Xenon > wrote:

[troll crossposting elided]

> I want to cook something, but I don't have time, only 10 minutes.

For people who are actually interested in the subject I warmly recommend
_Cooking in Ten Minutes_ by Edouard de Pomiane. I have posted some
recipes from the book over the years.

Victor

Michael "Dog3" > wrote:

> : in rec.food.cooking
>
> > For people who are actually interested in the subject I warmly recommend
> > _Cooking in Ten Minutes_ by Edouard de Pomiane. I have posted some
> > recipes from the book over the years.
>
> I thumbed through the book at a local bookstore here. I'm not
> particularly interested in that type of cooking. I usually have more
> time to cook unless I'm really tired or in a very lazy mood. The quick
> glance I took at the book left me with the impression one has to be very
> organized in the kitchen. Do you find that to be true?

Not really more so than with any other kind of cooking. What one has to
realise, though, is that it could be 10 minutes for one person and 20
minutes for another. If a recipe calls for two onions, finely chopped,
then how long it really takes very much depends on your knife skills.

Victor

On Thu, 26 Feb 2009 23:58:53 +0100, Victor Sack wrote:

> Michael "Dog3" > wrote:
>
>> : in rec.food.cooking
>>
>>> For people who are actually interested in the subject I warmly recommend
>>> _Cooking in Ten Minutes_ by Edouard de Pomiane. I have posted some
>>> recipes from the book over the years.
>>
>> I thumbed through the book at a local bookstore here. I'm not
>> particularly interested in that type of cooking. I usually have more
>> time to cook unless I'm really tired or in a very lazy mood. The quick
>> glance I took at the book left me with the impression one has to be very
>> organized in the kitchen. Do you find that to be true?
>
> Not really more so than with any other kind of cooking. What one has to
> realise, though, is that it could be 10 minutes for one person and 20
> minutes for another. If a recipe calls for two onions, finely chopped,
> then how long it really takes very much depends on your knife skills.
>
> Victor

i must be a slowpoke, because there are very few things that would take me
ten minutes from start to finish. even with eggs or stuff to microwave, i
like to take food out of the refrigerator to come up to room temp a little.

your pal,
blake