"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Reply
 
Thread Tools Display Modes
 
Old 03-11-2005, 12:05 PM   #31
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
Y'know, I have never really considered my "specialty". I mostly just LOVE food. I think BIG meals would be it for me. Serving a crowd. I know it freaks my Mom out, but I am in my glory when I have a big pile of people to feed.
__________________

__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 03-13-2005, 09:30 AM   #32
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,973
Oh, dear. I'm writing this before reading what everyone else has written, but can't resist.

#1 is that no one I know, and definitely no restuarants, can made pasta with red sauce better than I can. My red sauce varies in the season (canned, fresh, sausage, vegetarian, great herbs from the garden in the summer, but dried in the winter), but it is the very best. Once-upon-a-time my husband made the pasta from scratch, but we happened on to a bad pasta roller and I've yet to buy him a new one. But Barilla does a great job, and I'm the best tomato sauce cook, bar none. And it isn't even a favorite dish of mine!!
#2 is I make the very best artichoke dip. This is a hoot because it started with a recipe from a sis who hates to cook. I've changed it a bit over the years, but many freinds have told me it is their favorite, and it is in much demand during the holidays.

Grilled veggies, schnitzels of all kinds. But the above are probably what i'm "known for".
__________________

__________________
Claire is offline   Reply With Quote
Old 03-13-2005, 09:36 AM   #33
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,973
By the way, Nicole, always have Wondra flour on hand. It will never lump up, and you can either make a roux or jus a slurry, and it will always work. I didn't mention it above, but in fact many freinds have me make the gravy when it comes to turkey meals, and I always use a slurry, and it always is delicious (no, not 'floury', maybe because I use lots of sage and thyme).
__________________

__________________
Claire is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 08:52 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.