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Why men should know how to cook. An epiphany about the REAL reason...

On our road trip to acquire the mystery M3 poser parts car yesterday, my buddy BT and I were discussing men and cooking. Now you need to understand a little about BT. He's 40 y.o., hugely successful in business--a business he started from scratch after a mediocre college career, and can afford to do pretty much whatever he wants. He's never married but I'd dare say he cuts a remarkable wide swath of some of the finest trim on atleast 4 continents. He's pretty damn happy with his life but one of the most self effacing and down to earth guys I know. And he has taught himself to be a pretty accomplished chef.

BT has shared many recipes, most quite easy, but comparable to dishes in some of the finest restaurants around. Many he has learned from dining in upscale restaurants, experiencing a truly stellar dish and asking to speak to the chef for his recipe/technique. On a number of occasions his entusiasm has found him invited to the kitchens of some fairly well know chefs for a personal demonstration.

In the course of our road trip conversations, I commented on how I found one of the dishes he shared with me some years ago (Lamb chops/rack of lamb with Kahlua/creole mustard/wine sauce) to be my go to dish for seducing women. In fact, I commented that I have a 100% success rate with this dish with a variety of women. It satisfies the barbarian male's need for medium rare red meat yet it is exotic and dainty enough for women to feel you went to more trouble than it actually entails. Our consensus was that men cooking for women, to some degree, is all about the pussy.

Of course, we discussed how we feel a sense of self sufficiency that we don't need women to cook for us. This often leads a woman to strive to find other of the male's more prurient needs they can satisfy. And the economics of fine dining at home came to light...we agreed that the upscale dinner and wine out costing upwards of $200 for a date will easily fund several at home dinners that will likely be better than any thing in a posh restaurant. Entertaining a woman in your home is vastly more intimate than the distraction and interruptions of waiters and busboys and other patrons. And you know a woman has more opportunity to check out your ass/package while she's enjoying a cocktail or wine and watching you work that filet or fish. In short its an aphrodesiac for women.

You have the added benefit that you cooking can be a rational for the woman to transport herself to your house rather than relying on you. Then you're both free to imbide without the concern of getting her or yourself back home risking a DUI stop.

But a major reason is that you have the woman where you want them...in your house...on your turf. No awkward efforts to get her to go back to your place. It was best summed up by BT: "Fed, in bed and bred by 10 p.m."

Let it be a lesson to you younger guys. Learn to cook.;)

This still works when you get married.

I'm not a chef but I like cooking and my wife can be very appreciative;) when I make something special for her.

I like cooking, I've just never had to do it for the past 30 years ;)
Other than the odd BBQ supervision role, I'm with your bud BT :)

Quote:

Originally Posted by Dueller (Post 5248896)

Let it be a lesson to you younger guys. Learn to cook.;)

Or at least clean up the kitchen.

Quote:

Originally Posted by 911Rob (Post 5248922)

I like cooking, I've just never had to do it for the past 30 years ;)
Other than the odd BBQ supervision role, I'm with your bud BT :)

MANRULE NO. 1: Thou shalt not touch another man's grill while he is cooking lest he strike down upon you with great vengeance for He is the Lord of his BBQ.

You prolly seen this b4, but appropriate for this thread; cheers!

Quote:

When a man volunteers to do the BBQ the following chain of events are put into motion:

Routine...
(1) The woman buys the food.
(2) The woman makes the salad, prepares the vegetables, and makes dessert.
(3) The woman prepares the meat for cooking, places it on a tray along with the necessary cooking utensils and sauces, and takes it to the man who is lounging beside the grill - beer in hand.
(4) The woman remains outside the compulsory three meter exclusion zone where the exuberance of testosterone and other manly bonding activities can take place without the interference of the woman.

Here comes the important part:
(5) THE MAN PLACES THE MEAT ON THE GRILL.

More routine...
(6) The woman goes inside to organise the plates and cutlery.
(7) The woman comes out to tell the man that the meat is looking great. He thanks her and asks if she will bring another beer while he flips the meat

Important again:
(8) THE MAN TAKES THE MEAT OFF THE GRILL AND HANDS IT TO THE WOMAN.

More routine...
(9) The woman prepares the plates, salad, bread, utensils, napkins, sauces, and brings them to the table.

(10) After eating, the woman clears the table and does the dishes.

And most important of all:
(11) Everyone PRAISES the MAN and THANKS HIM for his cooking efforts.

(12) The man asks the woman how she enjoyed ' her night off ' and, upon seeing her annoyed reaction, concludes that there's just no pleasing some women!

I was at a very wealthy Japanese friend's house for a bbq one night and he had some other Japanese friends over. One was a huge celebrity newscaster in Japan, who will remain nameless, as he's somewhat known here too. Anyway, when the first steak came of the grill, he grabbed it, sat right down and started chomping away while the rest of us politely waited for the rest of the meal to be put on the table, refilled wine, etc. This guy's Japanese wife couldn't help but notice the shock on my face at his rudeness. She said, "Richard, that's a typical Japanese male. Don't be offended by it." I think it's their version of what Rob just posted.

Quote:

Originally Posted by Dueller (Post 5248896)

Let it be a lesson to you younger guys. Learn to cook.;)

This was a lesson my dear departed father taught me when I was still a teenager.

Cooking is one of the essential life-skills in my view.

Along with dancing well, being well-spoken and knowing how to make love to a woman properly.

Quote:

Originally Posted by Dueller (Post 5248896)

It was best summed up by BT: "Fed, in bed and bred by 10 p.m."

Let it be a lesson to you younger guys. Learn to cook.;)

Spread. The last part is "spread"

Dueller, how about sharing the lamb recipe???

Quote:

Originally Posted by Halm (Post 5249088)

Dueller, how about sharing the lamb recipe???

Sure. Very simple. Grill lamb chops on grill or in broiler to rare-medium rare. Or if you're doing a rack of lamb, brown all sides in an oven safe skillet then into oven at 450 degrees for about 10-15 minutes turning once. Season only with sea/kosher salt and ground peper before cooking.

Secret's in the sauce. 1 cup demiglace (can use beef boullion in a pinch) + 1 cup dry white wine in sauce pan. reduce by 1/2 on cook top. Add 1 cup Kahlua and reduce by half. Shortly before reduction completed add two large table spoons of Zattarain's creole mustard and stir to blend. Reduce heat to simmer until you serve.de

Place 2-3 chops or slice rack and serve 2-3 bone in slices on plate. Pour sauce over lamb just before serving.

This sauce absolutely takes lamb into a new category for me. Even people who don't care for lamb love it. Can be used on grilled pork as well.

Usually serve with grilled/steamed asparagus and rosemary oven roasted new potatos. Grilled eggplant/tomato halves or polenta is also good as are garlic mashed potatos, etc.

Sounds really good. I'll try soon.

Thanks!

Quote:

Originally Posted by Dottore (Post 5249017)

I have always regretted that I have never been able to dance well.

Best,
Tom

Quote:

Originally Posted by Dueller (Post 5249128)

I'm going to have to give it a try; it sounds great. I'm not a big fan of lamb, but done right I can enjoy it in moderation.

As for the eggplant; my wife found that it must be sliced and salted for 10 minutes to draw out the bitterness, then rinsed and seasoned. Throw it on the grill and enjoy. I've been doing that with eggplant since.

I'm looking forward to trying lamb again.

Howz the sauce on other meats?

Lamb and I have an unpleasant history. I think I dated it in another life and it got back at me...

I have a special sauce for Swordfish or Thresher.....

1/2 and half mayo and spicey mustard, garlic, soy sauce, cinnamon, lemon juice....reduce on grill in a foil bowl. When you get brown crunchies it's ready....use as a dip or ladle on to the browned fish.

I made cioppino for my s/o this afternoon.... with striped bass, scallop, mussels, and lobster..

The clothes were coming off before we finished eating :cool:

Mike...works on pork. Doesn't work with beef/chicken.

Tim...ciopinno. That's a fish based stew with tomatos, garlic, celery, etc? Been meaning to try something like that. Care to share recipe/suggestions?

Gotta run...cooking for the missus as I speak:) Filets with bernaisse and lump crabmeat (I'm a ribeye man...gotta have the marbling. Explains why I'm doing the sauce as I find filets almost too dry).

Bon apetit:D

Quote:

Originally Posted by Dueller (Post 5249696)

Gotta run...cooking for the missus as I speak:) Filets with bernaisse and lump crabmeat

Make sure you have a little fresh tarragon in the Bearnaise sauce, include some asparagus with the crab, and you have a filet, Oscar style. Way, way tasty.

Of course, I like it even better with a ribeye...

JR

Quote:

ciopinno. That's a fish based stew with tomatos, garlic, celery, etc?

Basically yes... its one of those recipes that allows a lot of leeway

Its quite simple..

3 shallot
6 garlic cloves

saute in olive oil.. deglaze with dry white wine..( two cup total)

add bay leaf and thyme.. salt pepper, two cup tomato (I use the Parmalot box), seafood stock if you have it... or bottled clam juice, or veggie stock, chicken stock last resort..

Reduce by half..

add the seafood... last time I made it I used bay scallops, mussels, a nice filet of cow bass, and maine lobster..

When the mussels open it usually done.. the bay scallops cook real quick, the bass a bit longer..

enjoy with a nice hunk of rustic semolina bread...

btw way you could use any seafood that is local and fresh.. I'm lucky that I live four miles from the ocean, a hundred feet from a canal, quarter mile from a lake.... so I can get uber fresh seafood year round.