Hungry? Read this...

As someone who tries to cook ramen and sometimes burns it, that's way beyond my level of cooking

I keep trying to tell sublime, my father taught me how to build fences, fix tractors, care for cows, chickens, pigs, etc, and shovel manure. He did not teach me how to cook. Now, if that pot was full of bolts or what comes out of the rear end of a bovine, i would know what to do with it. Otherwise, what I cook is no better that what a horse would leave behind it.

Ok, I think, here is nobody, who can cook. Well, doesn't matter. I can...
I can do it. I do hot dogs, this evening. Tomorrow? Maybe something different...v

You know, women like guys, who can cook.

Oh, it's true. Women do like guys that can cook.

The problem is that, once you've cooked for them, they'll then expect and ask you to cook from time to time.

No problem with that. As long, as I geht her for dessert. ?

I dont have time to cook...theres a rhino in an alley somewhere! i just know it.

Well um, I can now officially cook Chinese tofu dishes. Lol

Ah, Quiche. I remember that in french class!


Délicieux!

Another for more intimate affairs. Best prepared with you special someone there, to converse and enjoy the experience.

Lamb au porive petite

1 teaspoon whole black peppercorns or fresh ground
3 (3/4- to 1-inch-thick) rib lamb chops (1 lb total), bones frenched if desired and fat trimmed
1 tablespoon vegetable oil
1 medium shallot, finely chopped
2 tablespoon fresh rosemary
2-3 sprigs fresh tyme
1/2 cup chicken broth
1 clove garlic, crushed and chopped
1 tablespoon Cognac or balsamic vinegar
1 teaspoon unsalted butter

PREP

Coarsely crush peppercorns or grind.
Rub rosemary and tyme, mix with pepper.
Pat chops dry and season with salt.
Rub one side of each chop with peppercorn mixture pressing into meat to adhere.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook chops, peppered sides up, 2 minutes. Turn chops over with tongs and cook, pressing down on each chop with side of tongs to help pepper adhere to meat, about 2 minutes more (for medium-rare). Transfer chops with tongs to a plate and let stand while making sauce.
Pour off all but 2 teaspoons of fat from skillet if necessary, then sauté shallot and garlic, stirring, until golden brown, about 30 seconds. Add broth and Cognac and boil until reduced to about 1/4 cup, 2 to 3 minutes. Remove skillet from heat and swirl in butter. Add any meat juices that have accumulated on plate and season with salt. Serve sauce over lamb.

Pair with sautéed asparagus and rice. Garnish with sprig of tyme. Serve with a Riesling or chilled moscato.

That sounds pretty dang good. You had me at bacon.
I know my way around a kitchen well enough, just don't make anything fancy. And certainly nothing nice enough to take pictures of. I don't think I'll be posting recipes, though, as I rarely follow any.

My two specialties:
1) I am a burger master. Add chopped onion, onion powder, and garlic powder into the raw burger. Now smash two thin patties. In the middle of one patty add a slice of Velvia (about 1/8 inch thick) and a spoonful of Rotel (diced tomatoes with chilies). Now place the other patty on top and smash the edges together so it looks like one big patty. Cook to medium-well. Serve on toast with fresh onion, a slice of tomato, and some barbecue sauce.

2) This is what my mom called spaghetti while I was growing up but I added some vegetables. Brown a pound of ground beef with an onion, a bell pepper, and some mushrooms. Add some pepperoni cut in half and some little smokies (cut into about 5-6 pieces each). Add your favorite I use the powdered type of sauce. Once everything is coocked mix it together in one big pot and serve. I had an ex who just thought "it's weired" and refused to eat it everyone else loves it.

Then you are welcome lol