rocksolidaudio
Member
hey onkel, that looks amazing. would you mind giving me the gram measurements of the packs? they don't sell it in packs around here. thanks!
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IronGAF Cookoff (hosted by OnkelC)
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Hi rocksolidaudio and welcome!
A pack of vanilla sugar has around 7-8 grams, a pack of baking soda has around 15 grams. So for the cake, it would be 8 grams or 1 teaspoon of vanilla sugar and 8 grams or 1 teaspoon of baking soda. It's fun to read it that way, because that's the only way/package both ingredients are sold over here:lol
Keep'em coming, please.
A pack of vanilla sugar has around 7-8 grams, a pack of baking soda has around 15 grams. So for the cake, it would be 8 grams or 1 teaspoon of vanilla sugar and 8 grams or 1 teaspoon of baking soda. It's fun to read it that way, because that's the only way/package both ingredients are sold over here:lol
Keep'em coming, please.
Hi Akira, you could try to marinate the chicken breasts in the sriracha sauce and make a salad from the veggies. Cut the marinated chicken in stripes and fry them in some oil at medium temperatures, then decorate the salad with them.
I'm off until friday noon, keep it going folks.
I'm off until friday noon, keep it going folks.
Tonight's dinner, turned out alright, the recipes are from jamieoliver.com, provided below the pics.
Tender and Crisp Chicken Legs with Roma Tomatos
4 chicken legs, jointed
sea salt and freshly ground black pepper
a big bunch of fresh basil, leaves picked, stalks finely chopped
2 big handfuls of red and yellow cherry tomatoes, halved, and ripe plum tomatoes, quartered
1 whole bulb of garlic, broken up into cloves
1 fresh red chilli, finely chopped
olive oil
optional:
1 x 410g tin of cannellini beans, drained
2 handfuls of new potatoes, scrubbed
This recipe takes literally minutes to put together but then requires slow, gentle cooking. However, in return for your patience, what happens in the pan from just a couple of ingredients is an absolute joy and never fails, so its a good one to serve if you have guests.
Preheat your oven to 180°C/350°F/gas 4. Season your chicken pieces all over and put them into a snug-fitting pan in one layer. Throw in all the basil leaves and stalks, then chuck in your tomatoes. Scatter the garlic cloves into the pan with the chopped chilli and drizzle over some olive oil. Mix around a bit, pushing the tomatoes underneath. Place in the oven for 1½ hours, turning the tomatoes halfway through, until the chicken skin is crisp and the meat falls off the bone.
If you fancy, you can add some drained cannellini beans or some sliced new potatoes to the pan and cook them with the chicken. Or you can serve the chicken with some simple mashed potato. Squeeze the garlic out of the skins before serving. You could even make it part of a pasta dish remove the chicken meat from the bone and shred it, then toss into a bowl of linguini or spaghetti and serve at once.
Three Cheese Risotto
1 litre hot chicken stock
1 tablespoon olive oil
2 medium onions, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
3 sticks celery, trimmed and finely chopped
400g risotto rice
2 glasses of dry white wine
sea salt and freshly ground black pepper
100g Appenzeller or Gruyere cheese, roughly chopped
100g taleggio cheese, roughly chopped
75g butter
50g freshly grated Parmesan cheese
Heat the stock in a pan over a moderate heat. Heat the olive oil in a pan. Add the onions, garlic and celery, and fry gently for about 5 minutes until softened. Add the rice to the pan and turn up the heat. Cook for a minute or so, stirring constantly, until the rice looks slightly translucent. Add the wine and keep stirring - any alcohol flavours will evaporate.
Once the wine has been absorbed by the rice, add your first ladle of hot stock and a good pinch of salt and pepper. Turn the heat down to a simmer so the rice doesn't cook too quickly on the outside. Add the stock, a ladleful at a time, stirring constantly and allowing each ladleful to be absorbed before adding the next, until the rice is cooked but still holds its shape - this takes about 15 minutes.
Stir in the Appenzeller and taleggio. Remove the pan from the heat and season to taste, then beat in the butter and Parmesan. Place a lid on the pan and leave to rest for 2 to 3 minutes - your risotto will get nice and oozy. Enjoy!
Tender and Crisp Chicken Legs with Roma Tomatos
4 chicken legs, jointed
sea salt and freshly ground black pepper
a big bunch of fresh basil, leaves picked, stalks finely chopped
2 big handfuls of red and yellow cherry tomatoes, halved, and ripe plum tomatoes, quartered
1 whole bulb of garlic, broken up into cloves
1 fresh red chilli, finely chopped
olive oil
optional:
1 x 410g tin of cannellini beans, drained
2 handfuls of new potatoes, scrubbed
This recipe takes literally minutes to put together but then requires slow, gentle cooking. However, in return for your patience, what happens in the pan from just a couple of ingredients is an absolute joy and never fails, so its a good one to serve if you have guests.
Preheat your oven to 180°C/350°F/gas 4. Season your chicken pieces all over and put them into a snug-fitting pan in one layer. Throw in all the basil leaves and stalks, then chuck in your tomatoes. Scatter the garlic cloves into the pan with the chopped chilli and drizzle over some olive oil. Mix around a bit, pushing the tomatoes underneath. Place in the oven for 1½ hours, turning the tomatoes halfway through, until the chicken skin is crisp and the meat falls off the bone.
If you fancy, you can add some drained cannellini beans or some sliced new potatoes to the pan and cook them with the chicken. Or you can serve the chicken with some simple mashed potato. Squeeze the garlic out of the skins before serving. You could even make it part of a pasta dish remove the chicken meat from the bone and shred it, then toss into a bowl of linguini or spaghetti and serve at once.
Three Cheese Risotto
1 litre hot chicken stock
1 tablespoon olive oil
2 medium onions, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
3 sticks celery, trimmed and finely chopped
400g risotto rice
2 glasses of dry white wine
sea salt and freshly ground black pepper
100g Appenzeller or Gruyere cheese, roughly chopped
100g taleggio cheese, roughly chopped
75g butter
50g freshly grated Parmesan cheese
Heat the stock in a pan over a moderate heat. Heat the olive oil in a pan. Add the onions, garlic and celery, and fry gently for about 5 minutes until softened. Add the rice to the pan and turn up the heat. Cook for a minute or so, stirring constantly, until the rice looks slightly translucent. Add the wine and keep stirring - any alcohol flavours will evaporate.
Once the wine has been absorbed by the rice, add your first ladle of hot stock and a good pinch of salt and pepper. Turn the heat down to a simmer so the rice doesn't cook too quickly on the outside. Add the stock, a ladleful at a time, stirring constantly and allowing each ladleful to be absorbed before adding the next, until the rice is cooked but still holds its shape - this takes about 15 minutes.
Stir in the Appenzeller and taleggio. Remove the pan from the heat and season to taste, then beat in the butter and Parmesan. Place a lid on the pan and leave to rest for 2 to 3 minutes - your risotto will get nice and oozy. Enjoy!
Before we start with the beignets, here is what I whipped up before our holiday, "Schwein Indisch" aka pork fillet indian style (Ingredients and prep here):
My first attempt in this thread but I'm here to show OnkelC that even Sinbad can cook 
Baked Salmon fish filet with mustard and lemon juice and diced veggies
Olive oil fried potato slices with yogurt
Total prep and cooking time 25 minutes
I just realized taking good pics of food is hard but this is quite yummy
Baked Salmon fish filet with mustard and lemon juice and diced veggies
Olive oil fried potato slices with yogurt
Total prep and cooking time 25 minutes
I just realized taking good pics of food is hard but this is quite yummy
hmmm, never heard of it. As the St.Morgon region is one of the beaujolais regions, I'd try to eat it with a glass of said wine and a piece of baguette. If that doesn't help, you could try to boil a few potatoes, put them in an oven pan and spread the cheese over it. Drizzle with a hint of garlic and fresh ground pepper, and bake it until the cheese is melting. That should do the trick.
Hi Wout, thanks for your interest!
I was toying wround with the old "apple slices in batter" theme and tried out to grate the apples and mix them in the dough for a different experience.
Ingredients were:
500 grams of low fat quark,
one apple,
four large eggs,
100 grams wheat flour,
150 grams sugar,
lots of clarified butter for deep frying.
Special utensils needed:
a deep pan, small pot or a deep frier, lots of kitchen tissue.
grate the apple and prepare a dough from the other ingredients:
Heat the clarified butter to around 180 degrees celsius (PRO TIP: the ideal temperature can be checked with a wooden spoon. Just dip the dry spoon handle into the hot oil - when small bubbles form on the handle, it's perfik!) and deep fry tablespoon-sized portions of the dough in it:
This should only take a few seconds, when the crust starts to get brown, turn them over:
When the first portion is done, dry them on kitchen paper, wait a few moments for the butter to regain temperature, then repeat until the whole dough is used. Sprinkle liberally with powdered sugar and serve while still warm, best with some custard or vanilla sauce:
GOODNESS!:lol
Tonights dish will be pasta with shrooms and ham. Stay tuned and share your stuff, folks.
I was toying wround with the old "apple slices in batter" theme and tried out to grate the apples and mix them in the dough for a different experience.
Ingredients were:
500 grams of low fat quark,
one apple,
four large eggs,
100 grams wheat flour,
150 grams sugar,
lots of clarified butter for deep frying.
Special utensils needed:
a deep pan, small pot or a deep frier, lots of kitchen tissue.
grate the apple and prepare a dough from the other ingredients:
Heat the clarified butter to around 180 degrees celsius (PRO TIP: the ideal temperature can be checked with a wooden spoon. Just dip the dry spoon handle into the hot oil - when small bubbles form on the handle, it's perfik!) and deep fry tablespoon-sized portions of the dough in it:
This should only take a few seconds, when the crust starts to get brown, turn them over:
When the first portion is done, dry them on kitchen paper, wait a few moments for the butter to regain temperature, then repeat until the whole dough is used. Sprinkle liberally with powdered sugar and serve while still warm, best with some custard or vanilla sauce:
GOODNESS!:lol
Tonights dish will be pasta with shrooms and ham. Stay tuned and share your stuff, folks.
It's called Grand Italia sauce, and it comes in jars. Sorry :lolOnkelC said:
I just found some pics I had saved from something I made a while ago.
Saddle of lamb filled with apricot and cumin filling.
Everything besides the meat was a bit basic though. I was fully concentrated on the meat
Desert was 'speculaas' parfait and a muffin filled with hot liquid chocolat
On behalf of all other chefs in here, welcome and thanks for the kind words. It's what keeps me posting stuff in here.trilobyte said:
As for the "starting to cook" thing, have you checked out the other two home-style cooking threads yet?
Vol.1 (WAY more dishes than the index suggests in that one)
Vol.2
Both threads contain a wealth of easy-to-make "beginner" dishes with detailed instructions on how the posters prepared them.
In general, don't fear the stove!:lol Cooking is a mix of routine and experimentation. Just try to cook a dish that you like and don't hesitate to ask in here if you need infos or help with ingredients and/or preparation steps. I'm sure you'll get good answers fast.
hi,capslock said:
Risotto needs a helluva lot of stock until done (around half a gallon per pound of rice), just keep adding it ladle by ladle. And don't forget to take some pics, OK?:lol
Edit: I usually prepare stock in a 1:5 relation, so 5 cups of stock per cup of rice.
probably Im a little late with a response but if you have asian ingredients in your markets then try a bit of soy sauce with a few spoons of oyster sauce depending on how much you make.
Sorry I dont have anything concrete right now but Im pretty tired and cant think, just try experimenting it always turns something new for me
Sorry I dont have anything concrete right now but Im pretty tired and cant think, just try experimenting it always turns something new for me
So I decided to try my hand at something other than spam on toast:
http://www.neogaf.com/forum/showpost.php?p=4097846&postcount=320
I couldn't find some of the items, so I had to improvise. I used a small can of tomato paste. I didn't know what Sambal Badjak was and my local grocery store certainly didn't sell it. Nor the ginger syrup. It came out pretty good anyway, but a tad too sweet (probably due to the missing stuff). I will make again, and will try to use something to balance out the sugar.
OMG I totally suck at chopping onions. They came out too big and chunky and it made my eyes water so bad I accidentally cut myself cause I couldn't see 0_o
http://www.neogaf.com/forum/showpost.php?p=4097846&postcount=320
I couldn't find some of the items, so I had to improvise. I used a small can of tomato paste. I didn't know what Sambal Badjak was and my local grocery store certainly didn't sell it. Nor the ginger syrup. It came out pretty good anyway, but a tad too sweet (probably due to the missing stuff). I will make again, and will try to use something to balance out the sugar.
OMG I totally suck at chopping onions. They came out too big and chunky and it made my eyes water so bad I accidentally cut myself cause I couldn't see 0_o
Stuff from recent lecture tour:
Ragout Fin:
"Veseli Bosanac" aka "Lustiger Bosniak" aka ham and cheese filled rumpsteak:
"Diplomatenplatte" aka diplomats platter aka cordon bleu, piece of pork fillet and piece of tenderloin:
Caffé latte:
Enjoy and keep sharing, please.
Ragout Fin:
"Veseli Bosanac" aka "Lustiger Bosniak" aka ham and cheese filled rumpsteak:
"Diplomatenplatte" aka diplomats platter aka cordon bleu, piece of pork fillet and piece of tenderloin:
Caffé latte:
Enjoy and keep sharing, please.
Funny results from a nationwide survey:
Top 10 favorite foods and dishes in Germany
Top 10 favorite foods and dishes in Germany
So, another chapter in the "Let's-find-a-use-for-the truckload-of-apples-that-the-parents-in-law-supplied-us-with" Series:
Meatballs with apples. Sounds odd, tastes nice. Ingredients are:
400grams mixed ground meat,
same amount of raclette cheese, sliced,
two slices of toast,
one large egg,
two onions,
three or four large apples,
salt, pepper and marjorie.
Prepare a dough from meat, bread, one finely chopped onion, egg and marjorie:
Make 6 or 7 meatballs from it and fry in a good amount of oil or clarified butter:
While they are frying away, chop and slice the apples, cut the onion in rings. When the meatballs are done, place them in a casserole and fry apples/onions with a good helping of marjorie in the same skillet:
Top the meatballs with the fried apples, shindle the raclette cheese on top and put in oven till cheese melts:
DONE!
Serve with bread or mashed potatoes:
Enjoy.
Meatballs with apples. Sounds odd, tastes nice. Ingredients are:
400grams mixed ground meat,
same amount of raclette cheese, sliced,
two slices of toast,
one large egg,
two onions,
three or four large apples,
salt, pepper and marjorie.
Prepare a dough from meat, bread, one finely chopped onion, egg and marjorie:
Make 6 or 7 meatballs from it and fry in a good amount of oil or clarified butter:
While they are frying away, chop and slice the apples, cut the onion in rings. When the meatballs are done, place them in a casserole and fry apples/onions with a good helping of marjorie in the same skillet:
Top the meatballs with the fried apples, shindle the raclette cheese on top and put in oven till cheese melts:
DONE!
Serve with bread or mashed potatoes:
Enjoy.
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