Meat frisbee, anyone?

So just about every night after we put the girls to bed, slip into our jammies and sit comfortably together with blankets over our legs, Lance and I watch a little TV.  Sometimes it’s the Comedy Channel, sometimes it’s Lost reruns, courtesy of Blockbuster, but mostly it’s the Food Network.  It’s “food porn” as we call it, particulary those nights when we’re fighting late night munchies and watching some chef throw a bunch of ingredients together and making a masterpiece that would have made Gandhi’s mouth water.

One of my favorite shows is “Ace of Cakes”, a show about a cake making company in Baltimore that specializes in making grandiose and bizarre cakes.  I love it.  The cake, the designs, the imagination.  I once saw a movie called Death Becomes Her, starring Merle Streep and Goldie Hawn, and I saw my future should tragedy ever strike me.  There’s a scene where Goldie Hawn has been thwarted by her lover, played by Bruce Willis, and she’s left all alone, with a bunch of cats, I think.  Anyways, she waddles her way into the kitchen and opens a cupboard.  There’s several dozen containers of frosting and she selects one, opens it and begins to eat it.  That is me on my very worst day, a giant gelatenous creature with frosting on my chin. 

But our other favorite show is called “Good Eats” with a man named Alton Brown, (who sort of reminds me of Bill Nye the Science Guy in his ability to make a half hour show really fun and exciting for us ADHD viewers) explaining the best way to prepare a certain food item and making it look so easy I’m ready to jump into the kitchen and make something yummy.  Except there’s just one problem.  I’m terrible in the kitchen.  I can make a mean PB&J, and according to my girls, my spaghetti-os are second to no one.  I can occassionally make a passible meal with one or two ingredients.  But I just don’t know a lot about seasonings and herbs and spices.  We have a great big spice rack but all I see when I look at it is “Green stuff I don’t know what to do with AKA ROSEMARY” or “Smelly stuff I’ve never heard of AKA MARJORAM”.  Alton Brown is always using kosher salt and freshly ground pepper.  The best I have is pepper I probably got when I was married ten years ago and salt that occassionaly shakes out a few uncooked rice kernels I keep in there to soak up the humidity.  Fine dining at it’s best, lemme just tell you. 

My worst debacle in the kitchen we laugh about to this day.  Someone gave me some round steaks that, in my house growing up we called “minute steaks”.  I vaguely remembered some pounding, some flour and a pan.  “No problem!” I thought.  So I banged on the steaks, floured them and placed them on the stone cold pan. 

Let me just stop right here and tell you that I was raised in a family that did not fry things.  There was the occassional strip of bacon, but that’s about as far as we got.  So I lack that inner sense of the ratio to oil and the temperature of the heat. 

So I slapped those bad boys into the pan and turned on the heat.  They began to sizzle away and with use of my trusty spatula, I started the flipping of the steaks.  Except they were kind of glued to the pan.  So I got a little bit of water and sprinkled it into the pan.  That worked for a few minutes, but then all the flour coating began to stick, while the meat was loose.  I got a little more water and began scraping the pan with the spatula.  And then everything looked a little dry so I got a little more water…you can guess the outcome.  Boiled meat steaks.  Yum.  I’m sure in some parts of the world boiled meat is a tasty treat, nigh unto gourmet.  But in our house, it was just like eating meat-tasting rubber.  I could have used those steaks to prop up my wiggly table, just scooted one under the leg.  We might could have used the others as coasters.  Who knows.

It is the only meal in the almost 10 years of marriage that Lance wouldn’t eat.  I tried, out of principle, to dig in, but it was truly an abysmal attempt at the culinary arts.  Needless to say, I now leave the frying to Lance.


7 responses to this post.

  1. Posted by Lance on May 28, 2008 at 4:05 pm

    Kearsie isn’t kidding about the pepper. We have a pepper mill in the shape of a whine bottle that we have been using since we were married. It is like the Elisha’s widow and her supply of grain. It never runs out!


  2. Posted by Christina on May 28, 2008 at 8:02 pm

    Hehe!!! I HATE HATE cooking meat on the stove. I normally make Brett grill it (and I wont touch the grill…no way.. recipe for disaster.. haha) But give me some ground meat or some boneless chicken breast, and I can whip something up (and Brett is a good sport and allows me my “I am a great chef” delusions! hah) I think I am probably best at grilled cheese sandwiches. hehe


  3. Posted by Candy on May 28, 2008 at 8:37 pm

    try rachel ray I am clueless about spices but her meals seem hard because I didn’t recognize the spices but when I did them they were so easy … and quick I actually don’t even by pre made spagetti sauce I make my own thanks to her … and as for cooking meat on the stove I hate it as well I though it in the oven as often as possible I have scares to prove it… lol


  4. I almost woke my family laughing at this, and I am so glad to hear that a natural talent for all things kitchen-related isn’t something that is supposed to happen upon saying “I do!”


  5. Posted by trinette on May 29, 2008 at 6:59 am

    I can’t cook wheat pasta. It’s one of those things that’s been good for me to go gluten free, because I can actually cook rice pasta to perfection.
    I don’t know why. I’m just glad that now I can finally have spaghetti with good noodles.


  6. Posted by soundsliketomatoes on May 29, 2008 at 1:28 pm

    If you mean by cooking wheat pasta the inability to cook it “al dente”, I totally agree! We switched over to wheat pasta a couple of years ago for the health factor, not realizing we were condemning ourselves to a lifetime of semi-crunchy pasta! I’ll have to check out this rice pasta…


  7. Posted by Misty on June 5, 2008 at 6:07 pm

    It has taken me almost 10 years of marriage to really get into the cooking thing and I have a couple recipe books to think for it. My passion is baking so I mostly stick to that. If its a casserole, all the better for me. Jesse is the chef around here but I have proven that I can cook something more than spaghetti and fried chicken. I don’t really stray from the recipes either, unlike Jesse who takes liberty to do this because I am not confident how the mixing of various flavors will come out. I, too, have had a few tragedies but I think this is normal. It just sucks to waste food, especially meat. It’s not like you can go out back and kill another cow to get that choice piece o meat back! So if I don’t know what to do with it I will always defer to Jesse or another book of recipes, or internet is great too. My fav book right now is our Betty crocker one. I so don’t know what I would do without it and the recipes are fairly easy to follow. With big roasts or tenderloins they mostly get thrown in a crock pot or dutch oven! I would love to grill every day if we could, Jesse rocks that grill!


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