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Post by obobfla on Jun 19, 2017 19:35:08 GMT -5
I would gladly cook a very nice dinner for a good blow job!
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Post by nolongerlonely on Jun 20, 2017 1:07:59 GMT -5
Haha, cooking. I really enjoy it. Another thing to take my mind off it all. I was a useless cook, could even burn toast. Well, I still can. But w always complained about preparing food. And back in the day, we used to go out alot as I thought it would be nice to take the pressure away. Zoom forwards 20-something years, and I start cooking. I really enjoy it. So nowadays, at least 3 times a week, sunday breakfast, etc. Even tackled the Xmas dinner one year. Funny though, its 'reverse control'. She cant complain about it anymore, and I'm long past caring.
One day, I'm going to be with a lovely lady and we will cook together I hope. What fun it will be.
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Post by Dan on Jun 20, 2017 8:48:57 GMT -5
... You guys that cook - ahhhhhhhh - the proverbial unicorns do exist!! ... HAPPY FATHER'S DAY!!!! Mmmmm I always found a man in the kitchen cooking really attractive! I do half the cooking in our household, and tend to do the more complicated/involved/gourmet dishes. My usual arrangement for Father's Day is: "Dad gets to cook what he wants; no one is allowed to comment on food selection or total calories. The children are expected to willingly and eagerly do the dishes, throughout the day and as required." Among the dishes I did on Sunday: real, thick-cut bacon as part of breakfast; beautiful rib-eye steaks (very tender due in part to pre-salting and use of the "reverse sear" method of cooking); a compound butter for the steaks (butter, horseradish, and sun-dried tomatoes); and a tiramisu cake. One of the things I consider as an accomplishment of my parenting: I've raised four really good eaters. They really appreciate varied foods and cuisines. And: they aren't too bad at doing the dishes, either! Here's hoping that all my ILIASM friends had a decent Father's Day. |
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Post by DryCreek on Jun 20, 2017 10:43:37 GMT -5
Mmmmm I always found a man in the kitchen cooking really attractive! I do half the cooking in our household, and tend to do the more complicated/involved/gourmet dishes. Dan, if you don't already know: sous vide. Just do it. It's almost impossible to screw up, and the results are amazing, especially on thick cuts of meat. |
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Post by Dan on Jun 20, 2017 10:59:07 GMT -5
I do half the cooking in our household, and tend to do the more complicated/involved/gourmet dishes. Dan, if you don't already know: sous vide. Just do it. It's almost impossible to screw up, and the results are amazing, especially on thick cuts of meat. To DryCreek : I'm aware of the technique, but never tried it, as I didn't want to have one more piece of custom hardware (sous vide bath, or other sous vide gadget) in my kitchen. But I just now found a few pages describing how to do it with a pot, a ziplock, and a meat thermometer... so maybe I'll try MacGyvering it next time. The oven-based reverse sear is using the same principle, just a 250° oven instead of the warm water bath. This page by Kenji Lopez-Alt (a great, science-based food writer and chef) is the method I've followed to very pleasing results: www.seriouseats.com/2017/03/how-to-reverse-sear-best-way-to-cook-steak.htmlI love "low and slow": definitely am a fan of crockpot pot roasts for extreme tenderness and savoriness. Likewise, my awesome baby back ribs -- while finished on the grill with a homemade sauce with just enough kick -- get their tenderness from the low-and-slow braise in the oven first. To all the ladies listening in: Please try to keep your panties on while us two discuss the finer points of our techniques for delighting those who dine with us...  Or, well, maybe not. That's OK with me, too! |
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Post by merrygoround on Jun 20, 2017 11:03:30 GMT -5
We'll try our best....but a man who is good in the kitchen, yes please! I think i can speak for all of us that we'd be asking for 2nd, 3rd helpings. Wink wink!
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Post by Rhapsodee on Jun 20, 2017 11:40:23 GMT -5
Dan, if you don't already know: sous vide. Just do it. It's almost impossible to screw up, and the results are amazing, especially on thick cuts of meat. To DryCreek : I'm aware of the technique, but never tried it, as I didn't want to have one more piece of custom hardware (sous vide bath, or other sous vide gadget) in my kitchen. But I just now found a few pages describing how to do it with a pot, a ziplock, and a meat thermometer... so maybe I'll try MacGyvering it next time. The oven-based reverse sear is using the same principle, just a 250° oven instead of the warm water bath. This page by Kenji Lopez-Alt (a great, science-based food writer and chef) is the method I've followed to very pleasing results: www.seriouseats.com/2017/03/how-to-reverse-sear-best-way-to-cook-steak.htmlI love "low and slow": definitely am a fan of crockpot pot roasts for extreme tenderness and savoriness. Likewise, my awesome baby back ribs -- while finished on the grill with a homemade sauce with just enough kick -- get their tenderness from the low-and-slow braise in the oven first. To all the ladies listening in: Please try to keep your panties on while us two discuss the finer points of our techniques for delighting those who dine with us... Or, well, maybe not. That's OK with me, too! Oh. My. God. I love a man with good technique. You can serve me any time. |
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Post by DryCreek on Jun 20, 2017 11:48:03 GMT -5
Dan, if you don't already know: sous vide. Just do it. It's almost impossible to screw up, and the results are amazing, especially on thick cuts of meat. To DryCreek : I'm aware of the technique, but never tried it, as I didn't want to have one more piece of custom hardware (sous vide bath, or other sous vide gadget) in my kitchen. But I just now found a few pages describing how to do it with a pot, a ziplock, and a meat thermometer... so maybe I'll try MacGyvering it next time. Yup, same concept as the oven method, except the food is bagged with sous vide so it can't dry out. Tiny gadget - just use it with a stew pot, or even an igloo cooler (e.g., for something large like ribs) you already have. More efficient than firing up the oven, frees it up, keeps the kitchen cool. (Heck, you could put it on the patio.) Good ones are under $200 these days and keep the temp within 0.1° - can't do that on the stove. You already know the benefits... perfectly cooked evenly, and cooking even an hour "too long" only makes things better. But you've got to do the sear or it lacks flavor; about 2 mins per side on a 550° grill does it. It's an amazing thing to produce a 2" cut that's evenly cooked, and it's a breeze to get all the dishes finished at the same time. And for the vegans... the technique works great on veggies and even poached eggs. |
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Post by Dan on Jun 20, 2017 11:55:05 GMT -5
DryCreek : you REALLY need to show more restraint in what you discuss: Tiny gadget... Good ones are under $200 these days... ... "too long" only makes things better. Look, the pantie dropping has already started: Oh. My. God. I love a man with good technique. You can serve me any time. I'm telling you we have to stop with all this salacious talk!
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Post by DryCreek on Jun 20, 2017 11:57:39 GMT -5
DryCreek : you REALLY need to show more restraint in what you discuss: Tiny gadget... Good ones are under $200 these days... ... "too long" only makes things better. Look, the pantie dropping has already started: Oh. My. God. I love a man with good technique. You can serve me any time. I'm telling you we have to stop with all this salacious talk! The best gadgets have to be plugged into the wall... just sayin'. Lip-smackin' good, too. Sorry... were we talking about food? |
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Post by novembercomingfire on Jun 20, 2017 13:37:35 GMT -5
I hate when you just want the little things for the day and don't get them :/ Sorry dad's that don't get their asked for breakfast in bed or lunch at their favorite place. You are still lived by your children so very much. Hoping for all of you to get big thank you blowjobs!!! Yeah, not so much ... |
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Post by solodriver on Jun 20, 2017 16:37:59 GMT -5
To DryCreek : I'm aware of the technique, but never tried it, as I didn't want to have one more piece of custom hardware (sous vide bath, or other sous vide gadget) in my kitchen. But I just now found a few pages describing how to do it with a pot, a ziplock, and a meat thermometer... so maybe I'll try MacGyvering it next time. Yup, same concept as the oven method, except the food is bagged with sous vide so it can't dry out. Tiny gadget - just use it with a stew pot, or even an igloo cooler (e.g., for something large like ribs) you already have. More efficient than firing up the oven, frees it up, keeps the kitchen cool. (Heck, you could put it on the patio.) Good ones are under $200 these days and keep the temp within 0.1° - can't do that on the stove. You already know the benefits... perfectly cooked evenly, and cooking even an hour "too long" only makes things better. But you've got to do the sear or it lacks flavor; about 2 mins per side on a 550° grill does it. It's an amazing thing to produce a 2" cut that's evenly cooked, and it's a breeze to get all the dishes finished at the same time. And for the vegans... the technique works great on veggies and even poached eggs. Sounds like we either need to open a restaurant that caters to ILIASM or we need an ILIASM cookbook.  |
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Post by lwoetin on Jun 21, 2017 0:59:56 GMT -5
DryCreek : you REALLY need to show more restraint in what you discuss: Look, the pantie dropping has already started:I'm telling you we have to stop with all this salacious talk! The best gadgets have to be plugged into the wall... just sayin'. Lip-smackin' good, too. Sorry... were we talking about food? wonderful tips, fellas. I'm more excited to do more cooking now. Plugging into the wall sounds fun too. |
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meerin
Junior Member
Posts: 29 
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Post by meerin on Jun 22, 2017 5:56:33 GMT -5
Yup, same concept as the oven method, except the food is bagged with sous vide so it can't dry out. Tiny gadget - just use it with a stew pot, or even an igloo cooler (e.g., for something large like ribs) you already have. More efficient than firing up the oven, frees it up, keeps the kitchen cool. (Heck, you could put it on the patio.) Good ones are under $200 these days and keep the temp within 0.1° - can't do that on the stove. You already know the benefits... perfectly cooked evenly, and cooking even an hour "too long" only makes things better. But you've got to do the sear or it lacks flavor; about 2 mins per side on a 550° grill does it. It's an amazing thing to produce a 2" cut that's evenly cooked, and it's a breeze to get all the dishes finished at the same time. And for the vegans... the technique works great on veggies and even poached eggs. Sounds like we either need to open a restaurant that caters to ILIASM or we need an ILIASM cookbook. I'd be interested to see the payment options. |
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