nakedsushi
Member
^-- I like the side of bourbon.
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IronGAF Cookoff (hosted by OnkelC)
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Collete
Member
Will be contributing around 25 of these beauties to an early Thanksgiving with friends.
O_O
Is it intentionally spiral-y?
Even so, damn, I want a piece of that bread, looks amazing.
Cosmic Bus
pristine morning snow
A good croissant spiral is very important, so yes, it's quite intentional. 
Collete
Member
A good croissant spiral is very important, so yes, it's quite intentional.
Oh, of course XD
Didn't see the croissant in the background so I thought it was a fancy dinner roll!
Never really cut open a croissant before now that I think about it...I should try it next time!
I would go easy on the salt in the marinade if you are going to still do that after brining.
ClassyPenguin
Banned
I volunteered to do the cooking for Thanksgiving .So any good tips?
Maklershed
Member
I use the Boilermaker Chili recipe on allrecipes.com. There's a reason its one of the highest rated recipes on the entire site.
NOTE: It makes a decent amount though so if you're just by yourself you'll have a lot left over.
NOTE: It makes a decent amount though so if you're just by yourself you'll have a lot left over.
bucknuticus
Member
Could go with my favorite and best kind of Chili: Cincinnati style chili!
It's not for everyone, either hate it or love it, but usually what I make when I want some chili.
http://www.epicurious.com/recipes/food/views/Cincinnati-Style-Chili-11340
Theres the recipe I have used in the past and its turned out very good. Except they include beans, true cincy style does not.
It's not for everyone, either hate it or love it, but usually what I make when I want some chili.
http://www.epicurious.com/recipes/food/views/Cincinnati-Style-Chili-11340
Theres the recipe I have used in the past and its turned out very good. Except they include beans, true cincy style does not.
Deadly Cyclone
Pride of Iowa State
Alright, I'm coming to Iron Gaf to help out with suggestions I offered to my parents for Thanksgiving this year.
First, I have heard brining is the way to go before cooking the Turkey. Any great brine suggestions? Do you just brine it overnight?
Second, my parents grabbed a ham to cook. What do you guys do with them? Coat them in anything? Smoke it? Cook it in the oven?
What do you guys suggest?
First, I have heard brining is the way to go before cooking the Turkey. Any great brine suggestions? Do you just brine it overnight?
Second, my parents grabbed a ham to cook. What do you guys do with them? Coat them in anything? Smoke it? Cook it in the oven?
What do you guys suggest?
Metroid Killer
Member
Hmm no one noticed the earthbound reference made in my cosmic bus quote above??
Anyway it's persimmon season right now! One of my favorite fruits. Easy to eat, great soft flavor, great soft pulp consistency. So I decided to see what I could make in the kitchen using persimmons:
Spiced Persimmon Cake and Persimmon Mousse
That cake took me completely by surprise. Spiced cakes aren't my favorite kind of cakes, but this is undoubtly the best one I've ever had. Spongy on the inside but light crunchy on the outside, subtle flavor of persimmon. Even the lemon glacing came out perfect.
I wasn't as lucky with the mousse though XD. I had some remaining persimmon puree from the cake and decided to make a mousse out of it. That went well. But then I had some extra cream and 1 sheet of gelatin and decided to make chocolate mousse as well. Well now I know that adding gelatin to melted chocolate fucks it up royally. When I folded in the whipped cream, the mass just started pouring out brown water pretty much, and very aggressively if you can say that. Oh well, now I know, and I still managed to save some for decoration on the persimmon mousse.
Anyway it's persimmon season right now! One of my favorite fruits. Easy to eat, great soft flavor, great soft pulp consistency. So I decided to see what I could make in the kitchen using persimmons:
Spiced Persimmon Cake and Persimmon Mousse
That cake took me completely by surprise. Spiced cakes aren't my favorite kind of cakes, but this is undoubtly the best one I've ever had. Spongy on the inside but light crunchy on the outside, subtle flavor of persimmon. Even the lemon glacing came out perfect.
I wasn't as lucky with the mousse though XD. I had some remaining persimmon puree from the cake and decided to make a mousse out of it. That went well. But then I had some extra cream and 1 sheet of gelatin and decided to make chocolate mousse as well. Well now I know that adding gelatin to melted chocolate fucks it up royally. When I folded in the whipped cream, the mass just started pouring out brown water pretty much, and very aggressively if you can say that. Oh well, now I know, and I still managed to save some for decoration on the persimmon mousse.
AngmarsKing701
Member
whole house is sick. time for comfort food - - chicken paprikash
Harry Potter
Banned
Has anyone here done a turkey brine before? I'm trying to figure out the proper amount of time to leave it in the brine. I've read leaving it in too long can make it very salty. It's a 14lb bird.
AngmarsKing701
Member
I usually do 1 hour per pound but no more than 8 hours total. It can vary. Also leave it in the fridge to air dry afterwards if you want crispy skin.
Give this doc a read: http://www.dipee.info/pdf/OnlineResearch/2.pdf
Cast iron chunk o' steak for dinner with onions, mushrooms, garlic, red chili butter, and zucchini.
nakedsushi said:
I always like bourbon, but I really like this side of chuck. A good chuck steak is damn close to rib eye. When price is figured in it's a true value.
Really nice work man.
I went with this, prep time took me an hour x_x
Still, it's simmering away now, and smells great.
EDIT: Turned out okay, a bit oversalted. Is it supposed to be this salty or did I just goof?
EDIT 2: I think I figured out where I went wrong. I forgot to drain the beans before putting them in. I assume the liquid that comes with chili beans is already salted?
Harry Potter
Banned
Thanks. Very informative read.
Maklershed
Member
Hmmm sounds like something went wrong there. And no, I don't think its the beans because a lot of times I let all the sauce in the cans. Maybe its the pork? I cut the meats from the recipe way down and only use a bit of ground beef and a bit of lean ground pork.
Snkfanatic
Banned
Will be contributing around 25 of these beauties to an early Thanksgiving with friends.
Oh my....yum
Cosmic Bus
pristine morning snow
So good I nearly wept.
I made half the recipe last time and I had half the ingredients left for a second batch. I cut out half the pork, the salt, and I drained the beans, and that helped a lot. But now it's a tad sour, so I added honey to balance it out.
Really good with bread too, thanks for the recipe!
Etrian Oddity
Member
IronGAF, I have a turnip bulb.
What am I to do with it
What am I to do with it
Collete
Member
I giggled too much at this XD
BriareosGAF
Member
Saute it like diced potatoes. Some olive oil, butter, garlic, salt, maybe some onion, shallot, or rosemary. Just remember to peel it.
nakedsushi
Member
Hope everyone had a good thanksgiving, I had little time to prep since I've been busy with work so it was just my small household. Decided with the small amount of time I had to sous vide an entire chicken in butter and herbs. Turned out super moist and perfectly cooked! I think I will try to do an entire turkey this way next year!
Sealed in bag with 1 lb lf butter:
Crappy instagram pic of my ghetto way to keep it from floating:
After roasting under broiler to get the skin brown:
Tomorrow will be hosting a lunchtime Post T-Day potluck at my house. I will be making a fancied up version of cottage pie. I used a bunch of oxtail and braised it in herbs, home made beef stock, and red wine.
After browning:
It's assembled in the fridge and ready to go for tomorrow, I'll try to get pics of it right out of the oven then, hopefully with a nice view of the cross-section.
Sealed in bag with 1 lb lf butter:
Crappy instagram pic of my ghetto way to keep it from floating:
After roasting under broiler to get the skin brown:
Tomorrow will be hosting a lunchtime Post T-Day potluck at my house. I will be making a fancied up version of cottage pie. I used a bunch of oxtail and braised it in herbs, home made beef stock, and red wine.
After browning:
It's assembled in the fridge and ready to go for tomorrow, I'll try to get pics of it right out of the oven then, hopefully with a nice view of the cross-section.
Had to stop myself from eating too much and save it for tomorrow and to not fill up before the actual Thanksgiving dinner since I was prepping this while doing the rest of the cooking today.
Metroid Killer
Member
Suddenly I have the urge to go buy an oxtail on my way home from work today...
Cosmic Bus or anyone with good ideas. What's a good method to stop runny content to leak out in a joconde imprime. I'm making one with fruit mousse tonight, and last time I tried that it ended up leaking just slightly. Can you put anything between the joconde walls to seal, or is it just a matter of making sure the walls are placed correctly?
Cosmic Bus or anyone with good ideas. What's a good method to stop runny content to leak out in a joconde imprime. I'm making one with fruit mousse tonight, and last time I tried that it ended up leaking just slightly. Can you put anything between the joconde walls to seal, or is it just a matter of making sure the walls are placed correctly?
Cosmic Bus
pristine morning snow
For the mousse itself, obviously the less liquid you're adding the better, so reducing the fruit puree in a saucepan beforehand could help. A little extra gelatin is also an option. Make sure you're giving the assembled cake enough time in the freezer, too.
The strip of joconde should be cut a bit longer than the circumference of your ring mold -- i.e. if it's an 8" ring, cut the joconde to 8.5 or 9" -- so that you need to compress it slightly in order to fit end-to-end inside the ring. This keeps it tight and lessens the chances of it coming apart after unmolding.
Funky Papa
FUNK-Y-PPA-4
I fucking love oxtail. Next time try to make a Spanish stew, it's not exactly quick, but it tastes AMAZING.Tomorrow will be hosting a lunchtime Post T-Day potluck at my house. I will be making a fancied up version of cottage pie. I used a bunch of oxtail and braised it in herbs, home made beef stock, and red wine.
It's assembled in the fridge and ready to go for tomorrow, I'll try to get pics of it right out of the oven then, hopefully with a nice view of the cross-section.
http://allrecipes.com/recipe/spanish-style-oxtail-stew/
http://www.cookingchanneltv.com/recipes/estofado-de-rabo-de-toro-bulls-tail-stew-recipe/index.html
I personally add a good fistful of small mushrooms cut in half.
never knew that kale was available in the USA, interesting. one of my all time favorite dishes / events is based on kale, the famous http://en.wikipedia.org/wiki/Grünkohlessen or
http://germanfood.about.com/od/meatbasedrecipesandmenu/r/gruenkohl.htm
alternate plating:
for those of you who don't get it at first look, this clearly resembles a palm tree.
polenta is the same way
ElectricThunder
Member
Kale is big here in the south US/Soul Food in general, though like many things I'm an outcast since I can only get along with it raw as opposed to cooked.
Will be contributing around 25 of these beauties to an early Thanksgiving with friends.
Looks amazing!
Back in the day (I'm talking mid-nineties) I was totally into laminated doughs. Yield was absolutely incredible. I'd make 100 croissants and pain au chocolates for about 20 cents a piece. This, with butter being the most priciest ingredient in a baking kitchen.
I never reseason it, ever. Once it is seasoned it is easy to maintain. It gets oiled after every use with about a half-teaspoon of clear oil (grape/canola).
Procedure like this: cook, soak for a bit with water to loosen any detritus, wipe out, heat again for about two minutes, remove and wipe down with oil and a piece of paper towel, shelf.
I've neglected my pan for a bit so I used a heavy scouring pad with hot water to scrub it down really good. I just rubbed it down with crisco and have it baking in the oven at 350 upside down on top of a cookie sheet to catch the grease.
That's what I mean by re-season...
But I'm wary of rubbing it down with oil after each use...couldn't the oil get rancid if I don't use it for a week at a time? Or should I just get used to using it all the time? =P
Nah won't go rancid, that is why you use something benign like grape or canola. Yeah, once you get that reseasoned then there will no need to reseason it. And when wiping it down, you remove most of the oil.
I do add a caveat to that...I make sure to do some deep frying once or twice a year to help build up the season.
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