I'm thinking of writing a cookbook for men (37)
venusenvy: Ooby"s gonna kill me...shoot me dead
While the cat's away, the mice will play
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This one's for you hon.venusenvy: Ooby"s gonna kill me...shoot me dead
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Hot dog chili.
4 hot dogs-sliced
1 can chili beans
1 can kidney beans
1 tomato-diced
1 small onion- yup...diced
Throw in pan.
Heat on stove.
Eat.
I'm thinkin' 50, 15 minute 5 indgredient dishes.
With helpfull instructional pictures for things like can opening
and hot dog slicing.
4 hot dogs-sliced
1 can chili beans
1 can kidney beans
1 tomato-diced
1 small onion- yup...diced
Throw in pan.
Heat on stove.
Eat.
I'm thinkin' 50, 15 minute 5 indgredient dishes.
With helpfull instructional pictures for things like can opening
and hot dog slicing.
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Taobao: Hot dog chili.4 hot dogs-sliced
1 can chili beans
1 can kidney beans
1 tomato-diced
1 small onion- yup...dicedThrow in pan.
Heat on stove.
Eat.
I'm thinkin' 50, 15 minute 5 indgredient dishes.
With helpfull instructional pictures for things like can opening
and hot dog slicing.
1 can chili beans
1 can kidney beans
1 tomato-diced
1 small onion- yup...dicedThrow in pan.
Heat on stove.
Eat.
I'm thinkin' 50, 15 minute 5 indgredient dishes.
With helpfull instructional pictures for things like can opening
and hot dog slicing.
On the facing page...
Vegetarian hot dog chili.
4
1 can chili beans
1 can kidney beans
1 tomato-diced
1 small onion- yup...diced
Throw in pan.
Heat on stove.
Eat.
Only 48 recipes to go..
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The Joy of Cooking Bacon - Naked
and
The Joy of Itty-Bitty Blisters...!!!
and
The Joy of Itty-Bitty Blisters...!!!
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ooby_dooby: This one's for you hon.
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Cookbook for men written by a man = Sounds like a great idea.
My mom did not know how to cook and married young. She wound up having to visit her mom a lot for cooking lessons. And I'll let you in on a little secret... she still can't cook I started cooking when I was very young. Out of self-defense, I suspect. My favorite instructional cookbooks were ancient home-economic type classes like they taught in the 1940's and those cute little church cookbooks sold for a fundraiser. So I taught myself to cook.
I had two hiccups along the way. 1. I learned that sometimes I might have to cook an ingredient before adding it (recipe for something called porcupines, and it turned out horrible... not enough detailed instructions). 2. I learned that not all recipes are created equal. Measure twice, cut once, that's a creed used by many that work in production areas and it applies to cooking as well. Not being familiar with cookie recipes, a typo led to a batch of cookies that started out the size of a marshmallow and ended up as large as a hamburger. They smelled wonderful and were completely inedible.
Last semester, for the first time in my life, I tried different ready-to-bake cake mixes and icing. Made-from-scratch cakes are a hundred times better, and so is the icing, but it does take more time to make them. I kept testing my tiny oven until I got the right mix of heat (it has to be adjusted for cupcakes with nice rounded tops instead of flat nail head sloppy tops-- I don't know why). Other students were more than happy to help me eliminate the test cupcakes. Favorites were butter pecan with butter icing, orange with chocolate icing, and red velvet with cream cheese icing and one chocolate malt ball on top. For some reason the chocolate malt ball brought the subtle flavor of the red velvet cake all the way to the top and made it sing.
Perhaps there's something in this that will help :)
My mom did not know how to cook and married young. She wound up having to visit her mom a lot for cooking lessons. And I'll let you in on a little secret... she still can't cook
I started cooking when I was very young. Out of self-defense, I suspect. My favorite instructional cookbooks were ancient home-economic type classes like they taught in the 1940's and those cute little church cookbooks sold for a fundraiser. So I taught myself to cook. I had two hiccups along the way. 1. I learned that sometimes I might have to cook an ingredient before adding it (recipe for something called porcupines, and it turned out horrible... not enough detailed instructions). 2. I learned that not all recipes are created equal. Measure twice, cut once, that's a creed used by many that work in production areas and it applies to cooking as well. Not being familiar with cookie recipes, a typo led to a batch of cookies that started out the size of a marshmallow and ended up as large as a hamburger. They smelled wonderful and were completely inedible.
Last semester, for the first time in my life, I tried different ready-to-bake cake mixes and icing. Made-from-scratch cakes are a hundred times better, and so is the icing, but it does take more time to make them. I kept testing my tiny oven until I got the right mix of heat (it has to be adjusted for cupcakes with nice rounded tops instead of flat nail head sloppy tops-- I don't know why). Other students were more than happy to help me eliminate the test cupcakes. Favorites were butter pecan with butter icing, orange with chocolate icing, and red velvet with cream cheese icing and one chocolate malt ball on top. For some reason the chocolate malt ball brought the subtle flavor of the red velvet cake all the way to the top and made it sing.
Perhaps there's something in this that will help :)
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CABBAGE NOODLES
Hungarian
1 Medium (about 5") head of Cabbage
1 Large Onion
1 Pound of "Wide" Egg Noodles
Butter
1/4 tsp. Salt
1/2 tsp. ground Black Pepper
Grate Cabbage and Onion and place with about 1 tbsp. of Butter, Salt and Pepper in a large skillet. Cook over low heat until mixture is greatly reduced in volume and has a light tan color. As Cabbage-Onion mixture is cooking get the water going for the noodles. Add Egg noodles to boiling salted water and cook until done, 10-12 minutes. Combine drained Egg noodles with Cabbage-Onion mixture and serve. Can be used as a main coarse or side dish.
It's cheap, easy and delicious.
Hungarian
1 Medium (about 5") head of Cabbage
1 Large Onion
1 Pound of "Wide" Egg Noodles
Butter
1/4 tsp. Salt
1/2 tsp. ground Black Pepper
Grate Cabbage and Onion and place with about 1 tbsp. of Butter, Salt and Pepper in a large skillet. Cook over low heat until mixture is greatly reduced in volume and has a light tan color. As Cabbage-Onion mixture is cooking get the water going for the noodles. Add Egg noodles to boiling salted water and cook until done, 10-12 minutes. Combine drained Egg noodles with Cabbage-Onion mixture and serve. Can be used as a main coarse or side dish.
It's cheap, easy and delicious.
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ooby_dooby: CABBAGE NOODLES
Hungarian
1 Medium (about 5") head of Cabbage
1 Large Onion
1 Pound of "Wide" Egg Noodles
Butter
1/4 tsp. Salt
1/2 tsp. ground Black Pepper
Grate Cabbage and Onion and place with about 1 tbsp. of Butter, Salt and Pepper in a large skillet. Cook over low heat until mixture is greatly reduced in volume and has a light tan color. As Cabbage-Onion mixture is cooking get the water going for the noodles. Add Egg noodles to boiling salted water and cook until done, 10-12 minutes. Combine drained Egg noodles with Cabbage-Onion mixture and serve. Can be used as a main coarse or side dish.
It's cheap, easy and delicious.
dont phone me ooby....i,llphone you........Hungarian
1 Medium (about 5") head of Cabbage
1 Large Onion
1 Pound of "Wide" Egg Noodles
Butter
1/4 tsp. Salt
1/2 tsp. ground Black Pepper
Grate Cabbage and Onion and place with about 1 tbsp. of Butter, Salt and Pepper in a large skillet. Cook over low heat until mixture is greatly reduced in volume and has a light tan color. As Cabbage-Onion mixture is cooking get the water going for the noodles. Add Egg noodles to boiling salted water and cook until done, 10-12 minutes. Combine drained Egg noodles with Cabbage-Onion mixture and serve. Can be used as a main coarse or side dish.
It's cheap, easy and delicious.
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ooby_dooby: CABBAGE NOODLES
Hungarian
1 Medium (about 5") head of Cabbage
1 Large Onion
1 Pound of "Wide" Egg Noodles
Butter
1/4 tsp. Salt
1/2 tsp. ground Black Pepper
Grate Cabbage and Onion and place with about 1 tbsp. of Butter, Salt and Pepper in a large skillet. Cook over low heat until mixture is greatly reduced in volume and has a light tan color. As Cabbage-Onion mixture is cooking get the water going for the noodles. Add Egg noodles to boiling salted water and cook until done, 10-12 minutes. Combine drained Egg noodles with Cabbage-Onion mixture and serve. Can be used as a main coarse or side dish.
It's cheap, easy and delicious.
Hungarian
1 Medium (about 5") head of Cabbage
1 Large Onion
1 Pound of "Wide" Egg Noodles
Butter
1/4 tsp. Salt
1/2 tsp. ground Black Pepper
Grate Cabbage and Onion and place with about 1 tbsp. of Butter, Salt and Pepper in a large skillet. Cook over low heat until mixture is greatly reduced in volume and has a light tan color. As Cabbage-Onion mixture is cooking get the water going for the noodles. Add Egg noodles to boiling salted water and cook until done, 10-12 minutes. Combine drained Egg noodles with Cabbage-Onion mixture and serve. Can be used as a main coarse or side dish.
It's cheap, easy and delicious.
Cabbage noodles are awesome!
I also add garlic.
Goes great with steak or pork chops!
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Rocksmith: Cabbage noodles are awesome!
I also add garlic.
Goes great with steak or pork chops!
emmmmmm. I thought so......can smell your breath from here......I also add garlic.
Goes great with steak or pork chops!
hi...rock ------ This thread is Archived ------
trueheart1941: emmmmmm. I thought so......can smell your breath from here...... hi...rock
I rarely cook without garlic!
Hiya Pete
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Rocksmith: Cabbage noodles are awesome!
I also add garlic.
Goes great with steak or pork chops!
It's nice to hear from one who knows what I'm talkin about.I also add garlic.
Goes great with steak or pork chops!
You're right it does go great with pork chops and steak even a burger.
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ooby_dooby: CABBAGE NOODLES
Hungarian
1 Medium (about 5") head of Cabbage
1 Large Onion
1 Pound of "Wide" Egg Noodles
Butter
1/4 tsp. Salt
1/2 tsp. ground Black Pepper
Grate Cabbage and Onion and place with about 1 tbsp. of Butter, Salt and Pepper in a large skillet. Cook over low heat until mixture is greatly reduced in volume and has a light tan color. As Cabbage-Onion mixture is cooking get the water going for the noodles. Add Egg noodles to boiling salted water and cook until done, 10-12 minutes. Combine drained Egg noodles with Cabbage-Onion mixture and serve. Can be used as a main coarse or side dish.
It's cheap, easy and delicious.
Hungarian
1 Medium (about 5") head of Cabbage
1 Large Onion
1 Pound of "Wide" Egg Noodles
Butter
1/4 tsp. Salt
1/2 tsp. ground Black Pepper
Grate Cabbage and Onion and place with about 1 tbsp. of Butter, Salt and Pepper in a large skillet. Cook over low heat until mixture is greatly reduced in volume and has a light tan color. As Cabbage-Onion mixture is cooking get the water going for the noodles. Add Egg noodles to boiling salted water and cook until done, 10-12 minutes. Combine drained Egg noodles with Cabbage-Onion mixture and serve. Can be used as a main coarse or side dish.
It's cheap, easy and delicious.
That does sound good, and I've just imagined adding some chopped bacon and cream.
Heading in a Carbonara direction.
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RDM59: That does sound good, and I've just imagined adding some chopped bacon and cream.
Heading in a Carbonara direction.
There actually is a Hungarian recipe very much like what you describe called "Noodles with Cottage Cheese & Bacon". I'll have to post it.Heading in a Carbonara direction.
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ooby_dooby: Men are either excellent cooks or they can't boil water without burning it. I think mothers of boys are the ones who decide whether their male offspring learn to cook or not. This is especially true in days past when the idea of a mans work and a womans work was clearly defined. Thank goodness times are changing even though it's still too slow. My mother was an excellent Hungarian cook but she never encouraged either me or my brother to help out in the kitchen but she spent a lot of time with my sister. Old stereotypes die slowly it seems.
Today I take pride in what I can do in the kitchen. Learning to make such simple things like rice was a reason to celebrate. I think men have a natural predisposition to cooking because of the way their brains work. They are analytical whereas women are artistic and in as much as cooking is nothing more than chemistry combined with elevated temperatures, it follows that men have the innate ability to make great cooks.
Today I take pride in what I can do in the kitchen. Learning to make such simple things like rice was a reason to celebrate. I think men have a natural predisposition to cooking because of the way their brains work. They are analytical whereas women are artistic and in as much as cooking is nothing more than chemistry combined with elevated temperatures, it follows that men have the innate ability to make great cooks.
There should be a chapter about the loo in this cookbook for men. It would explain that you should put the seat down when women are invited over,a man must always wash his hands,even if no pee touched them, and the towel on the top bar should go from the washing machine to the top towel bar without ever touching anything besides the hands. Once having touched any other body part, it must be replaced with a nicer and cleaner towel.
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