This weeks topic was offered by Ramana. Back in the early days of our relationship, Lynn cooked me dinner for the first time She did a spectacular job. However, the next time she cooked things did not go so well. When I asked what happened she admitted she could only cook that first dish and in fact did not enjoy cooking. I then proposed that from that day forward, I'd do the cooking and she would do the cleanup - aka the dishes. That deal stuck for the entire 45 years we were together.
I am a good cook, though I no longer enjoy it much. I live in an environment wherein we all keep different hours and gathering for a meal is unheard of. I refuse tone a short-order cook in my own home.
I never developed a specialty and I don't bake. Baking is way too scientific and requires much stricter adherence to recipes. My favorite flavor profiles are Cajun/Creole and Indian but I don't cook much India n - only an occasional curry dish. I cook a lot of Cajun spiced stuff.
The kids here have an aversion to onions which makes things difficult. I sneak a few in but not enough to suit me. I use Vidalia sweet onions whenever available. And of course, garlic is a mainstay in my spice cabinet.
I cook a lot of Italian food. It is relatively easy and who doesn't like a nice plate of pasta? I do make a mean lasagna but am more likely to wash it down with a cold beer than a glass of wine. The trick with Italian especially is good ingredients, bit of course that is true with most cuisines.
Th. e foodie population has greatly expanded in recent decades, thanks to the popularity of TV chefs and a best selling book about the restaurant industry by chef Anthony Bourdain. Bourdain himself has become a famous TV chef personality, which is ironic as his disdain for several of them is obvious when he speaks of them. That hasn't stopped fans of chefs !like Bobby Flay, Emeril Lagasse, the late Paul Prudhomme and others from causing a rise in the foodie population. I confess - Iam a fan of several cooking shows and watch them regularly. I draw inspiration from chefs Prudhomme, Lagasse and others. I particularly enjoy the trave!l/food related shows of Bourdain and Andrew Zimmern on CNN and The Travel Channel.
This weeks topic has been fun to discuss. Be sure to check on Ramana and the others to see what they have to say. I know Ramana is an accomplished cook.