I'm going to say about 97% of people can't cook.

[ShrikeAttack]

I read threads on here about food all the time & even people who claim 'to 'cook', as in 'make stuff hot and eat it', have no idea about food. How to make delicious things, how to treat ingredients, what goes together.

It honestly makes me a bit sad.

The majority of people probably eat really rubbish food.

I really want people to understand food and eat better, not because I'm a dick, but because it would make their lives more pleasurable.

I am with you on the gah on black pudding. Where i am from we have similar and nah.
I like the white sausage though, liverwurst? Or simialr

But you wouldn't eat my food because you don't eat red meat!

I am not keen on blood sausage. Tripe is big in our bit of Normandy and I loathe it.

My Ribollita is bubbling away nicely on the stove. I didn’t have any cannellini beans so I used kidney beans. It smells delicious.

I think the 97% figure is completely untrue, but I do think that some people enjoy cooking and enjoy spending time in the kitchen being creative far more than others.

I am reminded of the time we holidayed in Lanzarote when DD was small. Everyone on holiday there was lovely and friendly, and we asked loads of people for restaurant recommendations. Every answer was "the food here is great, you won't get a bad meal".

In reality most meals were OK and rather ordinary. We came to the conclusion that everyone we spoke to about eating out just didn't eat very well at home.

Disclaimer I enjoy spending time in the kitchen making good food, but I appreciate that not everyone does. However, I don't believe that people who say they can't cook really can't cook. They just don't enjoy cooking. Anyone can cook as long as they can follow a recipe.

@HilaryThorpe

I am not keen on blood sausage. Tripe is big in our bit of Normandy and I loathe it.

🤢 but my mum LOVES tripe soup

Cooking sucks. More boring than watching golf.

My MiL used to make tripe and onions in white sauce. The local version has veg and other unidentiafiable floating bits. Both ghastly.

How to make delicious things, how to treat ingredients, what goes together

I just had crunchy nut cornflakes for dinner so make of that what you will. I knew how to treat them though and can confirm they go really well with milk. Please don't feel sad for me though,it was great and far more life enhancing for me than pheasant ever could be.

I can cook perfectly well when called upon. My sister is a simply extraordinary cook but it's more life enhancing for me to watch her with a glass of wine in my hand and then eat the results. Despite her being incredible at it she does still deign to eat other people's food though and even enjoy most of it. If most of what you eat at other people's homes and in restaurants really makes you sad the problem is most likely your weird fussiness/ malfunctioning taste buds.

@iklboo

I bloody love black pudding. And haggis. And yes, I know what's in them and how they're made.

We love them too - including the kids - who I brought up as veggie!😂

@HilaryThorpe

My MiL used to make tripe and onions in white sauce. The local version has veg and other unidentiafiable floating bits. Both ghastly.

Our version has kind of a gulash flavours. Either way🤢 I am not a fan of insides anyway. Only way i can eat liver is in a pate. Always hated kidneys. Well I obviously don't mind intestines since i like sausages. My DH likes lamb testicles🤢

This is probably one of the most pointless threads I've ever seen on here.
If people want to improve their cooking skills im sure there are plenty of ways for them to go about achieving this.
I think most woman, after feeding a family everyday for years, become utterly bored with shopping for food, thinking about food and then cooking the food. It takes up so much valuable time and takes so little time to eat! Enjoying your food is possible without bloody well turning it into some big song and dance.

@HilaryThorpe

My MiL used to make tripe and onions in white sauce. The local version has veg and other unidentiafiable floating bits. Both ghastly.

Tripe in milk is a speciality in Cork - we ordered it and the waiter advised us - as we obviously weren't local - to have a sample instead - wise advice, we didn't argue...we tried it but I believe it may be an acquired taste! 😬

Yes I agree @SchrodingersImmigrant. I never enjoyed liver and bacon or hearts as a child. I do make paté with the liver from the Christmas goose though. We were in our local charcuterie once and they had pigs' ears as dish of the day. The queue was huge.

@Bilgepumper

I liked the look of everything but the red meat:

• Duck eggs, rosti and mushrooms.

• Pheasant, roast potatoes, roast parsnip, red cabbage. (I have all of that ready in my freezer and I’m looking forward to it).

• Jerusalem artichoke soup - (have some in my drawer ready to make.

• Roast beetroot with smoked mackerel, potatoes with soured cream and dill, cucumber salad. (Might try.)

• Ribolitta - I have similar in my fridge at the mo. I call it Tuscan bean soup - plum tomatoes, stock, celery, carrots, cannellini beans, flageolet beans, fresh sage, thyme, rosemary, spinach. No bacon or bread. Yum.

• Pico di gallo and guacamole. (Much nicer homemade, shop guacamole is grim).

@HilaryThorpe Pigs ears and feet were always doggy treats in our😂 After boiling them for jelly though.
I wonder how they make them. I would eat that🤔

All guacamole is grim imo😂
Avocado IS THE MOST OVERRATED food ever. Honestly.

@SchrodingersImmigrant I wish we had tried the pigs' ears actually. MiL also used to make head cheese and brawn. She was a good cook and had spent years living in Cairo, so we got lots of things she had learnt there as well. Which we definitely preferred. 😂

That would be cheddar imo. Followed by pasta.

I like avocados. Homemade guacamole with fresh coriander is lovely.

I love avocados, especially with mango, red onion, cherry tomatoes, fresh coriander and lime and olive oil dressing.

Mashed avocado on toast with a sprinkling of habanero and sea salt is the perfect snack!

Pigs' ears with nasturtium and caper tartare. Who knew?
www.greatbritishchefs.com/recipes/crispy-pigs-ears-recipe

I think we all like easy at times, no harm in that.
I tend not to make sauces, just food with it in, as part of a recipe

I can't cook and hate doing it, but it doesn't mean i eat unhealthily!
.. I've raised 2 fit DSs and i'm bloody fantastic at so many other things

[quote HilaryThorpe]@SchrodingersImmigrant I wish we had tried the pigs' ears actually. MiL also used to make head cheese and brawn. She was a good cook and had spent years living in Cairo, so we got lots of things she had learnt there as well. Which we definitely preferred. 😂[/quote]
Are you my aunt😱😂 Nah, joking, she isn't that fluent.
We had lots of Egyptian influence too... Our bbq offerings and sides were absolutely not a standard where i grew up😂

Head cheese and brawn... I googled it and I know it! Not a fan. Dad liked it with vinegar and finely sliced onion on.

Now I have mix of central european and middle eastern. Note, we don't make own hummus. Apparently it's waste of time when there is perfectly good Kasih hummus in shops😂
I do make my own sauerkraut with caraway. So we are not that food bad😁

@SchrodingersImmigrant No not your aunt as far as I know. 😂 Yes we do a lot of Middle Eastern food as well. Our bit of France is difficult for curry spices but we can get North African and some Middle Eastern ones. I have the Persiana book and enjoy that, but love the Zaitoun one more. The beef, chard, chickpea and pomegranate recipe is a big favourite at the moment.