<p>inb4 get baked, oh wait this forum</p>
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<p>I do that as well. I love the food network. My biggest problem is they use ingredients a lot of the time that we don’t have at home. Makes it hard. I’ve been known to attempt subsitutions though. Works fairly well, but makes me wonder waht the orginial tasted like. </p>
<p>I love cooking and baking. My mom worked in bakeries up until the time I was in middle school so things kind of rub off a bit. I can throw things together from randomthings in the fridge pretty well. It frustrates Mom because she can’t do that too well.</p>
<p>Love cooking, because I love food.</p>
<p>This week I have made</p>
<p>Hushpuppies, Fried Italian Cream, Grilled Chicken Sandwiches- with fresh lettuce, basil, grapes, almonds and feta cheese :)</p>
<p>I like to cook, but I hurry; baking and boiling are non-routine.</p>
<p>i’m planning on making fruit compote today or tomorrow!</p>
<p>I love both cooking and baking! However, I tend to cook more because I find it more engaging (sitting and waiting while your batter is rising? no thanks…) and active.
I met Giada De Laurentiis at a book signing last October, it was so exciting!</p>
<p>Also, I love decorating cakes. </p>
<p>I would suggest starting with different types of cookies when you first bake (work on different flavors, textures, techniques, etc. as you work from scratch), and you can continue with more impressive dishes as you become more proficient. I have to say that madeleines are tricky to get them perfect, so after you feel your cookies are getting better, tackle some delicate madeleines. They’re my favorite!</p>
<p>Raise your hands.</p>
<p>How many of you can’t wait to move out on your own and not have to live under your parents’ rules?</p>
<p>How many of you will be living in your parents’ basement when you’re 40?</p>
<p>If you can’t cook you’ll be in the basement because despite what you’ve heard, one can not live on McDonald’s and pizza delivery forever. </p>
<p>Following the back of a muffin package is not rocket science - dump the mix into a bowl, stir in 1/2 cup water, pour into a sprayed pan, put into a 425 oven and pull it out before the neighbors call the fire department. Seriously, Pillsbury goes out of their way to make instructions a first grader could follow so put that 2400 SAT to work. Challenge yourselves (/s) and google “recipes with 3 or 4 ingredients.” You manly-men (or girly-girls) can throw a steak on the grill, hey, even a caveman (or cave person) can do that.</p>
<p>I used to bake a lot, but not so much lately. I still like it.
I don’t cook that much, but it’s pretty cool.
I don’t really get people who say “I can’t cook.” You just follow a recipe.</p>
<p>Most of the time when I baked something it was just desert</p>
<p>I’ve been cooking/baking so much more frequently since school has been out. I make stirfries a lot, sometimes homemade pasta sauce. I also make pancakes and banana bread that my family raves about… :)</p>
<p>I can cook easy things like breakfast burritos, casseroles, pasta, frozen dumplings, etc. I prefer not to touch raw meat. ha</p>
<p>I am NOT the world’s best baker. I can bake tollhouse cookies (the ones you pull apart and put on a cookie sheet). A few years back, I was baking a cake and I didn’t realize that sesame and vegetable oils were different. Needlss to say, my family ate one bite and pushed the cake back. It smelled horribly too.</p>
<p>My specialty is definitely making french crepes. I make amazing thin crepes, crisp and not soggy, with homemade whip cream. I’ve also made ratatouille, quiche, and cheese souffle.</p>
<p>I’m not French at all, my French teacher just loves cooking haha</p>
<p>Peaceofcake, you are making me hungry! Crepes = heaven!
Stir frying is great! It’s also a great way to clean out the pantry lol.
And I always make my own pasta sauces. Which is kind of a bad thing, because I always want to try Olive Garden but my always-so-thrifty asian parents are like “why pay for that when you can make something for us at home?”
“…sniffle ;-;”</p>
<p>i plan on making either brandy snaps or a fruit compote tomorrow! I’m not super good at cooking sans cookbook (we have like the entire Williams-Sonoma cookbook collection and I just LOVE trying stuff out of there!), though I did make an awesome omelette today with bacon, sharp cheddar and green onions.</p>