What's your culinary repertoire?

Discussion in 'The Cookbook' started by Sabre, Feb 27, 2016.

  1. Sabre

    Sabre Well-Known Member

    I have a limited culinary repertoire. Mine is:

    Steak Bearnaise
    Hamburgers
    Lamb Chops
    Banger's and Mash (Cumberland Sausages)
    Ham, Egg, and Chips
    Lamb Curry
    British Spag Bol
    Pancakes
    Swedish Meatballs, from the super market...
    Savory French Toast
    The odd roast and rack of ribs....


    What's yours? :pot:
     
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  2. Omaney

    Omaney Well-Known Member

    I cook.
    I cook lots of stuff.
    My last foray in the kitchen was pecan, bacon brittle.
    It was glorious.
     
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  3. J.R.

    J.R. Well-Known Member

    I love to cook. I make lots of things, most recently a great seafood gumbo. Some of my 'specialties':
    Texas Chili - Very hot!
    Lasagna - make my own noodles and eveything
    Sausage Gravy & Biscuits - The only one I've had better recently is Denver Biscuit Company, I gotta figure out what they do to those biscuits..
    I make some great bread too.
     
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  4. kc1ble

    kc1ble Well-Known Member

    I love to cook as well, I really only have 2 methods...

    1. Meat in a frying pan with ALOT of butter
    2. Meat slow cooked on the smoker all day long while I partake in a few...err...several malt beverages...

    everybody likes to come over for dinner :)
     
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  5. richgem

    richgem suffering from chronic clicker hand cramps

    I cook and once in a great while bake. Mostly comfort-type foods and some simple Italian things. My meatloaf is now internationally famous :) (which means that the Limecat (who is Canadian) has had it and has requested the recipe)

    Sadly, I cannot cook a steak right for the life of me. Always too "under" then way too "over." :(
     
  6. Sabre

    Sabre Well-Known Member

    I just made my first sweet French Toast. I wasn't impressed :(. I will have to try a different recipe...
     
  7. richgem

    richgem suffering from chronic clicker hand cramps

    :drool:
     
  8. ob1page

    ob1page Frozen in Phoenix

    Mmmmmmmm...bacon
     
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  9. swarden43

    swarden43 "It's your shave. Enjoy it your way."©

    I get lots of compliments about my work around the grill and smoker.

    I don't like to bake, have to be too exact. I like to toss in a little of this, a little of that, whatever I think might work.
     
  10. '65 G-Slim

    '65 G-Slim Well-Known Member

    Flap-eggs (it's a secret recipe)
    Chicken & dumplings
    Pancakes & Belgian waffles
    Breakfast tacos
    Mexican mash-mix (with Mission tortillas, of course)
    Probably some other stuff I can't think of right off the bat
     
  11. richgem

    richgem suffering from chronic clicker hand cramps

    Creativity is half the fun, I find.
     
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  12. Mr. Freeze93

    Mr. Freeze93 Prefers the baby blue dress

    How do you like your steak? In Culinary school one thing they taught us for seeing how done it was without cutting into it was the finger test.

    Here's how it works.

    Take your thumb and touch index finger. Now touch the meaty part under your thumb. Feel how it's bouncy? If the steak feels like that when it you touch it its rare.

    Thumb to middle finger. Still quite bouncy although a little firmer. That's medium rare.

    Thumb to ring finger. Less bouncy more firm. That's Medium Well.

    Thumb to pinky. Very firm. That's well done-very well done or as I call it IMO....ruined....but that's me. I like my steaks still mooing pretty much.

    Hope this tip helps.
     
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  13. swarden43

    swarden43 "It's your shave. Enjoy it your way."©

    It works. I learned the same trick in one of my BBQ bibles.
     
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  14. J.R.

    J.R. Well-Known Member

    Right, get my steak back up to blood temp, and sear it a bit!
     
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  15. Mr. Freeze93

    Mr. Freeze93 Prefers the baby blue dress

    +1!
     
  16. Mr. Freeze93

    Mr. Freeze93 Prefers the baby blue dress

    And to think I could have saved myself $35,000 and just read a book.... :angry017::angry019:
     
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  17. richgem

    richgem suffering from chronic clicker hand cramps

    Thanks! I'll give it a try.
     
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  18. Mr. Freeze93

    Mr. Freeze93 Prefers the baby blue dress

    Let me know if it works for you. :)
     
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  19. richgem

    richgem suffering from chronic clicker hand cramps

    I will. It sounds easy enough.
     
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  20. RyX

    RyX DoH! Staff Member

    Moderator
    Crawfish season, waiting for field run prices to get below a buck a pound. Got a couple pork roast in the deep freeze to make boudin.
    Dad likes to twist up a batch of egg rolls at least one a month. We make extras to freeze and microwave later. Stir fry happens often. I prefer to cut up veggies & meat and do each plate to order so no one gets stuff they don't like. I can do magic with ramen noodles, but never use the salty flavor packets.
    Japanese plums will be ripe soon. My nephew wants to learn wine making. Should be about twelve gallons between us.
     
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