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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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18073055 No.18073055 [Reply] [Original]

What is your signature dish?

>> No.18073077

Toast with jam, unironocally.

>> No.18073086

>>18073055
chorizo chicken and cheese toastie
its only because it takes like 2 minutes to make on a george foreman

>> No.18073092

I don't think i have one I'm not very good at cooking

>> No.18073113

mine is Ragù, but because there's a secret ingredient inside

>>18073092
nothing will stop you to just practice a single thing, i fear not the man who has practiced 10,000 pastas once, but I fear the man who has practiced one lasagna 10,000 times.

>> No.18073117

i make a pretty good deez.

>> No.18073123
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18073123

>>18073117

>> No.18073153 [DELETED] 

Why the fuck are they pushing normies to eat bugs? https://youtu.be/e3UqLAtdZ04 (Nicole Kidman Eats Bugs | Secret Talent Theatre | Vanity Fair) [1:52]
First it was vegetarian shit then vegan now it's bugs (which are somehow never brought up as being meat by vegans/wokeitarians) wtf is going on here? Memes aside wtf is going on here I am legitimately dumbfounded, shocked and appalled my disappointment immeasurable and now my day is ruined. Fuck you faggot mod for banning me for bug posting

Deep fried faggot testicles

>> No.18073154

>>18073055
gulash or panpizza

>> No.18073175

>>18073153
Why you have to be like this

>> No.18073178

>>18073175
>Why you have to be like this
Because I got a 3 day ban and my autism was activated

>> No.18073188

>>18073178
Then probably they banned you for something other motivations

>> No.18073244

>>18073077
That's quite sad, it better be a great fucking toast then

>> No.18073312

>>18073092
>/ck the post

>> No.18073489

Do you mean known dishes we cook well or things we've invented ourselves?

>> No.18073495

>>18073113
The secret ingredient is fish sauce

>> No.18073632

>>18073055
I make great ligma.

>> No.18073654

Bobby, my signature dish is…Brunswick Stew.

>> No.18073667

>>18073055
Roasted gamon joint with honey and mustard glaze, but I don't make it too often, only for new years

>> No.18073710

>>18073113
What's your recipe

>> No.18073722

Cheeseburger pie

>> No.18073997

>>18073489
First

>> No.18074023

>>18073055
Chicken Bok Choy soup.

>> No.18074028

>>18073997
Then chicken (or pork) in carrot sauce with bread dumplings, probably (vadas-csirke/sertés zsemlegombóccal).

>> No.18074090

Used to be pot roast.
Probably panko fried chicken or Italian fried fish now.

>> No.18074110

>>18073055
Carbonara sans cream.

>> No.18074220

>>18073055
White Castle microwave cheesebuegers.

>> No.18074258

>>18073055
Creamy cheesy garlic scrambled eggs. Basically French, Gordon Ramsay style scrambled eggs but not fully liquid and added cream/milk/butter at the end and then shredded cheese on top. Paired with a ribeye or NY strip and bacon maybe with some baked beans and I'm in heaven.

>> No.18074292
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18074292

>>18073055
I like a baked tater that’s equal parts tater, sour cream, and margarine

>> No.18074417
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18074417

>>18073055
Frog

>> No.18074426

chicken, potato, carrot stew
just dump a ton of spices and alcohol inside the slow cooker

>> No.18074429
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18074429

the absolute ugliest stir fry you've ever seen.

>> No.18074441

>>18073055
Grilled negro thigh

>> No.18074445

>>18073055
lasagna bolognese. idk if it's a signature dish per se but it's the only thing I make that I'd be very disappointed if most people didn't like it

>> No.18075213

Eggplant parmigiana.. although if somebody asks me I usually just say veal parm to avoid any awkward innuendo.

>> No.18075413

Birria :)

>> No.18075422

i don't know about signature dish but i like my lemon pasta and make it once a week, if the store has decent lemons anyway

>> No.18075447

>>18073055
I can make really good japanese curry and tonkatsu. I can't find the good brands overseas though so my family brings the curry when they come visit me. I am half considering moving back to japan but I don't know I'm tired of everything everywhere and I think I would be happy for a bit then depressed again. I have a comfy apt, job I like that pays well and gf who I get along well with but I feel profoundly unfulfilled. maybe I should take a break and go to travel. thanks for reading my blog

>> No.18075497

chicken alfredo, it always impresses people who don't cook even if it's a meme here

I also just like it and eat it all the time

>> No.18075505
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18075505

When I was still dating in my 20's and trying to get my hooks into a girl, it was chicken cordon blue. Bitches fucking love that shit.

Now that I'm married it's literally just "Noodlies" with a red sauce that I make for my wife. That or fried pork belly when I'm in trouble. Marriage is bretty gud.

>> No.18075638

>>18073055
scrambled egg

>> No.18075724

>>18073077
toast and jam is your jam?

>> No.18075794

>>18073123
I've had Dee's Nuts before.
The banana pudding flavor was actually pretty solid.

>> No.18075808
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18075808

>> No.18075814
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18075814

Mine is either that tomato feta pasta bake recipe that went viral a year or two ago (I've made a few big modifications to the standard recipe and it's always been a hit at potlucks since then),
Or this Asian-style carbonara recipe (pic related) that I got, of all places, from the official Street Fighter cookbook. It slaps but I don't always keep miso in the fridge and it's a major component so I don't make it as often.

>> No.18075837

>>18073997
I guess oxtail soup then. Make it anytime I see them at the store, which isn't often but I feel like I've honed it

>> No.18075867

>>18073055
Honey mustard chicken

>> No.18075870

>>18073055
Fukken mashed potatoes

>> No.18075875

>>18075638
Based and fraiser pilled

>> No.18075884

CREAMPIES ALL DAY

No, but seriously, meringue is incredibly easy to make. Use your hand mixer to beat the fuck out of some egg whites, fold in sugar, put it on top of chocolate pudding in a store-bought pie crust, put the crisp on it with a hand torch and you've got something that's good enough to fool most people into thinking you put actual effort into it.

>> No.18075960

>>18075724
Indeed anon. All day, erryday :)

>> No.18076091

>>18074292
That's fucking disgusting

>> No.18076134
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18076134

it's cheesy bread

>> No.18076588

>>18074292
So exactly how fat are you?

>> No.18076608

Pretzels and popcorn.
I treat the pretzels with lye which is always a fun thing to tell people.

With popcorn, I use Flavacol and a crank stovetop popper, both of which I've never met anyone who does.

>> No.18076619

>>18074090
got a recipe for that pot roast breh?

>> No.18076623

>>18076608
I have a crank stovetop popper, grew up with it. pleased to meet ya :)

>> No.18076629

I don't have one, but the thing I've made that most people rave about (so I'm inclined to call it my best dish) is smoked salmon on homemade rye. I usually have save a bit of it if i want leftovers for anything before serving because people demolish the whole filet in a few minutes.

>>18075447
I just make my own blocks from the s&b curry powder (you can order it on amazon) and freeze them, but its a bit of a pain to stand there and make a huge batch of roux. Might be worth it if you prefer particular flavors since you can put what you like in.

>> No.18076638

>>18076623
Greetings fellow chad. May you popcorn be unburnt and your oils flavorful.

>> No.18076963

>>18076629
>make my own blocks from the s&b curry powder
My aunt used to do this in the 80s and 90s. In Italy back then, there weren't many places to get foreign groceries, but she became friends with a woman who married an American soldier. Said woman had access to the American base's supermarket, which I would guess carried all sorts of foreign shit for the foreign wives of American soldiers. Anyway, this friend of my Japanese aunt would buy s&b powder for her and she made roux herself. My mother learned from her and I do it now, too.

>pain to stand there and make a huge batch of roux.
Is it? Maybe she made it wrong (and as a consequence, so did my mum and so do I), but we just heat oil or lard, add flour, cook until brown, add finely chopped onion, grated garlic, grated ginger and curry powder then off the heat and keep stirring until the sizzling stops. Takes, like, 15-20 minutes. I also add a bit of chopped chilli. What's your process?

>>18075447
If I didn't know any better, I'd think you were my cousin. You can't be since he speaks no English and actually did move to Japan a few years back, but he's struggled with depression, too, and curry is an enormous comfort food for him. Idk if it helps knowing that there's a 30something halfie with a similar struggle, but maybe it's comforting to know you're not the only one. Feel better.

>> No.18078248

Chili cause I make it cheap, quick, good, meaty, spicy, plentiful, and with little seasoning.
Plop down a bowl of spicy meat and beans in front of your ten guests and see if just one of them complains. Oh, and there's free refills too, baby. Beer is in the back porch.

>> No.18078355

>>18073055
pancakes.
I add molten butter to the batter. makes them spongy.

>> No.18078361

>>18073055
I do a chicken cordon bleu but with capicolla and smoked gouda instead, and a creamy mustard gravy on top. Also my pot roast french dip is great

>> No.18078373

>>18073055
Chili

Mostly because very few people bother to make their own chili paste or go through the hassle of charring fresh peppers and onions and such

>> No.18078392

penne vodka with spicy sausage

>> No.18079076

>>18073092
Based and humblepilled

>> No.18079488

>>18076963
It takes me like half an hour and I use butter but maybe I just do it a bit too low and slow. My stovetop gets very hot fast and easily so I'm always a bit careful not to burn things. It's of course a little more work to make a roux and stir it for a while than just throw a pre-made block in of course, which is really what I mean by a pain.

>> No.18079496

>>18073055
Lamb shanks and pulled pork

>> No.18079554

Cut a ciabatta in two and top it with mozzarella, tomato slices, tomato sauce, herbes de Provence and olive oil.

>> No.18080134

Japanese curry
Sometimes I use fresh meat, other times i make "katsu" curry with S&B and microwaved chicken tendies.

>> No.18080139

I can make a mean bowl of cereal.

>> No.18080909

>>18073055
I make a really good chicken pot pie. It's not too difficult, but it does take a
little bit of time. I usually make a big batch and freeze some for later.

>> No.18080953

>>18073055
I can make a really good grilled cheese sandwich. It's not too difficult, but it
does take a little bit of time. I usually make a big batch and freeze some for
later.