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IS there a dish so good u learned to cook it

For me I have four, these were to me a amazing beautiful dishes that I had to have without going out. There was some sort of self satisfaction to create something that i could eat at anytime if I went out to get the ingredients
(1) massaman curry warm luscious sweet spicy beautiful
(2) Ropa Vieja my mom used to make it and died before I got her recipe,still tweaking it
(3) handmade oriental filled dumplings I mean the like the one's I had in NY CHI TOWN once
(4) Mofongo still have not tried it yet

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  1. the Wasabi Sesame Crusted Tuna at a local steakhouse. the county newspaper published the recipe *many* years ago, and after i got my hands on it i tweaked it a bit:

    http://www.chow.com/recipes/11527

    now if i could just get the recipe for the Oatmeal Frittata from Hugo's Restaurant in LA...

    1. You make the dumpling itself not just the filling??? I'm impressed. I did that once and it was a huge amount of work and I wasn't thrilled with the result. I use wonton/gyoza now.

      To answer your question, I make creme brulee and now think mine (well, actually CI's) is better than what I have in a restaurant. Thanks to the 'hounds, I've gotten into pasta and Batali and Hazan are two of my faves. Also wontons. Again, I buy the wrappers.

      1 Reply
      1. re: c oliver

        Yea however I do have a noose nest to me when it all goes bad, and to goodhealthgourmet thank you for another possible impossible meal thanks for that LOL

      2. Confit de canard. Which turns out to be dead easy to make, the only challenge is finding a source for a sufficient quantity of duck or goose fat.

        3 Replies
        1. re: BobB

          The source is easy (D'Artagnan - did I spell that right?); it's the cost that will bring you to your knees :)

          1. re: c oliver

            Actually I have two local sources - a seriously high-end food shop that sells both goose and duck fat by the pint - it's not cheap but considerably less than d'Artagnan, usually about $5 a pint (though I doubt most 'Hounds outside major cities have access to such a shop), and the once a year or so that I roast a goose myself - I was astounded the first time I did one to see how much fat rendered off it!

            1. re: BobB

              I've had them fill a 3 quart bowl. It is astonishing.

        2. If there's any dish I like, and it doesn't require me to really go far out of my way to recreate it (or buy special equipment), my inner DIYer is usually willing to take up the challenge. I make most of my Thai food at home now; I know how to dessicate various foods and turn them into flavored powders à la molecular gastronomy; I started making caramel cages to decorate desserts after seeing them on an episode of Jacques Pepin. When I win the lottery, I'll have to get started on testing out my sous vide ideas.

          1 Reply
          1. re: JungMann

            Ditto on this.

            I can normally taste ingredients on dishes I like and then go home and make them. Hubby all the time will be like "Honey, taste this." Then after I taste he looks at me optimistically and says, "Can you make it?" More often than not I can. I recently made a lavender cake I tasted at a restaurant. I also make a lot of Indian and Italian food that I eat and decide to make at home.

            I did steal the recipes from my Aunt's commander's palace cookbook for bananas foster, bread pudding and bread pudding souffle because I couldn't whip those up without the recipe.

          2. My SO loved the Panang Curry dished out at a local Thai joint so I decided to surprise him by trying it myself. It turned out so well, he has asked for it weekly since. Had to drive forty miles for the Kaffir lime leaves but it was worth every mile.

            1 Reply
            1. re: calliopethree

              Risotto and souffles. Both had taken on epic proportions in my mind for some reason, and both are relatively easy to make if you are patient and careful. The downside is that now I am loathe to pay restaurant prices for either (cf. fettucine alfredo) as I know how inexpensive the source ingredients are, though I do recognize you are paying for the prep time when dining out.