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IronGAF Cookoff (hosted by OnkelC)
- Thread starter OnkelC
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TOM f'N CRUISE
Member
dear god...the stuff they have in there :lolZyzyxxz said:
Forsete
Member
ChryZ: Thats really tasty looking, love me some lasagna. 
fireside: Damn that looks nice. Now I feel hungry.
Some scraps from yesterday, but still damned tasty.
Paupiettes (filling is salami)
PO-TA-TOES
Only used butter and flake salt.
~25 min at 225 degrees for extra crispiness.
Heating up the rolls.
PO-TA-TOES are done, milord.
All done, forgot the veggies (actually, too lazy )
Mmm, looks tasty. Mind if I has some?
No! Stick to your dry food and water, kittenz!
fireside: Damn that looks nice. Now I feel hungry.
Some scraps from yesterday, but still damned tasty.
Paupiettes (filling is salami)
PO-TA-TOES
Only used butter and flake salt.
~25 min at 225 degrees for extra crispiness.
Heating up the rolls.
PO-TA-TOES are done, milord.
All done, forgot the veggies (actually, too lazy
)
Mmm, looks tasty. Mind if I has some?
No! Stick to your dry food and water, kittenz!
Holy shit, Forsete. Your avatar, food and photography skills are most inspirational. Major props for the ZyXEL-warming kitteh.
Zyzyxxz, I was like "is that bacon, no it can't be bacon .... or can it be bacon, hm looks like bacon, wtf that's bacon, it must be bacon, I must has bacon" :lol
Zyzyxxz, I was like "is that bacon, no it can't be bacon .... or can it be bacon, hm looks like bacon, wtf that's bacon, it must be bacon, I must has bacon" :lol
cartoon_soldier
Member
So so you guys have suggestions on a good but affordable new set of cooking utensils set? Something around 300$?
cartoon_soldier
Member
Zyzyxxz said:
Sorry, I mean cookware sets, pans, pots, etc.
First buy yourself one of these, hands down the best $100 you can spend on anything cooking related.cartoon_soldier said:
This fry pan, 12 inches, good for just about everything saute based.
One of these puppies for cooking steaks and what not.
2 Quart (maybe 3 quart? Not sure how big mine is...) one of these for rice and stuff.
One of these for soups and braises and deep frying, buy yourself a deep fry thermometer. I have a nice digital one.
Any cheap stock pot will do for pasta and such; get one as big as you can store pretty much.
That should keep you happy and your wallet light. Don't worry though, this stuff should last you a lifetime, and that cast iron skillet you'll be able to give to your grandkids.
It's really easy:ChryZ said:
- I bought a pre made shortcrust pastry
- mix 3 eggs, 150gr of sugar, 100gr of butter, the juice of 2 lemons
- heat the mix in a pot, so it gets thick before you pour it on the pastry. Keep mixing it in the pot so it doesn't burn
- ???
- profit!
And that's a great lasagna you did
The Le Creuset I linked is a Dutch Oven, although it might be a little big. A rice cooker seems excessive for a beginner, you could take that 40 dollars and buy something much more useful, like storage containers or sheet pans (can never have enough sheet pans, I've got four with matching cooling racks) or a bunch of tongs and whisks (can never have enough of those either).ChryZ said:
And stainless steel bowls. Can't forget those. Get a few of varying sizes. And some spatulas. And a plastic cutting board you can stick in the dishwasher for meats. A stainless steel mesh colander for draining stuff. I should probably stop while I'm ahead.
CrystalGemini
Member
Tried my hand at bread making today. Turned out well though I really only made basic white bread and cinnamon rolls. Great experience though - will definitely be exploring more!
White Bread
Cinnamon Rolls
I forgot to take a picture with the frosting on top. :'(
Also everybody and anybody seemed to be staying over/hanging out at our house today so I made a lot of breakfast:
White Bread
Cinnamon Rolls
I forgot to take a picture with the frosting on top. :'(
Also everybody and anybody seemed to be staying over/hanging out at our house today so I made a lot of breakfast:
DietRob
i've been begging for over 5 years.
CrystalGemini said:Cinnamon Rolls
I love cinnamon rolls. I've always wanted to give it a try making from scratch but Pillsbury makes it so easy to be lazy. What recipe did you use for the filling. Brown sugar, cinnamon, and butter?
I made some chicken fajitas tonight. Big hit with the fam, my camera battery is dead from the Christmas party the other night so no pics sorry. They tasted good but didn't 'look' awesome or anything so nobody's missing much with no pic.
Happy Holidays everyone. I look forward to seeing some holiday creations.
the next message is for all Euro gaffers who like pizza
bought this Bestron DLD9070 "Alfredo" pizza oven for ~60
it's like a pizza-sized grill with a detachable pizza-stone that functions as the grilling surface (built quality is not top-notch but its a pretty simple piece of equipment really so I don't worry about its longetivity, there are some better quality Ferrara ovens available starting at double the price of this one ;D )
heats up to 450 celcius in around 10 mins, and in 3 to 6 minutes you'll create the most awesome home-made pizzas
made 5 pizzas yesterday for the family (first try) and they were all beautiful and delicious just remember not to overdo the toppings, else they'll end up burning the heating coil
the heat and the stone surface create this wonderful crispy but still soft crust, and the toppings/cheese heat and melt very nicely as well
here are 2 pics of the first (very small!) pizza I made to test it out, using some store bought pre-mixed pizza dough (just had to add water and oil) , it was in the oven for 3:30 mins... with just some premixed pasta sauce on it, sliced tomato, sliced onion, some cheese and Italian seasoning ofcourse
bought this Bestron DLD9070 "Alfredo" pizza oven for ~60
it's like a pizza-sized grill with a detachable pizza-stone that functions as the grilling surface (built quality is not top-notch but its a pretty simple piece of equipment really so I don't worry about its longetivity, there are some better quality Ferrara ovens available starting at double the price of this one ;D )
heats up to 450 celcius in around 10 mins, and in 3 to 6 minutes you'll create the most awesome home-made pizzas
made 5 pizzas yesterday for the family (first try) and they were all beautiful and delicious
just remember not to overdo the toppings, else they'll end up burning the heating coilthe heat and the stone surface create this wonderful crispy but still soft crust, and the toppings/cheese heat and melt very nicely as well
here are 2 pics of the first (very small!) pizza I made to test it out, using some store bought pre-mixed pizza dough (just had to add water and oil) , it was in the oven for 3:30 mins... with just some premixed pasta sauce on it, sliced tomato, sliced onion, some cheese and Italian seasoning ofcourse
Price Dalton
Member
Anyone in Los Angeles?
Check out Surfas in Culver City. I just picked up a couple of these knives. They've fast become my favorite knives, and they're cheap as hell so you can load up on them.
They make great gifts, too.
Check out Surfas in Culver City. I just picked up a couple of these knives. They've fast become my favorite knives, and they're cheap as hell so you can load up on them.
They make great gifts, too.
CrystalGemini
Member
ChryZ said:
No I have not! I've never even heard of them! Are they supposed to be sweet like cinnamon rolls or savory? O.O
RbBrdMan said:
Yep! Yeah I've been wanting to make them from scratch for a while too - if it wasn't for the fact I was making bread I probably wouldn't have made the rolls either! It really helped to kind of make an event of it.
You should TOTALLY try! It's way fun!
cartoon_soldier
Member
fireside said:
Thanks for the info.
In the past, I had bought a Stainless Steel set (http://www.amazon.com/gp/product/B00008CM68/?tag=neogaf0e-20, but I wasn't to happy with it. But that probably had a lot to do with me not taking good care when cooking and as a result food sticking too easily to it.
The other thing is, I am in a 1 bedroom apartment, so I am thinking I will stick to the smaller sized ones, so I will probably buy the 10" pan first and see how it works out.
cartoon_soldier
Member
fireside said:
Storage, mainly.
cartoon_soldier
Member
Found the All-Clad Pan on Amazon with Lid for 90$.
http://www.amazon.com/dp/B001QJEWB2/?tag=neogaf0e-20
http://www.amazon.com/dp/B001QJEWB2/?tag=neogaf0e-20
Zyzyxxz said:
Indeed!
I don't think the Lid will be much use for that pan but it will definitely come in handy in the future.
Also, I can't recommend the 4 Qrt sauce pan enough. I've owned about thirty All-Clad pieces over the last fifteen years and this is the ONLY one I still use regularly. I even refer to him as the "little machine" because it cooks so beautifully. Plus, it is my 13-minute rice cooker...priceless. This is not yuppie-ware at all. I've burned mine up a few times when I had drunk too much and he cleans up perfectly with barkeepers. Not sure what they go for now (maybe $100-$150) but it is well worth it.
Here he is. A total work horse who gets used every day. He is a little dirty because I made some cheese in him yesterday:
Also, keeping with Onkel's fast food theme, I was going to cook a few chicken dishes tonight after buying ingredients but got tired and decided to try the lows and highs of so cal fast food. Got a Triple burger (3x3) at In N' Out along with a Jumbo Jack with Cheese from Jack in the Box. Just under $6 total. The Jumbo Jack was the winner.
gamergirly
Member
Alot of hot stuff on this page. Keep it up
First time posting in here. I've been baking fresh bread since I got this amazing book, "Artisan Bread in 5 minutes a Day". I'd always wanted to bake fresh bread but it seemed way too difficult. Bread machines never gave me what I wanted. Anyway, now I'm pretty comfortable with the basics. Here's a nice Rye I made today:
The hardest part is not eating the whole loaf right away. :lol
I make enough dough for 3-4 loaves at once and it keeps in the fridge for 2 weeks.
The hardest part is not eating the whole loaf right away. :lol
I make enough dough for 3-4 loaves at once and it keeps in the fridge for 2 weeks.
Tf53 said:
Absolutely. The premise is simple, but they really do a good job of breaking down baking to it's simplest steps. It's good for lazy people. I make a batch of dough in 20 minutes and it's good for 2 weeks. Cheap, too. I'm baking artisan loaves I used to buy at $4-$6 for next to nothing. And I've stuck with it.
You need a few items up front, they list them all in the first chapter. Stone, peel, oven thermometer, and a food grade bucket. I use a 5 gallon ice cream bucket. Works like a charm.
Fantastic job, let me bump this for the new page.Tobor said:First time posting in here. I've been baking fresh bread since I got this amazing book, "Artisan Bread in 5 minutes a Day". I'd always wanted to bake fresh bread but it seemed way too difficult. Bread machines never gave me what I wanted. Anyway, now I'm pretty comfortable with the basics. Here's a nice Rye I made today:
The hardest part is not eating the whole loaf right away. :lol
I make enough dough for 3-4 loaves at once and it keeps in the fridge for 2 weeks.
My first post here too:
This was our dinner today... "Bacalhau à Zé do Pipo"
One of my tricks here is preparing my own mayo... Homemade mayo is really a treat and you can season it with herbs and spices to your own taste wich is nice.
I start with a teaspoon of mustard, fine sliced half garlic and one egg yolk.
Then one person needs to continually stir this mixture with a fork while another person drops really slowly and gently a continuous string of vegetable oil (or olive oil if you prefer). Stir it like crazy... A little trick, if the mayo loses the colloid consistency you can stir it with an hand blender/chopper until it regains it, then proceed with the fork.
When you're pleased with the quantity and consistency of the mayo you can then season it to your taste with salt, pepper, herbs and spices. Your imagination and taste is the limit.
Now that you have a bowl of mayo you can begin to prepare the salted cod fish tenderloins. (you will need to desalted them before or buy already desalted salted cod hehehehe :lol )
If the loins are already boneless you can skip this step, if not, you will have to cut the central spine with a sharp knife cutting in the direction of the bone.
Then you will pass the loins through flour in a plate and then put them to fry in a frying pan filled with olive oil (a lot of it).
Take them out of the pan when they show a really nice yellow to brownish colour and reserve them in a big plate that can go to the hot oven.
Cut 3-4 big oignons in large slices and fry them in the same oil that you used to fry the cod until they are almost translucent.
Add olive oil if needed. Take the oignon slices and pour them over the cod including the frying oil.
Spread the mayo over the cod loins and take the plate to the hot oven (180º C) and let it cook until the mayo and oignons show a beautiful toasted colour...
You can serve this with mashed potatoes (the more traditional way) or a potato sufflé. I didn't have the time to do this so I half baked 3-4 medium potatoes in boiling water and then added them to the cod plate to roast them a little in the oven...
... and I hope you've enjoyed my first participation to the IronGAF Cookoff.
This was our dinner today... "Bacalhau à Zé do Pipo"
One of my tricks here is preparing my own mayo... Homemade mayo is really a treat and you can season it with herbs and spices to your own taste wich is nice.
I start with a teaspoon of mustard, fine sliced half garlic and one egg yolk.
Then one person needs to continually stir this mixture with a fork while another person drops really slowly and gently a continuous string of vegetable oil (or olive oil if you prefer). Stir it like crazy... A little trick, if the mayo loses the colloid consistency you can stir it with an hand blender/chopper until it regains it, then proceed with the fork.
When you're pleased with the quantity and consistency of the mayo you can then season it to your taste with salt, pepper, herbs and spices. Your imagination and taste is the limit.
Now that you have a bowl of mayo you can begin to prepare the salted cod fish tenderloins. (you will need to desalted them before or buy already desalted salted cod hehehehe :lol )
If the loins are already boneless you can skip this step, if not, you will have to cut the central spine with a sharp knife cutting in the direction of the bone.
Then you will pass the loins through flour in a plate and then put them to fry in a frying pan filled with olive oil (a lot of it).
Take them out of the pan when they show a really nice yellow to brownish colour and reserve them in a big plate that can go to the hot oven.
Cut 3-4 big oignons in large slices and fry them in the same oil that you used to fry the cod until they are almost translucent.
Add olive oil if needed. Take the oignon slices and pour them over the cod including the frying oil.
Spread the mayo over the cod loins and take the plate to the hot oven (180º C) and let it cook until the mayo and oignons show a beautiful toasted colour...
You can serve this with mashed potatoes (the more traditional way) or a potato sufflé. I didn't have the time to do this so I half baked 3-4 medium potatoes in boiling water and then added them to the cod plate to roast them a little in the oven...
... and I hope you've enjoyed my first participation to the IronGAF Cookoff.
Zyzyxxz said:
Try to find a portuguese grocery near you... A spanish one will have it too I guess. I did find on Amazon (I first thought it was a google joke :lol ) Premium Salt Cod
I dont have any pictures, but I made some buffalo wings that were bombalicious.
1 package of fresh chicken wings cut at the knuckles with the tips thrown away.
1/2 cup Franks Buffalo Wing sauce (or Texas Pete's)
2 Tbspns brown sugar
1 teaspoon apple cider vinegar
1 clove garlic mashed (garlic press is a must for this)
3 to 4 tbspns butter (reduce the amount of butter for spicier wings)
Black Pepper
Seasoned Salt (Lawry's is what I used)
Vegetable oil
Heat oven to 300*F and place chicken wings on a baking sheet (lined with foil so there's no mess to clean afterwards). Sprinkle lightly with pepper and seasoned salt. Place them in the oven while you're making your sauce.
In a medium sauce pan on medium-low, heat butter and garlic together until butter begins to boil and garlic becomes SLIGHTLY browned. (You'll know from the wonderful aroma of garlic in the air). Add 1/2 cup buffalo wing sauce, brown sugar, and apple cider vinegar and stir occasionally until sauce just begins to boil. Reduce heat to low and simmer, stirring occasionally.
Heat large sauce pan half-full of vegetable oil on another burner and bring the oil to a temperature of 350*F. If you do not have a candy thermometer, I used the setting of "6" on my range to achieve that mean temperature. Adjust accordingly. (You'll know its hot enough if you dip your finger in water and just let one droplet hit the oil. If it spatters at you, the oil is ready. If it spatters manically and violently, the oil is too hot. If nothing happens, the oil is too cool.
After about 15-20 minutes, (roughly the time it takes for the oil to come to temp) the chicken wings should be white in the oven. Pierce one to see how thoroughly they're cooked. A LITTLE PINK IS OK, you'll be cooking them again in the next step. When they're almost white throughout, take them out of the oven and place them into the pot of oil. Let them cook until you see golden brown skin on the wings. Remove them when they're done and place them on a plate lined with paper towels to soak up the excess oil. When comfortable with the wings, put them in a large bowl and spoon the sauce over them, turning the wings every so often to achieve a good coat.
The baking then frying will achieve a nice crisp outside to the wings and not take on that soggy feel some can get. The ingredients in the sauce will give a sweet/hot mixture that is typical of southern US style cooking. The butter calms the heat a bit so its not mouth exploding, but still has enough bite to be enjoyable. The sugar in the sauce turns it into a glaze so it sticks to the chicken really well and gives it a nice coat.
This all leads into my "homemade" Blue Cheese dressing.
5oz package of Blue Cheese (I prefer Treasure Cave, but that isn't available everywhere.) Just find an approximate 5oz (419g) sized crumbled blue cheese container and experiment.
2 HEAPING tablespoons of Mayonaisse (Heaping is capped because I really use a generous serving of this)
1 clove garlic, mashed (garlic press is a must for this)
1 16oz container of sour cream
1 teaspoon white distilled vinegar
Black Pepper
Seasoned Salt
In a large bowl, spread out blue cheese chunks and press in garlic. Mix these two around and reduce the size of the cheese chunks to suit your liking. Add Mayonaisse, sour cream, vinegar and stir well. Add generous amounts of seasoned salt and pepper to taste. Chill in refrigerator for 1 hour. Cut up celery sticks and enjoy.
1 package of fresh chicken wings cut at the knuckles with the tips thrown away.
1/2 cup Franks Buffalo Wing sauce (or Texas Pete's)
2 Tbspns brown sugar
1 teaspoon apple cider vinegar
1 clove garlic mashed (garlic press is a must for this)
3 to 4 tbspns butter (reduce the amount of butter for spicier wings)
Black Pepper
Seasoned Salt (Lawry's is what I used)
Vegetable oil
Heat oven to 300*F and place chicken wings on a baking sheet (lined with foil so there's no mess to clean afterwards). Sprinkle lightly with pepper and seasoned salt. Place them in the oven while you're making your sauce.
In a medium sauce pan on medium-low, heat butter and garlic together until butter begins to boil and garlic becomes SLIGHTLY browned. (You'll know from the wonderful aroma of garlic in the air). Add 1/2 cup buffalo wing sauce, brown sugar, and apple cider vinegar and stir occasionally until sauce just begins to boil. Reduce heat to low and simmer, stirring occasionally.
Heat large sauce pan half-full of vegetable oil on another burner and bring the oil to a temperature of 350*F. If you do not have a candy thermometer, I used the setting of "6" on my range to achieve that mean temperature. Adjust accordingly. (You'll know its hot enough if you dip your finger in water and just let one droplet hit the oil. If it spatters at you, the oil is ready. If it spatters manically and violently, the oil is too hot. If nothing happens, the oil is too cool.
After about 15-20 minutes, (roughly the time it takes for the oil to come to temp) the chicken wings should be white in the oven. Pierce one to see how thoroughly they're cooked. A LITTLE PINK IS OK, you'll be cooking them again in the next step. When they're almost white throughout, take them out of the oven and place them into the pot of oil. Let them cook until you see golden brown skin on the wings. Remove them when they're done and place them on a plate lined with paper towels to soak up the excess oil. When comfortable with the wings, put them in a large bowl and spoon the sauce over them, turning the wings every so often to achieve a good coat.
The baking then frying will achieve a nice crisp outside to the wings and not take on that soggy feel some can get. The ingredients in the sauce will give a sweet/hot mixture that is typical of southern US style cooking. The butter calms the heat a bit so its not mouth exploding, but still has enough bite to be enjoyable. The sugar in the sauce turns it into a glaze so it sticks to the chicken really well and gives it a nice coat.
This all leads into my "homemade" Blue Cheese dressing.
5oz package of Blue Cheese (I prefer Treasure Cave, but that isn't available everywhere.) Just find an approximate 5oz (419g) sized crumbled blue cheese container and experiment.
2 HEAPING tablespoons of Mayonaisse (Heaping is capped because I really use a generous serving of this)
1 clove garlic, mashed (garlic press is a must for this)
1 16oz container of sour cream
1 teaspoon white distilled vinegar
Black Pepper
Seasoned Salt
In a large bowl, spread out blue cheese chunks and press in garlic. Mix these two around and reduce the size of the cheese chunks to suit your liking. Add Mayonaisse, sour cream, vinegar and stir well. Add generous amounts of seasoned salt and pepper to taste. Chill in refrigerator for 1 hour. Cut up celery sticks and enjoy.
Zyzyxxz said:
Or try a Russian market...they have all kinds of dried fish. San Francisco is a nice city for this...especially the russian row on Geary St.
Tonight I made Chicken Tikka Masala. Since I read up on it and found out that it was British I went for a soupy type of consistency and added red food coloring at the end. Also, used all thigh meat for a more flavorful taste. Vegetables are red bell peppers, square-cut onions, and rough-chopped serranos. Only rice I had made was zucchini rice (why there are little green bits in it).
cartoon_soldier
Member
Yes Boss! said:Or try a Russian market...they have all kinds of dried fish. San Francisco is a nice city for this...especially the russian row on Geary St.
Tonight I made Chicken Tikka Masala. Since I read up on it and found out that it was British I went for a soupy type of consistency and added red food coloring at the end. Also, used all thigh meat for a more flavorful taste. Vegetables are red bell peppers, square-cut onions, and rough-chopped serranos. Only rice I had made was zucchini rice (why there are little green bits in it).
That looks lovely. Do post your full recipe if you don't mind, as I am going to attempt it (after a long time) next week.
Also, I would argue that the origination of Chicken Tikka Masala is Indian, it probably was never just called that.
cartoon_soldier said:
You may be correct.
For this version I used the Vahrehvah video below. I stewed the marinated chicken instead of grilling it, left out the cashews (I'm currently out of them), upped the tomatoes and then added a bunch of red food coloring.
http://vahrehvah.com/popvideo.php?recipe_id=3272
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