Metroid Killer
Member
I just used it as a side sauce for the dish. I'm not that familiar with indian cuisine or using curry in general, will defintely try to change that in the near future.
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IronGAF Cookoff (hosted by OnkelC)
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food, of course!
NintendoGal
Member
Made grain-free sushi tonight with celery root. This is an Ahi Tuna roll that sat in a lemon/lime bath for 2 hours.
Was extremely tasty!
Was extremely tasty!
NintendoGal
Member
Celery root instead of rice? Neat idea.
Made some "chocolate" cookies (i had an old pack of hot chocolate powder that I threw in the dough lol) and a vegetables and tofu quiches
Yeah, with me not liking the bloating/crappy feeling after eating things with gluten, I've opted to change my diet. Obviously that doesn't include rice, but since it's a sugary starch in essence, I figured we should cut it out too. The sushi tasted just like sushi, which amazed me.
ElectricThunder
Member
Dual PSA:
-David Chang has a new food travelogue series premiering on PBS from 3pm-4pm TODAY EST. No re-runs as far as the eye can see, but unlike Clodagh's Irish Food Trails---not aware of an official archival site online for them, so DVR use is recommended.
-As per my experiments, proper quality hot & sour soup goes REALLY well on pizza.
-David Chang has a new food travelogue series premiering on PBS from 3pm-4pm TODAY EST. No re-runs as far as the eye can see, but unlike Clodagh's Irish Food Trails---not aware of an official archival site online for them, so DVR use is recommended.
-As per my experiments, proper quality hot & sour soup goes REALLY well on pizza.
Cosmic Bus
pristine morning snow
Not the most exciting thing to look at, but I did three large conversations yesterday. Thinly sheeted puff pastry (made from scratch, of course) with layers of chai-spiced orange frangipane, plum-cardamom jam, and fresh plums. Legitimately one of the best tasting things I've made.
It looks so good!
How do you do the pattern? A mold*, perhaps?
*I don't know the exact word in English, sorry
Cosmic Bus
pristine morning snow
As is often the case, it's much simpler than people assume:
Takes about five seconds.
Takes about five seconds.
RatskyWatsky
Hunky Nostradamus
This. Looks. Amazing. Whoa. *bow*
Metroid Killer
Member
My first entremet, and my own creation on top of that, as well as using techniques and tools I haven't used before... pretty nervous about going to fail...
But I didn't!!
Raspberry Entremet
Entremet consisting of a layer of joconde pistachio cake, a layer of chocolate spongecake, raspberry mousse, raspberry jelly, chocolate decor grid. Served with persimmon, freeze dried raspberries and pistachio nuts.
Of course I'm happy about the taste and look, but I'm mostly happy that it went just as I had planned. The only nitpick I have is that perhaps the pistachio layer should be smaller and the chocoalte cake bigger, otherwise it's exactly as I want it
But I didn't
!!Raspberry Entremet
Entremet consisting of a layer of joconde pistachio cake, a layer of chocolate spongecake, raspberry mousse, raspberry jelly, chocolate decor grid. Served with persimmon, freeze dried raspberries and pistachio nuts.
Of course I'm happy about the taste and look, but I'm mostly happy that it went just as I had planned. The only nitpick I have is that perhaps the pistachio layer should be smaller and the chocoalte cake bigger, otherwise it's exactly as I want it
Metroid Killer
Member
Awesome, I want to make something with plum as well. In general I need to be better not just finding random stuff I want to make, but let the season decide instead. Much cheaper as well
ElectricThunder
Member
Damn Metroid Killer----I'm starting to suspect you of being one of the busy hands back on Cuisine Culture with those knockout technical desserts!
Crumble: Kettle Brand Zesty Ranch Crinkle A nice crunch, ages since a crinkle chip has even shown up, and really solid ranch work that would probably have it on top of the heap if not for the Late July Dude Ranch still loftily reigning supreme.
Cheese: Fiscalini Farmstead Purple Moon Cabernet Cheddar YES indeedy...my affinity for booze cheeses continues unabated---the wine is Strong in this one, but not so much as to overpower the smooth experience and it sensibly being a solidly nice melter as a cheddar. Looking forward to a proper purple pizza with the rest of the package come Monday night!
Crumble: Kettle Brand Zesty Ranch Crinkle A nice crunch, ages since a crinkle chip has even shown up, and really solid ranch work that would probably have it on top of the heap if not for the Late July Dude Ranch still loftily reigning supreme.
Cheese: Fiscalini Farmstead Purple Moon Cabernet Cheddar YES indeedy...my affinity for booze cheeses continues unabated---the wine is Strong in this one, but not so much as to overpower the smooth experience and it sensibly being a solidly nice melter as a cheddar. Looking forward to a proper purple pizza with the rest of the package come Monday night!
nakedsushi
Member
Wow the puff pastry looks amazing! I didn't know they had a special roller tool just to make that shape. You can adapt it to make a lattice pie crust!
SniperHunter
Banned
so many amazing pics on this page! HOLY CRAP!
Ether_Snake
å®å®å®å®å®å®å®å®å®å®å®å®å®å®å®
Must be so good right out of the oven!
Tried making a pork shoulder roast today. Again with the oven...reached internal temp of 170F way too fast. 2 hours in and I thought my roast would be ruined. I left the oven at 170F for another 6 hours and prayed for the best. Damn, what an incredible tender and juicy roast. I guess you can't really screw this one up if you cook it long enough. Going to make some tasty pulled pork sandwiches tomorrow.
My first entremet, and my own creation on top of that, as well as using techniques and tools I haven't used before... pretty nervous about going to fail...
Of course I'm happy about the taste and look, but I'm mostly happy that it went just as I had planned. The only nitpick I have is that perhaps the pistachio layer should be smaller and the chocoalte cake bigger, otherwise it's exactly as I want it
I love pistachio and chocolate!!
Love the efect!
Celery root instead of rice? Neat idea.
Made some "chocolate" cookies (i had an old pack of hot chocolate powder that I threw in the dough lol) and a vegetables and tofu quiches
Chocolate cookies are always good!
Ideed, I love sushi!
Bought some Mango chutney cheap the other day and stumbled upon this recipe online:
Chicken Curry With Mango Chutney - link
Holy shit this is godly, so easy to make but wow what an explosion of umami in your mouth. I just happened to have gingerroot, chicken stock and heavy cream and what a taste they created. I also added carrots, spring onion and sliced pineapples to meal. I highly recommend you to try it out.
Explosion in your mouth yeah!! Looks great!
Thammmmmm.
I bet that this was you when you saw and finished that beast:
Dammm...Oreo Cupcake...I have to make one for my self hehe
Why do you use chips?Damn Metroid Killer----I'm starting to suspect you of being one of the busy hands back on Cuisine Culture with those knockout technical desserts!
Crumble: Kettle Brand Zesty Ranch Crinkle A nice crunch, ages since a crinkle chip has even shown up, and really solid ranch work that would probably have it on top of the heap if not for the Late July Dude Ranch still loftily reigning supreme.
Cheese: Fiscalini Farmstead Purple Moon Cabernet Cheddar YES indeedy...my affinity for booze cheeses continues unabated---the wine is Strong in this one, but not so much as to overpower the smooth experience and it sensibly being a solidly nice melter as a cheddar. Looking forward to a proper purple pizza with the rest of the package come Monday night!
ElectricThunder
Member
The chips are often used as a crumble into what essentially becomes another, sometimes coarse, seasoning, or eaten on the side, or lightly crumbled and used to soak up excess oil.
Chasing after these sorts of nifty combinations, via a "seasoning" that wouldn't really exist otherwise readily, is all part of the chase for me alongside the cheese, meat, and sauce sampling.
Chasing after these sorts of nifty combinations, via a "seasoning" that wouldn't really exist otherwise readily, is all part of the chase for me alongside the cheese, meat, and sauce sampling.
Ok, thanks! You said that it was naam, right? I want to try it as soon as possible!
ElectricThunder
Member
Yes, the bread component for my things of late is Naan, in the past various other ethnic and regional flatbreads before I lost access to each in turn due to them suddenly not being carried by any local places.
BriareosGAF
Member
Winter CSA has started so time to start using all the squash and winter greens and what not. Kids have a long weekend for conferences so Friday night pizza was moved to Sunday. First up, butternut squash roasted with butter, fresh sage and garlic, combined with a light chevre and a simple roasted tomato sauce I had made the other night for pasta:
This was quite nice, and the squash wasn't too heavy for the pizza, which sometimes happens when its pureed and used as a base. The other we made was a standard cheese but with some faux sausage we had laying around:
Nothing fancy but the kids enjoyed it.
This was quite nice, and the squash wasn't too heavy for the pizza, which sometimes happens when its pureed and used as a base. The other we made was a standard cheese but with some faux sausage we had laying around:
Nothing fancy but the kids enjoyed it.
Metroid Killer
Member
That looks very nice. I haven't made whipped icing for a looong time, and I haven't coated a cake with it for even longer.
My Birthday cake made by my stepmother. She has her own cake business. I love simple whipped icing so I asked for that special.
Assuming Pam is some kind of baking spray(?) then sure. Depending on what I make I usually just grease or spray my pans and forms, only in special occasions where I use parchment paper. I hate the folds and uneveness that parchment paper sometimes does to your baking.
Brianemone
Member
I like your style. Eating icing is the best thing ever.
Thanks. I hate the folds too and can never get it down smoothly so the cake ends up looking really deformed.
First contribution here. I have been lurking this thread on and off but never managed to post something. Most of my education was about cooking and i will share some of that stuff later with you guys. its just a lot typing.
Here are some pictures of my latest cooking action:
I made probably one of the most traditional austrian dishes
http://en.wikipedia.org/wiki/Tafelspitz
I started off with making a bouillon.
Halfway through.
Top left Bouillon, Top right sour cream sauce with chive,
Bottom left cream spinach, Bottom right roast potatoes;
Ready to be eaten.
i also made a white wholewheat bread during the same session:
PS: thanks to [In//Effect-Mode] from Gafberry to never stop annoying the shit out of me until i make this post
Here are some pictures of my latest cooking action:
I made probably one of the most traditional austrian dishes
http://en.wikipedia.org/wiki/Tafelspitz
I started off with making a bouillon.
Halfway through.
Top left Bouillon, Top right sour cream sauce with chive,
Bottom left cream spinach, Bottom right roast potatoes;
Ready to be eaten.
i also made a white wholewheat bread during the same session:
PS: thanks to [In//Effect-Mode] from Gafberry to never stop annoying the shit out of me until i make this post
Wuthering_Heights
Banned
So, some pages back I professed my new found love for Basmati rice.
Well, Basmati and I have broken up and I have given my heart to Jasmine.
Cooked up so, so good tonight. The texture was amazing.
Well, Basmati and I have broken up and I have given my heart to Jasmine.
Cooked up so, so good tonight. The texture was amazing.
Hey IronGaf I've got a request. I've been starting up on a low carb diet for a couple weeks now but I can't really think of too many good recipes since a lot of my old standards have too many carbs. I mainly cook Asian food so my first though when starting was some spicy stirfrys, but I'd really like more variety.
how do veggies fit into your low carb diet? are you doing a ketosis kinda thing?
Cosmic Bus
pristine morning snow
Yeah, so low carb vegetables are definitely in but none of the more carb heavy vegetables.
could you provide a list of low carb veggies? I'm guessing potatoes and starchy stuff are out. leafy greens? alliums? (onion/leek/shallot etc)
Oh, it doesn't go on the sides of the pan?
ClassyPenguin
Banned
I just use the nonstick vegetable oil based grease available at most cake/party supply stores.
Works better in my opinion.
Works better in my opinion.
nakedsushi
Member
I love roasting vegetables during winter because it warms up the house, smells great, and I can do other things like reading while the veggies are roasting.
Went from:
To this:
In about an hour.
Roasted the vegetables together, tossed with a simple dressing and some mixed greens, which wilted to be nice and soft thanks to the hot vegetables, and eaten with quinoa.
Went from:
To this:
In about an hour.
Roasted the vegetables together, tossed with a simple dressing and some mixed greens, which wilted to be nice and soft thanks to the hot vegetables, and eaten with quinoa.
Metroid Killer
Member
Yes this is what I love about winter cuisine. Well except the brussels sprouts... Replace with some leak, onion and parsnip and we're good to go.I love roasting vegetables during winter
To this:
In about an hour.
Cosmic Bus
pristine morning snow
'fraid not.
Butter or spray the entire interior of the pan, then slap the parchment in. Although if you're making a chiffon or angel food cake, then you don't want to grease the pan at all.
have you tried the brussels roasted though? heavenly
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