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IronGAF Cookoff (hosted by OnkelC)
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Brianemone
Member
Made some chicken sandwiches for dinner last night
Brianemone
Member
Zyzyxxz said:
Do you guys have those green scouring pads over there?
sportzhead
Member
Brianemone said:Made some chicken sandwiches for dinner last night
That looks so damn good.
Zyzyxxz said:
Not sure if this will solve your problem, but I've used Bar Keepers Friend cleanser
with a soft cloth on my enameled cast iron Dutch oven with fairly good results. At the very least, it won't damage your pan. It worked really well on my All Clad stainless pan, for which I'm very thankful
Silkworm said:Not sure if this will solve your problem, but I've used Bar Keepers Friend cleanser
with a soft cloth on my enameled cast iron Dutch oven with fairly good results. At the very least, it won't damage your pan. It worked really well on my All Clad stainless pan, for which I'm very thankful
Will this work on teflon coated pans?
sooperkool
Member
Its safe for most non-stick surfaces
I don't have first hand experience with this, but I did a quick google search, and it seems a number of different people have recommended the use of this cleanser with teflon coated pans. The cleanser is pretty gentle and I would think it wouldn't damage the teflon coating, but without trying it myself I can't guarantee that.SRG01 said:
Edit: Also sooperkool seems to agree that it should be okay for teflon
I love my wife to death, but she is all thumbs in the kitchen. She can't really make anything unless it comes in a box with a flavor packet
I've tried to teach her some things, but it seems I have a rather abrasive teaching style... Lucky for me my mother is also a great cook so she came over tonight to teach her some basics while me and my dad did man stuff in my workshop. :lol
Some nice bread with olive oil parmesan and fresh cracked pepper. Very basic but again my girl had only made bread that was pre-buttered. Sad I know.
Prosciutto and cantaloupe. Don't even know if this counts as cooking but again my girl was mystified at the flavor combo. :lol
Fresh made pesto and pasta. Again old hat and super easy. I've explained how to make pesto many times to her but I guess I am just an asshole. :lol
Some good (decent at least) wine!
Finished off the meal with some of my moms home made blueberry/rhubarb pie. Still warm and melting the ice cream. OMFG my mom can bake some shit. I can't even hold a candle to her pies.
I've tried to teach her some things, but it seems I have a rather abrasive teaching style... Lucky for me my mother is also a great cook so she came over tonight to teach her some basics while me and my dad did man stuff in my workshop. :lol
Some nice bread with olive oil parmesan and fresh cracked pepper. Very basic but again my girl had only made bread that was pre-buttered. Sad I know.
Prosciutto and cantaloupe. Don't even know if this counts as cooking but again my girl was mystified at the flavor combo. :lol
Fresh made pesto and pasta. Again old hat and super easy. I've explained how to make pesto many times to her but I guess I am just an asshole. :lol
Some good (decent at least) wine!
Finished off the meal with some of my moms home made blueberry/rhubarb pie. Still warm and melting the ice cream. OMFG my mom can bake some shit. I can't even hold a candle to her pies.
nakedsushi
Member
Damn....proscuitto and cantelope. That's brilliant!
Cosmic Bus
pristine morning snow
jarosh said:
I'm familiar with the pairing, but sadly, I've never even seen prosciutto for sale around here. :\
Ad Infinitum
Member
It's always on packets of parma ham as a serving suggestion, I tried it once and wasn't a massive fan so I ate them separately. Nom.
nakedsushi
Member
jarosh said:
Not poking fun. I've never thought of it before, but it makes sense.
On the west coast, usually it's asparagus or shrimp wrapped prosciutto. I did a fish wrapped in prosciutto that was then baked once, but never thought about fruit.
Cosmic Bus said:
It's basically fancy Italian ham (well dry aged in the picturesque northern hills
) You should be able to find it at any decent deli. Do you not have a "little italy" in your town? You could just use regular nasty american chemically aged ham, but with a dish so simple quality of the ingredients is key.
Kind of surprised some of you guys have never seen the combo. Salty/sweet is one of my favorite flavor pairings. Swine+fruit=yum yum
Cosmic Bus
pristine morning snow
Flo_Evans said:
I guess you've never heard me bitching about the extremely rural area I live in. "Little Italy" here is the spaghetti sauce aisle. :lol
Owed T'Alex
Member
There's a local pizza chain in my town (Tucson, AZ) that does a prosciutto and melon pie, and it happens to be one of my favorite pizzas. However many people I suggest it to don't seem very interested.
Cosmic Bus said:
Bummer. Could you not mail order some? I live in the midwest but we seem to have a large concentration of Irish/German/Italian people here. The Italian neighborhood is called "the hill" cause its like, on a hill. :lol It's pretty crazy, you go down (up?) there and its Italian flags everywhere, fire hydrants painted red/white/green tons of great delis and awesome restaurants.
Zyzyxxz said:
Thats a shame! I tend to think of the coast as more culinarilly (is that a word?) advanced, but I guess out there you have a much larger asian (and mexican) influence.
nakedsushi
Member
Undeux said:
Yeah, Whole Paycheck has them in the same area as the fancy cheeses. There's also a decent Italian deli near my work that has it I think.
Undeux said:
depends on your area but italian shops are usually ignored in my area and are much of a neighborhood secret.
I suppose if you head out to West LA you will find more but in most super markets prosciutto is always stuck with the "fancy" cheeses and deli which most people tend to ignore.
slidewinder
Banned
Some mac and cheese ready to go into the oven:
The finished stuff along with some steamed broccoli and grilled chicken with barbecue sauce:
The finished stuff along with some steamed broccoli and grilled chicken with barbecue sauce:
CrystalGemini
Member
Zyzyxxz said:
It's quite readily available in the SF Bay Area... I've seen/had prosciutto wrapped melon in quite a few restaurants/cafes/grocery stores from Sacramento to LA. It's been a staple of Californian cuisine (esp if the restaurant specializes in tapas) for a while.
Hey, guys. It's been a long time since I've visited this thread. I'm super glad to see its going strong.
I'm back in California and in a big kitchen with gas so I'm starting to cook way more than I used to (my place in Minneapolis was tiny).
So I don't have pics yet but have already had fun in the kitchen. Started making frijoles negros from scratch again. Cooking plantains, yuca and other fun Cuban stuff.
My sister-in-law is quite the cook. For the fourth she planned an awesome dinner with roast pork, cheesy grits, my beans, yuca with mojo and a couple of excellent hand made ice creams -- a salty caramel and a cream cheese with guava swirl. The second was my favorite.
I'm looking for an asian market so I can start experiementing with green curry paste. I made pad thai last night (but used a box mix for the sauce).
Any suggestions, links to old posts, etc. would be appreciated.
Also: I'm swimming in avocados again. It's like heaven here.
I'm back in California and in a big kitchen with gas so I'm starting to cook way more than I used to (my place in Minneapolis was tiny).
So I don't have pics yet but have already had fun in the kitchen. Started making frijoles negros from scratch again. Cooking plantains, yuca and other fun Cuban stuff.
My sister-in-law is quite the cook. For the fourth she planned an awesome dinner with roast pork, cheesy grits, my beans, yuca with mojo and a couple of excellent hand made ice creams -- a salty caramel and a cream cheese with guava swirl. The second was my favorite.
I'm looking for an asian market so I can start experiementing with green curry paste. I made pad thai last night (but used a box mix for the sauce).
Any suggestions, links to old posts, etc. would be appreciated.
Also: I'm swimming in avocados again. It's like heaven here.
slidewinder
Banned
Yes? That's not "Kraft Dinner" or the like; it is that which Kraft Dinner and the like are a bad imitation of. Bechamel sauce, cheddar, and jack mixed with cooked macaroni and... baked. Pretty common American comfort food, and one of the major dishes in the soul food tradition, too.SRG01 said:
Here's a good recipe, pretty similar to the above.
Eggs are sometimes added to the sorta-Mornay as they are in the recipe I linked above. Ground beef isn't so common, I don't think, because this is usually eaten as a side dish, even though it's a really rich one. Green chiles are probably the most common other addition where I live, in the Southwestern US.Tf53 said:
Flynn said:
Where are you located in CA?
Generally here are some Asian supermarkets you might see around:
Mitsuwa (Japanese market) typically stuff is kinda pricy but quality is really good and if its from Japan you can probably find it.
99 Ranch Markets are somewhat all over SoCal and you can find pretty much everything you would need. Though it is considered Chinese they carry Vietnamese, Thai, and some Japanese stuff. This would be your best all around Asian market with decent prices.
Nijiya market? I've some only some but its another Japanese one and some stuff can be pricey since lots of it is imported.
Zyzyxxz said:
I'm in Yucaipa -- which is a bit out in the boonies. Near Redlands and San Bernadino. Looks like the closest 99 Ranch is still a haul for me -- in Pomona. I found a decent Mexican market around here (a bit easier, admittedly) so I ought to be able to find something. If not I can make jaunts into L.A. proper for special ingredients. Also have a friend who lives in Rancho who can probably suggest a place.
Phantast2k
Member
First ever major meal (for me):
------->
I know it looks like ass, but it was pretty damn awesome! Next time I'll do my own seasoning though.
Spent more than an hour on it...feels like I gave birth to a child :lol
------->
I know it looks like ass, but it was pretty damn awesome! Next time I'll do my own seasoning though.
Spent more than an hour on it...feels like I gave birth to a child :lol
dealing with raw meat is fucking disgusting
Phantast2k said:First ever major meal (for me):
------->
http://i27.tinypic.com/qqrbs6.jpg[IMG]
I know it looks like ass, but it was pretty damn awesome! Next time I'll do my own seasoning though.
Spent more than an hour on it...feels like I gave birth to a child :lol
[spoiler]dealing with raw meat is fucking disgusting :([/spoiler][/QUOTE]
Nah it looks like any other homemade fried rice I've seen, good job.
Most of my friends don't like dealing with raw meat but I think its an essential experience that everyone should have because it makes you realize the work that has gone into sacrificing an animal and getting it to your plate.
ElectricThunder
Member
Yet another pizza tip: In order to avoid oil pools which can be annoying at times when topping with pepperoni, dust them up good and proper with grated parmesan before cooking it up so as to prevent any as well as give the old pepperoni a tad more interesting appearance.
If I can happen across a good oppourtunity, I think I've figured out a way to make something of a pizza out of a biscuit. I'll keep my dark designs under my hat until I attempt the deed though, so as to not bring shame.
For great justice: Search Justin Wilson on Youtube and watch the Garlic Bread video---definitely gonna try that at some point!
If I can happen across a good oppourtunity, I think I've figured out a way to make something of a pizza out of a biscuit. I'll keep my dark designs under my hat until I attempt the deed though, so as to not bring shame.
For great justice: Search Justin Wilson on Youtube and watch the Garlic Bread video---definitely gonna try that at some point!
I made roast turkey drumsticks for the first time last week.... it was better than I expected ( I just rubbed some seasoning on them them and threw them in the oven :lol ) but the meat had no flavour and it was a bit dry (inside).... I'm considering brining; has anyone brined turkey drumsticks before? How long should I brine them? Any recipes?
Thanks a lot...
Thanks a lot...
Kal said:I made roast turkey drumsticks for the first time last week.... it was better than I expected ( I just rubbed some seasoning on them them and threw them in the oven :lol ) but the meat had no flavour and it was a bit dry (inside).... I'm considering brining; has anyone brined turkey drumsticks before? How long should I brine them? Any recipes?
Thanks a lot...
brining is very easy and simple.
I dunno what turkey should use but for pork chops I typically use a good amount of salt and sugar then a few bay leaves and a few spoons of soy sauce.
I think if you just stick to salt and sugar it should work.
German/Swiss/Austrian/Satellite TV GAF, at 9PM (in about 15 Minutes) starts a three piece documentary about german cuisine and cooking, covering the era between the post-WWII years and today. Since it seems to have my fave, Clemens Wilmenrod, be sure to watch it!
http://www.daserste.de/mahlzeitdeutschland/allround_dyn~uid,acr7kcpx20ann8x1~cm.asp
trailer:
http://www.daserste.de/mediathek_blank/play.asp?cid=89264
http://www.daserste.de/mahlzeitdeutschland/allround_dyn~uid,acr7kcpx20ann8x1~cm.asp
trailer:
http://www.daserste.de/mediathek_blank/play.asp?cid=89264
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