Men only or ladies, if your husband cooks, feel free to drop a line and say, hey, yeah. My husband cooks. He cooks great or he cooks terrible. Is the food too salty? Is it too dry? Let me know what's going on. Let's to share some tips. Let's learn some things. Let's learn from each other. Let's grow. Let's become master chefs at home
Sambhav Gupta
@yogisambhav · 3:29
So you just eat in order to survive, and that makes life a lot simpler. You don't spend out too much on eating out, trying out new dishes, paying the hotels and restaurants, hefty bills. You save a lot of money. So, yeah, I just eat simple food at home, and I eat a lot of veggies, and I don't eat nonvegetarian food. So, yeah, I think that is working for me till now
One difference I said cooking myself as my wife cooking is the way how the gas stove looks at the top of the top gloves. After cooking see there is other patients and after cooking the kitchen will be still neat and not so in my case can I cook?
Sagar Bhosale
@sagarbhosale · 1:23
Now, that can be either your cooking partner, it can be your life partner, your friends, or your family, all the little toddlers who are running around you and who need food. Yes, that is the reason a mom's food is always considered the best across the world. Because she loves the people who are about to eat it. So, yes, that's it. And it's not necessary that you need to be a chef, and your food is going to be amazing
NUCLEAR DAD
@NuclearDad · 2:02
Hello, sir. Thank you for your comment. I do agree. You have to be in love with the food you're cooking. You have to be in love with the people that you're cooking for. I don't know where you are in the world. I'm in America, so Americans are notoriously fat because is we eat big portion sizes, we cook big meals. We eat a lot of dad calories
NUCLEAR DAD
@NuclearDad · 2:12
Just an idea, but if you do it, let me know how it works out. And don't be afraid to step out of your comfort zone and try some new recipes that you may have not necessarily had before. Maybe you saw a picture and you say, you know what? That dish looks good. What's the ingredients? You go to the market, you get the ingredients. You file all the recipe. You may have something new on your hands. You may become a home chef
Paul OMahony
@omaniblog · 4:40
There are a whole series of books, I can't remember their name now. Salts and spices in English kitchen, I think. But she was a great pioneer in the sense that she went to France and she brought back loads of recipes. I mainly think of her as being to do with casseroles pots of food. But I got in the habit of cooking because I loved food
NUCLEAR DAD
@NuclearDad · 4:37
Now, also, I think the things that you cook, it sounds fascinating. I'm curious to know if you have a social media, maybe a YouTube or a tik tok where you make some of these things. I would like to see some I would like to try some of the things that you eat over there. Over here. I would like to introduce some of that stuff to my family. I will look into some of Mrs Davis books, but I want to see what you cook up
NUCLEAR DAD
@NuclearDad · 1:43
Is there a type of tea that you make only like your specialty? Is it a blend? Is it red tea? Is it green tea? Is it black tea? Is it chai? Let me know what kind of tea you're making. And if you do have a specialty tea, how good is it? Can you share the recipe? Have you thought about I don't know what you do for a living but have you possibly thought about creating a tea company?
Sebastian Cahill
@sebc23 · 1:11
When I do get in the mood to cook, I'm kind of excited to hear what other people are going to reply and I'm hoping to hear maybe a little bit more from you in the future about what kinds of stuff you like to cook and what you're cooking, because I definitely would like to get better at it. I would like to have a better time with it. I think I just need to find some easier recipes
NUCLEAR DAD
@NuclearDad · 4:55
Hey, Sebastian, thanks for the reply. So you're a prep cook and you're in college. You like to cook, but you kind of need to be directed. So there's a few things to think about. The basics, right? Meat, starch, vegetable. If we're going to play it safe, you don't necessarily need a recipe. You just need protein, carbs and a veggie. And you can get carbs from veggie, depending on your diet
Sebastian Cahill
@sebc23 · 0:21
Yeah. Thank you so much for these suggestions. I'm definitely going to try these. It embarrassingly enough. Had never occurred to me to just, like, make the whole process, you know, simpler. And I've been thinking of doing meal prep, so I definitely think I'm gonna try that. But all that to say, I I appreciate you taking the time to leave such a comprehensive response, and I'm definitely going to try a bunch of your suggestions
Paul OMahony
@omaniblog · 5:00
What you dad to say about those two people. What I can say is, okay, I learned to cook, I suppose you would really say, using Elizabeth David's books and all French. I really had no interest in Italian when I was at university and in my kind of early years, julie a child I smile at an awful lot. I hadn't realized they were born, you know, almost on the same year
Paul OMahony
@omaniblog · 3:48
Anton balloon onions, garlic, peppers. Oh, you call them something else, don't you? We have red, green, orange, yellow peppers here, but I forget what you call them. So we do peppers what did I say? Garlic, oat, tomatoes. And roast tomatoes and celery and shove that in at a hot temperature in order to roast the vegetables. And after a very short period of time, probably some pieces of chicken breast with some spices on the chicken
NUCLEAR DAD
@NuclearDad · 1:40
So I layered the holiday bread on top of the cooked steak and I put some Parmesan cheese and some mozzarella cheese. I also put two tablespoons of grapefruit Pond and the egg cream mixture, pour that on top and I'm just going to let it cook, cooked nice and slow, scoop it out with a spatula or a spoon and eat it right out of the bowl. That's what I'm cooking tonight. Great to hear from you, man. I think we are going to talk a lot
NUCLEAR DAD
@NuclearDad · 0:16
Correction. It's not a stovetop casserole. It's a frittata. It's a cheese steak. Frittata. Look up Philly cheesesteak. If you like frittatas, try it. I surprised myself. It was pretty good
NUCLEAR DAD
@NuclearDad · 0:10
That's what I'm talking about. Sebastian. Now go prep. Get cracking. Let me know what you make, man. I'm excited to hear it
Paul OMahony
@omaniblog · 4:39
Or else you may get a watery thing in which there's too much water so it can be hit and miss and usually put up with it rather than go to the trouble of sending it back and saying. When you make me another cup of coffee. Even though coffee is so inexpensive for the restaurant. So that throwing out a bit of coffee and making you another one is no sweat to anybody
NUCLEAR DAD
@NuclearDad · 1:44
Very interesting, right? But yeah. Man, I love pepper. And what you were eating, we call it here avocado toast. So post egg avocado around on some bread, some pepper, next time, try with a little cheddar cheese and explore. Pink peppercorns. You might like it. Catch you later, buddy
Paul OMahony
@omaniblog · 4:35
I know I'm learning from you that there's so much more I can be enthusiastic about in relation to food. No problem at all. So the peppercorns yes, I do know about the history a little bit about the importance of spices. And there's a whole book called Nutmeg. And there's other things accordingly. But a whole series of books have come out in the last, I don't know, 5610 years about single things