Bachelor Gourmet

Tips on growing and preparing tasty food with minimal effort.

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The Bachelor Gourmet, only 6 years past due

Welcome to my blog.  I started this to give me an outlet for all my crazy bachelor cooking ideas.  I've been working from home for about five years now, and over that time have discovered that it's not only cheaper to cook for yourself, but if you do it right it's easier too (non-telecommuters just don't realize how difficult some common activities are for the people who aren't required to wear pants.)

So over the next few weeks I plan to post plenty of recipes plus the tips and techniques I've developed over the past few years that enable me to cook tasty, fresh food with very little effort.  Also pictures of me with no pants (for the ladies).

So check back often and I'll try to give you your money's worth.

-Brian (The Bachelor Gourmet)

posted on Thursday, May 19, 2005 9:50 PM

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# re: The Bachelor Gourmet, only 6 years past due 5/19/2005 9:59 PM knysisitis

um... can we skip the no-pants pix?

# re: The Bachelor Gourmet, only 6 years past due 5/19/2005 10:15 PM tbg

No, the pantsless pics are required (fan service, you see), but you don't have to look at them.

# re: The Bachelor Gourmet, only 6 years past due 5/20/2005 1:01 PM Tom Boucher

Pantless? How about the shirtless voting ones?

# re: The Bachelor Gourmet, only 6 years past due 5/20/2005 4:32 PM tbg

Shirtless voting pics? Oh you must be thinking of that other Spout blog: Damn Hippies! The Bachelor Gourmet doesn't vote topless.

# re: The Bachelor Gourmet, only 6 years past due 5/20/2005 6:53 PM Aubrey

My roomate and I cook all our own meals from scratch. I find if you work full-time out of the house it's easier to manage homecooked meals when there are (at least) two chefs. We should swap recipes. Or I can just steal all of yours!

# re: The Bachelor Gourmet, only 6 years past due 5/20/2005 7:55 PM tbg

Some recipe cross-polination would definitely be a good thing. The problem I have right now is that most of my "recipes" are really just techniques, so I'm going to need to translate them somehow. Also I'm debating about whether to measure by volume or weight. Volume is more common, but I really like the idea of measuring by weight since you don't need any measuring cups or spoons. And now that reliable digital scales are down to $30 or so it's no big sacrifice to make the switch.

# re: The Bachelor Gourmet, only 6 years past due 5/20/2005 8:03 PM Scott

I think you should measure by mole. Accurate to Avagadros number.

# re: The Bachelor Gourmet, only 6 years past due 5/20/2005 8:15 PM tbg

Yeah Scott that would be great. I can just see you knocking on a neighbors door. "Hi Wendy, sorry to bother you but can I borrow 0.64327485380116959064327485380117 mole of sucrose?"

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