Your favourite food to cook with?

[El Presidente]

What is it and what do you do with it?

For me it is Antlantic trout (finer version of Atlantic Salmon). I would eat it 3-4 nights a week :Cajun, Grilled, Lettuce Taco's.

Easy to cook with and quick which is a necessity as weekly I will only prep a meal if it takes les than 15 minutes.

[thechenman]

Red meat...dry aged porterhouse...USDA Pime+.

[Rogers72]

Boston Butt: Slow cook over indirect low heat. A little smoke. Baste with Apple Cider Vinager. Pull and sauce.

Rack of Lamb: Sear, herb/bread crumb encrust, roast.

[Omskakas]

Chicken breast

-Easy and fast to make

-High protein, low fat

-Salads, grilled, currys, burritos

[Wil]

Been enjoying pork lately. And for veggies, cauliflower (nothing better than a cauliflower, parmesan and chilli risotto).

[fugwumpy]

dry aged ribeye, grilled, classic red wine/wild mushroom demi

[Liuk]

Chicken breast

-Easy and fast to make

-High protein, low fat

-Salads, grilled, currys, burritos

I agree

[whiskeynwine]

Briskets and Butts with a nice spice rub then slow cooked for 8 to 10 hours.

[Loki]

Shanks. Lamb or Veal slowly braised with fresh herbs and root vegetables, served with wild rice or orzo.

[mbrody]

Rib Eye or Shell Steak - 1.5-2" cuts, fresh from the local butcher. EVOO, Kosher Salt & Pepper -> on a Charcoal Grill

Rare to Medium Rare

Optional: Coarse Sea Salt, heavy coat and then beaten off before removing from the grill

[dicko]

I like using cacciatore sausages in salads and pasta (or as an alternative to bacon in bacon&eggs).

[joeypots]

I love to cook with shrimp. Very versatile and just about always good. EVOO and garlic over angle hair, fried, baked stuffed, marinara, grilled a hundred ways. Fresh or frozen, there is always a bag in the freezer.

[dicko]

I love to cook with shrimp. Very versatile and just about always good. EVOO and garlic over angle hair, fried, baked stuffed, marinara, grilled a hundred ways. Fresh or frozen, there is always a bag in the freezer.

sounds tasty!

haha sorry

[melies]

If it had to be my favorite it's USDA Prime Rib Eyes and U8 shrimp but also langostinos from sinaloa (Mexico) wich are this really lovely huge crayfish from the northern part of the country

[cigcars]

*Might sound a bit pedestrian I know - but I've been a life long lover of backs (chicken, turkey), fried preferably. I once was planning to become a vegetarian but I HAD to have my backs! What I do is drop the freshly washed, cleaned backs in a sauce pan and light boil in seasoned water - that's right...but only briefly to get a partial cooking. This way when they're ready to fry they don't have to cook that long. I like lightly fried item, not brick-hard, burnt to a turn stuff like one of my uncles liked. After lightly boiled turkey or chicken cools a bit, I coat them in one of those seasoned flour mixes and put in olive oil under medium fire until done, which is reasonably quick, and meat is tender and succulent. That's my improvised style of keeping food kind to my mouth. As an old flame once said about his food - "When I eat I don't like for my food to be fighting me back."

[khomeinist]

We just talking about proteins?

For me it is more about the spices, aromatic herbs, and so forth. I use more garlic, ginger, peppers, and herbs than most people can handle. I like LOTS of flavor.

I like Halibut, Trout, Lamb, Goat, Venison, Prime Beef, non-factory poultry.

Lots of legumes....lentils, black-eyed peas, etc.

High grade Basmati, homemade chapati, roti, etc. Fresh corn tortillas. Ugali (East African corn staple)

I could go on and on

[jacksfull]

Beef... Beef... and more Beef!

And don't forget the onions!

[mm12]

Pork Belly. For those that haven't had it, it's the cut of pork they make (American) bacon from. It has nice flavorful meat that's chock full of melty gelatinous pork fat. It's coated with a wonderful crispy skin and a layer of collagen in between the meat/fat and the skin.

[coneatty]

Garlic. Plain and simple. Add huge quantities to any kind of steak, legumes, potatoes.... yumm!

[dizedean]

No pictures..but

USDA prime, aged Ribeye cooked Pittsburgh (Charbroiled on the outside-rare on the inside) with a whole main Lobster-steamed.

Surf and Turf the right way.

Dean

[armedak]

For me, it is a toss-up between prime wild North Pacific Halibut and wild sockeye salmon. Grilled, cajun, smoked, with vegetable pasta the options are unlimited.

[CanuckSARTech]

For meat, it's chicken (most versatile, though I love steak/beef more).

For vegetables, it's plaintain (asparagus is a close second).

For spice/seasoning, it's garlic - one of the most used, but sometimes mis-used, spices.