# What's your 'signature' dish? **URL:** \ **Category:** Cafe Society\ **Created:** [October 7, 2012, 5:17am UTC](https://boards.straightdope.com/t/whats-your-signature-dish/636970 "2012-10-07T05:17:34Z")\ **Posts on this page:** 16\ **Page:** 4
**Author:** ![Drain\_Bead](https://avatars.discourse-cdn.com/v4/letter/d/e47774/32.png) [@Drain\_Bead](https://boards.straightdope.com/u/Drain_Bead)\ **Post date:** [October 9, 2012, 3:17am UTC](https://boards.straightdope.com/t/whats-your-signature-dish/636970/61 "2012-10-09T03:17:22Z")
> [@Chef\_Troy](#): > > :eek: > > That… is a horrifying thought. Are you sure you’re thinking of the same thing? Are you maybe thinking of etouffée? Because that starts with a roux, sure (and doesn’t have friggin TOMATOES in it, either). > > I just looked in every Cajun/Creole cookbook I own, and not one of them calls for a roux in Shrimp Creole. We have GOT to have our wires crossed here. I’m going to agree with Troy here. I’ve never seen a recipe for Shrimp Creole that uses a roux. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [October 9, 2012, 4:52pm UTC](https://boards.straightdope.com/t/whats-your-signature-dish/636970/62 "2012-10-09T16:52:27Z")
> [@Chef\_Troy](#): > > :eek: > > That… is a horrifying thought. Are you sure you’re thinking of the same thing? Are you maybe thinking of etouffée? Because that starts with a roux, sure (and doesn’t have friggin TOMATOES in it, either). > > I just looked in every Cajun/Creole cookbook I own, and not one of them calls for a roux in Shrimp Creole. We have GOT to have our wires crossed here. Perhaps I’m thinking of something else, but I’m pretty sure the class I took in New Orleans years ago included shrimp Creole and started with a roux. The woman teaching it was a Cajun, who hastened to tell us that her grandmother would spin in her grave for making a dish with tomatoes in it. We made several dishes that day, so perhaps the use of a roux was just for instructional purposes. I’ve lost the recipe over the years and many moves, so my memory may be faulty. Come to think of it, I used to make the dish wayyyy back when I was learning to cook, and there was no roux involved. Short version: disregard my comment. 😛 ---
**Author:** ![Balance](https://avatars.discourse-cdn.com/v4/letter/b/ccd318/32.png) [@Balance](https://boards.straightdope.com/u/Balance)\ **Post date:** [October 9, 2012, 5:00pm UTC](https://boards.straightdope.com/t/whats-your-signature-dish/636970/63 "2012-10-09T17:00:38Z")
> [@Chefguy](#): > > Perhaps I’m thinking of something else, but I’m pretty sure the class I took in New Orleans years ago included shrimp Creole and started with a roux. _All_ Cajun recipes start with “First, you make a roux”. Some of them may not actually use the roux–chocolate cake, for instance–but that’s okay. Just set it aside, you’ll use it for something else soon enough. 😃 (Worst case, you freeze it as a backup for the day when you don’t have time to make a roux for a recipe that really needs it. In the meantime, just point to the freezer each time you hit the unwritten “make a roux” step.) ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [October 10, 2012, 12:16am UTC](https://boards.straightdope.com/t/whats-your-signature-dish/636970/64 "2012-10-10T00:16:41Z")
> [@Balance](#): > > _All_ Cajun recipes start with “First, you make a roux”. Some of them may not actually use the roux–chocolate cake, for instance–but that’s okay. Just set it aside, you’ll use it for something else soon enough. 😃 > > (Worst case, you freeze it as a backup for the day when you don’t have time to make a roux for a recipe that really needs it. In the meantime, just point to the freezer each time you hit the unwritten “make a roux” step.) After an exhaustive search, I located that old recipe. It was actually called “Creole Sauce”, which included making a roux, adding vegetables, seasoning, etc., including file. Then, at the bottom, it says “For shrimp Creole, add a pound of shelled shrimp and cook for xx minutes.” I think the woman may have been a bit confused when she wrote this, as the instructions are not that easy to follow, and it seems like she was maybe confusing/conflating Creole, etouffee and gumbo. The best thing I remember from that day was the Bananas Foster, which I’ve made to rave reviews. ---
**Author:** ![even\_sven](https://avatars.discourse-cdn.com/v4/letter/e/dfb087/32.png) [@even\_sven](https://boards.straightdope.com/u/even_sven)\ **Post date:** [October 10, 2012, 12:28am UTC](https://boards.straightdope.com/t/whats-your-signature-dish/636970/65 "2012-10-10T00:28:04Z")
I’m known for my samosas. I don’t think it’s just that they are that good, but that’s it’s a thing of wonder to have a big giant bowl laden with fresh samosas right in front of you. ---
**Author:** ![Chef\_Troy](https://avatars.discourse-cdn.com/v4/letter/c/85f322/32.png) [@Chef\_Troy](https://boards.straightdope.com/u/Chef_Troy)\ **Post date:** [October 10, 2012, 4:20am UTC](https://boards.straightdope.com/t/whats-your-signature-dish/636970/66 "2012-10-10T04:20:38Z")
> [@Balance](#): > > _All_ Cajun recipes start with “First, you make a roux”. Some of them may not actually use the roux–chocolate cake, for instance–but that’s okay. Just set it aside, you’ll use it for something else soon enough. 😃 > > (Worst case, you freeze it as a backup for the day when you don’t have time to make a roux for a recipe that really needs it. In the meantime, just point to the freezer each time you hit the unwritten “make a roux” step.) Yes, but Shrimp Creole isn’t a Cajun recipe. It’s a Creole recipe. Hence the name. ---
**Author:** ![Chef\_Troy](https://avatars.discourse-cdn.com/v4/letter/c/85f322/32.png) [@Chef\_Troy](https://boards.straightdope.com/u/Chef_Troy)\ **Post date:** [October 10, 2012, 4:22am UTC](https://boards.straightdope.com/t/whats-your-signature-dish/636970/67 "2012-10-10T04:22:33Z")
> [@Chefguy](#): > > After an exhaustive search, I located that old recipe. It was actually called “Creole Sauce”, which included making a roux, adding vegetables, seasoning, etc., including file. Then, at the bottom, it says “For shrimp Creole, add a pound of shelled shrimp and cook for xx minutes.” I think the woman may have been a bit confused when she wrote this, as the instructions are not that easy to follow, and it seems like she was maybe confusing/conflating Creole, etouffee and gumbo. The best thing I remember from that day was the Bananas Foster, which I’ve made to rave reviews. Good lord, I hope the “xx” in that is “05,” because if the first X is anything but a zero, that’s going to be some overcooked shrimp. You should just use my recipe, dude. It can bring tastebuds back from the dead. 🙂 ---
**Author:** ![MarriedMama](https://avatars.discourse-cdn.com/v4/letter/m/e68b1a/32.png) [@MarriedMama](https://boards.straightdope.com/u/MarriedMama)\ **Post date:** [October 10, 2012, 4:32am UTC](https://boards.straightdope.com/t/whats-your-signature-dish/636970/68 "2012-10-10T04:32:51Z")
Something stupidly easy like Stuffed Peppers haha ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [October 10, 2012, 2:30pm UTC](https://boards.straightdope.com/t/whats-your-signature-dish/636970/69 "2012-10-10T14:30:43Z")
> [@Chefguy](#): > > After an exhaustive search, I located that old recipe. It was actually called “Creole Sauce”, which included making a roux, adding vegetables, seasoning, etc., including file. I looked through my cookbooks, and none of them call for roux in a creole, although one has a creole sauce that is thickened with cornstarch (a recipe from Commander’s Palace in NOLA.) That said, Googling around, I can find a few references that seem legit that say roux is sometimes used to thicken a creole, although very sparingly. At any rate, it’s not as thick as an etouffee or piquante. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [October 10, 2012, 2:45pm UTC](https://boards.straightdope.com/t/whats-your-signature-dish/636970/70 "2012-10-10T14:45:27Z")
> [@pulykamell](#): > > I looked through my cookbooks, and none of them call for roux in a creole, although one has a creole sauce that is thickened with cornstarch (a recipe from Commander’s Palace in NOLA.) > > That said, Googling around, I can find a few references that seem legit that say roux is sometimes used to thicken a creole, although very sparingly. At any rate, it’s not as thick as an etouffee or piquante. This one calls for 1/4 cup of oil and the same of flour. It always seemed unnecessary to me, but the resulting dish was very good. **Chef Troy** : the “xx” was because I couldn’t remember what it said. Shrimp take no time to cook. And don’t even get me started on Penelope Casas and her baked seafood paella. Cripes, that woman can ruin a dish. Anyhow, I stand (mostly) corrected and we can move on. 😃 ---
**Author:** ![xanthous](https://avatars.discourse-cdn.com/v4/letter/x/53a042/32.png) [@xanthous](https://boards.straightdope.com/u/xanthous)\ **Post date:** [October 10, 2012, 2:58pm UTC](https://boards.straightdope.com/t/whats-your-signature-dish/636970/71 "2012-10-10T14:58:59Z")
Maytag blue cheese dip with thick-cut potato chips Slow-roasted plum tomato halves that have marinated in a drizzle of good olive oil and minced garlic, laid on top of toasted baguette slices spread with boucheron cheese. _Epic._ ---
**Author:** ![Balance](https://avatars.discourse-cdn.com/v4/letter/b/ccd318/32.png) [@Balance](https://boards.straightdope.com/u/Balance)\ **Post date:** [October 10, 2012, 3:33pm UTC](https://boards.straightdope.com/t/whats-your-signature-dish/636970/72 "2012-10-10T15:33:42Z")
> [@Chef\_Troy](#): > > Yes, but Shrimp Creole isn’t a Cajun recipe. It’s a Creole recipe. Hence the name. Better make a roux, anyway. You can’t be too careful, you know. A wild Cajun recipe could appear out of the tall grass at any moment. Or maybe I have a roux problem. I can quit anytime, really! ---
**Author:** ![cmkeller](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/cmkeller/32/118_2.png) [@cmkeller](https://boards.straightdope.com/u/cmkeller)\ **Post date:** [October 10, 2012, 5:52pm UTC](https://boards.straightdope.com/t/whats-your-signature-dish/636970/73 "2012-10-10T17:52:51Z")
Potato Kugel, or, at Hanukkah time, potato latkes. Whenever my in-laws come to visit (which actually just happened over the last two days), they know they can expect my stuffed veal pocket. ---
**Author:** ![Qadgop\_the\_Mercotan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/qadgop_the_mercotan/32/83_2.png) [@Qadgop\_the\_Mercotan](https://boards.straightdope.com/u/Qadgop_the_Mercotan)\ **Post date:** [October 10, 2012, 7:19pm UTC](https://boards.straightdope.com/t/whats-your-signature-dish/636970/74 "2012-10-10T19:19:40Z")
Hot and sour soup with BBQ pork fried rice. It’s a Christmas tradition at my house! ---
**Author:** ![August\_West](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/august_west/32/18069_2.png) [@August\_West](https://boards.straightdope.com/u/August_West)\ **Post date:** [October 10, 2012, 8:21pm UTC](https://boards.straightdope.com/t/whats-your-signature-dish/636970/75 "2012-10-10T20:21:42Z")
> [@dinahmoe](#): > > Cream of broccoli/caramelized onion/cheddar soup with sherry-garlic mushrooms. Dead easy, and addictive, apparently. Expand on this, please! ---
**Author:** ![Missy2U](https://avatars.discourse-cdn.com/v4/letter/m/3bc359/32.png) [@Missy2U](https://boards.straightdope.com/u/Missy2U)\ **Post date:** [October 10, 2012, 8:31pm UTC](https://boards.straightdope.com/t/whats-your-signature-dish/636970/76 "2012-10-10T20:31:44Z")
Cheeseball. I have no idea why. But people get bonkers for it. And spicecake. That recipe got printed in the Sun Times! 😃 [Previous page](https://boards.straightdope.com/t/whats-your-signature-dish/636970.md?page=3)