BobTheFork
Member
I bought my birthday dinner a few days ago but haven't had time to make it.
Xmas is done and it's finally time!
Xmas is done and it's finally time!
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IronGAF Cookoff (hosted by OnkelC) Vol. 2
- Thread starter OnkelC
- Start date
InfiniteBento
Member
I don't do a lot of savory but stepped it up this year for my friends. Normally I do puerto rican pork shoulder but bae picked up some top loin so I made do.
(Forgive the large aluminum pan, ended up roasting my veg on the side instead of crowding the pan )
Before:
After:
Brined it the day before with orange juice, apple cider vinegar, water, salt, and sugar.
Made some pockets and stuffed them with garlic cloves, and my marinade of sofrito, sazon, apple cider vinegar, orange zest, sage, rosemary, brown sugar, paprika, S+P, and some cayenne.
Roasted it for under 2 hours. Did some red pearl onions, mushrooms, and smash fried plaintains on the side.
Moist beyond belief and was the perfect balance of acidic, sweet, salty, and spicy. Really happy with how it came out.
(Forgive the large aluminum pan, ended up roasting my veg on the side instead of crowding the pan )
Before:
After:
Brined it the day before with orange juice, apple cider vinegar, water, salt, and sugar.
Made some pockets and stuffed them with garlic cloves, and my marinade of sofrito, sazon, apple cider vinegar, orange zest, sage, rosemary, brown sugar, paprika, S+P, and some cayenne.
Roasted it for under 2 hours. Did some red pearl onions, mushrooms, and smash fried plaintains on the side.
Moist beyond belief and was the perfect balance of acidic, sweet, salty, and spicy. Really happy with how it came out.
I bought my birthday dinner a few days ago but haven't had time to make it.
Xmas is done and it's finally time!
$30 Christmas for five dollars!
whatup cook Gaf and merry christmas! anybody here got any fried chicken tips?? I tried to make some today for my first time.
I did this with the recipe from Vice, so brine for 24+ hours and soak in buttermilk for another 4:
https://munchies.vice.com/en/recipes/super-crispy-fried-chicken
and the video: https://www.youtube.com/watch?v=5Z8S84qtzQA
(didnt have pickle brine btw, just made a simple one with salt, water, and sugar)
I've been very attracted to that video since I saw it lol, glad I finally had a free weekend this weekend to finally try it out!!!
anyways I feel like I messed it up.
first of all, I'm supposed to keep oil at a constant ~325F? by the time I was cooking the later pieces I forgot temp control so they jus kept on burning...
secondly... the seasoning is too overwhelming!!!
I cooked a single chicken (the recipe is for 2) so I halved the flour to 3 cups, but kept a full tablespoon of each seasoning. (yet halved the cayenne lol)
I'm not sure if that overpowered the seasoning, or if I just do not like the flavors of all those seasonings like mace and cloves and coriander...
so I got 2 questions!!!
first question, does anybody have any other recommend fried chicken seasoning recipes I can try out next time?
and two, now that I do own all these random spices (paprika, mace, coriander, cloves, poultry season), what are some good dishes that would benefit from having these??
I did this with the recipe from Vice, so brine for 24+ hours and soak in buttermilk for another 4:
https://munchies.vice.com/en/recipes/super-crispy-fried-chicken
and the video: https://www.youtube.com/watch?v=5Z8S84qtzQA
(didnt have pickle brine btw, just made a simple one with salt, water, and sugar)
I've been very attracted to that video since I saw it lol, glad I finally had a free weekend this weekend to finally try it out!!!
anyways I feel like I messed it up.
first of all, I'm supposed to keep oil at a constant ~325F? by the time I was cooking the later pieces I forgot temp control so they jus kept on burning...
secondly... the seasoning is too overwhelming!!!
I cooked a single chicken (the recipe is for 2) so I halved the flour to 3 cups, but kept a full tablespoon of each seasoning. (yet halved the cayenne lol)
I'm not sure if that overpowered the seasoning, or if I just do not like the flavors of all those seasonings like mace and cloves and coriander...
so I got 2 questions!!!
first question, does anybody have any other recommend fried chicken seasoning recipes I can try out next time?
and two, now that I do own all these random spices (paprika, mace, coriander, cloves, poultry season), what are some good dishes that would benefit from having these??
christmas cooking marathon for the family is over...
on christmas eve it was a fondue for seven:
christmas day was tukey with veggies and mashed potatoes for 13:
yesterday, the wife made a potato salad with Wieners and a fish/cheese assortment:
here's to IronGAF, only 363 days to go until the next christmas marathon and I don't have done any mise en place for it as of yet...
on christmas eve it was a fondue for seven:
christmas day was tukey with veggies and mashed potatoes for 13:
yesterday, the wife made a potato salad with Wieners and a fish/cheese assortment:
here's to IronGAF, only 363 days to go until the next christmas marathon and I don't have done any mise en place for it as of yet...
To counterbalance the christmas spirits, I made a few Frikadellen for dinner tonight to go alongside the leftovers of the potato salad
Prep is simple, for a pound of mixed ground pork and beef use two small finely chopped onions, two eggs and a handful of breadcrumbs.
Prep is simple, for a pound of mixed ground pork and beef use two small finely chopped onions, two eggs and a handful of breadcrumbs.
I hope kitty got a meatball.
http://www.seriouseats.com/recipes/2014/05/spicy-chorizo-and-pinto-bean-chili-recipe.html
http://www.seriouseats.com/recipes/2014/05/spicy-chorizo-and-pinto-bean-chili-recipe.html
Eye for an Eye
Member
Your cat looks awesome just sitting there like he has his own place at the dinner table.
For lunch yesterday I whipped up this weird-looking bowl of goodness.
Rice with a healthy dose of furikake seasoning. In a pan I just threw a bunch of random Asian pantry staples in with some brisling sardines. Sesame oil, soy sauce, gochujang, rice vinegar. I won't win awards for presentation but it was pretty tasty.
Rice with a healthy dose of furikake seasoning. In a pan I just threw a bunch of random Asian pantry staples in with some brisling sardines. Sesame oil, soy sauce, gochujang, rice vinegar. I won't win awards for presentation but it was pretty tasty.
Eye for an Eye
Member
Easy for me is french cut green beans with a piece of thigh meat chicken.
Scrambled eggs, ramsey style, makes for a good slow morning breakfast.
Hearty is a stew or chili, which is great to leave in a stock pot on a simmer burner or in a crock pot slow cooker. I'll whip it up at night, let it simmer on low all night long and then turn it to keep warm for the rest of the day and let everyone grab what they want out of it. It gets thicker the longer it stays in there.
I also don't let things go to waste. If I raost a whole chicken, I'll boil the bones and make a stock. Then I peel off all the meat and turn it into chicken pot pie or chicken and dumplings. I cheat on the pot pie though, I just bake a sheet of biscuits and throw the chicken mix on top.
Cooking all the time, I no longer have go to meals. I can whip up something with any protien I have in the fridge. Just depends if I want to slow cook it overnight and not deal with cooking for a day or something that'll come together in 15 minutes so I can scarf it down.
triplestation
Member
made some biscuits!
cartoon_soldier
Member
Omelette with Sriracha Onion/Tomato/Garlic gravy + cheese + salsa + sour cream.
Looks messy and tastes Yummy
demosthenes
Member
I started to get into Quinoa a while back and felt like it wasn't digesting right. Stopped for a while and head it recently with no issues. Anyone ever experience anything like this with Quinoa. Google searching tells me that some people just can't digest quinoa well?
did you cook it? was it washed/unwashed prior to cooking?
https://www.youtube.com/watch?v=yjPCPs-RI7Q
A day ahead and in the midst of summer down here in NZ, so I'll be holding a pre NYE barbeque tomorrow. Steak, chicken burgers, hotdogs, corn, potatoes, and mushrooms all on the grill plus salad on the menu. Meat is already marinating, and the prep is almost done (buttering and seasoning the corn to go).
Hopefully the weather forecast holds out and it isn't too windy.
And hopefully some good pics tomorrow or the day after too.
Hopefully the weather forecast holds out and it isn't too windy.
And hopefully some good pics tomorrow or the day after too.
Looking forward to it!
Our citizens have bought so much fireworks this year that the weather stations are expecting fireworks-induced fog / smog situations all over the nation.
So...for New Year's Eve I'll be making goose Silesian style (gęś po śląsku) with homemade red cabbage (modra kapusta) and dumplings (kluski śląskie).
So far I prepared the goose and the red cabbage. Now everything has to sit until tomorrow, then the goose will be browned and (hopefully) get crispy, juicy and tender.
It's my first time and I used my mother's recipe.
So far I prepared the goose and the red cabbage. Now everything has to sit until tomorrow, then the goose will be browned and (hopefully) get crispy, juicy and tender.
It's my first time and I used my mother's recipe.
god that looks good. makes me want to get lilith and jump in a plane with her >>I don't do a lot of savory but stepped it up this year for my friends. Normally I do puerto rican pork shoulder but bae picked up some top loin so I made do.
Moist beyond belief and was the perfect balance of acidic, sweet, salty, and spicy. Really happy with how it came out.
demosthenes
Member
Yea I'd always wash it. Will watch this later though, thanks.
croutons, bacon or cheese as filling?
Irish Stew with a whole lamb shoulder?
You could make bread in it. Lilith has a great recipe for bread made in a cocotte.
You mean the dumplings?
No fillings. We Silesian people make it just with potatoes + potato starch + egg
Edit: we also press little holes into the Klöße (mainly for the sauce)
Yup, the prep just screamed for some hearty inside.
So, as the year comes to an end, let me thank you all for the countless delicious contributions and the as always great spirit in this humble thread. Let's make 2017 another year of IronGAF pride and joy. 😀
Cheers,
Ze Onkel.
So, as the year comes to an end, let me thank you all for the countless delicious contributions and the as always great spirit in this humble thread. Let's make 2017 another year of IronGAF pride and joy. 😀
Cheers,
Ze Onkel.
Eye for an Eye
Member
My silicon spatula still tastes like candy. How do I get it clean? It doesn't really affect the food, but I can taste it if I lick it. I made some rissoto the other night and was eating some off the spatula and tasted it.
Coriolanus
Banned
Did some traditional baguettes to go along with two roasted suckling pig shoulders that mom's cooking.
that looks beyond wonderful. Mind giving the link?
wish i could get that kinda spring with my oven
that looks beyond wonderful. Mind giving the link?
wish i could get that kinda spring with my oven
did you get someone else to lick it to make sure that it aint psychological?
My fiancée and fellow Gaf Member
I'll send her a link to your post so she can share her recipe!
Edit: aaah stealth edit.
Well, it did end up too windy so had to grill everything on the gas stove and oven. Still turned out pretty solid.
that looks beyond wonderful. Mind giving the link?
wish i could get that kinda spring with my oven
This is the recipe I used as basis (in french):
http://cuisinertoutsimplement.com/article-pain-en-cocotte-118531714.html
For one loaf, you'll need:
300gr water
500gr flour
25gr fresh yeast
10gr salt
1. Dilute yeast in lukewarm water.
2. Add flour and salt, mix & knead, form into a ball. Let sit for 2h (or doubled in volume).
3. Knead again, form, place in a cocotte (ground is covered with flour), cut the surface of the dough, flour the surface, put lid on cocotte.
4. Place in cold oven, bake for about 50 minutes at 240°C.
And this is my goose with red cabbage and dumplings.
Coriolanus
Banned
60% hydration and 5% yeast? that sounds so crazy i just gotta try it! Thanks!
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Looks good, how do you like it?
Coriolanus
Banned
hmm
what i'd found odd about the recipe was the amount of yeast. usually you'd use 1-2% for 2h of proofing. Room temp here is usually well above 25c, so with 2% you'd get a doubling in size with 1h.
With 1h, as expected, that mixture had already doubled. Gave it another 30min just to be safe. No change, obv. Followed the rest of the recipe. Given how wide the spring was, wondering if it was due to using a tall cast iron pan (which is a bit wider than a cocotte) or because i shoved it in there before the yeast was done consuming. Might be just down to using 00 flour. Or i might've just cut too deep into the dough.
Great smell and taste tho, no doubt about that
what i'd found odd about the recipe was the amount of yeast. usually you'd use 1-2% for 2h of proofing. Room temp here is usually well above 25c, so with 2% you'd get a doubling in size with 1h.
With 1h, as expected, that mixture had already doubled. Gave it another 30min just to be safe. No change, obv. Followed the rest of the recipe. Given how wide the spring was, wondering if it was due to using a tall cast iron pan (which is a bit wider than a cocotte) or because i shoved it in there before the yeast was done consuming. Might be just down to using 00 flour. Or i might've just cut too deep into the dough.
Great smell and taste tho, no doubt about that
peteykirch
Member
I went down to Charlotte to visit my Dad for the holidays, and it turns out they have a Le Creuset outlet down there. Went in and they had a 10qt Coastal Blue stockpot for 50$. Now I have I believe every piece of cookware that I truly need.
Lately, in an attempt to get more use of my bottle of balsamic vinegar, I've been trying to brush my meatloaf with 50/50 mix of tomato paste and balsamic vinegar. It gives the outer layer a bit of a nice, dark, tomatoy taste.
But for whatever reason I can't shake off the feeling that I'm just wasting ingredients despite being generally pleased with the results. Am I just being paranoid?
But for whatever reason I can't shake off the feeling that I'm just wasting ingredients despite being generally pleased with the results. Am I just being paranoid?
Made some pressure cooked bone in pork chops last night. Was a little disappointed they turned out a little dry. Used an instant pot electric pressure cooker, had 1.5 cups of chicken stock in there, and did it on high pressure for 15 minutes with a 10 minute natural release then a quick release.
Was the 15 min too long? I'll try 8 next time.
Was the 15 min too long? I'll try 8 next time.
Coriolanus
Banned
most likely yes, but if you really wanna be sure, all you have to do is brush only half of the meatloaf.
*smacks forehead*
Duh, of course!
I could have done that earlier if I wasn't such an overthinker.
Oh nooo, I have to make more meatloaf! Woe is meeeeeh
Eye for an Eye
Member
You know Heinz actually makes a balsamic ketchup? I love using it when making a meatloaf, but they only sell it in the glass bottles. I don't think you're imagining anything when you add it to your meatloaf.
They sell it in plastic...
http://www.target.com/p/heinz-balsamic-vinegar-ketchup-14-oz/-/A-14752088
demosthenes
Member
Code:
[IMG]http://i.imgur.com/5zmgOUJ.jpg[/IMG]Made picadillo for some friends. Probably committed a sin by using ground turkey instead of ground beef :lol
My first dutch oven as well, the thing is massive (9qt) and really heavy. I love it. Food turned out great.
demosthenes
Member
Code:
[IMG]http://i.imgur.com/FefUX2u.jpg[/IMG]From last week: fresh bread and a white bean chili recipe that I love.
BobTheFork
Member
Finally have my own big, bad Crock
Made some good chili but I had an issue, so I have a question.
If you were making a crock of chili, do you brown and cook the meat before hand?
The recipe was not specific and I was on auto-pilot so I just threw it all in at the start.
It cooked fine and tastes fine but it looked like dog food. The turkey broke up into the smallest turkey molecules possible and it's weirdly blended into everything. I imagine the flavor would have been better of I spiced and cooked ahead of time.
Apparently that crock pot connects to the wifi and I can change settings by phone. I have no reason to ever do that but damn I want to.
Made some good chili but I had an issue, so I have a question.
If you were making a crock of chili, do you brown and cook the meat before hand?
The recipe was not specific and I was on auto-pilot so I just threw it all in at the start.
It cooked fine and tastes fine but it looked like dog food. The turkey broke up into the smallest turkey molecules possible and it's weirdly blended into everything. I imagine the flavor would have been better of I spiced and cooked ahead of time.
Apparently that crock pot connects to the wifi and I can change settings by phone. I have no reason to ever do that but damn I want to.