-
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
(Wonderful) cooking aside,heavy liquid said:Things have been pretty crazy for the past month or so, ending with this little guy who was born last Wednesday night:
Yep, I'm a daddy now...His name is Liam.
Maybe now I can finally finish my herb garden. :lol
CONGRATULATIONS!
All the best wishes to you, your wife and to Liam of course.
heavy liquid
Member
Thanks, guys!
Now I understand the desire of creating a thread screaming with the topic "OMG I'M A DADDY NOW!!!!", but I thought it would be better to keep it low-key and show him off in Onkel's thread... Mostly because I've posted the most in these long running cooking threads.
Now I understand the desire of creating a thread screaming with the topic "OMG I'M A DADDY NOW!!!!", but I thought it would be better to keep it low-key and show him off in Onkel's thread... Mostly because I've posted the most in these long running cooking threads.
I feel honoured.heavy liquid said:Thanks, guys!
Now I understand the desire of creating a thread screaming with the topic "OMG I'M A DADDY NOW!!!!", but I thought it would be better to keep it low-key and show him off in Onkel's thread... Mostly because I've posted the most in these long running cooking threads.
Now get back to your firstborn, he will appreciate your company!
Again, congratulations from the wife and me!
We made a trip to the rhine today (basically a walk over the street lol) and had some plaice in one of the few restaurants that still serve traditional german foods.
This is how the surroundings look:
The menu is seasonal, this time of the year it is dominated by local white asparagus and the "Maischolle" (May plaice), a very tender fish. The classic serving is panfried with a slight flour coating or breading, we had ours with hard boiled eggs, a sauce hollandaise and parsley potatoes. A side dish that cannot be missed in German cuisine restaurants is the so-called "Beilagensalat" (translates into side-dish-salad), usually consisting of lettuce, cucumbers, coleslaw, grated carrots, pickled beans and a slice of tomato:
And now for ze fish:
(excuse the strange colouring, we had a table outside, under blue sunscreens)
Here's another "fish" that passed by at the restaurant, the famous Moby Dick:
On our way home, we snatched some ice cream for dessert (coppa amarena on the left, Spaghetti ice on the right):
Enjoy!
This is how the surroundings look:
The menu is seasonal, this time of the year it is dominated by local white asparagus and the "Maischolle" (May plaice), a very tender fish. The classic serving is panfried with a slight flour coating or breading, we had ours with hard boiled eggs, a sauce hollandaise and parsley potatoes. A side dish that cannot be missed in German cuisine restaurants is the so-called "Beilagensalat" (translates into side-dish-salad), usually consisting of lettuce, cucumbers, coleslaw, grated carrots, pickled beans and a slice of tomato:
And now for ze fish:
(excuse the strange colouring, we had a table outside, under blue sunscreens)
Here's another "fish" that passed by at the restaurant, the famous Moby Dick:
On our way home, we snatched some ice cream for dessert (coppa amarena on the left, Spaghetti ice on the right):
Enjoy!
Onkel, Onkel, you make me jealous. I had to attend a film fair today (and the whole rest of the week I'll go there too) and only had a laugen bun and a croissant for lunch. At least I can stare at the photos and imagine I'd also eat something right.
Oh and congratulations heavy liquid ! Don't overfeed him
Oh and congratulations heavy liquid ! Don't overfeed him
heavy liquid
Member
Thanks, Jacobi! I'll try not to, but I promise nothing!
That looks like an exellent dinner and trip, OnkelC. Looks delicious!
Tonight was carry-out. I brought home food from my favourite ramen restaurant. They've been open since 1991, and I've been eating there for about 15 years. It's a small mom and pop restuarant run by a husband and wife, with a few other people. The husband is the ramen chef. REAL ramen should never be confused with the dried instant noodle packages that you add hot water to cook. This is completely different.
While they have the standard Miso, Shoyu (soy sauce), Shio (clear or salt chicken broth) and Tonkatsu (porki) ramen, they also have some other great ones like Bok Choy Ramen and Curry Ramen, which is what I had tonight. I took a couple containers with me, to keep the broth separate from the noodles and toppings, and combined them at home.
Curry Ramen:
In addition to the curry broth, there's a hard boiled egg, seaweed, fishcake, corn and pork.
I had some side dishes of fried chicken and gyoza (the pork dumplings are the larger ones and the shrimp dumplings the smaller ones).
It was delicious!
I'm very thankful that they're near me, as it's still a bit difficult to find real ramen. New York has a few good ramen restaurant, but I'm still shocked that there's nothing in the Chicago area.
That looks like an exellent dinner and trip, OnkelC. Looks delicious!
Tonight was carry-out. I brought home food from my favourite ramen restaurant. They've been open since 1991, and I've been eating there for about 15 years. It's a small mom and pop restuarant run by a husband and wife, with a few other people. The husband is the ramen chef. REAL ramen should never be confused with the dried instant noodle packages that you add hot water to cook. This is completely different.
While they have the standard Miso, Shoyu (soy sauce), Shio (clear or salt chicken broth) and Tonkatsu (porki) ramen, they also have some other great ones like Bok Choy Ramen and Curry Ramen, which is what I had tonight. I took a couple containers with me, to keep the broth separate from the noodles and toppings, and combined them at home.
Curry Ramen:
In addition to the curry broth, there's a hard boiled egg, seaweed, fishcake, corn and pork.
I had some side dishes of fried chicken and gyoza (the pork dumplings are the larger ones and the shrimp dumplings the smaller ones).
It was delicious!
I'm very thankful that they're near me, as it's still a bit difficult to find real ramen. New York has a few good ramen restaurant, but I'm still shocked that there's nothing in the Chicago area.
Heavy Liquid,
you've posted ramen before. that curry ramen looks pretty tasty.
I just got back from a trip to shikoku, to go see the chichu museum by Tadao Ando and also Chiiori, a project Alex Kerr, a big Japanologist, is working on.
Tokushima prefecture is known for their Sudachi. It's a very small green citrus. It's excellent with a little squirt in Ramen or including them in mixed drinks (sudachi mixed with shochu for example)
I also had some soba ice cream!
We also went to Nara. In Nara, they have wild deer running around everywhere. They have shika senbei 'deer cakes) that you can feed to them.
you've posted ramen before. that curry ramen looks pretty tasty.
I just got back from a trip to shikoku, to go see the chichu museum by Tadao Ando and also Chiiori, a project Alex Kerr, a big Japanologist, is working on.
Tokushima prefecture is known for their Sudachi. It's a very small green citrus. It's excellent with a little squirt in Ramen or including them in mixed drinks (sudachi mixed with shochu for example)
I also had some soba ice cream!
We also went to Nara. In Nara, they have wild deer running around everywhere. They have shika senbei 'deer cakes) that you can feed to them.
heavy liquid
Member
tnw said:
I have? Yeesh, I've totally forgotten! I guess I'm a bit more tired than I thought..
tnw said:We also went to Nara. In Nara, they have wild deer running around everywhere. They have shika senbei 'deer cakes) that you can feed to them.
Nara was one of the places I visited when I went to Japan. Very cool experience.
Sorry you have to travel so far for curry ramen, ChryZ. At least you have a good place to go, even though it's so far.
Imperial Hot
Banned
EDIT: Classmates making posts while I was in the restroom. Sorry.
johnsenclan
Member
OnkelC said:
Enjoy!
Wow, that looks amazingly good. I need some ice cream.
Had some fried noodles and chicken today, my favorite chinese food
(not my pic)
The cool thing was that they were very tasty and they were available one minute after order !!!), the bad thing was I could have eaten another dish...
Looks cool, heavy liquid I really want to try Ramen one day, since I've already seen two whole movies about Ramen
(not my pic)
The cool thing was that they were very tasty and they were available one minute after order !!!), the bad thing was I could have eaten another dish...
Looks cool, heavy liquid I really want to try Ramen one day, since I've already seen two whole movies about Ramen
It's been a while:
Cranberry Scones
My first take on scones, I pretty much followed this recipe:
The folks around here loved them. Very delish.
Lamb Chickenpea Curry and Cumin&Turmeric Basmati
The recipe can be found in this book:
I'm still trying to tackle Indian stuff and the internets kinda failed me so far, so I bought "Classic Indian Cookery" by Julie Sah. Very in-depth with explanations of the spices and how to use/combine them. This book got so many recommendations and raving reviews, rightly so I must say. So far I've tried three recipes and they all turned out great. Thumbs up!
A friend of mine was able to find very excellent Thai restaurant. Their food and ambience was amazing:
The whole experience inspired me to make a red curry at home:
Red Thai Curry
(chicken, coconut milk, red curry paste, fishsauce, three sorts of eggplant, bell pepper, horopa, shoots, scallions)
Last but not least, a few random BBQ shots from last weekend:
pork chops, crunchy garlic bread, roasted onions
cajun style turkey
lemon/garlic shrimps, teriyaki sirloin and more golden garlic bread
tandoori chicken, roasted scallions
enjoy
Cranberry Scones
My first take on scones, I pretty much followed this recipe:
The folks around here loved them. Very delish.
Lamb Chickenpea Curry and Cumin&Turmeric Basmati
The recipe can be found in this book:
I'm still trying to tackle Indian stuff and the internets kinda failed me so far, so I bought "Classic Indian Cookery" by Julie Sah. Very in-depth with explanations of the spices and how to use/combine them. This book got so many recommendations and raving reviews, rightly so I must say. So far I've tried three recipes and they all turned out great. Thumbs up!
A friend of mine was able to find very excellent Thai restaurant. Their food and ambience was amazing:
The whole experience inspired me to make a red curry at home:
Red Thai Curry
(chicken, coconut milk, red curry paste, fishsauce, three sorts of eggplant, bell pepper, horopa, shoots, scallions)
Last but not least, a few random BBQ shots from last weekend:
pork chops, crunchy garlic bread, roasted onions
cajun style turkey
lemon/garlic shrimps, teriyaki sirloin and more golden garlic bread
tandoori chicken, roasted scallions
enjoy
OnkelC said:
Sure. Soba is the Japanese word for 'buckwheat'. So it's pretty much ice cream with buckwheat in it. That region of the country produces a lot of buckwheat apparently. It was pretty good! Tasted a bit like whole grain ice cream, if there was such a thing.
Chryz, that red curry looks great! Did you make the read curry roux yourself? I actually made green curry yesteday (from a kit) I used some shimeji mushrooms, green peppers, eggplant, and tofu. yummmm (although much spicier than the green curry I usually eat/make for some reason T_T)
Your grill looks great too. I really like grilling with jerk seasoning mixed with a little lime juice. Perfect mix of heat and sour flavors that I tend to like. Jerk shrimp are pretty tasty. I'd like to try it on vegetables sometimes.
Thanks. The restaurant is actually in Germany. More details here. Dusseldorf is such a nice place.OnkelC said:ChryZ, marvelous stuff!
Your BBQ puts my little hubcap on stilts to shame, but I#ll make some more BBQed Brats tonight.
The Thai Restaurant looks really astonishing, where is it?
Thanks to you too.tnw said:
Nah, the curry paste was store-bought, maybe someday I'll make my own stuff ... but for now I use the convenient pastes from Mae Ploy:
Woah, you're good. My "cajun style" marinate is pretty close to jerk seasoning. Some pimento surely would transform it to jerk.
Hehe yup, although that's due to me working 'till 22:00 most of the time and not feeling like making curry. Curry needs time ^^.
Just found it funny that you use paste for curry, while making other much more difficult stuff from scratch. Those scampi's look mouthwatering delicious btw...
Just found it funny that you use paste for curry, while making other much more difficult stuff from scratch. Those scampi's look mouthwatering delicious btw...
n000000b!! :-D
You know, I also used to cook my Indian food with store-bought pastes. Thai-wise, I'll get there ... no worries
Since you guys are such curry elites, would you mind to share your recipe(s)? Just text would be fine.
Since you guys are such curry elites, would you mind to share your recipe(s)? Just text would be fine.
Thanks. Their marinade was quite simple: lemon juice, mashed garlic, chives, olive oil, salt and pepper.Hooker said:
I'll have to check with my sis (I use her's) But she's going on a month-long vacation saturday to visit my parents in the Caribean so it might have to wait a bit.
I'll see what I can do. And that's almost the same as what I do with Shrimp. Good olive oil, LOTS of garlic, cayenne pepper/chilli peppers and Vodka are my main ingredients. And parsley, chives, lemon/lime to smoothe the flavours a bit.
God I wish I had a good grill again
I'll see what I can do. And that's almost the same as what I do with Shrimp. Good olive oil, LOTS of garlic, cayenne pepper/chilli peppers and Vodka are my main ingredients. And parsley, chives, lemon/lime to smoothe the flavours a bit.
God I wish I had a good grill again
ChryZ said:Nah, the curry paste was store-bought, maybe someday I'll make my own stuff ... but for now I use the convenient pastes from Mae Ploy:
That's the same one I use.
I like to stick in fried tofu, eggplant, green beans, and tomatoes. My friend went back to Korea. She tried out some royal Korean food and took some pictures.
Back in CA, I got to each one of my favorite Korean snacks. Took some pictures, but this website already has better ones.
http://blog.jagaimo.com/archive/2007/04/24/on-the-streets-namdaemun-market-tasting-hoddeok.aspx
jak stat said:That's the same one I use.
My friend went back to Korea. She tried out some royal Korean food and took some pictures.
Back in CA, I got to each one of my favorite Korean snacks. Took some pictures, but this website already has better ones.
http://blog.jagaimo.com/archive/2007/04/24/on-the-streets-namdaemun-market-tasting-hoddeok.aspx
I also use that curry paste too
you're reading blog.jagaimo too?! I love that site! He really knows a lot about food.
And I really wanted to try the royal Korean food. It's supposed to be kind of like Kaiseki, and just as expensive..... which is why I didn't try it
oh well, the food I had at the vendors was pretty tasty anyway :O
Nice pics! What makes the food royal though? I recognise pretty much all those dishes and would be able to recreate them at home. Is the adjective from ancient times, when "classy" food was only available to royal dynasty, but is everyday food nowadays?jak stat said:That's the same one I use.
My friend went back to Korea. She tried out some royal Korean food and took some pictures.
Back in CA, I got to each one of my favorite Korean snacks. Took some pictures, but this website already has better ones.
tnw said:I also use that curry paste too
you're reading blog.jagaimo too?! I love that site! He really knows a lot about food.
And I really wanted to try the royal Korean food. It's supposed to be kind of like Kaiseki, and just as expensive..... which is why I didn't try it
oh well, the food I had at the vendors was pretty tasty anyway :O
"Thai paste users" VS "Hookers' sister" 3:1 ;P
I'm kidding, I'm very much looking forward to her recipe
apparently, it's the food of the Joseon Dynasty court.
http://en.wikipedia.org/wiki/Korean_royal_court_cuisine
http://en.wikipedia.org/wiki/Korean_royal_court_cuisine
I'd like to hear more about "mexican lasagna". I'll chime in on that party thingy with Albóndigas. Haven't made them in month and my sister requested the dish, so I'm going to make them again today.Ponn01 said:
Brats? So those sausages are made from spoiled kids,eh? j/k :lolOnkelC said:
They're browned very evenly, you must have some mad bbq skillz given that their shape is ... uhm ... uneven. Are you only bbq'ing sausages?
Yeah, whole Thai basil leaves. They are not just garnish, their aroma really adds to the dish.Flynn said:
Me too, but that place drove me over the edge. I did it very ninja-like though, no flash, etc.Flo_Evans said:
ChryZ said:
Ze OTHER WHITE MEAT!:lol
"Brats" is an US-english term for Bratwurst I learned on another forum and I must admit I like it
The british "Banger" is funny, too. BBQ skillz come with time. Key is steady and constant attention for the BBQ goods, but who am I telling? I mostly do Brats and Burgers because it's the least smoke-inducing food to make on our balcony with the open door just 3 meters away ;P, but I am destined to make some nice (perhaps marinated) beef fillet steaks sometime late spring or early summer for a change.
Here are the restaurant pics from yesterday.
Instead of some "RESERVED!" tag on the table, they had these nice placecard:
We started with some beef carpaccio and rucola:
some appetizer for the ladies, a real nice veal roast cold cut like vitello tonnato, but no dreaded tuna sauce, but an interesting Hollandaise/gravy hybrid as a topping:
Main course was legendary Pizza with the following toppings:
veggies:
four seasons:
tuna:
and "alla Chef" (guess who had it ):
Dishes were accompanied with a great white wine from Sardegna:
Desserts were awesome, a la minute runny Chocolate cake, Strawberry parfait and a Zabaione:
and an espresso to finish this pleasant experience:
Enjoy!
Instead of some "RESERVED!" tag on the table, they had these nice placecard:
We started with some beef carpaccio and rucola:
some appetizer for the ladies, a real nice veal roast cold cut like vitello tonnato, but no dreaded tuna sauce, but an interesting Hollandaise/gravy hybrid as a topping:
Main course was legendary Pizza with the following toppings:
veggies:
four seasons:
tuna:
and "alla Chef" (guess who had it
):
Dishes were accompanied with a great white wine from Sardegna:
Desserts were awesome, a la minute runny Chocolate cake, Strawberry parfait and a Zabaione:
and an espresso to finish this pleasant experience:
Enjoy!
johnsenclan
Member
Wow. I just wole up and I already want to go fire up the grill. That looks amazing.ChryZ said:It's been a while:
tandoori chicken, roasted scallions
enjoy
made some Wiener Schnitzel tonight, preparation and pics as well as sophisticated political discussion to be found here:
http://www.neogaf.com/forum/showthread.php?t=114208
http://www.neogaf.com/forum/showthread.php?t=114208
My return. Some sort of simmered ribs, I don't know what they're called.
Start with some pork ribs; get the meat counter/butcher to slice them for you, like this.
Cut into tiny pieces, wash them.
Doesn't look very different, but I mixed in some cornstarch, soy sauce, salt, white pepper. Let it wait a bit to absorb. (The longer, the better.)
Heat up your pot with a little oil (canola, here).
Brown the ribs for a few minutes.
Prepare the sauce ingredients...Chinkiang vinegar (a rice vinegar), light soy sauce, honey (and water). Quantities? To your personal taste. As everything simmers, taste the liquid to see if you like it, and adjust.
Put it in the pot.
Simmer for 40 minutes.
I steamed some vegetables while I was at it.
Results. I put too much water, there should not be that much liquid in the end. (Or I could have simmered for longer.) Brown rice and the vegetables at the corners of the pic!
(If the images don't work, take the image url and remove the .nyud.net:8080 from the end - I'm trying to use the coral cache alleviate bandwith problems.)
By the way, I've heard that if oil smokes while you're heating it (i.e. for frying), it's breaking down and is unhealthy (free radicals)? Any truth to this? And what oils should I use that can withstand higher temperatures?
Start with some pork ribs; get the meat counter/butcher to slice them for you, like this.
Cut into tiny pieces, wash them.
Doesn't look very different, but I mixed in some cornstarch, soy sauce, salt, white pepper. Let it wait a bit to absorb. (The longer, the better.)
Heat up your pot with a little oil (canola, here).
Brown the ribs for a few minutes.
Prepare the sauce ingredients...Chinkiang vinegar (a rice vinegar), light soy sauce, honey (and water). Quantities? To your personal taste. As everything simmers, taste the liquid to see if you like it, and adjust.
Put it in the pot.
Simmer for 40 minutes.
I steamed some vegetables while I was at it.
Results. I put too much water, there should not be that much liquid in the end. (Or I could have simmered for longer.) Brown rice and the vegetables at the corners of the pic!
(If the images don't work, take the image url and remove the .nyud.net:8080 from the end - I'm trying to use the coral cache alleviate bandwith problems.)
By the way, I've heard that if oil smokes while you're heating it (i.e. for frying), it's breaking down and is unhealthy (free radicals)? Any truth to this? And what oils should I use that can withstand higher temperatures?
- Status