how much cooking does it take to impress you? (12/31/2010 5:50:09 PM)
FR Six pages of waste. Prime rib to perfection, meaning there is still a rare part. Lightly seasoned mainly with sea salt, possibly a hint of garlic, but just a hint. Au juice, with perhaps a shallot or two. With it, parsley potatoes. Boiled al dente' then saturated with butter, sprinkled with parsely and mild seasonings and then lightly fried in olive oil (spiced sour cream for a sauce) . Asparagus, fried in butter with some minced garlic. Salad with everything but lettuce, and custom made dressing, on the side of course. Fresh rolls, buttermilk batter type, made into garlic bread if desired. Chocolate mousse with graham cracker crust on top for desert. Now if that don't get you laid there is a serious problem. T

ThatDamnedPanda -> RE: Ladies, how much cooking does it take to impress you? (12/31/2010 6:15:48 PM)
quote: ORIGINAL: RapierFugue My New Year's Resolution for 2011 is biscuits; I've never tried them much, outside of brownies and the like, and I'm going to give more difficult biscuits a go. Coz it's fun to try :) You should talk to me about that, Friend Fugue. I am the biscuit king. I've got a couple of strains of sourdough that are absolutely perfect for biscuits - one from Austria, and another from Alaska. The Austrian strain is my personal preference, but the Alaskan strain is pretty damned good too. If you've ever contemplated baking with sourdough, I'd be more than happy to send you some starter, and instructions on how to establish a healthy, thriving culture. Edit: Actually, that offer is good for anyone reading the thread. I'm more than happy to send some dried starter to anyone who's interested in baking with sourdough. I've got 5 strains that I'm currently working; the Austrian and Alaskan cultures that I use for biscuits, an Italian strain (Ischia) that I use for pizza dough and ciabatta, a San Francisco culture that I use for bread, and a 160-year old heirloom strain from the Oregon Trail that also makes a pretty good biscuit. I'll share any of them with anyone who wants to give it a go.

RapierFugue -> RE: Ladies, how much cooking does it take to impress you? (12/31/2010 6:48:43 PM)
quote: ORIGINAL: ThatDamnedPanda quote: ORIGINAL: RapierFugue My New Year's Resolution for 2011 is biscuits; I've never tried them much, outside of brownies and the like, and I'm going to give more difficult biscuits a go. Coz it's fun to try :) You should talk to me about that, Friend Fugue. I am the biscuit king. I've got a couple of strains of sourdough that are absolutely perfect for biscuits - one from Austria, and another from Alaska. The Austrian strain is my personal preference, but the Alaskan strain is pretty damned good too. If you've ever contemplated baking with sourdough, I'd be more than happy to send you some starter, and instructions on how to establish a healthy, thriving culture. That's incredibly generous of you, thanks! PS: I haven't got a clue what you're talking about, but it sounds good, so count me in :) If nothing else it should give UK customs a hizzy fit :) PPS: Happy New Year to you for your generosity of spirit, and your continuing ability to make me laugh, regardless of what mood I'm in. All the best to you, TDP.

BurntKitty -> RE: Ladies, how much cooking does it take to impress you? (12/31/2010 7:19:20 PM)
I love it when a man cooks for me. I prefer it when we cook together. After all, the kitchen is a vast land of owie implements among other things...(tabasco, ginger, wasabi....)

ThatDamnedPanda -> RE: Ladies, how much cooking does it take to impress you? (12/31/2010 7:50:54 PM)
quote: ORIGINAL: RapierFugue That's incredibly generous of you, thanks! Oh, not at all. Easiest thing in the world. All it takes is to spread out a layer of active sourdough starter on a sheet of plastic wrap, let it dry for a couple of days, then crumble it up, put it in an envelope, and mail it. The recipient dumps the powder into a clean glass container, mixes it with flour and water, and within 72 hours, has the beginnings of a robust sourdough culture. From that point, it takes anywhere from 2 to (maybe) 4 weeks for the various strains of bacteria and yeast to establish a healthy balance, and then you're in business. You and your descendants can bake bread, biscuits, flapjacks, or whatever you like every day for centuries with that culture. But the point is, for me, it's easy. No more trouble than mailing a letter, really. quote: ORIGINAL: RapierFugue PS: I haven't got a clue what you're talking about, but it sounds good, so count me in :) If nothing else it should give UK customs a hizzy fit :) Wait - you mean you really don't know what sourdough is? That's not what you're saying, is it? I know it's more of an American cultural mainstay than a European thing, but sourdough (or levain, in France) is as old as baking itself. Or do you mean you didn't realize different strains of sourdough had different flavors? That's probably what you meant, right? An active sourdough culture is a colony of bacteria and yeasts living and working together in a symbiotic relationship; different strains of the bacteria will thrive in slightly more acidic or alkaline environments than others, and the yeast will affect the balance of acids and acetates that the bacteria will produce, so that different strains of yeast originating in different parts of the world produce slightly different variations and combinations of flavors - giving each culture a subtly but distinctively different palette. Just like one red wine is better suited for a certain dish than another, different types of sourdough lend themselves more naturally to certain types of bread than others. quote: ORIGINAL: RapierFugue PPS: Happy New Year to you for your generosity of spirit, and your continuing ability to make me laugh, regardless of what mood I'm in. All the best to you, TDP. And to that one, I can think of no response. I wish i could see myself through your eyes for just one day. Thank you, and the happiest of New Year's to you, as well.

RapierFugue -> RE: Ladies, how much cooking does it take to impress you? (12/31/2010 8:09:48 PM)
quote: ORIGINAL: ThatDamnedPanda Wait - you mean you really don't know what sourdough is? That's not what you;re saying, is it? I know it's more of an American cultural mainstay than a European thing, but sourdough (or levain, in France) is as old as baking itself. Or do you mean you didn't realize different strains of sourdough had different flavors? That's probably what you meant, right? An active sourdough culture is a colony of bacteria and yeasts living and working together in a symbiotic relationship; different strains of yeast originating in different parts of the world produce slightly different variations and combinations of flavors, giving each culture a subtly but distinctively different palette. Just like one red wine is better suited for a certain dish than another, different types of sourdough lend themselves more naturally to certain types of bread than others. I honestly can't recall having it before, so no I'm not au fait with it. Sounds interesting though, which is the main thing :) Or maybe I have had, but was not aware, which is more likely. As I say, I'm a latecomer to baking, and I never profess to knowledge I do not have. quote: ORIGINAL: RapierFugue PPS: Happy New Year to you for your generosity of spirit, and your continuing ability to make me laugh, regardless of what mood I'm in. All the best to you, TDP. quote: ORIGINAL: ThatDamnedPanda And to that one, I can think of no response. I wish i could see myself through your eyes for just one day. Thank you, and the happiest of New Year's to you, as well. Thank you :) When I read your posts probably one in three reduces me to fits of giggles. Yours is the only sig line quote that always makes me smile, no matter how often I read it. It always puts me in mind of the Roger McGough book "The Spotted Unicorn" (well worth getting, if you haven't got a copy), where the Venerable Sage "invents" the haiku, and comes up with the following examples, and of course, as always, the Chinese invent forms of things first, so some of them may inadvertently contain echoes of others, "later" poems ;) There is some corner of a paddy-field Forever China. Wandering lonely as cloud. Then heart leaps. Behold -- Golden pagodas! On snowy evening stopping by neighbour's dark woods horse leaves steaming gift. If you can keep head in time of Revolution -you will be a man(darin). Oh my luve's like red red rose, pink, pink carnation green, green grass of home. Do not go gentle Rage Rage Rage Rage Rage Rage Rage Against lots of things. Far out in cold sea And not waving but drowning Man see funny side. They mess you about Most honourable parents (But who gives a fuck?) And, of course, the best of them is ... In forest of night Panda! Panda! burning bright Soon, bedroom carpet. :)

Hippiekinkster -> RE: Ladies, how much cooking does it take to impress you? (12/31/2010 9:04:28 PM)
I am impressed that Panda has TWO starters for sourdough. I'll bet it's delicious. I've never been that motivated. I just mix up 6 cups Organic Hard Winter Red Wheat (usually Bob's Mill) with yeast proofed w/ honey, 2 tbs finely ground pink Himalayan sea salt, more honey, and either distilled water or Gerolsteiner Mineralwasser. Sometimes I'll add ground up Reggiano Parmagiano, chopped fresh rosemary, and/or ground fennel seed or minced fresh fennel. I form it into small baguettes, slit the tops, mist with a little salt water, and bake in my convection oven with a pan of water in it for humidity. It's usually pretty good. Ima gettin' hungry. BTW, this is the dough I use for pizzas. One of my favorites is with sun-dried tomatoes, Kalamata olives, Westphalian ham, and Gruyere cheese.

ThatDamnedPanda -> RE: Ladies, how much cooking does it take to impress you? (12/31/2010 10:20:43 PM)
quote: ORIGINAL: Hippiekinkster I am impressed that Panda has TWO starters for sourdough. I'll bet it's delicious. I've never been that motivated. I just mix up 6 cups Organic Hard Winter Red Wheat (usually Bob's Mill) with yeast proofed w/ honey, 2 tbs finely ground pink Himalayan sea salt, more honey, and either distilled water or Gerolsteiner Mineralwasser. Sometimes I'll add ground up Reggiano Parmagiano, chopped fresh rosemary, and/or ground fennel seed or minced fresh fennel. I form it into small baguettes, slit the tops, mist with a little salt water, and bake in my convection oven with a pan of water in it for humidity. It's usually pretty good. Actually, Ozark, I have 5. I have 2 that I use solely for biscuits, 1 that I use for bread (my San Francisco strain), another that I use for pizza, and a 5th (the Oregon Trail culture) that I maintain just for posterity. I used to keep a 6th as well (a desem culture from Belgium) that made the most absolutely delicious whole wheat bread I've ever tasted in my life. I had to give up on the desem strain last year because it was just too delicate. It required a stable and consistent temperature and humidity regime, which can be very difficult to maintain in Minnesota, and the microorganisms from the other strains kept invading it and throwing it into turmoil whenever it was weakened by a change in the weather. I couldn't keep it stable, so I finally threw in the towel and called it quits. I'd sure like to be able to get it going again someday, but until then, 5 will have to be enough. quote: ORIGINAL: Hippiekinkster Ima gettin' hungry. BTW, this is the dough I use for pizzas. One of my favorites is with sun-dried tomatoes, Kalamata olives, Westphalian ham, and Gruyere cheese. Yeah, this made me hungry too, so I ambulated out to the kitchen and had a few spoonfuls of sourdough batter right out of the glass jar in which I percolate it. The Austrian strain. God, it's delicious - tart and tangy, with a smooth, nutty undertone. I actually use it as a salad dressing sometimes, that and the Italian strain, the Ischia. The Ischia is one of the best salad dressings I've ever had. I'm going to have to steal your concept for pizza dough, if you don't mind, and adapt it for the Ischia culture I use for pizza. I make a kind of bastardized adaptation of Tuscan pizza (no tomato sauce; just sliced fresh roma tomatoes, along with Italian sausage, chopped red, orange, and yellow bell peppers, and coarse-grated aged mozarella, sprinkled with fresh fine-grated parmesan and fresh black pepper), and your dough recipe sounds like it would fit well with my basic blueprint. I'm thinking of trying a new method for pizza dough - mixing a very wet batch of dough, and letting it ferment for 6 to 8 hours (instead of the usual 2 or 3), and just pouring the liquid batter out onto the pizza stone, instead of kneading and working a ball of the relatively stiff dough I usually use. I think that would give me a much stronger flavor, and I'm curious to see what kind of crumb I'd get from a dough that was almost liquid, and not kneaded at all. One thing I'm curious about, though - what exactly is Himalayan sea salt? There's no sea within 500 miles of the Himalayas.

YoungBlondeSlave -> RE: Ladies, how much cooking does it take to impress you? (12/31/2010 10:32:31 PM)
All of these recipes flying around, i'm wondering if anyone might have one for Chicken Piccata? It's one of my favorites and have yet to find one that i like, or don't manage to ruin somehow. [:)]

Hippiekinkster -> RE: Ladies, how much cooking does it take to impress you? (12/31/2010 10:35:50 PM)
Feel free to adapt away, Amigo. (BTW, wherever DID Ozark come from? I think it was either PaulNZ or Goku who started it) The salt comes from Pakistan, from the foothills of the Himalayas. The pink color is from Iron (III) Oxide. It was laid down about 200 million years ago, from what I've read. I never used to think there was a difference in flavor between seal salts and un=iodized table salt. Term argued that there was. Well, when I tasted the pink salt next to Mortons, the sea salt had a slightly sweetish tang to it. Quite delicious. Term was right and I was wrong, at least as far as my taste buds are concerned. http://www.mountainroseherbs.com/learn/pinksalt.php I have completely failed at making Chinese wheat noodles. Italian pastas are not a substitute. Sigh. You can try making dough the way you describe, but kneading develops the gluten, which gives the dough structure. Something to consider.

GreedyTop -> RE: Ladies, how much cooking does it take to impress you? (12/31/2010 11:25:34 PM)
I havent read through this thread, because cooking stuff makes my eyes glaze over, but HK.. your sauerkraut.. droool

ThatDamnedPanda -> RE: Ladies, how much cooking does it take to impress you? (12/31/2010 11:40:10 PM)
I really need to start doing some side-by-side comparisons between sea salt and table salt, to see how much of a difference it makes. Thanks for the recommendation; I may as well start with the Himalayan sea salt as any other, i suppose. Especially if it's pink. I'm all the way down with pink salt. I've been experimenting lately with using wetter doughs and less kneading in order to get a better crumb on my ciabatta breads, and I've been finding that the wetter dough also translates into a stronger sour flavor, because a higher percentage of the final dough mix is composed of starter that has been fermenting for 8 hours or more, and a lower percentage of dry, fresh flour. It works well for ciabatta, because you want a crumbly structure anyway, but I'm not quite as sure it will lend itself to pizza dough, because you want the crust to hold together while you're eating it. Crumbly pizza crust makes for a very untidy meal. I'll have to do some experimenting to find the best balance of sour flavor and firm, rigid structure. Yeah, it was Goku who first applied the "Ozark" appellation, back in April of 2006. That avatar you used to use, of your handsome younger days. He was calling you out about something, and chose this non sequitur for some reason - "Remember when He was useing a younger picture of himself for his avatar? He was looking like some Ozark mountain Daredevil. " After that, he started referring to you occasionally as "Ozark," until he moved on to some other semi-hallucinogenic irrelevancy. What a strange guy. Remember when you got banned for calling him "Prince"? You meant it as a compliment, if i recall correctly. He was kind of a goodlooking guy, and you were just pointing that out. The moderation policies there during Tre's Reign of Error drove that place downhill overnight. You still post there anymore? By the way, are you OK with me calling you Ozark sometimes, or does it bother you?

DarkSteven -> RE: Ladies, how much cooking does it take to impress you? (1/1/2011 12:14:06 AM)
quote: ORIGINAL: ThatDamnedPanda All it takes is to spread out a layer of active sourdough starter on a sheet of plastic wrap, let it dry for a couple of days, then crumble it up, put it in an envelope, and mail it. /Reports Panda to the Department of Homeland Security/ [8D]

ThatDamnedPanda -> RE: Ladies, how much cooking does it take to impress you? (1/1/2011 12:30:56 AM)
quote: ORIGINAL: DarkSteven quote: ORIGINAL: ThatDamnedPanda All it takes is to spread out a layer of active sourdough starter on a sheet of plastic wrap, let it dry for a couple of days, then crumble it up, put it in an envelope, and mail it. /Reports Panda to the Department of Homeland Security/ [8D] Or, alternatively, form the dried starter into a pair of underwear, don the underwear, and fly to London to deliver it. Either way will work.It's just that for some inexplicable reason, most people seem to prefer crumbling it up and mailing it in an envelope. People are so weird.

LillyBoPeep -> RE: Ladies, how much cooking does it take to impress you? (1/1/2011 12:39:48 AM)
a man who cooks gets serious points. =) it also makes me feel better when he has me cook for him, because i know he could do it for himself.

CallaFirestormBW -> RE: Ladies, how much cooking does it take to impress you? (1/1/2011 4:26:35 AM)
quote: A recipe is just a suggestion and if you try to bake that way, it can be a disaster. That, unfortunately, was one of the first things I had to learn in ecole du patisserie. When it says 26g of eggs, it MEANS 26 g of eggs -- not 27, not 25... but 26! Chef would come by and dump my ingredients trays for incorrect weights -daily- during my first 2 weeks. Then I tried other students' fare, compared with my more... flexible measuring techniques, and you know, it MATTERED... shock me silly, it frigging MATTERED. Anyway, I survived ecole du patisserie (despite my issues with measuring, I can claim a couple of good points -- I was the only one in my class who didn't burn or curdle my custard-based cremes like Creme Anglais and Creme Patisserie, and I was the only one in my class who didn't over-heat my chocolate and got it tempered right the first time, every time), though I never did get the whole "taille uniforme et la presentation" (meaning that the sizes and shapes of my pastries were all over the place!) Ecole du cuisine, on the other hand, was HEAVEN!!! To answer the OP (since I didn't get there yet) -- I would rather have a man who will do the dishes than a man who wants to cook. I -love- the kitchen, and don't share easily in there... and I also struggle a lot with what I can and can't eat, because of my autoimmune issues (yes, MS can definitely affect your digestive system. sigh) Because of that, I'm usually a lot happier cooking for myself. I have several male companions who are doggone good cooks -- but I'm way too much of a control freak about my kitchen to enjoy it when they come in and start messing around in there. Calla

blacksword404 -> RE: Ladies, how much cooking does it take to impress you? (1/1/2011 5:09:45 AM)
quote: ORIGINAL: GreedyTop but HK.. your sauerkraut.. droool The horror of it.

GreedyTop -> RE: Ladies, how much cooking does it take to impress you? (1/1/2011 5:28:08 AM)
HEY.. Seriously.. I HATE sauerkraut.. yanno, the kind ya find at delis and in stores.. but then HK made some for me.. and it was absolutely, inarguably DELICIOUS!!!

blacksword404 -> RE: Ladies, how much cooking does it take to impress you? (1/1/2011 5:28:19 AM)
quote: ORIGINAL: LillyBoPeep a man who cooks gets serious points. =) it also makes me feel better when he has me cook for him, because i know he could do it for himself. I have a knack at throwing things together. I can follow a recipe pretty well too. Cooking is fun, and you get to eat it.

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