Friday, April 22, 2011

As the Cook Turns–a Sequel to Confessions of a Cooking Novice

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You laughed at my cooking confession but imagine my surprise the day after I posted that, when I received an invitation from the Cooking Club of America to test cooking products. I had to wonder, did they have a new type microwave available? No, my cooking prowess has been discovered! “It’s no secret among your friends and family that you are an outstanding cook!” There it was in black and white on the page, my friends and family feel that I am an outstanding cook. What a surprise! So why haven’t they ever mentioned it to me???

Well, out-standing where I don’t know, but if I accept this invitation I get to test a variety of cooking products and answer questionnaires regarding the performance of the products (not the performance of the cook). Then I get to keep the products. Hmmm. Where will I put them? The kitchen countertop is already taken up with the humungous microwave and Black and Decker toaster oven that Neil Farrell said would burn my house down (it hasn’t) and the kitchen table holds the wine rack with bottles of wine, the rice and vegetable steamer, and the Cuisinart grill. Hmmm. Maybe I can clean off the top of the refrigerator!

And wasn’t I delighted to read that they would be interested to receive my best tips and techniques and would publish them in Cooking Club magazine. Gee, should I really let the world know my best tip? When warming up the muffins that you brought home in a doggy bag from Bob’s Big Boy, do not put them in the microwave for three minutes on high unless you have a special need for hockey pucks. Surely someone already has discovered my best cooking technique – boiling water and pouring it on dehydrated potato flakes. Do be sure to fluff the results with a fork. I am sure this is a skill every good cook should know.

Man, they even want my best recipe, one that has been tested and approved by my family and friends. What do you say to that friends and family?!!? This is my chance to spread the word about my new culinary sensation and have my name and recipe in a national magazine! Let’s see, recipe, recipe, hmmmm. Say, why don’t my friends and family write in and tell me what that recipe is?
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Okay, in this invitation I got a nice little recipe pad to record my culinary inventions, and a magnetized chart of measurements like 2/3 of a cup equals 158 milliliters. Boy am I glad I don’t have to do that math figuring anymore. Then there is this plastic white thing with different sized holes in it. The holes have numbers 1 through 4 under them. I’m not Cooking-002Asure what to use this for but after studying it for a minute I think it would make a great template for drawing a cat’s paw! What that has to do with cooking, I don’t know, but I think they must have used Gordo’s paw for this design. Gordo is a BIG kitty!
Recently I journeyed out from slaving in my kitchen and visited OstrichlaOstrichland-5nd down near Pea Soup Andersen Buellton and found out that they sell ostrich and emu eggs. They sell ostrich meat too but I can’t quite get myself to go that far. But the egg intrigues me. It would make one heck of an omelet. My only problem will be trying to figure out how to crack the thing. Probably have to use a hammer.
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Well, thanks to a crummy colon section that has to be removed I’ve been on a low residue diet for weeks and weeks. I have to tell you there is nothing gourmet about soft chicken and fish over white rice. I really can’t understand why Asians are crazy about this rice. It has no taste and and if you don’t eat it right away it turns into a gummy, lumpy mess that would probably be better used to plugs cracks in the bathroom grouting.

So will I accept the invitation from the Cooking Club?

Get real!

COOKING TERMS GLOSSARY ALA RUTH ANN
Poaching – Stealing and it’s a sin.
Medallions – Awards of valor for cooks
Methylcellulose – Not something you want to eat!
Mouse – A small dark rodent
Blanching – Please don’t do this at the table – go to the bathroom!

1 comment:

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