NY Times asks what kind of cook are you?

In today’s NY Times “Well” column, Tara Parker-Pope cites some research on the “nutritional gatekeepers” of families.  Then on the Well blog, she has a test to see what kind of cook you are:

  1. “Giving” cooks: enthusiastic about cooking and specialize in comfort food, particularly home-baked goodies.
  2. “Methodical” cooks: rely heavily on recipes, so their cooking is strongly influenced by the cookbook they use.
  3. “Competitive” cooks: think less about health and more on making the most impressive dish possible.
  4. “Healthy” cooks: often serve fish and use fresh ingredients, but taste isn’t the primary goal.
  5. “Innovative” cooks: like to experiment with different ingredients, cooking methods and cuisines, a process that tends to lead to more healthful cooking.

I am definitely innovative, because that is the only category for someone who loves whole milk and garam masala equally, and refuses to use recipes.  What about you?

train food

photo2

No, you haven’t been redirected to thisiswhyyouarefat.com

Last month, I was on Amtrak a LOT.  And the food on the train is TURRBLE, as Charles Barkley would say.  So I have a little train tradition.  When I’m leaving from DC, and will be on the train for long enough to get hungry, I always stop at the Uno’s in Union Station for their Pizza Skins- deep dish pizza crust stuffed with mashed potatoes, cheese, and bacon, and served with a side of sour cream.  I also stop at the Vaccaro’s in the basement to get the sliced almond cookies to take to whoever is picking me up on the other end.

It’s probably for the best that I am usually only on the train once every 2-3 months.

kerala parotha

As promised, here is my post about the lentils

and kerala parotha (before it had been rolled out and cooked)

That’s it.  There’s not much to say.  The recipe for is from Foodess.com, and worked like a charm.  The lentils were another one of my hmm, what’s in the cupboard concotions- a mix of yellow and French green lentils cooked with minced onions and garlic, garam masala, tumeric, cumin and coriander with some tomato paste and heavy cream.  Cook the shit out of it and voila!  Dinner!  I did use these two recipes as a slight refresher on how to cook lentils.  Served with the bread and with pretzels for dessert, it was a pretty good night.