Are you a good cook?

Yes. Pumpkin pie, spaghetti, muffins, cookies.

Yes. I guess my specialties are homemade pretzel’s, gyoza’s, pumpkin rolls and pies with fresh pumpkin, and my grandma’s pie crust. Not to mention my fried chicken. There’s not much I can’t make except meringues.

Yes, BBQ ribs and Pork shoulder. Also my wife loves the way I cook Standing Rib Roast.

Of course. My specialty is charcoal.

I cook some things well (my spaghetti is everyone’s favorite), but my wife is a remarkable cook.

No.

@chyna I amost choked on my alfredo. That was funny!

Yes. I specialize in trying new things. I almost never have a bad result. I make great chili, wonderful salsa, and beef jerky to die for. I have tried chicken wings in the air fryer that came out better than any I could buy. I recently made unrolled chicken cordon bleu that was excellent. I came across a recipe for a green bean and ravioli dish that wowwed both the vegetarians and omnivores in the crowd. I LOVE to cook!

I’m the best.
In the house.
While my girlfriend is not around.

@seawulf575 – My Aunt Bitchy used to say, “If you can read, you can cook.”
I can read just fine, it’s the directions I don’t want to follow. ;)

Yes. I’m a good baker – cookies, fruit pies, cakes, etc. Don’t have a particular meal specialty but my kids love my lasagna, marinated London broil, home fried potatoes, meatloaf, etc. My Ex and I used to do Indian and Chinese cooking together.

Yes, I cook the best boiled water you could EVER have!

I am when I cook, which isn’t often. My specialties are baked beans, banana bread, onion soup and roast in a crock pot.

@Dutchess_III I would dearly love to have a good onion soup recipe. Do you use cheese, too?

Oh yes! Swiss.

It’s a crock pot method. First you add a box of beef broth to the pot. Then you sautee your onions in real butter, I use 5 or 6 onions, and add them to the pot as they get done. Then you cube up half a loaf of French bread and submerse it in the onion broth. The more bread you use the thicker it will be, the less bread the thinner it will be.
Heat on high until it’s starting to bubble, then turn to medium or low, and cook alllllll day. Like, 9 hours. The longer you cook it the better.
The original recipe calls for you to put into individual serving bowls, top with grated Swiss cheese and brown the cheese under the broiler. I don’t do that. I just grate some cheese into my bowl and pour the hot soup over it to melt the cheese.
Warning…it really looks greyish and unappetizing! Don’t let the look fool you. It is addictive-good. The longer it’s in the fridge, the better it gets too.

Thanks, I may do that for the snow day Saturday!!

I cook the way I like to eat very very well. I like pure wholesome simple foods. I don’t buy anything that has an ingredient list other than ice cream, bread, olive oil mayo, and kielbasa/italian sausage generally. Most people might find it boring but it’s my way. I’m very good with some Italian dishes too.

Oh you’d love it on a snow day!

Filet de boeuf de sel et de poivre, carottes julienne, l’haricot verts, boule de heige.

AKA steak and three veg.

Epic: no fatalities to date.

Gord on

@Pinguidchance Do you do any yelling while cooking? Why not? :)

Ok, @Pinguidchance I saw “boeuf” (beef), Juliane carrots, and something hairy and vertical and a hedge. .......

Yes. My specialty is pork chops with a shiitake mushroom & goat cheese sauce. Most things I make turn out well, though there have been a few stinkers.

@lucillelucillelucille “Do you do any yelling while cooking? Why not? :)”

I swear I don’t, due to the paucity of staff.

@kritiper “spaghetti”

That, I believe.

@Pinguidchance -All the more reason to let loose!:)

Just got done making a meatloaf. Yum. My wife told me that nobody makes a meatloaf better than her mother…until she tasted mine.

@seawulf575 -That is where I have to draw the line! Everyone says their meatloaf is the best. I think any meatloaf is the worst. XD