Cook Like a Guy

Spaghetti Squash

Feliz — Wed, 24 Aug 2011 23:48:05 +0000

There I was, feeling a bit peckish, thinking about that honey melon in the fridge. I grabbed it, took my kitchen knife and started cutting, wondering about that big stem and how hard it was to cut it in half. Well, it turns out that I have no clue when it comes to fruit or vegetables. I was cutting into spaghetti squash, not into some honey melon. Of course, I didn’t want to let it go to waste and had to look up how to deal with it and found a plethora of recipes. Most of them tell you to [...]

Nutella empanada (improved)

Feliz — Wed, 24 Aug 2011 00:29:40 +0000

I’d rather post something about my own cooking experiments, but there haven’t been that many lately due to much eating out. Which is a valid cook like a guy strategy. But here’s a link I’d like to let you know about: Nutella empanada (improved).

Migas

Feliz — Sat, 20 Aug 2011 01:15:16 +0000

If I stumble across an article titled Cooking for Noobs: The Easiest Dinner You’ll Ever Cook during my daily research for this blog, I have to go there and read it. I didn’t realize it was Migas the author was talking about. What confused me was the fact that the author said dinner. I have two stepsons living in Texas, and that’s what they have for breakfast and so did I when I visted them. In any case, the recipe has made it onto my To Do list, as soon as I have tortillas, or even soft tortilla chips in [...]

Orange Chicken

Feliz — Tue, 16 Aug 2011 22:30:30 +0000

Here’s another success story! Not! For a couple of days now I’ve been thinking about chicken recipes. And I actually tried some of them: Last week I had chicken breast marinated in a lemon juice and olive oil mix. The result was interesting, but nothing much to talk about. Later, I tried myself on a honey mustard chicken in the crock pot. That got way to dry and left a sticky mess in the crock pot. And today, I found this: Orange Chicken. Sounds easy, especially if you have experimented with orange and lemon sauces before. But once I had [...]

Tzatziki

Feliz — Fri, 12 Aug 2011 16:35:48 +0000

Tzatziki is a recipe which made me call my mom. “Hey, what exactly went into the Tzatziki you usually made”? She offered it usually at parties accompanied by a warning to everybody about how much garlic went into it. You really don’t need many ingredients and the ones that go into it are easily dealt with. Tzatziki is mostly a fight against water. We use greek yogurt since it contains way less water than plain standard yogurt. Start by peeling the cucumber and remove the seeds. You’ll see how much water is in there, once you’ve done it for the [...]

Kitchen Sink Salsa

Feliz — Tue, 09 Aug 2011 21:34:20 +0000

It’s a gift, not having to care about what others think. Here’s somebody who doesn’t: Cooking for Assholes. His Title for the blog, not mine. But I have to link to one of his recent articles, just because of this: “Where did you get the recipe?” Are you not fucking listening? I just throw shit in a bowl I think would taste good together. It’s that easy. The only time I follow instructions is when I buy furniture from IKEA. I learned that lesson the hard way. Seems we are not alone. Even if we have to deal with an [...]

Linguica and Banana Peppers

Feliz — Tue, 09 Aug 2011 13:14:41 +0000

My wife was born and raised in Providence, Rhode Island. Which adds a lot of very fortunate elements into her cooking experience. The home cooking in Rhode Island is influenced by 3 European countries. Let’s just say they could have filmed the Sopranos in any restaurant on the Federal Hill. I learned how to cook corned beef and cabbage under her direction. But most interesting to me is the influence coming from neighboring New Bedford, MA, which has a large Portuguese community. Portuguese sausages in the form of Linguica and Chourico are good substitutes for somebody who grew up with [...]

Peeling and Chopping Garlic

Feliz — Mon, 08 Aug 2011 21:36:10 +0000

Here’s a write up with detailed pictures from an Irish site The Lazy Cook about how to peel and chop garlic: Chopping Garlic can be done Goodfellas style with a razorblade. The idea there is to chop it so thin that it just dissolves when added to the oil in a pan. It looked good in the film but frankly it takes too long. See here for the full article: Chopping Garlic – how to It’s a nice website with only a few recipes, but certainly “Cook Like a Guy” style. However, you can’t leave comments, as there is some [...]

More About Vocabulary

Feliz — Mon, 08 Aug 2011 15:40:23 +0000

I just stumbled upon this article at White Trash Barbecue So you’ve entered into the world of barbecue. You’re cooking up some good shit. Your food has become the talk of the town. People are lining up to eat your ‘cue. Feels pretty good huh? Sure, you can walk the walk – but can you talk the talk? Can you shoot the shit while working your pit? Like any profession or hobby, we barbecue gurus – wait that’s probably trade marked – we BBQ pitmasters have our own ways of speaking. Do you know the lingo? Here’s the full article: [...]

Cooking as a Second Language

Feliz — Fri, 05 Aug 2011 19:07:05 +0000

Aside from the usual lack of training, the general inexperience and the tendency to procrastinate, there’s something else that slows me down on my path to become the next Batalli, Emeril or in my case Wolfgang Puck: Language. I constantly get frying and roasting mixed up and really don’t have a name for the act of leaving a casserole dish in the oven for some time. I understand some of the cooking methods need to be defined even for the native speaker, which gives me an easy excuse to be confused about some of them. Let’s have a look what [...]