You're a What Kind of Cook?

[Peter the eater]

From the Goodness of my heart, and to reciprocate within the tenets of the barter system, I catered a summer party for forty pleasant folk. Most were family, the rest I could track down if need be. They gobbled up the grub and declared me to be "Kooky Coastal Rustic".

Have you ever landed in a pigeon hole?

[Darienne]

Yes, I have. Friends think that because I work with chocolate that I am a chocoholic. Well, I do like chocolate, but I am in no way a 'chocoholic'.

And of course, gifts are often then chocolate...unfortunately chocolate that I, the non-chocoholic, would not want to eat.

Oh well...if that's the worst thing that ever happens...

[Genkinaonna]

I'm the "dessert girl." Never do I get asked to bring an entree, appetizer, or even a bottle of wine. It's always dessert. I do know how to cook too, not just bake! Maybe once in a while I'd like to be able to half ass it and bring a decent bottle of wine rather than having to break out the Kitchenaid...I do have three kids including a newborn and a two year old!

[runwestierun]

"That lady who keeps trying to kill Ed".

I have lived in an urban environment all my life but 3 years ago I married a mountain man. We live in the sticks and the neighbor farmers will drop by at lunch. Lunch is when I do the majority of my experimenting. If something fails miserably, I still have dinner to recover.

The least adventurous and most vocal farmer is Ed. If he has to try something that a) isn't boiled or b) is from another continent, even if it is boiled, all I will hear in town over the next few days is how I tried to kill Ed again with my kim chee/salt cod/thai chili. I am that lady who keeps trying to kill Ed.

[rooftop1000]

Most of my Facebook friends want to know if I have started raising pigs because all I talk about is cooking pork...People who come to eat said pork know I have no room for pigs

tracey

[Toliver]

A name, not for me, but for my oldest brother who is known within our family as the "Mother Hubbard Gourmet".

He has the uncanny knack of being able to open a cupboard, pantry or refrigerator and whip up a gourmet meal using whatever he finds in there.

He also invented potato skins and BBQ chicken pizza years before they showed up in any restaurant. He needs to work on his marketing.

[maggiethecat]

"That lady who keeps trying to kill Ed".

Hands down my favorite! Lucky, ungrateful Ed.

[Porthos]

In my guild at the Southern California Renaissance Pleasure Faire I'm known as The Meat Cook.

[Darienne]

In Moab, Utah, at the Multicultural Center, the kids call me the Candy Lady because I make various kinds of lollipops and candies for them. That makes me feel very good. :wub: We are heading back to Moab at the end of September. Yay!!!

[runwestierun]

"That lady who keeps trying to kill Ed".

Hands down my favorite! Lucky, ungrateful Ed.

Thanks, Maggie. It is funny to be at the grocery and hear it, "Mike saw Skeeter on Tuesday and he says you tried to kill Ed again." Lord. But for me it is the most unbearably funny when Ed LIKES something because he is so consumed by suspicion. He doesn't like that he likes it. And if it's something that he likes well enough that he is going to want to eat it again, then it has to be brought into his world. Does that make sense? Here's a real example: he can't like char shu pork bao, why, that's just not American. But he can show up at the door and shyly inquire if I have any of "them meat hand pies".

[judiu]

HA! Ed's a trip! I seem to have been nominated as Salad Woman, due to a particularly good macaroni salad I make, and a 4 Can bean salad I 'invented', that is a favorite with our President at the club to which I belong. The first time I made it, he ate the entire bowl! (And suffered accordingly; even his dog wouldn't stay in the same room... )

[Dakki]

Not a nickname but my habit of buying ingredients wholesale or in mass quantities has been remarked upon. When I find something particularly nice or particularly cheap I make an investment, what's wrong with that?

[Badiane]

Hey! I'm the Salad Lady too!

I'm the Salad Lady because I continually amaze people with my innovative salads. How? My shocking use of fresh, quality ingredients and my ability to...wait for it...make my own salad dressing! I can also toast a mean crouton and shave parmesan like I'm Sweeney Todd. My use of green mangoes is a constant source of bafflement. No one can figure out what they are, and everyone thinks I make them myself. I personally 'invented' Quinoa Salad. My coleslaw dressing is lauded as genius, as is my inclusion of sunflower seeds and raisins in said slaw. I am a legend in my own mind, and the bane of my sister's culinary existence

I am sharing my Blue Ribbon Coleslaw recipe for your awe and amazement.

1 bag shredded Coleslaw Mix. You pick the size of the bag depending on the size of the crowd.

1 cup raisins for every 6 cups of cabbage mix

1 cup Sunflower Seeds for every 6 cups cabbage mix

1 bottle Kraft Coleslaw Salad Dressing. Again, amount depends on the amount of cabbage to be covered.

1/4 cup rice wine vinegar for every 1 cup Kraft dressing or to taste

Salt and Pepper to taste.

The sad but true fact is that this is the most requested item in my repetoire. And I have classical french cuisine training. Sigh. Philistines.

Edited August 18, 2010 by Badiane (log)

[TongoRad]

I'd say I am along the lines of a mimic and assimilator. I tend to get ideas from whatever I am eating out, trying new things, stuff like that- usually in a schwarma joint, South Indian place, taqueria, etc.- and copy it at home. That's the time when I will use recipes, kind of like early research into techniques and ingredients. After a few times all of that information gets jumbled up inside my head and I'll start to riff on things in my own way. Heck, if you had numerous cabinets filled with spices and various supplies you'd have to find other ways to use them on a regular basis as well. And maybe you do

[teagal]

I'm a "tweaker". According to my husband I take a perfectly good recipe and tweak it, usually to his dismay and my joy!! After preparing anything more than a couple times I get bored and want to change it somehow.

[Marlene]

I am the Meat Queen.

[ruthcooks]

I have often been introduced like this: "This is Ruth, she's a gourmet cook." For people who don't have a passion for food, that's pretty accurate.

[maggiethecat]

I'm the Hoover Lady, because I'm always asked to take a tray of dang hoover doovers to any potluck I attend. Once, just once I'd live to take any other course.

[demiglace]

I'm the gravy maker..now I have to Google "dang hoover doovers"!

[demiglace]

well that didn't help..Maggiethecat?

[Chris Hennes]

demiglace, see if this post helps you out. Think "sounds like...".

[Rodi]

Mr. Sautee, Mr. takes forever to cook, mr. 3-4 sauces and now mr. fozen dessert.

But my wife likes that I do the dishes, even though I cook all our meals.

[Peter the eater]

Chocoholic Candy Lady

Dessert Girl

Kill Ed Lady

Mother Hubbard Gourmet

The Meat Cook

Salad Woman

Wholesale

Salad Lady Too

The Mimic aka The Assimilator

The Tweaker

Meat Queen

The Hoover Lady

The Gravy Maker

I love it. Sounds like a Tarantino cast of superheroes, pornstars, and psychos – throw in a few appliances.

[andiesenji]

All to often I am introduce to new people as: "This is Andie she is an old-timey cook." Often, with too much emphasis on the "old" bit, in my opinion.

Just because I like to prepare things the same way they were made when I was growing up, i.e., made from "scratch" without total dependence on mixes, prepared foods and etc.

People who come into my kitchen for the first time seem to be startled by some of my favorite things. "My God, look at all the knives," is often a first or second utterance. Sometimes combined with, "how many people live here or how many do you cook for?"

Some people have refered to me as the "baker lady" although I don't bake as much as I used to, I still bake more than most folks around here.

For potluck dinners the most requested item is my chili "stew" accompanied by my real southern cornbread.

[maggiethecat]

Sorry! Hoover Doover is my friend Clive's semi-ironic pronunciation of hors d'ouevres. It has entered the family lexicon.