What are some things you wished you knew how to cook?

Roll it out to how big, please?  Are they wrapped in foil?

It doesn't matter how big; you're more concerned with how thin the dough is. You want it to keep its structural integrity to hold the ingredients (though they often blow a vent hole during cooking. In fact, I think we might have poked a hole for that -- it's been a long time). I'd say...about the size of a dessert plate?

And no foil.

I'm going to buy a tortilla press next week (waiting for pay day)!!!

Lucky you!!

Nothing specific, I guess I just wish I knew how to cook well.

I am terrible at following recipes... it just bores me.  Whenever I make something I'm willynilly with my seasonings and portions and whatnot (I could never bake).  I wish I knew the fundamental principles of cooking and taste (playing off bitters and sweets, correct proportions of fats to acids, complimentary seasonings, etc) so that my experimenting wasn't hindered but was less haphazard.

A prime example was the veggie lasagna I made last weekend.  I sorta know the lasagna basics, and I had a recipe for reference, and I used it a little, but I was playing around with the veggies I had on hand and stuff, and while the flavors were really good, the lasagna itself wasn't very cohesive.... it kind of slipslided all over the place with ricotta cheese leaking everywhere.  Should I have added an egg to the cheese to bind it more?  Should I have layered the ricotta and mozzarella rather than mixing them together?

I feel like if I knew more about what I was doing I could still be free to experiment but also appear slightly more competent. (I've been watching WAY too much "Come Dine with Me" and "Top Chef")

I wish I knew the fundamental principles of cooking and taste (playing off bitters and sweets, correct proportions of fats to acids, complimentary seasonings, etc) so that my experimenting wasn't hindered but was less haphazard.

Can I recommend Cookwise by Shirley Corriher? It sounds PERFECT for you! 

Do you not like carrots? Or are you allergic?

I always put carrots in my slaw, but I guess it's not necessary. Put whatever you'd like in! I had a recipe (lying around somewhere but I can't find it now) for some that included grated mango for a tropical/fruity slaw that sounds really yummy to me! If you do that, use a slightly under-ripe mango as it'll be harder and easier to grate.

Blech - I hate carrots, especially raw ones. I can eat them in stew or pot roast, when they taste like beef, but I haven't found any other way I can tolerate them.

A restaurant I worked for made a slaw I really liked, with just regular cabbage, savoy cabbage, spring onions, and lots of fresh parsley, so I would like to try that, it's just the sauce I'm not sure about. Is it just mayo, or what do you normally put in?

Traditionally, mayo plus oil, to make a sort of runny mayo.

A lot of cole slaw dressing recipes are buttermilk-based, but I just use mayo and quite a bit of grain mustard. I like a kick to my slaw! You can also add a bit of cider vinegar. You need something to give it some acidity, otherwise it's just sweet and one-dimensional.

I absolutely hate mayo and vinegar both so I've never really had cole slaw even though I love cabbage. So I was prety excited when I saw this Tahini Ginger Slaw recipe in my feed yesterday. It uses a tahini and lemon mixture as the sauce, which I just LOVE on other salads!

I would like to learn to make proper na'an bread. I have a recipe but it puffs up more than I'd like and we like them sort of flat and chewy.

awwww, I miss a good curry  :\\\'(

Try and get someone to send you Old Bay Seasoning, its great with Tuna Fish for some reason..

I used to live in Baltimore and crab cakes always had a bit of Old Bay Seasoning in as well.
I have found Old Bay here at a shop in Milton Keynes called Let's Eat.

Wish I knew how to make mince and dumplings... do you think I could just mix up some Bisquick and throw it on top like drop biscuits? 

Dumplings are foolproof.  Buy some suet (veggie is good!) and follow the recipe on the back.

Vicky

Can I recommend Cookwise by Shirley Corriher? It sounds PERFECT for you! 

Oooh, thanks for the rec!!  That book sounds awesome!

Like E, I get bored with recipes, and while my experimental cooking usually turns out just fine (and my DH will eat anything as long as it's not overly cheesy or made of pork), I'd love to learn the basics.  (Actually, I'd love to go to culinary school, but I think that book is a bit more in line with our budget.)

A lot of cole slaw dressing recipes are buttermilk-based, but I just use mayo and quite a bit of grain mustard. I like a kick to my slaw! You can also add a bit of cider vinegar. You need something to give it some acidity, otherwise it's just sweet and one-dimensional.

Definitely. I hate sweet coleslaw. I use a recipe from John Shields - a Chesapeake Bay area chef  that has mayo, mustard, cider vinegar, worcestershire sauce, salt, pepper, a tad of sugar, and tabasco sauce. It's supposed to have a touch of horseradish in it, too. But I didn't have any the first time I made it, and it was so good without, we've never tried it with it yet!

Missy, I've got lots of curry recipes if you want any!

Missy, I've got lots of curry recipes if you want any!

I've made tikka masala, but how do you make the plain ol' mild British yellow chicken curry?