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IronGAF Cookoff (hosted by OnkelC)

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Zoe

Zoe

Member
bovo said:
It's just a mention of the one non-standard ingredient (mustard) which I got from my mother made me want to post original! :lol
Click to expand...

Actually I don't believe it's very non-standard. Every mac&cheese recipe I've seen calls for it.
 
B

bovo

Member
Zoe said:
Actually I don't believe it's very non-standard. Every mac&cheese recipe I've seen calls for it.
Click to expand...

Fair enough - i've never looked up the recipe - just used to make it one way and then changed it when it was suggested to me...
 
B

bovo

Member
Changing the subject (!) here are a couple more pictures.

A spahetti bolognese (definitely non standard as it's made with soya mince...)



Attempt at a spanish omelette

Potato and onion fried in pan:


Egg added:


After top has been grilled:
 
C

cartoon_soldier

Member
Dinner is Grillled Chicken, marinated in Indian Spices for 14-15 hours with Grilled Onions.

30m27hh.jpg


Marinated in a Zip-lock bag this time, worked out well.

Still need to get better at getting uniform grilling though in the oven.
 
P

parrotbeak

Member
Zyzyxxz said:
Actually nutella isnt that unhealthy for you and you are using turkey bacon which isnt all that bad for you either.

But did it taste any good?
Click to expand...

Ya, that's what I was thinking, for something seemingly decadent, it wasn't that bad. Plus it was 12 grain bread.

It tasted awesome.
 
J

jarosh

Member
OnkelC said:
Maybe this is a first, I made a real time video of a dish...

Scrambled eggs (Ramsey, bow in shame):
http://www.youtube.com/watch?v=oidZQ1WmBJ0
Enjoy and share your thoughts, please.
Click to expand...
what kind of sahne is that you're using? is it actually sahne or a sort of schmelzkäse? or is it sahne made to last with those same salts they use to melt schmelzkäse? i've never seen that before. not even in germany.
 
P

parrotbeak

Member
jarosh said:
what kind of sahne is that you're using? is it actually sahne or a sort of schmelzkäse? or is it sahne made to last with those same salts they use to melt schmelzkäse? i've never seen that before. not even in germany.
Click to expand...

I was just going to ask this, what's the equivalent product in the US? Google is telling me that sahne is cream, but cream here is usually thick liquid. Cream cheese? It seems to take a long time to melt.

Also what's the green stuff, chives?

Looks so delicious, if I weren't full of nutella right now I'd make some eggs.
 
J

jarosh

Member
parrotbeak said:
I was just going to ask this, what's the equivalent product in the US? Google is telling me that sahne is cream, but cream here is usually thick liquid. Cream cheese? It seems to take a long time to melt.

Also what's the green stuff, chives?

Looks so delicious, if I weren't full of nutella right now I'd make some eggs.
Click to expand...
well, sahne IS definitely cream. and it usually comes in form of a thick liquid in germany too. that's why i was wondering why something apparently called "sahne" in that video looks like processed cheese. let's see what onkel has to say...

(schnittlauch = chives)
 
O

OnkelC

Hail to the Chef
jarosh said:
what kind of sahne is that you're using? is it actually sahne or a sort of schmelzkäse? or is it sahne made to last with those same salts they use to melt schmelzkäse? i've never seen that before. not even in germany.
Click to expand...
It's "Schmelzkäse", a processed-cheese-based spread, the closest equivalent would be Milkana or Kraft Velve(e)ta.
Edit: Wiki
http://en.wikipedia.org/wiki/Cheese_spread
The "Sahne" flavor just means it doesn't contain any additional stuff like herbs or similar, because of the nature of the product, a typisation like "Natur" or something similar would be kind of odd:lol

Edit 2:
Swiss folks should know the Brand "Gerber" as the inventor of "Schmelzkäse"
http://www.emmi-gerber.ch/deutsch/spezialitaeten/produkte/
 
I

iamaustrian

Member
jarosh said:
what kind of sahne is that you're using? is it actually sahne or a sort of schmelzkäse? or is it sahne made to last with those same salts they use to melt schmelzkäse? i've never seen that before. not even in germany.
Click to expand...

afaik it's a very creamy schmelzkäse

edit: damn, beaten by sec
 
Z

Zyzyxxz

Member
MidnightRider said:
I want to get more pasta in my diet.......

Can GAF help me out on some outstanding pasta dishes I should whip up and try?
Click to expand...

carbonara.

Easy, quick, and easily modifiable.

Anyway the restaurant where I've been waiter/manager at for 5 months now is about to go out of business.

Well now that I have a bunch of cash saved up times to start buying sous vide equipment.

I'll get around to writing a guide and updating my progress since its a pretty difficult way of cooking to get into due to lack of accessible documentation.
 
M

Mr. Jonh

Banned
Just wanted to say thank you to all the poster and especially OnkelC for this magnificent thread, great work!

I still have to learn how to cook, but i'll be sure to mark my progress in this thread! :D :D
 
B

beje

Banned
MidnightRider said:
I want to get more pasta in my diet.......

Can GAF help me out on some outstanding pasta dishes I should whip up and try?
Click to expand...

Try the salmon sauce. It's easy as hell and tastes awesome.

First of all, slice and dice some onion, a small salmon cutlet and a tomato per serving. Add a little oil in a frying pan and as soon as it's hot, add the onion and some salt over it. When it gets golden, add the tomato and stir until the tomato starts to melt. Add the salmon, stir a little more until it gets cooked (try not to overcook it or will be VERY dry), add your favorite spices (black peeper, parsil and oregano are the best for this recipe) then add to the pasta of your choice.

Protip: you can buy the tomato already on a can peeled and diced. Saves a lot of time. Also, let the salmon completely de-frost for an hour or more if you buy it frozen before slicing it.
 
P

parrotbeak

Member
MThanded said:
Damn no love for my pics at the top of the page :lol
Click to expand...

I think you just got eclipsed by Onkel's scrambled egg video. I get hungry looking at your pics every time I came into this thread in the last couple days.
 
M

MidnightRider

Banned
beje said:
Try the salmon sauce. It's easy as hell and tastes awesome.

First of all, slice and dice some onion, a small salmon cutlet and a tomato per serving. Add a little oil in a frying pan and as soon as it's hot, add the onion and some salt over it. When it gets golden, add the tomato and stir until the tomato starts to melt. Add the salmon, stir a little more until it gets cooked (try not to overcook it or will be VERY dry), add your favorite spices (black peeper, parsil and oregano are the best for this recipe) then add to the pasta of your choice.

Protip: you can buy the tomato already on a can peeled and diced. Saves a lot of time. Also, let the salmon completely de-frost for an hour or more if you buy it frozen before slicing it.
Click to expand...

this sounds awesome! Thanks!
 
C

ChryZ

Member
Made cajun blackened chicken breasts, steamed green beans and store-bought potato wedges:

p1000514.jpg


Not in the picture, but accompanied by some sour cream for dipping and such.
 
C

ChryZ

Member
Thanks, spidye.

The spice mix can be found in one of my earlier posts:
http://www.neogaf.com/forum/showpost.php?p= 5130895&postcount=524

One table spoon of that seasoning, one table spoon of olive oil, one table spoon of soy sauce, one table spoon of balsamic vinegar and a tea spoon of honey ... per chicken breast. Marinade for a few hours.

The wedges take 20 minutes in the oven. Enough time to steam the beans (10 minutes) and to bbq-pan-fry the chicken. Ridiculous quick'n'easy, perfect for busy weekdays. Made some extra chicken for tomorrow: epic lunch sandwich incoming :D
 
D

Dejavu

Neo Member
Zyzyxxz said:
Nice, I've been wanting to make some again after trying a sweet potato and mince lamb combination.
Click to expand...

The recipe i was using originally called for mince lamb but i traded for ground beef.
 
P

parrotbeak

Member
gamergirly said:
Makes you want to make a sandwich. I've never had Nutella. Is it better than Jiffs peanut butter?
Click to expand...

It's a completely different animal from peanut butter. It's like pb if it were made out of delicious creamy milk chocolate. It's very sweet and nutty, no cocoa bitterness.
 
Z

Zyzyxxz

Member
Dejavu said:
The recipe i was using originally called for mince lamb but i traded for ground beef.
Click to expand...
I'm shocked that minced lamb is so hard to find in national supermarket chains.

When I went looking for it the only place I could get some was at Whole Foods.

Seriously lamb needs to make a comeback in America, its so hard to find certain cuts unless you go to a specialty butcher
 
S

Slizz

Member
gamergirly said:
Makes you want to make a sandwich. I've never had Nutella. Is it better than Jiffs peanut butter?
Click to expand...
Nutella is like chocolate and hazelnut mixed into a peanut butter consistency. People either hate it or love it, I love it.
 
P

parrotbeak

Member
icarus-daedelus said:
Congratulations, son. The only way that could look more disgusting is if you added Vegemite! :D
Click to expand...

I don't think we have Vegemite here, or I'd try it!

icarus-daedelus said:
Surely smoked pork belly is better for you than some weird processed mash up of turkey and preservatives.
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Hmmm...

Two strips of Butterball turkey bacon contain 2.5 grams of fat and 70 calories (32% of which from fat); turkey bacon from Louis Rich and Mr. Turkey contain 5 and 4 grams of fat, respectively, per two slices. By comparison, two strips of regular pork bacon contain, on average, some 7 grams of fat. Andrew Smith, in The Turkey: An American Story, notes that turkey products (including bacon) contain, on average twice as much sodium as the pork products they replace.
Click to expand...

I'd think the preservatives in mass produced pork bacon are prolly just as bad, but the salt is a concern. I guess anything that tastes that good is going to be bad. I've never used turkey bacon before and only bought it because it was on sale, about half the price of the regular bacon. I think it tastes pretty good and would use again. All in moderation.
 
Z

Zyzyxxz

Member
icarus-daedelus said:
Congratulations, son. The only way that could look more disgusting is if you added Vegemite! :D

Surely smoked pork belly is better for you than some weird processed mash up of turkey and preservatives.
Click to expand...

Depends really.

Its not like the hog industry is all that clean. Have you seen some of the messed up shit many pigs live in?

Not that it stops me from buying and eating non-organic meat but I try to when it is priced reasonably for me.
 
DietRob

DietRob

i've been begging for over 5 years.
I don't have a wok, and I don't really ever use recipes I just put together what I think tastes good. That said here is my variation of schezwan beef (if you'd even call it that) I'd reffer to it as spicy beef strips on rice. Enjoy!

314tnpg.jpg

Red Bell Pepper, Red Chili Pepper, Habanero

o56hwz.jpg

Clearing out my sinuses.

173epz.jpg

I wish this shot would have turned out as good as it tasted.
 
P

parrotbeak

Member
RbBrdMan said:
I don't have a wok, and I don't really ever use recipes I just put together what I think tastes good. That said here is my variation of schezwan beef (if you'd even call it that) I'd reffer to it as spicy beef strips on rice. Enjoy!

I wish this shot would have turned out as good as it tasted.
Click to expand...

Looks beautiful!

Makes me miss my habanero plant, which died last fall. Ran out of peppers already. I'd been trying to start a new plant, but between the reduced sunlight and me being away for a week here and there, none of the seedlings have grown higher than a few inches.
 
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