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[Zyzyxxz]

I experimented with a wagyu steak today, it was a chuck steak to be specific. Chuck isn't known to be tender at all, its more suited for braising but I wanted to see how a tough cut of wagyu comes out medium rare. Honestly it was a pretty damn good steak and it only cost $14/lb. It wasn't melt in your mouth tender but it certainly was flavorful while being tender enough to eat.

Anyway I tried making my own chicken roulade stuffed with nothing in order to experiment with cooking Jidori chicken (for those who don't know its a Japanese type of free-range chicken).

I started by deboning a chicken and split it into halves

I roll it up and wrap the breast with extra skin to help keep it moist during cooking.

Made some stock for the sauce by using leftover wingtips, bones, and scrap parts.

Also had some left over chicken wings and i was hungry already so I decided to fry them up really quick.

Final product: drumsticks are not shown because they were left to finish cooking in toaster oven.

 

[Kaako]

Viewing this thread @ 1am is not a good idea. :lol

 

[abstract alien]

Mmmmmm...sweet potato fries are so lovely


Here is some braised beef shanks with rice and red wine gravy I made a few days ago.

 

[Flo_Evans]

Dad breaks in the new weber kettle.

Kobe beef burger...

Bon Appetit!

Bonus:

Hot ham & wing sauce bagel sandwich I made at 1:30am... :lol

 

[abstract alien]

Awesome burgers. I love using those instead in traditional buns as well, so much more flavor and better texture. They toast up really well too.

Lmao @ the early morning wing/bagel sandwich. Ahhhh, those are always the best eats

 

[Zyzyxxz]

Kobe beef burger...

Wagyu beef cooks unite! This is a chuck steak I cooked the other day. How much did you pay for ground wagyu?

 

[davidthemute]

I've seen this thread so many times but have never wandered in. I now know the error of my ways. Wow! Such food porn.

Cosmicbus, you make some scrumptious lookin food.

 

[Pepto]

Aren't burgers suppose to be cooked on a flattop?

 

[Zyzyxxz]

Aren't burgers suppose to be cooked on a flattop?

The great debate.

Personally I agree with flat top cooking in theory since the patty can cook in its own juices but a burger cooked over charcoal is good also as the juices that fall to the fire below can create some nice flare-ups to give the burger a nice charred taste (this is often hard to control unless you know your patty mix and bbq grill well).

 

[OnkelC]

impressive stuff, everybody! Thanks to all of you for sharing.

I took a few pics from a trip to Wolfsburg last weekend, it's got Ramen, Club Sandwich, a GTI and Volkswagen currywurst. Expect them on the pentecost weekend.

 

[ChanHuk]

F the mixed drinks crap, I want to taste my booze, what pairs well with stuffed chicken leg of sausage/thyme/parsley/pistachio. Sauce will be a combination of: sherry vinegar, marsala wine, and chicken stock.

I have Goldeneye Pinot Noir and Sam Adams summer collection on hand.

 

[Flo_Evans]

Wagyu beef cooks unite! This is a chuck steak I cooked the other day. How much did you pay for ground wagyu?

My guess? Too much... My parents bought them pre-formed from the local fancy grocery store :lol

As for flame grilled vs fried burgers, I like both. If the ground beef is really lean pan frying is best... But you really shouldn't make burgers out of really lean beef IMHO. Flame broiling gives everything a nice smoke/char flavor and doesn't stink up your house. Whatever you do don't buy frozen machine made patties. Go to the butcher counter and get some fresh stuff!

 

[abstract alien]

^^^^^^^
Amen to that.

 

[British Monsoon]

Been forced to cook for myself this week, and while I enjoy it for the most part it takes too long and I don't really know how to cook that much, but here's some of what i've had so far;

Steak and chips (I used a mix of salt, pepper, oregano & paprika while cooking the steak and it tasted pretty damn nice, but as always I was going for medium rare and over-shot again as it came out a bit more well done than I usually like);

Chicken biryani;

Seabass with fennel butter sauce and chips cooked in peppered butter;

Crusty white rolls filled with prosciutto ham, chorizo sausage & chicken breast with parmesan & monterey jack cheese melted inside and out;

 

[Ferrio]

Crusty white rolls filled with prosciutto ham, chorizo sausage & chicken breast with parmesan & monterey jack cheese melted inside and out;

The topping on those rolls doesn't look right....

 

[Vox-Pop]

The topping on those rolls doesn't look right....

:lol :lol :lol

 

[CrankyJay]

Help me out IronGAF!

I'm looking for a restaurant comparable spicy Chinese mustard.

The last brand I bought at the super market with all of the Asian goods was the dynasty brand...and it had some kick, but the not enough kick and the flavor was off.

Any other brands I should try?

edit:

Been doing some research...it appears if I want something as good at the real deal Chinese extra hot mustard, I'll need to prepare it myself fresh. =(

Willing to try it...the jarred stuff just isn't the same. The vinegar I think ruins the flavor and it's not as hot and has a thicker consistency.

 

[Mr_Appleby]

been meaning to post in here for a long time, except things generally tend to get eaten before photos can be taken

So I took a couple of photos to celebrate the purchase of a Dutch Oven. Fantastic little pot, I love it so much.

here is a pot roasted chicken I made in it

 

[Zoe]

Okay Japanese cooks, what's the American equivalent of 生クリーム?

 

[luoapp]

Okay Japanese cooks, what's the American equivalent of 生クリーム?

whipped cream?

 

[OnkelC]

whipped cream?

yup, cream/whipped cream/ créme chantilly when made with added sugar.

 

[Zoe]

Thanks! That was our guess, but dictionaries always translate it as "fresh cream."

 

[OnkelC]

Thanks! That was our guess, but dictionaries always translate it as "fresh cream."

oh, careful there. If a recipe calls for "fresh cream", it usually calls for "Crème Fraîche", which is a thick, rich and slightly sourish dairy product, a bit similar to sour cream. crème fraîche has a higher fat content than sour cream.
It's used mainly as a finishing touch for sauces and as a base for delicious salad dressings. In the summertime, a topping of creme fraiche on a serving of strawberries is a refreshing alternative to whipped cream.

So, check the recipe and decide which "fresh cream" it could be.

 

[ElectricThunder]

Another Panini Pizza enters the fray...and this one was rather fantastic!

This week's contender: Bel Paese Plain

I think the pic is a bit better this time...kinda. Seasoning is my beloved Poppy Thyme crackers that a lone box mysteriously came back into stock after being empty for the past couple months. More people need to screw around with various herb crackers and the like for seasoning purposes...

It was almost as soft as Brie, melted quickly, gripped well, wasn't oily, and tasted great. I'd put this one into the class of a few others thus far that really say to me: "Why is mozzarella damn near the only thing out there on pizzas? The world is vast and abundant with other great(er) ones!"

 

[StoOgE]

Making some Cuban grilled pork shoulder.. just took it out of the brine it's been in for 24 hours and it's already coming off the bone. Just wrapped it in a garlic/cumin/citrus/cilantro/Orange Juice marinade until tomorrow.

Already made the mojo sauce to poor over the top of it after I pull the pork.

Also making some baked pineapple that was sauteed in butter, with lime, sugar and red pepper flakes. It's in the fridge now, but it's going to bake in half of the pineapple shell with some nice toasted bread crumbs on top.

I'll try and grab some photos of the finished products, but my whole house reeks of garlic. The brine had 3 entire heads of garlic in it :lol

Also made some dharma beer labels. My Lost party is going to be awesome

 

[Zyzyxxz]

Another Panini Pizza enters the fray...and this one was rather fantastic!

This week's contender: Bel Paese Plain

I think the pic is a bit better this time...kinda. Seasoning is my beloved Poppy Thyme crackers that a lone box mysteriously came back into stock after being empty for the past couple months. More people need to screw around with various herb crackers and the like for seasoning purposes...

It was almost as soft as Brie, melted quickly, gripped well, wasn't oily, and tasted great. I'd put this one into the class of a few others thus far that really say to me: "Why is mozzarella damn near the only thing out there on pizzas? The world is vast and abundant with other great(er) ones!"

great to see you have pics going on now, makes your posts a bit more understandable.

 

[ElectricThunder]

great to see you have pics going on now, makes your posts a bit more understandable.

Heh, just a bit as many of my thoughts don't really hit the photographic so much as the composition itself. Plus....webcam camera upstairs across the house doesn't lend itself to bit time series and the like. One day I'll join the adult's table with a camera phone or some such. :lol I hope to be able to experiment with new crackers, new secondary sauces(almost fnished the Heinz 57 up now...thinking of some kinda BBQ sauce next, or maybe cocktail sauce as the Oil Disaster makes me fried shrimp days seem a thing likely of the past), and eventually mess with more standard doughs with seasoings, oils, mixes----all the stuff I've never seen done on most any cooking shows, talked about, or messed with at restaurants. IT SHOULD BE THOUGH! Pizza is one of the best things out there, should still be plenty of fun to be had with it.

I shall leave you with a crazy thought for one to attempt: What would happen if one gutted a typical lasagna recipe and replaced certain key parts with stock pizza stuff? I suspect the results to be equal parts unusual and delicious depeniding on the recipes in general....

 

[Cosmic Bus]

Tonight: curried chickpeas, peppers, onion and mango with cilantro, spiced oven-roasted cauliflower and almonds, and some wheat-and-flaxseed crackers with raita.

 

[Zyzyxxz]

Tonight: curried chickpeas, peppers, onion and mango with cilantro, spiced oven-roasted cauliflower and almonds, and some wheat-and-flaxseed crackers with raita.

That looks good!

BTW are you a vegetarian? I noticed you cook alot of veges and no meats.

 

[Cosmic Bus]

I'm about 90% vegetarian; I'll eat some pork, chicken or fish maybe twice a month.

 

[Bachner]

i love this thread!

 

[killertofu]

Hola IronGAF,
I've moved to a new place and now I'm without my old roommate's numerous pots, pans and kitchen utensils. Time to go shopping. What are the essentials? I hear that getting pots and pans at a restaurant supply store is smart, can anyone recommend one in Orlando?

 

[ChanHuk]

Anybody have a nice bolognese recipe?

 

[OnkelC]

ElectricThunder and Cosmic Bus, great pics! thanks for sharing.

Anybody have a nice bolognese recipe?

try this recipe, substitute the ketchup with red wine:
http://www.neogaf.com/forum/showpost.php?p=4679803&postcount=165

 

[OnkelC]

***filler Post***

 

[silentgiant]

Help me out IronGAF!

I'm looking for a restaurant comparable spicy Chinese mustard.

The last brand I bought at the super market with all of the Asian goods was the dynasty brand...and it had some kick, but the not enough kick and the flavor was off.

Any other brands I should try?

edit:

Been doing some research...it appears if I want something as good at the real deal Chinese extra hot mustard, I'll need to prepare it myself fresh. =(

Willing to try it...the jarred stuff just isn't the same. The vinegar I think ruins the flavor and it's not as hot and has a thicker consistency.

you could also try this stuff...

 

[OnkelC]

Here's the promised last culinary weekend with car pickup:

Trip started last saturday with a train trip from Cologne to Wolfsburg, pic of the largest railway mission on earth:lol :

Time check:

Aaand off we go, Breakfast was a crumble piece:

Just after the announcement of the 25-minute train delay:

Weather in Wolfsburg was crap on saturday, so we hurried to visit a few of the pavillions at the Autostadt, Audi had a particularly nice car on exhibition:

Culinary Starter was the world-famous Volkswagen factory staff canteen Currywurst, it is prepared from scratch every wednesday and served in all VW factories around the world.

Next was a Ramen Soup at the AnAn, a quite nice Japanese Noodle bar inside the car museum:

Accompanying drinks: some japanese lemonade with a glass ball inside the bottle and a Calpis/Calpico

Bought some swag, then Check-in at the Hotel, I believe it's the only Hotel in the world where it's totally common and accepted to bring motor oil and ketchup from a car manufacturer (!)

Dinner at the Lobby Lounge Restaurant, Wife had a Salad with a really good Burrata and a glass of Tourraine, Yours truly went with the famous club sammich with fries, accompanied by a Shirley Temple:

...ooops, how did this slip in there ?

Salad with Burrata:

Club Sammich:

The view from the Lounge is a treat by itself, the pool is a floating basin inside the Mittellandkanal, the islands are also floating:

For the Forza Crowd, there was some kind of Bugatti meeting that night, Car might be familiar to some of you as well:

The room was beautiful:

Sunday morning was sunny, view from the balcony:

Pool view:

This is where the magic happens, the Pick-up-central where the cars are handed over to the customers:

Behind that building are the storage glass towers which hold 400 cars each:

Views from inside the left/front tower:

inside of the tower:

Wass too fuzzy to take a pic of the handover of the actual car, have a picture of a picture:

And that was the reason for the trip:

Thanks for watching,

 

[Alucrid]

Holy shit, Onkel is living a fabulous life.

 

[abstract alien]

You are my hero

 

[Mecha_Infantry]

Just a lil summin...

and to top it off, a vintage from 2009 from my country :lol

 

[CrunchinJelly]

I think I'm the only person who prefers the previous Golf to the current...

 

[Vox-Pop]

I think I'm the only person who prefers the previous Golf to the current...

no, the front was nicer in the 2009 model. The cars are pretty much the same thing though.

 

[purg3]

Tonight's dinner- peppercorn steak(delmonico) cooked in a cast iron skillet, sauteed portabella mushrooms, and mash.

 

[Hazaro]

Breakfast GAF!
Most important meal of the day.

 

[OnkelC]

My secratary gave me a calendar with recipes for each week for my birthday, this weeks dish was particularily appetizing, Nests made from Spaghtetti with cherry tomatoes and a cream cheese sauce:

Ingredients for two to three persons are:

a pack of thin spaghetti (Cappeletti or Spaghettini No.1),
a pack of cream cheese with herbs
two medium-sized eggs
a piece of Appenzeller or similar cheese
chives
salt and pepper

First, pre-heat the oven to 220 degrees celsius and start the water for the pasta.
Mix the cream cheese with the eggs and generously add salt and pepper. Cut the tomatoes in half and grate the cheese:

Boil the pasta for 3-5 minutes:

drain the pasta, chill them until lukewarm, then put them on a baking tray with baking paper:

pour a bit of the cheese/egg mix on each nest, add the tomatoes and top off with the grated cheese:

Put into hot oven for about 15 minutes:

Add a bit of chopped chives before serving and...DONE!

makes a tasty appetizer or a light main course.

 

[Flo_Evans]

Here's the promised last culinary weekend with car pickup

Amazing! I've always wanted to go pick up a car in Germany... from the Bavarian Motor Works not Vdub of course

We had a clam bake this weekend for my sister's birthday. I was so drunk though I never got to eat any :lol

More/random stuff:

Scones

Which came 1st?

yum

Thirsty?

LOST party food. Don't watch the show myself, all of this may represent something, or nothing. IDK :lol

Lunch today at the Nepali buffet. Dal, Bhat and Tarkari

 

[Metroid Killer]

Accompanying drinks: some japanese lemonade with a glass ball inside the bottle and a Calpis/Calpico

I love Calpis so much! Gonna see if I can find some tomorrow.

 

[OnkelC]

great post, Flo_Evans! Thanks for sharing. Mind telling the lemonade recipe?

 

[Flo_Evans]

great post, Flo_Evans! Thanks for sharing. Mind telling the lemonade recipe?

It was my neighbors kids stand... I think it was a powdered mix. Mine would of had vodka in it. :lol

 

[otake]

I made pork chops with wine sauce and guava. Yeah, it actually tastes good!