old - Fazer Owners Club - old
General => General => Topic started by: MadDogMcQ on 04 September 2012, 04:15:53 pm
-
After 30 odd years of waiting for the wife to learn to cook something better than frozen turkey-twizzlers :lol I finally gave up and decided to learn myself! I've started by making soups. They only take 20 minutes and are a peice of pi$$ to make. Daft as it sounds, I find it quite relaxing too. And it's a great way to get those 5-a-day.
CLICK HERE TO GO TO BLOG (http://blokecooking.blogspot.co.uk)
-
Luckily my wife is a good cook :lol
Having said that last 2 years I have been given a business opportunity to run a cafe at our fishing lakes in our new lodge. Did the hygiene courses etc, started doing bacon butties to start with. I'm no cook but do a nice breakfast .
Anyone who says cooking is easy needs a kick in the nuts! Especially when you do it in volume, i.e. with 20 anglers all waiting and want serving to rush to a competition. :eek
I tell you it's some pressure when you trying to get timings right and keep food spoilage to a minimum, and make a profit.
Not to mention time fetching stock and early mornings .
The public are a nightmare too.
Think yourself lucky you only cooking for the mrs etc :)
-
...Think yourself lucky you only cooking for the mrs etc :)
I'm sorry Jacko, did I give you the impression I was cooking for the Mrs? After 30 odd years of nothing from her? Don't think so :lol :rollin :lol
-
But yes, I do understand how stressy it must be to cook for multiples. :thumbup I couldn't cope with it myself.
-
Nice one fellar keep up the good work :rollin :lol
-
Awsome stuff,my missus also cooks foc-all,
I got myself,sorry the mother in law got me a remoska from lakeland plastics,(i shouldve realised then)
Its basically a traditional czeckoslovakian cooker/pot where the lid is the element,
One pot wonders never tasted so good,just chuck all sorts in it
Ive got onion,garlic,smoked paprika,chicken breast pieces,leeks, a can of heinz potato & leek soup,chorizo sausage and some garlic and chive philladelphia stewing away in it as i speak! Mmmmmmmm!!!
-
I got in the shit last night by being able to cook :'(
She was working till 10pm , so i said i will do a stir fry using some left over pork, well i did and ate mine leaving hers in the pan,
i like a good boy then went and mowed the lawns and orchard, they are big here at Toad Hall :lol
" hours later i go inside the house and fuck me, the dog has stood up and pushed the lid off her dinner and ate the fucking lot, then he has got the george forman drip tray and licked that out and chewed it to shit, :eek
Haha, she let him off tho,, he has a poorly leg, and is limping like a wounded soldier, he was running like hell,25mph on the golf course in the dark and went straight into a bunker, made him yelp and what a noise, he came limping back,lol
-
Tee hee mate,
you literally made a dogs dinner then!
You can own up though.....you ate it didnt you...you had one extra fork full out've the wok and before you could say "blame the dog"......it was gone!
And then you said...."blame the dog"
We've all been there. :b
-
And you kicked him, while out on the golf course, didnt ya?!? ;) Injury makes it all so much easier to blame it on him, knowing he'll get away with it!
-
Cooking in bulk is HARD! My folks bought a chip shop just before Thatcher screwed everything up in the early 90s, and when fish and chips were the only other take away you could get on an evening...my dad lost 3stone in as many months, worked 5 in the morning till 1 at night. Then boom, recession!
I love cooking, and so does the wife, so we are well covered. Well done on learning soups, I learned that off the missus at the weekend!
-
I enjoy cooking.
My motto though is minimum effort, maximum taste.
Love pasta, there's just so many easy super tasty pasta sauces.
I always warn anybody who comes to stay that's it's probably going to be pasta pasta pasta
Pasta dishes can be great for bulk servings too.
Egg Tagliatelle Alle Cipolle;
(http://farm8.staticflickr.com/7036/6999116660_292bbce4fd.jpg)
Also like a decent breakfast;
(http://farm8.staticflickr.com/7077/6999131550_bfbbfbc6b0.jpg)
An ye cannae go wrang wi Haggis Neeps an Tatties aither;
(http://farm6.staticflickr.com/5251/5399007839_d25fa4caab.jpg)
-
Boy, that breakfast looks mighty fine VNA! :thumbup
-
Well I did skip the slice, hash browns and black pudding, got to look after ma figure too.
-
VNA likes the odd stew too;
Carbonnade de boeuf a la Flamande (beef in beer)
(http://farm8.staticflickr.com/7184/6987283080_9cbf47aa92.jpg)
-
Feck me it'll be knitting patterns on here next, thought this was a motorbike site...... :pokefun
-
Feck me it'll be knitting patterns on here next, thought this was a motorbike site...... :pokefun
No different to all that shite talk about football and rugby :pokefun
-
All of a sudden I feel quite peckish, I may have to do myself a cheese sandwich........... :(
Andy
-
http://www.jamieoliver.com/jamies-ministry-of-food/ (http://www.jamieoliver.com/jamies-ministry-of-food/)
Can't go wrong....
-
Wish I hadnt read this post-Im bloody starving now! Since I" retired" my bike trousers are getting a bit tight round the middle but the cat is 12 and has middle age belly sag. Think it might be a Chicken Jalfrezi from one of the best Balti establishments in Brum tonite then its back to beans on toast. I can cook a good stew or curry one of the good things about the winter months ahead. :lol
-
couldnt cook want to cook...............
i coult cook anything special till i found that wonderful place called "google"............sausage cassarole was my specialty ...now i do the best spanish ommellette for my debs thats ever been made ...and she lived in spain!.....if you wanna learn...you can at the touch of a few buttons.
:) 8)
-
Cooking ... its ENGINEERING with FOOD ! :)
I get beaten up when I say things like .... "Well just scale the recipe by 2/5ths."
-
Excellent blog :thumbup
Here's an old recipe from the 80s.
Turkish Lentil Soup
Butter or Marg
2 large onions chopped
2 garlic cloves crushed
1 litre veg stock
4 large toms chopped (or I use tinned if pushed for time)
Tom purée
250g red lentils - well rinsed
Lemon
Melt the butter/marg in a large saucepan, add onions + garlic, fry until softened.
Add stock, toms, purée and salt & pepper. Bring to boil.
Add lentils, return to boil.
Cover and simmer for 30 minutes; stir regularly.
Serve with a squeeze of lemon and if you're feeling poncey add a lemon slice to each bowl.
-
I make the best Lasagne in Scotland.
My steak n ale pie is pretty stupendous as well
-
Chilli rocks!
-
Excellent blog :thumbup
Here's an old recipe from the 80s.
Turkish Lentil Soup
Butter or Marg
2 large onions chopped
2 garlic cloves crushed
1 litre veg stock
4 large toms chopped (or I use tinned if pushed for time)
Tom purée
250g red lentils - well rinsed
Lemon
Melt the butter/marg in a large saucepan, add onions + garlic, fry until softened.
Add stock, toms, purée and salt & pepper. Bring to boil.
Add lentils, return to boil.
Cover and simmer for 30 minutes; stir regularly.
Serve with a squeeze of lemon and if you're feeling poncey add a lemon slice to each bowl.
Would you add a touch of Cumin to give it a bit more depth and perhaps a sprig of Coriander?
-
This thread made me smile the comments of hard work stressful etc. Done a bit of this myself.... well about 23 years of it in fact mainly in hotels my last post was sous chef in a Marriott 4* hotel. It is great fun at Christmas when you have banquits for 300 at lunch then again for dinner Monday to Saturday (thank fully only for a week or so less before and it calms down after) 6 Nations were great (worked in Cardiff) England V Wales always a big game restaurant full lunch and dinner (130 ish) BQ full lunch and dinner (200-300) meeting rooms also full about another 150 ish buffet before hand and curry post match brigade of about 8 per shift and two for b/fast at the end of days like that you know all about it :b we did "cheat" a little we used to put on a limited menu in the bar but room service was as normal.
Soups a great way to start quick easy and so much better than tins.
Most important is have fun doing it
-
Quote Major Rant: "Cooking ... its ENGINEERING with FOOD !"
Try here: www.cookingforengineers.com/ (http://http://www.cookingforengineers.com/)
It's American but quite good for those who also want to know "why?"!
Cheers
H
-
Server not found
Firefox can't find the server at http.
Check the address for typing errors such as
ww.example.com instead of
www.example.com (http://www.example.com)
If you are unable to load any pages, check your computer's network
connection.
If your computer or network is protected by a firewall or proxy, make sure
that Firefox is permitted to access the Web.
-
Link is missing the :
Try this one http://www.cookingforengineers.com (http://www.cookingforengineers.com)
-
Thanks Buzz...
H
-
DX, having spent around two nights a week for the last 14 months staying in a Marriot, I would say that the quality of the food is OK but the menu choice is so limited there that as a chef you must be bored stupid.
I do all I can these days to avoid eating there as there are only so many Marriot Burgers you can eat in a lifetime!
-
Yes I was 6 month menu changes were OK but still got pissed off making the same stuff all the time the only saving grace was the "chefs specials menu" this was usually a 4 starter 4 main and 4 dessert menu written daily with what ever I could get for the day this was eventually stopped by head office as it was out selling the corporate menu buy about 9-1 they were not happy so they ended up stopping it but still took one off orders when ever we could. We would get the " can you do cottage pie" YES can you do me a steak tartar YES could you do me a Dover sole Yes but tomorrow as we don't carry any in stock, to be honest people like your self who were long term guest were great as after a short period you have eaten the items you liked off the menu and wanted something different which was great as it gave us a change. There was a little variety as we used to do a carvery on occasions as well as the Exec lounge freebies sometimes moving over to banquitting was a change for a day but even those menus only changes about every 6 months. Quality of the food varies massively from Marriott to Marriott it should not but it does, I have worked in a few in this country helping out or going there to see new menus or procedures being used, I worked for a while at the Glasgow hotel at the time the brigade was mainly a team brought buy the then head chef from a country house hotel which had 3 rosettes add to this more staff working the shifts and the food was great freshly made bread every shift in fact every thing was made on site, great food made fresh cooked by good chefs then off to London SAME menu no where near as good less staff lower quality of staff as well, more bought in no real care taken, just get the food out with out much care. Not the way I like to work would rather take extra time and get it right, talking to the guests was a part of my daily shift checking on how they liked the food what we could do to make it better talking about what they would like to see/ or have (long term guests) that we could arrange for them. Now working for some where like Marriott is good for job security, working environment and training BUT the main problem is they are very controlling when it comes to what you do, this was highlighted when Whitbread (who owned 90% of Marriott's in this country via franchise) sold the hotels which then passed to Marriott although we still worked in a "Marriott" things changed a lot and not everything was for the better, our scope for personalising our menu went right down, no chefs special menus more central purchasing of products, even something as simple as the cheese board was specified as Stilton, brie and Cheddar we were not allowed to put any Welsh cheese on the board up until then we were offing about 6-8 cheeses of which 3 could be chosen the usual suspects were there but we had local or special cheeses for choice this was all stopped, we did have a little cheat as our BQ menu was Welsh themed so we could get away with buying some Welsh product but as head office could check every invoice they could see everything we bought and we were pulled a couple of times due to this.
Sorry for the ramble most people do not understand that as a chef in a chain what ever it may be your hands are tied to a degree.
-
I knew I was doing the right thing coming on this site! 8)
[/size][/color]Guys are often far better cooks, so it's great to have some new recipes to try.[/font]
[/size][/color]The grub in France was interesting, as everyone (apart from me) brought something along to add to the lunch, and with plenty of vino it was great.[/font]
[/size][/color]Thanx guys[/font] :)
-
Here's an interesting (Yamaha) take on cooking!
Yamaha Motors Vehicle Bento Cooking Show -- Part 1 (http://www.youtube.com/watch?v=0QTUWVVQV1o#ws)
-
Interesting!
Not sure about the chopped up stick though...