I do all the cooking at our house. My wife does some baking, mostly cookies and cakes, everything else is on me and I hold my own.

On 5/20/2020 at 9:12 PM, slonezp said:

Chili doesn't have to be hot. It has to be good. I love hot. The recipe I use has just enough hot in it. Takes 6-8 hours to make. All about cooking it slow.

I happen to make a pretty good sriracha chili using Texas Pete's. What I like about it is that it provides both sweet and heat. I even won a chili cook off with that recipe a few years ago.

 

Being a full time, single dad I do a lot of cooking (we only do fast food when we are on the road). I even did most of the cooking when I was married.

 

I love to cook on the grill although for some reason I haven't done much of that lately. I don't do anything fancy in the kitchen, but I'm also not afraid to try different spice palates and throw something together. If it comes out bad I can just make pizza dough and heat up the pizza stone.

 

My son is 14 now and since he was 11 or 12 I've begun showing him how to cook, how to handle a kitchen knife, etc. Some days he's into it, some days he could care less. I told him that while it may not mean much to him now, but when he gets to college if he cook a decent meal the girls are going to be falling all over him.

Tonight papa John's is doing the cooking! 

I did burritos last night. From dry black beans, with guacamole, charred steak, cheese and everything else. I do this about once a week, but usually from canned black beans. Spending more time at home, I can work on the beans longer.

The wife and I split the duties and between the two of us have most everything covered.   I  like cooking outside also Mexican and Italian dishes.

Meatloaf  to night.  cream of broccoli w/cheddar cheese last night.

two pot pies and The Magnificent Seven on the big screen ?

26 minutes ago, lo n slo said:

two pot pies and The Magnificent Seven on the big screen ?

Can that be beat ?

 

"Cooking"...what is that? 

 

I heard my wife mention it a few times   

 

 

45 minutes ago, lo n slo said:

two pot pies and The Magnificent Seven on the big screen ?

I love the Magnificent Seven! Great Show!

19 minutes ago, Bird said:

Can that be beat ?

It's gonna be hard....

Been cooking a lot lately but tonight we got take out from a small family run Mexican place that's excellent in my town. Homemade refried beans and rice...Homemade rojo and tamatillo salsas. Homemade tortillas. Place is legit. Tonight I had chile rellenos with queso on top instead of enchilada sauce. It was pretty ridiculous.

I do 90% of the cooking and about 99% of the shopping. It starts with knowing what quality meats and produce look like. I can cook pretty much anything. Though I have baked, I am not really a baker. 

 

I think it's funny when someone says they can make pasta. You can boil noodles. Pasta is all in the sauce. Sorry all you gravy guys I am 100% Italian (well 75% Italian 25% Sicilian) and maybe one of the four families called it gravy, not sure. All 4 of my grandparents called it sauce though. I hear it both ways all the time.

 

Hard to say what my specialty would be. I make a pretty amazing breakfast. It does not matter what eggs, pancakes, french toast, crapes. Nasty omelets and the best home fries I ever had. I might be biased but I also am secretly convinced that my home fries are the only reason my friends keep coming on vacation with us. 

 

Tonight grilled swordfish, baked flounder, probably grilled zucchini and a pasta salad from this little deli. No I did not catch the fish, but I would imagine it was caught yesterday or today. 

 

 

I cook, mostly at my Firehouse. Of the 8 guys in my group, three are exceptional (not me), and like Mobasser cites regarding trail cooks, are held in high regard.

In my station’s case, they cook, so they don’t have to do daily housework/maintenance.

Well this morning at 6am I put a pork butt on the smoker at 250. Just checked it and it needs time yet to get fall apart but the bark looks amazing. I let It sit in the fridge overnight with a rub consisting of brown sugar, black pepper,lawrys, Myron mixons original and Carolina style rub some butt. Should be awesome. Got some Italian pasta salad to go with it.

1 hour ago, DitchPanda said:

Well this morning at 6am I put a pork butt on the smoker at 250. Just checked it and it needs time yet to get fall apart but the bark looks amazing. I let It sit in the fridge overnight with a rub consisting of brown sugar, black pepper,lawrys, Myron mixons original and Carolina style rub some butt. Should be awesome. Got some Italian pasta salad to go with it.

Pics are required after it’s done. 

Absolutely I can and love to in those rare moments that I actually get time. Outside grilling is charcoal only of course! Some of my wife and kids favorites include fajitas(skirt steak) on the grill with all the fixings, porterhouse steaks with lobster and smoked racks of baby backs. Inside they like it when I make "waffle house style" chicken breast burgers, shrimp and steak Alfredo and enchiladas.