1. How good of a cook are you?

I am an excellent cook and love to make gourmet meals making up something I’ve never tried before.  The only time I follow a recipe is for baking because those measurements can be critical.

2. Who taught you how to cook? 

I always watched everyone cook, especially my grandmother and my mother.  But I have gone way beyond that!  I do get some techniques from America’s Test Kitchen and Cook’s Corner.

3. Who does the cooking in your home?

I do ALL the cooking in my Wilmington home and at my farm.

4. Do you cook more or eat out more?

Rarely eat out, because the food is cheaper and better when I prepare it.  Also, I got my fill of eating out when I was traveling on the road as a consultant.

5. Are you more of a cook or dessert maker?

Main dishes, primarily.  For example, tonight, I prepared black beans and rice with Italian chicken sausages laced with okra, onions, and stewed tomatoes.  
Since I am diabetic, I no longer make desserts.

6. What was your worst/funniest cooking moment? 

I can’t remember a personal one.  However, my mother once blew up a pressure cooker, and our dinner of corned beef and cabbage was on the ceiling.
That rivals my ex-wife too quickly grabbing a cake pedestal with a chocolate cake on it to present to our guests when it slid off onto the floor!

7. What's your best dish?
My version of Paella with chicken, seafood, and yellow rice.

8. Is revenge a dish best served cold? 
No probably needs a lot of capsaicin from the hottest peppers that exist.

9. Is the best way to a man's heart truly through his stomach?  

I know a few men, including myself, that this would apply to.


anne marie in philly said...

#4 - you got that right! why pay $10 for pasta and meat sauce (single serving) when you can make it at home for $6 for 3-4 people! AND you know what's in it (like no HFCS).

the cajun said...

I've heard pressure cooker stories like yours, but I have a tough time figuring out how they could happen, unless the cook actually left the building. They make lots of noise and even more as temps become critical. What a waste of great corned beef and cabbage. One of my all-time faves.

David Jeffreys said...

It was probably an "operator error" in that the the top was not twisted on all the way or the "O ring" was not positioned properly. This was way back in the 1950s. Anyway, we were all in the living room when the explosion occurred and heard it, and went running. Fortunately no one was in the kitchen, or they might have been burned by the flying dinner.

Ur-spo said...

when you are tired of peppers you are tired of life.