Speaking of lasagna I will NEVER view it the same way again after a veterinarian in my FB list posted a meme "lasagna or endocarditis"... Helluva way to be off lasagna forever.

I've some mean ass bomb recipes of my own but somehow I can fuck up a box cake. I mean they're never moist enough for me and too damned sweet. Not sure if that's my palate changing or if they're adding too much sugar to mixes these days. This is all to the point where I'm ashamed to admit baking sweets gives me anxiety when the idea is to bring something to share with others.

So that is my super power, fucking up box cakes.

I can make an amazing dish out of whatever I think up. The useless culinary talent?

I can never repeat it, it never turns out.

Salt & pepper, that's the difference!

It’s good that you keep trying. I bet at some point you’ll figure it out and make it all taste great as well.

I read something a while ago (fiction, I'm sure, but I can't recall where I read it) where a group of people prepared food specifically for the aroma, but intentionally made the flavor bland.

Anyway, I am not naturally talented in the kitchen — some people have an intuitive sense about what flavors pair well and so on — but I've experimented a bit and have come up with a few things I really like, and I can follow a recipe and have serviceable results. People I know who are far better at cooking than I am have imparted some wisdom that I can share: restaurant food often tastes better because they use different ingredients than we use at home, e.g., they often use shallots instead of onions, giving food a more complex flavor; roasting vegetables usually brings out the flavors much better than other methods do; most spices add flavor, but salt is a flavor enhancer, so using salt in conjunction with other spices can make flavors more vivid; cooking foods more quickly can sometimes preserve their flavors better, though sauces often taste better with longer cooking (I don't know what makes the difference, except maybe infusion of spices in the sauces); adding salt later in cooking can be better because you use less and get more flavor, and salt tends to break some ingredients down too much so adding it later helps preserve the integrity of the food; I use real butter whenever possible, especially for sauteing onions and garlic and other vegetables, though I sometimes use olive oil as well; and, on the topic of sauteing, I've found that I can get better flavor by sauteing onions, garlic, and mushrooms, for example, and then adding them toward the end to the main dish (e.g., in soups), rather than adding them raw from the start. That's all I know, or think I know. Good luck in enhancing your flavor.

I have about zero culinary talent. Throughout my 35 year marriage, she cooked and I cleaned. I only learned to make a few basic things, and I'm still not very interested.

lamest super power ever

Are you using enough salt???

You use BBQ sauce on your lasagna?

Looks awesome!

Not my personal talent, but a woman I know made the most delicious-smelling, perfectly-browned, fresh-baked homemade bread I've ever seen.

Unfortunately, the damned loaves could only be cut with a hacksaw. Nobody was willing to attempt to bite into a slice.