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What is your favorite thing to cook? - Page 2

post #31 of 56
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Quote:
Originally Posted by Nicko View Post

I truly love to cook Greek Mezedes. Inviting friends and family over and serving many small (tapas style) plates with great Greek wines (no that is not an oxy moron to say "great" Greek wines). My favorite. I might serve the following if you were invited.

 

  • Santorini Tomato fritters
  • Meatballs (fried in olive oil)
  • Greek Olives
  • Feta cheese
  • Stuffed tomatoes
  • Stuffed eggplants (mini moussaka)
  • Grilled or marinated octopus
  • Moschofilero and Retsina
  • Ouzo

 

Opa!

I love tapas style.  It is so much better than having a huge plate of one dish.  You can try many different dishes and be able to experience all the flavors of each.  I went to Spain a few years back and the Tapas there was just amazing.  It could be anything from a few pickles, to some delicious bread with a little cheese.  Sometimes simple is better.

 

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post #32 of 56

Home-made pizza!

post #33 of 56
Thread Starter 
Quote:
Originally Posted by Calendula View Post

Home-made pizza!

Oooo...that is a good one!  What kind if pizza doug do you use?  How do you make your crust?

 

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post #34 of 56
A simple chef's salad with Natural Harvest Honey Mustard dressing. No need to add artery clogging red meat. Scores of protein.
post #35 of 56

I believe I particularly enjoy cooking soups the most. I make all my soups from scratch. No soup I ever make comes out the same twice. When I begin cooking soup, it all begins. I start slowly building my flavors and pay close care to every single ingredient I put in. Making sure they each are optimally prepared so the soup comes out perfect.

For me making soup is more than just cooking. It's therapy. It's like a love-dance. 

 

Other foods I like preparing and cooking are apps and hors d'oeuvres. They are also therapeutic for me but in a different way than making soup, less passionate, more reflective.

 

I also love cooking meats to perfection. I pride myself in that the most. I watch my meats like hawk. I'm big on temping. 

“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

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“After a good dinner one can forgive anybody, even one's own relations.”
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post #36 of 56
Thread Starter 
Quote:
Originally Posted by Pollopicu View Post

I believe I particularly enjoy cooking soups the most. I make all my soups from scratch. No soup I ever make comes out the same twice. When I begin cooking soup, it all begins. I start slowly building my flavors and pay close care to every single ingredient I put in. Making sure they each are optimally prepared so the soup comes out perfect.

For me making soup is more than just cooking. It's therapy. It's like a love-dance. 

 

Other foods I like preparing and cooking are apps and hors d'oeuvres. They are also therapeutic for me but in a different way than making soup, less passionate, more reflective.

 

I also love cooking meats to perfection. I pride myself in that the most. I watch my meats like hawk. I'm big on temping. 

What is your favorite kind of soup?  Do you have an opinion on second day soup is better?

 

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post #37 of 56

I love cooking a lamb curry. I do make my own curry paste which is time consuming but time well spent.smile.gif

post #38 of 56
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Quote:
Originally Posted by African berrie View Post

I love cooking a lamb curry. I do make my own curry paste which is time consuming but time well spent.smile.gif

You have to  make your own curry, good call!

 

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post #39 of 56

The thing that gets me most excited is honestly a roux after the trinity has been thrown in. The nutty smell brings back memories of my mom, my grandma and everyday living in south Louisiana. There are so many mouthwatering dishes that begin with a basic roux and those vegetables, the anticipation of the finished product makes my heart race.

post #40 of 56

For me, it all depends on the season and the temp in the house.  Lots of time, I love to fix a huge pot of soup or pasta sauce.  I will freeze a lot of the pasta sauce after about 2 or 3 days of it sitting in the fridge, but our soups my mom and I will eat to the last drop, especially chicken and rice or vegetable beef.

post #41 of 56
Soup. Any soup, all soups. Right now I'm in love with "green soup" Make a good rich stock with plenty of aromatic vegetables and add 3 whole bunches of greens. (I use 2 bunches of spinach and one of collard.) Blend all to a smooth thick consistency when done, garnish with a generous splash of olive oil. YUM

My all time favorite meal, the one i missed the most when i was a vegetarian is home made"clear out the garden " vegetable beef soup.
post #42 of 56

Any type of taco or burrito. I just love making and eating them.

Gourmandise is an impassioned, rational and habitual preference for all objects that flatter the sense of taste.
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Gourmandise is an impassioned, rational and habitual preference for all objects that flatter the sense of taste.
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post #43 of 56
Thread Starter 
Quote:
Originally Posted by cjmmytunes View Post

For me, it all depends on the season and the temp in the house.  Lots of time, I love to fix a huge pot of soup or pasta sauce.  I will freeze a lot of the pasta sauce after about 2 or 3 days of it sitting in the fridge, but our soups my mom and I will eat to the last drop, especially chicken and rice or vegetable beef.

You cannot beat soup!  Especially second day soup, it is the best!

 

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post #44 of 56
Native American (Indian ) Tacos, I know most people have only had them in festivals but when you know the history of fry bread and make it yourself it becomes something more. I also feel connected to my ancestors when I make it. I also pay attention to the details of the chili using ground venison instead of beef when possible . I wish more people knew it like I do.
post #45 of 56
Quote:
Originally Posted by JessicaSkyler83 View Post

Native American (Indian ) Tacos, I know most people have only had them in festivals but when you know the history of fry bread and make it yourself it becomes something more. I also feel connected to my ancestors when I make it. I also pay attention to the details of the chili using ground venison instead of beef when possible . I wish more people knew it like I do.

What's your recipe?  I had a good one written down but lost it.  It still wasn't as good as my cousin's, she made perfect fry bread.

post #46 of 56
Quote:
Originally Posted by Robbie Rensel View Post

What is your favorite kind of soup?  Do you have an opinion on second day soup is better?

 



Absolutely. I know for a fact that soups are better the next day.

 

 

My favorite soup to make is a very simple chicken and cilantro soup to start with. You can add noodles, if you like, or onions, eggs dropped in whole out of the shell and allowed to set, perhaps a little sriracha.

 

You can take that soup to so many levels really.

“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

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“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

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post #47 of 56

Soup?  You open a can, pour it in a bowl and microwave.  Right? :-)

 

I love making stock and starting from that.  In Petersons' "Splendid Soups" book there is a recipe for a chicken tomatillo soup that I really like.  It's like eating a chicken enchilada with a spoon.  Very nice.

 

And yes, second day soups are very nice.  I made a shrimp and sausage soup yesterday, had leftovers tonight.  The flavors are more developed, but reheated shellfish has texture issues.  Still very good, though, but the shrimp bits were better yesterday.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #48 of 56
Quote:
Originally Posted by dledmo View Post

What's your recipe?  I had a good one written down but lost it.  It still wasn't as good as my cousin's, she made perfect fry bread.
When I am able to get to a desk top I'll send it to you in pm smile.gif . I don't have the most user friendly cellphone or I'd type it for you now .
post #49 of 56

slow cooked pork shoulder.  I have never cooked it the same twice and i always always get excited at the 3 hour stage when i can taste it and start the tweaking process. 

 

How are the juices going to reduce this time / what can i throw in there / chillies? / should it be a joint or pulled / veggies or pitta bread, salads and yogurt

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"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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post #50 of 56
Quote:
Originally Posted by bughut View Post

slow cooked pork shoulder.  I have never cooked it the same twice and i always always get excited at the 3 hour stage when i can taste it and start the tweaking process. 

 

How are the juices going to reduce this time / what can i throw in there / chillies? / should it be a joint or pulled / veggies or pitta bread, salads and yogurt

Me too! I'm a huge pork shoulder fan. Here's one of the many recipes I use for it: http://www.cheftalk.com/t/67835/elegant-pork-butt-dinner#post_366656

post #51 of 56
Quote:
Originally Posted by teamfat View Post

Soup?  You open a can, pour it in a bowl and microwave.  Right? :-)

 

I love making stock and starting from that.  In Petersons' "Splendid Soups" book there is a recipe for a chicken tomatillo soup that I really like.  It's like eating a chicken enchilada with a spoon.  Very nice.

 

And yes, second day soups are very nice.  I made a shrimp and sausage soup yesterday, had leftovers tonight.  The flavors are more developed, but reheated shellfish has texture issues.  Still very good, though, but the shrimp bits were better yesterday.

 

mjb.


Is the cookbook you're talking about called Splendid Soups?

 

I'm a big fan of Petersons. I have his vegetables, as well as his fish and shellfish cookbooks.

“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

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“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

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post #52 of 56
Quote:
Originally Posted by Pollopicu View Post


Is the cookbook you're talking about called Splendid Soups?

 

I'm a big fan of Petersons. I have his vegetables, as well as his fish and shellfish cookbooks.

 

Yes.  I also have his 'Sauces' book.  A wealth of knowledge in that one!

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #53 of 56

Thanks for the recipe, French Fries.

It sounds delicious.

post #54 of 56

That's the real deal, FF! Pretty close to a refined version of the local style here. I never tire of this!

post #55 of 56
Quote:
Originally Posted by French Fries View Post

Me too! I'm a huge pork shoulder fan. Here's one of the many recipes I use for it: http://www.cheftalk.com/t/67835/elegant-pork-butt-dinner#post_366656
Love that you used sage FF. I've always hated it til my BF used it heavily with pork. Loved it ever since.
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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post #56 of 56
Quote:
Originally Posted by French Fries View Post

Me too! I'm a huge pork shoulder fan. Here's one of the many recipes I use for it: http://www.cheftalk.com/t/67835/elegant-pork-butt-dinner#post_366656

 

Yup, although I don't use the same flavorings as you do I definitely learned how to cook a nice pork butt from that thread.  Tie up the pork, don't over cook it like I used to and it comes out stellar, in fact much better than a prime rib!

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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