Replies to post #30014 on Got A Great Recipe To Share???? (FOOD)

[davidsson10]

All good things here. A good primer for young cooks ("If you can prepare all of these recipes with speed, grace, and ease, you'll fit right into any Napa Valley Michelin-starred restaurant kitchen.") Though I eat a heart-healthy 90% vegetarian menu these days, I do still enjoy the occasional repast of good meats and rich desserts (and, in case you were wondering, no, I'm not suffering; there's a delightfully delicious and emotionally fulfilling culinary world out there among the fruits, vegetables, tubers and grains of this world - many folks would be surprised).

The Brazilian dish looks great; I've probably had it, along with the superb churrascaria up and down the coast of Brazil, from Bahia to Copacabana Beach (South Americans know their meats; I've also had my best cup of coffee there). When I saw the Philly Cheesesteaks photo, my heart skipped a beat (good stuff!). The chocolate mousse photo reminded me of an outstanding version made with avocado, discovered in a quaint little cafe in an exotic setting somewhere as I was traveling; avocado-based recipes are now commonplace online, and many will rival any dairy-based version in flavor and texture. The Ricotta Balls may satisfy my ricotta urges. The Shack Sauce photo immediately brought to mind the trips to Jack In The Box our Dad would take us on in San Diego back in the '60s; the company was famous for its sauce, liberally applied to burgers and the like. But, reading the recipe, I realized that it couldn't be the same; the use of dill pickles, rather than sweet pickles, is contraindicated in any Thousand Island-like sandwich sauce that I would want to utilize (and I've never been to a Shake Shack; am I missing something?). The rest of the list is classic, and shouldn't need much introduction for accomplished cooks. Coconut Cream Pie, served to dinner guests following the meal, will easily soothe over any errors the cook might have committed during earlier courses; it's always a sure crowd pleaser. As for fruit crisps: ice cream, please! And, seemingly simple Biscuits & Gravy reminds us that, even with seemingly simple dishes, there is very often some not so simple science and chemistry going on behind the scenes, science that is always plotting to keep the cook alert, and honest (as Samin Nosrat reminds us so eloquently: https://www.amazon.com/Salt-Fat-Acid-Heat-Mastering/dp/1476753830/ref=sr_1_3).