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- Mar 16, 2013
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I'm a good cook but my recipes are somewhat limited.
What I specialize in is baking and cooking with veggies and meats that not a whole lot of people tend to use (like bison, bok choy, napa cabbage, radishes, beets, parnips, sole, swordfish, etc.). I'm a clean freak when it comes to cooking contamination and so I never "mix the spoons". I think my only weakness is still with cooking desserts and fried foods, mostly because I try not to eat a lot of sweet and fried stuff.
What I specialize in is baking and cooking with veggies and meats that not a whole lot of people tend to use (like bison, bok choy, napa cabbage, radishes, beets, parnips, sole, swordfish, etc.). I'm a clean freak when it comes to cooking contamination and so I never "mix the spoons". I think my only weakness is still with cooking desserts and fried foods, mostly because I try not to eat a lot of sweet and fried stuff.