I make a killer, kick-ass.. (fill in the blank!)

Kevy Baby · 10-18-2005, 09:54 PM

Me? I make a mess.

But Susan; well, my waistline is a testament to her cooking prowess.

Snowflake · 10-19-2005, 09:28 AM

I am a slob in the kitchen and will use every pot I can get my hands on. That said, I make a killer spinach lasagna with four cheeses, not for the faint of heart or low in fat of diet. A lemon creme brulee tart that always garners raves, same for the simplest of apple tarts. I do a mean brioche and once I overcame my fear of phyllo, baklava to die for. Even my greek friends insist I make the baklava! My favorite Italian place growing up made some incredible creamy sauteed mushrooms which I have been able to recreate and those are a joy to the table every time I sink my teeth into them.

I love to cook all kinds of foodstuffs. I adore asian cuisine of all varieties and countries or origin, but I am less successful re-creating at home. I suspect it has a lot to do with the lack of extreme heat under the old wok. That's my excuse and I am sticking to it.

I have more cookbooks than I can ever wade through, but a couple of favs are Baking with Julia which gave me a great basic on baking all sorts of delicious things. Henry's Hunan Cookbook (Henry's is a must stop in SF for fiery foods). Too many Italian cookbooks to narrow it down to one, they all have wonderful things in them.

I agree with NA, Greens is fabulous. I love the restaurant too, same with Chez Panisse.

ooh, can't tell that I am starving.......

Donna

10-18-2005, 09:54 PM	#1
Kevy Baby Chowder Head Join Date: Jan 2005 Location: Yes Posts: 18,500	Me? I make a mess. But Susan; well, my waistline is a testament to her cooking prowess. __________________ The thing about quotes on the internet is that you cannot verify their validity. - Abraham Lincoln
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10-19-2005, 09:28 AM	#2
Snowflake lost in the fog Join Date: Jul 2005 Location: San Francisco Posts: 7,831	I am a slob in the kitchen and will use every pot I can get my hands on. That said, I make a killer spinach lasagna with four cheeses, not for the faint of heart or low in fat of diet. A lemon creme brulee tart that always garners raves, same for the simplest of apple tarts. I do a mean brioche and once I overcame my fear of phyllo, baklava to die for. Even my greek friends insist I make the baklava! My favorite Italian place growing up made some incredible creamy sauteed mushrooms which I have been able to recreate and those are a joy to the table every time I sink my teeth into them. I love to cook all kinds of foodstuffs. I adore asian cuisine of all varieties and countries or origin, but I am less successful re-creating at home. I suspect it has a lot to do with the lack of extreme heat under the old wok. That's my excuse and I am sticking to it. I have more cookbooks than I can ever wade through, but a couple of favs are Baking with Julia which gave me a great basic on baking all sorts of delicious things. Henry's Hunan Cookbook (Henry's is a must stop in SF for fiery foods). Too many Italian cookbooks to narrow it down to one, they all have wonderful things in them. I agree with NA, Greens is fabulous. I love the restaurant too, same with Chez Panisse. ooh, can't tell that I am starving....... Donna
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