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IronGAF Cookoff (hosted by OnkelC)
- Thread starter OnkelC
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gamergirly
Member
RbBrdMan said:Look, look I made a pizza last night. From scratch. Well I used canned sauce. But everything else was homemade.
It's not as awesome as some of the 5 star delights I've seen in this thread but I was proud of myself.
It looks good enough. And better than some chains like Dominos
OnkelC said:
I've been cooking daily but I'm doing only Dal dishes for another week so I've been repeating older dishes with slight variations. I only like to post when I do something new.
I'll post some new stuff after a week!
That said, this morning I stir-fried asparagus with cumin seed and lemon juice for a very refreshing side.
ElectricThunder
Member
So, what various sorcery has IronGAF came up with regarding Couscous over the years? At 24 years of age, I FINALLY managed to get ahold of some apparently from France earlier this week that we fixed to good and speedy effect with some clay pot lamb that did not lack broth---though nor was there a massive abundance of it.
I had thought of using it with ground buffalo and my usual tricks instead of pasta for instance...
Also, randomly, what is it that makes the range of sauces available for chicken wings/tenders such that it is in terms of most eateries? I mean, I can think of some stuff that would strike me as nifty to it that would normally be served cold or roomtemp---but likewise BBQ sauce and most hot sauces would also apply. Has it something to do with reaction to cooking heat?
I had thought of using it with ground buffalo and my usual tricks instead of pasta for instance...
Also, randomly, what is it that makes the range of sauces available for chicken wings/tenders such that it is in terms of most eateries? I mean, I can think of some stuff that would strike me as nifty to it that would normally be served cold or roomtemp---but likewise BBQ sauce and most hot sauces would also apply. Has it something to do with reaction to cooking heat?
OnkelC said:
Busy pursuing a career in the restaurant business and will one day hopefully lead me to opening my own restaurant.
But since you asked you shall receive! Due to my new living situation I'm very limited in my selection of cookware so I have tried to do the best I can. At least I got a new lense so the pics should look nice.
Today was my day off work so one of my rare occasions I will cook these days:
lets start with cremini mushrooms, red potatoes, a ribeye steak, sea scallops, smoked bacon, shallots, garlic, and some butter.
Let's roast the potatoes and mushrooms with some salt, pepper, oil, and crushed garlic
salt, pepper, and an experiment; taco seasoning (it wasn't bad but lets say I won't be trying that again)
Sear and bake the steak to medium rare and let it rest
Now blanch some baby spinach, make a bed of it, place the scallops and crisped bacon on top and set it next to the ribeye and serve with the side of roasted red potatoes and cremini mushrooms
End result: Somewhat disappointing to my standards, some of the scallops were overcooked since I don't cook scallops much and I should have taken the smaller ones out first since they cooked faster. The steak could have been a little rarer. Overall it was alright but I know better for next time.
Winterblink
Member
Steppenwolf
Member
Winterblink said:
I don't want to crush your feelings but this is definately no real black forest ham. Black forest ham is smoked and looks a lot darker.
Winterblink
Member
No hurt feelings.Steppenwolf said:
It's not "traditional" black forest ham to be sure.beelzebozo
Jealous Bastard
onkel c's animated gif rides a tenuous line between delicious and disturbing
So someone told me me to re-up the cookign thread cook book, and here it is:
http://rapidshare.com/files/297847126/FFTUP.pdf
http://rapidshare.com/files/297847126/FFTUP.pdf
nakedsushi
Member
Hm...pumpkin pancakes. Brilliant and seasonal!
I've been busy w/ traveling for my new job so I haven't been able to cook as much lately. Went to Fleur de Lys in SF last week and it was PHENOMENAL. Best restaurant meal EVAR.
Some highlights of the meal:
amuse bouche: fava bean puree and a cold creamy lemongrass soup.
crab salad and lobster mousse
prawn and pork belly. OMG flavor explosion in my mouth.
perfectly cooked lamb. Don't under-estimate the power of perfectly cooked lamb.
OMG truffles. dying.
Complete write-up of it here:
http://www.runawaysquirrels.com/2009/10/fleur-de-lys-sf-meal-of-a-lifetime/
I *highly* recommend this restaurant. I drank a lot of wine to prepare myself for sticker shock when the bill came, but I didn't really need to. The meal was definitely worth it. Total damage cost about the same as a PS3.
I've been busy w/ traveling for my new job so I haven't been able to cook as much lately. Went to Fleur de Lys in SF last week and it was PHENOMENAL. Best restaurant meal EVAR.
Some highlights of the meal:
amuse bouche: fava bean puree and a cold creamy lemongrass soup.
crab salad and lobster mousse
prawn and pork belly. OMG flavor explosion in my mouth.
perfectly cooked lamb. Don't under-estimate the power of perfectly cooked lamb.
OMG truffles. dying.
Complete write-up of it here:
http://www.runawaysquirrels.com/2009/10/fleur-de-lys-sf-meal-of-a-lifetime/
I *highly* recommend this restaurant. I drank a lot of wine to prepare myself for sticker shock when the bill came, but I didn't really need to. The meal was definitely worth it. Total damage cost about the same as a PS3.
entremet
Member
Nice pics, NS. I heard great things about Fleur De Lys. Speaking of lamb. I cooked a rack recently. It's one of my occasional splurges, but it came out great.
I purchased a 1.5 pound/680g rack from Whole Foods, seasoned it with salt and pepper, seared on the stove top in olive oli and butter, basting the fat with additions of whole garlic for flavor.
Here's rack the out of the oven
Here's the individual chops. I researed them since they were slightly below rare. I prefer lamb medium rare.
Time to dig in.
I purchased a 1.5 pound/680g rack from Whole Foods, seasoned it with salt and pepper, seared on the stove top in olive oli and butter, basting the fat with additions of whole garlic for flavor.
Here's rack the out of the oven
Here's the individual chops. I researed them since they were slightly below rare. I prefer lamb medium rare.
Time to dig in.
entrement said:
nice, I've never had the chance to cook a rack of lam but I'm sure I'll probably try it soon.
nakedsushi said:
SOOO JEALOUS!!!
numble said:
Hopefully in about 5 years time when I think I should have enough experience I will try to find a good location in Southern California where I am from, preferably in the San Gabriel Valley.
Most likely I'm gonna experiment with Asian fusion with a minor focus in Japanese as what I currently see bores me other than David Chang of Momofuku's food who I find as inspiration.
Zombie James
Banned
I love how this thread keeps getting bumped around midnight when I shouldn't be eating anything
beelzebozo
Jealous Bastard
abstract alien
Member
What kinda cake is that Beelz? Looks good and fluffy, I want a piece!
beelzebozo
Jealous Bastard
abstract alien said:
angel food cake!
my mum and i are sort of running our own little bakery now, and it's one of the really popular items at the moment.
abstract alien
Member
Mmmmm!!! Looks great, I wanna buy a slice. Scratch that, make that a whole one. NOW!beelzebozo said:
crazy monkey
Banned
Yes Boss! said:
your dal's look good. Sambhar you made also loks great , it is better with idly or dosa.
beelzebozo
Jealous Bastard
Zyzyxxz said:
yeah man. for the time being jumping head-first into a brick & mortar space is too financially risky, and we both have other jobs. but business is really picking up, and who knows? give us five years, and maybe we'll have built a customer base that warrants a place where people can walk in and get things at their leisure. for now, it's pretty much special order.
beelzebozo
Jealous Bastard
homemade giant cinnamon rolls from my bakery. goopylicious
Cosmic Bus
pristine morning snow
beelzebozo said:
That's really fantastic, and the sort of thing I'm hoping to be able to be a part of someday after pastry school. I've told my sister many times she should be selling her amazing baked goods, but she's content to keep it in the family.
beelzebozo
Jealous Bastard
yeah, that's something i left out, and maybe the best part of all: i get to spend oodles of time with my mom, and we're bonding. it's wonderful when we nail down a dish and know it's the best.
MidnightRider
Banned
OMG now I am starving.
I have been thinking about getting into cooking......... Never been that great of a cook but then again I have never really applied myself to it.
I have been thinking about getting into cooking......... Never been that great of a cook but then again I have never really applied myself to it.
Yes Boss! said:Tonight I made a batch of Channa Masala. Always a favorite but this time I doubled the gravy by upping the tomato count then compensated for the increased loos-ness by stirring in an arrowroot slurry. And to increase the tartness, I added a cup of yogurt at the end, off the heat, in addition to the juice of one lemon.
I can't tell you how much my girlfriend and I love the Channa Masala we get from a nice little indian restaurant down the street. Yours looks equally amazing - would love to try it! Any chance you can hook a guy up with the recipe?
abstract alien
Member
beelzebozo said:
I have a real soft spot for cinnamon rolls :^/
Since I'm cooking Dal for another few days I've made a kinda special and unique one. This is whole and unhulled green moong dal that is mixed with fresh tomatoes, chiles, onions, spices and a ton of fresh fenugreek. It is a very lean bean so I've added a bit of butter and heavy cream to round it all out. Rustic and fun.
Metalic Sand
who is Emo-Beas?
_leech_ said:I love how this thread keeps getting bumped around midnight when I shouldn't be eating anything
I blame this thread for my late night snacking :lol
beelzebozo
Jealous Bastard
abstract alien said:
i can hook you up with the best cinnamon roll recipe ever, should you be interested.
Aquavelvaman
Banned
I need one of you to be my roommate.
beelzebozo
Jealous Bastard
Aquavelvaman said:
are you a beautiful woman, or a wealthy man who will make me dispense with the pretense of heterosexuality for the pursuit of material goods?
Aquavelvaman
Banned
I'll be whatever you want for a steady supply of baked goods.
beelzebozo
Jealous Bastard
so be it.
beelzebozo
Jealous Bastard
with this crueller, i thee fed
gamergirly
Member
Metalic Sand said:
It's not even lunchtime yet either
Pizza looks so good right now. I gotta cut back but it's hard not to :lolbeelzebozo
Jealous Bastard
gamergirly said:It's not even lunchtime yet either
i'm really in the mood to make this pan pizza again.
abstract alien
Member
Nice looking pizza beelz! I still remember the other pizza you posted in here a while back, your form has gotten much better with this one from what I recall. Nice progress, looks yumms.beelzebozo said:
Here is another cheesecake I made. The shiny top and the coloring down the side is a strawberry and champagne sauce, but its pretty strong so it only takes a little.
gamergirly
Member
Man that looks delicious lol. Yall know how to hook it up
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