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IronGAF Cookoff (hosted by OnkelC)
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nakedsushi
Member
^-- My husband made something like that the other night, but veganized it with cashew cream instead of real cream.
Strawberry and nectarine short cake
Strawberry and nectarine short cake
RatskyWatsky
Hunky Nostradamus
Axion22 said:
Whoa, that looks incredible. I'm gonna try to make that sometime. I also had never heard of tastespotting before. Great resource.
beelzebozo
Jealous Bastard
i built a little black egg pizza oven and tested it recently. here are some shots i took. i was pretty busy making pizza for a lot of people, so forgive me if my pictures are scant.
heat management was the biggest obstacle, but i procured a laser thermometer to better be able to gauge it. next time i won't have so much fluctuation in the quality of the pies; i need the stone to hit about 750 degrees F i think for the top and bottom to be done concurrently in about three and a half to four minutes. i can get the stone up to 900+, but the top finishes later than the bottom and it's just a burnt mess!
but this was fun and tasty.
heat management was the biggest obstacle, but i procured a laser thermometer to better be able to gauge it. next time i won't have so much fluctuation in the quality of the pies; i need the stone to hit about 750 degrees F i think for the top and bottom to be done concurrently in about three and a half to four minutes. i can get the stone up to 900+, but the top finishes later than the bottom and it's just a burnt mess!
but this was fun and tasty.
D
Deleted member 59090
Unconfirmed Member
Cheesecake with chocolate and blueberries
ElectricThunder
Member
That pizza looks so fantastic---I've yet to have any manner of "grilled" pizza before.
Definitely revs me up for some pizza tonight!
Definitely revs me up for some pizza tonight!
beelzebozo
Jealous Bastard
i think the batter would be fine if it's in the fridge. the only issue is that if you're using baking powder for leavening it may lose some of its pop by tomorrow and leave you with more dense cakes.
solution: whip an egg white or two to soft peaks tomorrow and fold into your batter. that'll lighten them up and make them very spongy and fluffy, ready to soak up syrup or jam or compote or whatever you heave at it.
solution: whip an egg white or two to soft peaks tomorrow and fold into your batter. that'll lighten them up and make them very spongy and fluffy, ready to soak up syrup or jam or compote or whatever you heave at it.
beelzebozo
Jealous Bastard
all my moves are stolen, my man.jarosh said:well well, two cooking pros giving conflicting advice
i'll see what it looks and smells like tomorrow. good tip with the egg white though!stolen from jamie oliver?
googoomuck22
Member
beelzebozo said:
that pizza looks damn fine man
DietRob
i've been begging for over 5 years.
Thanks for the reply sounds good if I can find those type of peppers. I ended up going with cream cheese, feta, shredded sharp cheddar, and crumbled bacon. I've got some pics but I'm on my phone postingZyzyxxz said:
(I'll edit in later)
I asked Chef Michael Symon on twitter and he said I should stuff them with crab. I will definitely keep that in mind for next time.
EDIT: Here is a shot of the peppers, turned out a little blurry, sorry. Click for bigger pic.
beelzebozo
Jealous Bastard
googoomuck22 said:
thanks man. like i said, i plan on using my new laser thermometer to better gauge stone temperature next time i use it (maybe next week--plans for this weekend look spotty). will be sure to take more pictures and post them. that WAS a damn good pizza. some of them got a bit too crisp, or were a bit underdone, etc. trial and error!
ElectricThunder
Member
Yay pizza!
Crumble: Lay's Natural Garden Tomato & Basil = yummy stuff
Cheese: Italian Pesto Cappiello Braided Mozzarella = Good, but somewhat disappointing. It behaves like your normal low moisture mozz tends to, but given that this was literally my first encounter with Pesto I was hoping for a more pronounced flavor given the thing was decently coated/oiled up. Probably need to find a proper jar of Pesto someplace to really see how it shakes out though...
Still, it made for an overall nice meal as I continue to work through that Capocollo pack with each meal---down to about 2 left before it'll be time to switch it up for something else.
LQX
Member
Gen Tso is probably my favorite Asian food. That looks great. I followed this video to make mine the other day and it came out tasting just like the restaurant. Going to try that link you gave.Axion22 said: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.
Edit - here is the link . Sorry.
http://www.youtube.com/watch?v=zd4W_nv7mGY&
BriareosGAF
Member
We do something similar with our leftover waffles. Leave them in the freezer outside of a bag to dry out a bit, then a few hours later bag them up. Pull em out whenever you're hungry, toast em, bang, you're done.Stalfos said:
RatskyWatsky
Hunky Nostradamus
OK, here's my first picture--please excuse the awful quality and angle--quinoa taco salad:
Yum, what do you put in your dough?
MrBig said:
Yum, what do you put in your dough?
Metroid Killer
Member
Hello IronGaf!
The 25th anniversary of the Metroid franchise is closing in (August 6th), and for the special occasion I'm organizing a big celebration thread for the gaming side. I'm trying to get various gaffers across the forums to participate, and after asking OnkelC about a possible contribution we agreed that the rest of IronGaf should join in on the fun.
Goal: Make any kind of food with some kind of reference to the Metroid franchise. Metroid cupcakes? Samus helmet pizza? Mother Brain tartare? (gross!), the imagination is the limit.
When: Feel free to post your contributions here in this thread from now till August 5 when the thread will launch at gaming side. Any contributions will be posted in the anniversary thread with due credit obviously.
Looking forward to see what some of you will come up with
The 25th anniversary of the Metroid franchise is closing in (August 6th), and for the special occasion I'm organizing a big celebration thread for the gaming side. I'm trying to get various gaffers across the forums to participate, and after asking OnkelC about a possible contribution we agreed that the rest of IronGaf should join in on the fun.
Goal: Make any kind of food with some kind of reference to the Metroid franchise. Metroid cupcakes? Samus helmet pizza? Mother Brain tartare? (gross!), the imagination is the limit.
When: Feel free to post your contributions here in this thread from now till August 5 when the thread will launch at gaming side. Any contributions will be posted in the anniversary thread with due credit obviously.
Looking forward to see what some of you will come up with
Cosmic Bus
pristine morning snow
dyonPT said:Caramel Short(big)cake
Geez, dyon, whoever you're making all these desserts for are very lucky people. I'd love to be able to practice my baking more often, but it's just me here and I definitely can't have sweets piling up.
Zyzyxxz said:
What issues did you have with the macarons? I've done them a few times and was actually surprised how easy they were compared to the anguished horror stories I tend to see on so many food blogs.
MrBig said:Two pizzas
Right is my usual. Fresh moz, large cut salami (ignore how I failed in getting it off the peel)
Left was bathed in boiling water like a pretzel and topped with rosemary, moz, and muenster
They were both delicious
Is it cool if I can get a recipe for the pizza, it looks amazing.
I don't know if I have ever seen anything as delicious looking as that cake
All the toppings are really up to you and what you have available, but the most essential thing for getting it crunchy and fully cooked is a pizza stone.
For the boiled pizza I just put the flattened dough in a metal colander and dunked it in boiling water. I just used a metal pan though so the dough wasn't cooked at all at the center :C
http://www.neogaf.com/forum/showpost.php?p=27706474&postcount=9975grkazan12 said:
All the toppings are really up to you and what you have available, but the most essential thing for getting it crunchy and fully cooked is a pizza stone.
For the boiled pizza I just put the flattened dough in a metal colander and dunked it in boiling water. I just used a metal pan though so the dough wasn't cooked at all at the center :C
Cosmic Bus
pristine morning snow
Maiar_m said:
Zyzyxxz said:
Even going by what I've experienced in my classes and seen professionally, macarons are definitely one of the most unpredictable things to make since they can be so heavily affected by almost every aspect of the process, from ingredients to environment to equipment. My biggest challenge has always been getting a smooth, convex top without those little peaks from pulling away the pastry bag, heh. On the plus side, it's a relatively simple process to mix up a small batch, so I find them to be fun to practice making... Now I just need to make some friends who I can unload this stuff onto when it's done!
Nice to see that you guys like my deserts
Thank you all
I also live by my self, what I do is offer them to my family or friends, or else, it would be really dangerous!! hehehe
Thank you all
Cosmic Bus said:Geez, dyon, whoever you're making all these desserts for are very lucky people. I'd love to be able to practice my baking more often, but it's just me here and I definitely can't have sweets piling up.
I also live by my self, what I do is offer them to my family or friends, or else, it would be really dangerous!! hehehe
Metroid Killer
Member
So I figured it probably was a good idea to kick start this myself:Metroid Killer said:Hello IronGaf!
The 25th anniversary of the Metroid
*snip*
Looking forward to see what some of you will come up with
Voila! 3 layered Metroid fruit cake! Top layer is whippeed cream mixed with kiwis, banana fangs and strawberrys with raspberry jam as the nuclei.
RatskyWatsky
Hunky Nostradamus
Here's some slow cooked pork lion roast with sauerkraut and potatoes. Again, sorry for the bad quality picture.
It turned out pretty good, but a little dry. Every time I use the slow cooker, the meat always comes out dry. Does anyone know why? Could it be that I cook it for too long?
Also, does anyone know a good recipe for tamales? I want to make some, and I have fresh corn husks (you can use these, right?) but can't find any good recipes online. Any help would be appreciated.
Nice Metroid cake, MetroidKiller!
It turned out pretty good, but a little dry. Every time I use the slow cooker, the meat always comes out dry. Does anyone know why? Could it be that I cook it for too long?
Also, does anyone know a good recipe for tamales? I want to make some, and I have fresh corn husks (you can use these, right?) but can't find any good recipes online. Any help would be appreciated.
Nice Metroid cake, MetroidKiller!
Ether_Snake
å®å®å®å®å®å®å®å®å®å®å®å®å®å®å®
Guys, I have chicken breasts, paprika, ginger, soy sauce, maple syrup, xeres vinegar, turmeric, garlic, pepper, salt, dried oregano, thyme, fresh dill.
How could I cook the chicken breasts without a barbecue with anything from the above? Every time I cook chicken, unless I make it marinate for 24h, it tastes like nothing.
How could I cook the chicken breasts without a barbecue with anything from the above? Every time I cook chicken, unless I make it marinate for 24h, it tastes like nothing.
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