Generation Gap - Cooking at Home - Page 4

realchef · #31 09-10-2009, 08:06 PM

Quote:

Originally Posted by chefwong

RC - Great Pics. I wish I had more time to do bigger cooking.

I don't!!!

Thanks CW. 3-4 times a year lately, I have been having 20-30 people over and killing myself. It's alot of work to do at home. My Chef friends keep looking around my house for the 'walk-in'

At the end of the day it's quite enjoyable. Waking up at 1 am to start smoking things for the next evening sucks though after two days of prep!!

Try to take photos of the interesting stuff. My family and friends out of state like to see it. The feet, tongues, hearts etc... and charcuterie work they seem to like.

Here's a porquetta from 18# baby pigs. Cured 4 days with tart cherries and rosemary. Slow cooked in pork fat 5 hours. Turned out pretty well.

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Quicksilver · #32 09-10-2009, 08:26 PM

Are you saying you have skills rattling
them pots and pans????

...

Quote:

Originally Posted by motordavid

V & I eat in, home cooked, about 300+ nights
per year for the last 9 years, since we bailed.

Quicksilver · #33 09-10-2009, 08:32 PM

No way!!!!

Dishwasher does all the work

Quote:

Originally Posted by chefwong

for you with dishwashers....this may be a dumbazzzz question. I've looked online and while some pre-rinse, do you pre-rinsh your dishes and pots.

abster641 · #34 09-10-2009, 09:33 PM

Chefwong,
When you are ready to get rid of the Miele let me know. I need a second one in my kitchen. I don't scrape, I use the Miele tabs (mainly because they are convenient), set the rinse aid to the lowest setting, I have hard water and make sure that I put in salt, load to the gills, don't pre rinse and everything comes out spotless. Never have anything stuck on and I clean the filters once every three months (cherry pits and olive pits are mainly stuck in there). Tell me what model you have and maybe I can be of assistance. You may have an installation problem too. I use all the settings from Sani Wash to the quick wash.

I am firmly in Gen X. I cook all the time. I take my own lunch to work. I was just salting some chicken for the Miele Rotisserie on Saturday. I make my own pasta sauce, make my own chicken stock, take random cooking classes because I have delusions of someday owning a food business. I love Asian, Indian, African, Spanish, Scandinavian; Who am I kidding, I like to eat!!! Cooking is therapy for me.

Realchef,
You just reminded me I need to get some pork bellies for a pho soup over the weekend!

I just finished making a biga for my bread that I will be baking tomorrow. I bake all my own bread and don't eat bread bought from the store. There is a huge difference in taste.

I have been out to eat at some of my favorite restaurants lately and the food quality has degraded in a few of them. Others are holding on at the same quality but the price is high. I can't afford to do $75 prix fixe meals everyday. I also love my local farmers market and shop there almost exclusively. The freshness of the food really makes a difference. It also gives me great ideas of different ways to make an ingredient. I may even be compelled to try Brussels sprouts and beets!

Happy cooking and eating!

RPX5 · #35 09-10-2009, 11:54 PM

Quote:

Originally Posted by realchef

I don't!!!

Here's a porquetta from 18# baby pigs. Cured 4 days with tart cherries and rosemary. Slow cooked in pork fat 5 hours. Turned out pretty well.

Amazing! I say we have an xoutpost meet at your house.. or a big enough venue to fit us all, and you head up the catering

Great looking food.

StumpyPete · #36 09-11-2009, 05:17 AM

I'm 41, love cooking. Default chef in our house when I am not away on business. I think eating out is one of the main reasons that obesity is on the increase. Portions when eating out are WAY too big. People stuff themselves. If more people bothered to cook at home, then obesity levels would be far less.

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