ok, I'll throw done the proverbial oven glove
we need a Webmaster Iron Chef!
CJ, I'll see your chile-lime sorbet and raise it a pink peppercorn ice cream
thanks for the duck tip...duck is one of my weaknesses
duck, baking (I hate to measure shit) and pasta (though I'm getting better with pasta)
my biggest strength is sauces, jams, jellies and forcing twisted influences into most any "typical" dish (all those years working for Mark Miller and Marinus DeBruin really did pay off)
it's odd I worked at one of the most critically-acclaimed gourmet rooms and southwestern-inspired cafes in Las Vegas, yet am fucked at trying to boil macaroni for mac n cheese ;-)