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A Cooking Thread?

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Mister D Nomms:
Black refried beans and a sharp jack cheese. I my gas will be taxed as an energy source.

LTK:

--- Quote from: Barmymoo on 06 Jun 2012, 14:32 ---Saturated fat, sodium, MSG, obesity, narrowing of the arteries, heart attacks.

Also, what are you cooking for yourself? If money is an issue, vegetables from a market rather than a supermarket are much cheaper, healthier, fresher and not going to kill you.

--- End quote ---
I hardly think any sort of vegetable is more likely to kill me than whatever processed foods they're already in. As for the rest, those are certainly some Reasons, though not particularly ones I think I need to worry too much about in this stage of this life, but Reasons nonetheless. I checked the bottles of soy sauce and oyster sauce I had in my cabinet, by the way, and neither had any MSG in it. At least that's good, right?

Tonight I had Chinese food anyway, though I made it myself from a recipe. One of the ingredients it required was some sort of Asian spice mix. I look at its ingredients: Water, onion, salt, pepper, preservatives. To hell with that, I got my own onion, salt and pepper, don't need those from a packet. The recipe was made with cooked noodles, with bacon, leek and onion, garnished with a hard-boiled egg, peanuts and spiced, ground coconut. Pretty good!

Barmymoo:
That does sound good. I have never been brave enough to try Chinese recipes, because I've never seen anyone cooking Chinese food and feel like I'll mess it up.

I wasn't suggesting that vegetables of any kind would kill you, I was saying that they were more healthy than takeaway. And if you are sensible about those Reasons now, you won't have to worry about them as much in later life. If you aren't, you won't be able to avoid that worrying.

LTK:
Well, as long as you have a recipe, I don't see why you should be worried about messing up. I may not be much of a cook, but at the end of the day, after ignoring, substituting, adding and dividing ingredients, I'm still left with a pan of food that is much more edible now than when I started with it. The recipe told me to fry the bacon, remove it from the pan, fry the leek and spice mix in the bacon fat, and then add the bacon back. Didn't bother doing that and put the vegetables right in. Still tasted like bacon, so no problem.

Though of course I'm working from a recipe I picked off a stand in the supermarket that said it was Chinese, and actually cooking Chinese might be a whole other can of noodles.

Papersatan:
caaaaake.  I don't think these aren't great enough to revive the cake thread wherever it is but I made a cake and cupcakes this week.  They are for different events. 

A rainbow cake.  Before frosting and after.



and ball gag cupcakes

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