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IronGAF Cookoff (hosted by OnkelC)
- Thread starter OnkelC
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That pizza looks awesome. I ended up not having a garden this year due to my busy schedule near the start of the season, but it ended up for the best given the crazy heat wave. I really miss grilling pizzas with fresh picked tomatoes and basil. Definitely won't be missing out on it next year.
Yesterday I made "maccheroni al ferretto", a tipical Italian home made pasta.
They are quick and fun, and they taste way better than dry, industrial pasta.
I cooked them as regular pasta (but they only need a minute to cook) and served them with a very simple sauce made with basil and fresh tomatoes. Simplicity ftw.
edit: sorry for the crappy picture
They are quick and fun, and they taste way better than dry, industrial pasta.
I cooked them as regular pasta (but they only need a minute to cook) and served them with a very simple sauce made with basil and fresh tomatoes. Simplicity ftw.
edit: sorry for the crappy picture
No recipe I just kinda winged it.
I fried the pork after coating it in starch (potato is best but corn will work too) for 4-5 minutes, depends on the size.
The sauce was a combination of 1 part vinegar, 4 parts ketchup, 2 parts sugar, 1 part sweet chili sauce, and 1 part tomato sauce.
I fried the pork after coating it in starch (potato is best but corn will work too) for 4-5 minutes, depends on the size.
The sauce was a combination of 1 part vinegar, 4 parts ketchup, 2 parts sugar, 1 part sweet chili sauce, and 1 part tomato sauce.
scissorfight
Banned
any recommendations/recipes for italian gravy and/or ravioli filling? was thinking of using the italian sausage and meatballs that cook in the sauce to then fill the ravioli...is that pretty standard?
scissorfight said:
If you want a meat ravioli filling:
- 200 g meat (beef and veal)
- 30 g ham
- 30 9 mortadella
- 1 egg
- parmesan cheese
Cook the meat for a few minutes: you don't want it to be completely raw. Put meat, ham and mortadella in a mixer. Mix. Add two spoons of parmesan, the egg, salt and a pinch of nutmeg. Stir. Put it in the fridge.
This is a very traditional ravioli filling.
----
If you want some vegetarian (but traditional) ravioli filling, try this:
-300 g ricotta cheese
-100 g spinach
-5 spoons of parmesan
- 1 egg
Boil the spinach, dry it, let it cool. Put ricotta and spinach in the mixer. Add the egg and the parmesan, stir, put it in the fride.
----
For the sauce, I'd recommend to try a very minimal yet tasty solution. Butter and sage, nothing more. It's one of the best ways to enjoy a well made raviolo.
Sorry for my culinary english.
frankie_wilde
Member
Quick lunch:
Spaghetti with caramelized shallots, mushrooms, pancetta, prosciutto cotto, pine nuts, basil, olive oil, finished with cream.
Phat Michael
Banned
Zyzyxxz said:Sweet and sour pork time...
that actually looks like GOOD sweet and sour pork - rather then the bright orange shit served in take away shops.
When you say corn starch is that the same as corn flower? could you go into a bit more detail on preparation and recipe? that looks fantastic. what sort of pork is best to use for this? (not belly right?)
Phat Michael said:
If you want to use starch then potato starch is best, in this picture I used tapioca starch which was pretty shitty. To be honest most restaurants do it with a batter and next time I'm going to try panko breading.
In the picture I used pork spare ribs because they were the only thing I had in the house but if I was shopping for it I'd buy shoulder, even though it will be chewy I love the flavor of the cut. Belly is not a bad option to be honest if you are willing to pay the premium I would braise it in either a very light stock or water with some aromats (onions, carrots, celery, bay leaf, peppercorns) and then let it dry in the fridge uncovered overnight. Then you bread/dust/coat it by whatever method suits you best.
Deadly Cyclone
Pride of Iowa State
So I have a bunch of fresh basil I need to use before it goes bad, any easy/cheap recipes to use it with that you would all suggest?
Deadly Cyclone
Pride of Iowa State
Zyzyxxz said:
Yeah that's what I thought. Couldn't seem to find pine nuts at the grocery store though, and I don't really have one of those big fancy food processors with the spout to drizzle in olive oil.
Deadly Cyclone said:
Pesto doesn't have to be made with pine nuts, basil, parmesan, or whatever is called for in the master recipe, I've seen all sorts of variations.
watch this: http://www.chow.com/videos#!/show/all/54901/the-perfect-pesto
if it doesn't inspire you to make pesto then I don't know what will.
cartoon_soldier
Member
Zyzyxxz said:First time trying to make chicken tikka masala, ended up not having enough sauce, just barely enough to coat the chicken. At least I know better for next time.
Looks good really. What recipe are you using?
cartoon_soldier said:
http://appetiteforchina.com/recipes/chicken-tikka-masala/
I substituted heavy cream with coconut cream since I keep that on hand.
nakedsushi
Member
Keen said:
Haha yeah that was definitely an experience to remember. I have faith that the London Metro Police will be able to recover my rings (one of them is engraved and the other one has a serial # on the diamond) so I guess all there is to do is wait. The response of the restaurant staff was fantastic and food was GREAT. I'll definitely go there again if I visit the city, except maybe I'll leave my valuables at home.
Deadly Cyclone said:
Like a previous poster said, pesto. If you want to go the sweet route, you can also toss fresh basil with strawberries or chopped up watermelon for a simple fruit salad.
nakedsushi
Member
OnkelC said:good to hear you are safe and sound.
Yep, no one was physically hurt, although judging by how many people had the shakes and were crying after the incident, lots of people were very emotional about it. I think living in LA has desensitized me to these things. After the rioters left, I was ready to sit back down and complete my meal.
What surprised me the most is how much my blog post got written up about in the media. I even got interviewed on the today show! For about 2 seconds (1:00 mark) http://today.msnbc.msn.com/id/26184891/vp/44086958#44086958
Cosmic Bus
pristine morning snow
Roasted fennel and olives with cod and shirataki noodles with green onion.
CrystalGemini said:
Yeah, soy sauce, black pepper and oyster sauce should NEVER be used for Congee.
Usually when I make congee, I use a 10-12:1 ratio of water to rice, depending on how thick you want the congee to be.
Also, when making pork congee, it's ideal to use salted pork ribs/bones. It really brings out the flavour. Salting the pork gives it a really nice flavour that unsalted pork could never provide.
A good alternative to duck egg is using raw peanuts, black eyes peas and dried fish. I typically prefer that over preserved duck egg.
GoodMorning
Member
Adam J. said:
make a tart?
scissorfight
Banned
thanks for the recipes! i'll try these out. i will probably give this sauce recipe a shot as well. i do like them plain w/butter, but i've been wanting to do a real sauce lately. will try it both ways.Fabiollo said:If you want a meat ravioli filling:
- 200 g meat (beef and veal)
- 30 g ham
- 30 9 mortadella
- 1 egg
- parmesan cheese
Cook the meat for a few minutes: you don't want it to be completely raw. Put meat, ham and mortadella in a mixer. Mix. Add two spoons of parmesan, the egg, salt and a pinch of nutmeg. Stir. Put it in the fridge.
This is a very traditional ravioli filling.
----
If you want some vegetarian (but traditional) ravioli filling, try this:
-300 g ricotta cheese
-100 g spinach
-5 spoons of parmesan
- 1 egg
Boil the spinach, dry it, let it cool. Put ricotta and spinach in the mixer. Add the egg and the parmesan, stir, put it in the fride.
----
For the sauce, I'd recommend to try a very minimal yet tasty solution. Butter and sage, nothing more. It's one of the best ways to enjoy a well made raviolo.
Sorry for my culinary english.
RatskyWatsky
Hunky Nostradamus
So, frozen fish. Is it good? Fresh is obviously preferable, but for people who don't live anywhere near fresh water, is it an option?
RatskyWatsky said:
Really depends man. There is crappy frozen fish out there for sure. I'm down with frozen uncooked shrimp (you can still tell the difference, though). Also, Sam's Club sells the best frozen salmon fillets I've had and they're a good price. They also sell some really good cod fillets (makes some amazing fish and chips with a good batter). Target sells a whole salmon (around a pound I think?) for about seven bucks here. I've liked it the best out of any whole salmons I've found.
I've personally never liked frozen tilapia (wtf, Chrome says this is not a word?) that I liked, although I'm not a big fan of it anyway. I'm not sure that I've had any other frozen fish.
adam.chance said:
For some reason I missed this the last few times I've been in the thread. Here's what I use as a base for my meatloaf:
http://allrecipes.com/recipe/brown-sugar-meatloaf/detail.aspx
There are a few of changes that *need* to be made to that recipe. Reading the top rated reviews will give you a head start there. From then on, feel free to make any adjustments. It makes a fucking great meatloaf.
nakedsushi
Member
My understanding is if you get frozen fish, it's better to get it whole. Not sure why though.
I made Thai green curry with vegetables last night. Since it had to be vegetarian, I used chopped up jackfruit and seitan in lieu of meat. Ingredients for the curry: green curry paste (from a can, I'm so lazy), okra, carrot, onions, cabbage, red bell pepper, fresno chili pepper, thai chili pepper, jackfruit, seitan, coconut milk.
I think I went overboard with the chilis because I couldn't taste anything, oops.
I made Thai green curry with vegetables last night. Since it had to be vegetarian, I used chopped up jackfruit and seitan in lieu of meat. Ingredients for the curry: green curry paste (from a can, I'm so lazy), okra, carrot, onions, cabbage, red bell pepper, fresno chili pepper, thai chili pepper, jackfruit, seitan, coconut milk.
I think I went overboard with the chilis because I couldn't taste anything, oops.
nakedsushi said:
Not sure so don't quote me but I assume its because the fish that is whole is usually flash frozen at sea so no harm in that.
Fish that has been filleted may have been previously frozen, then filleted and refrozen but it can vary greatly depending on sources. There is also greater chance of frost burn too unless the portions are individually vacuum sealed.
ElectricThunder
Member
Managed one more totally new cheese before my Sargento-fueled reruns begins next time around!
Cheese: Hittisau
Crumble: Lay's Natural Hot & Spicy BBQ
This is one very oily cheese when melting, which it does decently enough I suppose. It has a very...light...taste to it, really good outright. Bit of a thick rind on the outer part of it that doesn't take to kindly to melting attempts in general, but I managed to get enough of it off to not foil the meal.
My next pic or few will likely be something not-pizza---though what exactly I'm unsure of at present...
RatskyWatsky
Hunky Nostradamus
Thanks for the replies on frozen fish everyone. I'll try to pick some up sometime and if/when I do, I'll post the results.
nakedsushi
Member
Not really cooking, but whipped up a quick lunch while in Italy with some market-fresh tomatoes and bread from the bakery. We didn't have any salt or oil in the place we were staying at, but the tomatoes didn't even need them.
It's too bad we can't get good tomatoes like these here in the states.
It's too bad we can't get good tomatoes like these here in the states.
nakedsushi said:Not really cooking, but whipped up a quick lunch while in Italy with some market-fresh tomatoes and bread from the bakery. We didn't have any salt or oil in the place we were staying at, but the tomatoes didn't even need them.
It's too bad we can't get good tomatoes like these here in the states.
Ah, that looks delicious! I plan on grilling some tomatoes tomorrow. Yummy.
Growing my own tomatoes, herbs, and spinach was one of the best decisions I've ever made. Such little hassle and so tasty. I've grown plenty of other things, but those were what really justified the effort.
Zyzyxxz said:
Yeah should have mentioned that earlier: I wouldn't buy fish fillets that were not sold like this, unless you were going to buy a package of two or three and just make them all.
nakedsushi
Member
Sklorenz said:
Yes, growing tomatoes is definitely worth it if you have the space. They're getting *so* expensive to get good ones at the market now. But I have a question about tomato plants. Do they die after one year, so that you'll have to get a new plant for the next growing season, or can you just keep them alive and they'll produce fruit the next year. I'm in LA btw, so no need to worry about them freezing.
nakedsushi said:
Yeah, I have a very small backyard, but it's big enough for a grill and some plants. My balcony also works for me too (but it gets much less sunlight). I do believe tomatoes are perennials in the right environment, but certainly not where I live. You should definitely give it a shot! I make a lot of tomato-based things, so I can go through a ton of them if I decide to avoid cans, so I hate paying for them
Sklorenz said:
Well like I also said it will greatly vary from supplier and grocer.
I've seen good quality batch frozen fish but it I say give it a try after some close scrutiny, if the pieces look properly frozen its worth the risk. Just know how to spot freezer burn.
Also I just got me a Kitchenaid stand mixer, Pro 450 model in a nice flat black color. Time to make some bread.
frankie_wilde
Member
Does anyone here have a good recipe for Homemade Burgers?
I'm looking for my first job and there a few part-time pizza making positions open around me, but they all have wood/brick ovens and hand toss their dough. I can spread and top a pie in about 2 minutes, but I have always worked with a roller. The dough I usually make (based off of Rhinehart's) seems to be too tough and resistant to work with without a roller, so can I get a good new york style dough someone uses?
The one place I walked into and made a pizza with prepared it like this. When I tried it with them their dough was a lot easier to work with but I really need to practice the technique more myself.
The oven seemed pretty straight forward but any advice anyone has with them is welcome. I usually just use my electric oven and a pizza stone.
The one place I walked into and made a pizza with prepared it like this. When I tried it with them their dough was a lot easier to work with but I really need to practice the technique more myself.
The oven seemed pretty straight forward but any advice anyone has with them is welcome. I usually just use my electric oven and a pizza stone.
Maklershed
Member
Never had a yorkshire pudding but it looks good. The only time I've ever seen one before was on tv on the Ramsays Kitchen Nightmares from the UK (the only real Kitchen Nightmares). They went to that roadside restaurant where the old guy with the big beard ran the place and was more concerned with the crockery than the service. What do they taste like? Are they sweet?
Deadly Cyclone
Pride of Iowa State
Made sliders with bacon and homemade chipotle mayo Saturday night.
Taken via my Droid X.
Taken via my Droid X.
Maklershed
Member
*homersimpsondrool*
Recipe for the sauce? Or did you just wing it?
Recipe for the sauce? Or did you just wing it?
Made a simple tomato bruschetta with some heirloom tomatoes I bought from the farmer's market. Probably one of the most simple most amazing things to eat because you really just taste all the simple individual ingredients.
On another note, I need sandwichGAF to form. Need to start taking lunches to school/work to save money. I figured sandwiches are a good place to start since I won't always have access to a microwave to heat things up.
On another note, I need sandwichGAF to form. Need to start taking lunches to school/work to save money. I figured sandwiches are a good place to start since I won't always have access to a microwave to heat things up.
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