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IronGAF Cookoff (hosted by OnkelC)
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nakedsushi
Member
I'm pretty anti-valentines day so it was a complete surprise to me when I came home the day after and saw that my husband had come home early to prepare this:
Arancini on a spicy salad mix with tomato sauce. He even bought me stinky cheese!
Arancini on a spicy salad mix with tomato sauce. He even bought me stinky cheese!
CrystalGemini
Member
rodi, etiolate and I made quiche the other day:
Maklershed
Member
^ That looks amazing. And I'm so hungry for breakfast right now.
Oh man is that mushrooms on the bottom one? I love mushrooms. Especially the PA Dutch kind.
Oh man is that mushrooms on the bottom one? I love mushrooms. Especially the PA Dutch kind.
Anyone have opinions on pizza rockers (or even this thing) as opposed to roller cutters?
ElectricThunder
Member
Something along the rocker lines would definitely make better work of a deep dish and any of the harder crust pizzas out there----rollers only seem to work well for just straight middle ground pizzas Rockers can also get things done fairly quickly if all goes well, and strike me as being easier to clean even if tremendously bulkier to store.
All I have is an old pizza cutter and some dull steak knives to contend with all... : (
But dinner was good tonight!
Cheese: Rocinante Cabra Pimento 100% Goat Cheese It melts slowly, but decently I guess, has an especially nice smell once things finally start happening with it, and an oddly...creamy...taste that goes down pretty smooth. I was half suspecting some sort of spice element to be at play, but nope, nada.
Crumble: Lay's Kettle Cooked Natural Spicy Cayenne & Cheese This on the other hand definitely had the kick to it you'd suspect, as much of a kick as cayenne generally runs for anyhow unless you are just going overboard with it---paired nicely with the cheese and all combined smelled pretty ace.
All I have is an old pizza cutter and some dull steak knives to contend with all... : (
But dinner was good tonight!
Cheese: Rocinante Cabra Pimento 100% Goat Cheese It melts slowly, but decently I guess, has an especially nice smell once things finally start happening with it, and an oddly...creamy...taste that goes down pretty smooth. I was half suspecting some sort of spice element to be at play, but nope, nada.
Crumble: Lay's Kettle Cooked Natural Spicy Cayenne & Cheese This on the other hand definitely had the kick to it you'd suspect, as much of a kick as cayenne generally runs for anyhow unless you are just going overboard with it---paired nicely with the cheese and all combined smelled pretty ace.
8BitsAtATime
Member
I have a nice Baked Pumpkin Oatmeal recipe, that I still haven't made, if anyone wants it.
http://budgetbytes.blogspot.com/2011/09/baked-pumpkin-pie-oatmeal-277-recipe.html
THIS IS NOT MY PICTURE. JUST GIVING A PREVIEW OF WHAT THE DISH LOOKS LIKE.
Thanks, will make this tomorrow!
ElectricThunder
Member
I can dig it---this is something we've been meaning to get around to trying with our wheat dough instead of just the usual pizza pan treatment.
What was your experience like? Pan buttered or some such? How the inside turn out? Can you just just the same temp as you would for cooking one up as per usual?
magnificent83
Member
Picked up some duck legs a couple of days ago but I don't know what to do with them. Will probably roast them but wanted to know if anyone had some good recipes that would also allow me to save the duck fat for use in another meal.
Alton Brown has a recipe where he steams the duck first to get the fat out before he roasts it.
Where? Are you in the USA I would pay you to buy that for me if its cheap!!
chrisisawesome
Member
Whats wrong with the teflon coating? Are the reports about them actually being harmful/unhealthy true?
Weird that they would still sell them, no?
If you get it hot enough they release toxic vapors so used correctly it shouldn't pose much of a health risk but don't quote me on that.
CrystalGemini
Member
YEP!
I had a mix of shiitake, Italian brown and giant oyster mushrooms - definitely needed ham or bacon though. It was just missing that extra something.Phat Michael
Banned
Got a weird question but i thought someone here would know.
I love Foie Gras ok - when i go to supermarkets it seems Foie Gras is more like a spread - i.e. you spread it on crackers etc. if you try and cook it it just melts.
Where can you get the Foie Gras that you get at restaurants - like on top of steaks or whatever. Where can you get this from?
I love Foie Gras ok - when i go to supermarkets it seems Foie Gras is more like a spread - i.e. you spread it on crackers etc. if you try and cook it it just melts.
Where can you get the Foie Gras that you get at restaurants - like on top of steaks or whatever. Where can you get this from?
i'd ask at the restaurant where you liked it. Most chefs will be nice and share their source with you or provide you with a contact.
Nothing on the pan except maybe a little flour from the dough. The inside turned out great but I was low on cheese so it wasn't as cheesy as I normally like. I had my oven at 450 but I also started it off on the stove burner to get the bottom crust cooking before it went in the oven.
Gonna make some more dough today and take another shot at it tomorrow.
triplestation
Member
I made bread.
I am loving my investment into my cast iron skillet. Made some stirfry tonight. Nothing top notch or anything but I am very happy with how it turned out vs my stainless steel pan. Sorry for the crappy photos.
The more I cook the more I love trying new stuff. Thanks to this thread cooking is quickly become one of my favorite hobbies. I enjoy the prep and cooking as much as eating it!
Thanks to OnckelC. Food is much more satisfying when you make it yourself.
The more I cook the more I love trying new stuff. Thanks to this thread cooking is quickly become one of my favorite hobbies. I enjoy the prep and cooking as much as eating it!
Thanks to OnckelC. Food is much more satisfying when you make it yourself.
After a long time of lurking in this thread, finally my first post
Tried making Pad Thai for the first time yesterday and it turned out pretty good. Could have soaked the noodles just for a few minutes longer.
My store didn't have any sprouts and I forgot to buy spring onions so I had to do with broccoli and normal onions.
(Sorry for crappy cellphone pic)
Tried making Pad Thai for the first time yesterday and it turned out pretty good. Could have soaked the noodles just for a few minutes longer.
My store didn't have any sprouts and I forgot to buy spring onions so I had to do with broccoli and normal onions.
(Sorry for crappy cellphone pic)
xeke, bangladesh and Nezumi, welcome to the thread and thanks for sharing. Recipes (bangladesh and Nezumi) would be nice as well.
And no need to apologize for pictures. practice makes perfect as well. just check out the humble beginnings of my own pics by checking the home-style threads linked in the OP.
And no need to apologize for pictures. practice makes perfect as well. just check out the humble beginnings of my own pics by checking the home-style threads linked in the OP.
Thank you, guys.
I do not contribute this thread as much as I want. But really enjoy what you guys are making.
Keep up the good work
nakedsushi
Member
A quick dinner for Saturday where we used the rest of our leftover risotto:
Warm lentil salad with arancini
Warm lentil salad with arancini
Don't know, to be honest. I just like the charm and feel of cooking with iron or stainless steel. I like the fact that I can let it warm up for a while without burning the pan, and I like the fact that they retain heat well.
Thank you, guys.
I do not contribute this thread as much as I want. But really enjoy what you guys are making.
Keep up the good work
Whoa TNW's back? You're like OG IronGAF.
Try making cornbread in it. I've heard good things.
I still can't manage to season my cast iron skillet properly.
Did you buy it preseasoned?
BriareosGAF
Member
As an aside, if you're interested in foie gras you'll enjoy this TAL from late last year:
http://www.thisamericanlife.org/radio-archives/episode/452/poultry-slam-2011
Great stuff.
RatskyWatsky
Hunky Nostradamus
Yup. Although I can never seem to get the bottom of the cornbread to not stick.
nakedsushi
Member
I've never made cornbread before, but what my husband does is sautee diced jalapenos in some oil at the bottom of the pan, then just put the batter straight in while the oil is hot and stick the whole thing in the oven. I think the hot oil makes the bottom crisp up and release from the pan easily. Just flip it over when it's done.
RatskyWatsky
Hunky Nostradamus
The jalapenos are an interesting idea, I'll give it a shot next time I make cornbread. I assume he uses fresh?
D
Deleted member 12837
Unconfirmed Member
Is there any danger to a stainless steel pan...melting?
I accidentally left a dry Emeril stainless steel pan on the stove top on high heat (7/10) and only noticed it once it started smoking. I saw a black, melted liquid running near the seam/edge where the side of the pan meets the bottom, so I pulled it off immediately and let it cool before resuming cooking.
Now I'm kinda worried some of that liquid ended up in my food when I was moving the pan around over plates (I should've cleaned it off before continuing...), or that the fumes could've been toxic. I've read some stuff online about the aluminum bottom or solder on these specific pans melting at higher temperatures.
My roommate thinks the smoke and black stuff is just built-up grease on the pan and stove top and I'm being paranoid. Should I be worried at all?
I accidentally left a dry Emeril stainless steel pan on the stove top on high heat (7/10) and only noticed it once it started smoking. I saw a black, melted liquid running near the seam/edge where the side of the pan meets the bottom, so I pulled it off immediately and let it cool before resuming cooking.
Now I'm kinda worried some of that liquid ended up in my food when I was moving the pan around over plates (I should've cleaned it off before continuing...), or that the fumes could've been toxic. I've read some stuff online about the aluminum bottom or solder on these specific pans melting at higher temperatures.
My roommate thinks the smoke and black stuff is just built-up grease on the pan and stove top and I'm being paranoid. Should I be worried at all?
They only get better and better..
My two work horses.
When done, I wash with hot water, brisk brush-kosher salt, oil and put away.
Dinner tonight.
Crappy quick pics. Everyone needs cast iron in their kitchen.
Forgot to take pictures, but we made garlic bread (about 6 cloves for a full baguette along with 1/2 stick of butter), penne with a tomato, garlic, olive oil and white wine (sav. blanc) and shrimp, mussles. easy but damned tasty. We just kinda winged it with the recipe and it was great.
nakedsushi
Member
Yep, fresh jalapeno. I think it would work with any type of fresh hot pepper, depending on how much heat you can take.
Thanks for the warm welcome. As for the Pad Thai recipe I User this : http://www.thaitable.com/thai/recipe/pad-thai as a reference. Since I did not have all the ingredients I improvised. I used soysauce instead of fishsauce and put in some sriracha (because everthing tastes better with sriracha). And I think I used at least the double amount of spices, because I did not soaked the noodles long enough and had to put in quite a lot of extra water in the wok which thinned out the spices I allready put in. Maybe that wouldn't habe been necessary if I had waited with the spices until the noodles had the right softness. As I said it was my first try cooking Pad Thai I guess next time will be even better.
Maklershed
Member
Happy Fasnacht Day everyone! Any other PA Dutch uppin or anyone making donuts from scratch today?
I made some "bugnes" today, family tradition for mardi gars. Couldn't take any pictures, but they looked exactly like this:
Maklershed
Member
Are they filled with anything? They almost look like pockets.
Nope, just the dough. They are soft though, not crisp.
Yeah my family calls them beignets, but it looks like the real name is bugnes.
RatskyWatsky
Hunky Nostradamus
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