[QUOTE=Fish]
You might also enjoy watching some of Alton Brown’s show “Good Eats.” He’s the only TV chef I watch (since I don’t have cable). What I like about him is that not only does he tell you what he’s doing (“I’m going to add one egg to this meatloaf”) but he tells you why (“because the proteins in the egg will help keep the meatloaf in its proper shape”). He may refer to kitchen gadets you don’t have (“I’m going to use a bread pan to shape the meat loaf”) but he’ll tell you what to do if you don’t have it (“and if you don’t have a bread pan just put some cold water on your hands and shape it manually”). Alton Brown is my god: especially because he’ll tell you which kitchen appliances are a waste of money. The man uses anything to cook with: I’ve seen him baste a bird using a shaving brush, I’ve seen him smoke salmon in a cardboard box, and I’ve seen him grind pepper with a cordless drill. He’s also got a couple of books out that might teach you a thing or two, if you’re inclined to learn (Gear for your Kitchen (which I have not read) and I’m Just Here for the Food (which I have).
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And if you get really interested in the why’s and how’s of cooking, read the book written by AB’s guru: Shirley Corriher’s Cookwise. She devotes something like a hundred pages to baking bread. Ya know, I’m pretty much due to buy myself a little present…
[QUOTE=Zsofia]
ETA - want to know what I’m making right now? This is such a nostalgic pleasure. Get yourself a sweet onion - it can’t just be a regular yellow or white one, it has to be a Vidalia or some other sweet onion. Nice big one. You whack off the top bit and the bottom bit and you peel it. Then you take your knife and you cut it twice perpendicularly about halfway down the onion from the top - the idea is that you want to be able to spread it out a bit but you don’t want it to break and fall apart. Stick a beef bullion cube in the middle of it (this is the only thing I use those cubes for) and stuff some butter down among the “petals” of the thing. Wrap it in foil and bake at 375 for maybe an hour and fifteen minutes. It comes out tasting like awesome. Make sure you tip it into a bowl when you unwrap it so you get all the, uh, salty beefy butter.
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I made this tonight. (sniff) It was really good! (sob) There was just one problem. (sniffle) I forgot what happens when you cut up a fresh onion. (waaaa!) Fortunately, I had a tissue nearby to wipe up the tears.
I think I may try Baker’s chili tomorrow night. I do have one question, what other spices beside chili powder do you usually put in?
Fish, thank you for the your suggestions. I’ll keep Alton Brown in mind. In truth, that’s a little bit more then I’m ready for right now. I’m very, very new at this, and don’t want to get too overwhelmed. I’m just tired of eating microwaved mush.
I think if I made quiche successfully, and took it to my parent’s house the next time I visited, and told my mom that I’d made it, her head would explode.
I think I have a new goal! 
You can find Alton videos on YouTube — even if you’re not ready to go whole hog, you can still learn a few things. Try looking at a few and you’ll see what I mean. Here’s Flap Jack Do It Again.
Chili is one of those dishes that is very accepting of spices. I start with ancho chili powder, and add some habaneros, then add a little cinnamon. Some people swear by adding a square of baker’s chocolate. If you like a spice, try some of it in your chili.
Some simple things a bachelor can make that will keep well, and still make for excellent meals.
Tzatziki (or cucumber dip)
6-8 oz container of plain, lowfat yogurt
1 tablespoon of lemon juice
1 small cucumber, peeled, de-seeded, and diced
1 teaspoon fresh dill, chopped finely
1 small clove garlic, minced
Possible variation, 1 plum, or roma, tomato, diced
Combine all ingredients in a small mixing bowl.
You can use this as an accent for many dishes. It makes an excellent bread and/or veggie dip. Or as a sauce on burgers.
What got me interested in food and cooking was when my sister took pity on me and gave me ‘Ginger Tea Makes Friends’ and ‘Fear of Frying’, both by the late James Barber . They were all fantastic recipes for the beginner, and the best thing about them was how they took the mystery out of cooking. All the ingredients were available from the corner store, most of the recipes were 20 minutes from cutting board to table, and he was huge on improvising. (“We didn’t have any wine or stock, so I just used beer”…) I love everything about this man’s approach to the kitchen.
Chicken with Scotch
2 chicken breasts, or thighs, or whatever. Cut 'em up small, (save the bones for stock if you’re cheap) shake them in a bag with some flour, salt and pepper. Fry 'em in the frying pan, med. heat for about 5 or 6 minutes, stirring frequently. Turn the heat up high, throw in 1 oz of Scotch, 2 if you have a fire extinguisher handy, toss it in the pan and set it on fire. Toss it around until the flames die out. Serve on rice with a salad. When trying to impress friends, turn the lights out; just don’t set fire to anything you don’t mean to…