Who cooks? And what's your specialty?

The one ethnic quisine that I love to prepare is Chinese - big 7 course meals of Peking egg drop soup, various dim sum, and szechuan chicken.

If it is meat I love to cook it. I brine turkeys and chicken and BBQ, along with the usual steaks and frsh fish.

My other thing is baking - love to do pastries, cakes, pies, etc....
 
ah speaking of the devil, I just applied myself to culinary school for this upcoming summer semester. I figure if I like it a lot, and I already do, then I am going to put an application to go to either Le Cordon Blue or Johnson and Wales down in the Miami area.

However, I will cook and bake just about anything. As far as cooking goes I do a lot of grilling and smoking specifically with steaks, but also do a lot of pasta and soups too. Baking I will do a lot of stuff also but make a mean key lime, coconut cream, and lemon meringue pie.
 
Luster said:
Cool! The "Recipe Thread"!!!:biggrin:
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Doesn't every good Forum have one ^^^ :out:



Man, after reading how talented everyone is in the kitchen its got me a bit depressed :( I really need to push away from this keyboard :redface:

I can't beleive that for someone who likes to eat like I do, but yet, have NO desire to learn the trade :yawn:
 
My baby back ribs and pulled pork are some of my best efforts. My favorite is Old fashion pot roast cooked with carrots and onion, super gravy over potatoes whipped with egg, cream and butter! My Mac and Cheese is pretty good too.
 
Luster said:
Lucky Indeed! Any you get the "Joy of Cooking"!:thumbup:
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The Joy of Cooking Irma S. Rombauer (every cook should have a copy)

An English cook who writes great recipes for cooks and beginners alike; Jamie Oliver
 
Well I am the head cook at small local restaurant (150 seats). Mostly serve breakfast all day, but also a lot of sandwiches/meats/soups. Hope to one day own my own restaurant, just need to finish college up.
 
batchainpuller said:
I like to cook, here is one of my specialties..
I call it "Beef of Brussels"

2 maybe 3 delmonico or sirloin steaks sliced down the center(butterflied)

I like to take a meat tenderizing hammer and Tap (not beat) them flat making them as large in circumfrence as possible without making them too thin

next, I will take a pound of large fresh brussel sprouts and chop them up very finely and layer them on top of the butterflied steaks.

then I will shake on a thin but uniform layer of Kraft or fresh shaker cheese (the kind for spaggetti)

next step is to dust very lightly with Sazon' GOYA (a spice or flavor enhancer found in the international foods isle at the supermarket, it comes in a box of single use orange packets)

Grind some fresh cracked peppercorns over top and roll the steaks into log shapes and stick 3 toothpicks through them.

Lastly I enfuse some extra virgin olive oil with fresh (not jarred) pressed and finely chopped garlic by placing the mixture of garlic and EVOO in a microwave safe glass bowl and nukeing for 1-2 min and then let it cool, once it is cooled I brush it over top of the meat rolls and let refridgerate for a few hours turning and re-brushing them with the enfused oil.

Then simply place the cookie sheet with the marinated rolls into the oven on 300 degrees for about 45 min. to one hour depending on how thick they are.
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Wow... just WOW! I've got to try this.

My specialties:

-Fresh caught grouper, redfish, Spanish mackerel or seatrout (After all, Florida is the fishing capitol of the world.) with a homemade sour cream, mayonnaise, garlic, chive, and diced pepper topping, each filet covered with two pieces of the thickest bacon I can find, grilled or broiled.

- Gazpacho, made in a VitaMix. Columbia Restaurant recipe, Ybor City, FL.

- Baby cukes, pickled with garlic and fresh dill in a two quart crock for one week. Dinosaur BBQ recipe, Syracuse, NY.

- Twice baked potatoes with cheddar cheese.

- Deep fried turkey.

- C-Note Chili (My name, because it usually runs about a hundred bucks by the time I start with sirloin and add all the mushrooms, tomatoes, peppers, etc., etc., etc.) Made by the freakin' vat.
 
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