sounds tasty and looks good too. Good effort!
That burguer looks awesoomee!
Amazing as always dyon. I wish I had some here at my side. I bet they'd go well with coffee.
Thankss
Yeah, coffee with coffee...
It's easy, go and make some
Thanks
IronGAF Cookoff (hosted by OnkelC)
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That burguer looks awesoomee!
Thankss
Yeah, coffee with coffee...It's easy, go and make some
Thanks
ElectricThunder
Member
Fair bit of tasty new goodness tonight!
Cheese: Meyenberg Valley Goat Aged Cheddar Yeah Goat....Aged Cheddar? Didn't know this even existed prior, though I guess I really should be less surprised by such things nowadays. It smells great and melts quickly though in more of a "stay in place" way than "spreads out over everything" way. It might be a tad on the oily side, or might not, considering:
Meat: Chianti Red Wine Salami All this damn time and I finally find a salami that actually has something of a bit of..well..."taste" to it. Went really well with the cheese, was an all natural and some such thing, etc.
Crumble: Wai Lana Rosemary Garlic Yogi Chips The garlic perhaps less so, but damned it the Rosemary to this whole grain chip doesn't come through powerfully. Perhaps a bit more on the crunch than the crumble side of the equation, what whatever it also worked well.
Ether_Snake
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Do you guys have any recipe book recommendation for someone who isn't a very good cook but would like to get more serious about this?
Ideally dealing with meat and fish maybe? I don't have access to a BBQ, only my oven, but I can buy other tools as needed.
My taste is pretty much in line with Bourdain's: braised and fried meat, bone marrow, pork (but not some boring ass pork chop), etc. The food that came out of difficult times and clashes of cultures. Not fusion.
BTW I really recommend mashed sweet potatoes and smoked salmon together. It's awesome!
Ideally dealing with meat and fish maybe? I don't have access to a BBQ, only my oven, but I can buy other tools as needed.
My taste is pretty much in line with Bourdain's: braised and fried meat, bone marrow, pork (but not some boring ass pork chop), etc. The food that came out of difficult times and clashes of cultures. Not fusion.
BTW I really recommend mashed sweet potatoes and smoked salmon together. It's awesome!
If you want something easy go with a Jamie Oliver book. Something serious would be more like Ad-Hoc by Thomas Keller which is not difficult but requires a bit more time investment for brining/marinating and doing multi part recipes. Ah-Hoc tackles American dishes you should be familiar with but takes them to a whole new level.
You don't have a stove top?
What I do is get out a piece of meat. Like some type of fish and then I search on the internet for recipes. Haha. I don't think I've ever used a recipe book.
Ether_Snake
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Yes I have an oven/stove.
And yeah, I guess a book is useless these days
Anyway I'm getting more comfortable these days figuring out how to actually give taste to meat. Baby steps..
I like this site: put the ingredients you have and it lists some recipes you can make http://www.supercook.com/
And yeah, I guess a book is useless these days
Anyway I'm getting more comfortable these days figuring out how to actually give taste to meat. Baby steps..I like this site: put the ingredients you have and it lists some recipes you can make http://www.supercook.com/
p_xavier
Authorized Fister
Yes I have an oven/stove.
And yeah, I guess a book is useless these days
I like this site: put the ingredients you have and it lists some recipes you can make http://www.supercook.com/
Just buy a cheap ebook reader. Works like a charm for a recipe book.
Yeah. Like your phone or mobile device. Heck just print it out on a sheet of paper and take that to the kitchen.
BriareosGAF
Member
How are you cleaning your pan? We don't really do anything special with ours, and we use them every day (this morning sausage in one and hash browns in the other, the night before kim chi fried rice). Usually we let it sit for a few hours to cool down, then I just pour some water in, scrub it out with a dish towel, rinse it, then dry it off immediately and put it back on the range. I've never had any crud or anything that needed scraping. There's always a layer of oil on it because we don't ever go at it with soap, although if it ever looks a little dry from the dish towel I'll put some oil on it and work it into the metal with a paper towel or something.
Also real books aren't useless
. If there's one thing that drives me nuts it's the plethora of crappy recipe databases out there web-scraping from each other. If I had to pick one must-have reading material for a cook it'd probably be Cook's Illustrated, actually. Their stuff is totally ace.How are you cleaning your pan? We don't really do anything special with ours, and we use them every day (this morning sausage in one and hash browns in the other, the night before kim chi fried rice). Usually we let it sit for a few hours to cool down, then I just pour some water in, scrub it out with a dish towel, rinse it, then dry it off immediately and put it back on the range. I've never had any crud or anything that needed scraping. There's always a layer of oil on it because we don't ever go at it with soap, although if it ever looks a little dry from the dish towel I'll put some oil on it and work it into the metal with a paper towel or something.
Also real books aren't useless
Wait so you want to keep the oil in the pan?
Ether_Snake
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Yeah maybe a book makes sense in fact, the web is a bit of a mess of who knows what.
About cleaning pans, I got a glass plate that is outright uncleanable. That thing is full of burned bits that seem to have fused into it. I don't care, lol.
About cleaning pans, I got a glass plate that is outright uncleanable. That thing is full of burned bits that seem to have fused into it. I don't care, lol.
BriareosGAF
Member
Yes, the accumulated oils are what protect the cast iron from moisture and thus rust. And also make it magically non-stick.
http://en.wikipedia.org/wiki/Cast-iron_cookware#Seasoning
http://www.lodgemfg.com/use-care-seasoned-cast-iron.asp#2
Online individual recipes come with comments so people can actually say if it's good or if it turned out way too salty and such. A book you kinda have to just trust. I guess it must be good since it made it into a book.
I'm sure this is in those links, but basically the layer you accumulate is lipids (fats) filling up the cracks in the metal, and I believe it's called a fron. You want to accumulate as much as possible, because lipis are hydrophobic which makes the pan non stick.
NEVER let soap touch your pan. I clean it with some salt as an aggregate and a towel and hot water. You'll start noticing the layer after a couple uses, and it will just get better with time.
What does the layer look like once you start noticing it?
This is very interesting I never knew all this. I've heard of seasoning your pans, but the concept sounded silly. I just imagined you seasoned your pans with pepper or something so everything you cook in it will have a bit of a pepper taste.
Ether_Snake
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Guys, I have some chicken, and I don't feel like eating chicken tonight. So I'll cut it up and marinate it for tomorrow night.
What marinade could I make?
I have:
-Maple syrup
-Cayenne pepper
-Paprika
-Ground mustard
-Cinnamon
-Nutmeg
-Cumin
-Turmeric
-Fresh ginger
-Dried oregano
-Curry powder
-Soy sauce
-Molasses
-Vinegar
-Red wine
Some other stuff I guess I forget. BTW I cooked some steak in molasses the other day, it's awesome!
What marinade could I make?
I have:
-Maple syrup
-Cayenne pepper
-Paprika
-Ground mustard
-Cinnamon
-Nutmeg
-Cumin
-Turmeric
-Fresh ginger
-Dried oregano
-Curry powder
-Soy sauce
-Molasses
-Vinegar
-Red wine
Some other stuff I guess I forget. BTW I cooked some steak in molasses the other day, it's awesome!
You could basically make a honey mustard with the syrup or the molasses and mustard if you wanted, and even spike it with some of that paprika and cayenne.
Or you could make a nice asian inspired dish with the soy sauce, ground mustard, and ginger.
BriareosGAF
Member
Here are two pans side by side, the left is dirty (grilled some rolls coated in butter in it earlier for some pesto provolone sandwiches), the right I cleaned just before taking the picture. You'll note there isn't much difference
.
Close up of the second pan.
Ether_Snake
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Sounds like the marinate I used to do: maple syrup, mustard, soy sauce, vinegar, some oregano. It was originally for a pork roast, but I started using it for chicken brochettes too and it tastes rather good.
I'll try something with the soy sauce/mustard/ginger instead, thanks!
RoryDropkick
Member
Got a bullet smoker for Christmas, today is my first attempt at making a brisket. I made sure to cure the smoker yesterday, and I set up a rub late last night, had it sit overnight and started about 7 this morning. At noon I put it in foil, then I put it in the oven a couple of hours before my family came over. It came out really juicy, all in all a great first attempt.
This one sat on the 2nd rack said:
This was on the top rack said:
A cut of the top rack said:
A cut of the 2nd rack said:
RoryDropkick
Member
Hm.. I'm not sure, it's a local grocery store bought brisket. So I'm assuming maybe a machine cut?
The key that you want to look for in recipe books is it's use of cooking principles as opposed to simply recipes--the idea being that you will actually learn how to truly cook instead of just being able to replicate recipes without understanding why you do things.
At least that's how I learned to cook.
http://a7.sphotos.ak.fbcdn.net/hphotos-ak-snc7/402324_3075340762369_1229215806_33483379_534799936_n.jpg
Made some pulled pork sandwiches, topped with a quick picking of jicama, cucumber, and daikon radish. On the side is a cole slaw of fennel and apple. A very good dinner.
Edit: photo was pretty large, changed it to a link.
Made some pulled pork sandwiches, topped with a quick picking of jicama, cucumber, and daikon radish. On the side is a cole slaw of fennel and apple. A very good dinner.
Edit: photo was pretty large, changed it to a link.
Deadly Cyclone
Pride of Iowa State
Made homemade Italian Wedding soup last night after liking the canned version last week. Turned out well, used store-bought meatballs though over making my own.
Deadly Cyclone
Pride of Iowa State
Sorry for the DP, but I have a question about my soup in the above post. It turned out well and tastes good, but the greens still have a small bit of bitterness to them. Is there any way to alleviate that during cooking or preparation?
did you blanch them? Not sure it would help but it's a thought...
Did you post this just to get to the next page?
I wouldn't blame him, a lot of people never noticed my posts when they were on bottom.
Haha yep. Didn't want to be at the last post of the page.
Pretty much what I did. Worked really well.
Here's an interesting thread about knives if anybody is interested:
http://www.neogaf.com/forum/showthread.php?p=34236668
http://www.neogaf.com/forum/showthread.php?p=34236668
dragonlife
Member
OMG, I need these.
Sooooo gooooooood.
cartoon_soldier
Member
Or on a diet.
In good news, my skewers should be arriving today. Gotta see what kind of kabobs I can cookup in the oven now!
Maklershed
Member
Just made a cheesy broccoli and rice casserole and these guys ...
http://www.tasteofhome.com/Recipes/Caramel-Pecan-Bars
Haven't tucked in to either yet but they both came out good and look delicious.
http://www.tasteofhome.com/Recipes/Caramel-Pecan-Bars
Haven't tucked in to either yet but they both came out good and look delicious.
MisterNugNug
Member
So I'm currently in Ho Chi Minh City, Vietnam right now. I had lunch at the internationally/locally renown "Lunch Lady" in District 1 (her real name is Nguyen Thi Thanh). She's known for cooking a cycle menu each week, where she'll cook a different fresh stock of soup using market ingredients each day. She was featured in an episode of No Reservations with Anthony Bourdain.
Today is Saturday so she made Banh Cahn. Its a crab based soup (she makes the same soup on Tuesday, but uses a pork bone stock), loaded with tapioca noodles (which resemble udon, kinda chewy, nice texture), fish cakes, mushrooms, shallots, blood cake, ham hock, two prawns and pork slices . Its absolutely FANTASTIC. Oh and I forgot, she adds quail egg too. Its a fiendish bowl of soup.
Banh Canh by MisterNugNug, on Flickr
She wakes up early each morning and gathers all the ingredients from local vendors and starts her magic. She opens her stall at 11AM and locals and foreigners frequent her stall.
If anyone is traveling to Vietnam, I'd recommend making a stop at her stall. She's located on 23 Hoang Sa, in District 1. I'm staying at a hotel across the street from Ben Thanh Market and literally the trip to and back by taxi including the bowl of soup and drinks (I recommend sugar cane juice, cold and refreshing) cost about 10 dollars U.S.
The soup itself was $1.50 U.S per bowl (30,000 Vietnamese Dollars as of this post). She's extremely nice and is cool with posing for photos or video. I don't know if she makes the best soup in Ho Chi Minh City, but I'm going there again and again and again throughout the remainder of this trip.
The Lunch Lady by MisterNugNug, on Flickr
And indeed her noodles bring all the boys to the yard. BELIEVE.
Today is Saturday so she made Banh Cahn. Its a crab based soup (she makes the same soup on Tuesday, but uses a pork bone stock), loaded with tapioca noodles (which resemble udon, kinda chewy, nice texture), fish cakes, mushrooms, shallots, blood cake, ham hock, two prawns and pork slices . Its absolutely FANTASTIC. Oh and I forgot, she adds quail egg too. Its a fiendish bowl of soup.
Banh Canh by MisterNugNug, on Flickr
She wakes up early each morning and gathers all the ingredients from local vendors and starts her magic. She opens her stall at 11AM and locals and foreigners frequent her stall.
If anyone is traveling to Vietnam, I'd recommend making a stop at her stall. She's located on 23 Hoang Sa, in District 1. I'm staying at a hotel across the street from Ben Thanh Market and literally the trip to and back by taxi including the bowl of soup and drinks (I recommend sugar cane juice, cold and refreshing) cost about 10 dollars U.S.
The soup itself was $1.50 U.S per bowl (30,000 Vietnamese Dollars as of this post). She's extremely nice and is cool with posing for photos or video. I don't know if she makes the best soup in Ho Chi Minh City, but I'm going there again and again and again throughout the remainder of this trip.
The Lunch Lady by MisterNugNug, on Flickr
And indeed her noodles bring all the boys to the yard. BELIEVE.
taku
Member
Holy smokes, that looks and sounds amazing.
ElectricThunder
Member
Fantastic...loved that episode of No Reservations and she's also appeared on just about any other food travelogue show to visit the region.
My life lacks epic soups....never even had proper Ramen...
Tapioca noodles sound interesting though---only tapioca experience I have is that one pizza dough recipe thing I used one time and chewy is definitely an apt adjective.
My life lacks epic soups....never even had proper Ramen...
Tapioca noodles sound interesting though---only tapioca experience I have is that one pizza dough recipe thing I used one time and chewy is definitely an apt adjective.
Aquavelvaman
Banned
I remember that episode too. Looks amazing. I had bun cha Hanoi yesterday and it was one of the best things I've ever eaten.
ElectricThunder
Member
Not an awesome soup, but what else really can be save for just that?
Cheese: Uniekaas Reserve This is apparently some kinda weirdly aged Gouda---totally different than most. It generally melts in place, has an almost nutty taste, handles about like a physical block of parmesan/romano, and is INCREDIBLY oily unless that Red Wine Salame is seriously exceeding my expectations.
Crumble: Sensible Portions Sweet BBQ Potato Straws Probably the messiest chip-thing I've ever had in the sense that if you take a bite out of a straw, as opposed to putting the entire thing in your mouth, you are all but guaranteed to send crumbs and such flying in every direction on account of it having just that kinda structure to it. Worked well with this in particular given the overabundance of oil it helped to somewhat absorb and was generally nice considering I've not had too many strong winners in Sweet BBQ versus savory BBQ.
Crappy cellphone pics from my workplace. If only cellphone could capture smell.
I assume you are marking them off for a banquet? Judging by the ratio of people who order meat to fish.
-Pyromaniac-
Member
Damn Jet that stuff is beautiful up there.
Ugh kind sad work has taken over cooking life but I found out a local place makes fresh burrata cheese and sells it for only $6/pound! I couldn't resist and make a simple caprese salad with skinned tomatoes that my grandma grows, some toasted baguette slices, and a balsamic vinagrette.
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