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IronGAF Cookoff (hosted by OnkelC)
- Thread starter OnkelC
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http://www.neogaf.com/forum/showpost.php?p=9072231&postcount=1679rhfb said:
served to about 50 different persons over the last few years and everybody liked it. Takes about 45 minutes from scratch to serving.
slidewinder
Banned
You don't want to use a nonstick pan:
Pure flavor.ze Onkel said:
Made sheperd's pie today using yams and mince lamb.
It's just browned minced lamb with dice onions and peas then cooked for a little bit in a gravy made of herb butter, flour, cognac, and chicken stock.
Yams are just boiled, mashed, and layered over the lamb mixture, then the entire dish is broiled for a little bit of crust on the yams.
It's just browned minced lamb with dice onions and peas then cooked for a little bit in a gravy made of herb butter, flour, cognac, and chicken stock.
Yams are just boiled, mashed, and layered over the lamb mixture, then the entire dish is broiled for a little bit of crust on the yams.
slidewinder
Banned
Oh, sorry. I completely glazed over one of the "non"s there.
Looks great, Zyzyxxz. Awesome photography, too.
Looks great, Zyzyxxz. Awesome photography, too.
CrystalGemini
Member
Etiolate's mom kept talking about enchiladas so I've been craving it so. Turned out super yummy though probably clogging my arteries as we speak. :lol
Cosmic Bus
pristine morning snow
Zyzyxxz said:
Oh. Oh my goodness. Where is it you work again?
Zyzzyxz, delish! More of it. How did the Turkey turn out btw?
There is no problem with using a teflonized skillet for the dish, just make sure you collect the juices from the batches of fried tenderloin and add them to the skillet again. As for the wine, any dry white wine should be OK. To keep it in budget, look for Pinot Grigio, Pinot Blanc, Riesling or Grey Burgundy. If you fancy, an Edelzwicker is also fun to use.rhfb said:
As we get near the end of the year it's been another great year in this thread. I have to say this thread was partially the reason I've finally started pursuing a culinary career. I don't know if I will get anywhere but hopefully hard work and a knack for spotting good investment opportunities will help me.
SO here's to another year of all us IronGAFers!
I decided to finally try making hollandaise sauce too:
SO here's to another year of all us IronGAFers!
I decided to finally try making hollandaise sauce too:
Zyzyxxz said:
Hell yeah, I'll drink to that! Good stuff and lots of inspiration around here.
I'll be gone most of 2010 (military related) so I won't be participating much but I'll be watching from afar at what you guys make.
Still getting through the holidays and trying to use up stuff in the pantry so it does not go to waste but here is what I made tonight:
It is Aloo Gobi but this time I decided to fry separately the potatoes and cauliflower then add it to the spice at the end in a quick stir-fry. The cauliflower cooked about a minute too long so its shape kinda got lost but the flavor is still there. Lots of mango powder in this one. Totally tasty...like the insides of a samosa with amplified flavor.
Zyzyxxz, you make ze Onkel proud!
I wouldn't use handmade hollandaise as it is far too unstable. You can substitute the hollandaise with a crème double (add it at the point where I added the hollandaise) without too much sacrifice to the original taste. I you are feeling adventurous, you can remove the meat slices immediately before serving and whip a few egg yolks into the sauce when it isn't cooking anymore. Then re-add the meat and continue with the mushroom slices.
Shame to hear that you're on duty for 2010, but I (as well as a lot of the contributors and readers) are looking forward to when you will return and share your awesome dishes again!
Great! please share the outcome.Yes Boss! said:
I wouldn't use handmade hollandaise as it is far too unstable. You can substitute the hollandaise with a crème double (add it at the point where I added the hollandaise) without too much sacrifice to the original taste. I you are feeling adventurous, you can remove the meat slices immediately before serving and whip a few egg yolks into the sauce when it isn't cooking anymore. Then re-add the meat and continue with the mushroom slices.
Shame to hear that you're on duty for 2010, but I (as well as a lot of the contributors and readers) are looking forward to when you will return and share your awesome dishes again!
OnkelC said:
Sound advice! I'll figure something out. I've got another day to buy the ingredients. We usually watch a movie on New Years and so I'm thinking your recipe will hold nicely in a crock pot.
I drank a nice four pack of beer earlier ($16, yikes) so I decided to take a fiver and see how far it would get me on the street. Well, it bagged me a Watermelon Four-Loko and a $1.29 Double Cheeseburger at MacDo. Dinner for a king, I think so!
OnkelC said:
Yeah, I'll be on re-training in Texas till August. Depending on the situation, who knows where I'll be that by the end of 2010. 98% chance I'll be in Afghanistan, given the build-up. I'm hoping for a nice euro assignment, but that will be rare. In any case, I'll be checking the thread out from wherever I deploy.
Forgot about a few snapshots I took at a ramen place:
Spicy miso ramen and a kirin beer. Ready, steady, nom nom nom:.
Fuck that spoon, 9 minutes later:
Stealth shot of the kitchen:
Spicy miso ramen and a kirin beer. Ready, steady, nom nom nom:.
Fuck that spoon, 9 minutes later:
Stealth shot of the kitchen:
Major props. I have lots of respect for people who pursue culinary careers. All the best wishes.Zyzyxxz said:
Be safe and godspeed. I'm going to miss your food pics :'(Yes Boss! said:
As the time of the great fireworks approaches over this humble kitchen, I wish all contributors, readers and lurkers of IronGAF a happy new year 2010.
Even without creative input from myself, the IronGAF has flourished and grown stronger than ever, let's keep the good work up for 2010 as well!
After my/our relocation is almost finished, have another pic of ze flat, especially for Yes Boss!:
Very special Thanks to all posters as of yet, you have done an amazing job:
Even without creative input from myself, the IronGAF has flourished and grown stronger than ever, let's keep the good work up for 2010 as well!
After my/our relocation is almost finished, have another pic of ze flat, especially for Yes Boss!:
Very special Thanks to all posters as of yet, you have done an amazing job:
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Entropia 1OnkelC said:As the time of the great fireworks approaches over this humble kitchen, I wish all contributors, readers and lurkers of IronGAF a happy new year 2010.
Even without creative input from myself, the IronGAF has flourished and grown stronger than ever, let's keep the good work up for 2010 as well!
After my/our relocation is almost finished, have another pic of ze flat, especially for Yes Boss!:
Nice place! Congrats on the move!
ElectricThunder
Member
I shall likely be getting a webcam at long last sometime in 2010 to go with my new PC, which should mean I'd finally have the capability(the knowhow is more nebulous as I've never added pics to posts before) to post pics of my beloved, mad experiments with gyro pizzas and who knows what else.
I also now have an interest in meat stitching, as I've heard it called. Want an interesting cheesesteak to ring in the new year? Do something like this video instead of just being basic with bread!
http://www.youtube.com/watch?v=dxZCmYSS4jc
I also now have an interest in meat stitching, as I've heard it called. Want an interesting cheesesteak to ring in the new year? Do something like this video instead of just being basic with bread!
http://www.youtube.com/watch?v=dxZCmYSS4jc
Where's your new years day foods, people?
I made Boeuf Stroganoff yesterday, great dish for leftover beef tenderloin, recipe can be found here:
http://www.neogaf.com/forum/showpost.php?p=4196821&postcount=453
I made Boeuf Stroganoff yesterday, great dish for leftover beef tenderloin, recipe can be found here:
http://www.neogaf.com/forum/showpost.php?p=4196821&postcount=453
Nothing special for New Years, but here are a couple post-Christmas dishes:
Lunch from leftover ham (home-made pan-fried potatoes!):
A manly steak luncheon to complement a good NFL game:
As you can see, Brussels sprouts have been the ingredient of the season. The pasta side turned out better than I expected, and the leftovers were delicious when mixed with the leftover sauce.
Lunch from leftover ham (home-made pan-fried potatoes!):
A manly steak luncheon to complement a good NFL game:
As you can see, Brussels sprouts have been the ingredient of the season. The pasta side turned out better than I expected, and the leftovers were delicious when mixed with the leftover sauce.
OnkelC said:
More than that.
Surprisingly there was tons of leftovers.I'm also having a get together today and I'm up bright and early marinating and preparing stuff.
I'm going to cook so much steak that people will be sick of it when the day is over.
And I bought tons of crab so I'm going to be steaming them and adding cajun spices.
As promised, a preliminary clip of the new flat, some things still missing, final one to follow shortly (I hope):
http://www.youtube.com/watch?v=DNHNwvGAn4k
http://www.youtube.com/watch?v=DNHNwvGAn4k
valparaiso
I had an Al Sharpton friend...Once! Well not a friend really, but we talked a few times. Well one time. Well I yelled out my window "GET OFF MY LAWN!"
hey gaf, quick question: i didn't close the door of my fridge properly yesterday night and it stayed open for like 12 hours, so pretty much all the food i had inside went back to room temperature before being refrigerated again.
today i've eaten some cold cuts without thinking twice about it, but i also have a (still sealed) tray of chicken i'm more worried about. should i discard it or is it ok to eat it if it passes the smell test?
thanks!
today i've eaten some cold cuts without thinking twice about it, but i also have a (still sealed) tray of chicken i'm more worried about. should i discard it or is it ok to eat it if it passes the smell test?
thanks!
ElectricThunder
Member
FYI from the land of Gyro Pizza tonight:
Montasio cheese. Kinda Swiss-like, nice flavor, all-around good. Worth checking it out if you are in a Swiss mood and they are out or just feeling adventurous.
Next week: MUENSTER!
Also, my idiotic sister apparently fails utterly at grocery shopping despite being in NYC normally in the land of expensive stuff versus down here in GA. Hence I have 2 packs of unopened sliced/shredded cheese and a little tub of Digiornio Parmesan shavings that had perhaps a pinch used despite our already having Parmesan in the freezer...but no...she had to fix her blasted (bad)lasagna recipe her way and shop her way despite all logic. So now I've a bunch of cheeses I'd already experimented with taking up space and will just go bad if I don't get rid of them as I'd sooner not waste food.
So after the Muenster next week, my horizon expanding will be on hiatus while I clear it all out over the next several weeks. I'm not even going to try hard on them....probably just do the Chaos style with the lot of them save maybe the sliced one if it is stubborn.
Montasio cheese. Kinda Swiss-like, nice flavor, all-around good. Worth checking it out if you are in a Swiss mood and they are out or just feeling adventurous.
Next week: MUENSTER!
Also, my idiotic sister apparently fails utterly at grocery shopping despite being in NYC normally in the land of expensive stuff versus down here in GA. Hence I have 2 packs of unopened sliced/shredded cheese and a little tub of Digiornio Parmesan shavings that had perhaps a pinch used despite our already having Parmesan in the freezer...but no...she had to fix her blasted (bad)lasagna recipe her way and shop her way despite all logic. So now I've a bunch of cheeses I'd already experimented with taking up space and will just go bad if I don't get rid of them as I'd sooner not waste food.
So after the Muenster next week, my horizon expanding will be on hiatus while I clear it all out over the next several weeks.
I'm not even going to try hard on them....probably just do the Chaos style with the lot of them save maybe the sliced one if it is stubborn.Greetings IronGAF! It's been awhile since I've posted. Thankfully, I've been photographing most of my strange and awkward concoctions, in the hopes of compiling them all for this thread (like I'm doing right now!)
So I decided to use Flickr to host my images, but I'm brand new to the site so I'm not quite sure how to get urls for direct linking. In the meantime, I'll link you folks to the set!
edit: Nevermind, found it! Here are a few samples:
Fried Eggplants + Pasta
Sujuk + Eggs, side of bread and yogurt
Leftover ingredients = win! Topped it with some shredded cheese before consumption.
And some cheap ass, pretty nasty cookies (with beer!)
Let me know what you guys think! There's a lot more photos on the flickr set.
So I decided to use Flickr to host my images, but I'm brand new to the site so I'm not quite sure how to get urls for direct linking. In the meantime, I'll link you folks to the set!
edit: Nevermind, found it! Here are a few samples:
Fried Eggplants + Pasta
Sujuk + Eggs, side of bread and yogurt
Leftover ingredients = win! Topped it with some shredded cheese before consumption.
And some cheap ass, pretty nasty cookies (with beer!)
Let me know what you guys think! There's a lot more photos on the flickr set.
scissorfight
Banned
the highlight of my holiday:
a lot smaller than last year's 14lb monster. god i love this stuff.
also made Bayless tortilla soup this week:
(not my photo)
http://www.rickbayless.com/recipe/view?recipeID=51
super easy. it'll be a staple from now on since i'm a sucker for a good tortilla soup.
a lot smaller than last year's 14lb monster. god i love this stuff.
also made Bayless tortilla soup this week:
http://www.rickbayless.com/recipe/view?recipeID=51
super easy. it'll be a staple from now on since i'm a sucker for a good tortilla soup.
made some lamb shoulder blade chops seasoned with fresh thyme, rosemary, sea salt, black pepper.
In my own opinion I cooked them right but they still seemed to be a bit under seasoned and tough. I've little experience with lamb though so if anyone has some opinions or tips please share.
In my own opinion I cooked them right but they still seemed to be a bit under seasoned and tough. I've little experience with lamb though so if anyone has some opinions or tips please share.
slidewinder
Banned
Being from the shoulder, it's hard-working muscle regardless of how it's butchered and sold, whether as a roast or individual chops (and whatever the animal, mostly, but lamb included) so a braise would definitely be more appropriate. Also some of the most flavorful meat, though, again whether you're talking pork, beef, or lamb.
If you want something that'll handle hotter, faster, drier cooking, then get loin or leg/sirloin chops.
If you want something that'll handle hotter, faster, drier cooking, then get loin or leg/sirloin chops.
Zyzyxxz said:
Yeah, Lamb is easy if you get tender cuts and a greasy evil bitch if you don't. Loin and Rack are best - cook them rare-ish, with a nice sear.
If you buy cheaper cuts, you can slow cook, braise and all that, but consider grinding it with some herbs and spices and making patties or sausage - you get all the delicious lamb flavor and fat, without the toughness.
But again, lamb is GREASY. A tiny cut will spew out fat like it's the end of the world. And it smokes at low temps.
I made a pot roast tonight using a variation of an Alton Brown recipe - with raisins and olives. Sauce was amazing but the meat was just OK. Cooked well, just not a great piece of meat. Will make stupendous sandwiches though.
I've seen this thread on the front page countless times, and you guys have some great dishes in here. Hopefully I can contribute in the future, I try to cook most nights out of the week, and for the most part a dish or two a week is experimental. Definitely got some ideas from here.
Unfortunately I'm stuck in Iraq for the next couple of months (yay, chow hall), but I'll be cooking up a storm when I get back. Keep it up, guys - Happy 2010!
Unfortunately I'm stuck in Iraq for the next couple of months (yay, chow hall), but I'll be cooking up a storm when I get back. Keep it up, guys - Happy 2010!
Ourobolus said:I've seen this thread on the front page countless times, and you guys have some great dishes in here. Hopefully I can contribute in the future, I try to cook most nights out of the week, and for the most part a dish or two a week is experimental. Definitely got some ideas from here.
Unfortunately I'm stuck in Iraq for the next couple of months (yay, chow hall), but I'll be cooking up a storm when I get back. Keep it up, guys - Happy 2010!
mmmm nothing like MRE's!
:lol Man that rice pilaf one sucks balls, but that chemical heater thing is cool!
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