What is your favorite dish ?
- Thread starter Zaryab Khattak
- Start date
That sounds really good, I'm going to try that (without the pepperoni - yuck) and add green peppers. Thx, have never thought of that!Air-fry slice of home made bread, with home made sauce, and real restaurant grade cheese and pepperoni toppings --as a snack lately. 90 sec prep and air-fry for 5 min
Fast and good
Brients
New Member
Homemade lasagna, layers of pasta, rich meat sauce, creamy béchamel, and loads of cheese. It’s my ultimate comfort food! I recently made a big batch, but my glass baking dish randomly cracked in the oven, which was a nightmare. Had to call Pyrex customer service to figure out what went wrong. Still, totally worth the effort because nothing beats a homemade meal.
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fapeiyeunesou
New Member
I really like Italian food. Lasagna is probably my favorite
My friend invited me to a Thai dinner. I don't know exactly what will be there but I'm hoping for something tasty and not too spicy. I found which might help me in the future. If I like it I'll start cooking something similar too. I'll also of course invite friends to try my version of Thai food
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It’s tough to pick just one favorite dish, but if I had to choose, I’d go with pizza.
I just can't get a good pizza here in Waterloo, or Geneva. I have to travel at least 30 minutes to Auburn, an hour to Syracuse, or 90 minutes to Rochester to find a truly good pizza. I prefer Chicago deep dish, and other deep dish (like pan), pizza. They have that very thin crispy bottom below the "cakey" one inch inside of the crust. The crust is similar to bread in a fashion. Think of it like an Italian bread loaf, a thin hard shell with a lovely moist and airy center. They turn out quite buttery. Once the pan (deep dish) dough is made, it has to be allowed to rise at least twice, but true connoisseurs say the dough must be allowed to rise at least 3 times to be true Chicago style. The dough process takes approximately 36 hours to complete. A true Chicago deep dish, and Detroit pan, pizza has the sauce (marinara) added last, on top of what other pizzas call the toppings. This is why some of the older pizza lovers often call this style of pizza "red top" pizza.
I have two pans for this. Chicago style requires a round pan, but Detroit style requires a square or rectangular pan. If you decide to buy these pans, do not cheap out! Be sure to get quality and the preferred metal is "dark metal". It distributes the heat more evenly than anything else. I use the Oklahoma Joes carbon steel pans. I've tried several others, including some aluminum, but these Oklahoma Joes pans really do the best. They run around $60 each, but they'll last a lifetime and they get better with age. Ask any chef, they'll always tell you they have select pans of all sorts in their kitchens for specific uses that are carbon steel, well seasoned of course!
I have two pans for this. Chicago style requires a round pan, but Detroit style requires a square or rectangular pan. If you decide to buy these pans, do not cheap out! Be sure to get quality and the preferred metal is "dark metal". It distributes the heat more evenly than anything else. I use the Oklahoma Joes carbon steel pans. I've tried several others, including some aluminum, but these Oklahoma Joes pans really do the best. They run around $60 each, but they'll last a lifetime and they get better with age. Ask any chef, they'll always tell you they have select pans of all sorts in their kitchens for specific uses that are carbon steel, well seasoned of course!
You're doing it again, making me hungry!
I've never heard of that, nor putting the sauce on top. Huh! Sounds good, though.
I'd be willing to bet that any pizza you make would be better than what you're able to buy.
Meanwhile, I actually grew up in my grandma and grandpa's diner. We all lived upstairs. For whatever reason, the cooking gene by-passed me, I am shall we say, culinary challenged.
Yeah, especially with those that immigrated from the Neapolitan areas of Italy and their families. Go to Chicago, or most "Little Italy" areas of major cities and when you find a well established multi generation Italian family restaurant, or pizzeria, and you'll see it on the menus and here it from the staff.
My sister and younger brother lack that gene too. Only my older brother and I are built that way.
I do it on purpose!
AlenaBelova
New Member
I’m a big fan of Georgian khinkali and classic borscht — comfort food at its best. Anyone tried those?
