I DO TOO KNOW HOW TO BOIL WATER...I JUST DON'T KNOW WHEN IT'S DONE

The idea of this cookbook came to me after talking with so many young people (read men) who were out on their own for the first time, and had no idea how easy, and fun, it is to cook, and just how much people admire young people who know how to cook.

I have tried to make this not only easy to learn some of cooking’s basics, but I have tried to make it fun as well.  You will see also that I have not included any (or very few) directions as to the amount of ingredients to include in each recipe.  That is because as I was learning to cook, I was amazed at how inadequate recipes were with respect to my own particular taste preferences.  I soon learned that I could modify almost any recipe to suite my tastes, and in doing so I did not “ruin” the recipe.  If you like something a lot, use a lot of it.  If you don’t like something so much, use very little (or none) of it.  Just think about the taste you are trying to achieve each time you cook.

This is how I want you to learn to cook.  Use the kitchen as though it were your own private science lab.  Don’t be afraid to try ANYTHING.  So what if it does not come out just as you had imagined…..there is always the next time.  Even a major mistake will usually be edible.  If not, remember…..the pizza place down the street delivers!

Have fun in the kitchen.  Take pride and pleasure in your “experiments.”  You will be amazed at how soon you will have the confidence to do almost anything with food.

Remember, it’s your kitchen, and your recipe.  Do with it what you want....and enjoy!

P.S.  Cooking does not mean to BBQ.  BBQ is not cooking.  BBQ means burning things outdoors.  There are no BBQ recipes in this book.

SIGNATURE SEASONING

This is what you will need:  This is one recipe where YOU have to fill in the ingredients.  Long, long ago, in a land far away, I was reading an old Cajun cookbook.  I read cookbooks like most people read novels.  I just sit down and go page by page from cover to cover.  In the introduction to this particular book, the author, an old Cajun chef, pronounced that any chef worth his/her salt (no pun intended) made their own “Signature Seasoning.”  (That is my name for this seasoning, not his.)

This seasoning would be the signature ingredient for almost every recipe that (s)he made.  No…..it does not make everything taste the same.  Does salt make everything taste the same?  It is used as an enhancement to the flavors of many different dishes.  It is not suggested for use on ice cream.

This is what you do: 

1.  Think about the flavors you like most.  I am going to tell you what mine    are, but they will not necessarily be yours.  I experimented for months before I came up with exactly what was right for my taste.  I use the following:  Vege Sal; Black Pepper; Garlic Powder; Chili Powder; Cayenne Powder; Curry; Turmeric.  I DO NOT measure the ingredients.  I mix them in a bowl until the color looks right to me.  That’s it.

I use my Signature Seasoning for cooking, and I put it on the table instead of salt and pepper.

Now get over there to the spice cabinet and get busy.