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I do really enjoy cooking, trying new recipes... I don't like to bake and I think that has to do with the fact it's very messy... flour and sugar everywhere and here in Florida if a single grain of sugar falls on the floor you have at least a million ants after it. BUT, I don't like having to figure out what I'm going to make for dinner every day, I'm so sick of chicken, beef isn't good for you (especially for women), pork is fatty (and so good ) I like long cooking methods such as braising tough pieces of meat and making them tender and oh so flavorful. Do you have a favorite method of cooking? I think I like the braising method because I like to start it earlier in the day, and have a tender and flavorful dinner, and my husband loves it too!

Beef is not 'bad' - it's the frequency and portion size that can be bad. Buy one steak and share it.

Lean ground beef is "pert near" tasteless...buy no less than 85 percent lean. Drain the grease real well using a paper towel to sop up the grease in the skillet. If grease is a problem with cholesterol levels for you, you can even pour the browned ground beef in a skillet and pour a couple of cups of hot water through it. Then make your chili, pasta dishes, etc.

Today's pork is so lean that is has no flavor (unless of course you're talking about bacon). Look at a pork tenderloin. NO fat.

If I had to go on an all poultry diet...why bother eating?

I have a bookcase full of cookbooks and whenever I want something new, I get one out and cook for it from awhile . . . or I turn to favorites -- Anna Pump or Ina Garten.

Ina has a great recipe for lemon chicken that we just adore.

Martha

Spanish Revival - I don't find baking messy, are you using a large enough bowl that contains the ingredients with room to spare?
I made biscotti the other night, about 20 minutes start to finish, not counting baking time.

Are the contents of kitchen cupboards arranged conveniently? Ie: are staple ingredients stored near where you use your mixer, along with utensils, spices, and so on. Thin out overloaded cabinets and keep only the most used pieces so they aren't a hassle to get out & use or put away. Store little used items elsewhere in the house if you can't get rid of them.

If your major appliances are in good arrangement to your sink and dishwasher with counter space between them all this helps immensely.
Store tableware between dishwasher and eating area. Chopping and cleaning spot between refrigerator and sink.

Do you keep a stock of groceries always on hand that you will use. Ie, I always have celery, onions, potatoes, carrots, rice, dry ingredients, spices, sour cream, cream cheese, butter, cream, and so on. If you don't use this kind of stuff that's fine, just keep what you are always running to the store to buy. Nothing kills a twinge to make or bake if you don't have the ingredients on hand.

Addendum: Well, I misread your opening statement taking it that you don't like to cook or bake. I'm sorry, but perhaps others will read my post and it might be helpful.

I love my new range with all the different bake settings I can choose from, it has been the answer to my dreams and prayers for a decent stove! So my favorite method is baking, hands down. The stovetop has never been my friend, trying to find the proper setting and satisfy my impatience to stand there mindlessly and wait!
We also enjoy our Holland grill and do alot of meals when weather permits a few months of the year, although it's in protected patio.
I like marinating meats to give them better flavor and tenderness.

KYIS I agree with your statements covering the meats. Pork loin is one of my favorites, any beef & super lean ground beef is great where I live -corn fed makes a world of difference. Chicken at our house is just used to break the streaks of those aforementioned. We are fortunate to have the best of both worlds with access to locally processed award winning pork sausages, bacon, ham, etc. along with good beef. But for these perks I have to sacrifice decent seafood and fish!

This message has been edited. Last edited by: Lurah,

quote:

Originally posted by Lurah:
Spanish Revival - I don't find baking messy, are you using a large enough bowl that contains the ingredients with room to spare?
I made biscotti the other night, about 20 minutes start to finish, not counting baking time.


Addendum: Well, I misread your opening statement taking it that you don't like to cook or bake. I'm sorry, but perhaps others will read my post and it might be helpful.

That's OK Lurah! But to answer some of your questions, yes the pantry is well stocked with lots of ingredients and the refrigerator too b/c I often have the urge to make a soup or braise some sort of meat. It's the baking I don't like, the measuring and all the tediousness of it. And in Florida you have to be very careful not to get anything sweet (sugar) on the floor or you'll get an army of ants! But I do bake at Christmas time and I always bake my kids and husband a homemade BD cake every year and the occasional cheesecake, but I never think to myself "Oh I can't wait to get in that kitchen and bake something". Thanks for all the helpful hints though, I'm sure they will help lots of other folks!

quote:

Originally posted by KeepYouInStitches:
Beef is not 'bad' - it's the frequency and portion size that can be bad. Buy one steak and share it.

An n-6 essential fatty acid, arachidonic acid (found in all beef) (ARA) is converted into prostaglandin E2, which is involved in tumour extension. We thus systematically evaluated available observational studies on the relationship between ARA exposure and the risk of colorectal, skin, breast, prostate, lung, and stomach cancers. Arachidonic contributes to the formation of tumors. That's why I say although I love beef I keep it to a strict minimum. I've done a lot of studying on this subject and I am aware there are a lot of cancer causing elements out there, but when I read study after study about a certain source, I find for MYSELF AND FAMILY to make the decision to do the best I can to eliminate it... I'm not saying everyone should do this, I was only stating an opinion. The other night we had steak, it was small (IMO), about 4 oz. and enjoyed it thoroughly, Just not something we would eat once a week!

Although I love cooking, I DESPISE baking. Soooo.. I don't.. Life got so much easier when I said "no more baking." I used to make bread every week, cakes every few weeks, cookies etc.

but I can not tell how much I hate the feel of flour on my hands. It gives me massive williecreeps I will shudder on and off for an hour after 1 pan of biscuits.

I will use flour for breading etc, but hate to bake.

But then I have lots of other nice qualities.

OH I drain my ground meat super well in a collander then rinse it off.

My Favorite Cooking Method is Grilling!
Because my hubby does it!

Gosh - I'm the complete opposite! I love baking but have such a hard time with cooking! We are making a big attempt at changing the dinners in this house - just finished re-doing the kitchen and now have working appliances and a well thought out space. Need to learn how to use the new range though...

Baking is just so relaxing and I wish I had more time for it. As for spills and messes - I've got the best floor sweepers available: DOGS. Never a trace of sugar on my floor

Love the term "williecreeps" btw -

Actually, it does make sense --

cooking is an ART

baking is a SCIENCE

different parts of the brain!!!

Some people are cooks and some are bakers.

So if you're not a baker, it's no big deal!!!!

Some bakers aren't cooks!

Martha

That is an interesting observation Linderhof.

I like both cooking and baking, and I am a designer which is both artistic and technical. Your theory is true for me!

Cocok -- I like to do both as well -- but in cooking, if it calls for a tablespoon of herb, I may just measure in the palm of my hand -- a little more or less won't make that much of a difference. But in baking, ash, in baking I would never do that -- for it does need to be exact -- at least for the most part (if I'm adding, say raisins, to a muffin recipe, I may just do that by "feel" -- but never the main ingredients!


Martha

I like to cook and bake too. I almost never measure when I'm cooking, and always have to when I'm baking.

As far as red meat goes, we rarely eat it. Chicken breast, salmon, lean pork medallions, flounder and tuna are our usual main entree.