Technosteve
Banned
I see food I want to eat can I come over and eat your food and have my way with your womenz
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IronGAF Cookoff (hosted by OnkelC)
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ElectricThunder
Member
Rough holiday weekend ahead, so you know what time is must be for me to help cope:
Cheese: Celtic Vintage 2 Year Aged Cheddar If there are Irish cheeses that aren't damned awesome then I'll be rather surprised at this point. Melts well, tastes great, not oily, etc
Crumble: Late July Mild Green Mojo Turns out Late July makes some multigrain chips, these being a Green Chiles, Cheese & Lime variety. Definitely tastes like a solid salsa to me, which is a good thing indeed.
Cheese: Celtic Vintage 2 Year Aged Cheddar If there are Irish cheeses that aren't damned awesome then I'll be rather surprised at this point. Melts well, tastes great, not oily, etc
Crumble: Late July Mild Green Mojo Turns out Late July makes some multigrain chips, these being a Green Chiles, Cheese & Lime variety. Definitely tastes like a solid salsa to me, which is a good thing indeed.
Harry Potter
Banned
Alright, after lurking for years it's about time I post in this thead: BURGERS
Sorry some are blurry, I suck at taking pictures.
Sorry some are blurry, I suck at taking pictures.
What to do when you are at the Japanese market and beautiful pieces of kurobuta pork are staring right at you?
Best thing to do is keep it simple and I tend to combine ingredients in random ways since many of my relatives grow their own vegetables. My aunt gave me some kohlrabi which I'm not too fond of, I much prefer daikon over it but I'm not one to waste the fruits of agriculture. I figure I would braise some of it and roast the rest.
Since I was strapped for time I decided to use the pressure cooker but first I needed my braising liquid. I got some dashi started and then reduced it with my homemade beef stock
omg, DAT Gelatin!
Final dish: braised pork butt with kohlrabi two ways in a dashi-demi glace reduction.
Best thing to do is keep it simple and I tend to combine ingredients in random ways since many of my relatives grow their own vegetables. My aunt gave me some kohlrabi which I'm not too fond of, I much prefer daikon over it but I'm not one to waste the fruits of agriculture. I figure I would braise some of it and roast the rest.
Since I was strapped for time I decided to use the pressure cooker but first I needed my braising liquid. I got some dashi started and then reduced it with my homemade beef stock
omg, DAT Gelatin!
Final dish: braised pork butt with kohlrabi two ways in a dashi-demi glace reduction.
DJ_Lae
Member
I bought myself some skewers last year after getting sick of using the cheap wooden ones - food spins around on them making flipping a pain in the ass, longer cook times result in burnt ends, plus the issue of them being far shorter than the width of my (admittedly tiny) barbeque.
(charcoal's not allowed in my apartment building, although I confess I've fallen in love with my Q to the extent I no longer care)
Nothing fancy - zucchini, mushrooms (giant mushrooms, I wanted smaller but they must have gotten a jumbo shipment in), olive oil, salt and pepper:
Mango/chipotle marinade - in hindsight I should have used more or also boiled the marinade and then topped the cooked kebabs with them, as the flavour wasn't as intense as I expected.
I also didn't get a good picture of them done - this one looked more in focus on my camera than it ended up being, and I was so hungry at that point I just scarfed everything down without taking a picture of my plate - paired the kebabs with mashed sweet potatoes and a salad.
When I do it again I'll definitely season the chicken a bit more, the marinade was on the weak side. You know there's a problem when your vegetable sides have more flavour than your meat.
(charcoal's not allowed in my apartment building, although I confess I've fallen in love with my Q to the extent I no longer care)
Nothing fancy - zucchini, mushrooms (giant mushrooms, I wanted smaller but they must have gotten a jumbo shipment in), olive oil, salt and pepper:
Mango/chipotle marinade - in hindsight I should have used more or also boiled the marinade and then topped the cooked kebabs with them, as the flavour wasn't as intense as I expected.
I also didn't get a good picture of them done - this one looked more in focus on my camera than it ended up being, and I was so hungry at that point I just scarfed everything down without taking a picture of my plate - paired the kebabs with mashed sweet potatoes and a salad.
When I do it again I'll definitely season the chicken a bit more, the marinade was on the weak side. You know there's a problem when your vegetable sides have more flavour than your meat.
cartoon_soldier
Member
You can always brush some marinade on the chicken as it's grilling, I have also found poking some holes with a fork helps.
I wish I could use a grill in my apartment, if I had one I would hardly ever be cooking inside. lol
I wish I could use a grill in my apartment, if I had one I would hardly ever be cooking inside. lol
Been looking for more pork, fish (anyone got some low carb salmon recipes?), and chicken recipes to offset a lot of beef since trying to cut my carbs (aiming for 50g or less a day).
Here's some pork chops I've made a few times recently (in this case paired with just some steamed frozen veggies topped with salt and pepper).
*I'd love to know why my phone's camera makes everything more yellow than usual. Updated - Thanks, Aquavelvaman!
I've been cooking 'em on high enough heat to make coconut oil start to smoke (I've never gotten a good idea of where my gas stove is at. There's pretty much 3 settings - what I want to move up to starting from low and keeping watch, max/boiling, and "oh shit the oil's gonna burn, better get to it!"). ** Note that unless your stove's hood is a monster, you'll want an open window or few for this.
Start 'em at a bit cooler than room temperature (freshly thawed works). Sear, flip, and sear - looking for the outer done-ness to creep a bit less than halfway on each side (to taste, of course, although I'm a bit paranoid about pork so I'm probably cooking it a tad much -- you may want to start your chops a little cooler so you can still get a sear and yet keep the interior a little less cooked).
Both after flipping and while resting (to attack from both sides), I've topped 'em with some thin pats of a butter infused with herbs de provence and a good bit of extra rosemary, marjoram, and chives. Salt and pepper added while resting (and re:resting, I pretty much use the butter [slightly softened from the fridge] as my indicator for that - once the butter's pretty well melted it's time to eat).
Consistently comes out nice and juicy with good flavor. I can say this would probably end up being my staple recipe for chops.
Here's some pork chops I've made a few times recently (in this case paired with just some steamed frozen veggies topped with salt and pepper).
*
I've been cooking 'em on high enough heat to make coconut oil start to smoke (I've never gotten a good idea of where my gas stove is at. There's pretty much 3 settings - what I want to move up to starting from low and keeping watch, max/boiling, and "oh shit the oil's gonna burn, better get to it!"). ** Note that unless your stove's hood is a monster, you'll want an open window or few for this.
Start 'em at a bit cooler than room temperature (freshly thawed works). Sear, flip, and sear - looking for the outer done-ness to creep a bit less than halfway on each side (to taste, of course, although I'm a bit paranoid about pork so I'm probably cooking it a tad much -- you may want to start your chops a little cooler so you can still get a sear and yet keep the interior a little less cooked).
Both after flipping and while resting (to attack from both sides), I've topped 'em with some thin pats of a butter infused with herbs de provence and a good bit of extra rosemary, marjoram, and chives. Salt and pepper added while resting (and re:resting, I pretty much use the butter [slightly softened from the fridge] as my indicator for that - once the butter's pretty well melted it's time to eat).
Consistently comes out nice and juicy with good flavor. I can say this would probably end up being my staple recipe for chops.
Aquavelvaman
Banned
It's because phone cameras suck at white balancing.JRPereira said:
Ive heard they are awesome, I want to get one if my grill ever dies.RbBrdMan said:Anyone have experience with a "Big Green Egg"
I want to invest in one. I heard they are really great grills/smokers. Pretty pricey though so I would love to know if any of my Iron-Gaf buddies have good experiences with them.
There was a poster in this thread who had gotten a Green Egg almost a year ago. The poster was ShinAmano. I'm not sure if he's been still posting in this thread (I can't keep up with all the various posters in this thread), but he would have 1st hand experience with oneRbBrdMan said:
Flo_Evans said:Chicken is a very dense meat. Need a thin marinade to penetrate. Try using more water (or soy or something) and letting soak overnight in a ziploc with all the air squeezed out (keeps the sauce in contact) overnight.
Or just keep brushing it on
Then how do you explain indian-style yogurt based marinades?
cartoon_soldier
Member
SnakeXs said:Then how do you explain indian-style yogurt based marinades?
Those are best cooked in Clay Tandoori ovens
DJ_Lae
Member
I'll try both methods next time - longer marinating time and brushing on the sauce.
I grilled again tonight, though I decided to have a vegetarian meal for a bit of a break and had portobello mushrooms (marinated in balsamic, oil, and onion) on toasted buns along with some potato and pasta salad.
I overcooked my potatoes slightly, which was disappointing.
I grilled again tonight, though I decided to have a vegetarian meal for a bit of a break and had portobello mushrooms (marinated in balsamic, oil, and onion) on toasted buns along with some potato and pasta salad.
I overcooked my potatoes slightly, which was disappointing.
CrystalGemini
Member
Made pork spareribs with a hoisin, oyster, and soy sauce marinade (also a touch of sweet chili sauce), homemade potato salad, baked beans, and mixed green salad. Awesome dinner.
Forgot to take pictures though.
Forgot to take pictures though.
Me neither! I know some hunters that use milk to remove some gaminess from venison.Zyzyxxz said:
I seem to recall a Chinese cook telling me he soaked his chicken in milk too before frying to adhere the batter better.
I was just suggesting a quick way to get flavor into chicken is soy/vinegar not that it's the end all marinade...
Now though I want to do some experiments.
Face it Tiger..
Banned
Flo_Evans said:
Great weekend! Cupcakes forever!
fixed!
fadetoblack
Member
I definitely want that modernist cuisine book but is there no place to buy it that's cheaper than three-hundred some odd dollars? I'm in the UK, mind you, but still. Can't wait for impressions, man.
Also, Limonata is deadly good.
Also, Limonata is deadly good.
ElectricThunder
Member
Quick question: I've recently discovered the awesome taste and texture that is Roasted (Unsalted) Chickpeas---the only Chickpeas I've ever eaten/come across thus far. Are there any other roughly comparable things out there that may be escaping me beyond, ya know, nuts and peanuts?
slidewinder
Banned
Wasabi peas maybe?
wucha know bout meat son?
well actually I felt pretty noobish attempting to smoke meat for the first time on a propane grill. It only confirmed that I need to get a real smoker.
Day before I rubbed the meat with a dry rub and started my guajillo-chile de arbol bbq sauce with a tomato and sherry vinegar base. I can't divulge recipe as it is a work recipe I modified.
Got that smokering and then finished them in the oven, not seen in this pic are 2 more sparerib racks that are already in the oven
Hell yeah thats a 3 foot cutting board, great for carving presentation too. Salsa verde was made by me too.
well actually I felt pretty noobish attempting to smoke meat for the first time on a propane grill. It only confirmed that I need to get a real smoker.
Day before I rubbed the meat with a dry rub and started my guajillo-chile de arbol bbq sauce with a tomato and sherry vinegar base. I can't divulge recipe as it is a work recipe I modified.
Got that smokering and then finished them in the oven, not seen in this pic are 2 more sparerib racks that are already in the oven
Hell yeah thats a 3 foot cutting board, great for carving presentation too. Salsa verde was made by me too.
Hey, totally oversaw your post, sorry.Yes Boss! said:
Good to hear that you are alive and well. Looking forward to seeing you join in again.
Food-wise, you can't go wrong with any of the destinations. Just steer clear of the places that have english spoken menus outside
Been missing out on GAF for the last few days. I'll have to catch up on all the delicious food here in IronGAF
Made a bunch of individual cheesecakes for a party
Vanilla wafer crust, New York filling, some topped with Walnuts or Pecans and brown sugar, some swirled with chocolate before baking, some left plain.
Made a bunch of individual cheesecakes for a party
Vanilla wafer crust, New York filling, some topped with Walnuts or Pecans and brown sugar, some swirled with chocolate before baking, some left plain.
Does anybody want an OXO mandoline slicer
its this one: http://www.amazon.com/dp/B001THGPDO/?tag=neogaf0e-20
If you are local to me in Arcadia, CA I'd gladly hook it up to someone for $10 or whatever. The reason I want to get rid of it is because its too big for me and too "safe". I'd rather use a Benriner which is what I use at work.
its this one: http://www.amazon.com/dp/B001THGPDO/?tag=neogaf0e-20
If you are local to me in Arcadia, CA I'd gladly hook it up to someone for $10 or whatever. The reason I want to get rid of it is because its too big for me and too "safe". I'd rather use a Benriner which is what I use at work.
I haven't gotten to the point where I'm building my own recipes yet: http://www.joyofbaking.com/Cheesecakes(Individual).htmlMaiar_m said:
I just used store-brand full-fat bars of cream cheese. Only thing I changed from the recipe was vanilla wafers for the crust and a few tablespoons of root beer added to the filling.
droppedbear
Member
Here is my effort for a Baked Lemon Cheesecake (using Philadelphia as a base). Had a lot of lemon juice in it so it is very lemon but I have found it works quite well, and am enjoying snacking on it.
Am just beginning to cook a bit now, mainly focusing on simple desserts and seeing how I go with them before trying out mains.
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