What is your cooking specialty? Mine is East Indian chicken curry.

I once catered a wedding using my own curry recipe. Since I offer literally dozens of condiments over a bed of white rice and curry sauce it makes for not only a spectacular presentation, it is an orgiastic explosion of texture, taste, and an incredible palette of colors since I mix in a variety of flower petals and floral greens.

My dessert were these frozen yogurt "tarts" alternating mini-cups of blueberry and orange frozen yogurt matching the brides colors. I served about 50 people. A lot of work but WOW worth the effort and responses were terrific.

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Byron8by7 · M

I do simple things well.

I am known for my scrambled eggs.

My mashed potatoes are always well received.

I especially like to marinate and grill chicken and pork.

Grateful4you · M

@Byron8by7 Scrambled eggs actually takes some skill, I've had some rather cringeworthy ones. The same goes for mashed potato's there is a HUGE difference between quality butter and margarine. I prefer the dark meat of chicken and baby back pork ribs.

Byron8by7 · M

@Grateful4you I have perfected my technique(s) over the years. For example: For mashed potatoes, I use half Russet and half Yukon Gold potatoes, Kosher salt, "quality" butter, and half and half. I like chicken thighs; I put the marinade on the chicken as it cooks on the grill, which makes for very tender chicken. I do the same thing with pork tenderloin.

Grateful4you · M

@Byron8by7 Some really great ideas here. I've never even tried the Yukon gold taters so thanks for that. The rest I totally agree with. I gladly spend a few more pennies on quality butter and half and half. Chicken thighs are the best! Glad you posted this.