NationStates Jolt Archive

The other day, I was having drinks with some friends, when one of them made some suggestions about what I had prepared for a recent BBQ. Another friend chimmed in that my friend sounded like he was approaching it from the POV of a professional chef (which he is) while I was coming from a "mad scientist" approach (which I do).

So, what sort of cook are you?
(Note: not how good are you, but what sort?)

1) The Pro:
You are actually a real chef. From Julia Child, Anthony Bourdain, et al down to the guy at the corner diner.
http://www.island-temptations.com/old/spring05/images/p_vit_chef.jpg

2) Mad Scientist:
Let's try this - it sounds fun! Warning: may not be as fun as it sounds... (Famous last words: Hey, ya'll! Taste this!)
http://farm2.static.flickr.com/1077/575608215_589886b9bc.jpg

3) Type A Chef:
This is my kitchen! Do it my way or GTFO!!!
http://img177.imageshack.us/img177/1558/answernoek4.jpg

4) Mama:
Home cooking done right! Mmmm mmmm! Old school.
http://www.keenerbooks.com/shop_image/product/001669.jpg

5) Foodie:
You shop at the specialty market, watch the food network, and have the oddest utensils around the house.
http://nymag.com/nymetro/shopping/homedesign/greatroom/kitchens/champagne050613_1_400.jpg


6) Chili Head:
Everything tastes better with hot sauce!
http://pepperpalace.files.wordpress.com/2007/08/hot_tom.jpg

7) Typical Guy:
You're the master of the grill, and can cook up a mean pot of chili and a few other "guy" dishes.
http://www.haymondlaw.com/Portals/15/Gallery/Album/2/mad-chef.jpg

8) Epic Failure:
You manage to set the cornflakes on fire...
http://samuelpablo.files.wordpress.com/2008/01/epic_fail.jpg

Everything taste better with hot sauce.
Insanity, baby!

Pizza: #1

Everything else: #8

hot sauce.

I just bought a stuffing cage and I am excited because I've located a supplier for fresh goose to roast for Christmas.

;) Not only do I WATCH Food Network -- I subscribe to their mag, too.

Mom.


I would be #1, except Im not a professional chef.

Maybe also a bit of 2, except what I make up and throw in randomly tends to make sense.

a mix of 2,3,6,7.

#8. I actually did manage to start a fire while trying to make waffles.

Somewhere between 2 and 4. I often make up recipes as I go along and will throw in ingredients on a whim, but my made-up dishes always turn out yummy and tend to become instant family favorites. :)

I guess I'm a cooking novice I'm not Chef Ramsey that's for sure

I'd be a Chili Head, if it weren't for some of my more... intereseting? dishes. Vodka chicken was good. Umeboshi fried rice was NOT.

Pobably a mixture of the "typical guy" and the "mad scientist."

I've grilled a boatload of strange stuff and I've prepared even wierder things.

Some stuff works, other stuff doesn't.

A combo of Mamma (Cooking and baking every week), foodie (Well, as much as possible in rural Japan), and JUST enough of mad scientist to scare the hell out of my wife whenever I try to experiment. I mostly end up with good food, but there have been some... ah... memorable disasters.

I admit that I WOULD like to be a chili head, but, sadly, my wife like most Japanese cannot handle spicy hot foods and I can't handle a week's worth of complaints that obviously I was trying to punish her by making buffalo wings for dinner one night.

Umeboshi fried rice was NOT.
That actually sounds good. Hmm... I wonder if I could make it work...

A mix of 2 and 7.

I have weird ideas sometimes, but the point of them is usually to be both good and really easy.

And of course, I loves me some grilled cheese sandwiches.

24567

And I have worked line at my work

2, 5, and 6: I love fusing different techniques and ingredients from different cultures. I am always looking for new things to cook, and cook with.

And finally, with enough hot sauce, anything becomes edible.

I admit that I WOULD like to be a chili head, but, sadly, my wife like most Japanese cannot handle spicy hot foods and I can't handle a week's worth of complaints that obviously I was trying to punish her by making buffalo wings for dinner one night. There goes my chances of marrying a Japanese woman. :tongue:
I absolutely love spicy food.

Let me start by saying... great concept!


My cooking style is probably either Mad Scientist or Mamma.

There goes my chances of marrying a Japanese woman. :tongue:
I absolutely love spicy food.
You just have to do what I do and either down the spice so there's a little kick there, but not enough to trigger complaints, or sneak in your spicy food.

Either that, or learn to love wasabi. :tongue:

You just have to do what I do and either down the spice so there's a little kick there, but not enough to trigger complaints, or sneak in your spicy food.

Either that, or learn to love wasabi. :tongue:

Wasabi rules. On of these days I'll actually get ahold of some fresh (as opposed to the powdered stuff I find around here.)


Hmmm.....Powdered wasabi, prepared with Tabasco sauce.....

You just have to do what I do and either down the spice so there's a little kick there, but not enough to trigger complaints, or sneak in your spicy food.

Either that, or learn to love wasabi. :tongue:Wasabi does rule. :)
And I think I could manage, actually. ;)

That actually sounds good. Hmm... I wonder if I could make it work...

It could have been good, but there was waayyyyyy to much umeboshi in it.

And there is another option for GF - look hard enough, and you'll find one who likes it hot. I once dated a girl here in Osaka who, on our first date, invited me to "this really good restaurant". I was quite happy to discover that it was my fave Indian place (run by Indians, not Japanese) she'd chossen, quite by coincidence. :D

If your nose isn't running, it's not a meal. Call me a #6.

And there is another option for GF - look hard enough, and you'll find one who likes it hot. I once dated a girl here in Osaka who, on our first date, invited me to "this really good restaurant". I was quite happy to discover that it was my fave Indian place (run by Indians, not Japanese) she'd chossen, quite by coincidence. :DYou have restored hope in this one! :D

Wasabi rules. On of these days I'll actually get ahold of some fresh (as opposed to the powdered stuff I find around here.)


Hmmm.....Powdered wasabi, prepared with Tabasco sauce.....

Hehehe... my immediate thjought was wasabi, Chinese mustard, and habaneros might work... (See why they called me the mad scientist...)

Oh, and the grilled meat that lead to the whole thing was a pork roast marinated in bourbon, coke, and Dave's Insanity Sauce. The pro's objection was too boozey.

Hehehe... my immediate thjought was wasabi, Chinese mustard, and habaneros might work... (See why they called me the mad scientist...)

That gives me an idea: A steak, marinated in an Italian style pesto made with wasabi, habeneros and garlic, grilled rare. w00t!

I would be number 5, if I had the funding to buy the odd utensils and shop at the specialty markets.

Brother can you spare a jar of capers?

that gives me an idea: A steak, marinated in an italian style pesto made with wasabi, habeneros and garlic, grilled rare. W00t!

:D

Stay D, damn you, stay!

I'm somewhere between a 4 and 5.

I bought a unit in May last year. First thing I did was replace the kitchen. It's the most important room in the house!

I'm definitely a Foodie-Mama with just a touch of Mad Scientist.

A mix of #5 and #6. I enjoy very spicy food, so I usually try to make things that come from places that have spicy cuisine. Of course, the exception to this is Polish cooking, which is something I greatly enjoy and which does not often have a lot of spices.

I'm a good cook.

When I can be bothered going to the effort that is, if not I will just take short cuts and may end up using something out of a jar instead of starting from scratch.

I just bought a stuffing cage and I am excited because I've located a supplier for fresh goose to roast for Christmas.

;) Not only do I WATCH Food Network -- I subscribe to their mag, too.

Congrats! Not everyone know how to cook a goose in a proper way.
Btw, I usually peruse "La Cucina Italiana" for new ideas, and always refer to Pellegrino Artusi's "La scienza in cucina e l'arte di mangiar bene" for traditional cooking.

foodie all the way. AND one step below "pro", having worked in numerous resturaunt kitchens doing prep and backup, along with dw and joat. almost everything OTHER then head cook/chief or display cooking. no good at casheer/host/waitpersoning either (i was born somewhat absentminded), but ok as steam table server (not exactly rocket science that one).

and i DO love to design food/recipies. i DO however VISUALIZE flavours and their combinations well before running test batches to verify.

haven't worked in a restaurant in a long time now though, but lots of people, just about everyone who's ever had any, seem to love my cooking.

Mama's cooking, I suppose. I'm not into it enough for any of the "Pro" categories, my food elecits far too many favorable comments to be an epic failure, and I don't rule my kitchen with an iron oven mitt.

I'd be a great cook if I could smell things to the extent everyone else can.

Since I can't I tend to overspice things so I can taste them better with my limited sense of taste.

But I'd say I'm mostly numbah two.

Deffo #8. Every bit of food I eat is either overcooked or undercooked or I somehow burn myself in the process of making it. Not my field of expertise.

Im a fairly good cook. Every meal is tasty but nothing amazing.

However I condsider what im going to buy for cooking then make it up on the spot.
I consider all of the below but not really in that order. Ill explain it a bit more for the last meal I cooked which was kangaroo fillets

1) Health 1 to 2% far. Bit of oil in the pan. goes well with odd vegies
2) Time to cook Fairly quick but tastes better if always on a low heat
3) Environment Too many kangaroos. I help the environment by eating them
4) price $12 per kg. No bones or fat. Thats good value for a student
5) flavour Normally great. But also added cask wine to the sauce pan for more.

If anyone tries to help I appreciate it and enjoy it but if they are not actually helpful I want them out. Oh yeah and most things (not roo) taste better with chillie

I'm number two. I've made some strange food in my life...

I'm the "Who needs a timer when you have the smoke alarm" type.

Except the stuff actually manages to taste good at the end.

I'm a good cook.

When I can be bothered going to the effort that is, if not I will just take short cuts and may end up using something out of a jar instead of starting from scratch.

Yes, but the question was what sort of cook? Sounds like you're either a "Mama" or a "typical guy" to me. But I'm betting Mama.

Ya know, I'm a bit surprised none of the pros have checked in yet. I know there are some here...

I am a Type A Chef, definitely!

Yes, but the question was what sort of cook? Sounds like you're either a "Mama" or a "typical guy" to me. But I'm betting Mama.

You calling me a mama's boy? :tongue:

Well yes I suppose more Mama than typical guy, yes you would be right about that. I can make much more than just 'guy' dishes.

Though I am a master of the BBQ.

I am a Type A Chef, definitely!

*Pokes head in kitchen

You're not related to Gordan Ramsey are you?

*runs*

*Pokes head in kitchen

You're not related to Gordan Ramsey are you?

*runs*

Does he has Spanish or German roots?:tongue:

Heh, nah. I just like to do things my way in the kitchen since I'm not the homey type.

Does he has Spanish or German roots?:tongue:

Heh, nah. I just like to do things my way in the kitchen since I'm not the homey type.

Well I can believe that :p

I don't know, he is Scottish.

I am a Type A Chef, definitely!

1st to admit it.

I'm cool wit dat. But I 'spect alot of Type As are too tense to do so... :wink:

1st to admit it.

I'm cool wit dat. But I 'spect alot of Type As are too tense to do so... :wink:

If it's the truth, they should admit it. I mean, even the daftest of cooks must do things or likes to do things his/her own way.:D

Somewhere between 2 and 3, I guess. I can make a decent meal and like to experiment a bit when I'm not too lazy/tired, but it WILL be done my way...
I'm not the typical barbecue pyromaniac and I lack mama's homemade magic.

Epic failure.
I can make macaroni and cheese from a box, though.
Sometimes.

hotsauce fersure a :D

If it can't be cooked in the microwave in no more than 15 minutes, it's not fit for human consumption.

I'm mostly a combination of mama and foodie, but I do have my mad scientist and type A chef moments.

A bit of Chili head, a bit of mad scientist. My greatest failure was the time a chicken breast I was cooking started emitting tear-gas type fumes.
Vodka chicken was good.
Yes. Yes, it is.

What I claim: I can't cook. It's not that I can't nor that I don't like to. It's mostly that I have to have something to cook or desire. But most of all, I need the MONEY! Working up to 18 hours a day on my wages doesn't allow me to cook much and I have a food plan that I don't want to waste because that and my housing is where the majority of my financial aid went to.

Ah the joys of being a college student.

The reality: I can cook omelettes, eggs, occasionally pancakes, anything from a box, hamburgers, anything microwaveable, chili, pasta, and cookies from scratch. It's just that I do enough cleaning at work that I'd rather not do so on my days off.

But I am tempted to lift the veil from the reality. It's been too long since I've had madeleines...

I'm cool wit dat. But I 'spect alot of Type As are too tense to do so... :wink:

It's not that were bossy, it's just that everyone else is doing it WRONG....

*twitches*

4. A lot of what I cook is very basic, very healthy, and still manages to taste pretty darn good. If I do say so myself.

I am a number 1.


Can't beat getting paid to do what you love to do!

You calling me a mama's boy? :tongue:

Well yes I suppose more Mama than typical guy, yes you would be right about that. I can make much more than just 'guy' dishes.

Though I am a master of the BBQ.

Ya'll just described my Nana - she was a "Mama", but *Texas* Mamas are masters of the grill too.

A bit of Chili head, a bit of mad scientist. My greatest failure was the time a chicken breast I was cooking started emitting tear-gas type fumes.

That goes beyond epic fail into legendary, which is the mark of the true mad science chef. (I'd refer ya'll to anyone who remebers what the umeboshi fried rice was like...)

Yes. Yes, it is.

It was a beaut. 1 bottle of Zubrowka, 4 chicken breasts, a grill, and nothing more...

It's not that were bossy, it's just that everyone else is doing it WRONG....

*twitches*

I respects the Type As. :D

4. A lot of what I cook is very basic, very healthy, and still manages to taste pretty darn good. If I do say so myself.

MAMA! :::hugs:::

If it doesn't taste better with hot spices, you're not using enough.

If it doesn't taste better with hot spices, you're not using enough.Pain is not a flavor.

Pain is not a flavor.

Pungency or piquancy, however, are gustatory sensations.

MAMA! :::hugs:::

Aww, thanks. :)

If it doesn't taste better with hot spices, you're not using enough.

There's a little Chinese place right around the corner from where I live that does a nice "curry" mapo dofu (http://en.wikipedia.org/wiki/Mapo_dofu). The cook took me as a challenge when I kept asking for spicier, but eventually gave up on me, telling me that he's made it as hot as he can with what he has....

I went with other because i don't fit in with those general descriptions.

A little bit of 2,4,6,7,8. Some good (hot plate noodles), some not so good (Lebanese bread with the density of lead). Some need more practice (french onion soup with too much butter).

Although I managed to set my toast on fire once. Quite large flames at that, for a too thin slice of bread.

Pungency or piquancy, however, are gustatory sensations.And yet they mainly serve to distract from the taste of the food by numbing your taste buds.

1, 2, 6 and 7. That averages out to 4. :tongue:

Mainly 2, mixed with 3, 4, 7, 8 and occasionally 6 by accident.

I'm the typical guy cook and proud of it.

I know how to get the bbq cranking!

Mad male Mama.

I know how to cook and bake properly, I enjoy preparing typical guys' stuff, and there's a streak of mad scientist in me as well.

A mixture of 4 and 5.

Congrats! Not everyone know how to cook a goose in a proper way.
Btw, I usually peruse "La Cucina Italiana" for new ideas, and always refer to Pellegrino Artusi's "La scienza in cucina e l'arte di mangiar bene" for traditional cooking.
Heh, well, my fiance and I made goose last year for the first time... it came out great. Took all day... but his uncle loved it. Going to make it for my parents on Christmas day. :)

Heh, well, my fiance and I made goose last year for the first time... it came out great. Took all day... but his uncle loved it. Going to make it for my parents on Christmas day. :)
Nice. Made a very fine Pigeon Rogan Josh last night for my housemates - gamey, but only in a good way. Happy days.

Nice. Made a very fine Pigeon Rogan Josh last night for my housemates - gamey, but only in a good way. Happy days.

Pigeon? Wha...?

Oh wait England right, right.

Pigeon? Wha...?

Oh wait England right, right.
Nothing wrong with pigeon meat. Obviously not "a pigeon I shot which goes around eating sick and chips", more "a pigeon carcass I got at the butcher's".

Mrs C and I are both #2. We love to cook and try different recipes. All in all we have had very few serious failures. My biggest "dump it in the garbage" experiment was when I mixed BBQ sauce with the venison burgers before broiling them. BAD. Mrs C's biggest "dump it in the garbage" was when she made sweet and sour pork with ham because she didn't have any pork. We tossed that and ended up in bed. :fluffle: on second thought maybe it wasn't such a failure after all. :)

Nothing wrong with pigeon meat. Obviously not "a pigeon I shot which goes around eating sick and chips", more "a pigeon carcass I got at the butcher's".

Pigeon is a type of dove isn't it? Dove is very good.

Pigeon is a type of dove isn't it? Dove is very good.
Aye it is. Very tasty, fried in spices and then stewed in spices with a bit of yoghurt and lots of tomatoes for about 4 hours. Very good indeed.

Nothing wrong with pigeon meat. Obviously not "a pigeon I shot which goes around eating sick and chips", more "a pigeon carcass I got at the butcher's".

Ah I see, I see.

Ah I see, I see.
Aye is very English cooking :tongue:

There's a little Chinese place right around the corner from where I live that does a nice "curry" mapo dofu (http://en.wikipedia.org/wiki/Mapo_dofu). The cook took me as a challenge when I kept asking for spicier, but eventually gave up on me, telling me that he's made it as hot as he can with what he has....

You need to go to a Thai resteraunt for hot oriental food.

You need to go to a Thai resteraunt for hot oriental food.
Rogan josh isn't hot, it's basically mild-medium. Tasty, though.

That goes beyond epic fail into legendary, which is the mark of the true mad science chef. (I'd refer ya'll to anyone who remebers what the umeboshi fried rice was like...)
I don't know how much a failure it can be called; it tasted pretty good (like fire that was chickeny and cinnamony and garlicy). It just needed a lot of ventilation. Like five or six open windows and a fan running at full blast.

Aye is very English cooking :tongue:

Well nothing wrong with Englisyh Cooking really.

Though I find it amusing how Rogan Josh can now be considered English :p

But wasn't tikka masala invented in Glasgow?

Chilli head. blame the Koreans they made me a spicy food addict.

I'm a combination of Mom, Foodie and would be a Chef except I didn't finish cook school. But I have professional kitchen and catering experience and professional training in baking and pastry.

Best bread pudding and focaccia in Oregon? Right here, baby.

Nice. Made a very fine Pigeon Rogan Josh last night for my housemates - gamey, but only in a good way. Happy days.
I've not tried squab yet (my fellow Yanks are probably thinking of 'what you feed in parks and squares' when you say pigeon.)

Seven.

Mrs C and I are both #2. We love to cook and try different recipes. All in all we have had very few serious failures. My biggest "dump it in the garbage" experiment was when I mixed BBQ sauce with the venison burgers before broiling them. BAD. Mrs C's biggest "dump it in the garbage" was when she made sweet and sour pork with ham because she didn't have any pork. We tossed that and ended up in bed. :fluffle: on second thought maybe it wasn't such a failure after all. :)

LOL
Indeed...

Pigeon is a type of dove isn't it? Dove is very good.

Yep it is. English is funny how it makes somewhat false distinctions. When the Olympics come around I have to correct students - "No, we don't say white pigeons when talking about the birds released..." (And another example in the same vein - "Violinist on the Roof" is not a famous musical...)

You need to go to a Thai resteraunt for hot oriental food.

Thai's definately good.

Reminds me of a friend who spent time in Thailand. He frequented a restaurant serving a particular dish I can't recall the name of now, but which was particularly hot. Everytime he ordered it, he'd ask for it hotter and hotter. The 4th time, there was a different cook. Seems there's a differencew between how northern and southern Thais w/ this dish. When the southern cook prepared it hotter, he was adding one or two chilis each time. The northern cook's base was the southerners really, really hot. Dru got the tereatment. :eek2:

I don't know how much a failure it can be called; it tasted pretty good (like fire that was chickeny and cinnamony and garlicy). It just needed a lot of ventilation. Like five or six open windows and a fan running at full blast.

Heh. That does sound good, now.

Chilli head. blame the Koreans they made me a spicy food addict.

Indeed. One thing that's definately great about Osaka is the large Korean population.

2) Mad Scientist:
Let's try this - it sounds fun! Warning: may not be as fun as it sounds... (Famous last words: Hey, ya'll! Taste this!)

5) Foodie:
You shop at the specialty market, watch the food network, and have the oddest utensils around the house.

combo between these two.

Hmmm.....Powdered wasabi, prepared with Tabasco sauce.....

my tastebuds are crying out for mercy at the thought of this... :(

Number 5 probably. I'm a total foodie on so many levels and know my way around the kitchen pretty well, though I'm not talented enough to be anywhere close to #1.