nakedsushi
Member
^-- Looks comforting and delicious. That's weird that you can't eat that much rice or bread. If it was just bread, I was gonna say gluten allergy, but rice too?
-
Hey, guest user. Hope you're enjoying NeoGAF! Have you considered registering for an account? Come join us and add your take to the daily discourse.
IronGAF Cookoff (hosted by OnkelC)
- Thread starter OnkelC
- Start date
- Status
Hope you guys don't mind that these aren't my recipes. I'm a total noob and learning.
Anyway, that's cucumbers, avocado, walnuts, dill and tofu I fried up. Lemon juice and olive oil dressing over the brown rice.
Now, any ideas for subs for the tofu? It seemed like a useless member of the meal since it didn't have much taste. I think it'd would go well with chicken instead of tofu, but I can't eat chicken; I get stomach aches which aren't excruciating, but annoying nonetheless. Maybe some kind of fish? Shrimp? Or tips for making tofu have more taste?
Doytch said:
Hope you guys don't mind that these aren't my recipes. I'm a total noob and learning.
Anyway, that's cucumbers, avocado, walnuts, dill and tofu I fried up. Lemon juice and olive oil dressing over the brown rice.
Now, any ideas for subs for the tofu? It seemed like a useless member of the meal since it didn't have much taste. I think it'd would go well with chicken instead of tofu, but I can't eat chicken; I get stomach aches which aren't excruciating, but annoying nonetheless. Maybe some kind of fish? Shrimp? Or tips for making tofu have more taste?
Most of us base our own recipes off some former recipe so we aren't all true innovators here so no worries. Seeing as you went with cucumbers and dill you could have tried a Middle Eastern style sauce by mixing the cooked ingredients into Greek yogurt and paprika and serve.
Tofu preferably for me needs to go with a sauce because it will take on the flavor well. If you've ever had Mabo Tofu from Chinese restaurants then you get the idea and if not then go try it its good!
A good sauce for tofu that I would start off with is a mixture of 1 tablespoon soy sauce, 2 tablespoons oyster sauce, a little bit of black bean sauce, and some chinese chili paste/sauce and adjust to taste.
Doytch said:
Hope you guys don't mind that these aren't my recipes. I'm a total noob and learning.
Anyway, that's cucumbers, avocado, walnuts, dill and tofu I fried up. Lemon juice and olive oil dressing over the brown rice.
Now, any ideas for subs for the tofu? It seemed like a useless member of the meal since it didn't have much taste. I think it'd would go well with chicken instead of tofu, but I can't eat chicken; I get stomach aches which aren't excruciating, but annoying nonetheless. Maybe some kind of fish? Shrimp? Or tips for making tofu have more taste?
wow that sounds really good. i can see where tofu might go very well with that dish though. the flavourings you used are nice but maybe dont mesh well with what tofu is. Seitan might work well with that (or could be equally strange tasting, hard to tell without trying)
But I do like tofu a lot. I make a nice kimchee chahan that uses tofu. Looks a little like this when its all finished (Mabo tofu is also a favourite of mine)
CrystalGemini
Member
Noshino said:
Same for pastas/noodles too... Something about it just sits in my stomach like a brick and makes me nauseous. Though there's this place in Oakland Chinatown that makes their wonton noodles a certain way and I'm totally ok eating that.
Not that I don't eat rice, bread or pasta. I just can't have too much. My diet is generally made up of mostly meats, fish, vegetables and fruits which really isn't a problem for me. XD I usually have no problem not eating those things for weeks at a time.
CrystalGemini
Member
Zyzyxxz said:
OH that looks good! Never made mabo tofu from scratch before - always use the packages. :/ That doesn't sound difficult at all too...makes you wonder why we even need the pre-made stuff to begin with. :lol
Thanks for the recipe!
nakedsushi
Member
I actually quite like the taste of plain tofu. It shouldn't taste too strongly of soy, or else it's old/stale. Maybe buy fresher tofu? I also notice that soft and silken tofu has a milder taste than firm and extra firm tofu, so buy accordingly.
A good trick with tofu (medium firm to extra firm) is to cut it into cubes and then freeze it. When you want to cook with it, defrost it. It has a completely different texture, kinda like a sponge or fried tofu without the fried crust. If you crumble it up, it's great in soups and stews.
I also like to crumble up post-frozen tofu and stir frying it with some cumin, curry powder, and greens (like kale or spinach), and enough broth so it's not to dry for a quick tofu scramble.
A good trick with tofu (medium firm to extra firm) is to cut it into cubes and then freeze it. When you want to cook with it, defrost it. It has a completely different texture, kinda like a sponge or fried tofu without the fried crust. If you crumble it up, it's great in soups and stews.
I also like to crumble up post-frozen tofu and stir frying it with some cumin, curry powder, and greens (like kale or spinach), and enough broth so it's not to dry for a quick tofu scramble.
nakedsushi
Member
OnkelC said:
Hm, is it the slime or the taste that you don't like. I kinda like the slime, but if you can't deal with it, you can try cooking it in things like scrambled eggs, fried rice, or even pasta. Once cooked, natto isn't that slimy.
As for the taste...that's tougher. I bought the dark-brown/black natto this time and it does taste milder than the regular kind. Maybe add more hot mustard?
nakedsushi said:
yeah, kuromame natto was my gateway drug to regular natto. I used to make it in pasta sauce with gorgonzola of all things. now thats an acquired taste i think.
i saw a great recipe series on NHK yesterday where they were giving ideas about how to use Mulukhiyya, a similarly slimey food of egyptian origin that is strangely popular here, and one of the recipies was the one below with natto. looked really good!
http://www.nhk.or.jp/partner/beginners/recipe/090706.html
Cosmic Bus
pristine morning snow
nakedsushi said:
This sounds like a great tip, and one that I'll be trying soon. I've just started adding tofu into my vegetarian diet and haven't been overly thrilled with it so far, although not (entirely) because of the texture issues a lot of people have with it. I like to be able to taste things that are in dishes I make, and tofu is coming off as more of an indistinguishable mass than an actual ingredient.
Brianemone
Member
Lets have a cook along.
Someone chooses an ingredient (alla IronChef) and then on a set weekend everyone cooks a dish featuring it. Then we get heaps of ideas from what other people do and have a bit of fun.
Someone chooses an ingredient (alla IronChef) and then on a set weekend everyone cooks a dish featuring it. Then we get heaps of ideas from what other people do and have a bit of fun.
Brianemone
Member
OnkelC said:
Ok. Eggs it is.
Brianemone
Member
Should we do it this weekend or next?
CrystalGemini
Member
WWwwhhhhhaaaaattttt.....Jacobi said:I hate eggs
I don't post here often, so I decided to put some things together:
Paella we made last week
Ribs with beans and tomatoes
Pasta with tomatosaus, ricotta cheese, mushrooms, and padanocheese
Lamb with beans, salad, paprikas and fresh salade.
Lasagna with spinache, tomatoes, mozarella, goat cheese and mushrooms
Pasta with fresh pesto, fresh basilicum, parmezaan, dried tomatoes, little onions and black olives
Paella we made last week
Ribs with beans and tomatoes
Pasta with tomatosaus, ricotta cheese, mushrooms, and padanocheese
Lamb with beans, salad, paprikas and fresh salade.
Lasagna with spinache, tomatoes, mozarella, goat cheese and mushrooms
Pasta with fresh pesto, fresh basilicum, parmezaan, dried tomatoes, little onions and black olives
Koodo said:For now, given my skills, it's unlikely that I'll be a part of this group. However, I frequently lurk this thread, and I just want to applaud all of those that do contribute. I really admire good cooks.
Now I'm hungry
That is the thing about cooking, it's fun! I can cook, but I can't COOK or plate like what I have seen in this thread but there isn't anything more fun than trying and rewarding yourself by eating :lol
Allez cuisine!
Cosmic Bus
pristine morning snow
E-phonk said:I don't post here often, so I decided to put some things together:
Paella we made last week
Oh nommm. I've always wanted to do a big outdoor paella like this! Also, this picture is great if you pretend that the perspective isn't an issue and the pan really is the size of an entire person. PAELLA HOT TUB.
British Monsoon
Member
Chicken Chow Mein I had for lunch;
Really nice fry-up I just had consisting of Pork & Bramley Apple sausages, dry cured back bacon, thin cut smoked bacon, beans & homemade chips done in black pepper butter;
Really nice fry-up I just had consisting of Pork & Bramley Apple sausages, dry cured back bacon, thin cut smoked bacon, beans & homemade chips done in black pepper butter;
manofmandango
Member
E-phonk said:I don't post here often, so I decided to put some things together:
Paella we made last week
Mmmm Paella. So when are you having GAF over for dinner?
Brianemone
Member
E-phonk said:
nice collection. Where are you from? Your flavours seem too faithful to be noneuropean. Italian or Spanish?
recently bought some plants as I'm trying to start my own herb garden since I'm tired of buying herbs and using only some of it just to let the rest go bad
So far I got basil and parsley and I'm probably gonna plant some chives, what else should I probably get thats easy to grow?
Basil
Parsley
So far I got basil and parsley and I'm probably gonna plant some chives, what else should I probably get thats easy to grow?
Basil
Parsley
Cosmic Bus
pristine morning snow
Oregano, chives (and garlic chives!) and mint are some other basics that are very easy to grow, Zyz. I've done lemon thyme before, too, and that's very yummy... Less herb than a full-on plant, but you could probably even do lemongrass where you are.
Brianemone
Member
Rosemary, Parsley, Mint, Basil, Thyme, Chives, Oregano, Coriander (cilantro?) Tarragon, and Chervil are what I usually try and have growing.
My Tarragon died last week and last night we had steak for dinner and I couldn't find any at the store to make a Bernaise sauce. Dissapointing.
My Tarragon died last week and last night we had steak for dinner and I couldn't find any at the store to make a Bernaise sauce. Dissapointing.
ElectricThunder
Member
Random question: Can you cook bacon, frozen or refrigerated, pork or turkey, within a standard little oven at 350 degrees for 2-3 min and expect it to be done/not toxic? I know it works fine with pepperoni in the same conditions with my gyro pizzas but....?
For a brief moment of insanity, I read that in the form of you having a pet cow with a badass sounding name like Tarragon that died then became dinner!
Brianemone said:
For a brief moment of insanity, I read that in the form of you having a pet cow with a badass sounding name like Tarragon that died then became dinner!
A "lasagna" pie. Two layers each of ricotta, zucchini and a sauce with spices and crushed tomatoes. I realised when I got home from the store today that I'd boughten "crushed tomatoes in puree", so I immediately thought that the consistency would be off. I think it was thinner than it's supposed to be, which made cutting and plating it an adventure, but presentation only matters when you're serving others right?
I also shortcutted on the pie crust, which I bought since I wanted to have it for lunch and figured it'd take too long.
But that said, I liked it. I'll try it again with the second pie crust from the package sometime, with a different brand of crushed tomatoes. And if I'm serving someone else, I'll cut back on the red pepper flakes. :lol
Just had my egg dish, too. It's gonna get so humbled by everyone else. I couldn't come up with anything interesting.
Brianemone
Member
Here's one take on eggs. (a little healthier than Hollandaise and Bacon)
Cook the lentils in water and chicken stock.
I used 3/4 cup of Lentils and 2 Cups of liquid, don't add salt to the water until the lentils are cooked. Simple Vinaigrette is 1:3 Vinegar to Oil plus Dijon Mustard Salt and Pepper.
Drain the lentils and throw in some cubes of Feta and a drizzle of vinaigrette, season.
Poach your egg, dress the salad with some of the vinaigrette and take out the tomatoes from the oven (2-3 hours @ 130 Celsius).
http://www.foodology.co.nz/wp-content/uploads/2009/07/p1030906.jpg
Throw it all on a plate and eat.
I didn't cause I forgot but I would also drizzle the viniagrette over once platted to give a nice gloss and more flavour.
Cook the lentils in water and chicken stock.
I used 3/4 cup of Lentils and 2 Cups of liquid, don't add salt to the water until the lentils are cooked. Simple Vinaigrette is 1:3 Vinegar to Oil plus Dijon Mustard Salt and Pepper.
Drain the lentils and throw in some cubes of Feta and a drizzle of vinaigrette, season.
Poach your egg, dress the salad with some of the vinaigrette and take out the tomatoes from the oven (2-3 hours @ 130 Celsius).
http://www.foodology.co.nz/wp-content/uploads/2009/07/p1030906.jpg
Throw it all on a plate and eat.
I didn't cause I forgot but I would also drizzle the viniagrette over once platted to give a nice gloss and more flavour.
CrushDance
Banned
Just wondering Z. The foods you cook, are they healthy? I eat a lot of asian food but have been watching what I'm eating recently and instead of ordering in every once in a while like I used to, I cook my own food.Zyzyxxz said:
The dishes you post look absolutely amazing and I don't think it'd be bad since I exercise a lot. But you use a decent amount of oil no?
Cosmic Bus
pristine morning snow
Brianemone said:
I said "goddamn." That's gorgeous. The egg dish I made was pretty basic!
BlueTsunami
there is joy in sucking dick
Thats one of the better poached eggs I've ever seen. It looked like a lil' package!
Brianemone
Member
Cosmic Bus said:
Look forward to seeing it. This one looks a little fancy but if you strip away the micro herbs it's a really easy dish to make.
CrushDance said:
depends, I try not to use too much oil and these days if I need to use alot its gonna be olive oil.
I cook many different varieties of foods and I try not to restrict myself to any one culture. When it comes to Asian foods I typically stir fry, make curry, or steam/boil so I suppose not that much oil goes into my food.
I'm no health nut but my main concern is ingredient quality while health benefits are second. Although I am trying to cook and eat better these days so my past dishes are probably gonna seem unhealthier than now.
Also Brianemone that egg dish is phenomenal! I've got to try it myself sometime. Alright I gotta get my egg dish in.
parrotbeak
Member
The curry thread inspired me to try to put together a curry with whatever I had in the fridge.
This is all to taste. I didn't measure anything. It came out very much to my liking, or I wouldn't post the recipe. Also I don't know if this fits people's definition of "curry," but it tasted like curry to me. Sorry for crap cell phone pics.
Spices & herbs:
Tumeric powder
fennel seeds
celery seeds
jamaican allspice
cumin
cayenne pepper
Garlic (fresh)
Ginger (fresh)
Thai chili pepper (fresh)
Vegetables:
Potatoes (red & white)
Beans (fresh)
Onion
carrots
Cauliflower
spinach (fresh)
Green onions
Cherry tomatoes
Chicken broth, some high heat oil like olive or peanut
Start onions, ginger and garlic in a hot oiled pot
Add tumeric, fennel seeds, celery seeds, jamaican allspice, cumin, cayenne pepper, thai chili peppers including seeds
Add beans, potatoes, carrots, cauliflower.
Add chicken broth to about halfway up pot
Add rest of vegetables that don't need as long to cook
Turn down to simmer. Cook while occasionally stirring till the broth kinda thickens and everything tender. Serve over rice.
This is all to taste. I didn't measure anything. It came out very much to my liking, or I wouldn't post the recipe. Also I don't know if this fits people's definition of "curry," but it tasted like curry to me. Sorry for crap cell phone pics.
Spices & herbs:
Tumeric powder
fennel seeds
celery seeds
jamaican allspice
cumin
cayenne pepper
Garlic (fresh)
Ginger (fresh)
Thai chili pepper (fresh)
Vegetables:
Potatoes (red & white)
Beans (fresh)
Onion
carrots
Cauliflower
spinach (fresh)
Green onions
Cherry tomatoes
Chicken broth, some high heat oil like olive or peanut
Start onions, ginger and garlic in a hot oiled pot
Add tumeric, fennel seeds, celery seeds, jamaican allspice, cumin, cayenne pepper, thai chili peppers including seeds
Add beans, potatoes, carrots, cauliflower.
Add chicken broth to about halfway up pot
Add rest of vegetables that don't need as long to cook
Turn down to simmer. Cook while occasionally stirring till the broth kinda thickens and everything tender. Serve over rice.
marinate shrimps in some garlic, red pepper flakes and olive oil. saute them on medium heat until cook. set aside. saute asparagus on medium over olive oil for 3-4 minutes. add slice portabello mushrooms. when the mushrooms are cook, throw in some pasta and add chopped brie cheese. put on plate, throw on the shrimp and garnish with the brie skin and parsley.
ElectricThunder
Member
Zoe said:Mmmm... mind elaborating on that?
http://www.neogaf.com/forum/showpost.php?p=16204280&postcount=5005
My own concoction...though use 350 for the temp not 325...blasted dials confounded my memory! Also, if you dust up pepperoni with grated parmesan or romano cheese you won't really have to deal with any oil pooling issues and it will look cooler. Had another round of them last night actually, though my experiment of of assembling it backwards with sauce on top, then pepperoni, then cheese didn't quite work despite it looking cool due to too thick a cheese distro in the middle and/or it needing a bit more time than 3-4 min to melt that like it did all the surrounding cheese. However, last weeks experiment where I mixed the sauce and cheese by hand as one entity then topped with pepperoni DID work out pretty well.
I tend to vanish into a haze here in IronGAF due to no pic capabilities on top of not knowing how to cook! :lol
- Status