Regarding making something that is NOT the usual dish on any given night at
home.....



I find when I make something elaborate, I don't want it once it's finished.
I guess it has to do with tasting here, seasoning there, tasting again, etc.
By the time it is finished, I want more of the accolades of people eating
the dish than actually eating it myself.

You?

"Kswck" > wrote in
:

> Regarding making something that is NOT the usual dish on any
> given night at home.....
>

> I find when I make something elaborate, I don't want it once
> it's finished. I guess it has to do with tasting here,
> seasoning there, tasting again, etc. By the time it is
> finished, I want more of the accolades of people eating the
> dish than actually eating it myself.
>
> You?

Waste not, want not. Plus I like leftovers.

On Wed 16 Jul 2008 03:17:59p, Kswck told us...

> Regarding making something that is NOT the usual dish on any given night
> at home.....
>
>
>
> I find when I make something elaborate, I don't want it once it's
> finished. I guess it has to do with tasting here, seasoning there,
> tasting again, etc. By the time it is finished, I want more of the
> accolades of people eating the dish than actually eating it myself.
>
> You?
>
>
>

I never cook anything that I don't want to eat. I wouldn't waste my time.

--
Wayne Boatwright
-------------------------------------------
Wednesday, 07(VII)/16(XVI)/08(MMVIII)
-------------------------------------------
-------------------------------------------
42! Is that all you've got to show for
7 and a 1/2 million yrs' work?
-------------------------------------------

On Jul 16, 3:17*pm, "Kswck" > wrote:
> Regarding making something that is NOT the usual dish on any given night at
> home.....
>
> I find when I make something elaborate, I don't want it once it's finished.
> I guess it has to do with tasting here, seasoning there, tasting again, etc.
> By the time it is finished, I want more of the accolades of people eating
> the dish than actually eating it myself.
>
> You?

No, can't say that happens to me. When I make something elaborate, or
fancy, or special I'm usually anxious/excited to serve it and eat it
and see if it was worth all the trouble. I have felt something like
what you describe with the traditional Thanksgiving turkey dinner --
lot of dishes and work but expectations are pretty low because all the
components are so well-known. That's probably why we don't have fixed
menu ideas for other holidays. -aem

Wayne Boatwright wrote:

> On Wed 16 Jul 2008 03:17:59p, Kswck told us...
>
> > Regarding making something that is NOT the usual dish on any given night
> > at home.....
> >
> >
> >
> > I find when I make something elaborate, I don't want it once it's
> > finished. I guess it has to do with tasting here, seasoning there,
> > tasting again, etc. By the time it is finished, I want more of the
> > accolades of people eating the dish than actually eating it myself.
> >
> > You?
> >
> >
> >
>
> I never cook anything that I don't want to eat. I wouldn't waste my time.


I don't think that's what the OP means...

He means something along the lines of that if you've spent a lot of time and
trouble cooking something are you so sick and tired of it when you are done
that you are not hungry...

I know when I've spent all day cooking that by the time the food is ready to
be served I'm not even hungry anymore...in fact I don't even want to think
about food for a whiles, let alone partake of it...I'm like, "I can't
imagine doing this for a living"...

I know several chefs that work at higher - end places, not only are their
fridges and pantries pretty bare, but at home they subsist on stuff like
Kraft mac 'n cheese, baloney sammiches on cheap white bread with cheese
"product" slices, Chipotle, Big Macs, etc. They do food for a living and so
in their home lives like to keep it simple. They are also very
thin...they'll often say, "I'm just not hungry a lot of the time, I'm around
food so much...it reminds me of work"...

When they entertain, they'll put on the dog, they have access to the best
ingredients (like my chef friend who recently had us over on a Sunday
afternoon and treated us to a coupla hundred bux worth of artisanal cheeses,
nice wines, etc.), but in their daily lives they can get pretty sick of
food. Cooking is very hard work...

Kinda like a coupla IT people I know who so hate computers that they don't
have computers in their homes. They get more than enough of computer stuff
in their work...

I've known bartenders who are complete tee - totalers, too. They won't
touch alcohol as they are around it at work and they see what it can do to
people...one guy said to me, "I don't want to drink because then I'd be an
asshole like most of my customers are".

;-)


--
Best
Greg

On Wed 16 Jul 2008 07:11:33p, Gregory Morrow told us...

>
> Wayne Boatwright wrote:
>
>> On Wed 16 Jul 2008 03:17:59p, Kswck told us...
>>
>> > Regarding making something that is NOT the usual dish on any given
>> > night at home.....
>> >
>> >
>> >
>> > I find when I make something elaborate, I don't want it once it's
>> > finished. I guess it has to do with tasting here, seasoning there,
>> > tasting again, etc. By the time it is finished, I want more of the
>> > accolades of people eating the dish than actually eating it myself.
>> >
>> > You?
>> >
>> >
>> >
>>
>> I never cook anything that I don't want to eat. I wouldn't waste my
>> time.
>
>
> I don't think that's what the OP means...
>
> He means something along the lines of that if you've spent a lot of time
> and trouble cooking something are you so sick and tired of it when you
> are done that you are not hungry...

Doesn't happen to me, Greg.

> I know when I've spent all day cooking that by the time the food is
> ready to be served I'm not even hungry anymore...in fact I don't even
> want to think about food for a whiles, let alone partake of it...I'm
> like, "I can't imagine doing this for a living"...

Well, I can't imagine doing it for a living, either.

> I know several chefs that work at higher - end places, not only are
> their fridges and pantries pretty bare, but at home they subsist on
> stuff like Kraft mac 'n cheese, baloney sammiches on cheap white bread
> with cheese "product" slices, Chipotle, Big Macs, etc. They do food for
> a living and so in their home lives like to keep it simple. They are
> also very thin...they'll often say, "I'm just not hungry a lot of the
> time, I'm around food so much...it reminds me of work"...
>
> When they entertain, they'll put on the dog, they have access to the
> best ingredients (like my chef friend who recently had us over on a
> Sunday afternoon and treated us to a coupla hundred bux worth of
> artisanal cheeses, nice wines, etc.), but in their daily lives they can
> get pretty sick of food. Cooking is very hard work...
>
> Kinda like a coupla IT people I know who so hate computers that they
> don't have computers in their homes. They get more than enough of
> computer stuff in their work...
>
> I've known bartenders who are complete tee - totalers, too. They won't
> touch alcohol as they are around it at work and they see what it can do
> to people...one guy said to me, "I don't want to drink because then I'd
> be an asshole like most of my customers are".
>
> ;-)
>
>



--
Wayne Boatwright
-------------------------------------------
Wednesday, 07(VII)/16(XVI)/08(MMVIII)
-------------------------------------------
-------------------------------------------
As a matter of fact, no, I don't have
a life.
-------------------------------------------

On Jul 16, 3:17*pm, "Kswck" > wrote:
> Regarding making something that is NOT the usual dish on any given night at
> home.....
>
> I find when I make something elaborate, I don't want it once it's finished.
> I guess it has to do with tasting here, seasoning there, tasting again, etc.
> By the time it is finished, I want more of the accolades of people eating
> the dish than actually eating it myself.
>
> You?

Elaborate or not, I often find I've lost interest in what I've cooked
by the time it's made its way onto the table. I will ask for opinions
of a certain [new] dish (often prefacing it with, "I'd like your
candid opinion, as you'll likely get it again and if you hate it and
don't tell me...).

I can't tell you the number of dinners I've made where I just shoved
my food around my plate without actually eating more than a few bites.
Maybe an aging body that requires less fuel or maybe I just enjoy
creating dishes more than eating them?

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 "meatloaf" with "cox"

On Wed, 16 Jul 2008 18:17:59 -0400, "Kswck" >
wrote:

>Regarding making something that is NOT the usual dish on any given night at
>home.....
>
>
>I find when I make something elaborate, I don't want it once it's finished.
>I guess it has to do with tasting here, seasoning there, tasting again, etc.
>By the time it is finished, I want more of the accolades of people eating
>the dish than actually eating it myself.
>
>You?

I love to make new things and enjoy eating them! Accolades are nice,
but *I* need to like it too.
>
Eating any food has to do with how tired I am. I can be hungry, but
if I'm just home from work and food's ready, I still can't eat for
maybe an hour... I just can't do it.

If I make a meal myself, I can eat it when it's ready.... unless it's
fried food (which I don't make anymore), so that's moot.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Wed, 16 Jul 2008 21:11:33 -0500, "Gregory Morrow"
> wrote:

>I know several chefs that work at higher - end places, not only are their
>fridges and pantries pretty bare, but at home they subsist on stuff like
>Kraft mac 'n cheese, baloney sammiches on cheap white bread with cheese
>"product" slices, Chipotle, Big Macs, etc. They do food for a living and so
>in their home lives like to keep it simple. They are also very
>thin...they'll often say, "I'm just not hungry a lot of the time, I'm around
>food so much...it reminds me of work"...

the carpenter's wife, the plumber's wife, the shoemaker's children....
>
>When they entertain, they'll put on the dog, they have access to the best
>ingredients (like my chef friend who recently had us over on a Sunday
>afternoon and treated us to a coupla hundred bux worth of artisanal cheeses,
>nice wines, etc.), but in their daily lives they can get pretty sick of
>food. Cooking is very hard work...
>
>Kinda like a coupla IT people I know who so hate computers that they don't
>have computers in their homes. They get more than enough of computer stuff
>in their work...

My kids are that way. Primarily, it's work, not fun for them. They
simply don't like being on the computer at home for anything other
than business, email or grabbing a recipe off the 'net.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

"Gregory Morrow" > wrote in message
m...
>
> Wayne Boatwright wrote:
>
>> On Wed 16 Jul 2008 03:17:59p, Kswck told us...
>>
>> > Regarding making something that is NOT the usual dish on any given
>> > night
>> > at home.....
>> >
>> >
>> >
>> > I find when I make something elaborate, I don't want it once it's
>> > finished. I guess it has to do with tasting here, seasoning there,
>> > tasting again, etc. By the time it is finished, I want more of the
>> > accolades of people eating the dish than actually eating it myself.
>> >
>> > You?
>> >
>> >
>> >
>>
>> I never cook anything that I don't want to eat. I wouldn't waste my
>> time.
>
>
> I don't think that's what the OP means...
>
> He means something along the lines of that if you've spent a lot of time
> and
> trouble cooking something are you so sick and tired of it when you are
> done
> that you are not hungry...
>
> I know when I've spent all day cooking that by the time the food is ready
> to
> be served I'm not even hungry anymore...in fact I don't even want to think
> about food for a whiles, let alone partake of it...I'm like, "I can't
> imagine doing this for a living"...
>
> I know several chefs that work at higher - end places, not only are their
> fridges and pantries pretty bare, but at home they subsist on stuff like
> Kraft mac 'n cheese, baloney sammiches on cheap white bread with cheese
> "product" slices, Chipotle, Big Macs, etc. They do food for a living and
> so
> in their home lives like to keep it simple. They are also very
> thin...they'll often say, "I'm just not hungry a lot of the time, I'm
> around
> food so much...it reminds me of work"...
>
> When they entertain, they'll put on the dog, they have access to the best
> ingredients (like my chef friend who recently had us over on a Sunday
> afternoon and treated us to a coupla hundred bux worth of artisanal
> cheeses,
> nice wines, etc.), but in their daily lives they can get pretty sick of
> food. Cooking is very hard work...
>
> Kinda like a coupla IT people I know who so hate computers that they don't
> have computers in their homes. They get more than enough of computer
> stuff
> in their work...
>
> I've known bartenders who are complete tee - totalers, too. They won't
> touch alcohol as they are around it at work and they see what it can do to
> people...one guy said to me, "I don't want to drink because then I'd be an
> asshole like most of my customers are".
>
> ;-)
>
>
> --
> Best
> Greg
>
>
>
>
Exactly.

Terry Pulliam Burd wrote:
> On Jul 16, 3:17 pm, "Kswck" > wrote:
>> Regarding making something that is NOT the usual dish on any given
>> night at home.....
>>
>> I find when I make something elaborate, I don't want it once it's
>> finished. I guess it has to do with tasting here, seasoning there,
>> tasting again, etc. By the time it is finished, I want more of the
>> accolades of people eating the dish than actually eating it myself.
>>
>> You?
>
> Elaborate or not, I often find I've lost interest in what I've cooked
> by the time it's made its way onto the table. I will ask for opinions
> of a certain [new] dish (often prefacing it with, "I'd like your
> candid opinion, as you'll likely get it again and if you hate it and
> don't tell me...).
>
> I can't tell you the number of dinners I've made where I just shoved
> my food around my plate without actually eating more than a few bites.
> Maybe an aging body that requires less fuel or maybe I just enjoy
> creating dishes more than eating them?
>
> Terry "Squeaks" Pulliam Burd

I'm the same way, Terry. My husband keeps calling me his "skinny wife"
because I hardly eat anymore. Once I've cooked it, I'm done with it. If
someone else cooks, it's a different matter, however.

kili

Kswck wrote:
>
> I find when I make something elaborate, I don't want it once it's finished.
> I guess it has to do with tasting here, seasoning there, tasting again, etc.
> By the time it is finished, I want more of the accolades of people eating
> the dish than actually eating it myself.


When I'm cooking something fancy, a lot of the cooking is in the
presentation. It's getting the pie crust just right instead of just
making baked apples. It's getting the fish and the sauce on the plate
in the right proportions. It's getting the cheese browned perfectly
over the casserole. When that's the case, I agree with you. I eat the
little bits leftover in the kitchen. By the time it's presented, I know
what everything tastes like, and I don't feel like diving into the work
of art-- though I do like having it admired.


When I'm plain cooking at home, I find it easy to wait until the
hamburger is done and the broccoli is on the table. In that case, I'm
hungry when I sit down to eat.


--Lia

On Jul 16, 5:17*pm, "Kswck" > wrote:
> Regarding making something that is NOT the usual dish on any given night at
> home.....
>
> I find when I make something elaborate, I don't want it once it's finished.
> I guess it has to do with tasting here, seasoning there, tasting again, etc.
> By the time it is finished, I want more of the accolades of people eating
> the dish than actually eating it myself.
>
> You?

The smells of what you're cooking also fill you up.

N.

Kswck wrote:

> Regarding making something that is NOT the usual dish on any given night at
> home.....
>
>
>
> I find when I make something elaborate, I don't want it once it's finished.
> I guess it has to do with tasting here, seasoning there, tasting again, etc.
> By the time it is finished, I want more of the accolades of people eating
> the dish than actually eating it myself.

Uhhh . . . That's the whole reason I cook it!!!!

Yes. I never understood the thing where people cook something
and then don't want to eat it. Only thing I can figure is that
they do a lot of tasting as they go alot and that's what takes
the edge off their appetites. I almost never taste as I cook.

Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

sf wrote:

> On Wed, 16 Jul 2008 18:17:59 -0400, "Kswck" >
> wrote:
>
>
>>Regarding making something that is NOT the usual dish on any given night at
>>home.....
>>
>>
>>I find when I make something elaborate, I don't want it once it's finished.
>>I guess it has to do with tasting here, seasoning there, tasting again, etc.
>>By the time it is finished, I want more of the accolades of people eating
>>the dish than actually eating it myself.
>>
>>You?
>
>
> I love to make new things and enjoy eating them! Accolades are nice,
> but *I* need to like it too.

Yeah, me too. I'm known amongst friends and family
as giving critiques, good or bad, of my own cooking
while I'm eating it. ;-)

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

On Thu, 17 Jul 2008 12:17:47 -0400, Kate Connally >
fired up random neurons and synapses to opine:

>Yes. I never understood the thing where people cook something
>and then don't want to eat it. Only thing I can figure is that
>they do a lot of tasting as they go alot and that's what takes
>the edge off their appetites. I almost never taste as I cook.

It is totally weird and it's been this way my entire "cooking" life: I
don't like to eat my own cooking. Either day to day or elaborate
company meals, once I've made the dinner, I'm done. In particular,
with company dinners, I'm more focused on the mechanics of the meal:
getting all the dishes prepared perfectly, timed perfectly, etc., and
by the time the meal is actually on the table, I'm now focused on the
mechanics of the social end: make sure the dishes are being passed and
none overlooked, owners of empty plates are offered refills, wine
glasses, etc., are being replenished, cranking up the Keurig and
espresso machines, gearing up for the dessert/aperitifs.

There are a number of Old Timers in this ng who know me personally and
can likely attest that I love food - I just am more fond of the
preparation of it than the ingestion of it.

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 "meatloaf" with "cox"




that may be all I eat all day long. <shrug>

On Thu 17 Jul 2008 09:26:14p, Terry Pulliam Burd told us...

> On Thu, 17 Jul 2008 12:17:47 -0400, Kate Connally >
> fired up random neurons and synapses to opine:
>
>>Yes. I never understood the thing where people cook something
>>and then don't want to eat it. Only thing I can figure is that
>>they do a lot of tasting as they go alot and that's what takes the edge
>>off their appetites. I almost never taste as I cook.
>
> It is totally weird and it's been this way my entire "cooking" life: I
> don't like to eat my own cooking. Either day to day or elaborate
> company meals, once I've made the dinner, I'm done. In particular,
> with company dinners, I'm more focused on the mechanics of the meal:
> getting all the dishes prepared perfectly, timed perfectly, etc., and
> by the time the meal is actually on the table, I'm now focused on the
> mechanics of the social end: make sure the dishes are being passed and
> none overlooked, owners of empty plates are offered refills, wine
> glasses, etc., are being replenished, cranking up the Keurig and
> espresso machines, gearing up for the dessert/aperitifs.
>
> There are a number of Old Timers in this ng who know me personally and
> can likely attest that I love food - I just am more fond of the
> preparation of it than the ingestion of it.
>
> Terry "Squeaks" Pulliam Burd
> --

If I'm serving an informal meal to close friends, I can sit with them at
the table, relax, and enjoy the meal completely, while still making sure
that everyone has everything.

OTOH, if I'm serving a rather formal meal to anybody, I do manage to eat,
but I am more caught up in all the issues you mentioned, so I don't enjoy
eating nearly as much. However, when everyone has gone, I'll usually fix
myself a plate that I can relax and enjoy.

I totally enjoy the food I cook, one way or the other. :-)


--
Wayne Boatwright
-------------------------------------------
Thursday, 07(VII)/17(XVII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
One moment please; we are adjusting
the Reality parameters.
-------------------------------------------

On Thu, 17 Jul 2008 09:09:09 -0700 (PDT), Nancy2
> wrote:

>On Jul 16, 5:17*pm, "Kswck" > wrote:
>> Regarding making something that is NOT the usual dish on any given night at
>> home.....
>>
>> I find when I make something elaborate, I don't want it once it's finished.
>> I guess it has to do with tasting here, seasoning there, tasting again, etc.
>> By the time it is finished, I want more of the accolades of people eating
>> the dish than actually eating it myself.
>>
>> You?
>
>The smells of what you're cooking also fill you up.
>
>N.

i think there's something to that, even though it doesn't make much
sense on its face. maybe your anticipatory reactions get
overstimulated too far in advance.

your pal,
blake
** Posted from http://www.teranews.com **

On Fri, 18 Jul 2008 12:53:36 -0400, blake murphy
> wrote:

>i think there's something to that, even though it doesn't make much
>sense on its face. maybe your anticipatory reactions get
>overstimulated too far in advance.

My SIL is/was like that. She's one of the frail people, like Jill's
mom, that needs to put on some serious weight now. I don't know which
is worse... being over or under.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Jul 16, 6:17�pm, "Kswck" > wrote:
> Regarding making something that is NOT the usual dish on any given night at
> home.....
>
> I find when I make something elaborate, I don't want it once it's finished.
> I guess it has to do with tasting here, seasoning there, tasting again, etc.
> By the time it is finished, I want more of the accolades of people eating
> the dish than actually eating it myself.
>
> You?

I do that all the time, especially with stuff that takes a long time
to prepare. Even if you don't do much tasting, I think by the time
the dish is done you're so tired of it that you're not hungry for it
anymore.

> wrote in message
...
On Jul 16, 6:17?pm, "Kswck" > wrote:
> Regarding making something that is NOT the usual dish on any given night
> at
> home.....
>
> I find when I make something elaborate, I don't want it once it's
> finished.
> I guess it has to do with tasting here, seasoning there, tasting again,
> etc.
> By the time it is finished, I want more of the accolades of people eating
> the dish than actually eating it myself.
>
> You?

I do that all the time, especially with stuff that takes a long time
to prepare. Even if you don't do much tasting, I think by the time
the dish is done you're so tired of it that you're not hungry for it
anymore.

Agreed.

Kswck wrote:
>
> Regarding making something that is NOT the usual dish on any given night at
> home.....
>
> I find when I make something elaborate, I don't want it once it's finished.
> I guess it has to do with tasting here, seasoning there, tasting again, etc.
> By the time it is finished, I want more of the accolades of people eating
> the dish than actually eating it myself.
>
> You?

Always want to eat what I've cooked. Why would I ask someone else to eat
something I don't want to eat? Other than asparagus and Brussels
sprouts, that is :P

On Fri, 18 Jul 2008 19:02:13 -0400, "Kswck" >
wrote:

>
> wrote in message
...
>On Jul 16, 6:17?pm, "Kswck" > wrote:
>> Regarding making something that is NOT the usual dish on any given night
>> at
>> home.....
>>
>> I find when I make something elaborate, I don't want it once it's
>> finished.
>> I guess it has to do with tasting here, seasoning there, tasting again,
>> etc.
>> By the time it is finished, I want more of the accolades of people eating
>> the dish than actually eating it myself.
>>
>> You?
>
>I do that all the time, especially with stuff that takes a long time
>to prepare. Even if you don't do much tasting, I think by the time
>the dish is done you're so tired of it that you're not hungry for it
>anymore.
>
>Agreed.
>
I wonder why everyone who doesn't like to eat their own cooking is
here?


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Fri, 18 Jul 2008 22:02:53 -0600, Arri London >
wrote:

>Other than asparagus and Brussels sprouts, that is :P

You wuss!



--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

<sf> wrote in message
>>I do that all the time, especially with stuff that takes a long time
>>to prepare. Even if you don't do much tasting, I think by the time
>>the dish is done you're so tired of it that you're not hungry for it
>>anymore.
>>
>>Agreed.
>>
> I wonder why everyone who doesn't like to eat their own cooking is
> here?
>

Beats me. If I cooked it, I'm eating it. Not everything I've ever made has
been perfect, but I've never had the need or desire to sit out a meal.

On Jul 19, 6:47 am, "Edwin Pawlowski" > wrote:
> <sf> wrote in message
[snip]
> > I wonder why everyone who doesn't like to eat their own cooking is
> > here?
> >
> Beats me. If I cooked it, I'm eating it. Not everything I've ever made has
> been perfect, but I've never had the need or desire to sit out a meal.

Exactly! If I cook it, I'm eating it. If it didn't turn out the way I
expected, I still eat it (as forms of penance or preventative medicine
-- depending on what it is). There's only been a couple meals that I
couldn't finish because they were too over-spiced.

I can't imagine cooking something and then not enjoying the spoils
after. That's simply "Inconceivable!"

ObFood: Quiche Lorraine with country biscuits and cinnamon butter.

The Ranger

Julia Altshuler wrote:
> Kswck wrote:
>>
>> I find when I make something elaborate, I don't want it once it's
>> finished.
>> I guess it has to do with tasting here, seasoning there, tasting
>> again, etc.
>> By the time it is finished, I want more of the accolades of people
>> eating the dish than actually eating it myself.
>
>
> When I'm cooking something fancy, a lot of the cooking is in the
> presentation. It's getting the pie crust just right instead of just
> making baked apples.

Yep. But on a tangent, I took apples off my tree yesterday and made an
apple crumble out of them (just tossed them with sugar and topped with a
butter/sugar/cinnamon/oats topping and baked). It was yummy, and really
gratifying to use my own apples.

I don't know what kind of apples they are. They taste kind of like a
tarter fuji.

Serene

--
"I think I have an umami receptor that has developed sentience." -- Stef

"Kswck" wrote:
> Regarding making something that is NOT the usual dish on any given night at
> home.....
>
> I find when I make something elaborate, I don't want it once it's finished.
> I guess it has to do with tasting here, seasoning there, tasting again, etc.
> By the time it is finished, I want more of the accolades of people eating
> the dish than actually eating it myself.
>
> You?

Depends, on the dish, the quantity, the time spent preparing, my
mood. Professional cooks typically don't eat the same foods they're
preparing all day... it can be the most succulent USDA prime steak but
after grilling hundreds I really don't want to look at another... I'd
probably prefer a tuna salad sandwich. I especially don't like to eat
chicken after I just cleaned and handled one, I'll prep chicken in the
morning for dinner. When I cooked in the navy I rarely ate the same
meal being served, nor did I eat while everyone else did... I didn't
want to look at food until everyone was gone from the dining area, and
only then did I think about what I wanted to eat... after preparing
meat balls for five hundred I couldn't look at another. Especially
preparing holiday meals, dozens of turkeys and whole hams, and all the
fixings, plus hours carving to order, I didn't want any part of that
menu... I'd wait until everyone was gone and the air cleared of any
cloying cooking odor, then I might prepare a cheese omelet. Even now,
at home, I often prepare food and then after it's all done I stick it
in the fridge for the next day and eat something else... like
yesterday, I figured to prepare london broil and potato salad for
dinner... by the time I finished messing with marinating the meat and
then peeled seven pounds of spuds, cooked them, let them cool, sliced
them, let them cool some more 'cause they were still warm in the
middle, and folded in the dressing with a few tastes I was no longer
into that menu. For dinner last night I had edam cheese on bakery rye
with mustard and a Crystal Palace with ruby red grapefruit... later I
polished off about a third of a half gallon of chocolate chip ice
cream. The meat is still marinating in the fridge (it'll become
dinner tonight) but I did have a big bowl of potato salad for
breakfast this morning, it's so yummy I had to force myself to keep
from having seconds, I'll have more later. I made all that potato
salad because I suddenly realized I still had that 15 pound bag of
spuds from Sam's Club in the basement fridge and they needed using
up.... I have no idea what I'll do with the other half a bag. I know
I started the potato salad with seven pounds of potatoes because I
weighed them. But by the time they're peeled, eyed, cooked, sliced
and dressed there's really not as much as you'd think, filled a 12 cup
mixing bowl. There was probably a good 1 1/2 pounds lost in peeling
and trimming. And potatoes give up a lot of water weight and starch
to the cooking water. I like my potato salad on the plain side, just
s n' p, mayo, minced curly leaf parsley, and some white vinegar... I
usually grate in a carrot and add some diced bell pepper but I had no
fresh pepper (those in my garden were still too small) and I was too
lazy to grate a carrot... only reason I added the parsley is because I
have a patch growing right outside my back door, otherwise it would
have been dehy. And I love onions in most salads but absolutely
detest onions in potato salad and slaw.

So, what can I do to use up that other half bag of potatoes, by the
time I finish the potato salad I won't want to look at more potatoes
for a while. I'm thinking potato pudding and freezing it... hmm,
potatonik freezes well.

http://emr.cs.iit.edu/~reingold/ruth...potatonik.html

Serene Vannoy wrote:
> Julia Altshuler wrote:
> > Kswck wrote:
>
> >> I find when I make something elaborate, I don't want it once it's
> >> finished.
> >> I guess it has to do with tasting here, seasoning there, tasting
> >> again, etc.
> >> By the time it is finished, I want more of the accolades of people
> >> eating the dish than actually eating it myself.
>
> > When I'm cooking something fancy, a lot of the cooking is in the
> > presentation. �It's getting the pie crust just right instead of just
> > making baked apples. �
>
> Yep. But on a tangent, I took apples off my tree yesterday and made an
> apple crumble out of them (just tossed them with sugar and topped with a
> butter/sugar/cinnamon/oats topping and baked). �It was yummy, and really
> gratifying to use my own apples.
>
> I don't know what kind of apples they are. They taste kind of like a
> tarter fuji.


Where do you live that you can pick apples in mid July?

Serene Vannoy wrote:
>
> Yep. But on a tangent, I took apples off my tree yesterday and made an
> apple crumble out of them (just tossed them with sugar and topped with a
> butter/sugar/cinnamon/oats topping and baked). It was yummy, and really
> gratifying to use my own apples.
>
> I don't know what kind of apples they are. They taste kind of like a
> tarter fuji.


We've just returned from our first trip to our local orchard this
summer. They have you-pick blueberries, peaches, and apples. I sniffed
the apples and didn't get that wonderful fresh apple smell. We passed
them up. They did have magnificent peaches. They were so fragrant they
practically filled the car with aroma. The woman who works there
(owns?) said that they won't have blueberries by the pint until Wednesday.


It's been too hot to send the workers out to pick in the daytime. She
was surprised that anyone was willing to pick for themselves in this
heat. I told her it wasn't too bad if you didn't spend more than a half
hour out at a time. That's the way I've been getting the raspberries
from our garden.


Which is the point of this post. If you can brag about apples, I've got
to brag about raspberries. We have so many that I've been pureeing
them, pressing them through a strainer to remove the seeds, and making
raspberry cubes.


--Lia

Julia Altshuler wrote:

>
> We've just returned from our first trip to our local orchard this
> summer. They have you-pick blueberries, peaches, and apples. I sniffed
> the apples and didn't get that wonderful fresh apple smell. We passed
> them up. They did have magnificent peaches. They were so fragrant they
> practically filled the car with aroma. The woman who works there
> (owns?) said that they won't have blueberries by the pint until Wednesday.
>
>
> It's been too hot to send the workers out to pick in the daytime. She
> was surprised that anyone was willing to pick for themselves in this
> heat. I told her it wasn't too bad if you didn't spend more than a half
> hour out at a time. That's the way I've been getting the raspberries
> from our garden.
>
>
> Which is the point of this post. If you can brag about apples, I've got
> to brag about raspberries.

Damn right! I'm envious, but in that benign way that isn't mad at you. :-)

> We have so many that I've been pureeing
> them, pressing them through a strainer to remove the seeds, and making
> raspberry cubes.

Wonderful.

Serene

--
"I think I have an umami receptor that has developed sentience." -- Stef

Julia Altshuler said...

> Serene Vannoy wrote:
>>
>> Yep. But on a tangent, I took apples off my tree yesterday and made an
>> apple crumble out of them (just tossed them with sugar and topped with a
>> butter/sugar/cinnamon/oats topping and baked). It was yummy, and really
>> gratifying to use my own apples.
>>
>> I don't know what kind of apples they are. They taste kind of like a
>> tarter fuji.
>
>
> We've just returned from our first trip to our local orchard this
> summer. They have you-pick blueberries, peaches, and apples. I sniffed
> the apples and didn't get that wonderful fresh apple smell. We passed
> them up. They did have magnificent peaches. They were so fragrant they
> practically filled the car with aroma. The woman who works there
> (owns?) said that they won't have blueberries by the pint until
Wednesday.
>
>
> It's been too hot to send the workers out to pick in the daytime. She
> was surprised that anyone was willing to pick for themselves in this
> heat. I told her it wasn't too bad if you didn't spend more than a half
> hour out at a time. That's the way I've been getting the raspberries
> from our garden.
>
>
> Which is the point of this post. If you can brag about apples, I've got
> to brag about raspberries. We have so many that I've been pureeing
> them, pressing them through a strainer to remove the seeds, and making
> raspberry cubes.
>
>
> --Lia


Lia,

Thanks for reminding me.

I just checked my orchard (you-pick): yellow peaches, nectarines, apricots,
sugar plums, raspberries, blueberries,
and blackberries!

I'll save the BG spike for sweet corn next month.

Raspberries and blackberries $4.00/lb. ???

Andy

"Sheldon" > wrote in message
...
> "Kswck" wrote:
>> Regarding making something that is NOT the usual dish on any given night
>> at
>> home.....
>>
>> I find when I make something elaborate, I don't want it once it's
>> finished.
>> I guess it has to do with tasting here, seasoning there, tasting again,
>> etc.
>> By the time it is finished, I want more of the accolades of people eating
>> the dish than actually eating it myself.
>>
>> You?
>
> Depends, on the dish, the quantity, the time spent preparing, my
> mood. Professional cooks typically don't eat the same foods they're
> preparing all day... it can be the most succulent USDA prime steak but
> after grilling hundreds I really don't want to look at another... I'd
> probably prefer a tuna salad sandwich. I especially don't like to eat
> chicken after I just cleaned and handled one, I'll prep chicken in the
> morning for dinner. When I cooked in the navy I rarely ate the same
> meal being served, nor did I eat while everyone else did... I didn't
> want to look at food until everyone was gone from the dining area, and
> only then did I think about what I wanted to eat... after preparing
> meat balls for five hundred I couldn't look at another. Especially
> preparing holiday meals, dozens of turkeys and whole hams, and all the
> fixings, plus hours carving to order, I didn't want any part of that
> menu... I'd wait until everyone was gone and the air cleared of any
> cloying cooking odor, then I might prepare a cheese omelet. Even now,
> at home, I often prepare food and then after it's all done I stick it
> in the fridge for the next day and eat something else... like
> yesterday, I figured to prepare london broil and potato salad for
> dinner... by the time I finished messing with marinating the meat and
> then peeled seven pounds of spuds, cooked them, let them cool, sliced
> them, let them cool some more 'cause they were still warm in the
> middle, and folded in the dressing with a few tastes I was no longer
> into that menu. For dinner last night I had edam cheese on bakery rye
> with mustard and a Crystal Palace with ruby red grapefruit... later I
> polished off about a third of a half gallon of chocolate chip ice
> cream. The meat is still marinating in the fridge (it'll become
> dinner tonight) but I did have a big bowl of potato salad for
> breakfast this morning, it's so yummy I had to force myself to keep
> from having seconds, I'll have more later. I made all that potato
> salad because I suddenly realized I still had that 15 pound bag of
> spuds from Sam's Club in the basement fridge and they needed using
> up.... I have no idea what I'll do with the other half a bag. I know
> I started the potato salad with seven pounds of potatoes because I
> weighed them. But by the time they're peeled, eyed, cooked, sliced
> and dressed there's really not as much as you'd think, filled a 12 cup
> mixing bowl. There was probably a good 1 1/2 pounds lost in peeling
> and trimming. And potatoes give up a lot of water weight and starch
> to the cooking water. I like my potato salad on the plain side, just
> s n' p, mayo, minced curly leaf parsley, and some white vinegar... I
> usually grate in a carrot and add some diced bell pepper but I had no
> fresh pepper (those in my garden were still too small) and I was too
> lazy to grate a carrot... only reason I added the parsley is because I
> have a patch growing right outside my back door, otherwise it would
> have been dehy. And I love onions in most salads but absolutely
> detest onions in potato salad and slaw.
>
> So, what can I do to use up that other half bag of potatoes, by the
> time I finish the potato salad I won't want to look at more potatoes
> for a while. I'm thinking potato pudding and freezing it... hmm,
> potatonik freezes well.
>
> http://emr.cs.iit.edu/~reingold/ruth...potatonik.html
>
>

How about home fries?
Noted the potato salad. Try adding fresh minced or dried celery flakes.
Unfortunately, dried celery in the stupidmarkets (And Penzy's) is the dried
minced stalk.And whole heads rarely have the leaves still on.
I buy whole heads of fresh celery and dry out just the leaves. Fresher
taste and easier on the dental work.

On Jul 19, 9:47�am, "Edwin Pawlowski" > wrote:
> <sf> wrote in message
> >>I do that all the time, especially with stuff that takes a long time
> >>to prepare. � Even if you don't do much tasting, I think by the time
> >>the dish is done you're so tired of it that you're not hungry for it
> >>anymore.
>
> >>Agreed.
>
> > I wonder why everyone who doesn't like to eat their own cooking is
> > here?
>
> Beats me. �If I cooked it, I'm eating it. �Not everything I've ever made has
> been perfect, but I've never had the need or desire to sit out a meal.

It's not that I don't want to eat what I've cooked. It's just that I
don't want to eat it right then. The next day is a completely
different story.

"djs0 wrote:
> "Edwin Pawlowski" wrote:
> > <sf> wrote:
> > >>I do that all the time, especially with stuff that takes a long time
> > >>to prepare. � Even if you don't do much tasting, I think by the time
> > >>the dish is done you're so tired of it that you're not hungry for it
> > >>anymore.
>
> > >>Agreed.
>
> > > I wonder why everyone who doesn't like to eat their own cooking is
> > > here?
>
> > Beats me. �If I cooked it, I'm eating it. �Not everything I've ever made has
> > been perfect, but I've never had the need or desire to sit out a meal.
>
> It's not that I don't want to eat what I've cooked. Â*It's just that I
> don't want to eat it right then. Â*The next day is a completely
> different story.

Exactly... no one said they don't like their own cooking. Many times
it can require so much time to prepare and cook something that I'm too
hungry to wait and so will eat something to hold me over but I'll eat
a little too much adn kill my appetite and then by the time what I'm
cooking is ready I'm no longer hungry enough to enjoy it because I'll
will have to stuff it in... often occurs with soups and stews...
those are better the next day anyway. And many times I purposely cook
something for eating the next day or over the next few days. About
half the time I prepare a dessert (maybe bake a cake or pie) I'm so
full after dinner that again I''d only have to force it in so it's
better to pig out on it the next day... It's not that I didn't eat it
because I don't like it, I didn't eat it because I like it too much.
Yoose remember that london broil I marinated yesterday but didn't
cook, it was because I pigged out on that potato salad I made
yesterday. Well right now I'm attacking that london broil... it was a
3 point something pound slab of beautiful top round... between me and
the cats it's half gone. And I also grilled a medium zuke and two
ichiban eggplant, those are gone too. Guess what, no potato salad
tonight, and not because I don't like it, my tank is full! If I were
a cat I'd join them, they all waddled off to their beds.

Julia Altshuler wrote:

>
>
> Which is the point of this post. If you can brag about apples, I've got
> to brag about raspberries. We have so many that I've been pureeing
> them, pressing them through a strainer to remove the seeds, and making
> raspberry cubes.
>
>



WOW, am I jealous. You could use the cubes in fresh lemonade, iced tea,
or to make margaritas or daiquiris. Over ice cream? To make ice cream?
In Yogurt? Yum.

Our trees are so loaded with apricots the branches have to be propped up
to stop them from snapping under the weight. They are just tarting to
color but haven't softened or sweetened yet. Temp today was 100F so
ripening can't be too far in the future.

gloria p

On Sat, 19 Jul 2008 18:04:46 -0600, Gloria P >
wrote:

>Our trees are so loaded with apricots the branches have to be propped up
>to stop them from snapping under the weight. They are just tarting to
>color but haven't softened or sweetened yet. Temp today was 100F so
>ripening can't be too far in the future.

---> drooling!
make an apricot pie for me, please


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

sf wrote:
>
> On Fri, 18 Jul 2008 22:02:53 -0600, Arri London >
> wrote:
>
> >Other than asparagus and Brussels sprouts, that is :P
>
> You wuss!
>
> --


Hey there isn't much food I won't eat. But you can have my share if
you'd like.

On Sat, 19 Jul 2008 19:00:49 -0600, Arri London >
wrote:

>
>
>sf wrote:
>>
>> On Fri, 18 Jul 2008 22:02:53 -0600, Arri London >
>> wrote:
>>
>> >Other than asparagus and Brussels sprouts, that is :P
>>
>> You wuss!
>
>Hey there isn't much food I won't eat. But you can have my share if
>you'd like.

I absolutely do like both of them... so you can send me your share and
if you have family members who don't like either (or both), they can
send them to my family in care of me.

You can have my share of Kale and other "greens" (like mustard) that
need long cooking. LOL




--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Sat, 19 Jul 2008 09:47:15 -0400, "Edwin Pawlowski" >
wrote:

>
><sf> wrote in message
>>>I do that all the time, especially with stuff that takes a long time
>>>to prepare. Even if you don't do much tasting, I think by the time
>>>the dish is done you're so tired of it that you're not hungry for it
>>>anymore.
>>>
>>>Agreed.
>>>
>> I wonder why everyone who doesn't like to eat their own cooking is
>> here?
>>
>
>Beats me. If I cooked it, I'm eating it. Not everything I've ever made has
>been perfect, but I've never had the need or desire to sit out a meal.
>

for me (and possibly others) it's not sitting out the meal, but not
really tucking in, either.

your pal,
blake
** Posted from http://www.teranews.com **