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IronGAF Cookoff (hosted by OnkelC)
- Thread starter OnkelC
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Made some Pan Seared Scallops last night.
I was always afraid of cooking them because of Gordon Ramsey screaming at people.
Turned out to be super easy and now the girlfriend thinks I'm some kind of master chef :lol
Just melted some butter, let it brown in the pan, then seared them for about 2 minutes per side (they were jumbo scallops) and that was that.
Made a pesto sauce to go with them and it worked really well (1 cup cilantro, 1/2 cup of olive oil, 2 garlic cloves, salt pepper and a tsp of lemon zest all in a processor).
I was always afraid of cooking them because of Gordon Ramsey screaming at people.
Turned out to be super easy and now the girlfriend thinks I'm some kind of master chef :lol
Just melted some butter, let it brown in the pan, then seared them for about 2 minutes per side (they were jumbo scallops) and that was that.
Made a pesto sauce to go with them and it worked really well (1 cup cilantro, 1/2 cup of olive oil, 2 garlic cloves, salt pepper and a tsp of lemon zest all in a processor).
Maklershed
Member
You must be terrified of risotto then.StoOgE said:
ShinAmano said:
No, it's a fine sauce. It's just that Stubbs is from Austin and everything is cooked in a dry rub in this part of the world. Putting sauce on BBQ after it is cooked is questionable enough, putting on during cooking will get you some really dirty looks.
slidewinder
Banned
But that's real BBQ where the meat's taking on flavor from the smoke. Totally different from doing ribs in the oven where it makes perfect sense to slather them in sauce.StoOgE said:
slidewinder
Banned
Oh, sorry! I think I confused yours with someone else's who was making them in the oven.
iamaustrian
Member
New Year's Eve Cookery Course
The following pics are from the second part of the cookery course I was taking. I can't remember the exact amount of courses cause I lost my menu and I was also drunk as fuck. so, ... sorry :/
Chili pheasant breast with asian cooked vegetables
Lamb with baby potatoes and bean-pods tossed in butter with bacon bits
Argentine beefsteak and styrian organic pork chop served with Brussel sprouts, japanese mushrooms and risotto.
and last but not least:
Roast wild boar(the join) in a redwine/mustard/soya-sauce served with cold pickeld lentils
thanks
We asked the owner(and chef) of our local restaurant if he would organize a cooking course for me and some friends. well, he agreed. You should be, at least, a little experienced with the essentials of cooking.
The following pics are from the second part of the cookery course I was taking. I can't remember the exact amount of courses cause I lost my menu and I was also drunk as fuck. so, ... sorry :/
Chili pheasant breast with asian cooked vegetables
Lamb with baby potatoes and bean-pods tossed in butter with bacon bits
Argentine beefsteak and styrian organic pork chop served with Brussel sprouts, japanese mushrooms and risotto.
and last but not least:
Roast wild boar(the join) in a redwine/mustard/soya-sauce served with cold pickeld lentils
mellowyellowod said:
thanks
We asked the owner(and chef) of our local restaurant if he would organize a cooking course for me and some friends. well, he agreed. You should be, at least, a little experienced with the essentials of cooking.
ElectricThunder
Member
Hell yes, I didn't have the money to get it today since there are other things, BUT I actually found a nice looking package of Capicola---looked to be very well seasoned and I would imagine is great with....most things?
Also found some Aged Diced Prosciutto, various Dry Salame offerings, another thing similar to the above whose name I forget but I didn't recognize at all---I dunno why the run down old Kroger around here is stocked with this stuff amidst all their general junk but I don't care!
Also found some Aged Diced Prosciutto, various Dry Salame offerings, another thing similar to the above whose name I forget but I didn't recognize at all---I dunno why the run down old Kroger around here is stocked with this stuff amidst all their general junk but I don't care!
nakedsushi
Member
GiJoccin said:
Bring one or two slow-cookers and do lots of stews! Chile's easy to make in it. Serve it over rice. Bring a rice-cooker if you have it. Corn beef stew is also easy in the slow cooker.
Basically, stick everything in the slow cooker in the morning, go skiiing, come back in the afternoon, give it a stir and season it to taste.
I call this masterpiece the Duke of Sandwich(es). Takes the timeless classic of a PB&J to a whole new level.
Our canvas, paints and brush for this work of art:
Make sure to get a nice even coat of jelly. We're shooting for 90-95% surface coverage, and keeping it a consistent thickness helps with presentation and ensures that flavor will maintain to the last bite.
Preparing our secret weapon:
We're going to peanut butter BOTH sides of our core. Again the more coverage the better. Also note how this middle slice of bread is smaller than our base; the toasting process draws out the moisture of the bread which is beneficial to us in two ways. First, it helps our core to fit perfectly within the confines of the outer layers. Second, the lack of moisture helps the core to retain the crunch from the time of plating to when the Duke is served. The crunch is essential!
And here's our finished product. A sharp chef's knife will guarantee a clean line and push your presentation to the top. Best served with milk, chilled. I recommend a 2011 vintage for best pairing.
The warm core gives the entire sandwich a smooth and satisfying crunch, and having double layers of toppings plus a third slice of bread elevates the Duke beyond a simple sandwich needing sides to be a complete meal, to being a feast fit for royalty.
Our canvas, paints and brush for this work of art:
Make sure to get a nice even coat of jelly. We're shooting for 90-95% surface coverage, and keeping it a consistent thickness helps with presentation and ensures that flavor will maintain to the last bite.
Preparing our secret weapon:
We're going to peanut butter BOTH sides of our core. Again the more coverage the better. Also note how this middle slice of bread is smaller than our base; the toasting process draws out the moisture of the bread which is beneficial to us in two ways. First, it helps our core to fit perfectly within the confines of the outer layers. Second, the lack of moisture helps the core to retain the crunch from the time of plating to when the Duke is served. The crunch is essential!
And here's our finished product. A sharp chef's knife will guarantee a clean line and push your presentation to the top. Best served with milk, chilled. I recommend a 2011 vintage for best pairing.
The warm core gives the entire sandwich a smooth and satisfying crunch, and having double layers of toppings plus a third slice of bread elevates the Duke beyond a simple sandwich needing sides to be a complete meal, to being a feast fit for royalty.
MagicJackBauer
Banned
You put ice in your milk??
fudgey_lumpkins
Member
MagicJackBauer said:
I'm 99% sure it's only for presentation purposes.
MagicJackBauer
Banned
Ramma2 said:
But it waters down the milk no?
slidewinder
Banned
Should've had marshmallow fluff on one side instead of jelly. And jam is way better and more manly than jelly.
MagicJackBauer said:
If you drink it fast enough you get the coldness of the ice with none of dilution.
I don't drink milk anymore, but when I did, I would never drink it without ice. Also, the ice had to go in first, or else it would taste funny. At least it did for me. You know how one parent always did something better than the other? The milk my dad brought me at bedtime always tasted old, because he did milk, then ice. The milk my mother brought me was always crisp and cold and awesome because she did it ice, then milk. There's probably a simple explanation (whenever I asked dad the milk was going bad, etc) but that stayed with me up until I switched to soy.
And Mayfield is nasty as hell.
Bananas and cinnamon-raisin bread would've done wonders to that sandwich. Had it first in fourth grade learning about the layers of the earth. My teacher made little pb&js with the addition of banana and a layer of raisin bread in between. Still my favorite class demonstration to this day. XD
Oh and honey.
hiro4 said:
First time I made tonkatsu the pork chop was dry and overcooked and the coating feel off within seconds of taking it out of the fryer. Now I'm confident I can make it better than most restaurants, although I am in pursuit of a perfect tonkatsu for career reasons. Still practice makes perfect and croquettes are the ultimate party food where alcohol is served.
D-Pad said:
Just wrap, cut, and bake.
Here is the source recipe I used.
http://www.thecookingguy.com/cookbook/recipe.php?id=82
nakedsushi
Member
Those PBJs need some BANANA! That counts as a serving as fruit =)
Last night, I made tempura.
Had a guest over for dinner tonight. The BF made most of this. I made the tomato and egg:
Last night, I made tempura.
Had a guest over for dinner tonight. The BF made most of this. I made the tomato and egg:
Your post always remind me that I need to start eating better which is hard when I'm always experiment with stuff for work which tends to be ultra salty and fatty.
My nephew's bday is sunday and I'm planning on hosting a small party of about 15 people or so. He loves mac and cheese so I was testing a recipe today (Alton Brown, although I do hate him just to make it clear).
I actually didnt have enough cheese for the recipe so the bechamel sauce came out too milky, but it was still good. I'll stick with it for now but replace milk with heavy cream and use a higher quality cheddar for the final one.
My nephew's bday is sunday and I'm planning on hosting a small party of about 15 people or so. He loves mac and cheese so I was testing a recipe today (Alton Brown, although I do hate him just to make it clear).
I actually didnt have enough cheese for the recipe so the bechamel sauce came out too milky, but it was still good. I'll stick with it for now but replace milk with heavy cream and use a higher quality cheddar for the final one.
nakedsushi
Member
Zyzyxxz said:
Heh, if you call deep fried and battered vegetables "eating better" =)
Baked mac and cheese looks great! You can try sneaking small chopped up cauliflower in it. That's what I usually do when I make mac and cheese.
Oh yeah, which roasting pan is that?
nakedsushi said:
Ikea, it was only $12 or something, great value for something pretty durable and the size makes it good for roasting small things and easy to deglaze with it as well.
thespot84 said:
I like his show for information and I do like that he has taken up good causes such as sustainable fish eating but the way his show is presented make me feel so patronized.
I know food network is aimed at people who can't cook but still, I can't stand the production and cheesiness sometimes. I'm already a food nerd so thats probably why I only find his show partially informative.
Deadly Cyclone
Pride of Iowa State
Alton Brown is the Bill Nye of the cooking world, and I love his shows. His show books are great too.
Can anyone suggest some dinners I can make during the week that are cheap, healthy, and fairly easy? I always seem to stick to pasta one night, tacos (turkey meat, spinach, brown rice) another, and some form of egg or tuna sandwiches. It is getting kind of boring.
Can anyone suggest some dinners I can make during the week that are cheap, healthy, and fairly easy? I always seem to stick to pasta one night, tacos (turkey meat, spinach, brown rice) another, and some form of egg or tuna sandwiches. It is getting kind of boring.
Deadly Cyclone said:Alton Brown is the Bill Nye of the cooking world, and I love his shows. His show books are great too.
Can anyone suggest some dinners I can make during the week that are cheap, healthy, and fairly easy? I always seem to stick to pasta one night, tacos (turkey meat, spinach, brown rice) another, and some form of egg or tuna sandwiches. It is getting kind of boring.
http://www.notakeout.com/
Deadly Cyclone
Pride of Iowa State
thespot84 said:
Awesome site, I'll do some digging.
nakedsushi
Member
Looks good! Recipe for the sausage please?
nakedsushi said:
http://vegandad.blogspot.com/2008/03/homemade-sausages.html
After many searches and failed attempts at other veggie sausages, this one came out the best. The key to this is wheat gluten and steam.
rykomatsu
Member
Not to double post, but if you know about Thomas Keller (French Laundry), his cookbook set for French Laundry and Ad Hoc at Home is on sale at B&N for $22.50. Theres a 50% off in store coupon floating around until Monday so if it's available in a store near you, 2 awesome cookbooks for $11...$60+ at amazon right now...
http://search.barnesandnoble.com/Th...mas-Keller/e/9780594222798/?itm=1&USRI=ad+hoc
Hope this helps some
http://search.barnesandnoble.com/Th...mas-Keller/e/9780594222798/?itm=1&USRI=ad+hoc
Hope this helps some
cartoon_soldier
Member
Brunch
Toast
Veggie Patty
Fried Egg on Top
Grilled Onions on Top
Sriracha sauce
Some Herbs
Shitty paper plate
Shitty iPhone Pic
Surprisingly good.
Nice, will definitely have to try this out.
Made Tandoori Chicken Thigh myself yesterday, was baked nicely. No pics though.
Toast
Veggie Patty
Fried Egg on Top
Grilled Onions on Top
Sriracha sauce
Some Herbs
Shitty paper plate
Shitty iPhone Pic
Surprisingly good.
Axion22 said:Roasted chicken thighs, carrots, potatoes.
Super easy & cheap ingredients. pic click goes to recipe.
Nice, will definitely have to try this out.
Made Tandoori Chicken Thigh myself yesterday, was baked nicely. No pics though.
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