sharkmuncher
Member
Zyzyxxz said:Cheesy polenta with bacon bits, fried eggs, and scallions
That looks it might be my breakfast tomorrow, but with cheesy grits (or dinner tonight even if I'm feeling motivated)
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IronGAF Cookoff (hosted by OnkelC)
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That looks it might be my breakfast tomorrow, but with cheesy grits (or dinner tonight even if I'm feeling motivated)
Giant Robot said:
Thanks.
As for the knives I like Global nut I'm not entirely in love with them.
The Komachi knives are alright, I would make sure you get a whetstone to keep them sharp though. Also skip out on the paring knife if you don't think you will do delicate knife work, I rarely use mine (mostly for use in tight spaces such as inside a chicken), since you are gonna get a utility knife that will do.
If I can make a recommendation for your santoku try this one: its carbon steel though so read up on maintenance which isn't too bad
http://www.chefknivestogo.com/toshsa161.html
Since its only $40 its not too much out of your budget, you don't really need both a chef's and a santoku since they fulfill the same role, its more of what your preference is. Do you want a full straight edge that has less "rocking" ability or a curved edge for that rocking motion when you mince stuff.
Technosteve
Banned
Lucky Peach Ramen issue was very good I was very surprised.
Hey IronGAF, I'm having a little dinner party tomorrow for myself and three coworkers. My theme is going be an asian/mexican fusion. For the most part I pretty much planned out but I cant decide on a dessert to make. Does anybody have any creative suggestions?
Here's what I have planned so far:
Seared Tuna Nachos
Asian Veggie Slaw
Ginger/Pineapple(or Mango, haven't decided...) Fried Rice
The ingredients I would prefer to not use in the dessert would be Pineapple(or Mango), sweet rice or limes. Im afraid it would be too much.
The only thing I can think of is a type of dessert wonton. Maybe apple? I dunno how I'd give it a Mexican flare though.
Any suggestions would be greatly appreciated. Thanks Gaf
Here's what I have planned so far:
Seared Tuna Nachos
Asian Veggie Slaw
Ginger/Pineapple(or Mango, haven't decided...) Fried Rice
The ingredients I would prefer to not use in the dessert would be Pineapple(or Mango), sweet rice or limes. Im afraid it would be too much.
The only thing I can think of is a type of dessert wonton. Maybe apple? I dunno how I'd give it a Mexican flare though.
Any suggestions would be greatly appreciated. Thanks Gaf
Tuvoc said:Hey IronGAF, I'm having a little dinner party tomorrow for myself and three coworkers. My theme is going be an asian/mexican fusion. For the most part I pretty much planned out but I cant decide on a dessert to make. Does anybody have any creative suggestions?
Here's what I have planned so far:
Seared Tuna Nachos
Asian Veggie Slaw
Ginger/Pineapple(or Mango, haven't decided...) Fried Rice
The ingredients I would prefer to not use in the dessert would be Pineapple(or Mango), sweet rice or limes. Im afraid it would be too much.
The only thing I can think of is a type of dessert wonton. Maybe apple? I dunno how I'd give it a Mexican flare though.
Any suggestions would be greatly appreciated. Thanks Gaf
Tough but sometimes you gotta not let yourself get too restricted by the theme and make sure in the end, "Does it taste good?".
For the fried rice go pineapple because mango will become mushy unless you get unripe mangos.
For the desert may I suggest a tofu cheesecake with a jamaica syrup? Jamaica is the hibiscus flower used to make that Mexican drink and is ridiculously easy to make.
Lunch - Chicken and Grits: Deep fried cornish hen dusted with flour, corn meal, celery salt, paprika, onion powder, and a tiny dash of curry powder. Served over polenta or corn grits cooked with homemade chicken stock and butter.
Dinner for the family: One big dry aged rib eye cooked to mid-rare served over a pan sauce which was a reduction of chicken stock, mirin, sake, and browned butter. The side of greens was pickled shallots, parsley, scallions, thyme, majoram tossed in rice wine vinegar, sugar, and salt to help balance out the richness of the steak and sauce.
Dinner for the family: One big dry aged rib eye cooked to mid-rare served over a pan sauce which was a reduction of chicken stock, mirin, sake, and browned butter. The side of greens was pickled shallots, parsley, scallions, thyme, majoram tossed in rice wine vinegar, sugar, and salt to help balance out the richness of the steak and sauce.
Maklershed
Member
European Smarties look different than American Smarties.
I'm in the mood to cook something today. I'm thinking maybe Thai Coconut Chicken.
I'm in the mood to cook something today. I'm thinking maybe Thai Coconut Chicken.
RatskyWatsky
Hunky Nostradamus
dyonPT said:
Were they all the same size, or was there one big one and several small ones? Anyway, they look great, and your (or whoever's) shirt is really cute. :3 (where did you/they buy it?)
Maiar_m said:
Looks delicious!
Maklershed
Member
Made some Seafood Lasagna and brownies. The lasagna is good, the brownies are incredible.
(sorry for the terrible quality of the pictures)
(sorry for the terrible quality of the pictures)
NintendoGal
Member
Although it's not cooked or mine, I had to share this because it made my blood boil!
Saw it at Safeway last night while picking up other groceries.
EDIT - Fixed!
Saw it at Safeway last night while picking up other groceries.
EDIT - Fixed!
Zoe
Member
NintendoGal said:
You can put "s," "m," or "l" at the end of the filename to get resized versions:
http://i.imgur.com/Ac3uMl.jpg
NintendoGal
Member
sohois said:
Yep, exactly. This is why practically no one in the US knows the difference between the two. :|
nakedsushi
Member
One thing I'm learning through gardening is what other parts of a plant is edible. (For the record, no, the leaves of a tomato or pepper plant are NOT edible!)
I'm getting lots of floppy leaves from my cauliflower plant, so I consulted the internet, found they were edible, and made pesto with them!
I'm getting lots of floppy leaves from my cauliflower plant, so I consulted the internet, found they were edible, and made pesto with them!
NintendoGal
Member
Made a cream of spinach soup with all the left over spinach we had:
I cooked down the spinach, then added a little vegetable stock. Also put in some onions, garlic, and milk into the pan and let it simmer for 10 minutes. After that I put small batches in my Bullet.
(I never measure, I just throw ingredients into a pan and hope it works out for the best.)
Poured it into a cup and added a handful of cherry tomatoes and a sprinkle of cheese.
I thought it came out so tasty!
I cooked down the spinach, then added a little vegetable stock. Also put in some onions, garlic, and milk into the pan and let it simmer for 10 minutes. After that I put small batches in my Bullet.
(I never measure, I just throw ingredients into a pan and hope it works out for the best.)
Poured it into a cup and added a handful of cherry tomatoes and a sprinkle of cheese.
I thought it came out so tasty!
parrotbeak
Member
My Filipino neighbors cook young pepper plant leaves with chicken. Either hot peppers or the skinny mild peppers that look like thai peppers but aren't hot.
nakedsushi
Member
Stalfos said:
How do you usually cook them?
My husband does this thing where he puts them in the microwave and then dresses them with olive oil and lemon, salt and pepper, and that's pretty good. But I want more variety!
I cut the stems from the leaves. Cut up and start sauteing the stems, in olive oil and seasoned simply with garlic, some salt, and pepper. Get the stems softened a bit and add the chopped leaves/greens and let them wilt down. I believe I've also cooked them with some thinly sliced onion as well which I would add the same time as the stems.nakedsushi said:
-Pyromaniac-
Member
I'm no Iron Chef like 99% of you guys here but I wanted comfort food and damn it I made some
My bad on the small pic.
My bad on the small pic.
CrystalGemini
Member
Been CRAVING porchetta. Also with a side of roast potates (cooked in the pork fat) and chard sauteed with bacon and black eyed peas.
NintendoGal
Member
I've been busy today between the soup and this. My feet are killing me. I also have to bake the checkerboard versions of these cookies now too. Sigh, I just want to sleep! XD
nakedsushi
Member
CrystalGemini said:Been CRAVING porchetta. Also with a side of roast potates (cooked in the pork fat) and chard sauteed with bacon and black eyed peas.
Looks great! Great re-use of the pork drippings. That's totally what I would have done too, haha. I like that you added *more* pork to the chard.
Deadly Cyclone
Pride of Iowa State
Iron Gaf, any awesome recipes for cheap and easy breakfast smoothies that will keep you full until lunch? (Low carb if possible, fine if not!)
nakedsushi
Member
Deadly Cyclone said:
Bananas have a lot of carbs for a fruit, but if you get less than ripe ones (not totally yellow and black) they have that special fiber that helps you metabolize lots of carbs if you eat them.
banana + peanut butter + soy milk (or regular milk) + dried dates will probably keep you going for a while. I sometimes put in a tablespoon of rolled oats along with the fruit to make it more filling.
So I started my first day of training at a Greek restaurant here in town yesterday. Because I've had experience as a breakfast cook, they're starting me off for breakfast and eventually I'll be able to work during lunch and dinner. I'm really excited for this and hopefully I can pull it off. I'll see if I can take some pictures and share them here.
RatskyWatsky
Hunky Nostradamus
ChldRebelSoldr said:
Congrats!
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