everything that's creamy, think:Cosmic Bus said:Am I allowed to use a low-fat and/or non-dairy substitute for cream?
http://www.youtube.com/watch?v=5BjKVq9YsU0
but with cream.
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IronGAF Cookoff (hosted by OnkelC)
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http://www.youtube.com/watch?v=5BjKVq9YsU0
but with cream.
Brianemone
Member
Yes Boss! said:
That's what I am thinking.
Also, great looking Sammich ONkel
Here is my shot at a Cream recipe. It is Thandai flavored ice cream...Almond, Black Pepper, Fennel, Rose, Cardamon, Poppy Seed.
Ingredients (almonds have been soaking for six hours and peeled):
Almond and spices ground to a fine milky paste:
One cup of milk blended into the mash and then strained (this is done twice to fully extract all the almond and spice flavor):
Cream and spiced milk brought to boil:
Finished custard/ice cream base with 1/2 cup of sugar and two egg yolks mixed in:
Custard strained again, then chilled:
Into the ice cream maker for twenty minutes:
Portioned into remekins and and set in the freezer, then upturned onto a plate with mint and a pinch of cinnamon:
Ingredients (almonds have been soaking for six hours and peeled):
Almond and spices ground to a fine milky paste:
One cup of milk blended into the mash and then strained (this is done twice to fully extract all the almond and spice flavor):
Cream and spiced milk brought to boil:
Finished custard/ice cream base with 1/2 cup of sugar and two egg yolks mixed in:
Custard strained again, then chilled:
Into the ice cream maker for twenty minutes:
Portioned into remekins and and set in the freezer, then upturned onto a plate with mint and a pinch of cinnamon:
Cosmic Bus
pristine morning snow
I was just reading about a similar "exotic" ice cream earlier, Yes Boss. I bet that's deliiiicious! Very pretty presentation, too.
Some of the ingredients for my dish have been prepped this morning, and I'll be doing the rest for tonight's dinner.
Some of the ingredients for my dish have been prepped this morning, and I'll be doing the rest for tonight's dinner.
Not sure if cream is still the ingredient but here is my contribution - Hungarian Goulash served over brown rice and broccoli
Ingredients
2 tablespoons of olive oil.
2 lbs beef chuck or beef round steak, cut into 1 inch cubes
1/4 cup ketchup
1 1/2 cups water
1 cup minced onion
1 garlic clove (minced or sliced)
3 tablespoons worcestershire sauce
1 tablespoon brown sugar
2 teaspoons salt
3 teaspoons paprika
1 teaspoon red cayenne pepper
1/4 cup of heavy cream
Served over brown rice in the picture, also go over pasta.
Broccoli is optional (blanched for 5 minutes)
Directions
Heat Oil in skillet and add beef, onion and garlic; cook and stir until meat is brown and onion is tender.
Add Worcestershire sauce, ketchup, sugar, salt, paprika cayenne and 1 1/2 cups water.
Cover; simmer 2 to 3 hours.
Stir 1/4 cup of heavy cream gradually into meat mixture.
Heat to boiling, stirring constantly.
Boil for 2 to 3 minutes.
Serve over rice or pasta.
Ingredients
2 tablespoons of olive oil.
2 lbs beef chuck or beef round steak, cut into 1 inch cubes
1/4 cup ketchup
1 1/2 cups water
1 cup minced onion
1 garlic clove (minced or sliced)
3 tablespoons worcestershire sauce
1 tablespoon brown sugar
2 teaspoons salt
3 teaspoons paprika
1 teaspoon red cayenne pepper
1/4 cup of heavy cream
Served over brown rice in the picture, also go over pasta.
Broccoli is optional (blanched for 5 minutes)
Directions
Heat Oil in skillet and add beef, onion and garlic; cook and stir until meat is brown and onion is tender.
Add Worcestershire sauce, ketchup, sugar, salt, paprika cayenne and 1 1/2 cups water.
Cover; simmer 2 to 3 hours.
Stir 1/4 cup of heavy cream gradually into meat mixture.
Heat to boiling, stirring constantly.
Boil for 2 to 3 minutes.
Serve over rice or pasta.
Cosmic Bus
pristine morning snow
Spicy baked sweet potato and corn bread with tomatillo cream sauce, pickled red onion and roasted cauliflower.
I wanted to make a recipe for sweet potato enchiladas that I found, but the grocery store didn't have masa to make the corn tortillas, so I improvised a bit and used the same basic ingredients for more of a casserole-style dish with the corn bread baked right on top of the spiced sweet potato and cream mixture.
Cosmic Bus said:
Spicy baked sweet potato and corn bread with tomatillo cream sauce, pickled red onion and roasted cauliflower.
I wanted to make a recipe for sweet potato enchiladas that I found, but the grocery store didn't have masa to make the corn tortillas, so I improvised a bit and used the same basic ingredients for more of a casserole-style dish with the corn bread baked right on top of the spiced sweet potato and cream mixture.
dang, amazing job on plating and presentation.
In the most formal way I must say, NOM NOM NOM
Brianemone
Member
Yes Boss! said:
That's some sexy Ice Cream. I love savoury flavours in Ice Creams, I make a basil ice cream that always goes down really well.
Cosmic Bus said:
Yeah, I'm familiar with the flavors and knew the fennel and pepper wasn't going to be an issue since it is a well-know holiday drink...just wasn't quite sure if it would work out since usually water is used to "juice" the spices and I could only use milk. Everything worked out fantastic, though, and it is shockingly complex for an ice cream flavor. There is a variation on Thandai that is made legally with marijuana but I wasn't about to go that exotic :lol
My plating skills are not great but this thread encourages at least an effort. Something tells me a professional cook would use a bluish plate and sprinkle crumbled almond around or on top. Thing is, it takes so much effort to get the silken consistency with three passes on the fine mesh that I wanted it to all be smooth.
Also,
Made a nice healthful okra dish called Bhindi Curry. Very lean and flavorful way to cook a lb of okra. Tomatoes, onion, fresh green chiles, and spices with a touch of lemon and mango powder at the end. It is a side but could easily function as a main.
So I bought a half-dozen scallops yesterday. First time making them, might even be the first time eating them. Seared three yesterday along with some veggies. And today I made my "cream" dish. Didn't actually use cream for fat reasons, though.
The sauce is actually goat cheese, greek yoghurt, sun-dried tomatoes, and parsley. Threw the scallops on top of some tomatoes.
The sauce is actually goat cheese, greek yoghurt, sun-dried tomatoes, and parsley. Threw the scallops on top of some tomatoes.
Price Dalton
Member
My favorite post-workout meal: grass-fed beef liver and heart w/ onions stir fried in bacon fat.
My apologies for the shitty quality - I can't seem to find my real camera.
My apologies for the shitty quality - I can't seem to find my real camera.
Commodore_Perry
Banned
kassatsu said:
Do I hear the voice of Brock Samson?
ElectricThunder
Member
Sat night once again, so of course, another tale of Gyro pizzas:
Upon finding an actual butter knife and cutting some slices with it a few minutes BEFORE I aimed to actually start making the gyro pizza, I managed to get a pretty good spread going despite suspecting I didn't have quite enough of an herb butter portions when all was said and done. On the experimental side tonight, there was some leftover baked turkey breast from last night so I used it for topping to good effect and a right tasty pizza as I've never had a Turkey option at any pizza place by my reckoning before.
I've discerned a bit more of the nature of the gyro pizza with this night's bout. Pretty much, you've got a maximum of say 5-7 minutes to cook the thing before the underside gets hard and/or black---coupled with the useful, but somewhat troublesome, attribute that the gyro itself whereby the lot of it only remains warm for a few scant minutes before a quick descent to room temp. A gyro simply doesn't have the heat retention properties that the usual doughy pizzas do...so even a fast eater like me has to think things through somewhat to finish in time for the last bite(s) to still be good and warm---outside of using something like a hotplate I suppose but that's something I lack. The time limits are especially irksome in that sets some limits on what you can do topping wise(mainly amount) within it that are not present otherwise....but I think I've got a rough solution in mind trying to play to the "get it done fast then eat it in 1/4 or less the time it took to cook" to the advantages inherent.
Upon finding an actual butter knife and cutting some slices with it a few minutes BEFORE I aimed to actually start making the gyro pizza, I managed to get a pretty good spread going despite suspecting I didn't have quite enough of an herb butter portions when all was said and done. On the experimental side tonight, there was some leftover baked turkey breast from last night so I used it for topping to good effect and a right tasty pizza as I've never had a Turkey option at any pizza place by my reckoning before.
I've discerned a bit more of the nature of the gyro pizza with this night's bout. Pretty much, you've got a maximum of say 5-7 minutes to cook the thing before the underside gets hard and/or black---coupled with the useful, but somewhat troublesome, attribute that the gyro itself whereby the lot of it only remains warm for a few scant minutes before a quick descent to room temp. A gyro simply doesn't have the heat retention properties that the usual doughy pizzas do...so even a fast eater like me has to think things through somewhat to finish in time for the last bite(s) to still be good and warm---outside of using something like a hotplate I suppose but that's something I lack. The time limits are especially irksome in that sets some limits on what you can do topping wise(mainly amount) within it that are not present otherwise....but I think I've got a rough solution in mind trying to play to the "get it done fast then eat it in 1/4 or less the time it took to cook" to the advantages inherent.
Brianemone
Member
Made these yesterday.
Gummifaust
Member
user friendly said:Some General Tao my girl made a few weeks ago. It was good but not as good as the Chinese place we usually get it from.
ZOMG! That's looks so good. Recipe plz!
Tonight's dinner:
Stuffed hungarian peppers, 2 ways:
1. Bread crumbs, asiago cheese, mozz cheese, grilled
2. Same stuffing as above, but put into a pyrex dish with marinara sauce and put in the oven
Main course:
Grilled NY strip steaks with chimichurri
Grilled portobello caps
Sauteed onions
Iceberg lettuce wedge with blue cheese and bacon bits
Steak turned out awesome. Will need to start taking pictures for prep but my wife will think I'm nuts.
Stuffed hungarian peppers, 2 ways:
1. Bread crumbs, asiago cheese, mozz cheese, grilled
2. Same stuffing as above, but put into a pyrex dish with marinara sauce and put in the oven
Main course:
Grilled NY strip steaks with chimichurri
Grilled portobello caps
Sauteed onions
Iceberg lettuce wedge with blue cheese and bacon bits
Steak turned out awesome. Will need to start taking pictures for prep but my wife will think I'm nuts.
Brianemone
Member
OnkelC said:
Can post up a recipe but prep pics are lacking this round. I might make a Profiterole Tower soon though so I can take some then.
Ingredients
250ml Water
100g Butter
125g Flour
4 Eggs
Pinch of Sugar and Salt
Method
Place water, butter, salt and sugar in a pan and bring to the boil take off the heat
Sift flour into the water/butter and mix in until even
Put back on the heat and mix constantly, dont stop until the mixture sticks together and looks glossy.
Put dough into mixing bowl to cool to a touchable temperature. While cooling beat together the eggs
Beat the eggs into the cooled dough little by little until the mixture drops from the spoon evenly
Pipe into shape
Bake at 210 celcius for 15-20 minutes, drop the temp to 180 and continue to cook for 10-15 minutes until dried on the inside.
Brianemone
Member
OnkelC said:
Part pasty cream part whipped cream.
Price Dalton said:My favorite post-workout meal: grass-fed beef liver and heart w/ onions stir fried in bacon fat.
My apologies for the shitty quality - I can't seem to find my real camera.
Strong Belwas is that you?
I really have to get back into cooking more now that summer vacation is over.
Here's a crappy pic of a stir-fry I made with chicken, red onions, ginger and garlic.
gamergirly
Member
Keen said:Strong Belwas is that you?
I really have to get back into cooking more now that summer vacation is over.
Here's a crappy pic of a stir-fry I made with chicken, red onions, ginger and garlic.
Dang that looks good. How did you prepare it?
So,
I need some advice on how to keep my wok going. It is a carbon steel flat-bottom chinese version that I will be using on an electric range and I just dug it out of storage (been in there for ten years). First thing I did was clean off the old rusted season and then reseasoned it to the blue stage (below). It now sits with a coating of oil. Is it now ready to cook on? And those with wok experience, what are your procedures to keep it going. Is it similar to cast iron? I'm familiar with that procedure.
thanks!
I need some advice on how to keep my wok going. It is a carbon steel flat-bottom chinese version that I will be using on an electric range and I just dug it out of storage (been in there for ten years). First thing I did was clean off the old rusted season and then reseasoned it to the blue stage (below). It now sits with a coating of oil. Is it now ready to cook on? And those with wok experience, what are your procedures to keep it going. Is it similar to cast iron? I'm familiar with that procedure.
thanks!
nakedsushi
Member
Damn that's a nice looking wok! Good job on re-seasoning it. I think it's ready to be cooked with. If you're still unsure, I would stir fry on medium-high heat a handful of the Chinese Trinity: garlic, ginger, scallions in a few TBS of oil for a few minutes till they start to burn, then toss them out. Then, wait for the pan and oil to cool and then wipe off any excess oil with a dry paper towel.
THEN it's ready to be cooked on =)
I treat my wok the same as my cast iron (rinse with water, NO SOAP!, heat up to let the water dry, wipe down, and then wipe with thin layer of oil) and it's been fine.
THEN it's ready to be cooked on =)
I treat my wok the same as my cast iron (rinse with water, NO SOAP!, heat up to let the water dry, wipe down, and then wipe with thin layer of oil) and it's been fine.
nakedsushi said:
Thanks for the help! Sounds like I'm good to go. I was mainly concerned about metal taste in food but when wiping with an oiled paper towel the towel comes out clear. That is a good idea, to take some small ingredients and give 'em a trial run.
So, treat it exactly like american cast iron. Sounds easy enough.!
EDIT:
Success! I tried fried rice (always a challenge on my stainless steel cookware) and it fried like a charm with no sticking! Here is the photo of Lemon Rice:
Another maintenance tip for cast iron skillets that might also work for stainless steel ones: Fill it up with salt and heat it on max for about 5 minutes, then toss away the salt when it starts to turn grey (best done in the sink, the salt gets extremely hot). This burnout helps to get rid of excess stain in the skillet. Dry clean afterwards and rub the skillet out with a bit of neutral oil and a kitchen paper.
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