You won't find Haute cuisine being prepared in my kitchen, but I cook a number of scratch dishes ranging from American to French, Mid-East, Mexican, Asian, Southern, Louisiana, Greek/Mediterranean, and a mish-mash of all of them.
Mostly they lean vegetarian with some chicken and seafood thrown in, often mostly organic, and typically spicy.
My baking skills are limited, but I make a mean scratch carrot cake, a good sweet potato or mincemeat pie and my step and biological daughters love my brownies.
Fairly decent. Recently I've started making our own pork sausage, and dill/sweet-sour pickles, mostly to cut the cost in half, but at least we know what is- and is NOT- going into the foods we eat. I have a decent repertoire of stir-fry dishes- Mexican and Asian, and several Italian sauces. Burgers and steaks, of course. I make our own scratch biscuits for homemade biscuits and sausage gravy. Make all our own potato salads, slaws, bean salads (aka Calico salads), etc. and a few desserts such as apple/berry crumble, and "brownie pizza". If a recipe has to have micrometer-like measurements of ingredients, I won't be making it, though. If I want to create a dish I haven't yet made, I'll check on-line recipes sources and find a couple that seem logical to me. I may use one of them, or I may just average out the best ingredients of each and go from there as my "basic recipe". After making that one, I'll change and adapt, going forward. My dill pickles I got on the first try. My pork sausage is at about Version 5.3 and still being tweaked. :- )
@mindstruggle Pickles recipe. So easy. 5 minutes. Mix 50/50 mix of water and 5% white vinegar. Add about a cupful of this mix into a washed 32 ounce canning jar. Add: 1 T canning salt, 1 t. dill seed, 1 t. dill weed, 2-3 cloves of garlic, minced, and a sprig of dill weed if you have it. Cover and shake. Slice your PICKLING CUCUMBERS as desired- wedges, slices, planks- and PACK the jar with them. Cover and shake when about 2/3 full. Finish packing in the cut cucumbers. Top off with water if needed to bring the liquid to the very brim! Cover and refrigerate. Note: These are NOT processed pickles, but they will keep for 4-6 weeks in the fridge, if they last that long. Enjoy.
Pretty good. There's not often any leftovers. A very good cooking site popped up on facebook recently and it has amazing one pan dinners that are delicious, called Julia's Album.
@Jacko1971 That's why I weigh in grams instead of measuring, it's a lot more accurate. My digital kitchen scales and their calibration weights. A 50g for creating seasonings, a 500g for general use, a 2Kg for heavier ingredients, and a large platform 5Kg for bigger bowls.
@NativePortlander1970 Much healthier , with youtube anyone can cook anything. I just click the video and follow along . People are like dude you cooked this ? Lol
@kodiac I'm decades older than youtube, my Dad, who was a serious home gourmet cook, started teaxhing me with pancakes on my fifth birthday in 1975, his Dad taught him young as well.
Can feed myself even with very little or meagre resources. Can feed others with simple resources. Can make kids lap it up by making things tasty and attractive. Haven't cooked any vegan , yet. Don't think it will be tasty
It's good. Maybe a 7 out of ten most days? Better then Eowyn's stew for sure. I can make healthy meals. People are happy to come over for dinner. But it's not all amazing either. Sometimes I just like cooking very simply sometimes. And other times I get really into cooking and make lots of yummy things.
@mindstruggle Here’s more: I these are stuffed collard greens topped with slices of cheese that were let to melt, then topped with tomato sauce. Stuffing was pimiento spring onion and sautéed mushrooms.