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tweekster: You probably forgot to include leftovers for lunch the next day. Because now you are taking out another meal by cooking once.

It depends. One of my recipes goes through an entire package of spinach and it's just enough to feed two. And there's a Turkish restaurant about a ten minutes' walk from where I live that gives generous portions; half the meal's taken home in a box.

DslainteC: I'm not familiar with Chipotle, but if it's the burrito and taco place I looked up online then I'd have to dispute your "not unhealthier" argument.

If you're a neurotic yuppie that believes everything in Women's Health magazines, yeah, it doesn't look good. I typically order the beans & chicken together but no sour cream (yuck). High on the calories, but I work it off and there's plenty of good stuff in there.

Diet isn't about numbers; it's about managing numbers. Cooking and eating out both have their strengths and weaknesses; it's possible to screw up both.

He cooks.

I bake.

What we can't eat, the dogs get. Everyone's happy!

My husband and I cook. I work from home, and in the evenings, so generally during the day, I'll "prep" dinner (do all the chopping, measuring of liquid ingredients, and also cook anything that can be cooked ahead, such as blanching veggies) and he'll finish up the meal. On weekends, I tend to cook, though sometimes he'll decide he wants to cook and be more creative (whereas I tend to mostly cook from recipes in Gourmet or Bon Appetit). We eat ridiculously well, and spend an average of $17.25 a day on groceries (including non-food items such as shampoo and paper towels, as well as including wine that is purchased at the grocery store), but that$17.25 pays for threeish meals a day for the two of us (my husband occasionally eats out at lunch, not because he forgot to bring something, but because when you work with police officers and one of them informs you that they're taking you out to lunch, you don't disagree).

And, I second the recommendation for Penzey's. We have a store of theirs in Portland, and seriously, they're the best thing since sliced bread. They're frequently cheaper than the decent quality spices in your grocery store, plus they always seem to be better quality, and it won't be long before you discover that you simply NEED to have four different types of red pepper flakes (okay, I'm only up to two, plus two different types of paprika, but trust me, it's bound to happen). Plus their Bangkok Seasoning makes for the best popcorn EVAR. Will definitely have to sign up for their newsletter and hope for the free spices!

Shut_up_and_fark_me: DslainteC: I'm not familiar with Chipotle, but if it's the burrito and taco place I looked up online then I'd have to dispute your "not unhealthier" argument.

My wallet was stolen at Chipotle, so I don't recommend it.

My buddy and I went golfing a few years back, and like most times after the round we enjoy a Chipotle burrito. I was so hungry that I stated I could eat two of those bad boys. He dared me, so I went for it. After I paid the cashier was putting them into a bag, and I said, "no, they're for here." She smiled at me. I burned thru the first one like it was nothing. But about half way thru the second one it hit me. The last few bites of just dry tortilla shell was horrible. But I did it. Plus eating chips and quac. That'll never happen again.

dragonchild: One of my recipes goes through an entire package of spinach and it's just enough to feed two

Which is why you use 2 packages...

Well, the damn loan is too upside down for me to divorce the gold digging biatch, so I guess I'll eat her damn meat loaf and sleep with her best friend.

I'm making rosemary, apple and cranberry stuffed pork roast right now with homemade chicken stock, so I'm getting a kick...

Anyone want to come over for dinner?

mettle-metal: Plus their Bangkok Seasoning makes for the best popcorn EVAR. Will definitely have to sign up for their newsletter and hope for the free spices!

The penzey's one magazine is good to. It basically pays for itself with additional freebies and has a lot of great recipes.

towatchoverme: cheapimmitation: dinner last night. steak with balsamic and rosemary butter, asparagus and fancy artisan bread toasted on the grill.

home made pizza the night before.

shiitake mushrooms in a yogurt sauce over pasta the night before.

You call that a DINNER? Your place setting is ALL wrong.

Taste the back of my hand, fail-cook, and try again!

LOL!

Steak night is full of win.

You put vinegar on your steak?

The key to cooking is not being a pussy.

Any moron can make chicken and mashed potatoes and a frozen vegetable. That's not cooking.

I don't really consider spaghetti to be cooking either.

If it comes out of a can or jar, like Ragu or Birds Eye, you're not cooking.

Heating up frozen vegetables and instant mashed potatoes is not cooking.

If your wife cooks you dinner and the vegetables or frozen and the mashed potatoes come in flakes, she doesn't know how to cook.

towatchoverme:

You call that a DINNER? Your place setting is ALL wrong.

Taste the back of my hand, fail-cook, and try again!

:(

Damnit, now you made me go and learn something.

Although in my defense, the fork and knife do like to spoon.

Had enough of it when I was a Kid!

Ms. Pauls Fish Sticks that you couldn't put enough Ketchup on, Spam or Hotdogs & Beans, Macaroni & Cheese, it's not Hunger Pains, it's your Stomach Cringing in Horror at what you're about to shove down your Throat at it! Baloney & Cheese sammiches!

AAAAHHHHHH!!!!!!

Maybe I'll crack open a Can of Mighty Dog and have Dinner with my Pooch, that Turkey. Egg & Bacon sounds pretty Appetizing, MMMMM!!!!

tweekster: Which is why you use 2 packages...

My largest frying pan is just big enough to manage the recipe as-is and I don't want to deal with any larger, thanks. This is a "nice change of pace" recipe, not a three days of leftovers thing. I can make a mean curry that'll feed us for several days, if that's the kind of example you were looking for.

My point is, cooking is not awesome just because it's cooking. You can definitely eat better and more cheaply by cooking, yeah, but it takes a dedication and an approach that's often left out by the smug. More power to them; I just don't agree with their absolutist opinions.

I don't really consider spaghetti to be cooking either.

I'm single so I have no one to cook for or to cook for me, boo hoo. I got tired of eating pre-packages so I've taken to cooking large batches of stuff and eating it until it's gone. Just finished the last of 12 burritos.

You can cook up a big batch of filling in a large pot -- like a thick chili or Italian veggie-filled sauce. Fill a wrapper such as a tortilla, top with matching cheese, wrap in freezer paper, chuck it in the freezer, have quick food to go. Nuke 'em on a paper towel if you need something quick, bake for better taste. You can make burritos or "calzones" (essentially hot pockets) this way, I'm sure there are other variations possible. When you run out of wraps, if there's leftovers in the pot, just thin it a little with cooking wine and use that directly on chips, rice, spaghetti, etc.

Cheap, relatively efficient, probably healthier than just eating Lean Cuisines.

\nothing makes me happier than seeing my freezer filled with neat little packets of food I made myself
\\to quell boredom, I watch movies on the laptop while doing all the food prep like chopping veggies

I made chicken and dumplings so good last night that all my guests made very audible yummy noises throughout the consumption of the meal.

They also laughed at my jokes, so there was no awkward silence.

Submitter dates bad cooks, and has no sense of humor.

bilbo douchebaggins:
You put vinegar on your steak?

It actually was really good. The butter had honey added to it also which helped calm down the vinegar a bit, and it all worked really well with the steak. Although, it did look a little odd.

I got the recipe from some Bobby Flay cookbook someone gave me last year.

All those guys who think they are such amazing cooks: bollocks. Just because your wife sucks at it even more than you do doesn't make your slop edible. I've met many of you (not you in this thread, but guys with that attitude.) You're freaking delusional.

CarnySaur: I'm surprised no one has choked to death on the smugness in this thread yet.

I had to help wash it down with some of the gourmet coffee I brewed this morning.

/smug

FlashHarry:
not true! at my house, it's just my wife and me, but we cook 4-5 times per week. the other nights, we have marvelous leftovers. almost everything is made from scratch. 75% is organic (that'll increase when the farmers markets start up again in may). so it's all pretty healthy and relatively inexpensive. the biggest budget buster is wine, frankly.

so even if you're just cooking for two - there's no reason it can't be healthy, fun and delicious.

/jesus, i sound like the flyleaf blurb on a rachel ray book. ugh.

O.o You do sound like a Rachel Ray book! Or that Ellie Krieger woman on FoodTV.

Yea--we're big on the vino--the wine fridge is getting low, so I guess that should get restocked.

I like to try new things with cooking, but by the time I wrap up work (anywhere between 5-6p since I work from home), I just want to have a drink and relax. I did swear I was going to start using my cookbooks and making a specialty dish at least once a week. Guess I should start doing it. Fark's making my (lack of) cooking more apparent and I guess I should step it up O.o For all the shows I watch and all the cookbooks I own, I guess I don't have an excuse!

//grocery store run this evening
///bilbo douchbaggins food pic is making me damn hungry for steak and asparagus -.-

Also, rice cookers are one of the best inventions ever. Especially with jambalaya or about anything that takes water. Toss it in, toss in some cooked chicken, 30 minutes later a full dinner. Rice is so dang cheap I cut the meals with it sometimes and get 3-4 meals out of it.

cheapimmitation: bilbo douchebaggins:
You put vinegar on your steak?

It actually was really good. The butter had honey added to it also which helped calm down the vinegar a bit, and it all worked really well with the steak. Although, it did look a little odd.

I got the recipe from some Bobby Flay cookbook someone gave me last year.

That makes sense......at the least- balsamic is kinda
sweet/mild on it's own... I might give it a try....

DaShredda: mashed potatoes and a frozen vegetable. That's not cooking.

frozen vegetables and instant mashed potatoes is not cooking.

vegetables or frozen and the mashed potatoes come in flakes, she doesn't know how to cook.

No need to repeat it three times in the same post.

Kar98: All those guys who think they are such amazing cooks: bollocks. Just because your wife sucks at it even more than you do doesn't make your slop edible. I've met many of you (not you in this thread, but guys with that attitude.) You're freaking delusional.

Yeah, I dated a guy who who had his own backyard garden. He was very proud of cooking his own produce but dang, his cooking wasn't very good. Put more garlic and dressing on veggies than a crappy small-town diner would. Look if you're gonna cook home-grown veggies, let the flavors come out instead of drowning them and a person's taste buds.

\I love garlic but there's a point at which you can use too much.

QT_3.14159: Even though I wasn't the one cooking, setting the table or even doing most of the cleanup (I generally cleared the table after dinner, but not always) I cannot even begin to tell you just how exhausting the ritual is.

Why do I get the feeling you aren't exactly a triathlon runner?

Egalitarian: Yeah, I dated a guy who who had his own backyard garden. He was very proud of cooking his own produce but dang, his cooking wasn't very good. Put more garlic and dressing on veggies than a crappy small-town diner would. Look if you're gonna cook home-grown veggies, let the flavors come out instead of drowning them and a person's taste buds.

You mean i shouldn't use a soup spoon to measure this with? My buddy does.

Flab: DaShredda: mashed potatoes and a frozen vegetable. That's not cooking.

frozen vegetables and instant mashed potatoes is not cooking.

vegetables or frozen and the mashed potatoes come in flakes, she doesn't know how to cook.

No need to repeat it three times in the same post.

I think someone served him a lot of frozen vegetables and powdered-potatoes. :(

Question from a young+inexperienced person:

I find that, when I do attempt to cook, I cannot make anything beyond french toast or bacon-eggwiches. I get too focused on one thing at a time, and cannot seem to break that.

Used to be better at cooking, but like playing SNES games today, I've lost the old ability and it shows. Very frustrating; I'm wondering if anything more can be done besides plugging away at it and hoping things click.

From those of you who learned how after you moved out, what would you recommend?

tweekster: You mean i shouldn't use a soup spoon to measure this with? My buddy does.

A jar of pre-sliced garlic?! That has to be the laziest thing I've seen for a while, plus that garlic is probably awful compared to fresh garlic. Are people too lazy to chop their own? It probably takes just as much time as opening and measuring out that heinous crap from the jar.

Flab: QT_3.14159: Even though I wasn't the one cooking, setting the table or even doing most of the cleanup (I generally cleared the table after dinner, but not always) I cannot even begin to tell you just how exhausting the ritual is.

Why do I get the feeling you aren't exactly a triathlon runner?

lol, you're right, I'm not. But it's much more about mental energy than physical energy anyway. When you're trying to wrangle two kids down the stairs, away from what they want to be doing to set the table and sit down to eat a dinner they don't want... That is exhausting. Not because of the physical energy exerted, but the constant battle gets old. I'm sure if I'd had different expectations of my kids from birth, it wouldn't be so bad, but I didn't and they got used to eating what they want, not what's put in front of them.

Being an ADD single mom sucked.

The Envoy: tweekster: You mean i shouldn't use a soup spoon to measure this with? My buddy does.

A jar of pre-sliced garlic?! That has to be the laziest thing I've seen for a while, plus that garlic is probably awful compared to fresh garlic. Are people too lazy to chop their own? It probably takes just as much time as opening and measuring out that heinous crap from the jar.

Actually the quality of that stuff is quite good.

tweekster: The penzey's one magazine is good to. It basically pays for itself with additional freebies and has a lot of great recipes.

Well, since I've taken to making the trip to the actual store whenever I need to procure a spice (haven't bought any spices at the regular grocery store since discovering the Penzey's store), and they're always giving away copies of the magazine for free, haven't actually gotten a subscription! But if it comes with freebies, I may just have to do that. On the other hand, given that my spice drawer currently has over 50 bottles of spices, I don't really need the freebies. Decisions, decisions.

Darbus: Question from a young+inexperienced person:

I find that, when I do attempt to cook, I cannot make anything beyond french toast or bacon-eggwiches. I get too focused on one thing at a time, and cannot seem to break that.

Used to be better at cooking, but like playing SNES games today, I've lost the old ability and it shows. Very frustrating; I'm wondering if anything more can be done besides plugging away at it and hoping things click.

From those of you who learned how after you moved out, what would you recommend?

The biggest thing is doing your prep work and having everything
cut down and ready to go; have all your ingredients prepared and
in little bowls next to the stove. This will keep everything
going smoothly and it will also train you to see the bigger pic-

Notice how a recipe has "teh list" part and then the method?

I'm sure there are other suggestions others could make, this is
what comes to my mind first...

/break it down, yo, break it down

The Envoy:
A jar of pre-sliced garlic?! That has to be the laziest thing I've seen for a while, plus that garlic is probably awful compared to fresh garlic. Are people too lazy to chop their own? It probably takes just as much time as opening and measuring out that heinous crap from the jar.

I use that garlic when I'm cooking on 'non-special' occasions.

Stir fry, homemade spaghetti sauces, etc all get the pre-chopped garlic.

I use fresh garlic when I'm out to impress.

And yes, you should always use more than a tablespoon of garlic, unless of course you are a white bread and mayonnaise kind of honkey.

tweekster: The Envoy: tweekster: You mean i shouldn't use a soup spoon to measure this with? My buddy does.

A jar of pre-sliced garlic?! That has to be the laziest thing I've seen for a while, plus that garlic is probably awful compared to fresh garlic. Are people too lazy to chop their own? It probably takes just as much time as opening and measuring out that heinous crap from the jar.

Actually the quality of that stuff is quite good.

It's not better than fresh though is it?

asmodeusazarak: NikolaiFarkoff:

/so quaint, she actually uses a measuring spoon for "1 Tbsp oil"

Ha! My girlfriend is the same way and I get a chuckle too, but I'll tell you what she might need guidance to cook but she can put that precision to baking and outdo me every time. Maybe your wife just needs to do the baking while you cook!

"Baking's a science; cooking's an art."

It's so true.

Darbus: Question from a young+inexperienced person:

I find that, when I do attempt to cook, I cannot make anything beyond french toast or bacon-eggwiches. I get too focused on one thing at a time, and cannot seem to break that.

Used to be better at cooking, but like playing SNES games today, I've lost the old ability and it shows. Very frustrating; I'm wondering if anything more can be done besides plugging away at it and hoping things click.

From those of you who learned how after you moved out, what would you recommend?

Think of a dish you like a lot from a restaurant.

Go to a site such as epicurious.com and search for the name of the recipe. Print out a few variations, and see which one matches your taste preferences best.

Then follow the recipe. It will tell you, in most cases, step-by-step what to do, how long to cook each component, etc. Start with something simple, and work your way up from there. Cooking seems scary and complicated, but in most cases, it's just a matter of knowing what to put in the pot, and when.

Keep a binder with your recipes for reference later.

Bon appetite.

tweekster: The Envoy: tweekster: You mean i shouldn't use a soup spoon to measure this with? My buddy does.

A jar of pre-sliced garlic?! That has to be the laziest thing I've seen for a while, plus that garlic is probably awful compared to fresh garlic. Are people too lazy to chop their own? It probably takes just as much time as opening and measuring out that heinous crap from the jar.

Actually the quality of that stuff is quite good.

/poke

You have gmail.

DaShredda: I use that garlic when I'm cooking on 'non-special' occasions.

Stir fry, homemade spaghetti sauces, etc all get the pre-chopped garlic.

I use fresh garlic when I'm out to impress.

And yes, you should always use more than a tablespoon of garlic, unless of course you are a white bread and mayonnaise kind of honkey.

Spaghetti sauces without fresh garlic. I've heard some horrible, terrible, tasteless, awful, nasty, mean things on Fark, but that takes the biscuit young man. I'm genuinely hurt.

Who said anything about a tablespoon of garlic?

The Envoy: tweekster: You mean i shouldn't use a soup spoon to measure this with? My buddy does.

A jar of pre-sliced garlic?! That has to be the laziest thing I've seen for a while, plus that garlic is probably awful compared to fresh garlic. Are people too lazy to chop their own? It probably takes just as much time as opening and measuring out that heinous crap from the jar.

It's actually great. The taste is slightly different, but only because it's been soaking in oil, which generally isn't the worst thing in the world. It's perfect for stir-fries and marinades because some of the flavour has been extracted by the oil. Really, the only time you can't use it is when you need whole cloves for something.

QT_3.14159: That is exhausting. Not because of the physical energy exerted, but the constant battle gets old.

I'm sure it does. People have a different tolerance to many things. My wife can't stand the commute from work, while I don't mind it at all.

Darbus:
From those of you who learned how after you moved out, what would you recommend?

1. Start small

2. Practice making Spaghetti and Sauce. Spaghetti from a box, sauce from a jar. Seriously. It'll help with your timing.

3. Begin making your own meatballs to add to the spaghetti and sauce. This will help you grow familiar with working with ground meat.

4. Experiment with making your own sauce from canned, chopped tomatoes, garlic, oil, and 2 or 3 spices. This will help you work with spicing foods.

5. Move on to working with raw chicken instead of ground meat.

6. Move on to exotic foods like stir-fry. (LOL, it's not that exotic)

Baby steps.

The Envoy: tweekster: The Envoy: tweekster: You mean i shouldn't use a soup spoon to measure this with? My buddy does.

A jar of pre-sliced garlic?! That has to be the laziest thing I've seen for a while, plus that garlic is probably awful compared to fresh garlic. Are people too lazy to chop their own? It probably takes just as much time as opening and measuring out that heinous crap from the jar.

Actually the quality of that stuff is quite good.

It's not better than fresh though is it?

I've used it a lot, and I am a garlic snob. It's close to fresh-chopped taste. Just buy a small jar, because when you store it in the fridge after opening it, the freshness goes down fast (stays fresh for about a week in my experience).

The Envoy:
Spaghetti sauces without fresh garlic. I've heard some horrible, terrible, tasteless, awful, nasty, mean things on Fark, but that takes the biscuit young man. I'm genuinely hurt.

You gotta saute the garlic and red pepper in oil first, of course.

Aww, how cute...the rich are pretending to rough it by making high-end food at home.

Isn't it precious when they think they're people like that?

Feh. Call me when you're eating Ramen three meals per day, then we'll talk about how the recession is making you reevaluate your eating and shopping habits.

tweekster: Egalitarian: Yeah, I dated a guy who who had his own backyard garden. He was very proud of cooking his own produce but dang, his cooking wasn't very good. Put more garlic and dressing on veggies than a crappy small-town diner would. Look if you're gonna cook home-grown veggies, let the flavors come out instead of drowning them and a person's taste buds.

You mean i shouldn't use a soup spoon to measure this with? My buddy does.

I have a jar of that stuff in my fridge. Usually I'll crush my own fresh garlic from a bulb, but every now and then I get lazy and just pull out the jar.

Unless I'm cooking chili or marinara sauce, in that case it's always the fresh stuff. Though shucking all those garlic cloves takes awhile.

I used to use processed garlic, I now keep peeled and unchopped garlic that has been oven roasted around for my garlic needs. mild and tasty. You can even eat it whole.

territ:
I've used it a lot, and I am a garlic snob. It's close to fresh-chopped taste. Just buy a small jar, because when you store it in the fridge after opening it, the freshness goes down fast (stays fresh for about a week in my experience).

See, that was my point. Why not buy bulbs of garlic, peel and crush what you need and the rest stays fresher than that pre-sliced stuff. Plus, it's not soaked in oil. Is fresh garlic much more expensive where you are?

that pre-cut, soaking garlic is nasty stuff. not worth it.

The Envoy: territ:
I've used it a lot, and I am a garlic snob. It's close to fresh-chopped taste. Just buy a small jar, because when you store it in the fridge after opening it, the freshness goes down fast (stays fresh for about a week in my experience).

See, that was my point. Why not buy bulbs of garlic, peel and crush what you need and the rest stays fresher than that pre-sliced stuff. Plus, it's not soaked in oil. Is fresh garlic much more expensive where you are?

I don't think they use oil.
But measuring out 1/2 teaspoon per clove is a lot faster than, peeling and crushing.

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