Deadly Cyclone
Pride of Iowa State
So no need for any olive oil, etc? Just throw some sliced onions in a pan on lower heat and some sugar and stir for a while?
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So no need for any olive oil, etc? Just throw some sliced onions in a pan on lower heat and some sugar and stir for a while?
neutral oil or butter is essential, of course. here's a description of the prep:
http://www.neogaf.com/forum/showpost.php?p=4048832&postcount=40
Deadly Cyclone
Pride of Iowa State
Awesome, thanks.
I may now do turkey dogs with caramelized onions, mayo, cheese (suggestions?), and possibly some kind of peppers (suggestions?).
Good combo?
there's a guy here in CO who makes fancy dogs (elk, raindeer, buffalo, pheasant, rattlesnake etc etc) and puts onions caramelized in coca cola and cream cheese on em. It is one of my favorite things ever, give it a shot.
nakedsushi
Member
I had a huge craving for dumplings last night, so I made some Korean ones with stuff we had in the fridge already (other than dumpling wrapper).
Filling: home-made kim chi, tofu, japchae, beet greens.
pan fried:
Filling: home-made kim chi, tofu, japchae, beet greens.
pan fried:
Maklershed
Member
They look like pierogies. Delicious, delicious perogies. :b
Eh just that some of them come off as too much Gwenyth Paltrow-y as in "Hey I'm upper middle class and awesome".
Most of the time the recipes just plain suck though or are a bit too basic for my taste.
RatskyWatsky
Hunky Nostradamus
Ah, I see. Are there any that you do like?
Two random things:
Skimming Foam: How do you do it? What do you use? When do you stop? Sometimes I remove like, 1/4th a cup of liquid in the process of skimming foam. It's fine for stuff I'm just simmering but if I'm attempting a soup I'm wasting a lot.
Short Ribs: What do I do with this? I wanted to try Beef Rendang but I don't have a food processor to make the paste with. I keep meaning to get one but I always forget.
Skimming Foam: How do you do it? What do you use? When do you stop? Sometimes I remove like, 1/4th a cup of liquid in the process of skimming foam. It's fine for stuff I'm just simmering but if I'm attempting a soup I'm wasting a lot.
Short Ribs: What do I do with this? I wanted to try Beef Rendang but I don't have a food processor to make the paste with. I keep meaning to get one but I always forget.
Maklershed
Member
Is the substance your talking about pourable into a sieve or a cheese cloth?
Maklershed
Member
That looks glorious. :drool:
I love pictures of burgers and fries.
I love pictures of burgers and fries.
Yeah, so just I should ladle soup/curry into a sieve and then put it back after the foam is gone?
nakedsushi
Member
Cut a piece of parchment paper (the baking kind) to the circle shape of your pot or pan. It's better that it's a little smaller so it fits into your pot. Place wax paper on top of your liquid. Boil away, and the foam will collect to the top of your paper. Use a spoon to skim that off. The paper will be a barrier between broth and foam, making it easier to skim.
If it's mostly oily foam, place a sheet of paper towel on it, then pull it off. It'll absorb most of the oil. Repeat with a new piece of paper towel if necessary.
Shredded, heard they have a better texture.
BriareosGAF
Member
You mean parchment paper? I'd imagine you'd get quite a mess with wax paper on top of a boiling liquid, but I've never tried it. Cute idea!
Also your dumplings look awesome. I wish I had taken pictures when my wife made pierogies from scratch for Christmas, damn they were good.
RatskyWatsky
Hunky Nostradamus
Korean Barbecue Burgers with Yam Fries
And yes, I know I am single-handedly lowering the photo quality in this thread. lol
Recipe for both, plox. ^__^
Korean BBQ Burgers (I subbed spinach for red leaf lettuce)
Yam Fries are pretty simple but I never follow a strict recipe.
- Preheat oven or large toaster oven to 375F
- (Optional) Microwave one large yam for two minutes. This makes cutting fries significantly easier.
- Cut yam into fries of desired thickness. I make thicker fries so I can cook them all in my toaster oven.
- Put cut yam pieces in a large bowl. Add oil (canola, grapeseed, or olive) and fresh lemon juice at a 2:1 ratio until all fries are nicely coated. This usually takes 1/2 a lemon, but could take more or less depending on the variables. Transfer fries onto a baking sheet and into preheated oven.
- Cook fries for about 20 minutes at 375F. If doing thinner fries, change time accordingly.
- (Optional) Prepare curry mayo mustard dipping sauce (Start with 1/4 cup of mayo, and add curry powder and dijon mustard to taste. I don't really measure, but 1/4 tsp curry powder and 1 tsp mustard would be a good starting point. Add more curry/mustard as desired.
- Once starting to brown on one side, add desired seasonings. Return to oven and flip fries.
- Continue cooking until the other side of the yam fries have browned, or until desired tenderness is achieved. Usually takes ~40 minutes for me.
nakedsushi
Member
Zoe
Member
Interesting. That's what I had always imagined a Korean burger to be like, but when I went to a place around here that's famous for their bulgogi burgers, it was just sliced bulgogi on burger buns.
RatskyWatsky
Hunky Nostradamus
Thanks!
magnificent83
Member
I love coming into this thread and oogling all the food porn and providing a lot of inspiration cooking-wise.
So I had this idea with all the warmth that will be hitting NYC this weekend, I would fire up the grill. I want try out a new idea (for me) of a bacon burger, basically have a butcher grind bacon with sirloin/chuck meat.
I am not sure what the ratio should be and I was wondering if anyone had any ideas what would be the optimal ratio so that the burger doesn't fall to pieces or that the bacon doesn't fully cook.
Oh and can I just how much I love smoked mozzarella
So I had this idea with all the warmth that will be hitting NYC this weekend, I would fire up the grill. I want try out a new idea (for me) of a bacon burger, basically have a butcher grind bacon with sirloin/chuck meat.
I am not sure what the ratio should be and I was wondering if anyone had any ideas what would be the optimal ratio so that the burger doesn't fall to pieces or that the bacon doesn't fully cook.
Oh and can I just how much I love smoked mozzarella
RatskyWatsky
Hunky Nostradamus
Does anyone have any ideas on what to do with lemongrass?
Lemongrass pairs very well with pork and Asian flavors. I don't have a particular idea in mind beyond that though, sorry.
nakedsushi
Member
My friend's dad who's Cambodian always drinks this tea he makes with lemon slices and smashed lemongrass. Pretty much just lemon, lemongrass, hot water.
I use it to make laksa and curries.
I'd be happy to answer any questions you have. Sorry but at the time I was banned. Not sure if anyone else got to answer your question.
Deadly Cyclone
Pride of Iowa State
So here is my turkey sausage night.
Followed the instructions you all noted for caramalizing onions. Burnt a small bit, but overall worked great for my first time doing so.
And the finished product.
Followed the instructions you all noted for caramalizing onions. Burnt a small bit, but overall worked great for my first time doing so.
And the finished product.
cartoon_soldier
Member
Anybody here watch Masterchef Australia?
jts
...hate me...
Season 2 was great. Never watched any other season though.
Ether_Snake
å®å®å®å®å®å®å®å®å®å®å®å®å®å®å®
Cover steak generously with coarse salt, both sides.
Place two rosemary sprigs and chopped garlic glove on plate, place steak on top.
Leave to rest for one hour per inch.
Remove steak and wash under water, pat completely dry with paper towels.
Pre-heat oven at 450.
Cook steak on high for 1.5 minutes per side.
Put steak on aluminum foil, place rosemary and garlic on top, and cook in oven 7 mins per side.
OMG
I'm a newb but finally I enjoy cooking steak.
Yesterday I made the slow-cooked salmon with orange+onions+coriander+mint, it was delicious
Tomorrow I'm making baby back ribs!
Place two rosemary sprigs and chopped garlic glove on plate, place steak on top.
Leave to rest for one hour per inch.
Remove steak and wash under water, pat completely dry with paper towels.
Pre-heat oven at 450.
Cook steak on high for 1.5 minutes per side.
Put steak on aluminum foil, place rosemary and garlic on top, and cook in oven 7 mins per side.
OMG
I'm a newb but finally I enjoy cooking steak.
Yesterday I made the slow-cooked salmon with orange+onions+coriander+mint, it was delicious
Tomorrow I'm making baby back ribs!
RatskyWatsky
Hunky Nostradamus
Cover steak generously with coarse salt, both sides.
Place two rosemary sprigs and chopped garlic glove on plate, place steak on top.
Leave to rest for one hour per inch.
Remove steak and wash under water, pat completely dry with paper towels.
Pre-heat oven at 450.
Cook steak on high for 1.5 minutes per side.
Put steak on aluminum foil, place rosemary and garlic on top, and cook in oven 7 mins per side.
OMG
I'm a newb but finally I enjoy cooking steak.
Yesterday I made the slow-cooked salmon with orange+onions+coriander+mint, it was delicious
Tomorrow I'm making baby back ribs!
Damn you ambitious.
I only ever get lemongrass when I'm making thai curry... I should make some thai curry.
Aquavelvaman
Banned
There's a place in Los Angeles that does a kalbi burger and it's pretty good.
The place is called...wait for it.... Kalbi Burger.
Aquavelvaman
Banned
There's a place in Los Angeles that does a kalbi burger and it's pretty good.
The place is called...wait for it.... Kalbi Burger.
That looks good. Theres a place in the Seoul Nambu terminal that has pretty amazing burgers, now that I think of it.
Well I don't take my burgers as serious as I do my ramen so I understand. Though I wonder what do you think is the best burger in LA or if you can't answer recommend me some:
I've had Fukuburger, A-Frame, Father's Office to name a few and I've enjoyed all of them.
Rustic Canyon Wine Bar is my fav, without a doubt. The chef left back in February, but I imagine its still good.
I'd say Fathers Office is pretty much flawless, if you like the ingredients.
I thought Comme Ca was pretty good too.
Golden State is probably the best bang for the buck. Haven't tried Fukuburger yet, but definitely will soon.
I'd say Fathers Office is pretty much flawless, if you like the ingredients.
I thought Comme Ca was pretty good too.
Golden State is probably the best bang for the buck. Haven't tried Fukuburger yet, but definitely will soon.
how about apple pan?
Ether_Snake
å®å®å®å®å®å®å®å®å®å®å®å®å®å®å®
I had to re-quote you cause I just read another of her articles.
I don't know a lot of mommy-blogs who write like this:
lol
Anyway, orange-ginger glazed ribs tonight!
SoccerGoaliePro
Banned
Last day of Passover... woot!
Baked red potatoes.
Fried Salmon steaks
Beef stew. IMO the best thing on earth. We call it Yaprari the broth has all the beef goodness inside and its black from the tamarind paste and pomegranate molasses which makes it perfectly sour.
Baked red potatoes.
Fried Salmon steaks
Vegetable soup
Beef stew. IMO the best thing on earth. We call it Yaprari the broth has all the beef goodness inside and its black from the tamarind paste and pomegranate molasses which makes it perfectly sour.
RatskyWatsky
Hunky Nostradamus
Really great show. I'd say it's the second best cooking competition show right after masterchef professionals.
checkeredknight
Member
I'm moving away tomorrow. First house with a proper kitchen. Hoping to make some decent meals once I'm there, providing I have enough spare time. Subscribed, some awesome looking meals in this thread. GAF is my cook book.
ElectricThunder
Member
SO AWESOME!
Cheese: Charnwood Applewood Smoked I said Damn!~ While individual experience may vary, for me this was akin to smelling a cross between some nice cheese and an incredibly well smoked fine Ham---and then also eating it. Silky melter, nothing heavy on the oil----top stuff here and only further bolsters my smoke addiction. Go smoky ham cheese, go~
Crumble: Lay's Natural Classic BLT I dunno about "bacon" per se, but it definitely was in line with a BBQ'ish Tomato/Basil thing and worked pretty well with all that smoked up goodness.
Otherwise, in addition to my thus far fruitless hunt for Piri Piri sauce, I've elected to also keep an eye out for Reggae Reggae sauce(I can admit a part of this is celebrity, as Levi Roots short lived Caribbean food show on the Cooking Channel was pretty much the first remotely substantial program I'd seen on the subject)---though with it apparently being very much a UK thing I don't hold out tremendous hope for the little UK-centric sections of an isle or so here at my local grocery stores in the state of GA.
Ugh all those places are so far from me though that's what I hate. Living in the SGV = great Chinese food but not much else.
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