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IronGAF Cookoff (hosted by OnkelC)
- Thread starter OnkelC
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magnificent83
Member
Zyzyxxz said:
yes, i had it in a bath. The pork came out really moist after the second time in the oven. I reused the stock from the first attempt and it worked out really well.
nakedsushi
Member
magnificent83 said:
I did the same thing my first time making lasagna! But never again. Never again!
ElectricThunder
Member
Good god I hate auto-complete and am an Idiot---here I thought the forum had been down the past couple weeks for maintenance. I was going crazy from lack of GAF and now have Sooo much catching up to do...
Ballyshannon for Cheese
Lundberg Family Farms Rice Chips Sesame Seaweed
I can't say if these chips are truly an indication, but Seaweed might well be damn delicious on pizza at least via these awesome chips! The Ballyshannon continues the tradition of quick melting, smooth, delicious Irish cheese---though this one tends to want to brown up a bit overly so when doing any longer cooking pizzas.
The same cheese, but now with the Abbruzze meat topping and Kettle Brand TIAS! Zesty Ranch for the crumble---a really good chip that somewhat reminds me of a better Cooler Ranch with a Garlic kick. The meat was about as described with a nice taste!
Ballyshannon for Cheese
Lundberg Family Farms Rice Chips Sesame Seaweed
I can't say if these chips are truly an indication, but Seaweed might well be damn delicious on pizza at least via these awesome chips! The Ballyshannon continues the tradition of quick melting, smooth, delicious Irish cheese---though this one tends to want to brown up a bit overly so when doing any longer cooking pizzas.
The same cheese, but now with the Abbruzze meat topping and Kettle Brand TIAS! Zesty Ranch for the crumble---a really good chip that somewhat reminds me of a better Cooler Ranch with a Garlic kick. The meat was about as described with a nice taste!
ElectricThunder
Member
MrBig said:
Heh, it added an odd "refreshing" component to it....almost like an herb.
For Vanilla in that situation...eep....best shot is the likes of a Marshall's or some other place that has random food/kitchenware fare alongside their clothes and whatnot. Granted, the bottles tend to not be all that discounted, but it is a couple bucks more than usual.
Otherwise, Costco/Sam's Club/BJ's/insert any giant warehouse place here.
Edit: I should say this is just based on Extract...I've not seen the Vanilla Paste that apparently exists at least via an Australian Cooking Show in Australia nor a jar of pods or some such.
nakedsushi
Member
MrBig said:
Do you live in LA? There's a restaurant supply store called Surfa's in Culver City that has giant bottles of vanilla extract (the Mexican kind) that's a decent deal. We bought a bottle from them years ago and am still using it...
Deadly Cyclone
Pride of Iowa State
CrystalGemini said:Happy Easter, all!Post Easter noms!
Potato cashew soup with cheese and bacon
Can I get your recipe for the soup?
Cosmic Bus
pristine morning snow
Maybe try Amadeus Vanilla Beans company? I've seen pints of vanilla for a little less (in the $10 range) elsewhere but they were sweetened or blended with water.
Made a pasta with
artichoke hearts
sun dried tomatoes
italian sausage
sage and thyme
fennel seed
arugula
I bought some sage just 'cuz I've been in an herb rut. Spent too much time in comfortable waters. Had the rest ready and it just felt right.
Nothing different in preparation - meat - garlic, chili - veg - herb.
it's all gone and I didn't take any photos, looks like you'd imagine though - stuff with pasta.
Still a bunch of uncooked sausage left over though and I'm kinda burnt out. It's already been frozen/defrosted so it's gotta get some use. Anything outside italian cuisine I can use my italian sausage for?
artichoke hearts
sun dried tomatoes
italian sausage
sage and thyme
fennel seed
arugula
I bought some sage just 'cuz I've been in an herb rut. Spent too much time in comfortable waters. Had the rest ready and it just felt right.
Nothing different in preparation - meat - garlic, chili - veg - herb.
it's all gone and I didn't take any photos, looks like you'd imagine though - stuff with pasta.
Still a bunch of uncooked sausage left over though and I'm kinda burnt out. It's already been frozen/defrosted so it's gotta get some use. Anything outside italian cuisine I can use my italian sausage for?
Metroid Killer
Member
I got a question concerning some asian sauces, hopefully some of you will know what to do XD
I've invited some family over on saturday and will make them some food. For the appetizer I've chosen to make summe rolls. Now I've never made summer rolls before, and certainly not the dipping sauces you use.
I've bought a Hoisin sauce and a Nuoc Cham(soya bean curd sauce) sauce, both of them are bottled.
Now my question is: Can I just pour the sauces directly from the bottles, or will I have to heat them up?
Thanks for saving my face in front of my family.
I've invited some family over on saturday and will make them some food. For the appetizer I've chosen to make summe rolls. Now I've never made summer rolls before, and certainly not the dipping sauces you use.
I've bought a Hoisin sauce and a Nuoc Cham(soya bean curd sauce) sauce, both of them are bottled.
Now my question is: Can I just pour the sauces directly from the bottles, or will I have to heat them up?
Thanks for saving my face in front of my family.
Emperor Bohe
Member
Metroid Killer said:
I eat Hoisin sauce almost daily (for practically my whole life), and I never heat up the sauce at all. It's fine to eat it directly from the bottle. It's like ketchup.
Metroid Killer
Member
Awesome! thanks for the fast reply. I love making food from other countries since you learn so much new stuff everytime.Emperor Bohe said:
CrystalGemini
Member
Sure!Deadly Cyclone said:Can I get your recipe for the soup?
Ingredients:
about a cup of seasoning bacon (basically bacon ends, you can use normal bacon if you want)
1/2 large yellow onion, diced
about 1/2 cup of chopped celery
6 large cloves of garlic, minced
two russet potatoes, cubed
1 tsp. dried thyme
ground black pepper to taste
water (you can also use broth but keep in mind the bacon is already salty)
about 3/4 cup cashews (or whatever nuts you have on hand or prefer)
about 1-1/2 cup of shredded cheese (your preference, cheddar and smoked Gouda work well)
1 cup heavy cream
1. Crisp bacon in pot (I use a nonstick pot so it just makes cleanup easier later). Set aside to cool a bit.
2. Throw the onion and celery into the pot with the remaining bacon grease and sauté over medium heat until vegetables are soft (about 5-10 minutes depending on your stove top). Add the garlic and sauté for another minute or two. Then add the thyme and black pepper.
3. Throw in the potatoes and stir thoroughly. Turn the heat up to medium high and add water until it just covers all the ingredients. Bring to a boil, cover, then simmer at low heat for about 20-30 minutes or until potatoes are soft.
4. Blend cashews for a just a few seconds - you can ladle a scoop or two of the broth from the pot to help with the blending. Now blend about 3/4 of the soup. I like my soup a little chunky but if you want it more creamy feel free to throw it all in.
5. Return soup to the pot and raise to medium high heat. Add about 3/4 cup of the shredded cheese. Stir well. Now add the heavy cream and reduce to a simmer. Be careful not to bring to a boil or cream will break and curdle.
6. Scoop soup into a bowl and sprinkle with remaining cheese. Crumble bacon over the soup and you are ready to eat!
Do you eat Pandan then? From what I've read it's a more neutral form of Vanilla that can be used with almost anything. Just asking because I can get gallon bottles for $8 at a store near me.Emperor Bohe said:
I've never heard of it before, seems to be an asian only thing, but the plant grows well where I am.
nakedsushi
Member
Metroid Killer said:
For summer rolls (we're talking about the ones with the soft, rice-paper wrapper, right?) the dipping sauce is usually this thickish peanut-buttery sauce. My mom's family (Chinese by way of Vietnam) uses smooth skippy peanut butter and nuoc cham for it. Then dilute it a little with water to keep it from getting too salty. I think it's basically peanut butter, nuoc cham, and sugar.
edit: the consistency of the sauce should be thicker than just nuoc cham, but thinner than something like alfredo sauce or nacho cheese, if that helps.
favouriteflavour
Member
Does anyone have a good recipie for a coleslaw dressed with vinegar? looking for a lighter alternative to have with friend chicken. Thanks!
Metroid Killer
Member
Good to knownakedsushi said:
Thanks!
Maklershed
Member
I can finally contribute to this thread
I made some Boilermaker Tailgate Chili from allrecipes.com
The ingredients
Letting it simmer for a few hours
The finished product (which was excellent btw)
I made some Boilermaker Tailgate Chili from allrecipes.com
The ingredients
Letting it simmer for a few hours
The finished product (which was excellent btw)
Looks like an excellent Chili, but I find the best way to enjoy it is to eat it like a manwich
Currently in the process of concocting my own seasoning with a breadcrumb base, and just about all of it is coming from home grown herbs. Even made a label :lol
I just harvested all the ingredients this morning and they're drying now
Currently in the process of concocting my own seasoning with a breadcrumb base, and just about all of it is coming from home grown herbs. Even made a label :lol
I just harvested all the ingredients this morning and they're drying now
ElectricThunder
Member
OK, while the cheese/meat are from last week: The Crumble is some Kettle Brand Chip Loaded Baked Potato(pretty awesome, if strange chip---kind of cheddar/chive'ish with something else I can't quite place...sour cream maybe...)
More importantly, as there was little new to try: now is the time to get MESSY and AROMATIC! How you ask?
A load of the now Blackened Jerk Seasoning and then an overly liberal application(I tried to control it, really, but we kinda broke the opening in a weird way the first time we used it those month back) of cold Hemp Oil right when it was piping hot out of the oven! So gooood~
Oh, just saw that IronGAF has passed the 600,000 views mark
Made Kebabs form beef tenderloin, pork tenderloin and turkey breast
:
Yo Dawg, I heard you like BBQ, so I put a Grill on your Grill so you can Grill while yadda yadda yadda
was too lazy to ignite the big one and was too lazy to kneel in front of the small one.
Made Kebabs form beef tenderloin, pork tenderloin and turkey breast
:
Yo Dawg, I heard you like BBQ, so I put a Grill on your Grill so you can Grill while yadda yadda yadda
was too lazy to ignite the big one and was too lazy to kneel in front of the small one.
What did you do with the meat before grilling?OnkelC said:Oh, just saw that IronGAF has passed the 600,000 views mark
Made Kebabs form beef tenderloin, pork tenderloin and turkey breast
:
was too lazy to ignite the big one and was too lazy to kneel in front of the small one.
slidewinder
Banned
Looks and sounds really good Onkel.
Think I'm going to try grilling a pizza tonight.
Think I'm going to try grilling a pizza tonight.
Cosmic Bus
pristine morning snow
Wow, looking fantastic as always, MrBig! I hope you keep some extra sauce around for those eye-poppingly huge crusts.
CrystalGemini
Member
MrBig said:Cheese filled, with olive oil for dipping
Thanks
YES.
BriareosGAF
Member
Nice presentation! And huzzah for eggplant. It's finally turned into spring here in Maine so we got the table and chairs out back and unpacked the grill, so it's time to start roasting eggplants every few days. Charred and scraped for baba ghanoush and baingan bharta, I'm pretty stoked.tri_willy said:
This weekend was pretty sedate with so much yard work. Fresh pesto and tapenade on fresh mozzarella, and Sunday was bread making day so worked on my summer rye recipe a bit. Used maple syrup instead of honey because a friend is allergic, turned out fine and had no mapley taste. Other pro tip I learned was that caraway seeds are almost exactly 10x cheaper in bulk than in bottles. The spice aisle is like a hilarious example of information asymmetry in economics...
ElectricThunder
Member
Yet more amazing pizza MrBig!
Cosmic Bus
pristine morning snow
Made a couple of quick veggie salads today.
On the left: shredded red cabbage, carrot, scallion, bacon and parsley with a mustard and ginger vinaigrette.
On the right: edamame, mango and roasted peppers with a light dressing made of a little orange juice, olive oil, red pepper flake, basil and a pinch of cardamom.
Had them with some extra bacon and a couple of hard boiled eggs.
On the left: shredded red cabbage, carrot, scallion, bacon and parsley with a mustard and ginger vinaigrette.
On the right: edamame, mango and roasted peppers with a light dressing made of a little orange juice, olive oil, red pepper flake, basil and a pinch of cardamom.
Had them with some extra bacon and a couple of hard boiled eggs.
rykomatsu
Member
Modernist Cuisine get!
First off...it's heavy...I'm guessing the packaging was about 6-10lbs, and the rest of it was the cookbooks and case at 35~40lbs. Double-boxed with the inner box "suspended" with corrugated-ish box corners. The inner box had slats/liners inside it which surrounded the case as well. Unbelievably well packed. There was some damage to the bottom of my box, but it only dinged the outside of the inner box. Still had about another 1~1.5" of protection.
Each volume is a little larger than one of Thomas Keller's book. The photos are drop dead gorgeous (my pictures don't do them justice) and the text is very approachable by most folks. The authors did an excellent job of content composition. I'm busy through Thurs/Fri so probably won't get much of a chance to start reading, but what I've read thus far was extremely informative. If you're a scientist at heart...you will enjoy it, though it doesn't go into heavy granularity when it comes to details (makes sense).
At $230, I'm extremely ecstatic at the quality (and the fact that it's a first run print)...even at $460, I would have been very happy, but the 50% off deal @ Barnes & Noble really made my day I'll share some tidbits as I crawl through these texts as I'm sure OnkelC will too in due time.
First off...it's heavy...I'm guessing the packaging was about 6-10lbs, and the rest of it was the cookbooks and case at 35~40lbs. Double-boxed with the inner box "suspended" with corrugated-ish box corners. The inner box had slats/liners inside it which surrounded the case as well. Unbelievably well packed. There was some damage to the bottom of my box, but it only dinged the outside of the inner box. Still had about another 1~1.5" of protection.
Each volume is a little larger than one of Thomas Keller's book. The photos are drop dead gorgeous (my pictures don't do them justice) and the text is very approachable by most folks. The authors did an excellent job of content composition. I'm busy through Thurs/Fri so probably won't get much of a chance to start reading, but what I've read thus far was extremely informative. If you're a scientist at heart...you will enjoy it, though it doesn't go into heavy granularity when it comes to details (makes sense).
At $230, I'm extremely ecstatic at the quality (and the fact that it's a first run print)...even at $460, I would have been very happy, but the 50% off deal @ Barnes & Noble really made my day
I'll share some tidbits as I crawl through these texts as I'm sure OnkelC will too in due time.
Face it Tiger..
Banned
Looks great, can't wait for more pictures from you & Onk.rykomatsu said:
Like the hat?
Banned
^that is the best idea. I know what I'm doing this weekend.
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