Correct Frame of Mind When Cooking

[Ibby]

Costco.

[Tonchi]

The worst possible frame of mind to cook in is high. Although you are feeling too good to notice, you are screwing up in ways which will contribute to folklore before you realize it. Better let everybody else get drunk or buzzed while you attend to the cooking. Once I dropped a whole pan of sauteed mushrooms costing more than $10 on the floor while moving it off the stove. And my most amazing performance was to prepare quiche for the first time at a birthday dinner party for a visiting friend, discovering that although it had been in the oven for more than an hour it was not rising because I had left out the eggs

[breakingnews]

Originally Posted by Tonchi

The worst possible frame of mind to cook in is high.

Oh without a doubt! No concentration whatsoever. Not fun.

[capnhowdy]

What was the topic?

[xoxoxoBruce]

Originally Posted by breakingnews

Oh without a doubt! No concentration whatsoever. Not fun.

How do you think new dishes get discovered?
Of course the tasting, for a final decision on how it tastes, should be done straight. Then if it's good, the trying to replicate it so you can write the recipe down, should be straight, also.

[breakingnews]

Originally Posted by xoxoxoBruce

How do you think new dishes get discovered?
Of course the tasting, for a final decision on how it tastes, should be done straight. Then if it's good, the trying to replicate it so you can write the recipe down, should be straight, also.

But what fun is that?

[Madman]

Cooking. Right up my alley - not by choice, but by selective process. Correct frame of mind? Gotta laugh at this. For me, there never has been a correct frame of mind when I begin the tedious task of self-imposed culinary arts. Cooking fell into my lap; I should say "crash landed" when my youngest daughter became old enough to stay "solo" at the house and know enough to keep the doors shut and locked.

It was a learning experience from the "get-go." I never figured Hamburger Helper to be such an excruciatingly painful experience the first time out. I learned the finished product is not supposed to "pour" onto a plate. We ordered from Little Caesars.

The years went by and the visits to the family Doctor became less frequent. I learned how to thaw poultry, how to store foods correctly and how to make the best tasting Rump Roast that you can slice with a spoon.

Correct frame of mind? I suppose mine would be - Damn! I can really do it.

[Clodfobble]

Originally Posted by Madman

the tedious task of self-imposed culinary arts.

I will be stealing this phrase, if you don't mind. It sums up my relationship with cooking beautifully.

Depends, but when creative cooking I imagine it is much like creating jazz or making love.

[Trilby]

Originally Posted by Madman

...how to make the best tasting Rump Roast that you can slice with a spoon.

Well, Hi, Madman. Could you please give us the recipe for the rump roast? I'm a so-so cook who is very keen on learning.

I liked what you said about just getting down to it and not waiting for the Muse. quite right!

[Shawnee123]

I would like the rump roast recipe, too, if possible!

[Madman]

Originally Posted by Clodfobble

I will be stealing this phrase, if you don't mind. It sums up my relationship with cooking beautifully.

Steal away. No copyright of quips from me. My sarcasm knows no bounds - I just keep them in check. Enjoy!

Madman's Roast Recipe...

1) Roast (Rump or Chuck)
2) Size doesn't matter (I usually buy a 4 pounder or more)
3) One box of Lipton Onion Soup (or whatever dried soup you want to use)
4) Thaw (If it isn't already)
5) Preheat oven to 275
6) Use a broiler pot
7) Pour 1 to 2 cups of water in pot
8) Place Roast in pot
9) Pour water over top of Roast (use water from pot)
10) Pour Lipton Onion Soup over roast (not in water - it will end up in the water on its own)
11) Place lid over Roast and cook for approx. 4-5 hours (until you can cut it with a spoon)

After a few hours (3-4) you can put baby carrots or potatoes and let them cook with the Roast.

If you want a real good "man enticing" smell coming from your oven. Put a half teaspoon of minced garlic in the water before you place the Roast in the oven. It won't overseason the Roast al all. It just makes it smell "Great" when cooking.

Other foods. I usually alternate between Corn on the Cob, Mashed Potatoes, Instand Stuffing, Fresh Brocolli, Cauliflower, sometime I'll make a cheese sauce with the Brocolli or Cauliflower. It's whatever you decide.

Anyway, good luck! It really does taste good.

If you would, let me know how it worked out.

Thanks.

[busterb]

My . Not to knock madmans roast. I live alone and refuse to use my oven and heat up the house in summer while the ac is laboring. I use the crockpot or pressure cooker. If not tender then, forget it.
Any recipe will work in either one, with a little tune-up.
Cold beer is always my guide while cooking.
I made a broccoli casserole other day, which was great. When I do again I'll try to write it down. The recipes I found on web were all for a 9 by 13 pan which won't fit in my toaster oven. So I swapped things around for a 8 by 8 pan.

I have a really big commercial crock pot, I'll try it in that.

[Madman]

Crockpot will work fine. The "honest-to-goodness" secret is to cook it at a lower temperature (275) for a long time. If you cook it at too high a temperature then it will dry out so be sure to check it about every hour if you cook it in an oven.