I'd give myself a 7. I'm pretty good at making up recipes; of course, that means most of my dishes come out as a Caribbean/Asian fusion....

Oh wow... :eek:

I would give myself an 8.5. I love to cook and I do it well. I only wish I had the time and the money to devote to cooking the way I would really like to. Sometimes it is far more expensive to cook at home then it is to go out to dinner.

Baking is probably about the same for me.


I can totally vouch for this. I have tried some of her holiday cookie recipes. They are delicious.

I give myself an 8.

9.

I do cook!:cool:

I'd say a 7. I'm good at following recipes, and love making little changes to make them my own, but I still need a starting idea/guidance from my latest Cooking Light ;) I do wish I were a little more creative to just whip something up though!

i'd say between 7-8
 

i love to cook...i just haven't mastered the art of cooking in small quantities :), but that's ok....soon-to-be-hubby enjoys it and has leftovers to take to work. i don't really care for leftovers so i just freeze half of it and save it for later....like my sauces and etc.

I'm giving myself a 7. I can come up with recipes off the top of my head, but I'm not exactly Iron Chef material :p and I usually start from existing recipes and tweak them. I'm also adventurous and not afraid to try new, difficult recipes from various cuisines. I make a mean Indian curry. ;)

I usually do the cooking, but my husband is a decent cook (otherwise he would have been very hungry in college - the cafeterias suck). I give him a 3 - he can cook a few things well, but nothing fancy. Still, if I come in dead tired after a long day at work, he'll make dinner... he's a good one.

When I think 9 and 10 range.......i'm thinking restaurant chef/owner.

Not someone who whips up "taters and boiled shrimp :D " and "chili cus it's damn cold out here!!:eek: "


I hope you get a blister........on your foot.

7.5

I hate to cook, because I work in a molecular biology laboratory all day and I have measure down to the microliter following protocols (advanced recipes) for PCRs, Westerns, Southerns, et al. I make measurements all day...

By the time I get home, I am tired of measuring ANYTHING!!!

If it is not microwavable, I am not cooking it unless it's pasta...

But, I can make dayum good Honey Mustard Lamb or Rose Petal Quail... And I am a vegetarian!!! :eek:

I would say a 9. My mom and grandmothers and aunts taught me well i love to cook and bake!

I would give myself a 7 overall.

I have a handful of dishes that I would put against most high end restaurants with pride- but even then I am excluding truly world class establishments (of which there are none here in Texas- though Tony's came close in the old days.) And those dishes took lots of practice and work- some are still evolving. I have been working on my medallions of beef tenderloin with a red wine reduction and fresh morels for years, and I am still not totally satisfied with it- nor as consistent as I want.

Otherwise I do pretty good. Coming from a Southern family I am good at gravy, fried foods and cakes with mountains of sugar and soured milk. But that is not complex cuisine.

Oh fabulous, go ahead. Make fun of me again. I personally really don't care. No, I can't cook. Is there something wrong with that too? I never had to cook for myself so it makes it kind of hard, wouldn't you think.:rolleyes: So what! I had a little accident, and you're the moron just for being a member of this site.

What's that? under your username...is that...Registered Member?

Hi, Kettle.

i am a strong 7.5, and feel no need to get much better than that...significant other is a sous chef for a country club! i feel i should stay at my level, that way he gets his moneys worth out of his culinary arts degree!

CTFU!!!