RatskyWatsky
Hunky Nostradamus
Mexx said:
What is the rice-y stuff, and what is in the zucchini or whatever?
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IronGAF Cookoff (hosted by OnkelC)
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What is the rice-y stuff, and what is in the zucchini or whatever?
nakedsushi
Member
Zyzyxxz said:Seared ankimo (monkfish liver) and uni chirashi bowl
OMG, decadent! Looks delicious. Congrats on the Kitchenaid btw!
RatskyWatsky
Hunky Nostradamus
Mexx said:Couscous and zucchini.
What is inside the zucchini?
nakedsushi said:
Yup thanks, I'm glad I got it because it inspired me to clean up my kitchen, I have a fair amount of counter space, enough to knead dough or break down a super big fish but it's been clogged up by useless sauce bottles and stuff.
The chirashi bowl was super decadent but in retrospect I had wished I added some sort of acidity to it to help lighten it up.
My Weber bullet smoker arrived. Still gathering stuff that I need.
That includes hickory wood chunks (not chips), charcoal, a Weber Rapid Fire chimney starter ... going to NYC this week so hopefully next week I can try smoking something. Might start with chicken to ease into the process.
That includes hickory wood chunks (not chips), charcoal, a Weber Rapid Fire chimney starter ... going to NYC this week so hopefully next week I can try smoking something. Might start with chicken to ease into the process.
nakedsushi
Member
Zyzyxxz said:
Maybe some yuzu ponzu with the chirashi bowl for that little bit of acid.
I'm on the same boat with counter space. Tons of it, but it's cluttered. I don't like to knead dough on it though, because it's a pain to clean up all the flour afterward. Do you have a secret to that, or do you just kinda bench-scraper it into the sink?
Deadly Cyclone
Pride of Iowa State
Had to use the slider buns I had leftover from our Chipotle Bacon Hamburger sliders last weekend so I made chipotle salmon sliders this weekend with chipotle peppers added into the salmon patty and topped with spicy mustard (store bought).
nakedsushi said:
I have two kitchens at my house, one that came with the house and a 2nd one we built in the back when we expanded it. It has a long counter that I can just squeegee everything off the ledge and into the trash when I work messy.
One thing I do more often though is I have a half sheet tray which is a decent size (I recommend everyone to have at least two in their house) and I work inside it since it has a little bit of a lip it keeps most of the flour inside it.
RatskyWatsky
Hunky Nostradamus
Mexx said:
Sounds good.
Hey GAF. Haven't posted for a several days because I set my black camera on my black keyboard that hasn't been played much recently and it blended in quite well for a bit. Still trying to get the hang of this camera, too Here was last night's dinner:
Grilled pork tenderloin. It marinated overnight in pineapple juice, then the next day I made a rub using a few dried spices and some brown sugar, but I also tried including a couple chipotle peppers and adobo sauce (I love that stuff), and I let that sit for a couple hours as well. Results were extremely tasty, some of the best pork tenderloin I've personally had:
I also grilled some vegetable skewers. Slightly salted. One of my favorite ways to eat veggies:
I also tried dutch potatoes for the first time. I'd never heard of them, but I was trying to find a new way to prepare potatoes as a side dish. This is 1 part carrots and 1 parts potatoes (yukon gold for me) mashed, along with sour cream, salt, and carmelized onions mixed together. I'm not sure if this is a traditional dutch potato dish or not, DutchGAF, but I decided to add some garlic and bacon so it's even less authentic now I'm sure
Onions, garlic, and bacon (yum):
Everything mashed up and ready for mixing.
And dinner:
Sat back with my fiance and watched a movie together while eating dinner, had a few drinks, then hit the sack. A good evening for sure. Also, those potatoes were goddamn amazing. That's definitely going to be how I make my mashed potatoes for a while.
Here was last night's dinner:Grilled pork tenderloin. It marinated overnight in pineapple juice, then the next day I made a rub using a few dried spices and some brown sugar, but I also tried including a couple chipotle peppers and adobo sauce (I love that stuff), and I let that sit for a couple hours as well. Results were extremely tasty, some of the best pork tenderloin I've personally had:
I also grilled some vegetable skewers. Slightly salted. One of my favorite ways to eat veggies:
I also tried dutch potatoes for the first time. I'd never heard of them, but I was trying to find a new way to prepare potatoes as a side dish. This is 1 part carrots and 1 parts potatoes (yukon gold for me) mashed, along with sour cream, salt, and carmelized onions mixed together. I'm not sure if this is a traditional dutch potato dish or not, DutchGAF, but I decided to add some garlic and bacon so it's even less authentic now I'm sure
Onions, garlic, and bacon (yum):
Everything mashed up and ready for mixing.
And dinner:
Sat back with my fiance and watched a movie together while eating dinner, had a few drinks, then hit the sack. A good evening for sure. Also, those potatoes were goddamn amazing. That's definitely going to be how I make my mashed potatoes for a while.
nakedsushi
Member
Sklorenz said:And dinner:
Sat back with my fiance and watched a movie together while eating dinner, had a few drinks, then hit the sack. A good evening for sure. Also, those potatoes were goddamn amazing. That's definitely going to be how I make my mashed potatoes for a while.
Looks great! Especially the grilled veggies. That's one of my favorite ways to eat them too. Toss them with a little olive oil, salt, pepper, and they're done.
One of my guilty pleasures is watching TV while eating dinner. Does anyone else do that? We only do it a couple nights a week because it feels so trashy =)
nakedsushi
Member
My husband made dinner last night:
Farro Salad, Cicerchie con Tartufo and Gazpacho
Farro Salad, Cicerchie con Tartufo and Gazpacho
D
Deleted member 22576
Unconfirmed Member
Just sorta invented some cookies
1 cup grape nuts
2 cup oats
2 apples (cooked down into applesauce with cinnamon)
3/4 to 1 cup of flour
stick of butter
1/2 cup brown sugar
pinch of salt
teaspoon of baking soda
lots of cinnamon, i put 2 sticks in a coffee grinder and just threw them in. was wanting to grate some fresh ginger in it, but i somehow lost my ginger, lol
bake them at ~350 for 5 to 10 minutes. just enough to kinda brown the bottoms of them
1 cup grape nuts
2 cup oats
2 apples (cooked down into applesauce with cinnamon)
3/4 to 1 cup of flour
stick of butter
1/2 cup brown sugar
pinch of salt
teaspoon of baking soda
lots of cinnamon, i put 2 sticks in a coffee grinder and just threw them in. was wanting to grate some fresh ginger in it, but i somehow lost my ginger, lol
bake them at ~350 for 5 to 10 minutes. just enough to kinda brown the bottoms of them
ElectricThunder
Member
Quake with fear IronGAF.
There were things I forgot to do in a timely manner/wise order of operations, and half of it went cold before I could finish due to an important phone call, but all in all I don't think I'll be poisoned by anything.
Soba noodles, grated romano, cajun seasoning, my special sauce, bit of prosciutto, corn bread ' butter
There were things I forgot to do in a timely manner/wise order of operations, and half of it went cold before I could finish due to an important phone call, but all in all I don't think I'll be poisoned by anything.
Soba noodles, grated romano, cajun seasoning, my special sauce, bit of prosciutto, corn bread ' butter
nakedsushi
Member
Yeeeah noodles!
I was craving Japanese-style pasta on Monday so I made this:
spaghetti with mushrooms and radish sprouts, and radish soup
It was really easy to make, but so, so, so good. Since it took less than an hour, I'll definitely add this to my weekly dinner rotation.
I was craving Japanese-style pasta on Monday so I made this:
spaghetti with mushrooms and radish sprouts, and radish soup
It was really easy to make, but so, so, so good. Since it took less than an hour, I'll definitely add this to my weekly dinner rotation.
RatskyWatsky
Hunky Nostradamus
nakedsushi said:
How do you make the radish soup? It looks great.
Edit: Oh, duh. I didn't see the link.
ElectricThunder
Member
Zyzyxxz said:
Heh, I did warn the thread!
These soba noodles are a favorite of mine, in that they showcased to me for the first time that buckwheat is pretty well delicious on top of healthy---works well in pancakes as well.
Finding out the prosciutto works especially well with it, or maybe it was with the buttered cornbread and it, was also nifty and new to me.
I was tempted to grab a pic of some Buffalo Franks done up "cheese-dog" style back on Monday, but I stupidly put the cheese inside the gap instead of on top of it and let the nature of heat and gravity handle the rest---will avenge myself next week probably as I've the last pair of buns/franks still in the freezer!
Cosmic Bus
pristine morning snow
Low and slow is a good rule for cooking plenty of things, including leeks. Make sure that you're only using the lower white and light green portion of the leek and not the tougher dark green portion further up the stalk, and much like broccoli or celery, you can also peel off the first layer or two of the main edible section if it feels like it'll be too tough.
I generally prefer them cut into rings (around 1/3" thick) and slowly sauteed in some butter or olive oil until the leeks have softened significantly but not quite caramelized.
I generally prefer them cut into rings (around 1/3" thick) and slowly sauteed in some butter or olive oil until the leeks have softened significantly but not quite caramelized.
Maklershed
Member
Anyone have a favorite casserole recipe to share?
nakedsushi
Member
Zyzyxxz said:
Huh, you make carbonara with cream? I only use eggs. I think the non-cream way to do it is eggs + parmesan + bacon/pancetta.
edit: and a crapton of crushed black pepper =)
heavy cream is a bad substitute. Not to sound snobbish, but carbonara is made from nothing else than pancetta or lardo, pecorino/grana padano, eggs and crushed black pepper.. I usually take five whole eggs and five more yolks for a pound of pasta.Zyzyxxz said:
Edit: your prep reminded me a lot of one of my childhood faves, though
cook and strain Fusilli, add butter, eggs, dill, cooked ham and Maggi to the pasta pot and reinsert the pasta. stir a minute and serve, delish! Soul Food, German Style....
Deadly Cyclone
Pride of Iowa State
nakedsushi said:My husband made dinner last night:
Farro Salad, Cicerchie con Tartufo and Gazpacho
Always been wary of gazpacho because cold soup sounds odd, is it easy to make?
nakedsushi
Member
Deadly Cyclone said:
I've never made it, only ate it. I'm still wary of it. Sometimes it just tastes like drinking salsa to me. If you like salsa, then that's good.
RatskyWatsky
Hunky Nostradamus
I made a thick Aloo Matar
I'm not a huge fan of Indian food, but this was really good.
I'm not a huge fan of Indian food, but this was really good.
phone cam so not very sharp, but anyways it's some god like APPLE CRUMBLE ... I love everything with apples in it (except the company lol) and the orange-flavoured dough is just awesome
recipe:
100g butter, 100g flour, 100g sugar -> mix with your hands into dough, then add 75g crushed pecan nuts and the shavings of one orange's skin (don't let it touch any plastic or it will be orange colored for months). Mix it some more and the dough is done.
Skin & dice 500g worth of apples, then dice 100g of dried date (remove the seeds first). Add in a bit of cinnamon and 2 spoons of brown sugar, mix it in a bowl.
Butter up an oven dish, throw in the apple mixture, then divide the dough on top in little chunks. Thirty minutes in a 180c oven and you're done
[four large, six normal portions]MentallyCritical
Member
RatskyWatsky said:
DietRob
i've been begging for over 5 years.
Flo_Evans said:
Wow those look delicious and would make me very hungry if I did not just have my smiley face pizza.
The outside crust didn't get as crispy as I would have liked. I should have let it prebake in the oven a bit longer and brushed it with garlic butter before adding toppings. It was edible though.
nakedsushi
Member
Flo_Evans said:
Chicken enchiladas! mmmmm
Oh man, beautiful melted cheese! I'm craving Mexican food now.
RatskyWatsky
Hunky Nostradamus
Flo_Evans said:
Looks delicious.
Flo_Evans said:
Often I will sous vide my steaks especially if I am cooking several to ensure consistency among each one but I admit despite the scientific approach nothing still beats a coal/woodfired steak!
I'm getting really tired of my propane grill and plan to replace it with the biggest Weber one touch I can find.
Zyzyxxz said:
These where rushed a bit. Could of benefited from some time to get to room temp and some in an oven to get the middle all the way to temp.
I've never done sous vide, I always see it on cooking shows and want to try it but then I just fire up the grill and do it the way I know how.
Big Chungus
Member
First time making tortillas, they came out small, or maybe i'm just used to the large Supermarket kind.
They taste so damn good though...
Thanks Robert Rodriguez!
They taste so damn good though...
Thanks Robert Rodriguez!
Since I butchered my carbonara the other day decided to do it the right way with egg yolks and parmesan. I added shallots and garlic in addition to the pancetta.
You could have built a fire on only one side and let the steaks cook off on the other end of the grill thru indirect heat, would have acted as oven cooking in a way.
Flo_Evans said:These where rushed a bit. Could of benefited from some time to get to room temp and some in an oven to get the middle all the way to temp.
I've never done sous vide, I always see it on cooking shows and want to try it but then I just fire up the grill and do it the way I know how.
You could have built a fire on only one side and let the steaks cook off on the other end of the grill thru indirect heat, would have acted as oven cooking in a way.
nakedsushi
Member
Zyzyxxz said:Since I butchered my carbonara the other day decided to do it the right way with egg yolks and parmesan. I added shallots and garlic in addition to the pancetta.
Success! Now I'm craving some of this too, but it's too hot to cook pasta.
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