What is your food Mt. Everest?

[Anonymous]

I cannot bake bread without a bread machine - specifically challah. I make it weekly and only make the dough in the machine and then take it out to braid and bake it, but when I try to do it on my own, its a disaster every time.

[Anonymous]

Anything with dough or crust. I can never, ever get it to turn out right. I really don't enjoy baking.

I do enjoy cooking, however, and my other food Mt. Everest (that I am working on conquering) are those recipes where you start a Dutch oven on the stove and then put it in the oven to finish (so like cassoulets, roasts, etc.) For whatever reason I have a block about making these correctly. I find it daunting and usually don't even try.

[Anonymous]

Mine is chicken. I am so paranoid about undercooking it that I tend to dry it out. Every time I make chicken, I have to make a sauce to combat the dryness. I swear, I must have had a terribly case of food poisoning when I was little that I've mentally blocked out.

[Anonymous]

Anonymous wrote:Mine is chicken. I am so paranoid about undercooking it that I tend to dry it out. Every time I make chicken, I have to make a sauce to combat the dryness. I swear, I must have had a terribly case of food poisoning when I was little that I've mentally blocked out.

This is me. I'm great with thin chicken cutlets breaded and sauted on the stovetop, but anything in the oven, forget it. And roasted chicken? Whole? That's my Everest.

I also suck at pancakes.

[Anonymous]

Pie crusts for me too

Omelets - they always end up a big mush

[Anonymous]

Seafood. Fish, shrimp, you name it, I overcook it and season it poorly!

[Anonymous]

Omelettes. My last attempt was better. I think I'm impatient.

[Anonymous]

21:08, 21:03 here. DH always makes fun of me for getting those thin cuts of chicken or even the tenderloin strips. I've never attempted to cook a whole chicken. I have a feeling it would be along the lines of Clark Griswold's turkey in National Lampoon's Christmas vacation!

[Anonymous]

Anonymous wrote:Seafood. Fish, shrimp, you name it, I overcook it and season it poorly!

I stir fry shrimp and other seafood in a frying pan on the stove. Each time before I cook it, I look at pictures online of how it should look cooked so I can remember what I'm aiming for. Also, keep in mind that food keeps cooking for a couple of minutes after you take it off the heat.

[Anonymous]

Mine is oatmeal. It seems so simple, and yet I always screw it up.

As for biscuits, well. That's what bisquick and freezer biscuits are for.

[Anonymous]

I'm an excellent cook, but anything I've tried in a crockpot (except oats and lentils) has turned out awful. Meat is alwasy tender, but dry as hell.

[Anonymous]

Bread. Totally scared of it. I bake, I can, I roast, just have not broken the bread hymen.

[Anonymous]

You rice folks--get a rice cooker! Idiot proof.

(I suck at rice in a pot too. In college, I mentioned this to my Filipino roommates, and they said, "what--you don't have a rice cooker?" Best clue I picked up in a while.)

[Anonymous]

Bread. I baked all of my own for a couple of years. Was a whole-grain fascist--refused to learn with white bread. Ate bricks for two years. Finally woke up, and went back to buying bread. Never did go back and learn.

[Anonymous]

Anonymous wrote:

biscuits can go fuck themselves.

I've never made a really decent biscuit of any type in my life. When DH wants to make biscuits and gravy, it's the ones from the can. Gag.

And I'm ashamed of it - put the packages in a brown bag before tossing.