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With the current Mexican/non-Mexican food rant thread by Rat, accompanied by Ccrush (sorry guys, you have to agree it got to "rant" proportions as opposed to being "educational") it got me thinking that many of us have specialties amongst us when it comes to food types we like to cook and excel at. It's easy to guess what Oyster's is but maybe he has a dish with nothing to do with oysters.

What is your signature dish?

Honestly, I don't think it was a rant, and I did learn a few things--not just about the different perspectives people have on Mexican food, but also a little more about the people who posted. It was a thoughtful exchange and it didn't cross any lines or get overhyped and emotional, as far as I'm concerned. Besides...it's no fun when everyone agrees.

But...on to your question. I make a MEAN grits and grillades, and I'm not afraid to say it. I've gotten into loud verbal altercations at 3 a.m. (much bourbon was involved) about the proper way to make g & g, and whether or not a bay leaf should be added to the pot.

I have to take a little issue with this, also.

I have apologized for the OP, it was a rant, but crrush rescued it and stood it back up for another round of discussion.

If we ever meet, you will see that I am not a very serious person. I am always laughing (hopefully). I just blew my top over that last fiasco.

Besides being lighthearted, I am also the Worlds' Greatest Bean Cooker.

Yep. Beans. I know.

I always have a pot of beans on.

Pinto, black, red, navy, white, lima, butter, I even get into spilt pea soup, etc.,

Its a childhood thing I can't seem to shake.

Shrimp Pasta. I can do mean things with shrimp and pasta.

ooh, so can I. we'll have to have a comparison dinner one night!

Rat, we'll have to share some beans one day. No need to apologize but I thought for sure that something along the line of Mexican cuisine would have been one of your go-to dishes! Goes to show how perceptions can be very wrong.

I too love to make beans, large limas more than anything.

The other dish I kill on is crawfish and tasso maque choux. Typically a side dish but put it over pasta and you have a nice entree.

Wow, good question. I cook the best steaks I have had, but that is so easy. I love to make a good meat and tomato sauce with pasta. I also do great stuff with big scallops. As I think about this, I don't have a specialty. Damn it. Now I need to find one. Quickly. I am not happy about this realization.

I guess my speiclay is being able to make somehting good with whatever is on hand. I feel better now.

Mine is spaghetti with home made sauce and meatballs. It tastes just like my father's did.

flyinbayou wrote:Rat, we'll have to share some beans one day. No need to apologize but I thought for sure that something along the line of Mexican cuisine would have been one of your go-to dishes! Goes to show how perceptions can be very wrong.

I too love to make beans, large limas more than anything.

You're not wrong, a pot of pinto beans is a main stay in Texas, Northern, and Central Mexico.

I like to make cornbread when I serve the inaugural batch; then the next morning I might make refried beans for breakfast (with scrambled egg, bacon, chorizo, cheese, potato, whatever I have around); maybe bean tacos later in the day, on and on, till they're gone.

The wide varity of beans I cook today is a result of my individual growth in the culinary arts field.

In fact, I have a pot of Red Beans in the fridge at home, which may take the prize. I minced the butt end of a really good brisket I brought home from Texas recently, and used it in the beans. I had never done that before (and I won't tell Dad his brisket ended up in a pot of Red Beans) but man, they turned out good.

I don't know about sharing a pot of beans, though--that sounds kinda personal, pardner

edited to add: I will gladly share anything else with though, anytime, anywhere, just let me know (ha)

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