HOME > Chowhound > Site Talk >

Discussion

A Chow Fan But May Not Fit In ... Outcast???

LOCKED DISCUSSION

This is sort of a strange post and it may get pulled. Apologies is I am out of line with this. I try hard to follow.

I'm a simple Mom, I work 50+, single, raise a kid, take care of my house, also have a consulting business from home .... and try to cook healthy every night. I love CHOW, and many on here have excellent and very informative comments and suggestions and I love joining in.

I am single, take shortcuts and sometimes I have ideas that use quick cooking ideas, shortcuts, pre made or store bought items. A couple of times I have wrote this in my blog and been told "not to, not in those words but basically that." I also made a point of saying this was not gourmet and simply a shortcut and being a working mom this was a easy short cut to get to a great result. Well the chow hound thought it was cheap and I shouldn't of posted it. CHOW is not just for gourmets but the millions of those who watch Rachel Ray, Guy, Bobby and Tyler and want to learn to cook. Us normal average every day american that deal with 50 hour work days, kids, football, ballet or you name it and get home at 8 o clock and what to do. Still healthy and fresh. A 1 hour sauce or marinade doesn't work so ... entertain me. Why Rachel and all these others or so popular. I love short cuts and use them a lot. But also love the old fashion way when time permits.

So ... why rag on us every day cooks and moms who chime in and try to let people know that not every one has money or time to cook like Julia ... we need every little bit of help we get. Don't undermine our style our or suggestions ... I was a head chef and I do know how to cook ... I also know how to make kraft mac and cheese when needed. Not my first choice, but I have ...

Maybe I am just hoping for those who are sensitive to this and understand I just want some to believe we may like the shortcuts ... but we can cook too and looking for support any out there like me?

  1. I've got 2 kids, and they by no means picky eaters, but yeah, sometimes corners are cut in the preparation of meals to get them fed and keep them happy. I'm not a trained chef, so I don't know when I'm committing a rule of cuisine. And sometimes we like a box of mac, a can of cream of mushroom and a can of tuna, pour into a casserole and bake.
    I don't think anyone should apologize for being busy and still making an effort to cook for their family.

    1. k!!! love ya babe

      One of my favorite recipes that I got off homecooking is a shortcut recipe. Tortellini soup made with Swanson's chicken broth, pre-made fresh cheese tortellini and spinach. 15 mins and filling and relatively healthy. I have made that soup countless times when I get home from work, want something hot and don't want to spend a lot of time cooking.

      Not gourmet? Who cares!! I appreciate the person that posted that recipe and I've shared it with my sis and friends.

      So, stick around. I always read your posts.

      2 Replies
      1. re: janetms383

        Thx, I love gourmet and try to make what I call easy or simple gourmet... still the best but make it easy. we work and have crazy schedules and I just don't want to be critiized for giving a comment that is just sensible ... I cook as is .. sometimes just whatever I have.

        Thank you

        1. re: janetms383

          Thx love it. I do recipes like that all he time. Hey we all work and have busy lives. Who have 2 hours to make gourmet every night not me ... I get home at 6 and dinner in 20 ... yeah.. Thanks for sharing

        2. K, I guess I'm in the same camp as you, because I'm a "reality" cook - I make what fits my schedule, budget, and craving at the time that I'm cooking. I'm a great cook and have made some fabulous dishes, but there's nothing wrong with subbing in little Easy Mac or watching Guy and Tyler. I love cooking and entertaining for friends and family, but never will I trap myself in the kitchen where I can't spend time with them and be part of the party, either.

          I've read a lot of what I'd consider really snobby attitudes on this board, but then also come across some really refreshing folks. I just try to steer clear of some, and engage with those who are like-minded.

          3 Replies
          1. re: Suzy Q

            OMG What a nice refressing talk ... thank you... you I feel the same... I love average cooking ... love gourmet too... hate snobby. We need to keep in touch. So nice to meet you

            1. re: Suzy Q

              Snobby & pretentious!!!!

              I understand that some people have a passion for cooking. I can cook, but I don't have a passion for it. I guess that's my reality and I'll take all the shortcuts and tips you guys can give me.

              1. re: janetms383

                Me too ... me too.

                I love gourmet and I do have a passion ... but can do it when time permits but why not when the time is right?

            2. I'm relatively new here at Chow. I don't post much, but do when I have something to put into the mix. I thought this was a place to share and get ideas? I don't think in my many months of reading that I've seen too many from this site that haven't taken a short cut or two...

              I love reading your posts and have gotten ideas from quite a few of them... ;)

              1 Reply
              1. re: CadienBelle

                Thank you you can always go to my pic and get my email, not supopsed to post it here ... ls have a log site listed as well ... but I would be be glad to post anything here but I love for people to contact me

              2. I have been on Chow for a few years but definitely did the new kid thing where I just read and never posted, yeah just sucking up all the knowledge without saying hello. I have recently started posting but still rarely compared to all the threads I read. I think as with any community there will be varying opinions and if one doesn't like something unless attacked it is best to shrug it off, because hey someone not wanting/liking/disagreeing your tip is fine, hopefully it is useful to someone else. I personally have read quite a few of your posts over the last few weeks and have found that your contributions are always detailed and you seem eager to participate and relish sharing your knowledge and that is what a shared community like this is for. Online communities are a like it or lump it type of situation in my mind if you enjoy participating then continue and don't worry about feeling your timesavers are not classy enough to someone, as I have seen plenty of people thank you for your recipes. Can't please everyone.

                11 Replies
                1. re: kayEx

                  Thx for the nice response. I hope I can contribute. I am a good chef, but I'm also a single mom. To me food is about enjoying time with friends and family. I don't mine chicken and rice with campbells soup, but if I had time it would be entirely from scratch. I eat fast food, but I love to make the best eggs benedict. So I appreciate those who like me ... don't always have time, and my broth may be store bought. But appreciate the fresh stock I make when time permits. I don't worry about disagreements ... it is what makes a good board. I just appreciate those who appreciate my viewpoint as well as the more true culinary die hard.

                  It started when I review posts regarding equipment ... Most would shudder with mine. I do have a few good pieces, but ... I have pans from target, walmart, from my mom and I love everyone. I guess I like to say that I think the cook makes the food ... not the equipment. You shouldn't need a 100 pan when a 20 pan works as good. I have one 10 years old ... so 1 ever day 10 years. So in 50 years ... I will have gone through 5 pans for the price of one when they work just as good. Just can't justify it. However, sometimes a quality issue is important. I just want to appeal to those who love food and are looking for cook sound tips, but also want to improve and gain knowledge and go the next step to a great culinary learning experience. But are maybe a bit more practical and sometimes have to be.

                  Anyways I appreciate the comment, thank you.

                  1. re: kchurchill5

                    My pots and pans either came from Costco or from the Lodge Factory Outlet and are seconds. They all work great. Especially since my Costco, Kirkland brand set is made by All Clad anyway.

                    DT

                    1. re: Davwud

                      My cast iron is grandmas, I love it. I think it is seasoned by now ... I do have al clad, also 1 emeril, also target and walmart, and not sure of the others. a few stainless. A mix. Stainless, non stick, cast iron, a variety ... I love them all. Thx for sharing

                      1. re: Davwud

                        really? How does one verify this?
                        kchurchill, you are great. lots of people suck. My cousin gave up on chowhound because she would go into fits every time she read a post where someone would ask a question about how others like to use "sauce x in a jar" and some asshole would reply "why wouldn't you just make your own?" there are hundreds of these posts. When people are passionate about something, they tend to become asses about it. My cousin just happened to be more passionate about people than about food. I could take or leave humans. It's all a choice. But good for you for voicing what you did.

                        1. re: toutefrite

                          They look very much like the ones that AC made at the time and the Kirkland logo on the bottom is almost exactly the same. I don't know for certain but it's just about as close to it as possible. I'm not sure if they're still doing it. I did try to confirm and was told that many of the manufacturers that supply Kirkland don't want to be identified. For obvious reasons.

                          DT

                          1. re: Davwud

                            Kirkland pans not made by All-Clad and never have been. Made offshore(used to be Korea, probably China now) but designed to be comparable to All Clad.

                            1. re: ziggylu

                              Pretty good knock off then. Either way, at the price they were and the quality, I'd do it again in a heart beat.

                              DT

                              1. re: Davwud

                                We stayed at a friend's vacation home last week and she has them. I liked them alot.

                      2. re: kchurchill5

                        I'm with you on the equipment. I always recommend Target for pots and pans. I went through a knife stage, but still rely on my almost 40 year old worn Sabatier and a KitchenAide Santoku from target for $17.

                        1. re: Sam Fujisaka

                          Thanks, I do have some good quality knifes, pots and pans and some cheap. I have a variety. I'm not saying quality is bad, I just am trying to be realistic for a lot of those out there that can't afford it. My Mr. Coffee is 12 years plus and going strong. Makes great coffee with fresh grinds every morning. My friend just spent 200 on one. Mine was 12 or 15 ... Her coffee was good, mine was better, LOL

                          I guess me on chow ... I like to talk to those who maybe aren't as knowledgable or food savey but want advice. I love Rachel, Guy, Aaron, Giada, Paula, etc., it may not be top gourmet and I may not agree with their recipes at times, but love the concept ... but most of all, I love that they have reached the American public and got them interested in cooking. Same for me. Single, Mom, working, chef and just trying to enjoy cooking and entertaining with friends. At times, some of the comments make me feel below other chow hounders ... not you, and I don't appreciate that. I just want even the simple NON- gourmet type get listened too as all.

                          But thanks for your comment. I have a Kitchen Aide too. Love it!! My kitchen is so eclectic I even have 2 old copper pots from great aunt ... It is soo fun to use them. I have a soup in one copper kettle right now.

                          Beef, sweet potatoes, white potatoes, onions, fennel, lots of herbs, beef stock (yes homemade), red peppers, pearl onions, carrots, green peppers, mushrooms, almost like a stew but some very warm spices, cumin, cinnimon, allspice, and lots of swiss chard, etc.

                        2. re: kchurchill5

                          Among the stuff I've cooked, some of the best were on a no-name wok whose origins are not entirely known.