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IronGAF Cookoff (hosted by OnkelC)
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ElectricThunder
Member
Yes! Loving the slightly char/very much browned bits on top on that calzone!
Cosmic Bus
pristine morning snow
MrBig said:
My mouth, it cries tears of drool.
May I request the chance to live vicariously through some of you and suggest that perhaps Onkel, Zyzyxxz and MrBig each try their hand at crafting... THE SHOOTER'S SANDWICH.
I love this thread and need to start contributing to it, seeing as how I'm getting back into cooking.
The most recent thing I made and took a picture of was just tuna salad "sliders"
One of the best-looking (and tasting) things I ever made was a Tyler Florence shrimp bisque though:
The most recent thing I made and took a picture of was just tuna salad "sliders"
One of the best-looking (and tasting) things I ever made was a Tyler Florence shrimp bisque though:
nakedsushi
Member
Flo_Evans said:Been too long....
Long story short, had kid, off work, cooking allot more for the wife and loving it!
She can finally eat stuff not burnt to a crisp so I can enjoy cooking it instead of burning it...
Is there anything more perfect than a fried egg sandwich? No, I don't think so. What's that white saucy stuff leaking off of it (that's what she said) ?
Wonderful stuff, everybody!
looks great. Don't mind the eggs to be overdone, the taste stays the same.nakedsushi said:Thanks for the suggestion of using swiss chard in pasta carbonara! I did that last week with some chard I've been growing and it came out GREAT. Even without the pancetta.
Except next time, I'll remember to turn OFF the heat before adding the eggs. Oops.
pasta carbonara with chard and porcini
Maklershed
Member
*homersimpsondrool*
What kind of bread is that?
What kind of bread is that?
Yeah, but can you craft a Sinner's Sandwich?
ElectricThunder
Member
Sumidor said:
I don't quite know how to say this, but we're going to need you to become an alcoholic from this day forward.
nakedsushi said:
Flo_Evans said:Bacon gravy
Sort of a "shit on a shingle" variation but for breakfast.
Wish I would of taken a pic of the steak I cooked last night before I devoured it. Let me tell you it was glorious. New York strip + some funky blue cheese + a nice bottle of red = RAWR I AM MEAT EATER!
SpectreFire
Member
Made steak tonight. As it turns out, I didn't have any red wine on hand so I had to forgo the reduction sauce.
cartoon_soldier
Member
Angelo showing his burger, that apparently was named best burger in the Nation:
http://video.aol.com/video/youve-got-angelo-sosa/4004714189
Those toppings do sound awesome
http://video.aol.com/video/youve-got-angelo-sosa/4004714189
Those toppings do sound awesome
D
Deleted member 22576
Unconfirmed Member
Have you shared your pizza dough recipe before? There are many and most of them are very similar, but what is yours? I want to make those cheese sticks tonight, and your picture looks so delectable I want to try and capture it as close as possible.MrBig said:
If I'm looking to kinda get into the basics of cooking, what should I get in terms of books, cooking shows etc? I mean more of a scientific explanation, why do you add eggs when baking etc. I'm tired of all these recipe shows and want more of a better understanding overall what effects stuff has.
Right on the last page actuallyJtwo said:
http://www.neogaf.com/forum/showpost.php?p=27706474&postcount=9975
I said six hours there but I only made the dough for those an hour or two beforehand so it'll be fine if you want it tonight.
The dough likes to fluff out a lot (more than I'm used to in this instance since it wasn't weighted by toppings) so make it fairly thin, less than a cm.
nakedsushi
Member
rezuth said:
If you want a big book that'll teach you why you do things to other things and call it food, this is a great book to start with. It's literally a textbook about cooking
On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee
Thank you very much! This is exactly what I'm looking for, if you have anything more I'll be eternally grateful. I just feel that I want too understand certain things and not just accept them.nakedsushi said:If you want a big book that'll teach you why you do things to other things and call it food, this is a great book to start with. It's literally a textbook about cooking
On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee
ElectricThunder
Member
rezuth said:
This site might be up your alley, though it is a bookmark I've not gotten around to in some time now:
http://www.cookingforengineers.com/
nakedsushi
Member
rezuth said:
If you like vegetables, here's another one that my husband often goes to when he has questions like, "How should I store this vegetable" or "what can I do with it?"
Chez Panisse Vegetables by Alice Waters
It has most of the basic vegetables, but it's definitely not comprehensive when you get to more exotic vegetables.
I think I've perfected my Old clothes recipe. It's a cuban dish, here's a picture from the internet:
I used a pressure cooker for the beef. This left a broth I added to the vegetables to reduce along with the beef. Takes a while to cook.
1/2 lbs of flank steak.
half a red pepper.
half a yellow pepper.
1 green pepper.
1 small onion.
6 cloves of garlic.
2 carrots, sliced.
1/3 of a squash.
can of diced tomatoes.
some sugar.
Salt and pepper.
cut veggies, cook flank steak cut into cubes in pressure cooker, cut veggier, first cook diced onions till soften, add a bit of sugar to them, thrown in minced garlic, cook for a few minutes, then add everything else. After 28 minutes, release pressure, pull beef, insert into the veggy mix, throw add tomatoes, add 2 or three cups of the beef broth, reduce for 20 minutes, done.
Serve with white rice, plantains or salad. I typically eat this with a bottle of Rioja, however, last night I had it with Pesquera Crianza from Ribera del Duero. You guys should really get into wine pairings, it totally elevates the dinner experience ten fold.
I used a pressure cooker for the beef. This left a broth I added to the vegetables to reduce along with the beef. Takes a while to cook.
1/2 lbs of flank steak.
half a red pepper.
half a yellow pepper.
1 green pepper.
1 small onion.
6 cloves of garlic.
2 carrots, sliced.
1/3 of a squash.
can of diced tomatoes.
some sugar.
Salt and pepper.
cut veggies, cook flank steak cut into cubes in pressure cooker, cut veggier, first cook diced onions till soften, add a bit of sugar to them, thrown in minced garlic, cook for a few minutes, then add everything else. After 28 minutes, release pressure, pull beef, insert into the veggy mix, throw add tomatoes, add 2 or three cups of the beef broth, reduce for 20 minutes, done.
Serve with white rice, plantains or salad. I typically eat this with a bottle of Rioja, however, last night I had it with Pesquera Crianza from Ribera del Duero. You guys should really get into wine pairings, it totally elevates the dinner experience ten fold.
D
Deleted member 22576
Unconfirmed Member
Alright, so I finally got around to making that pizza dough! Still have a couple more hours until I bake it, but I can already smell it burping away. I think. Very, very excited to make those breadsticks. I'm going to eat 12 of them.
over the next week or so.
over the next week or so.
Good luck!
I've tried making pizza dough a couple of times but it always seems to come out with a slightly bitter after taste. Not sure what's going on... I use:
Bread Flour
Water
Extra Virgin Olive Oil
Active-Dry Yeast (Proofed)
Sugar
Salt
A knead it until it passes the window-pane test. I set it in the fridge covered for 24 hours.
My own guess to the reason is I've been using a little flour to remove the stickiness of the dough during stretching...so probably that flour is burning leaving the taste there. Any tips? Stretching actually is my weakest skill.
I've tried making pizza dough a couple of times but it always seems to come out with a slightly bitter after taste. Not sure what's going on... I use:
Bread Flour
Water
Extra Virgin Olive Oil
Active-Dry Yeast (Proofed)
Sugar
Salt
A knead it until it passes the window-pane test. I set it in the fridge covered for 24 hours.
My own guess to the reason is I've been using a little flour to remove the stickiness of the dough during stretching...so probably that flour is burning leaving the taste there. Any tips? Stretching actually is my weakest skill.
frankie_wilde
Member
This is the first time i'm posting here I apologise for the low quality pics but I had to use my cellphone. I wanted to share my recipe for the best chewy double chocolate cookies.
You'll need the following;
1 medium egg
1 egg yolk
250g Self Raising Flour
150g white sugar
170g light brown sugar
170g melted unsalted butter
1 teaspoon baking powder
1 table spoon vanilla extract
150g plain milk chocolate
150g plain white chocolate
Pre heat the oven at 200°C. In a large bowl mix together the eggs, vanilla extract, and melted butter. Mix in the sugars and then sift in the flour and baking powder. Finish off by cutting the chocolate into large chucks and add to the mixture. The mixture should look something like this.
Now grease the baking tray or use greaseproof paper, and place lumps (approx. a heaping tablespoon) of the cookie dough evenly spaced out as seen below .
Now place the trays in the over for not more than 17 minutes at 200°C. The edges will be darker in colour. As seen below.
Let them cool off for about 5 minutes, then turn over into a plate or container, grab a glass of ice cold milk and enjoy
I apologise for the low quality pics but I had to use my cellphone. I wanted to share my recipe for the best chewy double chocolate cookies.You'll need the following;
1 medium egg
1 egg yolk
250g Self Raising Flour
150g white sugar
170g light brown sugar
170g melted unsalted butter
1 teaspoon baking powder
1 table spoon vanilla extract
150g plain milk chocolate
150g plain white chocolate
Pre heat the oven at 200°C. In a large bowl mix together the eggs, vanilla extract, and melted butter. Mix in the sugars and then sift in the flour and baking powder. Finish off by cutting the chocolate into large chucks and add to the mixture. The mixture should look something like this.
Now grease the baking tray or use greaseproof paper, and place lumps (approx. a heaping tablespoon) of the cookie dough evenly spaced out as seen below .
Now place the trays in the over for not more than 17 minutes at 200°C. The edges will be darker in colour. As seen below.
Let them cool off for about 5 minutes, then turn over into a plate or container, grab a glass of ice cold milk and enjoy
trilobyte said:
do you notice flour burned all over your pizza? i wouldn't guess that's the problem - you'd probably notice the flour texture wise.
it could be the flour you are using, or your yeast. i haven't used active-dry yeast in a long time, i've stuck to instant yeast, and i don't use sugar in my pizza dough - it's hard for me to guess where the bitter taste is coming from in your dough
as for the stickiness of the dough, is it possible you're not using enough flour when making the dough? as in, the dough might be too hydrated - raising the flour content would lower the amount of flour you have to use later to manipulate the dough.
GroteSmurf
Member
I made a pizza last sunday I made it before but never with my own dough. So i followed the dough recipe somebody in this thread posted and it came out wonderful
I overdid it a bit on the topping and not enough cheese but it was delicious
Toppings: Home made tomato sauce, young gouda cheese, salami, paprika, onion and jalapeno's oh and bacon
Big picture
I made it before but never with my own dough. So i followed the dough recipe somebody in this thread posted and it came out wonderful I overdid it a bit on the topping and not enough cheese but it was delicious
Toppings: Home made tomato sauce, young gouda cheese, salami, paprika, onion and jalapeno's oh and bacon
Big picture
nakedsushi
Member
^--- Looks great! Especially the jalapeno. Young gouda's a good variation on the mozzerella cheese. Sounds more flavorful.
ElectricThunder
Member
Took a total shot in the dark and sent an email query on potential entry level employment opportunities for a "nice" local eatery that is nearing the final stages of construction today.
With no restaurant experience, my odds can't be great, but perhaps I'll hit a patch of good luck and be able to learn my way around and get some income going. The people seem friendly, and job or no it is a place I'd certainly intend to eat at, so we'll see. Everybody has to start someplace right? Even if the one near me was hiring, I don't think I could hack it at a McDonald's or the like...
With no restaurant experience, my odds can't be great, but perhaps I'll hit a patch of good luck and be able to learn my way around and get some income going. The people seem friendly, and job or no it is a place I'd certainly intend to eat at, so we'll see. Everybody has to start someplace right? Even if the one near me was hiring, I don't think I could hack it at a McDonald's or the like...
How'd they come out?Jtwo said:
GiJoccin said:
trilobyte said:
You want pizza dough to be "dry" and elastic, not mushy or wet. Making and rising it will be sticky, but you want to use about 1/4 cup of flour on your counter when you are stretching and that will make working with it almost like play-doh. Also leaving it open to air is what gives dough a bitter taste, so don't just cover it and leave it in the fridge. I have a large plastic container that has just your basic clips on the end, but I cover the opening with sheet of plastic wrap and then clasp the lid so that no air can get in or out. The recipe I use at least only rises for 6 hours in a closed place (like an oven.) You want to go as quickly from the container to cooking as possible. You want any flour that is on the dough to have been worked into it, not just sitting on it.
Here's what I do to stretch the dough: Knead (fold, don't crush) the dough into a circular shape, roll it out for a few seconds, spin it about 5 times (if you can't spin it then your dough is botched in any case), and then spread it into shape with my hands.
D
Deleted member 22576
Unconfirmed Member
Ugh, first batch was terrible. I rolled the dough too thin, so they basically just turned into crispy little shells filled with cheese.MrBig said:
Tons more dough left though, I'm going for round two a little later on. I also want to make little garlic twistys, too. When I get it perfected I'll post some pictures.
MrBig said:
you don't have to spin the dough, it's nice if you do i guess and impressive, but i've had the same results from just pulling the dough, letting it rest for a couple of minutes, and stretching it some more.
i find spinning makes the dough thicker along the outside and thin in the middle.
btw i use reinhart's recipe too, makes great pizza!
No you don't, but it helps a lot in making it more rounded if you do it at an early point and finish by pulling/stretching. By saying if you couldn't spin it I meant if it tore.GiJoccin said:
It is a fantastic recipe, pretty much all it needed was some sugar.
e: I need to make a desert that feeds about 12 people. Nothing too delicate or needing to be kept frozen. Any ideas? Maybe something traditional, old-fashion American.
Thanks for the tips guys! I shall try again, this time with a sealed container during the rising process. I'm going to change the yeast to instant, but I'm sure my bitter taste is coming from too much air getting into the dough
Can it be chilled? A nice new-york style cheesecake might fit the bill.
Can it be chilled? A nice new-york style cheesecake might fit the bill.
D
Deleted member 22576
Unconfirmed Member
I Just grate a potato in a cheese grater, then squeeze the water out with a towel and fry them up.funk0ar said:
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