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Dees Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Apr-18-04 09:23 AM
Original message
Can you cook?
What skill level do you have? What's your specialty?
I consider myself competent to good. Nouveau country/comfort is my liking.
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bearfan454 Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Apr-18-04 09:25 AM
Response to Original message
1. I can cook very well
Mrs bearfan hasn't cooked in over 8 years. I am good at bbq and deer meat dishes.
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nothingshocksmeanymore Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Apr-18-04 12:37 PM
Response to Reply #1
23. I do love venison
Maybe the next time Texas DU'ers have a get together it will be right when you are stocked up :D

Or we can all go to E's ranch and do a cook out!

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GOPisEvil Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Apr-19-04 10:10 AM
Response to Reply #23
41. The venison hard salami is AWESOME!
I think I ate my body weight in that stuff on Super Bowl Sunday.

I can vouch for Bearfan's culinary skills. :9
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Champ Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Apr-18-04 09:26 AM
Response to Original message
2. I'm a man....
of course I can cook! Hamburgers and French fries are my specialty.
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solinvictus Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Apr-18-04 09:27 AM
Response to Original message
3. Yes
I'm fairly proficient in the kitchen. I can cook some Greek, Russian, Italian, and German dishes as well as traditional American stuff. I can't bake bread or pastries to save my life.
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Rowdyboy Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Apr-18-04 09:32 AM
Response to Original message
4. Love to spend the whole day in the kitchen....
I make killer lasagne, chicken marsala, beef stroganoff, seafood gumbo and crab cakes. Those would have to be my specialty.

I, also, love cooking comfort food like chicken tetrazinni and potato soup.
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xultar Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Apr-18-04 09:39 AM
Response to Original message
5. I'm Excellent @ desserts and pretty damn good @ the rest. n/t
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Tandalayo_Scheisskopf Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Apr-18-04 09:49 AM
Response to Original message
6. Yes I can.
I can kill, maim and destroy with a little Brinkman smoker. i can make ribs that will make your tongue slap the brains out of your head. I would put them up against any ribs out there, save Dreamland BBQ in Tuscaloosa or Ed's BBQ in Gainesville, if it is still there.
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DAGDA56 Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Apr-18-04 09:55 AM
Response to Original message
7. Yes...above average, for self taught...and one of the reasons...
...my ex-wife is my ex; I was better in the kitchen than she was. I read/buy cookbooks for fun...it started as an extension of bar tending at home. ("Spanish omlet to go with that Mimosa?")
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DBoon Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Apr-18-04 09:55 AM
Response to Original message
8. Good at basic stuff
I make wonderful things out of leftovers (stirfry them with curry and rice etc).

I've made a few semi-complex gourmet dishes, but mostly focus on basic meals.
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RunOfTheMillDemocrat Donating Member (22 posts) Send PM | Profile | Ignore Sun Apr-18-04 09:59 AM
Response to Original message
9. No. I can ..
do hard boiled eggs and heat up pot pies, but the men in my family inherited the skill. I have no talent at cooking, nor any desire.
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DS1 Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Apr-18-04 10:00 AM
Response to Original message
10. I'm learning
:shrug:
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Political_Junkie Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Apr-18-04 10:01 AM
Response to Original message
11. Yes, but don't like to.
Signed up for one of those government funded job corps centers in the 80s down south. Asked for auto mechanics, but since I'm female, they sent me to cooking school!
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buddhamama Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Apr-18-04 10:02 AM
Response to Original message
12. i am a decent cook
my specialty is baking.
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Padraig18 Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Apr-18-04 10:03 AM
Response to Original message
13. I cook fairly well.
My 'skill level' would be somewhere around 'medium-high', I'd say. I usually prefer to cook plain, old-fashioned 'country cooking' dishes and desserts, normally, although I'm beginning to experiment with Italian and certain types of Chinese cusines. :)
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Nikia Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Apr-18-04 10:04 AM
Response to Original message
14. Somewhat
My husband is so picky that I don't really do much real cooking that involves doing it completely from scratch. I do sometimes when he is gone because being experimental is really the way to figure out how to make something really tasty, although it can fail too. As far as what I make well consistantly, I make some kick ass chili.
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DEM FAN Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Apr-18-04 10:17 AM
Response to Original message
15. Yes. I Can Boil Water Like Nobody's Business.
:-)
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Cursive_Knives512 Donating Member (423 posts) Send PM | Profile | Ignore Sun Apr-18-04 11:29 AM
Response to Reply #15
17. I'm jealous.
That's one step ahead of me!
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ChavezSpeakstheTruth Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Apr-18-04 11:29 AM
Response to Original message
16. My speciality is Vietnamese cuisine but I cook and eat just about anything
I would like to get some professional training in knife skills.

:)
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eyesroll Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Apr-18-04 12:40 PM
Response to Reply #16
25. Me too -- I draw blood quite a bit when I cook
At least we have some good, sharp knives, so they're clean cuts. (Jagged knife cuts are worse.)

I do know my way around the basics, but beyond that, I'd say I make damn good soups, and I'm getting there on baked goods (although I still can't make a pastry crust that both tastes good and looks good).
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m-jean03 Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Apr-18-04 03:43 PM
Response to Reply #16
29. Would that sometimes be Asian/French fusion
because of their colonial past? I've never eaten Vietnamese but hear they do like to serve many things on baguettes like the French which I thought was interesting
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ChavezSpeakstheTruth Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Apr-19-04 07:17 AM
Response to Reply #29
30. The sort of "national dish" of Vietnam is a soup called Pho it is a fusion
of french and southeast asian ingredients. It is a beef consome with asian noodles and cilantro, vietnamese fish sauce, sliced beef or shrimp, chilies and asian basil. If you find a place that serves it you should try it. It's pronounced "fuh"not "foe" or "poe". Enjoy!
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northzax Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Apr-19-04 01:13 PM
Response to Reply #16
53. if you're really serious about skills
Edited on Mon Apr-19-04 01:13 PM by northzax
get theee to the classics: Escoffier <http://www.amazon.com/exec/obidos/ASIN/0750602880/qid=1... > (yes, it's expensive, yes, it's technical and complicated, yes it's bad ass, but you wouldn't become a philospher without reading Socrates, you can't become a chef without Escoffier.

Second, for knife skills, get The Professional Chef it's all you need.

and yes, I dabble, but knowing and cooking with professionals has humbled me. So I am decent, I suppose, for an amateur, I can follow a recipie.
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opiate69 Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Apr-18-04 11:35 AM
Response to Original message
18. I've been getting pretty good at it..
Became a FoodTV junkie about a year and a half ago, and have learned that I truly love to cook.. my speciality lately seems to be marinades, but I also make the best "spaghetti con aglio e olio". Even better than my very very Italian mom makes it.
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tjwash Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Apr-18-04 12:08 PM
Response to Original message
19. Hell yeah!
Edited on Sun Apr-18-04 12:08 PM by tjwash
Clam chowder (both red and white), all the types of meat dishes, chicken baked fried bbq'd and souped, chili, several stews, several different spaghetti sauces, several different fish dishes...

Made eh-tu-fe(sp) last night.
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camero Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Apr-18-04 12:28 PM
Response to Original message
20. I can burn water and boil toast
:D
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mouse7 Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Apr-18-04 12:35 PM
Response to Original message
21. I'm average.
I can follow a recipe and not screw it up. Anytime I want to make anything other than real basic fare, a cookbook will be seen propped open nearby.

I probably do stir fry better than anything.
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LynzM Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Apr-19-04 09:37 AM
Response to Reply #21
37. Second that!
We do a lot of pretty basic stuff, try to work in a new recipe once a week or so...
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Lindacooks Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Apr-18-04 12:36 PM
Response to Original message
22. Yes
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nothingshocksmeanymore Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Apr-18-04 12:39 PM
Response to Original message
24. I've always fantacized about opening a restaurant
I love to cook and others love to eat what I cook. My specialty is sauces.
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jobycom Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Apr-19-04 11:12 AM
Response to Reply #24
48. More family similarities!
I've thought of opening a restaurant, too. Figures.

My specialties are all vegetarian, and mostly vegetarian variations of basic dishes. I also make a few Italian dishes, but they are the type I would like but that wouldn't appeal to customers. I experiment a lot with other people's recipes, but the ones I create are simple, often using farmer's market finds.
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southpaw Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Apr-18-04 12:47 PM
Response to Original message
26. Yan Can Cook...
Well, at least he could until he died.

Me... I guess I can cook, but I don't consider myself highly skilled (and certainly not highly trained) cook. I have a grasp of the basics and tend to just wing it, most of the time.

Sometimes I surprise myself, other times... well. Let's just say I'm thankful for my garbage disposal.
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La Lioness Priyanka Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Apr-18-04 02:05 PM
Response to Original message
27. i am a good cook
indian; asian; continental...
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IronLionZion Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Apr-18-04 02:09 PM
Response to Original message
28. Heck no!
but I'm learning. I like BBQ the best
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Samurai_Writer Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Apr-19-04 07:43 AM
Response to Original message
31. professional chef here
Degree in hotel-restaurant management, was a chef for many years. Finally burnt out and went into Technical Writing/Training (better pay and hours!). Now looking forward to my fourth career (was also a professional musician for several years in my youth).
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jobycom Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Apr-19-04 11:13 AM
Response to Reply #31
49. Damn. Nice life path. nt.
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Brewman_Jax Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Apr-19-04 08:05 AM
Response to Original message
32. Yes
When I feel like it, it's my idea of fun. I can cook Chinese, Thai, Mexican, Creole/Cajun (home cooking for me) to name a few. :thumbsup:
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LWolf Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Apr-19-04 08:07 AM
Response to Original message
33. Yes.
I don't know what "skill level" I have. A lifetime of cooking to keep a family fed. I've never taken cooking classes or been interested in collecting "recipes." I pretty much do my own thing. But I don't like cooking, so I don't do it often anymore.

Some specialties:

Chili
Stuffing
homemade soup of many sorts
Bread

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Vladimir Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Apr-19-04 08:12 AM
Response to Original message
34. Competent
with a limited repertoire of things I can do well - mostly meaty things because I get more practice with them.

But I haven't felt the need/been allowed to cook for a long time - my girlfriend is an absolutely amazing cook!

V
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MissMillie Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Apr-19-04 09:06 AM
Response to Original message
35. I'm really good
but I'm certainly not a gourmet.

I have a lot of really good recipes, some handed down from my folks and some I made up myself.

When I come home from work most nights, I usually throw something on the grill (if I've been organized enough, it will have been marinating all day long) and have a fresh vegetable with it.

I've been doing most of the holiday meals for my family for some time now. My specialty is the standing rib roast we have on Christmas, and my stuffing at Thanksgiving.

I'm also really good at soup. This past weekend I made homemade pea soup. Later this week, I'll have homemade chicken soup. I also make a mean fish chowder.

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fudge stripe cookays Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Apr-19-04 09:09 AM
Response to Original message
36. Of course!
I adore cooking.

I don't really have a specialty, but love cooking French, Italian or Greek. Especially pastas, chicken cacciatore, or cassoulet. I'm a pretty good baker, and it seems the more complicated the recipe, the more I enjoy the process of doing it.

My piece de resistance so far was Christmas 2002. I made a crown roast (forgot to put the little hats on the legs, but still...), an orzo and wild rice pilaf, asparagus en croute, fresh baked bread, and a buche de noel.

One of these days I'm going to try Peking Duck. That'll be my biggest challenge.
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livetohike Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Apr-19-04 09:43 AM
Response to Original message
38. Yes and I love to cook!
I have a huge cookbook collection and like to make something different every day, but of course I have some favorite recipes too.

I cook mostly vegetarian meals. I think my greatest compliment was from a friend who has Italian roots. He said I cook better Italian food than his mom :-).

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Guy_Montag Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Apr-19-04 10:02 AM
Response to Original message
39. Maybe we could have a favourite recipie forum
I love cooking, but I get really stressed when I cook for other people, when I cook for myself I can eat it if it's nice or bin it if it's crappy. But when you cook for other people (especially young ladies) it has to turn out well.

Anyone got a good recipie for Chocolate tarte?



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SOteric Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Apr-19-04 10:09 AM
Response to Original message
40. I have a professional certification as a Sous Chef
and grew up in a culinarily talented family. So yeah, I can cook.
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cmf Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Apr-19-04 10:23 AM
Response to Original message
42. I love to cook!
I'd say I'm better than average. Especially for someone my age (27). I have most basic techniques down pat and can assemble tasty meals from whatever is in the fridge/freezer/pantry. I don't really have a specialty or any genre of food that I do more than others. I am particularly good at using the saute pan and making various pan sauces.

I am also a pretty good baker. I can make a wide variety of breads. My biggest weakness are pastries and sweets, but my husband and I would probably weigh 400lbs if I was really good at making them. But I can through together a mean fruit cobbler or batch of brownies, so that's good enough for us.
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tjwash Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Apr-19-04 10:56 AM
Response to Original message
43. Someone should start a recipes thread...
sort of like :

TJ's special red clam chowder:

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 oz. can Baby clams in juice
2 cups Dry white wine
2 To 3 cups bottled clam broth
1/4 pound Salt pork
1 large Onion
2 Stalks celery
2 Cloves garlic
1 bn Flat leaf (Italian) parsley
2 Bay leaves
2 Sprigs fresh thyme
4 Ripe tomatoes
1 tablespoon Tomato puree
2 large red potatoes
Salt
Freshly ground black pepper
Cayenne pepper



Finely dice the salt pork. Fry the salt pork slowly in a large pot over low heat to render the fat. Transfer the cracklings with a slotted spoon to a paper towel to drain. Meanwhile, finely chop
the onion and celery. Mince the garlic.

Finely chop the remaining parsley. Peel, seed and coarsely chop the tomatoes. Peel and dice the potatoes into a bowl of cold water to prevent them from browning.

Saute the onions, celery, garlic, in the rendered fat over medium heat for 3 to 4 minutes, or until soft but not browned. Add the tomatoes and tomato paste, increase the heat to high, and cook for 1 minute. Add the Baby clams in juice, and the wine. Add the potatoes, reduce the heat, and simmer for 8 to 10 minutes, or until tender. Add the slat peppr, and cayenne peppr to taste.

Garnish the chowder with the chopped parsley and the salt pork cracklings and serve at once.

Serves 8.

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RebelOne Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Apr-19-04 11:00 AM
Response to Original message
44. I use to do a lot of gourmet cooking, but not any longer.
If it's not micro-waveable, I don't cook it.
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Bertha Venation Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Apr-19-04 11:02 AM
Response to Original message
45. oh, I can cook too! on top of the rest! my seafood's the best in town
Edited on Mon Apr-19-04 11:03 AM by Bertha Venation
oh, I'm a gumdrop
a sweet lollipop
a brook trout right out of the brook
and what's more, baby, I can cook!

no, the girl ain't tellin' no lie
she can broil, she can fry
she can saut, my, oh my . . .


But Mrs. V. is the master chef in the house. You haven't lived 'til you've had her grilled teriyaki salmon.
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GOPisEvil Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Apr-19-04 11:04 AM
Response to Original message
46. I can cook OK.
I've gotten better. I'd cook more often, but cooking for one is not always easy.

Specialty? My crab cakes rule the planet! (IMHO, of course ;-) ) Also, I like my vodka cream sauce for pasta. I tweaked another recipe a tad.
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tishaLA Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Apr-19-04 11:09 AM
Response to Original message
47. my skills are probably medium-high
but it's only because I stretch myself to try to do new things all the time and accept failure well. I have encountered it with cooking often enough, heehee. I don't bake really, but I have worn out the cookbooks I love. I feel like I'm the west coast version of Dean and DeLuca. I do mostly continental cuisine and I love great presentation.
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Rhiannon12866 Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Apr-19-04 11:42 AM
Response to Original message
50. Yes, but I have no one to cook for
My Dad liked my cooking, but he is gone. I cooked for my mother when she had recent hip-replacement surgery, since my aunt browbeat me into it, and all the homemade soup, pasta and quiche I made is just rotting in the refrigerator. Apparently, she prefers frozen dinners. Ick! I am a devotee of the Food Network! I used to print out recipes everyday, until I realized I would probably never make them. :-(
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Canuckistanian Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Apr-19-04 12:31 PM
Response to Original message
51. I can be left alone and not starve to death.
Actually, I love to experiment, but my wife rules the kitchen with an iron oven mitt.
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Commendatori Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Apr-19-04 12:51 PM
Response to Original message
52. Nope
I'm one of those "takeout every night" guys.
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dawn Donating Member (876 posts) Send PM | Profile | Ignore Mon Apr-19-04 01:15 PM
Response to Original message
54. I'm OK.
I don't have a speciality, though.
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jus_the_facts Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Apr-19-04 01:18 PM
Response to Original message
55. I seem to recall a certain pie recipe I gave ya once...so you tell me...
......if my culinary arts are a delight? :evilgrin:
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Dees Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Apr-19-04 08:40 PM
Response to Reply #55
58. The proof is in the pie. It was buttermilk
and it was sensational. You are a great cook!!
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ACK Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Apr-19-04 01:20 PM
Response to Original message
56. Yes -- cajun, Southern (soul food), french and Georgia style BBQ
Grew up in a BBQ restaurant in Southeast Ga.

Taught how to cook Southern style from my grandmother.

Taught how to cook cajun by a little coon ass woman from Baton Rouge.

My wife's mom went to the Cordon Bleu in London and I learned french style from my wife.

+
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pmbryant Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Apr-19-04 01:49 PM
Response to Original message
57. I can follow recipes
As long as they don't get too esoteric. I think I've finally mastered most of the basic skill set.

I'm most comfortable with vegetarian pasta dishes and soups/stews. I also am a pretty decent bread baker.

I cannot make things up as I go along, though, unlike some one particular person I know, who is an absolute master at whipping up fabulous, original dishes based on either whatever she happens to be thinking of, or whatever we happen to have available.

That kind of thing is way, way, way out of my league!

--Peter
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Zomby Woof Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Apr-19-04 08:52 PM
Response to Original message
59. yes
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SarahB Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Apr-19-04 09:22 PM
Response to Original message
60. When I want to
My cooking is more of a necessity than an art form these days, but I tend to make things more from scratch to avoid processed junk regardless. I probably bake desserts and the like better than cook though.
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