IronGAF Cookoff (hosted by OnkelC)
- Thread starter OnkelC
- Start date
- Status
Nihilistic Monk
Member
Yay for pizza stones making home cooked pizza better
18 Month aged Parma ham, Mozzarella, grana padano, portobello & closed cup mushrooms, with a dash of flat leaf parsley.
18 Month aged Parma ham, Mozzarella, grana padano, portobello & closed cup mushrooms, with a dash of flat leaf parsley.
RatskyWatsky
Hunky Nostradamus
taku said:
WOW, that looks amazing! It looks like a great Fourth of July food. Could I get the recipe? :3
After lurking for several years, I have to say that this thread is one of my most visited. It's great to finally post here. I'll try to post pics of the stuff I make.
But first, a question! Does anyone know what to do with fresh Kale/Swiss Chard? I've been boiling/blanching the Swiss Chard and then frying it with lots of garlic slivers and red pepper flakes. It's pretty good, albeit very dry, but I'm growing tired of it. Any suggestions?
ElectricThunder
Member
Huzzah for new stuff! (Also, I figured out it is simple to set a webcam's resolution higher, though I'm not sure how high is too high for posting pics in this thread so as to not mess up people's general viewing experience...)
Cheese: Knocknore Oak Smoked Irish Farmhouse Cheddar---Pretty oily, good melting cheddar, pretty tasty, and quite possibly the smokiest cheese I've ever had. If I was some manner of monster capable of devouring the chimney to a BBQ joint, it would have to be about that level of doings....
Crumble: Good Health Natural Foods Kettle-Style Avocado Oil Chilean Lime Just another really good flavor, something about Lime with a bit of kick just rubs me right period. First time I've had anything with Avocado Oil as well, kinda leaves me curious. Don't think I've ever had a raw avocado before....and raw would probably be the only way I can take it as I'm weird that way. Boiled carrots? Nearly vomit. Fresh raw carrots? Om nom nom
The greatest champion of all tonight was the Meat----finally found some freaking Capocollo! It was sooo good, easily right up there with the 2 different brands of prosciutto, and similarly awesome either cold or heated with the rest.
The Take Out Bandit
Member
Onkel C!
I am in need of a new frying pan for the making of breakfast.
What would you suggest on Amazong?
I am in need of a new frying pan for the making of breakfast.
What would you suggest on Amazong?
RatskyWatsky
Hunky Nostradamus
Yes, please tell us the recipe. It looks incredible.
nakedsushi
Member
dyonPT said:Oh yeah!
This is chocolate!
That looks great. I love me some chocolate.
I made a stew in a tagine for the first time tonight with lentils, chana dal, swiss chard from my garden, and topped with squash blossoms also from the garden.
frankie_wilde
Member
Home Made Cheesy Crust Deep Pan Pizza with a fresh basil and shallots tomato sauce, fior di latte mozarella, ham, mushrooms, wild boar salami, and eggs.
and to wash it down....Mojitos
and to wash it down....Mojitos
Thank you all for the nice comments
here is the recipie:
Ingredientes:
150 ml milk
200 ml cream
150 gramas de cookies
200 gramas chocolate
150 gramas de chocolate milk
150 gramas de chocolate black
150 gramas de chocolate white
preparation:
Melt the chocolate and mix with crushed crackers
After well mixed, put in a form of spring and press well to stay firmly on the bottom.
Beat the cream until just stiff.
Then there are three equal steps, ie, melt chocolate with a tabelete a third of the milk and then mix with one third of the cream.
Repeat 3 times.
place each layer in the form, leaving an interval of 1 hour each, for the mixture is solid.
Between layers, always put the form in the refrigerator.
Some pictures of the process:
Hope I helped
here is the recipie:
Ingredientes:
150 ml milk
200 ml cream
150 gramas de cookies
200 gramas chocolate
150 gramas de chocolate milk
150 gramas de chocolate black
150 gramas de chocolate white
preparation:
Melt the chocolate and mix with crushed crackers
After well mixed, put in a form of spring and press well to stay firmly on the bottom.
Beat the cream until just stiff.
Then there are three equal steps, ie, melt chocolate with a tabelete a third of the milk and then mix with one third of the cream.
Repeat 3 times.
place each layer in the form, leaving an interval of 1 hour each, for the mixture is solid.
Between layers, always put the form in the refrigerator.
Some pictures of the process:
Hope I helped
Maklershed
Member
dyon - that cake is as sexy as dessert can get
RatskyWatsky
Hunky Nostradamus
dyonPT said:Thank you all for the nice comments
here is the recipie:
Ingredientes:
150 ml milk
200 ml cream
150 gramas de cookies
200 gramas chocolate
150 gramas de chocolate milk
150 gramas de chocolate black
150 gramas de chocolate white
preparation:
Melt the chocolate and mix with crushed crackers
After well mixed, put in a form of spring and press well to stay firmly on the bottom.
Beat the cream until just stiff.
Then there are three equal steps, ie, melt chocolate with a tabelete a third of the milk and then mix with one third of the cream.
Repeat 3 times.
place each layer in the form, leaving an interval of 1 hour each, for the mixture is solid.
Between layers, always put the form in the refrigerator.
Some pictures of the process:
pics....
Hope I helped
Great, thank you for posting the recipe. What kind of cookies are those, and would just any kind work, or would you recommend those specific ones?
Giant Robot
Member
Yesterday I bought 4lbs of bacon because I don't know why.
Today i used half of it to make Bacon Polenta w/ poached eggs and mushrooms. Also made about 30 Chocolate Covered Bacon strips.
I think I have a headache now.
Today i used half of it to make Bacon Polenta w/ poached eggs and mushrooms. Also made about 30 Chocolate Covered Bacon strips.
I think I have a headache now.
Lireu77 said:Awesome, dyonPT. Thanks for the recipe. With the sweet stuff you produce and the way you present it in the photos you should release a book. I would definitely buy it.
Thank you very much
A book?? Nahhh...I'm not that good
But I have a Blog, I dont know if I can post it here. And it's in Portuguese, so maybe you woulndt understand
But google translate do make miracles...hehe
Zoe
Member
dyonPT said:But I have a Blog, I dont know if I can post it here. And it's in Portuguese, so maybe you woulndt understand
There's another poster here who links to blog posts with his pictures. I don't think anybody would mind as long as you're not blatantly trolling for hits.
Zoe said:
Ok
Here it is : http://www.aculpaedasbolachas.com/
The name says : Blame it on the cookies
If it's against the rules I will remove it.
RatskyWatsky
Hunky Nostradamus
dyonPT said:Ok
Here it is : http://www.aculpaedasbolachas.com/
The name says : Blame it on the cookies
If it's against the rules I will remove it.
Google Translate does work wonders. ;p Bookmarked.
Edit: Wow, I've actually been there before, and I've actually made one of your recipes. It was the Chocolate Loaf. It was really good.
Zoe said:
im too lazy to update my blog as I did when I first started mostly because I'd rather post my dish of the week here and get back to my free time of gaming/reading cookbooks/puppy.
Doesn't help that I spend almost 10 hours a day in a kitchen so alot of times I'm too tired to cook as well.
scissorfight
Banned
for those interested in seasoning cast iron:
someone had asked about a method using flax oil here: http://www.neogaf.com/forum/showpost.php?p=25716755&postcount=9283
well i tried this last week with a new cast iron pan after removing the pre-seasoning and sanding the bottom smooth, and the results were incredible. i've seasoned a couple previously with different oils, and this method blows away the others.
highly recommended.
someone had asked about a method using flax oil here: http://www.neogaf.com/forum/showpost.php?p=25716755&postcount=9283
well i tried this last week with a new cast iron pan after removing the pre-seasoning and sanding the bottom smooth, and the results were incredible. i've seasoned a couple previously with different oils, and this method blows away the others.
highly recommended.
Thanks for sharing, I am sure it is NOT against the TOS.dyonPT said:Ok
Here it is : http://www.aculpaedasbolachas.com/
The name says : Blame it on the cookies
If it's against the rules I will remove it.
Glad to hear 1st hand from someone who's actually tried it t ;-) I still haven't tried it myself since it takes a while to do and I never seem to have enough free time to pursue it. But I'm encouraged to hear that the method worked out well for youscissorfight said:
My cast iron skillet could definitely use a new seasoning that's more durable :-Dnakedsushi
Member
I made this last night in a hunger-induced stupor:
Curry ramen with woodear mushrooms, japanese curry powder, konyakku balls, fresh noodles, and a bunch of leftovers from the fridge including cauliflower, bamboo, green onion, and butter leaf lettuce. The lettuce was surprisingly good all soggy in it.
Curry ramen with woodear mushrooms, japanese curry powder, konyakku balls, fresh noodles, and a bunch of leftovers from the fridge including cauliflower, bamboo, green onion, and butter leaf lettuce. The lettuce was surprisingly good all soggy in it.
The Take Out Bandit
Member
OnkelC said:
Thank Onk. A surprisingly pedestrian plug from the Master Chef. :O
What can you tell me about the T-spot / red dot T-Fal pans?
why pedestrian? Teflon pans are wear and tear utensils, and Tefal makes good skillets for that purpose. I'd rather replace a teflon pan every other year than sticking (sic) to an expensive one just because i shelled out big time for it. the dot thing works surprisingly well, just heat the skillet until the writing / pattern disappears, and you start with a nicely heated, but not overheated skillet.The Take Out Bandit said:
ElectricThunder
Member
No pics this time, as the cheese was exactly the same kind as last time---only being a Raw Milk instead of Smoked Cheddar, just a little less oil and no smoky taste.
Let it be known that the Baja BBQ TIAS! make for a rather nice crumble though!
Let it be known that the Baja BBQ TIAS! make for a rather nice crumble though!
The Take Out Bandit
Member
OnkelC said:
I'm just surprised is all, but your logic is flawless.
Giant Frying Pan is AWESOME!
However I now need a larger lid. D:
My old lid fits INSIDE the damned thing. Q_Q
RatskyWatsky
Hunky Nostradamus
dyonPT said:
Mmmm....Chocolate and coconut are one of my favorite combos.
RatskyWatsky
Hunky Nostradamus
Machine said:
Looks great. What's on top? Bread crumbs or cheese?
user friendly
Member
Looks like parm. Looks good.
Ether_Snake
å®å®å®å®å®å®å®å®å®å®å®å®å®å®å®
Machine said:
Can you explain how it's made? Looks tasty.
GoodMorning
Member
BBQ Chicken Pizza
Peanut Butter & Banana Dessert Calzone Thing Topped With A Chocolate Sauce
Peanut Butter & Banana Dessert Calzone Thing Topped With A Chocolate Sauce
Pixel Pete
Member
Made a rather successful Creme Brulee last night. I'd been spending time perfecting a sugarless custard/creme anglaise, mostly because I like desert but am cutting carbs wherever I can.
Experiments are fun.
That said, this one had sugar in it, but my standard custard recipe also has nutmeg, cinnamon, cloves and sometimes cardamom.
After a more or less failed attempt to use my oven's grill to cook the sugar (don't own a blowtorch), I did the toffee separately by melting the sugar in a pan until orange and slightly bitter then pouring a small amount, very quickly over the custard in the ramekins.
It had an hour or so to get to room-ish temperature, and for the toffee to cool and harden.
Pure gold
Experiments are fun.
That said, this one had sugar in it, but my standard custard recipe also has nutmeg, cinnamon, cloves and sometimes cardamom.
After a more or less failed attempt to use my oven's grill to cook the sugar (don't own a blowtorch), I did the toffee separately by melting the sugar in a pan until orange and slightly bitter then pouring a small amount, very quickly over the custard in the ramekins.
It had an hour or so to get to room-ish temperature, and for the toffee to cool and harden.
Pure gold
Nihilistic Monk said:Slow cooked pork burrito's Just made this the other day and it was fantastic. Really came out well just using a slab of roast pork. Stick it in the slow cooker and forget about it.
Also made meatloaf the other day, pictures in this post
Proper Ragu ala bolognese works pretty well, as does beef bourguignon after a bit of prep & pre-cooking.
GET INSIDE ME!!!
Either making my amazing sliders or sesame chicken wings today. Will post pics later
Aquavelvaman
Banned
TED talk of Nathan Myhrvold telling about the cutaways in Modernist Cuisine. Has some interesting stuff for fans of the book.
Cosmic Bus
pristine morning snow
Ether_Snake said:
Since he never replied, I figured I'd try to help out.
Stuffed peppers are usually hollowed-out bell peppers filled with some sort of cooked ground beef mixture (beef, spices, diced onion, tomato, celery, etc) and sometimes rice (again, cooked before it goes into the pepper) and then baked. Depending on how soft or firm you like the pepper, they can be roasted in the oven for a bit beforehand too. Fill 'em with the beef and/or rice, then bake for 20-40 minutes at 400°F, give or take. You can top them with cheese near the end, as well.
Afternoon, all. been awhile.
I found this recipe on tastespotting awhile back.
General Tsos Chicken
This is the original
Here's my result
with sesame parmesan zucchini (as posted way back when)
Thumbs up on the recipe, really nice and crispy marinade/batter.
I found this recipe on tastespotting awhile back.
General Tsos Chicken
This is the original
Here's my result
with sesame parmesan zucchini (as posted way back when)
Thumbs up on the recipe, really nice and crispy marinade/batter.
D
Deleted member 8095
Unconfirmed Member
I cooked pork ribs for my family 4th of July get together over the weekend.
I started off with a dry rub consisting of:
-chili powder
-cumin
-salt
-pepper
-garlic powder
-paprika
From there I grilled the racks for about 8 minutes on each side and removed from the grill. After removing them from the grill I wrapped the ribs in foil and put them back on the grill for 2 hours. After the 2 hours I took the ribs out of the foil and cooked for another 10 minutes or so while saucing the ribs. Here is how they looked right before pulling them from the grill:
They were some of the best ribs I have ever tasted.
I started off with a dry rub consisting of:
-chili powder
-cumin
-salt
-pepper
-garlic powder
-paprika
From there I grilled the racks for about 8 minutes on each side and removed from the grill. After removing them from the grill I wrapped the ribs in foil and put them back on the grill for 2 hours. After the 2 hours I took the ribs out of the foil and cooked for another 10 minutes or so while saucing the ribs. Here is how they looked right before pulling them from the grill:
They were some of the best ribs I have ever tasted.
- Status