Brianemone
Member
Zyzyxxz said:
What kind of food truck?
I really need to get over to the States to try some of the Taco trucks (Kogi BBQ etc)
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IronGAF Cookoff (hosted by OnkelC)
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What kind of food truck?
I really need to get over to the States to try some of the Taco trucks (Kogi BBQ etc)
Brianemone said:
specifically the Flying Pig.
Kogi is overrated, they started the fad/trend but many of the newcomers are way better since there are many talented chefs who are dipping their feet into this trend now.
I'll admit Kogi is tasty but very overpriced for something that is so simple such as korean bbq in a taco.
Len Dontree
Animator. Respect knuckles.
Zyzyxxz said:
Woah, have you guys been on Wilshire in Miracle Mile lately? I think I've seen your truck around. I've been freelancing over there for a while now, and eat lunch in front of the Variety building most days. Every day there's a parade of food trucks out front...Kogi knockoffs, Vietnamese sandwiches, soul food-Japanese fusion, bbq, cupcakes, grilled cheese, on and on. I'll try to patronize your fine establishment if I see ye.
They can be pretty hit and miss, and several are overpriced for what you get, but I love this trend so far. Two years ago all we had at an old job was an OK taco / sandwich truck. (Though I actually bring my lunch from home most days.)
Len Dontree said:
Yes we were but I wasn't working that day, I heard business was slow.
our food is a little pricey but it is considered "gourmet" tacos and our chef de cuisine is very creative and talented. I've been cooking from his recipe list and been sampling the truck food and its good. We will probably be there again next week, if you see it and want to try something I would suggest: carne asada taco, taquitos, or a carnitas burritos made with a peanut butter sauce. Lots of Asian fusion going on here but I'll stop before it sounds like I'm trying to promote my work place.
numble said:
restaurant went out of business back in January, been back for a month and a half before stumbling on this gig.
Aunt and Uncle opened up an Asian restaurant two weeks ago in Springhouse PA. Food is mostly Japanese and Thai cuisine with a hint of Vietnamese, Chinese and Korean mixed in with various items.
This is called Lad na. It's basically Jumbo rice noodles with brown gravy and Chinese broth to say it simple. There are variations of it throughout the different Asian countries. You typically do not see it in a mom and pop Asian restaurant though. This is the seafood version. You can have chicken, beef or a combination of them all. I made it myself once in this thread a long time ago but mine is nowhere near as good. Everybody in my family are far superior to me when it comes to cooking.
This is called Lad na. It's basically Jumbo rice noodles with brown gravy and Chinese broth to say it simple. There are variations of it throughout the different Asian countries. You typically do not see it in a mom and pop Asian restaurant though. This is the seafood version. You can have chicken, beef or a combination of them all. I made it myself once in this thread a long time ago but mine is nowhere near as good. Everybody in my family are far superior to me when it comes to cooking.
I love lard na! Doesn't matter how bad it is, I'll still eat it!
As for me I've sneaked in some cooking in my busy workweek.
This one is kind of cheesy but it was a quick breakfast before work. Basically a bowl of rice with a Japanese-style square omelette and some leftover spicy pork taco meat I made from a work recipe (its confidential unfortunately). Topped off with some hot sauce and cilantro cream sauce made from work recipes too.
and just now I have a pork belly and cabbage stew flavored with kimchi, onions, and asian spices.
As for me I've sneaked in some cooking in my busy workweek.
This one is kind of cheesy but it was a quick breakfast before work. Basically a bowl of rice with a Japanese-style square omelette and some leftover spicy pork taco meat I made from a work recipe (its confidential unfortunately). Topped off with some hot sauce and cilantro cream sauce made from work recipes too.
and just now I have a pork belly and cabbage stew flavored with kimchi, onions, and asian spices.
Maklershed
Member
Oh my. That is one of the most glorious things I've ever seen. And I've seen as many as 10 things.Flo_Evans said:I made a double cheeseburger.
Brianemone
Member
Zyzyxxz said:
Haven't eaten there before but they were the only one I had heard of by name. I really want to learn a lot more about mexican food because it is so poorly represented here in New Zealand.
I've been working part time at a restaurant at nights while I am in school. The boss has given me permission to take over the restaurant for a night when we would normally be closed and put together a tasting menu for friends and interested persons. I've got most of it sorted in my head but have started to put pen to paper today to get it sorted. I figure I'll do it in a months time.
I made a cake today for my friend's birthday (it's tomorrow), and the cake seemed to come out fine. But I can't frost a cake to save my life, nor write with one of those cans of frosting. I'm disappointed in it to the point that I'm thinking about making a second one just to try again. But here's the cake (she's an Alice fan btw, to explain the writing)
How the hell do people get cake frosting all good and smooth? I used a spatula that was pretty flexible thinking it would help, but it didn't. Also, is there any way to write better letters (other than tons and tons of practice)? I had a hard time keeping the lines straight, etc.
How the hell do people get cake frosting all good and smooth? I used a spatula that was pretty flexible thinking it would help, but it didn't. Also, is there any way to write better letters (other than tons and tons of practice)? I had a hard time keeping the lines straight, etc.
Brianemone
Member
bjork said:
Use a warm/wet palette knife for smoothing the icing.
With any piping work you need to pipe from above the cave so that it's falling a bit between the nozzle and the cake. Takes a little getting used to but its far easier from the get go to make straight lines.
ElectricThunder
Member
Good ole Gyro Pizza night 
The latest unknown contender for this week was something that isn't even on my big list and thus only got looked up a tad after the fact: Trappe Bricquebec
Overall though, it was just a REALLY soft, easy melting, prone to bubbliness cheese with a good flavor. Not quite as soft as Brie, but definitely not far removed from that ilk. Hit the spot rather nicely tonight and my pinch hitting crackers worked well with it(Damn you Publix for being out of my typical herb ones for the first time ever!)
I've just about got my Gyro rhythm back from the habits I picked up from the Panini stint too---weird how just 5 weeks or so can throw off culinary habits months in the making.
The latest unknown contender for this week was something that isn't even on my big list and thus only got looked up a tad after the fact: Trappe Bricquebec
Overall though, it was just a REALLY soft, easy melting, prone to bubbliness cheese with a good flavor. Not quite as soft as Brie, but definitely not far removed from that ilk. Hit the spot rather nicely tonight and my pinch hitting crackers worked well with it(Damn you Publix for being out of my typical herb ones for the first time ever!)
I've just about got my Gyro rhythm back from the habits I picked up from the Panini stint too---weird how just 5 weeks or so can throw off culinary habits months in the making.
I made Di San Xian and Yu Xiang Qiezi, two Chinese dishes that are hard to translate. I guess Di San Xian is "Three Fresh Things," the major ingredients are Chinese eggplant, potatoes, and bell peppers. Yu Xiang Qiezi could be "Fish Fragrant Eggplant," but the packet of sauce I used to cook it (I cheated) calls it "Spicy Garlic Eggplant." It's typically made with ground pork, but I used strips of chicken instead.
Di San Xian
Yu Xiang Qiezi
Di San Xian
Yu Xiang Qiezi
smirkrevenge
Member
long time, no post.
made dinner last night for 2 of my good friends who bought me a CREUSET for my birthday!
shaved b. sprouts + walnuts + pecorino and chickpea bruschetta
buratta + roasted grape tomatoes - if you've never had buratta, imagine the softest mozzarella with cream on the inside...pretty sexy
miso butter corn + bacon
short rib bourguignon + duck fat roasted fingerlings (barely, on the left)
it was a time and labor intensive process, and since i've been out of the kitchen for awhile, i forgot how much prep work is involved. but i don't know about all of you, but cooking definitely puts me into a zen mode. very relaxing, poured myself some wine, turned on some music, and just let go. =)
everything was tasty.
made dinner last night for 2 of my good friends who bought me a CREUSET for my birthday!
shaved b. sprouts + walnuts + pecorino and chickpea bruschetta
buratta + roasted grape tomatoes - if you've never had buratta, imagine the softest mozzarella with cream on the inside...pretty sexy
miso butter corn + bacon
short rib bourguignon + duck fat roasted fingerlings (barely, on the left)
it was a time and labor intensive process, and since i've been out of the kitchen for awhile, i forgot how much prep work is involved. but i don't know about all of you, but cooking definitely puts me into a zen mode. very relaxing, poured myself some wine, turned on some music, and just let go. =)
everything was tasty.
smirkrevenge
Member
onkel: congrats on the weber. i plan to get one for the summer as well...for some rooftop grilling.
zyzyxxz: indeed, i used the chang recipe. i've never had it in his restaurant, but picked up a jar of the miso butter at milk bar to save time. ended up using more than i thought cos the flavors didn't shine through enough =P
zyzyxxz: indeed, i used the chang recipe. i've never had it in his restaurant, but picked up a jar of the miso butter at milk bar to save time. ended up using more than i thought cos the flavors didn't shine through enough =P
ExtraKr1spy
Banned
Anyone have experience with the 10 inch Global Chef's knife and the 10 inch Shun Ken Onion Chef's knife?
Several weeks into my Culinary class now and I've gotten used cutting properly with a knife but I'm not really liking the weight of the knife during extended use/cutting I'm using now(Mercer Genesis 10 inch). The Ken Onion's ergonomic design is supposed to be help diminish hand fatigue but I've also read that the low eight of the global is also great. Will either of them stand up to professional kitchen use/abuse?
They're about the same price and I've got the money saved to get one of two but I just as many opinions/reviews as possible.
Several weeks into my Culinary class now and I've gotten used cutting properly with a knife but I'm not really liking the weight of the knife during extended use/cutting I'm using now(Mercer Genesis 10 inch). The Ken Onion's ergonomic design is supposed to be help diminish hand fatigue but I've also read that the low eight of the global is also great. Will either of them stand up to professional kitchen use/abuse?
They're about the same price and I've got the money saved to get one of two but I just as many opinions/reviews as possible.
WanderingWind
Mecklemore Is My Favorite Wrapper
ExtraKr1spy said:
Wustof. It's the only name in chef's knives that you need to know. I've had mine for 10 years now. It's still perfect...and I've been unnecessarily rough on mine.
ExtraKr1spy said:
Are you attending Cordon Bleu? The cooks I work with all graduated from that program and they have Mercer knives, they are pretty heavy and they get very tiring to use.
I know since I was using one to trim the fat off of a pork shoulder for almost two hours straight for work. My hand was aching after using it since it stayed in the same posture for so long while holding a heavy knife.
I have a Global 8-inch Chef's Knife and a 3-inch Paring and I can vouch that it is very light, cuts very well and stays sharp! Perfectly balanced and easy to control despite its weightlessness. I have never used a Shun so I can't give you a comparison but I know that I am very happy with my Global knives.
ExtraKr1spy
Banned
Zyzyxxz said:
Not attending Cordon Blue. Going through the Culinary Arts program at a community college and plan on working for a year or two after I get my AA before I enroll in a more well known Culinary School. San Diego Culinary Institute seems to be a good school with great job placement/externships for its students.
Brianemone
Member
WanderingWind said:
Get a Hattori!
http://www.japanesechefsknife.com/
Seriously, far better edge retention than the german made stuff.
BladeWorker
Member
Hey culinary GAF, I have a question:
In pursuit of colourful and delicious-looking spring desserts, I am thinking of making a mango flan.
My question is, what flavours will suitably go with mango that can top a flan?
I am looking for a liquid (a la carmelized sugar that lands atop the flan), and a crunchy bit (like a nut, for texture and garnish).
Any suggestions? Words of advice?
I've made chocolate, coffee, and a carmel flan, but I've never really attempted a fruit flan before.
In pursuit of colourful and delicious-looking spring desserts, I am thinking of making a mango flan.
My question is, what flavours will suitably go with mango that can top a flan?
I am looking for a liquid (a la carmelized sugar that lands atop the flan), and a crunchy bit (like a nut, for texture and garnish).
Any suggestions? Words of advice?
I've made chocolate, coffee, and a carmel flan, but I've never really attempted a fruit flan before.
Cosmic Bus
pristine morning snow
Fresh pistachios pair wonderfully with mango.
I bought a 12-inch Calphalon skillet this weekend and some cheap Paula Dean-branded knives from Wal-mart, but I didn't think to get a knife block. :\
Tonight I made Sweet, Sticky, & Spicy Chicken.
The comments on the page had a bunch of people dredging the chicken pieces in flour, so I did that instead of salting/peppering, because the first time I made this, the sauce never thickened and the chicken didn't brown so well.
Also last time, I used Sriracha and it was too spicy for my gf, so I had her pick a hot sauce, and she chose Frank's Red Hot Sauce (Original).
I used 6 chicken breast halves, but didn't increase the sauce amount in any way. It worked out fine.
Here's the chicken and my beautiful new skillet.
It says medium heat, but raise that up to med-high. It still took about 12 minutes.
Here's the final product, served over white rice and frozen veggie mix, lightly buttered.
I must say, the Frank's version came out better than the Sriracha version and everything worked better having floured the chicken. This is now a regular on my menu.
Tonight I made Sweet, Sticky, & Spicy Chicken.
The comments on the page had a bunch of people dredging the chicken pieces in flour, so I did that instead of salting/peppering, because the first time I made this, the sauce never thickened and the chicken didn't brown so well.
Also last time, I used Sriracha and it was too spicy for my gf, so I had her pick a hot sauce, and she chose Frank's Red Hot Sauce (Original).
I used 6 chicken breast halves, but didn't increase the sauce amount in any way. It worked out fine.
Here's the chicken and my beautiful new skillet.
It says medium heat, but raise that up to med-high. It still took about 12 minutes.
Here's the final product, served over white rice and frozen veggie mix, lightly buttered.
I must say, the Frank's version came out better than the Sriracha version and everything worked better having floured the chicken. This is now a regular on my menu.
got2bekidding
Member
Need some advice/help cooking GAF..
I'm wanting to make homemade soup. I've made it before, but I wanted to add rice to it. Do I need to prepare the rice separate from the soup, then combine them after they are both done, or can I cook them together in the same pot? If I'd have to guess, it's cook them separate, then add them together after they are done.
Also, since I'm only wanting to use 1/2 the bag of rice, I was wondering if anyone has a gravy recipe in order to make a rice 'n gravy side dish?
I'm wanting to make homemade soup. I've made it before, but I wanted to add rice to it. Do I need to prepare the rice separate from the soup, then combine them after they are both done, or can I cook them together in the same pot? If I'd have to guess, it's cook them separate, then add them together after they are done.
Also, since I'm only wanting to use 1/2 the bag of rice, I was wondering if anyone has a gravy recipe in order to make a rice 'n gravy side dish?
Zyzyxxz said:
I bought panko at the grocery store today with this recipe in mind.
Do you have any measurements for the breading technique and the dashi stock mixture? I'm probably going to use chicken stock because that's what I have left over from something else.
Recommended pork cuts? I've never cooked pork before
!Also don't have a cast iron pan, I don't think. Am I going to need that to get the oil to 320F? Sounds like I'm gonna need a candy thermometer, too.
He links to a video later that you can watch to eyeball those measurements. Not sure if a cast iron pan is necessary (I used one). In other videos/recipes, they say that you can tell the temperature is just right when you drop in a bit of panko and it starts sizzling/frying, and that was the technique I used, without a thermometer. The breading tasted great, but I have no frame of reference for the other methods.Axion22 said:I bought panko at the grocery store today with this recipe in mind.
Do you have any measurements for the breading technique and the dashi stock mixture? I'm probably going to use chicken stock because that's what I have left over from something else.
Recommended pork cuts? I've never cooked pork before
Also don't have a cast iron pan, I don't think. Am I going to need that to get the oil to 320F? Sounds like I'm gonna need a candy thermometer, too.
Oh, and a lesson I learned--don't go crazy with prepping out the flour and panko, I put too much out, and ended up making cleanup a mess and wasting a lot of good flour and panko.
Edit:
Here is the video he linked to:
http://www.youtube.com/watch?v=fFC9Q2wtUyk
Aurelius
Member
Thanks for the link. I missed the video earlier.numble said:
I tried the recipe for Tonkatsu this weekend, and while it tasted okay there was room for improvement. I think it went wrong when I used too much stock. De egg got a bit watery and tasteless as a result. Maybee the video can give me some pointers.
A good way to flour the meat is to put a little but of flour in a plastic bag and then put the meat in with it. Just toss it around a bit and you have an evenly floured piece of meat with no mess. After breading the meat with panko I put it in the freezer for 10 minutes. That way it gets a lot crispier. I also used rice oil since that gets hotter then olive or vegetable oil. Just fry it 2-3 minutes on each side.
A good supplement to put on top of the meat is Tonkatsu sauce (1 part worcestershire sause, 1 part sugar, 1 part soy sause, 1 part ketchup and 1/4 part sharp mustard)
Axion22 said:I bought panko at the grocery store today with this recipe in mind.
Do you have any measurements for the breading technique and the dashi stock mixture? I'm probably going to use chicken stock because that's what I have left over from something else.
Recommended pork cuts? I've never cooked pork before
Also don't have a cast iron pan, I don't think. Am I going to need that to get the oil to 320F? Sounds like I'm gonna need a candy thermometer, too.
just mix the chicken stock with the beaten egg before hand, I usually do a few tablspoons per egg, it depends on how much egg taste you want. Also dashi stock has a unique taste so if possible try buying some instant dashi mix otherwise chicken stock will be fine.
Last time I made this I used kurobuta pork chops, an expensive breed of pig but the marbling is unmatched when compared to normal pork. I've had good success with pork loin before though. Try bringing the meat beforehand and tenderize it too.
way more
Member
bjork said:
How the hell do people get cake frosting all good and smooth? I used a spatula that was pretty flexible thinking it would help, but it didn't. Also, is there any way to write better letters (other than tons and tons of practice)? I had a hard time keeping the lines straight, etc.
Your cake looks good enough. As the baker in the last place explained to me, "you only have one shot to make it flat and you can't hesitate. After that first pass no amount of touching up will do."
So it's just one of those annoying things you have to nail down and re-learn all the time
WanderingWind said:
This isn't the 70's anymore. We're not all doing coke off the cutting boards. Get with the times grandpa and get something from the Japanese. Also, bolsters suck.
So I've been messing around with various stuff to try and make some sort of phad se ew type thing. While it's never been bad, it's never been that great. I'm assuming it's because I've put a little bit of oyster sauce and fish sauce in addition to the soy sauce. Probably more the oyster sauce more than anything. Does anyone have any real good tips for that? Also when it comes to spice, what is used to kick up thai food? I'm real new to this oriental type cooking, and I'm trying to learn as much as a I can.
projectkuro
Member
apple pie attempts before my exam on thursday.
today's attempt
this one got busted on transport (friday's attempt)
dinner (egg, onion, mushrooms, cheddar + beef burger)
today's attempt
this one got busted on transport (friday's attempt)
dinner (egg, onion, mushrooms, cheddar + beef burger)
got2bekidding
Member
That burger looks fantastic. Great job!
Wait, you edited....That's some interesting stuff on there.
Wait, you edited....That's some interesting stuff on there.
probably making some beef curry tonight.
Also saw this beautiful piece of fish at my local Japanese market.
Never have I had the privilege of buying chu-toro (Tuna middle belly meat).
$60/lb (or 97.91 Euro/kg for you Euro-GAFers). Might as well try some luxury sometime as small a piece as it is.
I'll try to get pics of it prepared later on
Also saw this beautiful piece of fish at my local Japanese market.
Never have I had the privilege of buying chu-toro (Tuna middle belly meat).
$60/lb (or 97.91 Euro/kg for you Euro-GAFers). Might as well try some luxury sometime as small a piece as it is.
I'll try to get pics of it prepared later on
Cosmic Bus
pristine morning snow
Made a root vegetable gratin for dinner tonight. Layered yam, parsnip, carrot, turnip, and white onion with some thyme, rosemary, crushed garlic, cream and stock, and finished under the broiler with a cornmeal, oat and parmesan crust. Garnished with some extra thyme, parmesan and thin strips of raw red onion.
mmm sliced chu toro... unfortunately I messed up two of the pieces since it was either slice them very thin or keep it one big fat piece. Was it worth it for the price? As a starter, hell yes. The intense tuna flavor sticks to your mouth and doesn't let you forget it and this is tuna in a very pure form so the flavor is very identifiable and distinct. Yes it looks like red meat.
Now more Japanese curry from me (I'm experimenting with new roux and new techniques to hopefully create what I envision to be the perfect curry).
45 minute caramelized onions, nice golden color
Mix with flour, curry powder, little ketchup and soy sauce, and chile powder to form the roux.
After browning the beef I braised it in some homemade chicken stock to get it tender.
Final result
Now more Japanese curry from me (I'm experimenting with new roux and new techniques to hopefully create what I envision to be the perfect curry).
45 minute caramelized onions, nice golden color
Mix with flour, curry powder, little ketchup and soy sauce, and chile powder to form the roux.
After browning the beef I braised it in some homemade chicken stock to get it tender.
Final result
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