[B.Adams]

Wow funny about all the Indian cooking, the best dish I made this summer by a mile was Rajma Masala (Red Beans and Curry) and I made it with the help of this board and wow it came out amazing.

I am also lucky that there is a Indian/Pakistani grocery store right by work.

[teamfat]

Pizza. Hardly an interesting item, but this summer I finally got around to working on homemade pizza. Mostly successful so far, and as the weather here in Salt Lake starts cooling down I'll be more likely to have a 500 degree oven going for an hour or so.

And one thing I am currently thinking of, never having done before, is growing some indoor container tomatoes. We are most likely hosting my wife's family for Christmas, and I think it would be a nice touch to have some fresh picked tomatoes on the plates in various guises. We'll see how THAT plan works out!

mjb.

[daidekiru]

One of my projects was to try my hand at chicken enchiladas.
They improved during the summer but were not perfected.
<Thanks to Tina, for being a willing guinea pig>

My most recent success was Larb Gai, a Thai chicken salad. Wow. Very tasty.
Can't wait to get back to Thailand for the real thing and see if I can tweak it a little more.

[KYHeirloomer]

>I'm not quite at the vision stage yet - I'm more battling with myself to concentrate on the basics<

Beg to differ with you Andy, but there's always a vision involved. Say you want to just pan fry a chicken cutlet---a pretty basic step. There are decisions to be made (i.e., the type of breading, the method used, whether to sauce, etc.). All this time you are envisioning (there's that word again) a piece of chicken that has a beautiful crust, which is cooked through, but still moist and juicy.

If the chicken winds up on your plate the way you expected, then you have achived your vision.

[ED BUCHANAN]

Spent a lot of these lazy days of summer experimenting wrather then actual cooking . Digging deeper and deeper into the why's of what makes foods do what they do and reactions of foods as applied to type of cooking, time, storage, shelf life, temperatures etc.. Now its time to get back to cooking and apply all this learning.

[Andydude]

Originally Posted by KYHeirloomer

If the chicken winds up on your plate the way you expected, then you have achived your vision.

Hehe, indeed...

[Pampered Chef]

I marinated corn in garlic, butter and crushed red pepper. It was amazing.