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[CrankyJay]

GAH! So happy! My in-laws bought us a Kitchenaid Professional 600 Mixer!

I've only had it open for about 3 days but I've already made a Red Velvet cake from scratch with cream cheese icing and it was GOD DAMN AMAZING. Check out Alton Brown's Red Velvet Cake recipe....really good.

Next up I am making a from scratch "Twinkie Cake." In memoriam of the Hostess demise of course! Though I do it a little different with fruits and Cool Whip and such. I used to always just use a box mix with Cool Whip, strawberries, and sweetened condensed milk.

this time though....this time I am making a triple layer cake with from scratch yellow cake, Cool whip between each layer, bananas between the bottom layer and middle layer, blueberries between the middle and top layer, covered completely in Cool Whip with strawberries on the top. Also, I will be combining the strawberry juice with the sweetened condensed milk for the inside. I hope it turns out...

edit:

Here she is! Gorgeous.

I have the same. Congrats. Careful about double batches of heavy bread doughs though. I read these can wear the motors down. Sadly these aren't like the KitchenAids made by Hobart.

 

[cryptic]

Does anyone have any recipes for beef liver?

The only requirement is that it can't require stock.

 

[Metroid Killer]

Double layered Lemon cake with Blueberry Swiss Meringue Bbuttercream

Om nom nom! But only in small slices, especially after dinner or your body will explode!

 

[ElectricThunder]

Finally, the year really kicks off!

Crumble: Tyrrell's Mature Cheddar & Chive Last of the lot and fine indeed---they really came through on the chive!

Cheese: Olivia Armenian Black Nigella Seed String Cheese Seems closer to a mozzarella weave than a string to me, but what matters is this is delicious and smells of fine pastries and baked goods. It melts decently then browns rather quickly not so unlike a marshmallow, so I'm going to have to tinker a bit when we do the rest of the pack Monday night on a full size.

 

[CrankyJay]

Finally got a chance to do a mid-winter smoke...too much going on with a newborn and the weather has been too windy as of late but today was calm enough to sneak in a 4 hour smoke.

This time I didn't pre-rub 12-24 hours before, which I think resulted in a super juicy and tender result. I think the rub pulls moisture out of the meat, especially if it has a lot of salt. Next time I will try to make a pre-rub that contains no salt.

Smoked 3 hours at 275ish to build up the bark, then covered in brown sugar and drizzled on agave nectar and foil wrapped with water for 1 more hour. Used 1 chunk hickory and 3 apple wood.

Baked beans consisted of brown sugar, ketchup, tbsp of my rub, and thick cut bacon on top. I didn't have time to smoke them along with the ribs today.

 

[daw840]

My god...that looks delicious.

Where do you live?

Just curious as I am in the BBQ Mecca of the world here. (Kansas City)

 

[CrankyJay]

My god...that looks delicious.

Where do you live?

Just curious as I am in the BBQ Mecca of the world here. (Kansas City)

Buffalo

 

[daw840]

Buffalo

But....but those aren't wings!

 

[CrankyJay]

But....but those aren't wings!

Believe it or not I've yet to smoke those. Almost got a whole duck instead on ribs.

 

[CrystalGemini]

Pan seared some trout with rosemary, garlic and butter:

Blanched green beans, tomatoes, artichoke hearts and roast potatoes to the side.

 

[CrystalGemini]

Holy moly....

 

[Maklershed]

That is one of the most delicious looking things I've ever seen.

 

[Eiolon]

Looks amazing!

 

[CrankyJay]

Eating the rib leftovers for lunch. I'm not sure what it is about refrigerating BBQ overnight, but the smoke rings and smoke flavor are way more pronounced the day after.

 

[Harry Potter]

That is one of the most delicious looking things I've ever seen.

Yes, she is.

 

[Cfh123]

I recently got a blender and have been trying a few things with it.

Today I made hummus - it was excellent. So simple to make, healthy, delicious.

I used this recipe with the changes noted in the video review:

http://allrecipes.com/recipe/real-hummus/

 

[OnkelC]

Does anyone have any recipes for beef liver?

The only requirement is that it can't require stock.

sorry, I am not a gibs specialist. How about a chopped liver recipe?

 

[Collete]

This page...O_O
IronGAF never fails, eh?

Made these today:

Banana bars, I think in essence it's banana bread but, bar like. It would have been different if I added the frosting that came with the recipe. However I felt I was eating too much bad food already, that making this was enough! Was good though, glad I made it. Good way of getting rid of three ripe bananas.

Also made this:

Not a huge fan of baklava, but my mother requested. She said she would help out, but I ended up doing all of the work (she was kind enough to put the nuts in the food processor and melt the butter at least). In any case, it was my first time working with phyllo/filo dough, and I screwed this up. The bottom ended out pretty burn (I didn't know they cook from the bottom up like that), but it still tasted pretty decent.

 

[Xeke]

So I got a large bag of Herbs de Provence from my brother for christmas straight from France this year. Does IronGAF have any recommendations for meals that highly feature these herbs?

 

[cryptic]

sorry, I am not a gibs specialist. How about a chopped liver recipe?

Thanks but I'm not interested in a spread too much. I just want a simple way to make it that doesn't require much side prep.

 

[fierrotlepou]

This goddamn thread.

I always check the last few posts of this thread when lying in bed with my laptop and you guys are the cause of my late-night sandwich making. If my parents wouldn't deem me crazy for doing it, I would start cooking!

 

[Eiolon]

Had some left over turkey from Christmas. Made some turkey enchiladas.

 

[ElectricThunder]

CrankyJay: What are your thoughts on the Dinosaur BBQ sauce in general? A bottle of the regular version of it turned up local in recent times and I was reckoning on making it the next in line once I polish off the last of the 1849...probably.

 

[Mr.Squirrel]

Finally got a chance to do a mid-winter smoke...too much going on with a newborn and the weather has been too windy as of late but today was calm enough to sneak in a 4 hour smoke.

This time I didn't pre-rub 12-24 hours before, which I think resulted in a super juicy and tender result. I think the rub pulls moisture out of the meat, especially if it has a lot of salt. Next time I will try to make a pre-rub that contains no salt.

Smoked 3 hours at 275ish to build up the bark, then covered in brown sugar and drizzled on agave nectar and foil wrapped with water for 1 more hour. Used 1 chunk hickory and 3 apple wood.

Baked beans consisted of brown sugar, ketchup, tbsp of my rub, and thick cut bacon on top. I didn't have time to smoke them along with the ribs today.

Dammit I need a grill

 

[thespot84]

Dammit I need a smoker

FTFY

 

[CrankyJay]

FTFY

Yeah, that's a smoker.

 

[Ether_Snake]

So you just put the meat on there and smoke it and that's it?

 

[CrankyJay]

So you just put the meat on there and smoke it and that's it?

Depends on what you're making, but yeah. It's sort of like an outdoor slowcooker with wood to add smoke flavor to the meat.

The ribs took me 4 hours, pulled pork usually takes me 10-12 hours, so I let those go overnight most of the time.

Here's some beer can chicken I did over the summer with homemade margeritas!

 

[Hazaro]

It looks like it wants to just have teeth sunk into it.

Also I found Onkel's brother!
http://www.youtube.com/watch?feature=player_detailpage&v=a1Dy-Mqc038#t=494s

 

[ShinAmano]

I got a $100 giftcard to a good butcher shop. What should I do with it?

 

[OnkelC]

It looks like it wants to just have teeth sunk into it.

Also I found Onkel's brother!
http://www.youtube.com/watch?feature=player_detailpage&v=a1Dy-Mqc038#t=494s

Heard the Penn comparison before, but my personal fave is Boris Johnson

Incidentally, the wife and I went to a recently opened burger place in cologne yesterday, called "Fette Kuh" aka Fat Cow.

The place was stacked, despite being a monday evening, waiting time between order and food was about 20 minutes:

for the wife: small Cheeseburger (120 grams beef), small fries, Ketchup/Mayo, Melon lemonade

Pour moi: "Philly Steak" and a regular Cheeseburger (200 grams) with Cheddar, plus Orange lemonade

total: 30,50€.




Bonus pic of Boris Johnson eating a burger:

 

[thespot84]

Bonus pic of Boris Johnson eating a burger:

That burger looks lilliputian.

 

[BriareosGAF]

That burger looks lilliputian.

Perhaps visiting White Castle when he was in the states a few months back.

 

[Gr1mLock]

Can someone recommend me a decent blender that isnt too expensive? I figured someone here would know before i drop 300 plus on a blendtec.

 

[bucknuticus]

Can someone recommend me a decent blender that isnt too expensive? I figured someone here would know before i drop 300 plus on a blendtec.

I had bought a lot of cheapo ones for making mixed drinks and other cooking and they all sucked.

Even though its "infomercialish" the best consumer grade cheaper blender I have used and still use is the ninja.

 

[Gr1mLock]

Yeah i'd rather just bite the bullet and get a good one but i dont know a thing about them or if there's an really good inexpensive ones. I do know about the ninja but i heard that it doesnt do so well with seeds.

 

[Silkworm]

Can someone recommend me a decent blender that isnt too expensive? I figured someone here would know before i drop 300 plus on a blendtec.

I've had my eye on the Breville BBL605XL Hemisphere Control Blender ($200)
http://www.amazon.com/dp/B005I72LMU/?tag=neogaf0e-20

It got really high marks from Cook's Illustrated and was a co-winner with the Vitamix 5200 (which is a little over 2x more expensive) for top rated blender. I've seen the Breville go down to $150 on occasion at Amazon so I'm just waiting for that to happen again since that's the best price I've seen for it online so far.

Edit: If interested, right now it's being offered at http://www.thekitchendeal.com/breville-bbl605xl-blender-hemisphere/ for $160 w/ free shipping though I'm not sure how trustworthy that site is. Couldn't find a rating for that store so far so proceed with caution.

 

[Nezumi]

Pour moi: "Philly Steak" and a regular Cheeseburger (200 grams) with Cheddar, plus Orange lemonade

Damn I really need to go there next time I'm in Cologne (wait that is this month... wohoo). Best friend keeps telling me about this place for months now.

 

[OnkelC]

Damn I really need to go there next time I'm in Cologne (wait that is this month... wohoo). Best friend keeps telling me about this place for months now.

If you can spare a bit of time, better try out Freddy Schilling if you haven't yet. Their burgers are a league above the fat cow imho.
http://www.freddyschilling.de/

 

[chicko1983]

I have been watching a lot of man vs food lately and are intrigued about some chicken wings in hot sauce. It's not something that gets done in austrAlia very often (there aren't too many cheap places to eat, like diners in america, in Australia except pubs which steer clear of buffalo wings and ribs in favour of steaks and schnitzels).

Does anyone have a good recipe for buffalo wings and/or hot sauce?

 

[Gr1mLock]

I've had my eye on the Breville BBL605XL Hemisphere Control Blender ($200)
http://www.amazon.com/dp/B005I72LMU/?tag=neogaf0e-20

It got really high marks from Cook's Illustrated and was a co-winner with the Vitamix 5200 (which is a little over 2x more expensive) for top rated blender. I've seen the Breville go down to $150 on occasion at Amazon so I'm just waiting for that to happen again since that's the best price I've seen for it online so far.

Edit: If interested, right now it's being offered at http://www.thekitchendeal.com/breville-bbl605xl-blender-hemisphere/ for $160 w/ free shipping though I'm not sure how trustworthy that site is. Couldn't find a rating for that store so far so proceed with caution.

Well even 200 is still better than 400 for a blendtec. Thanks ill check it out when i get home

 

[CrankyJay]

I have been watching a lot of man vs food lately and are intrigued about some chicken wings in hot sauce. It's not something that gets done in austrAlia very often (there aren't too many cheap places to eat, like diners in america, in Australia except pubs which steer clear of buffalo wings and ribs in favour of steaks and schnitzels).

Does anyone have a good recipe for buffalo wings and/or hot sauce?

Hi, I'm from Buffalo...I can help!

First off...do you have access to cayenne pepper sauce of any kind in Australia?

If not...you can make your own

Frank's RedHot Original Copy Cat Recipe

18 red cayenne peppers
2 c white vinegar
3 cloves garlic
½ tsp sea salt

Wash and cut the stem end from the cayenne peppers. Place in a stainless steel saucepan. Add vinegar, salt and garlic. Bring just to a boil. Reduce the heat to a low simmer. Simmer until peppers are soft. Pour mixture into a blender. Blend well. Pass through fine mesh metal strainer.

If canning: Pour into prepared jars. Wipe rim. Adjust lids. Processing in boiling water bath canner 10 minutes. Remove from canner. Allow to cool then test for seal, label and store.

If refrigerating: Allow the strained sauce to cool. Pour into clean bottle and cap. Refrigerate.


To make Buffalo wing sauce, you can just use the sauce as is, or cut it with butter to mellow it out to mild or medium.

 

[Milchjon]

CrankyJay, I made what I thought would resemble a Buffalo Sauce recently (Never had the real thing), and I though it tasted... slightly cheesy? Is that normal?

As for burgers in Germany, I wish there was a non-fancy, better fast food burger alternative to McDonald's and BK over here. It always feels like those who want to make a better burger must always try to load it up with silly stuff and put it between the wrong type of buns.
I want something like In N Out, Five Guys, Smashburger or Shake Shack, just fast food, but a tiny bit better than frozen patties with pseudo grilled taste.

Also, my chili has been simmering for so long now, I'll call it pot-aged.

 

[CrankyJay]

Um...I never got a cheesy taste when eating Buffalo wings. Did you add any dairy besides butter? How much butter if you did add it.

Should be tangy/spicy.

 

[TheExodu5]

I've never bought meat at Walmart before, as most of the meat there doesn't seem all that great. The marbling in this strip loin looked too good to pass up. It's sitting on the counter right now, resting with some salt and pepper. Will be pan frying it in about an hour.

 

[Milchjon]

Um...I never got a cheesy taste when eating Buffalo wings. Did you add any dairy besides butter? How much butter if you did add it.

Should be tangy/spicy.

I think I took quite a bit of butter :-D
I also used Tabasco, since the selection of hot sauces is somewhat limited over here.

But maybe the butter just wasn't totally fresh anymore. Or maybe I was just imagining things.

 

[Eiolon]

I've never bought meat at Walmart before, as most of the meat there doesn't seem all that great. The marbling in this strip loin looked too good to pass up. It's sitting on the counter right now, resting with some salt and pepper. Will be pan frying it in about an hour.

I saw commercials awhile back when they tried to revamp their steak reputation by serving them in steakhouses. You'll have to let me know how it comes out. I had Walmart steak once and it came out gray ha ha.

 

[bucknuticus]

I saw commercials awhile back when they tried to revamp their steak reputation by serving them in steakhouses. You'll have to let me know how it comes out. I had Walmart steak once and it came out gray ha ha.

They also pushed them super hard last season on Master Chef. Every episode had Ramsey and the other guys fawning over walmart steaks.

 

[CrankyJay]

I've never bought meat at Walmart before, as most of the meat there doesn't seem all that great. The marbling in this strip loin looked too good to pass up. It's sitting on the counter right now, resting with some salt and pepper. Will be pan frying it in about an hour.

I wouldn't recommend seasoning then resting...should do it the other way around. Salt can pull out moisture if left on too long.

 

[CrankyJay]

I think I took quite a bit of butter :-D
I also used Tabasco, since the selection of hot sauces is somewhat limited over here.

But maybe the butter just wasn't totally fresh anymore. Or maybe I was just imagining things.

Tobasco is fine, but it's a different flavor profile than Frank's Hot Sauce (what the original chicken wing was made with)...it's possible you used too much butter.