pearmelon's Profile

Lisa, just as you won't be needing a fancy camera or photography skills unless you are thinking of starting a food blog, I'm going to go against the grain and say that, unless you're spectacularly maladroit, knife skills are pretty redundant for a beginner in the kitchen. Will you be prepping perfectly turned veg or prettifying a rack of lamb for paying customers? Cooking large quantities of Cantonese food under pressure? If the answer's no, then do things slowly, your way, and the skills will come as you spend more time cooking and enjoying the results. Speed and precision may be valued in a pro kitchen, and they make for great TV, not so much in the home kitchen.

@Nami13: That is a fabulous series, well written and researched, with glorious photography.

I learned many recipes from my mum, grandmother, mother- and grandmother-in-law, which I use, unchanged, to this day (tarragon roast chicken, soya chicken, steamed fish, monkfish stew, squid in ink, etc.) I guess the 60s/70s trends just passed them by.

When I'm by myself, I take a break from cooking, and pile a plate with olives, cheese, parma ham, rocket, artichoke hearts, and pour myself a big glass of wine. Bliss!

Another vote for Jamie Oliver's website - there are some great videos on there. I don't know what your tastes are, but when my son went to college, I taught him how to make these basics:
Pasta
Meat sauce
Rice
Stir fried veg
Roast chicken
Steamed veg
Roast pork.

@engineergirl: the fact that people don't want to commit to a dinner party invite is annoying, but understandable, given how busy everyone is these days. My strategy for having guests over is to keep it simple and spur of the moment, so people don't have to predict whether or not they will be in the mood for socialising so far ahead. I'll call or text friends the day of, they will typically offer to bring an offering (despite my protestations), and everyone pitches in from setting the table to clearing up, whilst enjoying each other's company.

My kids would always eat the meat or fish, and carb components of a meal with gusto. My eldest was allergic to eggs and shellfish, so we scrupulously avoided those for many years. To this day, even though he grew out of those allergies, eggs and prawns are practically the only things he will not eat, which makes me think that repeated exposure to a variety of foods at an early age is key to developing children's palate.

@Ms Melly: For me, it's not so much about hiding the mess from guests, just sparing MYSELF the depressing sight of my mountain of dishes! My guests usually help wash up/load/unload the dishwasher.

That's my strategy, too! And 2 dishwashers - during the holidays, I cook for at least 10 people every day for weeks on end, and they are a lifesaver.

@TammyE: "If the value goes up, it's an investment piece. It's that simple."

Is it, though? What about investing in one's quality of life?

I do all three, as well. Knives are there to be used and abused, you can't be precious with kitchen tools. But I'm someone who cuts meat with kitchen scissors!