-
Hey, guest user. Hope you're enjoying NeoGAF! Have you considered registering for an account? Come join us and add your take to the daily discourse.
IronGAF Cookoff (hosted by OnkelC)
- Thread starter OnkelC
- Start date
- Status
I just got finished making the Momofuku fried chicken.
Wow. Every crackly, unnaturally crispy crunchy bite I take puts me into a fit of giggles like a prepubescent boy looking at his first set of cans.
And that's without the so called "octo vin". Wanted a control, unmarred by anything. Now I can play with it... and how I shall.
Wow. Every crackly, unnaturally crispy crunchy bite I take puts me into a fit of giggles like a prepubescent boy looking at his first set of cans.
And that's without the so called "octo vin". Wanted a control, unmarred by anything. Now I can play with it... and how I shall.
Any Burger wizards out there? I am having a cookout this weekend and want to have some pretty kick ass burgers...
I usually go with adding this to the beef:
chopped onions, jalepeno and garlic
some worcestershire sauce
some breadcrumbs
Sound good? Any improvements/suggestions? Thanks.
I usually go with adding this to the beef:
chopped onions, jalepeno and garlic
some worcestershire sauce
some breadcrumbs
Sound good? Any improvements/suggestions? Thanks.
SnakeXs said:
I agree, keep it simple, let the person choose the toppings.
I put worcestershire sauce, salt & pepper, a touch of garlic. I think the garlic benefits from being on the grill, just mix it in before hand don't sprinkle on top or it will burn. Sometimes I will add dried onion flakes but not diced. Too big and meatloafy when you do that.
Over Mothers Day weekend, I grilled my dry rub ribs. I dont have a picture of the final product, but here's the prep.
These ribs are fantastic and here's the recipe in case anyone wants to try them.
Heat your grill to low heat and you will be cooking on the 2nd shelf, not over direct heat. If you dont have a 2nd shelf, figure out a way to cook them without direct heat. You want to slow cook them or they'll get tough. Also, apply the dry rub the night before so they'll marinate. These ribs are a 3 step process.
Dry Rub (will cover 3 racks of ribs)- Night before.
4 teaspoons Sea Salt
4 teaspoons brown sugar
4 teaspoons paprika (if you want to substitute Hungarian paprika for spice, by all means)
2 teaspoons black pepper
1 teaspoon dry mustard
1 teaspoon garlic powder
1/2 teaspoon celery seed
Mix all those spices together and prepare to get dirty. Rub the spices deep into the meet and cover all angles. When done, wrap the meat in freezer (butcher's) paper and celophane then refrigerate overnight.
Upon cooking, heat grill to low as mentioned before and prep the second shelf for cooking. I like to apply a tiny bit of oil to the shelf to keep the ribs from sticking too much but its not entirely necessary. Put the ribs on the grill and shut the lid. Every 10 minutes for the next hour, you'll be applying a mop sauce.
Mop Sauce (Applied every 10 minutes generously to ribs for 1 hour)
3 cups Apple Cider
1/2 cup apple cider vinegar
1/2 cup soy sauce.
Once you've gone an hour with the mop sauce and have done it every 10 minutes (to keep the meat moist and add flavor) its time to mix your glaze.
Over low heat on the stove, combine in a pot the following:
Glaze
4 tablespoons unsalted butter
4 tablespoons brown sugar
4 tablespoons whiskey
Cook them together just until the sugar begins to melt and you see a nice viscous liquid in your pan. Go to the grill and apply the glaze over your ribs trying to cover every part of them. Close the lid again and let them cook for an additional 10 minutes. The glaze will have hardened then. Cut them up and enjoy. (BTW... if you dont notice at least 1/4 inch of bone protruding where the meat has shrunk, your ribs aren't done yet)
Those are my ribs. Everyone who's had them loves them. Try them, you will too =)
These ribs are fantastic and here's the recipe in case anyone wants to try them.
Heat your grill to low heat and you will be cooking on the 2nd shelf, not over direct heat. If you dont have a 2nd shelf, figure out a way to cook them without direct heat. You want to slow cook them or they'll get tough. Also, apply the dry rub the night before so they'll marinate. These ribs are a 3 step process.
Dry Rub (will cover 3 racks of ribs)- Night before.
4 teaspoons Sea Salt
4 teaspoons brown sugar
4 teaspoons paprika (if you want to substitute Hungarian paprika for spice, by all means)
2 teaspoons black pepper
1 teaspoon dry mustard
1 teaspoon garlic powder
1/2 teaspoon celery seed
Mix all those spices together and prepare to get dirty. Rub the spices deep into the meet and cover all angles. When done, wrap the meat in freezer (butcher's) paper and celophane then refrigerate overnight.
Upon cooking, heat grill to low as mentioned before and prep the second shelf for cooking. I like to apply a tiny bit of oil to the shelf to keep the ribs from sticking too much but its not entirely necessary. Put the ribs on the grill and shut the lid. Every 10 minutes for the next hour, you'll be applying a mop sauce.
Mop Sauce (Applied every 10 minutes generously to ribs for 1 hour)
3 cups Apple Cider
1/2 cup apple cider vinegar
1/2 cup soy sauce.
Once you've gone an hour with the mop sauce and have done it every 10 minutes (to keep the meat moist and add flavor) its time to mix your glaze.
Over low heat on the stove, combine in a pot the following:
Glaze
4 tablespoons unsalted butter
4 tablespoons brown sugar
4 tablespoons whiskey
Cook them together just until the sugar begins to melt and you see a nice viscous liquid in your pan. Go to the grill and apply the glaze over your ribs trying to cover every part of them. Close the lid again and let them cook for an additional 10 minutes. The glaze will have hardened then. Cut them up and enjoy. (BTW... if you dont notice at least 1/4 inch of bone protruding where the meat has shrunk, your ribs aren't done yet)
Those are my ribs. Everyone who's had them loves them. Try them, you will too =)
Technosteve
Banned
i bought bacon, i took a picture of it to share =D
Cosmic Bus
pristine morning snow
I NEED SCISSORS said:
Hey, I have a six-year old camera; macro is about the only way anything looks decent!
sorry no pictures, but i went traveling in se asia recently, and I thought I would talk about some of the food I had.
First went to vietnam. Food was good. It's pretty cool as the french influence is somewhat still around. You can see baguettes everywhere and they are some of the best I've had:light and airy never doughy, etc. I had Pho for breakfast at the hotel every morning. so good. I also had the Banh Xeo (vietnamese pancake), which was kind of disappointing (I used to eat it a lot at a vietnamese resturant when I was a kid). We had some really awesome seafood with tamarind sauce. Tamarind sauce is so delicious. We looked everywhere and no one had heard of it. The cooks said they always prepare it themselves. I would like to learn how to make tamarind sauce. Lots of nice spring rolls too of course.
Next was cambodia. It was a little disappointing. They had something that was similar to pho, but was made with a different type of noodle, and generally not as tasty. If anyone has any familiarity with cambodian food, I'd like to get a better grasp on what the cuisine is all about, because it really helps to enjoy the food.
Next was Laos. By the time I got to here however, I had really bad food poisoning and could barely eat anything unfortunately. I did have some really wonderful food at our hotel; minced fish in bamboo leaves was very nice. There was also a local stew named for the city we were in (Luang Prahbang). Had lemongrass, some local mushrooms, fish, and other stuff. Itwas quite nice!
And of course throughout the whole journey was the tropical fruit: dragon fruit, mango, papaya, mangosteen, soursop, tamarind, etc. I'm not a big fruit person, but I made sure to eat some of it. I had many mango drinks.
I made an intersting salad yesterday. I julienned some red pepper and a whole bamboo shoot and mixed it with some crumbled tofu. For another dish I simmered cabbage and mushrooms together and then sliced up some tuna sashima to dip in wasabi, etc.
First went to vietnam. Food was good. It's pretty cool as the french influence is somewhat still around. You can see baguettes everywhere and they are some of the best I've had:light and airy never doughy, etc. I had Pho for breakfast at the hotel every morning. so good. I also had the Banh Xeo (vietnamese pancake), which was kind of disappointing (I used to eat it a lot at a vietnamese resturant when I was a kid). We had some really awesome seafood with tamarind sauce. Tamarind sauce is so delicious. We looked everywhere and no one had heard of it. The cooks said they always prepare it themselves. I would like to learn how to make tamarind sauce. Lots of nice spring rolls too of course.
Next was cambodia. It was a little disappointing. They had something that was similar to pho, but was made with a different type of noodle, and generally not as tasty. If anyone has any familiarity with cambodian food, I'd like to get a better grasp on what the cuisine is all about, because it really helps to enjoy the food.
Next was Laos. By the time I got to here however, I had really bad food poisoning and could barely eat anything unfortunately. I did have some really wonderful food at our hotel; minced fish in bamboo leaves was very nice. There was also a local stew named for the city we were in (Luang Prahbang). Had lemongrass, some local mushrooms, fish, and other stuff. Itwas quite nice!
And of course throughout the whole journey was the tropical fruit: dragon fruit, mango, papaya, mangosteen, soursop, tamarind, etc. I'm not a big fruit person, but I made sure to eat some of it. I had many mango drinks.
I made an intersting salad yesterday. I julienned some red pepper and a whole bamboo shoot and mixed it with some crumbled tofu. For another dish I simmered cabbage and mushrooms together and then sliced up some tuna sashima to dip in wasabi, etc.
taku
Member
When we first heard of this place it was called Aroydee but they've moved since to another restaurant in Old Town which they've probably taken over since they didn't bother to change the name of it. They are now located at Tyska Brinken 36, restaurants name is Shogun.Keen said:
As per usual, you have to ask for the dimsum menu or you'll just get the usual tourist menu from the staff!
CrystalGemini
Member
It's a Japanese restaurant that serves dimsum? Is it like the restaurants in Japantown, SF where most of the staff is Cantonese? :lol
taku said:
Ah thanks, I've walked past that place several times but never eaten there. There are a couple of places that serve more authentic cuisine, but as you say, you have to ask for them.
A friend ate crispy pig intestines at a place nearby, not sure about that one...
So I guess this is as good a thread as any to ask in. I am in the market for a new grill. I have a friend who can hook up a Large Big Green Egg and Nest brand new for $590. I love the idea of the Egg but I am just not sure about spending that much on a grill...is it worth it?
I have been looking at this which is a dual gas and charcoal grill for the benefit of having both options available and a huge amount of cooking space.
Any thoughts or opinions?
BTW thanks for the comments on the burgers...I plan to toss them on whichever grill I go with this weekend.
I have been looking at this which is a dual gas and charcoal grill for the benefit of having both options available and a huge amount of cooking space.
Any thoughts or opinions?
BTW thanks for the comments on the burgers...I plan to toss them on whichever grill I go with this weekend.
ShinAmano said:
It to me is a personal preference. I have a nice propane grill that I've had for the last 10 years. Ducane... they are great. See pics earlier. Now some "purists" will scoff that it doesn't get hot enough. BS IMHO. If I want to sear I will do it in cast iron on the stove. Some will say you don't get that charcoal flavor! BS. You can get smoke chips and burn them that taste 10x better than the shit charcoal you buy at the store.
Propane is great, cheap, and clean. I will add whatever flavor/smoke on my own I don't need it from my fuel.
Get what you like and learn to control the temp. Biggest noob grilling mistake is too hot/cold of a fire.
Pork tenderloin at my favorite restaurant.
apps
They have a glass floor peering down into their wine cellar...
That contains the best prosciutto I have ever had... and some wine and stuff.
My porksteaks after they are done.
St. Patricks day?
Cheese!
Pineapple upside down cake
I didn't make this but I know the person that did. Very talented baker.
Fast Eddies Bon-Air... you may have heard of this place from food network. GO THERE IF YOU LIKE CHEAP FAST GOOD FOOD!
Thats all I got for now! Enjoy!
apps
They have a glass floor peering down into their wine cellar...
That contains the best prosciutto I have ever had... and some wine and stuff.
My porksteaks after they are done.
St. Patricks day?
Cheese!
Pineapple upside down cake
I didn't make this but I know the person that did. Very talented baker.
Fast Eddies Bon-Air... you may have heard of this place from food network. GO THERE IF YOU LIKE CHEAP FAST GOOD FOOD!
Thats all I got for now! Enjoy!
I haven't exercised my baking skills in a while so I decided to make cookies this past weekend.
2 Sticks of Butter, browned
1 1/2 Cups of Dark Brown Sugar
2 1/4 Cups Unbleached Bread Flour
1 tsp. Salt
1 tsp. Baking Soda
2 Eggs + 1 Egg Yolk
2 tbl. Milk
2 tsp. Pure Vanilla Extract
Chips of any kind, amount at your discretion (in my case, A LOT of white chocolate)
I did not chill the dough beforehand so they cooked fairly quickly; I'm sad to say that I burned the first batch. The rest turned out perfect after 7-8 minutes @ 375F. It's been a few days now and they're still incredibly chewy, just the way I like it!
(Apologies for the poor photo quality again, it should be a non-issue once I upgrade my phone next month)
2 Sticks of Butter, browned
1 1/2 Cups of Dark Brown Sugar
2 1/4 Cups Unbleached Bread Flour
1 tsp. Salt
1 tsp. Baking Soda
2 Eggs + 1 Egg Yolk
2 tbl. Milk
2 tsp. Pure Vanilla Extract
Chips of any kind, amount at your discretion (in my case, A LOT of white chocolate
)I did not chill the dough beforehand so they cooked fairly quickly; I'm sad to say that I burned the first batch. The rest turned out perfect after 7-8 minutes @ 375F. It's been a few days now and they're still incredibly chewy, just the way I like it!
(Apologies for the poor photo quality again, it should be a non-issue once I upgrade my phone next month)
Ah, I see you used all bread flour. Does that help with the chewy texture? I know the dark brown sugar should help in that regard. I've made cupcakes that use bread flour which gave them a lighter crumb, but I wasn't sure what effect using bread flour would have in a cookie. BTW thanks for sharing your recipe. They look great!Xelinis said:I haven't exercised my baking skills in a while so I decided to make cookies this past weekend.
2 Sticks of Butter, browned
1 1/2 Cups of Dark Brown Sugar
2 1/4 Cups Unbleached Bread Flour
1 tsp. Salt
1 tsp. Baking Soda
2 Eggs + 1 Egg Yolk
2 tbl. Milk
2 tsp. Pure Vanilla Extract
Chips of any kind, amount at your discretion (in my case, A LOT of white chocolate
I did not chill the dough beforehand so they cooked fairly quickly; I'm sad to say that I burned the first batch. The rest turned out perfect after 7-8 minutes @ 375F. It's been a few days now and they're still incredibly chewy, just the way I like it!
(Apologies for the poor photo quality again, it should be a non-issue once I upgrade my phone next month)
Have you tried to use the mix of regular and brown sugar that was in the good eats episode?Xelinis said:The bread flour helps to retain moisture in the final product. The chewiness is mainly due to the molasses content in the dark brown sugar. If I had the chance, I would not mind getting my hands on some muscovado sugar for that purpose alone.
Yes Boss! said:
Heh, had to google Grafenwöhr:lol . Great spot to spend the autumn.
It's in the middle of Bavaria, so chances are high that you can sample a lot of traditional german cuisine there, like pork roasts, Schnitzel and the like. There are plenty of lakes around the greater area, so the fish dishes are definitely worth a try as well.
It's only about 60 kilometers from the city of Nürnberg, which is the home of the famous Nürnberger Bratwurst. Not to speak of the many bavarian breweries.
Also not far away is the czech republic with the city of Pilsen, which is the namegiver of the "Pilsener Bier"
Shame it's about 500 kilometers from my humble kitchen.
Cosmic Bus
pristine morning snow
Dinner tonight was roasted carrots and red pepper with ginger cous cous and eggplant hummus drizzled with sesame oil and some cilantro.
Maklershed
Member
That looks amazing.
I just had some vegetables in curry sauce over white rice. It was excellent.
I just had some vegetables in curry sauce over white rice. It was excellent.
demosthenes
Member
Would anyone have advice for someone that wants to increase his general cooking knowledge. I figure the best way to improve my cooking skill is to get some cook books and just practice and practice non stop. So for those of you that are clearly better than me at this, is this a good way to go? And would anyone have any suggestions for me on what to use? Or should I just go buy something that looks good?
demosthenes said:
never be afraid to fail, everybody has burnt something and you will continually over time.
Shit now that I work in the industry when I do prep work I try to work as fast as possible but when we get busy ass weeks I gotta do what I can.
Unfortunately I ended up burning a batch of pork bellies that would have served over 100 people. Not only did I waste food I got it pretty bad from the guy in charge of prep work.
I could have become depressed and I was at first since I wasted so much food but mistakes do happen and you just learn from your mistakes.
Drink for tonight
Ingredients
- 2 measures of tequila
- (varies) Blue Curacao
- Dash of grenadine
- 4 measures Orange/Pineapple juice
- 1 measure of apricot brandy
- Hibiscus flower (or any type of garnish)
I've done this type of drink several times, the ingredients sometime vary (vodka for tequila etc), but the color effect is always achieved. First you wanna lay down a couple crushed ice in the bottle of long fluted glass. Pour a tiny bit of Blue curacao just to have a small layer (this stuff is sweet so don't over do it). Then fill the rest of the glass up with ice. Get a shaker and combine the tequila, orange juice, and brandy and shake. Top the rest of the drink with this. Then take the grenadine and pour a very small amount so it drizzles down and looks like little red veins. Top with a garnish, maraschino cherry and a orange slice works wonders. I had neither here, so I used a edible hibiscus flower i have for cocktails. You should serve quickly as the grenadine quickly will collect at the bottom and ruins the effect.
Ingredients
- 2 measures of tequila
- (varies) Blue Curacao
- Dash of grenadine
- 4 measures Orange/Pineapple juice
- 1 measure of apricot brandy
- Hibiscus flower (or any type of garnish)
I've done this type of drink several times, the ingredients sometime vary (vodka for tequila etc), but the color effect is always achieved. First you wanna lay down a couple crushed ice in the bottle of long fluted glass. Pour a tiny bit of Blue curacao just to have a small layer (this stuff is sweet so don't over do it). Then fill the rest of the glass up with ice. Get a shaker and combine the tequila, orange juice, and brandy and shake. Top the rest of the drink with this. Then take the grenadine and pour a very small amount so it drizzles down and looks like little red veins. Top with a garnish, maraschino cherry and a orange slice works wonders. I had neither here, so I used a edible hibiscus flower i have for cocktails. You should serve quickly as the grenadine quickly will collect at the bottom and ruins the effect.
abstract alien
Member
Cosmic Bus - Astonishingly good stuff. The execution is masterful really.
Ferrio - Sounds tasty. I really want to get into mixed drinks more.
Ferrio - Sounds tasty. I really want to get into mixed drinks more.
abstract alien
Member
Hmmm, I may get a few things and practice tomorrow. I usually have the basic alcohols around, but I only use them for cooking and baking.Ferrio said:
demosthenes
Member
Zyzyxxz said:
I plan on doing most of my new cooking on the weekends so if I do mess up I'm not hard pressed to get something quick for dinner (mon-thurs) knowing I have work in the morning :lol
But would you say just buy cookbooks that look appealing and practice new stuff non stop?
demosthenes said:
different people get inspired to cook differently.
For me its all about pictures.
I bought two of Jamie Oliver's books and they are pretty easy going with recipes so I think that his books are good to start with. Then just browse bookstores and see what you like and find what you want to cook.
I have tons of books I have bought, read, and never cooked out of but I am a knowledge seeker and look to improve technique.
Zoe
Member
Yet another crawfish boil...
but I don't eat bugs, so this is mainly all the other dishes :lol
Dirty rice <3
Red beans & rice
This was made with Camellia red beans and pickled pork which can't be found in Austin
Pepsi Throwback
(Okay, not food but I had been wanting to try it :lol)
The star of the show
Some smoked ribs and sausage... brisket not pictured because it went too fast
Cornbread
but I don't eat bugs, so this is mainly all the other dishes :lol
Dirty rice <3
Red beans & rice
This was made with Camellia red beans and pickled pork which can't be found in Austin
Pepsi Throwback
(Okay, not food but I had been wanting to try it :lol)
The star of the show
Some smoked ribs and sausage... brisket not pictured because it went too fast
Cornbread
ElectricThunder
Member
Weekend schedule got all messed up, and the A/C is broken, bah...
But I did enjoy a new Panini Pizza:
Blarney Castle
The package likens it to Gouda...and I can kinda see that. More importantly though, this was the first "spongy" cheese I've ever had---as opposed to the usual crumbly/melty. Melted super well, slim to no oil, great grip on the sauce---just all around great without anything especially blind-taste-test friendly in regards to taste. 3 cheers for the cheapest new cheese I found a Publix last week. First sourced outta Ireland too.
While sweating to death all weekend and forgetting about a pic, I rummaged through a swag bag I got and found a card claiming to be good for a free 60-day trial membership at BJ's. While I we definitely can't afford any monthly memberships, I'd reckon it foolish not to at least explore and raid the place for yet more nifty cheeses and whatever else to stock up on for this 2 month window. Will head up there tomorrow probably as I seek out an Uno's Cheese Take n' Bake to finally try with some Turkey Bacon.
But I did enjoy a new Panini Pizza:
Blarney Castle
The package likens it to Gouda...and I can kinda see that. More importantly though, this was the first "spongy" cheese I've ever had---as opposed to the usual crumbly/melty. Melted super well, slim to no oil, great grip on the sauce---just all around great without anything especially blind-taste-test friendly in regards to taste. 3 cheers for the cheapest new cheese I found a Publix last week. First sourced outta Ireland too.
While sweating to death all weekend and forgetting about a pic, I rummaged through a swag bag I got and found a card claiming to be good for a free 60-day trial membership at BJ's. While I we definitely can't afford any monthly memberships, I'd reckon it foolish not to at least explore and raid the place for yet more nifty cheeses and whatever else to stock up on for this 2 month window. Will head up there tomorrow probably as I seek out an Uno's Cheese Take n' Bake to finally try with some Turkey Bacon.
elrechazado
Banned
Nice, I've been experimenting with bagels for the last little while, and was shocked at how good they are. Deep fried with a bit higher sugar content would be decadentFerrio said:So tonight I tried doing something I wanted to do for awhile. Deep fried bagels. After boiling them, instead of baking, stick them in a deep frier. Turned out extremely good. Topped with garlic powder+salt == awesome
- Status