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Great, I’m excited to begin. Thank you for doing this!

DISCUSSION:

1. What do you like to cook? I enjoy baking particularly. Other than that, I enjoy trying new ethnic foods. I’m up for new experiences!
   
2. Who is your favorite chef? As cheesy as this may sound, it is my mother. She didn’t usually cook fancy or time-consuming dishes, especially being a busy mother of a large family. But, her meals are always the most tasty to me! No one can compare in my mind.
   
3. What is your favorite cookbook and why? My mother always used a Better Homes and Gardens New Cook Book, and when I got married she gifted me one too. So, it is there for sentimental value as well as making dishes I’ve come to enjoy as a child.*
   
4. What are you looking to learn? I'm interested in learning more about different cuisines other than traditional American and Greek, since I'm more familiar with those (though I'm not opposed to learning more about those either). I’m excited to hone my kitchen skills. I’d like to learn more about using herbs and spices I don’t normally use. Also, I’d like to become adept at knife skills so that chopping vegetables won’t take as long.
   
5. Do you have any recipes that you would like to make but are afraid and why? Not really. I’m always a little nervous when trying something that includes a technique I haven’t done before, but I just research the process and forge ahead!
   
6. What ingredient do you just not like and could you be persuaded to try it if the right recipe came along? There are very few ingredients I have tried that I do not like, and I forced myself to learn to appreciate the ones I didn’t like in the past (mushrooms & coconut). I suppose I usually steer clear of anchovies and things like insect flour (I’ve never tried them b/c they don’t look appealing), but I’m always willing to try something once if given the opportunity. I'd say my main limitations are not an ingredient's taste, but tend to be cost and calorie count.
   
7. What liquids do you use regularly that didn’t make the list? None. Those are the ones I use the most.
   
8. What spices and seasonings do you use regularly that didn’t make the list? smoked paprika, onion powder, dill, cinnamon (does cinnamon count? I use it in cooking meats sometimes)
   
9. What recipes do you cook regularly (or want to make) that showcase a particular ingredient (listed or missing here)? Can’t think of any…
   
   
   RECIPE DISCUSSION
   
   
   I looked through the 1896 cookbook and decided to try to translate a soup recipe into modern format. It was tough because it doesn’t specify temperatures or ingredient quantities, so I took my best guess. However, I’ll probably measure more to taste when I cook it. I’ll update with a pic once it is made. Here’s the recipe I chose and translate:
   
   
   Herb Soup with Parmesan Cheese:
   
   
   TOTAL TIME: 55min.
   
   
   Serves: 4
   
   
   Ingredients:
   
   
   

• 1 head young celery
  
  
  
• 1 bunch sorrel
  
  
  
• 1 bunch chervil (curly parsley?)
  
  
  
• 1 bundle chives
  
  
  
• 1 bunch parsley
  
  
  
• 3 tarragon leaves
  
  
  
• 6 cups chicken broth
  
  
  
• 3 French rolls
  
  
  
• 3T hot butter
  
  
  
• ½ cup parmesan, finely grated
  
  
  Directions:
  
  
  

1. Wash the celery, chervil, chives, parsley, tarragon.
   
2. Drain thoroughly and chop into ½” pieces.
   
3. Gently boil the chopped vegetables/herbs in a saucepan with 6 cups of broth until tender.
   
4. Preheat oven to 375F. Cut slices of French rolls into 1” pieces.
   
5. Dip the bread pieces in hot butter and roll in finely grated parmesan, giving them a good coating.
   
6. On a baking pan layered with parchment paper, bake bread until lightly browned.
   
7. Serve soup topped with baked French bread.
   
   
   EDIT: Have you thought about posting this to /r/cooking, /r/Universityofreddit, /r/food, etc...? I'm sure there are people in other subs that can benefit from this series.
   
   
   QUESTION: Am I right in thinking that chervil is labeled as curly parsley in the store, or is that something different?

Investing in culinary texts rather than cookbooks really helped me. These books provide very basic recipes along with relevant techniques/information. Once you get these down, it's a heck of a lot easier to be creative with your dishes (e.g. knowing the 5 mother sauces of French cuisine leads to literally thousands of other recipes).


Suggested reading material:

Sauces: Classical and Contemporary Sauce Making
One of my absolute favorites, I refer to this book pretty much every time I'm in the mood for something new. The author does a great job at keeping things simple while providing great information on traditional applications (along with how to flavor things to your own tastes) for dishes ranging from Mornay sauce to Ganache.


On Cooking: A Textbook of Culinary Fundamentals
This was my required text for intro culinary classes, which makes it expensive. I'm sure finding older/used versions will be much cheaper and just as useful. This is a great resource for techniques such as deboning poultry, ideal use for various potato species, the different cuts of beef and pork, the best cooking methods for said cuts, culinary terms, etc.


The Essentials of Classic Italian Cooking
My god do I love Marcella Hazan. She's the Italian Julia Child, and does a fantastic job at making intimidating dishes much more approachable. While this is more of a classic cookbook than the previous two, Hazan provides info on produce selection, basic kitchen techniques, ideal tools to have, and, of course, hundreds of traditional Italian recipes with notes on altering flavor profiles.


YMMV, depending on how deep into the cooking world you'd like to get. Sometimes it's just easier for me to look through google results of a specific dish for inspiration. Good luck!

> By the way, how do you plan your "menue" for the week?

I am getting my notes together because next month will go more in depth into planning and execution, but a few pointers. Up front, the planning for the menu happens at home. I'll sit down with a few recipes I want to try, pair them with side dishes, and come up with a grocery list. I also have enough ingredients frozen in the freezer to make some old favorites if I feel like calling an audible.

1. I only plan 3-4 fresh meals per week, because I try to make enough for leftovers. I find using special trays like these that you can get for much cheaper at restaurant supply stores to make your own TV dinners help a great deal with leftovers. As an added bonus, because they are frozen, you don't have to eat them the next night. During the lead-up to the birth of my second kid, I cooked every night and put the leftovers in the freezer so that I only had to cook 1-2 times a week for the first month. You can also save the sides separately from the entrees if you want to mix and match. Some things, like risotto, don't freeze particularly well, but it will keep for 3-4 days in the fridge and can be reheated or even cut into triangles and fried. I also do pizza nights on Fridays.
   
2. Make heavy use of one pot meals and prep as much ahead of time. I freeze all my meats in ziplock bags ahead of time and thaw them by pouring in some brine or soy sauce and thawing them in the sink. That lends itself to very quick prep time. Thaw some pork chops in soy sauce, minced garlic, olive oil, and italian herbs ahead of time. Stab some red potatoes with a fork, microwave, and then cut into wedges. Brown the pork chops over medium high heat, add some liquid (broth, wine, beer, whatever you feel like cooking), add the potatoes, season with garlic salt, rosemary, and thyme, and simmer, covered until the pork chops are done (about 10-15 minutes). You can cut some romaine hearts or wilt some spinach in the liquid when you're done if you need green with your meals. I don't even reduce the liquid into a gravy most nights. If I'm feeling up to it, I may chop an onion and brown that after the pork chops but before adding the potatoes and liquid.
   
3. Shoot for variety. There are different parts of a chicken, different cuts of pork, and all that. That prevents repetition and keeps you cooking stuff. If it feels like you just cooked a dish, you probably won't be up for it if you're tired.
   
4. Don't feel bad about using pre-made. Everybody's gotta eat, but once you get the hang of it, there are many recipes that are almost as easy as stuff from a box.
   
5. As far as stress of cooking, I know this doesn't apply to everybody, but I use cooking as stress relief. After a rough day, I'll come home, pour myself a drink, turn on the radio, and start cooking. A whole chicken doesn't talk back as you're dismembering it. Green Beans don't send nasty emails and CC your boss as you're snapping their ends off. An onion doesn't spoil game of thrones as you're chopping it. And finally, have fun with it. If you fail miserably at a dish (and I have, many many times), don't keep the leftovers and move on. That's the beauty of cooking, the journey and the destination are one and the same.

This is wonderful, I was thinking about making a post about finding new recipes.

• I will pretty much cook whatever looks good as I browse recipes at work. I mostly cooking Italian and Japanese (but I'm trying to expand my horizons)
  
  
• Watching Gordon Ramsay videos inspired me to improve my cooking. Before I cooked and I was pretty ok but now I'm actively trying to improve with every new dish.
  
  
• Based on frequency of use I would say the Skinnytaste Cookbook, but I recently flipped through Savuer: The New Classics and I found so many recipes I want to try.
  
  
• What I really want to try different regional cuisines. Pinterest can get really same-y and boring when you browse the food & drink section, and even if you search for certain types of cuisines the selection is always more "simple", Americanized, or modified for a slowcooker. While I love cookbooks I can't afford to go out and buy every "traditional [blank] meals" book that looks good.
  
  
• I'm very interested learning more about Mexican, Indian, Irish and French.
  
  
• One of the few things that stops me from certain recipes is getting the materials. Small towns are a bit limited and I'm still on the hunt for a source of lamb chops.
  
  
• The one outlet of food I'm hesitant to explore is seafood. There are some types of fish I'll eat, but it's limited.
  

Just stumbled upon this sub and am excited to participate! I think this will be a fun little project for next year. :)

1. What do you like to cook? I like to cook very simple recipes. I am trying to sustain a Keto/Low Carb diet and find that many recipes are overly complicated fake food that use ingredients I don't normally keep to try and fake the delicious, carby stuff. Before I kicked carbs (mostly) I was definitely a meat and potatoes girl. Now I guess I'm more of a meat and cauliflower girl ;)
   
2. Who is your favorite chef (famous or family)? Famous: Julia Child, family: my mother. Both share some similar characteristics in that they are fearless in the kitchen and overcome mistakes as learning opportunities. I don't think I've ever seen my mom screw up a recipe in a way that she couldn't salvage. She cooks simple recipes that are always delicious and carry much of her mother's history and heritage in them. If I'm half as good a cook as her, I'll be pleased. I still have a long way to go in terms of fearlessness and skill.
   
3. What is your favorite cook book and why? Though I've never cooked anything from it yet- Charleston Receipts. It's a collection of historic recipes from Charleston, my home town. Many recipes are things I wouldn't necessarily make (calf's head anyone?), but my mom tells me my grandmother tried that one once and never again! I love the history and stories that go along with the recipes.
   
4. What are you looking to learn? I'd like to be more comfortable with technical skills and knowledge, pairing of different flavors and have a few go-to recipes in my back pocket that are sure to impress if company drops by.
   
5. Do you have any recipes that you would like to make but are afraid and why? I don't know why, but I'm afraid to make any kind of roast in the oven. It's a big monetary commitment to buy a big ole' roast of any kind, should I cook it in my crock pot or the oven (and will it fit?), when do I have the time to babysit this thing all day?
   
6. What ingredient do you just not like and could you be persuaded to try it if the right recipe came along? Tilapia. I hate the smell, the taste, the texture. Maybe in a fish taco with a bunch of other crap to cover it up?

Yummy mango & sticky rice!!
 


Check out my blog for tasty pictures and details on the recipe!: https://lyndygates.com/
 


Ingredients:
 


1 cup of sweet rice soaked in water overnight
 


1 mango
 


1 cup of coconut milk
 


3 tbsp of sugar
 


A big pinch of salt
 


Sticky rice steamer basket & pot (linked down below)


Directions:
 


    ⁃    Soak your sweet rice in water overnight!
 


    ⁃    The next day, drain your rice and place in steamer basket
 


    ⁃    Fill a pot with water a little less than half way and place over the stove to bring to a boil
 


    ⁃    Once the water is completely boiled, place the steamer basket with the rice in it over the pot and cover with a bowl or damp towel
 


    ⁃    Let the rice steam for about 20 minutes, checking at 10 minutes to stir the rice to give an even steam
 


    ⁃    Once the texture reaches sticky rice, remove from the pot and place in a bowl or on a plate
 


    ⁃    To make the sauce, place your coconut milk, sugar and salt in a pot and over the stove on a medium heat. You only need to HEAT UP the mixture so DO NOT bring to a BOIL. The coconut milk cooks very fast and will turn into an oil if you over cook it. Just mix everything together and wait till the sugar dissolves and your mixture is heated. Once you see a little steam come out and the sugar is dissolved, remove from the heat and place in a bowl.
 


    ⁃    Add a little of the sauce to your rice and stir, just to coat the sticky rice and bring out a little more flavor. Don’t pour too much because it will make the rice soggy. Plate your rice however you want and slice your mangos. Place the mangos next to the rice and drizzle a little more sauce over the top. Sprinkle with some sesame seeds if you would like and serve!
 


So simple! This recipe is PERFECT for any occasion, fancy or casual. It is a huge hit for everyone and it’ll having you crawling back for more! I know it might be hard to find the steamer basket and pot so here’s one I found on amazon that’s very similar to what I have (NOT SPONSORED): https://www.amazon.com/Sticky-Rice-Steamer-Pot-Basket/dp/B00019MRRE
 


Enjoy! :)

An awesome cookbook that will pair nicely with this sub: http://www.amazon.com/Americas-Kitchen-Cooking-School-Cookbook/dp/1936493527/ref=sr_1_1?ie=UTF8&qid=1451170560&sr=8-1&keywords=cooking+school

A stand mixer: http://www.amazon.com/KitchenAid-KSM150PSCU-Artisan-Pouring-Shield/dp/B004GUVD6K/ref=sr_1_1?ie=UTF8&qid=1451170611&sr=8-1&keywords=kitchENaid+stainless+steel+mixer

This cool measuring beaker: http://www.amazon.com/Emsa-2206-050096-Perfect-Beaker/dp/B001BDLWE8/ref=sr_1_1?ie=UTF8&qid=1451170682&sr=8-1&keywords=measuring+beaker

This awesome plunger things for dry and sticky ingredients: http://www.amazon.com/Plunger-Metric-Adjustable-Measuring-BigKitchen/dp/B000I1X3WS/ref=sr_1_1?ie=UTF8&qid=1451170718&sr=8-1&keywords=measure+dry+and+sticky+ingredients

A baking mat

A super nice Williams and Sonoma skillet with a lid

I'm super excited to try everything out!!

Unexpectedly received a new knife, a Tojiro Gyuto. I had put it on my amazon wishlist months ago as a "well when my current knife breaks or something" thought, forgot that my family has access to that list. So that was a nice surprise! It cuts beautifully and I think I'll be very happy with it.

I think one of the best books that has come out in a long time is 'The Food Lab: Better home Cooking Through Science' from Kenji via Serious Eats.

http://www.amazon.com/Food-Lab-Cooking-Through-Science/dp/0393081087/ref=sr_1_1?ie=UTF8&qid=1449865838&sr=8-1&keywords=the+food+lab

I dare say it is even a better first read than Harold McGee's books for new cooks.

The Saucy Vegetarian is my favorite easy-peasy sauce book with

• explanation of sauce basics, literally a little from column A, column B, C and maybe D.
  
  
• lists of basic ingredients which fit A, B, C and D.
  
  
• specific recipes that match the explanation in section 1
  
  Yes ok they are vegetarian sauce recipes but who cares when you learn so much for so little effort. If you want them meaty, substitute right (veggie broth is suddenly chicken broth).

Not sure. I do know its available online pretty easily. Amazon ships to pretty much everywhere.

http://www.amazon.com/Huy-Fong-Sriracha-Chili-Bottle/dp/B0002PSOJW/ref=sr_1_2?ie=UTF8&qid=1450732481&sr=8-2&keywords=Siracha

I got this Lodge Dutch Oven with a lid that doubles as a skillet

And America's Test Kitchen Cookbook

And my secret Santa got me an awesome 2 qt slow cooker and slow cooking for two recipe book, that I need to put on the secret Santa page..

I got a gift card...

>A stand mixer: http://www.amazon.com/KitchenAid-KSM150PSCU-Artisan-Pouring-Shield/dp/B004GUVD6K/ref=sr_1_1?ie=UTF8&qid=1451170611&sr=8-1&keywords=kitchENaid+stainless+steel+mixer

I know what I'm going to use it for now...

And the grinder attachment.