My efforts to polish my culinary skills (OK, the develop ANY cooking skills) have been derailed, at least momentarily.
My grocery supply has run short, so I've reverted to some of my old ways the last few days. I've been eating out more often the last few days. I have no good excuse.
I may have rediscovered why I never developed the habit of regularly eating at home. Did you realized that in order to have food food in the house you have to go shopping? With each and every meal you prepare, your food supply is diminished. And if you don't use it fast enough, some of it spoils! What's up with that?
The fact of the matter is I've just been too lazy to go back to the store to stock up again. On the way home from work, I'm just not motivated to deal with tramping up and down the aisles, checkout counters, etc. So, then I get home, get busy being a bum, and then it just gets too late to go to the grocery store.
Maybe I need to start exploring the options to shop online and get my groceries delivered. Then I can sit on my ever-expanding butt at midnight in my underwear and artery-clogging digestibles.
***
I obviously spend too much time setting on my widening butt watching TV. So, since not everyone has that sort of quality time to bond with their boob tube, I'll share with you what I've learned.
There is this actor named Brian Stepanek who seems to be in every frickin' commercial there is. But don't take my word for it. Here are some samples:
For more samples of his work, check out the commercial reel on his website. The dude in omnipresent and funny as hell.
Have I ever mentioned that I did some acting in high school? Maybe I could have been the Dex guy! Naw, on second thought, probably not. If I was Dex, I'd already know how to find a grocery store that delivers after shopping online.
For some reason I'm craving a DiGiorno pizza and a DQ Blizzard.
Showing posts with label groceries. Show all posts
Showing posts with label groceries. Show all posts
Thursday, March 6, 2008
Thursday, February 7, 2008
Wanted: Cooking coach to help me heat things up
I stopped at the grocery store after work. There was more grocery shopping. I think I've bought groceries more this year than I have in the last several years combined. And I've certainly fixed more of my own meals that I have since, well, ever.
I'm got quite a little string going. But I've come to a a realization. Two actually.
The first is that I need more cookware. My one skillet and two pans aren't cutting it anymore when I'm making meals at home.
The second realization is that I need to learn how to cook. I need cooking lessons.
I finally figured out that the things I've been cooking in my skillet I've been preparing at too high a temperature. Perhaps my first clue should have been that the edges of my plastic spatulas were melting.
It's a little odd to realize that here I am, a single man in my early 40s, and I've lived alone pretty much all of my adult life, yet never really learned to cook. I even have a George Foreman grill and no idea how to use it.
Today at the grocery store I explored some parts of the store I tend not to venture into. If I can't use it to make a sandwich, boil it, microwave it, or eat it raw, it's not on my shopping list. Today I saw several thing that I was tempted to get, prepackaged items intended to be easy to prepare but realized I wasn't even brave enough -- yet -- to try new things. For example, I found this stir fry mix with seafood and veggies that looked great. But it looked like it was a family serving size and not something I could down in one meal. So I was stuck with a dilema. Do I only prepare part of it? And if I do, can I re-freeze it? Or do I prepare it all and then refrigerate the leftovers?
Simple questions. Basic questions. I just have no confidence at trying things in the kitchen.
My boldest adventure of late in the kitchen was making scrambled eggs. That's part of how I confirmed to myself that I've been cooking with the skillet too hot. My first batch was, well it was edible, but it looked like crap and made a mess. So, I actually looked up how to cook scrambled eggs. The proof was right there. Heat the pan on medium, cook on medium low.
Medium low? You can cook on medium low? I thought anything below high was just to keep the food warm until you were ready for seconds.
Who knew?
Obviously I need a cooking coach. No, I don't want to take a class. I want private lessons. Preferably with a hot, female cooking coach wearing not much more than an apron.
Oh, and you'll have to provide your own apron, I don't have one of those.
I'm got quite a little string going. But I've come to a a realization. Two actually.
The first is that I need more cookware. My one skillet and two pans aren't cutting it anymore when I'm making meals at home.
The second realization is that I need to learn how to cook. I need cooking lessons.
I finally figured out that the things I've been cooking in my skillet I've been preparing at too high a temperature. Perhaps my first clue should have been that the edges of my plastic spatulas were melting.
It's a little odd to realize that here I am, a single man in my early 40s, and I've lived alone pretty much all of my adult life, yet never really learned to cook. I even have a George Foreman grill and no idea how to use it.
Today at the grocery store I explored some parts of the store I tend not to venture into. If I can't use it to make a sandwich, boil it, microwave it, or eat it raw, it's not on my shopping list. Today I saw several thing that I was tempted to get, prepackaged items intended to be easy to prepare but realized I wasn't even brave enough -- yet -- to try new things. For example, I found this stir fry mix with seafood and veggies that looked great. But it looked like it was a family serving size and not something I could down in one meal. So I was stuck with a dilema. Do I only prepare part of it? And if I do, can I re-freeze it? Or do I prepare it all and then refrigerate the leftovers?
Simple questions. Basic questions. I just have no confidence at trying things in the kitchen.
My boldest adventure of late in the kitchen was making scrambled eggs. That's part of how I confirmed to myself that I've been cooking with the skillet too hot. My first batch was, well it was edible, but it looked like crap and made a mess. So, I actually looked up how to cook scrambled eggs. The proof was right there. Heat the pan on medium, cook on medium low.
Medium low? You can cook on medium low? I thought anything below high was just to keep the food warm until you were ready for seconds.
Who knew?
Obviously I need a cooking coach. No, I don't want to take a class. I want private lessons. Preferably with a hot, female cooking coach wearing not much more than an apron.
Oh, and you'll have to provide your own apron, I don't have one of those.
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