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IronGAF Cookoff (hosted by OnkelC)
- Thread starter OnkelC
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What cam you got Onkel ?
Looks gre
at
Did you use the "2 whoppers for the price of one"-coupon ?
@capslock : really ? damn... always envisioned the USA as some kind of fastfood paradise
The mag is coming along OK BTW, just was in London for some shots (well not solely for that reason). But it's progressing slowly because I have to do it on my own
Looks gre
at Did you use the "2 whoppers for the price of one"-coupon ?
@capslock : really ? damn... always envisioned the USA as some kind of fastfood paradise
The mag is coming along OK BTW, just was in London for some shots (well not solely for that reason
). But it's progressing slowly because I have to do it on my ownSo, let's cook. I planned on making a Steak Tartare tonight, but the meat grinder at my butcher was, well, butchered , so I went with some "Mett" with onions on buttered poppy seed rolls:
and the remainig roll with a helping of Nutella:
Enjoy!
, so I went with some "Mett" with onions on buttered poppy seed rolls:
and the remainig roll with a helping of Nutella:
Enjoy!
looks very northern germany-style to me (the kitchen)
let me take a guess... you make a sauce with the hacked meat and the tomatoe-puree, then put cheese on it and then put it into the oven
and by the way you can print out the coupons on burger-king.de
it's pretty cool you can get two whopper menus and two cheeseburger menus for 10 euros
let me take a guess... you make a sauce with the hacked meat and the tomatoe-puree, then put cheese on it and then put it into the oven
and by the way you can print out the coupons on burger-king.de
it's pretty cool you can get two whopper menus and two cheeseburger menus for 10 euros
Just returned from an exam which lasted from sunday to today. Exam was in the hessian town of Wetzlar, a small but pretty town with a vintage flair:
We had to examine the new funeral masters, who had, amongst other things, had to build these ones:
We made it a rite that the board of examiners "reward" ourselves with some fine foods for the duration of the exam, so the dishes following were NOT consumed only by myself:lol
The fellow members of the examiners board and me had the following:
Day 1:
Modest start in the afternoon, judging the written test, accompanied by some Apple mix and a cappuccino:
An oven-baked steak tartare with a sunny side up and panfries (very interesting dish btw, will try that out at home soon):
A mixed veggie platter (yeahm, I know):
Veal steak, topped with some bresaola:
second day started modest:
and was topped off with a real nice italian restaurant which we just discovered that night:
Insalata cappricciosa (mixed salad with hard boiled eggs, cooked ham and cheese):
and Pizza bread to go with it:
Beef carpaccio:
Grilled Dorade:
Pasta with fresh chanterelles:
Standard Pizza and calzone:
Beef fillet with several seasonal mushrooms and panfries:
Desserts were great, too:
Coppa Danmark
Panna Cotta:
and strawberries with a mascarpone creme:
Today was modest breakfast again:
Enjoy!
And tonight I'll have some Tramezzini.
We had to examine the new funeral masters, who had, amongst other things, had to build these ones:
We made it a rite that the board of examiners "reward" ourselves with some fine foods for the duration of the exam, so the dishes following were NOT consumed only by myself:lol
The fellow members of the examiners board and me had the following:
Day 1:
Modest start in the afternoon, judging the written test, accompanied by some Apple mix and a cappuccino:
An oven-baked steak tartare with a sunny side up and panfries (very interesting dish btw, will try that out at home soon):
A mixed veggie platter (yeahm, I know):
Veal steak, topped with some bresaola:
second day started modest:
and was topped off with a real nice italian restaurant which we just discovered that night:
Insalata cappricciosa (mixed salad with hard boiled eggs, cooked ham and cheese):
and Pizza bread to go with it:
Beef carpaccio:
Grilled Dorade:
Pasta with fresh chanterelles:
Standard Pizza and calzone:
Beef fillet with several seasonal mushrooms and panfries:
Desserts were great, too:
Coppa Danmark
Panna Cotta:
and strawberries with a mascarpone creme:
Today was modest breakfast again:
Enjoy!
And tonight I'll have some Tramezzini.
so, uh, I bought a a gordon ramsay branded pan.... ~120 dollar skillet... from amazon... the other day... and, well, I don't know what I"m missing but the handle is huge and heavy and when placing the pan on the stove, it tilts toward the handle. I can't get it to completely be even on the heat, and parts of heat aren't as hot as the other. I have to hold it constantly. Same thing happens when I put it on a counter, so it's not the stove. owned. :'(
OnkelC: very, very nice pics. made me hungry - will make a steak in just a few minutes. Though I don't have a camera. Not that ti's worth taking pics of anyway - just a steak on a pan and a pepsi can. I got a cute deep fryer for fires, it's like a small bucket, I'll be trying it now before the steak. *prays*
OnkelC: very, very nice pics. made me hungry - will make a steak in just a few minutes. Though I don't have a camera. Not that ti's worth taking pics of anyway - just a steak on a pan and a pepsi can. I got a cute deep fryer for fires, it's like a small bucket, I'll be trying it now before the steak. *prays*
Any stew should be fine, just slap together your ingredients of choice and let it cook at low temps for an hour or so. Stews taste best when re-heated!jak stat said:
So, Let's cook. Those were the burgers from yesterday:
Half pounder:
FULL POUNDER!
Size comparison:
Raw material:
Bonus Onion Face pic:
We were so stuffed that we didn't even touch the cheesecake
Enjoy.
homerhendrix
Member
First time in this thread. I spent the majority of yesterday smoking a beef brisket, and a few racks of baby back ribs.
Photo evidence: http://www.flickr.com/photos/48576062@N00/?saved=1
Very tasty, I put small holes in the brisket and jammed garlic, bay leaves, and peppercorn in the holes and marinated it overnight in wine, oj, and worstershire.
The ribs have a raspberry type of glaze.
I found both recipes online, and smoked the two for 6 hrs.
Photo evidence: http://www.flickr.com/photos/48576062@N00/?saved=1
Very tasty, I put small holes in the brisket and jammed garlic, bay leaves, and peppercorn in the holes and marinated it overnight in wine, oj, and worstershire.
The ribs have a raspberry type of glaze.
I found both recipes online, and smoked the two for 6 hrs.
A somewhat popular food item here in japan is called wC (moroheiya)
this is apparently what it looks like
Continuing my Okinawa kick, I bought a big pouch of powdered moroheiya that looks like this.
For the longest time, I've always wondered what moroheiya is in English; I mean it's as common as say alfalfa sprouts here (although of course not used in the same way)
doing a search in Wikipedia I came up with this
http://en.wikipedia.org/wiki/Corchorus
"Corchorus is a genus of about 40-100 species of flowering plants in the family Malvaceae, native to tropical and subtropical regions throughout the world. Different common names are used in different contexts, with Jute applying to the fibre produced from the plant, and Melokhia (alternatively spelled Molokhiya, Molohiya, Mulukhiyah, Molehiya or Molocheiya; Arabic: ??????) applied to the leaves used as a vegetable. The Molokhiya is also popular in Japan as vegetable and commonlly called Moroheiya (wC). Other names include Bush Okra, Nalta jute, Jute Mallow, and Jew's Mallow."
The language the base katakana words on, although correct can be confusing sometimes. I will never call it Bush Okra or Jew's Mallow :lol
...
Being one of the most nutritious vegetables, the leaves are rich in betacarotene, iron, calcium, and Vitamin C.
The plant has an antioxidant activity with a significant ¿-tocopherol equivalent Vitamin E.
I've been mixing it into some of my drinks and dishes. I quite like it.
this is apparently what it looks like
Continuing my Okinawa kick, I bought a big pouch of powdered moroheiya that looks like this.
For the longest time, I've always wondered what moroheiya is in English; I mean it's as common as say alfalfa sprouts here (although of course not used in the same way)
doing a search in Wikipedia I came up with this
http://en.wikipedia.org/wiki/Corchorus
"Corchorus is a genus of about 40-100 species of flowering plants in the family Malvaceae, native to tropical and subtropical regions throughout the world. Different common names are used in different contexts, with Jute applying to the fibre produced from the plant, and Melokhia (alternatively spelled Molokhiya, Molohiya, Mulukhiyah, Molehiya or Molocheiya; Arabic: ??????) applied to the leaves used as a vegetable. The Molokhiya is also popular in Japan as vegetable and commonlly called Moroheiya (wC). Other names include Bush Okra, Nalta jute, Jute Mallow, and Jew's Mallow."
The language the base katakana words on, although correct can be confusing sometimes. I will never call it Bush Okra or Jew's Mallow :lol
...
Being one of the most nutritious vegetables, the leaves are rich in betacarotene, iron, calcium, and Vitamin C.
The plant has an antioxidant activity with a significant ¿-tocopherol equivalent Vitamin E.
I've been mixing it into some of my drinks and dishes. I quite like it.
interesting stuff, is it solely used as an additive, a spice or are there "real" dishes made from it?
Entrecote double tonight, which was a bit of a disappointment and it "watered down" quite a bit from this:
to this:
(princess potatoes, bearnaise and herbal butter as sides)
Enjoy!
Entrecote double tonight, which was a bit of a disappointment and it "watered down" quite a bit from this:
to this:
(princess potatoes, bearnaise and herbal butter as sides)
Enjoy!
^Ahhh very nice! :O
I wanted to make steak tonight but I lost my ipod and didn't want to make the walk to the supermarket like a zombie... it's too far. :'(
How did you cook it?
On another note, can somebody help me with something here... I remember eating something back at home that I'm trying to recreate... with no success. It's simple, chocolate balls in coconut. All online searches turn up ones that need heating and dipped and whatnot. The ones I remember were cold, not dense/hard chocolate like something out of a snack, but not light fluffy cake either... and just rolled around in shredded coconut. that's it.
I just went to the baking section of the supermarket, got that nestle powder chocolate, or whatever it's called, nestle condensed milk, and some shredded coconut. I mixed in the chocolate and milk and rolled them around to make small spheres, rolled them in coconut and put them in the fridge for a while... yuck! they were bitter, awful things. FISSION MAILED. :'(
I wanted to make steak tonight but I lost my ipod and didn't want to make the walk to the supermarket like a zombie... it's too far. :'(
How did you cook it?
On another note, can somebody help me with something here... I remember eating something back at home that I'm trying to recreate... with no success. It's simple, chocolate balls in coconut. All online searches turn up ones that need heating and dipped and whatnot. The ones I remember were cold, not dense/hard chocolate like something out of a snack, but not light fluffy cake either... and just rolled around in shredded coconut. that's it.
I just went to the baking section of the supermarket, got that nestle powder chocolate, or whatever it's called, nestle condensed milk, and some shredded coconut. I mixed in the chocolate and milk and rolled them around to make small spheres, rolled them in coconut and put them in the fridge for a while... yuck! they were bitter, awful things. FISSION MAILED. :'(
OnkelC said:
Moroheiya is usually added to things, especially V8 style vegetable juices.
The instructions on the pouch say to mix a tablespoon into a cup of hot water for moroheiya tea.
I'm still experimenting with it. I added it to my mabo tofu which turned something nornally red
Into something green. I've kind of grown to like the color.
I'm also tried it in some aguas frescas; Just fresh fruit and ice liquified with a hand blender. It tends to clump even mixed in hot water when not mixed into something with some viscosity (which is why it worked in the mabo tofu)
But it's hardly exclusively a part of Asian cuisine. It's a national dish of Egypt, and is quite common apparently in a lot of middle eastern food.
http://baheyeldin.com/egypt/molokheya-an-egyptian-national-dish.html
Also Turkey/Cyprus
http://www.cypnet.co.uk/ncyprus/culture/cuisine/veg/molohiya.html
tnw, thanks for the info, seems to be an interesting ingredient. I never heard of it before.
Hi, detailed instructions can be found here:
http://www.neogaf.com/forum/showpost.php?p=4187483&postcount=440
Chrono said:
Hi, detailed instructions can be found here:
http://www.neogaf.com/forum/showpost.php?p=4187483&postcount=440
I made one of my rotation recipies tonight kimchee fried rice (kimuchi chahan)
(excuse the blurry picture, I only have my cellphone)
1 cup of cooked rice
1 tsp sesame oil
1 clove garlic chopped or pressed
1 cup of nira onions chopped
1/2 cup of kimchee
1 head of mini bok choy(I think. chingensai in japanese), seperated at the stalk
1/2 block of grilled tofu, pressed and cubed
1/2 tbsp powdered kombu/mushroom stock (or whatever you have avaliable)
1/2 tbsp powdered moroheiya
1 tbsp ponzu (or soy sauce if not avaliable)
1/2 tbsp of sriracha thai hot sauce
------------
Mix stock, moroheiya, ponzu, and sriracha in a small container until throughly mixed. set aside
put oil in pan and briefly sautee garlic. add the rest of the ingredients except tofu, and including the sauce, and mix until even. add tofu a few minutes later, being careful not to break up the cubes. Sautee until cooked, about 5 minutes.
Letting the rice burn a little bit until it's crunchy is a popular and very delicious way of enjoying this dish
(excuse the blurry picture, I only have my cellphone)
1 cup of cooked rice
1 tsp sesame oil
1 clove garlic chopped or pressed
1 cup of nira onions chopped
1/2 cup of kimchee
1 head of mini bok choy(I think. chingensai in japanese), seperated at the stalk
1/2 block of grilled tofu, pressed and cubed
1/2 tbsp powdered kombu/mushroom stock (or whatever you have avaliable)
1/2 tbsp powdered moroheiya
1 tbsp ponzu (or soy sauce if not avaliable)
1/2 tbsp of sriracha thai hot sauce
------------
Mix stock, moroheiya, ponzu, and sriracha in a small container until throughly mixed. set aside
put oil in pan and briefly sautee garlic. add the rest of the ingredients except tofu, and including the sauce, and mix until even. add tofu a few minutes later, being careful not to break up the cubes. Sautee until cooked, about 5 minutes.
Letting the rice burn a little bit until it's crunchy is a popular and very delicious way of enjoying this dish
great, tnw! what is ponzu?
We made some modest salad tonight (yesterday was fish'n'chips extravaganza, same as posted before):
Base was a mix of various lettuces, tomatoes and carrots, topped with some tuna:
add a hard boiled egg, a few cheese strips and dressing of choice:
a nice baguette would be great as a side dish, but I felt more like a fresh toasted, buttered...toast
And...DONE!
Enjoy!
We made some modest salad tonight (yesterday was fish'n'chips extravaganza, same as posted before):
Base was a mix of various lettuces, tomatoes and carrots, topped with some tuna:
add a hard boiled egg, a few cheese strips and dressing of choice:
a nice baguette would be great as a side dish, but I felt more like a fresh toasted, buttered...toast
And...DONE!
Enjoy!
So, let's
*BÖRK BÖRK*
have a small excursion into the Swedish cuisine with the world-famous
Köttbullar A dish not uncommon to the German "Frikladellen", it makes a nice and hearty dinner and is prepared fast.
Ingredients were:
-Meatballs prepared as described in the link above
- Pasta of choice,
-some canned mushrooms,
-convenience sauce base,
-lingonberries.
Roast the meatballs in really hot oil until brown and crispy, then add the mushrooms to the skillet:
Add the sauce base with water and cream, let it simmer for a few minutes, prepare the pasta,
Serve with lingonberries - DONE!
Enjoy! / Smaklig måltid!
*BÖRK BÖRK*
have a small excursion into the Swedish cuisine with the world-famous
at least with Ikea-visitors
Ingredients were:
-Meatballs prepared as described in the link above
- Pasta of choice,
-some canned mushrooms,
-convenience sauce base,
-lingonberries.
Roast the meatballs in really hot oil until brown and crispy, then add the mushrooms to the skillet:
Add the sauce base with water and cream, let it simmer for a few minutes, prepare the pasta,
Serve with lingonberries - DONE!
Enjoy! / Smaklig måltid!
Sure!Haleon said:
http://cjaeger.jrpereira.com/?p=13
Edit: GAF link
http://www.neogaf.com/forum/showpost.php?p= 4600742&postcount=74
I used gouda, but you can experiment with various cheeses to get the taste that suits you best.
Looks awesome, though when doing köttbullar that "fancy" (usually I just do pasta + meatballs + ketchup when I'm not in the mood for cooking. cheap, quick and easy) I'd go with potatoes, either boiled or mashed.OnkelC said:
Enjoy! / Smaklig måltid!
Yours looks great, but in Sweden there is a little stigma of meatballs and pasta being quick and cheap food.
If you want to try more Swedish cuisine I recommend "pytt-i-panna" (lit. hash in pan), really good homestyle dish.
Spicy Sriracha Rice w/Chicken
Easy to make, not too many ingredients, and satisfies the spicy demon inside me.
ingredients:
soy sauce
fish sauce
sriracha sauce
ground chili & garlic paste
Dave's ultimate insanity hot sauce
crushed red pepper
chicken breast
cooked rice
eggs
Cut up chicken and mix with Dave's hot sauce, red pepper, and sriracha sauce.
Combine soy sauce, fish sauce, sriracha sauce, ground chili paste, Dave's, crushed red pepper. You want to make about a cup, mostly sriracha.
Now your ready to cook it.
Get your wok very hot and add oil & chicken. Once cooked, add eggs and scramble into the chicken. KEEP STIRRING.
Add sauce and rice and stir on high heat for about two minutes and you're done, add more sriracha to taste.
Hot like the fires of Hell
Easy to make, not too many ingredients, and satisfies the spicy demon inside me.
ingredients:
soy sauce
fish sauce
sriracha sauce
ground chili & garlic paste
Dave's ultimate insanity hot sauce
crushed red pepper
chicken breast
cooked rice
eggs
Cut up chicken and mix with Dave's hot sauce, red pepper, and sriracha sauce.
Combine soy sauce, fish sauce, sriracha sauce, ground chili paste, Dave's, crushed red pepper. You want to make about a cup, mostly sriracha.
Now your ready to cook it.
Get your wok very hot and add oil & chicken. Once cooked, add eggs and scramble into the chicken. KEEP STIRRING.
Add sauce and rice and stir on high heat for about two minutes and you're done, add more sriracha to taste.
Hot like the fires of Hell
galdevo, thanks for sharing! What drinks do you serva alongside that fiery extravaganza?:lol
The recipe for mac and cheese can be found here:
http://www.neogaf.com/forum/showpost.php?p= 4600742&postcount=74
and here:
http://cjaeger.jrpereira.com/?p=13
Nearly all recipes posted in the cooking threads are rather easy, just try out what suits you best.zam said:
The recipe for mac and cheese can be found here:
http://www.neogaf.com/forum/showpost.php?p= 4600742&postcount=74
and here:
http://cjaeger.jrpereira.com/?p=13
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