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Cooking GAF: OT
- Thread starter GeorgioCostanzaX
- Start date
nush
Member
Damn, that looks great. why didn't you tag me in? Perfect yorkies there, well done mate. Downside, is you should have foil wrapped the meat and cooked it slower as you should have had a lot of juice left on the bottom of the tray to make a gravy with but you've burnt it all off. Keep going, I'm here to help you get that perfect roast dinner.
GeorgioCostanzaX
Member
Thanks for the support
Yeah I had this leftover in the freezer since the roast we got for New Years was too big so that also may have eaten up the juices. It looked fine but I took it out to do the yorkies and put it back in: that’s when the pan burning happened so all good the roast itself was cooked well and flavorful. Now I just need to decide how to use the leftovers...definitely not wasting food gold by boiling the bones to make some stock. The recipe I used caused for blending the flour eggs milk and salt and I have to say that really made a difference!
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GeorgioCostanzaX
Member
Made a burrito bowl with the rib roast meat just added cumin and chipotle then boiled in pan with Spanish rice for the base.
nush
Member
How much meat do you have left?
GeorgioCostanzaX
Member
Oh
Oh about 2 ribs worth plus maybe 2lbs Of meat. Rib roast really makes nice taco material and sandwiches so I might go canadian style French dip and buy some cheese curds for poutine.
GeorgioCostanzaX
Member
Wait what? Is this like Sousvide without a bag?
Also I kinda made this today...genius Japanese ramen restaurant sells ramen kits with raw noodles and the soup base.
haxan7
Banned
That looks delicious.Wait what? Is this like Sousvide without a bag?
Also I kinda made this today...genius Japanese ramen restaurant sells ramen kits with raw noodles and the soup base.
My pic was probably from a boy who can’t cook
GeorgioCostanzaX
Member
You put more effort in though I just took raw crap out of food containers and boiled it
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nush
Member
The "UK way"? As a Brit I've never seen or heard of this, it's gotta be some council estate chav shit.
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West Texas CEO
GAF's Nicest Lunch Thief and Nosiest Dildo Archeologist
Gross.
GeorgioCostanzaX
Member
Italian eggs and peppers sandwich w American Bacon
nush
Member
This didn't turn out right.
Saw this chicken recipe on Youtube today, I had the ingredients on hand so I gave it a shot. I think the problem was the tiny ass Chicken breasts you get in China not holding the cheese and things in place. I'll try again and use less of them next time. Kind of tastes like a pizza but with a Chicken breast instead of a bread base. looklikeshit,tastesgood/10
(Turn on subtitles unless you are German)
Saw this chicken recipe on Youtube today, I had the ingredients on hand so I gave it a shot. I think the problem was the tiny ass Chicken breasts you get in China not holding the cheese and things in place. I'll try again and use less of them next time. Kind of tastes like a pizza but with a Chicken breast instead of a bread base. looklikeshit,tastesgood/10
(Turn on subtitles unless you are German)
GeorgioCostanzaX
Member
This didn't turn out right.
Saw this chicken recipe on Youtube today, I had the ingredients on hand so I gave it a shot. I think the problem was the tiny ass Chicken breasts you get in China not holding the cheese and things in place. I'll try again and use less of them next time. Kind of tastes like a pizza but with a Chicken breast instead of a bread base. looklikeshit,tastesgood/10
(Turn on subtitles unless you are German)
To be fair American chicken breasts might as well be implants: they have zero flavor and are artificially enhanced. I go thigh 9:10 x.
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Prison Mike
Banned
Uk here too id slap anyone boiling a steak for me.
futurama78
Banned
Stew is nom. Carrots and potato are divine. Chicken and rice. Could ask my mom her spice. Something peppery
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Big Baller
Al Pachinko, Konami President
cyber_ninja
Member
Today's breakfast, steak and eggs in cast iron pan:
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GeorgioCostanzaX
Member
I did a thing...saved some of my Yorkies in the freezer, toasted and put jam on top.
nush
Member
They are basically just pancake mix cooked in a different way.I did a thing...saved some of my Yorkies in the freezer, toasted and put jam on top.
Maiden Voyage
Gold™ Member
Steak yakisoba (no soba noodles sadly, had to go with "Chinese wavy noodles")
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Ozzy Onya A2Z
Member
Imma try the french one. I do a country omelette with all the trimmings well already e.g. bacon or ham, spring onion, mushrooms, tomato etc.
cyber_ninja
Member
Corned beef I made yesterday:
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Ozzy Onya A2Z
Member
Looks great, I'll bring the fruit chutney.
GeorgioCostanzaX
Member
Corned Beef and Cabbage is cooking but the wife wanted wings.
nush
Member
Corned Beef and Cabbage is cooking but the wife wanted wings.
Use some baking paper my man, it will help with the clean up and less scorching
GeorgioCostanzaX
Member
StreetsofBeige
Gold Member
Directly on the pan?Corned Beef and Cabbage is cooking but the wife wanted wings.
You don't use parchment paper? Nothing sticks to it and you'll never have to scrape pans clean.
StreetsofBeige
Gold Member
I would plow through that in minutes. Looks great.Corned beef I made yesterday:
GeorgioCostanzaX
Member
I should but I just find I like it to get some nice crust and color which doesn’t always happen on parchment in a convection oven.
GeorgioCostanzaX
Member
Bison burger with micro greens, dill, tomato and a kewpie Mayo + ketchup + Dijon aioli with a side of fried multicolor fingerling fries. Washed down with an amber ale.
StreetsofBeige
Gold Member
Nice pics guys.
Half the pics you guys' are posting look better than restaurant quality.
That bison burger above looks giant.
Half the pics you guys' are posting look better than restaurant quality.
That bison burger above looks giant.
GeorgioCostanzaX
Member
See page 1 and 2 for examples of very bad food photos from me like a Korean War Stew
nush
Member
And my chicken cheese blob!See page 1 and 2 for examples of very bad food photos from me like a Korean War Stew
West Texas CEO
GAF's Nicest Lunch Thief and Nosiest Dildo Archeologist
Bison burger?Bison burger with micro greens, dill, tomato and a kewpie Mayo + ketchup + Dijon aioli with a side of fried multicolor fingerling fries. Washed down with an amber ale.
How does that taste compared to regular beef?
GeorgioCostanzaX
Member
It’s basically beef just leaner. Tastes like a 90:19 lean burger to me with a layer of richness.
GeorgioCostanzaX
Member
Made my meatballs from scratch with pork, bison, ricotta, garlic, ricotta, parsley and Italian seasoning + breadcrumbs
Sauce = San Marzano canned tomatoes, onions, mushrooms, garlic and Italian spice blend on low in my InstantPot for 90 mins.
Sauce = San Marzano canned tomatoes, onions, mushrooms, garlic and Italian spice blend on low in my InstantPot for 90 mins.
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GeorgioCostanzaX
Member
Avocado toast Sammy w eggs & bacon
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West Texas CEO
GAF's Nicest Lunch Thief and Nosiest Dildo Archeologist
Aye, you must have put your toilet through some real punishment after that meal..
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Ozzy Onya A2Z
Member
Slow cooked some Spicy Buffalo Wings with blue cheese sauce on the weekend. So yummy, it's tough to stop devouring these things. Between my wife, son and I it's on for an eating contest. Daughter like 'em but doesn't chow down like we do. Ignore the sad garden salad with no dressing, just a basic raw salad to balance things out.
Protip: we get these Chicken Spare Ribs instead of wings as you get way more meat and they cook really juicy still, plus just one bone in them (super easy to eat).
Protip: we get these Chicken Spare Ribs instead of wings as you get way more meat and they cook really juicy still, plus just one bone in them (super easy to eat).
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GeorgioCostanzaX
Member
Wings are so damn good I might try that tip on my usual marinade with the Chinese cut ribs per your suggestion.Slow cooked some Spicy Buffalo Wings with blue cheese sauce on the weekend. So yummy, it's tough to stop devouring these things. Between my wife, son and I it's on for an eating contest. Daughter like 'em but doesn't chow down like we do. Ignore the sad garden salad with no dressing, just a basic raw salad to balance things out.
Protip: we get these Chicken Spare Ribs instead of wings as you get way more meat and they cook really juicy still, plus just one bone in them (super easy to eat).
Ozzy Onya A2Z
Member
My local poultry butcher is Chinese owned and yes they own, great place to shop. All sorts of wonderful cuts and quality in there. Just remember to ask for the skin on if you want that with the spare ribs as they can come with or without skin. They tend to dry out or burn if you don't have the skin on, we marinade/rub and then face the skin side up and oven roast from there.
GeorgioCostanzaX
Member
That’s cool I’m in the San Fran Bay Area so we’re spoiled with multiple Chinese, Japanese and Korean markets that do that cut: but if you go to Safeway or Albertsons they’re clueless.
If I’m feeling too lazy to drive to the Asian marts or am out of state I just get Country Style ribs and use a super heavy super sharp cleaver to chop them into the Chinese cut myself.
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Mamofish
Member
Two meals this week so far:
A spaghetti squash quiche - roast the squash and get out the spaghetti goodness then mash it against your greased pan for a crust. Fill with your favorite breakfast fillings!
Shakshuka with a sun dried tomato sauce (Sauce isn't pictured since I put it on when serving)
Tomorrow is a roast chicken with root mash ragu, really using the cast iron this week.
A spaghetti squash quiche - roast the squash and get out the spaghetti goodness then mash it against your greased pan for a crust. Fill with your favorite breakfast fillings!
Shakshuka with a sun dried tomato sauce (Sauce isn't pictured since I put it on when serving)
Tomorrow is a roast chicken with root mash ragu, really using the cast iron this week.
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GeorgioCostanzaX
Member
I just love cast iron.Two meals this week so far:
A spaghetti squash quiche - roast the squash and get out the spaghetti goodness then mash it against your greased pan for a crust. Fill with your favorite breakfast fillings!
Shakshuka with a sun dried tomato sauce (Sauce isn't pictured since I put it on when serving)
Tomorrow is a roast chicken with root mash ragu, really using the cast iron this week.