So what is your specialty?

[ratcheese]

Is this relative to a similar rant on "The Dean's" dying forum that Feng has brought up?

http://www.nomenu.com/talkfood/viewtopic.php?f=3&t=2789

Yes, but I have sworn off. I will not go back over there to see what she is saying. And please don't tell me. I will not go.

My only response to her is on the "review of mesquite grill" thread.

[Jeeves]

LOL! I love you both!

[ratcheese]

LOL! I love you both!

Oh my, I'm not sure how to take that

[Oyster]

Cop...where you been? Sleepin on the job?

The first cross forum food fight I've seen!

I have been out of the loop today, my wife had surgery, but I'm back!

As for my specialty (other than the obvious), well, in the summer months I like to do Shrimp Remoulade out on the deck. Yeah...embarrassed to admit it but it can bring young ladies to tears. Exclamations of "Damn! That's better than any restaurant I've ever tasted!" ring in my ears every time a newbie taste it. Of course, I like to serve it prior to a serving of Flash Fried Oysters with Chili Garlic Sauce a' la Asian Cajun!

[Isabella Maja]

LOL! I love you both!

Oh my, I'm not sure how to take that

In a good way! Jeeves is a fine, upstanding citizen who has much love to share with all!

On another note, I make a mean Osso Buco. And beans. Any kind of beans! My gumbo is pretty good as well.

[Schuarta]

I love to cook, and some of the best things I've made have been as a result of this forum - i.e. gumbos, tomato pies, creoles, grits, etc.

But over the years, my best dishes, acclaimed by guests and requested by family members, have been my Vichyssoise (cold, creamy, with fresh chives) and my Caesar Salad (with real garlic and anchovies - not for wimps).

I have formal and informal Caesar Salad bowls, on stands, some 30 inches in diameter. During the "off season" my wife covers and drapes the formal bowl and stand, and uses it for an "end table".

[ratcheese]

and my Caesar Salad (with real garlic and anchovies - not for wimps).

I have formal and informal Caesar Salad bowls, on stands, some 30 inches in diameter. During the "off season" my wife covers and drapes the formal bowl and stand, and uses it for an "end table".

People may not believe this, but one of my fondest memories of Mexico is Caesar Salad.

They would make them at the table from scratch, raw egg and all. Toss in a few whole Romain leaves and there you go. Those were the best salads I ever had period. Without equal.

I've never done it at home. I've thought about it, but never followed through. Not sure why?

[crrush]

People may not believe this, but one of my fondest memories of Mexico is Caesar Salad.

Totally believable...and here's maybe why: the guy credited with inventing the salad was Caesar Cardini, who was an Italian-born Mexican citizen.

I love a good tableside Caesar, egg yolk and all. Does anyone do a Caesar like that in N.O.?

[jodyrah]

I had one at Delmonico awhile ago. No big deal.

My specialty, elegant cakes that look like they came out of a magazine. My sons' schools and junior auxillary used to auction them. These days I'm usually not as ambitious although, I still won't serve a dessert (even for just husb. and self), unless at the very least, whipped cream is piped and top is garnished with fresh flowers/mint leaves. I always keep a supply of rasp. sauce in the freezer for either drizzling or saucing the plate....OCD with a husband who will eat a slice of cheesecake straight from the freezer. "ew"

[Turbodog]

er the results of the boston butt I cooked for mothers day, I am almost ready to claim that as a specialty. 14 hours on hickory and oak, temps between 300 and 200 (I slept for a while and these were cooked overnight, so it was hotter when I went to bed and a llittle cooler when I got up). They were rubbed with a moderate amount of dry rub (salt, sugar, black, red, white pepper, chili powder, garlic powder). At about the 3 hour mark, I poured a little Jockomo IPA on it. Wrapped it in foil at the 12 hour mark. Perfect. Wish I had pictures.