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What is your signature dish, the thing you do better than anyone else?
Posted on 2/17/18 at 5:05 pm
Posted on 2/17/18 at 5:05 pm
Tough thing to have to pinpoint. Boring as it sounds I think I would say sugar cookies for me. They are light, flavorful, covered in turbinado sugar for a bit of crunch, and basically perfect.
Posted on 2/17/18 at 5:09 pm to DavidTheGnome
My chicken and andouille gumbo game is pretty strong but I'm sure plenty of people here can show me up.
Pretty good with Indian chicken curry.
I'm good with braised dishes like short ribs and osso bucco.
So basically I'm good at things that don't require any ridiculous technique and take time for flavors to develop.
Make a pretty good corn souffle but that's straight out of a cookbook so I don't think that counts.
Homemade cream of mushroom soup. Don't f with me on this.
Pretty good with Indian chicken curry.
I'm good with braised dishes like short ribs and osso bucco.
So basically I'm good at things that don't require any ridiculous technique and take time for flavors to develop.
Make a pretty good corn souffle but that's straight out of a cookbook so I don't think that counts.
Homemade cream of mushroom soup. Don't f with me on this.
Posted on 2/17/18 at 5:10 pm to Powerman
Beef Roast Rice and Gravy.
Seafood Gumbo. Fight me.
Seafood Gumbo. Fight me.
Posted on 2/17/18 at 5:11 pm to Prosecuted Collins
quote:
Seafood Gumbo. Fight me.
I'll fight you for a bowl because I can't make it
Posted on 2/17/18 at 5:19 pm to DavidTheGnome
Red beans for me. It blows 'em away every time.
Posted on 2/17/18 at 5:20 pm to DavidTheGnome
According to everyone else that eats my food, pizza.
I'm most proud of my spaghetti carbonara. It's so easy to make bug when you nail it, it's tough to beat.
I'm most proud of my spaghetti carbonara. It's so easy to make bug when you nail it, it's tough to beat.
Posted on 2/17/18 at 5:21 pm to DavidTheGnome
Pork and sausage jambalaya
BBQ Pulled Pork
Chicken and sausage gumbo
Matza Ball soup
BBQ Pulled Pork
Chicken and sausage gumbo
Matza Ball soup
Posted on 2/17/18 at 5:32 pm to DavidTheGnome
I'll fight anyone with chicken and sausage gumbo or my salsa.
Posted on 2/17/18 at 5:42 pm to t00f
My signature dish would be banana and almond creme brûlée with bananas foster. It is easily the best dessert I have ever eaten from anywhere and it is from my kitchen.
Posted on 2/17/18 at 5:45 pm to DavidTheGnome
I make guacamole better than an old Mexican woman
Posted on 2/17/18 at 5:51 pm to DavidTheGnome
Better than anyone else that I know?
Chicken tikka masala, angel hair pasta with roasted red pepper and chipotle pepper in adobo sauce, or Jerk Chicken.
Chicken tikka masala, angel hair pasta with roasted red pepper and chipotle pepper in adobo sauce, or Jerk Chicken.
Posted on 2/17/18 at 6:00 pm to DavidTheGnome
Alfredo. Its not like its hard but few people are willing to pay for decent parmesan and grate it themselves.
Posted on 2/17/18 at 6:01 pm to heatom2
quote:
Alfredo. Its not like its hard but few people are willing to pay for decent parmesan and grate it themselves.
Pre-shredded cheese is garbage and filled with wood dust to keep it from clumping. All cheese is better when it comes in block/wheel form and is shredded by the person buying it.
Posted on 2/17/18 at 6:46 pm to DavidTheGnome
BBQ shrimp
Various pasta dishes (including Carbonara, Amatriciana, Bolognese)
Various pasta dishes (including Carbonara, Amatriciana, Bolognese)
Posted on 2/17/18 at 6:47 pm to DavidTheGnome
(no message)
This post was edited on 1/11/21 at 11:04 pm
Posted on 2/17/18 at 6:48 pm to Powerman
What’s your curry recipe pman
Posted on 2/17/18 at 6:58 pm to Lester Earl
quote:
What’s your curry recipe pman
I don't really do recipes.
But I usually make tandoori chicken the day before and then debone all the meat.
Sauce is a ginger onion and garlic puree base that is cooked in ghee and toasted cumin seeds. After I cook that all down I add homemade hot Madras curry powder. After that settles in add pureed whole peeled tomatoes and continue to cook. I'll usually let this simmer for a good half hour and then add the chicken and let simmer another 20 minutes.
If I'm making it for just me I usually add some Thai bird's eye chili pepper at the beginning with the ginger and onion mixture. If available I throw in a cinnamon sticks at this point as well.
Depending on spice level I may add some cream or yogurt at the end to balance out.
Of I wasn't lazy I'd just make a side of raita.
Posted on 2/17/18 at 7:02 pm to DavidTheGnome
Everytime I cook stadiumrat's jambalaya my family raves about it.
So that would be his.
So that would be his.
Posted on 2/17/18 at 7:03 pm to Powerman
Chicken Stew.
This post was edited on 2/19/18 at 7:00 pm
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