:D How's your little stuffed egg maker doing in the kitchen?

Men who cook are sexy!

Too few people realize what a skill it takes to make good baked beans! I do have a tube of marzipan paste, but haven't dared... yet!



THANK YOU!! When I was in grade school, the home ec teacher asked, "Who can make macaroni and cheese?" Everybody put up their hand. Then she said, "Without the box." I was the only one with my hand stjill up. SHe dared me, "Okay, how do you make it?" I responded, "Well, first you make a white sauce..." and she was stunned. I had my A on the first day of class and had been making white sauces since I was four!

THANK YOU!! When I was in grade school, the home ec teacher asked, "Who can make macaroni and cheese?" Everybody put up their hand. Then she said, "Without the box." I was the only one with my hand stjill up. SHe dared me, "Okay, how do you make it?" I responded, "Well, first you make a white sauce..." and she was stunned. I had my A on the first day of class and had been making white sauces since I was four!

I just made 2 pumpkin rolls. :) I can't wait to eat them!

This post made me smile. There is a world of difference between "cooking" and "baking". I have met many who are good at one or the other, but those who are good at both are rare. And there is no such thing as a true master of the pair.

My "signature" dish is rare beef tenderloin with one of a handful of sauces I haved practiced over the years- including sauce bearniase, creamed morels and sauce bordelaise.

But what I secretly lay claim to doing well is fried chicken tenders- soaked in eggs and buttermilk, breaded and then fried until they are nearly black and flake at the slightest touch with the chicken itself perfectly tender and just barely cooked through. I like them better a day later cold from the fridge.

I love leftovers really. The beef tenderloin makes a great dinner- but cold the next day it makes incredible sandwiches. Slice thick and put in a french baguette with homemade garlic and herb butter plus a sprinkling of fleur de sel. Refrigerate and then let warm to room temp before eating. Awesome.

Same with roast beef- better the next day when you chop it up and sautee with potatoes and onions and then slobber on the chili sauce for hash.

^^^ I am one of those people who can bake, but can't cook. I can cook breakkfast foods, and I can throw stuff in a crockpot, and I can do just enough to keep my kids from starving ;) But I can bake the hell out of cookies, pies, breads, etc! My husband (who is an academically trained chef) said it's a left-brain versus right-brain thing. People who are good at cooking tend not to follow recipes, are more artistic, etc. People who are good at baking are more technical, follow recipes to a T, etc.

I think you have this exactly right. Baking requires precision- artistry too of course, but precision overall.

Cooking on the stove you can take all kinds of liberties- and should- to get to a particular result.

And the longer something cooks on the stove- the more leeway you have. One reason I like making beef stew is that it is impossible to screw it up. Results may vary, but when you cook that slow and that long there is plenty of time to taste and adjust as you go.

Not the case when you have to make it all in advance and put it in an oven with no room for error once the baking starts.

I agree with the left brain vs. right brain interpretation. Additionally, I think that cooking and baking are so different that they may not appeal to the same people. I love cooking, but the idea of baking anything just bores me. I respect somebody who can bake amazing things, but it's just not something I'd want to do. I've never done anything more advance than Betty Crocker brownies or whatever. I suspect that most people fascinated by baking find cooking boring in a similar manner.

I really enjoy both so perhaps I'm an anomaly. You can also take creative license with baking, you just have to understand what you're doing and what the result will be.

My signature baking thing is cheesecake. I take a lot of creative license with cheesecakes, with different toppings or fillings. You can't alter the basic liquid/fat ratios though.

My signature food is probably my homemade sauce although I don't make it often these days (it has to cook for hours to be "just right") so instead, I'll say my lasagna. My son absolutely loves my meatloaf too.

I can be more creative with baking than I can with cooking, partially because of my dietary limitations with Crohn's Disease. When you can't eat veggies or high fiber foods, it limits your cooking creativity a lot.

Interesting discussion about baking v. cooking. My mother always said that if you're good at knowing about chemistry, you can be good at either.

oops...i forgot my banana pudding, chocolate rum cake, million dollar pound cake,lemon poppyseed cake, key lime pie & homemade ice cream. i wish everyone would share the recipes that they can share.

Oh, I especially want to see the Key Lime pie and banana pudding!

Here at school, everyone I live near knows me for my burgers. Simple, but delicious. :)

This thread makes me hungry!
 

I wanna go to honeychile's and FSUZeta's houses to eat!

I am best known for my guacamole.

Other favorites: spinach/bacon deviled eggs, Danish spaghetti, cranberry meatballs, curried fruit, cranberry gelatin salad.

Dying of hunger here now.

Please you guys, post your recipes!

Just made amazing mustard soup, forgot to post it, another favorite!

I'm making my mom's favorite stuffing recipe this week for my office - we're having a pot luck on Thursday.

Other favorites are my meatballs.

I'm not that great of a cook though. My mom did teach me, however, that if you can follow a recipe, you can make anything. So I try to stick to that.