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What's your go to dish?

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Suuure... believe google over an authentic 400 year old recipe... either way, they're both fine ways to spell it. Dried sea salt pastrami... the greatest addition to any matzos brie... try it sometime. You'll thank me.
 
Originally posted by: Proprioceptive
Suuure... believe google over an authentic 400 year old recipe... either way, they're both fine ways to spell it. Dried sea salt pastrami... the greatest addition to any matzos brie... try it sometime. You'll thank me.
Click to expand...

No can do. My recipe has milk in it.

MotionMan
 
1st - Italian Beef
2nd - Beef Stew
3rd - Chili - my friends cant cook chili for some reason
4th - Burgers - W. sauce, hamburger seasoning, fresh black pepper, diced jalapeno peppers
 
Blackberries! Used to pick them wild in the backyard as a kid. They're so expensive in the stores 🙁

edit: i can't read. i thought this thread was about comfort food.
 
Chocolate chip cookies. Sadly, many folks have grown up without ever tasting chocolate chip cookies made with real butter.

I also can make a killer deep dish pizza.
 
I make a killer pasta salad (mom's recipe, but I do it better 😛) and I make this vegetable dish that's good too: bag of frozen mixed veggies, Italian dressing, Parmesan cheese, and oregano. Everyone I've served that to has loved it.
 
I make decent Jung Pao Chicken, Chili, Gumbo, and Jambalaya .. but by no means are they "the best."
Since I've learned the ways of the cast iron skillet, I'd venture to say that my "go to" dish is probably steak.
 
I make a mean Linguine with white Clam Sauce.

Chop about 1/2c of onion, and saute in a couple T of olive oil on medium heat until tender, chop 2 cloves of garlic and add to onion, stir for about 10 seconds and add in 1/2c of clam stock, 1/2c of dry white wine and the juice from 2 cans of chopped clams. Stir in dash of red pepper flakes (add a bit more if like it hotter) and add 3-4 chopped fresh basil leaves. Stir constantly on medium heat until liquid is reduced by about half. Do not let it boil or burn! Cook 8 oz of fresh linguine until al dente. Add clams to liquid and continue to heat for about 30 seconds. Toss with pasta and sprinkle a few T of fresh grated parmegiano reggiano cheese. I like to make this dish with some fresh sourdough/french garlic bread.
 
I would have to say everything. All my friends just eat fast food heh.

Family wise i would have to say anything non asian.
 
Originally posted by: MotionMan
Originally posted by: Proprioceptive
Suuure... believe google over an authentic 400 year old recipe... either way, they're both fine ways to spell it. Dried sea salt pastrami... the greatest addition to any matzos brie... try it sometime. You'll thank me.
Click to expand...

No can do. My recipe has milk in it.

MotionMan
Click to expand...

In a side note Passover has THE WORST food of any holiday ever, with the possible exception of the Somalian Starving Baby Day's yummy dust on a twig.

And yes, I know this cannot possibly be a Passover dish -- it's edible!
 
Originally posted by: Perknose
Originally posted by: MotionMan
Originally posted by: Proprioceptive
Suuure... believe google over an authentic 400 year old recipe... either way, they're both fine ways to spell it. Dried sea salt pastrami... the greatest addition to any matzos brie... try it sometime. You'll thank me.
Click to expand...

No can do. My recipe has milk in it.

MotionMan
Click to expand...

In a side note Passover has THE WORST food of any holiday ever, with the possible exception of the Somalian Starving Baby Day's yummy dust on a twig.

And yes, I know this cannot possibly be a Passover dish -- it's edible!
Click to expand...

I only make it twice a year - the Saturday and Sunday mornings of Passover. That is part of the reason it is so special 😉

MotionMan
 
Omelet.

Either 2, 3, or 4 eggs.
Square pan.
Butter for non-stickyness. (That spray shit ruins the taste.)
One or two slices of Kraft American cheese.
Ingedients to suit my taster. If its just me, I only use cheese.
 
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