Damn you...not the thing I want/need to see while on a cutting diet.
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IronGAF Cookoff (hosted by OnkelC)
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Damn you...not the thing I want/need to see while on a cutting diet.
Herbspiceguy
Member
You piqued my interest. I love (beef) stews and powerful broths. Google is unfamiliar with "yaprari". I'm really curious to know where it's from.
One of my favorite broths is Indonesian oxtail soup. It's cooked for a very long time with nutmeg and cloves. The sour element is simply added by a freshly cut lemon or lime which is pressed out before serving.
SoccerGoaliePro
Banned
It's from north Azerbaijan. The tamarind and pomegranate molasses gives the broth a full bodied taste that just puts the entire dish together. The sourness is what makes it. When I tell people that it's sour they think that beef flavor and sourness don't go together but onces they try it they are hooked. That soup you mentioned sounds good too, i love oxtail. I used that and bone marrow in my last batch i made.
This is the tamarind paste I use
And the pomegranate mollases.
SoccerGoaliePro
Banned
I also have another beef soup I make it's on page 243.
-Pyromaniac-
Member
I'm from the same place as soccergoaliepro and I can vouche that the food of which he is speaking, is the best. I don't even eat BBQ without pomegranate molasses as you north americans would call it.
Underused ingredient.
Underused ingredient.
Planted a new herb garden, since I'm going to be moving to an apartment this summer and wanted to stock on herbs and dry them out.
A bunch of onions, a few types of peppers, parsley, cilantro, tarragon, thyme, basil, and then I have some oregano and a tomato plant in pots above.
My attempts at controlling the mint in my last garden failed and it overtook everything; now i bought some peppermint and have it growing in a pot on my desk.
Rosemary is still going strong
Got pizza dough in the fridge to make a pie tomorrow as well
A bunch of onions, a few types of peppers, parsley, cilantro, tarragon, thyme, basil, and then I have some oregano and a tomato plant in pots above.
My attempts at controlling the mint in my last garden failed and it overtook everything; now i bought some peppermint and have it growing in a pot on my desk.
Rosemary is still going strong
Got pizza dough in the fridge to make a pie tomorrow as well
Technosteve
Banned
RatskyWatsky
Hunky Nostradamus
Planted a new herb garden, since I'm going to be moving to an apartment this summer and wanted to stock on herbs and dry them out.
pic
A bunch of onions, a few types of peppers, parsley, cilantro, tarragon, thyme, basil, and then I have some oregano and a tomato plant in pots above.
My attempts at controlling the mint in my last garden failed and it overtook everything; now i bought some peppermint and have it growing in a pot on my desk.
pic
Rosemary is still going strong
How pretty! I really need to grow some fresh herbs.
Baconsaurus Rex
Member
I did, I've seen quite a few series now. Don't know which seasons or episodes though.
Oh wow it's pretty amazing, bookmarked for future reading for sure.
Haha yes, and I have the opposite problem. I loooove chinese food, but it is TERRIBLE on the west side. You hitting the 626 Night Market? I wanted to go but I have a feeling its going to be ridiculous.
Ether_Snake
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First time I cooked ribs, and it was a great success!
Fall of the bone orange-ginger beef back ribs, with thym sprinkled sweet potatos. So good.
Fall of the bone orange-ginger beef back ribs, with thym sprinkled sweet potatos. So good.
Ether_Snake
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They are much better than regular potatoes IMO. Sweet potato french fries are great, or baked sweet potato with smoked salmon.
I often cut it up like in the picture above, and baked them mix with onions, paprika, thym and salt.
silentgiant
Member
Bored one night...made pizza dough from scratch and voila, Wild Mushroom and Artichoke heart Calzone.
King Of Fuh
Member
First time I cooked ribs, and it was a great success!
Fall of the bone orange-ginger beef back ribs, with thym sprinkled sweet potatos. So good.
The beef ribs look really good. Care to share a recipe?
Ether_Snake
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Sure here it is: http://steamykitchen.com/66-baby-back-ribs-with-asian-orange-ginger-glaze.html
Probably supposed to use pork baby back ribs, but I used beef, which are big bones with lots of meat.
Easy to do if I managed to do it
edit: Also, not sure if you cooked ribs before, but I was really surprised when I opened the tin foil. It didn't look anything like what I originally put in there. I don't even recall seeing a bone sticking out like you see in the picture, it looked much flatter overall, and then when I opened the foil I was like "holy shit, it looks like actual ribs!". So don't be surprised when you buy the back ribs at the store. And something not mentioned on the recipe's site is that I removed as much of the thick white thingy on the back but not enough to remove any meat (I guess it's fat). The fat melts off and stays under the ribs in the foil anyway.
Oh and I didn't have mirin, I had something branded as "mirin-like sauce". And no yuzu, only lemon juice. And I only had like 0.8lbs of ribs, not 4lbs, but I only cut the ingredients sizing in half not 1/4.
Had work but I heard it was stupid crowded.
Korean flavors that's about it. There's a very large Korean population in Los Angeles so it's not unusual to see Korean influence branching out to other forms of food.
I got the kimchi as topping, what else?
Maklershed
Member
I believe they season the ground meat as well, I remember it having a distinct Korean flavor.
Yeah, its great going out there and grabbing some rosemary for a marinade or some parsley (before the mint ate it) for some garnish. I've already got two large sauce jars filled with dried rosemary sprigs; the yield from those two plants when I harvest them again will probably last me a few years, and rosemary is by far my favorite thing to added to any meal
Ether_Snake
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Guys what does it mean when it says "green scallions sections"? It's not minced, which is later in the recipe I'm following.
edit: I guess it just means long chopped pieces.
edit: I guess it just means long chopped pieces.
You know you want it. They cook it medium rare too... here's the money shot.
This will sound crazy, but I have started eating my burgers medium (even though I prefer my steaks medium rare). Just a texture thing...plus sometimes medium rare tends to bleed out on the buns, but that burger right there looks perfect.
MisterNugNug
Member
I follow both as well.
Cosmic Bus
pristine morning snow
Oh, this is a very good (Seattle here, too).
I usually just skim through Tastespotting if I need some inspiration.
mclaren777
Member
I recently ate at Diablo Burger in Flagstaff, AZ on a trip to the Grand Canyon and it's forever changed my definition of the perfect burger.
I'd gladly pay $25 every couple months to eat another one.
(image credit)
I'd gladly pay $25 every couple months to eat another one.
(image credit)
Cosmic Bus
pristine morning snow
I don't tend to contribute very much here anymore because I'm so busy with school and work and not getting enough sleep, and when I cook, it's almost always the basics. Today was a rare day off, so this was an opportunity to make one of my simple favorites: a whole roasted chicken, a big pan of caramelized onions, and some drop biscuits.
Ether_Snake
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Looks tasty. I rarely managed to get the chicken looking that crisp, and the inside of the chicken is still too moist, so I remove the skin now.
I did slow-cooked salmon again tonight, this time: ginger and scallion bed, salt+pepper+brown sugar seasoning. It was great, there is no other way to cook salmon for me anymore, and it comes out looking so nice, as if it hadn't cook, yet it IS cooked.
I really recommend that anyone who likes salmon tries this:
1- Turn on oven at 250F, leave it on for 20 mins.
2- On foil, make a bed of whatever you want, such as onions and orange slices, ginger and scallions, whatever.
3- Season your salmon as desired.
4- Put in oven for 30mins.
5- Remove and add whatever toppings you want.
Don't play around with the temp or timing, do exactly that, it is amazing!
I did slow-cooked salmon again tonight, this time: ginger and scallion bed, salt+pepper+brown sugar seasoning. It was great, there is no other way to cook salmon for me anymore, and it comes out looking so nice, as if it hadn't cook, yet it IS cooked.
I really recommend that anyone who likes salmon tries this:
1- Turn on oven at 250F, leave it on for 20 mins.
2- On foil, make a bed of whatever you want, such as onions and orange slices, ginger and scallions, whatever.
3- Season your salmon as desired.
4- Put in oven for 30mins.
5- Remove and add whatever toppings you want.
Don't play around with the temp or timing, do exactly that, it is amazing!
I don't tend to contribute very much here anymore because I'm so busy with school and work and not getting enough sleep, and when I cook, it's almost always the basics. Today was a rare day off, so this was an opportunity to make one of my simple favorites: a whole roasted chicken, a big pan of caramelized onions, and some drop biscuits.
Looks great!
I've been to Flagstaff a couple time in the last year or two and I thought about going to Diablo Burger but never made it. The second trip I think we decided the line looked too long. I'll definitely have to check it out next time I'm there.
Aquavelvaman
Banned
I recently ate at Diablo Burger in Flagstaff, AZ on a trip to the Grand Canyon and it's forever changed my definition of the perfect burger.
I'd gladly pay $25 every couple months to eat another one.
(image credit)
This makes me really want to try a burger on an English muffin.
mclaren777
Member
It was really quite remarkable, and the two women I ate there with (my wife and her friend) have both started making homemade English muffins now.
It's only a matter of time before we try to recreate the burger in all its majesty.
Ether_Snake
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More ribs!
Last time was asian-style sweet and sour fall-of-the-bone ribs, tonight was chewy bite-it-hard-and-pull paprika-cinnamon-cayenne-garlic-mapple ribs. So good.
Last time was asian-style sweet and sour fall-of-the-bone ribs, tonight was chewy bite-it-hard-and-pull paprika-cinnamon-cayenne-garlic-mapple ribs. So good.
Prototype-03
Member
I do. Although, at times, I feel like she overcomplicates some of the dishes.
Everyone's mom does Korean a little differently.
More ribs!
Last time was asian-style sweet and sour fall-of-the-bone ribs, tonight was chewy bite-it-hard-and-pull paprika-cinnamon-cayenne-garlic-mapple ribs. So good.
Can I stay at your house cause It seems like you eat real good every night now.
Ether_Snake
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I'm trying! Only had success since a few days now What helped was finding easy stuff to do, well detailed, and sticking to the recipe as close as possible.
Tomorrow is just fish with white wine and caper sauce, we'll see how that turns out.
What helped was finding easy stuff to do, well detailed, and sticking to the recipe as close as possible.Tomorrow is just fish with white wine and caper sauce, we'll see how that turns out.
MisterNugNug
Member
You're the source for KevinEats actually. You posted a link to his blog every now and then and I've been hooked, thanks!
Also...What does he do for a living?!?!?!
nakedsushi
Member
More ribs!
Last time was asian-style sweet and sour fall-of-the-bone ribs, tonight was chewy bite-it-hard-and-pull paprika-cinnamon-cayenne-garlic-mapple ribs. So good.
Wow. Can I have a piece of that?
MisterNugNug
Member
How about some dessert? Just made a walnut cake, found the recipe on Bon Appetit; by Nadine Redzepi (wife of Rene Redzepi, chef at Noma)
Walnut Cake (Best served cold)
18–24 SERVINGS
Ingredients
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
6 tablespoons raw sugar, divided
7 cups walnut halves
3/4 cup all-purpose flour
1 1/2 cups almond flour or almond meal
3/4 cup granulated sugar
6 large eggs
3/4 cup heavy cream
1/2 cup plain whole-milk yogurt
1 teaspoon kosher salt
1 vanilla bean, split lengthwise
Whipped cream
Preheat oven to 350°. Butter a 13x9x2" metal or glass baking dish; sprinkle bottom evenly with 3 Tbsp. raw sugar. Set aside.
Pulse walnuts in a food processor until coarsely chopped. Set 2 cups aside. Add all-purpose flour to processor and pulse until walnuts are very finely ground, 1–2 minutes. Add almond flour; pulse to blend. Set aside.
Using an electric mixer, beat 1 cup butter and granulated sugar in a large bowl until light and fluffy, 2–3 minutes. Add eggs, cream, yogurt, and salt. Scrape in seeds from vanilla bean (reserve bean for another use). Beat until well combined, 1–2 minutes. Add ground-walnut mixture and beat just to blend. Gently fold in chopped walnuts, being careful not to overmix. Pour batter into prepared dish; smooth top. Sprinkle with remaining 3 Tbsp. raw sugar.
Bake until cooked through and a tester inserted into center comes out clean, 50–55 minutes. Let cool in pan on a wire rack. Serve with whipped cream.
Vanilla Bean seeded, these suckers are expensive. Ten dollars for one!
Topped with brown sugar.
Couldn't resist, looking forward to this tomorrow morning with some coffee.
Walnut Cake (Best served cold)
18–24 SERVINGS
Ingredients
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
6 tablespoons raw sugar, divided
7 cups walnut halves
3/4 cup all-purpose flour
1 1/2 cups almond flour or almond meal
3/4 cup granulated sugar
6 large eggs
3/4 cup heavy cream
1/2 cup plain whole-milk yogurt
1 teaspoon kosher salt
1 vanilla bean, split lengthwise
Whipped cream
Preheat oven to 350°. Butter a 13x9x2" metal or glass baking dish; sprinkle bottom evenly with 3 Tbsp. raw sugar. Set aside.
Pulse walnuts in a food processor until coarsely chopped. Set 2 cups aside. Add all-purpose flour to processor and pulse until walnuts are very finely ground, 1–2 minutes. Add almond flour; pulse to blend. Set aside.
Using an electric mixer, beat 1 cup butter and granulated sugar in a large bowl until light and fluffy, 2–3 minutes. Add eggs, cream, yogurt, and salt. Scrape in seeds from vanilla bean (reserve bean for another use). Beat until well combined, 1–2 minutes. Add ground-walnut mixture and beat just to blend. Gently fold in chopped walnuts, being careful not to overmix. Pour batter into prepared dish; smooth top. Sprinkle with remaining 3 Tbsp. raw sugar.
Bake until cooked through and a tester inserted into center comes out clean, 50–55 minutes. Let cool in pan on a wire rack. Serve with whipped cream.
Vanilla Bean seeded, these suckers are expensive. Ten dollars for one!
Topped with brown sugar.
Couldn't resist, looking forward to this tomorrow morning with some coffee.
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