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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 by DavidTheGnome
Monroe
Member since Apr 2015
29095 posts
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 by Powerman
Member since Jan 2004
162175 posts
Posted on 2/17/18 at 5:09 pm to
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.
Posted by Prosecuted Collins
The Farm
Member since Sep 2003
6603 posts
Posted on 2/17/18 at 5:10 pm to
Beef Roast Rice and Gravy.

Seafood Gumbo. Fight me.
Posted by Powerman
Member since Jan 2004
162175 posts
Posted on 2/17/18 at 5:11 pm to
quote:

Seafood Gumbo. Fight me.

I'll fight you for a bowl because I can't make it
Posted by Mad Dogg
LA
Member since Sep 2016
3743 posts
Posted on 2/17/18 at 5:19 pm to
Red beans for me. It blows 'em away every time.
Posted by The Spleen
Member since Dec 2010
38865 posts
Posted on 2/17/18 at 5:20 pm to
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.
Posted by kingbob
Sorrento, LA
Member since Nov 2010
66957 posts
Posted on 2/17/18 at 5:21 pm to
Pork and sausage jambalaya
BBQ Pulled Pork
Chicken and sausage gumbo
Matza Ball soup
Posted by TH03
Mogadishu
Member since Dec 2008
171023 posts
Posted on 2/17/18 at 5:32 pm to
I'll fight anyone with chicken and sausage gumbo or my salsa.
Posted by t00f
Not where you think I am
Member since Jul 2016
89376 posts
Posted on 2/17/18 at 5:38 pm to
Posted by Jibbajabba
Louisiana
Member since May 2011
3877 posts
Posted on 2/17/18 at 5:42 pm to
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 by Shingo
Louisiana, USA
Member since Sep 2010
3836 posts
Posted on 2/17/18 at 5:45 pm to
I make guacamole better than an old Mexican woman
Posted by Wildcat In Germany
Metro Atlanta
Member since May 2017
3094 posts
Posted on 2/17/18 at 5:51 pm to
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.
Posted by heatom2
At the plant, baw.
Member since Nov 2010
12809 posts
Posted on 2/17/18 at 6:00 pm to
Alfredo. Its not like its hard but few people are willing to pay for decent parmesan and grate it themselves.
Posted by Wildcat In Germany
Metro Atlanta
Member since May 2017
3094 posts
Posted on 2/17/18 at 6:01 pm to
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 by the paradigm
Moon Township, PA
Member since Sep 2017
5417 posts
Posted on 2/17/18 at 6:46 pm to
BBQ shrimp
Various pasta dishes (including Carbonara, Amatriciana, Bolognese)
Posted by Bestbank Tiger
Premium Member
Member since Jan 2005
70587 posts
Posted on 2/17/18 at 6:47 pm to
(no message)
This post was edited on 1/11/21 at 11:04 pm
Posted by Lester Earl
Member since Nov 2003
278013 posts
Posted on 2/17/18 at 6:48 pm to
What’s your curry recipe pman
Posted by Powerman
Member since Jan 2004
162175 posts
Posted on 2/17/18 at 6:58 pm to
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 by kengel2
Team Gun
Member since Mar 2004
30617 posts
Posted on 2/17/18 at 7:02 pm to
Everytime I cook stadiumrat's jambalaya my family raves about it.

So that would be his.

Posted by EastCoastCajun
New Bedford Massachusetts
Member since Aug 2015
2041 posts
Posted on 2/17/18 at 7:03 pm to
Chicken Stew.
This post was edited on 2/19/18 at 7:00 pm
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