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[totowhoa]

A couple of questions, the pulled pork I made is now slathered in BBQ sauce would it be wise to us BBQ sauce instead of tomato sauce for the spaghetti? I'm really curious as to how that would taste. Maybe instead of parm i would add shredded cheddar for the cheese.

I think this could work if you got really stoned first.

Anybody here made swordfish before? I did a little reading since a local place keeps it on hand. I think I'm going to give it a whirl tomorrow evening. I've been eating more seafood recently and I'm really enjoying fish as a regular dish. These will by my first swordfish cuts though.

 

[thespot84]

A couple of questions, the pulled pork I made is now slathered in BBQ sauce would it be wise to us BBQ sauce instead of tomato sauce for the spaghetti? I'm really curious as to how that would taste. Maybe instead of parm i would add shredded cheddar for the cheese.

Whatcha think?

I have witnessed bbq sauce on pasta and would recommend you stay the hell away.

 

[OnkelC]

Burger Dinner this monday in Frankfurt/Main, wasn't quite as good as the burger place in my hometown:

 

[_Isaac]

What are those potato chip looking things?

 

[Cosmic Bus]

What are those potato chip looking things?

Yuca chips! Read the receipt, foo'!

http://en.wikipedia.org/wiki/Cassava

 

[CrystalGemini]

It's like burger week @ IronGAF! Went to a local place couple days ago:

One pound of medium rare goodness. No bun of course.

 

[OnkelC]

looks delish!

 

[Rinku]

Seeing these pictures make me want to cook just as good as you guys

 

[RatskyWatsky]

Seeing these pictures make me want to cook just as good as you guys

Practice, practice, practice! You'll get there.

 

[thespot84]

mashed yucca is fantastic but much more of a pain than potatoes.

If anyone is ever in DC, make sure to eat lunch at the Smithsonian native american history museum. They have a cafeteria featuring stations of all the different native american cuisines; the first place I had yucca. Really worth the trip.

 

[Zyzyxxz]

Seeing these pictures make me want to cook just as good as you guys

Don't want, DO.

Nobody was ever born to cook naturally.

 

[nakedsushi]

It's like burger week @ IronGAF! Went to a local place couple days ago:

One pound of medium rare goodness. No bun of course.

What? Why no bun? what's going to soak up all that meat juice?

 

[RatskyWatsky]

What? Why no bun? what's going to soak up all that meat juice?

He could probably just pour it into his mouth.

 

[_Isaac]

Yuca chips! Read the receipt, foo'!

http://en.wikipedia.org/wiki/Cassava

Ah I didn't even try to read the receipt because I saw that it was in a language I didn't understand. I've never had yuca chips.

 

[Vaporak]

I made a lazy Katsu Curry tonight for dinner. I kinda fucked up the curry, had too much water so it's not nearly thick enough even after adding some cornstarch, but whatever. It's lazy because the pork is baked instead of fried.

 

[-Pyromaniac-]

Damn Onkel those burgers look great. And the ones crystal posted are ridiculously juicy.

 

[CrystalGemini]

What? Why no bun? what's going to soak up all that meat juice?

I use the MEAT to soak up all the meat juices, of course! The bun just gets in the way of the MEAT.

(s)He could probably just pour it into his mouth.

Close enough.

 

[Nintendoll]

old fashioned butter cake with raspberry filling and chocolate buttercream frosting

sopes! chipotle chicken (R) and beans y chorizo (L) for the filling, topped with roasted tomato salsa, chopped cabbage, ranchero cheese, and crema mexicana. so good.

 

[Keen]

Result from coq au vin experiment.

 

[dyonPT]

raisins, sultanas and almonds Cake

 

[BriareosGAF]

old fashioned butter cake with raspberry filling and chocolate buttercream frosting

Nice looking cake. I showed this to my wife (the pastry chef in the house) the other morning and she was immediately tempted to start making her own.

Pizza with roasted garlic and butternut squash base, goat cheese, and caramelized onions. This was pretty good, especially as we made the dough from scratch too:

Made some breaded and fried eggplant sandwiches with sauteed spicy rapini, spicy gochuchang mayonaise, and provolone. This is a recreation of a hoagie I used to get down in PA where I grew up. For the second go round I broiled the roll and cheese first to melt it and crisp the bread a little, definitely the touch that put it over the edge into awesome. Also we tried adding some corn starch to the eggplant breading and that definitely seemed to make it pop a bit more.

 

[Samara]

hey Cooking-gaf, I accidently bought ground horse meat instead of beef. What can I do with it?

 

[Cosmic Bus]

hey Cooking-gaf, I accidently bought ground horse meat instead of beef. What can I do with it?

Make burgers stuffed with Greek olives and feta, of course.

 

[RatskyWatsky]

hey Cooking-gaf, I accidently bought ground horse meat instead of beef. What can I do with it?

Where do you live where people buy horse meat?

 

[BertramCooper]

Where do you live where people buy horse meat?

It's fairly common outside the U.S.

 

[D-Pad]

Ma and I made a meatless four bean chili for dinner today, along with some sweet-scoopable corn cake. We tried a veggie meat-substitute which added a nice ground beef-like texture to the dish. Sour cream and sriracha hot sauce made it even more amazing. And it's going to be even better tomorrow. And even better than that the next day. Mmmmm!

 

[Dany]

fuck! I need to stay away from this thread, where is veggie-gaf?

 

[thespot84]

fuck! I need to stay away from this thread, where is veggie-gaf?

come to the dark side

 

[Robot1X]

Ma and I made a meatless four bean chili for dinner today, along with some sweet-scoopable corn cake. We tried a veggie meat-substitute which added a nice ground beef-like texture to the dish. Sour cream and sriracha hot sauce made it even more amazing. And it's going to be even better tomorrow. And even better than that the next day. Mmmmm!

Looks amazing. Recipe, please =)

 

[RatskyWatsky]

It's fairly common outside the U.S.

Really? What about Canada or Europe?

 

[thespot84]

Really? What about Canada or Europe?

I don't think it's common in north america, but it's common at least in Japan, along with whale and other crazy stuff (natto, anyone?) I honestly couldn't see it tasting better than cow (dat marbling). Anyone had both and can compare?

 

[OnkelC]

Only in solid form. The original "Sauerbraten" is made from horse meat. compared to beef, it's got a slightly sweeter taste and is a bit more friably/crumbly/tender/whatever.

 

[cmonmanreally]

I posted this in Seattle-GAF, but wanted to see if you guys could also help me out with this. I'll be in town early March for my birthday and wanted to treat myself to a nice dinner, possibly with a friend or two. Any recommendations? So far I'm thinking of doing an omakase at Shiro's.

 

[Zyzyxxz]

I tried horse in China, I thought it was pork at first but its kind of a weird hybrid of pork and beef.

 

[nakedsushi]

I tried horse in China, I thought it was pork at first but its kind of a weird hybrid of pork and beef.

That sounds like the time I was "tricked" into eating dog in China. Tasted just like over-braised beef to me. I would totally eat it again if it were more delicious.

 

[thespot84]

Only in solid form. The original "Sauerbraten" is made from horse meat. compared to beef, it's got a slightly sweeter taste and is a bit more friably/crumbly/tender/whatever.

English is not you're first language, correct? I'm just curious because you used the word 'friable', which is not common in the vernacular at all, at least here in the US, and is only used in a pseudo-scientific sense when referring to the ability of asbestos to be come airborne (weird I know).

The word works just fine as you used it, I'm just curious where you learned it.

 

[Maiar_m]

OnkelC is German, if I'm not mistaken, and "friable" is a common word in the French vocabulary. German and French share a few cultural bias that may transpire in our English vocabulary. Also, "bröckelig" seems much less English-friendly.

 

[Deadly Cyclone]

So, IronGaf, I have been doing the whole meat/veggies thing on my new eating plan for weeknight meals. Thing is I get tired of the same sides and variations of meat day in and day out.

Any suggestions for good (healthy) side dishes to go with meat? Also, how would you "spice up" your typical chicken breast or pork chop for an easy weeknight meal?

 

[thespot84]

OnkelC is German, if I'm not mistaken, and "friable" is a common word in the French vocabulary. German and French share a few cultural bias that may transpire in our English vocabulary. Also, "bröckelig" seems much less English-friendly.

Thanks, my etymological curiosity got the best of me.

 

[RatskyWatsky]

I don't think it's common in north america, but it's common at least in Japan, along with whale and other crazy stuff (natto, anyone?) I honestly couldn't see it tasting better than cow (dat marbling). Anyone had both and can compare?

Whales too? Hmmm...:/ That's interesting. I wonder if it's good.

 

[Hilbert]

Whales too? Hmmm...:/ That's interesting. I wonder if it's good.

A friend of mine brought some canned whale back from his trip to japan, and we made tacos with it. It was ok. I will never again eat it in my life, and I don't regret that at all.

Perhaps the fresh stuff would be tastier.

 

[RatskyWatsky]

A friend of mine brought some canned whale back from his trip to japan, and we made tacos with it. It was ok. I will never again eat it in my life, and I don't regret that at all.

Perhaps the fresh stuff would be tastier.

Whale tacos! That's really unique. Can you describe the flavor?

 

[Hilbert]

Whale tacos! That's really unique. Can you describe the flavor?

I remember it being kind of like eel, but it was in the can with some sauce. Fishy, but not too fishy.

Yea we were having a taco night and he brought it over to try. I mexified the flavor a little bit.

 

[RatskyWatsky]

I remember it being kind of like eel, but it was in the can with some sauce. Fishy, but not too fishy.

Yea we were having a taco night and he brought it over to try. I mexified the flavor a little bit.

Sounds pretty good. What kind of whale was it?

 

[Hilbert]

Sounds pretty good. What kind of whale was it?

Beats me, the can was in japanese.

 

[RatskyWatsky]

Beats me, the can was in japanese.

Ah, I see.

 

[thespot84]

Ah, I see.

odds are it was a Minke, I believe they're the most commonly whaled whale.

 

[totowhoa]

Made some Korean food for dinner last night, and it was all great. I just stumbled on a website some of you may know about--http://www.maangchi.com. Lots of recipes and cooking videos by a Korean woman. She's a lot of fun to watch and the videos are done quite well.

We cooked a little appetizer called pajeon. Green onions and a tasty batter. We also made a sauce for it, which is what really made it. I plan on remaking this in various ways with different vegetables and whatnot inside. I had some full of seafood a month ago at local Korean restaurant.

Made a spinach dish as well (called sigeumchi namul) that was great.

Main dish was galbi jim, beef short ribs cooked with daikon and carrots.

Credit to GAFfer Aquavelvaman for takin pics

 

[Axion22]

So, IronGaf, I have been doing the whole meat/veggies thing on my new eating plan for weeknight meals. Thing is I get tired of the same sides and variations of meat day in and day out.

Any suggestions for good (healthy) side dishes to go with meat? Also, how would you "spice up" your typical chicken breast or pork chop for an easy weeknight meal?

I had this problem, too. I've compensated by jumping around to various cultural/ethnic ingredients: your "asian, italian, american, french, german, mexican" - at least, you know, the versions I can fake.

For chicken breasts, I've taken this from this epicurious recipe:

3 large garlic cloves
1 teaspoon dried oregano
Scant 1/2 teaspoon dried hot red-pepper flakes
2 tablespoons extra-virgin olive oil

Mince and mash garlic to a paste with 1/2 teaspoon salt, then transfer to a bowl. Stir in oregano, red-pepper flakes, oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper.

Cut a 2-inch-long pocket (about 1 1/2 inches deep) horizontally in side of each breast half and spread 1/2 teaspoon garlic mixture into each pocket.

The rest of the recipe is for full breast halves, so the cooking time & temp will be different if you're just using boneless skinless like I do most often.

 

[Zyzyxxz]

DAT rib!