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IronGAF Cookoff (hosted by OnkelC)
- Thread starter OnkelC
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Nom nom nom..hehe Thanks
Thank you very much
hehe, that sums about itI am a sweet machine
Noo...chocolate is the best thing in the world...you can never eat too much
Actualy it doesnt have that much chocolate, just some in the cake and the cover. It's very moist because it took 8 eggs
I used this:
Plus 200 ml of cream and 200 gr of chocolate for the topping
Thank you for your kind words
The only part I don't get... Is that cornmeal?
BriareosGAF
Member
Probably semolina.
Almost! A friend gave me a recipe of his and I made it just before seeing your post... Well there's always next time.
His recipe was:
- Half a red cabbage
- Smoked sausages (I picked a Morteau sausage) and Chorizo
- red onions
- red wine
- red wine vinegar
- brown sugar
- apples
- Dry fruits (he told me to use cherries, but I picked apricot instead)
The sweet/salt taste was surprisingly good.
With that done, I only had carrots and leeks left. With the leeks I made a rolled cake (yes.. my boy friend was doubtful too..)
The green of the leeks was mixed into the dough while the white was mixed with ham and cream to make the filling. And I couldn't make a decent picture, sorry for that.
ElectricThunder
Member
Random Baking-GAF and otherwise question: What is your experience with using eggs beyond/instead of chicken---like duck or some such?
hehe, thanks
Nothing special, I use a white backgound and a Sony Nex-3 as a camera. And I take lots and lots of pictures Corn flour
It is in my blog:
http://www.aculpaedasbolachas.com/2012/03/bolo-de-chocolate-fofo.html
SoccerGoaliePro
Banned
Made some bbq again today.
Those are Lamb Lula kebabs, Chicken breast , beef short ribs and Lamb Testicles.
Testicles on the right
My mangal BBQ grill
Those are Lamb Lula kebabs, Chicken breast , beef short ribs and Lamb Testicles.
Testicles on the right
My mangal BBQ grill
slidewinder
Banned
Oh, man. Where do you live dude? Because you can't eat all that and I can help you.
Yep, these things happen. When I was 7, an older sibling thought they were being smart by betting $20 that I'd not eat a milkbone----needless to say I understood the value of a $20 back around 1990 faaar beyond said sibling. Dry, oddly salty was the verdict.
But anyways:
Cheese: BellaVitano Balsamic My first cheese that in any way involves a balsamic anything---pretty nice kick to the sweetness of the oil without being overpowering. Still a very oily/messy cheese that really doesn't melt terribly well, but I can dig it especially with all the black pepper in play on the salame front.
Crumble: Rutherford & Meyer Waferbites Double Cheese Cheddar/Parmesan End of the line for these tasty wafer-things---at least barring the store getting in new varieties in the future should they exist. Subtle cheese goodness, handy oil soppers.
Stupid question, saw these here more than once, what do you people call them?
ElectricThunder
Member
You mean the bread? That's Naan if so, done up in a roughly pizza intent, "Naanza" if you will.
Auron_Kale
Member
Made some oven fried chicken last night.
Turned out well, chicken was moist and juicy (was boneless, skinless breast) and great in my salad for lunch today. Only problem I had was baking it in a dish lined with parchment, so the coating never got golden brown and the seasonings were a bit on the light side.
I'll probably revisit and add more seasoning to the chicken, flour and panko. May try frying one to see if I like it more than baked.
Turned out well, chicken was moist and juicy (was boneless, skinless breast) and great in my salad for lunch today. Only problem I had was baking it in a dish lined with parchment, so the coating never got golden brown and the seasonings were a bit on the light side.
I'll probably revisit and add more seasoning to the chicken, flour and panko. May try frying one to see if I like it more than baked.
Yes, I guess the pizza fashion in which it was made. The bread itself didn't even look like that too me due to it's less round shape and more elongated. Anyway, as stupid as the question might have been, now I won't be puzzled when I see them. Thanks.
Auron_Kale
Member
I'm considering making poutine one of these days for fun.
Anyone know what type of cheese curds and/or gravy would be the best for it? Gravy I could probably make from scratch but cheese curds I'm clueless about.
Thanks!
Anyone know what type of cheese curds and/or gravy would be the best for it? Gravy I could probably make from scratch but cheese curds I'm clueless about.
Thanks!
slidewinder
Banned
The BEST way to do it would be to buy curds from a local dairy fresh; they don't have much of a shelf-life, losing their texture and flavor pretty quickly (like within hours, really). If that's not an option, Trader Joe's sells cheese curds in much of the US. They're not as good as the real, fresh thing, but they're ok (nitrogen-packed in a polystyrene tub).
The gravy in most places in Canada is just some institutional "brown-gravy" mix. Shouldn't matter too much. Get good curds and make the best fries (million resources about this on the web) you can and it'll be great!
The gravy in most places in Canada is just some institutional "brown-gravy" mix. Shouldn't matter too much. Get good curds and make the best fries (million resources about this on the web) you can and it'll be great!
FUUUUUU looks good
-Pyromaniac-
Member
there's something about lula that never gets old. Looks hattttt.
RatskyWatsky
Hunky Nostradamus
What does that taste like?
SoccerGoaliePro
Banned
I purposely overcooked it until it gained the texture of a juicy piece of chicken breast, normally it has the texture of a raw piece of scallop.
The taste is sort of like chicken but more gamey. sort of has a liver taste to it.
Can't really explain it.
RatskyWatsky
Hunky Nostradamus
Okay...cool.
I like a good beef gravy myself, and preferably a medium thickness. It varied so much when I was in Montreal, really didn't like water-like gravy that some places did.
systemfehler
Member
Damn I just gain weight by reading through this thread. Can't imagine what happens if I start to cook some of the posted recipes by myself. Really great to see so many people sharing their different styles.
A flavorful beef gravy thick enough to stick to your fries and hold some cheese curd is my ideal Poutine gravy.
Just wondering if anyone here could help me out.
I'd like to make some fish chowder, but I can't find either cod or haddock locally. Darn living in Indiana. Anyway, would either flounder or orange roughy work as a substitute? I did find cod steaks, but I don't know that that would work. The recipe I'd like to try calls for cod filets and I figured trying to slice the steaks horizontally into something more like the thickness of a filet would end up being a butchered mess.
Anyway, if flounder and orange roughy aren't good substitutes, perhaps you might have a suggestion for another type of fish I might use as a substitute (the recipe says that I could use a flaky white fish as a substitute)? Maybe grouper would work? *shrug*
Thanks for any help you can provide!
I'd like to make some fish chowder, but I can't find either cod or haddock locally. Darn living in Indiana. Anyway, would either flounder or orange roughy work as a substitute? I did find cod steaks, but I don't know that that would work. The recipe I'd like to try calls for cod filets and I figured trying to slice the steaks horizontally into something more like the thickness of a filet would end up being a butchered mess.
Anyway, if flounder and orange roughy aren't good substitutes, perhaps you might have a suggestion for another type of fish I might use as a substitute (the recipe says that I could use a flaky white fish as a substitute)? Maybe grouper would work? *shrug*
Thanks for any help you can provide!
Aww man you gotta pay almost twice as much for an extra 2 inches [/that's what she said]!
But I cook for 5 others at home so a 10 inch is already too small for most of my needs in fact I need a 14in one preferably.
Good deal either way though if you cook for just yourself or 2-3 people.
I never used stainless steel for fish. At my old job I use to only use blue carbon steel pans.
I mean you could if you want to get a nice sear but try it with a small piece of fish first.
Honestly I think a stainless steel pan is better than a cast iron in regards to being lighter and much easier to clean. You have to baby a cast iron and can't use soap nor a steel wool.
Sure it holds heat very well and sears nicely but the advantages aren't very obvious to me, despite that I still use one almost everyday until I save up money for a nice 14" SS pan.
I mean you could if you want to get a nice sear but try it with a small piece of fish first.
Honestly I think a stainless steel pan is better than a cast iron in regards to being lighter and much easier to clean. You have to baby a cast iron and can't use soap nor a steel wool.
Sure it holds heat very well and sears nicely but the advantages aren't very obvious to me, despite that I still use one almost everyday until I save up money for a nice 14" SS pan.
Yeah I've got a cast iron pan I use for steaks. Been wanting to try a carbon steel pan though.
Carbon steel is the best of both worlds it's relatively lightweight in between SS and cast iron seasons somewhat but will never get as well seasoned as a cast iron. Holds plenty of heat for searing.
My main skillets are non stick. But not for searing steaks, no. Used a cast iron skillet for that, nowadays only charcoal or contact grill for steaks.
I'd get a set of Ikea 365 pots:
http://www.ikea.com/us/en/catalog/categories/departments/cooking/20633/
a non stick skillet from Tefal or even an Ikea one too, as well as a cast iron skillet. don't go cheap on this one.
don't go cheap on a cast iron skillet? Why not?
RatskyWatsky
Hunky Nostradamus
Since I haven't had success with cookies that use flour, I decided to completely forgo it for once
Cocoa, sugar, eggs, salt, and vanilla.
Was it good? I bet you could make a frosting or something and make, like, a cookie sandwich.
Deadly Cyclone
Pride of Iowa State
I know this is a random food question, but you guys have any good hot dog topping ideas/recipes? Not difficult, but I usually grab turkey sausages every weekend as they are pretty healthy and need some fresh ideas...
RatskyWatsky
Hunky Nostradamus
I know this is a random food question, but you guys have any good hot dog topping ideas/recipes? Not difficult, but I usually grab turkey sausages every weekend as they are pretty healthy and need some fresh ideas...
Jalapenos, sauerkraut, hot peppers, mango salsa, chili, salad w/ vinaigrette, guacamole.
ElectricThunder
Member
I know this is a random food question, but you guys have any good hot dog topping ideas/recipes? Not difficult, but I usually grab turkey sausages every weekend as they are pretty healthy and need some fresh ideas...
Various cheeses(smoked ones (butterkase) works really well depending on if you've buttered the bun for a toast and such for instance), accordion fries (seriously, don't ask me how these work better than other ones---they just do!), olive or hemp oil, vindaloo,...
I've always wanted to get my hands on a pretzel bun for one, but have yet to come across any.
nakedsushi
Member
I know this is a random food question, but you guys have any good hot dog topping ideas/recipes? Not difficult, but I usually grab turkey sausages every weekend as they are pretty healthy and need some fresh ideas...
Caramelized onion and mayonaise. Sounds gross but oh so good!
Made this for dinner a week ago: egg and slow cooked green beans (fasolakia) on fried polenta:
Next time, I'm going to cook the green beans in the slow cooker. It took FOREVER on the stove top. At least with the slow cooker, I can "set it and forget it".
Dinner prep on a separate night:
I guess it was a good dinner because we forgot to take pictures of the finished product.
My main contribution was the fish. I seared it skin-side down on the stove, then put it into the oven at low temp (225F) for 25 minutes. I like this way of cooking fish because the texture gets SO GOOD. It's cooked, but has an almost raw-fish tender texture. Before plating, I topped it with some scalding hot scallion and ginger oil.
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