-
Hey, guest user. Hope you're enjoying NeoGAF! Have you considered registering for an account? Come join us and add your take to the daily discourse.
IronGAF Cookoff (hosted by OnkelC)
- Thread starter OnkelC
- Start date
- Status
Technosteve
Banned
Ahhhhhh that's um too cute.
Hey everyone recently I've been seriously considering becoming a chef and learning how to cook everything I possibly can. I dont mind if i dont become really good at pastry or baking but do want to be the best I can be cooking all kinds of food. I have no experience and have wanted to do this for many years now but was always reluctant to pursuing it for dumb reasons. I would like you to recommend me a great beginners book just so I can get all the basics down packed. I can't afford to go to culinary school at this time in my life. Please GAF help me out with a book that explains small, basic and important details about everything in the kitchen
nakedsushi
Member
^-- these two books should get you started
How to Cook Everything: 2,000 Simple Recipes for Great Food by Mark Bittman -- good book with the basics
On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee -- not a cookbook or recipe book, but more like a textbook about food and how things work when you're cooking.
How to Cook Everything: 2,000 Simple Recipes for Great Food by Mark Bittman -- good book with the basics
On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee -- not a cookbook or recipe book, but more like a textbook about food and how things work when you're cooking.
Zaptruder said:
Well I did make a crappy youtube video of it:
http://www.youtube.com/watch?v=p5hPYqKO5eI&feature=feedu
CF_Fighter
Member
Made this a week ago, meant to post it sooner. Steak was marinated in a mix of a blue cheese vinaigrette dressing with a splash of that chianti and cooked to a medium rare. Came out really tasty. Pasta wasn't anything special, just cheese tortellini with a tomato/basil store bought sauce.
Throw every romantic idea of cooking out of your head and get realistic. If you don't mind shit pay, no social life, and getting burned and yelled at then go for it. But don't pay for school unless you are rich. Not worth it, just ask if you can stage at a restaurant that you think has good food and start from the bottom. That's where you might only start one notch up if you do go to school but its not that far up.Panzon said:
Whatever you do make sure you have a backup plan in case you quit because a lot of people do.
cartoon_soldier
Member
Starting to cook after a long ass time, Lunch was Egg Bhurji with Toast
So Satisfying
So Satisfying
A chef in the hotel I worked at told me the same thing and the truth is I dont mind the low pay and I work really hard at everything I do so I expect good things from myself and I am definitely not a quitter so Im just gonna go for it. I appreciate the advice and the helpZyzyxxz said:
H.Protagonist
[-_-]/
Dinner!
Gala apples stuffed with Gorgonzola and capped with a tweel of bacon, vine tomatoes brined in balsamic vinegar w/ olives & wedges of olive oil soaked sourdough, side of sauteed mushrooms/roasted garlic couscous + a glass of red.
Gala apples stuffed with Gorgonzola and capped with a tweel of bacon, vine tomatoes brined in balsamic vinegar w/ olives & wedges of olive oil soaked sourdough, side of sauteed mushrooms/roasted garlic couscous + a glass of red.
Great stuff, everybody! keep it coming!
I am quite jealous fof the BBQ action because I can't grill anymore. All stores have taken the charcoal off retail for winter reasons, but temperatures around this part of the world are still spring/summer-like
Harsh but true words. professional cooking is not about running honneurs in a fancy restaurant, it's about permanent physical and psychological stress. Being a chef / line cook is a demanding job in an extreme environment.
I am quite jealous fof the BBQ action because I can't grill anymore. All stores have taken the charcoal off retail for winter reasons, but temperatures around this part of the world are still spring/summer-like
Zyzyxxz said:
Harsh but true words. professional cooking is not about running honneurs in a fancy restaurant, it's about permanent physical and psychological stress. Being a chef / line cook is a demanding job in an extreme environment.
RobotChant
Member
slidewinder said:
It's velveting. A lot of chinese stir-fry recipes don't discuss the velveting process. It's one of the reasons why it's hard to recreate take-out at home. Personally I find the step to be overly time consuming, especially if you're cooking for more than one person. In general, stir-fry is hard to do at home because of the steps and the lack of heat from most home cook tops. You can make delicious and comparable dishes, but it's never quite the same.
Panzon said:
You said you're not going to culinary school, but you should still read this article:
http://www.huffingtonpost.com/2011/09/06/culinary-school-grads-ripped-off_n_950107.html
ElectricThunder
Member
I just had meatballs for the first time, edible ones at least, today. They were mind-blowingly awesome---doubly so in that my talks with the people prior led me to think they were made of turkey, yet what I apparently wound up with instead after asking them on the phone as I called them up with feedback on the meal was high quality, Ultra-fine ground beef loaded up with breadcrumbs, seasonings, baked off, then stewed in a giant thing of freshly done from scratch marinara ALL DAY! Served in a giant wheat loaf with some good mozzarella both lining the bread and on top of the heap of meatball'ish sauce and I haven't been this satisfied in a meal for a good while.
Random aside: So, I heard some as yet unknown facts on lard the other night---specifically that there are 3 kinds with one essentially being the God-King of the lot though much harder to find done proper as opposed to some kinda mix with the lesser versions or some other junk.
What stories can IronGAF share on this "Leaf Lard"? It seems to be a badass option for pie-baking....and pizza pan lining too by my reckonings...
Random aside: So, I heard some as yet unknown facts on lard the other night---specifically that there are 3 kinds with one essentially being the God-King of the lot though much harder to find done proper as opposed to some kinda mix with the lesser versions or some other junk.
What stories can IronGAF share on this "Leaf Lard"? It seems to be a badass option for pie-baking....and pizza pan lining too by my reckonings...
slidewinder
Banned
For everything lard, you want to go to a carniceria or a good Mexican supermarket. (And get some fresh chicharrónes while you're there.)
You can also buy big buckets of shelf-stable leaf lard ("Snow White" is a pretty commonly available brand), though that includes a portion of hydrogenated lard to keep it all from going rancid, which might detract a little from the awesomeness.
It really is great stuff, though. Amazing for deep-frying (the french fries, OMG), as well.
You can also buy big buckets of shelf-stable leaf lard ("Snow White" is a pretty commonly available brand), though that includes a portion of hydrogenated lard to keep it all from going rancid, which might detract a little from the awesomeness.
It really is great stuff, though. Amazing for deep-frying (the french fries, OMG), as well.
Technosteve
Banned
Panzon said:
Get a copy of Bourdain's book Kitchen Confidential
thespot84 said:
nope
she clarified in that she does not, in fact, want BBQ - i'm thinking of making http://smittenkitchen.com/2011/01/chard-and-white-bean-stew/ and need an idea for protein to go with it
Damon Bennet
Member
omg why havent I been part of this trhead until now. I need to cook something
slidewinder
Banned
Anybody ever cooked with fresh chiles de arbol or cayenne chiles? Bought some of each at a farmer's market, and am wondering if I should just dry them. Neither are very fleshy.
nakedsushi
Member
GiJoccin said:
I made something similar to that, but because it had white beans, chickpeas, and farro, I didn't need to pair it with a protein since that was plenty filling already.
http://www.runawaysquirrels.com/2011/10/risotto-style-farro/
But if you're feeling like you NEED a meat to go on the side of that, I'd suggest something light like a roast chicken (search for Thomas Keller's roast chicken -- simple and easy) or a pan-fried fillet of fish with some olive oil, salt, pepper, and lemon for seasoning.
slidewinder said:
Yep. We use fresh fresnos in this sweet and sticky tempeh: http://www.runawaysquirrels.com/2010/03/sweet-spicy-sticky-tempeh-its-whats-for-dinner/
I have a cayenne bush out back, so I have plenty of fresh cayenne when the weather gets hot. One great way to have them is just to take one or two (depending on your heat tolerance), slice it, fry with some olive oil and garlic till both are soft, then toss with cooked pasta (pasta olio with a kick).
slidewinder
Banned
Oh, that's a good idea. Thanks.nakedsushi said:
caffeinated
Member
The other I was coming home from work. I was hungry so I picked-up the phone to order some hamburgers. But then I changed my mind and went straight to the kitchen. I poached myself some eggs, and got some pickles and cheese with it.
It felt so good. I mean I'm not a great cook, it wasn't a great meal but it gave me a feel of accomplishment and saved me 10 bucks.
It felt so good. I mean I'm not a great cook, it wasn't a great meal but it gave me a feel of accomplishment and saved me 10 bucks.
Right now I'm trying out a french onion soup recipe.
Basically you bake the onions in a dutch oven with butter and salt for about 2 - 2.5 hours, then triple deglaze them on the stove top with water and dry sherry before adding the broth.
Could be epic, or could be a lot of work for nothing.
Also in the works right now are 15 pounds of pork shoulder with a dry rub on them resting in the fridge. I plan to smoke them overnight for about 12-16 hours for pulled pork sandwiches.
I'll be making a mustard/vinegar/beer based bbq sauce as well as another traditional bbq sauce.
Pictures to follow later.
Basically you bake the onions in a dutch oven with butter and salt for about 2 - 2.5 hours, then triple deglaze them on the stove top with water and dry sherry before adding the broth.
Could be epic, or could be a lot of work for nothing.
Also in the works right now are 15 pounds of pork shoulder with a dry rub on them resting in the fridge. I plan to smoke them overnight for about 12-16 hours for pulled pork sandwiches.
I'll be making a mustard/vinegar/beer based bbq sauce as well as another traditional bbq sauce.
Pictures to follow later.
RatskyWatsky
Hunky Nostradamus
CrankyJay said:
I'm coming to your house tomorrow!
ElectricThunder
Member
Good eats tonight!
Meat: Applegate Farms Uncured Pepperoni Very awesome and I think the biggest pepperoni I've ever seen---slim to no shrinkage when cooked up compared to pretty much all I can reckon prior.
Crumble: Simply 7 Creamy Dill Lentil Chip Not as good as the Bruschetta by my tastes, but definitely up there on overall comparable quality in absolute terms as I'm just not a raging Dill fan.
Cheese: St Nectaire Laitier Fermier (Raw Milk) Very soft to the point it is difficult to really cut into so much as mash n' tear, but still not as soft as, say, Brie or some such. It melted/tasted great and had that nice "bite n' pull back strands" effect going---a rather nice random find!
CrankyJay said:Sorry for the crappy picture, but I just pulled my pork shoulders off the smoker to rest for a few hours. They're wrapped in foil and then placed in a thermos container to keep warm and collect their juices.
http://i.imgur.com/YT4ye.jpg[IMG][/QUOTE]
So whens the party? Did I mention that I love you.
Anyway for a continuation of my last post since I'm back from China. In case you missed it: [url]http://www.neogaf.com/forum/showpost.php?p=32063147&postcount=11256[/url]
So now for part 2: Also somebody mentioned I should eat hairy crabs and I ended up doing so, dam so difficult to eat but so damn good! The roe was pretty good in the one I tried!
random street stall
[IMG]http://farm7.static.flickr.com/6048/6318590468_79f330fb9e_b.jpg
squid ink pasta
seafood rice burger at Mos Burger: good in a weird way
I definitely got fat from eating at 3 difference tonkatsu places, this is one of them:
For the finale A5 wagyu yakiniku from Iroha in Hong Kong. Just these two small plates of meat themselves cost me $70 USD but it was worth it for a once in a lifetime thing.
Zyzyxxz said:
In a few hours. I'd gladly trade some of my bbq for the amazing stuff you make.
Interestingly...now that they're in the cooler keeping warm, they're losing about 1 degree every 10 minutes, so the heat is holding pretty well. The site where I picked up this tip from claims you can get up to a max of like 4 hours doing this but by my math 1 degree every 10 minutes will get me a lot further than 4 hours unless there is some mathematical heat drop off that I'm not aware of.
ElectricThunder
Member
I'm so hungry now, yet only a sardine sandwich exists for dinner! : (
I fault nothing though....that wagyu and tonkatsu look utterly marvelous.
I fault nothing though....that wagyu and tonkatsu look utterly marvelous.
slidewinder
Banned
Great-looking pizza, MrBig.
Yeah, that'll make a nice roast. If you've got the time, I'd slow-roast it at 225F or so. Let it warm up to room temperature, and sear it all over for color first.icarus-daedelus said:
Technosteve
Banned
Q _ Q I want some BBQ and Waygu =(
RatskyWatsky
Hunky Nostradamus
CrankyJay said:2 pork butts yielded 2 trays worth of pulled pork. They turned out better than I expected. The bark was godly.
Holy fuuu! Bravo!
Not exactly cooking, but I thought I'd share.
Northern hemisphere gaf... Winter is here, and that means one thing... EGG NOG!!!
http://imgur.com/MZuts.jpg all the ingredients prepared and ready.
I double the recipe but here it is
2 eggs
1/2 tsp nutmeg (freshly grated)
3 oz sugar
2 oz brandy
2 oz spiced rum
4 oz heavy cream
6 oz milk
Blend eggs for 90-120 seconds, add sugar in batches, then blend the remaining ingredients.
Goes great in a hot cup of coffee after a hard day at work. Never going back to store bought again!
Northern hemisphere gaf... Winter is here, and that means one thing... EGG NOG!!!
http://imgur.com/MZuts.jpg all the ingredients prepared and ready.
I double the recipe but here it is
2 eggs
1/2 tsp nutmeg (freshly grated)
3 oz sugar
2 oz brandy
2 oz spiced rum
4 oz heavy cream
6 oz milk
Blend eggs for 90-120 seconds, add sugar in batches, then blend the remaining ingredients.
Goes great in a hot cup of coffee after a hard day at work. Never going back to store bought again!
CrystalGemini
Member
Zyzyxxz said:So whens the party? Did I mention that I love you.
For the finale A5 wagyu yakiniku from Iroha in Hong Kong. Just these two small plates of meat themselves cost me $70 USD but it was worth it for a once in a lifetime thing.
WOW. My eyes are drooling.
Where are you going for the street food? My parents are planning a trip back to HK next year (mom hasn't been back for 40 years, dad hasn't been back for 25) and they have this notion in their minds that street food doesn't exist there anymore. :/ Would really appreciate some tips!
- Status