What can/can't you cook.

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  Former Member Posts: 1,876,323 The Mix Honorary Guru

  January 2009

  StupidGirl wrote: »

  Oh wow. They look fab. How did you make them - I'd love to bring something like that into work and impress everyone.

  
  It's the frosting that makes them stylish. They're just bogstandard buns from the Bero book underneath! The you whip up some buttercream (also from Bero book ) pipe it on and chuck on some animal sprinkles. Easy peasy :cool:

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  Former Member Posts: 1,876,323 The Mix Honorary Guru

  January 2009

  I'm With Stupid wrote: »

  Nothing. It's just hard to make it taste nice.

  
  I think that's an issue that rice has to address, not you. I consider good rice to be light and fluffy, but even then it's just filler IMO.
  
  I'm also with you on learning to cook Chinese food well, however, i wouldn't listen to anything Ching-He 'The Fraudmobile' Huang has to say on the matter. I caught her making ham sandwiches on telly the other month. Ham-fucking-sandwiches! She is hot though.

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  Former Member Posts: 1,876,323 The Mix Honorary Guru

  December 2009

  Well i've found out i can't make marzipan Christmas trees, which has pissed me off because my cakey theme this year was trees and presents. :grump:

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  Former Member Posts: 1,876,323 The Mix Honorary Guru

  December 2009

  I can cook anything. Persuading other people to eat it has always been my problem.

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  Former Member Posts: 1,876,323 The Mix Honorary Guru

  December 2009

  i'm good at any food that can be cooked fried like fried rice mixed with anything, scrambled eggs, hotdog/sausages, and i'm also good in cooking spaghetti..
  
  i'm not good in cooking food that has many recipes...

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  Former Member Posts: 1,876,323 The Mix Honorary Guru

  December 2009

  I'm TALENTED at pasta stuff..and uh pasta stuff..and more pasta.
  
  I'm useless at sweet stuff..I always tend to eat to much of the mix :crying:

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  Former Member Posts: 1,876,323 The Mix Honorary Guru

  December 2009

  Well, I can follow a recipe, so "anything that has a recipe." The quality starts sliding down when I have to halve, double, triple, etc. the recipe and sub ingredients, though.
  
  I make pretty good scrambled eggs with sour cream, too.
  
  But for some reason, hardboiled eggs always end up different for me. Same temp, same water level ... I must space off about the time, because they're never the same degree of cooked twice in a row.
  
  Chocolate-chip cookies turn out wrong about 20% of the time as well, mainly because of the flour.

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