Results 11 to 20 of 22
-
05-27-2008, 11:34 AM #11
I love Top Chef, Hell's Kitchen.
I am from Puerto Rico and my wife was born in Costa Rica. Everybody knows that latin people loves to eat. So yeah I love cooking and eating.
-
-
05-27-2008, 03:29 PM #12
I've never cooked a Mexican. What wine would you suggest with that ?
-
05-27-2008, 03:38 PM #13
-
-
05-27-2008, 03:46 PM #14
Sorry guys I just couldn't resist :)
One of my all time favorite "creations" was I hosted a theme dinner/game night for me and my girlfriend and two other couples. The theme was shrimp. I don't remember exactly but I made a bunch of different shrimp dishes. Shrimp stuffed jumbo mushrooms, shrimp wrapped in bacon with cheese on top, jumbo shrimp stuffed with crab meat, steamed spiced shrimp, a spreadable shrimp "dip" for crackers, and a couple others I can't remember. The show stopper was I made something that was sort of like a cross between a crab cake and deviled crab, but of course was all shrimp, cooked and served in blue crab shells I had saved from a crab feast. Later on in the evening another frind of mine and my dad stopped by and we played games and ate and ate and ate and ate and ate and ate late into the night. And what really let me know I had nailed it was the big bowl of spiced shrimp I set out hadn't been touched, not one spiced shripm got eaten !!
-
-
05-27-2008, 03:49 PM #15
I don't mind cooking because that means I make what I want when I want. I can make lots of different dinners. Some including like pot roast, meatloaf, grilled chicken, steaks, dirty rice, and lots of other dinners from scratch including the other stuff to go with it. Someone was right, it is a stress reliever.
-
-
05-27-2008, 04:12 PM #16
It's not a stress reliever for me, because I'm usually chasing my son around the house and trying to get him corralled with food all over my hands :)
-
05-27-2008, 04:16 PM #17
I love cooking too, just to be able to cook what you want.And try differant things too. I have been in barbecue contests that really get you too see how your food stacks up with others.
-
-
05-27-2008, 04:39 PM #18
-
05-27-2008, 06:59 PM #19
Last night was a feast of ridiculous proportions.
The day started out with pastrami on home-made pretzel rolls and ended in a grill-tastic smörgĺsbord of black angus ribeyes, wahoo & mango ceviche, bacon-wrapped pork tenderloin (med-rare of course. trichonosis is soooooooo 1965), and finished it off with some grilled peaches and vanilla ice cream. Excellent Memorial Day grub.
-
05-27-2008, 10:53 PM #20

I actually went to school for a year and a half to become a chef. Ironically I hate cooking now! lol
I do it sometimes but I work long hours and don't have the patience to spend an hour cooking.
-
















