JACE tagged me to keep this going.
What were you cooking/baking ten years ago?
I've been cooking to some extent for a long time, though for awhile my cooking was confined to breakfast-type items, mostly eggs. I took "Creative Foods" and "Baking" in 12th grade, to round out my schedule, but that was 17 years ago. Ten years ago I was in the midst of grad school, and I tended to keep things fairly quick and simple. I'd make stir-frys (often vegetarian, because tofu is easier to work with than meat), curries (with whole spices, of course), and the occasional macaroni with cheese sauce (not from a mix!). I'd also made a decent vegetarian chili.
What were you cooking/baking one year ago?
My cooking habits have, if anything, gotten worse. I still make the occasional curry, and I've learned how to make soups. Crock-Pot roast, in the colder months. Too often I throw something packaged into the microwave. And I make beer, which is like making stock, baking, and preserving all rolled into one. I'm generally cooking for one, which makes me less ambitious and adventurous.
Five snacks you enjoy:
I'm not much of a snacker, but...
- popcorn, especially while watching 24
- nuts, which I've started keeping on the kitchen counter in a pop-top plastic container
- chips, with or without dip, if I've been stressed and have made the mistake of having some in the house
- tortillas with melted cheese
- does coffee count?
Five recipes you know by heart:
I rarely use recipes, preferring to wing it and go by smell. So, given that caveat..
- cheese sauce
- the way I make Crock-Pot roast
- the way I make curry
- real Belgian waffles (Brussels variety)
- nachos (which is why the Super Bowl was invented, right?)
Five culinary luxuries you would indulge in if you were a millionaire:
This is a tough one, because my tastes generally run to the simple.
- a home renovation to double the size of my kitchen, including putting in a pantry
- a ten gallon conical fermenter
- a meat grinder for making sausage, and someone to clean it
- a wood-burning oven
- a greenhouse with hydroponics so that I could have fresh produce, especially tomatoes and herbs, year-round
Five foods you love to cook/bake:
- macaroni and cheese, usually with sausage on the side
- just about anything in the Crock Pot, if I can motivate myself to cook after eating dinner
- pasta with ragout
Five things you cannot/will not eat:
As Cervantes wrote, "hunger is the best sauce." That being said, there are some things that I find unappetizing:
- shrimp with the face still attached
- anything with a mucous-like texture
- pineapple on pizza
- mayo on pastrami or corned beef (a reuben gets a pass, since russian dressing ends up not being particularly mayonnaise-like)
Five favorite culinary toys:
- five gallon ball-lock keg
- Crock Pot
- probe thermometer (useful for roasts and beer!)
- rice cooker/vegetable steamer
- deep fryer (though I haven't made wings in years)
Five dishes on your "last meal" menu:
If it's my last meal, it's still a meal, right? It should be coherent. So, we'll lead with the star:
- garlic bread
- broccoli or brussels sprouts — I'd have to see which I'm in the mood for that day
- Snapping Ginger Ale
- a powerful anesthetic
Five happy food memories:
- pretty much every Thanksgiving, including the ones I hosted in Ithaca
- pretty much every Channukah, with my Mom's latkes and brisket
- making filo triangles at home for cooking class, and having them come out perfect
- making huge batches of Belgian waffles, just for the heck of it
- the pot-lucks (both of them) that we had in Ithaca
Passing the Buck
I don't have many friends who blog (it must be an age thing). So, Stavros, you up for it?