Meals you like the most AND can cook

[aka Cthulhu]

Simple topic. It's easy to ask on what's your favorite meal, so the twist is that you gotta take into account if you can cook it as well as to narrow down your choices.

For me, it's part of the cuisine of my country: adobo. Usually either chicken or pork, though personally I greatly prefer it if it's chicken. The meat's more tender and honestly I feel the pork fat doesn't work well, and without the fat it's just meat, unlike chicken where there's textures to various chicken parts. Chicken with lots of crushed garlic, some peppers, MSG, salt, chili peppers. Then, soy sauce and vinegar; it depends on how much chicken you got, but basically the vinegar has to be twice the amount of soy sauce. Add heat, and wait for it to boil before doing anything. That's important. You can mix everything around before you fire up the stove, but once the heat is switched on you gotta wait for it to boil before stirring.

Additionally, other ingredients can be added. Stuff like bay leaves, liver, pineapple... personally, I like chicken liver and adding some hard boiled eggs that'll soak up the flavor.

So basically just stew the chicken and let the liquid dry out. I want it to dry out quite a bit, but leave a little of the liquid. Just a little bit. Of course, being Filipino/SE Asian rice is a given. Freshly cooked, hot, moist rice is the best to go along with the adobo. Pour a bit of the leftover liquid on the rice. Or if you're feeling fancy, remove the adobo from the pot leaving only the dregs of the liquid, then put some rice on the pot and cook it up a bit.

It's spicy, salty, savory. It can have a pretty strong taste, but the rice balances it out creating a meal that I often end up having seconds since it fires up my appetite.

[Paul]

That sounds delicious!

Um, my answer is a grilled cheese sandwich. I'm not much of a cook.

[Rican]

BBQ chicken tacos. Chicken seasoned with salt, pepper, lemon pepper covered in bbq and grilled. Flour tortillas. Add hot sauce, lettuce, tomatoes and cheese.

Also rice bowls, either chicken or rice. Season the meat, cook with teriyaki sauce, with white rice and broccoli, carrots and red peppers.

[aka Cthulhu]

Mar 9, 2019 15:16:45 GMT -5 Rican said:

Also rice bowls, either chicken or rice. Season the meat, cook with teriyaki sauce, with white rice and broccoli, carrots and red peppers.

For me it's garlic, onion, maybe chili powder, and corn for rice bowl with chicken.

In general, chicken is my favorite. For fried chicken, marinate it in fish sauce, no breading, fry until crispy, then serve with rice. Tinola, afritada, BBQ, soup, curry. Chicken just works with pretty much everything. And its organs too; liver, intestines... hell, my favorite chicharon is made from the craw. And of course, there's balut.

[Deleted]

Tuna melt

[Mr PONYMANIA Mr Jenzie]

meat casseroled ..... chicken (I DRINK YOUR CHICKEN JUICE), link sausages, got some pork chops that will do very nicely with some veg tomorrow ..... also chicken and sweetcorn OH GOOD GAWD SO YUMMY

rice and kippers is nice too

don't actually season meals, apart when i have black pepper or vinegar or sommit like that

[Dub H]

Pork and Egg Rice Bowl.You got to remember to let a lot of juice in the pan and not scramble the eggs as you cook then.

Fried Rice is always a treat.If you have Caramelized Onions specially.

Peanut Butter Sauce.

Homemade Pizza and a little treat called Pastel.

Chocolate truffle with Cracker Cover.

I can also amke Brazilian candies but I dont know how to make the signature exclusive meals(They use a bunch of mandioca and Clay pots).

[Deleted]

I can cook pretty much everything. My favorite being Mediterranean pizza, crust and everything is homemade and it’s unreal.

Some other favorites:

Chicken shawarma
A super deep dish pizza that pretty much bombs your diet for the week in one sitting, lol
Spicy chicken with an amazing homemade Russian BBQ sauce.

[Deleted]

Burgers. Make the patties in advance, stick em in the fridge. I season nine with Goya Adobo seasoning. I don’t have a grill, but I have a ceramic frying pan that gets a good sear. Four minutes per side, lob on some cheddar cheese. Stick em in the broiler to melt the cheese. Down the hatch.

Lasagna. It’s my labor of love. Use a stainless steel pot to cook some Italian sausage in, toss in some San Marzano tomatoes that I’ve put through a food mill. Add some tomato paste, bunch of fresh basil, one peeled carrot cut into thirds. I then season the hell out of it with dried parsley, oregano, more basil, garlic and onion powder. Let that sum bitch cook, throw in some grated Parmesan for flavor. The good stuff. I throw some chili powder in near the end to give it a kick. Make my lasagna noodles and put together with provolone, ricotta and shredded mozzarella on top.

Steak. I’ve grown to love beef tenderloin filets, especially the ones my local grocery store sells. I can get one ribeye for twelve bucks or two-to-three filets for the same price. Season them with a good amount of kosher salt and let it sit at room temperature for 45 minutes. Preheat your oven to 425 degrees and start to warm two tablespoons of olive oil in a CAST IRON SKILLET. Nothing else. Medium/high heat. Throw the filets on, let me sit for four minutes. Season with cracked black pepper. Toss in the stove for seven minutes. Take em out, let em sit for a bit. Down the hatch. I’m a carnivore so I like rare meat.

[Limity (BLM)]

Mar 9, 2019 17:58:51 GMT -5 @robertgbp said:

Steak. I’ve grown to love beef tenderloin filets, especially the ones my local grocery store sells. I can get one ribeye for twelve bucks or two-to-three filets for the same price. Season them with a good amount of kosher salt and let it sit at room temperature for 45 minutes. Preheat your oven to 425 degrees and start to warm two tablespoons of olive oil in a CAST IRON SKILLET. Nothing else. Medium/high heat. Throw the filets on, let me sit for four minutes. Season with cracked black pepper. Toss in the stove for seven minutes. Take em out, let em sit for a bit. Down the hatch. I’m a carnivore so I like rare meat.

Why specifically a cast iron skillet?

[denna5]

I love pizza and love making it. I also got a pasta roller last year and have started making my own ravioli which is pretty fun. I just love cooking.

[Father Dougal McGuire]

Mar 9, 2019 18:53:54 GMT -5 Limity (BLM) said:

Mar 9, 2019 17:58:51 GMT -5 @robertgbp said:

Steak. I’ve grown to love beef tenderloin filets, especially the ones my local grocery store sells. I can get one ribeye for twelve bucks or two-to-three filets for the same price. Season them with a good amount of kosher salt and let it sit at room temperature for 45 minutes. Preheat your oven to 425 degrees and start to warm two tablespoons of olive oil in a CAST IRON SKILLET. Nothing else. Medium/high heat. Throw the filets on, let me sit for four minutes. Season with cracked black pepper. Toss in the stove for seven minutes. Take em out, let em sit for a bit. Down the hatch. I’m a carnivore so I like rare meat.

Why specifically a cast iron skillet?

Not to speak for @robertgbp, but I usually cook all my meat in cast iron since it has a higher heat retention due to the density which leads to more searing and better heat control. Other pans like sterling and aluminum heat up quicker but lose temp. when you put food in them which can lead to steaming instead of searing. Also cast iron is more versatile. You can make damn near anything in it from eggs to desert to steak in them and after time they gain a natural nonstick coating.

[Mighty Attack Tribble]

Chicken adobo it goddamn delicious. If not for the ungoldly amounts of sodium in it I'd eat it every day. I make it once a month though.

I genuinely can't think of any particular meal that sticks out as a clear favourite. I can cook pretty much anything and love most cuisines from around the world.

[Limity (BLM)]

Mar 9, 2019 21:42:52 GMT -5 Father Dougal McGuire said:

Mar 9, 2019 18:53:54 GMT -5 Limity (BLM) said:

Why specifically a cast iron skillet?

Not to speak for Limity (BLM), but I usually cook all my meat in cast iron since it has a higher heat retention due to the density which leads to more searing and better heat control. Other pans like sterling and aluminum heat up quicker but lose temp. when you put food in them which can lead to steaming instead of searing. Also cast iron is more versatile. You can make damn near anything in it from eggs to desert to steak in them and after time they gain a natural nonstick coating.

Ah, that's good to know. I liked his recipe for steak, and was just curious how important a cast iron skillet was to the process, or if I could get away with the pan I have.

[Jumpin' Jesse Walsh]

Homemade white garlic pizza.

[Father Dougal McGuire]

Mar 9, 2019 22:07:46 GMT -5 Limity (BLM) said:

Mar 9, 2019 21:42:52 GMT -5 Father Dougal McGuire said:

Not to speak for Limity (BLM), but I usually cook all my meat in cast iron since it has a higher heat retention due to the density which leads to more searing and better heat control. Other pans like sterling and aluminum heat up quicker but lose temp. when you put food in them which can lead to steaming instead of searing. Also cast iron is more versatile. You can make damn near anything in it from eggs to desert to steak in them and after time they gain a natural nonstick coating.

Ah, that's good to know. I liked his recipe for steak, and was just curious how important a cast iron skillet was to the process, or if I could get away with the pan I have.

There is more than one way to cook a steak. If you don't have cast iron, you can use a heavy aluminum pan to sear the steaks and then finish them in an preheated 400 oven for a few minutes. I just wouldn't use nonstick because of the chemicals and you don't get a "fond" which is a good foundation for a pan sauce.

[SsnakeBite, the No1 Frenchman]

Of the few proper dishes I can cook, Tiramisu is definitely my favourite. For anyone unfamiliar, it's very easy to bake, doesn't take much time (well, except for the part where you have to refrigerate it for 24 hours so it it has the proper firmness, but that's not active work) and it tastes fantastic. Always a hit a parties.

And since some might argue it's not exactly a meal, I'll also say cooked chicken with salad and fries. Again, very simple and always good. Pretty much the perfect family meal.

[Hurbster]

Can't beat a nice roast dinner.

[Deleted]

Mar 9, 2019 21:42:52 GMT -5 Father Dougal McGuire said:

Mar 9, 2019 18:53:54 GMT -5 Limity (BLM) said:

Why specifically a cast iron skillet?

Not to speak for @robertgbp, but I usually cook all my meat in cast iron since it has a higher heat retention due to the density which leads to more searing and better heat control. Other pans like sterling and aluminum heat up quicker but lose temp. when you put food in them which can lead to steaming instead of searing. Also cast iron is more versatile. You can make damn near anything in it from eggs to desert to steak in them and after time they gain a natural nonstick coating.

On point.

[britishbulldog]

Brisket with double baked potatoes and mac and cheese
Pulled pork tacos with onion and cilantro
Chicken pot pie with wine reduction sauce
And a ton of others