What cook do YOU have the most trouble with?

DoubleEgger said:

Grillin_beers said:

@RRP if you go to Costco before your membership is up and tell them you are unhappy with it, they will issue you a full refund.  I have a friend that does that once a year.  I would never cancel then rebuy to save $50 a year, but you can. 

That's just wrong 

Agree. When I worked at Costco, we had a few people that would abuse the policy. One guy rotated through buying a lawnmower in the early spring and then a snowblower in late fall, using the money from the return to "exchange" one for another. A lady bought cut flowers every Sunday and returned them the following Sunday citing that "they died" as her reason(you don't say!). She would walk back to the flower case and grab a new bouquet. Rinse and repeat. Lastly, one dude would furnish his whole house during the furniture sale period in late winter, then update everything by returning it all 2 years later to buy new stuff with the money.

SGH said:

Hub said:

Fried chicken.  I can't properly fry a chicken to save my life. 

@Hub
 Brother Hub, this is something that I excel at. Not trying to brag but I have been frying for over 40 years. Down here we do more frying than anything. If you are open to it, give me a call sometime during the week and I promise you I will have you frying chicken better than the Colonel himself. If need be, I will gladly post my number if you don't have it from previous posts.  

next time you do a fry in cast iron maybe document the whole cook and post it, im lousy at fried chicken as well.  im always burning the outside while the inside is bloody red 325,350,375, its always bloody red and burnt, i just dont get it

Beef Wellington. I can do the pastry thing by itself and the beef by itself.  Put them together and forget it. I can't get the right temp to cook the meat and not burn the pastry or have the pastry be okay and the meat not undercooked.

Gordon Ramsay

Hub said:

fishlessman said:

SGH said:

Hub said:

Fried chicken.  I can't properly fry a chicken to save my life. 

@Hub
 Brother Hub, this is something that I excel at. Not trying to brag but I have been frying for over 40 years. Down here we do more frying than anything. If you are open to it, give me a call sometime during the week and I promise you I will have you frying chicken better than the Colonel himself. If need be, I will gladly post my number if you don't have it from previous posts.  

next time you do a fry in cast iron maybe document the whole cook and post it, im lousy at fried chicken as well.  im always burning the outside while the inside is bloody red 325,350,375, its always bloody red and burnt, i just dont get it

Exactly!! No matter what temp I fry at, no matter what kind of oil, my outside is burnt before my inside is done.  When I search that problem online, all of the answers say my oil is too hot, even though I am cooking below the mandatory frying range of 350-375.  I'm all for Scottie posting his cast iron fried method here step by step!!

But only if it's "In the Style of Dixie"

Pizza crust.....drives me nuckin' futs.  I can never get it rolled out evenly, then it's always a rush to get the sauce and topping on before they soak through and make the dough stick to the peel.  I have tried oil, Parmesan, etc to create a barrier between the sauce and crust, but I still never get the crust cooked through.  

I started par baking it.... .put a pizza crust on one side for about 10 seconds, then flip it for a minute.  The light side is the peel side to keep it from sticking, the done side is for the sauce and toppings.  Seems to work, but makes it a big pain in the ass.