This groups if for those men who love to cook. It's a place to discuss techniques, recipes and suggestions. Bon apetit!
Latest Activity: on Friday
Started by Kurt Swanson. Last reply by J. D. Apr 24.
Started by Shane-San. Last reply by J. D. Apr 8.
Started by J. D. Jan 13.
Shirtless George: Trust me, that is not true. With the possable exception of something like a chili or soup, which you can make more of to try to bring the level of heat down, once the food is made too spicy, nothing can be done. It's much easier to leave it out than to take it out or dilute it once it's in. The same goes for salt. One of the biggest mistakes beginner or novace cooks make is using too much or too little salt in their food or not knowing how to apply it properly to their food.
I've decided to start using the white nettle that's taking over the east border of my property and have been mixing it with other greens when I cook them. Now if someone could please tell me a use for the garlic mustard that's everywhere in my neighborhood?
I did not grow up in a home where greens were on the table, but since I spent a couple years in the South a while back, I've learned how good they can be. I have it as one of my culinary goals next winter to learn at least a half dozen side dishes that feature greens, and I understand kale is a very easy one to work with. I think I prefer the tender, fast-cooking greens over the heartier, longer-cooking ones.
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