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By *eliWoman
over a year ago
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I don't think I have a signature dish but cooking for another person is one of my utter pleasures, possibly a love language of mine. If I like you, I'll cook anything you want.
Minus offal.
I quite like Mediterranean dishes, they can be as light or as filling as you want. Fresh ingredients, me wearing very little. Cooking for another? Dream date. |
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By *avexxMan
over a year ago
cheshire |
"I don't think I have a signature dish but cooking for another person is one of my utter pleasures, possibly a love language of mine. If I like you, I'll cook anything you want.
Minus offal.
I quite like Mediterranean dishes, they can be as light or as filling as you want. Fresh ingredients, me wearing very little. Cooking for another? Dream date. "
,, im with you on mediterranean dishes,, |
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By *eliWoman
over a year ago
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"Cooking for another? Dream date.
Sharing a bottle of wine in the kitchen while you do the cooking? Handing ingredients over. Maybe doing a little chopping. But mostly letting you do your thing."
Perfect. Some good music, easy conversation, the chance to switch off and relax.
Oh and those little wandering hands hugs, gently pressing your hand on the small of my back as you kiss my neck. I'm being quite restrained today! |
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By (user no longer on site)
over a year ago
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I adore it. I have a ton of signature dishes, but if I really wanted to impress someone I'd stick with a butter basted garlic and rosemary ribeye reverse seared in a cast iron skillet. |
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"I adore it. I have a ton of signature dishes, but if I really wanted to impress someone I'd stick with a butter basted garlic and rosemary ribeye reverse seared in a cast iron skillet."
What’s reverse seared ? |
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As much as I love eating good food, I hate the effort that goes into it. The prep, the cooking, and worst of all: the washing up 
But I do do a pretty good rump steak with garlic potatoes, broccoli, and halloumi sides  
LvM |
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By (user no longer on site)
over a year ago
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"I adore it. I have a ton of signature dishes, but if I really wanted to impress someone I'd stick with a butter basted garlic and rosemary ribeye reverse seared in a cast iron skillet.
What’s reverse seared ?"
You cook the steak in an oven at low heat (100-110C) until it reaches an internal temperature around 4C under what you want it to be like, then you finish it in a searing hot cast iron or other heavy bottomed skillet for a minute on each side.
The process is has a similar effect to sous-vide, in that the steak comes up to temperature more evenly and you avoid those nasty grey areas on the inside edges that come from uneven cooking on a hot pan.
Then you can turn the heat off and baste it quickly with foaming butter, garlic and oil.
Rest for 10 mins before serving.  |
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"Dauphinoise potatoes ..a side dish I know but I could eat the whole dish by itself
My dauphinois are legendary!!!"
Have to be heavy handed on the garlic though In my opinion if the vampires aren't shivering it's not enough |
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"Cooking’s one of my greatest pleasures. I dunno about a signature dish though. Maybe there’s something about my habit of knocking up a full roast dinner any old night of the week?"
Snap. I’ll happily throw together a full roast through the the week, even when it’s just me.
Don’t have a signature dish as such. I love cooking for mates, have them try something new. Suppose I do a damned fine lamb tagine, or a roast. Damn, I’m getting hungry now! |
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"Dauphinoise potatoes ..a side dish I know but I could eat the whole dish by itself
My dauphinois are legendary!!!
Have to be heavy handed on the garlic though In my opinion if the vampires aren't shivering it's not enough "
Couldn’t agree more xx |
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"I adore it. I have a ton of signature dishes, but if I really wanted to impress someone I'd stick with a butter basted garlic and rosemary ribeye reverse seared in a cast iron skillet.
What’s reverse seared ?
You cook the steak in an oven at low heat (100-110C) until it reaches an internal temperature around 4C under what you want it to be like, then you finish it in a searing hot cast iron or other heavy bottomed skillet for a minute on each side.
The process is has a similar effect to sous-vide, in that the steak comes up to temperature more evenly and you avoid those nasty grey areas on the inside edges that come from uneven cooking on a hot pan.
Then you can turn the heat off and baste it quickly with foaming butter, garlic and oil.
Rest for 10 mins before serving. "
Perfect instructions I’ll give it a go |
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"Have to be heavy handed on the garlic though In my opinion if the vampires aren't shivering it's not enough "
As Louis Diat famously said: There are five elements. Earth, air, fire, water and garlic. |
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By *xhib12Man
over a year ago
Blyth |
I love cooking and can put together any number of dishes including the regulars like curties, chilli, pasta sauces etc. But I think my best visual dish is is chicken stuffed with spinach, sweet red pepper and mozzarella then rolled and coated in a parmesan panko crust. Slice off the ends, cut it diagonally and stand it in the centre of the plate. Serve with a very light mushroom cream sauce and asparagus. Looks great and tastes even better. |
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By (user no longer on site)
over a year ago
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Anything and everything. I’m quite good with stews, baking, cake making, inventing recipes… cooking relaxes me a lot!
I make a nice pork sirloin with blue cheese sauce and some chips and garlic mushrooms… 
I need to eat now |
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"Have to be heavy handed on the garlic though In my opinion if the vampires aren't shivering it's not enough
As Louis Diat famously said: There are five elements. Earth, air, fire, water and garlic."
I don't trust people who don't like garlic |
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By (user no longer on site)
over a year ago
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"I don't think I have a signature dish but cooking for another person is one of my utter pleasures, possibly a love language of mine. If I like you, I'll cook anything you want.
Minus offal.
I quite like Mediterranean dishes, they can be as light or as filling as you want. Fresh ingredients, me wearing very little. Cooking for another? Dream date. "
I can share few recipes  |
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By (user no longer on site)
over a year ago
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Love cooking , especially with cold beer in hand prefer Japanese and Thai food especially broths and sushi . That being said make a killer ham hoch soup |
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I love cooking. I don’t have a signature dish as such. I quite like to make stuff up from what I have knocking about, or attempt my own spin on something I’ve eaten out…. Or old family recipes. My most requested dishes though are :-
Chinese Fakeaway- usually sweet & sour Hong Kong style, a black bean sauce dish, salt & chilli dish & sides
Thai curry
Misty’s Special Chicken “burgers”
And now I’m hungry |
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I love cooking, always have. No more than last 18 months as I've recovered from a stroke. It's helped me massively.
In that time I have fulfilled a life long ambition of producing any of the main Curry House curries. |
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