slidewinder
Banned
Bacon, egg, and cheese burger. GTFO vegetables! Ok, pickles, you can hang out over there.
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IronGAF Cookoff (hosted by OnkelC)
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nakedsushi said:Some quick snapshots of our dinner last night.
dinner plate:
Roast chicken, pan roasted brussel sprouts, kale slaw, stuffed squash, roasted veggies, mashed potatoes, and cornbread stuffing.
My mom and I cook a lot of stuffed spaghetti squash (usually stuffed with carmelized apples). What did you stuff the squash with? Looks delicious as always.
nakedsushi
Member
djtiesto said:
The squash was stuffed with quinoa, kale, goat cheese, chopped walnuts, peppers, and onions I think. Topped off with some fried-til-crispy sage leaves. Next time, I'd leave off the peppers and maybe put in some dried currants.
Salt & pepper shrimp!
This could not have been an easier recipe.
Served on a bed of white rice with the parmesan sesame zucchini from a few pages back.
Obligatory food porn shot.
This could not have been an easier recipe.
Served on a bed of white rice with the parmesan sesame zucchini from a few pages back.
Obligatory food porn shot.
nakedsushi
Member
The grates for our stove came in just in time for Thanksgiving cooking. 4 regular grates and 1 dedicated wok ring. We immediately switched out one grate for the wok ring =)
nakedsushi said:Some quick snapshots of our dinner last night.
dinner plate:
Roast chicken, pan roasted brussel sprouts, kale slaw, stuffed squash, roasted veggies, mashed potatoes, and cornbread stuffing.
pumpkin pies:
How did you make/what did you put in the kale slaw?
nakedsushi
Member
Datwheezy said:
ingredients:
kale
dried currants
white wine vinegar
honey
extra virgin olive oil
salt
pepper
optional: parmesian cheese
optional: toasted pine nuts
It's pretty easy. Wash and dry 2 bunches of laccianato kale (the kinda flatter, leafy kind, not the curly kind). Tear out the stems and cut the leaves into thin strips.
I never measure anything but here are my vague, handwavey instructions.
Put a handful of dried currants into a bowl and cover with enough white vinegar to cover. Set aside for 10-20 minutes for them to re-hydrate. In the meantime, make dressing. The dressing is equal parts white wine vinegar (you can drain some out of your currants if they're done soaking) and olive oil and about half as much honey. Adjust to your liking. I like mine less on the sweet side, so I used less honey. Salt and pepper to taste.
Pour it all into a jar and shake, or beat it by hand to emulsify. Pour that over the kale and mix, kinda rubbing the dressing in.
This next part is important: set it aside for 30 minutes. This gives the raw kale time to absorb the dressing and wilt, making it more tender.
When you're ready to serve, top with the currants, pine nuts and cheese if you want, and then toss to redistribute the toppings and dressing.
nakedsushi said:
Nice, so jealous! Even though I have a crazy powerful burner for my wok, I like the high-end dedicated look of that range.
BTW for those with Travel Channel I'm gonna be on at 10PM tonight on a show called Food Truck Paradise. Look for the segment on the Flying Pig, I'll be the guy with glasses.
Cosmic Bus
pristine morning snow
Made some simple yeasted wheat rolls to have with sandwiches and burgers. Having radiator heat is great when there's dough to be risen!
nakedsushi
Member
Cosmic Bus said:Made some simple yeasted wheat rolls to have with sandwiches and burgers. Having radiator heat is great when there's dough to be risen!
]
Beautiful! They look so professional.
Im making cooler sous vide steaks tonight. Hopefully it turns out okay.
slidewinder
Banned
Interesting. In the comments, the guy says his cooler loses less than 2 degrees F/hour, which should make it very practical for cooking steaks.fireside said:
CrystalGemini
Member
fireside said:
Wow pretty interesting stuff. It seems so simple. Looking forward to hearing/seeing how it turns out!
Well the cooler sous vide works as advertised. I was a little hesitant when searing so I didnt get a great crust and, unfortunately, the sous vide cooking only seemed to heighten how cheap the steaks I bought were.
They were very pretty though (no pictures). My cooler was a bit too big, so Ill probably get a smaller one. Ill definitely be using this method to cook stuff from now on; its very easy.
They were very pretty though (no pictures). My cooler was a bit too big, so Ill probably get a smaller one. Ill definitely be using this method to cook stuff from now on; its very easy.
valenti said:
I always recommend people to read this if they are interested: http://amath.colorado.edu/~baldwind/sous-vide.html
it carries its own health risks if not done right and safely. Aslo "anything on a pan" doesn't make sense, clarify?
slidewinder
Banned
What kind of steaks did you use, fireside? I was thinking about trying this later this week with some strip steaks I have in my freezer.
ExtraKr1spy
Banned
Which knife case should I get? I have the ones that roll up but I've gotten more utensils/equipment now and they don't fit.
Ultimate edge
http://www.amazon.com/dp/B001BR77CA/?tag=neogaf0e-20
or
Mercer(I have Mercer Knives so it'll match but Ive read complaints about the elastic that hold knives in place are kinda weak and get loose)
http://www.knifemerchant.com/productPicture.asp?productID=5309
Price is pretty similar. Was wondering if anyone had any experience with either knife case.
Ultimate edge
http://www.amazon.com/dp/B001BR77CA/?tag=neogaf0e-20
or
Mercer(I have Mercer Knives so it'll match but Ive read complaints about the elastic that hold knives in place are kinda weak and get loose)
http://www.knifemerchant.com/productPicture.asp?productID=5309
Price is pretty similar. Was wondering if anyone had any experience with either knife case.
Cosmic Bus
pristine morning snow
Rosemary and sage olive oil loaves from tonight:
DarwinMayflower
Neo Member
I want this stove to happen...like now:nakedsushi said:Great suggestion. I have half a kabocha in the fridge still and it'd be great to make a stew with it.
Although, now that I got a new stove, I just want to stir-fry and crank up the heat all day long. =D
http://www.youtube.com/watch?v=2wBe3SDCcz8
nakedsushi
Member
DarwinMayflower said:
Whattt? Is that real? I can't tell. Seems too hi-tech for me. How would I put a wok on that? It'd be like one hexagon...
edit: oh, it's a concept design. Reading is fundamental, kids.
While I'm a fan of gas stove tops that is actually very cool. The shear versatility of being able to use any number of pots and pans (as long as they fit) is great. Also, programmable controls sound like a great idea too. If this becomes a commercial product I might consider it in the future when/if I own a home. My biggest concern with it would be maintenance costs, since its a more complicated cooking surface it would probably cost a lot more to get certain things fixed (or software could crash etc.).DarwinMayflower said:
Cosmic Bus
pristine morning snow
Pork tenderloin with raspberry red wine reduction, poached pears and green beans.
Nice presentation Cosmic!
Update for our truck: http://www.youtube.com/watch?v=B_1b9duv0kg
We were featured on Travel Channel. I think my voice came out too high pitched and our boss needed subtitles.
*edit* we were also featured on Oprah recently, unfortunately I got cut out of it because Tyler Florence was being a wussy and complained about the heat.
http://www.youtube.com/watch?v=FhKvKkp9iR0
Update for our truck: http://www.youtube.com/watch?v=B_1b9duv0kg
We were featured on Travel Channel. I think my voice came out too high pitched and our boss needed subtitles.
*edit* we were also featured on Oprah recently, unfortunately I got cut out of it because Tyler Florence was being a wussy and complained about the heat.
http://www.youtube.com/watch?v=FhKvKkp9iR0
OnkelC said:
So far response has been pretty good but our target clients are rich folks, we try doing caterings for movie studios and upper income clientele.
Once our cafe gets close to opening in the next two months I'll be sharing more prototype dishes that I'm working on. Unfortunately recipes cant be shared since its for work.
Dead Prince
Banned
oh they know they want a triple dipped fried snickers bar covered in ganacheZyzyxxz said:
Pasta is always easy, you could try learning to make a few different sauces. Learning to cook the different meats you like to eat is also very important. If you like steak try learning to cook it properly, chicken is common so its good to know how to cook that as well. I think what might be best is figure out what type of food you like eating and try learning a couple dishes that go along with that and then start branching out later.ChldRebelSoldr said:
I work in a deli and we prepare quite a bit of food. i.e. Pastas; salads; and make sandwiches, hot and cold, and some knowledge as far as protein goes. I'll take some pictures and post some and see what you guys think. It's not a typical deli and the owners have been trying to start a restaurant every once in a while (but sadly always fails :/). I usually get the closing shift so I get a chance to work with the restaurant and try to learn from the chef when I can but without disturbing him.
My experience hasn't gotten farther than the food that we prepare. Is there a website or book that can help me branch out and start learning?
Edit: I usually BBQ too so here's some tri-tip.
My experience hasn't gotten farther than the food that we prepare. Is there a website or book that can help me branch out and start learning?
Edit: I usually BBQ too so here's some tri-tip.
Ah I thought you were implying that you had less experience than that. It seems you probably have a good base of knowledge. A lot of what I've learned is from cooking lots of meals, following recipes, and watching food network and other cooking shows. A couple books that I have that I find useful as good all purpose cookbooks are The Joy of Cooking and How to Cook Everything. Others that regularly post in here might have some good websites or other books to check out.
Jill Sandwich
the turds of Optimus Prime
UrokeJoe said:
Mmm, roaches.
Cosmic Bus
pristine morning snow
GiJoccin said:Any particular way you learned how to make bread? I got Reinhart's baker's apprentice, so I've done a lot of baking from there. The loaves always come out yummy, but I wouldn't mind branching out a bit
Reinhart's book is one of the best, so good choice there. I worked at a bakery for a while and did a semester in a baking/pastry program, both of which have been helpful in understanding the core elements, but really, I just think it's important to always be trying new things: techniques and methods, flours and ingredients, etc. It's good to know a few bread recipes well enough that you can knock it out of the part every time, but yeah, you're smart to want to expand the repertoire a bit.
Try making and maintaining a starter if you haven't already. That's pretty educational in and of itself, along with being rewarding as hell.
nakedsushi
Member
Cosmic Bus said:
Ah no wonder your breads come out so beautifully! I found that with home backing, having an enameled dutch oven *really* helps get a crackly crust. Even though my oven alone is pretty good and goes to high temperatures, I've been putting the dutch oven (with cover) in the oven at 500F while the bread's on its last proof, and then dropping the bread into the hot dutch oven, covering it, and sliding it into the oven. Bake covered for 30 mins, uncover and bake for another 20-30 mins till the crust looks golden. I haven't been able to replicate the crust without a dutch oven =(
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