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IronGAF Cookoff (hosted by OnkelC)
- Thread starter OnkelC
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scissorfight
Banned
some of the best steaks i've had in my life have had butter.
i've been meaning to try cooking a steak with clarified butter ever since my wife picked up The Palm cookbook.
i've been meaning to try cooking a steak with clarified butter ever since my wife picked up The Palm cookbook.
really nice steak!
The whole "Steak and Butter" discussion has influenced the pentecost weekend cooking schedule as follows:
tonight will be beef tenderloins from ze grill with an orange-dill dip and some funky potato wedgie thingies.
tomorrow will be asparagus with cooked ham, potatoes and hollandaise.
Monday is our 5-year wedding anniversary, so I'll take the wife out for some delish dinner!
Keep sharing, folks.
The whole "Steak and Butter" discussion has influenced the pentecost weekend cooking schedule as follows:
tonight will be beef tenderloins from ze grill with an orange-dill dip and some funky potato wedgie thingies.
tomorrow will be asparagus with cooked ham, potatoes and hollandaise.
Monday is our 5-year wedding anniversary, so I'll take the wife out for some delish dinner!
Keep sharing, folks.
Cosmic Bus
pristine morning snow
Flo_Evans said:
Amen to all three of these statements. The color and richness of an egg yolk that's basically just plopped out of a friendly neighborhood chicken is amazing, and when I first started getting eggs from my sister's farm, I was delighted to find that different breeds of chicken actually produce colored shells: in addition to the more commonplace brown, there are blue and green that I've gotten. So neat. Duck's eggs are really good, too.
Patrick Bateman
Member
Oh God, it's 10am here and I already want to eat steak. :lol
That looks delicious.
That looks delicious.
I envy you flo, I tried to making my eggs look like that, but I always fail.Flo_Evans said:
Hash browns and a sunny side up egg from my neighbors farm. So much better than factory chicken eggs. I don't know why we don't just eat breakfast food all day, its the best! I only wish I had some bacon.
VelvetMouth
Member
holy shit i just had dinner but I could easily eat Onkel's potato and that lasagne. So good.
Onkel if you and your wife ever get divorced, please consider me as a fill in. If you cook for me I'll do anything you want,... anything.
Onkel if you and your wife ever get divorced, please consider me as a fill in. If you cook for me I'll do anything you want,... anything.
British Monsoon
Member
Damn, GAF - everything in here looks amazing, puts my meager attempts to shame 
Anyways, didn't have much in the house yesterday and the supermarket delivery isn't until today, so I popped down to my local butchers (literally a couple of minutes down the road from my house, awesome) and picked up a pair of lamb cutlets - marinated them in a Tomato & Mint BBQ sauce then slapped them on the griddle, seasoned them with oregano & black pepper and accompanied them with a ton of curly fries ^_^
Eh, I think somthing slightly more healthy is called for today
Anyways, didn't have much in the house yesterday and the supermarket delivery isn't until today, so I popped down to my local butchers (literally a couple of minutes down the road from my house, awesome) and picked up a pair of lamb cutlets - marinated them in a Tomato & Mint BBQ sauce then slapped them on the griddle, seasoned them with oregano & black pepper and accompanied them with a ton of curly fries ^_^
Eh, I think somthing slightly more healthy is called for today
Here's where my love of green onions goes full bore:
(my apologies to all korea-gaf)
http://en.wikipedia.org/wiki/Jeon_(food)
(my apologies to all korea-gaf)
http://en.wikipedia.org/wiki/Jeon_(food)
OnkelC said:
Been practicing making sheperd's pie but I keep forgetting to take pics.
Well tonight I went to what is considered one of, if not the best ramen house in Los Angeles, Daikokuya.
Honestly I thought it was pretty damn good but haven't tried many of its competitors to form a good consensus of how it ranks up. I gotta say the soup base was amazingly good while being light.
Ben Pierce
Member
i put this on a lot of my bread but it goes great with a lot of stuff:
DarkJediKnight
Member
Beef Burger and BBQ chicken. The sauce took me about 15 min to make and mix, and is a sweet and spicy variety. It tastes very sweet once it hits your mouth but your throat feels it when it goes down. :lol
See if you can notice 2 pieces of chicken without BBQ sauce. My GF can't take the heat, which is why I'm in the kitchen (NO ONE TOUCHES MY GRILL!!!!!)
sooperkool
Member
Get a cast iron skillet, very versatile and properly cared for you do amazing things with it. You can get a good sized one from Lodge for about 20 bux.
sooperkool said:
already have one, forgot to mention that. Though mine has those grill ridges and I've been meaning to buy a deep one to use for both frying and regular cooking.
Top of my list is a steel pan as I've heard blue-steel ones are good. Just don't know what brand to go with.
I'd suggest Le Creuset, Fissler, Silit if one of those are available in your area. They are a bit expensive, but last you a lifetime. One of my skillets is a heirloom from my grandmother and as old as the federal republic of germany, but still going strong.Zyzyxxz said:
Edit:
http://www.amazon.com/exec/obidos/t...&pf_rd_t=101&pf_rd_p=404067201&pf_rd_i=297666
http://www.fisslerusa.com/
http://www.lecreuset.com/en-us/?__utma=1.2753605900581369000.1244266943.1244266943.1244269111.2&__utmb=1.1.10.1244269111&__utmc=1&__utmx=-&__utmz=1.1244269111.2.2.utmcsr%3dgoogle|utmccn%3d%28organic%29|utmcmd%3dorganic|utmctr%3dle+creuset&__utmv=-&__utmk=249120263
Ya, Shin-sen noodles are really good and a refill for $1 is too nice. I've probably eaten there so much that I can recognize the inconsistency in their broth on some days, and since I've really only been to Daikokuya once I can't say it's hands down better. But damn, was it good.Zyzyxxz said:
killertofu
Member
Gaf, I'm having a man-weekend with my best friend and we're gonna have some epic steaks later today. Only problem is... I've never attempted to cook steak. Do you guys have any pointers or recepies for me? I'd look it up myself, but Search is still missing.
British Monsoon
Member
killertofu said:
Haven't got any specific recipies for cooking steak, but this is the general process I use; heat up the griddle to a medium temperature, pour in a little bit of oil and leave it to spread around and then once it's hot enough slap on the steak - if the steak is an inch or under in thickness, then 4 minutes each side will be enough to get it medium rare, but if it's thicker go for 5 minutes each side (or longer, depending on your tastes), then finally garnish with a pinch of oregano and black pepper, place a curl of butter on top and serve.
I really enjoy cooking steaks as it's easy enough to do, but difficult to get them consistantly just right - plus, there are so many ways of coooking steak, it's good to experiment and find which method you prefer and how they alter the taste.
ElectricThunder
Member
My experiment worked this past Wednesday night, so I shall break it down for IronGAF after something on the cheap/tasty side of things. No pics since I have no camera.
Ever had a craving for some pizza but didn't feel like paying a high price for delivery and dealing with a 45min-1 hour wait? Ever sought excessive vengeance against a pizza place for screwing up an order to an extent it pretty well ruined your dinner? I achieved both of these lofty goals!
All you need is:
Pizza sauce
Cheese
Pepperoni(or some other stuff...you get the idea.
Grab some tinfoil, and a small oven you can peer into and ultimately set to 325 degrees.
The secret? a Gyro wrap. Instead of pizza crust, get a basic Gyro wrap and use it as the base. 1-2 teaspoons of pizza sauce, arrange thy cheese and toppings, put it on the foil and pop it into the little oven. Once you see any cheese bubbling, which is somewhere in the neighboorhood of LESS THAN 5 minutes, turn it off and you're done. Eat that one, then pop another in, and repeat. Odds are, 2-3 will do the trick for a dinner/hungry portion and just 1 will suffice for lunch. Damn cheap grocery wise and not a lot of time or checking on it required.
I'm going to go forth on this and sample a variety of pepperoni and cheese stylings that I generally can't get around here among the usual suspects, not to mention better quality natural cheese and such to make it a tad healthier. The gyro really gives it a unique style and flavor respective to the usual doughy pizzas out there.
I highly recommend giving this a shot should the situation present itself to ya. Outside of an incredible craving, new nifty place, or a speciality pizza adventure with friends, I can't reckon paying for pizza delivery going forward---this just flat out works so well at satisfying the craving.
Ever had a craving for some pizza but didn't feel like paying a high price for delivery and dealing with a 45min-1 hour wait? Ever sought excessive vengeance against a pizza place for screwing up an order to an extent it pretty well ruined your dinner? I achieved both of these lofty goals!
All you need is:
Pizza sauce
Cheese
Pepperoni(or some other stuff...you get the idea.
Grab some tinfoil, and a small oven you can peer into and ultimately set to 325 degrees.
The secret? a Gyro wrap. Instead of pizza crust, get a basic Gyro wrap and use it as the base. 1-2 teaspoons of pizza sauce, arrange thy cheese and toppings, put it on the foil and pop it into the little oven. Once you see any cheese bubbling, which is somewhere in the neighboorhood of LESS THAN 5 minutes, turn it off and you're done. Eat that one, then pop another in, and repeat. Odds are, 2-3 will do the trick for a dinner/hungry portion and just 1 will suffice for lunch. Damn cheap grocery wise and not a lot of time or checking on it required.
I'm going to go forth on this and sample a variety of pepperoni and cheese stylings that I generally can't get around here among the usual suspects, not to mention better quality natural cheese and such to make it a tad healthier. The gyro really gives it a unique style and flavor respective to the usual doughy pizzas out there.
I highly recommend giving this a shot should the situation present itself to ya. Outside of an incredible craving, new nifty place, or a speciality pizza adventure with friends, I can't reckon paying for pizza delivery going forward---this just flat out works so well at satisfying the craving.
user friendly
Member
Wow, that whole last page was awesome, particularly those ribs and that amazing baguette. Thanks for the comments too guys.
Made some soy-pickled jalapenos the other day. Quite a condiment. See Gourmet's website for the recipe - it's seriously about a minute of work, and very worth it.
After trying it once, I'd make the following mods:
* Double the lime zest and a squeeze of lime juice
* Add another teaspoon of sugar
After trying it once, I'd make the following mods:
* Double the lime zest and a squeeze of lime juice
* Add another teaspoon of sugar
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