MEN of literotica that like cook...........ing.

[thør]

There it is!

 

[albertaboy]

I do most of the cooking in our house.

 

[thør]

I do most of the cooking in our house.

Do you enjoy it?

 

[thør]

I have to say that cooking is a fairly easy task, in my opinion. As long as the food tastes food and is edible, no problem.

For me, cooking is a pleasant change at the end of a stressful day.

 

[islandman]

Do you enjoy it?

I enjoy eat.........ing.

 

[Scareltt]

Guys tell us..

Gentleman, why do you tell us what you like to cook? Maybe even share a few recipes...

What do ya think?

We’re running out of fresh ideas due to Covid..

 

[Adre]

I cook and I enjoy it. I also appreciate takeout.

 

[HisArpy]

Gentleman, why do you tell us what you like to cook? Maybe even share a few recipes...

What do ya think?

We’re running out of fresh ideas due to Covid..

I made Jaegerschnitzel last night with mashed potatoes and a salad. It takes about 30 minutes total including prep time and doesn't overwhelm you at the stove with too many multiple tasks at once.

Recipe


If you want dinner a little tiny bit spicier, Gypsy Schnitzel should be in your go to bag. I serve it with pasta rather than Spatzle.

 

[Scareltt]

Childhood favorite...

I made Jaegerschnitzel last night with mashed potatoes and a salad. It takes about 30 minutes total including prep time and doesn't overwhelm you at the stove with too many multiple tasks at once.

Recipe


If you want dinner a little tiny bit spicier, Gypsy Schnitzel should be in your go to bag. I serve it with pasta rather than Spatzle.

Oh my gosh! I haven’t thought about Jaegerschnitzel since I was a little girl. We’re Dutch and my Grandmother used to make Jaegerschnitzel for us. I haven’t had it or even though about it since I was a kid..

Thank you!

 

[HisArpy]

Oh my gosh! I haven’t thought about Jaegerschnitzel since I was a little girl. We’re Dutch and my Grandmother used to make Jaegerschnitzel for us. I haven’t had it or even though about it since I was a kid..

Thank you!

You're welcome. Don't overcrowd the pan, it makes them greasy and with such a short cooking time, you don't really need to.

 

[LauraWilling]

Being single now, I do all the cooking in my home or call for delivery (a lot )

 

[InternationalFunboy]

The last thing I tried was this Coc Au Vin recipe. I need to take another crack at it, mine came out salty and the chicken was bland. I used salt pork like this guy does but I skipped the bone-in chicken for lean breasts. I also did not have herbs de provence and ended up using the last of an Italian herb blend I had sitting around. I also think maybe I do not prefer egg noodles.

 

[Saint Peter]

I cooked some chicken in the instantpot and made a burrito for lunch.

It was seriously kickass in all ways.

 

[HisArpy]

The last thing I tried was this Coc Au Vin recipe. I need to take another crack at it, mine came out salty and the chicken was bland. I used salt pork like this guy does but I skipped the bone-in chicken for lean breasts. I also did not have herbs de provence and ended up using the last of an Italian herb blend I had sitting around. I also think maybe I do not prefer egg noodles.

You must use bone in thighs and drums for Cog Au Vin. Breast is actually very bland compared to dark meat.

Seasoning is often a taste test that can't be reversed once you go too far. I'd say to go with less salt and add more if necessary at the table. Especially with salt pork (which you should rinse before using or substitute with bacon or prosciutto).



I'm feeling the urge to make Beef Bourginon since it's getting cooler outside. Maybe some chicken and figs.

 

[freakyguy41]

Gentleman, why do you tell us what you like to cook? Maybe even share a few recipes...

What do ya think?

We’re running out of fresh ideas due to Covid..

Well let's see... if it's my family heritage recipes...

Chicken or Eggplant parmigiana
Chicken or Rabbit Cacciatore over polenta
Sun dried tomato or Wild mushroom risotto
Frittata
Rabbit in wine and garlic
Veal or Chicken Scarpariello

My families' Sugo has no equal... everyone wants the recipe and no one can have it... as well as the meatballs...

Otherwise, i make everything from roast lamb... yes the whole lamb on a spit... to rack of lamb, steaks, beef roasts, duck with various fruit, any kind of fish and shellfish, lobster mac and cheese, to pork ribs, roasts and pulled pork. i have a great smoker...

i was a front of the house captain at Per Se and at Spiaggia... so i've learned from the very best.

 

[contrifan32]

You must use bone in thighs and drums for Cog Au Vin. Breast is actually very bland compared to dark meat.

Seasoning is often a taste test that can't be reversed once you go too far. I'd say to go with less salt and add more if necessary at the table. Especially with salt pork (which you should rinse before using or substitute with bacon or prosciutto).



I'm feeling the urge to make Beef Bourginon since it's getting cooler outside. Maybe some chicken and figs.

I have found that an older rooster makes excellent Coq Au Vin for the reasons you stated. I offer to take one when ever anyone complains of an over aggressive or noisy rooster.

Like you, now that it is cooling off I am thinking about a pot of Bambi Bourgoine, but the deer have not cooperated yet.

 

[HarryHill]

..
I've have a large package of hard salami in the fridge just waiting for a good idea; suggestions?

 

[islandman]

I'm known for my chili and grilling. I'm afraid I've never mastered the 'throw these 4 things together and make dinner" type of cooking.

 

[spacekowboy]

I can throw down in the kitchen, make no mistake. I like to think I've got a pretty wide range of influences. I am damn good at the Italian foods, of course. I'm no slouch when it comes to the Mexican grub or barbeque. I'm even pretty proficient at the ol southern food (thanks momma). My latest culinary obsession has been cajun/creole cuisine.
I'm still tinkering with my jambalaya recipe but it is close. I have not attempted an étouffée yet.
A couple snaps I took of my work awhile back. Please don't judge on the sauces as I have graduated to Louisiana brand hot sauce and Lea & Perrins since these were taken.
Before https://imgur.com/a/7UE3h
After https://imgur.com/RTJwggk

This was a cajun seafood boil that I did for my brother's 40th over the summer. Fun fact, the veggies were even better than the seafood.
https://i.imgur.com/65JHxw5.jpg

One thing I can't do however is bake. I'm a terrible baker. Everything needs to be so precise and exact. I prefer the abstract.

 

[thør]

I enjoy eat.........ing.

That makes for a good cook, IMO.

 

[HisArpy]

I have found that an older rooster makes excellent Coq Au Vin for the reasons you stated. I offer to take one when ever anyone complains of an over aggressive or noisy rooster.

Like you, now that it is cooling off I am thinking about a pot of Bambi Bourgoine, but the deer have not cooperated yet.

You have to invite them for dinner before they board their fall flight to some deserted island in the South Pacific.

 

[islandman]

That makes for a good cook, IMO.

I can follow a recipe, but lack the gene to "wing it". The better half has that in spades, and she bakes like a fiend.

*pats dad bod*

 

[thør]

I can follow a recipe, but lack the gene to "wing it". The better half has that in spades, and she bakes like a fiend.

*pats dad bod*

I can usually put together something decent from anything in the fridge, pantry, and freezer. Sometimes, there's a recipe. Sometimes, not. There's never been an inedible meal.

 

[juttjaw]

I have cooked since I was little. My mother was a huge influence on me and she had some pretty big catering side gigs when she was in collage and I was a toddler. Her parents owned several restaurants and she grew up in the business.

I've honed my skills tremendously in the last 10 to 15 years. I am the cook in my home, for family, friends and big get togethers. It's just kind of my thing. I am a very meticulous cook. The more steps and intricate the dish, the more I like it. I am by no means a professional, or even close. I lack the training and speed of a pro. However, I would put my knife skills up against a lot of professional. That is the relaxing part to me. The prep work.

Anyway, I am more than happy to share recipes or tips if anyone should ask. My tastes are very diverse and ever changing. And, the more authentic the dish, the more I'm in. My grocery shopping sometimes takes days, in multiple stores and cities. Right now? I'm falling back in love with all things Indian (from India, but I have spent time with native American foods as well).

Ok, second long post of the day...

 

[LukSkyFokker]

I love to cook but the cleanup is always a bitch because I use tons of pots and pans usually.