Too Many chefs spoil the broth

[violentblue]

many of us here are the Do it yourself kinda guys (or gals possibly)
How many of you all consider themselves the chef of the house?
I mean beyond the basic Barbecue.

Had a little shindig tonight (little more highbrow than usual) and I took care of the cooking, must asy I was rather pleased with the job I did.
Birthday party for a friend, who happens to be a vegitarian (not the militant kind) so I pulled off a great menu without the help of the grill.

[Dnderhead]

Chief cook bottle washer, bill payer, I do it all, no one ,just me,myself and I. bin that way for 10+ years, before that I did cooking working and whatever, so not much changed . wife died many years ago I took care of son for 14+ years, now by myself.

[minime]

many of us here are the Do it yourself kinda guys (or gals possibly)
How many of you all consider themselves the chef of the house?
I mean beyond the basic Barbecue.

Had a little shindig tonight (little more highbrow than usual) and I took care of the cooking, must asy I was rather pleased with the job I did.
Birthday party for a friend, who happens to be a vegitarian (not the militant kind) so I pulled off a great menu without the help of the grill.

I'm good on the grill, not too bad in the kitchen but my wife is an outstanding cook. We eat very simply through the work week but come weekends.........whoa

[punkin]

The Bourbon Girl does a nice basic meal, but when it comes to restraunt quality food it's my turn to step into the kitchen. Often have people ask why i don't do it for a living. I love good quality food and i can't afford to pay someone to prepare it for me, so i had to learn.

I cook 4 or 5 nights a week, unless i have Gonzo running.

[absinthe]

well being an award winning head chef, i consider myself as a not bad cook at home

[Dutchmancreek]

I do well over half the cooking indoors and all the outdoor cooking (grilling, smoking, open fire, dutch oven, sausage making). I enjoy it but still have problems baking bread, except for biscuits. The memsahib is excellent on desserts except for dutch oven baking which she leaves to me.

Friday night we are having friends over and I am cooking "black and blue steaks" one of my favorites.

[HookLine]

I do a mean Vegemite on toast.

But really, roast lamb dinners are my speciality. And I throw everybody else out of the kitchen when I do them.

[Dutchmancreek]

I've always wondered....what in the world is vegemite?

[HookLine]

http://en.wikipedia.org/wiki/Vegemite" onclick="window.open(this.href);return false;" rel="nofollow

You have to be weaned on to it as a babe to appreciate the taste.

Excellent source of B vitamins. Half a teaspoon in a 25 litre ferment supplies the needed B vitamins (not sure if it also supplies the lipids).

[Dutchmancreek]

Thanks Hook, but I think I'll stick to peanut butter on my toast.

[Hillbilly Rebel]

[quote="HookLine"]

But really, roast lamb dinners are my speciality. [/quote]

Funny, I raise lambs for the meat market.

[blanikdog]

I've always wondered....what in the world is vegemite?

Vegemite is the greatest stuff in the world!!!

blanik

[Dutchmancreek]

I've always wondered....what in the world is vegemite?

Vegemite is the greatest stuff in the world!!!

blanik

No, that would probably be salameat.

Dutch

[punkin]

Both wrong, greatest stuff in the world is yeast.












Don'tExpectTooMuchDisagreementRoundHerePunkin

[blue]

I bake pretty good rye bread.

[Usge]

I'm a carnigetarian. I eat animals that eat vegetables. I learned to cook a few traditional things from home just to take a little bit of home with me where ever I go.