Be proud, not humble. What food are you best at making? Is it bread, cookies, ribs, etc. Let you friends at DU know what

[debm55]

your family knows. You are a master at cooking, making, baking___________________________________

[applegrove]

1. Baking. Which i have not done lately. I make a good lasagna. N/T

[debm55]

3. Congratulations to you, for making a lasagna that has everyone wanting more.

[Luciferous]

2. I make amazing chocolate chip cookies

[debm55]

6. Good for you and Congratulations on those one of a kind chocolate chip cookies. I'll take mine with a cold glass of milk

please,

[SheltieLover]

4. Italian & various veggie soups

[debm55]

11. congratulations for being the master of Italian and veggie soups. Fantastic.

[Beatlelvr]

5. Biscotti!

[debm55]

12. Congratulations to you, Beatlelve. You can bring your Biscotti. and I will bring the tea.

[WestMichRad]

7. I'm the best at opening soup cans!

[debm55]

9. Hahahahahahhahahahahhahahh. You are funny.

[Ziggysmom]

8. Lemon meringue pie or French Macarons. I love baking with whipped egg whites.

[debm55]

10. Congratulations, Ziggysmom. I'll be right over.

[Ziggysmom]

82. Oh yes, I make Pavlova and Schaum Torte.

Never had Pavlova with cranberry; sounds delicious.

[3catwoman3]

13. I have a little magnet on our refrigerator that says...

..."My favorite thing to make for dinner is reservations."

[debm55]

14. HAHAHAHAHHAHA. I like that. Thank you 3catwoman3

[Aristus]

17. Reservations are my favorite meal!

[debm55]

53. HAHAHAHHAHAHHAH. Thank you Aristus.

[FuzzyRabbit]

15. Honey fried chicken (baked actually).

[debm55]

18. Congratulations, for making that honey fried chicken. It;s an art to be able to cook. One that I lack.

[Aristus]

16. Scrambled eggs.

The secret is one tablespoon of cold water for every two eggs. Then whisk briskly in a mixing bowl for several minutes until frothy. Then cook over medium heat until fluffy, but not shiny. Never, ever add milk. You’ll just get matted, not fluffy, eggs that don’t taste good.

[debm55]

19. Why thank you very much, and congratulations on being so knowledgeable about eggs. I added milk and you are right not

good.

[Aristus]

20. ...

[debm55]

24. Thank you.

[leftieNanner]

30. Julia Childs!

I learned that from her.

[debm55]

54. Thank you very much, leftieNanner. She is an icon.

[LogDog75]

21. Grilled cheese sandwiches

Back in the mid-80s, I watched my girlfriend's kids, boy and girl aged 6 and five, respectively, for 30-days while she attended an on-base military school. I asked them what they wanted for lunch and they said "grilled cheese sandwiches" but they wanted it made like their mom makes them. I told them I make the best grilled cheese sandwiches and they were skeptical. I made them their sandwiches and after one bite their eyes lit up and they dug into the sandwiches. The said my grilled sandwiches l were better than their mom's and asked if I'd show her how I made them, which I did. They're mom was surprised when they asked her to make the grilled sandwiches the way I did.

[debm55]

25. Oh wow. I bet that made you so proud. Congratulations to are top Grilled Cheese Sandwich maker--LogDog75

[EverHopeful]

59. Are you willing to share your secret?

Grilled cheese sandwiches are a staple around here and I'm always willing to improve.

[Phoenix61]

22. I make great fruit cake. I start taking orders for it in September.

I use dried fruit not that weird candied stuff. I bake it the weekend before Thanksgiving, wrap it in cheese cloth, and soak in Capt Morgan’s Rum until Christmas.

[debm55]

26. You are truly to be congratulated on your fruit cakes and the time, energy and love it takes to make each one.

[BigMin28]

23. Almost anything baked

Savory dishes, but also bread, pies, cakes, and cookies. Homemade spaghetti sauce and meatballs, soups and chicken and dumplings. No one goes hungry around me. I enjoy feeding people.

[debm55]

56. Congratulations, BigMin28. You are a wonder cook and baker.

[CanonRay]

27. Peppers and Eggs

A traditional Sicilian dish.

[debm55]

57. Congratulations. CanonRay for cooking that wonderful dish.

[NoMoreRepugs]

28. Toast.

[debm55]

93. HAHAHAHAHHAHAHAHAH. Thank you NoMoreRepugs

[MontanaFarmer]

29. A beef stew from soup bones,

With cast iron cornbread. When I hit the red wine to broth ratio just right it's the perfect meal. Home grown beef and veggies are the secret.

[debm55]

66. Wonderful MontanaFarmer and congratulations. When you hit that perfect combination you have the perfect meal. And you

have the perfect meal. Thank you.

[SWBTATTReg]

81. I love the name, 'Cast Iron Cornbread'! I have always made homemade cornbread, and always in a cast iron skillet.

Now I know what it is called, so thank you!!

[LoisB]

31. Spaghetti (yes, I make my own sauce), fried potatoes, sweet potato/apple casserole, collard

greens, shrimp dipping sauce, frijoles negros, red beans/rice. I am a great cook, just don't ask me to bake anything other than chicken. I couldn't bake a cookie if you spotted me the dough.

[debm55]

63. Wow, Congratulations LoisB. you are a wonderful cook. That's a talent.

[JMCKUSICK]

67. Omg, the fried potatoes and sweet potato/apple casserole sound divine LoisB.

[LoisB]

72. Thank you, John.

[JMCKUSICK]

75. How have you been?

Long time no see. I hope all is well.

[LoisB]

98. I've been around just not so much. I'm hanging in. How are you doing?

[chowmama]

32. I was best at baking

I am becoming best at preserving. Canning, freezing, drying. Nothing goes to waste.

[debm55]

60. Congratulations, chowmama for your baking and preserving. What wonderful talents.

[LastDemocratInSC]

33. When we have pot luck lunches at work

my specialty is buying the napkins and Solo cups.

[flying rabbit]

38. I bring the chips

[debm55]

51. HAHAHAHHAAHHAH. Thank you flying rabbit. Must have chips.

[debm55]

52. HAHAHAHAHHAHA. Thanks, LastDemocratinSC. That's funny.

[DBoon]

34. I asked my wife

She says I am best at making cocktails - specifically a traditional Mai Tai

[debm55]

50. Congratulations on making the perfect Mai Tai, DBoon

[Permanut]

35. I was a cook in the Navy..

On a tin can out of Norfolk, Virginia.
Okay, so making eggs to order is no big deal, but I fried and served them TO ORDER for 400 guys every morning I was on duty.

And I cracked them one - handed.

[debm55]

49. Congratulations , Permanut . You have so much experience. Thank you for sharing.

[electric_blue68]

116. You'd get a kick out of this... i took a tour ('80) of the ?Air Force Acadrmy near Colorado Springs...

In the kitchen they had these extremely long metal pans. About ?10" inches high, ?18" wide, and ? 15' - 20' Ft long!

[Permanut]

119. No pans that big!

Hey it was a destroyer, not an aircraft carrier.

[electric_blue68]

121. 👋 🤔 Pans May have been the Wrong Description....

Obviously No handle, so maybe a metal bin? Maybe 10' Ft long. I'm telling ya - they were sitting on long wooden tables! 👍

[Permanut]

124. Roger that.

I'm glad I didn't have to deal with those!

[electric_blue68]

125. 👍

[Buzz cook]

36. Many things. Here's one

Leg of lamb
Place lamb in roasting pan.
Surround with rough cut carrots, celery, and onion.
Dust lamb with cardamon and cayenne.
Drizzle molasses over the top.
Pour a white wine in pan up to 1/2 inch.
Roast at 350f to medium rare.
Let lamb rest.
Make sauce from pan drippings.

[debm55]

48. Congratulations Buzz cook and thank you very much for sharing your recipe with us.

[mwmisses4289]

37. Full on afternoon tea.

Will vary the sandwiches and desserts based on who is coming, allergies any one has, and personal preferences, but love to do afternoon tea.

[debm55]

46. That sounds very delightful. You are very talented.

[ultralite001]

39. My kids would say

Polynesian oven baked beans…

My dad, dog bless him, loved my lemon meringue pie…

[debm55]

45. Thank you very much for sharing your talents.

[Morbius]

40. Improv meals.

Give me a pound of meat, a pound of pasta, and an assortment of cans and/or jars of sauces or soups - and perhaps some vegetables - and I can work wonders.

[debm55]

44. Wonderful, Morbius. You are very talented.

[Emile]

41. Sausage and cheese omelet.

[debm55]

42. Thank you very much for making the best sausage and cheese omelet, Emile. It's a one of a kind.

[Paladin]

43. Years ago I did a Danny Kaye and became skilled at Asian cooking.

I have a well-tempered old wok that I'm still putting to good use. My Mongolian Beef continues to receive compliments.

[debm55]

47. Congratulations, for being our master of Mongolian Beef. That's great.

[Jilly_in_VA]

55. Probably bread---when I make it!

I don't often, any more, but I'm really good at it. I used to make all our bread when the kids were growing up.

I'm also good at improvising meals from whatever is on hand. I do that most evenings.

[debm55]

58. Congratulations , Jilly_in _VA, You are very talented in your baking and in improvising meals. Great.

[EverHopeful]

61. Sometimes wonder if I'm only invited for Thanksgiving

because of my pumpkin cheesecake, although at other times of the year my spaghetti squash casserole is becoming a favorite.

[debm55]

62. Congratulations and good for you, EverHopeful. They sound delicious. Though I am sure they enjoy your company.

[sinkingfeeling]

64. My granddaughter says that would be my meatloaf and fried potatoes.

[debm55]

92. Congratulations , sinkingfeeling on the meatloaf and fried potatoes. Your granddaughter knows what is the best. And you

cook it with a special ingredient---love.

[JMCKUSICK]

65. Hmmm you little torturer, (joking)

I would have to say a garlic crusted ribeye steak, with properly cooked pork chops being a distant second. (Properly as opposed to leathery lol.)

[debm55]

91. Congratulations to you , John, You are very talented to make such meals.

[ArnoldLayne]

68. The Thanksgiving Turkey

[debm55]

89. Congratulations, ArnoldLayne. The king of the Thanksgiving table is made by you. That is wonderful. You have a talent.

[justaprogressive]

69. You pick the best topics!

(I just wish you had posted this in cooking & baking a forum I'm trying to wake up.)

Since you asked, I do have particular specialties,

1st Sichuan Chinese, 2nd Shrimp, with a minor in Grilled Cheese and Submarine Sandwiches ..

[debm55]

88. Thank you very much for your kind words, Congratulations on your dishes, I love Hot Chinese foods, yum. Shrimp --also.

You are a real master in the kitchen. Thank you very much for sharing.

[PJMcK]

70. Almost anything on a grill

I even made eggs on a grill once when the electricity went out!

But meats, fish and vegetables are staples on our grill.

[debm55]

74. Congratulations to our Grill Master, PJMcK. Your grilled foods sound delicious.

[beveeheart]

71. Cheesecakes - used to make them for a restaurant.

I only make about 4 a year now for family events.
Also salade nicoise and pork or chicken green chili.

[debm55]

73. Wow your cheesecakes must be fantastic. Congratulations, beveeheart. for using your talentson your cheesecakes ,

salade nicoise, and pork and chicken green chili. You have talent.

[Norrrm]

76. Sandwiches at the sub shop cash register.

[debm55]

86. HAHaHAHHAHAHAHHAH, Norrrm. That's funny.

[DFW]

78. Two things--not easy when my wife is a master chef

First—grilled teriyaki tuna steak. Düsseldorf has a large Japanese community, so there are a few Japanese grocery stores near us, and I can get the right stuff with which to make it.

Second—Indian crustacean curry. Usually once a year here on Cape Cod when we have friends and family over, I’ll make a big curry with lobster, scallops and shrimp. Major Grey mango chutney is a requirement. Without that, it doesn’t work. Over rice with finely cut scallions on top. I have made a few converts with that one!

[debm55]

85. Congratulations DFW, and to you wonderful wife. You both share the passion and talent for outstanding eats.

[KitFox]

79. Pies. I am always asked if I will bring them to a gathering.

I really enjoy making them. There is something so satisfying about taking the pie out of my oven and see it cooling on the counter. My family’s most requested are apple, pumpkin streusel, and pecan. I learned to make pie when I was young from my mom and grandma. I still use my grandma’s pastry blender and her wooden rolling pin that has one handle broken off. Loved reading all the replies!😊

[debm55]

84. Congratulations KitFox, you must be an excellent pie maker for people to ask for them. That's quite an accomplishment.

[Dorothy V]

80. Enchiladas. Beef or Cheese. Hot or mild. But now I'm on my own, I don't cook anymore unless the kids are down and

unfortunately Daughter-in-law can't stand any pepper hardly at all, so even my mild ones are too spicy for her. Hubby loved my enchiladas though, and for his birthday supper every year I fixed the enchiladas and a peach cobbler. He liked them Hot!

[debm55]

83. Congratulations Dorothy V for your talent on the hot and spicey foods. You can invite me, I like the Cheese Enchiladas.

[catbyte]

87. I have to bring my mom's potato salad to every gathering.

Russet potatoes boiled and cubed, yellow onion, green onion, orange and red bell peppers, celery, green olives, all finely chopped, sliced radishes. Dressing a mix of mayo (Hellman's only, lol), yellow mustard, Guilden's Spicy Brown mustard, salt, pepper, a few dashes of Tabasco, and Worcestershire sauce. Mix it up & pour over veggies and mix. Cover the top with sliced hard-boiled eggs and sprinkle with paprika.

Folks like my egg salad, too. Hard-boiled eggs, yellow onion, and parsley, all finely chopped. Mix 1/2 mayo and 1/2 good-quality olive oil, add salt and pepper to taste, and mix together.

[debm55]

90. Congratulations, catbyte. It sounds absolutely wonderful. I can see why you are the Queen of Potato Salad at your

gatherings. You have the talent.

[OldBaldy1701E]

94. Just one thing.

I can make many things, but I am good at only one.

(Buckle in.)

Many years ago now (gods, where did the time go?), I worked with a children's musical theater touring show out of Mobile, Alabama. One of my fellow performers was an actor who had spent some time in L.A. working on movies and the like. (He was in 'Close Encounters...' among a few others when it filmed in AL and then went back to L.A. for more work.) He also was a great chef. He took classes from a few famous people. One of them was the incomparable Vincent Price, who had a school at the time. Price himself came in to teach the recipe and my friend taught it to me a few years later.

It is 'Fettuccini Alfredo with Wok Chicken Ginger'.

Of course, technically I cannot make it anymore, as I am not supposed to have cheese or pasta. And, I have only made it once since the quadruple bypass five years ago.

But, Holy Frijoles, is it good!

[debm55]

96. Congratulations OldBaldy1701E. and what a back story to that dish. Continue on your road to good health, Love, Deb.

[ProfessorGAC]

95. A Short List

- Gumbo
- Shrimp Etouffee
- French Onion Soup
- Thai Shrimp Curry
- Beef Bourguignon
- Beef Wellington
- Shrimp Scampi
All have drawn rave reviews, especially since not everyone makes these dishes. So, they're good & feel special.

I also make a unusual taco where the meat is 50% roasted poblano & jalapeño peppers, & onion. I also add tequila and flame it when the meat is partially cooked, to get a little char. I've had a half dozen people tell me they are the best tacos they ever tasted.

[debm55]

99. Congratulations ,ProfessorGAC. Those are meals served in top notch restaurants, I have to ask you a question---did you

go to cooking school or are you self taught? Your short list would be our of my league to make. But not to eat. LOL. You are very talented and I wish I had your talent in cooking.

[ProfessorGAC]

103. Self Taught

Mainly learned seasoning by watching the Food Network. Am a disciple of Mark Murphy whose book is called Season With Authority. I've bought into that philosophy.
I started cooking seriously when I retired. I took my experimenting from the lab to the stove, I guess.
I don't have any recipes. I just have a general theme & go from there.
I still can't get Chinese food right. I make a couple good dishes but they're not authentic. Haven't figured out why. Came pretty close on a soy marinated pork dish, but still was a C at best.

[electric_blue68]

112. Hi! Here's a tentative thought bc I did serious Chinese cooking decades back....

Got a wok, seasonned it. Did meat, or meat and vegetable dishes.
In NYC I could zip down to Chinatown in Manhattan; 1970's (now there are others in other Burroughs, too). Get bok choy, Chinese cabbage [neither of those were in regular supermarkets back then], dried or fresh shitake mushrooms, woods ears, ginger, lotus root, housin, oyster sauce, etc. You get the idea! 👍
.
Got 2 books on Chinese cooking.
The only thing remember right now is shredded pork w ?____ . I loved the texture of that.
.
But why didn't my stuff taste like restaurant meals??!!! 😢
.
The only thing I could think of especially for back then - was No MSG!
No one had a "NO MSG" announcement on their take out menu waaay back then!

It remsins a mystery!

[ProfessorGAC]

113. I Use A Wok

My wife bought me a really nice one for Christmas a few years back. Pre-seasoned cast iron.
I also use MSG. I have a bottle of Accent in our spice cabinet.
As you said; a mystery.

[electric_blue68]

117. Cool. Oh, Accent is MSG?!

[ProfessorGAC]

122. Yep!

It's about 98% MSG, with the other 2% as:
• Chili Pepper
• Tricalcium Phosphate (as an anti-caking agent)
• Cumin
• Oregano
• Extractives of Paprika (color)
• Extractives of Garlic
• Extractives of Onion
• Yellow 6 Lake
• Yellow 5 Lake
They don't publicly disclose the other percentages, but with 9 ingredients making up 2% or less, there's not much of any of them.
I would guess the anticaking agent is at least a half-percent, or it wouldn't be effective.

[electric_blue68]

123. Ok! TY. I love instant internet acess on my phone....

Accent goes back to 1947! Ha, who knew!

[Vinca]

97. Soup. I'm an official Soup Nazi. This morning, I concocted a really nice fresh cherry tomato-based soup

from the mountain of tomatoes my garden is producing this year. My favorite is a chicken taco soup I came up with and got hooked on.

[debm55]

100. Congratulation, Vinca. that sounds super delicious. Yes, you are officially The Soup Nazi.

[TommieMommy]

101. Pot Roast, meatloaf, baked ziti, homemade salsa, pumpkin cheesecake, peach chicken with rice, oatmeal raisin cookies

[debm55]

107. Congratulation, TommieMommy. You have all my favorite comfort foods.

[Mike Nelson]

102. In college, I was so good...

... with the box of Macaroni & Cheese, I didn't need the cup to measure the milk anymore! Just threw in whatever I had - sometimes no milk and a little more margarine. That was probably the most complicated thing I could cook. My best is probably anything in a can. I can crack open a mean Beefaroni!

[debm55]

108. HAHAHhAHhahHAhAHH. You are funny.

[viva la]

104. Fruit cobbler

Today, berries and peaches.
But it came out very runny. Tastes good.

[debm55]

109. Congratulations viva la. Fruit cobblers are always delicious.

[viva la]

115. And this time of year.... peaches from the farmer's market!

I crushed up some walnuts too, to add some texture to the cobbler part.
Yummy.

[pansypoo53219]

105. cookies, soup, a few cheesecakes. i fix leftovers. pretty good at copying stuff i like.

[debm55]

110. Congratulations. pansypoo53219 Thank you and be proud of all you make

[pansypoo53219]

106. forgot tarts. flavor combo's.

[debm55]

111. Great that you added tarts. Yummy.

[Prairie_Seagull]

114. Loved breakfast when in the Navy, consequently

I make a pretty mean greasy spoon breakfast. Top secret couple of tricks. First haha must have salt added to the coffee as it brews.

[debm55]

118. HAHAHAHAHHAHAH. thank you , Prairie_Seagull.

[electric_blue68]

120. A Cold Lentil Salad recipe my mom found, and a summer salad...

•Cook lentils from scratch (about 30 mins), cool down, add olive oil, a small amoint of yellow mustard to give it a light tang that makes it unique, garlic (minced or powder), minced red onions, and I think finely chopped parsley.
Very tasty, and great in the summertime!

•My Summer Bounty Salad from The Green Market!
Crisp green romaine lettuce, or no lettuce; chopped yellow, orange, maybe red peppers, sliced, halved red onions, garlic, lots of (heirloom) tomato wedges, or cherry tomato halves, olive oil, and chunks of mozzarella cheese!
I'm smiling thinking of it.

•Grilled Cheese with either a farmer market's- hearty Country White Bread, or store bought pumpernickle bread, possibly a touch of mayo inside, extra sharp cheddar, and single layer of ?2 thin tomato slices. Yuuuum!

•As I mentioned to ProfessorGAC I learned (2 books) to cook authentic Chinese meals in a wok in my 20's. I'd go to Chinatown for my ingredients.

[debm55]

127. congratulations. electric_blue68 . Those salads sound so unique. Thank you for the recipes also--that is so kind of

you to share.

[electric_blue68]

130. Aw, TY, and YW.

[customerserviceguy]

126. I love to make Mexican themed food out of leftovers

Whatever meat is left over from a meal goes into a ziplock bag in the freezer, when the bag is full, I get out the onions, the Ro-Tel, and the meat, and make a filling for enchiladas or burritos. It's so good, I even feed it to visitors! But, the majority of our visitors are like family to us.

[debm55]

128. Congratulations, customerserviceguy for putting the leftovers together to make a unique Mexican meal. You have talent.

[customerserviceguy]

131. It solves the potential problem of food waste

And I take pride in my ability to disguise leftovers in such a way that you don't know you're getting them!

[Squeaky41]

129. A Favorite

Macaroni Salad

Cooked and drained medium elbows - 1 cup

Microwaved frozen mixed vegetables - half cup

3 tablespoons Duke's mayonnaise

1 tablespoon dijon mustard

1 teaspoon hot wasabi horseradish

1 tablespoon apple cider vinegar

Mix and chill to allow absorption

[debm55]

132. Congratulations and that you for the terrific recipe for Macaroni Salad, Squeaky41. And yes, I will use Duke's Mayo.

[soldierant]

133. I'm pretty good at throwing stuff into a crockpot and

having it come out better than just edible.

Years ago, when I hadn't been married all that long (it's 42 years now) I ran across a crockpoy cookbook, and one of the suggestions was just putting boneless skinless chichen breasts in a crockpot with a bottle of honey mustard salad dressing (and servinf with/over rice). It was surprisingly good and it kind of inspired me. You would be surprised what salad dressing can do for not just chichen, but any meat. And yu can certainly put vegetables in, and/or potatoes (I like the baby size), though rices still need to be made separately.

[debm55]

134. Congratulations. soldierant. That sounds delicious.