Author Topic: What is your specialty?  (Read 12685 times)

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Offline Boudicca

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Re: What is your specialty?
« Reply #25 on: August 17, 2010, 10:32:58 PM »
My family particulary love my bulgogi, lasagna, jambalaya, oven barbequed spareribs, beef stew and Chinese honey chili chicken.  Plus any dessert I whip up.
The problem these days is my specialty seems to be lounging around reading a good book instead of slaving over a hot stove, grill or oven. :-)
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Offline Thor

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Re: What is your specialty?
« Reply #26 on: August 17, 2010, 10:37:02 PM »
My family particulary love my bulgogi, lasagna, jambalaya, oven barbequed spareribs, beef stew and Chinese honey chili chicken.  Plus any dessert I whip up.
The problem these days is my specialty seems to be lounging around reading a good book instead of slaving over a hot stove, grill or oven. :-)

oven barbequed spare ribs?!?!?!?!? That's just plain WRONG!! :hammer: :hammer:

BTW, my "specialties" are anything on the grill or in the smoker (or both), primarily MEAT...... (of course, I DO have bad days)
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Offline Boudicca

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Re: What is your specialty?
« Reply #27 on: August 17, 2010, 11:08:19 PM »
oven barbequed spare ribs?!?!?!?!? That's just plain WRONG!! :hammer: :hammer:

BTW, my "specialties" are anything on the grill or in the smoker (or both), primarily MEAT...... (of course, I DO have bad days)

These ribs are totally delicious. :yum:  Meat falls off the bones and the sauce is to die for.  It takes me 8 hours to make them, so I usually wait until my son and grandson visit us from Phoenix.  I found the recipe in a Doubleday cookbook and the page is worn and torn; you'd think I'd have the sauce ingredients memorized after all these years.  Oh well.

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Offline The Hollywood NeoCon

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Re: What is your specialty?
« Reply #28 on: August 18, 2010, 06:10:18 AM »
That is one disadvantage to living in LA...shitty kosher food...and no, while Jerry's or Junior's is okay and has huge portions, it's not the same as a honest-to-God New York deli--don't know exactly why, it just is.

Mexican food, OTOH, oh, man...I'm gonna have to make a roadie out there to visit family, just so I can fill up on some El Cholo or Paco's Tacos.

Yeah, Solley's does a pretty decent spread, but it just isn't the same. You'd think with the Jewish presence in show business out here, there'd be a plethora of fine kosher fare.

As for Mexican, I have to tell ya, some of those food trucks out here are beyond good!  :cheersmate:

Not to mention the fish tacos at that seafood place on P.C.H. across from County Line Beach. :)

Offline Thor

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Re: What is your specialty?
« Reply #29 on: August 18, 2010, 04:59:49 PM »
These ribs are totally delicious. :yum:  Meat falls off the bones and the sauce is to die for.  It takes me 8 hours to make them, so I usually wait until my son and grandson visit us from Phoenix.  I found the recipe in a Doubleday cookbook and the page is worn and torn; you'd think I'd have the sauce ingredients memorized after all these years.  Oh well.



Sorry, but that ain't BBQ...... braised, baked, or whatever else and then smeared with BBQ sauce. I make some really good braised baby back ribs in the oven. (recipe: courtesy of Alton Brown, albeit modified to my tastes) I usually finish them off with some BBQ sauce and under the broiler. Even then, I would NEVER have the audacity to call them "BBQ'ed ribs". No ma'am...... BBQ is done in a smoker or on a grill..... NEVER EVER in an oven (unless you smoke them inside the oven, then, maybe)
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Offline IassaFTots

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Re: What is your specialty?
« Reply #30 on: August 18, 2010, 09:24:22 PM »
Quote
, albeit modified to my tastes


 :lmao: :lmao: :lmao: :lmao:

I swear, that quote defines you!

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Offline Thor

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Re: What is your specialty?
« Reply #31 on: August 18, 2010, 10:33:55 PM »
Alton Brown uses beer or wine as a braising liquid. I followed his recipe to a "T" the first time. I didn't care for the taste. A modification here, another there, et voila, a tasty meal.   :-)  Ohhh, and I would NEVER EVER fit neatly into some predefined "box"...... Texan, through and through.........
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Offline NHSparky

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Re: What is your specialty?
« Reply #32 on: August 18, 2010, 11:23:33 PM »
Yeah, Solley's does a pretty decent spread, but it just isn't the same. You'd think with the Jewish presence in show business out here, there'd be a plethora of fine kosher fare.

As for Mexican, I have to tell ya, some of those food trucks out here are beyond good!  :cheersmate:

Not to mention the fish tacos at that seafood place on P.C.H. across from County Line Beach. :)

Are you thinking of Neptune's Net?  They're good, no doubt about it--and I digs me some fish tacos.  Have you ever had Malibu Fish and Seafood?  They're a few miles south, near Corral Canyon Park and Beach.  Their fish tacos were okay, but the fish they use for their sandwiches...oh, my.

Some of the food trucks are good, some make me really wonder.  When I lived in Hermosa Beach, it was either Rosa's or go a little south into Redondo to El Burrito Junior.  Oh, pure heaven.
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Offline The Hollywood NeoCon

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Re: What is your specialty?
« Reply #33 on: August 19, 2010, 05:45:01 AM »
Are you thinking of Neptune's Net?  They're good, no doubt about it--and I digs me some fish tacos.  Have you ever had Malibu Fish and Seafood?  They're a few miles south, near Corral Canyon Park and Beach.  Their fish tacos were okay, but the fish they use for their sandwiches...oh, my.

Some of the food trucks are good, some make me really wonder.  When I lived in Hermosa Beach, it was either Rosa's or go a little south into Redondo to El Burrito Junior.  Oh, pure heaven.

Neptune's Net!!!!  :cheersmate: Haven't been there in a ::ahem:: coon's age and forgot the name. Agreed on Malibu Fish -- I don't knowwhat fish tey use, but it's friggin sublime...

Offline debk

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Re: What is your specialty?
« Reply #34 on: August 19, 2010, 12:19:51 PM »
Are you thinking of Neptune's Net?  They're good, no doubt about it--and I digs me some fish tacos.  Have you ever had Malibu Fish and Seafood?  They're a few miles south, near Corral Canyon Park and Beach.  Their fish tacos were okay, but the fish they use for their sandwiches...oh, my.

Some of the food trucks are good, some make me really wonder.  When I lived in Hermosa Beach, it was either Rosa's or go a little south into Redondo to El Burrito Junior.  Oh, pure heaven.

Did you know the Food Channel is doing a show/contest with food truck food? I watched the first one the other night, and the show was a bit boring, but the food looked really good.
Just hand over the chocolate...back away slowly...far away....and you won't get hurt....

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Offline The Hollywood NeoCon

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Re: What is your specialty?
« Reply #35 on: August 19, 2010, 01:41:26 PM »
Did you know the Food Channel is doing a show/contest with food truck food? I watched the first one the other night, and the show was a bit boring, but the food looked really good.

Oh definitely! My old lady is a Food Channel fanatic, so of course, that show is now mandatory in my house. :)

Offline debk

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Re: What is your specialty?
« Reply #36 on: August 19, 2010, 01:47:24 PM »
Oh definitely! My old lady is a Food Channel fanatic, so of course, that show is now mandatory in my house. :)

 :hammer:


I love Chopped! and Diners, Drive-Ins, and Dives.... :-)
Just hand over the chocolate...back away slowly...far away....and you won't get hurt....

Save the Earth... it's the only planet with chocolate.

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Offline Eupher

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Re: What is your specialty?
« Reply #37 on: August 19, 2010, 03:45:15 PM »
:hammer:


I love Chopped! and Diners, Drive-Ins, and Dives.... :-)

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Offline Boudicca

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Re: What is your specialty?
« Reply #38 on: August 19, 2010, 04:06:03 PM »
Sorry, but that ain't BBQ...... braised, baked, or whatever else and then smeared with BBQ sauce. I make some really good braised baby back ribs in the oven. (recipe: courtesy of Alton Brown, albeit modified to my tastes) I usually finish them off with some BBQ sauce and under the broiler. Even then, I would NEVER have the audacity to call them "BBQ'ed ribs". No ma'am...... BBQ is done in a smoker or on a grill..... NEVER EVER in an oven (unless you smoke them inside the oven, then, maybe)

Thor, I will concede that my oven baked ribs are baked, not barbecued, although the cookbook claims they are.  Still, my son is a very discerning barbecue rib chowhound, that's all he orders at restaurants and he claims mine taste best of all.
Now that I think about it, that claim is usually followed by a request for gas money or something.  :blonde: Maybe I'm missing something. :lmao:
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Offline Wineslob

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Re: What is your specialty?
« Reply #39 on: August 19, 2010, 04:26:11 PM »
All kidding aside, mines Dutch Oven beef/pork roasts, split whole chicken. Nothing beats a Dutch Oven.
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Offline The Hollywood NeoCon

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Re: What is your specialty?
« Reply #40 on: August 19, 2010, 04:40:53 PM »
Nothing beats a Dutch Oven.

My girlfriend in college would disagree with you.  :rotf:

Offline thundley4

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Re: What is your specialty?
« Reply #41 on: August 19, 2010, 04:46:03 PM »
My girlfriend in college would disagree with you.  :rotf:

You were thinking of a Dutch Rudder, perhaps?

Offline NHSparky

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Re: What is your specialty?
« Reply #42 on: August 19, 2010, 08:01:41 PM »
:hammer:


I love Chopped! and Diners, Drive-Ins, and Dives.... :-)

Gotta watch Good Eats with Alton Brown.  The science of cooking really helps me improve my own food.  I may not like or agree with everything he does, but understanding why some ingredients do what they do and how really does help.  He did one show on chocolate chip cookies that really explained a lot of things I didn't know and allowed me to improve what I made.

And D-3?  Yeah, they just did segments on Bob's Clam Hut in Kittery and the Maine Diner in Wells.  Both places ROCK.
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Offline njpines

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Re: What is your specialty?
« Reply #43 on: August 20, 2010, 08:18:12 AM »
Spiced Blueberry Jam -- I usually give it out to family for Christmas.  Blueberries are everywhere here in May/June.

Show?  Probably Man vs. Food on the Travel Channel.
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Offline Mike B the Cajun

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Re: What is your specialty?
« Reply #44 on: August 20, 2010, 04:27:00 PM »
 :yum: While I like to live up to my heritage (Gumbo, Jambalaya, and all manner of seafood), my specialty is  CHEESECAKE !!  :yum:

The sheer simplicity of the basic recipe, with all the possible variations available, make it a fun dessert, or even an entree.   :drool:







Don't get stuck on stupid...

I am of the CauCajun persuasion...  :-)

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Offline soleil

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Re: What is your specialty?
« Reply #45 on: August 21, 2010, 11:11:07 PM »
:yum: While I like to live up to my heritage (Gumbo, Jambalaya, and all manner of seafood), my specialty is  CHEESECAKE !!  :yum:

The sheer simplicity of the basic recipe, with all the possible variations available, make it a fun dessert, or even an entree.   :drool:

I do love me some cheesecake! BUT I am dying for an awesome gumbo recipe. Some of the best I've ever had was on the MS coast. I know LA has some of the very best, so you got a good recipe?

I love me some cajun food. I am not too far from LA, and it is pretty big here in mid to southern MS. Gumbo and jumbalaya are some of my very faves. But they have to be some good stuff. There are some sorry versions of it out there.









Offline JLO

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Re: What is your specialty?
« Reply #46 on: August 27, 2010, 09:19:31 PM »
These ribs are totally delicious. :yum:  Meat falls off the bones and the sauce is to die for.  It takes me 8 hours to make them, so I usually wait until my son and grandson visit us from Phoenix.  I found the recipe in a Doubleday cookbook and the page is worn and torn; you'd think I'd have the sauce ingredients memorized after all these years.  Oh well.



What?   You're not sharing?  :hammer:
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Offline JLO

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Re: What is your specialty?
« Reply #47 on: August 27, 2010, 09:41:13 PM »
I have a few things that everyone seems to love (or so they say. I hate having my food judged lol). But I think my best is my homemade pot pie. My husband thinks it is my lasagna, but I am going to say my pot pie.

Well, I thought we'd share our best recipes in this thread, eh?  This Split Pea soup is mine.  Folks donate hams for me to make it. 

Split Pea Soup updated
Filed under: Soup — lenahaugland @ 7:07 am

1969 Betty Crocker’s cookbook Split Pea Soup

(*my variations in parenthesis.)

Easily doubled recipe – it freezes well.

INGREDIENTS

2 cups dried split peas (*one plastic bag is 2 cups).
2 quarts water (*that is 8 cups and I add chicken bouillon
to that 8 cups of water so it is chicken broth. Or just
start out with 8 cups of chicken broth)

1 lb smoked ham shank or ham hocks or 1 ham bone (*I start
with a real bone-in ham. There will be more than enough
ham for your soup, and the leftover extremely tender ham is
wonderful for sandwiches, etc.)

1 medium onion, finely chopped (about 1/2 cup) (*I use a
lot more onion and you don’t need to chop anything so
fine.)

1 cup finely chopped celery (*my celery usually is beyond
usable before I use it, so I normally skip it)

1 sprig parsley (*I use dried parsley)

1/4 teaspoon pepper

2 medium carrots, thinly sliced (*my very original Betty
Crocker recipe didn’t call for carrots – but my notes say I
always added 1-1/2 cup of sliced carrots). They will cook
down.

(* IMPORTANT * my little additions – a bit of chopped garlic in a jar, 1/4 tsp thyme, a bay leaf or two, and a generous pinch of
cayenne pepper.)

DIRECTIONS

In large saucepan or Dutch oven, heat peas and water (*bouillon) to
boiling; boil 2 minutes.

Remove from heat; cover and let stand 1 hour.

Add bone-in ham, onion, celery, parsley and pepper; heat to
boiling. (*add carrots and my additions – chopped garlic in a jar, 1/4 tsp thyme, a bay leaf or two, and a generous pinch of
cayenne pepper.)

Reduce heat; cover and simmer (*at least) 1-1/2 hours.

This is VERY good and I always have requests for it.  Sorry the (directions are not strait-forward), but that's my cooking writing style.

Remove ham and bone.

(*If you want a really creamy variation, use a hand blender in the pot before adding the ham back in. Or if you don’t have a hand blender, put the soup through a regular food processor or blender Personally, I like the un-creamy version best.)

Trim meat from bone and add to soup (*if you use a whole ham with bone, save out about 1/2 the ham for other uses.
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Offline Chris_

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Re: What is your specialty?
« Reply #48 on: August 27, 2010, 10:05:45 PM »
That's close to the same recipe I use (I don't use celery, but I put potatoes in mine).
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Offline Boudicca

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Re: What is your specialty?
« Reply #49 on: August 27, 2010, 10:21:11 PM »
What?   You're not sharing?  :hammer:

C'mon down.  I will share as long as the person is 1) NOT an illegal alien or other type of criminal and 2) NOT a liberal.
Anyone else is welcome. :cheersmate:

Edited to say, shit, you meant share the recipe, didn't you?  :yum: :yum:  I modified the cooking instructions, but not the sauce ingredients, from the Doubleday Cookbook.

Cook 5-6 lbs of pork spareribs in a shallow roasting pan at 350 for 45 minutes.
Top with the sauce (drain fat from pan if you want-I leave it in though)
Sauce is made of 1 cup firmly packed brown sugar; 1/4 cup Worcestershire sauce; 1/2 cup soy sauce; 1/4 cup cider vinegar; 1/4 cup chili sauce; 1/2 cup ketchup; 2 tsp French's yellow mustard; 2 cloves garlic, peeled and minced (I simply put in a bunch of freshly prepared minced garlic from those little jars in the produce section); and 1/8 tsp black pepper (or you can get real and dump in enough pepper to actually make a difference!)

I actually double the ingredients for the sauce so the ribs are still nice and moist after spending all day in the oven...


So you've baked the ribs for 45 minutes, turn off the oven and pour the sauce over said ribs.  Leave them set in the turned off oven for 4 hours, turning and basting with the sauce every 20 minutes or so.  Then turn your oven back on at 250 and cook the ribs another 2 pr 3 hours, again turning them every now and then to keep soaking in the sauce.  When you can't turn them over without meat falling off the bones, you're done.

Or, you can quit a little before then.  The meat will still be excellently tender.

Damn, now I want ribs this weekend instead of the filet mignon I already pulled out to defrost.
« Last Edit: August 27, 2010, 10:33:52 PM by Boudicca »
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