A Penny for Food

One of the most delectable ways of feeling the love between all the vegetables and meats is to throw them all in to a pot and let them all bubble away. It might sound a very sappy thing to say, but it is in fact quite "soup"y. A well made soup brings out the flavors of the ingredients composing it in such a burst of sensation that plays a merry jig on your taste buds all over your tongue. And as with everything that I instruct my readers about, it is a really simple thing to do. Just a matter of choosing your vegetables, your meat (Optional, in case you are one of the poor, hopeless souls inhabiting the earth and calling yourself Vegetarian just so that you can be Green, like a Martian perhaps!) and the garnish. There are three vegetables that are almost omnipresent in every soup. The three great aromatics: Onion, Carrot and Celery. If not directly present, they are present in the form of the stock (or flavor concentrated water, if you please). Add to these, a few herbs and...

Vegetables contain texture, flavor and loads of nutrients, thus making them a really necessary part of the diet. This is especially true in the case of college going students for the regular dose of fast food is unable to completely fulfill our body's requirement for nutrition even though it might fill up the stomach. But, admit it, none of us really like eating vegetables. Given a choice between a healthy salad or a heart stopping bacon explosion, I would definitely choose the latter. But veggies are good, tasty and easy to make. And it does no harm to that wonderful piece of meat that has been making your mouth water. Good side dishes always add to the experience of the meal. And even simple Pan-Roasted or Sautéed Veggies will add the texture to every mouthful along with a burst of varying flavor. Some vegetables that you might consider using are: Root vegetables of various kinds, like Potatoes, Carrots, Beets etc. Beans of various kinds, like French Beans, Broad Beans, Soybeans ...

Cooking doesn't always involve heat and all that goes with it. Sandwiches are a great way to satisfy the midnight hunger attacks. All you require is: Some slices of bread Something to put in between With just these two components, there are so many variations possible that the world is still not tired of discovering new recipes, be it for those summertime picnics or the sophisticated tea parties. Choose a bread that you like. I prefer simple Brown Bread for my sandwiches, but you can even get yourself a Baguette and slice it up. For the inner layer I would give the following suggestions: Tomatoes Cucumber Lettuce Onions Salami Bacon Buy want you want and only as much as you need. For these stuff won't last long without proper storage which is difficult to attain outside of a refrigerator, which I am assuming that you don't have. In case you have one, go ahead and stock it up. Just have a few jars of jam or peanut butter or mayonnaise or mustard and ketchup on hand and a who...

Eggs are, perhaps, the simplest of proteins that you can manipulate to satisfy your appetite. And the simplest act of cooking that can be performed on it, Boiling. Eggs can be boiled up to different stages of the setting of the yolk. Runny, soft, medium or hard. A runny yolk is in no way unfit for consumption for it is still cooked to the temperatures where Salmonella does not remain a problem. Choosing eggs: Choose eggs without cracks. Eggs should be about 3 to 5 days old. (Stored hygienically, of course.) To boil eggs: Place eggs at bottom of the vessel and cover with cold water to cover an inch above. Heat to boil the water. When it comes to a rolling boil, remove and set aside with a lid on. Keep for 3-5 mins for soft yolk, 5-7 mins for medium-cooked yolk and 12-20 mins for hard yolks depending on size of the eggs. Remove from the water and quench the eggs into cold water to stop them overcooking. De-shell and enjoy. Whats Cooking America has a good set of tips, techniques and ho...

What every kitchen requires in order to dish out good food is not much. People think that restaurants produce such great food because they have lots of equipment. Pots, pans, loads of knives, blenders, food processors, ovens, microwaves and lots of other devices which require utmost delicacy to handle. Well, they do have all that and they spend a fortune for all that. But, then, they make a fortune too. I, on the other hand, get a little allowance every month, usually at the beginning, which I have to utilize till the end. What do I do in such a situation? Well, I team up with some of the seven hungry souls that I promise to feed, and I go and win some contests and use up that prize money to get the necessary equipment. The following is a list of the bare essentials required for any Dorm Room Cook (What I have with me is marked with a *): *Heat source : Preferably something that won't burn the building down. Gas supply is a big NO-NO! *Cooking vessel : This is what you cook in. You...

Hello reader, I would like to welcome you to the world of Dorm Room Cooking. Here, I would be detailing my culinary experiments and cooking for a group of seven hungry guys while restricted to the bare minimum that can be possible in a tiny room for one. I will try to incorporate pictures of what I cook too. Since that would have to be done on a borrowed camera, I cannot assure you of that. This is my first food blog and I hope you will encourage me by being a regular reader and writing your comments for the posts you read. I completely open to tips and suggestions, even from those who have never even boiled a cup of water in their life. The first actual post will be up real soon. It will be about the basic equipment required. Until then, enjoy my other non-food (almost) blog here .