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Oct 26, 2012 09:48 AM

Home Cooking Dish of the Month (November 2012) - Voting

Welcome to the voting thread for the Home Cooking Dish of the Month!

There is a lot of interesting discussion on the nomination thread, which you can view here:

And if you want to take a look at the wonderful Enchiladas being produced in the October Dish of the Month thread, you can visit it here:

Now it's time to vote for the dish we'll be cooking in November. Please write your vote in ALL CAPITAL LETTERS, only one vote per person. Also, please try to reply to this original post when you are voting. It's just easier to count a lot of votes when they are not responses inside of two or three indents. Don't worry or repost if you make a mistake, I'll still find them. And please, if you are discussing a dish after your vote, please keep the dish in lower case. Only one mention in all capitals for your vote.

Here are the three November contenders:




I'd love it if, when voting, you say a little bit about how you visualize the dish, keeping in mind the DOTM criteria, an ingredient and a method of preparation. Does a pot pie have gravy? Does a gratin have cheese? What ingredient defines a savory pancake? This won't affect the vote, I just think it will be interesting to see how people imagine and define these dishes.

Voting will remain open until October 30th at 8pm Pacific time, 11pm Eastern time, and 3am October 31st GMT. The reporting thread will go up on November 1st.

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      1. POT PIES

        Although I think of traditional pot pies as having a main ingredient and several supporting vegetables in a savory thickened broth with a flaky pastry top crust, I like the fact that there are variations on this theme. It allows for one's creative approach to such a basic homely dish. I do believe, though, the pot pie ought to be savory rather than sweet.

        1. POT PIES, which to me means some kind of savory moist (with gravy) bottom layer, topped by some kind of carby topping: pastry, cornbread, biscuits, mashed potatoes. Chicken pot pie, classic British fish pie, shepherd's pie, lobster pie all fall into this category, among many others. I think most everyone loves them and they are great for delivering dinner to others, which is appealing to many of us I think.

          2 Replies
          1. re: GretchenS

            Gio and GretchenS; I agree - to me, a 'pot pie' could be anything that you describe - a 'wet/moist filling topped with a carby topping is a perfect description.

            This was my idea in suggesting it. I LOVE the idea of lobster or fish pie - which I would never have thought of here to put in the mix. SEA/ Pac NW doesn't have a tradition of 'fish pie", or for that matter, one with dungeness crab - which is our answer to the East coast's lobster.

            If 'pot pie' wins, I will be inventing a dungeness crab pot pie to honor the idea. Darn it, I will make it anyway, as you' all gave me the itch, but I would rather it be 'official:)

            1. re: gingershelley

              Too funny, GS. I have crab on my list of pot pies to make... also, lamb, lobster and turkey. Nothing like positive thinking.

            1. re: herby

              SAVORY PANCAKES

              Any and all types. With Hannukah coming up, potato pancakes are the obvious choice that come to mind but there are so many other varieties. I will try to compile a list and report back this weekend. Meantime just think about your favorite ethnic food and I promise you, there is a savory pancake that goes along with it. Chinese: thin onion pancake; Japanese: okonomiyaki; Korean: kimchee pancake; Italian: stuffed risotto cakes; Indian: ragda patties; and on and on. I started bookmarking savory pancake recipes last time around so I have a ton of resources to share when/if SPs win. Either way, very excited to be participating!