Zyzyxxz said:My 4th of July went pretty well and all my prep work paid off since everybody enjoyed the food.
here's a preview, more pics tomorrow after I sleep in.
http://farm5.static.flickr.com/4123/4762753447_a84592d1b5_b.jpg[IMG][/QUOTE]
So food in the image from my 4th of July bash consists of:
Tapas style tuna salad crostini
fried polenta squares with prosciutto and parmesan shavings
braised duck and taro root
fried shrimp w/ sweet chili sauce
chorizo and potato saute
Pork Belly and Kimchi Apple stir fry
[IMG]http://farm5.static.flickr.com/4075/4766406393_a0a3922382_b.jpg
Corn, bacon, red onion escabeche stir fry in miso butter
Sheperd's pie with idaho mashed potato topping and red wine braised short rib filling
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IronGAF Cookoff (hosted by OnkelC)
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Potato Salad with Pancetta, Rosemary, and Lemon
I didn't have pancetta. So I used salted pork.
It was a quite good with a cup of beer. :lol
I didn't have pancetta. So I used salted pork.
It was a quite good with a cup of beer. :lol
So not directly cooking related, but I am almost finished with the table for my Big Green Egg:
Had a little setback on the board that would fit in the front right corner but all should be well once the top boards go on.
I did cook some ribs this weekend that were incredible, but I forgot to get pics.
Had a little setback on the board that would fit in the front right corner but all should be well once the top boards go on.
I did cook some ribs this weekend that were incredible, but I forgot to get pics.
Ketchup Boy
Junior Member
I want to learn how to cook.
Zyzyxxz, awesome food array, how many people did that cater?
ronito, i loled :lol
poweld, great burgers and great presentation, I'd like to see more of you cooking in the future.
ShinAmano, looks professional, did you do the woodwork on your own?
trancekr, good food for a hot day. How long did you let the salad marinate?
Thanks to all of you for sharing, more of it, please!
ronito, i loled :lol
poweld, great burgers and great presentation, I'd like to see more of you cooking in the future.
ShinAmano, looks professional, did you do the woodwork on your own?
trancekr, good food for a hot day. How long did you let the salad marinate?
Thanks to all of you for sharing, more of it, please!
parrotbeak
Member
ronito said:
That makes ecological disaster seem so delicious. Just curious, why margarine in the crust but butter in the ganache?
ElectricThunder
Member
Yep, that time again.
This week: Belle Blanche, a goat cheese
Yet again, it was just quite swell yet not distinctive. Melted well, no oil, good taste, no special smell, and so forth.
Not yet sure what is on the horizon for next week, but I have blown through about half a bottle of my beloved Q's at this point----need to be thinking about what direction to explore next when it is empty.
CrystalGemini
Member
Been having a crazy craving for pho and spring rolls the last couple weeks (I'm usually not a huge fan of spring rolls). We tried this place out recommended by my sister and it was pretty good stuff. Decided to get a lotus salad instead of spring rolls since we've never had it before.
(You are not mistaken. There is no cilantro. Fuck cilantro.)
Man that hit the spot. :9
(You are not mistaken. There is no cilantro. Fuck cilantro.)
Man that hit the spot. :9
Haven't cooked much, in fact mostly been eating out or at work since I've been doing alot of night services. Hopefully we can get our restaurant open in less than 3 months so I can finally get a consistent work schedule.
What I bought today for lunch:
It's called a whacked stack (bacon, pastrami, roasted chili peppers, fries, lettuce, tomato, and of course a nice and juicy beef hamburger patty.
What I cooked:
Carbonara with prosciutto and pancetta
What I bought today for lunch:
It's called a whacked stack (bacon, pastrami, roasted chili peppers, fries, lettuce, tomato, and of course a nice and juicy beef hamburger patty.
What I cooked:
Carbonara with prosciutto and pancetta
ElectricThunder
Member
The only independent bakery I've had a chance to patron/savor, since the last time we had any around here was back when I was like 8 or some such, had to shut down due to the crap local economy. They'd made it about 7 months out, but just couldn't manage it any longer.I, of course, found this out just as I was calling in another big order for pickup tomorrow to continue broadening my horizons as I never really had a good vehicle to sample different things made well all these years in the land of desserts. The plan was to keep ordering and then start trying to make'em at home somewhat to bolster the skills.
Here's to you Night n' Day Brownies, Double Chocolate Chip Muffins, Strange Hybrid of Cheesecake and Muffin, Ridiculous Custom-Ordered Ultra Chewy Dark Chcoolate Chip Cookies, and greatest of all, Legendary Dark Chocolate Fudge Marshmallow Heavy Brownies----whom were so spectacularly powerful in flavor that you would continue to taste the thing for like 10 minutes after having finished eating one.
This is the second "greatest eatery X in my whole life thus far" I've lost in recent times, the first being an/my first Epic Deli whose uncanny prowess at absolutely everything indirectly led to my taking up my Gyro/Panini Pizza experiments and thinking more seriously about great food in general and wanting to try/enjoy a far greater variety across the spectrum. I don't know how long it will take until I can get to it, but I definitely want to take a crack at baking some of the place's memorable goods so as to always remember and be able to tell folk at least the gist of it.
Pizza pic from scratch'ish coming late this afternoon for dinner, from that wheat dough that doesn't need much proof time again. This time I will score it and use cornmeal on top of some oil, different cheeses, and maybe something else---only a proper monstrosity of a pizza will help ease my passion's gutkick this day. :lol
Edit: Happy picture time! Canaria cheese, scored, cornmeal, spicy garlic oil, and a good helping of freshly ground mixed peppercorns...and turkey bacon/grated romano.
beelzebozo
Jealous Bastard
popcorn + salt + smoked paprika
like barbecue popcorn. thank me later.
like barbecue popcorn. thank me later.
I've been making an effort to learn how to cook over the past 6 months or so with mixed results. Cook's Illustrated helps a ton.
Braised lamb shanks:
Cacio e pepe (pasta with a sauce made from pecorino romano cheese and fresh ground pepper):
Pizza with sautéed garlic scapes:
Blueberry muffins (the filling is a mixture of fresh blueberries and a jam/reduction):
Onions stuffed with swiss chard and sausage:
Braised lamb shanks:
Cacio e pepe (pasta with a sauce made from pecorino romano cheese and fresh ground pepper):
Pizza with sautéed garlic scapes:
Blueberry muffins (the filling is a mixture of fresh blueberries and a jam/reduction):
Onions stuffed with swiss chard and sausage:
goldlion054
Member
Zyzyxxz, you made that pork belly and kimichi apple stir fry i see. would you be interested in sending me a PM with the recipe/tips for it? looks simply amazing
So any good food blogs out there that people subscribe to?
I'm in China but I've been cooking occasionally, including making a pretty good apple pie (Alton Brown recipe) out of a little electric oven.
Also, late but wow at Zyzyxxz's July 4th food. I'd also be interested in recipes.
I'm in China but I've been cooking occasionally, including making a pretty good apple pie (Alton Brown recipe) out of a little electric oven.
Also, late but wow at Zyzyxxz's July 4th food. I'd also be interested in recipes.
ElectricThunder
Member
Nice looking pizza Bananimus!
numble said:
Well I made alot of stuff most of it was simple recipes. I recommend trying the bison sheperd's pie recipe out of Bon Appetit a few months back here:
http://www.bonappetit.com/recipes/2010/02/bison_and_red_wine_shepherds_pie
Also for blogs, ones I really like are
Momofuku For 2 http://momofukufor2.com/,
NoRecipes http://www.norecipes.com/,
Cooking Issues (its an informative and education blog on the science of food by two FCI scientists), http://www.cookingissues.com/
www.Tastespotting.com is also a good way to discover new food blogs.
numble said:
I have a few food blogs that I subscribe to, and two of my favorites are smittenkitchen and mytartelette
mytartelette doesn't seem to post as much as she used to, but her desserts all look so good, and smitten kitchen posts often, and are usually good ones
her 7 layer cookies floored my family when I made them. One of my cousins said "Where did you get these cookies from? They're the best cookies I've ever had"I was up at MLB All-Star FanFest over the weekend and stopped at Marukai in Costa Mesa. It's an Asian grocery store with a little food court inside.
This is the Daikokuya specialty with a side of fried rice from the little food court.
And... I was able to pick up some dashi stock!
This is the Daikokuya specialty with a side of fried rice from the little food court.
And... I was able to pick up some dashi stock!
Cereal KiIIer
Member
Frank's Red Hot... God do I put that shit on everything.
Cereal KiIIer
Member
ShinAmano said:
Chicken
Onion
Tomatoes
Green peppers
Garlic
Seasoning
Parsley
Frank's Red Hot
A lot of olive oil
+
Rice (with a little bit of citrus juice)
ElectricThunder
Member
Looking good Stalfos! I can't handle olives, but I can see the rest of it just fine. :lol
We used to have a proper perforated pizza pan some years back, but no longer. Really need to get another decent one at some point---probably do better than the cookie sheet more often than not.
We used to have a proper perforated pizza pan some years back, but no longer. Really need to get another decent one at some point---probably do better than the cookie sheet more often than not.
abstract alien
Member
Interesting dish...Id like to try ittrancekr said:I made curry. So decided to try to make something cold - Cold curry noodle.
With a ramen noodle and curry powder ice.
Thanks, yeah I know some people don't like olives but I love them.ElectricThunder said:
I've only used this pizza pan a couple times now but it seems to work pretty well, I just need to make sure my dough is shaped before putting on the pan because if I need to press it out further then the dough gets pushed through the holes in the pan.
Cereal KiIIer
Member
Look nasty but fuck did it taste good
____
Chicken
Garlic
Sun-dried tomatoes
Chili pepper
Caramelized onions
Homemade pesto mayonnaise
Chiabatta bread
scissorfight
Banned
i've got my strip loin dry-aging for 3 weeks, will post pics of the entire process once it's ready to go.
i've been making a lot of pizzas using a screen similar to what i used when i cooked in an italian restaurant., like this:
http://www.amazon.com/dp/B001CI8VHS/?tag=neogaf0e-20
the bottoms come out perfect.
i don't find them to work very well, at least for me. the bottom never gets cooked enough before the rest is done.ElectricThunder said:
i've been making a lot of pizzas using a screen similar to what i used when i cooked in an italian restaurant., like this:
http://www.amazon.com/dp/B001CI8VHS/?tag=neogaf0e-20
the bottoms come out perfect.
ElectricThunder
Member
Lunch instead of dinner gyro pizza this time, as my dinner schedule got jacked around plenty this week and I decided to take a stand!
The 3 new factors this time around are:
1. For cheese, this time is Fontinella---found at a local Kroger. It joins the many rather good, not oily, and possessing less than distinctive presence cheeses that have come before it.
2. A nice amount of freshly ground black pepper added on top of the sauce layer.
3.This gyro pizza....is an upside-down gyro pizza! By flipping it over, you gain some key benefits with no drawbacks:
-Smooth "bottom" surface allows for much easier even spread of butter, sauces, and so on.
-It kind of cups upwards at the edges not unlike a dinner plate, which helps keeps ambitious cheese from bubbling over the side and onto the cooking surface.
Unless I forget, I will be doing the rest of my gyro/panini/etc things in this fashion going forward---as it just straight up works so very well.
CrystalGemini
Member
Went to Fenton's! It just so happens to be their 116th Birthday Celebration today so we got free ice cream and bbq kabobs outside and $1.16 "Black & Tan" ice cream sundaes.
PICS!
Food inside:
The special $1.16 "Black & Tan":
PICS!
Food inside:
The special $1.16 "Black & Tan":
ElectricThunder
Member
Some good looking ice creams right there! Yet here I am about to eat a bit of the Cheesecake Brownie Ben & Jerry's in a little while. :lol
GeneralIroh
Member
Hey does anyone know how to emulate the Garlic Soy chicken wings from a korean chain named Kyochon? The place near me closed and I don't want to drive too far for wings that are delicious but too pricey.
Dead Prince
Banned
my lunch for today. with a bottle of SoBe Power Fruit Punch drink :lol.
Oh sorry I didn't see this post.parrotbeak said:
So the reason is I'm mainly cheap. In the crust you really just taste the graham crackers and sugar. The margarine is there just to hold it together.
But in the Ganache the texture and taste is really important. So butter for that.
parrotbeak
Member
ronito said:
Makes sense, thanks.
way more
Member
DMPrince said:
my lunch for today. with a bottle of SoBe Power Fruit Punch drink :lol.
But what is that? No offense to anyone, but your picture is my favorite of the bunch. I don't know how to react when I see home chefs make such delicatessen dishes such as this.
I will finally post pictures of some food I've cooked soon but I've always beloved the adage that at home you should be a cook and never a chef.
Dead Prince
Banned
Tater tots covered with chili and cheese :lol.
Cereal KiIIer
Member
Salting the steak 1h before cooking + homemade garlic butter
Baked potatoes were lightly coated with oil to make them crispy.
Baked potatoes were lightly coated with oil to make them crispy.
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