The Pros and Cons of Cooking

On come on dog. You can do better than that.

Pros.... you know exactly what’s in the food cause you made it. It usually tastes better than anything you can buy. Quite often it is cheaper to make yourself but not always. You have the satisfying reward of knowing you are eating the healthiest you can and hopefully learn to enjoy cooking. You can impress or surprise your friend, relative or lover with a fabulous homemade meal. 😇

Cons.....It usually takes longer. It sometimes costs more. There’s usually a big mess to clean up. You might not be a good cook at first 😝
 
Last edited:
Cooking for a group of people that appreciate the effort is fun but cooking for one is more trouble than it's worth.

Now that I cook less and less my pantry is growing smaller almost nonexistent so cooking some things becomes a major investment and it's actually cheaper and healthier to buy a single portion of whatever I'm craving from the deli.
 
Aunt Bea said:
Cooking for a group of people that appreciate the effort is fun but cooking for one is more trouble than it's worth.

Now that I cook less and less my pantry is growing smaller almost nonexistent so cooking some things becomes a major investment and it's actually cheaper and healthier to buy a single portion of whatever I'm craving from the deli.
Click to expand...
Same here!
 
Our Walmart here in Friendswood has the best white meat chicken salad that tastes like my homemade one. I don't get there often but when I do I get a pint of it to go. I also get some of their broccoli salad. Its a lot easier than all the trouble to make homemade for just me. Now if the kids are coming home then I will go all out and do for them with homemade. They can take the excess home with them and I am not left with too much I cannot use.
 
Pros: I love cooking. I'm great at it. I love the whole dance, from start to finish, including cleanup. Anyone who tries my cooking, raves about it, taking seconds and thirds, with two notable exceptions whom I had over during a separation from the gf. Big mistake with those gals.

Cons: None. I love shopping at grocery stores and markets, and have done so all over the world.
 
Pros: I know what and how I'm cooking and how clean my kitchen is and how fresh the ingredients are. Aside from the ingredients, I don't have to worry about all those preservatives with scientific names.

Cons: None that I can think of. Even washing that mountain of dishes I find therapeutic, it's my "thinking time"
 
Gary O' said:
When living alone, there was no muss
I ate over the sink
The frying pan or pot was my plate
Click to expand...

Hahahaha, I can't believe you've eaten over the sink! I do the same thing with the wings from a rotisserie chicken!

When my son was in first grade, and when I was cleaning up after supper, I'd eat the last of bit of broccoli, or a bite of something before washing the pot....... his teacher told me my son told the class his mother ate supper out of pots!
o_O
 
RadishRose said:
I can't believe you've eaten over the sink!
Click to expand...
Well, when baching , I tried eating at the table
Didn't do it for me
Too formal
I mean, why set the table
eat
then clean the table
then wash the dishes
then dry the dishes
then put the dishes away

I didn't spend a whole lota time at 'home'
just a place to sleep and store stuff
Don't care much for TV...didn't have one anyway

The bar scene was more home than anywhere

That got redundantly tiring

My woman appeared
Made me more human...probably
 
Time to cook, y'all. I made this yesterday. A true TBO! (Taste Bud Orgasm - - - got that from this big gal I was dating, when I met Janet.)

Ethiopian Stew: Peel and cube a nice eggplant, great color, firm, but not overly so. Peel and cube a potato. Chop, not too fine, half a sweet onion. Slice, medium thin, a medium sized carrot. Chop up about a third of a head of cabbage.

Heat up a great quality, stainless steel skillet, spraying with canola oil. When it just starts smoking, very little, throw in the eggplant, flip immediately, spray. Keep flipping, every few minutes. Add evo, enough to get the eggplant soft looking. You want the eggplant to char, but not burn to a crisp. Sprinkle with granulated garlic and turmeric. Remove, when charred. Place into your stew pot. Repeat the above with the potato cubes, but only brown, not char. Do the cabbage, but sprinkle with ginger, this time. Cook until slightly wilted. Do the onions, but add cinnamon, this time. Do the carrots, just garlic and turmeric.

Okay everything is in your stew pot. Add enough low-salt veggie broth to just be visible as it rises in the pot. Cook on medium heat, stir, until everything is tasting incredible, to you, when you dip your tasting strainer in, and hold it under cold water, to avoid burning your tongue and lips, before you eat your sample. Serve on injeras. Bon appetit!

(My recipes leave lots of room for quantities and timing. Everything, with me, is cooking, by feel. Has been, as soon as I got into the rhythm of cooking, as a young guy. Learned my lessons, well, at L'école des Coups Durs!)
 
treeguy64 said:
Time to cook, y'all. I made this yesterday. A true TBO! (Taste Bud Orgasm - - - got that from this big gal I was dating, when I met Janet.)

Ethiopian Stew: Peel and cube a nice eggplant, great color, firm, but not overly so. Peel and cube a potato. Chop, not too fine, half a sweet onion. Slice, medium thin, a medium sized carrot. Chop up about a third of a head of cabbage.

Heat up a great quality, stainless steel skillet, spraying with canola oil. When it just starts smoking, very little, throw in the eggplant, flip immediately, spray. Keep flipping, every few minutes. Add evo, enough to get the eggplant soft looking. You want the eggplant to char, but not burn to a crisp. Sprinkle with granulated garlic and turmeric. Remove, when charred. Place into your stew pot. Repeat the above with the potato cubes, but only brown, not char. Do the cabbage, but sprinkle with ginger, this time. Cook until slightly wilted. Do the onions, but add cinnamon, this time. Do the carrots, just garlic and turmeric.

Okay everything is in your stew pot. Add enough low-salt veggie broth to just be visible as it rises in the pot. Cook on medium heat, stir, until everything is tasting incredible, to you, when you dip your tasting strainer in, and hold it under cold water, to avoid burning your tongue and lips, before you eat your sample. Serve on injeras. Bon appetit!

(My recipes leave lots of room for quantities and timing. Everything, with me, is cooking, by feel. Has been, as soon as I got into the rhythm of cooking, as a young guy. Learned my lessons, well, at L'école des Coups Durs!)
Click to expand...
Oooh! Another great TreeGuy recipe to try - and to add to my folder! Thanks!!!!
 
treeguy64 said:
Time to cook, y'all. I made this yesterday. A true TBO! (Taste Bud Orgasm - - - got that from this big gal I was dating, when I met Janet.)

Ethiopian Stew: Peel and cube a nice eggplant, great color, firm, but not overly so. Peel and cube a potato. Chop, not too fine, half a sweet onion. Slice, medium thin, a medium sized carrot. Chop up about a third of a head of cabbage.

Heat up a great quality, stainless steel skillet, spraying with canola oil. When it just starts smoking, very little, throw in the eggplant, flip immediately, spray. Keep flipping, every few minutes. Add evo, enough to get the eggplant soft looking. You want the eggplant to char, but not burn to a crisp. Sprinkle with granulated garlic and turmeric. Remove, when charred. Place into your stew pot. Repeat the above with the potato cubes, but only brown, not char. Do the cabbage, but sprinkle with ginger, this time. Cook until slightly wilted. Do the onions, but add cinnamon, this time. Do the carrots, just garlic and turmeric.

Okay everything is in your stew pot. Add enough low-salt veggie broth to just be visible as it rises in the pot. Cook on medium heat, stir, until everything is tasting incredible, to you, when you dip your tasting strainer in, and hold it under cold water, to avoid burning your tongue and lips, before you eat your sample. Serve on injeras. Bon appetit!

(My recipes leave lots of room for quantities and timing. Everything, with me, is cooking, by feel. Has been, as soon as I got into the rhythm of cooking, as a young guy. Learned my lessons, well, at L'école des Coups Durs!)
Click to expand...
Sounds good, will try, I like eggplant. What do you usually serve with it? I mean as a side dish.
 
Last edited:
You must log in or register to reply here.
Back
Top