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IronGAF Cookoff (hosted by OnkelC)
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ElectricThunder
Member
MrBig said:
Semolina flour is the way to go. A crazed Cajun on youtube has demonstrated this pretty well and it has worked well for me on my wheat dough pizzas when the cornmeal wasn't handy.
Thanks everyone, theres a lot of pressure at work not to screw up but so far I haven't screwed up too bad.
350F for 20 minutes and its still that rare? Theres no way it can be, I would check your oven temp to see if it is right, otherwise try raising the temp to 400. Also I don't really check by time or thermometer because I'm too lazy, I go by touch. Best way to learn is after you cook a perfect one touch the exterior crust and see how it bounces back when u poke it, look for that same response when its in the oven next time.
Halycon said:Best of luck Zyzyxxz!
Everyone in this thread would vouch for you
Unrelated note: Lamb Rack!
No recipe, I just dumped all my favorite herbs and spices on it (salt, pepper, rosemary, granule garlic, chopped onion, paprika, cumin). Tastes great, and sooooo tender. However I'm kind of iffy on cooking times and temperature for lamb racks. I browned all the sides in a skillet coated with olive oil, then it went into the oven at 350 for 20 minutes. In those 20 minutes it barely cooked at all. Of course this is the way I like it but most people I know prefer less blood in their meat. Should I leave it in longer for medium or raise the temperature?
(I didn't have my thermometer with me so I couldn't check without cutting it.)
350F for 20 minutes and its still that rare? Theres no way it can be, I would check your oven temp to see if it is right, otherwise try raising the temp to 400. Also I don't really check by time or thermometer because I'm too lazy, I go by touch. Best way to learn is after you cook a perfect one touch the exterior crust and see how it bounces back when u poke it, look for that same response when its in the oven next time.
I need help.
I have an anniversary dinner coming up. We're not married but will be soon. I don't plan on buying any gifts but I am planning to make a special dinner.
I'm thinking of making Lobster tails. I want to make them baked. Does anyone have any suggestions for the seasoning and or melted butter?
I also don't know what wine to serve with that...
If anyone has cooked lobster tail on the stove, please explain. I'd prefer to do that.
I have an anniversary dinner coming up. We're not married but will be soon. I don't plan on buying any gifts but I am planning to make a special dinner.
I'm thinking of making Lobster tails. I want to make them baked. Does anyone have any suggestions for the seasoning and or melted butter?
I also don't know what wine to serve with that...
If anyone has cooked lobster tail on the stove, please explain. I'd prefer to do that.
BladeWorker
Member
I have boiled whole (live) lobster before. Ten minutes plus a minute (two minutes?) for every lb. And, until the antennae comes off with ease.otake said:
You can also season butter...melt it, integrate your herbs/spices (I recommend garlic and lemon with a bit of parsley, though that may not help the breath of the post-dinner celebration) and then let it re-solidify in your fridge. Infused butter! Boil your lobster in a few inches of water with a bay leaf.
As for broiling/baking, I'm not an expert.
I'm told a nice Chablis goes well with shellfish, though...
hitsugi said:
yeah, as long as I keep this job for a year I have basically set my foot into the celebrity chef/famous restaurant circle on my resume. Cordon bleu is a joke of a school though, they just buy out all the local schools around the country and are now one of those degree mills.
Today was a pretty good day for me too, got a chance to try some jamon iberico. $38/lb and it was pretty damn sweet. Also I had to carry out the display iberico leg and I was nervous about dropping it, considering it was worth around $1000.
Zyzyxxz said:
Congrats on the job!
Iberico ham is pretty damn good! Was it the Iberico de Bellota variety (which is the best)? Soooooo good!
A friend of mine got ahold of some Iberice pork cheek which he cooked confit and then roasted in the oven! Served with truffled mashed potatoes... Pretty damn incredibly tasty!
Keen said:Congrats on the job!
Iberico ham is pretty damn good! Was it the Iberico de Bellota variety (which is the best)? Soooooo good!
A friend of mine got ahold of some Iberice pork cheek which he cooked confit and then roasted in the oven! Served with truffled mashed potatoes... Pretty damn incredibly tasty!
I dont think it was Bellota, since that is over $90 per pound? The stuff was had costs us $38 per pound.
slidewinder
Banned
Anybody have a good recipe for hamburger buns? Would something like Cosmic Bus's bread recipe work if I just adjusted the size and baking time, or would your usual hamburger rolls be much different ingredient-wise?
Not much of a baker at ALL (just a few loaves of no-knead, really), but I like the idea of starting from a sponge if that's appropriate.
Not much of a baker at ALL (just a few loaves of no-knead, really), but I like the idea of starting from a sponge if that's appropriate.
Cosmic Bus
pristine morning snow
slidewinder said:
I made some wheat buns back in December that are going to be much better than trying to adapt that Italian bread recipe for sandwich buns. Here's the recipe I worked off of.
slidewinder
Banned
Perfect, thanks! I'll save your bread recipe for the next time I get the urge to do some baking.
Haven't done tonkatsu in a while so I decided to experiment with highly marbled pork cheek.
Came out nice and juicy but some parts were way too fatty, problem with pork cheek is that one side is usually beautifully marbled and the other side has a thick layer of fat on it.
Either way it was a filling lunch.
Came out nice and juicy but some parts were way too fatty, problem with pork cheek is that one side is usually beautifully marbled and the other side has a thick layer of fat on it.
Either way it was a filling lunch.
nakedsushi
Member
^-- wow! You take such effort to make lunch. Usually, when I make lunch, it's something stupid easy like kale salad with avocado and a fried egg.
I found some hedgehog mushrooms from the Mushroom Man at the farmer's market last weekend and made:
farro risotto with hedgehog mushrooms, kale, and a side salad(by the BF).
I got a shout out in our local alternative weekly! My love of beef noodle soup is now famous.
http://www.laweekly.com/2011-03-10/eat-drink/lucky-noodle-king-many-spicy-returns/
I found some hedgehog mushrooms from the Mushroom Man at the farmer's market last weekend and made:
farro risotto with hedgehog mushrooms, kale, and a side salad(by the BF).
I got a shout out in our local alternative weekly! My love of beef noodle soup is now famous.
http://www.laweekly.com/2011-03-10/eat-drink/lucky-noodle-king-many-spicy-returns/
nakedsushi
Member
Heh, I guess what I post here is pretty healthy stuff because I cook mostly vegetarian. But when I go out, it's a MEAT PARTY so don't feel so bad. I'm jealous at your ability to cook meat. I've only barely learned how to roast a chicken this year.
And yes, we are friends or you could say MEAT PARTY enablers.
And yes, we are friends or you could say MEAT PARTY enablers.
Zyzyxxz said:Haven't done tonkatsu in a while so I decided to experiment with highly marbled pork cheek.
Came out nice and juicy but some parts were way too fatty, problem with pork cheek is that one side is usually beautifully marbled and the other side has a thick layer of fat on it.
Either way it was a filling lunch.
Looks damn good! Mmmmm, pork fat! How can you have too much of it?
EatChildren
Currently polling second in Australia's federal election (first in the Gold Coast), this feral may one day be your Bogan King.
Drunk? Lazy? Hungry? Then why not try...
'Winning' Nachos or 'Wait a minute, these ain't nachos OH MY GOD THIS IS DELICIOUS!'
Consulting your handy Necronomicon, you will find the following ingredients required to conjure this beast.
- 3+ cloves of garlic
- 1 small onion
- 2+ large chilies (unless you're weak-sauce)
- 1 handful of cherry tomatoes
- 1 bundle of spring onion / shallots
- Mix of rocket and baby spinach
- 1 small eggplant
- 1 small zucchini
- Corn chips (flavour of your choice)
- Mozzarella
- Pasta sauce (buy or make your own)
- Herbs
STEP 1: Take your garlic, onion, zucchini, eggplant, shallots, and chili and dice them up all good and proper. Due to the size of the dish, it is unlikely you will need very much
eggplant or zucchini, and probably wont use the whole things. Balance it out so everything looks relatively even. Chili level is up to you. For this I used one large habanero and one
large jalapeño. Pop it all in a pot like a crazy mother **** (or tub, or bowel, or whatever you want to store it in).
STEP 2: Slice up some baby spinach and rocket all crazy like. Yeah, take that you stupid greens. Again, make sure it's about equal in quantity to everything else so it evens out.
Dump this stuff in with the rest of your goods, and give it all a good mix around.
STEP 3: Grab yourself some pasta sauce. Homemade is good, but bottled is fine. Try to go for a good quantity and something chunky. Stick it all in with your mix. Yeah baby, you
like that. Dice up some of those cherry tomatoes and throw those in. Full tomatoes are a fine alternative. Make sure everything is mixed pretty evenly.
STEP 4: Time to layer like an ogre. Put down a layer of nachos, not too thick. Throw over some sauce. It will probably be a bit difficult, as the nachos will move around, but screw them! Do it anyway!
STEP 5: Got that sauce down? Great. Now add a layer of ye 'ol motza. Sauce/cheese/nacho ratio is totally up to you. What you want to do though is layer it. You don't want it all 'traditional', with one layer of everything. What you want to do is stack, so; nachos, sauce, cheese, repeat. Based on the size of the dish, I managed to get three layers, and use up all the sauce, nachos, and most of the bag of cheese. Once done, herb up the very top cheesy layer with whatever herbs suit your fancy.
STEP 6: Pre-heat your oven at one billion degrees. If you own a peasant oven, ~180 - 200 will do fine. Pop your layered nacho cheese delight in and cook until the top layer has browned to whatever you consider adequate.
STEP 7: Serve, cum buckets. That's serve, and orgasm from how good it is. Not serve buckets of cum. That's gross.
'Winning' Nachos or 'Wait a minute, these ain't nachos OH MY GOD THIS IS DELICIOUS!'
Consulting your handy Necronomicon, you will find the following ingredients required to conjure this beast.
- 3+ cloves of garlic
- 1 small onion
- 2+ large chilies (unless you're weak-sauce)
- 1 handful of cherry tomatoes
- 1 bundle of spring onion / shallots
- Mix of rocket and baby spinach
- 1 small eggplant
- 1 small zucchini
- Corn chips (flavour of your choice)
- Mozzarella
- Pasta sauce (buy or make your own)
- Herbs
STEP 1: Take your garlic, onion, zucchini, eggplant, shallots, and chili and dice them up all good and proper. Due to the size of the dish, it is unlikely you will need very much
eggplant or zucchini, and probably wont use the whole things. Balance it out so everything looks relatively even. Chili level is up to you. For this I used one large habanero and one
large jalapeño. Pop it all in a pot like a crazy mother **** (or tub, or bowel, or whatever you want to store it in).
STEP 2: Slice up some baby spinach and rocket all crazy like. Yeah, take that you stupid greens. Again, make sure it's about equal in quantity to everything else so it evens out.
Dump this stuff in with the rest of your goods, and give it all a good mix around.
STEP 3: Grab yourself some pasta sauce. Homemade is good, but bottled is fine. Try to go for a good quantity and something chunky. Stick it all in with your mix. Yeah baby, you
like that. Dice up some of those cherry tomatoes and throw those in. Full tomatoes are a fine alternative. Make sure everything is mixed pretty evenly.
STEP 4: Time to layer like an ogre. Put down a layer of nachos, not too thick. Throw over some sauce. It will probably be a bit difficult, as the nachos will move around, but screw them! Do it anyway!
STEP 5: Got that sauce down? Great. Now add a layer of ye 'ol motza. Sauce/cheese/nacho ratio is totally up to you. What you want to do though is layer it. You don't want it all 'traditional', with one layer of everything. What you want to do is stack, so; nachos, sauce, cheese, repeat. Based on the size of the dish, I managed to get three layers, and use up all the sauce, nachos, and most of the bag of cheese. Once done, herb up the very top cheesy layer with whatever herbs suit your fancy.
STEP 6: Pre-heat your oven at one billion degrees. If you own a peasant oven, ~180 - 200 will do fine. Pop your layered nacho cheese delight in and cook until the top layer has browned to whatever you consider adequate.
STEP 7: Serve, cum buckets. That's serve, and orgasm from how good it is. Not serve buckets of cum. That's gross.
ElectricThunder
Member
Rerun of last week with Garlic Parmesan Boulder Kettle Chips.
However, should anybody ever say you can't get a fine tasting pizza wrangled with some quality Tandoori Paste (Tiger Tiger was what I found and is the first I've ever had) they are indeed mistaken!
PhoncipleBone
Banned
Homemade moon pies. Homemade marshmallow sandwiched between either graham crackers, homemade peanut butter cookies, homemade chocolate cookies, or homemade oatmeal chocolate chip cookies. We have not gotten to the coating them in chocolate phase yet, but already it is a diabetic coma sandwich.
PhoncipleBone
Banned
I could barely eat half of the peanut butter ones. I cannot wait to see how crazy it gets after the chocolate. My wife made them so I could take them to Pi Day at work on Monday.MrBig said:
Everyone is bringing regular pies, like apple, or whatnot. I will win for being original dammit.
rykomatsu
Member
Zyzyxxz said:
Zyzyxxz, congrats on your new job. I'm sure you'll excel greatly there
On another completely unrelated note, what do you guys think of this deal...?
https://www.blendtec.com/sxsw
$250+s&h for a refurb blender...i've gone through a few el cheapo blenders in the past so I'm thinking maybe I should stop getting them as disposable items and plunking down cash for a good one...
ElectricThunder
Member
PhoncipleBone said:
Looks SO GOOD~! I haven't had a Moonpie in ages and even then never one beyond a pre-packaged dealie.
Zaraki_Kenpachi
Member
Congrats Zyzyxxz!
parrotbeak
Member
Looking for a good recipe for a beef round tip roast. I have 8 lbs although I will likely cut it in two, since it's just for me.
PhoncipleBone
Banned
Chocolate coating applied to moon pies. Now to just wait for them to temper and harden.
My coworkers wont know what hit them.
PhoncipleBone
Banned
Just tried one of the pies after the chocolate hardened. Christ, these things are sweet.
I have found my new secret weapon in the baked goods wars we have at work. My wife's oatmeal chocolate chip cookies are a fave, but this might ensure victory for all time.
Of course, many people are bringing in pies tomorrow for Pi Day.
I have found my new secret weapon in the baked goods wars we have at work. My wife's oatmeal chocolate chip cookies are a fave, but this might ensure victory for all time.
Of course, many people are bringing in pies tomorrow for Pi Day.
PartlyCloudlike
Member
PhoncipleBone said:
rykomatsu
Member
So, I decided to get the blendtec. Blender +2 carrafes with a 10 year warranty on both for $250 was too good to pass. Going on until midnight tonight.
https://www.blendtec.com/sxsw
If anyone is interested...cheers
https://www.blendtec.com/sxsw
If anyone is interested...cheers
Ben Pierce
Member
A good little breakfast
Been practicing my risotto, best way to make it taste great? Use homemade stick...
In this case frozen cubes of chicken stock I made two weeks back.
The risotto was simply flavored with a mirepoix of sweated root vegetables, brown butter, olive oil, loads of parmesan cheese and topped with sausage and of course gotta have that fried egg.
In this case frozen cubes of chicken stock I made two weeks back.
The risotto was simply flavored with a mirepoix of sweated root vegetables, brown butter, olive oil, loads of parmesan cheese and topped with sausage and of course gotta have that fried egg.
Face it Tiger..
Banned
Just got accepted to George Brown for Culinary Management!!!(Which is why I'm posting at 5 in the morning!)
Wish me some goddamn luck, many hard days are ahead.
Wish me some goddamn luck, many hard days are ahead.
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