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[Eye for an Eye]

When making eggs in the manner of Gordon Ramsay's recipe on Youtube, is there a method to prevent them from sticking to a stainless steel pan and being absolutely impossible to get off?

Haven't found it. My best non stick skillet is a 12" pan, so it works best when I'm making a half dozen or more eggs in it. Even then, there's still some residue, but it comes off much easier.

If you want to clean the residue off easier, add a small layer of water to the pan and put in on the stove. Use a flat end spatula and just keeping scraping along the bottom. It'll eventually come loose and then you can use a scratchy sponge to clean the little bits off.

Edit to Add: Here's a post I made a while ago about making Gordon's eggs, with a picture of the skillet.
http://www.neogaf.com/forum/showpost.php?p=216365043&postcount=1624

 

[BriareosGAF]

When making eggs in the manner of Gordon Ramsay's recipe on Youtube, is there a method to prevent them from sticking to a stainless steel pan and being absolutely impossible to get off?

Use a small flexible plastic dough scraper after you soak the pot for a bit. Comes off like yuba.

 

[Sesuadra]

our easter lunch: Okonomiyaki

okonomiyaki with shrimp and bacon.

 

[OnkelC]

Easter Sunday dinner: Saltimbocca from pork with a heavy Marsala sauce.

 

[OnkelC]

Light monday dinner: Frankfurt Green Sauce with waxy eggs and potatoes.

 

[Funky Papa]

I finally convinced the girlfriend to start dieting again (yay!), so I guess my contributions to this thread are going to slow down by a lot. Meanwhile, I made a huge (and I mean *huge*) batch of fit chili adapting this recipe.

I won't bother with pictures since chicken chili pretty much looks like the white goop coming from this walker, but it tastes great and it's freezer friendly. Some notes for those interested:

-I increased the amount of minced chicken by two for extra protein.
-I halved the amount of chipotles since the required amount is way too much unless you want to get your tongue incinerated.
-I had no fresh jalapeños, so I used a few slices from a jar. I also halved the amount because I like to taste my food. The vinegar gave the recipe a surprisingly nice tang.
-No corn, no avocado, no chips.
-The 30 min mark is waaaaay too short unless you like your chili runny and soup-like. I kept mine simmering for a couple of hours.

I should probably research some way to make it from dried beans using the pressure cooker since canned ones are more expensive and I'm trying to be more frugal with my food.

 

[snacknuts]

No pics (sorry!), but I had a busy weekend of cooking. Friday afternoon/evening, I made this recipe for slow-cooked ragu bolognese. It was a fair amount of work and kind of expensive to get everything I needed, but clawdhammercy was it tasty. For reasons I will never pretend to understand, I made the full recipe instead of halving it, so my 6 qt Dutch oven was very nearly full. Fortunately, my family came over to help wreck it. Still a bunch of leftovers.

I made fettucine noodles to go with it using this recipe for pasta dough. It was my first time with this recipe, and it was a million times better than I've gotten with other pasta-making attempts. My family wouldn't shut up about how good they thought it was.

The bolognese recipe called for a 1/2 lb of chicken livers. Since 1 lb was the smallest package I could get from my local meat department, I had leftovers. So Saturday morning, I took at a stab at this recipe for scrambled eggs with chicken livers. It was easy and smelled wonderful, but it turns out I am just not a person who cares for liver, as much as I might like to be. But hey, we'll never find out what we do and don't like if we don't try new things!

Tonight I am going to try smoking chicken wings on my Weber kettle grill. It will be my first-ever attempt at smoking anything. I ordered a Slow N Sear last week that got delivered on Saturday, so I am looking forward to putting it through its paces.

 

[lawnchair]

how many herbs are in that green sauce Onkel?

 

[Mario]

Starting to make a habit of making breakfast for dinner - Nutella French toast stack with cream, strawberries, banana, and bacon.

 

[Meciu]

Starting to make a habit of making breakfast for dinner - Nutella French toast stack with cream, strawberries, banana, and bacon.

Nice... french toast stack with cream, strawberries, banana and bacon.

 

[OnkelC]

how many herbs are in that green sauce Onkel?

In german:
Borretsch
Sauerampfer
Kresse
Petersilie
Estragon
Kerbel
Dill
Schnittlauch
Pimpinelle

 

[Royal_Flush]

In german:
Borretsch
Sauerampfer
Kresse
Petersilie
Estragon
Kerbel
Dill
Schnittlauch
Pimpinelle

You know what's the difference between me and a good cook? Even though I'm German, I've never heard oh Borretsch or Pimpinelle. *fades back into lurking mode where he can dwell in his own mediocrity*

 

[thespot84]

You know what's the difference between me and a good cook? Even though I'm German, I've never heard oh Borretsch or Pimpinelle. *fades back into lurking mode where he can dwell in his own mediocrity*

pimpinelle is just anise I think and borretsch (borage) seems pretty obscure. Don't be so hard on yourself

 

[Royal_Flush]

pimpinelle is just anise I think and borretsch (borage) seems pretty obscure. Don't be so hard on yourself

Oh, don't worry. I consider myself a passable cook. Just not a lot above average. But I'm working on it

 

[snacknuts]

Last night was my first-ever attempt at smoking something and I would consider it a huge success (x-post from BBQ GAF):

 

[Sesuadra]

got a new toy, a Tojiro Yasuki Shirogami.

it's a carbon steel knife, so I'll have to take good care of it or it will rust. but it's soooo sharp!

 

[snacknuts]

got a new toy!

🤤

 

[OnkelC]

Quick Ragù for dinner

 

[raindoc]

http://i73.photobucket.com/albums/i216/OnkelC/Bolognese/51BE883C-F14B-42E6-B487-34F5FCA76A8D.jpg[IMG]

[b]Quick Ragù[/b] for dinner :)[/QUOTE]
there's no such thing.

 

[OnkelC]

there's no such thing.

It requires​ skill and practice.

 

[ChryZ]

Asparagus is in season, so I've made this for dinner:

... and no, the stalks aren't freakishly huge, the oven roasted rosemary potatoes are freakishly small

 

[thespot84]

I didn't get pics but I made nashville hot chicken for our group dinner tonight and it was ridiculously good. Basically this recipe, but try it before even adding the extra sauce at the end (and the video is annoying, be prepared lol)

http://www.foodnetwork.com/recipes/jeff-mauro/nashville-style-hot-chicken-sandwich

 

[Sesuadra]

Lilith wanted Schnitzel with pepper cream sauce and mashed potatoes.

so of course, I cook it >>

 

[Eye for an Eye]

You know, for a peasant meal, shepard's pie is way too much work. Seriously, it took me hours to get it done and I think I do it the lazy way too.





But it's everyone's favorite.

 

[Nordicus]

Mom gave me a recipe for home-made kebab meat that she found and I was tempted to try. Nothing special was required for it.

The texture of the spiced ground beef after 3.5 hours cooked in 100 °C was solid enough that I could carve pieces out of the 'meatloaf' pretty decently after I let it sit in the fridge overnight. It ended up not having that strong of a taste, but I was way more concerned of the texture so I'd call it a moderate success. I can always spice it up on the skillet.

The crazy thing tho was how good that white sauce ended up being. It's 400 grams of turkish yoghurt, and 3 chopped cloves of garlic, mixed and let season in the fridge overnight. That's it.

 

[Sesuadra]

You know, for a peasant meal, shepard's pie is way too much work. Seriously, it took me hours to get it done and I think I do it the lazy way too.





But it's everyone's favorite.

mind sharing your recipe ?

 

[Eye for an Eye]

mind sharing your recipe ?

I make it simple.
Ground beef - you can season it and add some diced onion and garlic and stuff, but I don't find it to make a big difference with the soup added. Nor did I have any to add last night.
1 or 2 cans of golden mushroom soup (enough to coat the meat)
1 pound of green beans. Frozen cook up softer than fresh. I even sautéed the fresh grean beans before adding them and they were still a bit crunchy. You can also use corn or the frozen veggie mix with corn, green beans, and peas/carrots. I just use green beans to get some added veggies in and a little less starch and carbs.
3-5 pounds of potatoes to make amazing mashed potatoes. This is the only thing I salt.
Then a bunch of shredded cheese on top. I used a Mexican cheddar blend and added shredded parmesan.

Bake it for 30-60mins to heat it all up and melt the cheese on top.

The carrots, I sauteed them for a few minutes in some butter on the stove. Then I added them to the cast iron griddle I keep in the oven for about the last ten minutes of baking.

 

[Sesuadra]

I make it simple.
Ground beef - you can season it and add some diced onion and garlic and stuff, but I don't find it to make a big difference with the soup added. Nor did I have any to add last night.
1 or 2 cans of golden mushroom soup (enough to coat the meat)
1 pound of green beans. Frozen cook up softer than fresh. I even sautéed the fresh grean beans before adding them and they were still a bit crunchy. You can also use corn or the frozen veggie mix with corn, green beans, and peas/carrots. I just use green beans to get some added veggies in and a little less starch and carbs.
3-5 pounds of potatoes to make amazing mashed potatoes. This is the only thing I salt.
Then a bunch of shredded cheese on top. I used a Mexican cheddar blend and added shredded parmesan.

Bake it for 30-60mins to heat it all up and melt the cheese on top.

The carrots, I sauteed them for a few minutes in some butter on the stove. Then I added them to the cast iron griddle I keep in the oven for about the last ten minutes of baking.

thank you, I'll make chicken pie today, but I'll make this recipe on sunday

 

[Nezumi]

In german:
Borretsch
Sauerampfer
Kresse
Petersilie
Estragon
Kerbel
Dill
Schnittlauch
Pimpinelle

Not that I think that they wouldn't make a good addition, but Dill and Estragon aren't usually part of "Grüne Soße" Kräuter.

 

[Symphonia]

Anyone have any go-to recipes for turkey breast?

 

[zbarron]

It's my wife and my anniversary so I made shrimp scampi as an appetizer and have 2 beef short ribs on the smoker that are almost ready.

 

[OnkelC]

Not that I think that they wouldn't make a good addition, but Dill and Estragon aren't usually part of "Grüne Soße" Kräuter.

To my understanding, it has to consist of at least seven herbs, not just those seven herbs.

 

[Zaraki_Kenpachi]

Any recommendations or price points I should be looking at for cutting boards?

 

[RatskyWatsky]

Any recommendations or price points I should be looking at for cutting boards?

End grain, and the thicker the better. Michigan Maple Block is a good brand.

 

[peteykirch]

Any recommendations or price points I should be looking at for cutting boards?

They are super expensive, but damn do they hold up amazingly well, I suggest a Boos Board.

My Mom got me one for Christmas a few years ago, it's huge and has that little moat around the outside to collect juices.

 

[Zaraki_Kenpachi]

End grain, and the thicker the better. Michigan Maple Block is a good brand.

Can't find any of that brand by non-third party seller type stuff for some reason.

Does this one look good?

https://www.amazon.com/dp/B000TZ0IQC/?tag=neogaf0e-20

 

[Eye for an Eye]

Any recommendations or price points I should be looking at for cutting boards?

What kind of use?? I keep a few bamboo boards for quick dinners. Mainly for fruits and vegetables. Then maybe a single serve of meat after cooking. I have a much nicer and larger board I use for meats, mostly for carving. I spent $80 on it at William Sonoma. I only wish it had a larger groove for catching the juices. America's Test Kitchen did an episode on cutting boards. Their one big advice is to stay away from any "specially designed" boards that supposedly add an advantage. Not only did they not help with carving meats, they were also a pain to clean up.

Boos boards have an obvious mark up on their boards, so you have to decide if it's worth the extra cost. For a nice thick, heavy board, you're probably looking at $50-$100 range for something that will last and is worth the cost of maintenance rather than tossing and buying a new one. Just take into account the amount of counter space you have for using and someplace to store it.

 

[Zaraki_Kenpachi]

What kind of use?? I keep a few bamboo boards for quick dinners. Mainly for fruits and vegetables. Then maybe a single serve of meat after cooking. I have a much nicer and larger board I use for meats, mostly for carving. I spent $80 on it at William Sonoma. I only wish it had a larger groove for catching the juices. America's Test Kitchen did an episode on cutting boards. Their one big advice is to stay away from any "specially designed" boards that supposedly add an advantage. Not only did they not help with carving meats, they were also a pain to clean up.

Boos boards have an obvious mark up on their boards, so you have to decide if it's worth the extra cost. For a nice thick, heavy board, you're probably looking at $50-$100 range for something that will last and is worth the cost of maintenance rather than tossing and buying a new one. Just take into account the amount of counter space you have for using and someplace to store it.

I want a wooden one for vegatables. I found a plastic one I'm getting for meat. There seems to be tons of styles and price points for cutting boards. Definitely don't need top type but want a solid middle range on that will hopefully last if I take care of it.

 

[Eye for an Eye]

I want a wooden one for vegatables. I found a plastic one I'm getting for meat. There seems to be tons of styles and price points for cutting boards. Definitely don't need top type but want a solid middle range on that will hopefully last if I take care of it.

Probably $20-$30 range, and usually contains two boards. I use the bamboo ones with a good size handle on it. It makes it easy to lift, hold, and transfer the food to a pot. Hopefully, a more expensive board will have a better glue. My older one, about 5-6 years, is starting to split at the ends. Not to bad for a cheapie from Walmart.

Ohh, and after working in a fast food kitchen, I have found that I hate plastic boards. They get used and abused and they're not repairable.

You could also make you're own board from a solid piece of wood. They say to use a wood that grows food, walnut or maple, or whatever else.

 

[Zaraki_Kenpachi]

Wound up going with the 15x15 end grain michigan maple block cutting board. Can't wait for that and my knives to show up.

 

[thespot84]

Having two boards for meat/not meat is a good idea however don't feel obligated to get a plastic one for meat. Wood handles bacteria just as well if not better than plastic and a good one can easily be disinfected.

 

[Sesuadra]

Shepherd's Pie 1.0

I enjoyed it.

 

[RatskyWatsky]

Wound up going with the 15x15 end grain michigan maple block cutting board. Can't wait for that and my knives to show up.

Was it this one?

https://www.amazon.com/gp/product/B00O4CQIL0/?tag=neogaf0e-20

I have one - it's great!

 

[Eye for an Eye]

Shepherd's Pie 1.0

I enjoyed it.

You're looks better than mine. Nice coloring on the potatoes.

 

[Eye for an Eye]

Was it this one?

https://www.amazon.com/gp/product/B00O4CQIL0/?tag=neogaf0e-20

I have one - it's great!

I don't understand how one of those is functional. They look absolutely amazing, but how do you pick it up and dump everything into the pot?

 

[zbarron]

I don't understand how one of those is functional. They look absolutely amazing, but how do you pick it up and dump everything into the pot?

You don't. I use a bench scraper to collect my chopped ingredients and transfer them. My ideal system is my cutting board, my knife, my bench scraper, and a bowl that I put trash like onion skin into. It keeps everything organized and efficient.

 

[RatskyWatsky]

You don't. I use a bench scraper to collect my chopped ingredients and transfer them. My ideal system is my cutting board, my knife, my bench scraper, and a bowl that I put trash like onion skin into. It keeps everything organized and efficient.

*nods*

 

[Zaraki_Kenpachi]

Was it this one?

https://www.amazon.com/gp/product/B00O4CQIL0/?tag=neogaf0e-20

I have one - it's great!

Whoops, thought I responded to this. Yup, that was the exact one I bought.

 

[Zaraki_Kenpachi]

.

 

[zbarron]

Thought that was a blatant hook on Cullen on the breakaway

Making shaved ice?