the foreman grills don't develop enough heat for a real "grilled" taste, so you would be better (and way cheaper) off with a grilling pan.
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IronGAF Cookoff (hosted by OnkelC)
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the foreman grills don't develop enough heat for a real "grilled" taste, so you would be better (and way cheaper) off with a grilling pan.
I'll marinate some chicken breast for chicken skewers tonight, using a bit of honey, Hoisin sauce, a bit of white wine and Five Spice Powder. Always works.
Yeah going Chinese style!
Can't go wrong with oyster sauce + soy sauce combo and scallions too. Goes great with anything in Chinese cooking.
schroddycat
Member
Inspired by the sex in a pan thread, I decided to make one and here's the result. It was a good cheesecake!
I still prefer sex.
Maklershed
Member
Oh wow. That looks amazing!
cool, thanks for the help mate!
Been a couple of years since I cooked anything substantial. That said, using my micro kitchen and single pot/pressure cooker I made an old stalwart: Chicken Tikka Masala. Kinda a British staple, I take it back to India by forgoeing the easy garam masala in favor of whole spices at the initial fry. Also add a mixture of hot peppers...whole jalapenos, thai chilis blended with the tomatoes, and ample good quality ground red pepper. All nicely molified by cream at the end. Spent a good hour layering the spice for a complex flavor, despite the simple yin yang plating. Have some ground cashew in there as well. Also got some citrus in with the yogurt at the marinade stage. And used greek yogurt for the first time! I usually strain my yogurt but with greek you don't have to. Put a lot of dried fenu greek in as well...one of my favorite herbs.
Made a nice batch. My work was throwing away new stainless pans (for a hospital), so grabbed a few for prep, and storage!
Made a nice batch. My work was throwing away new stainless pans (for a hospital), so grabbed a few for prep, and storage!
schroddycat
Member
Thanks for the compliment. The recipe definitely works!
Also, here's my previous attempt on baking cheesecake:
Metroid Killer
Member
Made a double layered chocolate cake with strawberry mousse as filling and icing with red food color on top. Great taste!
Maklershed
Member
Maklershed
Member
I was wondering that myself. I always looked forward to his Sat/Sun morning posts.
This dish has been on my menu for a while now but I kept forgetting to take pictures of it: Okonomiyaki inspired fries, basically bonito [skipjack tuna] shavings, seaweed, okonomi sauce, and Japanese mayo on top of my house made fries.
Wait, do you make them, or they are from some restaurant? I'd love to be able to eat some of these!
The joke is that yes. And yes.
Etrian Oddity
Member
Need to stock up on veggies next time I'm at the grocery store and I'm getting tired of broccoli and carrots. Thinking of asparagus and maybe cauliflower, any recommendations fellas?
RatskyWatsky
Hunky Nostradamus
Thanks for the compliment. The recipe definitely works!
Also, here's my previous attempt on baking cheesecake:
Reciplx!
Peas, artichokes, brussels sprouts, zucchini, and bell peppers!
Maklershed
Member
I made these this morning ...
Caramel Pecan Bars
(pic not mine)
Turned out great. Kinda tastes like brown sugar cinnamon pop tarts in soft brownie form.
Caramel Pecan Bars
(pic not mine)
Turned out great. Kinda tastes like brown sugar cinnamon pop tarts in soft brownie form.
-Pyromaniac-
Member
I made these this morning ...
Caramel Pecan Bars
(pic not mine)
Turned out great. Kinda tastes like brown sugar cinnamon pop tarts in soft brownie form.
Sounds pretty damn good, aside from that I'm allergic to nuts!
Cooking chili, again. Seems to be turning out fine, despite trying out a new recipe!
Metroid Killer
Member
A few weeks ago my gf bought me some sheets of gelatin, and I'm trying to come up with some dessert to use them for.
Anyone got a good recipe or idea? Never used gelatin before.
Anyone got a good recipe or idea? Never used gelatin before.
Dyon is on a well deserved holidays according to his blog.
Sweetness overload will return in a few days/weeks???Cosmic Bus
pristine morning snow
A frozen mousse cake is a pretty classic and common usage for gelatin sheets, but maybe more involved than you care to get.
Aside from Jell-o, gelatin isn't really something you base a recipe around; it's more for improved structure of things like mousses and pastry creams.
Make marshmallows?
Metroid Killer
Member
Nice thanks for the advice, and yeah I'm not trying to base a recipe around it, I just want it to be put to some use.
Didn't know you could use it for marshmallows for example...
Ether_Snake
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This is the last time I cook sardines, it always stinks up the house like crazy.
If I had some vanilla extract right now I could warm it in the oven and kill the smell, but I have none
If I had some vanilla extract right now I could warm it in the oven and kill the smell, but I have none
Etrian Oddity
Member
Have any of you guys checked out runnyrunny999's channel on Youtube? He's this Japanese guy who takes requests and makes some pretty damned good-looking Japanese dishes in his little apartment. There's some mouth-watering stuff there.
What impresses me the most is not only is he a great cook, but his videos have outstanding production values. And he's a very funny, intelligent guy.
What impresses me the most is not only is he a great cook, but his videos have outstanding production values. And he's a very funny, intelligent guy.
nakedsushi
Member
This is the last time I cook sardines, it always stinks up the house like crazy.
If I had some vanilla extract right now I could warm it in the oven and kill the smell, but I have none
Leave out a bowl of white vinegar. We do that when we deep-fry things to get rid of the "we just fried stuff" smell.
If you have herbs like thyme or rosemary, drop a few sprigs of that in with half a sliced lemon in a shallow pan and boil it on low for half an hour.
biosnake20
Member
Can you give me a good french toast recipe? Every time I make french toast it's too eggy tasting, lol.
I did the following for the above which served 2 people. Comes out really soft and fluffy, and not eggy at all.
4 slices white toast bread (or whatever soft and fresh thick bread you have).
3 eggs
1/4 cup milk
splash of vanilla
cinnamon
Cut the crusts off slices of bread and cut lengthwise in half.
Break 3 eggs into a bowl. Spice up with a little cinnamon. Put in a few drops of vanilla. Add about a 1/4 cup of milk. Mix up with a fork.
Heat up a pan to a medium heat. One at a time, put a piece of bread into the egg mixture, then flip over with tongs. You are really only dipping/immersing them quickly for 5 or 6 seconds total, not soaking for any longer than that. Pick up, let excess drip off for a second or two, then put into pan. Cook each side for about a minute tops, until golden and just starting to tinge brown. When you flip one over, get another one started so you can get into a rhythm and get through them quickly.
The key is probably not soaking the bread in the egg too much, and not having your pan too hot. If you find it is still too eggy for your liking, water down with more milk.
SquiddyCracker
Banned
I just moved into a new house, and have a new, sleek kitchen to play it.
What are the basic, and essential, ingredients I need to stock up on?
I am already looking at getting different flour types, some olive oil, butter, but dunno what else to get (and would like to get the basic stuff in one go if possible).
What are the basic, and essential, ingredients I need to stock up on?
I am already looking at getting different flour types, some olive oil, butter, but dunno what else to get (and would like to get the basic stuff in one go if possible).
GroteSmurf
Member
Thanks for the compliment. The recipe definitely works!
Also, here's my previous attempt on baking cheesecake:
I want to know how you made this
nice shapes you got in there. I need to know this so i can impress the missus I want to know how you made this
I think you put big horizontal chocolate lines and then slice through vertically with a knife.
BriareosGAF
Member
Harvest season so lots of cucumbers, onions, and the sun gold cherry tomatoes coming through in copious quantities, which means lots of salads with feta, possibly my eat-for-rest-of-life desert island meal. But for those salads we use our barrel-shaped apple cucumbers, our others we've been saving for pickling:
It still amuses me that I never knew cucumbers have little spikes on them. These got knocked out pretty quick today, now the two week wait begins.
It still amuses me that I never knew cucumbers have little spikes on them. These got knocked out pretty quick today, now the two week wait begins
.chrisisawesome
Member
I bought one of the Le Creuset cast iron grills a little while ago seeing as I cannot have a BBQ on the balcony of my apartment. I have not used it very much and am not such a great cook; always have difficulty judging how long to leave my meat grill. I like it medium rare and
Find it really hard to get right. Anyways, tonight I bought a nice piece of filet mignon and was so happy!
Find it really hard to get right. Anyways, tonight I bought a nice piece of filet mignon and was so happy!
Yes, challah bread makes a big difference.
The french toast recipe I use comes from cooksillustrated.com. The difference I see is that it uses flour & sugar.
1 lg egg
2 T unsalted butter melted
3/4 C milk
2 t vanilla extract
2 T sugar
1/3 C flour
1/2 t salt
Melt the butter and mix it with the egg. Then add the rest of the ingredients and mix it. I soak the bread for about 45 seconds per side.
Challah bread is essential. A second choice would be to use a good hearty white bread.
I bought one of the Le Creuset cast iron grills a little while ago seeing as I cannot have a BBQ on the balcony of my apartment. I have not used it very much and am not such a great cook; always have difficulty judging how long to leave my meat grill. I like it medium rare and
Find it really hard to get right. Anyways, tonight I bought a nice piece of filet mignon and was so happy!
Chris, that's awesome!
Metroid Killer
Member
So thanks for the comments on what to use gelatin for.
This is the result!!
Raspberry mousse cake
Bottom layer is a pie bottom. Then a raspberrymousse layer, sliced strawberries covered in raspberry gel.
Great cake with a very strong and clear taste. I may need to put even more gelatin in the gel as it was a rather messy affair to handle.
This is the result!!
Raspberry mousse cake
Bottom layer is a pie bottom. Then a raspberrymousse layer, sliced strawberries covered in raspberry gel.
Great cake with a very strong and clear taste. I may need to put even more gelatin in the gel as it was a rather messy affair to handle.
nakedsushi
Member
^-- Looks good. Did you use gelatin for both the top and bottom layers?
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