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IronGAF Cookoff (hosted by OnkelC)
- Thread starter OnkelC
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ChryZ said:
yup Nikkor 50mm F1.8.
I always like to stop it down and my home lighting is not always that great. I'm using a D90 and I've been messing with shooting at higher ISO and I'm not seeing too much negative side effects. I normally shoot at 800 but I took several shots and the ones at 1000 seemed fine.
I made garlic mashed potatoes with butter, boiled sparragus with olive oil and chicken breast with bbq sauce on it. Total time to make dinner for two: 25 minutes.
The beer took longer to drink. Didn't like that dogfish head much at all...
The beer took longer to drink. Didn't like that dogfish head much at all...
parrotbeak
Member
Zyzyxxz, your food looks amazing as usual, even something as simple as a Japanese curry. Do you have any pics of the chutoro that shows the size? I'm not sure what .14 lbs looks like, but I imagine it looks larger in the pics than it really was.
Is that one of their IPA? I've never tried that brewery but their product line sounds interesting. Like the Ben and Jerry's of beer.
otake said:
Is that one of their IPA? I've never tried that brewery but their product line sounds interesting. Like the Ben and Jerry's of beer.
numble said:
preferably sliced wagyu! That's what I used before.
Any type of sukiyaki style sliced beef will do, the key is to do almost no cooking to it since it has lots of flavor but goes away fast if you overcook it which is easy since its so thin.
I would just sear it one side for 2 seconds then put it on top of your rice, cover, and let the residual heat from the rice do the rest.
parrotbeak said:
It was twice as tall as an altoid box but slightly smaller in terms of width and depth
beelzebozo
Jealous Bastard
baked this kwanzaa cake today, hope you guys like it
Random question... Does anyone here like using lemon pepper? Every recipe I have tried that used that ended up tasting... like lemon pepper... which to me is BLECH taste. I now avoid all recipes that call for that, or find substitutions. The same goes for paprika. Am I just not using good quality spices or does anyone else find those tastes not appealing?
otake said:
Wut up with them mashed potatoes? How'd you do 'em?
I made broccoli off the page last night as a side to my macaroni and cheese, wanted to try something other than boiling. I need a steamer!
Sauteed in 1 Tbsp olive oil and with 2 cloves of garlic minced and some red pepper flakes.
Notes for next time: cut broccolis smaller, use more oil, less red pepper flakes, I went a little crazy.
way more
Member
beelzebozo said:baked this kwanzaa cake today, hope you guys like it
Dude, you have to link to the video of it's creation.
http://www.youtube.com/watch?v=we2iWTJqo98
Oh god, put that cake out of it's misery. Every moment it exists is agony.
DietRob
i've been begging for over 5 years.
numble said:
Stock Tuscan Spice Mix:
1/4 cup dried rosemary or fresh rosemary
2 tablespoons dried oregano
1 tablespoon dried sage
2 tablespoons dried garlic flakes
1/4 cup kosher salt or sea salt
2 tablespoons cracked black pepper
Mix all that stuff with the bag of Panko.
Dip the chicken breasts in egg. Throw it into bag, shake it, drizzle olive oil over top, set in oven on 350 for about 20 - 25. The panko breadcrumbs are really crunchy and it gives the food a nice combo of textures.
Bought a sample of veal sweatbread (the thryoid gland, I dont know why its called sweet and bread) today and they are soaking in milk overnight in the fridge.
Hopefully I'll remember to panfry them tomorrow.
Don't be grossed out guys, offal cuts are great and I'm a strong believer and the philosophy of "whole animal", gotta use every part of that animal.
Hopefully I'll remember to panfry them tomorrow.
Don't be grossed out guys, offal cuts are great and I'm a strong believer and the philosophy of "whole animal", gotta use every part of that animal.
Cosmic Bus
pristine morning snow
Picked up all my supplies for school today:
I love how my bag of tools makes me feel like an assassin. :lol
I love how my bag of tools makes me feel like an assassin. :lol
Cosmic Bus
pristine morning snow
I'm actually enrolled in a baking and pastry program at the Art Institute here in Seattle, but there are some culinary and management classes later on, so they really loaded me up with a variety of supplies.
beelzebozo
Jealous Bastard
oh shit dog. they gonna have you melon ballin'
RbBrdMan said:
Knocked this out last night, kinda similar:
Cheddar Baked Chicken
That recipe calls for Rice Krispies, which I used, but next time, I'm trying panko.
Litflynt912
Member
I've been stalking this thread for ages...
after all the tonkatsu posts...I couldn't take it...with me missing Tokyo...
went to the market the other day and got Panko bread crumbs and bull dog tonkatsu sauce...will be making it Sat and post pics...
never made it...will using olive oil be ok for frying or is there a better recommendation?
I have had culinary training, but never in Japanese cuisine...
after all the tonkatsu posts...I couldn't take it...with me missing Tokyo...
went to the market the other day and got Panko bread crumbs and bull dog tonkatsu sauce...will be making it Sat and post pics...
never made it...will using olive oil be ok for frying or is there a better recommendation?
I have had culinary training, but never in Japanese cuisine...
Litflynt912 said:
olive oil burns and I would not recommend it for deep frying.
Stick to canola/corn/any nut/ oil.
Get the oil to 360 F and reduce heat and when you put in your breaded pork allow it to get as low as 320 and try to maintain that temperature, what you want is slowly fried so the outside gets a nice gold and not a dark brown.
Litflynt912
Member
CrankyJay said:
yea I was under the impression peanut oil would be ideal...
thanks!
There's actually a neat article about fats/oils in the April 2010 issue of Men's Health magazine. You can read it online here: http://www.menshealth.com/men/nutri.../article/85fe9597c4737210vgnvcm10000030281eac
There's a table on page 97 that recommends when to use certain oils/fats. Here's a brief transcription:
Canola - This should be your go-to option for everyday cooking. Canola can withstand relatively high-heat, and its neutral flavor won't dominate a recipe.
Olive - Extra-virgin has a robust flavor and should be saved to dress salads, vegetables, and cooked dishes. For cooking, regular or light olive oil is fine.
Butter - It' s a logical choice for baked goods and adds a rich note to sautes and sauces.
Peanut - Because of its high smoke point, peanut oil should be your choice for wok cooking, stir-frying, and pan-searing meat or fish.
Sesame - Use the dark variety, made from toasted sesame seeds, as a condiment over Asian noodle dishes. Save the light variety for high-heat cooking.
Vegetable - Leave it on the store shelf. Sure, it's cheap, but you're better off with canola oil. (*noted elsewhere in the article that vegetable oil has high levels of omega-6's)
Margarine - Never use margerine that contains trans fat. Butter is better, or find a healthier version, like Smart Balance Buttery Spread with Flax Oil.
There's a table on page 97 that recommends when to use certain oils/fats. Here's a brief transcription:
Canola - This should be your go-to option for everyday cooking. Canola can withstand relatively high-heat, and its neutral flavor won't dominate a recipe.
Olive - Extra-virgin has a robust flavor and should be saved to dress salads, vegetables, and cooked dishes. For cooking, regular or light olive oil is fine.
Butter - It' s a logical choice for baked goods and adds a rich note to sautes and sauces.
Peanut - Because of its high smoke point, peanut oil should be your choice for wok cooking, stir-frying, and pan-searing meat or fish.
Sesame - Use the dark variety, made from toasted sesame seeds, as a condiment over Asian noodle dishes. Save the light variety for high-heat cooking.
Vegetable - Leave it on the store shelf. Sure, it's cheap, but you're better off with canola oil. (*noted elsewhere in the article that vegetable oil has high levels of omega-6's)
Margarine - Never use margerine that contains trans fat. Butter is better, or find a healthier version, like Smart Balance Buttery Spread with Flax Oil.
Braising attempt #2.
Recipe: http://www.foodnetwork.com/recipes/neelys-neelys/neelys-short-ribs-recipe/index.html
#1 actually turned out better. The recipe calls for 6 pounds of beef short ribs, but this time I only bought two pounds, so I thought I would also cut down on the liquids.
I recommend not doing this. The liquid will reduce by at least half. In the picture it looks burnt, but the dish was salvaged. I'd say it was borderline, but it was still very delicious.
BTW, I have a shitty Casio Exilim and crappy lighting. I humbly apologize for the pictures:
Browned the meat...
Softened the mirepoix...
Added cabernet and chicken stock
And after 3 hours in the oven...
Final product, served over steamed rice...
Was delicious. It will definitely stay in my collection. It is excellent as leftovers as well.
Recipe: http://www.foodnetwork.com/recipes/neelys-neelys/neelys-short-ribs-recipe/index.html
#1 actually turned out better. The recipe calls for 6 pounds of beef short ribs, but this time I only bought two pounds, so I thought I would also cut down on the liquids.
I recommend not doing this. The liquid will reduce by at least half. In the picture it looks burnt, but the dish was salvaged. I'd say it was borderline, but it was still very delicious.
BTW, I have a shitty Casio Exilim and crappy lighting. I humbly apologize for the pictures:
Browned the meat...
Softened the mirepoix...
Added cabernet and chicken stock
And after 3 hours in the oven...
Final product, served over steamed rice...
Was delicious. It will definitely stay in my collection. It is excellent as leftovers as well.
For what it's worth, I have a CDN ProAccurate Quick-Read Thermometer which works fairly well (though maybe this is what you consider a "slow ass digital thermometer" ;-). It's about $17. I also see Cooks Illustrated recently co-recommended for digital thermometers below $100 the ThermoWorks Super-Fast Waterproof Pocket Thermometer which runs about $24. I would love to have a Splash-Proof Super-Fast Thermapen but I can't quite justify the $96 price tag. I'm pretty happy with the CDN thermometer though it's probably a tad slower than the Thermapen, and it's design isn't quite as slick & useful as the Thermapen, but I think for $17 it's a nice alternativeZyzyxxz said:
ElectricThunder
Member
A day early on account of getting to head off with the guys tomorrow, here's to another Gyro Pizza night!
This time, and the last of my Farmer's Market haul for the next few weeks, Raclette
This is generally just an all-star cheese. Good grip, fast melt, no mess, soft and smooth. Nothing especially nifty so as to where I could ID it at a glance or taste test like some others, but just damn good all around.
Upon getting a chance to finally explore a local Kroger, somehow, I was able to find a couple varieties that should prove interesting that the Farmer's Market either didn't have or got lost in a pile somewhere. One if which will take some figuring as it is some weird fusion thing of several different cheeses---all of which unknown to me.
Upon a lark with the grated Romano our of the freezer tonight: What, if any, experience can people relate in terms of "balling" cheese? In the case tonight, it pretty well staying in place and retained most of the shape while winding up a rather nice looking Golden Brown color that I wasn't even specifically angling for and a bit different taste somehow than the usual dusting---obviously with the texture being different as well. I've reckoned a few different ways I could go about experimenting with it...but will probably wait until I'm stuck with some already known shredded variety or some such before doing anything especially weird....
This time, and the last of my Farmer's Market haul for the next few weeks, Raclette
This is generally just an all-star cheese. Good grip, fast melt, no mess, soft and smooth. Nothing especially nifty so as to where I could ID it at a glance or taste test like some others, but just damn good all around.
Upon getting a chance to finally explore a local Kroger, somehow, I was able to find a couple varieties that should prove interesting that the Farmer's Market either didn't have or got lost in a pile somewhere. One if which will take some figuring as it is some weird fusion thing of several different cheeses---all of which unknown to me.
Upon a lark with the grated Romano our of the freezer tonight: What, if any, experience can people relate in terms of "balling" cheese? In the case tonight, it pretty well staying in place and retained most of the shape while winding up a rather nice looking Golden Brown color that I wasn't even specifically angling for and a bit different taste somehow than the usual dusting---obviously with the texture being different as well. I've reckoned a few different ways I could go about experimenting with it...but will probably wait until I'm stuck with some already known shredded variety or some such before doing anything especially weird....
Alright finally had a chance to prepare veal sweetbread (thymus gland)
There are a few steps involved: soaking in milk, poaching, removing membrane, then bread and fry. The picture below is what they look like after they have been prepped and before I bread them for frying.
Overall an interesting ingredient to work with and not sure if it was worth the trouble. The sweetbread came out very tender and creamy but overall it had a very mild taste, one that is easily overpowered by my use of salt. I don't believe I will be seeing myself using this again anytime too soon.
There are a few steps involved: soaking in milk, poaching, removing membrane, then bread and fry. The picture below is what they look like after they have been prepped and before I bread them for frying.
Overall an interesting ingredient to work with and not sure if it was worth the trouble. The sweetbread came out very tender and creamy but overall it had a very mild taste, one that is easily overpowered by my use of salt. I don't believe I will be seeing myself using this again anytime too soon.
Cosmic Dreams
Member
God...whenever I see all you Chef GAFFERS post your recipies, I get so inspired to do my own. Maybe I will sometime in the future.
Thank you for this thread Onkel.
Thank you for this thread Onkel.
Brianemone
Member
OnkelC said:
That's a classy shot Onkel. Love a good balcony BBQ, used to do them all the time in Italy.
Update on my restaurant takeover. Date has been set, 25th of April. Have started tinkering with recipes and putting together my mise en place list. Have 12 people booked in so far. Was going to limit it to 20 but I might have to move it up to 25. Will post up some pics when I get some finished components ready.
Also, nice lookin brains Zyzyxxz
Some stuff I've made or had recently. Besides the burger, everything else was from my Uncle's restaurant.
The burger is something I've made. I grilled it and sauteed the fried onions with mushrooms, melted cheese and bacon. The steak sauce is some Asian brand I jacked from my uncle.
The next dish is pho. It's pretty standard as far as pho goes. The drink is taro. Really good stuff.
Next two up are the beef and chicken versions of the lad na I posted previously. I prefer the seafood version now that I've had them all. Still good though.
I had the chicken version with whatever sushi my uncle hooked me up with.
The last item is the what my Uncle named his restaurant after. It's basically tempura shrimp, crab stick toppled with lobster salad. At $15 for 8 pieces, it may be too much for certain people but it's good eatin.
The burger is something I've made. I grilled it and sauteed the fried onions with mushrooms, melted cheese and bacon. The steak sauce is some Asian brand I jacked from my uncle.
The next dish is pho. It's pretty standard as far as pho goes. The drink is taro. Really good stuff.
Next two up are the beef and chicken versions of the lad na I posted previously. I prefer the seafood version now that I've had them all. Still good though.
I had the chicken version with whatever sushi my uncle hooked me up with.
The last item is the what my Uncle named his restaurant after. It's basically tempura shrimp, crab stick toppled with lobster salad. At $15 for 8 pieces, it may be too much for certain people but it's good eatin.
Maklershed
Member
*homersimpsondrooling*Kadey said:Some stuff I've made or had recently. Besides the burger, everything else was from my Uncle's restaurant.
The burger is something I've made. I grilled it and sauteed the fried onions with mushrooms, melted cheese and bacon. The steak sauce is some Asian brand I jacked from my uncle.
Those look glorious.
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