Etrian Oddity
Member
I believe they were wet, and the adductor muscle was removed. (HEB, so we're not talking a great fishmonger here.)
Also bought perch and grouper while I was there, so I'll be trying those out in the near future.
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IronGAF Cookoff (hosted by OnkelC)
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Also bought perch and grouper while I was there, so I'll be trying those out in the near future.
bucknuticus
Member
Seared scallops may be one of my favorite meals in the entire world.
Metroid Killer
Member
Don't worry I use tempered chocolate whenever I make chocolate for decorative purposes, but go the lazy normal melting route if the chocolate needs to be inside in anyway. Also the chocolate spirals were sooo easy to make in the end. I didn't really have anything that could hold the spirals, so I thought I would just use a regular glass to hold them, but in the end after letting the chocolate cool down a little they were able to hold themselves after being shaped into spirals!
Here's the result! (sorry for the amount of pics...)
Charlotte Mousse Cake
Composition: Ladyfingers forming the charlotte fence. From the bottom a soft sponge cake, then blackberry mousse, pistachio cream, orange mousse(with candied orange zests and chocolate chips) and whipped cream. Decorated with chocolate figures and more orange zests.
Great cake, if a bit too heavy on your stomach(there's cream in pretty much all things). But I really like the look, it came out exactly as I had envisioned. The orange mousse was really good, I had reduced the water from the juice from 3 oranges, so the taste was really sharp, only to be supplemented by the candied zests, and made even greater with a chocolate chips combo. The only thing that went 'wrong', was that I had forgotten to brush the inside of the ladyfingers with syrup, which resulted in the orange mousse to leak out and soften the bottom part of the ladyfingers. I could have let the mousse become more firm before pouring it on, but I didn't have the patience.
Bonus work in progress pictures! I try to keep the mess to a minimum whenever I work in the kitchen, constantly working on cake->washing the dishes. Still a mess everytime XD
Everything is ready for the orange mousse
My dog Shikko eyeing the cake as my gf eats a piece.
'But I'm really really hungry!'
Bachner0000
Neo Member
delicious looking cake, but i was kind of grossed out by the armpit hair.
Mackenzie 92
Member
Made roasted marrow bones for the first time last night. Wasn't bad. There was a certain gross out factor that I had to get over, but overall it was pretty tasty and very simple and cheap.
Also enjoyed experimenting with different condiments and toppings.
Not my pic, but this is similar to what I ended up with.
Also enjoyed experimenting with different condiments and toppings.
Not my pic, but this is similar to what I ended up with.
Metroid Killer
Member
Hahaha
I could eat that right now, and it also reminds me of how long it has been since the last time I made my own bruschetta.
nakedsushi
Member
Why grossed out? Don't you have armpit hair too?
What kind of dog is Shikko? S/he's really cute and fox-like! And that cake with the ladyfingers looks amazing!
Metroid Killer
Member
Thanks! He's an Icelandic Sheepdog. A bit over 2 years old, and the best thing ever 
Cuteness overload
Cuteness overload
I have an album of all my food on Facebook here http://www.facebook.com/media/set/?set=a.498534769363.233895.507889363 or off here if that doesn't directly work http://www.facebook.com/mariowynands
Don't really have any more commentary in the album than I usually post here though.
frankie_wilde
Member
Yesterday's Dinner. Pizza with Home made meat sauce, Onions, BBQ sauce, Pamplona sweet Chorizo, Special seasoning, Mozarella, and a Brie and paprika oil stuffed crust.
Maklershed
Member
ElectricThunder
Member
Glorious giant pizza right there.
Etrian Oddity
Member
I have acquired Kewpie Japanese mayonnaise. Now I can make some true dynamite sauce... gonna be fun making my amateur maki rolls with this.
ClassyPenguin
Banned
Oh dear god that looks amazing.
I helped Prowl make those brownies and I can confirm that they are freaking delicious.
It's just a brownie mix box from the supermarket and some chocolate bars of your choice.
Metroid Killer
Member
Awww, is it really an official brownie day? I should have made some then. Yours looks drool worthy!
Oh well I'm going to make something with egg yolks. Got 6 yolks in ther fridge and I'm thinking about making creme brulee, but every recipe calls for them to cool down in the fridge for at least two hours after removed from the oven. I would like to serve them a bit earlier. Is it ok to serve hot creme brulee (I've only ever had it twice, don't remember much about it).
Oh well I'm going to make something with egg yolks. Got 6 yolks in ther fridge and I'm thinking about making creme brulee, but every recipe calls for them to cool down in the fridge for at least two hours after removed from the oven. I would like to serve them a bit earlier. Is it ok to serve hot creme brulee (I've only ever had it twice, don't remember much about it).
those brownies look goood
played around with distance to broiler yesterday ; all three tasted good but close to the broiler = best pizza
also I'm only making Margherita the last few weeks ... so simple yet so good
officially creme brulee/catalan should be cool with a fresh layer of hard caramel, but I've been to plenty of restaurants that serve them at room temperature with a not-so-fresh caramel layer ... still tastes good but I imagine the French/Spanish would not accept such a dessert
played around with distance to broiler yesterday ; all three tasted good but close to the broiler = best pizza
also I'm only making Margherita the last few weeks ... so simple yet so good
officially creme brulee/catalan should be cool with a fresh layer of hard caramel, but I've been to plenty of restaurants that serve them at room temperature with a not-so-fresh caramel layer ... still tastes good but I imagine the French/Spanish would not accept such a dessert
BriareosGAF
Member
We made a from-scratch version of this--also with caramel--last weekend, should have taken pictures. We used a goat milk based caramel that a friend had gifted us (we're thinking of raising goats). I thought it might be too sweet but it actually ended up having a nice balance from the salt in the caramel, was quite good.
For Le Super Bowl tonight we'll be going full Japanese. I made curry last night that we'll reheat, and will be making makisushi with the kids this afternoon: avocado, cucumber and a tofu I'll marinate in a garlic/ginger/tamari/CRP mix. Should be fun.
Metroid Killer
Member
Yay my guests ended up arriving much later which made it possible for the creme brulee to cool down entirely. Wow, why didn't I make this earlier, so easy to make, and tastes really great.
Creme Brulee
Also, today I discovered what vanilla beans means... I mean, I know what it is, but in Danish we call it a vanilla pole, and eventhough I've seen the words 'vanilla bean' mentioned in a lot of recipes and in text related to pastry, I assumed it was just another vanilla flavour product... shaped like a bean. I had the image of a kidney bean in my head until today...
Seriosuly, wtf. I consider myself more than fluent in English, this is so embarrassing...
Creme Brulee
Also, today I discovered what vanilla beans means... I mean, I know what it is, but in Danish we call it a vanilla pole, and eventhough I've seen the words 'vanilla bean' mentioned in a lot of recipes and in text related to pastry, I assumed it was just another vanilla flavour product... shaped like a bean. I had the image of a kidney bean in my head until today...
Seriosuly, wtf. I consider myself more than fluent in English, this is so embarrassing...
Ha,
Creme brulee is like the easiest thing in the word to make with the biggest payoff! It is almost hard to make a mistake. Only thing to trip you up, maybe, is if you happen to get some water in while water baking, but that is only possible with the shallow vessels, not the standard remekins.
Creme brulee is like the easiest thing in the word to make with the biggest payoff! It is almost hard to make a mistake. Only thing to trip you up, maybe, is if you happen to get some water in while water baking, but that is only possible with the shallow vessels, not the standard remekins.
Metroid Killer
Member
Indeed. Whenever I make a recipe in the future where I end up with leftover yolks, the day after is gonna be a good day ;P
Nihilistic Monk
Member
Could you both please share your recipes?
Of Course
Got the Orange Rice cake recipe from here
Beef Bourguignon is here
electricshake
Member
That beef looks great. I've got a beef and red wine stew in the oven at the mo, just sort of winged the recipe but it's similar to yours (no bacon, shallots or mushrooms but it's got new potatoes). It smells pretty good!
Superbowl menu:
Homemade seven layer dip - retried beans warmed with Tabasco, ground chorizo, sour cream, homemade guacamole (avocados, splash of lime, finely chopped red onion, hint of garlic, salt, pepper) grated sharp cheddar, chopped black olives, scallions.
Fried Chicken (spicy) from Ezell's. I can't make it anywhere near that good, so we are shipping it in.
http://www.ezellschicken.com/
Homemade seven layer dip - retried beans warmed with Tabasco, ground chorizo, sour cream, homemade guacamole (avocados, splash of lime, finely chopped red onion, hint of garlic, salt, pepper) grated sharp cheddar, chopped black olives, scallions.
Fried Chicken (spicy) from Ezell's. I can't make it anywhere near that good, so we are shipping it in.
http://www.ezellschicken.com/
Nihilistic Monk
Member
New potatoes in stews are always godly. Great addition.
Also, heads up all, it's apparently National Yorkshire pudding day in the UK today. Great excuse to get those yorkies in the oven.
Cosmic Bus
pristine morning snow
Feeling pretty defeated the past few days. I had my final presentation for school on Friday and managed to botch aspects of all five categories (bread, pastry, cake, tart, plated dessert). I'm so much better than this normally, but my hectic work schedule and all the stress of practicing this stuff for the last few weeks got to me. It was obvious Friday morning when the stuff was coming out of the oven that it hadn't turned out the way I'd hoped, but there's obviously nothing that could be fixed by that point.
The chefs said I still did very well, but I don't think the overall score reflected that (rightfully so) and I wasn't honestly happy with any of my product.
The chefs said I still did very well, but I don't think the overall score reflected that (rightfully so) and I wasn't honestly happy with any of my product.
Ahh you don't get another try? We had to cook two days for our final just to make sure we could be prepared. Would it really mess up your grade since I'm sure your final great they'll take into account all the nice things you made that semester?
Don't be too hard on yourself you know that you're a good cook/ know how to cook. I don't think an employer at a ritzy restaurant is going to ask you what your final grade was on the final. It'll be ok.
Cosmic Bus
pristine morning snow
We got two practice weeks, a week out of the bakeshop to do our portfolio, and then this past week was working on the final products. Everything was great during practice, but fell to pieces for the last shot.
Well as long as you graduate it shouldnt really matter about final score right? Either way your long term career won't depend on it so if nothing can be done it's best to move on and tackle on the next challenge.
ElectricThunder
Member
A day late, but supplies stocked!
Crumble: Lay's Kettle Cooked Natural Sun-Dried Tomato Parmesan Apparently a newcomers, pretty solid in terms of being what it says.
Cheese: Taleggio YES! Melts quickly into a tasty, runny mess given it is already quite soft to start----nutty and a bit sweet are the name of the game and quite nice!
Made some Rajma Masala (like a vegetarian indian chili). What makes it really dark is my garam masala I ground myself and fried up at the start (rather than quickly cooking at the end, and buying a pre-mix). Basically ground up two cinnamon sticks, a couple of bay leaves, a half dozen green cardamom pods, some mace and a dozen cloves and then put that pulverized mix in when I fried the onions. To reduce the fresh tomatoes and onions to nothingness I pressure cooked the initial spice gravy for ten minutes prior to reducing it to an almost dry state at super high heat. End result is a simple smooth curry/gravy that is thick enough to support the kidney, but does not get in the way. Kidney is king.
Facetime with Dr. Bruce
Neo Member
Wow, that looks amazing and makes me want to grind up some garam masala for future use myself. Doesn't it burn when you add it in from the start though? I usually try to be careful and give my spices a light toast only.
Yeah, that is the thing. It is usually a water spice and not a frying spice...and always goes kinda at the end. This one I ground up rather coarse and then added it with the onion and oil mix for a few minutes (enough water was still in the onion to keep it from burning).
PrivateWHudson
Member
Cooking GAF, I need your help. I'm making some spice jars for my wife for Valentines Day. I found a cool template that someone made up, but I want to add a couple of spices that aren't on the template.
This is what they will look like:
http://diydiva.net/2011/09/diy-spice-jar-labels/
You'll notice they have three sections, uses, basic flavor, and a funny medicinal purpose. So for example, I need to make one for Cajun Seasoning. I know it's used for Gumbo, but that's about it. And is it A LOT OF SPICE, or A LOT OF FLAVOR? Also, any good medicinal purposes?
These are the spices I need:
Cajun Seasoning
Chinese Five Spice
Cinnamon Sticks
Ground Mustard
Paprika
Thanks GAF!
This is what they will look like:
http://diydiva.net/2011/09/diy-spice-jar-labels/
You'll notice they have three sections, uses, basic flavor, and a funny medicinal purpose. So for example, I need to make one for Cajun Seasoning. I know it's used for Gumbo, but that's about it. And is it A LOT OF SPICE, or A LOT OF FLAVOR? Also, any good medicinal purposes?
These are the spices I need:
Cajun Seasoning
Chinese Five Spice
Cinnamon Sticks
Ground Mustard
Paprika
Thanks GAF!
Metroid Killer
Member
I can relate that whatever I'm cooking tonights dinner or working on some pastry stuff being under stress reduces the quality greatly, I'm just not good at it, or don't have the experience to keep it together. As the others said though we all have bad days, and it sucks that it happened on your final, but as long as you know that it's not truly reflective of you, then there's nothing else to keep on truckin'.
Nihilistic Monk
Member
That looks amazing! My wife is Pescetarian, so we cook a lot of veggie food. I'd love to get an expanded recipe for that with some amounts in and stuff. When you say you reduced it until it's super dry, was that just the end consistency, then you added kidney beans, or was it like a paste you boosted out with water after the fact?
electricshake
Member
Yeh it was great, and I had leftovers for lunch. Om nom.
I think I need a new casserole dish and would like Iron-gaf's input. I've already got a Le Creuset which is great but it's a bit too small - I need something bigger. I was lucky and got mine on sale (think it was £50) but I'm not sure I can face shelling out £135 for a bigger one. Does anyone have any recommendations? If it's worth it I don't mind waiting and getting another Le Creuset for my birthday but I'm open to suggestions.
No real amounts but I do have a few more photos. Ingredients here. The beans in the back were a little over a cup and soaked for 24 hours then pressure cooked for thirty minutes. The red stuff is two fresh tomatoes blended with two jalapenos. Spices are my hand-grounded garam masala along with the the usual suspects: cumin seed, hing, turmeric, coriander powder, a couple dried red pepper powders. I don't have here the ginger and garlic paste which I put about two big tablespoons in:
When I say dry...I mean everything in the above photo except the beans and cilantro and butter reduced at the highest heat possible...just being careful because as soon as the water is almost gone then that is when it really starts to brown...but you want some for flavor and color. Here is a photo of it done, but I've added 1/4 cub of water to stop it. Scraping the bottom of the pan should leave a very nice wide trail. That becomes the highly flavorful and spiced gravy/curry base:
I then add the precious drained bean juice as a thickener and reduce it to half. I stop when it looks like it will support kidneys through the entire layer (don't want them falling to the bottom!)
One cup of dried beans soaked, then cooked yields a huge amount...like three+ cups of beans cooked. Those get added and then stewed slowly for ten to twenty minutes to meld. Optional, but I finish with a little bit of butter as an emulsifier for the sauce, then fresh chopped cilantro.
No real quantities but something like this:
Veggies:
two tomatoes
two jalapenos
one onion
8 cloves garlic
an inch of ginger
fist of cilantro
scallion for garnish
Bean:
1 1/4 cup Kidney/Rajma
Fat:
1 tablespoon vegetable oil
1/2 stick butter
Spice:
1 tablespoon cumin seed
1/4 teaspoon hing
1 tablespoon red pepper powder
1 tablespoon coriander powder
1/2 teaspoon turmeric
2 cinnamon sticks
8 cloves
8 green cardamom pods
1 full mace piece
2 bay leaves
salt
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