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:
Strengths:
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.
Weaknesses:
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?
Strengths:
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.
Weaknesses:
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?