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IronGAF Cookoff (hosted by OnkelC) Vol. 2
- Thread starter OnkelC
- Start date
cartoon_soldier
Member
Cooked Lamb after 2+ Years. Turned out pretty great.
Roasted Leg of Lamb, Red Wine Reduction with Shallots and some Mustard
Roasted red potatoes with onions
Roasted Leg of Lamb, Red Wine Reduction with Shallots and some Mustard
Roasted red potatoes with onions
Cosmic Bus
pristine morning snow
Personal project at work: a brown rice poppy sourdough I've been trying to perfect before it goes onto our production schedule
Hundreds of English muffins every day. A little labor-intensive, but the best you'll ever have.
Couple of dinners since moving into our new place (with a smaller kitchen, nooo)
Chicken vindaloo(ish) - dunno how authentic this was, but it tasted great and I'm not always big on Indian food
4-hour pork blade, black eyed peas, kale, corn, mashed taters, pilsner gravy, sage blossoms
Hundreds of English muffins every day. A little labor-intensive, but the best you'll ever have.
Couple of dinners since moving into our new place (with a smaller kitchen, nooo)
Chicken vindaloo(ish) - dunno how authentic this was, but it tasted great and I'm not always big on Indian food
4-hour pork blade, black eyed peas, kale, corn, mashed taters, pilsner gravy, sage blossoms
SolVanderlyn
Thanos acquires the fully powered Infinity Gauntlet in The Avengers: Infinity War, but loses when all the superheroes team up together to stop him.
I'm no culinary genius like the others in here, but I can make stir fry chicken.
That's awesome OnkelC. Was this event for work or just for fun? If it was for fun where did you get the booth?I'm glad it went so well. Did you use a 2 zone setup or just even amount of charcoal over the whole area?
I picked up a 38 oz/1.08 kg porterhouse from the butcher. I'll be cooking it sous vide and finishing it off on the grill for tomorrow night's dinner. I'll post pictures. This thing is beautiful.
I picked up a 38 oz/1.08 kg porterhouse from the butcher. I'll be cooking it sous vide and finishing it off on the grill for tomorrow night's dinner. I'll post pictures. This thing is beautiful.
InfiniteBento
Member
That looks like an awesome set up. Way to go!
Now I'm craving a grilled sausage and peppers ;(
Now I'm craving a grilled sausage and peppers ;(
GoldenEye 007
Member
No pics, but I marinated some chicken thighs in garlic, olive oil, freshly chopped sage/rosemary/thyme, fresh lemon juice, and salt/pepper then roasted the crap out of it in a cast iron on the stove top and oven. Was amazing.
Made some sautéed green beans with it. Included just the beans, extra virgin olive oil, garlic, salt/pepper for a few min.
Very basic I guess, but very good. Happy I'll have some leftovers for tomorrow!
Made some sautéed green beans with it. Included just the beans, extra virgin olive oil, garlic, salt/pepper for a few min.
Very basic I guess, but very good. Happy I'll have some leftovers for tomorrow!
InfiniteBento
Member
Raw beef, shallots, parsley, capers, pickles, egg yolk, salt, black pepper, and few drops of Worcestershire sauce and Tabasco.
Made this recipe for spaghetti carbonara the other night and it turned out really, really well.
Can anyone recommend a pretty decent kitchen scale? I got this one last week but it kind of sucks. I was making some pizza dough yesterday and it was pretty terrible about not detecting minor changes in weight, which is kind of the whole point.
Can anyone recommend a pretty decent kitchen scale? I got this one last week but it kind of sucks. I was making some pizza dough yesterday and it was pretty terrible about not detecting minor changes in weight, which is kind of the whole point.
http://m.thesweethome.com/reviews/best-kitchen-scale/
This is one of my favorite review sites for this kind of stuff. They test the products extensively and give detailed reasons why they made their choice.
This is one of my favorite review sites for this kind of stuff. They test the products extensively and give detailed reasons why they made their choice.
InfiniteBento
Member
We used those in my kitchen for a little while but they break too easily and moisture destroys them quickly. :/
We switched over to this one and its been a dream especially for weighing out 500x batches of bread dough:
Great looking Carbonara!
I use this scale, it stows away nicely in a drawer and is exact even with small weights:
http://www.amazon.com/dp/B003LSUC9W/?tag=neogaf0e-20
I use this scale, it stows away nicely in a drawer and is exact even with small weights:
http://www.amazon.com/dp/B003LSUC9W/?tag=neogaf0e-20
BriareosGAF
Member
Amazing steak night. Lots of pictures incoming:
Seasoned and ready to go:
Side view:
Bagged up:
In Bath:
Out of the Water:
Dried:
Coated in melted Butter:
Weber Smokey Joe filled to the top grate with cherry wood and Stubbs Charcoal (Chimney wasn't wide enough):
Steak on the Grill:
Done:
Sliced:
Baked Potatoes with butter and Sour Cream for the side:
This was far from an everyday meal but it was really nice for a change. It was a little over $20 for the both of us which we can easily spend on fast food. This will be good motivation to get fast food less when I know I can get this for the same price.
Seasoned and ready to go:
Side view:
Bagged up:
In Bath:
Out of the Water:
Dried:
Coated in melted Butter:
Weber Smokey Joe filled to the top grate with cherry wood and Stubbs Charcoal (Chimney wasn't wide enough):
Steak on the Grill:
Done:
Sliced:
Baked Potatoes with butter and Sour Cream for the side:
This was far from an everyday meal but it was really nice for a change. It was a little over $20 for the both of us which we can easily spend on fast food. This will be good motivation to get fast food less when I know I can get this for the same price.
GoldenEye 007
Member
So I'm going to be seating the crap out of this ribeye soon on my cast iron.
Thanks for the scale recs, everybody! I ended up ordering this one because of the size and because it seems to have a smaller resolution than that big dog.
Those steaks look pretty damn good.
InfiniteBento
Member
That steak looks amazing !
Way to make me wish I had a grill guys :<
Way to make me wish I had a grill guys :<
InfiniteBento
Member
Tried out this interesting simple food knowledge quiz and wanted to post it here for fun.
Scored 28 out of 30 :>
Scored 28 out of 30 :>
Thanks everyone on the nice comments. I won't be makinga steak like that again any time soon but it was so worth it.
I got 28 as well. Question 14 is messed up. I clicked false and it marks me incorrect and in the description for true it says it's false. I got 15 wrong since I just didn't know it.
Yeah, they scored that wrong. Got 27
Made some sous vide steak with bearnaise, asparagus and a salad.
InfiniteBento
Member
Question 14 is what got me too. You click true and then it says its false.....wat. :l
bearnaise is the death of me. I could eat that with malt vinegar french fries forever.
bearnaise is the death of me. I could eat that with malt vinegar french fries forever.
Yeah, they scored that wrong. Got 27
Made some sous vide steak with bearnaise, asparagus and a salad.
wow that looks great.
Testing a new ramen recipe. Hopefully it will be restaurant worthy. It is going to be chicken based and if you're in the Los Angeles area hopefully you guys can come try it next week?
SolVanderlyn
Thanos acquires the fully powered Infinity Gauntlet in The Avengers: Infinity War, but loses when all the superheroes team up together to stop him.
Yeah remind me not to post my peasant food in here ever again.
You guys are too good at this.
You guys are too good at this.
Horsecrap, go ahead and proudly show us pics of your hamburger helper! I will enjoy them!
Thanks! Made it using beef tallow instead of butter. Turned out a bit thicker than usually, but still tasted great.
Nonsense, go ahead!
Also, I ate a ton of hamburger helper during college. So don't knock it
That steak. That Bearnaise. Drool.
Last night I made burger patties out of some homemade beer sausage. Cooked those in a skillet (I wanted to grill them, but the grind on the sausage was a little too coarse and the patties were falling apart. Put those on some toasted buns with mayo, spicy mustard, beer braised onions, and a slice of Muenster. I didn't take any pics because it was an unsightly mess, but my god was it good.
Post a bowl of cereal, man. It's about enjoying your food, not knocking everyone's socks off.
Post a bowl of cereal, man. It's about enjoying your food, not knocking everyone's socks off.
That's a good way to put it. As the OP states:
I've posted nice looking dishes and ones that I've utterly ruined. I used to be intimidated by this thread, but it's a great resource to improve as a cook. Everyone in here is very helpful. Recipes can get you part of the way there but sometimes you need other people who have cooked the food before to help troubleshoot when things don't go as planned.
Don't be ashamed. My wife and I have been using Home Chef for a few months and it's been pretty good.
- The recipes themselves are usually pretty tasty.
- We don't waste as much food from having to buy more than we need to make a recipe.
- We eat out less because we're not getting screwed over by being too lazy to go to the grocery.
It seems like the quality of the ingredients they've been sending has been in decline recently, though, so I am going to give Blue Apron a try myself.
Everything was packaged pretty nicely, and the recipes were printed on real nice glossy cardstock, which is nice because I can use a 3 hole punch and add them to a binder for re-use.
I did get one bad bulb of garlic, luckily I had some at home anyway. My friend uses Blue Apron as well and notified them that he got something that was rotten and they gave him a $10 credit which I thought was pretty nice.
Hm, interesting. There have been a couple times where we've had to complain about the same thing, and I think in both instances we were given full credit for the order.
You can sign up for a free week and they'll send you 3 meals. They'll need your CC info tho and you'll have to cancel if you're not interested in continuing.
Nonsense, go ahead!
Also, I ate a ton of hamburger helper during college. So don't knock it
I couldn't have said it any better. everything goes.
ElectricThunder
Member
Tangentially, if you are hard up for some ludicrously delicious salsa verde---I can vouch for this stuff being far and away ahead of any I'd had prior:
http://montealbor.com/en/salsa-verde-180-g/
In theory, they should manifest at Kroger's for folks in the states at least---so long as your local Kroger isn't as bad about handling things as mine. :/
http://montealbor.com/en/salsa-verde-180-g/
In theory, they should manifest at Kroger's for folks in the states at least---so long as your local Kroger isn't as bad about handling things as mine. :/
only you can make grilled cheese look so good Onkel.
I'm working on a new ramen for a popup I'm hoping to roll out soon and if it works out I may turn it more permanent. If you're in the Los Angeles area let me know if you'd be interested in attending the soft launch. I'm doing a tori paitan inspired ramen.
It's basically the chicken version of tonkotsu but but without the pork bones. It's rich and creamy but not as coma inducing as its pork lard laden cousin. I'm planning to serve it with pork belly chashu, scallion, dried sea lettuce, marinated bamboo shoots, and an soft boiled marinated egg.
Marutama inspired ramen by johnlee104@gmail.com, on Flickr
I'm working on a new ramen for a popup I'm hoping to roll out soon and if it works out I may turn it more permanent. If you're in the Los Angeles area let me know if you'd be interested in attending the soft launch. I'm doing a tori paitan inspired ramen.
It's basically the chicken version of tonkotsu but but without the pork bones. It's rich and creamy but not as coma inducing as its pork lard laden cousin. I'm planning to serve it with pork belly chashu, scallion, dried sea lettuce, marinated bamboo shoots, and an soft boiled marinated egg.
Marutama inspired ramen by johnlee104@gmail.com, on FlickrInfiniteBento
Member
only you can make grilled cheese look so good Onkel.
I'm working on a new ramen for a popup I'm hoping to roll out soon and if it works out I may turn it more permanent. If you're in the Los Angeles area let me know if you'd be interested in attending the soft launch. I'm doing a tori paitan inspired ramen.
It's basically the chicken version of tonkotsu but but without the pork bones. It's rich and creamy but not as coma inducing as its pork lard laden cousin. I'm planning to serve it with pork belly chashu, scallion, dried sea lettuce, marinated bamboo shoots, and an soft boiled marinated egg.
I may have missed you in Chicago but I swear when I come to LA, you are the first person I will hit up. I want to experience your cooking !
Also that ramen looks and sounds awesome. Good luck with your pop up !
When we were still living in Bonn, it was kind of a jour fixe that my wife and me picked up my parents friday night and had dinner at an italian restaurant (lots of pics in the two home style cooking threads, links in the first post here.). When we moved to cologne, I kind of missed this ritual. Luckily, we found a pizzeria near our new flat that makes an awesome pizza in a wood-fired oven. So on the way home on fridays, there's this little stopover and a simple but wonderfully made Pizza as the start of the weekend
Strange enough, I rarely remember to take pictures of the Pizzas because we usually just dig right in as soon as I arrive home, but yesterday I was disciplined.
Prosciutto e Funghi for me:
Tonno for the wife (and cat)
Strange enough, I rarely remember to take pictures of the Pizzas because we usually just dig right in as soon as I arrive home, but yesterday I was disciplined.
Prosciutto e Funghi for me:
Tonno for the wife (and cat)