Tim, take a look at this book "How To Cook Everything" next time you're at the bookshop. It's by a guy named Mark Bittman. This Bittman guy explains each element of the dish with exacting and simple language. He's Objectivist-friendly. He starts at the concrete level so a tabula rasa like me can understand.

One important thing is to get the best quality ingredients you can. Fresh basil or whatever. I never have time to cook either but I'll be doing it once a week now at least.

I put my announcement in the wrong place. See Food board: "Food and Philosophy"

I'm not necessarily talking about "fancy," to be clear. I'm talking about the fundamental tools for survival in the kitchen. With a basic skill set, you will be far better off than you are at present.

And in food, darling, there's no such thing as diminishing returns.

Well here's one bachelor who is in dire need of some direction. Fancy cooking and the shopping required for it seems a very low priority in relation to all the other time pressures one faces.

I guess it's like anything, you can make large step increases in skill with only a little effort before decreasing marginal returns kick in. In my case I don't think I've even taken those initial steps yet.

Yes, I shall mold you, young one. Your culinary skills shall be putty in my hands... :)

The "BBC" is a fine idea, Jen. Keep me in the know.

Hi Lance!

I'm actually launching a "Bachelor's Boot Camp" class series next month for men like you -- I've met entirely too many of you, and it's time you got it together! (Don't even get me started about the girls.) But bravo to you for taking that first step.

It would be great to get some feedback on the curriculum, so might you be open to looking it over when we're ready? If there are others here with culinary challenges, your feedback is also welcomed.

Think My Fair Lady with knives, sans show tunes. And did I mention how mental girls get when you seduce them via the palate?

::::Note entire thread filled with self-promotion::::

Except here I don't have to apologize for it.

Hey Jen, nice to see you again. The podcast thing is great.

I know next to nothing about cooking but I recently picked up a book called How To Cook Everything and some fresh basil so I'm on my way.

Firstly, thank you Ross.

Secondly, I am delighted to announce the launch of the Culinary Podcast Network (www.culinarypodcastnetwork.com), which was sparked with an idea from GF's Executive Chef, Mark Tafoya. We went from concept to launch in just three days, so we're pretty damn excited and proud of ourselves. We've pulled together the best food podcasters on the web in one place for a daily dose of food musings, and we've just been listed on iTunes.

Oh, have I mentioned that he, too, is a Rand-y guy? :D I love when that happens. I've not a doubt that the tremendous progress we've made in the last three months (now up to a staff of about 30) is due to that kind of synergy. He rocks.

Edited for clarity.

Yes, Jason, very nice. Although I think Jen's closer to a less throaty Kathleen Turner

...don't hate me because I'm young and vibrant.

Jason, tell him he's sexy -- he'll feel better. And thank you for that lovely compliment.

I can see where *this* is headed!

Jason, behave yourself!

Dildo, settle!

Good stuff. You sound like a younger, sexier version of Martha Stewart!

- Jason