hello all........well I find my self cooking alote more and was wonding if I
could find or have someone help me see give me more ideas for
dinners.......oh just so everyone knows im new to cooking ....so be kind

"Floorman3" > wrote:

>hello all........well I find my self cooking alote more and was wonding if I
>could find or have someone help me see give me more ideas for
>dinners.......oh just so everyone knows im new to cooking ....so be kind
>
>
Welcome aboard. Make sure you download at least the last month or so
of headers and read away. I'm afraid you're gonna find out more about
food here than you can absorb - which is a pretty good deal, by the
way. There's a lot of folks here who make me feel like a real novice
- and like any usenet group, we all get off-topic and everyone has
their own personality. I'm sure you'll fit right in.

On Mon, 14 Mar 2005 00:12:42 GMT, "Floorman3" >
wrote:

>hello all........well I find my self cooking alote more and was wonding if I
>could find or have someone help me see give me more ideas for
>dinners.......oh just so everyone knows im new to cooking ....so be kind
>
If you get one book, I think it should be 'Simple Italian Food' by
Mario Batali. Everything in it can be done by ordinary mortals with
not much kitchen equipment.

The ingredients he talks about mostly come from the Union Sq
Greenmarket in NYC, and he forgivably plugs the cheese from his wife's
goat farm, but you can adapt to the ingredients where you are.

Another good one, but out of print, is 'Simple French Food' by Richard
Olney.

Between these two, you will come to realize that you can make a lot of
things that taste good without executing a long and complicated
ballet.

You do need to learn to use a cooks knife to chop onions and the like,
and a paring knife to mince garlic. You also must learn to keep them
sharp.

A few other tips:

Don't try a new recipe on guests. When you have friends over, cook
something you like very much, and have done enough times so you aren't
nervous about how it will come out. You and they will be able to relax
and enjoy the food and the company.

Don't ever cook something you don't like yourself. If it isn't fun,
you may get discouraged before you ever get really into it.

Go with the flow of seasons. You didn't say where you live, but in the
northeastern US we are eagerly anticipating spring, with ramps,
fiddleheads, fresh garlic. We already are getting shad and shad roe,
but I am sure it comes from southern rivers so far, probably the
Carolinas.

If you see something at a farmstand you don't know, ask the farmer
what it is like and how to fix it. Also, if you see a line at a
farmstand, ask somebody in line what they are looking for. They will
probably tell you how they intend to use it if you show any interest
at all.

Pots and pans should have riveted handles (or cast, in the case of
cast iron), not screwed on plastic.



Rodney Myrvaagnes NYC


We have achieved faith-based science,
faith-based economics, faith-based law
enforcement, and faith-based missile
defense.
What's next? Faith-based air traffic control?

Here are a few of mine:
http://home.blarg.net/~ephraimh/recipes.htm

Try rec.food.recipes, but they will take only specific requests for specific
recipes. This group is much more open


"Floorman3" > wrote in message
news:_F4Zd.2927$u76.1066@trndny08...
> hello all........well I find my self cooking alote more and was wonding if
> I
> could find or have someone help me see give me more ideas for
> dinners.......oh just so everyone knows im new to cooking ....so be kind
>
>
>

Floorman3 wrote:
> hello all........well I find my self cooking alote more and was wonding if I
> could find or have someone help me see give me more ideas for
> dinners.......oh just so everyone knows im new to cooking ....so be kind

The simplest cookbooks are ones for college students. Generally
speaking, the simplest books on any subject are intended for adults who
have to learn in a hurry. (As in "You were hired to teach English, but
we need someone to teach advanced mathematics".)

Cookbooks for children are more complex -- and yes, I'm being serious.
However, they have more useful pictures.



--
Dan Goodman
Journal http://www.livejournal.com/users/dsgood/
Decluttering: http://decluttering.blogspot.com
Predictions and Politics http://dsgood.blogspot.com
All political parties die at last of swallowing their own lies.
John Arbuthnot (1667-1735), Scottish writer, physician.

"Dan Goodman" > wrote in message
. net...

<<snip>>

> The simplest cookbooks are ones for college students. Generally speaking,
> the simplest books on any subject are intended for adults who have to
> learn in a hurry. (As in "You were hired to teach English, but we need
> someone to teach advanced mathematics".)

I think cookbooks for college students are economics-driven. The people
that write these cookbooks know that the typical college student does not
have a lot of 1. a lot of money, 2. much in the way in kitchen equipment or
practically none if they live on-campus in the dorms.

My girlfriend when I was going to college could only have a microwave in her
dorm room. Granted, you can make an awfull lot of things in one but then
money gets involved.

> Cookbooks for children are more complex -- and yes, I'm being serious.
> However, they have more useful pictures.

I totally agree with you here. Also, they can be more complex since
usually Mommy and/or Daddy is right there helping them learn. Mommy and/or
Daddy are also the ones picking up the tab for anything created in the
kitchen, I would expect. YMMV.

>
> --
> Dan Goodman
> Journal http://www.livejournal.com/users/dsgood/
> Decluttering: http://decluttering.blogspot.com
> Predictions and Politics http://dsgood.blogspot.com
> All political parties die at last of swallowing their own lies.
> John Arbuthnot (1667-1735), Scottish writer, physician.

Bret



----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==----
http://www.newsfeeds.com The #1 Newsgroup Service in the World! 120,000+ Newsgroups
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Floorman3 wrote:
> hello all........well I find my self cooking alote more and was
> wonding if I could find or have someone help me see give me more
> ideas for dinners.......oh just so everyone knows im new to cooking
> ....so be kind

I recommend the Betty Crocker Cookbook. Many here will tout the Joy of
Cooking (JOC) but to my mind if you're new to cooking Betty Crocker is a
better, easier to read and use book. It contains photos, descriptions of
different cuts of meat and poultry and fish, an herb and seasoning guide
(what goes with what) and simple but tasty recipes.

Jill

jmcquown > wrote:
> Floorman3 wrote:

>> hello all........well I find my self cooking alote more and was

Congratulations. Wish I were.

>> wonding if I could find or have someone help me see give me more
>> ideas for dinners.......oh just so everyone knows im new to cooking
>> ....so be kind

It's easier to think of ideas given your preferences, budget
and time constraints (and any special dietary requirements)

There's lots and lots of menu-centric books (some on the
news:misc.consumers.frugal-living FAQ) There's Pam
Anderson's How to Cook Without A Book discussing basic
recipes for further variations.



> I recommend the Betty Crocker Cookbook.
<snip good reasons>

>Many here will tout the Joy of Cooking (JOC)

A great book, maybe not for the utter beginner. I'd advise
people to look for the 1975 edition, not the 1990s revision.

Prauge powder is the trade name used for the cure commercialy called
#13. It is sold under that name by The Sausage Maker, Buffalo, NY.
It's what you want

Dan Goodman wrote:
> Floorman3 wrote:
> > hello all........well I find my self cooking alote more and was
wonding if I
> > could find or have someone help me see give me more ideas for
> > dinners.......oh just so everyone knows im new to cooking ....so
be kind
>
> The simplest cookbooks are ones for college students. Generally
> speaking, the simplest books on any subject are intended for adults
who
> have to learn in a hurry. (As in "You were hired to teach English)

Are you saying in a round about way that the OP needs remedial English
long before even the most basic cooking.

Sheldon

Dog3 wrote:

>
> --
> Opinions founded on prejudice are always sustained with the greatest
> violence.
> -- Hebrew proverb

All opinion is founded on prejudice.

-- Hebrew opinion

On Mon, 14 Mar 2005 05:38:57 -0600, "jmcquown"
> wrote:

>I recommend the Betty Crocker Cookbook. Many here will tout the Joy of
>Cooking (JOC) but to my mind if you're new to cooking Betty Crocker is a
>better, easier to read and use book. It contains photos, descriptions of
>different cuts of meat and poultry and fish, an herb and seasoning guide
>(what goes with what) and simple but tasty recipes.

I'd like to add the _Better Homes and Gardens Cookbook_, the one with
the red and white plaid jacket in 3-ring binder format. I was given
one a zillion years ago as an engagement present and it taught me
basic cookery with its fairly basic recipes/instructions. My mother
was a back-of-the-soup-can cook, by and large, so I really started
from Square One.

And now? I ain't afraid of *no* steenkin' recipes!

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA


"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 Tue, 15 Mar 2005 18:58:20 -0800, Terry Pulliam Burd wrote
(in article >):

> I'd like to add the _Better Homes and Gardens Cookbook_, the one with
> the red and white plaid jacket in 3-ring binder format. I was given
> one a zillion years ago as an engagement present and it taught me
> basic cookery with its fairly basic recipes/instructions.

That's one of only a *very* few non-veg cookbooks I own. It's great
for the basics, like how long do I cook a potato, or what are the
proportions for white sauce, stuff like that.

Love it.

serene