re: What Do You Cook That's Better Than

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I'm a good cook. I'm not a chef, but I make a lot of things that are outstanding, but not better than ANY restaurant out there. That's just stupid.

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No, it isn't stupid at all. It's a fact. There are things you will struggle with that aren't just following a recipe, but even with that, if you have the desire, you can easily pull it off, but first comes the desire to do it. Without that, you're right, it is unachievable. It's not magic that goes on in kitchens, and you have more resources today than ever before to draw from. Not as much on the net, but professional cooking books that teach technique, and provide a sound foundation to build upon, that with repetition and following directions is quite achievable.


I really just can't get my mind around when people say they aren't very good cooks, or can't cook as good as this guy or that person. I have to take it that translated it means that they don't desire it, or have the patience, or will, or maybe they're under some impression that it really is some magic or special talent. Quite honestly, I find that a slap to those who are professionals as it lessens the amount of hard work, desire, diligence and the like that went into being who they have become. That being said, a true chef worth their weight will tell you it's completely doable to best a dish. Being able to multi task, be consistent, and with the chaos that is service is what separates the home cook from the professional chef, that and knowing flavors, techniques, and the like which comes with time and doing things over and over and over again, and exposure to those things.

toast

I don't have much respect for restaurant gumbo, I order it occasionally and I think most home cook just do better.

As far as specific dishes and ingredients:

Remoulade sauce
BBQ shrimp
Marchand du vin sauce
French Onion soup
Trout meuniere
Pesto sauce
Almost all salad dressing, I never buy commercial
Stuffed artichokes

I think gumbo is the easiest call there. Very few restaurant gumbos are worth the price IMO. Best gumbo I've ever had was at a camp ground out of a black iron pot over a fire.

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ell me how you prepare your stuffed artichokes. I've never had one that I thought was particularly good. Bunch of olive oil soaked breadcrumbs that overpower the artichoke meat, even when I make them. Maybe I don't get them.

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It is one of the few dishes I actually follow a recipe, I started in my 20's about 40 years ago making them with the Richard Collin's cookbook, I made a few adjustments, I'll look it up for you when I get home, but you are not the only person that doesn't get it.

I have found memories of smelling the aromatic ingredients and enjoying that part. It may just be garlicky, cheesy, oily bread crumbs, but I don't think it overpowers the artichoke at all, I think they march hand and hand down the aisle and are married under the steamy confines of my large gumbo pot.

I don't think you had to be raised on them, my wife never had one until she was 25 and loved them immediately. If she sees artichokes at a vegetable stand, "will you stuff them?" are always her next words.

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I'm a good cook. I'm not a chef, but I make a lot of things that are outstanding, but not better than ANY restaurant out there. That's just stupid.

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This.

And it's absurd to use jambalaya, red beans, etc., an any type of measuring stick, imo. Those are simple meals originating from home cooking.

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Jambalaya
burgers

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See post above.

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See post above.

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Well, I am a champion Jambalaya cook. I'm looking at the plaques on my wall as I type.

Chicken fried steak
French dip sandwiches
Pork chops
Baked chicken