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I give you a lot of credit, because if something doesn't come out right the first time, I usually do not make it again. The only thing I do try is homemade biscuits and I realize that mine will never be as good as Pillsbury's.
I have given up on rolling out dough. I can make drop cookies, biscuits, and so on, but if I need to roll it out, forget it. By the time I get it thin enough, the edges will be a wreck, and I'll use either too much flour (tough crust) or not enough (the dough will be fused to the counter). I also knead it too much.
My husband does an excellent job, so all dough-rolling duties are his.
Usually, like SXM says, if a dish does not turn out I do not make it again. I'll have to really want to make that particular dish, and even then, I'd probably try a different recipe unless I know what I did wrong.
I have never mastered the fine art of making....(drum roll)......no bake cookies - with oatmeal and cocoa. They look simple enough that a 6year old can make them. I have NEVER had them get firm. Mom told me once to quit wasting her baking stuff - it looked like someone had climbed up on the kitchen counter and,.....well....you get the picture? I actually tried again a few months ago and they didn't turn out - so for over 30 years - I have not been able to make them. I buy them when I want some.
My horror tales are somewhat similar. Fried pie crusts are a challenge, IF the crust turns out OK, the frying part ends up a nightmare ( usually I am tring to fry in too little oil, when I correct this, it ends us too much oil ). Fillings for these always are OK, just the " fried" part is a mess. Fried chicken has eluded me....same as you others, perfect outside, raw inside. I can do biscuits! From a tube!! Have never been able to master an omelette either. Eggs are fried, boiled, scarmbled or poached here.
My horror tales are somewhat similar. Fried pie crusts are a challenge, IF the crust turns out OK, the frying part ends up a nightmare ( usually I am tring to fry in too little oil, when I correct this, it ends us too much oil ). Fillings for these always are OK, just the " fried" part is a mess. Fried chicken has eluded me....same as you others, perfect outside, raw inside. I can do biscuits! From a tube!! Have never been able to master an omelette either. Eggs are fried, boiled, scarmbled or poached here.
I saw fried pie and immediately headed down memory lane. My mom used to make fried apple pies using canned biscuits. She took 2 cans each with 10 biscuits in them. She took two of the biscuits and stuck them together, sprinkled a bit of flour and rolled them into a circle about 8 inches around, filled it with fried apples (we would buy a couple of bushels every fall, slice them and freeze them..yum) she had simmered on the stove with a bit of brown sugar, cinnamon, and butter in them. Fold the biscuits over and pinch the edges (didn't have to be exact or even really pretty) and them fry them in an iron skillet with about 1/4 inch of hot oil in it. When one side got brown, turn it over and brown the other one. Sprinkled with sugar while still warm, and a big glass of ice cold milk. Good God, I haven't had those in years.....thanks for that rememory!!!
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I have NEVER had them get firm. Mom told me once to quit wasting her baking stuff - it looked like someone had climbed up on the kitchen counter and,.....well....you get the picture? 
From a tube!! Have never been able to master an omelette either. 
Eggs are fried, boiled, scarmbled or poached here.
Oh.....
