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Cooking for yourself... - Page 3

post #31 of 42
Quote:
Originally Posted by tricota View Post
So a bit like sea salt? That seems to also be in larger flakes...
Yes... slightly milder and less expensive though.
Quote:
Originally Posted by Gene22 View Post
I believe that kosher salt is not only a larger granule but also hollow as well. I've noticed that when "sprinkling" salt on things it is vastly superior for the control factor. Of course, like previously mentioned, it doesn't measure the same as table salt. So for baking only, it's all about maintaining the formula and using table salt.
It's not hollow, that I know of. It's a crystal.
Quote:
Originally Posted by Piobaire View Post
It tends to come in larger crystals, so a teaspoon of it is actually a little less than a teaspoon of "normal" salt, which is much finer grained. If memory serves, Kosher salt was designed to basically coat the top of a piece of meat, pulling out all the blood (juices) possible. For some reason, the bigger crystals were supposed to do this better. I could be totally off base, but that's what I remember.
Your memory is correct Pio. The blood is not kosher, so in order for a piece of meat to be kosher, it must be broiled well done or salted to remove the blood. The other KEY difference between table salt and Kosher/Sea salt is the addition of iodine, which adds a slight metallic flavor. Many chefs don't want the iodine in their food.
post #32 of 42
I usually solve the problem by inviting friends over for dinner or go to their place to cook with them, only downside in this is that there is invariably alcohol involved.. Its that or I pick up a dinner at the various takeouts in my area..
post #33 of 42
Cooking single portions is hard so, like many others have said, I usually just make a big batch, and eat it for several meals. By the time you get tired of it, it's usually just about finished anyway. If you keep your fridge well stocked you can usually just take one main component (some sort of protein) and then just improvise around it. For the most part though, I usually just revert to steak and potatos. That never gets old.
post #34 of 42
Fajita's or tacos are easy to do for one.
post #35 of 42
Grilling is an easy way to cook for one: grill a steak, a couple of pork chops, a burger or two, 1/2 a chicken, a piece of fish etc. You can also grill a pizza very easily for one (I use TJ's pizza dough to make it even easier), and it tastes waaaaaaay better than take out. Throw some vege on the grill with the meat, make a salad, and you're done.

I also make enchiladas when my family is out of town because my wife hates them (why? who knows?), and use them for two meals. I also make huge batches of chili and usually have some in the freezer for times when I feel lazy.
post #36 of 42
Quote:
Originally Posted by saint View Post
Grilling is an easy way to cook for one: grill a steak, a couple of pork chops, a burger or two, 1/2 a chicken, a piece of fish etc.
I like to grill salmon if I want to prepare a decent meal for myself. It's easy to do for one.
post #37 of 42
Quote:
Originally Posted by iammatt View Post
So, my wife is out of town for a week, and whenever she is, I feel stuck trying to make dinners for myself. It isn't like I don't cook, I do most of the cooking for the two of us, but when I am alone, there is just no motivation at all. What do you guys do? Any suggestions for dinners for one?

When I am by myself, I have the same problem. I tend to cook once a day, in the late afternoon if possible, eat a lot, and then not eat again until the same time the next day. I hate cooking and eating and then having to clean up. If I could leave the dishes there, I might cook more.

Typical recipes are bolognese, and various steaks and chops.
post #38 of 42
Quote:
Originally Posted by ChicagoRon View Post
Fajita's or tacos are easy to do for one.

I cannot make tacos without singing that southpark tacotaco song.
post #39 of 42
there is this cafe in the other building that is owned by this korean couple, her lunches are so large for the price (6.99 plus tax) , i can split the lunch, eat half, and then save the other portion for dinner later. it is that big.

saves me on cooking at night, spending extra money , and saves her when she is tired.
post #40 of 42
George Foreman Grill
post #41 of 42
Porkchop, salt, pepper, olive oil, pan, dinner.
post #42 of 42
Also, I prefer the bone in "mixed" chops. Yes, the cheap ones. The boneless, uber lean ones have no flavor and are super tough.
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