Unusual Kitchen Habits

[Kiwi]

I will not use margarine, I don't consider it a food.

Flat leaf Parsley will go into every thing savoury that I cook.
The same applies for garlic.

I love eating garlic raw (don't worry I only actually do it on nights when Im home alone!). I make garlic bread without the garlic then chop and sprinkle raw garlic on top of the bread and eat. SO good!

I use cream cheese or Greek yoghurt instead of cream in everything I cook/bake. If it is topped with cream( like a cake) I wont substitute but anything else is fair game.

I make mashed potatoes with garlic, chicken stock and cream cheese then in goes the parsley and green onions.Butter and milk don't go anywhere near my potatoes.

I use tzatziki on everything I can. Sandwiches, as a dip for veges, on rice, on potatoes.

I don't eat, mussels, oysters or scallops. I don't eat eggplant, courgettes or mushrooms.

[Jester]

only if you want to constantly boil stuff over ....

I didn't say I would actually FILL a 100 quart stockpot. Merely that 100 quarts is 25 gallons.

Ah, nevermind!

[Plaidman]

I tend to cook with alot of spices. Salt, Seasoning Salt, Pepper, Cheyne pepper, Galric pepper, Galric Salt, Salt. Just like ten spices. With every meal I cook.

[AccountingDrone]

I didn't say I would actually FILL a 100 quart stockpot. Merely that 100 quarts is 25 gallons.

Ah, nevermind!

I have it mentally pegged as 24 gallons.

I have seen a 50 gallon pot before. Those are IMMENSE.

I could probably cook 100 gallons if I added together all my various pots, I have multiples of the 5 gallon pots, I regularly loan my local SCA group cooking gear.

[gremcint]

I specifically wait to do my dishes until I am cooking. It keeps me in the kitchen to watch the food without being bored.

[lordlundar]

A stocked pantry and myself are a very, what's the word I'm looking for, ah! I know, interesting combination.

You see, I like to experiment. A littl of this, a little of that, a LOT of the other thing. Hmm, I can still feel my tongue, so it's not spicy enough.

[Jester]

I like to experiment.

Hey, nothing wrong with that. That is you find new things, and new ways to do things.

Experimentation is how I have created some of my best dishes.....and some of my worst.

[Lace Neil Singer]

1. I don't follow recipes. True, I look at a recipe to get an idea for what ingredients to use, but I don't measure stuff out or follow the instructions, I just throw it all in. The strange thing is, my cooking turns out super despite this.

2. If cooking, and I need butter, say for mashed potatoes, I use a fork to get the butter out. The reason for this is cuz I already used a fork to prick the potatoes to make sure they were cooked, and I don't like to dirty other cutlery unnecessarily.

3. I never use mushrooms in cooking, cuz I hate them. This isn't unusual for me, but people I cook for tend to say "Where are the mushrooms?" when I cook pasta or casserole or any food that traditionally has mushrooms in it. Stuff tradition; I hate the things.

I specifically wait to do my dishes until I am cooking. It keeps me in the kitchen to watch the food without being bored.

So do I. XD

[TOLady]

Must really slow you down with certain dishes. Like steak, soup, ice cream, sandwiches, ribs, corn on the cob, and burritos, among other things.

Okay - most things wiseacre! And ice-cream - must be smooshed to a soft-ice stage and eaten with a tasting spoon. Not teaspoon - tasting spoon.

[lordlundar]

Hey, nothing wrong with that. That is you find new things, and new ways to do things.

Experimentation is how I have created some of my best dishes.....and some of my worst.

Yeah, but my experiments usually have the tagline of run.

[Binky]

When I first moved out with DH I found out that one thing I always seemed to cook everything with frozen chips, roast vegies and gravy. They were the three things that I pretty much always had with dinner. :S don’t know why. And yeah, put on a shit load of weight!

[Jester]

I don't follow recipes.

The strange thing is, my cooking turns out super despite this.

I am guessing you don't bake. Which once again supports my oft-repeated statement that "baking is a science....cooking is an ART."

Okay - most things wiseacre!

I prefer the title "King of the Smartasses," thank you very much.

[Lace Neil Singer]

I do, as a matter of fact. And I still don't use weights and measurements. I tend to balance the flour, sugar etc against the weight of two eggs; works well and my cakes turn out great. XD

And I'd agree with that statement. ^^

[Jester]

Then you are a truly impressive baker. You instinctively know the measurements without measuring. Because we all know that you can fudge (pun intended) measurements in regular cooking and still have things turn out well, but if you screw them up too badly in baking, things are just going to go south faster than a bird fleeing winter.

[Lace Neil Singer]

Not really; that's how my mum taught me how to make cakes. XD Use two eggs to weigh stuff against.

It's my mum who's the great baker.