Paella
Ceviche
Lamb beer stew
Flan...and so many other things....love to cook!

I love to cook, also. It's one of the things I do best. I can cook most anything, except pies and fried chicken so chicken always comes from Popeye's. But, dang, I hate cooking for just me.

I am great at frying up harpies. I would fillet the old old stringy fat harpies and cook them on a open fire.

K, is this going to turn out to be a sex thread too?

I can never tell.

:P

I can cook but cannot bake...

the biggest thing to remember for quality meat is

LOW

and

SLOW

low and slow?

I guess blue rare or raw isnt on your menu then?

carpaccio is one of my alltime faves!!!

Dutch Apple Pie

Beef is interesting... there are two ways to serve it... WARNING... THIS IS ABOUT BEEF ONLY!

above 45 degrees C which produces blue rare through to burnt charcoal...

OR

below 2 Degrees C which is where you get carpaccio ect..

the big issue is to understand is what the active bacterial temperature range is and keeping your beef outside of that range. Either by ensuring it is cooked above that range or stored below it and/or eaten below it.

if you allow your beef to spend any significant time inside of the bacterial range, you MUST cook it... but if you can get it from the butchers to your home staying under 2-5 degrees Celcisus internal temp, then you CAN consume it uncooked with minimal danger...

I say minimal danger because SOME people just cannot eat raw beef and you can never be 100% sure that the beef was held outside of the active bacterial range and that bacteria hasn't bloomed.

tonight i picked up a fresh cut of beef and before i panfried it as steaks i actually sliced a few thin strips off of it and ate themthem raw and cold!!!

Add a bit of a lemon vinagrette dressing (which is supposed to be good for helping to kill what bacteria comes up) and its yum yum.

There are only a few foods that make my eyes roll back in my head, and carpaccio is one of them. But then I'm part Italian, and the other foods that do that are Italian cuisine too. Nothing quite comes close to raw meat though.

I used to work in a gourmet cafe in my past life, we used to keep the tenderloin at just freezing. It made slicing paper thin easy.

holy crow I'm hungry now!

Chicken and dumplings...chicken fried steak...fried chicken...are you getting I'm from the south?

Yep our motto is "If it aint got gravy on it, why ya eattin it?"

homemade chicken noodle soup and homemade pizza.

Tacos for me, but I do not normally share them so not to often do I get a second opinion.

I do a mean steak, but nobody likes the amount of blood gushing from my steak, so again, cannot usually get a second opinion.

At the moment it's instant oatmeal. It really is hard to master!

Any one of about 80 desserts ( but also cook real food and my ribs are killer, pasta too)

Lynne