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IronGAF Cookoff (hosted by OnkelC)
- Thread starter OnkelC
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Tonight's pot roast, finally not a bad result...
Man that's some sexy beef and that is a sexy pot!
I want a staub.
Zoe
Member
Tonight's pot roast, finally not a bad result...
Did you cook the potatoes in there the entire time?
-Pyromaniac-
Member
Shit I don't have a fire extinguisher either.
TOM f'N CRUISE
Member
Fuck Eiolon, im sorry for laughing but its cool that your not hurt. Now it makes me wanna buy a fire extinguisher
the irony!
-Pyromaniac-
Member
that's why they call us maniacs
nakedsushi
Member
Hey that looks pretty good! Using sesame paste for richness and a binder is also a neat idea. Maybe I'll try that one out next time.
NintendoGal
Member
Ignoring the gross mess I left so I could serve dinner:
Rib eye bone-in with garlic infused slightly sauted broccoli, mushroom, and greenbeans.
My odd method for cooking the meat:
Salt, pepper, and avocado oil smeared on each side. Then my grill is turned down to loooow. Not sure how low this is because I have three settings on my electric grill (gas/charcoal prohibited). Let them cook for a good hour or so, flipping every once in awhile. Once they reached near rare, I pulled them off and threw them into a REALLY hot pan with more avocado oil to sear them on each side. Rested for a few minutes and served!
Was pink and delicious in the middle with a nice crust.
Rib eye bone-in with garlic infused slightly sauted broccoli, mushroom, and greenbeans.
My odd method for cooking the meat:
Salt, pepper, and avocado oil smeared on each side. Then my grill is turned down to loooow. Not sure how low this is because I have three settings on my electric grill (gas/charcoal prohibited). Let them cook for a good hour or so, flipping every once in awhile. Once they reached near rare, I pulled them off and threw them into a REALLY hot pan with more avocado oil to sear them on each side. Rested for a few minutes and served!
Was pink and delicious in the middle with a nice crust.
RatskyWatsky
Hunky Nostradamus
Today was my nephew baptism and I made this souvenirs to about 50 people. It was a great day, everybody loved the sweets
Looks great! What are the blue R and M things on the left? Gummies?
SquiddyCracker
Banned
Sesame paste really nailed it for me, and it was my attempt of replacing the sesame oil I lacked. I'll try to pick up some more authentic ingredients next time I make these (I sadly had nothing to dip them in, but they were still tasty).
Yes, Oomikami, it does look friendly and tasty. Thank you also for your compliment on my daal
But overall, youu guys are really good. Browsing this thread puts a smile on my face.
Collete
Member
It's the other way around for me!
I'm Indian so I eat my fair share of Asian food daily.
I'm usually not a fan of Western food either (I'm too picky *sigh*) but still trying to find good recipes for that.
Going to make some rice and beans later to help replace lost nutrients over past few days.
Thank you for the advice!
Today was my nephew baptism and I made this souvenirs to about 50 people. It was a great day, everybody loved the sweets
*amazing cookies*
You are truly a master at baked goods every time I see your photos!
Good job as always!
Tonight's pot roast, finally not a bad result...
That rosemary...
I can never find whole rosemary that beautiful here (missing the point of the image...)!
Nice though!
Yes, Oomikami, it does look friendly and tasty. Thank you also for your compliment on my daal
But overall, youu guys are really good. Browsing this thread puts a smile on my face.
No problem! It looks like something I can eat for a change!
I'm pretty much a newbie chef, I don't know about everyone else but I'm not good when it comes to this stuff.
(My passion for cooking won't die though!)
Made some turmeric/chili scrambled eggs with white rice for lunch but was too hungry to take a picture!
They don't look any different from any other scrambled eggs, so not much to look at I suppose.
Collete
Member
I'm trying something new. An electric roaster oven on loan from my mom.
I'm hoping to slow cook some beef ribs. 200F for several hours. Lets see what happens.
Spice rub looks good, what did you put on it?
Tasted something called a "black magic cake" at Whole Foods; it's literally the best chocolate cake I have ever tasted.
So, I decided to take a shot at baking it.
(My first legit cake from scratch!)
So here it is black magic cake! Also does a cake made from scratch taste different than commercial made cakes? I could be wrong but the cake I made tastes different than ones I'm used to.
Ganache for cupcakes
DietRob
i've been begging for over 5 years.
It's a super secret special blend that I make in my kitchen..
I'm kidding this is IronGAF I'll tell you guys my secrets.
1/3 cup smoked paprika
3 tbs Garlic powder
3 tbs Onion powder
2 tbs Dry Mustard
2 tbs Mexican Chili powder
1 tbs Cumin
1 tbs Coriander
1 tbs Brown Sugar
Salt
Pepper
I've made it before, it was nothing like the chinese version which many take out places have (and is superior to his too).
King Of Fuh
Member
Hello Iron Gaf,
I stumbled onto some sliced pork belly for quite cheap at my local grocer. It pretty much looks like thick, uncured bacon.
Now I'm looking for something to do with it. Trouble is, most pork belly preparations I've found on the internet involve a whole roast, braised in saucy succulent goodness.
As these are just slices, I don't think that's an option. Can anyone suggest any kind of preparation I can do with these that would be tasty? I'm hoping for something asian-inspired.
Right now I'm leaning towards giving them a small soak in some soy sauce and then grilling them for a few minutes with a spicy rub I make sprinkled on top, but beyond that, I'm not really sure what to do. Any thoughts?
I stumbled onto some sliced pork belly for quite cheap at my local grocer. It pretty much looks like thick, uncured bacon.
Now I'm looking for something to do with it. Trouble is, most pork belly preparations I've found on the internet involve a whole roast, braised in saucy succulent goodness.
As these are just slices, I don't think that's an option. Can anyone suggest any kind of preparation I can do with these that would be tasty? I'm hoping for something asian-inspired.
Right now I'm leaning towards giving them a small soak in some soy sauce and then grilling them for a few minutes with a spicy rub I make sprinkled on top, but beyond that, I'm not really sure what to do. Any thoughts?
King Of Fuh
Member
that sounds good, thanks!
cartoon_soldier
Member
Chicken Tikka
Paneer Tikka
Samosa
from restaurant here. yum yum yum
The skin looks amazing.
Madeleines, vanilla and green tea
The vanilla ones definitely came out better.
What was wrong with green tea ones.
SquiddyCracker
Banned
Yes!
Just saw that they were preparing to open a massive chinese supermarket just a couple of minutes from my place
Just saw that they were preparing to open a massive chinese supermarket just a couple of minutes from my place
RatskyWatsky
Hunky Nostradamus
Made a corn, potato and leek soup with some spice from a dried thai chili and a chipotle. Topped it with bacon and spring onion. Perfect fall dinner.
I'm actually looking into making a potato soup later today, so a recipe for this would be perfect!
It's more of a corn soup, but sure!
Brown two cloves of garlic in a pot (no need to chop, just crush or leave in whole) until golden
Add one chopped onion, a bay leaf, corn from two cobs, a dried thai chili, here I added some fried chopped potatoes left over from the previous day, that I had fried with leeks. But just chop potatoes and fry along with the rest of the stuff.
I also added Paprika and ancho chili powder (I used a whole chipotle soaked in hot water until soft and then roughly chopped, instead of the chili powder).
Fry for a bit.
Add wine or white wine vinegar, water + bullion cube. I also added some pork flavored seasoning. Simmer for a while (until potatoes are soft). I didn't measure, and I also added a bit of the water from softening the chipotle.
Add heavy cream and simmer for 5 minutes more.
Blitz until desired consistency with an immersion blender. Strain if you want a smoother consistency. Allow to simmer and reduce a little bit (add more water/milk/cream if too thick), while frying bacon and spring onions.
Eat.
I based it of a friend's recipe, but neither of us were really specific in amounts etc, so just use the above as a base. Mine was pretty spicy.
RatskyWatsky
Hunky Nostradamus
Awesome, thanks!
Cooked a rib eye last week, and I did something I normally don't: I seasoned the steak 10 before I even put it in the pan. I normally season it right before it goes in the pan.
I'm not sure if this was a better cut of meat than usual, or if seasoning in advance made a difference, but wow, it was the best steak I'd ever had. It was so much jucier than usual, even though I even slightly overcooked it to roughly medium (I prefer it medium-rare). I'm going to try it again next time and see if I can replicate the results.
I'm not sure if this was a better cut of meat than usual, or if seasoning in advance made a difference, but wow, it was the best steak I'd ever had. It was so much jucier than usual, even though I even slightly overcooked it to roughly medium (I prefer it medium-rare). I'm going to try it again next time and see if I can replicate the results.
Salting up to an hour before you cook is something I always try to do.
The thing is if you just salt then cook immediately most of the seasoning won't penetrate the meat. Also salting earlier helps to retain moisture thus making it juicier as well.
If you salt something and give it time to rest and absorb the muscles take in the salt and the water in the muscle is more resistant to leaking out or evaporating. Salt also tends to glue the muscle fibers together as well which may be why moisture is less readily leaked out.
Don't do it for burgers though the glueing of muscle fibers together is bad since it will cause your burger to have a thick texture. You normally want the meat to be loose and gluey.
Complex Shadow
Cudi Lame
how did you make that mushroom sauce. looks good.
Thanks!
A bit of olive oil and butter on a pan, toss the chopped mushrooms in there and season with salt and pepper to taste. Sautee them a bit, then I added just a bit (really just 2 tablespoons give or take) of whisky and flambée them to burn the alcohol but leave the smokiness and sting of the taste and finally I mixed one quarter of a cup of milk and let it reduce a bit until it gains a creamy texture. You can finish with a teaspoon of butter and let it melt and mix it all together then taste and season if needed. You can also replace the milk for cream and that really makes a difference in the final result but I must take care of my weight so I couldn't use that... hehehehe
Collete
Member
6 cups of water
1 and 3/4 cups of cornflour
Salt and pepper
parsley
cheddar
...
Boil the water, season it with 2 teaspoons of salt and pepper and then start to slowly add the previously sifted flour and keep whisking the mixture. It will suddenly start to thicken to a yellow paste, keep whisking it regularly and let it cook in medium for 15ish minutes. In the meanwhile add the cheese and other ingredients to your taste, keep checking the seasoning and add the herbs right at the end. Pour the paste on a tray and let it cool for 1-2 hours.
Tadahhhhh
The basic polenta taste is somewhat bland. It's cornflour cooked in water. hehe But if you start to season it, adding crazy stuff to your taste, spicy cheese, herbs, chorizo, then it can become something really cool.
Also accompany it with sauces, tomato sauce, mushrooms, cheese, etc.
Another trick is to when it cools cut it like I did and fry it in a pan with just a bit of olive oil and butter to give a it a nice color and crispiness in the outer layer and keep the creamy texture inside, also you can cut it like potato fries sticks and deep fry them. yummy yummy
I usually salt an hour before and ideally overnight, after I read this: http://www.seriouseats.com/2011/03/the-food-lab-more-tips-for-perfect-steaks.html
Strange part is they don't recommend 10 minutes of salting but it seemed to work out for you just fine.
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