I love it when ANYBODY (else) cooks for a party. They generally take pains, and I generally get to taste stuff I hadn’t thought of making (and might or might not bother now I know, but I didn’t have to cook the dish to find out). I’ve taken several such recipes and made them mine, including my sister’s “Chocolate Dream” which is basically stiff-whipped cream with flakes of chocolate in it and grated chocolate on top… mint leaf garnish on each serving. And her fruit and nut salad which is salad greens mixed with your choice of toasted nut (I’m fond of hazelnuts, but Spouse prefers pecans and Sis likes walnuts) and ripe pear chunks (apples in an emergency) served with a dressing that has balsamic, coarse mustard and a bit of sugar). A friend served us oven roasted asparagus that had been wrapped in thinly rolled biscuit dough, served with a bit of finely grated Parmesan. Another slow (crockpot) cooked a pork roast in Coca Cola (with onion, carrot etc) and served it shredded for make your own BBQ sandwiches (with a sweet sauce) or tacos (with a spicy sauce). Spouse came across an even better pork recipe slow cooked in the oven for several hours, slathered in a mustard sauce that crisps up the meat. I’m salivating here… And I learned about curried deviled eggs and curried chicken salad at potlucks. Both quite simple and quick. We start the chicken salad with a Costco chicken that I pull apart while she preps the rest. Apples, half-grapes and mayo with a significant amount of curry powder too.
I’d rather have my beer cold and in a glass. No fruit in the beer. Fruit belongs in wine. And I prefer men cooking outdoors, over charcoal if possible. That is heavenly
I know that is most likely a leaf blowing in the wind at the lower left corner of the first panel, but it almost looks like another crescent moon. Kudos to Jan for getting the phase of the moon right, as that is the waxing crescent, which WOULD happen after sunset. I doubt that they would be having supper around 5 AM.
Husband is a very good cook at the fancy cooking level. I am the good cook at the every day cooking level.
I am the one who can come up with a dinner when we planned to go food shopping, but there was a problem. Many nights I make 2 separate dinners as I am picky eater and he is not.
I also for some years served as the cooking demonstrator for our 18thc reenactment unit events. (Former male cook left the unit when he moved – I was selected by “she’s on the board, she’s a woman, she cooks, – she can cook period food over a fire” – which I had never done before doing so for them.) I would cook mostly stews as same gives a demonstration all afternoon of the event and serves as good (late) “midday dinner” of the period as it would serve as same for our members. (Okay, there was a period chicken stew which cooks a LONG time – in cookbooks it says it was common to cook it the day before – so I would cook the chicken and take it off the bone at home day before event as it was easier to deal with boning at home and I had a limited time to cook at the event.)
He is good at fancy cooking for holidays – the sort of cooking that uses specific cuts of meat or types of ham and every pot in the kitchen – which I get to wash afterwards.
jasonsnakelover about 1 month ago
Boo hiss
Concretionist about 1 month ago
I love it when ANYBODY (else) cooks for a party. They generally take pains, and I generally get to taste stuff I hadn’t thought of making (and might or might not bother now I know, but I didn’t have to cook the dish to find out). I’ve taken several such recipes and made them mine, including my sister’s “Chocolate Dream” which is basically stiff-whipped cream with flakes of chocolate in it and grated chocolate on top… mint leaf garnish on each serving. And her fruit and nut salad which is salad greens mixed with your choice of toasted nut (I’m fond of hazelnuts, but Spouse prefers pecans and Sis likes walnuts) and ripe pear chunks (apples in an emergency) served with a dressing that has balsamic, coarse mustard and a bit of sugar). A friend served us oven roasted asparagus that had been wrapped in thinly rolled biscuit dough, served with a bit of finely grated Parmesan. Another slow (crockpot) cooked a pork roast in Coca Cola (with onion, carrot etc) and served it shredded for make your own BBQ sandwiches (with a sweet sauce) or tacos (with a spicy sauce). Spouse came across an even better pork recipe slow cooked in the oven for several hours, slathered in a mustard sauce that crisps up the meat. I’m salivating here… And I learned about curried deviled eggs and curried chicken salad at potlucks. Both quite simple and quick. We start the chicken salad with a Costco chicken that I pull apart while she preps the rest. Apples, half-grapes and mayo with a significant amount of curry powder too.
WaitingMan about 1 month ago
With a glass of 100 proof bourbon as a side dish.
ddjg about 1 month ago
Are any of those real?
HarryLime Premium Member about 1 month ago
Those pork chops sound delicious!
Bob Blumenfeld about 1 month ago
Doesn’t the cooking evaporate the alcohol out of the beer?
'IndyMan' about 1 month ago
Let’s not jump to conclusions, ladies . I’m a man, I cook and beer ISN’T one of my recipe staples and never has been ! ! ! !
trainnut1956 about 1 month ago
Never tasted any beer that couldn’t have been improved by pouring it back into the horse for a while…
Flatlander, purveyor of fine covfefe about 1 month ago
My new partner is a retired professional chef, A basic cheese sandwich for lunch doesn’t happen around here.
Interesting to see a baguette here, in the proper bag even.
crystalcomics about 1 month ago
The local Catholic church has a fish fry every Friday during Lent. Beer-battered walleye. Now that’s heaven!
car2ner about 1 month ago
I’d rather have my beer cold and in a glass. No fruit in the beer. Fruit belongs in wine. And I prefer men cooking outdoors, over charcoal if possible. That is heavenly
Govi Premium Member about 1 month ago
Does his apron say “Love” the Cook? Or “Love” the Look? The ambiguity is genius!
raybarb44 about 1 month ago
For those of us who do cook, We doknow what hits the spot……
goboboyd about 1 month ago
I’d go for wine reductions. (Not the really good wine)
norphos about 1 month ago
I know that is most likely a leaf blowing in the wind at the lower left corner of the first panel, but it almost looks like another crescent moon. Kudos to Jan for getting the phase of the moon right, as that is the waxing crescent, which WOULD happen after sunset. I doubt that they would be having supper around 5 AM.
tcayer about 1 month ago
And she brings a loaf of bread?
i_am_the_jam about 1 month ago
Given my diminished sense of taste and smell (pre-Covid), you should be glad I don’t cook, lady. :D :D :D
mafastore 28 days ago
Husband is a very good cook at the fancy cooking level. I am the good cook at the every day cooking level.
I am the one who can come up with a dinner when we planned to go food shopping, but there was a problem. Many nights I make 2 separate dinners as I am picky eater and he is not.
I also for some years served as the cooking demonstrator for our 18thc reenactment unit events. (Former male cook left the unit when he moved – I was selected by “she’s on the board, she’s a woman, she cooks, – she can cook period food over a fire” – which I had never done before doing so for them.) I would cook mostly stews as same gives a demonstration all afternoon of the event and serves as good (late) “midday dinner” of the period as it would serve as same for our members. (Okay, there was a period chicken stew which cooks a LONG time – in cookbooks it says it was common to cook it the day before – so I would cook the chicken and take it off the bone at home day before event as it was easier to deal with boning at home and I had a limited time to cook at the event.)
He is good at fancy cooking for holidays – the sort of cooking that uses specific cuts of meat or types of ham and every pot in the kitchen – which I get to wash afterwards.