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.
- Don't place Cumin next to Curry in the spice rack. They are too easily confused.
- Never sample the cooking wine while cooking, especially when cooking with said Cumin or Curry.
- Adding enough Curry (or Garlic when preparing Italian) should mask any spice-related snafu. Well, almost.
- Don't drink the table wine before serving.
- 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!
- What your spouse doesn't know about his supper won't (necessarily) kill him. Let's not analyze the statistics.
- 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.








Stumble It!


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! ;)
Posted by: Brenda replies | September 11, 2008 at 07:53 AM
:-)))))
Posted by: pepsoid | September 02, 2008 at 03:15 AM
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
Posted by: Mike Foster | August 24, 2008 at 03:30 AM
Oh gosh these are good! :) LOL I'm the one admitting mistakes all the time. Heck, they wouldn't know! LOL
Hugs Brenda!
Monica
Posted by: Monica | August 23, 2008 at 01:12 PM
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)
Posted by: Titania | August 22, 2008 at 07:18 PM
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
Posted by: Max Coutinho | August 21, 2008 at 10:05 AM
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.
Posted by: Janet | August 21, 2008 at 09:36 AM
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!
Posted by: Jason & Matt | August 21, 2008 at 04:11 AM
*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? :)
Posted by: Haizum | August 21, 2008 at 03:27 AM
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.
Posted by: merelyme | August 20, 2008 at 02:29 PM