Men in the kitchen

[Greg Nichols]

I've told sme people here the story before but for those who haven't heard it. When I was just a little Fuzzy of about 7 or 8 my little Italian Grammie (4'10", 90#, heavy Cabrazi accent) pulled me asside in the kitchen one day:

G: Gregorio, you not a nice boy, you never meet nice girl, I teach you how to cook.

Me: Thanks Grammie

G: Siete benvenuti

Last night I decided to make a lady friend dinner. I did fetta stuffed, herb crusted, baked chicken breasts. I made a Garlic, butter creme & wine glaze for it dusted with parmazan. Bedded in 3 cheese wild rice, with steamed greenbeans tossed wtih ollive oil and parmazan cheese.

I think I made some points because she ate till she could hardly move.

Mangiare! Vado a un foro o un altro

[IANative]

I think I made some points because she ate till she could hardly move.

Was that really because of the food, or because you handcuffed her to the table?

[kssoftwareman]

Was that really because of the food, or because you handcuffed her to the table?

AKA FuzzCuffs.

[Greg Nichols]

Was that really because of the food, or because you handcuffed her to the table?

I can sling some hash bro

ETA: Daddy can cook

[Rds]

And if I had learned to cook when young, I wouldn't have as many ex's...

[Greg Nichols]

What are the men of the tribe cooking for their ladies?

[Dorkface]

I do almost all the cooking since my wife doesnt really know how lol. In both middle and high school I took all the cooking classes offered... cause you got to eat the food after lol. along the way I learned to cook.

[IANative]

You name it. I'm the cook, so if it's getting prepared in our kitchen, I'm doing the preparing. Steaks and chops are my favorite, w/ sweet potato and a green side. Venison loin kabobs wrapped in bacon is a fam fave. The XO and I both love soups, so I do a lot of that (more of a challenge when cooking Paleo, but doable)- cabbage-based soups, venison chili, Alex's Carolina Chili, creamy pheasant w/ wild rice, chicken and sausage gumbo. Baked, broiled or fried fish, depending on the species.

My mother was never much of a cook, but my dad was. He learned from his mom, who was a fantastic cook and baker. So, I grew up watching my dad and my Gma cook, and I learned from them. My biggest asset in the kitchen is that I'm not afraid to deviate from recipes or throw something together that you'd never think of pairing... pineapple tidbits in my chili, for instance... and somehow almost any leftover can find it's way into my breakfast scramble the following morning.

[Greg Nichols]

You name it. I'm the cook, so if it's getting prepared in our kitchen, I'm doing the preparing. Steaks and chops are my favorite, w/ sweet potato and a green side. Venison loin kabobs wrapped in bacon is a fam fave. The XO and I both love soups, so I do a lot of that (more of a challenge when cooking Paleo, but doable)- cabbage-based soups, venison chili, Alex's Carolina Chili, creamy pheasant w/ wild rice, chicken and sausage gumbo. Baked, broiled or fried fish, depending on the species.

My mother was never much of a cook, but my dad was. He learned from his mom, who was a fantastic cook and baker. So, I grew up watching my dad and my Gma cook, and I learned from them. My biggest asset in the kitchen is that I'm not afraid to deviate from recipes or throw something together that you'd never think of pairing... pineapple tidbits in my chili, for instance... and somehow almost any leftover can find it's way into my breakfast scramble the following morning.

I can't bake at all and I've never used a recipe in my life.

[IANative]

I can't bake at all and I've never used a recipe in my life.

I'm not much of a baker, either, but I've been making a couple loaves of paleo banana bread (almond flour) per week now since discovering the recipe a few weeks ago. Delicious! I'm thinking of making blueberry muffins w/ almond flour next.

[Mr. Anthony]

I cook or prepare about 97% of the food I eat. Rarely go to a restaurant unless it's a nice place and a good reason to go. It's just easier to get good quality nutrition by doing it all yourself, and it really isn't that much work.

I'll cook anything, and don't ever use recipes. If I have seriously no idea where to start with a weird specialty dish, I'll glance at a recipe online to figure out the main ingredients, but everything after that is improv. Cooking by intuition is pretty easy once you get going.

It's easy to make some lamb chops and veggie sides and desserts in like an hour, max. Usually less. I dunno; I cook a ton of different stuff.

I don't do much in the way of baking, but I have a friend whose wife specializes in paleo desserts. We'll meet up, and the guys will bbq a huge amount of meat and she'll make something awesome.

[Greg Nichols]

I cook or prepare about 97% of the food I eat. Rarely go to a restaurant unless it's a nice place and a good reason to go. It's just easier to get good quality nutrition by doing it all yourself, and it really isn't that much work.

I'll cook anything, and don't ever use recipes. If I have seriously no idea where to start with a weird specialty dish, I'll glance at a recipe online to figure out the main ingredients, but everything after that is improv. Cooking by intuition is pretty easy once you get going.

It's easy to make some lamb chops and veggie sides and desserts in like an hour, max. Usually less. I dunno; I cook a ton of different stuff.

I don't do much in the way of baking, but I have a friend whose wife specializes in paleo desserts. We'll meet up, and the guys will bbq a huge amount of meat and she'll make something awesome.

Oh I don't count that as cooking when I'm searing a hunk of beef and steaming a half cup of dirty rice. I'm refering to taste balances, presentation, putting your soul into it

[SUA SPONTE]

42034

[balls004]

Tonight I'm cooking tenderloin medallions from a yearling whitetail buck, medium rare with mushrooms, over a bed of scattered and smothered hash browns, with a house salad. When we met my XO would not eat venison, but she quickly changed her mind when she had some done the right way. Now she hunts them and has gotten pretty good at processing them too. We like to know where our meat comes from.

[WinstonSmith]

When I was just a little Fuzzy

Sorry, couldn't read the rest ... still laughing ... glad I work at home. :lmao:

[brent fox]

US Navy Culinary Specialist and a 2 year degree from the Culinary Institute of America (Hyde Park, NY - class of '98). I've had some experience in a kitchen or two.

With a new career path/little free time I cook simple stuff for myself, but have baked more gluten free stuff for my wife.
For anyone going GF, check out the CIA book on GF baking by Chef Coppedge.

[golucky]

Wow Sua, even with a compass she still need directions. I'm not sure if she really belongs in the kitchen, nevermind what she does cook for someone to eat. All jokes aside, I know how to find the kitchen. Now to find cooking classes to amp up my cooking skills.

[Rds]

I can cook enough to survive. But it isn't how I prefer to spend my time. I'm with Sua.

[Vigilant]

"Ate till she could hardly move" is creeper code for, sick/paralyzed from the chloroform and date rape drugs! Just sayin'

[ss58]

Agreed…I buy desert. Cook em whatever they want…although after 31 yrs with the XO…we go to to Flemings or the Capitol Grille……kids are gone.

[IANative]

Trying something new tonight:













FRIED CABBAGE WITH SAUSAGE (great for low carbers)

This is a quick and easy dish.
1 stick butter or margarine
1 small head of cabbage, chopped
1 small onion, chopped
2 pounds all-natural smoked sausage (beef, pork, turkey, etc.), sliced into round pieces
1 (15 ounce) can diced tomatoes or Rotel tomatoes
1/2 teaspoon salt
1/2 teaspoon pepper


Melt butter in large skillet. Add cabbage, onion, and cook on medium high for about 5 minutes stirring to keep from sticking to pan. Add remaining ingredients, cover and simmer for 20 – 25 minutes.
Makes about 8 servings. Only 4 g net carbs per serving.

[WinstonSmith]

Trying something new tonight...

How was it?

[IANative]

How was it?

It was... gone. I made a Dutch oven full of it, and it's gone. Only three of us, and one of us is the pickiest 17-yr debutante when it comes to food... she went back for seconds and thirds. Very easy and very tasty.

[bog]

Spanakopita

It's time consuming but worth it. My wife loves it (so do I) so I cook it once or twice a year usually on her birthday, got the recipe from a Cook's Illustrated magazine. My favorite meal for it is with lamb burgers that I grind the meat myself, spice the burgers with salt, pepper (maybe Montreal spice) and fresh mint, add some steamed veggies and a yogurt sauce, mmmmmm.

[H60DoorGunner]

I baked banana bread from scratch for my woman the other day.

Your italian grandma was a smart lady. Not nice enough for them to like you? Trick them into it! Lmao

[JimD]

Im Italian, so I learned how to make sauce/"gravy" and meatballs and all that kinda stuff. I also took home ec in HS because we got to eat. Wife's a good cook but I still cook some. My favorite things are any smoked meats and deer tenderloin wrapped in bacon. Add a good beer with the smoked meat or a nice California red with the tenderloin and its perfect. Gabe's cabbage recipe sounds good.

[LawDog]

I married a sweet little Georgia peach who actually likes to cook, so I don't waste time flailing around in the kitchen. She feeds me well and I clean the dishes. Both of us are happy. When she is not around to feed me, I can follow a recipe or grill up a steak, but I won't be preparing any meals like Greg's. With the new paleo eating style (well, 98% paleo anyway), I now do a significant amount of eating handful at a time and a lot of it isn't cooked at all. I do respect the skill set, though, despite having not pursued it myself.

[kabar]

I'm not our primary cook, but lately (the past year or so) I've been into making fish stews and Thai food. I usually make a huge amount so we have leftovers to take to work/school.

[Vigilante]

Sometimes simple is best.

Marinade some steaks for as many hours as you can, simple soy sauce, oil, salt/pepper, spices, Worcestershire. Either grill it on the grill, 2 minutes a side until your desired pink, or on the cast iron. Turn the drippings into a simple gravy to drip over garlic herb mash potatoes and broccoli.

[Alex Nieuwland]

The XO and I both love soups, so I do a lot of that (more of a challenge when cooking Paleo, but doable)- cabbage-based soups, venison chili, Alex's Carolina Chili, creamy pheasant w/ wild rice, chicken and sausage gumbo.

Gee, thanks! I'm glad you like it. I just made another batch myself.

[Roadfoolsride]

What are the men of the tribe cooking for their ladies?

Breakfast.....& Grilling in the summer.

[DutchV]

Trying something new tonight:












FRIED CABBAGE WITH SAUSAGE (great for low carbers)

This is a quick and easy dish.
1 stick butter or margarine
1 small head of cabbage, chopped
1 small onion, chopped
2 pounds all-natural smoked sausage (beef, pork, turkey, etc.), sliced into round pieces
1 (15 ounce) can diced tomatoes or Rotel tomatoes
1/2 teaspoon salt
1/2 teaspoon pepper


Melt butter in large skillet. Add cabbage, onion, and cook on medium high for about 5 minutes stirring to keep from sticking to pan. Add remaining ingredients, cover and simmer for 20 – 25 minutes.
Makes about 8 servings. Only 4 g net carbs per serving.






I made this tonight. Seriously good eating.

[IANative]

I made this tonight. Seriously good eating.

I'm glad you liked it, bro. Here's a similar recipe I make w/ my ground venison. It makes more servings, allowing for some leftovers. I love me some cabbage...

Unstuffed Cabbage Rolls


2 lbs ground beef (I used ground venison; you can also use ground turkey.)
1 large onion, chopped (substitute minced onion, if desired)
2 cloves garlic, chopped (substitute minced garlic, if desired)
1 small head cabbage, chopped
2 cans (14.5 oz) diced tomatoes
1 can (8 oz) tomato sauce
2 tsp salt
1 tsp black pepper
1/2 cup water

Heat a Dutch oven or large skillet over medium-high heat. Cook and stir beef and onion in the hot Dutch oven until browned and crumbly, 5 to 7 minutes; drain and discard grease, if necessary. Add cabbage, tomatoes, tomato sauce, water, garlic, salt, and pepper and bring to a boil. Cover Dutch oven, reduce heat, and simmer until cabbage is tender, about 30 minutes.

[7 Mary 3]

I do most of the cooking. Back in the day I was by myself so someone had to do it LOL. I hung out with my Grandma and her sister a lot when I was a kid after school. Met and married wife and kept doing the cooking. After college I was the first one home so it stayed with me. Later I switched jobs and wifey was home first so had to teach her the ropes.

Now Im the one home in the afternoons so during week it falls to me mostly. I also do all the grocery shopping. The wife gives me grief about my excel spread sheet I use with all the ingredients for all the meals filtered down but I can buzz through the store in like 30-45 minutes. I got tired of picking meals from recipes and then hand writing out the shopping list every time. A column is meal and B column is ingredients. Filter the meals for the week then alphabetize the ingredients and done. Ingredients are categorized by what part of the store they are in so super efficient...., frozen, can/jar, veggies etc.

7M3