Male nurses who cook

Nurses Men

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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.

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

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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Rachael Ray.....droooooooooooooooool :coollook: I cook a lot, being from Louisiana I mainly do cajun & creole food but I also cook a good bit of tex mex.

How do you make a consistently good roux? In gumbo I use the oil and the goodies on the bottom of the fry pan ala` Paul Prud`homme and get to an almost black roux over really high heat, hard to avoid burning. But, I have roasted my flour almost dessicating it until it's just this side of cinnomon color, then cook it a long time with the oil. It's probably not the 'real' way. I'd like some input on traditional roux.

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Just oil & flour & keep stirring it until you get the color you want. My old roommate in college who was a a full blood cajun would make them in the mocrowave.just oil on a plate with a paper towl under it....it takes some practice but you get that same nutty flavor plus no oil. I also have used the roux you can buy at the store in a jar & it's good.

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Just oil & flour & keep stirring it until you get the color you want. My old roommate in college who was a a full blood cajun would make them in the mocrowave.just oil on a plate with a paper towl under it....it takes some practice but you get that same nutty flavor plus no oil. I also have used the roux you can buy at the store in a jar & it's good.

I've seen it, but figured it had the same charm as mole` in a jar. Some how it misses the ritual, like absenthe preperation before drinking. Which reminds me of two things...

1.) Real absinthe may soon become legal (so I hear) a blow for victory, and

2.) Never ever make your own absinthe unless you like renal failure and possible death. There are dangerous recipies out on the net, and one bozo tried just drinking a bottle of essenial oil of wormwood neat, which nearly killed him. Buy the real stuff import at about $200.00/bottle (not Czech) or forget it.

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Specializes in ER, ICU, L&D, OR.

If it can be cooked, I can cook it

I have about 20 different recipes for chili

I love the BBQ

I love to hunt and kill what I cook also, vennison, rabbit, squirrel, snake,dove, quail, duck. pheasant, antelope, elk, gator, etc

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I love venison. If you can hunt it, then eat it, it always taste better :specs: I like to make venison meat balls for my spag sauce but you have to let them cook in a slow cooker for a while to get it right. yummmm

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Specializes in Hospital, PDN, rehab, corrections.

i always found it difficult to cook for one, because there were always left-overs. so, i started cooking big portions and eating the same thing every-other day. i had a crock pot, so stew, chili and goulash were almost always in the fridge. beats take-out every day. i was poor when i was single, so i hunted a lot more than i do now. free meat! :yeah: venison goulash is my favorite bulk meal. if you use venison berger in chili, you can't even tell it's not cow. my roomate made a killer rabbit stew... at least he said it was rabbit. come to find out- squirrel tastes remarkably like rabbit. :eek: s'okay. i have a family of six, now. we cook most things big, like cafeteria-style. i still sneak the venison in now and again... but don't tell untill after. :roll .

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I LOVE to eat, therefore I cook. Some of the best cooks I know are men. It's not really about gender.

I like to grill with charcoal in my cast iron grill. Sometimes I'll smoke meat using wood chips (I like oak) that I've soaked, wrapped in foil and poked small holes to allow the smoke to escape. Sometimes I'll first roast corn in the husks while the grill is hot, then add the chips and when the smoking starts I add the meat, and throw in potatoes or sweet potatoes to cook as the coals are dying and the grill cooling. This makes for a very pleasant Saturday or Sunday afternoon and I have a great meal and leftovers to carry in my lunch. Most people overcook food or get in a hurry and cook food too fast. I guess that's a symptom of the world we live in. I also like using my slow cooker.

The Barbecue! Bible is a great cookbook that talks about the history of cooking with fire and has recipes and methods for cooking just about anything plant or animal over heat. The recipes come from around the world.

Let's eat!

MJ

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Specializes in Rodeo Nursing (Neuro).

I can cook, but since I've been in school, my culinary efforts have suffered. Usually settle for whatever's quick. Too many meals have been bought at a drive-thru and eaten on the road (40 mile commute to 0700 clinicals).

One of my cooking secrets is never throw away spoiled milk.

Use it for biscuits. The acid in the milk reacts with the baking powder to make CO2, and the biscuits are light as air. Also works in premixed pancake mix--just substitute for water.

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Hang in there, Mike! I know well what it's like to be a student and the demands it puts on your time. The good news is that it's temporary and May will be here before you know it.

Marc

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Specializes in Rodeo Nursing (Neuro).
Hang in there, Mike! I know well what it's like to be a student and the demands it puts on your time. The good news is that it's temporary and May will be here before you know it.

Marc

Yeah, time sure flies when you've got deadlines on several huge projects!

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i can cook, but since i've been in school, my culinary efforts have suffered. usually settle for whatever's quick. too many meals have been bought at a drive-thru and eaten on the road (40 mile commute to 0700 clinicals).

hi,

you mention drive thru. is it just my age that i cannot tolerate drive thru? even the colonel's image as i pass kfc makes my stomach turn. entering any city of size is a rolling nightmare of chain restaurant marquees. being a northerner, when i visit home a yearly trip to white castle is the exception. i find it better to go hungry, for which dear wife criticizes me, but she just doesn't understand.

mentioning the milk...i have a great book food faqs which really covers substitutions well, like how to make your own baking powder from what you have at home and such. it has saved me numerous trips to the store.

"a first rate soup is better than a second rate painting" a. maslow

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