It depends on who is coming over, I more usually impress with cocktails & make food to satisfy people not impress them. Gumbo, I have had people say best they ever tasted. Lamb for my mother-in-law, slow cooked 4 hours in the oven with fennel and apricots and harissa. Sourdough baguette one year at Thanksgiving, those were chowed down on. Vegan kid is impressed when I nail a dessert for her. I do grow some of what we eat, feel like that is sort of impressive I guess.
But cocktails is where I get the most compliments - I made the
With some really nice spiced strawberry fermented soda I made, with the goop from the strawberry syrup like she uses in the recipe, but also the tops and leaves.
It doesn’t even have alcohol, my heavy drinking ex brother outlaw could not understand how it could be so good. “What’s in this?” “Tepache de fresa” “No, I mean what is the booze?” “None.” “See, THAT is why you are the best. How is this so good?”
You have to know your audience to have it be well received. There’s no one dish that is going to universally be magic.
If you are cooking for me, gumbo or a soup with an amazing broth. Or a really good sandwich. I love a good sandwich.
It depends on who is coming over, I more usually impress with cocktails & make food to satisfy people not impress them. Gumbo, I have had people say best they ever tasted. Lamb for my mother-in-law, slow cooked 4 hours in the oven with fennel and apricots and harissa. Sourdough baguette one year at Thanksgiving, those were chowed down on. Vegan kid is impressed when I nail a dessert for her. I do grow some of what we eat, feel like that is sort of impressive I guess.
But cocktails is where I get the most compliments - I made the
https://imbibemagazine.com/recipe/friend-zone-a-zero-proof-strawberry-drink/
With some really nice spiced strawberry fermented soda I made, with the goop from the strawberry syrup like she uses in the recipe, but also the tops and leaves. It doesn’t even have alcohol, my heavy drinking ex brother outlaw could not understand how it could be so good. “What’s in this?” “Tepache de fresa” “No, I mean what is the booze?” “None.” “See, THAT is why you are the best. How is this so good?”
You have to know your audience to have it be well received. There’s no one dish that is going to universally be magic.
If you are cooking for me, gumbo or a soup with an amazing broth. Or a really good sandwich. I love a good sandwich.