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Sf_J
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Do you do most of the household cooking? It's great when a guy actually has an interest in preparing meals and does it well.
Old 08-16-2006, 09:04 AM Sf_J is offline  
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ceejamon
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Quote:
Originally Posted by Gene Simmons
Good lord Ceej... Teach me what you know. That food look's f'n delicious. Did you ever go to a school for food? Culinary Arts, or whatever?

Thanks.

I went to school for economics and business administration. During that time, however, I lived with a chef. I learned the basics from him, and the rest was just time, experiementation, and lots of Food Network.

Quote:
Originally Posted by Bonnie
Do you do most of the household cooking? It's great when a guy actually has an interest in preparing meals and does it well.

I do about 99% of the cooking. My wife can cook some basics and follow recipes, but I monopolize the kitchen. I find hacking veggies to pieces and stabbing meat theraputic after work.
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Old 08-16-2006, 11:17 AM ceejamon is offline  
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ceejamon
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Yet another example:

Lasagna





Here's the recipe
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Old 08-17-2006, 08:24 AM ceejamon is offline  
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whackjester
 
Hey Ceejamon, I would like to request your better sauce recipe when time allows you to post. This one looks fine, but I'm interested in the other as well. Thanks.
Old 08-18-2006, 12:20 PM whackjester is offline  
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ceejamon
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Quote:
Originally Posted by whackjester
Hey Ceejamon, I would like to request your better sauce recipe when time allows you to post. This one looks fine, but I'm interested in the other as well. Thanks.

Certainly. Just don't expect it any time in the next week or so. I'm having some people over tonight, so I'm using the last of this sauce to make some pizzas. I still have 3 large servings of lasagna left in my fridge. Understandably, I've had my fill of tomato sauce for now.
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Old 08-18-2006, 01:53 PM ceejamon is offline  
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This looks great, thanks for adding the links for all your other stuff too!
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Old 08-18-2006, 03:17 PM notwhatuget is offline  
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ceejamon
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Quote:
Originally Posted by notwhatuget
This looks great, thanks for adding the links for all your other stuff too!

Shameless self-promotion FTW
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Old 08-18-2006, 08:45 PM ceejamon is offline  
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How many "jars" does this recipe equate to?
Old 08-19-2006, 04:52 PM Briandl79 is offline  
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ceejamon
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Depends on the size of the jars, obviously.

One batch fills up one of these pitchers to the very top. I THINK it's a 2 1/4 quart, but I'll have to check when I get home.
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Old 08-21-2006, 07:09 AM ceejamon is offline  
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Nano
 
Quote:
Originally Posted by ceejamon
I do about 99% of the cooking. My wife can cook some basics and follow recipes, but I monopolize the kitchen. I find hacking veggies to pieces and stabbing meat theraputic after work.

lol. My girlfriend is the daughter of a restrauntuer, and as a result has NO CLUE WHATSOEVER about how to cook. Im designated chef.

Works out well, Im a pretty decent cook.

Im making the sauce ( im going to modify it a little bit, but its going to be similar ), and later the lasagna. Ill post pics if i can.
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Old 08-21-2006, 12:06 PM Nano is offline  
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When is your cookbook coming out? I am serious too.
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Old 08-21-2006, 02:20 PM darkninja67 is offline  
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ceejamon
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Quote:
Originally Posted by darkninja67
When is your cookbook coming out? I am serious too.

When I have time to write one. And to do it right now would mean giving up my [M] habit, and that's just not cool.
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Old 08-22-2006, 07:57 AM ceejamon is offline  
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Quote:
Originally Posted by ceejamon
When I have time to write one. And to do it right now would mean giving up my [M] habit, and that's just not cool.

it would actually be a cool idea to have it be sometype of "internet geeks guide to good cooking" and promote it on here.

do you have any italian themed garlic, oil, cheese sauces for breads and noodles? I really want to try a new french bread garlic toast.
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Old 08-27-2006, 10:45 PM sulchus is offline  
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leini
 
That looks divine! I'll definately try it!
Old 08-28-2006, 10:55 AM leini is offline  
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Blisster
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So I bucked up and took your recipie for a spin this weekend CJ.

I only had balsamic vinager so I used that in lieu of the sherry, and added a splash of merlot in as well.

I usually know better but jsut went with the flow and added the entire 1/2 cup of sugar all at once, and honestly, that combined with the balsamic made the sauce a bit too sweet for my liking. I cut it down with a bit of red wine vinegar to try and dilute some of the sweetness, which worked well. I ended up making 2 big trays of lasagne with the sauce, had one for dinner, the other is in the freezer awaiting Xmas eve .

I'm going to make another batch of the sauce tonight or tomorrow, and go with the sherry and maybe 1/4 cup of sugar to start, and take it from there.

All in all, great recipie, easy to follow your instructions, will make again!!
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Old 12-19-2006, 11:32 AM Blisster is offline  
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