Men Cooking

Last night I finally successfully grilled some beef fry so that it was like bacon. I’ve never had much success with it.

But I saw how they do it in the cafeteria with real bacon, so I tried like them.

I laid each piece flat on my cast iron grill pan (which I assume every real* man has) (Lodge, 20 bucks), and let it grill until it seemed almost ready to start burning (flipped in middle). Then I took them out and piled on a plate. Then, i was gonna put them on my burgers, but instead just ate them.

It was excellent. The beef frye was from Romanian in chicago, naturally, and had been in my freezer for at least a year, probably more. Also, IIRC, I left it out of the fridge when I got it for like a day. Also, I had a very bad stomachache later last night, but that is unrelated I’m sure.

*footnote redacted

The footnote insinuated some certain people who might not be real men.

Bacon is crispy.

You are not a real man*.

*for example, like DY**.

**DY is more of a real man in his little pinky than ROB is in his fat head***.

***That insult is a registered trademark of ROB, and is used without permission of the trademark holder.

Gamanit – streekgeek- you remove the skin from the chicken, put it in a baking tin. Peel and slice an onion and add that to the tin. Peel a potato, and cut into small pieces and throw it in too. Spice, cover with aluminum foil and bake on 350 until it smells and looks ready- usually an hour.

What spices? I seriously need help with this kind of stuff….

streekgeek-

A, a belated mazel tov 🙂

B, cooking is not hard once you get the hang of it. For chicken, you can use the spices SIDI mentioned (those are classic) or you can buy ready made spice blends from McCormick or Pereg (Pereg seems to go in the direction of Israeli/Middle Eastern). Check the packaging for a line that says if it goes well on poultry, meat, veggies etc. If you’re baking it you can use onion, potato, carrot, sweet potato (you can add the same seasoning as the chicken- yummm). If sweet sauces are more your thing, you can choose a prepared one (or ask a fellow shopper). Covered chicken comes out softer and juicier, uncovered is crispier. (If you’re doing sweet, covered is probably better because sugar tends to burn quickly.)

A few other points:

-Some vegetables, flour, and some other things may need to be checked for bugs. The OU, OK and Star K have checking guides online.

-Wash up after handling any raw meat/chicken/fish. (The purpose of cooking is to kill bacteria so…)

-You can use a thermometer to see when chicken is done or when you can stick a fork in gently and the juices are clear.

-Nonstick cooking spray is very handy to have around.

-Advice from a never married: Unless your husband is a world-famous chef, get out a cookbook and try working on some recipes together. It’s good bonding time and more fun with company.

Thats what jumped into my brain now. For anything else, feel free to ask. 🙂

*kapusta*

When you live in a dorm/dirah and don’t like or don’t have Yeshiva food, you ate forced to learn how to cook. I messed up many a time, but I’m getting there! It gets easier after you get the hang of it. Also, ask others for help (mother, mother-in-law?!, sisters, sisters-in-law, friends and the CR) and as I mentioned check out stuff online. You can learn lots of easy tips and stuff! Have fun and Hatzlacha!!

Amen! I’ll be lucky, don’t know how lucky she will be 🙂