What is your signature dish?

[MysticCat]

Originally Posted by honeychile

Interesting discussion about baking v. cooking. My mother always said that if you're good at knowing about chemistry, you can be good at either.

Here's a really good book for those who want some freedom in the kitchen: Ratio: The Simple Codes Behind the Craft of Everyday Cooking.



Blurb:

Ratios are the simple proportions of one ingredient to another. Biscuit dough is 3 : 1 : 2 -- or 3 parts flour, 1 part fat, and 2 parts liquid. This ratio is the beginning of many variations, and because the biscuit takes sweet and savory flavors with equal grace, you can top it with whipped cream and strawberries or sausage gravy. Vinaigrette is 3 : 1, or 3 parts oil to 1 part vinegar, and is one of the most useful sauces imaginable, giving everything from grilled meats and fish to steamed vegetables or lettuces intense flavor.

Cooking with ratios will unchain you from recipes and set you free. With thirty-three ratios and suggestions for enticing variations, Ratio is the truth of cooking: basic preparations that teach us how the fundamental ingredients of the kitchen -- water, flour, butter and oils, milk and cream, and eggs -- work. Change the ratio and bread dough becomes pasta dough, cakes become muffins become popovers become crepes.

As the culinary world fills up with overly complicated recipes and never-ending ingredient lists, Michael Ruhlman blasts through the surplus of information and delivers this innovative, straightforward book that cuts to the core of cooking. Ratio provides one of the greatest kitchen lessons there is -- and it makes the cooking easier and more satisfying than ever.

I love this book.

[AOII Angel]

My signature dish is Gumbo!! I probably make a gumbo at least 8 times during the fall/winter. It's super easy (which is why I can't understand the crap they serve in restaurants outside Louisiana...seriously, it's not hard to make a real gumbo, but you serve that pitiful, hot ham water?!)

Anyway, I also make braised pork tacos/ pork roast that's pretty dang good.

[GTAlphaPhi]

Originally Posted by AOII Angel

My signature dish is Gumbo!! I probably make a gumbo at least 8 times during the fall/winter. It's super easy (which is why I can't understand the crap they serve in restaurants outside Louisiana...seriously, it's not hard to make a real gumbo, but you serve that pitiful, hot ham water?!)

Anyway, I also make braised pork tacos/ pork roast that's pretty dang good.

Recipe(s), please!

[AOII Angel]

Originally Posted by GTAlphaPhi

Recipe(s), please!

I'll PM you later when i'm home.

[carnation]

Originally Posted by MysticCat

Here's a really good book for those who want some freedom in the kitchen: Ratio: The Simple Codes Behind the Craft of Everyday Cooking.



Blurb:

Ratios are the simple proportions of one ingredient to another. Biscuit dough is 3 : 1 : 2 -- or 3 parts flour, 1 part fat, and 2 parts liquid. This ratio is the beginning of many variations, and because the biscuit takes sweet and savory flavors with equal grace, you can top it with whipped cream and strawberries or sausage gravy. Vinaigrette is 3 : 1, or 3 parts oil to 1 part vinegar, and is one of the most useful sauces imaginable, giving everything from grilled meats and fish to steamed vegetables or lettuces intense flavor.

Cooking with ratios will unchain you from recipes and set you free. With thirty-three ratios and suggestions for enticing variations, Ratio is the truth of cooking: basic preparations that teach us how the fundamental ingredients of the kitchen -- water, flour, butter and oils, milk and cream, and eggs -- work. Change the ratio and bread dough becomes pasta dough, cakes become muffins become popovers become crepes.

As the culinary world fills up with overly complicated recipes and never-ending ingredient lists, Michael Ruhlman blasts through the surplus of information and delivers this innovative, straightforward book that cuts to the core of cooking. Ratio provides one of the greatest kitchen lessons there is -- and it makes the cooking easier and more satisfying than ever.

I love this book.

I have to get this book. Seriously.