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IronGAF Cookoff (hosted by OnkelC)
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magnificent83
Member
otake said:I've got the wrong pan for making pan sauces. My pan is non-stick.
Anyone made good pan sauces with a non-stick pan?
I did, but it was my first time ever tasting a reduction so I don't know how good or bad it was. It did taste really good though.
I used this recipe to make minus a few ingredients and used the pan drippings and juices to enhance the canned broth i bought.
The kind of pan I used didn't seem to have an effect on how the final sauce came out, it probably took longer, but it seemed to be effective
ExtraKr1spy said:What the...
http://www.slashfood.com/2011/01/05/food-porn-and-food-trucks-meet-on-film/
Flying Pig Truck gets loaned for a porn movie :lol :lol :lol
Isn't that the truck Zyzyxxz works in/for?
I just watched Nicki Hunter take it up the ass in that truck. I feel dirty now.
nakedsushi
Member
I've been making a lot of quick stir fries since I get home from work so late now.
baked tofu, bean sprouts, bamboo, jalapeno
vegetarian offal and mushroom stir fry
baked tofu and rice noodles
baked tofu, bean sprouts, bamboo, jalapeno
vegetarian offal and mushroom stir fry
baked tofu and rice noodles
Coming to this thread every time just makes me want to get fat real quick!
I have a contribution too. It's a commercial I made for the Nintendo Cooking Guide a while ago:
http://www.youtube.com/watch?v=eQqEiOoCuLg
I made a thread, but putting it in the gaming section was probably a bad idea (1 reply LoL).
Hope you all enjoy it !
Let me add a snapshot of the video so I can compete
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I have a contribution too. It's a commercial I made for the Nintendo Cooking Guide a while ago:
http://www.youtube.com/watch?v=eQqEiOoCuLg
I made a thread, but putting it in the gaming section was probably a bad idea (1 reply LoL).
Hope you all enjoy it !
Let me add a snapshot of the video so I can compete
What can I do after I cut off the leg/thigh and breast parts on a whole fowl? (duck in this case).
I feel like I should be doing something with all the leftovers and giblets, kind of regret throwing it out now but I have no way to store it.
I feel like I should be doing something with all the leftovers and giblets, kind of regret throwing it out now but I have no way to store it.
ElectricThunder
Member
Nice times with the Naanza tonight:
Hot Sopressata: Nice taste but no "hot" detected? Have you forsaken me Beretta?!(sp?)
Goat Gouda is pretty swell/somewhat surprising to me that it exists yet not remarkably distinctive with flavour, smell, or behavior. Some tasty Sesame Garlic Humbles, a chip thing made from Hummus(I have an even stranger one incoming next week...), made for a nice crumble.
Not pictured due to the arrangement: Crab Boil seasoning----tasty goodness on pizza even if one might be inclined to think otherwise. :lol
ElectricThunder
Member
MrBig said:
Not sure if you meant my concoction, but if so---eh, not so much.
I generally just hold it up about like a normal slice of pizza and get to work as it is firm enough to hold the shape and not sag or break versus a deep dish slice or some such. Other times I knife n' fork it to good effect since I never think to try a pizza cutter on it and I don't have one of those big crescent blade dealies with the handles on the ends. The crumble aspect tends to stay in place on the hot cheese/absorbing excess oil from meats and such, or other times I just put it in a deeper layer as it still works out solidly.
That said....I wound up trying out eating it with a spoon tonight somehow----actually worked out fairly well as the Naan is pretty soft/fluffy right until the firmer bottom so it gave well pretty cleanly to the spoon with just a bit of twist needed to get the piece free. :lol
I also tend to eat pound cakes and the like with a spoon as well though, so perhaps I'm inherently suspicious.
HappyBivouac
Member
EDIT: nevermind I'm an idiot and I figured it out on my own.
cartoon_soldier
Member
I got some Lamb Chops thawing in the fridge.
Whats the best way to prepare them? I saw a cooking channel show yesterday where they were just cooked stove top approx 5 min each side. Either something like that, or should I be throwing them in the oven?
Whats the best way to prepare them? I saw a cooking channel show yesterday where they were just cooked stove top approx 5 min each side. Either something like that, or should I be throwing them in the oven?
cartoon_soldier said:
how rare would you eat lamb?
Depends on the thickness as well, its its more than an inch I would do a quick sear and pop em in the oven @ 400F for 5-8 minutes for a medium rare.
If its tin then sear it well on a pan but no oven.
Either way let it rest 5-10 minutes.
beelzebozo
Jealous Bastard
i love this stuff.
it's thicker, sweeter, and just in general more old-school "tomatoey" than ketchup i've been eating for years. i have made homemade ketchup the past two years, but i think i've found a reasonable store-bought substitute. if you've forgotten why you like ketchup, you should give this a shot.
it's thicker, sweeter, and just in general more old-school "tomatoey" than ketchup i've been eating for years. i have made homemade ketchup the past two years, but i think i've found a reasonable store-bought substitute. if you've forgotten why you like ketchup, you should give this a shot.
ExtraKr1spy
Banned
Wanna make a mushroom room port wine sauce for steaks/beef/etc.
Whats a good brand of Port Wine to use?
I feel like a dumb ass asking. Should have watched the team in Culinary Class who made the sauce during our 5 course menu project :/
Whats a good brand of Port Wine to use?
I feel like a dumb ass asking. Should have watched the team in Culinary Class who made the sauce during our 5 course menu project :/
Cosmic Bus
pristine morning snow
MrBig said:
I got a dehydrator recently and made my first batch of beef jerky a few days ago using a a pretty chaotic marinade of balsamic, red chili flakes, brown sugar, salt, bay leaf, and paprika. Turned out really well,
I've made some dried cantaloupe, too, but it ended up too thin and crisp. I want something more soft and chewy like this, so next time I'll try thicker chunks at a lower temp.
It tastes much better in the bigger chunks like I did there. The first time I made it with some cheap beef in thin strips and it came out pretty bad. I also think it tastes much better without the vinegar.Cosmic Bus said:I got a dehydrator recently and made my first batch of beef jerky a few days ago using a a pretty chaotic marinade of balsamic, red chili flakes, brown sugar, salt, bay leaf, and paprika. Turned out really well,to my surprisejust as planned.
I've made some dried cantaloupe, too, but it ended up too thin and crisp. I want something more soft and chewy like this, so next time I'll try thicker chunks at a lower temp.
I used this recipe, but without the vinegar or pineapple and added Chicago steak seasoning and chili powder.
I haven't done much else with the dehydrator but my dad used to make some dried fruit things. Maybe I should try that.
French King Cake
Frangipane tartelettes
Pecan pies
Chocolate chips cookies
And tonight supper. A pizza I made on a naan bread I had left in the fridge.
Frangipane tartelettes
Pecan pies
Chocolate chips cookies
And tonight supper. A pizza I made on a naan bread I had left in the fridge.
beelzebozo
Jealous Bastard
jet, your pecan pie looks dark and caramelized and rustic and vunderful. i hate pecan pie that looks manufactured or anemic, but yours is on the right side of that fantastic fine line between "splendidly crystalline and charred" and "burnt."
it looks perfect.
it looks perfect.
Cosmic Bus
pristine morning snow
Which school do you go to, jet?
ElectricThunder
Member
jet1911 said:
2 thumbs WAY up man---those cookies look super chewy and I'd certainly like the details on what ye wrought on thy Naan Pizza.
Ghetto Duck Sous Vide
Based off of the recipe here: http://foodwishes.blogspot.com/2011/01/stovetop-sous-vide-episode-1-best-duck.html
I think it turned out pretty well. I had frozen my duck breasts into little lumps, so the crisping was uneven. Then I accidentally cooked the duck while defrosting. And I forgot to suck the air out of ziplock bag, so I needed something to weigh it down. I have one more duck breast left and I'll try it again tomorrow with some rice and vegetables.
It's very tender and juicy and so easy too! (unless you had to cut your own duck like I did)
Based off of the recipe here: http://foodwishes.blogspot.com/2011/01/stovetop-sous-vide-episode-1-best-duck.html
I think it turned out pretty well. I had frozen my duck breasts into little lumps, so the crisping was uneven. Then I accidentally cooked the duck while defrosting. And I forgot to suck the air out of ziplock bag, so I needed something to weigh it down. I have one more duck breast left and I'll try it again tomorrow with some rice and vegetables.
It's very tender and juicy and so easy too! (unless you had to cut your own duck like I did)
HiResDes said:
It's just a very diverse group of members. In this thread you've got a mix of europeans, californians, asians and hispanics. Some are professional cooks, others, like me, just like to cook. What may seem like a complicated dish to you could be an everyday meal for someone else. That said, beef wellington is no one's everyday meal.
Cosmic Bus said:
It's called Ecole Hôtellière de la Capitale. It's a culinary school in Quebec City.
MrBig said:
It's surprisingly(?) easy to make.
http://en.wikipedia.org/wiki/French_king_cake
http://www.youtube.com/watch?v=I2PQ1RxcCv8
The "paste" in the middle is called frangipane (almond powder (100gr) + eggs (2) + sugar (100gr) + butter (75gr) iirc) and the dough is puff pastry. It's really good.
ElectricThunder said:2 thumbs WAY up man---those cookies look super chewy and I'd certainly like the details on what ye wrought on thy Naan Pizza.
Thanks! I can post the receipe if someone wants it. And the pizza was a simple peperoni and cheese pizza with dried oregano and cracked pepper on the cheese(gouda).
Another thing on my list of stuff to try, thanksjet1911 said:It's surprisingly(?) easy to make.
http://en.wikipedia.org/wiki/French_king_cake
http://www.youtube.com/watch?v=I2PQ1RxcCv8
The "paste" in the middle is called frangipane (almond powder (100gr) + eggs (2) + sugar (100gr) + butter (75gr) iirc) and the dough is puff pastry. It's really good.
This thread has really gotten me into cooking more
jet1911 said:It's called Ecole Hôtellière de la Capitale. It's a culinary school in Quebec City.
It's surprisingly(?) easy to make.
http://en.wikipedia.org/wiki/French_king_cake
http://www.youtube.com/watch?v=I2PQ1RxcCv8
The "paste" in the middle is called frangipane (almond powder (100gr) + eggs (2) + sugar (100gr) + butter (75gr) iirc) and the dough is puff pastry. It's really good.
Thanks! I can post the receipe if someone wants it. And the pizza was a simple peperoni and cheese pizza with dried oregano and cracked pepper on the cheese(gouda).
Do you just slather it all on there and toss it in the oven?
Cosmic Bus said:
Oh nice, my office has dried apple and cantaloupe in the hunk shapes like you linked it's really good. Dried apple pieces instead of the chips you always see are really good.
Also, fish (salmon, whatever) jerky is really good too.
I went to this really nice gallete resturant yesterday. I got one with tomatoes, spinach, artichokes. Man they are so good. These were made perfectly. I'd love to buy a crepe plate and learn how to make these.
http://www.le-bretagne.com/e/top.html
CrystalGemini
Member
Made a sausage and langoustine gumbo tonight:
cartoon_soldier
Member
Zyzyxxz said:
I like mine to be Medium, and should have gone with the oven route. Next time will have to do that.
This time I just did the Pan, but parts of it were too pink and rare for my taste. I did like the seasoning/marinade I use though:
Garlic
Chopped Rosemary
Homemade Garlic-Red Chili Paste
Lemon Juice
Olive Oil
Salt
Paprika
Pepper
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