Jonbouy


Anyway I've gotta dash now, I've gotta find some ripe doo-doo in the field to roll in so I can impress her with my husky scent when she returns...

Lots of ripe doo-doo right HERE!

I found myself smiling and agreeing with a number of the posts so far..... I detest cooking.... it almost takes to much time and effort to fix a sandwich..... and leftovers better be microwave ready or they set in the fridge until I get really really hungry.

I will often forego lunch if I'm working in the studio..... better things to do than eat. 

However.... when I fire up the charcoal grill..... and that is the main focus of the next hour or so..... grab a brew and set back and let it all happen.....while monitoring the condition of the evening's main course. 

Danny Danzi

Guitarhacker


I found myself smiling and agreeing with a number of the posts so far..... I detest cooking.... it almost takes to much time and effort to fix a sandwich..... and leftovers better be microwave ready or they set in the fridge until I get really really hungry.

I will often forego lunch if I'm working in the studio..... better things to do than eat. 

However.... when I fire up the charcoal grill..... and that is the main focus of the next hour or so..... grab a brew and set back and let it all happen.....while monitoring the condition of the evening's main course. 

LOL same here, Herb! Me and my dad take turns cooking around here. We always seem to say to each other "it took hours to make this and 10 minutes to eat it...now we gotta clean up!" And the clean up part really sucks for us because by the time we start cleaning up, we've polished off a bottle of home-made dego baystid red. LOL! I've been buying lots of cool microwave stuff from Sam's Club. They have a wide variety that actually tastes great and takes minutes instead of hours. :)
 
-Danny

Sometimes microwavable does better than some of my...ermm...creations, let's say....

I prefer eating to cooking.

I could do without either, but also being Type 2 , I have to eat at regular intervals (I always got grouchy when I was hungry years ago - maybe it was a sign?)

Steve, I too love to eat spi-cy curries (lamb, beef, goat, fish, crab etc....) as this is our staple diet. Although I don't do any cooking (my wife's the pro), she always states that the type of curry powder (it's a special mixture of various spi-ces freshly selected/grounded) that brings out the flavour we love. I know her mom hand selects these ingredients and forwards it to us.

I of course just keep it simple and say it's either good or bad......(of note, the only bad I've mentioned is in the (deliberate) limited amount of salt she puts into these dishes......pffft.....for some anticipated health issue that may or may not arrive).

One really good thing we weeded out early in our marraige was that we'd be totally honest with each other (no matter what the subject was) and from the begining itself I gave her my 2 cent opinion on her cooking. (I figured since I'm going to live with her for the rest of my life, it's best to get this very important necessity on the right path). She only had one request for me......reduce my level of arseness. A work in progress.      

SteveStrummerUK


I can cook to a reasonable standard.

But I love cooking, I think that makes a big difference.

Mind you, since I was diagnosed with Type 2 Diabetes last year, I have learned more about ingredients and food labels than I ever knew. For example, with a bit of tweaking here and there, my home-made curry is considered quite a healthy dish when coupled with basmati or wholegrain rice.

At a rough guess, a shop-bought microwave curry contains between 5 and 10 times the amount of salt, fat and sugars than a similar sized portion of my own recipe. Simple things like swapping ghee (clarified butter) or vegetable oil for olive oil, and making the sauce from scratch as opposed from using a pre-made jar make an enormous difference.

And I try to use less salt than I used to in everything I cook. I've found that using just black pepper to season food works a treat.

I've always preffered savoury/spi cy food to sweet/fatty food anyway, so I had a bit of a head start in tailoring my cooking from the start.
 
 
 
 
 
 

I had no alterior motives other than eating healthier, but I've switched to Ghee and now only use Sea Salt.  I also use something called Erythritol (available from Swanson Vitamins online) instead of sugar.  A couple of doctors have recommended it because it doesn't cause the sugar/insulin response cycle and it's gluten free.  It also doesn't have any (known) negative effects on the body - unlike most sugar substitutes which, as far as I'm concerned, are worse for you than sugar.
 

Erythritol, a polyol (sugar alcohol), is a good-tasting sweetener which is suitable for a variety of reduced-calorie and sugar-free foods. It can be used as a sugar substitute in most sugar-free recipes. Erythritol has been part of the human diet for thousands of years due to its presence in foods such as pears, melons, grapes and mushrooms.

I've also increased my intake of protein and practically eliminated potatoes and corn.  I now have yogurt when I'm jonesing for some ice cream and I only drink water of V8 Fusion with a splash of 7-Up for zing (as in 16 oz of Fusion to 1 oz of 7-Up) - NO other sodas or fruit juices.  I should reduce my intake of pasta but then I'd probably have to shoot myself (it's one of my favorite foods).

Well Being single and having type 1 going to type 2 soon with High Chol. and all that goodness with getting older and heavier is just too much for my small brain to handle. However when I got divorced I could not boil water.....I like to eat and I was not going to let myself go hungry so I learnt to cook.....

My Girl Friend is a professional cook.......it has taken her 4 years to give up the reins. When she comes to my house I do all the cooking. I make sure that I cook outside of her comfort zone because she is very picky and has a small range of what she will eat......

So I just let her get hungry to the point that she is willing to try anything at that point......then I cook .....I know that this is mean but the next thing I know she is asking me to cook it again........now I do not do this all the time....just once in a while when I want her to try something and she refuses..........

Like the rest of you....I love to spend my Sat. and Sundays and holidays in my studio.....so cooking takes time away........so my best friend is my crock pot........get up in the moring, have breakfast, fix the crock and away I go.....when I finally do realize just how long I've been at it I am usually way past wanting to do anything other than eat......

Open crock....plate it up ......scarf it down.....put things away......back to work!.....less than an hour and a great excuse to give my ears and mind a rest.......

Clifford