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What type of food you like to make the most?

For me, it's stew.
First, it's easy to adjust the taste as I can always put more salt or sugar later.
Second, it's relatively easy to make, just put all the ingredients together and let it simmer for hours.
Third, it's so good. All the flavors from different ingredients come together creating a hearty and concentrated taste.
Fourth, you can't over cook. The longer you cook it, the best it tastes..the more flavorful it becomes.
Fifth, Leftovers taste even better tomorrow.
Sixth, I get all cozy and fuzzy eating it...it's the ultimate homecooked meal.
Seventh, I get to use my favorite Le Creuset cast iron pot which I rarely get to use for other purpose.

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  1. It's usually a roast.
    1) It's absolutely versatile --- whole chicken, pork shoulder, beef rib, lamb leg, duck quarters, whatever you could want.
    2) It's simple --- pop it in the oven, leave it alone for an hour, take it out, enjoy!
    3) It's cheap --- a 5-lb. pork shoulder costs less than $5 and will feed a family of 4 with leftovers to spare.
    4) Leftovers can become something even better: roast chicken salad, roast turkey stew, roasted duck casserole, etc.
    5) It's elegant without being fussy.
    6) I love gravy.

    1. Pasta. Many many types and many many ways. The next day, I pan-fry the leftovers. Crispy pasta. Many many happy sighs.

      1. As much as I love stewing things, I'm ever so slightly more partial to making soups.

        They've got all the goodness of stews when they're chunky and thick, but it doesn't end there!

        You can go cold (smooth vicchissoise or Hungarian cold cherry or a garlicky gazpacho), or you can go exotic (sweet/spicy mulligatawny or salty miso), or smooooooth (velvety cream of tomato or earthy sweet potato)

        If you need to get rid of a bunch of mismatched leftovers or use up odds and ends in the crisper drawer, what better thing to do than make soup? Chicken carcass, the last slice of roast beef, a wilty carrot... it's all fair game.

        And depending on how you spin it, soup could be homey or sophisticated, or anywhere in-between. It's the ultimate food!

        1. # 1 BBQ, not grilling, but firing up the smoker on my deck for hours on a lazy Saturday or Sunday afternoon. I love the ribs, pork shoulder, sausage, and chicken my smoker produces.

          #2 Soups. I love the prep work, and getting to work with my chefs knife. Cream based soups are my favorite. The last 2 weekends saw me produce Cream of Broccoli, and a New England Clam Chowder. Both from scratch, and both turned out great

          #3 Anything with beef as an ingredient, from a beef roast, to some prime grade steaks(T-Bones, Ribeyeyes, etc), to some skirt steak arrachera for some tacos. Beef hits the spot for me.

          3 Replies
          1. re: swsidejim

            Asian, mainly Chinese, using my15 year old wok and as many authentic ingredients as I can find. Fortunaterly, in Toronto, with its large Chinese community and many Asian supermarkets, that's not hard.

            1. re: ekammin

              Do woks get more "seasoned" with age like a smoker, or a cast iron pan?

              1. re: swsidejim

                mine does. It would make an umbrella taste good.

                Which, to answer the OP...anything, especially veggies, over high heat in the wok, or pan seared fish.