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[CrystalGemini]

 

[CrankyJay]

I finally had guests over for dinner earlier in the week. It was sort of a last minute thing. My g/f and I both have cooked many times near perfect meals. The one night we get to show off, the meal turned out mediocre.

I know this all too well man. I always test out recipes on myself and my wife, and then when I remake it for guests it turns out so-so. :lol

 

[way more]

Are you tying for something more authentic? Or Panda Express-style fare?

You mean authentic fried rice? Please tell me what that is.

I'll hit the questioner up tomorrow with tips.


*shakes head* Such dismissive attitudes because a man doesn't want to cook authentic. Let's all think for a moment where we would be if we only cooked food authentically.

 

[Zyzyxxz]

I know this all too well man. I always test out recipes on myself and my wife, and then when I remake it for guests it turns out so-so. :lol

I tend to try too hard to impress and end up overextending myself

 

[ElectricThunder]

Normal Butterkase and I finally remembered to warm up that Australian Steak Sauce.

Don't uh....try to freeze Sopressata, at least if you can't manage to separate every single piece with wax paper or some such----stuff fuses together to a crazy degree beyond any pepperoni! :lol

 

[Alucrid]

You mean authentic fried rice? Please tell me what that is.

I'll hit the questioner up tomorrow with tips.


*shakes head* Such dismissive attitudes because a man doesn't want to cook authentic. Let's all think for a moment where we would be if we only cooked food authentically.

Thanks.

http://oi44.tinypic.com/vd095s.jpg[IMG][/QUOTE]

To be fair I've never had Panda Express. Wouldn't it just be the same as what the Chinese place I go to since they're both 'westernized' foods? I don't even know what authentic fried rice consists of.

 

[Maiar_m]

Failed congo bars. Still good though.

 

[parrotbeak]

Thanks.
To be fair I've never had Panda Express. Wouldn't it just be the same as what the Chinese place I go to since they're both 'westernized' foods? I don't even know what authentic fried rice consists of.

Probably whatever you grow up with. My fried rice is usually seasoned with soy sauce and oyster sauce, and will include cubed Spam, Portuguese sausage, lup cheong, and egg. Vegetables can include carrots, peas, onions, or whatever is in the fridge. I was always taught that fried rice is a leftovers meal -- use old rice and whatever you want to use up. Green onions and Spam are probably the only consistent ingredients for me, besides the primary soy and oyster sauce base. Kim chee is always a nice addition also.

Sorry, I don't know what the other specific names for Portuguese sausage and lup cheong are elsewhere. I know those are probably region-specific names for different sausages.

 

[Zyzyxxz]

No cooking from me recently, been working overtime like mad running the food trucks but here are some work photos that I may end up using for improved menu photos.

Confit Duck taco with tamarind sauce, daikon sprouts, pickled beets, mandarin oranges, almond slivers.

carne asada taco marinated in pear, cilantro, jalapeno, garlic

crunchy tofu bun with kimchi and peanuts

 

[hitsugi]

usually not too interested by tofu but that does look unique..

 

[Axion22]

I would mass murder those carne asada tacos.

I picked up a cast-iron skillet today and did some steaks a la Alton Brown. Did the whole "apartment smoke alarm goes off" thing, too, but I think it was the first time it happened from something going right. Next time I think I'm going to put a wet paper towel over it.

I also tried that super-salt tenderizing method, too. After an hour in the salt, the meat was almost totally falling apart!

 

[ClovingWestbrook]

I would mass murder those carne asada tacos.

I picked up a cast-iron skillet today and did some steaks a la Alton Brown. Did the whole "apartment smoke alarm goes off" thing, too, but I think it was the first time it happened from something going right. Next time I think I'm going to put a wet paper towel over it.

I also tried that super-salt tenderizing method, too. After an hour in the salt, the meat was almost totally falling apart!

What super-salt tenderizing method?

 

[GroteSmurf]

Probably whatever you grow up with. My fried rice is usually seasoned with soy sauce and oyster sauce, and will include cubed Spam, Portuguese sausage, lup cheong, and egg. Vegetables can include carrots, peas, onions, or whatever is in the fridge. I was always taught that fried rice is a leftovers meal -- use old rice and whatever you want to use up. Green onions and Spam are probably the only consistent ingredients for me, besides the primary soy and oyster sauce base. Kim chee is always a nice addition also.

Sorry, I don't know what the other specific names for Portuguese sausage and lup cheong are elsewhere. I know those are probably region-specific names for different sausages.

I always eat my fried rice indonesian style (nasi goreng).

So i first marinate some chicken in kecap manis (sweet soysauce i think), sambal oelek nd garlic.
Fry the chicken in oil and put aside.

Then i fry an onion and garlic. 1,5 tablespoon of sambal ulek (this is rather spicey so you could use less) and some sesam oil.
Then bit by bit the white rice (nasi putih) in the mix and keep on stirring.
Add a little bit of kecap and the chicken. Stir it one last time.

Serve with some krupuk, fried onion and cucumber...

Sometimes i use bacon instead of chicken but be careful because the sambal is already salty so it could get a bit too salty

I never put veggies in it. It kinda spoils the taste in my opinion

Well that's it
My first contribution

 

[Deleted member 22576]

Didn't know where else to post this.
Just got a new amazing espresso machine!

It's really great. The espresso it produces tastes SO good. I used to have a little stovetop thing, but that doesn't even compare. Milk steamer is great too, though it took a bit of practice to really learn how to get it right. It was a bit expensive, but at 150$ I think it's more than worth it. I've had it for two weeks have probably already made 70$ worth of lattes with it. Anyone else have an espresso machine?

 

[cartoon_soldier]

Question:

Best way to heat up cooked steak?

 

[Zyzyxxz]

Question:

Best way to heat up cooked steak?

back in the pan? Or eat it cold?

It's really great. The espresso it produces tastes SO good. I used to have a little stovetop thing, but that doesn't even compare. Milk steamer is great too, though it took a bit of practice to really learn how to get it right. It was a bit expensive, but at 150$ I think it's more than worth it. I've had it for two weeks have probably already made 70$ worth of lattes with it. Anyone else have an espresso machine?

I wouldn't sweat $150, some people spend ridiculous amount of money on an espresso machine. Personally I am a tea drinker so no special equipment is really needed.

 

[nakedsushi]

I wouldn't sweat $150, some people spend ridiculous amount of money on an espresso machine. Personally I am a tea drinker so no special equipment is really needed.

Yeah I agree. $150 is small potatoes if you think of all the money you're saving not buying espresso at coffee shops.

I'm a tea drinker too and am a fan of the minimalist approach, but tell that to my BF. He has TONS of equipment just for tea. Different teapots for every type of tea he drinks, all sorts of cups, fair cups, tea cup rinsers, etc.

 

[Axion22]

What super-salt tenderizing method?

Courtesy of Zyzyxxz:

http://www.neogaf.com/forum/showpost.php?p=22785591&postcount=8191

 

[cartoon_soldier]

I would mass murder those carne asada tacos.

I picked up a cast-iron skillet today and did some steaks a la Alton Brown. Did the whole "apartment smoke alarm goes off" thing, too, but I think it was the first time it happened from something going right. Next time I think I'm going to put a wet paper towel over it.

I also tried that super-salt tenderizing method, too. After an hour in the salt, the meat was almost totally falling apart!

Main thing that helped me with the smoke was using Peanut Oil instead of regular olive oil. That reduces the smoke a lot. I also tied a small plastic bag over my smoke detector :lol

I have not tried the salt tenderizing method though.

 

[Scrow]

Didn't know where else to post this.
Just got a new amazing espresso machine!
http://imgur.com/Eei1Z.jpg[IMG]
[IMG]http://imgur.com/SSdFj.jpg[IMG]

It's really great. The espresso it produces tastes SO good. I used to have a little stovetop thing, but that doesn't even compare. Milk steamer is great too, though it took a bit of practice to really learn how to get it right. It was a bit expensive, but at 150$ I think it's more than worth it. I've had it for two weeks have probably already made 70$ worth of lattes with it. Anyone else have an espresso machine?[/QUOTE]
yeah, got one of these

[IMG]http://expobaraustralia.com.au/media/images/4999d3d3a743d_MinoreIII_1_v1_gi_lge.jpg

http://expobaraustralia.com.au/inde...e_machines/category_id/7/menu/2/product_id/82

been making coffee with that thing for years now. i'm fairly pro at it now.

with the right coffee beans, the right grind, and the right compacting/pressure i can make some pretty damn kick ass coffees with beautiful crema. i've also mastered frothing of the milk.

it has definitely turned me into a coffee snob now. it's difficult to get coffee that measures up when i'm out.

 

[Brianemone]

Tasty looking Taco's man.

I have a dream of opening a Taco bar here where I live, if I had the knowledge of Mexican and the $$ I would do it in a heart beat. As it stands I'm moving to Oz to do the fine dining thing first.

 

[Axion22]

Main thing that helped me with the smoke was using Peanut Oil instead of regular olive oil. That reduces the smoke a lot. I also tied a small plastic bag over my smoke detector :lol

I have not tried the salt tenderizing method though.

I used a vegetable/canola mix and gave it a light rub after a couple turns with the pepper grinder. It wasn't the normal black burny smoke of broken down oil, it was white/gray so I'm pretty sure it was only due to the searing.

 

[ElectricThunder]

Sorry for the angles and such---this damned time change throws me off pretty bad with needing a light on for these. :lol

Cheese this time around was Queso Fresco, which is apparently very awesome and soft and quick to semi-melt then brown slightly. Now about halfway done with my first pack of Sopressata.

 

[freshair]

No cooking from me recently, been working overtime like mad running the food trucks but here are some work photos that I may end up using for improved menu photos.

flying pig truck?

 

[DarwinMayflower]

Making a batch of veal stock today. Also trying out a recipe for pig skin from the nose to tail book.

 

[Natetan]

I'm planning to make some houtou nabe (hotpot) tonight.

Houtou are big-ish udon noodles that often have pumpkin kneaded into the dough when they are made.

The broth uses miso and pumpkin as well. It's very nice in the fall

 

[Cosmic Bus]

This is pretty great: Fancy Fast Food

He takes fast food meals and creates gourmet dishes out of them using only food and condiments from the restaurant. These used to be Burger King ribs, Filet-o-fish, McNuggets, and a Baconator.

 

[Zyzyxxz]

flying pig truck?

yup!

 

[BladeoftheImmortal]

I made Nachos!!!

I just wish I had sour cream and Jalapeños.

Washed it down with that Milk tea, yum.

They had refried beans, ground beef cooked with taco seasoning & Tabasco sauce, melted pepper jack cheese, and medium salsa. They were good. I have enough for round 2 tomorrow for lunch .

 

[Datwheezy]

I'm planning to make some houtou nabe (hotpot) tonight.

Houtou are big-ish udon noodles that often have pumpkin kneaded into the dough when they are made.

The broth uses miso and pumpkin as well. It's very nice in the fall

Recipe please! I have so many pumpkins lying around my house right now :lol

 

[Advance_Alarm]

I'm a cook at a casual dining restaurant. Seeing this shit makes me cry. Why can't all food be this good

 

[Zyzyxxz]

I'm a cook at a casual dining restaurant. Seeing this shit makes me cry. Why can't all food be this good

Are we talking casual chain restaurant? If so then you can't really do much to change it but how bad can the food be?

 

[Cereal KiIIer]

Salmon and rosemary garlic potatoes

 

[Advance_Alarm]

Are we talking casual chain restaurant? If so then you can't really do much to change it but how bad can the food be?

It's a non-chain copy of something like Applebees or TGIF. The food is good, but the stuff in this thread makes me want to smang like never before.

 

[ElectricThunder]

The last of the Cabot's Seriously Sharp Aged Cheddar and a healthy bit of some newfound Australian Adult Ketchup---which has pretty much now replaced normal ketchup for me. :lol

 

[Alucrid]

Anyone have any suggestions for meals that are easy to make with mainly veggies? I'm getting a bit too lazy to deal with raw meat, especially in the cooking conditions I'm in.

 

[Axion22]

So this one, I'm pretty proud of. I used the elements of two recipes to forge my own creation! And we ate the results! And they were good!

Behold:
Bacon-wrapped asparagus mozzarella chicken

Just before going in the oven.

Blurry out of the oven shot:

Food porn shot:

 

[slidewinder]

That looks and sounds excellent, Axion.

 

[Shinjitsu]

This is a good a place to ask as any I think.

I currently don't have an oven so most of my cooking as been on the range. I do have a rice cooker available to me and know you can do some cooking in them as well, just don't have a lot of experience with them.

Wondering if anyone has a good recipes I could try.

 

[cartoon_soldier]

In the market for a new knife set. Looking to get something that can as people say last me a lifetime, willing to spend on it.

What do you guys suggest?

 

[nakedsushi]

In the market for a new knife set. Looking to get something that can as people say last me a lifetime, willing to spend on it.

What do you guys suggest?

You don't actually need a whole set. Most of what you do, you can do with a 8" cutting knife. Anything you *can't* do with that, you can do with a small paring knife. So if you just get these two things, you're set.

The only way to get a knife you'd like to use for the rest of your life is to go somewhere where you can hold and test out the knives. Different people have different preferences for knives. Some people, who are more of a push-forward and rock cutter prefer a western-style chef's knife, which is tapered to a point at the top to promote rocking while cutting. Other people, like me, do more of a straight up and down motion, so I ended up with a straight-edged Chinese cleaver.

If you're asking about brands, Shun is a pretty highly regarded brand. We have the 8" western chef's knife at home and it cuts pretty well. I don't remember what brand our cleaver is, but I think we just got it from a restaurant supply store for like $30. Works like a charm!

As for the pairing knife, I just use an old Mundial that I also got from the restaurant supply store for < $10. It works fine for cutting lemons for cocktails and peeling fruit =)

edit: Also remember to pick up a honing steel so that the sharp edge on your knife can last longer. If you're adventurous/patient, I'd also pick up a sharpening stone (get one with a coarse AND fine edge) and learn how to sharpen the knives.

 

[cartoon_soldier]

You don't actually need a whole set. Most of what you do, you can do with a 8" cutting knife. Anything you *can't* do with that, you can do with a small paring knife. So if you just get these two things, you're set.

The only way to get a knife you'd like to use for the rest of your life is to go somewhere where you can hold and test out the knives. Different people have different preferences for knives. Some people, who are more of a push-forward and rock cutter prefer a western-style chef's knife, which is tapered to a point at the top to promote rocking while cutting. Other people, like me, do more of a straight up and down motion, so I ended up with a straight-edged Chinese cleaver.

If you're asking about brands, Shun is a pretty highly regarded brand. We have the 8" western chef's knife at home and it cuts pretty well. I don't remember what brand our cleaver is, but I think we just got it from a restaurant supply store for like $30. Works like a charm!

As for the pairing knife, I just use an old Mundial that I also got from the restaurant supply store for < $10. It works fine for cutting lemons for cocktails and peeling fruit =)

edit: Also remember to pick up a honing steel so that the sharp edge on your knife can last longer. If you're adventurous/patient, I'd also pick up a sharpening stone (get one with a coarse AND fine edge) and learn how to sharpen the knives.

Yea, while I know that only 2-3 knives is what I will use for everyday cooking. In terms of the home perspective, having the whole knife set looks good.

I will check out Shun. Thanks

 

[CrankyJay]

Yea, while I know that only 2-3 knives is what I will use for everyday cooking. In terms of the home perspective, having the whole knife set looks good.

I will check out Shun. Thanks

I'm still pissed I passed up on the Ken Onion Shun set during a w00t-off for $399. At the time they were $800 I believe.

 

[Zyzyxxz]

Yea, while I know that only 2-3 knives is what I will use for everyday cooking. In terms of the home perspective, having the whole knife set looks good.

I will check out Shun. Thanks

No offense but you are willing to spend extra just to make your kitchen decor look nicer? I would personally just spend more on a few knives that I would have been willing to spend on a set. Then just buy a really cool look knife block/rack.

 

[cartoon_soldier]

No offense but you are willing to spend extra just to make your kitchen decor look nicer? I would personally just spend more on a few knives that I would have been willing to spend on a set. Then just buy a really cool look knife block/rack.

Point taken.

Any suggestions for the brands?

 

[Zyzyxxz]

Point taken.

Any suggestions for the brands?

Honestly Spend good money on a Chef's knife but one that is easy to sharpen. I have a Global which is great and lightweight but difficult to sharpen.

I'd say go for a Shun Elite, either a chef's or a santoku depending on which you like better.

Do not spend too much money on a paring knife or a bread knife. These knives should be considered disposable. Because a bread/serrated knife is very difficult or impossible to sharpen buy something like this: http://www.amazon.com/dp/B0012NKYY6/?tag=neogaf0e-20

Great for bread and tomatoes. Replace it when it starts getting dull which should take about 6 months to a year depending on how much use you put it through. That's the one I use and I use it at work almost everyday and it still cuts bread nicely/

For paring you can go expensive if you choose and maintain its edge or you can buy cheap ones like the Kuhn Rikons again http://www.amazon.com/dp/B000GZDY6Q/?tag=neogaf0e-20 and replace them as they dull. The reason for doing that is because the blade is already so thin and several times on the whetstone will grind it to nothing. Then again I bought an expensive global paring knife because I rarely do delicate work so maintenance is minimal on it.

Those 3 will do you fine.

Optional knives: If you fabricate alot of your own meats AKA buy big cuts and portion them out yourself you will need a boning knife and possibly a cleaver/Chinese knife.

I'm assuming you wont need these because you were looking at a set and if you knew what you needed you wouldn't have asked.

 

[DarwinMayflower]

Do not spend too much money on a paring knife or a bread knife. These knives should be considered disposable. Because a bread/serrated knife is very difficult or impossible to sharpen buy something like this: http://www.amazon.com/dp/B0012NKYY6/?tag=neogaf0e-20

True that. Paring knives get lost easier than most other knives and bread knives. Well I felt super pissed that my $40 Henckel was less apt for cutting bread than the supplier brand with non-slip handle and piss poor quality.

 

[Talon]

It's getting cold, so I cooked up some french onion soup. Easy and tasty! Topped it off with some crusty bread and a mix of parm and gruyere.

 

[nakedsushi]

It's getting cold, so I cooked up some french onion soup. Easy and tasty! Topped it off with some crusty bread and a mix of parm and gruyere.

Aaaah so cheesy, I'm jealous! I haven't had french onion soup in ages! The last time I had one, the cheese was still bubbling and I swear the soup underneath was still boiling. Burned the crap out of my mouth, but oh so worth it.

No offense but you are willing to spend extra just to make your kitchen decor look nicer? I would personally just spend more on a few knives that I would have been willing to spend on a set. Then just buy a really cool look knife block/rack.

Hear hear!

Why use a serrated knife on a tomato? I see it on infomercials too! I usually slice them with a regular chef's knife or Chinese cleaver. Is there a benefit with the serrated edge?

 

[Zyzyxxz]

Why use a serrated knife on a tomato? I see it on infomercials too! I usually slice them with a regular chef's knife or Chinese cleaver. Is there a benefit with the serrated edge?

A perfectly good chef's knife will slice tomatoes easily but serrated ones are good for piercing the skin safely without slipping.