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IronGAF Cookoff (hosted by OnkelC) Vol. 2
- Thread starter OnkelC
- Start date
homemade ice cream is great, thanks for sharing!
my favorite antipasto at the moment, carpaccio from beetroot with goat cheese:
I never got into beets but the goat cheese, pesto, and parmigiana romano or whatever the hard cheese is looks fantastic. I love the colors too.
I took the meat off at 194*F because it's time to start putting the kids to bed. Recipes suggested 203*F. This was tender and juicy. The first thought in my head was it tasted like beef butter.
Sorry for the poor photography. I just wanted a picture of it quick.
The crust was too thick as evidenced by it coming off all over the plate. The flavor was great. The pepper really stood up to the surprisingly powerful beef flavor. It pulled cleanly and easily from the bone. It reminded me of a pepper crusted filet mignon except this actually had strong beef flavor, and it was more tender.
Now I just need to find a good recipe to go with it and reheat it gently tomorrow for dinner. If I want to go simple I could just chop the meat up for tacos.
whatsinaname
Member
Oh my god! Got an Anova and cooked a thick burger patty. So good. I dialed up the temps and times just to be a little careful for the first attempt (I am still a little worried about food safety temps.) Now to start lowering it to get to where I need it to be.
Made a pie yesterday with ground beef and eggs+milk+cheese as filling. I fried the beef with some garlic and onion, and added some tomato purée and oregano when it was done. Then I threw the meat into the egg/milk/cheese mixture and poured it onto the pie crust and decorated the top. Then I added another layer of cheese on top when it was almost done. Came out pretty nice! 
InfiniteBento
Member
Went to a Japanese market with HD yesterday and did nothing but eat pastries :>
Read this to feel more confident. Safety is a function of time and temperature.
http://www.seriouseats.com/2015/07/the-food-lab-complete-guide-to-sous-vide-chicken-breast.html#safe
whatsinaname
Member
Thanks, I'll take a look at that.
Still waiting for a container to arrive where I can cook larger cuts.
I had a 12 Qt square Cambro container I used until I broke it. I haven't felt like spending the money to replace it so I use my big stock pot currently. It's not as wide the Cambro but it is tall and the Anova is several inches away from the bottom. I'll often place the stock pot on my induction burner and turn that on max while I preheat the water with the Anova. Both heating elements and the circulation heats the water up nice and fast.
I really need to make yogurt in it again. That was a huge money saver.
whatsinaname
Member
First attempt at ribeye in my Anova.
Will try some pork belly next weekend.
Will try some pork belly next weekend.
Mind if I ask why you are looking for a cast iron wok? They are traditionally made from carbon steel which has many of the same qualities as cast iron but is thinner, lighter and responds faster to heat changes. Also what will be the heat source you plan on using?
Looks great. Glad you are enjoying it.
I was thinking cast iron for the non-stick, i guess carbon steel would be the same? Heat source is a flat electric stove top.
For a flat electric stovetop top you definitely want a flat bottom wok and no ring.
I'd probably go for this one. It's carbon steel, heavy guage and the handles look comfortable. Make sure to season it before use though. Also do you have a grill? Wok's work best with super high heats and a charcoal grill or charcoal chimney is a great way to give it. You could also use the base of a Turkey Fryer if you want to go a little crazy.
http://www.amazon.com/gp/product/B0001VQIP4/ref=s9_simh_gw_g79_i2_r?ie=UTF8&fpl=fresh&pf_rd_m=ATVPDKIKX0DER&pf_rd_s=desktop-1&pf_rd_r=174W896CEKGQW96VBH70&pf_rd_t=36701&pf_rd_p=5d23eaf6-6278-49c1-b6df-7de0cb9b3a26&pf_rd_i=desktop
This one is lighter weight and has wood handles if you prefer
http://www.amazon.com/dp/B002AQSWMU/?tag=neogaf0e-20
Unfortunately no grill, just the stove top. I'll take a look at those, thanks!
glaringradio
Member
Can I just say that all of this looks absolutely delicious, your friends better have given you the highest of fives.Tried my hand at my second curry ever, with a chicken, sweet potato, and cashew nut combination. Took my time layering the spices, not skimping on ingredients, and properly browning/caramelizing at each step. The result was great tasting with so much depth. Just about to heat up my leftovers for lunch
Thanks. I enjoy hosting, and do my best to give people something to remember.
InfiniteBento
Member
Made Japanese pancakes last night and they came out delicious
whatsinaname
Member
Made Japanese pancakes last night and they came out delicious
That looks delicious. Was this made in a rice cooker?
InfiniteBento
Member
Yep! Just made strawberry shortcake in it as an experiment and it came out super fluffy too. Rice cookers are pretty rad cooking vessels :>
I should try cooking with one, sometime. They're not too expensive, either. c:
Also, hello everyone!
I love what people are able to make in rice cookers, and your dish looks fantastic.
I don't think my waistline would like me getting one though :/
NintendoGal
Member
I still suck at making cheese plates. Here's one I made on Saturday at work. Owner is on vacation, so I had to fill in for him and do the plates that got ordered on the weekend.
InfiniteBento
Member
It doesn't look bad but unless those flowers are edible, I wouldn't have put them on that plate. That's just my opinion tho. Still looks delicious despite that.
NintendoGal
Member
He puts flowers and other weird stuff on his plates all the time. I'm quite the novice, meanwhile he's been in food professionally for at least 20 years.
I'm not sure about my feelings on the subject yet, so I just try to keep my head down and follow through as it were. For me, I was using it to break up the plate in lieu of being able to add more items.
I'm not sure about my feelings on the subject yet, so I just try to keep my head down and follow through as it were. For me, I was using it to break up the plate in lieu of being able to add more items.
First and most important rule in plating:
The Dish belongs to the guest, meaning every component on the plate must by all means be confirmed to be edible. So if you are in doubt if the blossoms are edible, don't serve them to customers.
the white blossom on that plate is a chrysanthemum which is poisonous to humans.
The Dish belongs to the guest, meaning every component on the plate must by all means be confirmed to be edible. So if you are in doubt if the blossoms are edible, don't serve them to customers.
the white blossom on that plate is a chrysanthemum which is poisonous to humans.
BriareosGAF
Member
You ate the chive blossom? We just use them for infused oils, very pretty in the bottles of course.
NintendoGal
Member
OK now my feelings have solidified on the subject and I'm just going to disagree here. We used to sell edible flowers, no one bought them. No one around here would eat the flowers and they know not to. Decorative items are actually appreciated by the customers because they point to them first when we show them theirs "Ooo look at that pretty flower!!".
I do appreciate the feedback however, even if we don't see eye to eye.
There's other ways to make your plate look beautiful or to add color without risking poisonous flowers.
Edible garnishes made out of cheap veges such as cucumbers, carrots, etc.
InfiniteBento
Member
Frankly, if its a charcuterie plate, the beauty of the products alone should speak for themselves. Its a meat and cheese board with accompaniments. It doesnt need frills to it unless its done with edible components like veg flowers, edible flowers, & etc like mentioned.
BriareosGAF
Member
Thought some of you might find this amusing. High variance in egg production...
I've never had these but I've made dorayaki before.Made Japanese pancakes last night and they came out delicious
I'm making breakfast for my brothers and their families that're visiting Monday morning. I'm making Nutella stuffed dorayaki, strawberry and whipped cream dorayaki, scrambled eggs, hash browns, bacon, and coffee. People are bringing donuts, fruit and juice. I'm going to be cooking all of this on a gas grill. All together it's going to be 6 adults and 5 kids. I'm a little nervous but I think I kept it relatively simple.
took a day off today and visited our deep frying neighbors in dutchland
first, a stop at the McD for the local "specialites":
McKroket:
"Dutch Special":
"Bitterballen":
well, had to get the real stuff right after that:
Thanks to the friendly people of Roermond and Venlo
first, a stop at the McD for the local "specialites":
McKroket:
"Dutch Special":
"Bitterballen":
well, had to get the real stuff right after that:
Thanks to the friendly people of Roermond and Venlo
Funky Papa
FUNK-Y-PPA-4
Funny, I made crema catalana, which is basically a citrus infused version of the crème brulée.
It came out damn nice (and easily), but I wish my eggs were a bit more coloured.
It came out damn nice (and easily), but I wish my eggs were a bit more coloured.
cartoon_soldier
Member
So I am in Savannah, GA with the wifey on my US trip. Went for dinner yesterday to Ye Olde Pink House. Got this beauty:
Crispy Fried Lobster Tail with bacon mashed potatoes
It was delicious
Crispy Fried Lobster Tail with bacon mashed potatoes
It was delicious
codswallop
Member
Over the weekend I made a lemon tart, using the pate brisee recipe and lemon tart recipe from Joy of Cooking (from around 2005).
Probably the most successful pastry I've made, having only done three or four few batches now. It's quite hard, very difficult to cut, but snaps nicely and easily and definitely has distinct flaky layers. I think I either overbaked it or overworked it somehow, but took great care when cutting in the butter and also when rolling it out.
Oh and I've only ever made choux with the assistance of my wife, really need to get around to making that too.
Probably the most successful pastry I've made, having only done three or four few batches now. It's quite hard, very difficult to cut, but snaps nicely and easily and definitely has distinct flaky layers. I think I either overbaked it or overworked it somehow, but took great care when cutting in the butter and also when rolling it out.
Oh yeah, I have a blowtorch that I've never even used! I bought it so I could do a creme brulee. Thanks for the reminder! Looks great too.
Oh and I've only ever made choux with the assistance of my wife, really need to get around to making that too.
InfiniteBento
Member
I've made this today:
Choux pastry, thin layer of custard cream, strawberries and whipped cream.
Nice ! Choux pastry with whipped cream + strawberries is such a delicious simple combo.
H.Protagonist
[-_-]/
It's not cooking exactly, but I made a shark.
BriareosGAF
Member
My eleven year old shark-loving daughter thinks you're a genius.
Funky Papa
FUNK-Y-PPA-4
Hell, my 36 yo self thinks it's cute af.
The breakfast went great. I ended up cooking it indoors though which probably made it a lot easier. Bacon in the oven, a dozen scrambled eggs in the wok and the pancakes went on an electric skillet.
I made the shark on the cover many times. With watermelon I usually made picnic baskets but yours looks way better.
That looks great. I've never heard of deep frying lobster tail. Around me the market price is $42 a tail last time I checked so they're usually done all fancy.So I am in Savannah, GA with the wifey on my US trip. Went for dinner yesterday to Ye Olde Pink House. Got this beauty:
Crispy Fried Lobster Tail with bacon mashed potatoes
It was delicious
That's awesome. It reminds me of a garnish book I had as a kid.
I made the shark on the cover many times. With watermelon I usually made picnic baskets but yours looks way better.
cartoon_soldier
Member
When you are in the South, everything can be deep fried.
Though I honestly liked this more than the usual steamed lobster.
Schrade
Member
That is awesome, H.Pro! Very creative.
H.Protagonist
[-_-]/
And I love that she love sharks.
Send her my regards. Can't take credit for the idea, though. Did think overall that it came out pretty sweet, however.Thanks! It was for my niece's 1st birthday party. No one asked for it, but all the food was so girly and hipster that I felt it needed a little danger.
That's awesome. It reminds me of a garnish book I had as a kid.
I made the shark on the cover many times. With watermelon I usually made picnic baskets but yours looks way better.
Cheers~ And wish I'd had a garnish book as a kid. Shark zucchini would have made dinner time far more exciting.
Thank ya. I like that it kind of looks like a Mario Chain Chomp. ^_^
And, this is one of my favorite threads, though I'm more of a lurker. Not often I have something worth posting compared to all the chefs on here. Everything just looks so dang good/professional.
Danke, danke. Might try for a T-Rex next time.
