Simple question: What's your speciality?

[momoreg]

My specialty is wedding cakes, or anything decorated. I just love details! I also get peeved when non-pros ask about my specialty, but what bugs me more than that is when I tell people I'm a pastry chef, 9 out of 10 ask me why I'm not 700 pounds. And it's almost always 700, not 600 or 800. I always try to think up stupid answers.

[David Jones]

Biscuits & Gravy or Piggies-in-a-Blanket

[Mezzaluna]

Eating well-prepared food is my speciality. But I do make some mean matzo balls! I prefer them heavy as lead, believe it or not, but can't make them turn out that way to save my life. They're always fluffy, even if I leave the lid off the pot. Go figure....

poutine - Fries with gravy?

[Live_to_cook]

Barbecue, whether beef or park spareribs, or grilled items, from Aegean lamb to Thai chicken skewers. Maybe I just like cooking in my garage better than in my tiny little kitchen.

Chocolate, Sugar, Cakes and Classical French Cuisine.

i know how you feel cds. i think if you answer them they won't know what you talking about anyway. maybe it is the glazed look they get in their eyes that gives it away.

my favorites are northern italian,southern cooking and desserts. being from florida i love trying different seafood dishes and eclectic recipes that razzle dazzle.

i like making beautiful salads that surprise people and last but,not least yummy sauces.

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OK, I give...what's poutine, guys?

OK, first of all, I guess that my specialty is general cooking, sort of just making what my guest want to eat. Secondly Missyk1999, here is what poutine is, it is a plate of french fries topped with cheese curd and the smothered in Gravy. It is actually really good (if it is made this way), at work we make it with a combination of cheddar and jack cheese and serve it with sour cream and salsa.

[Isa]

Poutine:

Fill a bowl with fries, sprinkle with crottes de fromage, a local cheese that is sold in little pieces, cover with a brown sauce, I think it's barbecue.

There you have it a recipe for poutine. I find the whole thing discusting but teeanagers love it.

[Live_to_cook]

Sisi, isn't that poutine topping gravy, usually chicken? At least it was when I got my poutine the last few times I've been to Montreal.

I would also not care to be classified, but I love french provencial. braises and stews. good comfort food.

Although from the time i spent in hawaii i loved "loco moco" Rice, hamburger patty, fried egg topped with brown gravy. ';-) this from the spam capital of the world.

[Isa]

Live_to_cook

It could be. Like I said I never ate it. Had a bite once and it was enough. All I can tell you about the sauce is that it is a brown one....

My forte is impov! I have good classical French skills and cook comfortably in several other areas. These make possible the art of food!

Earlier this evening I had a phone call from friends near my county house who wanted to know how to make sea duck liver pate and did I want the liver from a yearling deer they shot this evening. (Of course, I wanted the liver. And they all know they will get hunks of the finished pate.)

I gave a procedure more than a recipe for pate. This is the way to cook. Strict recipes are rarely successful. I learned from childhood how to use what was available to its best advantage with the simplest approach. Not to say that the recipes are done in a minute -- and rarely in a microwave. To me, the greatest pleasure is to use simple ingredients to produce sublime food.

Too much emphasis is currently placed on exotic and expensive foodstuffs. Too little is placed on simple foods and good technique. Think about a great bowl of perfect oatmeal on an icy morning.

I love the emphasis this site places on basics. Thanks to all of you.

Margaret: you should write a cook book. I'll be first to buy a copy!!