We in the UK would not fight for a loaf of bread

stonethrower

Cleaver wrote: »

Do they enjoy cooking at home too? Just curious, as sometimes chefs aren't that keen on prepping and cooking food during their downtime as well and their partners actually often do a lot of it.

She has her own business 200 yards down the road from where we live so that's where I go for my food.
I know what you mean though I'm a builder and don't even like hanging a picture at home.

Generali

Cleaver wrote: »

I've never even thought of trying that. Let us know how you get on if you give it a try.

It's pretty simple and as I say, it seemed to be a success. 1 Tupperware(TM) marinater, lots of salt, a little sugar and some flavor like juniper or thyme, one of those 'herb-spices'. The trouble is if you live in an area with botulus in the soil then you have to use salt peter too otherwise you can give yourself, family and friends botulism. It's unlikely but the penalty for failure is high as symptoms can include blindness and death! I'm just glad I found out before rather than after trying it.

Callie22

Cleaver wrote: »

Do they enjoy cooking at home too? Just curious, as sometimes chefs aren't that keen on prepping and cooking food during their downtime as well and their partners actually often do a lot of it.

Both of my parents are/were chefs, and I grew up over a restaurant and ate some very strange things as a child. But, neither of my parents would cook for pleasure as such and although we didn't eat rubbish, on days when the restaurant was closed they certainly didn't spend hours in the kitchen. I have worked as a chef in the past (not any more, I don't like the antisocial hours lol) and I can certainly understand how you don't tend to cook that much as a hobby when you've done it all day for work - and how you don't tend to have people over for food because they expect something akin to a Fat Duck menu and you'd rather make something simple. Now it's not my job, I spend a lot longer cooking for pleasure (to my OHs delight) and enjoy it in a completely different way.

Generali

Cleaver wrote: »

Nice isn't it? Let's just all join a friendly cooking board instead. I'm way more interested in that than house prices anyway.

Ok. I'll start a thread.

atush

I love cooking. Home made Oxtail stew today (stout and onins and garlic etc) will be served with homemade mash with spring onion and lightly sauted savoy cabbage.

Leftovers on Tuesday?

Once we were w/o power for over 3 days midwinter. Had to cook sunday lunch (braised lamb shoulder with veg, toms and orzo pasta) in an iron pot over my woodburning stove- good thing I bought a flat top lol. Bioled water there for tea and washing, made scrambled egg on toast, soup etc. Was like camping indoors lol.

Generali

atush wrote: »

mash

Have you got a potato ricer? The best bit of kitchen equipment I reckon after a really good frying pan.

atush

Yes, I confess to having one ;-)

I use it when I make mash but the OH usually does the mash and being English he isn't inclined to use my fancypants stuff and insists on using the masher lol.

He does the roasties too (as you can tell he is Mr Potato head). I like to do them in Duck or goose fat, but that is too fancy for him so he uses Veg oil. When I am checking the roast and he isn't looking I have been know the throw in a little olive oil ;-)

Cleaver

Generali wrote: »

Have you got a potato ricer? The best bit of kitchen equipment I reckon after a really good frying pan.

Considering I spend a lot of my time cooking I realised the other month that I was still using a lot of the stuff I bought when I was a student. I bought a new frying pan for £30 (that was apparently half price) and I can't believe the difference it makes. Nothing sticks, the heat distribution is much better and it makes it very difficult to burn anything. A realy worthwhile purchase. After that I treated myself to a couple of new knives as well.

Don't own a ricer, maybe I should get one? I'm not the hugest fan of mash though.

vivatifosi

Cleaver wrote: »

Don't own a ricer, maybe I should get one? I'm not the hugest fan of mash though.

I am allergic to potatoes and can forgo crisps, chips, jacket spuds, new potatoes but oh I dream of a lovely plate of mash. Is it a texture or a taste thing? How about mashed swede, or my personal favourite, mashed sweet potato with a little bit of butter and back pepper? Yum....

Cleaver

vivatifosi wrote: »

I am allergic to potatoes and can forgo crisps, chips, jacket spuds, new potatoes but oh I dream of a lovely plate of mash. Is it a texture or a taste thing? How about mashed swede, or my personal favourite, mashed sweet potato with a little bit of butter and back pepper? Yum....

It's a texture thing really. Don't get me wrong, I don't mind it, it's just not really something I'd ever make myself at home or choose when I went out. Just a bit mushy really.