I bet I make the best garlic mashed potatoes on this board.

Message Bookmarked

Bookmark Removed

what is the best thing you can cook?

― Fritz Wollner (Fritz), Wednesday, 23 October 2002 15:29 (twenty-three years ago)

Bechamel sauce. Actually that's probably the ONLY thing I can cook.

― Archel (Archel), Wednesday, 23 October 2002 15:32 (twenty-three years ago)

I rock the toaster.

― Ned Raggett (Ned), Wednesday, 23 October 2002 15:33 (twenty-three years ago)

I make great chilli, both con carne and veggie.

― Anna (Anna), Wednesday, 23 October 2002 15:35 (twenty-three years ago)

I dunno, Fritz, I've made some pretty good garlic mashed potatoes. Apart from that I'm good with seafood and various kinds of stews (both of which are pretty easy anyway).

― nabisco (nabisco), Wednesday, 23 October 2002 15:37 (twenty-three years ago)

I don't have one really, I cook for myself alot cos my parents are constantly away, but I wouldn't pick out one single dish. I'd have no worries about cooking a meal people would enjoy, well, close friends at least....

― Ronan (Ronan), Wednesday, 23 October 2002 15:40 (twenty-three years ago)

I make an awesome chilli - to be truly great a chilli must contain at least some of the following (in addition to the standard fare):
Bacon, chickpeas, black eyed peas, BEER, red wine, bovril, fresh tomatoes, Hendersons relish, chocolate powder.

What's your secret chilli ingredient?

― Simeon (Simeon), Wednesday, 23 October 2002 15:59 (twenty-three years ago)

my mom puts a cup of hot fresh coffee in her chili. beer and cocoa powder are good too.

― Fritz Wollner (Fritz), Wednesday, 23 October 2002 16:06 (twenty-three years ago)

I'm brilliant with soups and sauces -- probably because I can stand there and taste them as I'm cooking 'em.

― Jody Beth Rosen, Wednesday, 23 October 2002 16:07 (twenty-three years ago)

bacon, peas and spaghetti.

― jel -- (jel), Wednesday, 23 October 2002 16:09 (twenty-three years ago)

pasta!

― Julio Desouza (jdesouza), Wednesday, 23 October 2002 16:11 (twenty-three years ago)

Oatmeal chocolate chip cookies.

― Arthur (Arthur), Wednesday, 23 October 2002 16:14 (twenty-three years ago)

my flatmate makes the best garlic mashed potatoes ever.

my best dish prob = my carbonara, cos it is always ace + i have often whipped it up in < 15mins for an adoring public.

― toby (tsg20), Wednesday, 23 October 2002 16:16 (twenty-three years ago)

I am the King of Seafood in All Its Forms.

― Colin Meeder (Mert), Wednesday, 23 October 2002 16:19 (twenty-three years ago)

I'm not one to gloat, normally, but since you're asking - I'm a rather good cook. I used to be PR Manager for one of those celebrity chef guys, so spent a lot of time with him in the kitchen while he shouted and threw knives at me. Still, he taught me how to cook some pretty complicated and impressive dishes and anyway the scars have healed okay now.

― C J (C J), Wednesday, 23 October 2002 16:23 (twenty-three years ago)

that's so cool! what is the best thing he taught you to cook?

― Fritz Wollner (Fritz), Wednesday, 23 October 2002 16:26 (twenty-three years ago)

I do an excellent meatloaf; in fact, I've converted people to liking meatloaf because of it. My spaghetti sauce is also excellent (key ingredients: lemon juice and vanilla extract). But lately my killer dish has been HUMMUS.

― Dan Perry (Dan Perry), Wednesday, 23 October 2002 16:26 (twenty-three years ago)

how do you make your hummus & meat loaf, dan?

― Fritz Wollner (Fritz), Wednesday, 23 October 2002 16:30 (twenty-three years ago)

My spaghetti sauce is also excellent (key ingredients: lemon juice and vanilla extract).

*perk*

Post the recipe? Any maybe for the hummus too?

― ragnfild (ragnfild), Wednesday, 23 October 2002 16:32 (twenty-three years ago)

Asking Dan how he makes his meat loaf just sounds like trouble in the making.

― Ned Raggett (Ned), Wednesday, 23 October 2002 16:32 (twenty-three years ago)

But on a larger front, clearly we should publish an ILX cookbook.

― Ned Raggett (Ned), Wednesday, 23 October 2002 16:32 (twenty-three years ago)

I will post my recipes later when I have time to actually figure out how much of each ingredient goes into them. (Although I think I posted the hummus recipe in response to Ned on another thread.)

― Dan Perry (Dan Perry), Wednesday, 23 October 2002 16:35 (twenty-three years ago)

But on a larger front, clearly we should publish an ILX cookbook.

Clearly. I can see it inspiring lengthy debate about whether we're "kidding" when we say "three cloves of roasted garlic."

― Jody Beth Rosen (Jody Beth Rosen), Wednesday, 23 October 2002 16:38 (twenty-three years ago)

Fritz :

I wouldn't know where to start - I learnt something new almost every day from him, he's such a genius.

I'd mention that he showed me how he 'bones a chicken' but I have an awful feeling that would end up with Mr Perry making some v smutty comments :)

I suppose "Soufflé de Sole et Coquilles St Jacques au fumet de Gewürztraminer et brunoise de legumes" is one of my favourite recipes; it always makes people go "wow" when they come round to my place for dinner, anyway.

― C J (C J), Wednesday, 23 October 2002 16:48 (twenty-three years ago)

wow, it has umlauts even! i can't cook anything with umlauts!

― Fritz Wollner (Fritz), Wednesday, 23 October 2002 16:52 (twenty-three years ago)

I'm adequate at cooking most things, wouldn't say I'm really great at cooking any one thing. I haven't poisoned anyone yet, at any rate.

― Nicole (Nicole), Wednesday, 23 October 2002 16:54 (twenty-three years ago)

Best to stick with omelettes then. Omelettes don't have umlauts.

― C J (C J), Wednesday, 23 October 2002 16:55 (twenty-three years ago)

someone shd revive that ile recipes thread (i would but have a lecture like NOW).

― toby (tsg20), Wednesday, 23 October 2002 16:58 (twenty-three years ago)

If I can be bothered I make excellent bouillabaisse, and a pretty good risotto. Also a good slow ratatouille. Could good potato mashers please explain their technique (mine is always full of lumps)?

― Ellie (Ellie), Wednesday, 23 October 2002 17:56 (twenty-three years ago)

I cook it all mother fuckers! I 'm best at grilling and I feel like swearing a lot today.

― Chris V. (Chris V), Wednesday, 23 October 2002 18:00 (twenty-three years ago)

I use an electric mixer on the mashed potatoes with little cream.

― Chris V. (Chris V), Wednesday, 23 October 2002 18:01 (twenty-three years ago)

I thought you were using "mother fuckers" as an adjective, like you couldn't cook at all. ("Well, I did that all mother fuckers; it's never going to work now!")

― Dan Perry (Dan Perry), Wednesday, 23 October 2002 18:02 (twenty-three years ago)

Ellie: Buy a potato ricer. Prevents lumps while preventing overmashing. Your life will never be the same.

― Paul Eater (eater), Wednesday, 23 October 2002 18:03 (twenty-three years ago)

me = ex- Johnson and Wales student. Dropped out when I discovered drugs were better than food.

― Chris V. (Chris V), Wednesday, 23 October 2002 18:08 (twenty-three years ago)

Obviously if you saw me now, its the other way around. food much better than rotten drugs.

― Chris V. (Chris V), Wednesday, 23 October 2002 18:08 (twenty-three years ago)

I can make a decent risotto but it is a lot of work

― g (graysonlane), Wednesday, 23 October 2002 18:09 (twenty-three years ago)

Stir-fried Chinese green beans (and a bunch of other stir fry's). Learned a steam/fry trick from my dad.

Also, salt-encrusted pork-chops. mmm.

― Spencer Chow (spencermfi), Wednesday, 23 October 2002 18:16 (twenty-three years ago)

I used to make chicken broth. Perhaps now that the weather's getting cooler, I might try it again.

― j.lu (j.lu), Wednesday, 23 October 2002 19:07 (twenty-three years ago)

I open a mean packet of Cheese And Onion crisps.

Actually, I do a couple of good lasagnes, a good mushroom & tomato bake, tuna & sweetcorn risotto and several other things. But I on't like most of them, so I don't bother.

― Martin Skidmore (Martin Skidmore), Wednesday, 23 October 2002 20:59 (twenty-three years ago)

Learned a steam/fry trick from my dad.

a steam/fry trick? that sounds intriguing. in fact, i'm intrigued. what is it?

― Fritz Wollner (Fritz), Wednesday, 23 October 2002 21:08 (twenty-three years ago)

Fritz, with all these food threads, you are the reason I have spilled paprika all over the kitchen and that my hands still smell of garlic.

(I had a nice meal though, so I won't hold a grudge)

― Anna (Anna), Wednesday, 23 October 2002 21:11 (twenty-three years ago)

sorry about the paprika, ms. f. but garlic-smelling hands are good. what did you make? i'm making oysters with noodles tonight! or mrs. wollner is anyway, and i will sous-chef. the indian style sweet potatoes will have to wait.

― Fritz Wollner (Fritz), Wednesday, 23 October 2002 21:15 (twenty-three years ago)

It was an 'I can't be asked to go shopping so I'll ferret around in the cupborads' type meal. I had canned tomatos with onions, some of my flatmate's ham (sorry Doug), paprika, garlic and red wine. It was supposed to be a pasta sauce, but I got too involved in the sauce and forgot to put the pasta on. I didn't want it to go cold, so I ate it as a stew type thing. And it was lovely.

I love oysters. You are lucky.

― Anna (Anna), Wednesday, 23 October 2002 21:19 (twenty-three years ago)

I have a limited range. But I do a mean pasta carbonara. I cooked it for my mates when we were on holiday in the summer of 2001, if I recall, and they were most impressed. Garlic mashed potatoes sounds delicious, actually.

― weasel diesel (K1l14n), Wednesday, 23 October 2002 22:10 (twenty-three years ago)

STOP MAKING ME HUNGRY YOU BASTARDS

― jess (dubplatestyle), Wednesday, 23 October 2002 22:14 (twenty-three years ago)

the oysters were delicious. nice green salad with a little feta cheese too.

― Fritz Wollner (Fritz), Wednesday, 23 October 2002 23:53 (twenty-three years ago)

i make the best bacon and egg sandwiches in the western world

― electric sound of jim (electricsound), Thursday, 24 October 2002 00:00 (twenty-three years ago)

Here's a thread I started back in the day containing a slew of recipes I'm too unmotivated and slothlike to currently attempt. But you motivated-type folk should find this stuff right up your alley.

― David R. (popshots75`), Thursday, 24 October 2002 04:04 (twenty-three years ago)

You must be logged in to post. Please either login here, or if you are not registered, you may register here.