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Old 03-26-2008, 01:53 PM   #31
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many times my chicken cassor. is requested. lots of cheese, chili powder, and chicken.


"life isn't about how to survive the storm but how to dance in the rain"
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Old 03-26-2008, 02:00 PM   #32
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seafood gumbo

The only difference between a "cook" and a "Chef" is who cleans up the kitchen.
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Old 03-26-2008, 02:20 PM   #33
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Depends of the method of which I cook........

WOK: Sweet and Spicy Chicken w/ fried rice or Orangepeel Shrimp.

OVEN: Red cooked BBQ ribs.

GRILL: Garlic Burgers

RAW: Various Sushi and Sashimi.
"wok-a wok-a"
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Old 03-26-2008, 02:25 PM   #34
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Originally Posted by SixSix210 View Post
Sure would! Just gotta write it down first. lol. drop me a PM and remind me, and I'll put it together for you!
I will be PM'ing you too Six. See, we all love you here - you don't need any other food discussion group !
Living gluten/dairy/sugar/fat/caffeine-free and loving it!
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Old 03-26-2008, 02:33 PM   #35
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hmmmm funny I had to think about that, because they're not the same today as they were 10 years ago...

Falafel Crusted Salmon on a bed of Spinach (p.84)
Leg of Lamb with Garlic Sauce (p.110)
Coconut Pound Cake (p. 161)
and brownies. We make some 30 different variations.
Wine is the food that completes the meal.
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Old 03-26-2008, 02:34 PM   #36
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Really, how does one choose. I make a lot of dishes that nobody else amongs my friends and the comunity doesn't make. But I really do not know if they are my signature dish. I think if one would ask what I am famous for, a lot of peopple will say soups. I make a lot of very good soups. Personaly I think I make the best Borscht around.
You are what you eat.
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Old 03-26-2008, 03:17 PM   #37
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My signature dish is called Melagnon a la Sicilian. Picture a 9 x 13 inch lasagna, layered with thin slices of sautÚd eggplant instead of noodles.
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Old 03-26-2008, 03:36 PM   #38
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sounds delish Caine!
In three words I can sum up everything I've learned about life: it goes on. Robert Frost
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Old 03-26-2008, 03:52 PM   #39
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HH and the kid love to eat the following that i make:

turtle cheesecake
chicken enchiladas
scalloped taters
leek-potato soup
Kool Aid - Think before you drink.
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Old 03-26-2008, 10:39 PM   #40
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I think that my most popular is my cheesecakes. They come out with a great crispy crust, smooth texture, not too rich. What people love even more is when I give them the recipe, they love how easy it is. I think the reason mine are so good is that I've made SO many at one of the restaurants I worked at, and I know just when to yank it from the oven.

I do have a couple of lesser known dishes, that I've made better than I've had anywhere else. These came out of wanting to really elevate some classic dishes. One is Chicken Parmesan, which I can recreate easily if necessary. The other, was homemade spaghetti and meatballs, the sauce which I made from fresh heirloom tomatos and herbs, the meatballs from some leftover Kobe beef and ribeye scrap. I don't know that even if I had the ingredients again, that I could make that dish as good as I did then. That was likely the best meal I ever made. Good ingredients and a little luck can go a long way.

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