Post: #26

baking, I've always liked it because it is not something I ever want to do...any girl who has made me cakes, pies or even basic cookies has me by the stomach.

Post: #27

Leg of Lamb in a wine reduction sauce.

As loose as she was, she was a good cook. Stole all of my cooking moves from her

Post: #28

(02-06-2014 02:33 AM)soup Wrote:  From what I know about the kitchen (very little), the chef has always been a masculine figure. I don't remember the last time I had a girl who wasn't a professional cook me a mind-blowing meal.

Good thread.

Yeah most chefs actually don't do a whole lot of cooking. I mean you have to be a professional cook for 5-10 years before getting to that level, but being a chef means managing a team (usually a team of unruly degenerates), controlling finances, keeping the kitchen in good repair, etc. None of which are suited for women.

However, cooking at home, something that requires care and patience, is well-suited for a feminine woman.

Post: #29

(02-06-2014 06:45 AM)SpiderKing Wrote:  

Quote:Good home cooked food is seasoned perfectly. When I'm talking seasoning, I'm talking salt. The salt should just bring out enough of the natural flavor of the ingredients, but by the time you're done eating you shouldn't have that slight burn on your tongue from too much salt. It takes years to understand how much to salt food.

When friends cook pre-packaged/pre-prepared meals, i.e. not from scratch, they are usually too salty for my taste buds. Same goes for when I eat out. As I cook from scratch 90% of the time, the food is fresh, so there isn't excess salt to preserve it. I don't add as much salt either. Is it my palate or theirs? Many seem to complain about some dishes being under seasoned. Thedude, what can I do to reach the level you mentioned?


***

On topic:

thai girl: pad thai
filipino girl: sinigong

Well, salt is subjective. A lot of chefs tend to go heavy on salt. I had a problem with over-salting things before I cut down. Your palate builds a tolerance to it, but I made a conscious effort to use less and less, and I enjoy food more now because of it.

I've worked in some restaurants where the chef wanted the food waayyyy too salty, because his taste buds were completely blown out.

Some ethnic cuisines are saltier than others. Thai seems to be pretty salty, but they don't add salt directly to a dish; they do it in the form of fish sauce or shrimp paste. The beauty of good Thai cooking comes in balancing that saltiness with sweetness (palm sugar), sour (lime juice), bitter (thai eggplant, chinese broccoli) spicy (bird chilies) and richness (fatty pork, coconut, peanuts). So you don't necessarily notice the saltiness because it's balanced out with other intense flavors.

One thing I tell cooks is that they naturally tend to season something just based on the one spoonful they're tasting, which is wrong. If you've seasoned something that tastes perfect for one spoonful, then it's too salty. Because by the time you finish the entire bowl or plate, the salt builds up on your palate.

Instead, when you taste something, imagine finishing a whole bowl or plate of it, instead of just a spoonful, and add salt based on that.

Post: #30

I personally believe salt should be used sparingly on anything that is NOT meat-centric.

Salt is best used by salting your meat and letting it sit for 10-15 min or more before adding the meat to the dish and/or cooking regardless of the ethnicity of the cuisine.

Asian cuisine usually always calls for soy sauce/oyster sauce/fish sauce, so you don't need to add any salt in most Asian dishes either, as those sauces are already heavy on salt content.

And when it comes to sauces, soups, stews and reductions...well, it's always best to under-salt than over-salt. Diners can always add more salt to suit their tastes later, whereas over-salting during prep and cooking irreversibly damages the dish.

Post: #31

One more thing about salt - if you're using natural sea salts, you have absolutely nothing to worry about in terms of impact on your health.

If you avoiding natural salts out of worry rather than taste, you're doing it for the wrong reasons. Natural Salt is not only good for you, your body actually requires it. You are far more likely to die from not enough salt in your diet than too much.

Post: #32

Come to think of it, I cannot recall a single thing that a girl has cooked for me that could be called the "best." Every meal that I've ever eaten that was prepared by a woman who wasn't already married with kids was unimpressive.

In my dating life, I do all the cooking. She helps.

Post: #33

I lived with a fresh-of-the-boat Mexican girl for about 3 years. She cooked every day and it was amazing. Have no idea what the dishes were, but they were fantastic, along with the Paloma's.

Post: #34

In reply to Suits and Onto:

Never in my life Ive had a woman cook anything "best" for me, and ive dated chefs and restaurant owners. Where is this magic place you call Mexico where women do the housekeping and cook delicious meals everyday for their man, I dont know.

Post: #35

(02-06-2014 07:31 PM)germanico Wrote:  In reply to Suits and Onto:

Never in my life Ive had a woman cook anything "best" for me, and ive dated chefs and restaurant owners. Where is this magic place you call Mexico where women do the housekeping and cook delicious meals everyday for their man, I dont know.

She was born and raised in Mexico City from a good family. I don't know if all Mexican women are like that, but she certainly was. She is also a VP of an international bank so she brought home the bacon AND knew how to cook it, AND cleaned up after everyday.

She was a Gem and I often wonder if I made a mistake in letting her go. Regardless, the bar has been raised for the next woman.

Post: #36

I've had some incredible Persian dishes, cooked by an ex-GF who is half Persian, half Russian. It's a great combo. And Persian food is probably the best there is. I don't recall specific names of dishes.

Too bad she is a few years older and the drive to get some strange made me let her go. Unfortunately I hadn't yet become familiar with the 3.0 mentality. I coulda kept her and also gotten the outside poon, and I'm sure she would have been happy to make the compromise while likely remaining monogamous herself.

Persian food is sooo good, and Persian women are submissive and cater to their man. She'd literally do a-ny-thing in bed, just because I liked it, without needing to be given dirty-talk commands. She knew what I liked. You can find hot Persian women in abundance in Moscow and LA (Tehran-geles) and they are ready to get down once outside of their sexually repressive society. Just don't give up if you don't get laid on the first or second date.

https://www.google.com.mx/search?q=persi...CAgQ_AUoAQ

Post: #37

Traditional biscotti...

It was sublime.



.

Post: #38

I'm usually dissapointed with a girls cooking skills. I'm still waiting the day when I meet a girl who can blow me away in terms of cooking.

But I like it when a girl really tries to impress and making a meal for me with her whole heart.
Especially Russian girls. So the answer is nothing fancy but so damn tasty.
Хинкали delivered with a ice cold жуголовскоя which a girl made for me in Russia.

Russian girls are often good in the kitchen.