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IronGAF Cookoff (hosted by OnkelC)
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King Of Fuh
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Danielsan said:
It sounds like your main limitation is appliances for cooking, and knowledge of cooking, so this meal suggestion is designed to transfer that responsibility away from you.
First course - No cooking required - Go to your grocers and find some nice dried cured meats, some nice water crackers or whatever crackers you prefer. You could also pick up some fine olives (my favourite is garlic stuffed), pickles, pepperoncini, etc. to complement the board. If you want to add a little flair, buy a melon and some prociutto and take individual slices of prosciutto and wrap around the melon. Crack some pepper on this if desired. You could also pick up some jarred antipasto to serve with the crackers. A little pricey, but one of my favourite things.
People can pick away and enjoy the appetizers.
Course 2 - A whole lotta pasta. I won't give you a specific pasta recipe (you can find a ton of spaghetti sauce recipes online), but making a traditional marinara meat sauce or bolognese or something in a large crockpot should be relatively easy and hassle free. You can start it in advance, and just set it on low so it sits on the stove patiently until it is time to eat. Delicious and filling. Don't forget to buy some fresh parmesan. Serve with a caesar salad and garlic bread.
Course 3 - Dessert - Tough one. Most desserts take a bit of effort, and I'm still not sure what kinds of bakeware you might have, so...
I specifically didn't mention cheese at the appetizer, so that for dessert you could have a fruit and cheese board. Get some strawberries, grapes, orange and apple slices, whatever fruit you want and serve with the cheese. If you and your friends imbibe, now would be a good time to pour some port or brandy, or if you prefer, gran marnier or cointreau. You can complement this fruit and cheese board with some gelatto or premium iced cream or sorbet. Keep it simple though. My favourites for this course that are satisfying but also feel somewhat refreshing would be a mint chocolate chip iced cream or an orange/citrus sorbet. Add a few cookies/digestive biscuits or chocolates to round out the course. I find that this kind of dessert, in addition to being hassle free, encourages a lot of interaction around the table, and people always find something they enjoy, and pick away at stuff so they have exactly the amount they want, instead of feeling obliged to eat a large piece of cake they aren't very excited about.
Cosmic Bus
pristine morning snow
Danielsan said:
Hmm, as far as relatively passive/simple meals go and something that fits the cooler fall weather, maybe Bon Appetit's easy French onion soup, maple-orange roast pork (a 4lb pork loin should be enough for everyone and won't run much more than $10-12) with some Brussels sprouts, asparagus or green beans. You could try a fall fruit cobbler for dessert. Apple, plum, pear, etc...
Maklershed
Member
Ferrio said:
nakedsushi
Member
Danielsan said:
Does everyone eat meat? No dietary restrictions? Then continue on:
One of the first "feed a lot of people" things I made was corned beef stew. Super easy if you have a slow cooker, but also do-able on the stove-top.
Buy corned beef -- not the canned kind, the kind in the meat section that's usually in a sealed plastic bag like bacon or something. It should come with some spice or seasoning packet. Rinse and then slice that up into 1/2 - 1 inch slices. Slice up 1 medium onion and layer that on the bottom of your pot. Put the corned beef in and empty the seasoning packet into there too. Throw in a couple cloves of garlic (peel it!). Add in some bite-sized pieces of carrot and potato. Top it off with chopped cabbage. Put in enough water to just reach the top layer of cabbage.
If you use a slow cooker, just set it to high until it boils, then turn down to low. I usually cook this for 5-6 hours on low or however long it takes the meat to start falling apart and the carrots to be soft.
If using stove top, bring to a boil, then lower the heat to barely a simmer, and cover. Not sure how long it takes on the stove top, but my guess is 1-2 hours?
Usually there's enough salt in the corned beef where you don't need to add more salt to the soup, but feel free to adjust the seasoning to your liking. I would recommend fresh cracked black pepper to finish.
Serve with some crusty bread and a side salad.
This isn't necessary aimed toward food advice, but more along the lines of career advice. I thought this would be the most appropriate place for it anyway. So...
I'm in culinary school and I'm still in my first "semester", and I'm having trouble deciding a career. I know I have plenty of time but I still thought I'd ask. I worked as a waiter and on a line for a while, enough to get the feel of the line and I know the long/odd hours make it a more burnout job than others. I love food but I feel like a bitch if I don't pursue a career in a fast pace environment, or I feel like I'm not doing what I'm meant to do. I feel like a line job will be short lived because I will grow to hate it, but maybe I don't truly understand working in an upscale organization. I have in the back of my mind possibly going into nutrition after finishing culinary school but I also feel nutrition won't bring out the "foodie" in me and seems like a cop out. An office job sounds dreary and even though I'm fascinated in both food and science, nutrition seems like an option that won't fit me. I want to be creative with food and not feel like I'm going to die in my early 30s due to stress. Any advice?
TL;DR
What are some options after culinary school for careers other than working line jobs?
I'm in culinary school and I'm still in my first "semester", and I'm having trouble deciding a career. I know I have plenty of time but I still thought I'd ask. I worked as a waiter and on a line for a while, enough to get the feel of the line and I know the long/odd hours make it a more burnout job than others. I love food but I feel like a bitch if I don't pursue a career in a fast pace environment, or I feel like I'm not doing what I'm meant to do. I feel like a line job will be short lived because I will grow to hate it, but maybe I don't truly understand working in an upscale organization. I have in the back of my mind possibly going into nutrition after finishing culinary school but I also feel nutrition won't bring out the "foodie" in me and seems like a cop out. An office job sounds dreary and even though I'm fascinated in both food and science, nutrition seems like an option that won't fit me. I want to be creative with food and not feel like I'm going to die in my early 30s due to stress. Any advice?
TL;DR
What are some options after culinary school for careers other than working line jobs?
Henchmen21
Banned
You know, I've wanted to try and make homemade doughnuts for awhile now.
Any tips gaf?
Any tips gaf?
nakedsushi
Member
thespot84 said:
Along with that, you can try starting your own catering business. My friend has been doing that for a couple of years (she's CIA-trained and used to work pastry at a couple of well-regarded high-end restaurants in town) and she seemed to like the level of creativity and ownership in the product. But it is a lot more work because you have to handle the logistics of transporting food/supplies/equipment and have to be able to sell yourself.
edit:
Forgot to post dinner tonight, which was Korean tofu stew (soon dobu) with fresh pickles from my garden
RatskyWatsky
Hunky Nostradamus
Had my first real taste of salmon tonight, although I didn't make it. Soooo good. My only experience with salmon was with the canned kind, several years ago. I didn't like it then, so I avoided it since. Fish + fresh squeezed lemon = heaven.
RatskyWatsky
Hunky Nostradamus
luoapp said:Baked？ Try raw next time
Grilled. I still have some in the fridge. I couldn't eat it all at the restaurant, so I had to get a takeaway.
My experiences with fish is really limited. Tuna is also really good, although I've only had the canned kind. :/ I'm sure grilled is also incredible. Too bad I live nowhere near the ocean or fresh water, or I'd be eating fish all the time.
I'm not sure if I'm ready for raw. Maybe some day.
Reporting from China here and haven't taken pics of the food yet but its more expensive to eat here than I use to remember.
Usually entrees run $2-3 and now they are going for $4-5 but then again still no tax or tip required so its so much cheaper to eat here.
Gonna be in HK in a day or two and that's when I'll be posting pics of delicious foods.
Usually entrees run $2-3 and now they are going for $4-5 but then again still no tax or tip required so its so much cheaper to eat here.
Gonna be in HK in a day or two and that's when I'll be posting pics of delicious foods.
Deadly Cyclone
Pride of Iowa State
RatskyWatsky said:Whoo! I made stuff that weren't disasters! Cooking confidence regained!
Creamy pumpkin and sweet potato soup finished with some lime zest:
Beef and mushroom stuffed acorn squash:
Both were really good! Fist pump!
Could you share the recipes for both? I've been looking for soups, and always see squash at the store but never think of ways to use it.
EDIT: Also, anyone have good Indian or Thai dishes that are fairly healthy and cheap to make? I always walk by the Asian/Indian food section and want to make something, but am not sure what.
TheDrizzlerJ11
Member
nakedsushi said:
Tofu stew looks awesome.
What in the world is a fresh pickle?
nakedsushi
Member
TheDrizzlerJ11 said:Tofu stew looks awesome.
What in the world is a fresh pickle?
Hah I just realized my oxymoron. I guess I meant a quick pickle. I just picked it from my yard, chopped it up, and put it in a container with vinegar, sugar, garlic, and chile and stuffed it into a container for a few hours. Designed to be consumed in 1 week, not shelf life =)
Deadly Cyclone
Pride of Iowa State
nakedsushi said:
Was the dish hard to make? It looks very interesting and I am trying to find delicious, easy, "other culture" foods to make to break up the monotony. Have a recipe?
Vaporak said:
Unfortunately I am now stuck in CHina for at least a week longer so HK will have to wait but I'll try getting some of my China eats uploaded.
So far I'm also working on an article on where Chinese fine dining is going, so for those interested that will be done in another week or so.
nakedsushi
Member
Deadly Cyclone said:
Do you mean the tofu stew? It's very easy to make, but the hard part is getting the ingredients if you're not near any Korean or Asian market. The most important thing about the stew is gochujang (Korean chili paste):
If you can find it, you're good to go.
Ingredients:
- gochujang
- green onion
- napa cabbage or zucchini (you can put both in, but i like one or the other)
- garlic
- silken tofu (if you can't find that, get the softest you can find)
- one egg
- 2-3 dried anchovies(optional)
Instructions:
- Cut up the whites of the green onion into coins and fry them in 2-3 tsp of oil in a pot. Heat should be on medium
- After a couple of minutes, throw in a crushed clove of garlic.
- While keeping an eye on the garlic so it doesn't brown, slice up a cup of the nappa cabbage or zucchini. Cabbage should be in bite-sized slices and zucchini should probably be halved lengthwise and then sliced 1/4 inch thick.
- Throw the vegetables into the pot and stir to coat with oil. Stir fry until they start to wilt.
- Meanwhile, mix about 1 tablespoon (or more if you like it spicy. I end up using 2-3) of gochujang with 2-3 tablespoons hot water to dissolve it.
- Pour the gochujang/water mixture into the pot and stir to coat.
- Slice the tofu into flatish pieces, 1x1 inch square and no more than 1/2 inch thick. Be careful not to let it crumble too much. Put it carefully into the pot, spreading so that they're in an even layer.
- Pour in enough water to barely cover the tofu and bring to a simmer.
- Simmer on the stove for 10-15 minutes for the flavor to penetrate. You might need to add some salt to it too at this stage, so taste the soup and salt if neccessary.
- Right before serving, crack an egg on top, cover, cook for 7 minutes on low to let the egg poach.
- Slice up the greens of the green onion and scatter on top.
- Serve with a side of rice.
CrystalGemini
Member
That sounds so awesome! I've been wanting to make Korean tofu soup forever! Need to get some of those earthenware pots...
nakedsushi
Member
Made a quick dinner out of leftovers. I'm always too impatient with carbonara and don't let the pasta cool down enough before pouring the egg and cheese in.
Spaghetti carbonara tossed with garlicky string beans. Shoulda waited before putting in the egg stuff. by PrincessPeach, on Flickr
Spaghetti carbonara tossed with garlicky string beans. Shoulda waited before putting in the egg stuff. by PrincessPeach, on Flickr
@Maklershed: Finnaly had time to type the gingerbread and apple tiramisu recipe...
And yes, I took that picture. I sometimes cook just so that I have a picture to take.
And yes, I took that picture. I sometimes cook just so that I have a picture to take.
Maklershed
Member
Awesome! Thanks for the recipe. I'm gonna try to make it. My biggest stumbling block will be acquiring mascarpone as I live in a backwoods/rural area.Maiar_m said:
Great job on the pictures by the way.
If you can't find any, make your own ! http://en.wikipedia.org/wiki/MascarponeMaklershed said:
Harry Potter
Banned
Steak night!
Gen.Grievous
Member
Hamburgers & beer. Cornerstone of any nutritious breakfast dinner.
Maklershed
Member
No dyon today?
Maklershed
Member
I look forward to his Saturday posts. The stuff he makes always looks delicious and great presentation.OnkelC said:give the man a break, he does more patisserie in a week than I do in a year
ElectricThunder
Member
Yay for new cheese, and now having another few locally along with some technically new meat varieties to bolster my doings! Of course, this still comes down to getting ahold of them sometime next week providing no sellouts and such, but hey.
Cheese: Hubaner Original It eventually melts well, yet somehow maintained elasticity far moreso than the average cheese---might have made a difference if I shredded it proper versus slicing and then randomly tearing into assorted bits. Bit of oil, good flavor, all around another quite solid cheese.
Crumble: An odd thing called Popcorners: Kettle Variety Essentially, it is an air popped, natural-slanted chip dealie that tastes oddly enough quite like popcorn----not the greatest popcorn mind....but that slight buttery/corny sensation does pretty well manage. Seemed to work decently to me, particularly with the Tikka I spiked the pizza sauce with in concert.
@Dyon, you pastry looks delicious as always! I wish I could make more to eat but I tend to only take a bite of my own creations contrary to what you say a man can have too many sweets *rubs my fat belly*.
Mega post time! So far here is what I have for China and China: Mostly street food and a little bit of nice dining too
Grilled pancake, its freaking good and at only about $1 USD for this serving its a steal.
Nothing like having super fresh fruit, especially dragon fruit
That goes for nuts as well, walnuts can be expensive in the U.S. but they are at most half the price in China so since my uncle offered I went at it.
Delicious egg starts from a stall inside the Venetian (although I know there are better ones on the streets)
Street food scene is alive in Macau as well: This stall has a lady who will boil/poach skewers of balls, meat, fish, anything in a soup that has probably been gaining flavor from boiling stuff all day. They also grill the meat skewers if you are into that too.
There are tons of these shops selling famous Macau style jerky made from either beef or pork and in many variations of cuts and spices. It's not really that dried so its still juicy and its pretty soft, in a way its like slow sun cooked and cured meat.
I really liked the beef offal from this one nondescript stall that had tendons, honeycomb tripe, intenstine, and stomach. Looks nasty but its so delicious especially with a splash of curry sauce on top.
This one expensive ass restuarant (by Chinese standards) I went to in Dong Guan had this amazing dish of Chinese style roast pork, the skin was perfectly crispy and the meat was extremely succulent. At $10 it was expensive for such a small portion but it was worth it to taste it.
And sorry for the crappy cell phone pic but Dong Guan is known for their roast goose so we had to have it and $5 USD for half a goose is no small deal!
Mega post time! So far here is what I have for China and China: Mostly street food and a little bit of nice dining too
Grilled pancake, its freaking good and at only about $1 USD for this serving its a steal.
Nothing like having super fresh fruit, especially dragon fruit
That goes for nuts as well, walnuts can be expensive in the U.S. but they are at most half the price in China so since my uncle offered I went at it.
Delicious egg starts from a stall inside the Venetian (although I know there are better ones on the streets)
Street food scene is alive in Macau as well: This stall has a lady who will boil/poach skewers of balls, meat, fish, anything in a soup that has probably been gaining flavor from boiling stuff all day. They also grill the meat skewers if you are into that too.
There are tons of these shops selling famous Macau style jerky made from either beef or pork and in many variations of cuts and spices. It's not really that dried so its still juicy and its pretty soft, in a way its like slow sun cooked and cured meat.
I really liked the beef offal from this one nondescript stall that had tendons, honeycomb tripe, intenstine, and stomach. Looks nasty but its so delicious especially with a splash of curry sauce on top.
This one expensive ass restuarant (by Chinese standards) I went to in Dong Guan had this amazing dish of Chinese style roast pork, the skin was perfectly crispy and the meat was extremely succulent. At $10 it was expensive for such a small portion but it was worth it to taste it.
And sorry for the crappy cell phone pic but Dong Guan is known for their roast goose so we had to have it and $5 USD for half a goose is no small deal!
Maklershed
Member
dyonPT said:
Zyzyxxz said:@Dyon, you pastry looks delicious as always! I wish I could make more to eat but I tend to only take a bite of my own creations contrary to what you say a man can have too many sweets *rubs my fat belly*.
Delicious egg starts from a stall inside the Venetian (although I know there are better ones on the streets)
[/IMG]
hehe, thanks
This sweet in portugal are called "Pasteis de Nata"
And they are soo gooood Zyzyxxz said:
Here in Portugal it's almost our Nacional cake
Everybody loves it
We have several versions. There is one shop in lisbon that makes a unique version since 1837
Here is the're site: http://www.pasteisdebelem.pt/
I have done one tart like this, here is the recipe:
http://www.aculpaedasbolachas.com/2010/10/tarte-pastelao-de-nata.html
Offcouse the originals are better, but still very good
Ether_Snake
å®å®å®å®å®å®å®å®å®å®å®å®å®å®å®
dyonPT said:
hehe, but a man can never eat too much sweets
Many thanks
vanilla cake topped with caramel and "tâmaras"
Hope you guys like it
Recipe???
RatskyWatsky
Hunky Nostradamus
Dyon, are you a professional, or do you just do this at home? Either way, all your stuff is incredible. I hope to make sweets as good as you do some day.
RatskyWatsky said:Dyon, are you a professional, or do you just do this at home? Either way, all your stuff is incredible. I hope to make sweets as good as you do some day.
No, I am just a guy who loves to bake and make deserts, I am no professioal, I am quite an amator
You can do as me and far better, remember...practise makes perfection
I made these today for lunch. My roomates affectionately named them "Om Nom Noodles" after liking them so much the first time I made them for everyone.
They're Udon noodles with sauteed carrots and ground pork, with a ton of peanut sauce and a good amount of a spicy chili sauce.
They're Udon noodles with sauteed carrots and ground pork, with a ton of peanut sauce and a good amount of a spicy chili sauce.
RatskyWatsky
Hunky Nostradamus
Chicken with pineapple, zucchini, and some other things, topped with red pepper flakes and sliced almonds, served over brown rice.
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