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i thought it was a mixture of a mistake and soiling yourself at first...

men are the best cooks, apart from mums obviously...

italian, mexican, indian, english and chinese are my speciality styles of cooking....

on a cold evening, my beef stew and dumplings made with guiness is a sight to behold...

rhubarb and raspberry crumble too...

Lommiestarr

Tonight, I am preparing Mrs Seige the following:

Chicken fillets, butterflied, encasing a mix of feta, cottage cheese, chives, corriander and lime, mixed with finely diced shallots. The parcels are tethered with silicone cooking bands (the modern man's 'string') and placed on a baking tray, after being rolled in coarse milled pepper and sea salt.

They are accompanied by pan-fried shredded spinach, cous-cous, and roasted cashew salad.

Washed down with a bottle of Pinot Grigio.

The whole thing takes about 40 mins from start to finish and tastes bloody lovely.

You're more than welcome to come along. Tomorrow, it's Korma night, with Seige's own authentic-style recipe.

Details of my magic Korma available on request

seige wrote:Lommiestarr

Tonight, I am preparing Mrs Seige the following:

Chicken fillets, butterflied, encasing a mix of feta, cottage cheese, chives, corriander and lime, mixed with finely diced shallots. The parcels are tethered with silicone cooking bands (the modern man's 'string') and placed on a baking tray, after being rolled in coarse milled pepper and sea salt.

They are accompanied by pan-fried shredded spinach, cous-cous, and roasted cashew salad.

Washed down with a bottle of Pinot Grigio.

The whole thing takes about 40 mins from start to finish and tastes bloody lovely.

You're more than welcome to come along. Tomorrow, it's Korma night, with Seige's own authentic-style recipe.

Details of my magic Korma available on request

WOW. You in England sure can cook!

I'm not sure whether I have to compete but here is what I'm doing:

Turkish style aubergine and tomato salad
courgette and feta fritters
roast pepper cous cous

it is an organic locally grown veggie dish I know but it will be eaten whilst a small puppy is beaten with sticks.....just to keep it manly....

And tomorrow because my missis is away I am ordering a dominos and getting in enough beer and cigar to feed a small army

Michael Kras wrote:WOW. You in England sure can cook!

Actually Mike, in most of Europe in general, we just don't rely on fast-food, and eat sh*te on the whole. You are what you eat... eat rubbish, get rubbish out.

Food and cooking is a lifestyle thing for many. It's fun to cook. And rewarding.

Mrs Seige's friends in New Jersey typify the difference in lifestyle: 8am, Mrs NJ leaves the house to travel 1 mile by 5 litre Chrysler to buy two fresh coffees. Even though she has more Gaggia kit in the kitchen than Whittards.

For lunch, she orders Subways. Even though she has a fresh baker down the road.

For evening meals, they often order take-outs. Mr NJ is an investment banker, and is loaded. Mrs NJ is a kept woman, nothing to do all day except spend on the Gold Visa cards. And yet—apparently—they were shocked when Deb cooked them a Sunday roast—'You'll have to write us the recipe!'.

Differences in culture, 'tis all.

Well, when I am older, I am going to be a magician/stand-up comedian/expert cook.

I will work at East Side Marios as a restaurant magician/head chef/weekly comedy entertainment... I will get to have all of the Penne with Neapolitana Sauce with Freshly Baked Garlic Bread and light Caesar Salad I want.. Ahh...

mmmm both those sound lovely,

I'm cooking a nice sea bass in orange tonight served up with a salad and then an Eqyptian Nimura cake made with a recipe a friend from college gave me.

I've been head chef and bottle washer chez Mandrake Mansions for the last 5 years or so - no idea how Mrs.M swung that on me but I now find it very difficult to even think of eating convenience or fast food. To cook 'proper' food doesn't take much effort, time or even brainpower, just a bit of thought and organisation coupled with an awareness of what's in food in terms of salt, sugar and so on. One of these days we'll have to publish the TalkMagic Recipe book - Magical Meals in Mere Moments (rabbit stew will be mentioned but very quietly)!

Ca plane pour moi!

I actually start thinking of our evening meal around 3-30 to 4pm. I find a great inspiration is cooks.com, especially if you know what ingredients you have lying around at home... you can usually find something on cooks.com to make use of them!

It's nice to know that cooking is high on the magic hobbiest / pro's proirity

I get my veggies delivered once a week and sort my weekly menu out when it arrives and then visit the local butchers to complete my ingredients.
I'm the same and cant imagine preprepared food everyday. My missis even has to stop me from tutting at the stuff in peoples trolley on the occasions we visit a supermarket.

Although, just like yourself Mr Greed, I too will become sinful on Sunday evening when Mrs Seige is off for a few swifties with her 'lady-friends'...

I already have my eye on a new Cantonese takeaway which has opened, and I'm sure a couple of bottles of Hoegaarden and a nice drop of Red will help swill down their wares

Now why did you have to go mention Pizza?

When the cats away huh??....

Lol

My missis has only been gone 3 hours and I've already eaten fish and chips (from good chippie up the road) several beers and a havana cigar.

that's living alright.

Enjoy your cantonese!!

I cook alot- grill, bbq, dutch oven, and anything in the kitchen- stove, oven, broil, blender, gridle. I do most of the cooking for my family.
I cook just about anything.
Even writting a cook book- but it is a cook book on cooking with alcohol.
When I am finished with it, I might give some away free here at TM and one other forum I am on alot.

Just last night I pan fried a Rainbow Trout with a recipie from my book. IT was excellent.


I just love to cook.

I use a lot of alcohol when cooking - and occasionally some of it ends up in the food.

Mandrake wrote:I use a lot of alcohol when cooking - and occasionally some of it ends up in the food.

Would you like a copy when I am finished.

I drink while I cook too, and get hasseled for it. "Well there goes the dinner"