MX Linux Forum

One of my favorite hobbies is cooking. It reminds me of messing around with a chemistry set when I was a kid, only with cooking I can eat the results (plus it doesn't stink or explode nearly as often.) I'm by no means a gourmet or professional-quality chef, I'm more of a home-style cook. I don't worry a lot about presentation, I just try to make things that are nutritious, inexpensive and taste good. I usually use lots of veggies and make a lot of soups and stews because most of those can be eaten over a bowl of rice so it's more filling and makes more servings: more *pow* for the peso.

Right now I'm simmering a bit over half a kilo (around 1 1/4 pounds) of bone-in chicken breast pieces along with two hot siling labuyo chile peppers for a hint of spiciness, two sachets of Maggi Magic Sarap seasoning granules (chicken-based with salt, onion, garlic, MSG and a few other things) and one chicken stock cube in a small stock pot with enough water to fill the pot 4/5ths full to make a chicken stock. Later I'll let it cool, remove the chicken and refrigerate the stock so I can easily remove the fat.

Tomorrow I plan to make something kind of like Filipino sopas which is a creamy and thick macaroni, chicken and vegetable soup. They usually add sliced hot dogs and use evaporated milk, but I plan to skip the 'dogs and use cream along with a can of cream of mushroom soup for mine, with some mild red peppers similar to bell peppers, a carrot, some pechay (bok choy), onion, garlic, all diced, plus some chopped green onions, elbow macaroni, the shredded chicken meat and some of the stock. It's a Philippine comfort food that's probably best on cool, rainy days but what the heck (it's summer here and pretty warm, but today it's mostly cloudy and cooler than yesterday, so I'm at least prepping the stock. I saw the recipe on a box of chicken broth cubes a few years ago and decided to go ahead and try it.

I cook but not as a hobby, in fact it is essential. Living on my own these days, if I don't cook then I do not eat, and if I do not eat then that is the end.
Started cooking when based on a remote Pacific weather station where a supply ship came about every six months and we were very dependent on our small
farm and kitchen garden. One of the team was our cook, but we all took turns in cooking for 9 at weekends, or when the cook was getting some exercise
digging post holes on the farm. Working in the garden was another essential, occasionally I was the slaughterman, despatching a sheep or pig to provide
tomorrow's roast. All cooked on a wood burning stove too.

These days with the family all gone, I make my own bread, using spelt in preference to wheat flour. Work the freezer fairly hard so that a casserole cook-up
of beef and vegetables provides 3 or 4 meals to be used over a few weeks. Usually tend to cook too much for one, so the left overs go into the freezer for a
frittata or Spanish omelette which will do two meals. Still (albeit slowly) growing vegetables. Beans, peas and spinach tend to be harvested in bulk,
part cooked in a steamer then frozen in meal sized packs, and I have enough tomatoes frozen to make p sauce for about one pasta meal a week until next summer.

@Gordon Cooper: I didn't mention it but eating is also one of my favorite hobbies. Another one is staying alive. I got started cooking when I was a teenager and used to make dinner for everyone whenever my mother happened to be sick, but it became essential for the very reason you stated: when living alone, no cooking=no eating. You can only survive on instant noodles and bologna (polony/baloney) sandwiches so long. Anyway, I enjoy doing it. It's more fun to cook for others though. Have you ever noticed that the more successful you are in the deliciousness of your dish, the fewer complements you receive? Because people enjoying it too much to stop eating long enough to say anything.

Anyone using software to manage their recipes.
I recall KDE has an app. I don't recall the name at the moment.

Oh Duh. It is called Krecipes.
I am thinking about trying it when I have time.

Sorry guys, I really had to add this.

https://www.youtube.com/watch?v=oKQWBTkgUAM

But yes, I cook. I do it mostly from or my friends, and it's mostly French cuisine. I love escargot with butter and olive oil, but I know many hate the idea.
I keep all my recipes in an excel sheet which is probably not a good idea, but it works in openoffice.

Something we bbq up from time to time. In Texas.

https://thecookinchicks.com/texas-armadillo-eggs/

I love to cook. My favorite things to make are all types of dough products, like breads of all kinds and pizza dough. I also make my own cheese. Though I tried making fresh mozzarella today and it was a failure! I was so bummed!! Either I didn't have milk that wasn't highly pasteurized or my second heating was too much. My thermometer let me down here I think. It wasn't updating fast enough and went to 122F before I took it off the burner, I was supposed to take it off at 110F! But today I also made some farmer's cheese from Whole milk and white vinegar that I'm going to try on homemade pizza. Looks and tastes promising!! I hope it works out because I already make my own dough and sauce for my pizzas. I also have some creme fraiche in process as I type this. It's so easy, just add 1/4c real (live) buttermilk to 2c heavy cream. No heating at all! Just let it sit in a relatively warm spot for 24h then in the fridge for 24h more. Happy cooking!

Since today is Cinco de Mayo I plan to cook Macarrones Con Queso Con Salchicha De Pavo Ahumado. (Macaroni and cheese with smoked turkey sausages. I've been craving mac and cheese lately.)

JayM wrote: ↑Sun May 05, 2019 1:22 am Since today is Cinco de Mayo I plan to cook Macarrones Con Queso Con Salchicha De Pavo Ahumado. (Macaroni and cheese with smoked turkey sausages. I've been craving mac and cheese lately.)

Sounds fantastic!!