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IronGAF Cookoff (hosted by OnkelC)
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ElectricThunder
Member
Good god at that cake dyon....
You might as well be the damn Emperor of Dessert.
You might as well be the damn Emperor of Dessert.
Cosmic Bus
pristine morning snow
Mascarpone is fairly distinctive and unlike, say, buttermilk, there isn't really an ideal way to make a substitute. That said, blending cream cheese and sour cream at roughly a 4:1 ratio with a couple small splashes of heavy cream is a solid alternative.
So since I spend most of my cooking time at work here's a few pics from the kitchen:
Made pasta for staff meal:
Gotta concasse those tomatoes:
Didn't have a couple hours so the sauce only simmered for an hour or so.
Fancy bowl plate woot!
Chicken wings from the menu: dusted in szechuan peppercorns and aji amarillo ranch sauce
DAT pig ears!
Braised, sealed, and ready to be fried!
Made pasta for staff meal:
Gotta concasse those tomatoes:
Didn't have a couple hours so the sauce only simmered for an hour or so.
Fancy bowl plate woot!
Chicken wings from the menu: dusted in szechuan peppercorns and aji amarillo ranch sauce
DAT pig ears!
Braised, sealed, and ready to be fried!
RatskyWatsky
Hunky Nostradamus
Cosmic Bus
pristine morning snow
I've been doing a lot of cakes lately and while the end result is nice enough, it all feels so... fussy. Starting to think I just want to focus on being a breadmaker. Bread is amazing.
I think focusing on your pastry skills would make you more valuable in the job market but focus on bread on the side?
There's always good work for pastry chefs who can make killer bread as well.
Cosmic Bus
pristine morning snow
Yeah, you're probably right.
I recently had a job offer to become the baker/pastry chef for the restaurant in Norstrom, and they did a great job of selling me on it, but now that I've been there for about a month... Man, it's just soul-crushing. I make [mandatory] total shit out of a corporate recipe book and have no time whatsoever to work on the creative things they want from me. Never should've left my other job for a minor pay raise. :\
So since I spend most of my cooking time at work here's a few pics from the kitchen:
Chicken wings from the menu: dusted in szechuan peppercorns and aji amarillo ranch sauce
Aji amarillo ranch sauce sounds delicious. Do you use fresh aji? I'm not sure I've ever seen fresh or otherwise for sale around where I live (Houston).
fly high ~ayunite~
Member
Can anyone recommend a good marinade/sauce for chicken kebabs? I used a light yakitori sauce for these and they tasted great but I've had better.
Using a griddle pan and an indoor grill.
Using a griddle pan and an indoor grill.
BriareosGAF
Member
My wife does a variant of these where she gets the peaks a bit higher and then puts two small chocolate dots in for eyes and you get cute little ghost meringues. Adorable, fun to eat. I have a photo of them somewhere I'll have to see if I can dig them up.
Made some seared fish that my parent's friend caught. Don't know what it was but it wasn't that great. Started with making a stock out of chicken broth, chinese sausage, dried shrimp, onions, ginger, and shitake.
Seared the fish and basted in butter.
Deglaze and throw in the veges and other bits.
Plated.
Seared the fish and basted in butter.
Deglaze and throw in the veges and other bits.
Plated.
Maklershed
Member
Had a busy day yesterday - made an enormous batch of chili, enchiladas, brownies, and asian coleslaw salad. All turned out great. Especially the asian coleslaw salad. I could eat just that for the rest of my life and be happy.
I would love for you to share that asian coleslaw recipe.
Apologize for not getting around to posting the results of the burger testing. Everytime I made one I sent it out before snapping a pic. Bacon, cheddar cheese, mizuna greens, guacamole.
Other things I've been working on:
Fried chickpeas dusted in Sriracha salt.
Cripsy pig ears with a aji amarillo ranch, although I'll probably change the sauce since I haven't developed one for this yet.
Other things I've been working on:
Fried chickpeas dusted in Sriracha salt.
Cripsy pig ears with a aji amarillo ranch, although I'll probably change the sauce since I haven't developed one for this yet.
ShipTheCheese
Member
Why did I discover this thread while I'm on a diet?
So cruel.
So cruel.
Maklershed
Member
I would love for you to share that asian coleslaw recipe.
No prob. I can type it out when I get home. I have a big bowl of it for lunch again today. I will warn you beforehand to not get your hopes up as its nothing too fancy. Its more on the level of junk food as it includes ramen noodles but it tastes great. It also makes a lot at one go so its good for picnics and stuff.
nakedsushi
Member
Apologize for not getting around to posting the results of the burger testing. Everytime I made one I sent it out before snapping a pic. Bacon, cheddar cheese, mizuna greens, guacamole.
Other things I've been working on:
Fried chickpeas dusted in Sriracha salt.
Cripsy pig ears with a aji amarillo ranch, although I'll probably change the sauce since I haven't developed one for this yet.
Yes! Great looking chickpeas. That's a great idea. I usually toss them with oil and harissa, but the sriracha is a good idea too. Yum, I love pig ears.
Deadly Cyclone
Pride of Iowa State
So since I spend most of my cooking time at work here's a few pics from the kitchen:
Chicken wings from the menu: dusted in szechuan peppercorns and aji amarillo ranch sauce
Don't suppose you could give the recipe for either? Are the wings only dusted in the peppercorns? Can you get those at most grocery stores?
Also, what's aji? How is the sauce made?
Wings are dusted with salt and Wondra Flour to achieve a ultra cripsy crust and fried once, frozen, and then fried again.
The peppercorns may be hard to find but you can probably order them online. The spice mix is just Korean red chile powder, fried shallots, fried garlic, szechuan peppercorns, salt, and a little sugar.
Maklershed
Member
So tomorrow is my first opportunity to get Thai food from a restaurant. Any opinions on what is best from this list? (NOTE: I love hot and spicy stuff)
Thai Pineapple Fried Rice
Thai Seafood Fried Rice
Pad Thai
Thai Red Curry & White Rice
Thai Green Curry & White Rice
Thai Stir Fry & White Rice
Thai Peanut Chicken
That looks so good. I love pictures of cheeseburgers.
Thai Pineapple Fried Rice
Thai Seafood Fried Rice
Pad Thai
Thai Red Curry & White Rice
Thai Green Curry & White Rice
Thai Stir Fry & White Rice
Thai Peanut Chicken
Apologize for not getting around to posting the results of the burger testing. Everytime I made one I sent it out before snapping a pic. Bacon, cheddar cheese, mizuna greens, guacamole.
That looks so good. I love pictures of cheeseburgers.
cartoon_soldier
Member
No Yellow Curry?
I always test American Thai food restaurants the first time by eating Pad Thai or Kang Masaman/Yellow Curry.
A Thai place close to my old work place had an awesome dish - Yellow Curry Fried Rice.
Cripsy pig ears with a aji amarillo ranch, although I'll probably change the sauce since I haven't developed one for this yet.
Heh, before I read the description I thought they were fried anchovies.
Is that all? Stuff with Thai Basil is usually pretty spicy! Out of that, if you want spice, I guess one of the curries.
RatskyWatsky
Hunky Nostradamus
Fried chickpeas dusted in Sriracha salt.
How do you make this please.
Pretty easy.
1 Can of garbanzo/chickpeas drained and dried.
Sriracha salt: mix salt and sriracha until bright red and then put in a pan on the lowest heat you can and watch carefully to let it dry alternatively put it in an oven at the lowest temp possible on parchment or a silpat and let it go slow and check occasionally to make sure it doesn't burn. After it dries and hardens crush it finely or put it in a spice grinder to make it easier.
Fry the beans in oil until crispy and then toss with sriracha salt.
RatskyWatsky
Hunky Nostradamus
Thanks! I'm going to make this soon.
Etrian Oddity
Member
where do i need to go so i can put this in my bellyOreos Chocolate cake
Thank you guys for all the nice comments
Those look absolutely delicious. Please keep up the kitchen posts Zyzyxxz, it reminds me of the days when I worked on the line. Except it was a wing kitchen. And it sucked. XDSo since I spend most of my cooking time at work here's a few pics from the kitchen:
Chicken wings from the menu: dusted in szechuan peppercorns and aji amarillo ranch sauce
Appreciate the comments.
Maklershed
Member
I would love for you to share that asian coleslaw recipe.
2 bags of coleslaw (14-16oz each)
1 bunch scallions chopped
ramen crunch (see below)
dressing (see below)
Dressing:
3/4 c vegetable oil
1/4 c cider vinegar
3/4 c sugar
3 tbsp soy sauce
2 packets of oriental seasoning from ramen noodle pack used for ramen crunch (below)
Mix all dressing ingredients together and refrigerate overnight.
Ramen Crunch:
2 packages of oriental flavor ramen noodles, broken
1 c sunflower seeds
3/4 c sliced almonds
3/4 stick of margarine
Melt margarine in pan and saute all crunch ingredients until well toasted. Cool to room temperature and add to coleslaw and scallions.
Add dressing to salad / ramen crunch and toss.
Yeah not a lot of selection as its a Chinese place that just added a Thai section to their menu. The two curries also have Thai basil in them according to the menu so I guess I'll test one of those since I'm hungry for something spicy.
Reading through this, it appears to be a place to post what you've done... is it taboo to ask what to do? I could just Google recipes but it seems that the vast majority of you know what you're doing and would love some creative insight on the simple dishes I make on a regular basis.
Aside from a large produce garden, it's the most efficient garden one could have.
Aside from a large produce garden, it's the most efficient garden one could have.
This is definitely the place to ask questions!
hi pax, feel free to post any of your questions and own efforts here!
I would trust the advice you get here over a random food blog. Most food bloggers don't know what they are talking about yet speak with authority.
Now for some more work pics:
I didn't like the picture of the burger I posted last time so a better view: by the way if you are local, just an FYI this burger is free if you check in on Yelp and buy an alcoholic drink.
Also while at Nijiya (a Japanese grocery) I saw fresh porcini mushrooms! First time so I stupidly handed over $10 for these 3 mushrooms. Kept it simple and just seared them with oil, salt, and a sauce of reduced chicken stock.
Etrian Oddity
Member
Really wish I had taken a picture earlier. The dinner I packed for work was terrific.
The best part was not only how delicious it was, but the fact it really wasn't bad for you.
- Homemade orange chicken (chicken breast + light drizzle of Panda Express Orange Sauce)
- 1/2 cup white rice
- Broccoli mixed with turkey brautwurst and onions
The best part was not only how delicious it was, but the fact it really wasn't bad for you.
Maklershed
Member
I didn't like the picture of the burger I posted last time so a better view: by the way if you are local, just an FYI this burger is free if you check in on Yelp and buy an alcoholic drink.
Oh lawd!
Maklershed
Member
Made a chocolate cake with dark chocolate icing today and it turned out great. The icing tasted a lot like one of those Dove dark chocolate candies. Very smooth and creamy.
I would trust the advice you get here over a random food blog. Most food bloggers don't know what they are talking about yet speak with authority.
Now for some more work pics:
I didn't like the picture of the burger I posted last time so a better view: by the way if you are local, just an FYI this burger is free if you check in on Yelp and buy an alcoholic drink.
Also while at Nijiya (a Japanese grocery) I saw fresh porcini mushrooms! First time so I stupidly handed over $10 for these 3 mushrooms. Kept it simple and just seared them with oil, salt, and a sauce of reduced chicken stock.
Holy crap you added so much more food to your menu since the last time I was there. I'll be sure to head there again to try the new items out.
ElectricThunder
Member
Cheese: Raw Milk Bandaged Cheddar Rather oily with a peculiar sort of sweet taste that I can't quite find the words to describe---melts decently though.
Crumble: Just the plain Multi-grain version of those Sweet Chili Multi-grain Tortilla chips from a couple weeks back----still quality, though I prefer the former.
Maklershed
Member
Made a different version today of a cheddar beer soup from the one I tried last time and it turned out much better. Very creamy, very flavorful.
BlackWaltz
lotta black folks here
I would trust the advice you get here over a random food blog. Most food bloggers don't know what they are talking about yet speak with authority.
Now for some more work pics:
I didn't like the picture of the burger I posted last time so a better view: by the way if you are local, just an FYI this burger is free if you check in on Yelp and buy an alcoholic drink.
Also while at Nijiya (a Japanese grocery) I saw fresh porcini mushrooms! First time so I stupidly handed over $10 for these 3 mushrooms. Kept it simple and just seared them with oil, salt, and a sauce of reduced chicken stock.
Looks great. What's the benefit of the scoring on the mushrooms? Better absorption of your sauce?
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