What is the weakest area in your repertoire?

[Jenise]

Barb Freda mentioned in Cynthia's cook book thread that she just acquired an old Martha Stewart book focussed on hors d'ouvres which made me think how much I might benefit from such a book--appetizers, the kind you put on platters and pass around, not the kind you serve as a first course at a sit-down dinner party, is the weakest area in my repertoire.

Actually, the kind of person for whom no meal is complete without something sweet at the end of it might disagree because I do not always serve dessert, but the deal is I don't care about dessert where I really do care about serving great finger food. It's just that I never have 20 or 25 great, must-try ideas waiting for their turn in the ring the way I do salads, alternative first course and main course items.

I started to pose this as a poll question but then changed my mind because the world isn't that vertical. Food preparation isn't just about courses, but also categories of food. I have a friend, for instance, who would probably answer this question "seafood". She loves it, but rarely cooks it at home. It's mysterious and complicated to her and she's so convinced she can't get it right, she doesn't try. So I chucked the poll idea to keep all options open.

What's your weakness?

No doubt about it...pan sauces. Beyond white gravy, which I can do well, though never make any longer.

Every sauce I attempt is another journey. No consistency. Some are ok...some suck...none are fantastic.

Richard

Cakes. I never make them.

My weakness?



Coming up with fresh, new ideas.

[Robin Garr]

Hmm, interesting question. I'd say it's a toss-up between desserts and deep-frying, but that's more a matter of aversion and/or lack of interest than lack of being able to perform the basics.

I also don't care much for repetitive (i.e., boring) chores ... would much rather make two loaves of bread than 24 rolls, for instance.

Spaghetti with red sauce. I can't seem to make a decent red sauce or drain my pasta property. I've been cooking for over 40 years and I have yet to serve up a plate of spaghetti, meatballs and home made red sauce that water gathers around the edge of the pile of pasta. I must have the wrong method of draining the pasta. Tastes great but I hate the water.

I'd have to go along with you on starters/passed appetizers, Jenise. I seem to always fall back on the same few. Not that anyone complains, but I get bored with it.

For me it's baking anything except bread. I can do bread and I've actually made a few decent pies, but I just can't do cakes, cookies or anything else like that.

Uggghhhh...I have soooo many weak areas...LOL! It's hard for me to pick just one!

Definitely am awful with deserts. I really hate baking cakes and measuring stuff...so unforgiving. Plus, like Jenise, I am not big on desert so I don't have a great incentive to learn to bake.

Also, I am not great with ethnic food...except Italian. But beyond tacos, enchiladas, and the occasional fried rice, I am not great. I am not familiar with a lot of the ingredients and they are also not readily available sometimes. Plus, if I found someplace that makes it well, I figure I will leave it up to them to make.

And roasts...still not great at them. I am getting better, but they are definitely NOT my forte.

OK Karen - we must fix your pasta problem! That is no fun having watery spaghetti! When you drain your pasta, do you use a colander and shake the spaghetti around to get as much water out as possible? Also, let it sit in the colander for a minute or two. Some of the water will evaporate. Your tomato sauce should be very thick too. After you drain the pasta, add it back to the pot, pour the tomato sauce on it, and stir it around a bit in the pot...Any remaining liquid on the pasta, which contains some wheat starch, will also help thicken the sauce up.

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OK Karen - we must fix your pasta problem! That is no fun having watery spaghetti! When you drain your pasta, do you use a colander and shake the spaghetti around to get as much water out as possible? Also, let it sit in the colander for a minute or two. Some of the water will evaporate. Your tomato sauce should be very thick too. After you drain the pasta, add it back to the pot, pour the tomato sauce on it, and stir it around a bit in the pot...Any remaining liquid on the pasta, which contains some wheat starch, will also help thicken the sauce up.

I use a pasta pan to cook, the type with the insert. I do let it drain, but maybe not long enough and I don't think I shake it around. I like the idea of putting it back into the pot (minus insert) and adding some sauce. The rest of the water would evaporate. We don't eat a lot of pasta, but I am becoming more interested.

Desserts here, too. I can do a few basics, but I can't really be creative.

Three main areas:

desserts
pastry and bread
roasting

-Paul W.

Desserts here, Jenise. But luckily my main customer is perfectly happy with sliced fruit -- I can do that.

BTW, would you be interested in seeing the CIA book on finger foods. I took their three day course on the area two summers ago, and they had a number of delicious suggestions.

Here's their description:

FIRST IMPRESSIONS Here’s your opportunity to make a deliciously fabulous first impression. With a few new recipes, techniques, and serving suggestions, you’ll soon be on your way to party success! This hands-on class shows you how to prepare a host of appetizers and hors d’oeuvre, including satay, bruschetta, stuffed grape leaves, Brie with puff pastry, steamed mussels with red curry sauce, olive salad, crab cakes, Thai meatballs, sun-dried tomato tartlets, fish cakes, and fresh mozzarella. After discovering tips on how to garnish these little delights, you’re sure to amaze even the most discerning guest.

I'd be glad to send you my course textbook.

Regards, Bob

Also, I am not great with ethnic food...except Italian. But beyond tacos, enchiladas, and the occasional fried rice, I am not great. I am not familiar with a lot of the ingredients and they are also not readily available sometimes.

Add a splash or two of a good oyster sauce to your fried rice and people will think it's the best they've ever had. (My secret ingredient...not so secret now.)

I have a harder time listing my strengths, really. But if I had to pick the area I have the most difficulty with, it would be appetizers.

Bread.

The hard part is motivation to spend the day doing it.

Also, I cannot bring myself to make candy. It's been decades since I made fudge. Anything more complex and I'd feel too blown away by Jacques Torres to even give it a shot.

Bread.

The hard part is motivation to spend the day doing it.

It all depends on the type. One of my most frequent types takes only 3-4 hours, quick enough I can make it at the last moment.

Anything involving a rolling pin or pastry bag! Eegads!

Biscuits. I've got one recipe that I pieced together from several that will produce decent biscuits. I can make dropped biscuits - my Mom called this Lazy Bread. I've got a similar recipe for mayonnaise biscuits, and they are always good. Just plain ol' rolled & cut biscuits usually flop.

Grilling! I have managed to teach myself pretty much everything else, but I never learned this growing up & am having a tough time properly picking it up now.

Desserts. I have a few I have mastered that I serve. I don't usually make a dessert unless we are having company unless I have found something that is interesting that I need to practice and tweek. So many desserts take so much prep time compared to the other courses.

Asian cuisine. I love it, find good restaurants hard to come by, never cook it, and don't have any of the 1000 or so ingredients on hand needed to make any given dish.

One day I shall remedy this.

rwj

[Jenise]

Bob, sure I would! Thanks. Btw, I have a box about ready to go your way. It includes the English guide to the Rosenborg palace in Denmark, and a couple other things.

Great. Could you email me your address -- thanks. (I probably have it, but I'm not seeing it in my file tonight.)

Regards, Bob