NSFW…This is an adult site, so adults only please.
When I was in my first mid-life crisis in the late ’70s. I figured out that a great way to score with women, was to invite them to my house and cook them dinner. My goal was to fuck as many women as possible in the shortest amount of time.
I wasn’t wrong. Unfortunately I only really knew Mexican and German cooking and they were not showy or sexy enough to impress. So, I took cooking classes. (also a great place to meet women) I signed up for classes at a gourmet food and cookware/lifestyle store, they held classes in a kitchen/classroom at the back of the store. Those guys were no dummies, as after class you had to pass by all the merchandise to get out of the store… no easy feat to escape the cash register. But I enjoyed buying all of the equipment needed to be a successful chef. The instructors were first-rate… I took Italian from Biba Caggiano and Chinese from Martin Yan. I decided that Chinese would be showy and Italian sexy. My first class was Chinese taught by a young woman just arrived from Taiwan. She lived in Chinatown in San Francisco and came to my town to teach the class. She was very shy but a good teacher. The recipes she gave the class were hand written and I still have them.
I took two classes from her and became quite adept at The Art of the Stir-fry, or so I thought. But, it was a lot of fun and I did like to show off. I still have my wok and use it quite often, and not for just Chinese food. And, my Dexter cleaver, a must have, actually I’m on my third. No, I am not the Naked Chef, but can’t pass up a photo shoot. I figured if May More can have her bare bottom in her badge, I can be bare too.
It was an 8 week course and I got to know her well and we would talk after class, everyone else would race home, and she liked having someone to talk to so she could learn English better. (no I did not invite her over to my house for dinner) She showed me two cookbooks by the Wei-Chuan Cooking School, where she had learned how to cook in Taipei, and arranged for me to purchase them from Taiwan.
They are quite beautiful with instructions both in Chinese and English. Each dish with a photo to show how it should turn out. These were not just recipe books, but filled with instructions on how to use tools, spices, and ingredients. With detailed drawings. Also lists of definitions of foods, oils and spices. Way more than I needed to know, but I got many good tips.
So, I became quite the chef, I bought a chef’s hat and jacket. Yes, I was a poser and a big show off and after I cooked my kitchen was a compete mess. But the Ladies were impressed as they sipped wine while watching me cook. And, I was a good cook. I always served Saki during dinner, I know it’s Japanese, but close, and I thought it was cool. My signature dessert was a Rum Ambrosia, which impressed the fuck out my guests.
One of the dishes she taught us was Hot and Sour Soup, a big favorite of mine at a Chinese restaurant, and I got pretty good at making it. I make it once a year. Here is the recipe if you would like to try. And, do not leave out the chicken blood, but it is hard to find, so you will be excused. (I only used it once)
The books I got were Chinese Cuisine and Chinese Snacks. Filled with wonderful and exotic dishes. If there is a Chinese dish you love, message me and I will see if I have it in one of these books and I’ll email it to you. Cooking is probably my second favorite activity. Here is the cover of my cookbook. The bowl on the cover is Colored Enamelware used by Emperor Yung Cheng of the Ching Dynasty (1722 to 1735).
☯︎ 🀄︎ 🀀 🀁 🀂 🀋 🀉 🀊 🀈 🀅 🀃 🀇 🀌 🀏 🀎 🀍 🀪 🀣 🀧 🀤 ☯︎
Filthy and over fifty
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