Can you cook?

[GuitarDaddy]

Solid itermediate, could be advanced with more time and effort. Of course being raised as an only child by one of the best cooks to ever grace the planet, then marrying a 4star chef and being the apprentice for 25yrs didn't hurt I would have to be a complete and total moron not to have at least picked up intermediate skills through osmosis if nothing else.

The things I would claim excellence in are pretty much the standard male stuff, outdoor grilling and pretty much meat preparation of any kind, and big weekend breakfasts. I did however pick up some of my moms skills regarding pastries,candy and bread. I would'nt dream of trying to outdo the wifey when it comes to pies or cakes, but for cobblers, tarts, divinity, hardcandy, taffy or pretty much anything else in the dessert world she bows to the meticulous and time tested recipes I learned from mom. My Mom had a love for and a dedication too cooking like none I have ever seen, RIP Mom. With every year since her passing I realize and appreciate more the things she gave me

 

[DawsonsDada]

Yes I can cook. I would say intermediate/advanced level for a cook; advanced for baker

 

[secretanchitman]

beginner to intermediate.

 

[DrPizza]

Thanks, and yes, that's a Brisket "flat".
Get fresh corn with the full stalk if you can. Pull stalk back to expose corn, leaving stalk attached. Submerge the corn for about 1-1.5hrs in water. Pull corn out, apply olive oil to the corn, sprinkle some salt and pepper. Wrap the stalk back around the corn, toss onto your smoker for 1.5-2hrs at 225F.
When done right the corn comes out very tender, it's been a hit every time I've cooked it so far.

Heck, we do that while camping - just toss the entire ear of corn, husk & all, onto the hot coals of the bonfire. Tastes 100 times better than when you boil it or steam it in the kitchen.

Damn dude, that is such a waste of scallops. I like bacon and all, but that looks plain nasty.

Not a waste of scallops - those were just bay scallops, the $2.99 a pound crappy version of sea scallops. And, I wasn't afraid to point out that it sucked. Sea scallops, wrapped in bacon & broiled with some seasonings on them are incredible. My thinking was that this would be a shortcut to the same goodness - it wasn't. Seafood for dinner tonight too - about a pound of red breasted sunfish & blue gills that I caught in July. Just waiting for them to thaw. I'm going to really need to spend more time concentrating on panfish for the freezer this spring and summer; I'd like about 100 pounds of fish. I can't wait til crappie season gets here.


150 posts into the thread & it finally hit me - the correct answer to the OP.

Yes, Rubycon, I will be happy to cook anything you desire for breakfast, lunch, dinner, or snack. Just provide access to the kitchen (galley), access to the ingredients, and a place to stay for a week.

 

[dank69]

My wife and I just dinged 80 yesterday but our cooking skill is only ~415. We will p/l it to 450 soon though.

 

[JDub02]

Advanced for a home chef. I can hold my own in a kitchen. I've learned everything from practice and watching food network .. mostly Good Eats. It's amazing how simple things become once you understand what's really going on.

I'd love to go to culinary school, though. I have no desire to make a career out of it, but I really enjoy cooking. It's about my only hobby aside from my motorcycle.

 

[Damn Dirty Ape]

If so what level are you?

For example beginner would be steak and eggs, pancakes, etc.
Intermediate would be pot roast, soups, omlettes.
Advanced would be home chefs (do much anything from scratch with good results - your friends come over to eat instead of eating out!).

Post pics of your favorite dish - prepared by yourself of course!

somewhere between intermediate and advanced I'd say, wife would agree. We're about equally matched in ability.

 

[Rubycon]

Yes, Rubycon, I will be happy to cook anything you desire for breakfast, lunch, dinner, or snack. Just provide access to the kitchen (galley), access to the ingredients, and a place to stay for a week.

Believe me if you were here you would not want to be in the galley! That place is scary.

 

[Iron Woode]

I want to start cooking more this year. Anyone have any good resources for a beginner? Food that is simple and reasonably healthy with tons of flavour? I like watching Jamie Oliver's shows because his cooking is so simple but looks delicious. Can someone give an idea of what a novice kitchen should be stocked with? I know there is that giant thread on kitchen tools but a lot of what is in there is way overkill for a beginner kitchen.

the best recipes are the ones from way back when your mother or grandmother cooked.

In this vein I recommend old school cookbooks like this one: http://www.amazon.com/New-Cook-Book-...875512&sr=1-20

I have the original 1953 printing. These recipes are truly great.

or go to a used book store and get some books from the 50's and 60's. These recipes are simpler and tasty.

 

[TallBill]

I'm getting better and better. I eat a shit-ton so usually my meals are quick and easy, but I can make some tasty treats.

 

[jlee]

I can cook, but I don't do it nearly often enough. Crockpots are awesome, btw.

 

[Locut0s]

Yes. I like to think fairly well but truth be told I've never had a lot of critiquing of my work outside family. I can bake pies and other deserts, make all kinds of stir-frys all the time, a couple of soup recipes and other stuff.

 

[DT4K]

Not a waste of scallops - those were just bay scallops, the $2.99 a pound crappy version of sea scallops. And, I wasn't afraid to point out that it sucked. Sea scallops, wrapped in bacon & broiled with some seasonings on them are incredible.

Are you implying that sea scallops are superior to bay scallops?

Or do you just mean that you bought frozen scallops that were farmed in China?

If you only paid $2.99 a pound, I'm assuming you mean the second. Although even in that case, I've never seen bay scallops for $2.99 a pound.

Fresh wild bay scallops are actually sweeter and more tender than sea scallops and generally just as expensive.

 

[Possessed Freak]

Of course I can cook. But then, my favorite dishes are at the "beginner" skill level. Comfort food for the win.

 

[kalrith]

I'd put myself at the intermediate level. I can cook and bake most things pretty well but don't always do everything from scratch and often prefer using a recipe. I don't strictly follow recipes and make it my own after cooking it a few times, but if I'm trying something totally new, it's nice to have some direction.

 

[alkemyst]

Are you implying that sea scallops are superior to bay scallops?

Or do you just mean that you bought frozen scallops that were farmed in China?

If you only paid $2.99 a pound, I'm assuming you mean the second. Although even in that case, I've never seen bay scallops for $2.99 a pound.

Fresh wild bay scallops are actually sweeter and more tender than sea scallops and generally just as expensive.

most know only what fodder they find in their local 'trendy' grocery at best. It's like being told by friend's that they found sushi grade tuna for $5.99 at Krogers.

 

[MAKENITO]

I suck at cooking, and I hate hate hate it.

I dont mind cleaning up after someone else has cooked though..

 

[rasczak]

Being lazy today.

Currently working on a reduction of pork rib bone, fried garlic, black pepper and will toss in an onion (blended) later. That is going to be the base for fish ball (various kinds and origin) soup

Main course is grilled Korean marinated beef on steamed rice.

Desert is Grape Jell-O.

My food never look good. I don't bother with presentation. Food is for eating, not looking.

Quite untrue my friend. You eat with your eyes as well as your mouth.

I'd consider myself a beginner/intermediate. I have always wanted to cook (professionally) however, my career path took me in a way different direction (IT). I love to experiment and my wife loves my experiments Just the other day I made gorgonzola crusted ny strips on a bed of spring leaves drizzled with olive oil and basalmic vinegar (lol soooo 90's) but hey they tasted great I've also got a recipe for salmon with a honey/sesame seed oil/soy sauce glaze with sauteed spinach and garlic.

after reading all of the posts so far i'm hungry now.

 

[Tiamat]

Hmm, I do steaks, chicken, pasta sauces, but don't mess with anything requiring the oven, except baking fish. In terms of amount of things I can cook, I'm a beginner, but I do like to use standard cutting techniques with a good knife (fast dicing, butterflying, accordian cut, etc.)

I'm always for learning new recipe variants and techniques, but rarely have the time nowadays :/

 

[DrPizza]

most know only what fodder they find in their local 'trendy' grocery at best. It's like being told by friend's that they found sushi grade tuna for $5.99 at Krogers.

No, I recognize that seafood generally sucks inland. And, I equally recognized that 2.99 a pound scallops were very likely to suck.

 

[Rubycon]

No, I recognize that seafood generally sucks inland. And, I equally recognized that 2.99 a pound scallops were very likely to suck.

Seafood sucks ON land!

If you cannot sea water...

 

[DT4K]

No, I recognize that seafood generally sucks inland. And, I equally recognized that 2.99 a pound scallops were very likely to suck.

Perhaps I misinterpreted. The way you referred to "just bay scallops" and the "crappy version of sea scallops" made me think that you were implying that in general, bay scallops are inferior, which isn't true, although it's probably a common misconception.

And frozen scallops can actually be decent if they were frozen correctly when fresh and they are thawed correctly and dried before cooking so they don't get mushy. Not as good as really fresh scallops, straight out of the ocean, but still better than fresh scallops that took 5 days to get to your supermarket.

I love bay scallops, quickly sauteed in butter and olive oil, then tossed with some pasta, fresh basil, garlic, and salt and pepper.

 

[Imported]

Between intermediate and advanced. I've been cooking since I was a kid.. wanted to go to culinary school but I opted to go to college instead. Don't have the money to afford it now.

 

[Pepsei]

i'm amateur advanced. i love to eat, to the point of having to make some of the dishes myself because i can't get it anywhere else.

i love to make italian, and asian dishes (espcially traditional japanese)

there are some dishes that i still can't pull of, such as Zabaione, it was an epic 8 eggs failure. i didn't have proper equipment at the time.

the dish i made last night for today's lunch box is minced pork with shallot/shitake sweet oyster/soy sauce roasted in crock pot with egg/tofu/daikon for 5 hours over sticky rice.

 

[Patt]

I'd have to say slightly above intermediate ... and my wife probably falls slightly above beginner. Not that she doesn't have the capacity, just not the interest.