When it comes to cooking, what is your 'speciality'?

[havocs]

When/If you cook, what is your favorite meal to make, what is your most requested meal to make, and what if your favorite meal to eat?

 

[josh_the_hot_boy]

A few weeks ago I would have given a very different answer. That's because a few weeks ago I was diagnosed with Ulcerative Colitis and had to completely reengineer my diet. Used to be I was great at making pasta and pizza but baking was really were my talent is people say. This new diet is so restrictive that I'm not able to cook many of the thing or in many of the ways I used to. I don't want to drown this out but if your curious about the diet I'm on or what I can and can't have check out this page http://www.breakingtheviciouscycle.info/legal/listing/ or just search Google for Specific Carbohydrate Diet. I still cook I just have to rethink how I cook.

 

[jw4833]

My specialties are; breakfast foods, barbeque and southern dishes...

 

[havocs]

Sorry to hear about your diagnosis Josh, I wish you luck in forming new habits.

I am trying to learn how to BBQ properly this year, and so far I can make some good chicken wings! I have also been known to make good scrambled eggs with cheese.

 

[josh_the_hot_boy]

When you can master brisket your a BBQ master. http://barbecuebible.com this guy is a great BBQ master you'll find great recipes and techniques there.

 

[havocs]

Thanks Josh! Just so happens I plan on making a brisket tomorrow, it is in the fridge with a dry rub on it now! Unfortunately I only have a gas grill (for convenience), but hope to pick up a smaller charcoal grill to really learn how to BBQ. The site I reference is below, but I'll check out yours.

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[R_ver]

fried egg and instant noodle

 

[haiducii]

BBQ Chicken Kebabs

Ingredients:

1 1/2 lbs boneless skinless chicken breasts or 1 1/2 lbs boneless skinless chicken thighs, cut into bite size pieces
1 red pepper, seeded, membranes removed and cut into 1 inch squares
1 green pepper, seeded, membranes removed cut into 1 inch squares
3 garlic cloves, crushed
1 small onion, finely chopped
2 teaspoons brown sugar
1 teaspoon curry powder
1 cup tomato juice
1/2 teaspoon ginger
1/2 teaspoon cayenne
1 teaspoon fresh lemon juice
salt & pepper

Directions:

1.) Thread chicken alternating with a square of red & then green pepper on four skewers.

2.) Mix all the remaining ingredients, mix well.

3.) Place skewered kebabs in a shallow dish and pour the marinade over the kebabs Cover, place in fridge for at least 2 hours, turn occasionally so all sides are well coated. Grill kebabs over medium heat about 6" from heat source, turn so they do not overcook on any side, approximately 15 minutes or until the chicken is done- overcooking will produce dry chicken so watch them.

Bon Appétit :cheers:

 

[ihno]

A few weeks ago I would have given a very different answer. That's because a few weeks ago I was diagnosed with Ulcerative Colitis and had to completely reengineer my diet. Used to be I was great at making pasta and pizza but baking was really were my talent is people say. This new diet is so restrictive that I'm not able to cook many of the thing or in many of the ways I used to. I don't want to drown this out but if your curious about the diet I'm on or what I can and can't have check out this page http://www.breakingtheviciouscycle.info/legal/listing/ or just search Google for Specific Carbohydrate Diet. I still cook I just have to rethink how I cook.

Of course you can cook, whatever you want. Just invite some guests.

But I hope you'll come along fine with your diet and that you'll also find some taste in the things that you can cook for yourself.

 

[jw4833]

A few weeks ago I would have given a very different answer. That's because a few weeks ago I was diagnosed with Ulcerative Colitis and had to completely reengineer my diet. Used to be I was great at making pasta and pizza but baking was really were my talent is people say. This new diet is so restrictive that I'm not able to cook many of the thing or in many of the ways I used to. I don't want to drown this out but if your curious about the diet I'm on or what I can and can't have check out this page http://www.breakingtheviciouscycle.info/legal/listing/ or just search Google for Specific Carbohydrate Diet. I still cook I just have to rethink how I cook.

I remember when I joined the forum and the photos and recipe information that you posted was what grabbed my attention initially and I had looked forward to future posts from you. I'm very sorry to hear about your diagnosis..but this new diet is for the best ...take care and best wishes to you...JW:big hug:

 

[trencherman]

My signature dishes are Julia Child’s boeuf en daube à la Provençal and Simone Beck’s estoufade de trois viandes. In the summer when able to cook outside, I cook a mean normal or black paella. I’m pretty skilled too with dessert such as pastries, cakes and frozen treats. For week day cooking, I cook mostly Filipino, Spanish and Chinese accompaniments for rice.

 

[fantocin2]

I make a fine Chicken Cacciatore,(Chicken, Peppers, Mushrooms. Capers, Tomatoes) served over Polenta (Italian version of Grits). Friends request it. Polenta is Gluten-free and a good choice over pasta or rice.

 

[brmstn69]

Take out...

 

[c750dt]

Pizza and hamburgers I have down to a crisp but for anything else, I'm either passable but not best or I shouldn't be doing it. I just never found any food other than burgers and pizzas (wait, steaks too) to be fun enough to justify the effort of giving my best.

 

[josh_the_hot_boy]

I give my best in everything I cook in the hopes that if only for a moment it can make someone smile.

 

[alek07]

Spaghetti, scaloppine and chicken

 

[Tjerk12]

Since my divorce (about ten years ago) I cook everyday. In the beginning I used recipes, but since many years I cook by improvisation, using my fantasy and what is most important, I use my nose. You are able smell the taste and what is missing. Really good food smells good. I developed in cooking the feminine dexterity of doing everything at once. So cook the potatoes, the vegetables, the sauce and bake the meat at the same time. But I am a man; when women are cooking the counter often looks like a battlefield, but when I cook the counter stays clean. My specialties are: Pot au feu and a very tasty fish dish containing a fish sauce, mashed potatoes and sweet carrots, served with fresh chive.

 

[lunita]

My favorite thing to make is my lasagna, it takes about 6 hours to put together and the last weight in at 52 lbs... I make it in an over sized turkey roaster. Yes, I have a freezer.

For the last 10 years all of my friends have been insistent that I make Tres Leche Cake for their birthdays. I do a wicked one that I learned how to make in Mexico. Thank god know one I know is lactose intolerant!

As for my favorite thing to eat it has got to be fresh seasonal fruit that I grill up on the Weber and then sprinkle with Tajin. I have done melons, mangoes, papaya, oranges, you name it and I've put a fire under it. My friends are amazed when they watch me do this. It's heaven.

 

[tonka]

I live alone (which I love). If I cook for a group, it will be a holiday. So a simple roast, with tasty sides and a store bought fancy desert.

When I cook for myself, it depends on the season. In summer, I grow lots of herbs on my porch railing. So it's mostly stir fries. Chicken or shrimp, with veggies or rice, and whatever herb is begging to be used. Last night it was the Greek basil.

I'd love to barbeque, but I live on the third floor of an old wooden house. Burning the house down would be a bad idea.

 

[havocs]

Since my divorce (about ten years ago) I cook everyday. In the beginning I used recipes, but since many years I cook by improvisation, using my fantasy and what is most important, I use my nose. You are able smell the taste and what is missing. Really good food smells good. I developed in cooking the feminine dexterity of doing everything at once. So cook the potatoes, the vegetables, the sauce and bake the meat at the same time. But I am a man; when women are cooking the counter often looks like a battlefield, but when I cook the counter stays clean. My specialties are: Pot au feu and a very tasty fish dish containing a fish sauce, mashed potatoes and sweet carrots, served with fresh chive.

I would love to get to the point where I could stop measuring for the recipes and be able to do it with gut and instinct. I know it just takes a lot of practice, but I think cooking someone a good meal shows a lot of love. You can eat any slop just to get nutrients to stay alive but to make something that your body needs and makes the person comes back for more makes me feel really good.