Strawberry Shortcut

Listening to: Sexgang Children mix (early 1980s postpunk/Batcave sound)

There's a Winter potluck for work coming up soon. Traditionally at a potluck, everyone who attends brings some kind of HOMEMADE food item and shares it as a group meal. So, almost always, it's something each person makes themselves. But for me, this does not work.

I can't co0ok. In fact, I'm dangerous in the kitchen. For example, one time, I wanted to cook a steak. It went badly. I started a fire and burned my chest and foot while trying to fry the steak in a pan of olive oil. (I used olive oil because I had heard that it is good for you, and as a bonus for a college student with little money, the deli next door to where I lived sold large cans of olive oil for an economical price.) I had filled a large frying pan to the top (with olive oil) and turned the burner on high. Adding the steak caused it to overflow. Not only that, but when I put the steak into the HOT oil, the oil started crackling and hot drops spattered out of the pan and onto my bare arms and hands. Then, the pan of oil started smoking, so I tried to take it off the burner to prevent a fire. In my panic, I had jerked the pan away, and smoking oil sloshed out of the overflowing pan and onto my chest, my foot, the stove, the burner and caught fire. Another time, I gave myself explosive diarrhea after trying to make a kind of barley/yak butter snack. (A Tibetan monk I knew had turned me onto it and said it was easy to make.) So, after these and many other failed attempts at cooking, I've realized that it's better for me to not even try and to leave it to the professionals. In the years since then, for food, I have tried to make sure my apartment is next to a deli or restaurant.

The last potluck I went to, my gf made something. Somosas, I think they were called. Before that, I faked it. I bought some potato salad from the deli next door. I dumped it all out of the container it came in so nobody would see the deli's label and know for sure that I had bought it. HTen i put it in a plastic Rubbermade (like tupperware) container. It was good. I got lots of complemetns on that one, and I never let the cat out of the bag. The deli was owned by a Lebanese family.

I don't live any where near a deli anymore and my gf is out of town (I'm loving the peace and quiet.). So, I'm trying to think of what to bring. OK, I thought of somethign so simple, even I can make this. Years ago, I went to a club and they were playing short films. One was a series of parody home cooking shows for inept people. The recipes were very simple. The firwst dish was called "Pickle Surprise." Where's the pickle? That was the surprise. YUCK. Scratch that one. Another, and this one is promissing, was titled "Strawberry Shortcut." I'ts simple. Basically, you buy a shortcake from a grocery store and put it in a big tupperware container so it looks homemade and the container won't leak. Then you pour a can of 7UP over it. Then put a container of Cool Whip (whipcream) and strawberries on top. Maybe. Or, on second thought, maybe I should find a deli. I don't know what to do.
 
Yeah, delis are awesome. Especially Lebanese ones. Mmmmm baklava.

And I'm sorry, but I had a bit of a chuckle at your steak story. You had the right idea, but you just need a little splash of oil in the pan. Keep practising though, and start with recipes. Improvisation comes once you learn the rules, and when it's appropriate to break them. Just like in music!
 
I wish I knew where to find another Lebanese deli -- that was in Minneapolis. I miss it.

Sadly, I never get a chance to practice. My gf chases me out of the kitchen whenever I try to do something. This is one of the rare occasions when she is gone.

Maybe I'll try practicing and make an omelette or something while she's gone.
 
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i made a broccoli pesto for an xmas party, it was super easy. all you need to be able to do is boil water and use a blender.

this is the recipe.

if you buy untoasted walnuts, just stick them in over for about 15 min at 350F. if you really hate cooking, you can cheat by buying precut garlic and lemon juice concentrate.
 
^ That looks so tasty!

Omelettes, depending on if you're going for the classical French output or not, can be touchy. Fritattas are more forgiving, and often tastier. Just take a few eggs and beat with a bit of milk/cream (about 1/4 cup for every 4 eggs). Stir in some grated cheese (just a bit, maybe another 1/4 cup) and some other good stuff: bacon, cut potatoes cooked and draines spinach, roasted peppers, etc.... Oh yeah, don't forget to add some salt and pepper, maybe your favourite herb (I like oregano, fresh dill can work depending on what else you've got in there) and some chili flakes or cayenne for a bit of hear.

Get a pan that is safe to use in an oven (non-stick is fine as long as the handle is either metal or silicone; if plastic then try wrapping the plastic bit in aluminum foil with the shiny side out) and warm it up on medium heat while you're preparing the eggs. Once the pan is hot and the egg mixture is ready, add in a tablespoon or so of oil to the pan, swirl to coat, and then pour in the egg mixture. Let it cook on the stove for a couple of minutes to get the beginning of a crust, then top with some more grated cheese and put it in the oven at 350F. It's done when it is set all the way through and the cheese on top looks melted and perhaps a bit brown.

When serving, it's best to let it cool in the pan for about 10 minutes, then either try to slide it out onto a plate or do the double-plate trick: take an inverted plate at least as big as the pan is round and put it on top of the pan, invert both so that the fritatta falls onto the plate, then do it again with a second plate so that the fritatta is cheese-side-up.

It's easier to do than it is to explain.
 
Thanks so much for the ideas. That broccoli pesto does look good. My gf makes pesto all the time, and I thought we still had some basil bushes in the garden. But I just checked and they are all dead. it looks like the last frost killed them. I should have thought to put them in pots and bring them in.

I experimented with an omellette yesterday. It was actually edible, but I think I over cooked it. It was rubbery. I just don't know what I'm doing. It seems liek there are so many little tricks to cooking , tricks that are undersood but unwritten that I am mmissing.Experienced cooks know them. I have never observed or participated in what goes on in a kitchen and I don't know these tricks... My gf has the kitchen setup a certain way and I feel out of place in there. I can't find anything. Even finding a fry8ing pan took me 1/2 hour....

After that, while foraging in the freezer, I found a huge freezer bag of COOKED baked beans. My gf cooked it some time ago and must have forgotten about it. I thawed them, and nuked a bowl full for supper -- they were good. I think I will take them to the potluck.
 
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