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IronGAF Cookoff (hosted by OnkelC)
- Thread starter OnkelC
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nakedsushi
Member
Made burgers.
Kept the meat fairly simple. Just minced beef with ground pepper, salt, chopped garlic clove and worcester sauce. Used an egg yolk to bind it all together.
Nice looking burger. I like that you put the cheese below the patty. More burgers should be like that. The mouth-feel is so much nicer that way.
DietRob
i've been begging for over 5 years.
Also helps keep the bottom bun from getting soggy.
cmonmanreally
Member
Not my photography, but here are some shots from one of the new places I am working at.
stone ground grits, stewed cauliflower, lemon rind confit, fennel frond
corn veloute, greek yogurt, farinette, celery flower
asparagus, reggiono, crutons, lemon, hen egg
pole and shelling beans, torpedo onion, peach, apricot purslane
more photos here: http://www.flickr.com/photos/wolvesmouth/sets/72157631477899770/with/7961380918/
stone ground grits, stewed cauliflower, lemon rind confit, fennel frond
corn veloute, greek yogurt, farinette, celery flower
asparagus, reggiono, crutons, lemon, hen egg
pole and shelling beans, torpedo onion, peach, apricot purslane
more photos here: http://www.flickr.com/photos/wolvesmouth/sets/72157631477899770/with/7961380918/
Wuthering_Heights
Banned
Maklershed
Member
I guess I should wait to hear your results first but .. recipe?
Wuthering_Heights
Banned
Pork Chili Recipe
Prep: 15 min. Cook: 6 hours
Yield: 10-12 Servings
Ingredients
2-1/2 pounds boneless pork, cut into 1-inch cubes
2 tablespoons vegetable oil
1 can (28 ounce) diced tomatoes, undrained
1 can (16 ounces) chili beans, undrained
1 can (8 ounces) tomato sauce
1/4 cup salsa
1/4 cup chopped onion
1/4 cup chopped green pepper
1 tablespoon chili powder
1 teaspoon minced jalapeno pepper
1/4 teaspoon garlic powder
1/4 teaspoon cayenne powder
1/4 teaspoon pepper
1/4 teaspoon salt
Directions
In a large skillet over medium-high heat, brown pork in oil; drain. Place in a 5-qt. slow cooker; add remaining ingredients. Cover and cook on high for 2 hours. Reduce heat to low and cook 4 hours longer. Yield: 10-12 servings.
From here: http://www.tasteofhome.com/Recipes/Pork-Chili
Only thing is it's not as thick as I would like it, so I'll probably add some masa about 30 minutes beforehand to thicken it up a bit. Smells great so far, at least.
Maklershed
Member
^ That sounds great. I was gonna make Spicy Chicken Soup from allrecipes but I think I might try that instead.
Collete
Member
I decided to take a stab at a stir fry eggplant recipe I found online.
It was really good!
First time eating eggplant as well, and I have to say it's probably something I can eat on a daily basis!
I went to the Asian market recently as well and they were preparing for the mid-autumn festival.
They were finally selling moon cakes! Filled with white lotus seed paste and it has a very nice clean luxurious taste.
It was really good!
First time eating eggplant as well, and I have to say it's probably something I can eat on a daily basis!
I went to the Asian market recently as well and they were preparing for the mid-autumn festival.
They were finally selling moon cakes! Filled with white lotus seed paste and it has a very nice clean luxurious taste.
Snkfanatic
Banned
Curry fries!?!?! Holy crap I need to try something like this.
MisterNugNug
Member
Its a take on Canadian poutine but using curry to replace the gravy. And it also uses coconut in place of cheese curds. Looks amazing.
I stopped adding the coconut cheese curds, wasn't worth it to make it myself.
RatskyWatsky
Hunky Nostradamus
Homemade taquitos are so good. I just made some using canned chicken (was in a rush) but it'd be 10x better with grilled or baked chicken.
Eat it with hot tea. Good way to cut the fattiness. Don't eat too much though, it's a crapload of sesame oil in it.
Maklershed
Member
So how did it turn out? Did you like it?
Collete
Member
It wasn't bad, these were low in calories and fat since they were mini moon cakes.
Really the best I ever tasted though, they were that delicious and rich.
I should try to eat them with tea next year, all the lotus seed paste ones in the variety pack are gone now.
Also, I went and made chocolate meringue cookies the other night.
(Note: hand power whipping takes forever!
)
A few cracked when I took them off the cookie sheet and made a few holes in the cookies; but at least it gives them character (and to cover up my laziness!).
ElectricThunder
Member
New cheeses acquired----the world will spin again next week!
Heh, I'd figured my slop wouldn't garner anything!
Heh, I'd figured my slop wouldn't garner anything!
Looks delicious. Do you have recipes/directions for the first two?
The asian noodle salad is my go to starter. I just made it up one time and it has been a hit. Super easy.
1 pack udon noodles
some pine nuts
1 avocado
1 red capsicum
1 or 2 limes
1 large handful of baby spinach leaves
coriander
olive oil
Get a frying pan onto a high heat with some oil olive. Put in capsicum first, then add pine nuts, chopped coriander and udon noodles. Stir frequently.
While that is cooking away, put baby spinach into a large bowl. Cut avocado in two halves, peel, cut into slices, then add into bowl. Drizzle with olive oil.
When noodles are cooked through, tip into bowl, then use tongs to twist and mix through into baby spinach and avocado.
Use tongs to transfer salad to plate. Then cut limes and squeeze lime juice over the top (this is really the key additon that helps bring it together and adds zing), and serve.
I have also added a finely chopped red chilli into the pan mix before as well, which adds some heat.
Chilli cashew chicken I was just freestyling. I had chopped a red onion, spring onion, garlic, portobello mushrooms, red chilli and red capsicum which I threw in a hot pan with some cashew nuts to start cooking down. Add some soy sauce. When that had all started sweating, added some chicken cut into stir fry sized pieces which I had been marinading in sweet chilli sauce and extra hot peri peri sauce. Only takes a few minutes to cook from there depending how hot your pan is.
Meanwhile, I had some Uncle Bens brand 2 minute thai and basmati rice cooking in the microwave (this brand is amazing for great microwave rice).
Plate and serve. I put down a bed of greens for the chicken to sit on for additional presentation value.
If you want to get "fancy" with your rice when plating, find a small domed or squared bowl or tupperware container. Put some rice into it, then pack down a little so it is firm and more or less level with the bottom of the container. Put the serving plate upside down over the container, then flip everything back over, set down on the bench/table, and then carefully remove container. Hey presto, your rice is now sitting on the plate in an appealing ordered shape on the plate. Add the chicken around it.
Our lunch today. Roasted chicken steaks with almonds and some vegetables (sweet potatoes, carrots, onions and red bell pepper) also roasted. I had to make a last minute sauce with mustard and honey to add to the chicken as it was a bit dry. Need to perfect the time on the oven on that.
Collete
Member
My blog has 2 years...yay!
Thank you all for all your nice comments about my deserts
Beautiful as always and congrats!
I always hope to bake recipes that look as good as your photos.
They never turn out that way, heh.
The noodle salad looks really nice, props to you!
Liked everything else you made, but noodle salad I took a liking to.
(Unfortunately I can't find capsicum in my area so don't think I can attempt that recipe.)
I have some cheapo bamboo cutting boards that seem pretty kind of my knives. And some of those flexible vinyl ones that I got from like the dollar store or something, and a fairly nice wooden one that is, like, better than the others but I don't use it very often because I feel like I have to take good care of it or something.
But if you're going to get a cool cutting board, I like the Epicurean ones best. They're made of some kind of magic wood composite material assembled by Romanian witches, and they're like indestructible while somehow never harming your knife's edges. It's super rad. (My roommate stole mine.)
Maklershed
Member
Was a bit busy this morning ...
Sour Cream Apple Pie
The picture doesn't do it justice. It looks and smells amazing. The top reminds me of coffee cake. I can't wait to dig into this tonight.
Spicy Chicken Soup
Buttermilk Cornbread
Some of the best cornbread I ever had. Moist, butter, and had a nice crisp top.
Sour Cream Apple Pie
The picture doesn't do it justice. It looks and smells amazing. The top reminds me of coffee cake. I can't wait to dig into this tonight.
Spicy Chicken Soup
Buttermilk Cornbread
Some of the best cornbread I ever had. Moist, butter, and had a nice crisp top.
Maklershed
Member
Ingredients
2 quarts water
8 skinless, boneless chicken breast halves
1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
2 tablespoons dried parsley
1 tablespoon onion powder
5 cubes chicken bouillon
3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
1 (16 ounce) jar chunky salsa
2 (14.5 ounce) cans peeled and diced tomatoes
1 (14.5 ounce) can whole peeled tomatoes
1 (10.75 ounce) can condensed tomato soup
3 tablespoons chili powder
1 (15 ounce) can whole kernel corn, drained
2 (16 ounce) cans chili beans, undrained
1 (8 ounce) container sour cream
Directions
In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.
In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.
http://allrecipes.com/recipe/catherines-spicy-chicken-soup/detail.aspx
2 quarts water
8 skinless, boneless chicken breast halves
1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
2 tablespoons dried parsley
1 tablespoon onion powder
5 cubes chicken bouillon
3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
1 (16 ounce) jar chunky salsa
2 (14.5 ounce) cans peeled and diced tomatoes
1 (14.5 ounce) can whole peeled tomatoes
1 (10.75 ounce) can condensed tomato soup
3 tablespoons chili powder
1 (15 ounce) can whole kernel corn, drained
2 (16 ounce) cans chili beans, undrained
1 (8 ounce) container sour cream
Directions
In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.
In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.
http://allrecipes.com/recipe/catherines-spicy-chicken-soup/detail.aspx
Awesome stuff, everybody! Thanks for sharing.
DyonPT, congrats on the anniversary! considering the quality of your output, I am sure that this won't be the last anniversary!
RatskyWatsky, I'd recommend getting plastic cutting boards, e.g. from Ikea, and replacing them every other year or so.
DyonPT, congrats on the anniversary! considering the quality of your output, I am sure that this won't be the last anniversary!
RatskyWatsky, I'd recommend getting plastic cutting boards, e.g. from Ikea, and replacing them every other year or so.
Metroid Killer
Member
Maybe fragilité (that's the Danish... erm well, the French loan word we use here in Denmark)...
Maklershed
Member
Friend found this dessert on Facebook but neither of us know what it is.
(The person who posted it hasn't said what it was apparently)
It looks good; so just out of curiosity...what is that?
Looks like baklava to me.
RatskyWatsky
Hunky Nostradamus
Yesterday's lunch and dinner!
Lunch was chili with guacomole and salsa. Deli-bought unfortunately, but very good nonetheless. Home made Snaps though.
Charkuteries
Burgers! 100% beed chuck, gruyere cheese, artisanal hamburger buns, smoked bacon, caramelized onions with mustard and mayo.
Also lots of wine
Lunch was chili with guacomole and salsa. Deli-bought unfortunately, but very good nonetheless. Home made Snaps though.
Charkuteries
Burgers! 100% beed chuck, gruyere cheese, artisanal hamburger buns, smoked bacon, caramelized onions with mustard and mayo.
Also lots of wine
more like these ones:
http://www.ikea.com/us/en/catalog/products/30153124/
colour-coded makes sense as well (ome for meat, one for fish, one for poultry, one for veggies etc.)
Edit: Keen, looks great! check PM please.
Maklershed
Member
Burgers! 100% beed chuck, gruyere cheese, artisanal hamburger buns, smoked bacon, caramelized onions with mustard and mayo.
ohhhhhhhhhh my
RatskyWatsky
Hunky Nostradamus
Non bendy, color coded. Got it!
Thank you very much! I'll give these a try soon.
That's some fantastic scenery for a meal!
I've made it without the capsicum before and it holds up. But it does give the dish a little colour, sweetness, and crunch.
You could probably substitute thin strips of carrot just as well with similar results, though may need to leave in the pan a little longer at the start depending on how thick you make them.
Collete
Member
Maybe fragilité (that's the Danish... erm well, the French loan word we use here in Denmark)...
Hm interesting.
The dessert you showed, Metroid, looks really lovely; but not sure if that's it.
(have you ever had it before? Any good?)
Think it is baklava, a fancier version of it perhaps.
Thanks you two!
I would think capsicum would be needed since it add some heat, since it's a pepper?
Not sure, I could try it with carrots I suppose.
Now to get my hands on some pine nuts! Not impossible to get here, but just expensive heh.
Made some tortellini tomato spinach soup, turned out well.
Cosmic Bus
pristine morning snow
Anyone have a good chicken tagine recipe? A variation with apricots would be nice.
Red capsicum doesn't really have any heat unless you add the seeds (I never use red capsicum seeds in anything).
If you tried carrot and you wanted some heat, then add a finely sliced red chilli as the suggested optional extra and/or perhaps fry the noodles in chilli oil rather than regular olive oil.
nakedsushi
Member
Made lunch today since I'm working from home.
Salmon poke and crispy salmon skin. I ended up buying a salmon steak instead of the usual pre-cut salmon sashimi block. Even though it was a pain to prep the salmon steak (separate the skin, de-bone, etc.) the crispy salmon skin was worth it.
Salmon poke and crispy salmon skin. I ended up buying a salmon steak instead of the usual pre-cut salmon sashimi block. Even though it was a pain to prep the salmon steak (separate the skin, de-bone, etc.) the crispy salmon skin was worth it.
Collete
Member
Ah, I can add the red chili, plentiful in my house, heh.
Thanks for the advice!
If I ever get my hands on pine nuts, I'll be sure to make the salad and post results.
Nice rice bowl!
Yeah the skins on salmon are quite good if cooked right, used to savor that part all the time.
Maklershed
Member
Any tips for getting the smell of onion off your hands? I've never really had this problem before but the onion I was using on Sunday must've been extremely pungent.
Mackenzie 92
Member
lemon juice works pretty well.
Auron_Kale
Member
So, I attempted to make pasta alla carbonara this evening and I think I got overly ambitious, but it turned out well I think.
Didn't have enough water leftover to make a real sauce, so instead, the parmesan is coating the noodles. Also made it a bit healthier with the addition of veggies (I left the cherry tomatoes whole because I like the crunch).
Will revisit, but right now, I like it a lot.
Didn't have enough water leftover to make a real sauce, so instead, the parmesan is coating the noodles. Also made it a bit healthier with the addition of veggies (I left the cherry tomatoes whole because I like the crunch).
Will revisit, but right now, I like it a lot.
Yeah, can't stand that either. Three ideas:
1. rub down your hands with a good helping of salt
2. There are "permanent soaps" made from steel that are quite capable of removing smells from your hands, just like tthis one:
http://www.amazon.com/dp/B004SBJB3O/?tag=neogaf0e-20
3. Palmolive (and other manufacturers) make an efficient odor-neutralizing liquid soap:
http://www.colgate.com/app/Softsoap...Variant=Odor-Neutralizing-Kitchen-Fresh-Hands
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