On cooking

[robbat2]

I enjoy eating spicy food. The full gamut of spicy - from mexican to thai, and all the way in between.
Since I've moved away from my parents, I've been doing 90% of the food preparation (of the remaining 10% it's been more going out than Marissa cooking). That in itself however is not my problem, it's just that the real problem is more noticable because of how often I cook.

At least once a week, I try to cook something with a kick to it. However whenever I've been on my own, cooking spicy stuff for one has turned out to be on the edge of too spicy. On this front, I've got 3 things of leftover spicy food in the freezer - chilli-cilantro beef; lamb tandori; and tonight's thai green curry (beef).

Cooking for one has also been challenging, in that it's significently easier to get the quanties right with larger groups - to cook for one, you need smaller quantities of everything, and it just doesn't work right. Can anybody suggest tricks or tips on this?

Regardless of how many I'm cooking for, I find it takes 1-2 hours to prepare and eat most meals. How do resturants manage to get their prep time down so much (besides having the vegetables ready to throw in).

Hints? Tips? Recipies with quantities for a single person?

Comments

[cielmer.livejournal.com]

Boneless chicken breast.

Then go to your grocer and ask if they have that Sweet Chili thai sauce.

Fry the chicken and in mid frying, apply the sauce either during or after you cook the chicken. If after, turn down the oven to 3 and apply the sauce on the chicken and place a cover over it, allowing the sauce to warm up with the chicken.

Noodles. What I do is I boil them then pull em out and fry em up quickly, then pull them out without and place them on the plate. I also would add that sauce to the noodles for added flavor/spice.

Then, just chop the chicken and place everything together. Voila.