Born around the time that Thag accidentally dropped his raw dinosaur steak into the hot ashes and discovered that heat really does change things. A heart attack put a reluctant end some of life's most necessary necessities like pizza, burgers and sausages. Now, my cardiologist tells me that my numbers are better than his which is great, but it ain't no sausage, egg and chips!I'm an ex-rock musician and I played in numerous bands in the late 60's/70's. Now I prefer to listen, my glory days are over. I still enjoy rock'n'roll, but my main love these days is jazz. That would be jazz and wine. Then there's wine & jazz. And did I mention jazz with a tad (or two) of wine? I love to make cd mixes after a couple of glasses of red. I find that a couple of glasses, but not much more, get the old creative juices flowing. The following day, I'll play it loud while cooking something from scratch.
My favorite things to cook
Steaks, simply because my diet has had to change, and red meat is a rare visitor to my kitchen. That in itself is an incentive to make something special of a rarity.
My cooking triumphs
Yorkshire Pudding. A notorious cook-killer that grown men have been known to pull their own heads off rather than attempt! With zero cooking knowledge or skills I managed to produce a Yorkie Pud that I have honestly yet to see bettered. And that was using a small camp oven running on Calor gas (UK). That was over 20 years ago, and I've never attempted it since. I prefer to rest on my laurels because I know that whatever magical set of circumstances came together on that glorious day can never be repeated. Maybe I'll never fly to the moon or write a smash hit-song, but I know in my heart of hearts that I made the best, the finest and most glorious Yorkshire Pudding in the whole history of everything.
My cooking tragedies
Oatmeal, or 'Porridge' as we used to call it in the UK. If I had a buck for every pan of oatmeal I've made, I'd be as rich as a dentist. I start every day with oatmeal and my cardiologist loves me for it. I always add a little excitement to it by adding cinnamon, nutmeg and a tad of brown sugar. How was I to know that the night before I'd used chilli powder and put it back on the shelf right where the nutmeg normally sits............?
An ongoing tragedy: Every time I see a recipe on this site which turns my crank, only to find that it has enough sodium to give the whole human race hypertension. They'll be nameless for now, but there are several contributors here who just have to be major shareholders in the salt industry. I have a particular problem with the moms here who submit a sodium loaded recipe and then say "....my kids just love it...." An old phrase comes to mind: 'Killing with kindness'.