Chef de Cuisine

SomeT · Post by **SomeT** » Sat Feb 25, 2006 3:16 pm

sounds nice, ashame i cant eat cheese anymore though due to migraines, lol

fuzzy · Post by **fuzzy** » Sat Feb 25, 2006 3:27 pm

YOU DONT EAT CHEESE??????!!!!! HOW DO YOU SURVIVE!! ALL I EAT IS CHOCLATE AND CHEESE, lol.................

SomeT · Post by **SomeT** » Sat Feb 25, 2006 4:15 pm

I used to eat cheese in every meal even breakfast then I passed out cus I ate to much of it, I had a severe migraine attack and passed out and ended up in hospital, lol

Post by **Daniel** » Sat Feb 25, 2006 5:56 pm

Is that a specific form of food allergy or intolerance?

I think I have a lactose intolerance, albeit only mild. One of these days I'll get tested for allergies, but it's on an otherwise lengthy list of things I'm not very good at getting around to doing! I tend to stay off milk where possible, but can't keep off the cheese unfortunately!

SomeT · Post by **SomeT** » Sat Feb 25, 2006 11:40 pm

not tolerance or allergy i think, I am just to traumatised to eat it again after eating to much, my head felt like it was going to explode my body had that much trouble digesting it.

arthmelow · Post by **arthmelow** » Sun Feb 26, 2006 10:53 pm

Cooking is something I get absorbed into: it is yet another system to understand in the big bad world out there. *grin*

Boyfriend usually does the most hazordous things however - I still can't seem to *place* vegetables in boiling water, they always seem to drop instead and splash... and again with the draining.

With baking however suddenly things become a little easier - you add the stuff together, then roll or pour then cook.

btw, I would recommend squashing sausages a little to stop them being fully round - I'd use a thick flat surface then press down. This makes them easier to handle...

Oh, and the easiest dinner known to man:

Take one bag of baby spinach leaves
pack of teeny sausages.
pack of cherry tomatoes
tomato and basil dressing ( either salad or normal, or substitute with your own dressing ).
Feta cheese.

Cook sausages in oven or microwave.
Put spinach leaves and tomatoes in big bowl. Mix up and crumble the cheese.
Add sausages, then pour in the dressing, mix it all up.

Serve with sour cream or natural yoghurt.

The advantage of this is:
- you can add anything you want veggie wise. In my example I've used
soft stuff to stop the possibility of knife slipping.
- Theres minimal knife usage if you want/need it that way
- You can change the meat or dressing to suit

Dyspraxic tips for cooking:
1. Oven cook rather than grill. Less likely to burn if you forget it for a few mins.
2. Actually own a timer and use it ( this has saved me so many times! )
3. Pick softer veg or pick veg that is already small eg sweetcorn. This
stops the knife slipping so much and causing accidents.
4. low heat is better than high heat.

Esioul · Post by **Esioul** » Sun Feb 26, 2006 11:03 pm

Mmmm, soudns yummy, I'll try making that one.

david456 · Post by **david456** » Sun Feb 26, 2006 11:28 pm

I really want to learn to cook, but I want to do everything from scratch, rahter than put something in the microwave, but don't think anyone has the patience to try things my way, I kind of want to experiment a bit and see what happens.

arthmelow · Post by **arthmelow** » Sun Feb 26, 2006 11:38 pm

david456 wrote:I really want to learn to cook, but I want to do everything from scratch, rahter than put something in the microwave, but don't think anyone has the patience to try things my way, I kind of want to experiment a bit and see what happens.

Experiment number one: Make shortcrust pastry with wholemeal flour ( its lovely if you make quiche lorraine and use wholemeal pastry ). Try to make it less brittle... I failed miserably, only to be told by my younger
brother on the phone that "wholemeal flour doesn't bind as well, tough luck"

If you want to make things from scratch, start with pies and quiches. Stews are good too. Curries it would be a good idea to start with recipes, and pre measure the spices beforehand... stops accidents burning your tongue.

Plus one little thing that needs a microwave: artichoke. Smother the little gaps in butter, cover in cling film and microwave. Lovely, and afaik there's
no way of doing it that nicely without a microwave.

Ruth · Post by **Ruth** » Mon Feb 27, 2006 12:18 pm

oooh I like the sausages tip! we'r having them tonight so I'll give it a try.

I can do spag bol. Which mens I can also do chilli ( Spag bol with a tin of Kidney beans in) and Lasagne.

I seem to be able to pick up a recipe a year (ish) so I can now cook something different for everynight if necesary. $\:D/$ I can follow a recipe but the bit wherethey tell you how long it's going to take is a BIG FAT LIE!!! And if a recipe has more than about 8 or 10 ingredients I don't bother giving it a go.

I cook with big chunks of every thing so there's less chance of chopping my fingers. Went through a phase of buying readdy chopped onion and ready grated cheese. But now I'm a poor student I can no longer afford that!

We do home made pizza fairly often too- bought bases and the kids put on what ever toppong they can find.

My kitchen is really small so there's no room for anyone else which suits me because I can't cook and talk and if people are watching i puts me off.

I did Christmas dinner for 11 this year- very proud of myself. Only 1 cut and 2 burns- Oh and I dropped the stuffing but no-one saw!

Liz944 · Post by **Liz944** » Tue Apr 11, 2006 11:11 pm

I spent 12 years as a chef - but had to put up with lots of burns and cuts... also in narrow gangways bumping into people....(very understanding colleagues). Found that I cook by intutition and do my own thing rather than follow recipes... When working for a firm where we had to remember food specs used to think up short phrases to rember what goes in the dish... Also found it was an environment in which you had to stand up for your self...

GWhizz · Post by **GWhizz** » Fri Sep 15, 2006 11:41 am

I have to have my cook books so they are step by step and have pictures so I can follow easily I not too good with you must put this is in and then this I did home ec at school food tech and I was making a lemon cheesecake - No lemon though

Greg · Post by **Greg** » Fri Sep 15, 2006 11:44 am

I eat chicken&noodles for lunch and fish&pasta for supper. Pretty much everyday unless I'm eating out.

I should learn to cook more things - I'm quite happy not tasting new things, these meals are tastey to me (even if everyone else claims they're bland) but it's probably not a very balanced diet.

donnaf · Post by **donnaf** » Fri Sep 15, 2006 3:12 pm

Wow for once I actually feel good at something...I'm a qualified kitchen assistant n spent about 8 years in catering altogether. I am covered in scars up my arms from burns n my left hand is a mass of scars from slicing myself open, but I can actually cook!

robyn · Post by **robyn** » Sat Sep 16, 2006 4:53 pm

Im an excellent cook, but theres a big limit to what I can cook, like I cant follow instructions, make complicated meat dishes (I dont eat meat, I can cook easy meat dishes for my guy, but nothing fancy), or cooked breakfasts. Plus I make an enormous mess! I do fab pastas though, veg dishes, fish and soups. And I can normally make a meal out of anything (1 good consequence of being a broke student!) but I only bother to do the easier stuff on a regular basis cause it is alot of concentration for me.

Donna, you never told me you were such a specialist!! Guess it wont be something you think bout now with your new job!!!!