And do you have a "signature" dish?
I'm a very good cook and I make many different cuisines: Mexican, Vietnamese, Italian, Indian, middle Eastern, etc.
I have a few signature dishes and the one I make most often these days is something I made up:
Gnocchi with split, tiny tomatoes, fresh garlic and cilantro tossed with olive oil and a little lemon or lime juice, served at room temperature. Simple and it's a hit every time.
My signature dish is spaghetti with meat sauce
I am of course the best cook in this world
Yum!
But you never invite us over. We'll bring a big salad and a nice garlic bread.
I would have been happy to invite MovieChat in a big field for diner but we are probably in the opposite sides of the globe... Southern Europe here
shareAh, that's quite a sail and a drive.
I do like spaghetti and meat sauce though so figure Friday?
I can give you the recipe to try your luck!
sharePlease do:)
shareYou put two chopped onions and 300ml olive oil in a normal size pot and you sauteing them there for a while until they get some color.
Then you put in the pot the ground meat (800 grams pork is good for 3 people) and you sauteing it together with the onions until it also got some color.
Then you add sweet wine to quench it. Now add water to cover all the mix under it, add a soup spoon full of salt (when I say full I mean FULL) and a soup spoon full of black pepper.
Finally add two soup spoonful tomato paste or add mashed fresh tomatoes (that's up to you how expensive you want to make the food)
Cover the pot and let it in medium fire until the water is gone and you left with the olive oil.
At the end add the meat sauce to the spaghetti and also add grated cheese (Greek Kefalograviera or Italian Parmesan, I put a lot of cheese)
You're not gonna make it perfect the first time but will little practice you will get there, Good luck!
This sounds delicious, my wife is the pro cook over here but I'll show her this.
Thank you.
No problem! if you have any questions feel free to ask
shareI use canned Italian peeled tomatoes. Not expensive and works really well along with a little tomato paste.
shareSame here. I usually use canned San Marzano tomatoes, their delicious and sweet enough as is so no added sugar required.
I recently learned that there is a tomato grower right here in California that has somehow developed a way of growing San Marzano style tomatoes on California soil. I've tried them and they are pretty good.
https://www.biancodinapoli.com/
Cool. Sounds real good. May be available at my local Whole Foods. I'll see next time I am there.
shareI usually do about 50/50 ground beef and pork.
shareThat's a good mixture, success depends a lot in the quality of the meat
shareDon't forget the veal
https://www.youtube.com/watch?v=rQV6CijIzrc
I'm from the US but I learned how to cook in Southern Europe. You guys have the best cuisine for sure. IMO anyways.
shareI think I'm a decent cook. I have a few dishes that I've created that I think are pretty decent. I'm super thankful for the internet and YouTube, because if I try something and like it, I can usually figure out how to make it. I also like to take a one day cooking class about once a year for something fun to do, and have learned some cool techniques as well as some good recipes.
shareI am banished from the room of the cooking and the cleaning.
shareI wouldn't say I am a bad cook (I know my limits) but I don't have enough experience with a variety of dishes to call myself a good cook. Like ByTheVineyard I can make a pretty great spaghetti sauce. I think one of the keys of good cooking is serving the food at the right temperature, that is not over or under cooked.
shareI can cook most things. I am not sure I really have a signature dish but I have lots of favourites. I love simple pasta recipes with just a few ingredients. Love steaks, burgers, ribs, a lot of take out style food but prefer making it myself.
shareI guess I'm an ok cook. I made my own "signature dish" too, I call it "Paella Andouille."
🥘 It's Valencian rice, chopped onion, bell pepper, sliced jamon or prosciutto ham, Andouille sausage, various seasonings, and a touch of saffron, all cooked with olive oil in a paella pan.
Spaniards take paella very seriously, it's their national dish, so they would probably kill me if they found out I was using a French andouille sausage in their traditional dish, but it legit tastes delicious, if I do say so myself.
My spaghetti dishes are ok too, I like to make my own sauce using fresh ingredients and imported San Marzano tomatoes.
So far these are really the only things I know how to make.
https://www.youtube.com/watch?v=Z1QciKJPij4
shareLOL. Can't disagree with Kramer on that one.
shareI'm all for swapping ingredients. We live in a world of food fusion!
shareI'm a great cook! My mother taught me how to cook when I was like 5 years old and I had to stand on a step stool to reach the stove.
My signature dish is a simple hamburger stroganoff. Brown 1 pound of hamburger then drain. Add I can condensed mushroom soup and 8 ounces of sour cream and mix well. Add salt and pepper to taste then serve over wide noodles. Delicious, cheap and easy!
And now you're 10, right?? And Hamburger Helper is your specialty?? Please, don't open a restaurant any time soon
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