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ISO: ISO plain ideas for self proclaimed plain guests! (not loving this)
- Thread starter denice
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For all meals? For dinners, I would do a roasted or grilled meat, steamed veggies and baked potato.
I have a hard time with "plain" eaters, too. My husband's uncle/godfather eats *very* plain food - I made some roasted potatoes with butter, olive oil aand a half clove of garlic - he wouldn't touch them. smileys/frown.gif
I have a hard time with "plain" eaters, too. My husband's uncle/godfather eats *very* plain food - I made some roasted potatoes with butter, olive oil aand a half clove of garlic - he wouldn't touch them. smileys/frown.gif
Denice, one idea...
I'll agree that while it's not fun when people impose their limitations it's actually a very useful skill to have, the ability to meet such requests, because if you ever find yourself cooking for someone who's seriously ill many of the same skills are incredibly helpful.
I'd just try to stick with simply prepared meat or fish - but - there's no reason why it has to be boring for you! So how about using flavored oils & flavored vinegars? That way, I can steam, bake, roast, grill either meat or fish (or veggies), offer it plain or relatively plain, with the flavorings on the side. In addition flavored butters (aka compound butters) and most sauces can be offered on the side. Yes, it does go back to very simply prepared food, but it doesn't mean that you have to eat the 'plain' version (and if they see you really enjoying your food they might try something new).
I originally started with Michael Chiarello's slim paperbacks on flavored oils & vinegars - but - there are SO many recipes on the web for making these, plus a million sauces, plus flavored butters too, that you really don't need a book... more your own imagination and tastebuds to guide you. Think: roast chicken with tzaziki (aka tzajiki), grilled steak with a bleu cheese butter or cabernet sauce on the side, roast salmon with ginger and lemongrass oil?
Best wishes,
R.
I'll agree that while it's not fun when people impose their limitations it's actually a very useful skill to have, the ability to meet such requests, because if you ever find yourself cooking for someone who's seriously ill many of the same skills are incredibly helpful.
I'd just try to stick with simply prepared meat or fish - but - there's no reason why it has to be boring for you! So how about using flavored oils & flavored vinegars? That way, I can steam, bake, roast, grill either meat or fish (or veggies), offer it plain or relatively plain, with the flavorings on the side. In addition flavored butters (aka compound butters) and most sauces can be offered on the side. Yes, it does go back to very simply prepared food, but it doesn't mean that you have to eat the 'plain' version (and if they see you really enjoying your food they might try something new).
I originally started with Michael Chiarello's slim paperbacks on flavored oils & vinegars - but - there are SO many recipes on the web for making these, plus a million sauces, plus flavored butters too, that you really don't need a book... more your own imagination and tastebuds to guide you. Think: roast chicken with tzaziki (aka tzajiki), grilled steak with a bleu cheese butter or cabernet sauce on the side, roast salmon with ginger and lemongrass oil?
Best wishes,
R.
Excellent suggestions RuthSF, Denice by......
having the interesting things on the side will make the preparation more fun for you...
If you are having a "plain" soup or a "simple" green salad and side of dressing you can always have baguette bread.
You slice the loaf in half and then divide into about 4 inch lengths, and pop that into a hot oven for a few mins.
Then serve along side the basket of bread peeled whole garlic cloves to rub on the bread and a wonderful Evoo to pour over the rubbed bread...if they want they can have the dry bread!
having the interesting things on the side will make the preparation more fun for you...
If you are having a "plain" soup or a "simple" green salad and side of dressing you can always have baguette bread.
You slice the loaf in half and then divide into about 4 inch lengths, and pop that into a hot oven for a few mins.
Then serve along side the basket of bread peeled whole garlic cloves to rub on the bread and a wonderful Evoo to pour over the rubbed bread...if they want they can have the dry bread!
Thanks for your input! Maybe I'll serve them Bubba Burgers!
Just kidding. They are a frozen prepared hamburger that come in a box in TN!
I'm thinking of doing a mixed grill of beef and chicken with some sort of marinade, as was suggested.
You all were kind to respond- thanks!
Just kidding. They are a frozen prepared hamburger that come in a box in TN!
I'm thinking of doing a mixed grill of beef and chicken with some sort of marinade, as was suggested.
You all were kind to respond- thanks!