"Cheers for / to science", the lab rat is Pete:Maklershed said:
http://www.youtube.com/watch?v=svTjaUG97FM
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IronGAF Cookoff (hosted by OnkelC)
- Thread starter OnkelC
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http://www.youtube.com/watch?v=svTjaUG97FM
Went up to Hen House (upper echelon for the grocery stores around here) today and picked up a nice filet mignon and a KC Strip. Also found a recipe for Feta Cheese Mashed Potatoes, going to try that one out.
One thing that I will probably get laughed at in here about is the homestyle kraft mac and cheese that they make now. It's surprisingly good.
One thing that I will probably get laughed at in here about is the homestyle kraft mac and cheese that they make now. It's surprisingly good.
Technosteve
Banned
I went to trader joes and got some frozen Brussels sprouts, after roasting then in olive oil I have to say Brussels sprouts tastes very sweet and have a great crunch. I was put off by television telling me they taste bad.
Deadly Cyclone
Pride of Iowa State
Chicken and potatoes tonight.
nakedsushi
Member
Okay, I didn't cook any of this, but my family helped
Post wedding mothers day brunch
fruit salad in a carved watermelon, scrambled eggs, baked pork buns, steamed pork buns, croissants, bagels, egg tarts, coffee cake, steel cut oats.
Post wedding mothers day brunch
fruit salad in a carved watermelon, scrambled eggs, baked pork buns, steamed pork buns, croissants, bagels, egg tarts, coffee cake, steel cut oats.
It's Peter Reinhart's recipe with some modifications.Leunam said:
4 1/2 cups bread flour
1 3/4 teaspoons salt
1 teaspoon active dry yeast
1/4 cup olive oil
1 1/2 cups cold water
1/4 cup warm water
2 tbs Brown Sugar or Honey
2 tbs dried parsley or rosemary
I make my dough using a breadmaker, since it consistently gives me better results than it does when i mix by hand (you could also use a food processor, or follow the directions in the link to mix by hand).
Add yeast and a pinch of sugar to the 1/4 cup warm water (~15 secs in my microwave, want it hottish but not too hot for your to stick your finger in) and let it sit in the in a microwave or oven so that it's closed off.
In breadmaker/foodprocessor:
Coat the bowl with olive oil, add water, salt, and sugar/honey; add in flour, sprinkle herbs on top; make a well in the flour down to the water to pour in the yeast/water; set it to dough and I let it go for about 30 minutes.
Let it rise in an airtight container in a fridge overnight (this is essential), take out ~6hr before cooking.
You should end up with enough dough for two pizzas, so you could cut it in half and freeze part for some other time. What I do is use 2/3 of the dough for the pizza and cut off the rest to make a calzone style cheesy bread. I would also personally recommend using breadcrumbs on your peal rather than corn meal as is suggested by most recipes, it conflicts with the flavor of the dough and can burn. Paint the crust with olive oil mixed with 1 tsp sugar. Cook on a stone at 525 for about 6 minutes or as gold as the crust can get without letting the cheese burn (though some black actually adds to the flavor). If the cheese burns too fast, use more sauce or more toppings.
Fuck most meatball recipes out there. Fucking putting bread crumbs in the mix, screw the egg, forget it! Even the Spanish recipes I found via google and youtube are dead wrong!
I've had Spanish meatballs in salsa before, in Washington D.C., Madrid and Puerto Rico. There's a texture to them and a taste that is unique. They don't taste like Italian meatballs, they aren't soft or moist. They are just different. I found many recipes online and gave this a go, the result was not what I expected. So I said fuck it, I made my own recipe. Lean ground beef + 7 cloves of garlic + basil + rosemary + oregano + salt + pepper. That's the meatball mix. mash all that together and make meatballs. Cook on a tbsp of oil, chop some onions, once the meatballs are browned throw the onions on top, shake, let the onions soften, about two minutes later add half a can of goya tomato sauce, stir, add pepper to taste, simmer for like 20 minutes, done! Serve with white rice, 30 minute Spanish meatballs. Fuck the internet.
Oh, and drink some Spanish wine with it. I had some leftover Ribera and it matched very well.
Tonight- pan fried salmon with chimichurri, roasted potatoes and asparagus.
I've had Spanish meatballs in salsa before, in Washington D.C., Madrid and Puerto Rico. There's a texture to them and a taste that is unique. They don't taste like Italian meatballs, they aren't soft or moist. They are just different. I found many recipes online and gave this a go, the result was not what I expected. So I said fuck it, I made my own recipe. Lean ground beef + 7 cloves of garlic + basil + rosemary + oregano + salt + pepper. That's the meatball mix. mash all that together and make meatballs. Cook on a tbsp of oil, chop some onions, once the meatballs are browned throw the onions on top, shake, let the onions soften, about two minutes later add half a can of goya tomato sauce, stir, add pepper to taste, simmer for like 20 minutes, done! Serve with white rice, 30 minute Spanish meatballs. Fuck the internet.
Oh, and drink some Spanish wine with it. I had some leftover Ribera and it matched very well.
Tonight- pan fried salmon with chimichurri, roasted potatoes and asparagus.
ElectricThunder
Member
Finally got ahold of another new cheese today, and it was rather very awesome.
Fiscalini Farmstead San Joaquin Gold
It is far more friendly to browning than melting, while also being a rather firm cheese. Still, unlike the likes of, say, basic Paneer, it tasted awesome. Next time, I will either layer the sauce on top of it instead, or grate the thing like crazy and whip it with the sauce then spread. From hunting around their website, it would appear they have some other nifty offerings and that I inadvertently made use of them a time prior, with the Scotch Ale Cheddar cheese from some months back.
This is the first pizza I have ever fixed with a relatively proper round pizza pan, yay! No more slanted metal derived oil messes to clean up from the bottom of the oven!
CrystalGemini
Member
Lentil soup with ham and thyme:
Tom Penny said:
I have this cookbook, and it actually makes me feel like I can really cook. They describe what they tried and what worked/didn't work, and it really makes you feel like you understand why you are preparing the dish the way you are.
I've tried the Lasagna (2x), Tuna Salad, Quesadillas (2x), Lentil Soup (3x), Jambalya (2x) and Crab Cakes so far.
Nihilistic Monk
Member
Crispy Potatoes & onion, Sauteed spinach and local farm bought pork sausages with onion gravy.
Simple to make, but probably one of the tastiest things I've ever made.
Simple to make, but probably one of the tastiest things I've ever made.
fadetoblack
Member
So what are we talking here for the potatoes and onions. Scallop the potatoes, cut the onions into quarter inch slices, coat with oil (butter?) and some herbs, salt and pepper, and then place them vertically (?) in a baking dish and cook until potatoes are soft?
Nihilistic Monk
Member
fadetoblack said:
As thin as possible is better for crispyness. got the recipe from here (originally it's a Martha Stewart joint!).
If you've got a mandolin, go for it , I didn't, so just tried to cut everything as super thin as possible with a knife.
Oil the bottom of your bowl, lay it out, oil the filling, season with S&P, then put some Thyme on top, stick in the oven 'till done.
Lot of scope to tweak this. I can imagine adding cheese to the top, or laying bacon in as well.
My personal plan is to leave a hole in the middle for minced beef & lancashire cheese chunks, add gravy after cooking and make a posh/non-canadian poutine style thing... (can't seem to get cheese curds in the UK, and I've always wanted to cook something poutine style).
UrokeJoe said:
Thanks! I've followed this thread for some time and wanted to add something. Lots of amazing cooks on Gaf! May post pictures of my Ragu Alla Bolognese tomorrow if I get chance.
fadetoblack
Member
Nihilistic Monk said:
I've made my own poutine since crossing the pond here and the only way for me to get those really squeaky cheese curds like the type you get in the midwest and in Canada is to ask at a cheese shop if you're fortunate enough to have one in your city. The place I got mine doesn't even have them for sale usually so I normally have to call in advance to get some.
If you do get your hands on some, may I personally recommend tempura battered, panko coated deepfried cheese curds?
slidewinder
Banned
Yeah, for sure re: the 10,000th post. I'd like that cookie recipe as well, too.
magnificent83
Member
my eyes, they burnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnn
Cosmic Bus
pristine morning snow
Hah, that's exactly the 10,000th post I was hoping for.
When I started this humble experience in 2007, I'd have never thought that this thread would show such endurance. We've seen starts of careers, awesome dishes from around the world and only two trolls in the whole time.
My photobucket account is hovering around a monthly trafic of 10 and 25GB since the first "Schnitzel" post, so obviously there is some interest in the art of fine cooking and dining, even on a videogame forum
.Thanks to everybody who helped make this thread such a wonderful source of inspiration and keep it going!
Code:
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gandm 1To see the beginnings of the IronGAF, feel free to check out the two "Home-Style cooking" threads that preceded it:
Vol. 1:
http://www.neogaf.com/forum/showthread.php?t=114208
Vol. 2:
http://www.neogaf.com/forum/showthread.php?t=122952
slidewinder
Banned
Truly an awesome thread. Thanks OnkelC, and thanks to everyone else who keeps posting great stuff in here!
Cosmic Bus
pristine morning snow
So on the topic of cookies, I've been experimenting with some different relatively guilt-free recipes and made one tonight that's really good:
It uses a little apple sauce and mashed banana in place of any oil, butter or egg, only a small amount of sugar and almond meal instead of flour; I'll be damned if it doesn't taste exactly like a softer version of an Oreo chocolate wafer.
It uses a little apple sauce and mashed banana in place of any oil, butter or egg, only a small amount of sugar and almond meal instead of flour; I'll be damned if it doesn't taste exactly like a softer version of an Oreo chocolate wafer.
CrystalGemini
Member
otake said:
Yup, sour cream on top.
Ingredients:
1 cup ham, cubed (leftovers are great)
First you want to get to soaking your beans. I used green lentils, french green lentils, black eye peas and great northern beans but you can add any combination you wish. For this recipe I used about 1-1/2 cups total beans (dry).
2 small carrots or 1 large carrot, diced
1 small onion, diced
1 small tomato, diced
1 small potato, cubed
4 cloves garlic, diced
1/2 tsp dried thyme
6 cups water
salt and pepper to taste
Now here comes the easy part: throw everything into a pot and bring to a boil then lower heat and let simmer for AT LEAST 2 hours. The soup in the picture was simmering from morning till night (about 12 hours) but you can really taste the difference. If you can a slow cooker or crock pot that works too.
Cosmic Bus
pristine morning snow
This is probably the best thread on GAF. There's always conversation, creativity, great photos and recipes, and I don't think there's ever been a single argument about anything.
CrystalGemini
Member
Cosmic Bus said:So on the topic of cookies, I've been experimenting with some different relatively guilt-free recipes and made one tonight that's really good:
It uses a little apple sauce and mashed banana in place of any oil, butter or egg, only a small amount of sugar and almond meal instead of flour; I'll be damned if it doesn't taste exactly like a softer version of an Oreo chocolate wafer.
OMG PLEASE post the recipe to this. :drool
Metroid Killer
Member
Yeah I don't post here much, but it's such a wonderful thread. Great inspirations all the time.
ElectricThunder
Member
This is easily one of the best topics on GAF to me---I've picked up on so many little things to consider! I also am amazed that I'm so high up there despite being a relatively one trick pony thus far, but hey---if I can get more people on here sampling cheeses and downing nifty things like Hemp Oil then so much the better!
Rock on IronGAF----TO 20,000!!!
Rock on IronGAF----TO 20,000!!!
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