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What Do You Cook Best?

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It may not be terribly impressive, but I have a knack for cooking pasta perfectly every time. Capellini or pappardelle, farfalle or capunti, it makes no difference. When I cook it, you can bet it will be just al dente and salted ideally.

So here's the place to blow your virtual trumpet. What do you cook best?

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  1. Toast.

    3 Replies
    1. re: Harters

      If you asked dad back in the day, that wasn't so easy.

      1. re: Harters

        and I'll make the eggs

        Twice a year we have BLT and egg parties.I will cook to order,from a list of 70 options.FUN

        1. re: Harters

          Honestly, that is the one thing I screw up regularly!

        2. Most any fish in filet form. I love it, make it often for myself, and have played with so many preparations and flavors.
          Now, ask me to bake a cake, and we'll have some problems, hehe...

          4 Replies
          1. re: alliegator

            Pulled Pork & BBq Ribs, and sausage gravy.

            1. re: Nanzi

              I'm pretty good with the ribs myownself, if I do say so myself.

            2. re: alliegator

              That's pretty impessive, because fish is easy to screw up.

              1. re: Perilagu Khan

                Why, thank you! But I assure you, a lot of failures have happened along my road to fish success.

            3. Ooh, fun thread!

              Eggs. Scrambled, poached, over easy, etc. Comes from years of staring at my nana while she cooked.

              I'm with alliegator on the not-so-adept-at-baking.

              1. Anything I can braise or stew.

                1 Reply
                1. re: lsmutko

                  I'm with you on that, I just love the long, low, slow magic!

                2. My dhal puri is now something I'm very proud of after years of dismal failures and much disappointment.

                  4 Replies
                  1. re: Duppie

                    The Khantessa makes a fine puri, but making bread of any sort has never been part of my repertoire. I leave that to her!

                    1. re: Perilagu Khan

                      This particular puri is essential for a West Indian Roti and I have chased it ever since I moved to the US. I have attempted to duplicate the ones I remember from my youth but haven't been successful till about 6 years ago when in a cloud of flour and tawa smoke it all came together.

                      1. re: Duppie

                        A duppie in a cloud of flour and tawa smoke--if I saw that I'd think somebody had put an obeah lady on me.

                        1. re: Perilagu Khan

                          Careful...I still remember how to sic a Lajabless on you instead.

                  2. If it's my coworkers, it's red Thai coconut curry or Saimin. My SO loves my oxtail soup, beef tongue, or corned beef. My family it's kalbi ribs, formage fort, or chicken & shrimp gumbo.

                    It's a strange mix looking back at it.

                    2 Replies
                    1. re: Crockett67

                      It's a perfect mix! Can I come over?

                      1. re: alliegator

                        Thanks! <3 Any time. :)

                    2. It's a toss up. Chicken; baked, broiled, fried, deep fried, boiled, steamed, grilled, or any other way you can think of.
                      Fish (other than shell fish) would be an alternate consideration.

                      1. Most any "comfort food".....macaroni and cheese, beef stew, chicken pot pie, soups, roast chicken, pies.....roasted garlic mashed potatoes, slow and low roasted beef (thanks to fourunder on this board:) spaghetti and meatballs, that sort of thing.

                        2 Replies
                        1. re: sunflwrsdh

                          Chicken pot pie is an art unto itself. Well done.

                          1. re: pinehurst

                            Thanks:)

                        2. Friends and family tell me to quit my day job to make/sell my chocolate almond butter toffee. I am not as enamored of it as they; and it's labor intensive and weather dependent.

                          1 Reply
                          1. re: gaffk

                            Brownies - have had men drop to their knees and propose after one of my brownies. ; ) [Funny thing is that I don't really like brownies all that much.] Great thread - really made me think about what I do well.

                          2. Beef stew. Gumbo. Vegetable beef soup.

                            And I FINALLY perfected turnip greens and southern cooked to death green beans.

                            People also like my brownies but they're just Giardelli from a box with a teaspoon of instant coffee.

                            1. Meat! Particularly brisket (jewish style), corned beef and grilled flank steak. I can't grill a ribeye or NY strip to the right temperature, but I grill a mean flank steak.

                              1. Dumplings

                                Tiramisu

                                Apple Pie

                                Cheesecake

                                Hand-pulled noodles

                                Dong Po Pork

                                Ice cream

                                1. i'm pretty handy with my big meats - veal ribs, baby back ribs, rib eye roast, breast of veal -

                                  1. Mole Poblano, mole verde, mole coloradito, encacahuatado (basically peanut based mole)...you see the trend? I also do a pretty damn good rendition of chiles en nogada, esquites and guacamole.

                                    I can also bake a mean pie, mix up a mighty fine Manhattan and make pot of perfect rice nearly every time.

                                    3 Replies
                                    1. re: DiningDiva

                                      my manhattan is 3 parts bulliet rye, 1 part sweet vermouth, 3 dashes bitters. up. stirred of course (for 30 seconds. yes i count). with a lemon twist. how do you prefer yours?

                                      1. re: charles_sills

                                        3 dashes Bittman's Xochitl (chocolate) bitters, roll glass so that bitters cling to the side, discard excess. 3 oz Jefferson Private Reserve, 12 y.o. Elijah Craig, or if it's just a casual drink Evan Willams, 1 scan Tbls. dry vermouth. Maraschino cherry and 1/2 tsp cherry juice if desired. Rocks

                                        1. re: DiningDiva

                                          I like Diningdiva's casual one:) Bourbon, not rye, and definitely cherry juice.

                                    2. honestly, i make the best cheeseburger you will ever have.

                                      and in generally, my real specialty is being able to take whatever is on sale and what i have on hand, and making a really delicious dinner out of it.

                                      1 Reply
                                      1. re: charles_sills

                                        I can cook delicious foods. Chicken and dumplings.Rare or medium rare sirloin steak or New York strip steaks.Perfect mashed potatoes. I can cook almost anything BUT I have never mastered rolling out a decent pie crust like my late Mother's:( My favorite is cooking a huge Thanksgiving turkey dinner with all of the trimmings.@Charles cheeseburgers when done correctly are the food of Gods IMO:):)
                                        I do not eat many of them nowadays but I can dream:)

                                      2. I have only dried out a roast chicken once and that's when I used my shiny new Christmas present of a probe thermometer. It was immediately taken back. Normally I don't use a timer or thermometer- I go by the smell, and it's perfect every time.

                                        1 Reply
                                        1. re: weezieduzzit

                                          Yes, I love my probe thermometer. We had a whole roasted turkey this past weekend and it helped me assure the turkey was cooked just right. So juicy but not raw in any spot. I won't roast a chicken or turkey without it now!

                                        2. My husband calls me the Meat Whisperer - I just seem to have a knack for getting just about any meat right. After 10+ years of low-carbing, though, I damn well BETTER know how to cook meat!

                                          1. My friends are constantly telling me that I "make the vegetables taste good, like meat" so, I guess that is my thing....

                                            1 Reply
                                            1. re: thatswhatshemade

                                              Interesting!

                                            2. green beans. doesn't matter if I'm boiling them, steaming them of frying them in bacon fat. I know the exact color to look for when they are just right. I know it doesn't seem like much, but I swear everyone else on the planet overcooks them.

                                              1. I'd say soup. It was never one of my favorite meals, but as we get older and our dinners get lighter, soups have been a lot of fun to experiment with. And DH and I have dined on some killer soups the last few years.
                                                Plus it gives me an opportunity to play with biscuits, soda bread, corn bread, etc. to have with the soup.

                                                1. Bread. I've spent enough time around wheat and yeast that I just know how they're going to act when you put them together.

                                                  Back before I quit eating meat I was good at meat-y comfort foods: chicken and dumplings, pot roast, chili, sausage gravy, things like that.

                                                  I am pretty good at menu planning for any occasion. My favorite things to doodle are Thanksgiving menus.

                                                  1. Panini sandwiches. My family calls me the bread lady, because they say every meal I make involving bread inevitably becomes one of their favorites. No real tricks involved, just a lot (a lot a lot) of layering flavors. I make an infused olive oil that I use on the bread (sometimes it is rosemary and thyme, sometimes garlic), the meat is usually something braised so tons and tons of flavor there, and the toppings are endless, dressed greens, smelly cheeses, roasted veggies, pan juices, grey salt, balsamic reduction, etc.

                                                    1 Reply
                                                    1. re: dkennedy

                                                      That sounds fabulous. I love a good sammich. <3

                                                    2. I'm jealous of you breadmakers and meat geniuses!

                                                      As far as natural ability, I make the best scrambled eggs every time. Which is odd, because I had never eaten them before I made them for my wife.

                                                      My meatball parms are the best tasting things I make, but I'm years away from a decent system.

                                                      1. Chicken Marsala
                                                        Chicken and Sausage Gumbo
                                                        Pot Roast
                                                        Rice Casserole
                                                        BBQ Pork Tenderloin
                                                        Crockpot Pulled Pork
                                                        Swiss Steak
                                                        Skillet Lasgna

                                                        Luckily, you didn't ask for my best "light" dish, I don't have one.

                                                        1 Reply
                                                        1. re: Hank Hanover

                                                          Chicken noodle soup. I could easily eat the pot by myself...

                                                        2. Country style pork ribs
                                                          BBQ Brisket
                                                          Turkey + stuffing
                                                          Eggplant
                                                          Carrots (I know, I know, but Russ Parsons' "How to Pick a Peach" had tremendous influence on me)
                                                          Meatloaf
                                                          Refried Black Beans
                                                          Enchiladas Suizas

                                                          1. Thanksgiving dinner. I absolutely love to make it.
                                                            Turkey
                                                            Cranberries
                                                            Stuffing
                                                            Sweet potatoes
                                                            Pumpkin pie

                                                            1. Rice. perfect 99% of the time. usually the frying first/then boiling kind, but also the just boiled kind.

                                                              1. A pineapple upside down cake.

                                                                1. Boiled water. Comes out perfect every time. Just what I need for tea.

                                                                  1. "So what do you cook best?"

                                                                    ...my own goose...

                                                                    1. If I had to pick one thing, I think it would be baked chicken. I've just never had issues with dryness or flabby skin. My method is pretty simple and it just works every time.
                                                                      We'll see if this is still the case once I get my convection oven in!

                                                                      1. Stir-fries, I think. It's really the only thing that I've put a lot of testing and trial and error into.

                                                                        1. My hubby just told me it's my tacos/burritos, pizzas, and cabbage burgers. I love making pizzas, or tacos/burros because I use so many flavors, textures, and colors. It makes everything soooo yummy!:)

                                                                          1 Reply
                                                                          1. re: mariars

                                                                            My mom and I are trying to put together a Mexican menu for my brother's birthday dinner on Sunday. Any recommendations for a killer chicken taco filling?

                                                                          2. Im a really basic home cook, not authentic at all! But, I like to use either ground meat , or cut up chicken breast, cooked with beans. Either black, kidney, whole pinto, or ranch beans, bbq beans. Its fun to use different types! Then the toppings...... Even shredded meat with bbq sauce is fun as a filling.