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[Axion22]

Boy, have I been doingitwrong... I've been keeping up with this thread via email subscription... as in no pics. You pizza makers are getting that dough looking real pretty.

I made the noodle auflauf from the DnA Foodcast Episode 1:

Good stuff.

 

[beelzebozo]

the last three posts are nearly pornographic in the intensity of their culinary attractiveness.

i love your kimchi jars, briareos. i got some little flip top bottles to store my homemade ketchup a few years ago that just put the real cherry on the sundae for me. would it sound insane if i said the ketchup tastes better when it's coming out of a glass bottle?

keen, what's the recipe for your pickled red onions? i'm a red onion fetishist. sometimes my parents take me to ruby tuesday's (i know, i know) and though i rarely order anything from the menu i really like their salad bar. in particular i love to heap my plate 8 inches tall with rings of red onion.

how did the noodle auflauf turn out, axion? my girlfriend told me today she wants to make risotto sometime with me. i like cheesy rice or pasta dishes. i'd actually be interested if anybody had any interesting "springy" takes on risotto, as most of mine seem much more hearty and appropriate for winter. mushrooms and beef and the such. i wonder if adding a cool raw asparagus and carrot salad on top, sort of in a quick pickle, would be interesting and give it the acidity and sense of freshness i'm looking for?

 

[Maiar_m]

You can go with a variation on the principle of sushi. Cook your rice like you would for a risotto, but serve it fish smoked salmon or trout, which is very fresh.

If you've got early melons where you're at, that too.

 

[beelzebozo]

i wonder about some sort of risotto with an almost lemon-thyme flavor paired with the cantaloupe? i love that idea.

and of course smoked salmon is brilliant and you are a saint for suggesting it. i would old bay that risotto so hardcore.

 

[Maiar_m]

What happens between a man and his risotto stays between a man and his risotto.
And yet, if you do the cantaloupe thing, with lemon and thyme, I'd be interested in how it turned out. When it's the season here, I'll be glad to try it out too.

 

[Axion22]

how did the noodle auflauf turn out, axion? my girlfriend told me today she wants to make risotto sometime with me. i like cheesy rice or pasta dishes.

It turned out great, it's a hearty dish, though. The meats are ground beef and bacon with tomato paste and the cheese is gouda. The Foodcast guys described it as "german lasagna."

 

[sharkmuncher]

Ok Iron-GAF, help me make something in my slow-cooker that doesn't have that bland "this was made in a slow cooker" taste. I've tried, red and green chili, pineapple chicken thighs, coconut lime chicken thighs, beef stew along with numerous others and everything comes out tasting bland and mediocre. Any tips to prevent this or above average slow cooker recipes out there.

 

[Zyzyxxz]

Ok Iron-GAF, help me make something in my slow-cooker that doesn't have that bland "this was made in a slow cooker" taste. I've tried, red and green chili, pineapple chicken thighs, coconut lime chicken thighs, beef stew along with numerous others and everything comes out tasting bland and mediocre. Any tips to prevent this or above average slow cooker recipes out there.

use more salt, finish with acidity like lime/lemon/vinegars.

You can usually blame bland being a result of a lack of salt but if it doesn't help try using more root veges like celery, carrots, and onions.

 

[nakedsushi]

Ok Iron-GAF, help me make something in my slow-cooker that doesn't have that bland "this was made in a slow cooker" taste. I've tried, red and green chili, pineapple chicken thighs, coconut lime chicken thighs, beef stew along with numerous others and everything comes out tasting bland and mediocre. Any tips to prevent this or above average slow cooker recipes out there.

Brown the aromatics (onion, mostly) in a pan before dumping them in the slow cooker. I find that putting raw onions in the slow cooker for soups or stews never turn out as well as if you had browned them before.

My first dish in a slow cooker was corned beef stew and it was delicious. 1 package corned beef including that spice packet they give you, chopped potatoes, carrots, and cabbage, then just add water. I like layering the carrots on the bottom, then potatoes, then thick slices of corned beef, cover with water till all the meat is under water, then layer on the chopped cabbage.

 

[ChanHuk]

My Victorinox 8" Chef's knife came in, my first real knife and it's already a pleasure to use.

 

[rykomatsu]

Ok Iron-GAF, help me make something in my slow-cooker that doesn't have that bland "this was made in a slow cooker" taste. I've tried, red and green chili, pineapple chicken thighs, coconut lime chicken thighs, beef stew along with numerous others and everything comes out tasting bland and mediocre. Any tips to prevent this or above average slow cooker recipes out there.

How long are you cooking?

Brown the meat and onions before adding to pot
Use spices...thyme, basil, rosemary, pepper, etc
Cut vegetables into smaller cubes to increase surface area to get a more flavorful stock in a short period of time if you're not cooking too long
Using too much water for the amount of seasoning you add?

Celery leaves or root has a far more intense flavor than celery itself...try that for some oompf too...

A slow cooked pot au feu or beef stew usually comes out quite amazing with most recipes...

 

[OnkelC]

is noodle auflauf actually called this in english? i was looking for a fitting translation for ages. and yes, it is actually the german lasagna. a preparation with cubed cooked ham instead of ground beef/pork is more common, though.

awesome dishes all around, folks, thanks for sharing and congrats on the mentioning, beelzebozo.

 

[Keen]

the last three posts are nearly pornographic in the intensity of their culinary attractiveness.

i love your kimchi jars, briareos. i got some little flip top bottles to store my homemade ketchup a few years ago that just put the real cherry on the sundae for me. would it sound insane if i said the ketchup tastes better when it's coming out of a glass bottle?

keen, what's the recipe for your pickled red onions? i'm a red onion fetishist. sometimes my parents take me to ruby tuesday's (i know, i know) and though i rarely order anything from the menu i really like their salad bar. in particular i love to heap my plate 8 inches tall with rings of red onion.

how did the noodle auflauf turn out, axion? my girlfriend told me today she wants to make risotto sometime with me. i like cheesy rice or pasta dishes. i'd actually be interested if anybody had any interesting "springy" takes on risotto, as most of mine seem much more hearty and appropriate for winter. mushrooms and beef and the such. i wonder if adding a cool raw asparagus and carrot salad on top, sort of in a quick pickle, would be interesting and give it the acidity and sense of freshness i'm looking for?

I also love red onions!
Pretty simple, just 1 part 12% vinegar to 2 parts sugar to 3 parts water. Mix, add chopped up onion, let come to a boil and take of the heat and let sit for a few hours.

 

[OnkelC]

Karfreitag / Good Friday dish: Fish!

Edit: superior pic

 

[VelvetMouth]

How do you get your potatoes to look so good and what sauce is that over the potatoes?

 

[OnkelC]

How do you get your potatoes to look so good and what sauce is that over the potatoes?

potatoes: peel, boil in salt water, done.
sauce was a mustard sauce, made with a roux/vegetable stock base, hot mustard and a bit of milk, finished with a bit of dill.

 

[BriareosGAF]

i love your kimchi jars, briareos. i got some little flip top bottles to store my homemade ketchup a few years ago that just put the real cherry on the sundae for me. would it sound insane if i said the ketchup tastes better when it's coming out of a glass bottle?

Thanks! We moved to Maine a few years ago and started seriously growing last year, so we bought a metric ass-ton of Ball mason jars in various sizes to can vegetables for winter storage. They are the best things in the world for storing leftovers, using as drinking glasses, use small ones for painting miniatures, growing seedlings, etc. Never can have enough. Flip tops are great, too, and you are right, everything tastes better out of a glass bottle.

 

[Stalfos]

My Victorinox 8" Chef's knife came in, my first real knife and it's already a pleasure to use.

Yeah its a great knife at a fantastic price.

 

[CRS]

So yesterday was a blast and everything went really well. (Tri-tip was a little to well done for my tastes but family likes it more on the well done side)
Tri-Tip:



Tacos de Lengua (Beef tongue tacos) with a glass of Horchata (Rice drink)


Close up of the tacos:

 

[Zyzyxxz]

man I love tacos lengua!

 

[ArtistDude88]

...Why did I start browsing this thread?!

So many delicious looking things... So hungry now (

 

[Pennywise]

is noodle auflauf actually called this in english? i was looking for a fitting translation for ages. and yes, it is actually the german lasagna. a preparation with cubed cooked ham instead of ground beef/pork is more common, though.

awesome dishes all around, folks, thanks for sharing and congrats on the mentioning, beelzebozo.

Just know it as casserole in English but never knew auflauf was also common Oo

Anyway awesome Karfreitag dish , would love to taste the sauce....
But well just ate a Salad and looking forward to Sunday for the first fresh asparagus I get this year in ze country.

 

[VelvetMouth]

potatoes: peel, boil in salt water, done.
sauce was a mustard sauce, made with a roux/vegetable stock base, hot mustard and a bit of milk, finished with a bit of dill.

Thanks Onkel!

Just in case Onkel's asleep already, how do you guys fry your fish and make the batter stick to the fish and not fall apart?

I usually use Panko when I bread anything but Onkel's fish looks like it has a nice batter.

 

[Pennywise]

Thanks Onkel!

Just in case Onkel's asleep already, how do you guys fry your fish and make the batter stick to the fish and not fall apart?

I usually use Panko when I bread anything but Onkel's fish looks like it has a nice batter.

The classical way would be to spin it in flour then get the fish into a beaten egg and the last step would be simply spinning it in breadcrumbs.

It's the easiest way to get it done nicely.

 

[Axion22]

is noodle auflauf actually called this in english? i was looking for a fitting translation for ages. and yes, it is actually the german lasagna. a preparation with cubed cooked ham instead of ground beef/pork is more common, though.

I had never heard of it before listening to that podcast episode. "Auflauf" doesn't sound like a very appetizing word, either. I think because it rhymes with "trough" and "slough."

 

[UrokeJoe]

So yesterday was a blast and everything went really well. (Tri-tip was a little to well done for my tastes but family likes it more on the well done side)
Tri-Tip:

Love Tri-Tip! Been there, but that is what the ends are for.

Anyways it still looks pretty juicy and not dried out, and you cut it the right way, across the grain. People that cut tri-tip along the grain make me crazy.

 

[OnkelC]

The classical way would be to spin it in flour then get the fish into a beaten egg and the last step would be simply spinning it in breadcrumbs.

It's the easiest way to get it done nicely.

that's exactly the way it was done.

 

[dragonlife]

Bacon, onion, fresh picked parsley, fresh moz

]

I need this. Now.

 

[BloodySinner]

This thread makes me want to invest in a barbecue grill.

 

[OnkelC]

I just ordered a Regular Ordinary Swedish Meal Time Apron and shirt. should improve cooking powers even further.

 

[Zyzyxxz]

Gotta get some of my pics up, been too busy with work though.

The other day I cooked some lamb saddle cut into strip steaks (basically rack of lamb without the bones) and it was awesome, marinated in oilve oil, salt, garlic, cilantro, rosemary, black pepper, and onions. Sauteed the onions and sliced the lamb over it, I would have taken a pic but I was too hungry.

 

[weeneo]

I made frankfurter grüne soße(green sauce) yesterday

my first post @ ironGAF

 

[Datwheezy]

So yesterday was a blast and everything went really well. (Tri-tip was a little to well done for my tastes but family likes it more on the well done side)
Tri-Tip:


Tacos de Lengua (Beef tongue tacos) with a glass of Horchata (Rice drink)


Close up of the tacos:

how did you prepare and cook the tongue?

 

[MrBig]

So I've got this nice ball of dough that I just realized would be much better if it was served fresh tomorrow. It's got a bunch of fresh picked herbs, garlic, and cheese in it. Will it be alright to let it rise in the fridge overnight and then bake tomorrow? or should I just bake it now and reheat it tomorrow?

 

[GiJoccin]

So I've got this nice ball of dough that I just realized would be much better if it was served fresh tomorrow. It's got a bunch of fresh picked herbs, garlic, and cheese in it. Will it be alright to let it rise in the fridge overnight and then bake tomorrow? or should I just bake it now and reheat it tomorrow?

i doubt there's much wrong with letting it sit in the fridge overnight! just be aware you might want to let it come back to room temperature before baking it, or adjust baking times accordingly

 

[otake]

I had a burrito casserole today, it's like lasagna except with tortillas...... it was good. Had it with some cheap Bordeaux 2003 vintage, quite good.

Tomorrow I'm making pork loin roast. Going to have that with some Oregon Pinot Noir or white Burgundy. It will be my first time making this. I don't expect it to be much different from a standing rib roast.

 

[CRS]

how did you prepare and cook the tongue?

Sorry if instructions are unclear. I'll try to be as clear as possible and add pictures in a little bit.

The tongue that I got was already defatted which I highly prefer and recommend. The only preparation I did was wash the tongue, cut off any loose ends of fat, and cut it in half where the large portion is connected to the smaller portion.

Ingredients for 1 tongue:
1 small onion or half of a large onion (If you do use more than one onion, just cut them in half.)
2 cloves
2 cloves of garlic
2 bay leaves
Start off with a 1/2 tablespoon of coarse sea salt. Might use a little less if you use a different kind of salt or how coarse it is.
Around 4 liters of water. You want to use enough water so it can cover all of the tongue and ingredients.

Grab a pot that has a lid, fill it up with the necessary amount of water, and set it to high meanwhile you prepare the tongue. Add the tongue and the rest of the ingredients and bring it to a boil. Once it starts boiling, set it to low, put the lid on, and cook it for 3 or so hours.

Around a couple of hours in, you can taste the broth to see if it needs more salt. Add more if necessary, but if not, put the lid back on and let it cook for at least another hour. The tongue will be ready when it's sinking to the bottom and the skin easily falls off.

Once it's done, let it strain and cool off for a little bit. Once you can handle the tongue without burning yourself, peel the skin off. Make sure the tongue doesn't cool off too much or the skin will get more difficult to take off. Once you do that, you're all done. Just cut it up and you're ready to serve.

Hopefully everything made sense. Like I said, I'll be posting pictures in a little so that might help.

 

[Cosmic Bus]

Random question: has anyone made their own marshmallows before, and do you think there's any reason why it wouldn't work with milk (specifically coconut milk) instead of water?

 

[thespot84]

Random question: has anyone made their own marshmallows before, and do you think there's any reason why it wouldn't work with milk (specifically coconut milk) instead of water?

how hot do you need to get the water? you might risk scorching the milk, but that's just a wild guess

 

[CrystalGemini]

Happy Easter, all!   Post Easter noms!

Rabbit with creamy dijon sauce and deep fried brussels sprouts

Potato cashew soup with cheese and bacon

 

[MrBig]

Happy Easter, all!   Post Easter noms!

Ugh, I probably gained 5 pounds yesterday. Good stuff.
No pics from me though

 

[DietRob]

We made manicotti for our easter meal yesterday.

 

[Datwheezy]

Happy Easter, all!   Post Easter noms!

Rabbit with creamy dijon sauce and deep fried brussels sprouts

Potato cashew soup with cheese and bacon

All of that looks incredible! I wish I could have rabbit more often (girlfriend is a huge fan of owning them as pets, so has a big problem with people eating them lol)

 

[MrBig]

What are those slabs called that act as parchment paper and don't stick to anything?
Looking to buy one.

 

[slidewinder]

Silpat maybe?

 

[Divvy]

I went to Trevor's in Toronto this weekend. Had a poutine made with truffle gravy with a chunk of seared foie on top. Was the best thing ever. Just felt like I had to chime in with that.

Now every poutine will be inferior

 

[thespot84]

Silpat maybe?

yeah, silpat is a brand name though right? anything silicone will do.

 

[CrystalGemini]

Had some extra rabbit bits and being PUMPED after watching the behind the scenes for the new Hobbit movie I decided to make a rabbit stew with PO-TA-TOES.

 

[magnificent83]

So last week, I decided to put my new smartphone to use in taking pictures of what I've been cooking.
This has been the past two weeks or so

This was me messing around last night trying to plate Easter dinner. It was harder than I thought.


Pulled pork, this was from a half of a pork shoulder. I was trying a new way of cooking the shoulder, but getting to the fall apart consistency was so frustrating especially because I cooked it for five hours at 275 and it was still tough. Ended up slow cooking it the next day at 300 for 3 hours and it was still pretty moist to my surprise.


Lamb chops


The other half of the shoulder, your standard pork roast with a rub of Ghanaian blend of spices




Lasagna, first time cooking it and neglected to add a top layer of sauce and paid the price with a crispy top layer.


What the lasagna looked like at the end.


Chicken breast with ham fried rice


Most of the dishes have been inspired by what I've seen on here and the recommendations in the thread.
The shoulder cost me my chef's knife while trying to cut it in two but I ended upgrading to the Victorinox that was recommended earlier. The difference in knives is night and day.

 

[Zyzyxxz]

[/url]
Pulled pork, this was from a half of a pork shoulder. I was trying a new way of cooking the shoulder, but getting to the fall apart consistency was so frustrating especially because I cooked it for five hours at 275 and it was still tough. Ended up slow cooking it the next day at 300 for 3 hours and it was still pretty moist to my surprise.

Was the shoulder sitting in a bath of some sort of liquid? If it was just sitting in the open then it was likely going to dry out. Most of the time I see people fill up a roasting pan part way with stock or some sort liquid and then cover the should and pan with aluminum foil.