First of all, I'm aware that there's a thread at the top of the page about cooking classes. I do not want to take cooking classes. Those cost money. Your advice and tips are typically free.

Basically I'd like to learn how to make a few fancy things (or at least, fancy-seeming things) on a pretty limited budget. I can feed myself tolerably well but wouldn't consider my meals suitable for feeding to guests. Sure, I find any combination of rice or noodles, meat, and frozen vegetables mixed with sriracha hot sauce to be delicious, but if I'm going to have a woman over I'm not going to feed her tongue-obliteratingly spicy ramen noodles with cut up pork chops and and steam-in-bag broccoli.

My key questions:

1) What is the essential equipment I need? I know from reading Anthony Bourdain that a chef's knife is indispensable. I also know that I need a new knife because our only decent one -- and that one was a mediocre steak knife -- was destroyed in pumpkin carving incident. Any recommendations on good chef's knives, as well as other stuff one needs around the kitchen?

2) What spices/seasonings/etc. really ought to be bought fresh, and which can you probably just buy as cheap, powdered-type shit?

3) My diet is deplorable in terms of how much it relies on meat and starch. What are some creative ways to incorporate fruits, vegetables, and dairy into meals without them tasting like shit?

4) Broadly and most importantly, if you were going to throw a dinner party with multiple courses, what would you prepare to wow your guests? What about if you were cooking for a date?

Maybe this thread was a terrible idea, but I'd really like to develop my skills in this area. My brother is an amazing cook but not a great teacher, and I'd love to be able to demonstrate that I can be classy when called upon to do so and am not just another alcoholic grad student eating the cheapest MVP specials he can find.

11/15/2010 1:31:03 AM

an expensive knife isn't going to make you a better cook, it's going to make cutting shit easier.

fresh herbs are only particularly important when you're going to eat them raw.

cooking is about working with what you have; the skill is knowing what flavor combinations and cooking techniques will transform a basket of ingredients into a good finished product.

11/15/2010 2:20:45 AM

pilgrimshoes can probably chime in with some good shit. From what I know about that dude from TWW, he knows how to cook.

As for the knife issue, I enjoy cooking and consider myself a decent home chef (though not incredibly great), and going to friend's houses that don't have reasonably sharp knives is incredibly frustrating. I don't have a particularly great knife set, but my knives are pretty damn sharp, and when I go to a friend's house and cook something, and their knives suck ass, it's very frustrating when I'm trying to cut up things like tomatoes and mushrooms. You don't have to spend a whole lot on a sharp knife, but just make sure it's sharp enough to not drive you crazy.

11/15/2010 3:51:42 AM

Following recipes are a good way to cook better... Once you've figured out the basics, the rest comes natural... also theres always supplemental youtube videos...

11/15/2010 4:05:46 AM

Things I do with veggies/fruits at the moment that require you to cut and operate an oven:

Instead of frying starchy things like potatoes/sweet potatoes/apples, try throwing some cinnamon and nutmeg on them and baking. Mmm mmm.

Kale and other greens can be baked and turned into chips, maybe with some salt. Or, steam and add apple cider vinegar and garlic and some pepper/salt and rock as a side.

Boil winter squash a bit and stuff it with fruit and nuts, add cinnamon/brown sugar and bake and eat as a side. Or blend the squash and use as a base for squash soup (billion recipes on the internet).

Take some tomatoes/cucumbers/feta cheese and toss lightly with olive oil and fresh basil and maybe some garlic. Makes a good salad.

Try a root veggie casserole: Cut up potatoes, carrots, sweet potatoes, parsnips, etc. and season with basil, parsley, rosemary, thyme. Bake in oven for like 30 min at 400 until tender.

11/15/2010 7:37:10 AM

I think you just need to practice, try stuff out, and maybe study a little.

I personally prefer fresh food to fancy food. For example, tiramisu is impressive or whatever, but nothing beats a perfectly ripe peach with a dollop of homemade whip cream. Or like a fresh caprese salad...so easy to make, and it's going in my tumtum over all the fashionable dishes of today's gourmands.

And I'm not a good cook. I don't have (and can't afford) reliable cookware or appliances so the chemistry side of recipes is so ridiculously off that I don't even bother to try (e.g., recipe calls for tender but firm asparagus...I put it on and step out for a smoke or two, knowing that asparagus will probably be near-wilted by the time I get back).

11/15/2010 7:42:19 AM

Just use big and complicated cooking/food words and you'll be set

^The chemistry side is off? You mean you can't measure anything right? You know that's the easiest part right? You just follow directions.

Anyway, assuming you're not retarded and can operate a measuring cup, go on websites like http://www.foodnetwork.com and get recipes from there that are highly rated, and make sure to check the comments. A lot are surely complicated, but you can probably find relatively easy ones. My mom is a great cook and uses Food Network as a starting place a lot of the time.

K, since I'm bored at work, I'll answer your first question. I throw together meals all the time, but don't do anything too fancy since I'm lazy. I cook well. So:

Quote :

"1) What is the essential equipment I need? "

A decent knife. You don't need a $200 knife or something ridiculous. It makes cutting shit easier.

Utensils. Spatula, giant spoon, tongs. Make sure if you have a coated pan, you don't use metal utensils or they will scratch the surface and get that shit in your food.

A good frying pan. You get some cheap piece of shit from Wal Mart (I'd estimate <$5 or $10) that is super thin and it will burn your food, smoke your kitchen very fast, be a pain in the ass, and make you hate cooking.

Colander. So you can make noodles and shit.

A steam rack thing. I don't know the exact name, but you see them in Food Lion all the time. Looks like a colander, but is metal, unfolds, and goes in your stove top cooking ware. You put your frozen vegetables in it, boil water underneath, and it steams your vegetables. They come out very nice in my opinion.

For you, its more important now to get the basics down, learn some easy recipes that you can put out no problem, and then bother about the rest of those concerns.

[Edited on November 15, 2010 at 8:59 AM. Reason : lkj]

11/15/2010 8:45:25 AM

Quote :

"A steam rack thing. "

steamer basket.

I taught myself to cook because I wasn't too fond of the canned veggies and Rice-A-Roni that my parents relied on. Pay attention when you are around people who know how to cook. That's better than trying to learn from Food Network or something because you can ask questions and see how normal people do things.

Regarding vegetables, use fresh ones over frozen/canned, and don't overcook them. Most people who say vegetables taste like ass just haven't had much experience with them cooked well. Even as many restaurants, veggies are boring as hell because they're an afterthought. There's a huge difference in fresh green beans and canned ones, for example. Fresh ones are amazing if you blanch (boil) them for a few minutes then finish them in a pan with some garlic and olive oil or touch or soy sauce and sesame seeds. Canned ones are just mushy and kind of flavorless.

I am pretty used to making vegetables that people who thought they hated vegetables end up liking because I was a vegetarian for over a decade and enjoy cooking for people. So if you want some ideas for any particular vegetable I can probably throw out some suggestions.

Also, start out with simpler recipes and work your way up so you don't sort of burn yourself out on it. Quinoa pilaf can be just as good as risotto, but it's a lot easier to make because you don't have to figure out the technique of knowing when to add more liquid without it burning and deal with constant stirring.

Also, another great idea site is http://www.allrecipes.com. I find that it has a lot of "normal" recipes that aren't too hoity-toity.

11/15/2010 9:37:51 AM

Quote :

"ThePeter: ^The chemistry side is off? You mean you can't measure anything right? You know that's the easiest part right? You just follow directions."

I clearly indicated what part of the chemistry was off in the equation--my cookware and appliances. It's not just measuring and mixing stuff together, you know. You often have to heat the shit...in many cases, evenly and at precise temperatures. My pots, pans, oven, and stovetop do not lend themselves to any consistency whatsoever, and I cannot afford to move and buy new cookware.

Furthermore, your total inability to comprehend my post and your cooking "advice" lead me to believe that you are not a very good cook either. Get a "steam rack thing" and don't use metal on coated pans? Did this come from an elementary school life skills curriculum?

[Edited on November 15, 2010 at 9:45 AM. Reason : ]

11/15/2010 9:39:09 AM

I see ya bridget, good post

11/15/2010 9:49:03 AM

like FykalJpn said, you really only need fresh herbs if you're eating them raw or throwing them on last minute as garnish. Dried herbs need time to reconstitute, so they're best if you're going to be cooking the dish for a bit.

I'd say start with things you enjoy and learn to cook those. Having go-to dishes is great, especially if they're fairly simple.

A slow-cooker is not an immediate need, but as far as convenience goes it's hard to beat. Throw stuff in a pot and come back hours later to some deliciousness.

If it hasn't been mentioned yet: meat thermometer. One of the most unnerving things about cooking meats as a novice is the whole "Is it done?" thing. I prefer one with a digital read on it. If you get one with a probe and a few feet of cord you can use it to make roasts and such.

11/15/2010 10:14:09 AM

Great book for learning about herbs and spices: http://www.amazon.com/Herbs-Spices-Reference-Jill-Norman/dp/0789489392

Good thread for learning cooking stuff: message_topic.aspx?topic=585424

This book is also awesome and I really want a copy of it for myself: http://www.amazon.com/Culinary-Artistry-Andrew-Dornenburg/dp/0471287857

11/15/2010 10:15:42 AM

Get a job in a restaurant working for free. Not Applebee's or something, a real place.

11/15/2010 11:00:07 AM

^ This is very true. Hell, get a job as a cook at a catering company and you'll learn all sorts of shit real quick

11/15/2010 11:11:51 AM

Quote :

"My key questions: 1) What is the essential equipment I need? I know from reading Anthony Bourdain that a chef's knife is indispensable. I also know that I need a new knife because our only decent one -- and that one was a mediocre steak knife -- was destroyed in pumpkin carving incident. Any recommendations on good chef's knives, as well as other stuff one needs around the kitchen? 2) What spices/seasonings/etc. really ought to be bought fresh, and which can you probably just buy as cheap, powdered-type shit? 3) My diet is deplorable in terms of how much it relies on meat and starch. What are some creative ways to incorporate fruits, vegetables, and dairy into meals without them tasting like shit? 4) Broadly and most importantly, if you were going to throw a dinner party with multiple courses, what would you prepare to wow your guests? What about if you were cooking for a date?"

1) Equipment is great. Some tools are junk, though, and should be avoided -- they're usually plastic or electric. Don't get a slap-chop, magic bullet, or other stupid bullshit. I'd get a small french chef knife, a 8"+ serrated carving knife, a paring knife, and maybe a boning knife.

I'd get some of those professional "clam-shell" tongs* -- use them for everything... they will become an extension of your arm. I'd get a couple decent rubber spatulas, the long-handled heat-resistant spoon-shaped ones. (Damn, ThePeter said almost the same thing, "Spatula, giant spoon, tongs" lol...)

Oh yeah, get some cast iron pans, a heavy stock pot, an [outdoor] grill, large mixing bowls, a decent blender, maybe a mortal and pestle, pepper grinder(s), a crock-pot, .... I don't know...there's a lot you could get. Will you be doing any baking?
*


2) Use fresh basil. Do not ever buy dried basil.
Of course, fresher is generally better, but dried works fine for most herbs. If a recipe calls for dried, and you want to substitute fresh, you have to add more, because dried is more concentrated.
Garlic and onion powder are good, but you can't beat fresh garlic and onions.
Also, parmesan cheese...use the real shit, not the green can.
Grind your own black pepper.
If you get some extra spice grinders or a mortal and pestle, you should freshly grind all your spices like coriander, cumin, mustard seed, celery seed, etc.

3) Learn to like the taste of fruits and vegetables.
Eat salads, dip raw veggies in ranch, etc.
Add butter, salt and pepper to your broccoli, cauliflower, and brussels sprouts
Two words: Bell peppers.
Make your own slaw, marinara, and vegetable soup.
Get down with succotash, ratatouille, gumbo, paella, and gazpacho.

Oh wait, you said dairy, too. Eat some cheese.
Oh, and sour cream. It's one of the most versatile ingredients.

4) What would I prepare? I'd do some awesome gourmet ethnic food, some fresh pasta, or maybe just some good'ole country cookin -- or perhaps a make-your-own sandwich bar. That's me, though...

I wouldn't try anything new with guests. Focus on your "mise en place" -- do a mental run-through of the whole thing... what dishes you'll need... what order to do things in... what can be done in advance... etc.


Good luck, and don't be afraid to burn shit. (A common mistake of home cooks is to always cook on med or low -- go ahead and crank that shit up to high, but be careful.)

[Edited on November 15, 2010 at 11:24 AM. Reason : ]

11/15/2010 11:20:40 AM

Quote :

"Oh, and sour cream. It's one of the most versatile ingredients. "

That and plain yogurt. Both are delicious ways to add richness to a sauce.

11/15/2010 11:27:53 AM

Also, avoid non-stick cookware. It's generally crap and if you cook properly you'll never have to worry about stuff sticking to your pans in the first place.

11/15/2010 11:30:42 AM

^I used to say that, but I think it can be very useful for cooking eggs/pancakes.

11/15/2010 11:38:22 AM

Grumpy, I only know you from your posts, but I feel like one piece of equipment you might enjoy is a nice, heavy, cheap Lodge cast iron skillet. You can do so many things in it, but my favorite is a simple steak seared in the pan and then put in the oven to finish.

Alton Brown has a simple recipe for it-- I'd recommend hitting up YouTube and taking a look. Easy and so delicious.




I guess you probably are already capable of such things, so not to be an Alton Brown whore, but you should check out his book, I'm just here for the food. covers just about every common cooking method and tells you the why as well as the how. Very good for using as a base and then adding your own style.

Cooking is really about knowing the basic methods and then just throwing things that you like into the mix. Have some beer/wine and get creative.

[Edited on November 15, 2010 at 11:50 AM. Reason : alton brown vid]

11/15/2010 11:40:46 AM

^^ Yeah if you want vaporized Teflon chemicals in your eggs

11/15/2010 11:41:58 AM

Also, as far as essential cookware, maybe check out this utilitarian item: the enameled cast iron dutch oven.

http://tinyurl.com/23h4bog

This is the one I bought a few months back and I'm loving it. You can do practically everything with it: sear, roast, deep fry, make soups....truly a wonderful piece of cookware that if you care for properly will last for a long ass time. Plus the enameled look of it appeals to the ladies for some reason.

11/15/2010 11:49:09 AM

So far, mostly good stuff (I'm not working for free anywhere, though, so quit barking up that tree).

Fortunately I have a couple of decent heavy-duty pans, tongs, spatula, and colander. Steam basket is on the list of things to buy.

Meat thermometer is also on the list. I am a paranoid obsessive about avoiding food poisoning. It has probably led to a lot of overcooking in my day.

Quote :

"Will you be doing any baking?"

This is not something I am interested in. Bread is either going to be purchased or made by somebody else.

Quote :

" Learn to like the taste of fruits and vegetables."

Haha, well, easier said than done. I've been trying that for 25 years.

Gotta go to class, more later.

11/15/2010 12:03:40 PM

Watch as much "Good Eats with Alton Brown" as you possibly can -- lots of episodes on YouTube.

Someone mentioned fresh veggies over canned or frozen. This is correct, most of the time. Other times, frozen can actually be more fresh due to the veggies being flash-frozen at the peak of ripeness, rather than being a few days old in the store.

11/15/2010 12:07:38 PM

^^ good call on the meat thermometer, you think you can get along without one, and you can, but once you have one you catch yourself using it always. I can get a bit OCD, even after being able to eye doneness.

And yeah, as ^ said, watch as much Good Eats as you care to. Definitely began my desire to cook well -- here's the link to the user LikeTheHat who has tons and tons and tons of episodes posted: http://www.youtube.com/user/LikeTheHat

the most important thing is to have fun with it. Food tastes better when you make it yourself, even if it isn't the best. You'll screw some things up, just laugh and try again. It's something that can be even more fun if you have someone else trying to learn with you, so if you're trying to cook for a date, bring her in on the fun (if she is interested, of course).

11/15/2010 12:16:12 PM

Quote :

"Furthermore, your total inability to comprehend my post and your cooking "advice" lead me to believe that you are not a very good cook either. "

No, I just took out the most ridiculous part of your post. Your complete ineptitude to measure correctly.

At least my post tries to point him in the right direction instead of just "oh fuck it, give up and get fruit! that's what I do "

11/15/2010 12:45:36 PM

Quote :

""My key questions: 1) What is the essential equipment I need? I know from reading Anthony Bourdain that a chef's knife is indispensable. I also know that I need a new knife because our only decent one -- and that one was a mediocre steak knife -- was destroyed in pumpkin carving incident. Any recommendations on good chef's knives, as well as other stuff one needs around the kitchen? 2) What spices/seasonings/etc. really ought to be bought fresh, and which can you probably just buy as cheap, powdered-type shit? 3) My diet is deplorable in terms of how much it relies on meat and starch. What are some creative ways to incorporate fruits, vegetables, and dairy into meals without them tasting like shit? 4) Broadly and most importantly, if you were going to throw a dinner party with multiple courses, what would you prepare to wow your guests? What about if you were cooking for a date?""

1) A sharp knife is great, but like already said, it won't make you cook any better. It will, however, make it considerably more enjoyable, which in turn will make you cook better. So, ignoring the first sentence in this paragraph, yes, a sharp knife will make you become a better cook.

2) Basil should always be fresh. Cilantro (I don't even know if that comes dried?). fresh ground peppercorns are better than ground pepper. I love cumin - I put it in almost everything I'm making (any potato dish, curries, anything that also has garlic - which happens to be everything I make). Buy your spices in bulk, they are absurdly cheaper this way.

3) I personally hate cooking with fruit other than squash - I think it just comes out disgustingly sweet. veggies are easy - asparagus is fantastic with some garlic and lemon as a side dish to whatever meat you're going to make. Brussel sprouts are actually good, cover them in olive oil and some seasonings and bake them for a little bit. Plain yougurt is a great sub for sour cream and makes a shitty spicy rice bowl into something semi - fancy. Experiment, have fun. Don't be afraid of branching out. buy some random shit at the grocery store, then go home and figure out how to cook with it.

4) If i was going to try to impress, usually salmon dishes are easy enough. Or I'd make a curry. If you buy some good curry powder, it's pretty hard to fuck up. I usually make it vegetarian, but if you want to throw in some chicken, thats easy too.

11/15/2010 1:08:55 PM

Quote :

" Learn to like the taste of fruits and vegetables. Eat salads, dip raw veggies in ranch, etc. Add butter, salt and pepper to your broccoli, cauliflower, and brussels sprouts Two words: Bell peppers. Make your own slaw, marinara, and vegetable soup. Get down with succotash, ratatouille, gumbo, paella, and gazpacho. Oh wait, you said dairy, too. Eat some cheese. Oh, and sour cream. It's one of the most versatile ingredients. 4) What would I prepare? I'd do some awesome gourmet ethnic food, some fresh pasta, or maybe just some good'ole country cookin -- or perhaps a make-your-own sandwich bar. That's me, though... I wouldn't try anything new with guests. Focus on your "mise en place" -- do a mental run-through of the whole thing... what dishes you'll need... what order to do things in... what can be done in advance... etc. Good luck, and don't be afraid to burn shit. (A common mistake of home cooks is to always cook on med or low -- go ahead and crank that shit up to high, but be careful.)"

id assume this is a way to improve your pallette? thats one thing I would liek to do, im sure there are "exercises" for this but after watching those idiot chefs on hells kitchen tank on the blind taste test i think it would benefit me to improve my pallette

11/15/2010 1:14:07 PM

The only herb I really care about getting fresh is basil. Dried is ok for others, but even dried herbs can lose their flavor over time. Having a pepper mill to grind pepper fresh is nice, too.

Essentials for me would be chef's knife, paring knife, good large skillet, one medium-large pan for rice and sauces, one large pot for boiling water for pasta, a flat rectangular pan (like a cookie pan), spatula, large spoon, whisk, and tongs.

The easiest, most delicious way to prepare vegetables [for me] is to roast them. Steaming is simpler, but I don't like the results nearly as much. For roasting, chop whatever you've got up into smallish/medium chunks or strips, and toss them onto the rectangular pan. Lightly drizzle some olive oil on them, add salt and pepper to taste, then toss it a bit to get a very light coating over everything. Turn the oven to 400 degrees (more like 450 degrees if you're doing potatoes, sweet potatoes, carrots, or something dense like that), and put everything in there. Use tongs or spatula to turn the veggies after 6-7 minutes, then wait 5 minutes more or so. You should start to see a bit of browning once it's done.

You can do this with pretty much any vegetable, and it's really good. I'll do something like onions, peppers, cherry tomatoes, and carrots, then serve it on toasted ciabatta bread with spinach and a little balsamic vinegar. Or I'll do onions, peppers, sweet potatoes, eggplant, asparagus, etc, and serve it with cous-cous and some chopped dates or figs and cinnamon. Or you can go plain and cook a steak and serve it with roasted sweet or red potatoes and roasted green beans. Very versatile.

11/15/2010 1:19:24 PM

the hells kitchen contestants are nothing but line cook drones who smoke their pallates away with cigarettes.

a lot of solid points made already. but to add a few quick hits

most home cooks are afraid to use salt. season well.

and use butter. and not the abortion margarine or other immitations.



[Edited on November 15, 2010 at 1:31 PM. Reason : e]

11/15/2010 1:28:18 PM

Quote :

"Cilantro (I don't even know if that comes dried?). "

aha they do though I have no idea why.

11/15/2010 1:31:42 PM

Quote :

"most home cooks are afraid to use salt. season well. and use butter. and not the abortion margarine or other immitations."

11/15/2010 1:36:17 PM

I learned to cook by watching cooking shows. Once you know what you're doing a recipe is fine, but you miss so much like how to cut vegetables and what the food should look like at each step. Someone mentioned Good Eats and I like the show, but Alton Brown does a lot of impractical stuff like building his own smoker for salmon. Lots of shows (like Alton Brown's) use weird ingredients or equipment. For best instruction / simplicity, I like 30 Minute Meals, Everyday Italian, and Nigella Kitchen. People hate on Rachael Ray, but there's no bogus tricks in her show like putting something in the oven and then taking out a done one that she made before.

Watching those shouldn't hurt your feelings of heterosexuality because of all the girls you can impress with you cooking, plus guys love Giada.

Quote :

"3) My diet is deplorable in terms of how much it relies on meat and starch. What are some creative ways to incorporate fruits, vegetables, and dairy into meals without them tasting like shit?"

You need to change the way you think about vegetables. They aren't a chore and they DON'T "taste like shit." Vegetables have so many good qualities! I just don't get how you'd think your food would be worse if you added a nice crunchy red pepper. Veggies have so much color, flavor, and texture. Cooking in season has it's perks too, with nice berries and tomatoes in the summer and the hearty squash now.

For example, see this turkey burger with a giant tomato slice, portabella mushrooms, and overflowing with fresh zuchinni & carrot slaw. the slaw was so good I ate the rest as a side dish. Then there's my summer peach salsa, with homegrown tomatoes, jalapenos, and cucumbers. OMG so many vegetables, those probably tasted LIKE SHIT!!!

11/15/2010 5:20:52 PM

http://www.youtube.com/user/papercuts777

11/15/2010 5:28:43 PM

You need to subscribe to this magazine:
http://www.cooksillustrated.com

And start watching this show on PBS:
http://www.americastestkitchen.com/

For recipes they will try 30-40 versions and figure out not just the best flavor but the best method then explain to you why certain thinks work or don't work (its like a more serious version of Alton Brown/Good Eats). They also spend a great amount of time testing kitchen gear and appliances pointing the best and the best buy. They do the same with specific ingredients (chicken broth, cheese, red wine vinegar, chocolate, etc.). The magazine is expensive (like $30 a year) but there are zero ads in it (so they can avoid bias).

1) Chef's knife, paring knife, 12" stainless steel saute pan, cast iron fry pan, 6qt dutch oven, 3qt sauce pan, stock pot
-- For the knives, ATK has repeatedly named the Victorinox knives a Best Buy (they use them in their kitchen).
10" chef's knife for $27: http://www.amazon.com/dp/B0000CF8YO/
4" paring for $9: http://www.amazon.com/dp/B0001V3UYG/
-- For the dutch oven I highly recommend you get enamel-coated cast iron either Lodge or Batali from Crate&Barrel.
Lodge for $50: http://www.amazon.com/dp/B000N501BK/
-- For the sauce pan, the best deal is the Caphalon Contemporary 2.5qt nonstick for $38 http://www.amazon.com/dp/B0000936JZ/
-- For the rest...
All-Clad 12" saute pan is worth it even at $112 http://www.amazon.com/dp/B001QJEWB2/
Lodge cast iron pan is a no-brainer and like $20 (I'd recommend something like 10" because they get wicked heavy)
Cuisinart makes a 12qt stainless steel stock pot that is very affordable and is recommended.

2) Fresh only: basil and cilantro because they just don't dry well. rosemary because its incredibly easy to have as a shrub in the yard and the dried stuff is like kindling. thyme and oregano are also very easily grown and worth having but they are decent dried. All spices are dried though keep peppers, nutmeg, cinnamon, clove, and other pungent stuff whole until used (spice grinders are like $10).

3) Soups and stews are great ways to sneak vegetables in. We've just learned how to cook lots of different veggie recipes and often look forward to the side more than the protein. I HIGHLY recommend http://www.cookinglight.com/ for great recipes that are also healthy.

4) Dinner party: Roasted beef tenderloin with pan sauce, rosemary garlic roasted potatoes, roasted broccoli with lemon and pine nuts (could also do herb-crusted pork tenderloin with root vegetables and the broccoli for cheaper). These are all fully prepped ahead of time and cook without me having to stand over them so I'm not running around.
Date: Pepper crusted NY Strip or filet with chive-gorgonzola "butter", asparagus sauted with shallots, 4-herb polenta. Mini chocolate souffles or molten cakes for dessert.

Oh, and pay attention to ingredients when you eat out. Figure out what each element you taste and remember what you like/dislike. It doesn't take long before you figure out how to tailor recipes to suit your tastes.

11/15/2010 5:52:44 PM

Quote :

"ThePeter: No, I just took out the most ridiculous part of your post. Your complete ineptitude to measure correctly. At least my post tries to point him in the right direction instead of just "oh fuck it, give up and get fruit! that's what I do ""

Fine. I'll share my non-existent expertise.

1) No idea. I use stuff I found in my parents' basement, and I buy crappy crap from Big Lots if I really, really need it. For instance, I have a crusty, shallow pan (cross between a pan/baking sheet). I put tin foil in it and spray on some GreatValue vegetable oil in order to bake really thin "casseroles." I used to chop up carrots really small and crumble cheese by hand to make them "shredded," but I recently dropped a $1.50 on an unergonomic grater.

2) Basil and cilantro should be bought fresh, and I love some fresh garlic and ginger. However, they can be a pain/kinda expensive to have around. Gourmet Garden sells herb gels in a tube that you can keep in the fridge and bust out in a pinch (only in a pinch!, and they're weak so use more than they advise). You can find them in the produce section. Also, a big yes on the cumin! A big yes on spices in general...the vast majority of poor dishes I've had in my life have all been lacking in spice/herbs/whatever. People even forget salt and pepper! But you use hot sauce so you're already on the right track there.

3) There are so, so many ways to eat fruits and vegetables...I approve of everything posted here so far: roast your vegetables, squeeze orange/lemon juice on your asparagus, whip up a mango salsa (I like it with black beans like the insurance commercial), and overall, just learn to like them! You need to research books and cook books that appeal to you (grrrrrrrr posted some that might), read the reviews of those books...if they still look good to you, buy 'em used.

Also, how can you not love the heck out of dairy? The booze may seriously be destroying your palette!!!

4) If I ever get locked into hosting a dinner party, it will be catered. Date? Bruschetta, steak, and asparagus...some fresh peaches or mango for dessert!



Other tips:

If you wanna make up your own recipes, you can't go wrong if you start with onions, peppers, and celery: http://en.wikipedia.org/wiki/Holy_trinity_(cuisine)

If you want food that tastes just like mom makes it, that's easy: start with cream of [blank] soup, carrots, peas, and corn...

The Sorrento "fresh" mozz is a decent stand-in for the fresh, authentic mozz from actual water buffalo and whatnot. Whole Foods has deals though--I've found excellent fresh ingredients that are priced lower or the same as the stand-in ingreeds at HT or FL. And, yeah, go to the farmer's market and all that.

It's all subjective. You like what you like.

11/15/2010 8:22:52 PM

Go to the Middle Eastern deli and grocery to buy your (omg dried) spices. Nur or Neo Monde if you're still in Raleigh. Cheap as hell.

11/15/2010 9:41:02 PM

More good stuff. I would like to clarify a couple of points:

1) If your advice includes growing something, I don't have a yard, so don't bother.

2) I'd like to reiterate that I don't have gobs of money. When I say "essential" equipment I mean it. Only shit I can't live without, or stuff that is broadly applicable to a wide variety of dishes.

3) If I knew how to make myself like vegetables I would. For the most part, I have to smother them in so much other shit that their nutritional value is negligible. I do like to incorporate bell peppers, onions, and occasionally tomatoes into some things, but otherwise it's either forcing myself to eat frozen broccoli or going with that old, barely-even-a-plant standby, the potato.

I do appreciate the suggestion of roasting vegetables, I intend to try this soon.

Quote :

"If i was going to try to impress, usually salmon dishes are easy enough."

Salmon is the only fish I can cook. Anything else I try comes out tasting like asshole and smelling the entire house up. It has, I admit, made me leery of experimenting in that category.

Now back to something indy said:

Quote :

"Oh wait, you said dairy, too. Eat some cheese."

I am a devoted fan of cheese, though I'm not sure what qualifies as the "good stuff" and how versatile it is in meals.

Thanks for the advice so far!

11/15/2010 10:31:48 PM

msb, how you gonna recommend that dude spend a few hundred bucks and subscribe to a magazine right off the bat? That's a pretty high cost of entry. Also, polenta is mad time-consuming to do properly, I wouldn't call it a beginner's dish.

But America's Test Kitchen is a great suggestion--if you're interested in learning how to cook and want some good basic knowledge of how cooking WORKS, why certain ingredients or steps in a recipe are essential, what things can be substituted for others, etc., the America's Test Kitchen Cookbook is the first cookbook I would buy. I use it all the time, and it's brilliant.

11/15/2010 10:32:42 PM

^
The gear I listed is simply what you should work towards not a prerequisite for cooking. It will let you do pretty much everything you'll want. I tried to focus on things that were cheaper (the Victorinox knives and such) but some costs are unavoidable. I've always asked for kitchen stuff for Christmas because its easy for people to find and it beats them buying clothes I don't want. Get the two Victorinox knives, for sure. I'd be careful using a non-enamel cast iron pan as my sole cooking dish since the iron is reactive (never cook something highly acidic like tomato sauce in cast iron). You could get the 2 knives, the lodge pan, and the sauce pan for $90 and cook tons of stuff. Throw in a cheap nonstick frypan and you are set.

The magazine was my #1 recommendation for a reason, it will teach everything you need to know about what to cook, how to cook it, why you are cooking it that way, which igredients/brands are best, and what equipment is essential and the best choice on a budget.

Polenta is incredibly easy, we aren't talking a risotto here. Its like cooking extra fine grits, just with a touch more stirring. 10-40 minutes depending on the polenta you buy (most in grocery stores are quick cooking so 40 minutes is going to be rare) . You just add the flavors you want (herbs, spices, cheeses, dried mushrooms, etc).

Oh, and in case it wasn't clear from my initial post. Cook's Illustrated is the magazine from the people who do America's Test Kitchen. Everything you see on the the TV show will come from their magazine. I believe ATK airs on Sundays on PBS (though right now its reruns from last season)

[Edited on November 15, 2010 at 11:52 PM. Reason : .]

11/15/2010 11:49:14 PM

You don't have to have a really good chefs knife to be a good cook, but I think it would be a struggle to be a good cook without owning a chefs knife at all. Even if it's a $15-20 one, if you keep it sharp it's going to be much easier to cook than trying to use some steak knife.

11/16/2010 2:23:52 AM

AHA, I only read the first couple lines of the link I posted to confirm my version of the holy trinity:

http://en.wikipedia.org/wiki/Holy_trinity_(cuisine)

I just scrolled down and saw that they have ingredient combos for all different types of cuisines. That is an awesome cheat sheet!

Quote :

"Shadowrunner: But America's Test Kitchen is a great suggestion--if you're interested in learning how to cook and want some good basic knowledge of how cooking WORKS, why certain ingredients or steps in a recipe are essential, what things can be substituted for others, etc., the America's Test Kitchen Cookbook is the first cookbook I would buy. I use it all the time, and it's brilliant."

YES! This is what I need! If I can't afford an ingredient, I never quite know what I can substitute or leave out entirely. And if it doesn't taste right or look/feel right, I can't figure out if it's cause of the substitution I made or some other blunder on a key step that I didn't realize was key...I'm not big on directions.

Quote :

"GrumpyGOP: I am a devoted fan of cheese, though I'm not sure what qualifies as the "good stuff" and how versatile it is in meals."

Excepting cheese snobs who read like Cheese Quarterly, nobody else knows either. You should keep your ear to the ground and poke around for quality standbys and stand-ins, but you can't be expected to satisfy the whims of all the different little foodie groups. And there's no way to know some stuff without years of practice.

For instance, I'm reading about fontina cheese right now on wiki, and it says fontina from Italy is pungent/intense, and fontina made elsewhere (like Denmark) is much milder. Danish fontina is not only milder but also semi-soft (compared to Italian fontina), and the way to tell the difference is that Danish fontina has an artificial, red rind, and Italian fontina has a natural, tannish rind (they don't need to go artificial cause cause they age it way longer). They also list substitutions for fontina, but they don't say which fontina the substitutions are for--the imported Italian fontina or the Danish fontina or the everywhere else fontina (they really are very different cheeses). And it says you can substitute Emmental cheese for fontina...of course, in the US, Emmental is also known as swiss fucking cheese! But not all swiss cheese is authentic Emmental cheese. Anyway, point is: if some d-bag criticizes my choice of fontina or questions the authenticity of my swiss, I'm taking his plate.




Anyway, I'm really not a good cook. I will quit posting my complaints here.

[Edited on November 16, 2010 at 3:04 AM. Reason : ]

11/16/2010 2:51:51 AM

Quote :

"but Alton Brown does a lot of impractical stuff like building his own smoker for salmon"

True, and I usually ignore those parts. Or at least pick up the concept of what he's doing but I'm never to make a smoker out of flower pots.

Concepts are much more important than rote memorization, especially with cooking.

11/16/2010 7:30:31 AM

^^ have you tried fontinella? i was looking for fontina one day and stumbled on it and it was heaven!

11/16/2010 10:02:48 AM

http://foodpairing.be

This is kind of a neat site for figuring out flavors that pair well with one another.

11/16/2010 10:13:46 AM

frozen broccoli is disgusting. no wonder you don't like it!

11/16/2010 1:49:19 PM

also in the summer, growing your own basil is cheap and easy.

rosemary is very tasty and can live outside year-round in NC. You don't need a yard, they will both do fine in a window box or pots on the sidewalk. I've done both methods in apartments

11/16/2010 2:47:16 PM

having spent a magical evening in the countryside with grumpygop i know my previous youtube user link is the most useful.

11/16/2010 2:56:25 PM

well most chefs are profane folks

11/16/2010 3:06:09 PM

yeah i think ive seen Gordon Ramsey chugging beers as well. gtfoh

11/16/2010 3:13:10 PM

lol no, I mean the chefs I've met IRL. although most of them would more accurately be described as line cooks.

11/16/2010 3:22:58 PM