Totally. Especially to guys... No brainer. And you have to have girls in it. Attractive girls giving their opinions on what is good date food to make. I think you guys have a great idea!


Yes! Tom you are hitting the nail on the head. Doesn't have to be fancy schmancy. I had this guy once who made me dinner several times and it absolutely made me swoon! Learn how to make desserts. Women love sweets! Let's see, I have had spaghetti, fried rice, bread pudding, grilled steak, and lobster made for me.

And yes, I would have to agree. Ribs way more than chicken. ;) Learn how to make cornbread.

A roast is one of the easiest things to cook and it presents very well.



http://forums.pelicanparts.com/uploa...1391380009.jpg


But as mentioned leave the Asparagus off the menu till the relationship is well established. Substitute anything with colour.

A young couple for their wedding dinner had asparagus. 300+ people. The whole fancy hotel smelled like asparagus pee.

I will be right over!

My next "cooking" project will be a DIY liquid food substitute.

I've been reading about the Soylent project and it is quite interesting. My initial recipe is: oat bran, whey protein powder, olive oil, iodized salt, 2 multivitamins, 4 other vitamin and mineral supplement pills, blend with water, pour into bike bottles to sip all day.

What do you think - will this be a chick magnet meal?

Ewwwwwwww!!!! No!

JR,

Thank you. Insightful as always. I really do appreciate your wealth of knowledge.

I absolutely love cooking.

That's why you get laid. Women love a man who shows passion in something. I'm sure this was evident while you were making everything Tom.

But I'll plate it really well!

See you in 3 days. :) It's only a 29 hour drive.

http://forums.pelicanparts.com/uploa...1391388416.jpg

I usually get the woman to cook for me.

Obvisously dating the older crowd, as the new generation can not cook, sow, write or spell and so on :rolleyes::rolleyes::rolleyes:

I usually have to tell them to "Google it" about 20 time a day!!! Thank God I don't rely on them pay for my pension but I digress...

Back to the subject, tonight supper:

http://forums.pelicanparts.com/uploa...1391390677.jpg

Picture Thread: What's For Dinner?
 

What is your definition of older generation? I cook, sew, fix things. Honestly? Because I have had to. I have learned to rely on myself, not the men in my life. Do not be so quick to judge the new female generation while the new male generation has changed as well. I agree, few women nowadays know how to cook a good meal but Darwinism. They find that men value looks and a good rump so they invest in the gym, make-up, clothes, and plastic surgery. Be careful what you ask for.

Now carry on. Nice piece of meat. ;)

Not mutually exclusive: "a good rump" and "a good rump roast" . . . I will not post pictures to illustrate these concepts.

My wife made this loaf.
Meat was 50% beef, 50% pork.
Wrapped it all in 3/4 pound of bacon.
Cheese on top after it was done.

Better than any meatloaf I have had prior, but exclaiming, "FINALLY, a meatloaf that doesn't SUCK!" was not the compliment she was looking for.

http://forums.pelicanparts.com/uploa...1391457231.jpg


They already have this. It's usually marketed under the name "beer".

This will very shortly become a lamb and pumpkin curry

http://forums.pelicanparts.com/uploa...1391502028.jpg

Cooking

http://forums.pelicanparts.com/uploa...1391508054.jpg

and eating

http://forums.pelicanparts.com/uploa...1391508294.jpg

I want that recipe, Jeff!

Last night: Shrimp Scampi.

Added too much wine (is that a thing?) and had to reduce a lot longer than expected. Added the green onion too early and subsequently ruined the color.

http://forums.pelicanparts.com/uploa...1391529966.jpg

Ian, (post 1480)
Here is the recipe for the bread I posted a few days ago, sorry for the delay. It is "Jim Lahey's NY Times No Knead Bread"

No-Knead Bread
Yields one 1 1/2 pound loaf

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.


1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Ian, pre heating the dutch oven (we use a LeCreuset
dutch oven) is a critical step. Glenn
http://forums.pelicanparts.com/uploa...1391536460.jpg

Couple suggestions... When the shrimp is almost cooked through, remove it and set it aside. Reduce the wine/garlic mixture. Add in the almost-cooked pasta and finish cooking it in the sauce, tossing almost continously. Add the shrimp back in to combine.

Or, saute the garlic and dried chili briefly, then add the wine and reduce. Then add the shrimp and, when it is almost cooked through, add the pasta and toss for a few minutes.

The trick is to get the pasta cooked through and coated with the sauce without overcooking the shrimp. (Please use fresh gulf shrimp, never farmed shrimp.)

I'd add more dried chili flakes and delete the green onions in favor of fresh flat leaf parsley, added off the heat.

If you feel like experimenting and you want more shrimp flavor in your dish, make a quick shrimp stock with the shells and heads and incorporate some of that into the dish when reducing the wine.

Carry on,
JR