LuckyLeft
Sea Gull
Joined: 17 Jul 2011
Age: 34
Gender: Male
Posts: 203
Location: Southeast Georgia, United States
02 Aug 2011, 11:05 pm
When it comes to most breakfast foods (pancakes, waffles, eggs, bacon, etc.) and Foods like Hamburger Helper and Ramen noodles, I'm your guy 
As for everything else 
, that's a work in progress....
MakaylaTheAspie
Veteran
Joined: 21 Jun 2011
Age: 29
Gender: Non-binary
Posts: 14,565
Location: O'er the land of the so-called free and the home of the self-proclaimed brave. (Oregon)
03 Aug 2011, 12:18 am
I'm only 15, and I can make a mean roast. 
03 Aug 2011, 12:19 am
03 Aug 2011, 2:41 am
03 Aug 2011, 2:46 am
wtf... I am a man and I love to cook, but not grill steaks veggies please
I have always loved the pseudo-chemistry of cooking.
I love to break down the mixtures and proportions into mathematical pictures.
Great fun.
Killman
Yellow-bellied Woodpecker
Joined: 29 Apr 2011
Age: 32
Gender: Male
Posts: 50
Location: Location: Location:
03 Aug 2011, 3:44 am
I am a master chef! I have many secret strategies of putting soup in the microwave. 
03 Aug 2011, 4:14 am
Acacia wrote:
I have always loved the pseudo-chemistry of cooking.
Pseudo-chemistry? It's real chemistry.
I can make a frozen pizza, but anything where I have to put ingredients together I can't: like cookies or macaroni and cheese.
Last edited by dunbots on 03 Aug 2011, 4:39 am, edited 1 time in total.
03 Aug 2011, 4:21 am
another_1 wrote:
Whaddya want?
My salads are exquisitely beautiful; I'm told that my steaks surpass the best available in any restaurant in New York; my lamb kabobs impress native Lebanese; I've had Italian-Americans swear that my Manicotti and Lasagne KILL their grand mama's; my hash browns are better than the Waffle House's. I've had professional chefs beg me for my recipes.
Chicken Cordon Bleu; spicy-sweet honey glazed shrimp skewers; seafood bisque; gazpatcho; veal, lamb and ricotta meatballs and Balsamic-glazed Salmon make regular appearances on our table.
That's too "grand" for your taste? How about bourbon peach cobbler, cheesecake, biscuits and sausage gravy, fried chicken, shrimp or fish, twice-baked potatoes, tomato pie, or country fried steak (and gravy - can't forget the gravy! )?
Not impressive enough? OK - death by Lobster! Lobster bisque, lobster mashed potatoes and lobster stuffed beef tenderloin, with a side of Lobster Thermidor.
Yeah, if I've never made it, I'm gonna find a recipe first - but that doesn't mean I won't modify it. Even the first time I make it. I have been described as "fearless" in the kitchen.
So . . . Whaddya want?
I'll give you three guesses what my current, primary special interest is!
My salads are exquisitely beautiful; I'm told that my steaks surpass the best available in any restaurant in New York; my lamb kabobs impress native Lebanese; I've had Italian-Americans swear that my Manicotti and Lasagne KILL their grand mama's; my hash browns are better than the Waffle House's. I've had professional chefs beg me for my recipes.
Chicken Cordon Bleu; spicy-sweet honey glazed shrimp skewers; seafood bisque; gazpatcho; veal, lamb and ricotta meatballs and Balsamic-glazed Salmon make regular appearances on our table.
That's too "grand" for your taste? How about bourbon peach cobbler, cheesecake, biscuits and sausage gravy, fried chicken, shrimp or fish, twice-baked potatoes, tomato pie, or country fried steak (and gravy - can't forget the gravy!
)?Not impressive enough? OK - death by Lobster! Lobster bisque, lobster mashed potatoes and lobster stuffed beef tenderloin, with a side of Lobster Thermidor.
Yeah, if I've never made it, I'm gonna find a recipe first - but that doesn't mean I won't modify it. Even the first time I make it. I have been described as "fearless" in the kitchen.
So . . . Whaddya want?
I'll give you three guesses what my current, primary special interest is!
Hi, I'm God too.
03 Aug 2011, 4:31 am
03 Aug 2011, 4:42 am
YourMother wrote:
another_1 wrote:
Whaddya want?
My salads are exquisitely beautiful; I'm told that my steaks surpass the best available in any restaurant in New York; my lamb kabobs impress native Lebanese; I've had Italian-Americans swear that my Manicotti and Lasagne KILL their grand mama's; my hash browns are better than the Waffle House's. I've had professional chefs beg me for my recipes.
Chicken Cordon Bleu; spicy-sweet honey glazed shrimp skewers; seafood bisque; gazpatcho; veal, lamb and ricotta meatballs and Balsamic-glazed Salmon make regular appearances on our table.
That's too "grand" for your taste? How about bourbon peach cobbler, cheesecake, biscuits and sausage gravy, fried chicken, shrimp or fish, twice-baked potatoes, tomato pie, or country fried steak (and gravy - can't forget the gravy! )?
Not impressive enough? OK - death by Lobster! Lobster bisque, lobster mashed potatoes and lobster stuffed beef tenderloin, with a side of Lobster Thermidor.
Yeah, if I've never made it, I'm gonna find a recipe first - but that doesn't mean I won't modify it. Even the first time I make it. I have been described as "fearless" in the kitchen.
So . . . Whaddya want?
I'll give you three guesses what my current, primary special interest is!
My salads are exquisitely beautiful; I'm told that my steaks surpass the best available in any restaurant in New York; my lamb kabobs impress native Lebanese; I've had Italian-Americans swear that my Manicotti and Lasagne KILL their grand mama's; my hash browns are better than the Waffle House's. I've had professional chefs beg me for my recipes.
Chicken Cordon Bleu; spicy-sweet honey glazed shrimp skewers; seafood bisque; gazpatcho; veal, lamb and ricotta meatballs and Balsamic-glazed Salmon make regular appearances on our table.
That's too "grand" for your taste? How about bourbon peach cobbler, cheesecake, biscuits and sausage gravy, fried chicken, shrimp or fish, twice-baked potatoes, tomato pie, or country fried steak (and gravy - can't forget the gravy!
)?Not impressive enough? OK - death by Lobster! Lobster bisque, lobster mashed potatoes and lobster stuffed beef tenderloin, with a side of Lobster Thermidor.
Yeah, if I've never made it, I'm gonna find a recipe first - but that doesn't mean I won't modify it. Even the first time I make it. I have been described as "fearless" in the kitchen.
So . . . Whaddya want?
I'll give you three guesses what my current, primary special interest is!
Hi, I'm God too.
No need to insult him just because he's a lot better than you at something.
There's no crime in being proud of your skills and talents.
03 Aug 2011, 4:52 am
dunbots wrote:
No need to insult him just because he's a lot better than you at something. There's no crime in being proud of your skills and talents.
There's no crime in being proud of your skills and talents.No, I just find talking oneself up like that abhorrent. Nothing wrong with being proud, but there is something wrong dancing around and telling everyone how wonderful you are.
03 Aug 2011, 5:08 am
03 Aug 2011, 5:11 am
03 Aug 2011, 5:14 am
YourMother wrote:
dunbots wrote:
YourMother wrote:
Nothing wrong with being proud, but there is something wrong dancing around and telling everyone how wonderful you are.
No, not really, and there's nothing wrong with his post, as long as he's telling the truth.
I disagree. I think that it's important that everyone practices modesty.
Well then obviously you're not narcissistic.
03 Aug 2011, 5:46 am
YourMother wrote:
dunbots wrote:
No need to insult him just because he's a lot better than you at something. There's no crime in being proud of your skills and talents.
There's no crime in being proud of your skills and talents.No, I just find talking oneself up like that abhorrent. Nothing wrong with being proud, but there is something wrong dancing around and telling everyone how wonderful you are.
OK, I may have gone a bit over the top - but, it IS a thread asking how well we cook! I can't honestly say that there are many things I do well, so when someone directly asks about one of those few, I can get carried away. Let me try again, with a dose of humility included:
I can cook anything, and very much enjoy it. I've had people assume that I must be a professional chef - but my executive function issues would make it impossible for me to keep up in a commercial kitchen. My results are wonderful, but it takes me forever and a day to get it on the table.
03 Aug 2011, 6:04 am
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