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Topic ClosedHow good a cook are you?
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Poll Question: How would you rate your cooking ability?
Poll Choice Votes Poll Statistics
1 [2.78%]
0 [0.00%]
17 [47.22%]
8 [22.22%]
2 [5.56%]
0 [0.00%]
4 [11.11%]
4 [11.11%]
This topic is closed, no new votes accepted

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Atavachron View Drop Down
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Points: 65249 		Direct Link To This Post Posted: December 06 2011 at 16:37
Originally posted by Epignosis Epignosis wrote:

To heck with the ways of the Old Country.  I'm lighting up the grill!

http://www.euphoricarythmia.com/images/smilies/viking.gifhttp://www.4smileys.com/smileys/people-smileys/viking-smiley.gifhttp://www.twilightavengers.org/zylina/smilies/viking.gif


Nothing like it
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Points: 10841 		Direct Link To This Post Posted: December 06 2011 at 16:45
Originally posted by Epignosis Epignosis wrote:

To heck with the ways of the Old Country.  I'm lighting up the grill!

http://www.euphoricarythmia.com/images/smilies/viking.gifhttp://www.4smileys.com/smileys/people-smileys/viking-smiley.gifhttp://www.twilightavengers.org/zylina/smilies/viking.gif


Lord, save us from the fury of the Northern men.



I don't know, but, all of a sudden, I'm craving a tomatoes salad.
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Points: 32524 		Direct Link To This Post Posted: December 06 2011 at 16:51
Originally posted by CPicard CPicard wrote:

Originally posted by Epignosis Epignosis wrote:

To heck with the ways of the Old Country.  I'm lighting up the grill!

http://www.euphoricarythmia.com/images/smilies/viking.gifhttp://www.4smileys.com/smileys/people-smileys/viking-smiley.gifhttp://www.twilightavengers.org/zylina/smilies/viking.gif


Lord, save us from the fury of the Northern men.



I don't know, but, all of a sudden, I'm craving a tomatoes salad.


Sorry, but we're Southern folk.
http://www.myemoticons.com/images/communicate/insults/redneck.gif

And since you mention it, we are having grilled chicken salad, with romaine and iceberg lettuces, radishes, carrots, and cucumbers.
https://epignosis.bandcamp.com/album/a-month-of-sundays
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Points: 10841 		Direct Link To This Post Posted: December 06 2011 at 17:06
These smileys look like typical Vikings to me, and I was translating an old prayer sung by French priests to avoid pillages from said Vikings. For some reason, God never forbid the Vikings to ravage the soils of France.

"Iceberg lettuces"? It brings weird images to my mind...
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Dean View Drop Down
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Points: 37575 		Direct Link To This Post Posted: December 06 2011 at 17:09
Originally posted by Atavachron Atavachron wrote:

Originally posted by Dean Dean wrote:


Sausages are another - carbonated on the outside - still squealing on the inside (the tapeworm lava, not the pig meat). Boil the buggers for 10 minutes on the £750 gas/electric stove in the kitchen before even attempting to set fire to them on an open fire.
Hold on; you're speaking of uncured, unsmoked sausages?   Those are a travesty and not worth the money; smoked or cured is always tastier and it doesn't matter how long you cook them for.
I'm open minded with regard to sausages to be honest (apart from Weißwurst, which I have tried and simply did not like), cured or uncured, smoked or unsmoked, if it's good I'll eat it, if it's not I'll throw it at the neighbours dog. If you don't like uncured, unsmoked then you've probably not tried the good stuff (which is highly likely since they are not cured or smoked and contain no artificial preservatives so will never survive the swim across the Atlantic). Tastier is a matter of, um, taste - I prefer to taste the meat and other ingredients that go into them rather than the medium they were cooked in - not that I've anything against cured and smoked food, because I do both and have a wide selection of cures and woods (and teas!) to chose from to impart the specific flavour I'm looking for - but if the prime ingredient is of poor flavour then no amount of curing and smoking will make it any better. I know we're having a bit of playful mock-patriotic banter here, but seriously - a good uncured, unsmoked sausage made with fine quality meat and flavoured with well chosen herbs and spices will never be a travesty.  
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Atavachron View Drop Down
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Points: 65249 		Direct Link To This Post Posted: December 06 2011 at 17:21
Originally posted by Dean Dean wrote:

Originally posted by Atavachron Atavachron wrote:

Originally posted by Dean Dean wrote:


Sausages are another - carbonated on the outside - still squealing on the inside (the tapeworm lava, not the pig meat). Boil the buggers for 10 minutes on the £750 gas/electric stove in the kitchen before even attempting to set fire to them on an open fire.
Hold on; you're speaking of uncured, unsmoked sausages?   Those are a travesty and not worth the money; smoked or cured is always tastier and it doesn't matter how long you cook them for.
but seriously - a good uncured, unsmoked sausage made with fine quality meat and flavoured with well chosen herbs and spices will never be a travesty.  
It's true, but I've had me some bad ones, to me it's not really sausage if it's simply a casing stuffed with ground meat, fat and flavors.   But I'd like to be proven wrong, and I'm sure I could be. 

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Points: 37575 		Direct Link To This Post Posted: December 06 2011 at 17:38
Originally posted by Atavachron Atavachron wrote:

Originally posted by Dean Dean wrote:

Originally posted by Atavachron Atavachron wrote:

Originally posted by Dean Dean wrote:


Sausages are another - carbonated on the outside - still squealing on the inside (the tapeworm lava, not the pig meat). Boil the buggers for 10 minutes on the £750 gas/electric stove in the kitchen before even attempting to set fire to them on an open fire.
Hold on; you're speaking of uncured, unsmoked sausages?   Those are a travesty and not worth the money; smoked or cured is always tastier and it doesn't matter how long you cook them for.
but seriously - a good uncured, unsmoked sausage made with fine quality meat and flavoured with well chosen herbs and spices will never be a travesty.  
It's true, but I've had me some bad ones, to me it's not really sausage if it's simply a casing stuffed with ground meat, fat and flavors.   But I'd like to be proven wrong, and I'm sure I could be. 

Of course we were talking about sausages that get thrown on a BBQ grill, so we're not talking salami, chorizo, mortadella or any of those other sausages that are normally eaten cold... if those are what you had in mind then, sorry, wrong conversation. For me, any sausage made with mechanically recoved meat I'm not going to eat and that includes most hot dog sausages and all of the cheaper unbranded raw sausages.
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Points: 31169 		Direct Link To This Post Posted: December 06 2011 at 18:36
Originally posted by Dean Dean wrote:

Originally posted by Atavachron Atavachron wrote:

Originally posted by Dean Dean wrote:


Sausages are another - carbonated on the outside - still squealing on the inside (the tapeworm lava, not the pig meat). Boil the buggers for 10 minutes on the £750 gas/electric stove in the kitchen before even attempting to set fire to them on an open fire.
Hold on; you're speaking of uncured, unsmoked sausages?   Those are a travesty and not worth the money; smoked or cured is always tastier and it doesn't matter how long you cook them for.
I'm open minded with regard to sausages to be honest (apart from Weißwurst, which I have tried and simply did not like), 


Well I'm with you there, that stuff is awful.
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Points: 22989 		Direct Link To This Post Posted: December 06 2011 at 18:41
Worst sausages should probably be the andouillette and the boudin from France. They should leave this to the Germans or the Czechs and stick with the pate, the mousse, etc. 
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Points: 89372 		Direct Link To This Post Posted: December 06 2011 at 18:53
I'm a terrible cook.  I can cook one thing well and even that goes wrong sometimes.

I only cook for myself though.
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Points: 2822 		Direct Link To This Post Posted: December 06 2011 at 18:58
Gotta say I'm impressed at the response.  Figured I'd get one page if I was lucky.

I personally voted "fraid I'll poison people" even though I haven't yet poisoned myself (knock on formica).  My repertoire is pretty limited - I tend to do old standbys, e.g. burgers, pasta, baked chicken or fish - easy stuff that's hard to mess up.  I admit I rely too much on frozen and/or pre-made stuff.  On occasion I'll get ambitious and do a meatloaf or chili or something.  One of these days I'll break down and get a crockpot (slow cooker) so I can load it up in the morning before I go to work and have a tasty dinner waiting when I get home - assuming my building hasn't burned down in my absence.....
"Democracy is the theory that the common people know what they want, and deserve to get it good and hard." -- H.L. Mencken
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Points: 10841 		Direct Link To This Post Posted: December 06 2011 at 19:26
Originally posted by harmonium.ro harmonium.ro wrote:

Worst sausages should probably be the andouillette and the boudin from France. They should leave this to the Germans or the Czechs and stick with the pate, the mousse, etc. 


Okay, this means war. En garde and all that jazz. Stern Smile
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Points: 166178 		Direct Link To This Post Posted: December 06 2011 at 19:26
I can burn toast, pout water into a pot, and set fire to many things.
Dig me...But don't...Bury me
I'm running still, I shall until, one day, I hope that I'll arrive
Warning: Listening to jazz excessively can cause a laxative effect.
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Points: 32524 		Direct Link To This Post Posted: December 06 2011 at 20:22
Originally posted by Man With Hat Man With Hat wrote:

I can burn toast, pout water into a pot, and set fire to many things.


That is quite a skill!  Shocked
https://epignosis.bandcamp.com/album/a-month-of-sundays
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Points: 13298 		Direct Link To This Post Posted: December 06 2011 at 20:25
Originally posted by Epignosis Epignosis wrote:

Originally posted by Man With Hat Man With Hat wrote:

I can burn toast, pout water into a pot, and set fire to many things.


That is quite a skill!  Shocked

If only as a child I could have focused my pouting into culinary skill...

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Atavachron View Drop Down
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Points: 65249 		Direct Link To This Post Posted: December 06 2011 at 21:58
Originally posted by CPicard CPicard wrote:

Originally posted by harmonium.ro harmonium.ro wrote:

Worst sausages should probably be the andouillette and the boudin from France. They should leave this to the Germans or the Czechs and stick with the pate, the mousse, etc. 


Okay, this means war. En garde and all that jazz. Stern Smile
Agreed; I love a good Andouille, though I'm sure it can be a horror in the wrong hands--  never had real boudin but I'm game (pun intended)
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Points: 166178 		Direct Link To This Post Posted: December 06 2011 at 22:33
Originally posted by Epignosis Epignosis wrote:

Originally posted by Man With Hat Man With Hat wrote:

I can burn toast, pout water into a pot, and set fire to many things.


That is quite a skill!  Shocked
 
Thanks. Took many years of practice.
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Points: 14693 		Direct Link To This Post Posted: December 07 2011 at 02:43
I don't cook it that much (as I quite like being alive), but I can do a mean breakfast fry-up:



Canal boat holiday a couple of years ago

Jon Lord 1941 - 2012
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Points: 10616 		Direct Link To This Post Posted: December 07 2011 at 02:57
Yummy. Smile
The British are good in breakfasts. Thumbs Up
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Points: 65249 		Direct Link To This Post Posted: December 07 2011 at 17:29
looks good Jim, I have yet to master a really good English fry-up with eggs and tomatoes and bacon and stuff
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