Do you cook?

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Well of course I cook. Put me on a spit over an open fire, and I am certain I would sizzle nicely.

I love to cook. Just not wash the pots afterwards.



Slow cookers are the absolute best thing ever invented.

Hot pockets count, right?

No seriously, I used to like to bake bread. Except that, y'know, you get dirty doing it

I'll agree with that. I largely make roasts, when cooking, with my slow cooker and bake potato wedges in the oven within the last 30 minutes. It's hard to get tired of that.

Outside of the slow cooker I tend to make simple dishes that won't take more than two pots or pans and won't take more than 20 minutes in preparation. I specialize in my version of stir-fry and fajitas.

I cook a few times a week, not too often.

I can cook, but rarely have the opportunity.

I can cook, and I'm good at it (just good).

I can follow a recipe from a book or from my mind (something that my mom taught me), but I like to add my own "touch" to the meal. Sometimes, it becomes a disaster, and sometimes I do a great work

My favorite recies are desserts. I do a delicious choco-flan.

I love to cook. And write about cooking!
Here is a peek at my February article:

^ Miles, you've impressed me!

*drools*

Yummy, I love salmon and your potatoes look great! I've also recently re-tried asparagus and actually liked it!

What's that white stuff under the asparagus and sauce? It reminds me of imitation crab meat.

I cook but mostly just as my profession.

Ditto! My god that looks gorgeous.

As for me, I love cooking-- and eating it! I've only been cooking though for the past two years and I mainly focus on rice dishes (because that's what I love to eat). And I've become obsessed with spices and herbs, my favorite being cilantro. I throw that into just about everything I can.

I love inventing new dishes with spices/herbs, it can be quite fun and challenging. And I feel like I have a talent for it. I may cook something, taste it, say to myself "This still needs something," so I go to my cupboard and start opening up the spice jars and smelling them until I find the one I know will work. I'm getting good enough I can just tell by the smell of the herb or spice.

I mainly like cooking dishes with a bit of a latino flair, so spices like cilantro, cumin, paprika, saffron, and various peppers I frequently use. But I also tend to use oregano, parsley, turmeric (which is great for giving rice a bright yellow color), basil, powered yellow mustard, and dill quite a bit. On occasion I also use rosemary, thyme, and marjoram.

And I am devotedly attached to my rice cooker and my stainless steel saute pan.

I usually make lasagnes, moussakas, macaroni cheese, stews and stuff like that in this way. I do enjoy cooking but not all the time. Hence I do this. But sometimes I like to make a full roast dinner, or something like a pork steak with jacket potato. If I eat healthier, I generally tend to feel better about myself.

I admit with just a touch of shame the the "white stuff" under the asparagus and bearnaise is, in fact imitation crab. Ordinarily I would use real blue lump crab but this meal was made for photographic purposes only. The imitation photographs better at my skill level.
With each article I write I learn more and more about food styling. It's an interesting "art" form.

Thanks, fnord. That means a lot.

Nnnnno... I'm afraid to poison everyone...

I just baked a turkey today.