tag:blogger.com,1999:blog-22863570.post1027504402697732372..comments2024-02-25T09:46:28.218-05:00Comments on The Park Bench: I can bring home the bacon, not so sure about frying it up in the pan.Unknownnoreply@blogger.comBlogger9125tag:blogger.com,1999:blog-22863570.post-22253411756917312412008-03-19T13:07:00.000-05:002008-03-19T13:07:00.000-05:00I'm surprised . . . I just always thought cooking ...I'm surprised . . . I just always thought cooking was a matter of following directions. At least, that's how I learned.<BR/><BR/>I must be lucky. HEY EVERYBODY, I GOT LUCKY BREAK FOR ONCE! Woo.aleta meadowlarkhttps://www.blogger.com/profile/18223174628406308757noreply@blogger.comtag:blogger.com,1999:blog-22863570.post-53801200918199657272008-03-18T10:03:00.000-05:002008-03-18T10:03:00.000-05:00I am not good at cooking either, especially withou...I am not good at cooking either, especially without VERY SPECIFIC instructions. But here's what I've found helps me feel more confident in the kitchen:<BR/><BR/>I pretend I am on one of those shows, and I narrate what I'm doing and sometimes throw in some witty remarks about food.<BR/><BR/>I recommend only doing this while you are alone, unless you <I>like</I> being made fun of.Ms. Meghttps://www.blogger.com/profile/16993212676947074793noreply@blogger.comtag:blogger.com,1999:blog-22863570.post-62725392003845278692008-03-17T22:57:00.000-05:002008-03-17T22:57:00.000-05:00I highly recommend thepioneerwomancooks.comShe's h...I highly recommend thepioneerwomancooks.com<BR/>She's heavy on the butter too, but her pics and instructions are all laid out for you. The twice baked potatoes are yummy, as is the beef tenderloin (good way to impress company too). For a more scientific approach, try cookingforengineers.com<BR/><BR/>Best of luck!Nightfallhttps://www.blogger.com/profile/09095332512592321016noreply@blogger.comtag:blogger.com,1999:blog-22863570.post-91844769441015181702008-03-17T15:57:00.000-05:002008-03-17T15:57:00.000-05:00Oh, god, cooking. I keep meaning to learn how to ...Oh, god, cooking. I keep meaning to learn how to do that. It's just so time consuming! And not as cheap as Taco Bell.Chewbobhttps://www.blogger.com/profile/10909841546434016072noreply@blogger.comtag:blogger.com,1999:blog-22863570.post-43027906208242510792008-03-17T15:51:00.000-05:002008-03-17T15:51:00.000-05:00Oh my goodness. I made the prettiest ciabatta bre...Oh my goodness. I made the prettiest ciabatta bread yesterday. It took a total of literally 30 hours with rising and what not, but it's so tasty. I even took pictures of it because I was so in awe of the fact that I made it. There are pictures of my bread on my telephone as proof to those who doubt me. <BR/><BR/>I believe in you Liz. <BR/><BR/>I'm all about the baking. I think I just like making messesKirstinhttps://www.blogger.com/profile/17836477418005069802noreply@blogger.comtag:blogger.com,1999:blog-22863570.post-37328814909041907162008-03-17T15:16:00.000-05:002008-03-17T15:16:00.000-05:00Laura, you brined a turkey?? I am mightily impress...Laura, you brined a turkey?? I am mightily impressed. And Steph, you made a souffle? I'm impressed with cooking a pork loin, too, Megan. Thanks all three of you for giving me culinary hope!Lizhttps://www.blogger.com/profile/03732174528471795168noreply@blogger.comtag:blogger.com,1999:blog-22863570.post-37342824159114362372008-03-17T14:42:00.000-05:002008-03-17T14:42:00.000-05:00I try to think if my FN friends as inspiring me to...I try to think if my FN friends as inspiring me to be more creative with the things I do actually cook. I've tried a few rubs on steaks, I grilled onions and added them to my tuna casserole and I jazzed up my brownie recipe. Oh yeah, and I BRINED A TURKEY!! (Thank you, AB)<BR/><BR/>I'll never cook like them but watching them has rubbed off on my cooking a tiny little bit.The Other Laurahttps://www.blogger.com/profile/03618067911224855096noreply@blogger.comtag:blogger.com,1999:blog-22863570.post-7274595044484857462008-03-17T14:33:00.000-05:002008-03-17T14:33:00.000-05:00I, too, am a fantastically not-innate cook. So far...I, too, am a fantastically not-innate cook. So far I have found that picking one recipe, or set of recipes to make for a dinner, then making it over and over again until I am capable of no longer doing terrible things to the food works for me. If you can get past the devastatingly inedible early stages you'll find you'll suddenly know how to, say, cook a pork loin. I've been working away for four years and barely feel competent, but dinners have steadily become yummier and healthier.<BR/><BR/>So, there is hope - ?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-22863570.post-69439336333534673972008-03-17T14:06:00.000-05:002008-03-17T14:06:00.000-05:00You can do it! Then again, I'm freakishly domestic...You can do it! <BR/><BR/>Then again, I'm freakishly domestic, and made souffle and homemade soup this weekend. For, um, myself. Which makes me feel kind of like a loser, so I won't think about that.<BR/><BR/>Dishes, on the other hand...Anonymousnoreply@blogger.com