Most of us enjoy cooking or we wouldn't be running up and down this
newsgroup. I was just curious as to who cooks for fun, who cooks to
live, who cooks as a duty and who cooks for all of the above? (Which
is likely most of us.)

My idea of fun cooking is baking on the weekend if we don't have
something major going on. As I've posted before, I make the DH's lunch
through the week on days he doesn't have court, so at the weekend I
like to make a pie or a cobbler or some other dessert. I will also
often make a do-ahead main course that can be reheated during the
week. I occasionally find this a chore, but more often than not find
it something of a stress buster. I crank the iPod kitchen station,
throw flour all over the kitchen, drop various chopped fruit, etc. all
over the floor, chop, chop, chop, slice, slice, slice, all the while
boppin' to Elton, Cheap Tricks, Rod, AC/DC, Billy - ooooh, can't wait
to try tomorrow's experiment: chocolate souffle. And I do *most* enjoy
trying new recipes as I will tomorrow.

But my point is, what floats (or sinks) your boat in the kitchen?

The souffle recipe from the LA Times' Wednesday edition:

@@@@@ Now You're Cooking! Export Format

Shiro's Chocolate Torte Soufflé

desserts

5 eggs, separated
scant 2/3 cup sugar, divided
2.5 ounces milk chocolate
4 ounces dark chocolate
7 tablespoons butter, plus more for buttering the; pan
flour for dusting the cake pan

1. Beat the egg whites using a hand-held or stand mixer for 10 minutes
on
the lowest speed with 1 teaspoon sugar. Increase the speed to medium,
and
when the whites have reached soft peaks, slowly pour in the remaining
sugar. Continue to beat to stiff peaks, but be careful not to
overbeat.

2. Melt the chocolate with the butter in a double boiler over medium
heat
until combined, about 10 to 12 minutes.

3. Whisk the egg yolks in a small bowl and fold them gently into the
egg
white mixture. Gently fold in the chocolate.

4. Line the bottom of an 8-inch springform pan with buttered parchment
paper. Place the mixture in the pan. Bake the cake in a 350-degree
oven for
25 to 35 minutes, until a toothpick comes out mostly clean — there
will be
just a few sticky crumbs clinging to the toothpick.

5. Cool on a rack to just warm before unmolding. Serve slightly warm.

Contributor: LA Times

Yield: 8 to 10

Preparation Time: 45 minutes

Doesn't this sound like fun?

Terry "Squeaks" Pulliam Burd

--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

Terry Pulliam Burd > wrote in
:

> I was just curious as to who cooks for fun, who cooks to
> live, who cooks as a duty and who cooks for all of the above? (Which
> is likely most of us.)
>

I cook for fun and for living, but I live alone so my week-end baking
projects have turned into week end soup making marathons. It is more
practical from a money and a diabetic POV that I cease the making of
pies, cakes, cookies and crumbles, So on the weekend I make large pots of
soup, well I max out at around 3 gallons a go...except when I make and
soup for my daugther's family then I up it to 5 gallons and use the
tabletop roaster (22 qt model). Becuase I like to give her a gallon or 2
and keep some for myself. My old chest freezer is damn near full of 3 cup
ziplock freezer containers of various soups. Right now I'm on a bean
quest and I am making various bean based soups from black bean soup to
ham and bean with cabbage to bean and bacon to 5 and 7 bean soups. Before
that I was cabbage mad and made many cabbage type soups. This was around
the time of the large spinach scare and spinach was not redily availible
so I started out subing cabbage for spinach in a few soups and this led
to other cabbage based recipes and my greater appreciation for the lowly
white cabbage.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

Terry Pulliam Burd wrote:
> Most of us enjoy cooking or we wouldn't be running up and down this
> newsgroup. I was just curious as to who cooks for fun, who cooks to
> live, who cooks as a duty and who cooks for all of the above? (Which
> is likely most of us.)
>
I love to cook but if I didn't I wouldn't live very long

jmcquown wrote:
> Terry Pulliam Burd wrote:
>> Most of us enjoy cooking or we wouldn't be running up and down this
>> newsgroup. I was just curious as to who cooks for fun, who cooks to
>> live, who cooks as a duty and who cooks for all of the above? (Which
>> is likely most of us.)
>>
> I love to cook but if I didn't I wouldn't live very long
>
>
I cook for money. Of course I chose that because I like it. I suppose
I could clean toilets and make hotel beds.

--
Posted via a free Usenet account from http://www.teranews.com

jmcquown said...

> I love to cook but if I didn't I wouldn't live very long

Andy <-- Will cook for love!!!

Terry Pulliam Burd > wrote:
>Most of us enjoy cooking or we wouldn't be running up and down this
>newsgroup. I was just curious as to who cooks for fun, who cooks to
>live, who cooks as a duty and who cooks for all of the above? (Which
>is likely most of us.)

I do it mostly for fun, sometimes when I'm not willing
to go out, and sometimes just to save a couple of bucks,
which should be the reason more often.

But...

I eat out mostly for fun, sometimes when I'm not willing
to cook, and sometimes just to spend a couple of bucks,
which should be the reason much less often.

--Blair

Giusi > wrote:
>jmcquown wrote:
>> Terry Pulliam Burd wrote:
>>> Most of us enjoy cooking or we wouldn't be running up and down this
>>> newsgroup. I was just curious as to who cooks for fun, who cooks to
>>> live, who cooks as a duty and who cooks for all of the above? (Which
>>> is likely most of us.)
>>>
>> I love to cook but if I didn't I wouldn't live very long
>>
>>
>I cook for money. Of course I chose that because I like it. I suppose
>I could clean toilets and make hotel beds.

What? And improve your standing in the community?

Terry Pulliam Burd wrote:
>
> Most of us enjoy cooking or we wouldn't be running up and
> down this newsgroup. I was just curious as to who cooks
> for fun, who cooks to live, who cooks as a duty and who
> cooks for all of the above? (Which is likely most of us.)

I like to cook, but the main reason I cook
is to get the food I want. There's tons of
stuff I avoid, such as American beef,
soy protein, partially hydrogenated fat,
saturated fat, salt, MSG, disodium inosinate,
disodium guanylate, artificial colors and
flavors, sugary foods, carbs, cured meats,
radishes, Jerusalem artichokes, peanuts,
eggs, dried corn products, etc.

Although I like food to taste good, it's
more important that it is healthful.
For example, right now I'm finishing off
my second big bowl of soup, which was made
from a large head of broccoli, a large
yellow onion, three medium-size tomatoes,
and a can of chicken broth. I don't
particularly like this soup, but it's
probably the most healthful thing I eat.
I usually have it twice a week or more.
Sometimes I substitute Brussels sprouts
for the broccoli.

The most fun is experimenting with new
ways to prepare food. My next big kitchen
gadget is likely to be a food dehydrator.
I had lots of fun with the old one before
it broke down (it was a made-in-China piece
of junk). Next time I'll buy an Excalibur.

Blair P. Houghton wrote:
> Giusi > wrote:
>> jmcquown wrote:
>>> Terry Pulliam Burd wrote:
>>>> Most of us enjoy cooking or we wouldn't be running up and down this
>>>> newsgroup. I was just curious as to who cooks for fun, who cooks to
>>>> live, who cooks as a duty and who cooks for all of the above? (Which
>>>> is likely most of us.)
>>>>
>>> I love to cook but if I didn't I wouldn't live very long
>>>
>>>
>> I cook for money. Of course I chose that because I like it. I suppose
>> I could clean toilets and make hotel beds.
>
> What? And improve your standing in the community?
>
Around here people speak Romanian to you if you do those jobs. I'd be
left speechless.

--
Posted via a free Usenet account from http://www.teranews.com

On Sat, 14 Jul 2007 13:14:24 -0500, Andy <q> wrote:

>jmcquown said...
>
>> I love to cook but if I didn't I wouldn't live very long
>
>Andy <-- Will cook for love!!!

Andy, you won't remember him but Jill will remember Rich Tester and
his sig lines starting with "will cook for..." I followed him through
grad school, a "real" job and love/marriage by his sig lines. I
wonder what he's up to now?


--

A husband is someone who takes out the trash and gives the impression he just cleaned the whole house.

On Sun, 15 Jul 2007 10:45:59 -0700, sf rummaged among random neurons
and opined:

>Andy, you won't remember him but Jill will remember Rich Tester and
>his sig lines starting with "will cook for..." I followed him through
>grad school, a "real" job and love/marriage by his sig lines. I
>wonder what he's up to now?

OMG, there's a name I hadn't thought of in ages. Wasn't he in the SF
Bay area? There were a few in that neck of the woods who used to post
and seem to have disappeared.

Terry "Squeaks" Pulliam Burd

--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

On Sun, 15 Jul 2007 17:44:55 -0700, Terry Pulliam Burd
> wrote:

>On Sun, 15 Jul 2007 10:45:59 -0700, sf rummaged among random neurons
>and opined:
>
>>Andy, you won't remember him but Jill will remember Rich Tester and
>>his sig lines starting with "will cook for..." I followed him through
>>grad school, a "real" job and love/marriage by his sig lines. I
>>wonder what he's up to now?
>
>OMG, there's a name I hadn't thought of in ages. Wasn't he in the SF
>Bay area? There were a few in that neck of the woods who used to post
>and seem to have disappeared.
>
Yes, he attended Berkeley.... I think he was a chemistry major but
don't recall exactly. Also remember the three day 4th of July bashes
held by Ray Brauman (sp) of Burning Man fame? I think he got
interested in Kaffir Limes and went on to gardening related ngs.

Speaking of citrus, I just took another stab at growing Meyer lemon.
This time it's planted in an area that is covered by mulch, so I hope
it has a chance against the slugs, snails and earwigs. I had the last
one for seven years and it didn't grow an inch or produce any lemons
because the bugs ate all new growth off as fast as it was produced.
It didn't die. I finally tore its naked carcass out of the ground and
threw it away.



--

A husband is someone who takes out the trash and gives the impression he just cleaned the whole house.

On Sun, 15 Jul 2007 22:01:39 -0700, sf wrote:

>On Sun, 15 Jul 2007 17:44:55 -0700, Terry Pulliam Burd
> wrote:
>
>>On Sun, 15 Jul 2007 10:45:59 -0700, sf rummaged among random neurons
>>and opined:
>>
>>>Andy, you won't remember him but Jill will remember Rich Tester and
>>>his sig lines starting with "will cook for..." I followed him through
>>>grad school, a "real" job and love/marriage by his sig lines. I
>>>wonder what he's up to now?
>>
>>OMG, there's a name I hadn't thought of in ages. Wasn't he in the SF
>>Bay area? There were a few in that neck of the woods who used to post
>>and seem to have disappeared.
>>
>Yes, he attended Berkeley.... I think he was a chemistry major but
>don't recall exactly. Also remember the three day 4th of July bashes
>held by Ray Brauman (sp) of Burning Man fame? I think he got
>interested in Kaffir Limes and went on to gardening related ngs.

I thought he went to Davis? His sig was "Will do chemistry for food
(or money to buy food)..if I remember correctly.

He married Janis (Lane?) and moved to the bay area, from what I
remember. And I think they still live there. They were both at
Tammy's cook-in back a few years.... I remember him conducting a side
by side port tasting there.

It was Ray Bruman... I saw him last at last cook-in hosted by
Tammy....

Christine

On Sun, 15 Jul 2007 23:11:29 -0600, Christine Dabney
> wrote:

>It was Ray Bruman... I saw him last at last cook-in hosted by
>Tammy....

What's he up to now?


--

A husband is someone who takes out the trash and gives the impression he just cleaned the whole house.

On Sun, 15 Jul 2007 22:01:39 -0700, sf rummaged among random neurons
and opined:

>Yes, he attended Berkeley.... I think he was a chemistry major but
>don't recall exactly. Also remember the three day 4th of July bashes
>held by Ray Brauman (sp) of Burning Man fame? I think he got
>interested in Kaffir Limes and went on to gardening related ngs.

<snip>

I actually went to a cookin up in northern California *years* ago that
was held on a piece of property Kay Hartman owned. It was actually a
camping trip. Ray and Rich were there, among other RFCers, and there
were two of us from outta town. Had to have been about 10 years ago,
as I was going through a divorce and looking for *any* excuse to get
out of Dodge. Ray hosted the two of us out of towners coming and going
from SF and it turned out that he was running a kind of no-charge B &
B for all sorts of wandering gypsies. Really nice guy.

Terry "Squeaks" Pulliam Burd

--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

On Mon, 16 Jul 2007 19:39:15 -0700, Terry Pulliam Burd
> wrote:

>I actually went to a cookin up in northern California *years* ago that
>was held on a piece of property Kay Hartman owned. It was actually a
>camping trip. Ray and Rich were there, among other RFCers, and there
>were two of us from outta town. Had to have been about 10 years ago,

I remember those trips! Didn't go on them, camping isn't for me.

>as I was going through a divorce and looking for *any* excuse to get
>out of Dodge. Ray hosted the two of us out of towners coming and going
>from SF and it turned out that he was running a kind of no-charge B &
>B for all sorts of wandering gypsies. Really nice guy.

He always sounded like a real nice guy. Unfortunately I regularly had
other comittments on and around July 4, so I was never able to attend
his birthday bashes either.


--

A husband is someone who takes out the trash and gives the impression he just cleaned the whole house.

<sf> wrote
>
> I remember those trips! Didn't go on them, camping isn't for me.
>

Who was it that said, "my version of camping is staying in the hotel
that does not have room service?"

On Tue, 17 Jul 2007 11:55:14 -0400, "cybercat" > wrote:

>
><sf> wrote
>>
>> I remember those trips! Didn't go on them, camping isn't for me.
>>
>
>Who was it that said, "my version of camping is staying in the hotel
>that does not have room service?"
>

I believe the original phrase was;

"Roughing it" is a motel with a B&W TV set.......

<rj>

Terry Pulliam Burd wrote:
> Most of us enjoy cooking or we wouldn't be running up and down this
> newsgroup. I was just curious as to who cooks for fun, who cooks to
> live, who cooks as a duty and who cooks for all of the above? (Which
> is likely most of us.)

Because it's my job and I figure anything worth doing is worth doing well.

Because it allows me to control an important aspect of my family's health.

Because it's fun.

Because the stuff I make is better than about 90% of the stuff you can
get at local restaurants (mainly chains), deep-fried stuff excluded.
You want fries, swing by McDonalds 'cause I'm not going to bother.

My son's best friend is staying over tonight. We had "petite shoulder
roasts" (looks kind of like a pork tenderloin, only it's beef) rubbed
with olive oil, garlic, sea salt and fresh-ground black pepper and
cooked on the grill. We also had sweet potatoes with butter, salt,
brown sugar and cinnamon, and pasta alfredo, with strawberries for dessert.

I'm used to picky kid guests who swoon at the sight of meat juices and
are entirely freaked out by anything new. Those kids can have bread and
butter and as much milk and fruit as they want, but I don't prepare
special meals.

This kid knows what's good. After the rest of the family had finished
and carried their plates into the kitchen the two of them polished off
the rest of the noodles, the sweet potatoes, the strawberries and most
of a gallon of milk. They'd have probably put paid to the rest of the
meat as well, but I rescued the remaining slices to be used in a salad
in my husband's lunch.