RatskyWatsky
Hunky Nostradamus
Good idea! That seemed to do the trick.
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IronGAF Cookoff (hosted by OnkelC)
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Good idea! That seemed to do the trick.
Anyone else excited by this?
http://www.kickstarter.com/projects/nomiku/nomiku-bring-sous-vide-into-your-kitchen
what's the final price, $300?
Also, lol at the $5 pledge gift.
Yeah 299.
Anyone else excited by this?
http://www.kickstarter.com/projects/nomiku/nomiku-bring-sous-vide-into-your-kitchen
Sounds nice and the design and size of it is small and portable making any vessel a water bath.
I already have an immersion circulator though which I got used for $325 so I'm good.
Anyone else excited by this?
http://www.kickstarter.com/projects/nomiku/nomiku-bring-sous-vide-into-your-kitchen
So tempted but it's so expensive.
Is it worth it?
So tempted but it's so expensive.
Is it worth it?
I hope so. 299 is pretty damn cheap for what it is. I'm not sure if I'm willing to pledge anything before seeing some reviews of it.
So tempted but it's so expensive.
Is it worth it?
Well if the place I'm working for ever expands I will definitely need at least 1 more circulator so I would probably pick this up for smaller task since I could just set it up in a pot instead of a big tub. $300 is a great deal but 10L is the max it can circulate and that only equates to 2.6 gals roughly so not a large amount of water. For home use or small task it should be fine but for restaurant use or large scale don't bother.
nakedsushi
Member
^--- Nice! What's the thing with steak and mushrooms? I see it a lot. Do they taste good together?
cartoon_soldier
Member
Asparagus?
Asparagus is great. I put some olive oil, lemon juice, and cracker pepper on them before i put them on the cast iron grill plate.
The skirt steak was marinated in lime juice and cilantro.
nakedsushi
Member
LOL, no, I meant why is steak served with mushrooms a lot of the time? Sometimes I see mushrooms on my mashed potatoes b/c of mushroom gravy, but you wouldn't have mushroom gravy on steak, right?
Beef and mushrooms is a tried and true combination. Tastes great!
Made the best pizza I've ever done tonight, and I actually made four that were consistentally this good, which is unheard of for me. I was really excited so I had to take a picture, lol. (The dark things are basil leaves from the garden, which granted DID get a little dark)
It surely does. Bravo
SquiddyCracker
Banned
Wow this thread is terrible, so much delicious stuff D:
Thank you guys so much! I was really proud of it, because that's exactly the type of crust I've been aspiring to get for as long as I've been making pizza. I realized that it's just that I needed to crank that heat on the oven and let the stone preheat for a while. I always put the pizza on too soon, so the crust would never brown enough, but man, the bottom looked incredible too (which I have always had problems with). I made my fiancee a margherita pizza, and that turned out really well too. I just ended up using the leftover basil leaves on mine which is pictured.
ElectricThunder
Member
Glorious golden pizza...mmmm mmmmm!
Youmake me proud, folks!
I participated in a cooking battle this week.
In random teams of four, task was to prepare a three course menu from a defined set of ingredients within 60 minutes. This is were our results (from right to left):
-Rocket, tomato and carrot salad with goat cheese and pesto'ed Bruschetta,
-pan fried salmon trout with roasted green asparagus, accompanied with pesto'ed pasta,
-zabaione with marinated strawberries and a hint of "Kaiserschmarrn" (frosted pancakes).
I participated in a cooking battle this week.
In random teams of four, task was to prepare a three course menu from a defined set of ingredients within 60 minutes. This is were our results (from right to left):
-Rocket, tomato and carrot salad with goat cheese and pesto'ed Bruschetta,
-pan fried salmon trout with roasted green asparagus, accompanied with pesto'ed pasta,
-zabaione with marinated strawberries and a hint of "Kaiserschmarrn" (frosted pancakes).
So I went to Tsujita LA. Ramen and soup was good, but the pork... I've never had pork like that ever. omg
I'm sold on higher end pork. Still don't like eating a lot of fat though.
YELP photo:
I like mushrooms and it's nice to have a softer veggie with a bit of taste. I cannot explain this well.
I'm sold on higher end pork. Still don't like eating a lot of fat though.
YELP photo:
Because it's delicious.
I like mushrooms and it's nice to have a softer veggie with a bit of taste. I cannot explain this well.
That's awesome!Youmake me proud, folks!
I participated in a cooking battle this week.
In random teams of four, task was to prepare a three course menu from a defined set of ingredients within 60 minutes. This is were our results (from right to left):
-Rocket, tomato and carrot salad with goat cheese and pesto'ed Bruschetta,
-pan fried salmon trout with roasted green asparagus, accompanied with pesto'ed pasta,
-zabaione with marinated strawberries and a hint of "Kaiserschmarrn" (frosted pancakes).
Yes converted another one to the glorious temple of Tsujita!
Youmake me proud, folks!
I participated in a cooking battle this week.
In random teams of four, task was to prepare a three course menu from a defined set of ingredients within 60 minutes. This is were our results (from right to left):
-Rocket, tomato and carrot salad with goat cheese and pesto'ed Bruschetta,
-pan fried salmon trout with roasted green asparagus, accompanied with pesto'ed pasta,
-zabaione with marinated strawberries and a hint of "Kaiserschmarrn" (frosted pancakes).
That sounds fun, wish I had the chance to do something like that.
Just find a venue and make the event dude!
Speaking of which I hope to make it down to the bar today for your event!
Youmake me proud, folks!
I participated in a cooking battle this week.
In random teams of four, task was to prepare a three course menu from a defined set of ingredients within 60 minutes. This is were our results (from right to left):
-Rocket, tomato and carrot salad with goat cheese and pesto'ed Bruschetta,
-pan fried salmon trout with roasted green asparagus, accompanied with pesto'ed pasta,
-zabaione with marinated strawberries and a hint of "Kaiserschmarrn" (frosted pancakes).
very nice. So Salmon trout is steelhead, and is trout, not salmon, right?
Made the best pizza I've ever done tonight, and I actually made four that were consistentally this good, which is unheard of for me. I was really excited so I had to take a picture, lol. (The dark things are basil leaves from the garden, which granted DID get a little dark)
That's about as pro as it gets.
Probably won't make it today :/
nakedsushi
Member
Made the best pizza I've ever done tonight, and I actually made four that were consistentally this good, which is unheard of for me. I was really excited so I had to take a picture, lol. (The dark things are basil leaves from the garden, which granted DID get a little dark)
Wow, looks very professional! What were the other 3 pizzas?
Wow, thank you! One was a margherita, one was just cheese, and the other was cheese/pepperoni like the one in the picture (but without the basil leaves). We are all pretty picky eaters and I'm still a little afraid to venture into more experimental territory, lol.
Made the best pizza I've ever done tonight, and I actually made four that were consistentally this good, which is unheard of for me. I was really excited so I had to take a picture, lol. (The dark things are basil leaves from the garden, which granted DID get a little dark)
Simply....amazing!
Got some more pictures of the vegetarian xian bing I made on Friday.
The hardest (but funnest!) part was wrapping it up. Home-made dough is so satisfying to wrap things with.
pan-fry it
The finished product (after I took a bite out of it)
Hum...very interesting
Wold eat it!sammyCYBORG
Member
That looks fantastic, bravo! May I ask for the dough recipe? (I'm assuming it's homemade)
And what is a Pizza stone? I'm from the UK and have never heard of one. It seems to me that it can make all the difference.
Would you mind sharing your recipe for your dough? I've always wanted to make great pizza but I just plan shitty when it comes to dough.
nakedsushi
Member
For great pizza what you really need is a HOT AS HELL oven. But I guess you can probably get one of those at work. A pizza stone also helps. I'm sad that I left ours in our old apartment.
Inspired by this post, I just started some pizza dough this morning with my sour dough starter and some yeast. The yeast is b/c the starter is almost dead =(
I wish I could say it was my own invented recipe, but I got it from Serious Eats. Here's the link. I couldn't believe putting the mixture in a food processor would work so well, but alas. Of course, you could just hand mix/knead it too if you wanted.
Also, sammyCYBORG, this is a pizza stone:
You get it very hot, and it does its best to emulate a deck oven like you'd see at some pizzerias. Not perfect, but about the best method for home pizzas. You just have to get that thing VERY HOT. The pizza stone has to be preheated in with the oven so it can contain and conduct that heat.
Kenji Lopez is an amazing cook, I use his method for fries at work so no surprise he took a shot at making a perfect pizza crust.
whatsinaname
Member
My cooking has always limited to baking (non-dessert items) or using a slow cooker. For the first time, I actually cooked something on the stove and it turned out really well. (Also my first ever successful Indian recipe.)
Hyderabadi Dum Biryani.
I am really happy that going forward, I don't need to pay someone $80 to make this for me.
Hyderabadi Dum Biryani.
I am really happy that going forward, I don't need to pay someone $80 to make this for me.
Zoe
Member
$80??
whatsinaname
Member
sammyCYBORG
Member
You wouldn't happen to have a recipe for this would you? This looks super tasty.
The pizza and this have really given me an itch to cook something.
Complex Shadow
Cudi Lame
you should really invest in a good pressure cooker.
whatsinaname
Member
You wouldn't happen to have a recipe for this would you? This looks super tasty.
The pizza and this have really given me an itch to cook something.
http://www.myspicykitchen.net/2008/07/17/chicken-biryani/
I used this recipe. Made very slight changes like using fewer mint leaves (reduces the slightly bitter taste), leaving out the Biryani flower (couldn't source one) and using store bought Garam Masala.
ElectricThunder
Member
Yay random things!
Cheese: Edel De Cleron Coupe Never before have I encountered a cheese, far as I reckon, that essentially melts to such a silky quality that it pretty well become a liquid the instant it enters your mouth. Pleasant taste and smell as well, pretty surprising given it had a very "Brie" look to it while only being a touch less goopy in the package.
Crumble: Good Health Natural Foods Kettle-Style Barcelona Barbecue Been ages since I'd seen a fresh variety from this outfit and thankfully it didn't disappoint as it'd been all too long since I'd enjoyed their Avocado oil-laced chip finery. Nice, somewhat salty, flavour that went pretty well with the above.
RatskyWatsky
Hunky Nostradamus
M&Ms Cookies
Beautiful! ;_;
magnificent83
Member
M&Ms Cookies
:bow. best part of entering Irongaf on the weekend is that you know dyonPT is about to bless us with some baking goodness
Complex Shadow
Cudi Lame
if it wasn't for the fact that i don't like sweets, i wouldve loved these.M&Ms Cookies
also the the part of waken up, is Micky's in your cup.
Oh my...looking for some advice.
A outdoorsman friend of mine brought me a bunch of goodies yesterday, including a few different cuts of Steelhead (salmon trout) and a bone in deer-roast.
I need suggestions for the deer-roast...I'm thinking of treating it like a leg of lamb and inserting garlic cloves and fresh rosemary and smoking it for a few hours over oak or mesquite wood to medium rare/medium.
The other idea was to braise it. I'm not sure my dutch over (5qt) is large enough for that, which leads me back to the smoker idea.
Any other suggestions?
edit:
Seems I should at the very least be buttermilk-brining this thing...to add some moisture and to remove some of the gameyness.
A outdoorsman friend of mine brought me a bunch of goodies yesterday, including a few different cuts of Steelhead (salmon trout) and a bone in deer-roast.
I need suggestions for the deer-roast...I'm thinking of treating it like a leg of lamb and inserting garlic cloves and fresh rosemary and smoking it for a few hours over oak or mesquite wood to medium rare/medium.
The other idea was to braise it. I'm not sure my dutch over (5qt) is large enough for that, which leads me back to the smoker idea.
Any other suggestions?
edit:
Seems I should at the very least be buttermilk-brining this thing...to add some moisture and to remove some of the gameyness.
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