Cook Something Original And Fantastic Update #1

I am off to a very slow start with my Cook Something Original And Fantastic 30-Day Goal, the first week I was focusing on minor side dishes or so busy with life that preparing anything more than a basic meal was not within the time available to me. The past few days however have been very good with some new dishes and creations that I am very proud of. No wonderful deserts yet that are worth mentioning but I still have some time to create those.

Week #1 – Indian curries

I wanted to concentrate on preparing Indian curries this week; I had not had the opportunity to cook a decent curry for at least six months. For me, curry is one of my staple dishes and I often try out different variations of the same dish to see what they are like.

Wednesday 1st of April

Chicken Korma Experiment #6 (original)

The chicken korma turned out fabulous. I was very proud of this particular dish, I varied my basic curry sauce recipe significantly and then prepared the korma sauce from that. How I cooked the chicken was what made the dish special though, allowing the chicken to cook at a much lower temperature than I normally would which allowed the flavour from the sauce to infuse deeper in to the meat.

Friday 3rd of April

Chicken Curry Experiment #12 (original)

Another chicken curry dish. I used my basic chicken curry recipe I normally employ but seasoned and baked the chicken first at a low temperature and once that had cooked, cut it up and added it to the curry sauce. I served up the curry with simple basmati rice prepared in the microwave. I also experimented with a new Naan bread recipe but had to toss out the bread as it was a failure.

Monday 7th of April

Shish Kabobs (original)

Enough curry for now, I wanted something different so I created beef Shish Kabobs. Unfortunately my steel kabob skewers are in storage right now so I used bamboo ones. Without thinking I forgot to soak them, and so did my roommate, and so the bamboo skewers caught fire about half way through cooking which was rather funny. First time I’ve ever considered using a fire extinguisher whilst grilling. :) I added green peppers, onions and large mushrooms. The trick with good kabobs is the marinade, so for that I created a new sesame seed, teriyaki and golden syrup marinade that I continuously brushed across the kabobs as they were cooking. The golden syrup causes flames to leap about two feet in the air as the sugar burns off so it is quite impressive to watch someone cook these.

Boiled Corn (not original)

Not much to say about this, it is corn on the cob boiled in a large saucepan of lightly salted water. Add a little butter as you pull them out and place them on the plate to give the butter chance to infuse in to the corn.

Week #2 – Italian Pasta

Growing up I absolutely detested pasta and anything to do with tomatoes but since broadening my culinary horizon and increasing the diversity of foods I am prepared to try I have found that I truly adore pasta in all of its varieties.

Tuesday 8th of April

French Onion Soup (not original, modified recipe)

With the best of intentions are the plans of mice and men thwarted. I was feeling lazy after wrangling a bunch of source code in my current game and wound up just making a simple French Onion Soup. The modification of the recipe was to use an entire, large red onion mixed in with the standard yellow onions. One day I need to make this using a Gruyere cheese and onion mixture for the topping instead of just plain cheese.

Friday 10th of April

Rigatoni Bolognese (original)

This turned out so amazingly well. I cooked enough sauce for six people and then tossed it with a pound of rigatoni pasta. The Bolognese sauce I created took about six hours to cook and was entirely different to how I normally prepare it. This was probably the best Bolognese sauce I have ever created. It was just my roommate and I eating and by the end of the meal, there was only enough leftovers remaining for a very small snack the next day. Next time I cook this particular dish I am going to cut it with some ground pork to see if I can make it a little sweeter.

Bruschetta (not original, modified recipe)

What can you say about Bruschetta that has not already been said? *sigh* Oh love of my life! And to think I hate tomatoes with a vengeance. During my childhood I was mentally scarred by tomatoes and am only now, decades later, recovering from the incident enough to enjoy them. Each time I make this I am still experimenting with the recipe a little to get just the right mix of ingredients.

Saturday 11th of April

Beef Roast with Mushrooms in Red Wine Sauce (original)

Not exactly Italian but I did not want my waistline increasing any more this week. :) The roast beef came out perfect. I brush the beef using a garlic, rosemary and olive oil mixture. After cooking the beef until it was rare I used the leftover juices and fat to create a red wine sauce in which I placed fried onions and whole mushrooms. The sauce came out so well I will definitely be using it again in the future.

Sunday 12th of April

Grilling

I do not want to burn out on pasta this week, and my waistline is beginning to feel the effects of too much good food so tonight I am grilling, specifically corn on the cob and hamburgers. Unfortunately there is not much innovation I can do with either of those two dishes so most of originality will have to be in any side dishes I prepare.

Hand-made burgers on the grill (not original)

I had to create the burgers in a hurry so I just used my stock recipe that I have employed dozens of times in the past. Ground beef, partially fried onions, handmade breadcrumbs and a few other spices to bring out the flavour. The trick to making a perfect burger is to let the burger patty sit for an hour or two so that the flavours from the spices and salt soak in to the meat.

Grilled corn (not original)

A simple recipe to create grilled corn, butter, fresh ground black pepper, salt and the corn on the cob itself.

Grilled onions (not original)

I love properly grilled onions that have been on the grill for the better part of an hour. The caramelisation they undergo and tiny amount of butter used brings out their sweetness so perfectly.

Grilled garlic mushrooms (original)

I have prepared a lot of grilled mushrooms but these I wanted to experiment with. They were going to be such a small part of the meal that I was not too afraid of getting them wrong. I used large mushrooms

Monday 13th of April

Asian Stir-Fry

Tonight I wanted to cook a Thai or Asian-fusion vegetarian stir fry but unfortunately my plans went awry when they met the people eating. Instead of a vegetarian dish I was persuaded into using up the leftover roast beef, which I had only cooked to a rare, from Saturday’s meal. I was intending to use it in a stir-fry, just not tonight.

I added the leftover beef to soba noodles, green onions, sweet green bell peppers, bamboo shoots and water chestnuts. For the sauce, I prepared sweet Hoisin mixture that was added just at the end of the cooking process. I also cooked up a side dish of Chinese snow peas with a simple soy sauce recipe.

Maybe I will get to do my Asian-fusion cooking next week.

Tuesday 14th of April

Rigatoni Bolognese (from the recipe the previous week, so no longer original)

I made another rigatoni Bolognese dish, this time cutting the amount of ground beef by a third and replacing it with pork. The pork increased the saltiness of the dish, which is unusual because pork normally requires a little more salt. I think that if I cut the ground beef with a little ground pork again I will reduce the amount of salt added by a smidgeon to see how it turns out. Ihave made a note of the result and this possible modification on my recipe.

Bruschetta (leftovers)

The Bruschetta I made earlier in the week I just served up after letting it return to room temperature. I obviously prepared the toasted bread fresh for this, leftover toasted bread is not so good a few days later.

Killer Garlic Rolls Experiment #6 (original)

I love good garlic rolls. I make mine out of pizza dough rolled and twisted in to little balls. Baked in olive oil, garlic and rosemary these came out nicely done. I am still experimenting to see if I can make my own garlic rolls better than those that are served at C & O Trattoria on Washington Blvd in Marina Del Rey, California.

Sugared Cream Horns with Fresh Berries and Glazed Strawberries (original)

I love making pastries and deserts so to be able to spend time in the kitchen creating one of my and my roommate’s favourite desert pastries was a rare treat for me. I was not entirely satisfied with the way that the pastries came out as they were a little undercooked on one side. Unfortunately the pastry horn molds and my piping bags are boxed up in storage at the moment so I had to improvise. They were edible but not perfect and the fresh berries I added gave the desert just the right sweetness.

Wednesday 15th of April

Grilling

Tonight I had two additional guests for dinner that I was not planning on. As I was only grilling, it was not much more trouble to throw in a few extra burger patties and pieces of corn.

Hand-made hamburgers (original)

I completely switched up the recipe for this from the one that I normally use. With handmade breadcrumbs and some special seasoning I was quite proud of the way they turned out. I was able to experiment with the seasoning in a small piece of ground beef before making the burger patties out of them just to be sure I had something worthwhile.

Grilled corn (not original)

Corn on the cob prepared on the grill has a unique flavour you just cannot get when preparing it any other way. Grilling brings out the sweetness that normally stays locked up. Wrapping the corn in tin foil with a little butter, fresh ground black pepper and a pinch of salt is as simple as it gets.

Grilled garlic mushrooms (from the recipe the previous week, so not original)

They were enjoyed the first time so I figured it wouldn’t hurt to cook them again, modifying the recipe slightly. This time I sautéed the garlic a little first before adding it to the mushrooms.

Steamed Asparagus (not original)

Personally, I cannot stand asparagus and I had nothing to do with this dish. My roommate cooked this dish up and it was probably the healthiest of all the dishes out of the ones prepared for dinner.

Cheese and Bacon Fries (not original)

My roommate loves the Aussie Cheese Fries served at Outback Steakhouse so I figured out the very simple recipe they use and now cook these about twice a year for her. They are incredibly unhealthy but so mouth-wateringly good. I was pressed for time during this meal so instead of blanching and then deep-frying the French Fries as I normally do, I just baked them in the oven. Once they were fully cooked, I browned them under the grill for about three minutes then covered them with the other ingredients. I sprinkle a few undercooked grilled onions in the centre that adds sweetness to the dish that you do not get from Outback Steakhouse.

Grilled Onions

Same old grilled onions as last time. I let my roommate cook these for me as I was busy creating burger patties and preparing the corn and mushrooms for the grill.

If you are particularly interested in the recipes for any of these dishes, drop me an e-mail and I will send them on to you personally. These recipes I have personally created and tested in my own kitchen and I am very particular about the foods that I cook. My Mother and Father were both chefs and lifelong cooks in their own right, one of my brothers taught restaurant studies, and both my roommate and her Mother, whom I regularly cook for, are avid chefs who have very discerning tastes.

My First Juicer Update #2

I wanted to provide an update on owning and utilizing a juicer due to certain feedback emails I have received from readers. Feedback is pleasant and welcomed but the My First Juicer article provoked quite a bit of noise with extremely little signal in my email inbox. The clamour focused on the subject of operating a juicer. I’m going to have to confute and rebut many of the issues raised. Be prepared, this blog entry is not going to be pretty. It will seem too several readers I am trivializing legitimate complaints and concerns with a dismissive and sceptical eye but I believe that people are manufacturing a lot of awfully superficially shallow grumbling.

Difficult To Clean

The most oft repeated objections I’ve heard from readers and people I’ve spoken with is how difficult it is to clean the juicer. I’ve yet to hear from one solitary person who actually cleans their juicer immediately after use. The concept of “cleaning the juicer” is to leave the appliance sat on the kitchen cabinet or languishing in the kitchen sink for several hours to several days and then rinsing the sundry parts under running water from the faucet. This is done with the worthlessly vain hope that the water will by some means magically eliminate the built-up of fruit pulp and varied bacteria in just a scant few seconds.

I don’t desire to deride anyone’s justifiable and legitimate complaints concerning the cleaning of juicers. I am persuaded there are scores of juicers on the market that are deviously tricky to clean but I deem for many of the people complaining as regards to how challenging it is to clean a juicer, they would find it arduous to clean it whatsoever if all that was required of them was to push a button and it miraculously does the job itself.

People employ the “it’s too hard” plea to avoid what they ought to be doing. People employ the “it’s too hard” plea to avoid improving their lives. Nevertheless these same people who use the “it’s too hard” excuse, and it is an excuse, are willing and eager to drive a round trip of 20 miles to purchase an unwholesome and unhealthy froufrou iced coffee drink.

People drive this distance to obtain a drink which does their body no good at all. Their vehicle expels carcinogens in to the environment and squander an exorbitant amount of money on something gratuitously unnecessary all to obtain a drink that slowly poisons them.

I personally think it is perversely hilarious that people won’t spend ten minutes making an extraordinarily healthy juice drink that will do far more good in the long run. People won’t spend ten minutes of their day making a drink that costs less than a cup of fancy ice blended coffee with whipped cream on top from the local Starbucks.

Other than throwing the entire appliance in to the dishwasher – at least the parts that are actually dishwasher safe – I’ve discovered the easiest way to clean the Jack Lalanne Juicer. Clean it with a bottle brush. Bottle brushing makes the clean up superbly swift. It’s a task that occupies minutes at most, even if I neglected to clean the juicer at once, immediately after employing it to make juice.

Bottle brushing takes minutes even if the juicer sat out on the kitchen cabinet for hours because my ADD brain got distracted by a shiny new activity. Two days ago I completely forgot to clean the juicer and I left it with massive amounts of pulp caked on the inside for about 14 hours. I had the whole juicer cleaned off and ready again in less than 8 minutes[1] with just plain hot water and a bottle brush.

The best bottle brush product for cleaning the juicer that I’ve found is the cleaning brush collection sold for de-gunkifying the build up of slimey goo on the pet water fountains. I’m currently using the Drinkwell Pet Fountain Cleaning Kit which costs around ten bucks and can be found at places like PetCo, PetSmart and Target or pretty much anywhere you can buy the pet water fountains. You can also purchase the brush collection directly from Amazon.com too and I won’t even put in a sponsored link so it doesn’t look like I’m shilling. :)

Drinkwell Pet Fountain Cleaning Kit

If you want to buy the brush collection from Amazon.com and feel like giving me something, try a donation instead. I’m not much in to the sponsored links all that much right now. I’d prefer to recommend a product to you because it’s genuinely good and I really like it without incrimination to having an ulterior motive, such as income generation.

If you feel like the recommendation was worth it to you and you want to contribute something to this website, hit the donate button on the sidebar. Hitting that button and entering all of your details is higher friction so I even put roadblocks in the way to prevent you from donating. Which is a good thing, because now your natural laziness will kick in and you’ll procrastinate on donating, muttering something about “I’ll do it once I finish the article” and then you’ll wander off to some other website like Fark or Digg and forget all about that good intention. That’s okay, the good intention was good enough for me and I’ll see you in Hell. :)

The pet fountain bottle brushes are all different sizes and shapes so they can easily get in the little nooks and crannies of the juicer in a couple of minutes. I can clean off the juicer, removing pulp and residue, inside of three minutes under a running tap.

My recommendation is you don’t confuse the bottle brushes you use on the pet water fountain with the bottle brushes you use on the juicer. It makes the juice taste a little… catty.

I’m not sure about other juicers but the Jack Lalanne Juicer that I own is dishwasher safe so how hard can that be to clean? That really is “just push a button” to get the juicer all sparkly and bacteria free. Check the owner’s manual that came with your juicer, I’m sure there will be a section in there on whether the juicer parts are dishwasher safe, and if not, there’s always the bottle brush and hot water.

Juices Are Boring

Another of the familiar complaints is really one of education. I was in this boat too, and I’m only just now navigating through some unfamiliar waters to find out the answers.

The big question is “What do I juice?”

When I first thought about getting a juicer I imagined that I’d be pretty much making orange juice, pomegranate juice and maybe grapefruit juice. And I was in for a shock when I found out what people are willing to put in their juicer.

Two books later and I’m styling with this juicer. I’m drinking fruits and vegetables in combinations I never even contemplated before. My juice fu was very weak at the beginning but it has improved by leaps and bounds in the few short weeks I’ve had the juicer. So go get yourself a couple of books and start browsing for recipes. It’s not that hard people!

The Juicing Book: A Complete Guide to the Juicing of Fruits and Vegetables for Maximum Health

The Juicing Bible

Juice Fasting and Detoxification: Use the Healing Power of Fresh Juice to Feel Young and Look Great: The Fastest Way to Restore Your Health

Ultimate Juicing: Delicious Recipes for Over 125 of the Best Fruit & Vegetables Juice Combinations

Okay, one thing you are going to realise if you get involved with the raw food movement or health food nuts (pun) is that there is a lot of hyperbole and very base marketing[2] involved. If you can get past the “maximum” and “ultimate” and “great” and “fastest” then you’ll be okay, just don’t buy in to it. The books above I personally recommend, not because they are the best, not because I’m being paid to recommend them, not because anybody sold me on them, not because I was sent them for free, but because I personally own them and have tried some, but not all, of the recipes out of the books. So far I have been pleased with the recipes I’ve tried.

You can also find an abundance of recipes and juicing information on the web and all I’m going to do for that is direct you to google.com and give you a key word combination “juicing recipe” that will give you more recipes than you can shake a celery stick at.

Preparation Takes Too Long

The least oft repeated complaint I hear is about peeling and cutting up the fruits and vegetables.

Okay I agree, this complaint has a valid point for certain values of fruit. And certain values of vegetable too.

I think the complaint is heard less often because people are complaining and worrying about cleaning the juicer before they even start to really experiment so never actually get to complain about peeling and cutting because the task never gets that far.

I admit, you do have to peel some foods – pomegranates I’ve found are the worst so far – and you do have to slice up some fruits and vegetables because they just don’t work “as is” in the juicer or blender, but we’re again talking minutes here. A really good sharp knife, a chopping board, a trash bag to dump the skins, seeds or cut off waste in and you’re pretty much set.

I juice at least once per day and between peeling, slicing, juicing and cleaning the juicer afterwards I do that in less time than it takes me to actually drink the juice unless I’m trying to pound the juice back.

The point I’m making is that if you want to improve your mind and body, if you want to be a better person, if you want to grow beyond who you are right now, then it will require expending at least a little effort.

Get out of that rut and stop making excuses for your lack of motivation.

If peeling fruits and vegetables is too much work for you – and remember that not all fruits and vegetables require peeling – then sticking to a gym regime or building wealth or working for yourself is going to be way beyond your capabilities, work ethos and self-discipline quotient.

One of the things I’m realising, and other people have pointed out, is that the Jack Lalanne Juicer that I own, whilst very good, isn’t very versatile. There are just some things you cannot juice in this particular style of juicer, wheatgrass for example – which, personally, will not cause me to worry because I think wheatgrass tastes disgusting – but it is a valid point. It looks like in the not so distant future I am going to have to pick up a second juicer for the kitchen to be able to juice certain other types of food product.

Fresh Food Is Expensive

We have all become conditioned to cheap packaged processed food. On average the cost of food has actually not kept pace with inflation as new factory farming and industrial processing methods have been employed to produce more and more food for us to consume. By some estimates it is claimed that food costs less than 10% of what it did 10 years ago.

This societal conditioning to expect cheap food is only possible if you live on highly processed, pre-packaged food products and really cheap fast food from places like McDonald’s.

I’ve been tracking my food expenses since I started juicing regularly and now that I am purchasing far more fresh fruit and vegetables has decreased my monthly food bill by about 8%. This small decrease I attribute to the fact I purchased a lot of pre-packaged meals from supermarkets such as Whole Foods, Trader Joe’s and Bristol Farms prior to juicing regularly.

Juicers Are Expensive

I’ve heard complaints about juicers costing far too much for what they are. You can pick up second-hand juicers at garage sales and yard sales very easily. I’ve seen them myself. Juicers are one of those kitchen products that a lot of people buy, use once or twice, and then they dispose of the item.

Twenty bucks can get you a top of the line juicer that has been used a handful of times. Before buying my first juicer I would see second-hand juicers all the time at yard sales in my neighbourhood.

What am I saying? I still see second-hand juicers out there at yard sales.

Out there, taunting me with their cheap prices, begging to be taken home like a puppy.

“Look what followed me home! Can I keep him?”

The other option open to you is to purchase a cheaper juicer. If you haven’t juiced anything yet and you aren’t sure if juicing is going to be something that you will integrate in to your life and do on a regular basis, go pick up a cheap juicer for yourself. You don’t need to be spending $300 on a top of the line VitaMix or professional juicer if you haven’t juiced before.

I spent less than a hundred dollars on my Jack Lalanne Juicer at Sears and there were plenty of other juicers I could have picked from in the $40 to $70 range too. I just happened to pick the Jack Lalanne Juicer based on my girlfriend’s opinion of it.

If you do decide to drop $300 on a top of the line juicer and only use it once or twice and then dispose of it, please let me know where and when you’re having the yard sale. I need a new puppy. Er… Juicer.

Juicers Are Too Big

Complaints about the juicer taking up too much space in the kitchen were very apparent. I cannot determine if this is a legitimate complaint from someone with an incredibly small kitchen or that the complainer has way too much counter clutter in their kitchen.

If you have a kitchen appliance such as a toaster, food mixer, food processor, cappuccino machine, coffee maker, juicer or other gadget they will all take up kitchen counter space. But looking at how often each of these appliances will be used will dictate where they should be kept. Kitchen cupboards, storage carts or shelving, or storage closets near the kitchen is where most small kitchen appliances should be kept.

Most of my kitchen appliances are stored away and only brought out for the specific time they are used. You wouldn’t think of giving pride of place in the centre of your living room to your vacuum cleaner so why do that in your kitchen with rarely used appliances. I use my juicer at least once a day, sometimes more, and I use my cappuccino machine twice a day at least, so those items get near permanent counter space in my very small galley style kitchen.

The toaster, the toaster oven, the food processor, the food mixer, the blender, these are items kept on a storage cart or in a nearby storage closet for when they are needed. If you were to review what’s on your kitchen counters I am confident you could find more than ample space for a juicer – or two – if you are going to make juicing a major part of your dietary habits.

One person complained to me that preparing the fruit and vegetables takes up too much space in their kitchen. Okay, you really do have an incredibly small kitchen or too much counter clutter. If it’s a small kitchen, sucks to be you. If you have too much counter clutter, that’s an article for another time.

You Got Stamen Stains All Over My Juice(r)

A lot of readers also have the Jack Lalanne Juicer and whilst many of them are completely satisfied with the juicer a few have complained about carrot juice and pulp staining the juicer. I’m not sure how this is happening. I’ve juiced a lot of carrots through my juicer over the past couple of weeks and there is no carrot or other vegetable stains of any kind on the juicer yet. The only thing I can think of is that people are letting the juicer sit around for the better part of a day with the carrot pulp sat inside the juicer bonding to the plastic somehow.

Juicing Takes Too Long

I’ve heard complaints that juicing takes too much time. From personal experience I think that juicing takes no more time than cooking. Again, long term, repeated conditioning to cheap, instant, give it to me now heavily processed, pre-packaged food products produced in an industrial processing facility has made us all expect to get our food instantly.

The drive through is a few minutes.

Microwaving a Hungry Man dinner is a few minutes.

Toasting some Pop Tarts takes a few minutes.

So few people in America prepare and cook real meals at home anymore that the concept of spending thirty or forty minutes in the kitchen making a meal from scratch using only fresh ingredients without any pre-packaged food products or sauces is a completely alien concept.

Why even have a kitchen in your home if it isn’t going to be used?

Juicing Is Loud

The “juicer is too loud” complaint is the funniest one yet. This really is the epitome of the precious snow flake syndrome to be sure. The motor hum on my juicer is whisper quiet and when actually juicing up food, the blades are barely louder than the fan on the microwave and certainly quieter than the extractor fans on the extractor hood over the stove.

I am sure there are some noisy juicers out there that use burr grinders encased in a metal frame to mash up the food but I cannot imagine we are talking about a jet engine taking off. When I’m juicing I can still plainly hear the pitiful mewling of one of my cats trapped inside the kitchen cabinet where I keep the juicer when it’s not being used.

If You Can’t Stand The Heat…

I know I am being very dismissive when it comes to addressing these complaints, some of them, a very scant few of them, are valid, but mostly I feel the complaints are being made just because. Complaining for the sake of complaining. These complaints are just excuses being dredged up to not do even the barest minimum required to improve.

My recommendation is that if you are contemplating purchasing a juicer or already own a juicer that sits idle that you give using it a serious effort on a daily basis for at least a month. One whole 30 day trial.

Let’s say all you do is juice up oranges and a little pineapple each day in a single 12oz or 16oz juice drink. By my estimates if you already own a juicer the fresh fruit won’t cost you more than $60 for the entire month. The juice is so filling that my girlfriend and I now skip breakfast and just waits for a late afternoon lunch. The juice is breakfast.

Spending extra money on fresh fruit will actually remove other food items from your daily diet so the total cost is actually lower. The actual cost will depend on what kind of foods you normally eat that you replaced with fresh juice.

A pure orange juice in a 16oz glass is the equivalent of consuming two or three very large Navel oranges in one sitting. When was the last time you consumed that many oranges in a single sitting?

So your one month trial didn’t work out? Don’t forget to drop me a note when you’re having that yard sale.


[1] I timed myself because I really wanted to know how long it would take to clean that much caked gunk off.

[2] That’s marketing that involves extravagant claims and superlative words to push the product that probably doesn’t live up to the hype, it’s like using power words on a resume.