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IronGAF Cookoff (hosted by OnkelC)
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cartoon_soldier
Member
Dinner Tonight, Chicken Breasts with grilled onions and tomatoes.
Also had a side salad, thats not shown.
Sorry for the shitty iPhone pic.
This turned out just perfect.
Marinated overnight in a paste of Onions, tomatoes, garlic, lime juice, some yoghurt, salt, pepper, red chili powder + Tandoori mix. It turned out just amazing, best chicken breast I have cooked till now. I also put some minced garlic on one side during grilling on the pan.
Will try the same recipe again over the weekend. If I can be cosistent with this, its a sure winner.
ElectricThunder
Member
Panini Pizza Night strikes again!
Cheese this time, apparently courtesy of somewhere in Argentina, Reggianito
However, aside from being far more stubborn to melt than the last several cheeses, it was in pretty well the same boat as yet another tasty, but not distinctive, cheese.
Tried some of the garlic powder that worked fairly well as a makeshift "garlic crust" for that rising wheat monstrosity from the other week---it still works well in general!
In cheese hunting news: Looks like a membership to Sam's Club was finally wrangled for my mother, so here's to hoping it has some different and interesting wares versus BJ's to experiment further with. I'm going to repost The List once I've exhausted all locally available choices...
Tried to make some pizza hut copy with my girlfriend, and it turned out pretty delicious.
The bread was sooo soft and spongy, and the crusty area was just the right crispness:
Used gouda cheese on top, will try with a quarter of grated mozarella mixed into the cheese next time.
The bread was sooo soft and spongy, and the crusty area was just the right crispness:
Used gouda cheese on top, will try with a quarter of grated mozarella mixed into the cheese next time.
ElectricThunder
Member
Looking good pizza wise Shanadeus...I still need to give normal Gouda a shot at some point since thus far all I used, though to good effect, was Smoked Gouda.
CrankyJay: That steak looks crazy good...don't think I've ever had flank steak somehow come to think of it. That somewhat resembles some steak I got at a nice Thai place. :lol
CrankyJay: That steak looks crazy good...don't think I've ever had flank steak somehow come to think of it. That somewhat resembles some steak I got at a nice Thai place. :lol
It's been a while. I did some more cheap student food this week, namely, Chicken Peanuts.
Some chicken breast cut in slices, cooked with onions and dusted peanuts, drizzeled with cream and served with sticky white rice and cinnamon.
I over-cooked the rice, but the rest was awesome.
Some chicken breast cut in slices, cooked with onions and dusted peanuts, drizzeled with cream and served with sticky white rice and cinnamon.
I over-cooked the rice, but the rest was awesome.
I'm in Hong Kong for the week.
Yesterday, I had lunch at Mr. Taco Truck:
Al Pastor Burrito and Horchata.
Okay, it's not a real taco truck and just a store that has a fake truck set-up, but it was still damn good. This is coming from a Southern Californian spending the past 3 months spent in Mainland China. I might go there again today.
I told you to spread taco trucks to Asia, Zyzyxxz! It's going to be too late soon!
BTW, I'm all ears if people have recommendations for places to see or eat at in Hong Kong.
Yesterday, I had lunch at Mr. Taco Truck:
Al Pastor Burrito and Horchata.
Okay, it's not a real taco truck and just a store that has a fake truck set-up, but it was still damn good. This is coming from a Southern Californian spending the past 3 months spent in Mainland China. I might go there again today.
I told you to spread taco trucks to Asia, Zyzyxxz! It's going to be too late soon!
BTW, I'm all ears if people have recommendations for places to see or eat at in Hong Kong.
cartoon_soldier
Member
With my ongoing diet, its been Chicken night all week.
Today, I didn't have much time to marinate, so I did a dry marinade for roughly 2.5 hours.
Marinade was oil, salt, pepper, red chili powder, garlic, tumeric and Tandoori Masala. Once again served with grilled onions (I just love em)
1. Chicken on pan
2. Onions prepared, mixed with a little bit of home made (from India) Garlic paste (pictured in background). The paste has Garlic, red chili powder and some other spices. Very tasty and spicy.
3. Adding the onions. After letting them cook for a bit, I added more spices to the onions. Salt, Pepper, Red Chili Powder, Oregano, Garam masala and pinch of tumeric.
4. Served with salad.
Once again, Chicken came out just perfect. Which is a big plus for me, after not cooking at all for past 3 years, things are looking good. Not screwing up marination, not screwing up the grilling.
I just need to diversify and cook other healthy foods.
Today, I didn't have much time to marinate, so I did a dry marinade for roughly 2.5 hours.
Marinade was oil, salt, pepper, red chili powder, garlic, tumeric and Tandoori Masala. Once again served with grilled onions (I just love em)
1. Chicken on pan
2. Onions prepared, mixed with a little bit of home made (from India) Garlic paste (pictured in background). The paste has Garlic, red chili powder and some other spices. Very tasty and spicy.
3. Adding the onions. After letting them cook for a bit, I added more spices to the onions. Salt, Pepper, Red Chili Powder, Oregano, Garam masala and pinch of tumeric.
4. Served with salad.
Once again, Chicken came out just perfect. Which is a big plus for me, after not cooking at all for past 3 years, things are looking good. Not screwing up marination, not screwing up the grilling.
I just need to diversify and cook other healthy foods.
So I made some Spaghetti w/ Chicken. It was so good. Next time I will be using my mom's homemade sauce recipe.
Chicken: Two chopped chicken breasts with salt, pepper, paprika & evoo
Sauce: Prego traditional with lemon juice, cayenne pepper, cilantro and sugar
Mixed: I pour the sauce with my chicken and simmer while noodles cook:
Mixed again: Dump everything into my new stock pot
Finished: So good. Taste even better for left overs!
Chicken: Two chopped chicken breasts with salt, pepper, paprika & evoo
Sauce: Prego traditional with lemon juice, cayenne pepper, cilantro and sugar
Mixed: I pour the sauce with my chicken and simmer while noodles cook:
Mixed again: Dump everything into my new stock pot
Finished: So good. Taste even better for left overs!
CrystalGemini
Member
Had crepes the other day (forgot to post here)! :9 I had the "crepe fredo" which is: "Blue Point Crab, Spinach, White Cheddar Cheese, Swiss Gruyere, Mushrooms, Onions & Herbal Seasonings topped with White Wine Alfredo Sauce." etiolate had the jambalaya crepe which for some reason had olives which was weird but was still tasty. (I'm just going to copy and paste the crepe descriptions from their website since they're one of those places that likes to name everything on the menu.)
Caliente Sisters -Crepe filled with French triple cream brie, enlivened with the subtle heat of jalapeno jelly.
etiolate's Jambalaya crepe
My Crepe Fredo
Caliente Sisters -Crepe filled with French triple cream brie, enlivened with the subtle heat of jalapeno jelly.
etiolate's Jambalaya crepe
My Crepe Fredo
HappyBivouac
Member
OnkelC said:
Before I clicked on this I was like "he'd better not be drinking Leffe or some lame crap like that"
Looks like a hell of a time.
numble said:
If I'm going to work in Hong Kong it's gonna be for Bo Innovation one day. But its only a dream.
Anyway as for recommendations I say give this hot pot place I use to frequent a try. It was great for a poor college student like me while I was attending the CUHK.
I don't know the name but its across the street from the Sha Tin Wai MTR station.
Price is something like $60HK for all you can eat with soda bottles included, beer extra.
Brianemone
Member
Just finished my first batch of Limoncello. It's good. Had two already. Might go back for another now.............. nice and sweet to start with a very fragrant lemon punch to cut through it. Still a strong alcoholic kick at the end as it goes down. The aftertaste is surprisingly refreshing.
1 litre of 100 proof vodka
12 lemon rinds
Simple syrup (2 cups water/sugar)
I'll take a pic in a sec.
1 litre of 100 proof vodka
12 lemon rinds
Simple syrup (2 cups water/sugar)
I'll take a pic in a sec.
ExtraKr1spy
Banned
Been wanting to make something but can't think of anything lately.
This looks good though
http://www.zarela.com/2010/creamy-rice-casserole-arroz-con-crema/
This looks good though
http://www.zarela.com/2010/creamy-rice-casserole-arroz-con-crema/
IronGaf help!!!!
I'm a total Chef geek, I love cooking with technology, so I've got to ask:
Induction Hobs, Yay or Nay?
On paper it looks like a no brainer:
Instant heat to the contents of the pan: boils water in seconds, way quicker than a kettle
Much More Efficient: Only the contents of the pan is heated so there is very little wasted energy
Easier to clean: Spilled food won't continue to be heated so it's less likely to bake in
And I found one from Baumatic for £260, which is about half what they've been available for up till now. So it's expensive for a hob, but within my budget.
The only down side I know of is that I'll need magnetic pans (think i have a few that aren't, not many).
Is there any other good reason not to get one?
I'm a total Chef geek, I love cooking with technology, so I've got to ask:
Induction Hobs, Yay or Nay?
On paper it looks like a no brainer:
Instant heat to the contents of the pan: boils water in seconds, way quicker than a kettle
Much More Efficient: Only the contents of the pan is heated so there is very little wasted energy
Easier to clean: Spilled food won't continue to be heated so it's less likely to bake in
And I found one from Baumatic for £260, which is about half what they've been available for up till now. So it's expensive for a hob, but within my budget.
The only down side I know of is that I'll need magnetic pans (think i have a few that aren't, not many).
Is there any other good reason not to get one?
demosthenes
Member
Dinner at my girlfriends this past weekend. Her mom made a delicious salad that included 2 different raw fish items. First time I've had raw fish other than sushi so it was different but still delicious.
Stuff ha settled, so I hope I can get back into cooking new stuff soon
Stuff ha settled, so I hope I can get back into cooking new stuff soon
ElectricThunder
Member
Pretty well last of the Bergenost, no crazy rising this time, no serious oil spilling, garlic powder across the entire surface went great----turkey bacon and mixed ground peppercorns good as always. The Caesar dressing also worked the best on this out of all the rest I've used it on, which surprised me! :lol
Brianemone
Member
Ghost said:
I would say Yay.
Very fast, super efficient. Just make sure your pan/pots have a metal base that will work.
ElectricThunder
Member
Panini Pizza time! Cheese for this week:
Sargento Artisan Blends: Mexican (Queso Quesadilla, Asadero, Queso Gallego, Manchego, Anejo Enchilado)
Also, some Applegate Pepperoni for the first time!
Been a long time since I got ahold of a shredded pack, definitely made things quick. Given the mix, I can't say anything about any individual cheese---but as a whole this was pretty stellar. To experiment a bit, I added the garlic powder on top of the pepperoni instead of the grated Romano to see if it would still work out well---it did.
So this may be a bit off topic but I thought I'll ask anyway. I live in a cold and small place known as Sweden. This country only has a few kitchen tools franchisees that are cheap (I'm not paying 200 dollars for a Wok pan that I can order online from USA for 40 dollars). I need to restock my whole kitchen, everything from cutting boards to a new wok pan.
So my real question is simply, does anyone know a good place that have lots of items to offer and relatively cheap shipping to Sweden?
I have already looked at www.cooking.com , is that a good place to start?
So my real question is simply, does anyone know a good place that have lots of items to offer and relatively cheap shipping to Sweden?
I have already looked at www.cooking.com , is that a good place to start?
demosthenes
Member
Was wondering if Gaf could give me advice on buying knives?
Figured I would first go for a 6-8" utility/chef knife. I've been told that I should just get 2-3 very expensive knives. Can GAF help?
Figured I would first go for a 6-8" utility/chef knife. I've been told that I should just get 2-3 very expensive knives. Can GAF help?
I'd suggest looking into Victorinox knives. They are well regarded good quality knives and they are relatively cheap compared to other brands. You should be able to get the 3 or so knives you need for about the price of a single chef knife from other brands.demosthenes said:
Zwilling ****Four Star series are my cutlery of choice.demosthenes said:
http://www.zwilling.com/en-US/Produ...ries-overview--serien/FOUR-STAR(R)--2628.html
Brianemone
Member
demosthenes said:
What sort of use would they get? If you already know how to take care of your knives then sure, get a couple of great knives. If you're a bit of a knife noob then get a cheap few to get the knack of sharpening and knife care.
ElectricThunder
Member
Zyzyxxz said:
Requesting some Chicago pizza pictures if things happen to strike just so! God luck and have fun on your trip.
cartoon_soldier
Member
cartoon_soldier
Member
CrankyJay said:
Thai curries have cononut.
But, check some North Indian curry recipes, they don't have coconut use.
e.g http://www.mamtaskitchen.com/recipe_display.php?id=10032
Speaking of knife sharpening what is the normal choice for most people who are more adept at cooking? If you have a really expensive set of knives (I consider $275 expensive, though I know in the grand scheme of things that's not that expensive compared to some knives) then do typically have a professional take care of sharpening them once a year and keep it sharpened in the meantime with say maybe a sharpening stone at home? I have a a sharpening steel rod that works reasonably well, and though not great I figure it's okay to use with the lower end knives I currently have. But my fear is that if I bought an expensive set of knives that I'd potentially ruin them using this sharpening method. Also I've seen how you can sharpen a serrated knife by yourself, but it looks like a pain in the ass to do so (maybe not that bad, but more effort than I'd care to put into it), so if I ever get that Wusthof 10 inch serrated bread knife I'll definitely seek out a professional to sharpen it when it needs it.Brianemone said:
sooperkool
Member
demosthenes said:
Professionally I have used and preferred American Lamsons "LamsonSharp" with the forged rosewood handles. Not too pricy and a damnned fine tool.
Its not too hard to learn how to sharpen it yourself. I have a global which is a bitch to sharpen but you just need a good whetstone.Silkworm said:
Also don't buy expensive serrated knives just get a cheap kuhn rikon which is only $20 and replace it once it goes dull. Most professional sharpening services run $20 to sharpen them and how often you slice hard breads should help make your choice here
Thanks for all the informative replies!
My Dad has a sharpening stone which he used to sharpen some of my knives a while ago (his dad was a small grocery owner/butcher so my Dad knows how to do this sort of thing properly) and I thought it did a much better job than my metal sharpening rod. But since I already own the rod and it's pretty much idiot proof, I've stuck with using it so far. At some point I'll probably get a whetstone and learn how to do it that way. Anyway, thanks again for all the helpful information (including the idea of buying cheaper serrated knives and replacing them when they get dull as opposed to buying an expensive one)!
My Dad has a sharpening stone which he used to sharpen some of my knives a while ago (his dad was a small grocery owner/butcher so my Dad knows how to do this sort of thing properly) and I thought it did a much better job than my metal sharpening rod. But since I already own the rod and it's pretty much idiot proof, I've stuck with using it so far. At some point I'll probably get a whetstone and learn how to do it that way. Anyway, thanks again for all the helpful information (including the idea of buying cheaper serrated knives and replacing them when they get dull as opposed to buying an expensive one)!
Also to note a sharpening rod does not sharpen, in fact its called a honing steel and it realigns the micro/nano teeth that make the edge of a knife.Silkworm said:Thanks for all the informative replies!
My Dad has a sharpening stone which he used to sharpen some of my knives a while ago (his dad was a small grocery owner/butcher so my Dad knows how to do this sort of thing properly) and I thought it did a much better job than my metal sharpening rod. But since I already own the rod and it's pretty much idiot proof, I've stuck with using it so far. At some point I'll probably get a whetstone and learn how to do it that way. Anyway, thanks again for all the helpful information (including the idea of buying cheaper serrated knives and replacing them when they get dull as opposed to buying an expensive one)!
Using one can lenghten the time between using a whetstone but it only prolongs the edge of a blade and does not replace the need for actual sharpening
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