What is your signature dish?
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What is your signature dish?
What is your signature dish?
It's All Fucked Shirt $22.14 |
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Toast with jam, unironocally.
That's quite sad, it better be a great fricking toast then
toast and jam is your jam?
Indeed anon. All day, erryday 🙂
chorizo chicken and cheese toastie
its only because it takes like 2 minutes to make on a george foreman
I don't think i have one I'm not very good at cooking
mine is Ragù, but because there's a secret ingredient inside
nothing will stop you to just practice a single thing, i fear not the man who has practiced 10,000 pastas once, but I fear the man who has practiced one lasagna 10,000 times.
The secret ingredient is fish sauce
What's your recipe
>/ck the post
i make a pretty good deez.
I've had Dee's Nuts before.
The banana pudding flavor was actually pretty solid.
gulash or panpizza
Why you have to be like this
>Why you have to be like this
Because I got a 3 day ban and my autism was activated
Then probably they banned you for something other motivations
Do you mean known dishes we cook well or things we've invented ourselves?
First
Then chicken (or pork) in carrot sauce with bread dumplings, probably (vadas-csirke/sertés zsemlegombóccal).
I guess oxtail soup then. Make it anytime I see them at the store, which isn't often but I feel like I've honed it
I make great ligma.
Bobby, my signature dish is…Brunswick Stew.
Roasted gamon joint with honey and mustard glaze, but I don't make it too often, only for new years
Cheeseburger pie
Chicken Bok Choy soup.
Used to be pot roast.
Probably panko fried chicken or Italian fried fish now.
got a recipe for that pot roast breh?
Carbonara sans cream.
White Castle microwave cheesebuegers.
Creamy cheesy garlic scrambled eggs. Basically French, Gordon Ramsay style scrambled eggs but not fully liquid and added cream/milk/butter at the end and then shredded cheese on top. Paired with a ribeye or NY strip and bacon maybe with some baked beans and I'm in heaven.
I like a baked tater that’s equal parts tater, sour cream, and margarine
That's fricking disgusting
So exactly how fat are you?
Frog
chicken, potato, carrot stew
just dump a ton of spices and alcohol inside the slow cooker
the absolute ugliest stir fry you've ever seen.
Grilled Black thigh
lasagna bolognese. idk if it's a signature dish per se but it's the only thing I make that I'd be very disappointed if most people didn't like it
Eggplant parmigiana.. although if somebody asks me I usually just say veal parm to avoid any awkward innuendo.
Birria 🙂
i don't know about signature dish but i like my lemon pasta and make it once a week, if the store has decent lemons anyway
I can make really good japanese curry and tonkatsu. I can't find the good brands overseas though so my family brings the curry when they come visit me. I am half considering moving back to japan but I don't know I'm tired of everything everywhere and I think I would be happy for a bit then depressed again. I have a comfy apt, job I like that pays well and gf who I get along well with but I feel profoundly unfulfilled. maybe I should take a break and go to travel. thanks for reading my blog
I don't have one, but the thing I've made that most people rave about (so I'm inclined to call it my best dish) is smoked salmon on homemade rye. I usually have save a bit of it if i want leftovers for anything before serving because people demolish the whole filet in a few minutes.
I just make my own blocks from the s&b curry powder (you can order it on amazon) and freeze them, but its a bit of a pain to stand there and make a huge batch of roux. Might be worth it if you prefer particular flavors since you can put what you like in.
>make my own blocks from the s&b curry powder
My aunt used to do this in the 80s and 90s. In Italy back then, there weren't many places to get foreign groceries, but she became friends with a woman who married an American soldier. Said woman had access to the American base's supermarket, which I would guess carried all sorts of foreign shit for the foreign wives of American soldiers. Anyway, this friend of my Japanese aunt would buy s&b powder for her and she made roux herself. My mother learned from her and I do it now, too.
>pain to stand there and make a huge batch of roux.
Is it? Maybe she made it wrong (and as a consequence, so did my mum and so do I), but we just heat oil or lard, add flour, cook until brown, add finely chopped onion, grated garlic, grated ginger and curry powder then off the heat and keep stirring until the sizzling stops. Takes, like, 15-20 minutes. I also add a bit of chopped chilli. What's your process?
If I didn't know any better, I'd think you were my cousin. You can't be since he speaks no English and actually did move to Japan a few years back, but he's struggled with depression, too, and curry is an enormous comfort food for him. Idk if it helps knowing that there's a 30something halfie with a similar struggle, but maybe it's comforting to know you're not the only one. Feel better.
It takes me like half an hour and I use butter but maybe I just do it a bit too low and slow. My stovetop gets very hot fast and easily so I'm always a bit careful not to burn things. It's of course a little more work to make a roux and stir it for a while than just throw a pre-made block in of course, which is really what I mean by a pain.
chicken alfredo, it always impresses people who don't cook even if it's a meme here
I also just like it and eat it all the time
When I was still dating in my 20's and trying to get my hooks into a girl, it was chicken cordon blue. b***hes fricking love that shit.
Now that I'm married it's literally just "Noodlies" with a red sauce that I make for my wife. That or fried pork belly when I'm in trouble. Marriage is bretty gud.
scrambled egg
Mine is either that tomato feta pasta bake recipe that went viral a year or two ago (I've made a few big modifications to the standard recipe and it's always been a hit at potlucks since then),
Or this Asian-style carbonara recipe (pic related) that I got, of all places, from the official Street Fighter cookbook. It slaps but I don't always keep miso in the fridge and it's a major component so I don't make it as often.
Honey mustard chicken
Fukken mashed potatoes
CREAMPIES ALL DAY
No, but seriously, meringue is incredibly easy to make. Use your hand mixer to beat the frick out of some egg whites, fold in sugar, put it on top of chocolate pudding in a store-bought pie crust, put the crisp on it with a hand torch and you've got something that's good enough to fool most people into thinking you put actual effort into it.
it's cheesy bread
Pretzels and popcorn.
I treat the pretzels with lye which is always a fun thing to tell people.
With popcorn, I use Flavacol and a crank stovetop popper, both of which I've never met anyone who does.
I have a crank stovetop popper, grew up with it. pleased to meet ya 🙂
Greetings fellow chad. May you popcorn be unburnt and your oils flavorful.
Chili cause I make it cheap, quick, good, meaty, spicy, plentiful, and with little seasoning.
Plop down a bowl of spicy meat and beans in front of your ten guests and see if just one of them complains. Oh, and there's free refills too, baby. Beer is in the back porch.
pancakes.
I add molten butter to the batter. makes them spongy.
I do a chicken cordon bleu but with capicolla and smoked gouda instead, and a creamy mustard gravy on top. Also my pot roast french dip is great
Chili
Mostly because very few people bother to make their own chili paste or go through the hassle of charring fresh peppers and onions and such
penne vodka with spicy sausage
Lamb shanks and pulled pork
Cut a ciabatta in two and top it with mozzarella, tomato slices, tomato sauce, herbes de Provence and olive oil.
Japanese curry
Sometimes I use fresh meat, other times i make "katsu" curry with S&B and microwaved chicken tendies.
I can make a mean bowl of cereal.
I make a really good chicken pot pie. It's not too difficult, but it does take a
little bit of time. I usually make a big batch and freeze some for later.
I can make a really good grilled cheese sandwich. It's not too difficult, but it
does take a little bit of time. I usually make a big batch and freeze some for
later.