When The Juices Flow - Stevie's Crazy Kitchen Blog at Allrecipes.com - 278039

Stevie's Crazy Kitchen

When the Juices Flow 
 
Jun. 23, 2012 10:55 am 
Updated: Jun. 28, 2012 9:40 am
Since my "vacation" of late May, crazycook returned to his kitchen with a fury - intense NEEDS to cook.  It hasn't seemed to matter just what is chruned out of the semi-insanity, as long as "stuff" is indeed bubbling in a pot, or baking in the oven.  While this is extremely theraputic (most of the time,) I do find it rather tiring also,which I guess just goes with me not having a chair handy upon which to park my rear (while waiting for water to boil, or the like...)  Well, I do have two stools at my breakfast bar, but of late, the bar and chairs have been piled high with junk, and barricaded from any plausible use! 

I did clear off the entire bar and wipe away the months worth of Arizona dust, piling the junk up on the dining table, which has not seen any use of late either, btw...  Now, I must simply organize the "stuff" that I will keep on the bar, to simply make enough elbow room for a beverage, and a cookbook!

Unfortunately, with this vigor of rattling pots and pans, the rest of the house has fallen by the wayside...  I've been going to strip my bed for a while, I need to clean floors (which I detest doing- made easier however with the purchase of a "shop vac!") and poor Razzle is in desperate need of being taken to the vet for a pedicure!  I truly am a "bad daddy," but when CrazyCook gets the bug, and "the juices flow," I can do nothing else...  I simply, MUST COOK!

Enter, the WOK!  I have yet to find a home for the WOK, so it sits atop the stove (in the way, unless I'm using it...)  Lovingly, I spent hours the day it arrived, seasoning it as best I could figure (per directions, of course,) and have now produced only two meals from it, both of which were delish!  I am still "learning" the ins and outs... just how high a flame to light under it, which burner to use (I have 4 different "sizes,") and how long will it take to adequately cook certain sized foods...  Last evening resulted in chunks of carrot and celery that were barely cooked at all, while softer veg's such as the mushrooms which I added last, were well done.  Experiment, and learn... I guess that's my motto.  I've been asked just how I came to cook so well... truth is, I learned out of necessity!  Learn to cook, or go hungery...  I also feel, that I can read, and follow directions, ergo, I CAN cook.  Perhaps not with a chef's certainty that every meal with be "perfect," but definately with the confidence that it won't feed the trash can or garbage disposal! 

The urges are now gathering strength... but alas, from here, this blog post, I simply must get off my "rear," and work on bedding and floors, tackling an inch of dust in one room or three... cleaning a throw rug, or five...  Housework seems neverending... but then, so is the NEED to cook.  There must be a balance in there somewhere, perhaps I'll find it one day, that I might spend an hour a day cleaning (other than the kitchen!) and spending the rest running errands that I might actually follow my heart's passion... and COOK the rest of the day!

Till then, be happy, be healthy, and cook crazy! 
 
Comments
Jun. 23, 2012 1:01 pm
I feel your pain. I have a hall closet adjoining my kitchen that is a nightmare. It overwhelms me to even think of cleaning it out. Well today I convinced myself I would do just one of 5 shelves. I dragged the out, few out a few things, washed off the dust from others and now the entire dining room table is full of it. I can't put it back because I need to clean the other shelves off and rearrange they way things are stored in there. I am sort of an order freak, so I hate having anything piled on my dining room table (a Hitchcock if anyone knows about that, solid cherry with gold leaf stencil design -- worth a bit). So now I have TWO messes to deal with the closet and the dining rm. table. Oh well it is wine o'clock now, tomorrow is another day Scarlett. I feel better now that I know I have company.
 
Jun. 23, 2012 1:03 pm
Sorry about the typos in the prior post, and that was BEFORE the wine.
 
Jun. 23, 2012 1:26 pm
Are we related? I sense a tad bit of ocd (I know I'm affected to some extent... when the kitchen comes into it, anyway!) P's me off if the mayo is in the spot where the pickles should be (in the frige, I mean!) Who does that? There's supposed to be a place for everything!!! LOL! Just ate lunch (late) now time for a beer & then back to the floors!! Pour a glass for me, & I'll come help - lol, after I get the sheets back on the bed! Be well, friend!
 
judy 
Jun. 23, 2012 4:13 pm
OMG...there is others out there like me....lol...glad to know...this is how i spend my days...dealing with thing that drive me nuts...lol...later friends...judy
 
Jun. 23, 2012 5:24 pm
I don't know what wok you have but I think all the home wok's are a waste of money. They just don't generate the proper heat. Maybe if you have a gas range that you could get a good heat source under it. I did have an electric one about 15 years ago and it really was a pc of junk. I have also heard many Chefs say the same thing about Home Wok's, and a 5qt frying pan will do just as good (And That's what I use to make stir fry). I think consumer reports had the same rating and suggestion.
 
Jun. 23, 2012 8:45 pm
Judy, I'm not actually sure that needing "order" and organization is a symptom of OCD, but then... when I think about it... I AM COMPULSIVE in that respect! be well, friend, and "don't sweat the small stuff!"
 
Jun. 23, 2012 8:54 pm
King, out of curiosity - more to assure myself that my memory isn't totally shot to sh..., I did a bit of "research" re: the wok. What my pea brain was recalling seems to be correct, but then I have to agree with you on a number of issues! Elec. wok... TRASH! Non-stick wok... GARBAGE! Best "fuel" source is a live flame. I would only purchase "carbon steel," I had decided some time ago. This one is "flat bottomed," not the true preference, as rounded bottom wok's actually are more efficient, and easier to cook with - or so I read. First used in China (I believe,) where cooking fuel was scarce. The shape of the wok allows very quick cooking with little oil, only in the bottom of the wok, which is directly over a hot flame. Pushing foods up the sides once seared, allows them to cook more slowly. I am finding with my "flat bottom" wok, that I tend to turn the heat too high, creating a mess of "spitting" oil (ouch!) So, thanks friend, for getting me to "recall" and then verify facts that I learned many a year ago... like 200yrs ago, when I was young... lol! Be well..!
 
Jun. 23, 2012 8:58 pm
King, also meant to mention that only a small piece of coal (or such) was needed to fuel the wok to create an entire meal...
 
Jun. 24, 2012 1:07 pm
When it comes to my kitchen, I am the queen of OCD. My DH swore I alphabetized the cat food (not) but I do stack it so the flavors don't repeat too soon - only the best for my "girls." ~~~~ Our home had been burglarized and they went through everything including the litter pan and the freezer. Lord knows what they expected to find in the litter When the cops asked my DH how he knew the freezer had been ransacked he pointed to mish mash and told the cop I would die before I stacked meat with frozen veggies. The men had a good laugh over that but it is true.
 
Jun. 24, 2012 2:51 pm
BigShotsMom,.. lol! You'd die if you saw my freezers. Yes, plural - I have a "spare frige." Every now and then I do have to empty them out one by one, and "organize" so chicken is with chicken, beef/beef etc... Simply makes it easier to know what's buried in there, and easier to find what I'm looking for, without cooling the house by "freezer." Be well, friend, and keep that cat food organized!
 
Jun. 24, 2012 4:00 pm
I seen a show once on a real WOK and the guy said it was about 50,000 BTUs (it was at a Chinese restaurant), yes it had a gas flame. I don't have gas so I like I said use a 5qt Flat Pan (I need a new one).
 
Jun. 24, 2012 4:18 pm
King, thanks for the input! I was forced to cook elec. for 11 yrs, HATED every minute of it! Got every small appliance known to mankind..! Finally had the kitchen re-done, & had gas line (that was already in the wall) connected! what a JOY! Be well, friend
 
Jun. 25, 2012 5:12 am
That's interesting about the wok. I think I saw the same show as King did. I finally figured out to cook the longer time veg first and take it out of my reg skillet and then add it back it later. As for the housework-Blech!
 
Lela 
Jun. 25, 2012 6:32 am
I like using a wok. I do have a gas stove. It works great for stir fry. I am retired now. Where does the time go? I think I have a lot of time, but it gets away from me some days. I am in the process of throwing out and giving away all the teacher stuff I accumulated when I taught. I have a whole room full of wonderful teaching material. It is hard for me to tackle this project. I always find something more interesting to do. However, it is on my to do list this summer and my teacher friends are waiting for me to give up all my good stuff.
 
Jun. 25, 2012 10:54 am
Cat, guess it's all a matter of preference... I always felt with stir fry in skillet that it took a lot of oil... Guess I'm feeling guilty for not eating better! Ah well, best intentions.... be well!
 
Jun. 25, 2012 10:59 am
Lela... I wonder just HOW I managed to work, keep house, mow lawn, laundry, cook (or starve to death...)Now, don't have time to "scratch an itch" as it were... lol! I hate "to do" lists... but memory is so bad, nothing would ever get done... Be well!
 
Jun. 25, 2012 3:59 pm
Stevie, I feel your pain. I'm a bit anal in the sense I have to have my kitchen clear before I totally destroy it again. Then it takes me forever to clean it back up. I become Mama wolfie if anyone touches my cast irons and as far as the pantry goes, my kids know better then to mess with my stockpile. I will hunt them down if it gets messed up and make them fix it. I don't have everything in order (all labels front ala 'Sleeping with the Enemy') but like items must be with like items.
 
Jun. 25, 2012 4:26 pm
MrsWolfie... I guess I've learned one thing since writing the blog post... maybe part of being a "C0OK" is that "order" is a requirement!!! Imagine how much time we'd all waste, if every time we needed a T of flour,it had been moved on us! Maybe we're not so anal afterall! Thanks for the comment, and be well!
 
Jun. 28, 2012 9:40 am
Oh, preference or just how I can get it on the table and have the guys eat it :) I wish I could do a real stir fry but gotta work with what I got :)(:
 
 
 
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Stevie crazycook

Home Town
Lansing, Michigan, USA
Living In
Phoenix, Arizona, USA

Member Since
Feb. 2008

Cooking Level
Expert

Hobbies
Quilting, Gardening, Music

Links
 
 
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About Me
Started cooking many years ago, and learned as I went. First meal may have been "steak & chips" at age 15, in Birmingham England, where I lived for several years. Mostly grew up in MI, transplanted to the desert 30yrs ago, or so. Favorite cookbook is "Better Homes", also enjoy "Great British Cooking, a well kept secret." Hesitate to call myself "expert," but friends do rave...
My favorite things to cook
Italian has been my "specialty" for some time, and my "signature" meal is Lasagne, salad, garlic bread, which I first made 20yrs ago... from SCRATCH, very first time I made it. (Never again, folks...) Now start with a big jar of sauce!
My favorite family cooking traditions
Thanks to my heritage, I have enjoyed trying foods from different cultures. We still have beer battered fish, and chips of course; ground meat dishes often, chicken occasionally, pork too. I would love to submit a bean dip recipe, however, my ex who gave me the original has passed, and I have no way to verify that it didn't come from another source! I also enjoy British cooking (with a few yankee twists) and once made Plum puddings, also known as Christmas puddings, as far as I know... what an ordeal that was, but well worth the effort. Today, there is mail order!
My cooking triumphs
Greatest triumph was not too long ago, when I held a sit down dinner for 12, Lasagne being the entree. It was a fund raiser I chose to sponsor, and am proud to say that "we" raised over $1000 from that meal alone, minimum donation being $25. All proceeds collected were donated; my partner and I provided the meal and beverages.
My cooking tragedies
MEATLOAF of all things! Went through a stage of "winging" it each time, and I pulled one after another out of the oven that were almost unedible. As yet, not too big on baking... no sweet tooth here! Have dabbled, but find doughs/pastries especially difficult, perhaps as it's 90 degrees in my kitchen much of the year.
 
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