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IronGAF Cookoff (hosted by OnkelC)

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Z

Zyzyxxz

Member
CrystalGemini said:
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!
Click to expand...

It doesn't exist actually. Most of the outdoor permits are expiring and these "dai pai dongs" are slowly going extinct since the remaining permits are grandfathered in and its up to the next generation of kids to renew them. It still exist in pockets in certain neighborhoods, Mong Kok is decent but you aren't going to find stalls and carts like way back, instead its mostly a window in a wall and you order out of it.

I recommend this site to look for restaurants: http://www.openrice.com/english

Most reviews are in chinese though but pictures should do a good job.

Also eat here if you can get a reservation: http://www.youtube.com/watch?v=nmF1hhtSIDo

Tung Po: http://www.openrice.com/english/restaurant/sr2.htm?shopid=3847

I've been there twice and food is always good, famous for their squid ink pasta, fried pork knuckles, and fried fish. Everything was pretty good that night and the chef is pretty famous.
 
C

CrystalGemini

Member
Zyzyxxz said:
It doesn't exist actually. Most of the outdoor permits are expiring and these "dai pai dongs" are slowly going extinct since the remaining permits are grandfathered in and its up to the next generation of kids to renew them. It still exist in pockets in certain neighborhoods, Mong Kok is decent but you aren't going to find stalls and carts like way back, instead its mostly a window in a wall and you order out of it.

I recommend this site to look for restaurants: http://www.openrice.com/english

Most reviews are in chinese though but pictures should do a good job.

Also eat here if you can get a reservation: http://www.youtube.com/watch?v=nmF1hhtSIDo

Tung Po: http://www.openrice.com/english/restaurant/sr2.htm?shopid=3847

I've been there twice and food is always good, famous for their squid ink pasta, fried pork knuckles, and fried fish. Everything was pretty good that night and the chef is pretty famous.
Click to expand...

AW... That's too bad. :( Thanks for the tips! I'll forward to my parents. They're pretty lost about where to even start anymore so this will help a lot! :D

And now...MEATBALLS.
28k3g39.jpg

2yyr2uf.jpg

Topped with some fresh basil and toasted almonds:
51efp.jpg


Basil plants are kind of getting out of control SO...
k9btk.jpg
 
N

Natetan

Member
they have MOS in HK, eh? that's cool. I like rice burgers :)

funny, all of that stuff except the top thing is japanese food/

I didn't get to explore food as much as i wanted to in HK. I did at a buddhist vegetarian restaurant which was totally awesome. I had 'shrimp' and broccoli.

.
 
P

Panzon

Member
Spanish Lasagna (Pastelon de platano maduros in spanish} with BBQ Chicken made in the oven. Didin't take as long as i thought it would and tested great. My wife is loving the fact that i am now cooking almost daily for her and my daughter
SSMqBl.jpg
V53yml.jpg
 
O

otake

Doesn't know that "You" is used in both the singular and plural
I'm making this tonight:

arroz+con+longaniza+2%5B5%5D.jpg


Minus the olives. Will serve it with beans and a light salad. Also, wine but I haven't decided on the bottle. It's either a Rioja or a Paso Robles Cab Sauv.

Panzon, fuuuuuuuuu---- That Plantain dish sounds delish. Did it pair well with the chicken? it's an odd pairing, for me.
 
R

RatskyWatsky

Hunky Nostradamus
Panzon said:
Spanish Lasagna (Pastelon de platano maduros in spanish} with BBQ Chicken made in the oven. Didin't take as long as i thought it would and tested great. My wife is loving the fact that i am now cooking almost daily for her and my daughter
Click to expand...

Was the lasagna good? Recipe plz.
 
Z

Zyzyxxz

Member
Natetan said:
they have MOS in HK, eh? that's cool. I like rice burgers :)

funny, all of that stuff except the top thing is japanese food/

I didn't get to explore food as much as i wanted to in HK. I did at a buddhist vegetarian restaurant which was totally awesome. I had 'shrimp' and broccoli.

.
Click to expand...

There are alot of Japanese chains in HK due to proximity of countries, expats, and general welcomness of Japanese culture and food.

I mostly ate Japanese on my own and photographed it because I felt that was important to me. I live in Arcadia, CA and we have all sorts of Chinese food and most of the Hong Kong food though good was rather much of the same to me so that is why I mostly eat Japanese when I choose in Hong Kong.
 
M

Milchjon

Member
CrankyJay said:
2 pork butts yielded 2 trays worth of pulled pork. They turned out better than I expected. The bark was godly.

Another view of my 2 pork butts just off the smoker..12.5 hours total + 4 hours of rest in a thermal container.

7GnU6.jpg
Click to expand...

While this looks extremely delicious and I'm insanely jealous, I always wonder about the bark on those things. What does it taste like? And isn't it kind of unhealthy? I have no clue about American barbecuing/smoking...
 
T

thespot84

Member
Milchjon said:
While this looks extremely delicious and I'm insanely jealous, I always wonder about the bark on those things. What does it taste like? And isn't it kind of unhealthy? I have no clue about American barbecuing/smoking...
Click to expand...

It's fantastically delicious and probably causes cancer
 
S

squidyj

Member
Oh wow, now that I know this thread exists I'm going to have to take terrible, terrible photos of making my Brioche Custard French Toast.
 
K

King Of Fuh

Member
CrystalGemini said:
AW... That's too bad. :( Thanks for the tips! I'll forward to my parents. They're pretty lost about where to even start anymore so this will help a lot! :D

And now...MEATBALLS.
2yyr2uf.jpg
Click to expand...

Please tell me what you did here, it looks great.

Also, more of you need to post recipes dammit! I know I don't contribute to this thread, but I want more than straight up food porn, I want this stuff in my house!

CrankyJay, I remember reading something somewhere that said that marinating any meat you cook in alcohol prior to cooking actually neutralizes the sugars that turn into carcinogens when cooking or something like that. I don't really care myself, because that looks amazing, but if it concerns you...
 
C

CrankyJay

Banned
Milchjon said:
While this looks extremely delicious and I'm insanely jealous, I always wonder about the bark on those things. What does it taste like? And isn't it kind of unhealthy? I have no clue about American barbecuing/smoking...
Click to expand...
I'll give a more formal answer later as I'm at the bar with friends, but even though it looks burnt it's not. There is some carmelization going on with darkening from the wood smoke. Perhaps there is a carcinogen factor in the smoke in and of itself but I assure you the bark tastes amazing. I'll provide the rub recipe so you can decide for yourself.
 
C

CrankyJay

Banned
King Of Fuh said:
Please tell me what you did here, it looks great.

Also, more of you need to post recipes dammit! I know I don't contribute to this thread, but I want more than straight up food porn, I want this stuff in my house!

CrankyJay, I remember reading something somewhere that said that marinating any meat you cook in alcohol prior to cooking actually neutralizes the sugars that turn into carcinogens when cooking or something like that. I don't really care myself, because that looks amazing, but if it concerns you...
Click to expand...
Is this regarding my BBQ or my deglazing onions with dry sherry for soup?
 
C

CrystalGemini

Member
King Of Fuh said:
Please tell me what you did here, it looks great.
Click to expand...

*as with all my recipes, measurements are approximate. A lot of the time I just happen to have a bunch of something (like this time it was plum tomatoes and basil) and so I use it for noms.

SAUCE
1 tbsp olive oil
8 cloves minced garlic
1 diced onion
1 cup red wine
8 quartered plum tomatoes
1 small can tomato paste
1-2 tsp brown sugar (depends on the tartness of the tomatoes)
2-3 cups chicken broth
2 tbsp basil
1 tsp oregano
1 tsp thyme
3 bay leaves
salt and black pepper to taste

Saute onions and garlic in olive oil over medium heat until the onion is translucent. Turn the heat to high and add the red wine. Reduce for about two or three minutes. Add the plum tomatoes, tomato paste (diluted the chicken broth to loosen), and brown sugar and bring to a boil. Add all the spices and lower heat. Simmer for 2-3 hours.

MEATBALLS
2 lbs ground beef
3/4 cup bread crumbs (I like to save bread ends to make my own bread crumbs - I use one slice which usually yields about 1/2 - 3/4 cup)
2 eggs
3 cloves minced garlic
2 tbsp dried parsley
1 tbsp dill
1 cup water
salt and pepper to taste

In a large bowl, use your hands to combine all the ingredients (add the water last). Shape into balls that fit into the palm of your hand and drop into the simmering sauce (mentioned above). Simmer for another 30 minutes. Serve with freshly grated cheese, basil and toasted almonds.

Enjoy!
 
onken

onken

Member
Was doing some beef & ginger Chinese food yesterday and thought I'd make some sweet and sour sauce to go with it. Recipe I used:

1/3 cup rice vinegar
4tbs brown sugar
1tbs ketchup
1tbs soy-sauce
starch to thicken

Tasted waaaaaaaaaaaay too vinegary, had to add a bunch more sugar and ketchup to reel it in. Anyone got their own recipes?
 
Z

Zyzyxxz

Member
CrystalGemini said:
*as with all my recipes, measurements are approximate. A lot of the time I just happen to have a bunch of something (like this time it was plum tomatoes and basil) and so I use it for noms.

Enjoy!
Click to expand...

Are almonds a typical garnish for this dish? It looks good but I've never seen almonds on meatballs before.


onken said:
Was doing some beef & ginger Chinese food yesterday and thought I'd make some sweet and sour sauce to go with it. Recipe I used:

1/3 cup rice vinegar
4tbs brown sugar
1tbs ketchup
1tbs soy-sauce
starch to thicken

Tasted waaaaaaaaaaaay too vinegary, had to add a bunch more sugar and ketchup to reel it in. Anyone got their own recipes?
Click to expand...

1/3cup seems way too much because that is equivalent to 5-6 Tbs which would make it the primary component in the sauce. Just reduce it to 1-2 Tbs.
 
onken

onken

Member
Also this is my Korma recipe, try it and see what you think. This is the closest I can get it to my local restaurant back in London, though I'll gladly try any improvements. NOTE you need a blender for this, I tried it once without but trust me, not worth it.

1.5 medium-sized onions
3-4 cherry tomatoes
500g chicken/lamb
125ml cream (single or double is fine, milk is okay too)
sort sort of oil (I usually keep in sunflower in the kitchen but whatever)
turmeric
coriander
garam masala (I use sauce but powder is fine)
generic "mild curry" powder
butter
brown sugar
1 can of coconut milk

Take 1 onion and the cherry tomatoes and cut them in half. Put them in a small saucepan with 2 tbs of oil, 1 tsp salt, 1 tsp turmeric. Add a smallish cup of warm water, cover and leave on medium heat till the onions get soft (10-15 mins). Take the entire contents (don't drain!!) and blend it into a nice puree.

Take a half onion and finely chop it. Take a big saucepan and heat ~4tbs of oil. Add the onions and a tsp of salt and stir for a couple of mins. Add 1 tsp turmeric, 1 tsp coriander, 2 tsp garam masala, 1 tsp curry powder. Stir for a couple more minutes. Add the puree and stir until hot and mixed. Add the meat and about ~125ml warm water. Bring to the boil and stir for a couple of mins. Change to medium heat and cover for around 30 mins, stirring occasionally.

Add about 4 tsp of brown sugar, the coconut milk and cream. Bring to the boil and stir for a couple of mins. Medium heat and half cover until at desired consistency, stirring occasionally (20-25 mins for me). Finally, chuck in a lump of butter and leave to stand for 10 mins.

Mmmm curry of gods.
 
C

CrystalGemini

Member
Zyzyxxz said:
Are almonds a typical garnish for this dish? It looks good but I've never seen almonds on meatballs before.
Click to expand...

Nope not at all! I actually stole the idea from a tapas and wine bar here in the East Bay. Unlikely pairing but SOOOO good!
 
T

thespot84

Member
Shawsie64 said:
You'd be hard pressed to name something that DOESN'T supposedly cause cancer nowadays
Click to expand...

From what I've been told, the process of digestion (specifically glycolysis, the breakdown of complex sugers into glucose) release free radicals in the liver that can mess with DNA and, you guessed it, cause cancer. So of course my post was in jest, but just rest assured that living gives you cancer, and then you can rationalize doing anything!
 
C

CrankyJay

Banned
CrankyJay said:
I'll give a more formal answer later as I'm at the bar with friends, but even though it looks burnt it's not. There is some carmelization going on with darkening from the wood smoke. Perhaps there is a carcinogen factor in the smoke in and of itself but I assure you the bark tastes amazing. I'll provide the rub recipe so you can decide for yourself.
Click to expand...

Here's the recipe I used:

1/4 cup ground black pepper
1/4 cup paprika
1/4 cup Turbinado sugar
2 Tablespoons table salt
2 teaspoons dry mustard
1 teaspoon cayenne pepper

Rubbing it on it's mostly red on the raw pork shoulder, but I don't consider it "burnt" when it's the finished product. The heat temperatures of my smoker were always between 225-250 F, and the smoke from the hickory and apple wood also helps to darken the exterior of the bark (making it appear burnt even though it's not). Although on the peppery side, it was delicious with no burnt overtones.

Next time I try it I am considering making it 1/8 cup ground black pepper and 1/8 cup granulated garlic instead of a full 1/4 cup black pepper. The reason for the raw sugar is so it won't succumb to the temperatures as easily as granulated sugar.

I guess the pictures don't do the taste justice.

edit: Please realize I'm talking from a taste standpoint...I have no stance on the carcinogenic factor of slow cooked bbq but the taste is definitely not burnt tasting, at least in my opinion.
 
C

careful

Member
Been messing around with Sous Vide since the beginning of the year. It's actually fairly easy noob friendly cooking, but it produces amazing results. The meat comes out melt-in-your-mouth tender and juicy as fuck since the meat juices have no where to go in the vacuum and no part of the meat is overcooked (look at that perfect edge-to-edge colour).

I think I finally found the right temperatures for my tastes:

Ribsteak @ 144F (right between medium and medium-well)
IMG_1196.jpg


Duck breast @ 141F (medium)
IMG_1231.jpg
 
K

King Of Fuh

Member
CrystalGemini said:
*as with all my recipes, measurements are approximate. A lot of the time I just happen to have a bunch of something (like this time it was plum tomatoes and basil) and so I use it for noms.

SAUCE
1 tbsp olive oil
8 cloves minced garlic
1 diced onion
1 cup red wine
8 quartered plum tomatoes
1 small can tomato paste
1-2 tsp brown sugar (depends on the tartness of the tomatoes)
2-3 cups chicken broth
2 tbsp basil
1 tsp oregano
1 tsp thyme
3 bay leaves
salt and black pepper to taste

Saute onions and garlic in olive oil over medium heat until the onion is translucent. Turn the heat to high and add the red wine. Reduce for about two or three minutes. Add the plum tomatoes, tomato paste (diluted the chicken broth to loosen), and brown sugar and bring to a boil. Add all the spices and lower heat. Simmer for 2-3 hours.

MEATBALLS
2 lbs ground beef
3/4 cup bread crumbs (I like to save bread ends to make my own bread crumbs - I use one slice which usually yields about 1/2 - 3/4 cup)
2 eggs
3 cloves minced garlic
2 tbsp dried parsley
1 tbsp dill
1 cup water
salt and pepper to taste

In a large bowl, use your hands to combine all the ingredients (add the water last). Shape into balls that fit into the palm of your hand and drop into the simmering sauce (mentioned above). Simmer for another 30 minutes. Serve with freshly grated cheese, basil and toasted almonds.

Enjoy!
Click to expand...

Thank you very much! Will try it out. I've always baked my meatballs, so simmering them in sauce seemed so odd to me, but this looked so good I wanted to try.
 
E

Ether_Snake

安安安安安安安安安安安安安安安
careful said:
I think I finally found the right temperatures for my tastes:

Ribsteak @ 144F (right between medium and medium-well)
IMG_1196.jpg
Click to expand...

How long do you cook it?
 
Z

Zyzyxxz

Member
careful said:
Been messing around with Sous Vide since the beginning of the year. It's actually fairly easy noob friendly cooking, but it produces amazing results. The meat comes out melt-in-your-mouth tender and juicy as fuck since the meat juices have no where to go in the vacuum and no part of the meat is overcooked (look at that perfect edge-to-edge colour).

I think I finally found the right temperatures for my tastes:

Ribsteak @ 144F (right between medium and medium-well)
http://i215.photobucket.com/albums/cc181/careful_bucket/IMG_1196.jpg[IMG]

Duck breast @ 141F (medium)
[IMG]http://i215.photobucket.com/albums/cc181/careful_bucket/IMG_1231.jpg[IMG][/QUOTE]

Nice results but your temperatures seem off? If your waterbath calibrated? I usually do 125 for medium rare.
Click to expand...
 
Z

ZBR

Member
So I have been viewing this thread for a few months now and I think it's time to for me to try and make something from scratch. I would like to attempt to make some jumbo soft chocolate chip cookies. I was wondering if anybody knew of a recipe I can follow? I'll have to manually mix the ingredients together.
 
C

CrankyJay

Banned
careful said:
Been messing around with Sous Vide since the beginning of the year. It's actually fairly easy noob friendly cooking, but it produces amazing results. The meat comes out melt-in-your-mouth tender and juicy as fuck since the meat juices have no where to go in the vacuum and no part of the meat is overcooked (look at that perfect edge-to-edge colour).

I think I finally found the right temperatures for my tastes:

Ribsteak @ 144F (right between medium and medium-well)
IMG_1196.jpg


Duck breast @ 141F (medium)
IMG_1231.jpg
Click to expand...

Wow those look great.

What kind of crust are you getting on the duck fat though with sous vide?
 
O

OnkelC

Hail to the Chef
Looks awesome, thanks for sharing! How did you prepare the skin or did you salt/pepper/ just put it in the oven ?
 
E

ElectricThunder

Member
RlL1W.jpg


Well, this was tasty!

Cheese: Rocinante Curado Grande Goat It melted decently, smelled great, had a tad of oil to it, but was otherwise nice. I don't know that I got a tremendous take on it though as the pack was pretty small and so I elected to only use a small bit of it this time around to save for Monday's meal.

Crumble: NOW Healthy Foods Sesame Cajun Sticks These things are damn potent, one of the very few things I've had where it tastes pretty nice doing down but then a short while afterwards you feel a distinct KICK from the heat of the seasoning. Quite a tasty find really, I think I saw some sort of Garlic one at the shop as well so that is definitely a future target if they can do Cajun-style this well.
 
C

CrystalGemini

Member
OnkelC said:
Looks awesome, thanks for sharing! How did you prepare the skin or did you salt/pepper/ just put it in the oven ?
Click to expand...

Thanks! :D

I squeezed juice from an orange onto the outside then rubbed chopped rosemary, thyme and salt and pepper on the outside and inside cavity. Most of the spices came off when I put the glaze on though... Glazed the duck with molasses during the roasting process.
 
S

slidewinder

Banned
Datwheezy said:
Yeah, that seems reallllly red for being 144 degrees.
Click to expand...
Yeah, it looks about perfect, which is to say "a long way from medium-well".

Don't know about the duck breast, because I never cook it, but god damn if that doesn't look fantastic too.

Need to save room for dyonPT's cheesecake.
 
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