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Old 04-12-2010, 09:36 AM   #1
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Location: Arkansas
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Strengths and Weaknesses

Each of us have preferences and things we avoid when it comes to cooking a particular food group or style. This thread would get pretty lengthy if we listed everything we could cook, but what I've started off with are just my strengths and weaknesses. For instance:

Breads - I bake some sort of bread (biscuits, dumplings, baguettes, artisan bread, tortillas, pita bread, cream puffs, johnny cakes, pizza, etc.) several times a week.

Asian - While I still consider myself a beginner, I've been cooking Asian dishes for more than 30 years.

Seafood - Because it's so easy to cook and make it look elegant during special occasions.

Desserts - I love pies and make more than a dozen each year, but cakes, cupcakes, cookies, brownies, etc. are something I may try only once every 5 years or so.

Mexican/South West - With the exception of chili, most Mexican and South West cooking eludes me. Maybe because I'm not a spicy/chili pepper fan.

BBQ - I try, and I really like it, but in general BBQ is best made by people who have the patience to make it tender without burning it to a cinder.

What are yours?


"Food is our common ground, a universal experience." - James Beard
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Old 04-12-2010, 10:36 AM   #2
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Pie crust and

I just CANT make those 2 things no matter how hard I try.

“I went into a restaurant. The menu said, ‘Breakfast anytime.’ So I ordered French toast during the Renaissance.” Steven Wright
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Old 04-12-2010, 11:39 AM   #3
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Baking (with the exception of cream puffs choux escapes me)
Down home cooking


Presentation - no patience for art on a plate
Asian food - I can stir fry but no one else is very adventurous here so no practice for me
You're only given a little spark of madness. You mustn't lose it. Robin Williams
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Old 04-12-2010, 12:41 PM   #4
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Traditional European - Spanish, French, Italian are my favorite stuff
Inventive side dishes
Adventurous - Have played with about every cuisine, and where I live there is access to ton's of "unusual" ingredients, particularly Asian.


Desserts - no interest, ergo no practice.
Deep frying - probably more of an equipment issue here, got rid of a home fryer because it was just too small, as I think all the home models are. I do use a large pot on occasion, but have a hard time maintaining temp.
Doughs - don't know why, but I seem to struggle with them a bit.
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Old 04-12-2010, 12:54 PM   #5
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Location: The Great "Wet" North
Posts: 20,199
-Specialty cooking (diabetes, gluten free, lactose free, vegetarian/vegan)
-Cakes (baking and decorating)
-Pastries (sweet and savory)
-chocolate, candy
-French, Italian and Asian cuisines
-Presentation - Alix, I love making my food look "just right" but my family just wants to eat it no matter how it looks!

-Bread outside of a machine!
-Oatmeal (I can make enough for 100 people, but not for one or two unless it is instant)
-Cooking small amounts
-Making the perfect pot roast
Living gluten/dairy/sugar/fat/caffeine-free and loving it!
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Old 04-12-2010, 01:00 PM   #6
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Everything else
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Old 04-12-2010, 02:18 PM   #7
Flour Child
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Location: North Carolina, USA
Posts: 1,392
Pesto and all dishes using fresh herb
Spaghetti & Meatballs (i know, everyone thinks their's
is the best but, no, MINE is...really...no, really)
Lo-Cal Chocolate Milkshake (tastes better than a regular one)
Healthy Soups
Turkey Stuffing & Gravy (ditto regarding spaghetti parenthesis...lol)
Mashed Potatoes
Vegan (for my daughter, the yoga instructor/spa esthetician)
Grilled Cheese (made with Rosemary Bread, sharp cheddar...not processed,
EarthBalance"Butter", soy-based Nayonnaise, saltNpepper, sometimes grilled veggies)
French Toast (nothing like it on the planet)

Homemade Bread
Homemade Pasta
Homemade Icecream
Gas Grills
Green Salads (they always seem to taste better when someone else makes them...not sure why)

My kitchen is for dancing. Bring me sunshine in a cup. ~emily dickinson.
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Old 04-12-2010, 02:19 PM   #8
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Location: SE Pennsylvania
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strengths: roasts, sautes, braises, grill, garde manger, small plates, sides, soups

weaknesses: bread baking--need more practice and don't eat enough of it to get it, and
house too cold.
highly decorated deserts--no interest
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Old 04-12-2010, 02:50 PM   #9
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Location: da 'burgh
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strengths- roast beef, steak, & other meats, soups! i make a great curried carrot soup, veggie soup, fruit soup. interesting salads. my french toast/grilled cheeses get great reviews! seafood. pairing foods. presentation. making the mother sauces & others. & my curried chix salad.

weaknesses- baking! desserts, piping my duchesse taters. tournes.
i believe that life would not be complete sans comfy 'ol tee-shirts, the Golden Girls, and the color pink
& rock on, PITTSBURGH-
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Old 04-12-2010, 03:35 PM   #10
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Location: Washington State
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-Cakes (Just regular ones not like wedding cakes or anything.)

-Breads, I need good recipes and advice for sure. I can get the dough to rise and even taste good but consistancy and moisture are an issue. Thanks to the bread advice I received on this community I can get my dough to rise and behave like bread! It's a start. (No pun intended.)
-Asian. Love the food, can't cook it.
-Fried Rice. Always screw it up.
-Following recipes exactly. For cooking I don't always do this and sometimes I make a disaster and other times I discover something wonderful!

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