What type/style of cook are you?

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What type/style of cook are you?
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jema
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 28235
Location: escaped from Swindon

Posted: Fri Jan 21, 05 5:13 pm Post subject: What type/style of cook are you?

I style myself as someone who is usually just about all substance over style. I think food is to be eaten not looked at.

Was thinking about this today, as after a week of shambolic cooking as I have been busy on downsizer, the web ring code and making a strat on replacing my bathrooom, I have gone out of character today.

So we are having, deep fried potato baskets, with savoy cabbage in the base, filled with a bolognese and top with cheese which will be melted in the oven to finish off. This will be served with steamed asparagus, and roasted mushrooms and courgettes and a red wine sauce. Not sure how well it will work, but I sure am hungery already.

jema

*Fluffykitten*

Joined: 03 Dec 2004
Posts: 74
Location: Merthyr Tydfil

Posted: Fri Jan 21, 05 5:26 pm Post subject:
I would describe my cooking style as 'fingers crossed and hope its edible'!! Your dinner sounds great Jemma. How did you make your baskets? Have you got a mould thingy?

twoscoops

Joined: 28 Oct 2004
Posts: 1924
Location: Warwickshire

Posted: Fri Jan 21, 05 5:27 pm Post subject:
asparagus in January. you really are a wizard.

Treacodactyl
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 25795
Location: Jumping on the bandwagon of opportunism

Posted: Fri Jan 21, 05 5:27 pm Post subject:
May I ask where the asparagus has come from?

tahir

Joined: 28 Oct 2004
Posts: 45670
Location: Essex

Posted: Fri Jan 21, 05 5:29 pm Post subject:
That's worse than home fries

cab

Joined: 01 Nov 2004
Posts: 32429

Posted: Fri Jan 21, 05 5:30 pm Post subject:

The asparagus in my garden is sprouting. Not enough to eat yet (it only went in last Spring).

My own cooking style is pretty much to cook for flavour and then look to make it prettier. I can do things 'cheffy' when I want to, and when we're cooking for company we do. I'm not aversed to putting the colourful bits on top to pretty a dish up, or adding some garnish for effect, but it certainly isn't the focus of my cooking.

jema
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 28235
Location: escaped from Swindon

Posted: Fri Jan 21, 05 5:30 pm Post subject:

*Fluffykitten* wrote:

I would describe my cooking style as 'fingers crossed and hope its edible'!!
Your dinner sounds great Jemma. How did you make your baskets? Have you got a mould thingy?

grated the maric piper potoatos, used a fruit press to squeeze a lot of water out. divided the pototo into 4 bowls so I knew where I stood. Lined a kitched sieve with the mix and placed another sieve inside it, to hold the mix together (a sligthely smaller sieve seemed to work better than one the same size) then deep fried in a wok over as high a heat as I could get it.

With the basket brown, they tap out intact easily.

jema

jema
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 28235
Location: escaped from Swindon

Posted: Fri Jan 21, 05 5:33 pm Post subject:

Treacodactyl wrote:

May I ask where the asparagus has come from?

Moment of weakness, looking to be pretensious with the dish, I was not thinking

jema

Bugs

Joined: 28 Oct 2004
Posts: 10744

Posted: Fri Jan 21, 05 5:37 pm Post subject:
We'll forgive you this once... It'll be spring soon and you'll be able to drown yourself in UK asparagus.

culpepper

Joined: 16 Dec 2004
Posts: 638
Location: Kent

Posted: Fri Jan 21, 05 6:27 pm Post subject:
My style's more,bung it all in and cook like mad. It usually comes out tasting alright though. Today we had bacon,pepper and pineapple pizza.My daughter piled the topping on mountain style.When it was done we melted cheese all over the top. I think more about complementary flavours than looks.

Mrs Fiddlesticks

Joined: 02 Nov 2004
Posts: 10460

Posted: Fri Jan 21, 05 6:33 pm Post subject:

Don't do farty decorations. As to a style various I think, but like the bung all in one oven and leave to get on with it style as epitomised by Nigella -I can be very lazy sometimes!

When we have guests I like trying to impress but would say I like to use seasonal, local produce, simply cooked.

Other times I also do Culpeppers bung it all in, only problem is if a popular result, can't reproduce it as can't remember what I put in!!

tahir

Joined: 28 Oct 2004
Posts: 45670
Location: Essex

Posted: Fri Jan 21, 05 6:35 pm Post subject:
I've never made the same thing twice, I throw things together and sometimes come up with some right tasty treats

Jonnyboy

Joined: 29 Oct 2004
Posts: 23956
Location: under some rain.

Posted: Fri Jan 21, 05 6:47 pm Post subject:

Well without sounding like a big head (failed) I think I'm a damn fine cook, my style is fresh ingredients cooked really well. lots of emphasis on seasonality and bringing out the best in simple cuts of meat.

I like to work hard on a good sauce or reduction made from the basics, not a packet.

I place quite an emphasis on presentation, you do 'eat' with your eyes to a certain extent and good presentation enhances the experience. And the food deserves it.

We are lucky to get lots of fresh herbs from our local grocers, pasrely sauce made with fresh ingredients is'nt posh but it sure tastes good.

jema
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 28235
Location: escaped from Swindon

Posted: Fri Jan 21, 05 7:04 pm Post subject:
Well my little concoction worked out pretty good, somewhat rich as the sauce was some homemade red wine reduced with a little butter suger and star anise, let to cool, tub of cream added and reheated. Couldn't resist giving the aaparagus a butter glaze either Not something I will do everyday, but one I will remember for some occasion or other. jema

tahir

Joined: 28 Oct 2004
Posts: 45670
Location: Essex

Posted: Fri Jan 21, 05 7:05 pm Post subject:
I hope you felt guilty eating the asparagus

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