How good are you at cooking-whats your signature dish

Specialun

I love watching masterchef but cant cook for sh!t

Can do normal cliche dishes like potatoes,packet sauces and a meat

My best dish is potato waffles and black pudding and beans..i like it

Do ah is there any hidden gordon ramseys or michele le roux out there

Whats your signature dish

the_syco

Steak n cheese n egg sambo...

https://www.youtube.com/watch?v=W798ibUx7pU

Mint Aero

I do the best Irish stew in Ireland and I do the best Irish breakfast in Ireland and I do the best Irish coffees in Ireland.

Muise...

I like to write my name in squid ink on the breast of a roasted goose.

zcorpian88

Vegetarian Cannelonni, Singapore Beef with noodles (sort of like a beef chow mein you get in a chinese), Tomato & Fish Bake.

I'm an alright cook once people aren't under my feet bugging me while I'm cooking.

danniemcq

I hate cooking

but I love eating!

best dish however would be Chicken with Parma Ham.

Needed -
3 chicken fillets (€5)
pack of parma ham (€2ish for pack of six slices)
mozzarella cheese (€2)
spuds (you don't have this in the house anyway?)
peas (89c)

cut off all the crappy bits of chicken (the white bits or any hard boney bits)
get a small sharp knife and cut a hole into the middle of the fillet lengthways. Make the slit big enough and deep enough you can get a finger down there.... think fleshlight i guess.

now stuff some of that mozzarella down into that hole. stuff it good.....

now you place 2 of the parma slices side by side on a plate and place the fillet across them. Sprinkle some more of the cheese on top of the fillet if you want (and you do) then wrap up the fillet with the remaining parts of the slice making a nice little package.

repeat for the other fillets and chuck'em in the oven for 20ish mins at 150ish (fan assisted)

Cook everything else.

Eat.....

Wacker The Attacker

Beans on toast a la session

Frosty McSnowballs

Muise... wrote: »

I like to write my name in squid ink on the breast of a roasted goose.

Ooooh, fancy!

Wacker The Attacker

The Dom wrote: »

Hot dogs.

I prefer Hot pussy

keith16

Terrible.

On Sunday I tried to make pear frangipane.

It turned out like scrambled eggs with bits of pear stuck in it. I still ate it.

ShaneMurp91

I'd say my best cooking is Italian food as it's fairly hard to make pasta taste bad. Spaghetti is easy and tasty.

Rabies

Wacker The Attacker wrote: »

I prefer Hot pussy

I see what you did there. Amazing. Wordsmith. Poet. Wow.


My dish of choice is always a stir fry. Tastes ok, good amount of nice veg, meat, rice, sauce. All done in 15min.
Easy.

Wacker The Attacker

Rabies wrote: »

I see what you did there. Amazing. Wordsmith. Poet. Wow.


My dish of choice is always a stir fry. Tastes ok, good amount of nice veg, meat, rice, sauce. All done in 15min.
Easy.

Do you prefer hot dogs too?

Muise...

Senor Fancy Pants wrote: »

Ooooh, fancy!

I'll carve it in block letters on a banana with a biro so.

Frosty McSnowballs

Muise... wrote: »

I'll carve it in block letters on a banana with a biro so.

That's more like it!

What's for dessert?

mojesius

I do a mean roast

The Backwards Man

Pasta carbonara and sausage baguette.

Yum!:)

Frosty McSnowballs

mojesius wrote: »

I do a mean roast

Do ya need a hand with that? :pac:

Muise...

Senor Fancy Pants wrote: »

That's more like it!

What's for dessert?

banana fool

oldyouth

Meatballs in a cream and tomato sauce and Italian herbs with tagliatelle. Followed by a bag of Tayto for dessert. Top notch.........

Shane-KornSpace

Signature dish: Chicke Curry. I do mean curry :-)

Rabies

Wacker The Attacker wrote: »

Do you prefer hot dogs too?

Did you not read my post? Prefer a stir fry

I'll leave you with your low grade choice of meats.

kthksby

Muise...

Rabies wrote: »

Did you not read my post? Prefer a stir fry

I'll leave you with your low grade choice of meats.

kthksby

well that escargot quickly.

(sorry:o)

wolfpawnat

I do a kick áss roast chicken in honey, ginger and lemon juice seasoning served with spicy cubed roast potatoes and a tray of fresh baked mediterranean veg.

And a healthy lasagna. Mince, fried with onion and garlic, add passata and Worcestershire sauce, then layer with thinly sliced sweet potato and repeat, then covered with natural yoghurt and topped with cheddar cheese. Unreal. Actually, I am making it tomorrow.

dangerus06

chicken madrass have to keep the loo roll in the fridge for that:P
and dessert strawberry /baileys/ choc cheesecake no cooking involved

lahalane

Im ok at cooking. I make a decent lasagne. Im one of those people who follows instructions word for word. I like to tell cooking enthustiasts that theres no talent in it and with the right recipe anyone can make a good meal. It suitably annoys them.

The One Who Knocks

Pot Noodles - with only a 40% burn rate!

must_slow_down

I cant cook anything fancy , I go out for that

I only eat regular food at home , steak , chicken , fish , pork , and since I eat potatoes and vegetables with every kind of dinner , I have all the skills I need

Sir Osis of Liver.

I make a mean boiled egg.

Thats about it.

Gamayun

danniemcq wrote: »

I hate cooking

but I love eating!

best dish however would be Chicken with Parma Ham.

Needed -
3 chicken fillets (€5)
pack of parma ham (€2ish for pack of six slices)
mozzarella cheese (€2)
spuds (you don't have this in the house anyway?)
peas (89c)

cut off all the crappy bits of chicken (the white bits or any hard boney bits)
get a small sharp knife and cut a hole into the middle of the fillet lengthways. Make the slit big enough and deep enough you can get a finger down there.... think fleshlight i guess.

Oh great, now I have genital salmonella, thanks a lot Dan...

wilkie2006

the_syco wrote: »

Steak n cheese n egg sambo...

https://www.youtube.com/watch?v=W798ibUx7pU

Won't get a better post in this forum. Love it, syco. Deadly stuff.

Will you stick up more videos? Fair play.

By the way, I love the laugh at 8.43!

Vincent Vega

I've no idea how good i am, as I only really cook for myself.
Signature dish: Pasta with spicy tomato based sauce with tuna.
Fry tuna for a bit in olive oil, pour in sauce, crush about 2 or 3 dried birds-eye chilli peppers, toss them in.
Splash a bit of red wine or some berry based jam or juice in if i have it which works well in contrast to the spice.
Serve with pasta, usually farfalle.
Add grated parmesan, but not that dried shíte. gotta be fresh.
Done.

dannie stole mine. I use philadelphia though

Shredded beef in veg stir fry is my next favourite, but I haven't practised making my own sweet chili sauce yet

I'm more of a baker!

Legs.Eleven

Muise... wrote: »

well that escargot quickly.

(sorry:o)

Jaysus that was woeful!




Chickpea curry. I live in an area with loads of Bangladeshi/Asian/African food shops that imports loads of interesting stuff so I only have to walk 2 minutes from my house to get anything I need.

Banjo String

I do mean curries and chilli etc.

Signature dish though.

Noodle stir fry.

Chicken filets or diced beef, or diced pork.
Onion, sliced
Garlic, sliced
Red pepper, sliced
Broccoli, chopped
Ginger, finely sliced
Scallions, chopped.
Egg noodles
Dark soy sauce 1tbs
Honey, one tbs
Either Thai seven spice, or Chinese five spice, couple of tea spoons according to taste.

Method.

Heat some oil in pan, and throw in meat of choice, cook until brown, then remove from pan and set aside.

Throw in chopped Onion and garlic, sautee until clear
Throw in Ginger, stir well
Throw in Broccoli, continue to cook on high heat until Broccoli starts to cook.
Throw in peppers

Cook until veg have cooked slightly, but retain crunchiness.
Add soy sauce and meat and Scallions.

Stir well

Turn heat way down.

Chuck noodles in, stir well.

Drizzle with honey (more soy sauce according to taste)

Sprinkle spice all over dish before serving.

For added heat throw in some chopped jalapeños if hot is your game.

Delicious, healthy, cooked in fifteen - twenty minutes from start to finish. Tastier than local takeaway.

Belch now.

StinkySocs

I make theeeeee best Shepard's Pie EVER!

So you get your mince, onion & garlic..pretty standard, I hear you say....wait...

Then I add:
A dash of soy sauce,
dollop of ketchup,
a large spoon of McDonnells curry powder,
a smidgin of tomato puree,
salt & pepper,
and a tin of peas - naturally...and a few mushrooms!

It's actually amazing...swear to GOD!!

Mash the spuds, then add a bit of grated cheese on top, stick under the grill and bob is your uncle!

YOU ARE WELCOME!!!!

herisson

I make this really nice chicken meal i learned in France.

Fry off chicken pieces.
Add bacon bits
add garlic
add onions (i use spring onions)
cover with chicken stock
bring to a boil and simmer for 10 to 15 minutes
add frozen peas for the last 5 minutes
stir in 2 dessert spoons of creme fraiche

eat with rice.

pharmaton

the syco should be on telly. I do good pizza.

Banjo String

Pixie-Fairy wrote: »

I make this really nice chicken meal i learned in France.

Fry off chicken pieces.
Add bacon bits
add garlic
add onions (i use spring onions)
cover with chicken stock
bring to a boil and simmer for 10 to 15 minutes
add frozen peas for the last 5 minutes
stir in 2 dessert spoons of creme fraiche

eat with rice.

That sounds both delicious, and easy to make.

Might have a crack tomorrow at that.

MadsL

I have been known to kick out 12 course dinners, including on one occasion a Gin and Cucumber Granita amuse bouche served in individual dishes made of ice each containing their own LED light source frozen into the ice which then melted and remained on the table through the meal as mood lighting.

Signature dish.

Quail 3 ways:
Lollipop Quails Legs Sous vide in Green Chile and then deep fried in Panko breadcrumbs.
Bourbon and Brown Sugar marinated oven roasted wings
Pear and walnut stuffed pan fried breasts.

Teyla Emmagan

MadsL wrote: »

I have been known to kick out 12 course dinners, including on one occasion a Gin and Cucumber Granita amuse bouche served in individual dishes made of ice each containing their own LED light source frozen into the ice which then melted and remained on the table through the meal as mood lighting.

Signature dish.

Quail 3 ways:
Lollipop Quails Legs Sous vide in Green Chile and then deep fried in Panko breadcrumbs.
Bourbon and Brown Sugar marinated oven roasted wings
Pear and walnut stuffed pan fried breasts.

I am salivating just reading this :pac:

herisson

Banjo String wrote: »

That sounds both delicious, and easy to make.

Might have a crack tomorrow at that.

Get the creme fraiche from Lidl, it works better for some reason.

Enjoy

Grandeeod

I'm humble so I can cook a really great Thai Red curry!

A lot of so called Thai restaurants and takeaways do it quickly or simply reheat. However a real Thai Red needs to be done slowly. Usually its chicken on the bone, but I do prefer diced breast myself although I will eat it on the bone.

Paste. You can buy good paste or make it yourself. Bought in paste is acceptable, once its not a cruddy Tesco own brand or a mass produced so called named brand. There are some really nice red pastes out there if you look in the right stores.

If you use fillet chicken, the cooking time is shorter. Take a large pot and add some peanut oil. Heat it. Add the paste and heat until the fragrance is released. Then add the coconut milk and stir like **** bringing to the boil. Add the chicken and reduce the heat. Throw in some hot red chilli and brown sugar. Fish paste if you really want it authentic. Leave it to simmer forever! Stew it with the lid on. Take it slow.

Absolute magic!

Paramite Pie

Specialun wrote: »

I love watching masterchef but cant cook for sh!t

Can do normal cliche dishes like potatoes,packet sauces and a meat

My best dish is potato waffles and black pudding and beans..i like it

Do ah is there any hidden gordon ramseys or michele le roux out there

Whats your signature dish

I've slowly phased out packet sauces (well most of the time). Once you keep some basic, flexible ingredients in stock, then many sauces are easy to make.

I've been making homemade teriyaki chicken alot lately. The sauce/marinade is simply made from 4 ingredients, soy sauce, sugar (sometimes honey) rice wine (Hon Mirin) and pineapple juice.

Since Teriyaki is typically grilled in Japan instead of stir-fried, I like to add some smoked paprika to give it a smokey, grilled flavour. Japanese food rarely uses spices but paprika isn't that overpowering.

lahalane wrote: »

Im ok at cooking. I make a decent lasagne. Im one of those people who follows instructions word for word. I like to tell cooking enthustiasts that theres no talent in it and with the right recipe anyone can make a good meal. It suitably annoys them.

Quick question, can you do a recipe without following any instructions? Or create a new recipe? Anyone can follow instructions, but deviating from the instructions to create something new - that's where the talent lies.

For example I've use a chicken fajita recipe that I first created when I realised I had some wraps left over from a kit but none of the seasonings/sauces.

Luckily I still had the box which listed what was in the seasoning - chilli poweder, paprika, cumin, coriander, black pepper etc... which I happened to have. I guessed the measurements (i assumed the ingredients listed the more prominent spices first) and viola, my seasoning smelled very similar to pre-made Mexican seasoning that you get in those kits.

Then to make a sauce I mixed some tomato puree, pineapple juice, a little dash of nandos sauce and a chicken stock/water. The sauce was amazing and tasted very similar to one of the dishes found in the Cellar Bar in Galway. Not quite the same but with a bit of tweaking I've gotten it a bit closer.

PhlegmyMoses

I've improved massively over the years but I can't get into cooking. Never enjoyed it.

Toots

My husband is an amazing cook and he makes most of the food in our house, I'm a good cook but I don't do it that much. My two savoury signature dishes would be crispy sweet and sour pork with fried rice, and onion pie.

I'm better known for my outrageously calorific desserts - bread and butter pudding, pumpkin pie, pecan pie, pineapple upside down cake but all pale in comparison to my brownies (served either with or without the 'magic' ingredient) I got the recipe in a kiddies cookbook that I got when I was 4!

Heroditas

Lamb naga phall is currently my favourite recipe.
Kitchen resembles an area that's been tear-gassed when I'm making the curry but that's all part of the fun.

Tangatagamadda Chaddabinga Bonga Bungo

Mint Aero wrote: »

I do the best Irish stew in Ireland and I do the best Irish breakfast in Ireland and I do the best Irish coffees in Ireland.

That is excellent. I will marry you now. I will change my sexual orientation if needs be.

I love you.

El_Dangeroso

MadsL wrote: »

Lollipop Quails Legs Sous vide in Green Chile and then deep fried in Panko

That's a great way to overcook some quail.

Heroditas

El_Dangeroso wrote: »

That's a great way to overcook some quail.

Depends how long it's done for

Smidge

I like to cook and would love to be able to cook more "fancy" dishes but unfortunately I live with people with simple tastes
So I like to make things like my own southern fried chicken, buffalo wings, ribs and loaded skins as an unhealthy option to the usual roasts, stirfrys etc