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IronGAF Cookoff (hosted by OnkelC)
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nakedsushi
Member
From last week's BBQ:
Marinated asparagus
Blackened, grilled seitan for the vegan
Marinated beef ribs (kalbi) and chicken wings for us meat eaters
Oh, and I made some pasta a few nights ago with basil from my garden and a tofu "ricotta" pesto sauce.
Marinated asparagus
Blackened, grilled seitan for the vegan
Marinated beef ribs (kalbi) and chicken wings for us meat eaters
Oh, and I made some pasta a few nights ago with basil from my garden and a tofu "ricotta" pesto sauce.
Brianemone
Member
Still not a fan of cooked daikon. I will be using it raw from now on until someone convinces me that there is a better way.
Cosmic Bus
pristine morning snow
Amazing stuff as always, Brian and naked.
Attempting almond tarts tonight; these four little ones were just a trial run to see how it would come out. The next batch will be finished with some oven-dried plum and starfruit on top.
Attempting almond tarts tonight; these four little ones were just a trial run to see how it would come out. The next batch will be finished with some oven-dried plum and starfruit on top.
yeap, made the sauce as well.nakedsushi said:
3 egg yolks
some melted unsalted butter (not sure how much sorry, maybe 100g or so?)
maybe a 1/4 of a lemon
whisk the eggs over a very low boiling pot of water in a HEATPROOF glass or metal bowl. I basically used the same water that I used to poach the eggs in. This has to be really low, not trying to cook the eggs at all. After furiously whisking for 3 or 4 minutes, the eggs will start to thicken (but not cook). Then I take it off the heat and slowly start adding the butter, whisking all the time. Don't add all the butter if it isn't needed, the eggs will only be able to absorb so much of it. Add in the lemon juice and serve immediately.
There are some really great youtube vids that show how to make the sauce, it took me a few goes to know when too much butter was going in, and now I basically use any left over butter to fry up some mushrooms.
The eggs where poached according to the gorden ramsey method and a few suggestions from you guys a few pages back. What I've found helpful is making sure that 1) the water is on a really really low boil and 2) not to get too much of a tornado going, otherwise sometimes the yolk will separate from the white. I've had pretty good results just dropping the egg into stationary water as well, I might continue to do that.
UK food lovers will join me in mourning.
http://news.bbc.co.uk/2/hi/uk_news/8256260.stm
RIP. A true character.
http://news.bbc.co.uk/2/hi/uk_news/8256260.stm
RIP. A true character.
Cosmic Bus
pristine morning snow
Some of the two dozen or so finished almond tarts:
nakedsushi
Member
Brianemone said:Still not a fan of cooked daikon. I will be using it raw from now on until someone convinces me that there is a better way.
Have you tried chunks of cooked daikon in stews or braised dishes? It soaks up a lot of meaty flavor as well as having that nice daikon spice.
Brianemone, what do you do for a living again? Awesome stuff.
Just recognized that IronGAF has topped 300,000 views. I never thought that it could get so huge. Thanks to everybody who has contributed over the last years!
Just recognized that IronGAF has topped 300,000 views. I never thought that it could get so huge. Thanks to everybody who has contributed over the last years!
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Segata Sanshiro 1adamsappel
Member
Aw. I loved Floyd on Food.Meadows said:
Brianemone
Member
OnkelC said:
Student atm.
Brianemone
Member
Cosmic Bus said:
I've never seen star fruit in real life. What do they taste like?
Cosmic Bus
pristine morning snow
Brianemone said:
This was the first time I'd tried them; a freshly sliced piece (you can eat the entire fruit, minus the seeds) was very juicy and had a modestly sweet, citrus flavor. It isn't strong or overly tart, and dried in the oven the flavors just become more concentrated and the texture bit chewy, in a positive way. They made a nice mellow pairing with the tarts, although the plums were the real knockout.
OnkelC said:
I'm not a big fan of "fatty" deep fried food so here is what I usually do.
Pass the flour, cornstarch and baking powder through a sieve.
Add the water little by little while stirring it gently. Keep stirring until it becomes a smooth batter.
Let it swell for at least half an hour.
Right before you start your frying add the salt and oil into the batter. (You can add a little chili powder or something if you like)
Enjoy! Note that it sticks a little but I prefer it this time.
Oh and also you are warned
Deadly Cyclone
Pride of Iowa State
Ok Gaf, your mission, tonight I am hungry, I have some food, various spices, but mostly your ordinary food you would find at your parent's house. What can/should I make?
Deadly Cyclone
Pride of Iowa State
rezuth said:
Possibly, I do have some rice as well. I want something good.
Deadly Cyclone
Pride of Iowa State
Well I'll figure it out.
My main question, what is the best way to make curry? I like it but have no idea how it is made, anyone have a simple, good, recipe?
My main question, what is the best way to make curry? I like it but have no idea how it is made, anyone have a simple, good, recipe?
obijkenobi
Member
hermit7 said:
No tortillas? My people weep out of shame
obijkenobi
Member
Zyzyxxz said:
I'm surprised I'm in the top 30. hahaha. To celebrate, I'll do my first, "picture by picture" post of a new recipe tonight!
Yes Boss! said:Damn, I need to start canning.
I made a few more dishes. First is Mango Rice with Peanuts. Here are the spices, nuts, and mango cooking:
DUDE, I just wanted to say that all the dishes you've presented look absolutely divine.
If you ran a restaurant near here, I'd go there constnatly.
beelzebozo
Jealous Bastard
Zyzyxxz said:
i miss tnw too.
obijkenobi
Member
The ingredients
Browning the chicken
Browning the chicken...II!
Adding the onion, although I wish I had chopped up more if it in the end
Cooking the onion with the chicken
The rest of the ingredients
Everything together
A close up view
The chicken taken out
The finished product
The finished product with Spanish Rice
All in all, it was fucking delicious. I poked holes in all the chicken, so the juices flowed into the center of it. The Spanish rice kicked it up a notch. That was the last batch of it, so I"ll probably make some cilantro rice to go with the rest of the chicken.
Browning the chicken
Browning the chicken...II!
Adding the onion, although I wish I had chopped up more if it in the end
Cooking the onion with the chicken
The rest of the ingredients
Everything together
A close up view
The chicken taken out
The finished product
The finished product with Spanish Rice
All in all, it was fucking delicious. I poked holes in all the chicken, so the juices flowed into the center of it. The Spanish rice kicked it up a notch. That was the last batch of it, so I"ll probably make some cilantro rice to go with the rest of the chicken.
CrystalGemini
Member
Dolmathes! I used ground beef, brown rice, tomatoes, onion, dill, parsley, olive oil, salt and pepper in the stuffing. Rolled them up in grape leaves and simmered for 3 hours in chicken broth and lemon juice. I served it with a mint, dill and sour cream dip.
So many delicious foodstuffs! Thanks for making me hungry again, guys! ...and I just came back from a late lunch. Figures. I have half a mind to just head out again.
The shops here in Munich apparently are vastly inferior to your Döner takeaways. Our choices usually revolve around the hotness and the amount of onions.
That chicken döner looks awesome, by which I mean it probably has far too many calories. Still, my arteries areclogging up squealing in delight at the mere thought of sinking my teeth into one of those bad boys.
Yeah, I'm with you on that. Onkel, you're a lucky guy.Milchjon said:
The shops here in Munich apparently are vastly inferior to your Döner takeaways. Our choices usually revolve around the hotness and the amount of onions.
That chicken döner looks awesome, by which I mean it probably has far too many calories. Still, my arteries are
Here's something you Americans are missing out on - savoury pies.
A good ol' New Zealand favourite, Bacon & Egg Pie.
Sometimes the simplest food is the best.
Ingredients:
Two sheets of flaky pastry (you can make it, but it's a lot of work, so I just bought it).
6-9 eggs.
Chopped bacon (I used ham in this case, because I was extra lazy).
Fresh tomato.
Chopped mixed veggies (I used frozen stuff - peas, carrots, corn, beans, again because I'm lazy).
Chopped onion (dammit, I forgot the onion this time!).
1) Lay one sheet of pastry on the bottom of a baking tin. You don't have to, but I had a bit of spare, so I brought it up against the sides.
2) Spread chopped onion, mixed veggies, and bacon on the bottom.
3) Crack eggs evenly throughout. Prick the yolks slightly so they slightly run.
4) Salt and pepper to taste.
5) Layer sliced tomato over the egg.
6) Lay the other sheet of pastry over the top. If you did what I did and seal the edges, then prick the surface with a fork.
7) Bake at 200 degrees C (~ 400 degrees F) for around 40 minutes.
Serve with tomato sauce! Serves 4-6. Excellent cold as well.
A good ol' New Zealand favourite, Bacon & Egg Pie.
Sometimes the simplest food is the best.
Ingredients:
Two sheets of flaky pastry (you can make it, but it's a lot of work, so I just bought it).
6-9 eggs.
Chopped bacon (I used ham in this case, because I was extra lazy).
Fresh tomato.
Chopped mixed veggies (I used frozen stuff - peas, carrots, corn, beans, again because I'm lazy).
Chopped onion (dammit, I forgot the onion this time!).
1) Lay one sheet of pastry on the bottom of a baking tin. You don't have to, but I had a bit of spare, so I brought it up against the sides.
2) Spread chopped onion, mixed veggies, and bacon on the bottom.
3) Crack eggs evenly throughout. Prick the yolks slightly so they slightly run.
4) Salt and pepper to taste.
5) Layer sliced tomato over the egg.
6) Lay the other sheet of pastry over the top. If you did what I did and seal the edges, then prick the surface with a fork.
7) Bake at 200 degrees C (~ 400 degrees F) for around 40 minutes.
Serve with tomato sauce! Serves 4-6. Excellent cold as well.
Thai said:
Thanks man. They are very tasty, flavorful and healthful. Maybe I post too many dishes here but they are all new to me. I usually cook in a french style and do baking/pastry. But the Indian stuff has been fun for a change.
And, I love Savory pies! Grew up in the middle east and they were a staple of my childhood...things like lamb, yum!
They are here in the US but you have to go to the more cosmopolitan cities like SF an NYC.
Brianemone
Member
mrkgoo said:
What sauce is that buddy?
mrkgoo said:Here's something you Americans are missing out on - savoury pies.
A good ol' New Zealand favourite, Bacon & Egg Pie.
Sometimes the simplest food is the best.
Ingredients:
Two sheets of flaky pastry (you can make it, but it's a lot of work, so I just bought it).
6-9 eggs.
Chopped bacon (I used ham in this case, because I was extra lazy).
Fresh tomato.
Chopped mixed veggies (I used frozen stuff - peas, carrots, corn, beans, again because I'm lazy).
Chopped onion (dammit, I forgot the onion this time!).
1) Lay one sheet of pastry on the bottom of a baking tin. You don't have to, but I had a bit of spare, so I brought it up against the sides.
2) Spread chopped onion, mixed veggies, and bacon on the bottom.
3) Crack eggs evenly throughout. Prick the yolks slightly so they slightly run.
4) Salt and pepper to taste.
5) Layer sliced tomato over the egg.
6) Lay the other sheet of pastry over the top. If you did what I did and seal the edges, then prick the surface with a fork.
7) Bake at 200 degrees C (~ 400 degrees F) for around 40 minutes.
Serve with tomato sauce! Serves 4-6. Excellent cold as well.
Holy hell that looks good! Thanks for providing a recipe too!
Also somebody said they wanted to make curry but didn't know how:
Here is a pretty good Japanese curry recipe I use:
To make the roux:
carmelize 1 whole entire sliced for 45 mins on low with butter and some oil
add in 2 tbl sp of curry powder, 2 tbl sp of flour, 2 tbl sp of soy sauce, 2 tbl sp of ketchup, 1 tbl sp of mango chutney (optional) .
Mix it all up and it should turn into a brown paste, that will be the roux you add to make the curry.
It's pretty multipurpose, one way to use it is to brown some chicken and onions, add half water/half chicken stock, and then add in the roux (amount according to taste) and let it thicken or reduce. If not chicken omit it and serve it with fried pork loin (tonkatsu) because the ketchup and mango chutney sweetness goes well with pork.
Some bread I baked:
A apple pie I baked, yummy!
This was in the early summer in a community garden that I'm doing with friends. We aim to grow bio veggies and so far we've eaten A LOT of courgette/zucchini, andive, cucumber from it. I'm making the planning for next year already, very nice.
A apple pie I baked, yummy!
This was in the early summer in a community garden that I'm doing with friends. We aim to grow bio veggies and so far we've eaten A LOT of courgette/zucchini, andive, cucumber from it. I'm making the planning for next year already, very nice.
This makes me hungryyy!OnkelC said:
CrystalGemini
Member
Flo said:A apple pie I baked, yummy!
Whoa. Not a huge apple pie fan but that looks really good! :9 Bet it'd go so nice with a hot cup of tea.
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