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Old 04-13-2010, 12:59 PM   #31
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Strengths: adventurous, willing to try just about anything; great cooking basics knowledge base allows me to improvise and create on the fly, with a very good chance of success, dabble in all techniques that I have equipment for; engineering skills help me understand what goes on with the food, physics knowledge helps me understand what goes on with the food; experience in many kinds of cuisine; I have the ability to deconstruct foods into their basic flavor components while eating them; I have the ability to combine flavors and textures in my head before actually making a dish, which gives me a high probability for success in the kitchen.

Weaknesses; Sometimes too experimental; poor visualization skills; very limited exposure to African and Middle Eastern cuisines; budget constraints; equipment constraints; picky people that I have to cook for every day limit my ability to create new dishes except within certain boundaries; Lack of time to really put together a great meal, without having to sacrifice and inordinate amount of time that could be spent working on something that needs to be worked on. Limited local food resources. Finally, at 54 years of age, I don't have the same boundless energy that I had between birth and age 43 or so, when I started slowing down a bit. Not that I've stopped moving, or have thrown in the towel. I may not run a mile or two anymore, I can still walk five, just not as fast.

Seeeeeeya; Goodweed of the North
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Old 04-13-2010, 01:03 PM   #32
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Strength: adventurous

Weaknesses: DH isn't adventurous, not enough time to cook like I want to

Seriously, I'm really good at whatever I tackle and have had very few failures over the years.
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Old 04-13-2010, 02:13 PM   #33
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Quote:
Originally Posted by Alix View Post
Strengths:

Pastry
Baking (with the exception of cream puffs choux escapes me)
Down home cooking
MEAT
Alix, come on down and I will demystify chou paste for you. It's easy-peasy.
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Old 04-13-2010, 02:43 PM   #34
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I watched "Who Wants To Be a Millionaire" today and the $25,000 question had to do with "the french word choux". I confess that I don't know what it is but have read it tossed around in this thread while you all talked about pastries so I chose "Pastry" as the answer. The TV contestant chose "Buttery Cream". I was right. I'd better stick around here more...it could make me rich!
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Old 04-13-2010, 02:50 PM   #35
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Actually, the French word "choux" means cabbage!

Pate a choux is the pastry. That's a different thing altogether.
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Old 04-13-2010, 03:01 PM   #36
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Yes, question was about "pate a choux"...answer was pastry = $25,000!
...thank you for the clarification, June...interesting
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Old 04-13-2010, 03:04 PM   #37
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Strengths: Vegan & Vegetarian, Italian, Indian
Weaknesses: Meat (obviously), Baking
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Old 04-13-2010, 03:05 PM   #38
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Sorry about that. My bad. I abbreviate when I shouldn't!

June if I get out your direction, I am SO there!
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Old 04-13-2010, 03:21 PM   #39
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My strength tends to be timing. Being able to get things done and have things pull together when they need to. I have been known to do a mental walk through of a meal when it is multicourse or has some complicated stuff. I do sometimes write out a chart so I know where I need to be when.

Weakness is I am not good at "visualizing" spices and herbs and how they interact. If I start winging too much I have been known to go overboard. (Like the chili I made a couple months ago, needed to double up the meat to make it palatable).
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Old 04-13-2010, 05:15 PM   #40
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Quote:
Originally Posted by mollyanne View Post
Yes, question was about "pate a choux"...answer was pastry = $25,000!
...thank you for the clarification, June...interesting
Just think cream PUFF you got it. So much fun to make and eat..My gang loves them. I fill them with whipped cream.
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