RobotChant
Member
That's what it's called. It seems to always be available at one of my Asian grocers, but I've never been able to get the name. The shape of the leaf with a bit of sheen on them is very distinct.
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IronGAF Cookoff (hosted by OnkelC) Vol. 2
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That's what it's called. It seems to always be available at one of my Asian grocers, but I've never been able to get the name. The shape of the leaf with a bit of sheen on them is very distinct.
My brother got me a $50 gift card to Williams Sonoma over THREE years ago.
I've never felt more handcuffed by a gift like this, since it would mean buying a bunch of cheap items I'll probably never use or spending up to get something I really want.
So I ended up with a non stick burger press, some wax papers for the press, a fish spatula, and a vegetable brush. Yikes.
I've never felt more handcuffed by a gift like this, since it would mean buying a bunch of cheap items I'll probably never use or spending up to get something I really want.
So I ended up with a non stick burger press, some wax papers for the press, a fish spatula, and a vegetable brush. Yikes.
Cpt.Underpants
Member
Anyone of you folks can recommend culinary books that discusses Italian and French cuisines?
Thanks
Thanks
Cpt.Underpants
Member
Etrian Oddity
Member
Get Mario Batali, while you're at it.Thanks.
Got Marcella Hazan for Italian
I'm in Los Angeles so they are common. Where are you at that they are a rarity?
Etrian Oddity
Member
Austin, lol.
InfiniteBento
Member
Haven't posted in a while. I've been helping Swift and Sons get their coffee program organized these past few weeks. I go back to pastry starting next week, finally. I'm anxious to get back into the kitchen and not focus so much on FOH things.
I'm not fond of carrying trays and running drinks out to people. I can't ever imagine being a server, honestly.
I'm not fond of carrying trays and running drinks out to people. I can't ever imagine being a server, honestly.
I spent about 4 years of my life serving and it sucked. I don't miss it. Then again I can't imagine enjoying cooking on the line. It seems too hot, loud and stressful to be enjoyable. I'd rather cook what I want when I want.
Etrian Oddity
Member
There's a macabre sense of humor and mindset present during line cooking that is eerily similar to that of the military. I'm talking, really eerily similar.
And that's one of the reasons why I love it.
InfiniteBento
Member
Working on a line is organized chaos. It's hardcore and addicting. I can't imagine ever doing anything else.
I also have a huge chunk of feta and I will try something like this during the weekend, by far my favourite use of feta cheese:
http://www.legalnomads.com/2014/10/spicy-baked-feta-recipe.html
Some extra olive-oil and some good quality bread can guarantee a top-notch "snack".
I posted a work in progress picture of my outdoor kitchen that my brother was building for me a couple of months ago. Just finished getting everything hooked up and working today.
BBQ pushes out a lot of heat and happy with the space it has. Sink is nice and deep for larger dishes. Will be putting it through its paces tomorrow as I have about 30 people coming around for a pre party before (will stick to hotdogs and steak burgers I think to keep it simple). Need to load up that fridge with beers too.
Only a couple of months of summer left here, so will be squeezing as much use as possible out of it in the coming weeks.
BBQ pushes out a lot of heat and happy with the space it has. Sink is nice and deep for larger dishes. Will be putting it through its paces tomorrow as I have about 30 people coming around for a pre party before (will stick to hotdogs and steak burgers I think to keep it simple). Need to load up that fridge with beers too.
Only a couple of months of summer left here, so will be squeezing as much use as possible out of it in the coming weeks.
If any of you come to LA check out the restaurant I helped open at GCM the signature dish I help create is considered one of the best cheap eats in America!
http://www.huffingtonpost.com/cheaptickets/americas-most-amazing-mea_b_7673132.html
http://www.huffingtonpost.com/cheaptickets/americas-most-amazing-mea_b_7673132.html
Etrian Oddity
Member
Niiiiiiiiiiiiiiiiiiiiiiiice. I'd definitely go there if I ever visit LA. Are you sticking there for a while, or do you have a new venture lined up?
'
Actually I left that place a year after I opened it. But Im working with the owner on some new projects coming up.
RobotChant
Member
If any of you come to LA check out the restaurant I helped open at GCM the signature dish I help create is considered one of the best cheap eats in America!
http://www.huffingtonpost.com/cheaptickets/americas-most-amazing-mea_b_7673132.html
Grilled meat, papaya salad, and sticky rice is the triforce of Southeast Asian eats.
Funky Papa
FUNK-Y-PPA-4
That's gorgeous, but I do wonder about its preservation. Won't it lose some of its luster over time? I'm thinking about rust and increased wear and tear.
Cross-posting from this thread: Chef reverse engineers the McDonald Egg McMuffin and makes it better.
Finally got around to making this. I couldn't find good Canadian bacon anywhere so I decided to just use bacon.
Impressive, but I would also toast the outside of the English muffins since the residual heat/steam from wrapping it in foil caused it to be softer than I was expecting, since I got a nice brown toast on the insides.
The egg turned out absolutely perfect.
Finally got around to making this. I couldn't find good Canadian bacon anywhere so I decided to just use bacon.
Impressive, but I would also toast the outside of the English muffins since the residual heat/steam from wrapping it in foil caused it to be softer than I was expecting, since I got a nice brown toast on the insides.
The egg turned out absolutely perfect.
I'd love to try a papaya salad minus the shrimp. I've never eaten anything like it.
My wife just had the baby Friday so I'm still at the hospital with her and not much cooking is getting done. Still she's back to not being grossed out by onions which will make cooking a lot easier on me when I start.
Oooh. When did you get modded? Congrats.
That looks great. The sandwich in my opinion has always been a good concept with poor execution.
My wife just had the baby Friday so I'm still at the hospital with her and not much cooking is getting done. Still she's back to not being grossed out by onions which will make cooking a lot easier on me when I start.
entremet
Member
Cross-posting from this thread: Chef reverse engineers the McDonald Egg McMuffin and makes it better.
Finally got around to making this. I couldn't find good Canadian bacon anywhere so I decided to just use bacon.
Impressive, but I would also toast the outside of the English muffins since the residual heat/steam from wrapping it in foil caused it to be softer than I was expecting, since I got a nice brown toast on the insides.
The egg turned out absolutely perfect.
Good to see you enjoyed it!
Some positivity came out of that thread lol.
The pedants were out in full force because of my cheeky title lol.
If anything, I'm glad to know of a method to make eggs like this...I love this texture.
Also, I used Kraft singles slices...I could probably try a firmer American cheese from the deli counter next time to see if I can prevent this "cheese-wiz" effect.
Interesting read on stew meat and length of cooking time by Kenji: http://www.seriouseats.com/2016/02/science-of-stew-why-long-cooking-is-bad-idea-overcook-beef.html
Believe it or not, I can achieve Kenji's "primary breakdown" of stew meat in a crock pot by placing the meat on top of everything else. After 8 hours, it looks exactly like what he's looking for since it's not getting blasted in the liquids below. After that, I'll try to take the meat out carefully into a dish and stir the rest of the liquids/veggies around and let it cool before re-adding the meat.
Believe it or not, I can achieve Kenji's "primary breakdown" of stew meat in a crock pot by placing the meat on top of everything else. After 8 hours, it looks exactly like what he's looking for since it's not getting blasted in the liquids below. After that, I'll try to take the meat out carefully into a dish and stir the rest of the liquids/veggies around and let it cool before re-adding the meat.
The BBQ itself has a cover which I tie down with straps that hook into stainless steel loops, on top of it having an enamel coating. The fridge I still need to deal with but it can slide back and we are making a wood cover that will slot in front of it. The granite may need to get buffed and resealed every 5 years but that is easy. The wood stain is probably the thing that will wear the most so I'll probably need a couple of extra coats every 3 years of so.
Will need looking after for sure, but should be worth it.
Funky Papa
FUNK-Y-PPA-4
Yeah, I'd be most concerned about the faucet and the granite, specially since it's polished. Wood may also be a problem. One of my friends have some patio furniture and the wood went pretty bad after a couple of years of exposure, although your's is painted, which helps.
Also, I made some tiropita.
I remain unimpressed. Feta is definitely not my thing.
BriareosGAF
Member
I love feta, although I would be hard pressed to enumerate many ways I consume it. It's either in a classic Greek salad, where the feta marinates and breaks up in the dressing a little bit and becomes this unctious salty joy, or just straight with some olives and bread, maybe a little olive oil poured over it. We'll occasionally put it in a frittata, too, but usually we're just eating it straight or in a salad.
Went over to visit the farm where we'll be mating the goats, hoping to get some kids in the summer and then start on the goat milking and cheese making adventure. With the weird warm temps we've been having lately the hens have started laying up a storm. Although it may also be related to the fact that the eldest cranky hen, who terrorized the younger birds, passed away last week. Hard to say, but either way enjoying a lot of fresh eggs.
Went over to visit the farm where we'll be mating the goats, hoping to get some kids in the summer and then start on the goat milking and cheese making adventure. With the weird warm temps we've been having lately the hens have started laying up a storm. Although it may also be related to the fact that the eldest cranky hen, who terrorized the younger birds, passed away last week. Hard to say, but either way enjoying a lot of fresh eggs.
RatskyWatsky
Hunky Nostradamus
Anyone have any experience growing their own (mung) bean sprouts at home?
R
Rösti
Unconfirmed Member
I decided to make another one of these pizzas today:
Topping: Cashews (Sourcream & Onion flavoured), wasabi nuts, Brazil nuts, rum raisin chocolate, banana chips covered in white chocolate, blueberry crisp yogurt,
liquorice covered in white chocolate, liquorice, candied nuts and yellow onion.
Very tasty, even though the crushed tomatoes I used as sauce were a bit watery.
Topping: Cashews (Sourcream & Onion flavoured), wasabi nuts, Brazil nuts, rum raisin chocolate, banana chips covered in white chocolate, blueberry crisp yogurt,
liquorice covered in white chocolate, liquorice, candied nuts and yellow onion.
Very tasty, even though the crushed tomatoes I used as sauce were a bit watery.
Rösti;194940323 said:I decided to make another one of these pizzas today:
Topping: Cashews (Sourcream & Onion flavoured), wasabi nuts, Brazil nuts, rum raisin chocolate, banana chips covered in white chocolate, blueberry crisp yogurt,
liquorice covered in white chocolate, liquorice, candied nuts and yellow onion.
Very tasty, even though the crushed tomatoes I used as sauce were a bit watery.
what are the white rings on the top? look like onions maybe?
Was there a method to the selection of toppings, such as certain flavor pairings?
R
Rösti
Unconfirmed Member
The white rings are onions, yes.
No particular method of selecting the toppings, though they work well together.
Etrian Oddity
Member
I red-braised some carnitas meat last night and that shit came out on point. I'm starting to love pork shoulder, it's sold SUPER cheap here in my neck of the woods (Texas) and it goes a long way.
I made a great gyoza filling, but I need to get the wrappers from the store tomorrow. Wonton wrappers just don't get the job done. -_-
I made a great gyoza filling, but I need to get the wrappers from the store tomorrow. Wonton wrappers just don't get the job done. -_-
What went wrong? Wonton filling isn't too far from gyoza's.
Etrian Oddity
Member
I just prefer gyozas to wontons, haha.
Can't argue with that. Learn how to make wrapper yourself? it's not
particularly
InfiniteBento
Member
I could eat gyoza every single day and die happy
I'm not sure if anyone remembers but I was having real trouble making caramel sauce in the last thread back in early December. I finally got it right and it feels so good to conquer that one.
I used a very different recipe that called for sugar, butter and milk. I threw the butter and milk in a mug and nuked it to get it warm and when the sugar was ready I slowly poured it in while stirring vigorously.
I tossed some on some box mix brownies and it really elevated them.
I'm also having a hard time not eating it by the spoonful.
Sorry Fit-GAF.
I used a very different recipe that called for sugar, butter and milk. I threw the butter and milk in a mug and nuked it to get it warm and when the sugar was ready I slowly poured it in while stirring vigorously.
I tossed some on some box mix brownies and it really elevated them.
I'm also having a hard time not eating it by the spoonful.
Sorry Fit-GAF.
RobotChant
Member
Saw this on r/food and thought it'd be interesting for irongaffers.
Deboned enitre pig
Pig Roulade: pictures are not safe for vegetarians
Deboned enitre pig
Pig Roulade: pictures are not safe for vegetarians
The center is completely raw...
RatskyWatsky
Hunky Nostradamus
Can anyone familiar with pickling take a look at this video
https://www.youtube.com/watch?v=taWE6WGrsWE
@ 3:49
and tell me if it's really safe to leave it out on the counter for 24 hours? won't it collect hella bacteria?
https://www.youtube.com/watch?v=taWE6WGrsWE
@ 3:49
and tell me if it's really safe to leave it out on the counter for 24 hours? won't it collect hella bacteria?
Hopefully. Not all bacteria is harmful to humans. The way it works is creating an environment where healthy probiotic bacteria thrive and harmful bacteria die. This is usually done with salt and your recipe has quite a bit in it. We've been doing this for thousands of years.
Here is a good link giving a quick explanation. http://www.culturesforhealth.com/what-lacto-fermentation/
RatskyWatsky
Hunky Nostradamus
So it's standard practice then? That's a relief since I really want to try that recipe
Thanks!BriareosGAF
Member
So it's standard practice then? That's a relief since I really want to try that recipe
Yes, SOP. You can take the rings off so they don't rust. You're watching for any weird pops on the lids, too.
So it's standard practice then? That's a relief since I really want to try that recipe
Now I do too. It looks deicious. Funnily enough I have pickle makers in my family. They are my third cousins or something. Really nice people. I'm probably going to make some full sours when pickling cucumber season hits.