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IronGAF Cookoff (hosted by OnkelC)
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nakedsushi
Member
Zyzyxxz said:Made some oden yesterday since it was cold and its the perfect weather for it. The broth was a mixture of dashi and homemade brown chicken stock.
Looks great! Oden always sounds good, but then whenever I think too much about it and how it's just a big ol' bowl of meat paste in different shapes,I get kind of grossed out.
BTW, that placemat thing you have your bowl on -- we use that to open jars with tight lids. WORKS GREAT.
Agent Cooper
Member
When I get home I'm going to cover the oreo bon bon things with white chocolate. Ill take pictures!
cmonmanreally
Member
Wow. I love pig's foot and I've been trying to decide whether or not it's my favorite food ever.
ElectricThunder
Member
Crumble: Same deal as last time, but the Garlic ones. Definitely a far, far more subtle taste versus the Cajun---but still a solid accompaniment.
Cheese: Beecher's Marco Polo Madagascar I'd heard this was one of the better cheese outfits to stumble onto via some older shows several months back on Cooking Channel, and after tonight I'd say that's likely accurate. Pricy, as in $20/lb, but I scored the lone piece in the $7 range which suits just fine. Melts very well, not overly oily, good bit of black pepper to it----really a stellar cheese.
fadetoblack
Member
I'm always a fan of your desserts dyon although I've got to disagree with Flo and say I'm not huge on the white chocolate bark. I'm sure it tastes grand, though, as I'm in love with the taste of white chocolate. Maybe if you used milk chocolate for the shards, though, it would just convey how decadent the thing probably tastes? The actual cake itself looks really moist, though.
Maklershed
Member
@dyon - amazing as always
slidewinder
Banned
Fry them with onions!
I love white chocolate
But yes, I could have used any kind of chocolate, but used the white to create a contrast between the black and the white chocolate Thankksss
Yes, i did it my self.
It was simples, here is how I did it
Melt the chocolate and prepare a table with vegetal paper.
Spread the chocolate
Sprincle and let it cool until it hardens
And its done
RatskyWatsky
Hunky Nostradamus
Mud black Chocolate cake with Moka
Looks delicious, dyon. I love how abstract the shapes of white chocolate look. One thing though: it looks difficult to cut into slices. I would have to eat it whole. ;p
hehe, that would be a sacrifece I know =D
Finally started to get kind of adventurous with cooking.
Apple-stuffed acorn squash.
Needed to dice the apples some more. Otherwise delicious. Might add some apple cider when I re-heat one tomorrow for dinner.
Any suggestions on what to serve with it? Also, what wine might go with squash and apples?
Apple-stuffed acorn squash.
Needed to dice the apples some more. Otherwise delicious. Might add some apple cider when I re-heat one tomorrow for dinner.
Any suggestions on what to serve with it? Also, what wine might go with squash and apples?
Finally started to get kind of adventurous with cooking.
Apple-stuffed acorn squash.
Needed to dice the apples some more. Otherwise delicious. Might add some apple cider when I re-heat one tomorrow for dinner.
Any suggestions on what to serve with it? Also, what wine might go with squash and apples?
Pork is one of the first things that come to mind (in terms of what to serve with it).
CrystalGemini
Member
Finally started to get kind of adventurous with cooking.
Apple-stuffed acorn squash.
Needed to dice the apples some more. Otherwise delicious. Might add some apple cider when I re-heat one tomorrow for dinner.
Any suggestions on what to serve with it? Also, what wine might go with squash and apples?
I usually stuff my acorn squash with pumpkin or sunflower seeds. They toast up nicely when you roast the squash. My best friend has a recipe for pork stuffed acorn squash as Dynedom mentioned above that works well too.
RatskyWatsky
Hunky Nostradamus
How did you go about stuffing them? I'm assuming they still had the skin on?
Nope. These were skinless boneless breasts that I butterflied. Then I brushed on egg and coated in seasoned bread crumbs.
RatskyWatsky
Hunky Nostradamus
Anyone have a good marinara sauce recipe? I love it in restaurants, but I can never seem to replicate the flavor at home.
Oh, awesome. I'll have to try that out sometime.
Oh, awesome. I'll have to try that out sometime.
Fried in pan to get golden brown on both sides then finished it off in the oven at like....350 for about 12-15 minutes.
Looks like a panini press.
Steaks and Burger. Also great for Panini sandwiches.
My christmas gift this year:
http://i73.photobucket.com/albums/i216/OnkelC/a5f9ef86.jpg
restaurant-grade high performance contact grill YEAH!
You can switch out the plates right? So you can have both sides be flat or grooved?
nope. why should I?
I guess to get grill marks on both sides of a steak? But I've always liked cooking on a flat top, brings me back memories of my job before my last one.
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.
That looks great. I gotta try that.
Pre-Thanksgiving Meal: Fun with Seitan!
I decided to whip up a vegetarian General Tso dish tonight for an asian influenced pre-thanksgiving meal I usually make this with tofu but I thought I'd give it a try with some homemade seitan.
For those who don't know, seitan is made from high protein wheat gluten. After kneading and boiling it for some time, it comes out very chewy and meaty like.
The result was awesome! I haven't had General Tso's chicken in two years, but I'd say this came pretty close to the real deal. I'll probably stick with tofu for most occasions (it's faster and not deep fried) but this is a definite winner
The Ingredients
Seitan is done cooking, ready for batter and deep fry!
Almost there....
Done!
I decided to whip up a vegetarian General Tso dish tonight for an asian influenced pre-thanksgiving meal
I usually make this with tofu but I thought I'd give it a try with some homemade seitan.For those who don't know, seitan is made from high protein wheat gluten. After kneading and boiling it for some time, it comes out very chewy and meaty like.
The result was awesome! I haven't had General Tso's chicken in two years, but I'd say this came pretty close to the real deal. I'll probably stick with tofu for most occasions (it's faster and not deep fried) but this is a definite winner
The Ingredients
Seitan is done cooking, ready for batter and deep fry!
Almost there....
Done!
RukusProvider
Banned
My gf made these from scratch for Thansgiving dessert
Pumpkin pie:
Mince pie because she wants to ruin thanksgiving with british tradition:
Pumpkin pie:
Mince pie because she wants to ruin thanksgiving with british tradition:
RatskyWatsky
Hunky Nostradamus
How pretty!
I made a pumpkin pie, but it's not going to be very pretty I'm afraid. I'll post a pic later.
nakedsushi
Member
Pre-Thanksgiving Meal: Fun with Seitan!
Done!
Looks great! I've made seitan with vital wheat gluten before and it's always weird how it comes together all spongey like that. I like using the seitan for curry katsu.
Cosmic Bus
pristine morning snow
Almond and cinnamon tart with homemade cranberry jam on the bottom and candied berries on top.
Collete
Member
Happy Thanksgiving!
Since I was home by myself this Thanksgiving I decided to make Japanese style curry from scratch. Was pretty good!
Curry and Rice:
Curry in the Pot:
Oh and also decided to make some curry bread from the leftovers of curry. I thought making it with sandwich bread would be an easy way to make it, but it tasted like there was no bread at all. But it tasted good anyways. I guess making the bread from scratch is better =p
Curry Bread (Kare Pan):
Curry Bread sliced open (bad picture quality but oh well):
Since I was home by myself this Thanksgiving I decided to make Japanese style curry from scratch. Was pretty good!
Curry and Rice:
Curry in the Pot:
Oh and also decided to make some curry bread from the leftovers of curry. I thought making it with sandwich bread would be an easy way to make it, but it tasted like there was no bread at all. But it tasted good anyways. I guess making the bread from scratch is better =p
Curry Bread (Kare Pan):
Curry Bread sliced open (bad picture quality but oh well):
Collete
Member
In this case yes.
The breading is panko, Japanese bread crumbs.
When I did bread from scratch, there was more steps, like letting the bread rise, etc.
Plenty of reasons! Double sided wavy for cooking meats, double flat sides for grilled sandwiches, ect.
Just thought it might have that option.
My christmas gift this year:
restaurant-grade high performance contact grill YEAH!
is that non-stick or iron cast? I have been thinking of getting one for chicken, burgers and steaks. Worth it?
Thanks! I usually only make it for a sausage substitue, this is the first time I used it for chicken - but it worked out pretty good.
it's ceramic-coated iron cast, according to catalogue it heats up to 300Celsius / 572 Fahrenheit.
My gf made these from scratch for Thansgiving dessert
Pumpkin pie:
Wow, DAT crust. Amazing.
As our stovetop at home is terrible, and my mom doesn't want to buy a new one until she renovates the kitchen, I was thinking of biting the bullet and purchasing myself an induction element. Yay or nay? Any recommendations? Also, is it going to get hot enough to properly sear steak (~500 degrees F)?
I can surely take it with me when I move out anyways.
I can surely take it with me when I move out anyways.
Induction is fast and hot as hell, I caused my first kitchen fire after several years with an induction stovetop because it heated a skillet so much faster than expected. Be advised that not every cookware is compatile with induction stovetops.
Also, make sure that you get a high-performance induction element from a renowned manufacturer.
Here's a demonstration of how powerful induction can be:
http://www.youtube.com/watch?NR=1&v=H2dxbMtrgms
Thanks. What's a renowned manufacturer? I'd need a portable element, and not a full stovestop.
Lamel
Banned
Marinade, pan fry with onions/garlic (amount is up to your preference).
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