Cool thread-
For those having trouble with tortillas, are you using manteca?
For those with rice trouble, man I wish I could help. Basmati is almost the only rice I eat anymore and I have to admit, no matter what method I use to cook it has always turned out great.
Smoke King- If you ever decide to give cheesecake another whirl I have a recipe that always been fool-proof for me- It was even good the time I forgot to add the eggs!
Alix- With the cream puffs is it just the pate a choux that your have trouble with?
Here's my list-
Southern style fried chicken: I can do it tempura, with regular and panko bread crumbs, but just cant get that southern-style right,
Most breads, biscuits, pizza crusts- I can't get them to rise, or they have no flavor, too dense, etc. I have gotten it right a couple of times, but for the life of me I dunno what I did different to make it right! I still have old reliable though- Jiffy corn bread mix!
Braised Short Ribs: Almost all of my braises come out great, and while the texture is fine when I make this, the flavor is just muddy; none of my aromatics or spices stand out, they just sort of combine into "bleh".