Growing up in an Italian household the kitchen was the center of the house. I started cooking when I was 4yrs old. I can cook & also bake. I started my kids cooking and baking at about the same time.
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Growing up in an Italian household the kitchen was the center of the house. I started cooking when I was 4yrs old. I can cook & also bake. I started my kids cooking and baking at about the same time.
I taught my wife how to cook, lol.
I think being able to cook is an important skill. I kind of rank it up there with being able to read and tie your own shoes.
I have never regretted the 4 years of Home Economics I took in school. The classes were full of ladies, and I even picked up some good skills, lol.
Great thread!!!! Always loved to cook, since wifes cancer she has neurothopy in hands from chemo, so I do most cooking. She doesnt trust what seasonings I use, always asking, what did you put in it? Once she gets a little she likes it but wont admit it. LOL
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How much water are you putting into that deep fryer ? Then you BOIL the biscuits ?Originally Posted by phonejack
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Best thing I ever did was give the wife a class from the "The Great Courses" DVD thing. She was OK before, but now she's fantastic. When my son was stationed in India, he sent home some spices and she started experimenting. Whoo Hoo! Didn't know the wife would take it up as a hobby. I'm glad she did!
My mom started me off back in the dark ages cooking/baking brownies. I've cooked / baked all my life. I even like my own stuff.
My spice cabinet takes up an entire 24 inch wide upper in my kitchen. And some spices are stacked 3 and 4 deep... some are pints of dried garden herbs, others are bought. I get onoin and garlic powder by the pound form Penzeys, same for black pepper for I have quart jars of those plus overflow pounds of them in the freezer because they are the base for MANY BBQ rubs and seasoning mixes like my house seasoning(onion & garlic powder, salt, black pepper, paprika most of the time...), my steak seasoning starts with my house seasoning and I add ground rosemary, a ground bay leaf, and a tiny bit of ground dill weed or seed(you will not taste this, it just adds a flavor you can't ID).
LL you crack me up...I took typing in 9th and 10th grade! And guess I finally "grew up." Doing what I always wanted to.
Attachment 189667Attachment 189668
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Don't know why for sure, but that 6th pic with the olives made my mouf water.
Like Mary, what we don't grow at home, we buy in bulk from a couple of different herb distributors.
Granulated onion and garlic, black and cayenne pepper is purchased by the pound, as well as smoked paprika and few others. Use quite a bit of fennel seed, oregano, basil and dill weed. Flower/wheat, sugar and salt is procured in 10 to 20 lb. sacks. Some flower we buy ground, some we grind as we need it.
We have one shelf in the pantry cabinet dedicated to spices, plus overflow in two other spots in the kitchen.
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Do you need a taste tester? I work for free!LL you crack me up...I took typing in 9th and 10th grade! And guess I finally "grew up." Doing what I always wanted to.
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