Male nurses who cook

  1. I suppose you're wondering why I've asked you all here. Table saws, scratching, sports all aside, I am wondering if there is any interest in the fine culinary arts. Particularly those peculiar to the bachelor.

    I once lived on a case of Waverly Wafers, a Restaurant sized container of soy based imitation bacon bits (less than 1/2 of 1% sodium benzoate added as preservitive) a jar of peanut butter and a dozen eggs for nearly 2 weeks. I bought the eggs and white label peanut butter, and the other contributed by a friend. Endless variations...eggs ala Waverly, Bacon, egg and peanut butter on Waverly, you imagine.

    Being half 'White trash' I expanded my horizons over time as the money started coming in. My quest is twofold....

    1) What do you consider some of your dubious culinary triumphs?

    2.) How can we get the Food Channel to sponsor a 'Male nurse cooks with Rachael Ray' contest? After all, "Chef" has been a male dominated profession, and "Nursing" a female dominated field for all these years. Perhaps the twain shall meet. Or better yet, an 'eating on a dollar 30 cents a day' episode. Leftovers are fair game. Imagine Rachael relishing a curled hunk of cold pizza fresh out of the box in the fridge with the orange congealed grease on the top, washed down with a warm Coke, or half a can of flat beer from last night.

    Give me your feedback.
    Last edit by Crumbwannabe on Mar 13, '05
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  2. 64 Comments

  3. by   pmchap
    Hmmm takes me back to days spent in the dorm while training. A fifty cent bag of dried Maccaronni, bottle of Hienze and Parmesen cheese was breakfast, lunch and dinner (tea in my own language) for three days. Then you start doing things like finding a girlfriend who is the one and suddenly spending $25 on food for one meal and acting like a cheft was ok. The guys in my class where all the same - lived on leftover - unless we where out to impress & out come the chefs - and believe it we could actually cook some decent food - I quess it comes down to - why bother when it is just for yourself.

    The cold pizza hit a chord - it must be one of the most underrated meals arround.

    Now back to nursing issue..... :hatparty:
  4. by   Crumbwannabe
    Quote from pmchap
    Hmmm takes me back to days spent in the dorm while training...[Brevity]...
    The cold pizza hit a chord - it must be one of the most underrated meals arround.
    Now back to nursing issue..... :hatparty:
    First, the nurse/chef must acquire a seviceable, if humble set of various cooking tools and vessels. If thrift is a concern, try to figure how one piece can serve more than one duty. Example: The same trivet that bakes the creme` broulet doubles as an ashtray. The cream server used 'the morning after' doubled as last night's gravy boat. It's comes down to your limitless imagination.

    Unfortunately gas stations no longer give away knives or glasses. One can collect a number of reusable plastic glasses on the theme of the latest popular film at participating fast food bistros for everyday use. They tend to make beer taste flat for some reason, just a heads up. Then it's off to Big Lots or Dollar General for the cutlery. Remember that you get what you pay for, so loosen up those purse strings.

    A French Chef's knife (or is it 'Victory' knife since the war started?) should be well balanced at some point in it's length, able to cut speaker wire and still spew the inner pulp and seeds from a tomato until it is sawed through. It is your most basic kitchen tool.

    Next:More on Kitchen Utensils
  5. by   graysonret
    Sorry, guys. Guess I'm unusual. I love to cook. And, I love to cook for friends and parties. At an outdoor cookout, I'm greeted with a "hello" and the spatula. . That's ok. Sooner or later, I get to chat and meet everyone there, as they come up for food. As a teen, I was told by mom that she wasn't going to cook for me for the rest of my life, so I'd better learn how. I found I enjoyed it...and it impressed the non-cooking girlfriends I brought home. Basically, just start out with simple recipes. That way you gain confidence. Failures you can always drown in a sauce and a sprig of parsley. Never use high heat except for boiling and you'll do fine. Good luck!
  6. by   rogramjet
    If you can hook me up to do a cooking show with Rachael Ray, I'm in!

    I love to cook. My mom raised very independent boys. I make a mean homemade spaghetti meat sauce. I just need to find someone to do my dishes, I hate that part of it.
  7. by   Crumbwannabe
    Quote from rogramjet
    If you can hook me up to do a cooking show with Rachael Ray, I'm in!
    I love to cook. My mom raised very independent boys. I make a mean homemade spaghetti meat sauce. I just need to find someone to do my dishes, I hate that part of it.
    What's the recipe? You mean like from scratch tomatos? MMMM. Problem is, the dear wife doesn't like sweet, hot or any sort of Italian sausage. The upside is, she's a 5 foot dynamo who can attack a kitchen and clean it in minutes flat, and she tells me to 'get out of the way' when I insist on cleaning after I cook, unless I can sneak it in or if she's really tired.

    In my life "loading the dishwasher' means giving her 2 glasses of wine.

    Trivia: The I.D. on the base of a wine bottle is called a 'punt'. Just learned that today.
  8. by   huckfinn
    Yes. Doing the show with Rachael Ray would be way too much fun. Cooking up a wonder to rival Bobby flay would be supreme. Shouln't be too hard...he usually has char all over his dishes anyway. Don't think I could ever get used to eating carbon with every meal. Tips....Don't store your acidic foods in metal cookware. It pits the surface. NEVER NEVER NEVER use soap to clean your iron pots and pans. It ruins the seasoning you have worked so hard to build, makes them rust and imparts a funny taste to everything you cook in it until properly seasoned again. Like Emeral (sp?) says pork fat is a good thing!!!
  9. by   casualjim
    Egg Foo Breakfast
    all of last nights leftover chinese food mixed with two scrambled eggs. Want to make it a fancy formal breakfast? Save a fortune cookie and serve it up too!
    aloha
    Jim
  10. by   Crumbwannabe
    [QUOTE=huckfinn]Yes. Doing the show with Rachael Ray would be way too much fun. Cooking up a wonder to rival Bobby flay would be supreme. /QUOTE]

    I just read that Rachael is ENGAGED.....To some alternative music band guy. What a waste. If you look her up, I was suprised how "salty" she can be in an interview. Likes her liquor apparently, too. I've dated a hypomanic before, and they can make great company in every sense of the word.

    Well, at least it dispells the rumor that she is...how do I say this?...a woman's woman? I never believed it anyhow....
  11. by   Da Monk
    I like fooling around with Mediterreanean stuff. I do one with skinless chicken breasts (boned)cooked in balsamic vinegar, margarine, basil, a tiny bit of fresh garlic, and extra-virgin olive oil.

    1. First, you gotta wash up that nasty chicken and trim away any fat.
    2. Barely cover the bottom of a large skillet with the olive oil, adding 1 tbsp
    butter, and salt. Heat up the pan to a degree where the chicken cooks
    very slowly. Add garlic and enough basil till you can smell it. When the chicken is about halfway done add about 1/4 cup
    balsamic vinegar. Allow the vinegar to become warm. Remove the chicken
    to a side plate.
    3. Increase the heat to medium and add whatever vegetables you desire. I
    use sliced yellow squash, grape tomatoes, and a few sliced white onions,
    sometimes julianne sliced carrots. Sautee the veggies in the pan and
    season as desired. Add the chicken on top of the cooking veggies. Cover.
    The steam will finish cooking the meat.
    4. When the chicken is done, the vegetables should be also done.
    5. Pigout!!

    I know this may be a bit vague, but I never cook 2 dishes the same way.
    Last edit by Da Monk on Mar 16, '05
  12. by   Nathan_Brody
    Rachael Ray.....droooooooooooooooool I cook a lot, being from Louisiana I mainly do cajun & creole food but I also cook a good bit of tex mex.
  13. by   zaggar
    Think Mexican.

    Almost all mexican food is cheap, and easy to make. Burritos, tacos, nachos, etc. Add a side of refried beans. If you want to get fancy, melt a little cheese on top of the beans. Doesn't taste right, add hot sauce until it does.

    Lots of color too. Lettuce, tomato, cheese, salsa, guacamole, sour cream.

    I'm hungry.
  14. by   Crumbwannabe
    [QUOTE=Da Monk]I like fooling around with Mediterreanean stuff. I do one with skinless chicken breasts (boned)cooked in balsamic vinegar, margarine, basil, a tiny bit of fresh garlic, and extra-virgin olive oil.
    Edit[QUOTE]

    That sounds wonderful. Over fettuccini? Mario, the fat guy on TV with a pony tail says always to pour some olive oil over the pasta immediately after draining.

    Honestly lest my prior post mislead you, although I did start out with my culinary armamentarium pretty much like I described, supplimenting it with Coleman camping Graniteware pots, et.c. dear wife bought me a good set of steel bonded copper cookware, and medium grade cutlery that feels good in the hand. I am so paranoid about damaging the cookware, but I always use plastic or wood impliments until serving, then use the steel ladles and spoons that came with. A Chinese cleaver is very handy to have around.

    Tip: A couple of teaspoons of grape jelly, and about 1/3 portion ground pork and tad of finely ground or minced carrot make the meatballs moist and tasty. You never know the jelly is in there, but once tasted, you know when it's not. These can be simmered in beer ordinare on a gas grill with hickory or mesquite chips for smoke for extra flavor. I have an old cast iron pan not good for much else that I've had for years which I set on the rocks and fill with wet chips.

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