The Friday 5 cooking
Jan. 27th, 2024 10:39 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
allsortsoflicorice 1. Do you cook regularly or does someone else cook for you?
I live alone and do all my cooking. I rarely eat at restaurants and never order in (except for Chinese once a year and Popeyes Chicken once every summer, but I go to get it). I LOVE cooking. I hate most shopping, but I adore food shopping. I revel in the whole process: planning, shopping, prepping, cooking, eating, sharing what I cook, even the clean-up afterwards. Cooking for people is a way to tell them you love them.
I love reading cookbooks. IMHO the greatest cookbook ever written is Claudia Roden's "Book of Middle Eastern Food" - it's a cookbook, an anthropological study, a history book, and a collection of poetry and fables, all rolled into one, and her prose is like poetry.
2. Which are you better at making: sweet or savory foods?
Can I say both?
3. If you had to work as a chef in a restaurant of your choice, which restaurant would best complement your current culinary skills?
My dream would be to work in a bakery, or a cafe where I can serve up all my cakes and biscuits. I'd also love to work in one of those rural French or Spanish restaurants where it's the menu du jour or nothing.
4. What is a cooking tip that you know, but other people generally aren’t aware of?
I am pretty sure I don't have one.
5. Do you have a recipe you would like to share?
I would like to share all the recipes in Claudia Roden's book, but if I have to choose just one, it would be megadarra.
https://www.thecoeliacsrevenge.com/our-blog/gluten-free-mejadarra-megadarra-mujadarra/2020/6/25
It's basically just lentils, onions and rice, but you can add all kinds of things to it. I like adding cherry tomatoes and rocket (arugula) and eating it with some olive oil and lemon yoghurt dressing, which would probably irk purists, but I think it's delicious. I can cook a batch of this on Sunday and live on it for half the week, and never get tired of it.
I live alone and do all my cooking. I rarely eat at restaurants and never order in (except for Chinese once a year and Popeyes Chicken once every summer, but I go to get it). I LOVE cooking. I hate most shopping, but I adore food shopping. I revel in the whole process: planning, shopping, prepping, cooking, eating, sharing what I cook, even the clean-up afterwards. Cooking for people is a way to tell them you love them.
I love reading cookbooks. IMHO the greatest cookbook ever written is Claudia Roden's "Book of Middle Eastern Food" - it's a cookbook, an anthropological study, a history book, and a collection of poetry and fables, all rolled into one, and her prose is like poetry.
2. Which are you better at making: sweet or savory foods?
Can I say both?
3. If you had to work as a chef in a restaurant of your choice, which restaurant would best complement your current culinary skills?
My dream would be to work in a bakery, or a cafe where I can serve up all my cakes and biscuits. I'd also love to work in one of those rural French or Spanish restaurants where it's the menu du jour or nothing.
4. What is a cooking tip that you know, but other people generally aren’t aware of?
I am pretty sure I don't have one.
5. Do you have a recipe you would like to share?
I would like to share all the recipes in Claudia Roden's book, but if I have to choose just one, it would be megadarra.
https://www.thecoeliacsrevenge.com/our-blog/gluten-free-mejadarra-megadarra-mujadarra/2020/6/25
It's basically just lentils, onions and rice, but you can add all kinds of things to it. I like adding cherry tomatoes and rocket (arugula) and eating it with some olive oil and lemon yoghurt dressing, which would probably irk purists, but I think it's delicious. I can cook a batch of this on Sunday and live on it for half the week, and never get tired of it.
