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Belated Friday Five

1. How do you feel about cooking?
It's my passion.  I love shopping for ingredients, fiddling around in the kitchen, feeding the people I love.  Some days, I miss doing it professionally.
That said, I have to have the energy to do it properly to really love it, which is in short supply these days.  So I eat a lot of cold cereal after work.

2. How often do you cook a meal (from mostly fresh ingredients, not something ready-assembled that you just heat)?I do at least one big meal with planned leftovers per week.  The spousebeast does the same.  When our schedules sync up, we almost always make brunch and/or dinner.  We both have restaurant backgrounds, so there tend to be A LOT of leftovers that get repurposed.

3. How many people do you usually cook for, when you cook?
It's only just me and the spousebeast, and occasionally Santa Pete.  That said, my first cooking lessons came at the side of my Grandma Kraysyk, who cooked for the entire family (7-8, depending on if my parents were speaking to each other at the time) plus "the portion for the traveler."  She was a firm believer that there was always room at the table for one more.  So...I tend to cook for a crowd, even if it is just us.
4. Do you have a favourite recipe book or chef?
My go-to book when I am feeling stuck is '50 Ways to Cook Most Everything.'  It's great inspiration.  But I just love cookbooks in general, and read them like "normal" books.  I have a bazillion chef crushes.  The first and most obvious is the spousebeast (I kinda miss the days when he was wearing chefs whites.  I found it really sexy.  However, I do not miss the laundry that ensued).  But I have a million celebrity chef  crushes.
5. Kitchen tools: use the fewest possible or gadgets are your friend?
I love shiny new toys, but I prefer good quality basics.  And I am ashamed to admit that, despite having a plethora of amazing knives at my disposal, I use a steak knife from a knife block "set" Granma got us at Big Lots as my main knife.  I know, I know.  But it works.


( 7 comments — Leave a comment )
Mar. 29th, 2017 04:53 pm (UTC)
AHHHH! I do the same cheap steak knife thing. *shame*
Mar. 29th, 2017 04:54 pm (UTC)
knives can be challenging. if they dont fit your hand right, then they're frustrating to use. i have a big long knife that i rarely use because i dont have the hand strength to hold on to the handle and get any leverage at the tip. its too long for me and the handle isnt comfortable to hold. i think it was made for someone with bigger hands. i have another knife thats big, but only half as long and i end up using that instead because i can grip it well and get good leverage with it. the big long knife tends to be used only for watermelon...
Mar. 29th, 2017 06:33 pm (UTC)
It's amazing to me that you have the energy to cook after all that you do. I didn't know about your culinary background. How fun! Still, I think you are where you are supposed to be.
Mar. 29th, 2017 07:12 pm (UTC)
A good cookbook and a good knife, and you're sorted! I have one knife that I tend to use for almost everything. I got a santoku knife recently because I heard it was particularly good for cutting chicken but I can't say as I'm happy with it.
Mar. 30th, 2017 01:45 am (UTC)

I can beat that. I have a set of four steak knives I got at a dollar store. They've held up surprisingly well considering what I paid for them.

Mar. 30th, 2017 02:02 am (UTC)
After a particularly long work week, I haven't got the energy to cook for myself. I bake and cook at work -- usually I don't feel like doing the same thing at home, lol. But oh, the glorious collection of cookbooks I have! I feel guilty everytime I neglect them on those no-energy days. Sigh.
Mar. 30th, 2017 03:29 pm (UTC)
(I kinda miss the days when he was wearing chefs whites. I found it really sexy. However, I do not miss the laundry that ensued).

In a large (5-gallon sheetrock mud pails work well) bucket, mix well:
1 cup regular Clorox bleach
1 cup automatic dishwasher powder detergent
enough VERY hot water - as close to boiling as possible - to cover the gross/stained whites completely
soak for half and hour or so, then wash in the normal hot-water-and-bleach load of whites

This recipe dates back to my pit crew days - it does work really really well

any stains it won't take out are too big for me to handle

( 7 comments — Leave a comment )