Thread 21555457

For the /ck/ denizens that aren't sundae ramen/bacon mat spergs, what is that "one dish" for you?

You know, the one that you dream of making?
Something to impress your friends/wife?
A challenge undertaken to exhibit your mastery of the culinary arts for all the world to see?

For me, it is crown rack of lamb. Discuss your dream dishes and see if you can help anyone else.

>>21555457 (OP)
Beef Wellington

I once spent 3 days making an Indian curry for a family lunch. My sister said it was the best she's ever had.
I don't remember how I made it.

>>21555457 (OP)
What is the garnish on the bottom? I have had it before but I cannot remember the name.

I wanted to make a proper pate en croute as a christmas appetizer for a while.

>>21555457 (OP)
I’d like to get really good at making pastries. So macarons, I guess.

steak au poivroe or whatever

>>21555461
Never done beef but pork wellingtons are tasty and p easy. You can even do the pastry from scratch ez if you have a food processor

>>21555461
Yes.

For me, it has to be eclairs.

I'd like to perfect lasagna but I know it would cost more than the frozen ones and I can't even find a tomato sauce I like since 99% of them have sugar. If I have to go as far as making the sauce that will jack the price way up and taste completely inconsistent.

>>21555457 (OP)
lobster thermidor
I’ve only tried once cause im scared of wasting expensive ingredients
The whole getting back in the shell thing didn’t work out so I had to scoop it into ramekins and it ended up being just a weird eggy mustard flavored lobster soup full of shell pieces.

>>21555457 (OP)
Some nice filled tempered chocolates. I’ve tried several time but it’s never quite right.

>>21555532
Maybe a couscous side dish?

>>21555566
this seems pretty attainable, what's stopping you? enchiladas are not that hard to make

>>21555457 (OP)
turducken lol

Tournedos Rossini and Paris Brest.

Paris Brest especially is that one dessert I never make right. When the choux pastry doesn't deflate pathetically after baking, it's the cream that is either too liquid or disgusting (I don't like butter cream, so I try to have something a bit lighter), or simply disgusting (when I used agar-agar instead of gelatin for my fucking vegetarian niece)

>>21556116
Use cottage cheese instead of ricotta, use an instant pot for sloppy lasagna , add the mozzarella last and put lid back on for a minute for residual heat to melt said mozza: enjoy lasagna with zero effort or costs.

>>21555461
This

>>21556116
>making the sauce that will jack the price way up
A can of good tomatoes is like four dollars.

>>21555457 (OP)
I learned how to make canele and opera cake.
I also got an outdoor pizza oven just for Neapolitan pizza.

>>21555457 (OP)
>lamb
>grand
>not pigslop fit only for turks

>>21556441
That's it thank you anon.