How many men on GLP can cook?

Not many are cooks but many are cocks !

Muhahahahaha~

I love my Le Creuset pans....nothing else comes close!!

i can cook pasta

Cooking is my hobby....my wife fully encourages this....I don't do dishes tho....

me

Cook & bake but no dishes!

Haha, always the same cliches again and again.

Same here, made career out of it. Been cooking since I was knee high to a catapillar. Retired now. Still enjoy it.

Says who?

A cook is for people who like to eat. Know anyone like that?

Awww, it's all in fun...I bought a French rifle not long ago...in near perfect condition...never fired but it was dropped once they said ;)

I can cook. Every Monday morning I get up early and make two large batches of bread. One I let rise twice that morning and shape into loaves and bake. Te other two I freeze until Wednesday or Thursday and then thaw them, let them rise twice, and bake them off so we have fresh bread for the weekend. Sunday nights I normally make bread pudding out of leftovers and have a sheet of that in the fridge for snacks and deserts for the next few days.

My grandma was French and even though we had a cook and maids, she supervised the kitchen. NOTHING went to waste. Leftover scraps of pork and beef and veal went into a grinder, add bread crumbs, seasonings, egg, salt and pepper, shape into balls and saute' gently. And you have meatballs. Marinara Sauce, pasta, and the meatballs made a great family dinner on Tuesday nights. A chicken carcus became chicken stock after simmering with a few veggies for two days. Strain it thru cheese clorh twice chill, remove grease on top and strain again. Yeild? About 2 gal of great flavorful home made chicken stock.

Left over chicken became pot pies, or chicken salad or both. Chicken soup iwth hand made noodles was always a standby.

A pound or two of chicken livers from the kosher butcher were baked, pureed with chopped egg white and egg yolk, seasonings, onion, etc., and you had chopped chicken liver for sandwiches or snacks at a cost of about $3.00 for five pounds vs $8 or $9 per pound at the deli.

Grandma always had briskets of beef in brine in the basement - in large covered crocks. In a week or two she would have the best corned beef imaginable. It would rival that served in the best deli's in NYC! She also made her own pastrami although I don't remember the recipe for that one.

In April she would always make several large corned beef briskets and give them to our Irish Neighbors for St Patricks' day. These things weighed at least 5 lbs after their brine treatment and many were 7 and 10 pounds. Cooked slowly in water (some cooked them all day or overnight) they would get so tender the would fall apart as you sliced them. Talk about good food!

In the fall when the harvests were in, Grandma would buy truckloads of veggies. Corn, carrots, green beans, kale, okra, and fruits: peaches, pears, plumbs, oranges, apples,, grapes, you name it. This bounty was canned, turned into james, jellies, preserves, and the basement larder shelves were full for another year. She had food for our family, the neighbors, and anyone who needed help got it out of her basement. She would have as many as 30 people helping with the canning and preserving process. It would take two weeks or more to get all the produce canned and "put up" as they said back then.

She would do a 1/2 gallon jar of a whole cooked chicken, gravy and dumplings floating in the gravy. Once prepared and packed into the canning jars, the meats were processed in a large pressure canners until their internal temp reached like 180 degrees and then it was held at that level for an hour. These home-canned meals would last on a shelf in a cool place at least a year and possibly two years without any fear for the safety of the products. Duck, goose, and rabbit were also processed for canned storage and were on the shelf for a quick meal during the winter.

I remember the house having a "root cellar" which was accessed from both inside and outside the basement. There were heavy wooden doors on both sides and it was below the frost line. So the temps there were always cool but never freezing. Apples, plumbs, pears, celery, lettuce and cabbage, and other fresh veggies and fruit was stored there along with huge sacks of various types of potatoes, onions, cucumbers and beets and other root veggies - they would last thru the winter easily and in the spring and summer we were stil eating ut of the root cellar until the next harvest came in.

While I certainly don't do the home canning like she one did, I di have all the equipment for doing it that she left me. I couldn't part with her collection of jars, lids, gas burners and such. She even had 30' long tables with wooden tops that were set up in the yard for cleaning and preparing the food before it went into the canning jards and the processing in the steam canners. The old canners and pressure canners from the 1920's and 1930's are almost impossible to find today - and the ones she has are far better quality than the newer ones if you can find them today!

Maybe this would be a good year to try canning some fruits and veggies (they're the easiest) and see how it works out for the winter and spring...

Lots of work and I'm a bit late in starting. But still should be able to buy a few bushel baskets of corn and apples, and green beans and carrots, etc. etc. Guess I'd have to buy only certified organic produce. Any commercially grown stuff would ahve chemicals that I do not want in the canned food or our own bodies.

But with a little planning, it's quite do-able even now in early December. Heaven knows it's not going to snow here in AZ!

Ican and do...4 stars from waahington post food critic:-)what do you wanna know:-):peace:

can cook like magic and im male.... the wemon in my family can not cook anything but sweets

Yeah, I cook well.
It's no fun cooking for one however,
so my dog eats well when I do. ;-`)

Men are not allowed in my kitchen. They break things, leave them dirty, leave mess on the walls and floor, and they add far too much salt to food. I would love to meet a guy who enjoys and is competent in the kitchen. As long as it is his own kitchen.

I have turnbuckles and other assorted padding in my kitchen.


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Lol, BillyBob said it, it must be true O_o derp!

What an ass

Come on over. What am I cooking? ;-`)

I used to be Chef for almost ten years but made a career change because I was able to make more money doing something else.

Single dad by choice.
Cooking, cleaning, racing, playing music, working hard n partying harder.
It's important to be self sufficient and not rely on others to clean or cook or any other chores around the house. Everyone that had parents raising them should know the basics and should have built up from there.

On a couple occasions guys have tried to be "romantic" by cooking for me, and each time they have managed to spoil it by over enthusiastically overlooking details. I am always left to clean up after them.

I can cook good food.

Bro, spend some time on the dating sites or just meeting different women and you will be surprised at how many

CAN'T FRIGGIN' COOK

All these princesses with a sense of entitlement, who think they deserve the most fantastic man on earth just because they possess a pussy, bring NOTHING to the table in their quest for a man.

I'm gonna marry you... and you can't even COOK?!

I'm not talking 20-somethings, I'm talking women in their 30's, 40's and 50's!!!

So I learned to cook a long time ago and I'm a happy camper.

Me!

I can

Same here.

Yep, i can boil the water for a cuppa AND I can make burnt toast though it isnt meant to be burned, it always ends up like that.

That why i now say i like my toast 'well done'

Of course i prefer to go to macdonalds for my fine dining needs, especially as they serve coca~cola

I do most the cooking.