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Signature dishes
At the potluck, you have people that always bring the same dish or a
couple of the same dishes. They're reliably delicious. Is this the sign of: a. a good cook b. an unadventurous cook c. a lazy unimiginative cook d. both b and c. I don't have a signature dish, and wonder if I need to acquire one. -- Yours, Dan S. the unruly redshirt |
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Signature dishes
"Dan S." ha scritto nel messaggio > At the potluck, you have people that
always bring the same dish or a > couple of the same dishes. They're reliably delicious. > > Is this the sign of: > a. a good cook > b. an unadventurous cook > c. a lazy unimiginative cook > d. both b and c. I don't think it is that negative. People ask for certain dishes over and over, sometimes even when you'd rather make something else. So you end up thinking those things always please and it make it a no-brainer. I have a friend who merely tolerates anything else I make and always wants a particular roast chicken I make. That's pretty boring over a 30 year period. |
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Signature dishes
"Dan S." > wrote in message ... > At the potluck, you have people that always bring the same dish or a > couple of the same dishes. They're reliably delicious. > > Is this the sign of: > > a. a good cook > b. an unadventurous cook > c. a lazy unimiginative cook > d. both b and c. > > I don't have a signature dish, and wonder if I need to acquire one. > > I hate the idea of a signature anything. My pretentious MIL once described a fragrance my niece wears as "her sig-na TOOR." Yeah, hers and 50 million other girls. (It was Estee Lauder's "Pleasures.") |
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Signature dishes
Dan S. wrote:
> At the potluck, you have people that always bring the same dish or a > couple of the same dishes. They're reliably delicious. > > Is this the sign of: > > a. a good cook > b. an unadventurous cook > c. a lazy unimiginative cook > d. both b and c. > > I don't have a signature dish, and wonder if I need to acquire one. Food is good. If you like eating it, it is good. All other stuff is unimportant. |
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Signature dishes
On Fri, 20 Feb 2009 12:15:29 -0500, Dan S.
> wrote: >At the potluck, you have people that always bring the same dish or a >couple of the same dishes. They're reliably delicious. > >Is this the sign of: > >a. a good cook >b. an unadventurous cook >c. a lazy unimiginative cook >d. both b and c. > >I don't have a signature dish, and wonder if I need to acquire one. Well, what are you good at? Start there ... My mom was always asked to bring her homemade baked beans to things. Carol -- Change "invalid" to JamesBond's agent number to reply. |
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Signature dishes
"Dan S." > wrote in message ... > At the potluck, you have people that always bring the same dish or a > couple of the same dishes. They're reliably delicious. > > Is this the sign of: > > a. a good cook > b. an unadventurous cook > c. a lazy unimiginative cook > d. both b and c. > > I don't have a signature dish, and wonder if I need to acquire one. > > -- > Yours, > Dan S. > the unruly redshirt E. Some of the above F. All of the above. G. None of the above. Dimitri |
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Signature dishes
On Fri, 20 Feb 2009 12:15:29 -0500, Dan S.
> wrote: >At the potluck, you have people that always bring the same dish or a >couple of the same dishes. They're reliably delicious. Butcha always get a Aunt Bea's kerosene pickles contributor. Out of kindness, every says they are so good.....but in reality, it was garbage from the moment of conception. Then you are destined for years of repetition and grandchildren continue the legacy of saying "oh, it is so good". blech....blech....blech.... |
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Signature dishes
Dan S. > wrote in message
... > At the potluck, you have people that always bring the same dish or a > couple of the same dishes. They're reliably delicious. > > Is this the sign of: > > a. a good cook > b. an unadventurous cook > c. a lazy unimiginative cook > d. both b and c. > > I don't have a signature dish, and wonder if I need to acquire one. If you've been to a few potlucks and varied the dishes from each with the same people, they'll start to mention, "You remember the time you made that <insert description>? It was delicious. Could you bring it to the next potluck?" Or worse, you get adventurous and work with a bunch of Red Lobster-Applebee's drones that wouldn't know savory versus sweet, really couldn't care, and if they don't recognize it, they won't touch it with a 10-foot pole. So you get a combination of A, B, & C. The Ranger |
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Signature dishes
In article >,
Dan S. > wrote: > At the potluck, you have people that always bring the same dish or a > couple of the same dishes. They're reliably delicious. > > Is this the sign of: (snip) I think it's a sign that the donor prepares food known to be enjoyed by all. -- -Barb, Mother Superior, HOSSSPoJ http://web.me.com/barbschaller Several entries posted 2-19-2009 |
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Signature dishes
In article >,
"Giusi" > wrote: > thinking those things always please and it make it a no-brainer. I have a > friend who merely tolerates anything else I make and always wants a > particular roast chicken I make. That's pretty boring over a 30 year > period. Boring for you or for her? -- -Barb, Mother Superior, HOSSSPoJ http://web.me.com/barbschaller Several entries posted 2-19-2009 |
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Signature dishes
On Fri, 20 Feb 2009 12:39:36 -0800, Dan Abel > wrote:
>I used to organize potlucks at work. Some people always brought the >same thing. That was fine. We had an office potluck system also. Last name A-L brought appetizers, M-R brought main dish and S-Z brought desserts. Next time....A-L brough maindish, M-R, desserts, S-Z appetizers. I think you get the idea and it always was a rotation. Solved the same old, same old and everyone enjoyed the treat. |
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Signature dishes
The Ranger, if I was in the mood, I'd turn the lights down low and
reply with soft music, but you'll have to accept this instead:: > Dan S. > wrote in message > ... >> At the potluck, you have people that always bring the same dish or a couple >> of the same dishes. They're reliably delicious. >> >> Is this the sign of: >> >> a. a good cook >> b. an unadventurous cook >> c. a lazy unimiginative cook >> d. both b and c. >> >> I don't have a signature dish, and wonder if I need to acquire one. > > If you've been to a few potlucks and varied the dishes from each with the > same people, they'll start to mention, "You remember the time you made that > <insert description>? It was delicious. Could you bring it to the next > potluck?" > I've had that. Usually they say, "I can't wait to see what you'll bring." Sometimes I knew it was subpar, usually it was decent. > Or worse, you get adventurous and work with a bunch of Red Lobster-Applebee's > drones that wouldn't know savory versus sweet, really couldn't care, and if > they don't recognize it, they won't touch it with a 10-foot pole. > > So you get a combination of A, B, & C. > > The Ranger -- Yours, Dan S. the unruly redshirt |
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Signature dishes
Damsel in dis Dress, if I was in the mood, I'd turn the lights down low
and reply with soft music, but you'll have to accept this instead:: > On Fri, 20 Feb 2009 12:15:29 -0500, Dan S. > > wrote: > >> At the potluck, you have people that always bring the same dish or a >> couple of the same dishes. They're reliably delicious. >> >> Is this the sign of: >> >> a. a good cook >> b. an unadventurous cook >> c. a lazy unimiginative cook >> d. both b and c. >> >> I don't have a signature dish, and wonder if I need to acquire one. > > Well, what are you good at? Start there ... > > My mom was always asked to bring her homemade baked beans to things. > > Carol I don't follow many recipes. I think one has to follow a recipe for a signature dish. The ones I'm sure of, are pretty concrete, and could easily be put on paper. That, although, is not to say I couldn't follow some other decent recipe. That, in sum, is my dilemma. -- Yours, Dan S. the unruly redshirt |
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Signature dishes
Stephanie, if I was in the mood, I'd turn the lights down low and reply
with soft music, but you'll have to accept this instead:: > Dan S. wrote: >> At the potluck, you have people that always bring the same dish or a >> couple of the same dishes. They're reliably delicious. >> >> Is this the sign of: >> >> a. a good cook >> b. an unadventurous cook >> c. a lazy unimiginative cook >> d. both b and c. >> >> I don't have a signature dish, and wonder if I need to acquire one. > > > Food is good. If you like eating it, it is good. All other stuff is > unimportant. Good point. -- Yours, Dan S. the unruly redshirt |
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Signature dishes
Dan Abel, if I was in the mood, I'd turn the lights down low and reply
with soft music, but you'll have to accept this instead:: > In article >, > Dan S. > wrote: > >> At the potluck, you have people that always bring the same dish or a >> couple of the same dishes. They're reliably delicious. >> >> Is this the sign of: >> >> a. a good cook >> b. an unadventurous cook >> c. a lazy unimiginative cook >> d. both b and c. >> >> I don't have a signature dish, and wonder if I need to acquire one. > > Do you want one? I'd suggest doing what you want to do, unless you plan > to open a restaurant. > > I used to organize potlucks at work. Some people always brought the > same thing. That was fine. Some people always brought something > different. That was fine. Some people would bring what their mother > taught them to make when they were kids. That was fine. Some people > would bring something they had never made before. That made me nervous, > so I made sure we weren't depending on it, but that was fine. Some > people didn't cook. That was fine. One guy, who was the number two guy > in the office, asked to bring plastic forks. WTF? I looked at him, and > then said OK. It was good to stay on the right side of him. We had > about 35 people, and he brought a box of 25 forks. They were the kind > of forks you would use for munchies. If you tried to use them for > something really heavy duty, like cutting up a serving of lasagne or a > twice-baked potato, the tines would break instantly. Of course he > didn't bring spoons or knives, or napkins, plates or cups. Just one > tiny box of forks. I had expected this, and checked out the cabinet > where we kept our potluck supplies, well in advance. There were plenty > of all these things, so I didn't even put out those flimsy forks. We > always had flimsy forks, napkins and little plates in the cabinet > anyway, so when somebody brought a birthday cake they didn't have to > remember those other things. Another (several good points). -- Yours, Dan S. the unruly redshirt |
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Signature dishes
On Fri, 20 Feb 2009 18:45:10 -0500, Dan S.
> wrote: >I don't follow many recipes. I think one has to follow a recipe for a >signature dish. The ones I'm sure of, are pretty concrete, and could >easily be put on paper. That, although, is not to say I couldn't >follow some other decent recipe. That, in sum, is my dilemma. Nah, you don't need a recipe. I made potato salad for approximately three thousand years before I finally wrote down some measurements. Just start with what you enjoy making, and that people seem to enjoy eating. You're making this way too hard! Carol -- Change "invalid" to JamesBond's agent number to reply. |
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Signature dishes
> On Fri, 20 Feb 2009 18:45:10 -0500, Dan S. > > wrote: > >>I don't follow many recipes. I think one has to follow a recipe for a >>signature dish. The ones I'm sure of, are pretty concrete, and could >>easily be put on paper. That, although, is not to say I couldn't >>follow some other decent recipe. That, in sum, is my dilemma. > > Nah, you don't need a recipe. I made potato salad for approximately > three thousand years before I finally wrote down some measurements. > Just start with what you enjoy making, and that people seem to enjoy > eating. You're making this way too hard! > > Carol I use your method for potato salad... as yet I've never written down any measurements. I just taste, add things I think necessary, etc. I remember bringing it to a party one year and was told I was now the official person to appoint to make potato salad. One year my DIL wanted my stuffing recipe for turkey. Discovered it was unwritedownable (don't think that's a word)! I did my best trying to duplicate what I do, but didn't have much success. Hers came out kinda pasty and she's a good cook. Chris |
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Signature dishes
"Dan S." wrote
> At the potluck, you have people that always bring the same dish or a > couple of the same dishes. They're reliably delicious. Reliably delicious is the 'a' vote. > Is this the sign of: > > a. a good cook > b. an unadventurous cook > c. a lazy unimiginative cook > d. both b and c. Others could be b-d, but i'd bet most with 'reliably delicious' who arent 'a' are 'b'. > I don't have a signature dish, and wonder if I need to acquire one. Not really. I have several I am known for (elsewhere, folks don't post many recipes here so you'd not know this). Things I am most known for are actually quite simple to make. |
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Signature dishes
Mr. Bill wrote:
> On Fri, 20 Feb 2009 12:15:29 -0500, Dan S. > > wrote: > >> At the potluck, you have people that always bring the same dish or a >> couple of the same dishes. They're reliably delicious. > > Butcha always get a Aunt Bea's kerosene pickles contributor. Out of > kindness, every says they are so good.....but in reality, it was > garbage from the moment of conception. Then you are destined for > years of repetition and grandchildren continue the legacy of saying > "oh, it is so good". My grandmother-in-law's green beans with tomatoes and bacon. Yep. Oh. My. Goodness. Serene -- 42 Magazine, celebrating life with meaning. Inaugural issue March '09! http://42magazine.com "I am an agnostic only to the extent that I am agnostic about fairies at the bottom of the garden." -- Richard Dawkins |
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Signature dishes
Damsel in dis Dress > wrote in
: > On Fri, 20 Feb 2009 18:45:10 -0500, Dan S. > > wrote: > >>I don't follow many recipes. I think one has to follow a recipe for a >>signature dish. The ones I'm sure of, are pretty concrete, and could >>easily be put on paper. That, although, is not to say I couldn't >>follow some other decent recipe. That, in sum, is my dilemma. > > Nah, you don't need a recipe. I made potato salad for approximately > three thousand years before I finally wrote down some measurements. > Just start with what you enjoy making, and that people seem to enjoy > eating. You're making this way too hard! > > Carol > in that case french fries are my sig dish as my kids will still force me (well whine till I do) to make them if they're coming over.... -- The beet goes on -Alan |
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Signature dishes
On Fri, 20 Feb 2009 21:16:09 -0800, Serene Vannoy
> wrote: >Mr. Bill wrote: >> On Fri, 20 Feb 2009 12:15:29 -0500, Dan S. >> > wrote: >> >>> At the potluck, you have people that always bring the same dish or a >>> couple of the same dishes. They're reliably delicious. >> >> Butcha always get a Aunt Bea's kerosene pickles contributor. Out of >> kindness, every says they are so good.....but in reality, it was >> garbage from the moment of conception. Then you are destined for >> years of repetition and grandchildren continue the legacy of saying >> "oh, it is so good". > >My grandmother-in-law's green beans with tomatoes and bacon. > >Yep. > >Oh. > >My. > >Goodness. > >Serene I haven't had that experience and I've had many parties over the last 4 decades where people bring food for the table. -- I never worry about diets. The only carrots that interest me are the number of carats in a diamond. Mae West |
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Signature dishes
On Fri 20 Feb 2009 10:15:29a, Dan S. told us...
> At the potluck, you have people that always bring the same dish or a > couple of the same dishes. They're reliably delicious. > > Is this the sign of: > > a. a good cook > b. an unadventurous cook > c. a lazy unimiginative cook > d. both b and c. > > I don't have a signature dish, and wonder if I need to acquire one. > Thre are several dishes I make that people expect (or even ask in advance) for me to bring, even though I'd often like to take something else. Why disappoint? -- Wayne Boatwright "One man's meat is another man's poison" - Oswald Dykes, English writer, 1709. |
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Signature dishes
"Melba's Jammin'" ha scritto nel messaggio
> "Giusi" te: > >> thinking those things always please and it make it a no-brainer. I have >> a >> friend who merely tolerates anything else I make and always wants a >> particular roast chicken I make. That's pretty boring over a 30 year >> >> period. > > Boring for you or for her? > -- > -Barb Me. of course. All she has to do is eat whatever is planned and not ask for chicken and her boredom would finish. |
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Signature dishes
On Fri, 20 Feb 2009 12:34:29 -0600, Damsel in dis Dress
> wrote: >On Fri, 20 Feb 2009 12:15:29 -0500, Dan S. > wrote: > >>At the potluck, you have people that always bring the same dish or a >>couple of the same dishes. They're reliably delicious. >> >>Is this the sign of: >> >>a. a good cook >>b. an unadventurous cook >>c. a lazy unimiginative cook >>d. both b and c. >> >>I don't have a signature dish, and wonder if I need to acquire one. > >Well, what are you good at? Start there ... > >My mom was always asked to bring her homemade baked beans to things. > Did the things eat them? Or did they simply gaze upon beany beauty and become satisfied? I'm talking baked satori, legumenically speaking. Once I served pork chops at a thing (or maybe to some things) and they (the chops, not the things) were well appreciated. The whole affair earned me a he's-a-pork-chop-cooking-guy thing, in fact. modom's-got-a thing-for-pork-chops pork chops: Brine: 1 gallon of water 1 cup kosher salt 1/2 cup raw sugar 1 T black pepper corns 1 stick cinnamon 2 cloves garlic 1/2 t dried thyme 2 bay leaves 1 dried chile, such as an arbol (for hot stuff) or a chipotle Bring all the ingredients to a boil and reduce heat to a simmer. Simmer for five minutes and remove from heat. Let cool to room temperature, and refrigerate till it's chilled. Add a dozen pork chops (avg. size) to the brine and let stand for about an hour, or an hour and a half. No longer, though. Remove the chops from the brine and pat dry. Wet Rub: 3 T French Dijon mustard (I prefer Vilux brand) 1 1/2 T fresh rosemary, chopped 6 cloves garlic, finely minced Black pepper Combine all the ingredients and rub on the chops. Next, I used a propane smoker, but other methods of cooking would be good, too. For the propane smoker: Place the stems from the fresh rosemary in the water pan. Fill the little smoke box (the steel box that holds the wood and sits on top of the gas burner) with dried stems from last summer's basil patch that got freaking out of control and had to be cut off at the ground before it became cover for invading terrorists *******s and Usenet types. Ahem. Set the basil wood on the fire and get it smoking. Smoke/roast the rubbed chops at ca. 350F till they reach an internal temperature you're comfortable with. I shot for 140F. Let them rest a few minutes before serving, but make sure to serve them very warm. If you use a propane grill, look for a smoker box designed for that sort of application and stuff it with herb stems. It should work. -- modom |
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Signature dishes
On Sat, 21 Feb 2009 19:01:21 -0600, "modom (palindrome guy)"
> wrote: >On Fri, 20 Feb 2009 12:34:29 -0600, Damsel in dis Dress > wrote: > >>My mom was always asked to bring her homemade baked beans to things. >> >Did the things eat them? Or did they simply gaze upon beany beauty >and become satisfied? I'm talking baked satori, legumenically >speaking. They ate them. Both Thing One and Thing Two. They farted. And God said it was Good. >Once I served pork chops at a thing (or maybe to some things) and they >(the chops, not the things) were well appreciated. The whole affair >earned me a he's-a-pork-chop-cooking-guy thing, in fact. > >modom's-got-a thing-for-pork-chops pork chops: > >Brine: > >1 gallon of water >1 cup kosher salt >1/2 cup raw sugar >1 T black pepper corns >1 stick cinnamon >2 cloves garlic >1/2 t dried thyme >2 bay leaves >1 dried chile, such as an arbol (for hot stuff) or a chipotle > >Bring all the ingredients to a boil and reduce heat to a simmer. >Simmer for five minutes and remove from heat. Let cool to room >temperature, and refrigerate till it's chilled. > >Add a dozen pork chops (avg. size) to the brine and let stand for >about an hour, or an hour and a half. No longer, though. > >Remove the chops from the brine and pat dry. > >Wet Rub: > >3 T French Dijon mustard (I prefer Vilux brand) >1 1/2 T fresh rosemary, chopped >6 cloves garlic, finely minced >Black pepper > >Combine all the ingredients and rub on the chops. > >Next, I used a propane smoker, but other methods of cooking would be >good, too. > >For the propane smoker: > >Place the stems from the fresh rosemary in the water pan. Fill the >little smoke box (the steel box that holds the wood and sits on top of >the gas burner) with dried stems from last summer's basil patch that >got freaking out of control and had to be cut off at the ground before >it became cover for invading terrorists *******s and Usenet types. > >Ahem. If I were a smoking woman, and I'm not, I would definitely ask you to bring some of whatever you've been using tonight to the cook-in. LOL! >Set the basil wood on the fire and get it smoking. Smoke/roast the >rubbed chops at ca. 350F till they reach an internal temperature >you're comfortable with. I shot for 140F. > >Let them rest a few minutes before serving, but make sure to serve >them very warm. > >If you use a propane grill, look for a smoker box designed for that >sort of application and stuff it with herb stems. It should work. You may, however, bring basil wood. It never has a chance to get woody this far north. Carol -- Change "invalid" to JamesBond's agent number to reply. |
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