What's your signature dish and signature cocktail?

[Anonymous No.6705843]

[Anonymous No.6705859]

>>6705843

Fried cajun trout with rosemary hassleback potatoes and wildcress salad. I only drink beer because I'm a man.

[Anonymous No.6705869]

>>6705843
>signature dish
>everyone is a chef with enough renown to have a signature.

[Anonymous No.6705889]

>>6705869
If you cook for more than just yourself, i'd say people would end up choosing a favorite of the regular things you cook.

[Captain Faggot No.6705892]

Still my best made dish is sweet and sour chicken over pork fried rice

With the cocktail at some dry sake mixed with honey water and a bit of simple syrup do make a dry sweet taste it also helped boosts morale on those long tours to have someone who could cook worth a damn even though I couldn't make a miracle with a MRE

[Anonymous No.6705961]

>>6705843
I would never be so pretentious as a home cook to consider anything I make a "signature dish". And I have no patience for cocktails.

[Anonymous No.6705988]

Tin of Corned Beef and some cheap alcohol.

[Anonymous No.6705998]

idk about signature......

but one of the nicest tasting things i make is fried rice.

my favorite cocktail i've made many many times is an ink street (2oz rye 2oz lemon juice 2oz orange juice, i ususally use a bit more rye tho)

[Anonymous No.6706014]

cube steak au poivre on an english muffin with brandy pepper cream sauce.

[Anonymous No.6706025]

I would say grilled steak, preferably ribeye. My family always asks me to do the grilling because i never fuck it up. Perfect medium rare is my specialty (pic related), but I can accommodate other temperatures. But I refuse to cook well done. If you want it well, I'll leave it on the grill for you and let you ruin it.

Signature cocktail is a vodka martini meant to be drank prior to steak dinner. Always red wine or beer with red meat.

[Anonymous No.6706035]

Dish: Chicken katsu curry
Cocktail: Gin and tonic with lime
I'm not very good at pairing food and alcohol.

[Anonymous No.6706050]

>>6705843
Is that Blade Runner?

[Anonymous No.6706052]

freshly grated and fried hashbrowns, probably with fried eggs and/or bacon.

pineapple upside down cake cocktails. i usually just drink beer, wine or whiskey so my cocktail repertoire is limited and, for the most part, fruity.

[Anonymous No.6706076]

sig drink: planter's punch

sig dish: sweet potato biscuits w country ham, honey, and whole grain mustard

[Anonymous No.6706099]

>>6706025
that's rare, not medium rare

[Anonymous No.6706109]

>>6705843
This doesn't have to be paired, right? Because I mean mine wouldn't really pair, it's just what I do best.

Dish: Stuffed and smothered chicken breasts
(Breasts stuffed with a piece of him wrapped around shredded cheese, smothered in bean/corn/tomato salsa and topped with more cheese. Baked in the over for 25 minutes.)

Drink: Rum and Coke
(Kraken rum and Coke Zero. Because I like the taste.

[Anonymous No.6706113]

>>6706109
I forget sometimes /ck/ doesn't utilize spoiler tags.

[Anonymous No.6706123]

>>6706025
Sup with that potato. How do

[Anonymous No.6706124]

>>6706099

i would say it's closer to med rare, everything's pretty much pink

[Anonymous No.6706149]

>>6706123
Hasselback

[Anonymous No.6706154]

>>6705869
>I have no friends

[Anonymous No.6706160]

who the fuck actually has a signature dish?

my friends like it when i make chili and scotch eggs.

i really like making french omelettes and frying fish to serve with silky purees/sauces. i do that a lot when i'm cooking for my own edification.

[Anonymous No.6706167]

warm tomato jam with burrata rucola and parma

grapefruit soda with gin and mint

[Anonymous No.6706180]

>>6706050
indeed

[Anonymous No.6706207]

Chili and sea bass

[None !OPIATE9fy. No.6706250]

>>6706207

[Anonymous No.6706410]

>>6705892
I'm not a big fan of sake, honey or sugar (I do like water), but I'm a bit lost at using both honey water and simple syrup. Not giving you shit, just curious, why not just add more honey to the water and just use that (or just add the extra honey to the drink)? As I don't like the taste of honey, this wouldn't be good for me, but I don't like sugar either.

[Anonymous No.6706418]

>>6706099
That's not rare, there's no red.

[Captain Faggot No.6706432]

>>6706410

I make e honey water a fifty fifty split just like simple syrup bare in mins that the simple syrup is just a quarter of a part but it accents the honey very nicely and gets rid of the rice after burn of sake

[Anonymous No.6706433]

>>6706025
I want to say grilling too, but it's not really cooking. Don't get me wrong, I understand your point about not fucking it up, but I still feel I can't pick a grilled dish because it's kind of cheating.

Oh, and don't be a douche, well done is just a few more minutes than med. well and on it's way to jerky, just cook it for them. I always hated my parents steaks so I'd only eat the well and covered in A1. Now that I cook, my steaks are always between rare and medium, depending on my mood, sides and the steak. Besides, start cooking them less each time and let them learn.

[Anonymous No.6706435]

chicken tendies

[Anonymous No.6706441]

>>6705843
My dish would be buffalo wings that only due to the hot sauce I make at home. Four different types of chilies prepared four different ways.
The house smells like nazi war crimes the whole day when I make it.

My signature cocktail though is Liquid Crhistmas (spelled that way). It's got cinnamon vodka, scotch, triple sec, ginger ale, lemonade and gold leaf. It tastes like gingerberad men massaging your happy memories.

[Anonymous No.6706460]

>>6706432
I dig you. Have you ever thought of trying it with agave nectar instead of honey or muddling stevia leaf instead of the syrup? Don't get me wrong, if you like your drink cool, I just like to try new things.

[None !OPIATE9fy. No.6706488]

baked stuffed lobster with iced milk

it seems like everyone just throws them in boiling water and ignores the fact that they cook with their digusting innards

[Anonymous No.6706508]

>>6706488
>Colt .45

[Anonymous No.6707381]

>>6705843
i make a fine beef roast with potatoes over whipped garlic mashed taters.
and don draper got me into the old fashioned.

[Anonymous No.6707481]

pabst blue ribbon and microwaved hot dogs on buns with ketchup and a side of jalapeno cheetos

[Anonymous No.6707484]

Frozen pizza and Steel Reserve

[Anonymous No.6707488]

>>6707484
that is my second signature dish except with my PBR. PBR and undercooked frozen pizza. People love that stuff when I make it. You have excellent taste.

[Anonymous No.6707491]

Goat cheese and roasted red pepper pizza with caramelized onions and a balsamic/tomato reduction sauce.

Jägermeister and Root Beer

[Anonymous No.6707499]

>>6707488

I put extra mozzarella, feta and parmesan on my frozen pizzas and tend to overcook them a little, the extra toppings make it take a bit longer for the pizza to cook through.

[Anonymous No.6707506]

>>6707499
What you need to do is let the pizza thaw out completely even though the box does not tell you. Just take it out and let it sit while you drink some more beer. Fresh not frozen ingredients on a frozen pizza don't come out well. Just take it out, let it sit, drink 3 or 4 beers, then go and put the toppings on it and bake it. Also to make it signature even more you could dump some cayenne pepper over the top before you bake it so it's a spicy feta cheesy crisp. Could be good.

[Anonymous No.6707508]

>>6707506
>drink 3 or 4 beers
Is 20 minutes long enough?

[Anonymous No.6707510]

>>6707508
It should be. But 25 minutes would be better. Make sure you let your beer sit for about 3 minutes after opening so it isn't so cold it hurts your teeth. It just tastes better and helps the pizza get more ready

[Anonymous No.6707651]

>>6706160
Wacha got in that sauce mate?

[Anonymous No.6707850]

Pizza and.. coke.