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IronGAF Cookoff (hosted by OnkelC)
- Thread starter OnkelC
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jarosh said:
Sad face.
I use, for my recipe, my own experience, some of Sanjay Thumma and a bit of Manjula and combine them for what I like. I've made it a few dozen times and change it up every time. Kidney is king so I'm wondering what was wrong. Fresh spices are not necessary as long as they are whole since then the shelf life is years. Damn, I feel really bad.
For what it is worth, I have had massive failures as well. Here is a fried tindora recipe I made two weeks back which was inedible and went straight into the trash. A shame since there was $3 worth of tindora, fresh curry leaves and pricey nuts:
no reason to feel bad. i have no idea what the problem was. i can relate though - i actually wanted to make a huge amount of the rajma - so much food went to waste. that's what i really feel bad about now. i even bought some chapati... gonna have to think of something to make so i can use that soon.Yes Boss! said:
I like to slum it with "premium" ingredients as well. I made a super pizza two weeks back with chili, american slices, ghetto "just-add-water" dough and hot dogs. Ironically, it cost about $10 and I could have made a real pizza for about half the price.
Ingredients ( I chose Coors Light to drink while cooking):
Finished pie. It looks dark but that is just because of the chile:
Ingredients ( I chose Coors Light to drink while cooking):
Finished pie. It looks dark but that is just because of the chile:
German GAF TV tip:
right now on ARD/ Das Erste is a screenplay about my fave TV chef, Clemens Wilmenrod, I did a small writeup on him some time back:
http://www.neogaf.com/forum/showpost.php?p=4858805&postcount=338
right now on ARD/ Das Erste is a screenplay about my fave TV chef, Clemens Wilmenrod, I did a small writeup on him some time back:
http://www.neogaf.com/forum/showpost.php?p=4858805&postcount=338
Looking for suggestions for my Christmas day menu, I'd like to get it sorted early so I can give all the recipes a go before the big day!
Here's what I got so far:
Salad: Spinach, Apple and Pecan Salad
Main Course: Turkey Roulade w/ Apple Cider Gravy
Side 1: ?? Thinking something w/ sweet potatoes
Side 2: ?? Something vegetable-ly
Dessert: ?? Totally open here
Any thoughts/suggestions/winner recipes from your own experiences?
Here's what I got so far:
Salad: Spinach, Apple and Pecan Salad
Main Course: Turkey Roulade w/ Apple Cider Gravy
Side 1: ?? Thinking something w/ sweet potatoes
Side 2: ?? Something vegetable-ly
Dessert: ?? Totally open here
Any thoughts/suggestions/winner recipes from your own experiences?
Ramma2 said:
For side 1: you can try a sheperd's pie using mashed sweet potatoes as the topping.
http://www.norecipes.com/2009/06/18/mint-and-lamb-shepherds-pie-recipe/
Instead of using individual serving plates you can try doing it a big casserole style.
Side 2: I think a simple side of roasted root vegetables would be great (carrots, onions, fennel root, red potatoes, mushrooms, garlic or brussel sprouts). Drizzle with olive oil, crack some black pepper over it, and sprinkle kosher salt and pop it in the oven and you are good to go.
Dessert: I don't eat dessert and its not my specialty but seeing as you have a turkey and are using the oven already maybe prepare something in advance that you can put in the fridge. Maybe something like a peanut brittle or tapioca pudding.
OnkelC said:
I like this idea. When I want to search for the thread I do a google search and always come up with Onkel's hangover image...be nice to see something specific. Also, congrats Onkel on the thread. My favorite after MarkMan's monthly consumer pick-up thread. Get a lot of ideas from this one.
PS, went to Stone Brewery tonight. The food was not much to write home about but all the beer on tap was exquisite. Escondido is not really in a great area for tourists but if anybody is in the north county area of San Diego it is definitely worth a trip (maybe if you are going to the Wild Animal Park). I got a half dozen beers and things like the oaked porter were very nice when served draught. World-class beer, right next to my beloved belgian beers. Pretty awesome that this stuff is in our own back yard. Curious if this beer is known in other parts of the world?
Mecha_Infantry
Banned
Zyzyxxz said:
The duck I just baked in the oven, but I seasoned it with:
Orange Juice
Honey
Salt
Pepper
Chilli
Ground onions and sweet peppers
Olive Oil
The sweetness tends to wear of the longer you cook it, so adjust amounts carefully. Duck and cous cous only came about because I was reading the cooking times, and the recipe was for duck and cous cous, so it gave me an idea!
Texas Sheet Cake
Cake:
1 cup butter
1 cup water
1/4 cup cocoa
2 cups sugar
2 cups flour
1/8 teaspoon salt
2 eggs
1 teaspoon baking soda
1/2 cup sour cream
1 teaspoon vanilla
Frosting:
1/2 cup butter
1/4 cup cocoa
1/4 cup plus 2 tablespoons milk
1 box (1 pound) confectioners' sugar, sifted (4 1/4 cups sifted)
1/2 teaspoon vanilla
1 cup pecans
Cake: Combine butter, water, and cocoa in saucepan over medium heat; heat until butter melts. Add sugar, flour, salt, eggs, soda, sour cream, and vanilla; mix well. Pour into a 15x10x1-inch jelly roll pan. Bake at 350° for 20 minutes.
Frosting: Combine butter, cocoa, and milk in a saucepan; bring to a boil. Add remaining ingredients and mix well with electric mixer. Fold in pecans. Pour frosting over hot sheet cake and spread out gently.
It's best to time it out so you're mixing the frosting just as the cake comes out, for easier spreading, but even if the frosting's cooled a little, it'll loosen up on the hot cake.
This is a gooey, sugary, traditional Texas dessert. Which is why we're all fat
Cake:
1 cup butter
1 cup water
1/4 cup cocoa
2 cups sugar
2 cups flour
1/8 teaspoon salt
2 eggs
1 teaspoon baking soda
1/2 cup sour cream
1 teaspoon vanilla
Frosting:
1/2 cup butter
1/4 cup cocoa
1/4 cup plus 2 tablespoons milk
1 box (1 pound) confectioners' sugar, sifted (4 1/4 cups sifted)
1/2 teaspoon vanilla
1 cup pecans
Cake: Combine butter, water, and cocoa in saucepan over medium heat; heat until butter melts. Add sugar, flour, salt, eggs, soda, sour cream, and vanilla; mix well. Pour into a 15x10x1-inch jelly roll pan. Bake at 350° for 20 minutes.
Frosting: Combine butter, cocoa, and milk in a saucepan; bring to a boil. Add remaining ingredients and mix well with electric mixer. Fold in pecans. Pour frosting over hot sheet cake and spread out gently.
It's best to time it out so you're mixing the frosting just as the cake comes out, for easier spreading, but even if the frosting's cooled a little, it'll loosen up on the hot cake.
This is a gooey, sugary, traditional Texas dessert. Which is why we're all fat
Turkey currently in the oven finishing up, almost done and I'm worried about overcooking my 19 lb on the left.
Brined in salt, brown sugar, black peppercorns, and minced garlic
Stuffed it with carrots, onions, celery, quartered lemon
Basted with melted herb butter consisting of sage, rosemary, chives, and minced garlic
The competing Turkey on the right is by a different restaurant owner who wanted to borrow our oven, I'm hoping I can outdo his strange fried-rice stuffed turkey.
Brined in salt, brown sugar, black peppercorns, and minced garlic
Stuffed it with carrots, onions, celery, quartered lemon
Basted with melted herb butter consisting of sage, rosemary, chives, and minced garlic
The competing Turkey on the right is by a different restaurant owner who wanted to borrow our oven, I'm hoping I can outdo his strange fried-rice stuffed turkey.
Only made a pumpkin pie for thanksgiving.
Crust came out a little dark and the custard cracked but that did not change the flavor. To give it a slight indian spin I used only lighter cane jaggery to sweeten the custard, fresh grated ginger, and amplified the fresh ground spices...mace, nutmeg, cardamon, flat cinnamon bark and twenty whole cloves. Also, spread a layer of ground roasted cashew, almonds and graham between the crust and custard to add flavor and prevent a soggy bottom. Whipped topping is heavy cream and maple syrup. A bit ugly, but tasty. Pies are always hard for me.
Crust came out a little dark and the custard cracked but that did not change the flavor. To give it a slight indian spin I used only lighter cane jaggery to sweeten the custard, fresh grated ginger, and amplified the fresh ground spices...mace, nutmeg, cardamon, flat cinnamon bark and twenty whole cloves. Also, spread a layer of ground roasted cashew, almonds and graham between the crust and custard to add flavor and prevent a soggy bottom. Whipped topping is heavy cream and maple syrup. A bit ugly, but tasty. Pies are always hard for me.
So, Thanksgiving is well over and no new turkey pic?
You make me sad, people.
We're doing a farewell tour at our favorite restaurants in Bonn at the moment, had a carpaccio and carbonara tonight, the wife went with vitello tonnato and a pizza (stock pics from different occasions, for illustration purposes only):
You make me sad, people.
We're doing a farewell tour at our favorite restaurants in Bonn at the moment, had a carpaccio and carbonara tonight, the wife went with vitello tonnato and a pizza (stock pics from different occasions, for illustration purposes only):
way more
Member
Some stuff I meant to post earlier.
First a menu from the Plaza Hotel circa 1899, Thanksgiving Day.
Over a dozen different types of game bird!
And yes, they've got waffles till 3.
Next if Giada De Laurentis pronouncing the hell out of "spagiiittiiiii."
http://tv.gawker.com/5406687/giada-de-laurentiis-turns-overannunciation-into-an-artform
It's hot.
First a menu from the Plaza Hotel circa 1899, Thanksgiving Day.
Over a dozen different types of game bird!
And yes, they've got waffles till 3.
Next if Giada De Laurentis pronouncing the hell out of "spagiiittiiiii."
http://tv.gawker.com/5406687/giada-de-laurentiis-turns-overannunciation-into-an-artform
It's hot.
Litflynt912
Member
Leave it to YES BOSS to bring the class to the thread! LOL J/k
I love the silver bullet in the pic....way to "stick it to em" LOL
I love the silver bullet in the pic....way to "stick it to em" LOL
OnkelC said:Old:
Awesome! That always blows my mind. Here in So Cal the kitchens are so amplified (especially in southern orange county). Yours reminds me of my space in Paris....though I had a fridge half the size and the freezer needed to be defrosted every few weeks. Really, not a biggie since shopping daily for ingredients was common.
Btw, I turned 35 today. Can't believe I'm halfway through my life!
BloodySinner
Banned
I'm hungry.
Made a big pot of vegetarian Ghormeh Sabzi. Instead of lamb I upped the kidney bean and then added a few cups of cooked black-eyed peas. Also added a dozen fried blue baby potatoes (which unfortunately turned dark brown). Put some butter at the finish to compensate for the lack of fat.
Cooked a sweet and spicy squash dish (the one pictured above, called Carnival squash I believe). Heavy use of ground fennel powder and tart mango powder in this one as well as 1/3 of a cup of dark jaggery to the spoonful of chili powder and four dried chilis. Nicely balanced but the squash was kinda granula in texture. Not sure if that is normal...this is the first time I've ever cooked a squash.
SmokinGunZ1981
Member
ChryZ said:
That looks amazing, i'm drooling.
Thanks you. *blushes*SmokinGunZ1981 said:
It's variation of the recipe: http://www.neogaf.com/forum/showpost.php?p= 4684465&postcount=170 , the beans are simply steamed and dressed with sesame oil+seeds, honey and rice wine vinegar. The whole donburi takes less than 30 minutes.
To celebrate my new found hobby (mycology), I sauteed some baby portabellas in butter, chopped garlic and 1 little HOT green chili pepper! I seasoned it with sea salt (big crystals) and some black pepper. It was delicious. I <3 this thread.
EDIT: Forgot to add dessert (cream-puffs with nutella spread on top).
It's soooooooo good. Try it.
Calories:
EDIT: Forgot to add dessert (cream-puffs with nutella spread on top).
It's soooooooo good. Try it.
Calories:
over 9000!
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