Thread Number: 73844  /  Tag: Recipes, Cooking Accessories
"What Cook Are You?"
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Post# 975465   12/25/2017 at 18:25 (203 days old) by LordKenmore (The Laundry Room)        

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I just took a quiz that claims to identify what type of cook one is. Like other on-line quizzes, I'm not sure how accurate the results are. Indeed, in my case, it claimed:

A Traditional Cook

You stick to the recipes you grew up with. You are all about cooking comfort food, and you rarely branch out to new recipes even if you try something that you really love at a restaurant or a friend's house.

I don't cook recipes I grew up with that often. When I do make a similar dish, it's usually markedly different than it was made when I was growing up. And I'm willing to try new recipes. Not on a daily or even weekly basis--but certainly more often than "rarely".


Still, the quiz amused me for a couple of minutes. And I also reflected on how I've changed as a cook. I used the best answer for today...but I recognized myself in a previous chapter in my life in the opposite answer sometimes. For example, one question was about whether one is willing to spend a day in the kitchen. Answer: no. But 25 years ago, I didn't mind doing elaborate dishes that could take up an afternoon.

Post# 975471 , Reply# 1   12/25/2017 at 19:36 (203 days old) by appnut (TX)        

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I'm a "fancy cook"  I wish there had been an option between essentially yes or no--such as some times. 

Post# 975475 , Reply# 2   12/25/2017 at 19:55 (203 days old) by GusHerb (Chicago/NWI)        

I got "International cook". My tastes are fairly traditional but widely varied, I prefer fresh foods and simpler recipes. Here's what I made to go with today's Christmas Day smorgasbord the family puts out. My great grandmothers potato pancake recipe, served with sour cream and apple sauce. Also traditionally served with hard boiled eggs but I don't bother given all the other food there is.

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Post# 975479 , Reply# 3   12/25/2017 at 21:00 (202 days old) by wayupnorth (On a lake between Bangor and Bar Harbor)        

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I was the only cook in this states biggest truck stops on the weekend nights when I was a senior in HS in 1972. Big, burly truckers would come in and they always said "Kid you know how to cook" walking out. I only made them bacon and eggs or hamburg steak. Wished we had a microwave oven then and reheat gravy they wanted and other things.

Post# 975503 , Reply# 4   12/26/2017 at 05:24 (202 days old) by logixx (Germany)        

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Fancy here as well. Hm, I could have sworn that it would say "you're married to your speed oven". ;p

Post# 975505 , Reply# 5   12/26/2017 at 06:08 (202 days old) by tolivac (greenville nc)        

Traditional-stick with what I know and like.

Post# 975507 , Reply# 6   12/26/2017 at 06:17 (202 days old) by DaveAMKrayoGuy (Oak Park, MI)        

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Often a "go my own way", though often go WITH recipes found here, as well as other sources (I've even made things in my slow cooker's recipe guide!)...

However, getting everyone else here to eat what I make, is often a different story...

-- Dave

Post# 975510 , Reply# 7   12/26/2017 at 06:51 (202 days old) by askolover (South of Nash Vegas, TN)        

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I'm a traditional cook, but I already knew that!

Post# 975512 , Reply# 8   12/26/2017 at 06:54 (202 days old) by Frigilux (The Minnesota Prairie)        

Interesting: Even though I checked that I do not watch cooking shows and am not particularly interested in presentation, it chose to highlight both those things as descriptors. It is true that I don't mind spending a lot of time in the kitchen. However, I'd describe myself as a traditional, comfort food-oriented cook these days.

I've spent a fair amount of time perfecting (at least to my liking) recipes for comfort foods such as Deli Macaroni Salad, Meatloaf, Cinnamon Rolls, Roast Beef, etc.

My latest project is Tuna Noodle Casserole. Jettisoned condensed soups almost immediately, but was surprised to find I preferred wide, not extra-wide noodles. Have yet to perfect the consistency, seasoning and quantity of the white sauce. Decided chopped pimiento was a must, but am vacillating on whether to keep peas as well as handful of shredded cheddar. Haven't settled on a favorite topping yet, either: Potato chips; bread crumbs; Ritz cracker crumbs?

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Post# 975553 , Reply# 9   12/26/2017 at 09:06 (202 days old) by toploader55 (Massachusetts Sand Bar, Cape Cod)        

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Post# 975567 , Reply# 10   12/26/2017 at 10:22 (202 days old) by Ultramatic (New York City)        

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As usual I misread the title. Never mind.

Post# 975569 , Reply# 11   12/26/2017 at 10:30 (202 days old) by ea56 (Sonoma Co.,CA)        

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The quiz pegs me as a traditional cook. I would categorize myself as an organized cook. I plan a weeks worth of meals, make my list accordingly, shop once a week, donít waste or throw out food and everything is done at the same time when I prepare a meal and arrives to the table hot.

This comes from countless years of experience. I rotate our menus, so the same things donít get served over and over again and Iím not adverse to trying new things. But I do tend to prepare a lot of basic, old fashioned meals too. I make a point to keep the use of fats, oils and butter light, but use enough to get the job done and have good flavor too. And most importantly, I think an attractive presentation goes along way in making things taste better. We eat with our eyes first. Even the most delicious food wontí taste its best if its just slopped on the plate.

With the internet, I now will look at several recipes for a dish that I maybe havenít made in a while or ever, and pick and choose what I like from them all, and then make my own version. If we like the finished product, I write the recipe down and I have a big stack of over 40 years worth of recipes, mostly handwritten, bound up with a rubber band and kept in the front of my Betty Crocker Picture Cookbook. I really need to transcribe all of these recipes to the computer and print out a cookbook, But there is something that I like about me being the only one that knows how to find these handwritten recipes.


This post was last edited 12/26/2017 at 12:13
Post# 975571 , Reply# 12   12/26/2017 at 10:34 (202 days old) by panthera (Rocky Mountains)        

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I misread the title, but this being deluxe we'll let it go at that. Dr. Fraud's undies, etc.
The test calls me a 'fancy cook'.
I was back in the 'States, it's all good to be boring and plain 'cause my husband's friends pour ketchup on prime filet mignon, and sneer at tiramisu.

Post# 975573 , Reply# 13   12/26/2017 at 11:09 (202 days old) by mikael3 (Atlanta)        

Apparently, I’m a fancy cook.  Based on their description, it’s accurate, but I wouldn’t call it ‘fancy’.

Post# 975575 , Reply# 14   12/26/2017 at 11:24 (202 days old) by RevvinKevin (Southern California)        

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Like Bob I wish there was a 3rd answer option like "sometimes".  I took the test 2 more times and got a total of 3 different answers (also International and Fancy).


But first time through it decided I was a:

A Big Cook

When you cook, you cook big! You love to have lots of friends and family around, and you really love to feed them all. You really love outdoor cooking and backyard parties. You are a big cook!


Post# 975581 , Reply# 15   12/26/2017 at 11:49 (202 days old) by appnut (TX)        

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I relate to a lot of what Eddie stated.  I go to the store every other week.  My lunches I make in two week quantities, which are essentially the same every time but with variation in spices (whole wheat pasta & sauce).  I'm going to take the test again and see if I come up with different answers.



Post# 975582 , Reply# 16   12/26/2017 at 11:56 (202 days old) by appnut (TX)        

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Same result the 2nd time. 

Post# 975585 , Reply# 17   12/26/2017 at 12:38 (202 days old) by runematic (southcentral pa)        

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I am a simple cook. "A Simple Cook: You keep things simple. If it takes more than five ingredients, you are not going to fix it. You don't believe in cooking all day or trying complicated recipes. In fact, you don't even worry about using a recipe most of the time. You just keep it simple."

Most of the time I do not use recipes. I may have a "base" to work from, but mostly in the head, not written down anywhere. I will put different foods & spices together for a different flavor and to see if they work. Now, five ingredients? I may use a lot more than that depending on what I'm making. The only all day cooking I like is when I fire up the smoker and throw a big piece of meat on (beef, fowl, or pork, doesn't matter).

Post# 975587 , Reply# 18   12/26/2017 at 12:50 (202 days old) by DaveAMKrayoGuy (Oak Park, MI)        
Took Quiz, but it seems I need to travel more--

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I don't know how I got 'International Chef'...

-- Dave

Post# 975588 , Reply# 19   12/26/2017 at 13:02 (202 days old) by twintubdexter (Palm Springs)        
One thing is obvious...

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Many members are excellent cooks. I see photos of prepared items cooked on budget appliances in thrift-store utensils that come out worthy of a cover on Bon Appetit magazine. Kudos to the chefs.

Post# 975598 , Reply# 20   12/26/2017 at 14:45 (202 days old) by toploader55 (Massachusetts Sand Bar, Cape Cod)        

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It's a OK quiz.

If you enjoy cooking and your food is delicious, that's all that matters. For years when a salesman would come in my kitchen and call me chef, I would immediately tell them...'My name is Eddie not Chef. I don't need a title".

A title does not make your food better.

Post# 975621 , Reply# 21   12/26/2017 at 18:15 (202 days old) by abcomatic (Bradford, Illinois)        

I got fancy cook too. I just took out of the oven some Danish brown cookies. Lots of spices in them and they have been in the fridge for 2 weeks to "ripen" until I baked them. Gary

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