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IronGAF Cookoff (hosted by OnkelC)
- Thread starter OnkelC
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triplestation
Member
This is a work of art.Brianemone said:
May I know what the name of those plants are in the salad?
CrystalGemini
Member
Super easy and fast yogurt drink I make often with fresh strawberries, plain yogurt, honey and crushed ice. Just throw equal parts all in a blender and blast that sucker. 
Not really a dish but I love it so!
Not really a dish but I love it so!
nakedsushi
Member
^ hah I was just going to mention blueberries in smoothies. A handful gives smoothies such a neat color.
Unfortunately, I can't say I'm that big of a fan of raw ones. Maybe I just haven't had the right ones, but they just taste kinda bleh.
But I do like them in waffles and muffins.
[edit:] I just subscribed to a box of produce from South Central CSA that I'm picking up on Sunday. I'm excited about fresh produce from a farm nearby! The BF is scared though. He's afraid it'll be laced with crack or have bullet holes in them :lol
Unfortunately, I can't say I'm that big of a fan of raw ones. Maybe I just haven't had the right ones, but they just taste kinda bleh.
But I do like them in waffles and muffins.
[edit:] I just subscribed to a box of produce from South Central CSA that I'm picking up on Sunday. I'm excited about fresh produce from a farm nearby! The BF is scared though. He's afraid it'll be laced with crack or have bullet holes in them :lol
CrystalGemini
Member
nakedsushi said:
Never been a HUGE fan of blueberries.... :/ I LOVE every other berry though! OMG fresh berries are the best! Do the local farms near you let you pick your own fruit? There used to be a couple around here that did it - charged by weight. BEST WAY TO GET FRUIT EVER. Fun and fresh too! Are you in California by any chance?
Cosmic Bus
pristine morning snow
Brianemone
Member
bangladesh said:
They are microherbs, That particular type is raddish.
OnkelC said:
Hmmm, most are out of season here. Will try to come up with something using frozen.
VelvetMouth
Member
My submission, baked eggs. I have a bunch of prep pics as well if somebody is interested.
VelvetMouth
Member
OnkelC said:
Holy crap I'm behind, still stuck on eggs :lol
beelzebozo
Jealous Bastard
cooking something tonight. will post a picture if it's not pug-fugly.
nakedsushi
Member
VelvetMouth said:My submission, baked eggs. I have a bunch of prep pics as well if somebody is interested.
That looks good! What else is in the baked egg? Cheese? Parsley?
CrystalGemini said:
I am in California. I don't know of any really local farms that let us pick, but once a year, we drive up the 14 to pick cherries. You're right, it IS delicious. And you can eat while you pick!
VelvetMouth
Member
Baked eggs:
3 eggs, flat leaf parsley, thyme, rosemary, 2 garlic cloves, quarter cup parmesan cheese, butter and cream.
Place a pat of butter and about a tablespoon of cream into an oven save dish. Broil the cream and butter until it starts browning and the butter is melted. While you're doing that, finely chop the herbs, cheese and garlic. Removed dish from oven and slide in 3 eggs into the hot mixture. Make sure to keep the yolks intact. Sprinkle herb/cheese mixture over eggs. Place eggs under broiler. If you like your yolks to be runny, remove eggs from oven when the whites are still somewhat jiggly. The eggs will continue cooking once removed or leave under broiler until yolks are firm.
VelvetMouth
Member
nakedsushi said:
Correct on the parmesan and parsley.
I love going to you- pick-em farms. In Oregon outside of Portland there are quite a few that do berries. We had corn in Washington and apples. Back in the old country my dad used to go on fishing trips and come back with a pick up full of pineapples and avocados. I used to take a whole pineapple to school for lunch with a knife to peel it :lol
I don't think we have anything you pick yourself around here but I have my own veggie garden to pick from. We're only getting a few berries from our berry patch. We just planted it this year so hopefully next year we'll have more as well as some apples and plums from our trees. My neighbors have cherries and peaches. I'm so jealous.
Baked egg looks awesome. Sort of reminds me of the egg/shredded cheddar/salami open-faced sammiches my mom used to make.
Was tired from work today, and knew I had nothing in the fridge, so I had to stop at the supermarket. I wanted to make those gyro pizzas that someone (sorry I forget your name!) mentioned a few pages back, but with changes to the toppings. Make it more a bit more Greek.
No gyro pitas at the store, but there was naan, so I used that. Real thin layer of some leftover tomato sauce from the weekend, sliced sun-dried tomatoes, feta, red onions and chopped basil. Oven for a bit to crisp the edges of the naan.
I have a picture of the whole thing, but it looks terribly boring. Besides, macro ftw.
Was tired from work today, and knew I had nothing in the fridge, so I had to stop at the supermarket. I wanted to make those gyro pizzas that someone (sorry I forget your name!) mentioned a few pages back, but with changes to the toppings. Make it more a bit more Greek.
No gyro pitas at the store, but there was naan, so I used that. Real thin layer of some leftover tomato sauce from the weekend, sliced sun-dried tomatoes, feta, red onions and chopped basil. Oven for a bit to crisp the edges of the naan.
I have a picture of the whole thing, but it looks terribly boring. Besides, macro ftw.
beelzebozo
Jealous Bastard
found a recipe for a pizza hut style "pan pizza" in the latest COOK'S ILLUSTRATED and couldn't resist tinkering with it. oh god oh god buttery crust, come to me
Brianemone
Member
Ok, have an idea for a berry dish that should work ok with frozen berries.
I made a few more vegetarian indian dishes.
The first is chickpea with spicey tomato gravy. It has a bit of chickpea flour and oil in the beginning that functions as a type of roux and magnifies the stewed chickpeas. Mango powder and a bit of lemon juice at the end tarts it up nicely.
And yellow fried rice. I probably stirred too much and broke up the grains but I did not have access to a wok (mine is not flat-bottom and I've got electric now) but the flavor turned out great.
The first is chickpea with spicey tomato gravy. It has a bit of chickpea flour and oil in the beginning that functions as a type of roux and magnifies the stewed chickpeas. Mango powder and a bit of lemon juice at the end tarts it up nicely.
And yellow fried rice. I probably stirred too much and broke up the grains but I did not have access to a wok (mine is not flat-bottom and I've got electric now) but the flavor turned out great.
-COOLIO- said:
The Professional Chef is always a good starting point. Even if you don't want to cook the rather conservative recipes (anglo-franco centered), a good half of the text is technique and definitions.
beelzebozo
Jealous Bastard
when i was an "absolute noob," i spent time learning through television--mostly absorbing technique from guys who could break it down simply for me, explaining why things worked, like the ever-popular ALTON BROWN (i should note i was about twelve at the time). flip over to food network in the evening if you get a chance, coolio, and watch GOOD EATS as much as possible. even if you don't adhere to his recipes exactly, alton has a lot of good information to provide, and he'll make you want to get in the kitchen and mess around.
ElectricThunder
Member
Doytch said:
Hurray for other people tinkering with my notion! I've never had naan before---how'd it turn out? I reckon it should work from the gist of things.
I can theoretically confirm that it works with Spinach Tortillas and the like as another..."unique"...delicacy that I first had wrangled up at my beloved and short lived Ir Dawg's Deli was a hearty portion of bacon, ketchup, and mozzarella wrapped and melted inside a piping hot spinach tortilla, though that version was cooked on a steamer grill thingie. I was able to get something close enough MacGuyver'd using the little oven only the cheese was melted with it, the skillet bacon and ketchup added afterwards before wrapping it to devour.
Somebody's gotta try it stock standard with the pepperoni, melted mozzarella, parmesan or romano dustings, and such and snap a good pic, I think that'd help people see that it is nothing to fear!
beelzebozo said:
It's pretty true. I had food network on during the day on Saturday and watched it for about 6 hrs. I got quite a bit of inspiration and learned exactly how to do some things I've always had problems with.
I liked Giada (Giada at Home), Sunny Anderson (Cooking for Real), and Claire Robinson (5 Ingredient Fix).
I actually felt like I could cook everything they showed me and used ingredients I can easily get that won't cost me a fortune.
I did not like that Barefoot Contessa. "Oh, excuse me while I pick fresh herbs from my garden and use only grass fed beef."
Cosmic Bus
pristine morning snow
beelzebozo said:
This would be my suggestion, too. No books ever did as much for my cooking abilities as simply observing, absorbing and trying it on my own, although I'm more of a PBS guy than Food Network.
triplestation
Member
Thanks!Brianemone said:
nakedsushi
Member
Cosmic Bus said:This would be my suggestion, too. No books ever did as much for my cooking abilities as simply observing, absorbing and trying it on my own, although I'm more of a PBS guy than Food Network.
If you like the technical/scientific aspect of cooking, you can pick up McGee's On Food and Cooking. It's a huge dense book that answers the "why?" question in cooking. But don't be fooled that it's a recipe book or has pictures. It's seriously a textbook.
Also, Cook's Illustrated is a nice little monthly...there are always a few good things in it each month.
beelzebozo
Jealous Bastard
Yes Boss! said:
that's where i got my pan pizza recipe up there!
Brianemone
Member
bangladesh said:Thanks!
No worries.
They are also really easy to grow your self inside. A tray, some dirt, the seeds and your away.
Cosmic Bus said:This would be my suggestion, too. No books ever did as much for my cooking abilities as simply observing, absorbing and trying it on my own, although I'm more of a PBS guy than Food Network.
Yah, pretty much observing, helping out on the kitchen, doing it yourself helps absorb all the information. Also, PBS people represent! :lol
Sorry I was sick from the beginning of last week and couldn't get the egg dish done, but I ll do something with strawberries....
Zoe
Member
Mmmm, all the egg talk lately made me really crave an egg & cheese sandwich today:
I love letting it sit in the foil so the cheese gets all melted <3
Went to an Argentinian restaurant the other week:
date's Pork Tenderloin
my Milanesa a la Napolitana (beef cutlets w/ ham, mozzarella, and marinara). Date snatched one of the broccoli before I could take the picture
Trying to find some good cupcakes for a party coming up:
But you can see even from the pictures that they're really dry. I couldn't bring myself to finish them >_< I have no idea how this place is so popular in Austin...
I love letting it sit in the foil so the cheese gets all melted <3
Went to an Argentinian restaurant the other week:
date's Pork Tenderloin
my Milanesa a la Napolitana (beef cutlets w/ ham, mozzarella, and marinara). Date snatched one of the broccoli before I could take the picture
Trying to find some good cupcakes for a party coming up:
But you can see even from the pictures that they're really dry. I couldn't bring myself to finish them >_< I have no idea how this place is so popular in Austin...
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