7 tips for killer cuisine

You might be surprised to see that I'm dispensing culinary advice. Especially since I admittedly cannot cook (revealed in earlier posts, "Cookbook Clearing" and "Following the Recipe.") Still, I've always been a big fan of Julia Child, the chef who has recently been revealed to have been a spy. (Ooooh! French cuisine AND intrigue! My favorites!) So, in Julia's honor -- and in a departure from my usual fare here -- I'd like to offer up these seven tips for killer cuisine.

1. Don't place Cumin next to Curry in the spice rack. They are too easily confused.
2. Never sample the cooking wine while cooking, especially when cooking with said Cumin or Curry.
3. Adding enough Curry (or Garlic when preparing Italian) should mask any spice-related snafu. Well, almost.
4. Don't drink the table wine before serving.
5. If you've made a mistake during meal preparation, ignore the impulse to admit it. Market the results instead: Mmm! We  have a special ethnic blend for you tonight!
6. What your spouse doesn't know about his supper won't (necessarily) kill him. Let's not analyze the statistics.
7. Just don't let PETA get ahold of the fact that you served the leftovers to the cat. Where IS she anyway?

Disclaimer: There are only two facts embedded in this lesson. Everything else is pure imagination. I have no intenshun of settng th record straaaaight as to whatttttttttt's fiction ... and whatz da truth. Julia knows the truth.

Comments

[Brenda replies]

Pepsoid -- Glad you liked! I'd like to think that if my cooking can't be edible, it might as well be comical!

Mike-- I think you're right about enough wine masking mistakes. Now if I could just get my spouse to drink more! ;)

Monica -- You know, you're right. My husband didn't have a clue until I told him!

Titania -- I'm trying to slowly work my way to being vegetarian, even vegan. I know I'd be healthier for it, but breaking from my current diet is proving difficult. Hmmm! I'll have to write about that sometime!

Max Coutinho -- Thanks for your comments! And, by the way, Frank is still alive and well!

Janet -- You're not going to believe this, but my sister actually has a chili recipe that calls for cumin and cinnamon ... and it's not too bad!

Jason & Matt -- Seriously, if it's something I'm creating without a recipe, I think sampling the wine is essential! You have to know what flavors are going in. Of course, it's also just plain enjoyable!

Haizum -- I'd appreciate the addition to your blog list. I've been meaning to update mine again as well and yours is one of the blogs I'd like to add. I always enjoy my visits there!

merelyme -- Pop tarts would be a good start! Frozen dinners in a bag is also safe! Both beat boiling water by a landslide! ;)

[pepsoid]

:-)))))

[Mike Foster]

Great tips, especially never admitting you messed up in the kitchen. Remember: enough wine will help mask any mistakes. And easy on the curry...

peace,
mike
livelife365
I Miss My Hair

[Monica]

Oh gosh these are good! :) LOL I'm the one admitting mistakes all the time. Heck, they wouldn't know! LOL

Hugs Brenda!

Monica

[Titania]

I agree with teh rest of the comments, those were great tips!
I am a foodie. I confess. I have my favorites on Foodnetwork. Diners, Drive-ins and Dives is my favorite.

Julia Child is the one who I think started it all.She was something else. Did you see where she was suppose to be used as a spy during the war? I don't think anything became of it.

That meal looks awesome. I
will pass on the chicken as I am a vegetarian.

I tell my hubby to always order shrimp when he goes to Chinese restaurants. Nothing on a cat looks like a shrimp!!! AUGH! :o)

[Max Coutinho]

Hey Brenda!

LOL LOL I loved these tips: thanks! You actually made me laugh with "what your husband doesn't know, won't necessarily kill him!" LOL LOL so true...

I heard about that chef that turned out to be a spy...wow! Not even my short stories beat that one LOL LOL!

Great post and that dish looked yummy!

Cheers

[Janet]

Thanks for stopping by the 32aker wood!
One should also never put the cumin next to cinnamon. Especially when you're making nachos. Although it's not terrible.

[Jason & Matt]

I love making things in and out of the kitchen, but I have a confession, I always have a glass sometimes two of the wine before it hits the table. I think it's the perk of the cook to have a quick sample first - that's my excuse and I'm sticking to it!

[Haizum]

*laughs*

This is a good read, but totally wrong for me at this point! I'm hungry! *grumble grumble*

Hey, do you mind if I add you to my blog list? :)

[merelyme]

lol...these are great tips. i doubt if i could tell the difference between the spices. i can't cook worth a darn either but i would like to try. maybe i will start off with something easy...like pop tarts.