What are best at cooking or making? What food do you cook/make is restaurant quality in your

[debm55]

opinion. And restaurant quality doesn't have to be a 4 star restaurant-any restaurant is fine.
Edited to add. making, and clarified restaurant- to any eating establishment

[Meadowoak]

1. I wish

[debm55]

2. I make a mean zucchini lasagna. Come on, don't be afraid to say you make something great.

[Meadowoak]

11. I can make a decent pot of chili. I wish I could cook like my mom.

[Danmel]

3. I make really good Italian food

Chicken franchese, marsala, picatta, parm.
I'm not Italian but grew up in an Italian neighborhood in Brooklyn, so I'm honorary.
I also make excellent brisket, matzah ball soup and bake challah. I am Jewish so these are in my blood.

[debm55]

6. Danmel, thank you. It sounds great--all of it.

[leftieNanner]

4. Bar-B-Que and Baking

Flank Steak
Pork Tenderloin
Lamb Chops
Veggies

And the baking part - I had a Gluten Free baking business until I retired. Killer apple cake with cream cheese frosting!

[Ocelot II]

5. "Restaurant quality" can mean more than one thing...

I might be able to compete with Denny’s on a few items.

[debm55]

7. That's why I didn't specify. So what are the food items??

[Ocelot II]

16. I can make pretty good scrambled eggs.

[Diamond_Dog]

8. After years of trial and error

I make a pretty good panko-crumb fried Lake Erie perch. I have not had any better in a restaurant.

[DFW]

9. There are a couple of dishes I like to do that are of the "we'll be there!" category

First, I like to make grilled teriyaki tuna steaks. Tuna is more delicate than meat, so the trick is to constantly turn it and baste it during the grilling. It's a lot of work, but must be done in order to get even cooking without charbroiling the edges. They also have to be taken out and eaten at the right time. The baste must be made of a thick teriyaki sauce, which my wife likes to augment with a little freshly grated garlic. Wasabi is added later per individual taste. White, Basmati or brown rice according to what's there, and what the majority wants.

Second, every year in Cape Cod, I make an Indian curry for whoever is at our house. Straight Indian curry, and a good, tasty Major Grey Mango Chutney (only kind acceptable) are needed. The rest is pretty easy to find. The price of scallops and lobster have gone through the roof in recent years, but we are on vacation there, and we treat ourselves and our guests to the best we can come up with.

Jumbo shrimp, fresh lobster tails, and raw scallops are cooked (or not, if already cooked, as the lobster) at times to coordinate with everything being ready for the seasoning. Olive oil for the browning (shrimp, in uncooked, and the scallops), canola or rapeseed oil for the simmering, and some butter at the end (bad for me, but it won't taste Indian without it). Then some lemon juice squeezed over it all before serving. We need a huge pan to cook it all, but there NEVER is any left over!

The rest of the time, when we're at the house, my wife cooks, which is even better!

[Hugh_Lebowski]

10. Grilled meats and Veggies, Chinese/Thai stir-fry, Salads, and Soup!

Hopefully this selection will make my bones on this thread

And yes, I'm trying to make you hungry!


Grilled Flank Steak Salad (it was 2nd day for the steak so it was reheated ... too much lol) :


Grilled Chicken Fajita Salad:


Grilled Chicken Bulgogi:


Tortilla Soups:



Tom Ka Gai soup:


Thai Basil Chicken:


Thai Fried Rice:


Laab (made legit with Culantro which wasn't easy to find):


Ribs:



BBQ Steak and Brussels (burnt the Brussels some, but most were fine to eat)

[Delmette2.0]

12. I make a really good pie crust.

And a very good chicken pot pie.

Oh, and potato doughnuts.

[ProfessorGAC]

13. A Few

Beef bourganion, Thai shrimp curry, gumbo, tacos (shrimp, beef or pork, though the first has a radically different flavor profile), spaghetti sauce, French onion soup, garlic chicken, jerked chicken.
You could ask my wife if she thinks they're restaurant quality. Pretty sure she'd say yes.

[Taylor Picker]

14. I visited New Orleans for the first time in the early '80s...

I had a jambalaya which was the best thing I'd ever eaten. Cajun and Creole cooking got very popular nationally around that time. I got back home and bought Paul Prudhomme's Louisiana Kitchen (and subsequently most of his cookbooks)... and I just follow those recipes.... but I've never had better jambalaya, Cajun meatloaf, shrimp creole (which is labor intensive), or cheesy jalapeno cornbread in any restaurant.

[Trailrider1951]

15. Vegan Chili

Most people who taste it for the first time tell me that it's the best vegan chili they ever had. I put beans and TVP in it, along with fresh onions, garlic and jalapenos. If you want the recipe, just let me know.

[elleng]

17. Used to make good Ital Sausage w peppers, onions, garlic,

back ground Del Monte stewed tomatoes, served over pasta (fusili my fave,) basil, oregano, red wine. Saute cut up sausage. But at some point my favorite sausage disappeared, so I kind of quit the dish.

[wnylib]

18. Very simple, ordinary foods.

These are the ones that I have received comments for.

Macaroni salad (with tuna), pumpkin pie, potato salad, home made cole slaw, black bean soup, blueberry muffins, chocolate cookies for Xmas (with mini chocolate chips, walnuts, raisins, and drizzled icing with sprinkles), macaroons.

It's just that I found good recipes for these foods. I am not a natural "good cook." I follow good recipes and sometimes tweak them.

[Goodheart]

19. Grits.

[GenThePerservering]

22. Stoneground grits

with some pepper and a farm fresh egg on top, barely cooked...it is sublime!

[Goodheart]

23. Indeed.

So, OK, I just woke up.... and I know what I'm having for breakfast.

[A HERETIC I AM]

20. Given the prep time and the ingredients, I can make just about anything....

and that goes particularly for a breakfast menu! Almost anything you have ever heard of. Well, an American breakfast menu, anyway!

I make killer Potatoes O'Brian and just plain ol' Homefries.

Eggs Benedict with proper homemade Hollandaise.
Any way you like. I've done them Florentine and with Salmon and both combined.
Fluffy pancakes. With blueberries or any fruit you care for.
If I'm really into it, I'll bake some baguettes a few days before, slice out a few pieces, let them dry out on the counter and make proper French Toast.

Eggs any way you like, from scrambled to shirred, sunny side up to basted medium and anywhere in between.

When I was living with my ex and her 3 kids I used to take their Sunday morning breakfast orders on Saturday afternoon and go get the ingredients for them. Whatever they wanted. Except waffles, because we didn't have a waffle iron!

I've done Gordon Ramsay's Beef Wellington a number of times.

Soups, stews, sauces, from pasta to remoulade to bordelaise to veloute's of all kinds.

I make fresh pasta. Ravioli's, lasagna, linguine. I love Italian style cooking.

After spending the better part of my adult life on the road as a trucker, when I get home the last thing I want to do is go out to eat! So I taught myself to cook. And I try and do something new that I have never done before on a regular basis. I made Choux pastry for the first time a while back and made Eclairs with it. Filled them with proper vanilla Crème Pâtissière and topped them with a chocolate ganache.

Never stop learning. Never stop cooking. Cooking and eating fresh food you made yourself is one of the great joys in life.

[GenThePerservering]

21. I do not cook

I "fix" things.