codswallop
Member
It's Shrove Tuesday (aka Pancake Day) in Australia, so I decided to have okonomiyaki for dinner, which is sometimes called a "Japanese pancake", so it's close enough for me. Washed it down with a homebrewed witbier:
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IronGAF Cookoff (hosted by OnkelC)
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Finally think I have the recipe I want to make the final version for our new business venture opening next month.
This dish is called khao mun gai in Thai which is their version of a Chinese dish called Hainan chicken (the different is in the sauces and how it's garnished).
Instead of cooking the whole chicken I separate the dark meat and white meat because they cook at different rates and take them out when they are each ready on their own time.
The sauce is a blend of pickled garlic, soybean paste, sweet soy sauce, sugar, salt, ginger, and serrano peppers.
This dish is called khao mun gai in Thai which is their version of a Chinese dish called Hainan chicken (the different is in the sauces and how it's garnished).
Instead of cooking the whole chicken I separate the dark meat and white meat because they cook at different rates and take them out when they are each ready on their own time.
The sauce is a blend of pickled garlic, soybean paste, sweet soy sauce, sugar, salt, ginger, and serrano peppers.
Made bread today. Chocolate/cranberries. Turned out really good.
I have never made bread before. I need to change that with this. Recipe?
SquiddyCracker
Banned
It's Shrove Tuesday (aka Pancake Day) in Australia, so I decided to have okonomiyaki for dinner, which is sometimes called a "Japanese pancake", so it's close enough for me. Washed it down with a homebrewed witbier:
Pancake day over here in the UK, so I of course made myself some relatively funky pancakes (thanks ArsenicYellow for the recipe
Pancake day over here in the UK, so I of course made myself some relatively funky pancakes (thanks ArsenicYellow for the recipe
You added oats though, from what it looks like. They're not in the linked recipe. Was that any good?
Oh that "looks" like simple fare but sounds delicious
At first I didn't recognize the sauce that you added to the chicken. I was curious about the recipe so google'd it and saw that a bunch of examples have the sauce in a separate dish and thought perhaps you didn't include it but now it makes sense :-D One example used a Chinese winter gourd to accompany the main dish but a cucumber would be far more readily available and seems to be more often used in the recipes I came across. Sounds like a winner as far as a menu item goes cartoon_soldier
Member
Just bought this:
From JCK, 210mm Gyuto with wa handle. Felt like a good one to get my feet wet with the new handle type and sharpening too. Also recommended as the best budget buy by many around the interwebs.
I have had an urge to start a knife collection for a long time, might work on it now (not just kitchen knives). But I live in an apartment and I can't wall mount a magnetic strip to display them so need to find a display solution first!
From JCK, 210mm Gyuto with wa handle. Felt like a good one to get my feet wet with the new handle type and sharpening too. Also recommended as the best budget buy by many around the interwebs.
I have had an urge to start a knife collection for a long time, might work on it now (not just kitchen knives). But I live in an apartment and I can't wall mount a magnetic strip to display them so need to find a display solution first!
Just bought this:
From JCK, 210mm Gyuto with wa handle. Felt like a good one to get my feet wet with the new handle type and sharpening too. Also recommended as the best budget buy by many around the interwebs.
I have had an urge to start a knife collection for a long time, might work on it now (not just kitchen knives). But I live in an apartment and I can't wall mount a magnetic strip to display them so need to find a display solution first!
http://www.chefdepot.net/kits2.htm
?
Protip with Japanese knifes: don't use the tip to pry anything open. I just tried to cut a plastic cover off the top of a condiment bottle and I snapped a small chip off of the top of my Shun Elite chef knife. Very brittle knives. The upside is they stay really, really sharp even if you don't hone/sharpen them often. Night and day difference between my Wusthoff and Shun.
Wow, I've never seen a proper pork rib chop at the story. Jealous.
The upside is they stay really, really sharp even if you don't hone/sharpen them often. Night and day difference between my Wusthoff and Shun.Wow, I've never seen a proper pork rib chop at the story. Jealous.
cartoon_soldier
Member
Yea, saw that on another forum too! Thanks, will look into it more tomorrow.
Protip with Japanese knifes: don't use the tip to pry anything open. I just tried to cut a plastic cover off the top of a condiment bottle and I snapped a small chip off of the top of my Shun Elite chef knife. Very brittle knives.
Yup, my research had the chip warning with Japanese knives. I will keep my Wusthoff Santoku for those tasks!
I bought a new meat grinder on Amazon (http://www.amazon.com/dp/B005F55EUQ/?tag=neogaf0e-20).
I'm going to make some more sausage this weekend, so long as my wife doesn't go into labor before the grinder comes in!
I'm going to make some more sausage this weekend, so long as my wife doesn't go into labor before the grinder comes in!
Keep us updated on how it goes. I'm in the market for one to make burgers.
codswallop
Member
Let's talk burgers IronGAF! I use the grinder attachment on the wife's KitchenAid with the coarse plate. Usually use rump but occasionally try to mix it with some porterhouse.
A Hamburger Today is a great burger resource.
A Hamburger Today is a great burger resource.
SquiddyCracker
Banned
Added it for some extra fibre, and I don't know really.
I didn't try it without the oats, so I'm left with nothing to compare it with
It was tasty though, and held together excellently.
Made some pizza (what else really ) for the family on Monday ... 275C convection, 6 minutes
Margherita+Chevre - Salami - Half Quattro Formaggi Half Anchovies
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had some dough left ... friend came over for lunch this afternoon, soooooo
mozz/gorgonzola/ham/parmesan on both
both 325C broiler, convection turned on when they entered the oven, 4~5 minutes
definitely (even) better tasting crust compared to Monday; 2 days of cold rise in fridge make a difference but so does the extra heat which gives a better char/texture !
) for the family on Monday ... 275C convection, 6 minutes
Margherita+Chevre - Salami - Half Quattro Formaggi Half Anchovies
-------------------------
had some dough left ... friend came over for lunch this afternoon, soooooo
mozz/gorgonzola/ham/parmesan on both
both 325C broiler, convection turned on when they entered the oven, 4~5 minutes
definitely (even) better tasting crust compared to Monday; 2 days of cold rise in fridge make a difference but so does the extra heat which gives a better char/texture !
cartoon_soldier
Member
Anybody got a recommended mortar and pestle to buy?
Getting confused between marble, granite, stoneware...jeez
Getting confused between marble, granite, stoneware...jeez
best and cheapest idea would be to get a ceramic one from a laboratory supply store.
codswallop
Member
I just bought a cheap one from a local asian grocer. It's pretty coarse, so sometimes things get stuck in it, so that might be something to consider with whatever you're looking at. I don't use it much though.
Clam
Not pictured is the oversalting. I might have to water it down with some milk later, I dunno.
Totally underestimated how much salt the clam juice added. At least that's where I assume it came from, I added less than a tbsp of salt myself.
Mackenzie 92
Member
you can try adding some raw quartered potatoes. leave them in there for an hour or so and then take them out. they absorb salt.
Thanks for the tip, I'll try that tomorrow.
Does the soup have to be warm for this to work or would it be fine to leave it in the refrigerator?
Mackenzie 92
Member
I need to get over my aversion to seafood. I used to love it. Loved shrimp. Especially loved lobster. Then I had a bad lobster experience at Red Lobster a few years ago. Super stringy and briny lobster. Strike one. Mom overcooked some shrimp at home and they were awful. Strike two. Bought some scallops at a well reputed local seafood store and even though I cooked them well, they were super briny (from what I've learned, it sounds like they may have been 'wet' scallops). Unlike other foods, when seafood is bad, it's really gross. I now have an aversion to seafood because of a few bad experiences. Thoughts on getting over this?
You know there is a trick to "fixing" wet scallops. You brine them in 1/4 cup of cold water + 1/4 cup of lemon juice + 2 tblsp of salt for 30 min. This helps mask the off flavors of wet scallops. Also a quick trick to tell if they are wet or dry is to take one scallop and put it on a paper towel covered plate. Microwave it on high for 15 seconds and if it's dry you get very little water released from the scallop (small ring of water around the scallop) but if it's wet you get a large amount of water released (very large ring of water).
Anyway, maybe you should try some sort of safe recipe that uses something like tilapia. Or maybe you want to partially mask the seafood taste so maybe something like the chowder? Or maybe go out and eat some good sashimi and that should restore your faith in seafood
The last seafood recipe I made was back when I was visiting my parents in Florida where I can find all kinds of good seafood as opposed to where I live in Indiana. I made Spanish-Style Toasted Pasta with Shrimp and looked like this
Served it with some lemon aioli and it was awesome
conch cooks like squid. Either cook it super fast, fry it, eat it raw/marinated ceviche style or you can stew it.
You know there is a trick to "fixing" wet scallops. You brine them in 1/4 cup of cold water + 1/4 cup of lemon juice + 2 tblsp of salt for 30 min. This helps mask the off flavors of wet scallops. Also a quick trick to tell if they are wet or dry is to take one scallop and put it on a paper towel covered plate. Microwave it on high for 15 seconds and if it's dry you get very little water released from the scallop (small ring of water around the scallop) but if it's wet you get a large amount of water released (very large ring of water).
Anyway, maybe you should try some sort of safe recipe that uses something like tilapia. Or maybe you want to partially mask the seafood taste so maybe something like the chowder? Or maybe go out and eat some good sashimi and that should restore your faith in seafood
The last seafood recipe I made was back when I was visiting my parents in Florida where I can find all kinds of good seafood as opposed to where I live in Indiana. I made Spanish-Style Toasted Pasta with Shrimp and looked like this.
Served it with some lemon aioli and it was awesome
I guess I should have said shellfish. I love fish and sushi. Just don't like shrimp or lobster anymore. I guess I need to replace my bad experiences with good ones so I can stop associating shellfish with bad memories.
codswallop
Member
The only way (or at least easiest way) to get over something is to dive right in and try to find good experiences. Doesn't matter whether it's food or something else, you have to force yourself to push past that previous experience.
cartoon_soldier
Member
So that knife is now out of stock, order canclled. ugh
Etrian Oddity
Member
Good shrimp is awesome. I fried up some shrimp last month and it was teh sex
Metroid Killer
Member
Just came back from a short vacation in Lisbon. Great city, and although the weather was somewhat cold(14-17C) it's still better compared to the snow crap we have in Denmark.
Although I haven't been baking myself all week, every day involved a visit to a famous pastry shop, pics ahoy!
I brought home some very tasty mango and passion fruits and I'm baking a cake right now, pics will come later
Although I haven't been baking myself all week, every day involved a visit to a famous pastry shop, pics ahoy!
I brought home some very tasty mango and passion fruits and I'm baking a cake right now, pics will come later
D
Deleted member 59090
Unconfirmed Member
Yay! I finally got a set of Zwillings and can retire my 25 year old Russian knives XD
My new office is surrounded by flats and there's nothing within walking distance to go for lunch.... Except this one burger joint. Its seasonal burger came with sauerkraut, smoked and grilled bacon, mustardsauce and some relish. For 4 it was surprisingly well-crafted.
Made fried pork trotters at work today, basically rillettes rolled into a log cut and deep fried.
Served with a fresno puree, arugula and apple salad.
Love on a plate
I'm making something with pork belly now. It's doing a 10 minute stint in the pressure cooker before going in the oven at about 100C for the rest of the day. Half will go in the fridge being pressed, and the other half I'll probably keep in the oven and crank up the heat to get some nice crackling. The latter will be used in some type of twice cooked pork with rice, and we'll see what I'll do with the former.
edit: Before the pork went in I cooked up some stock in the pressure cooker with various stuff and pork seasoning powder. Also the first time I'm making pork belly as I've never had an oven until recently.
Metroid Killer
Member
Looks really really appetizing, like with pretty much all of your creations.Made fried pork trotters at work today, basically rillettes rolled into a log cut and deep fried.
Served with a fresno puree, arugula and apple salad.
Yesterday I made a
Chocolate cake with Mango and Passion Fruit curd
So although you can't really see it in any of the shots, but the chocolate cake was baked with pieces of mango in it, then using the remaining mango to decorate on top. The frosting is just whipped cream, so overall a pretty quick and easy cake to make.
My brother made some Pav Bhaji last week and inspired me to give it a go. Essentially a very intense vegetable curry. A whole variety of veggies are cooked together then lightly mashed and then made into a standard curry defined by ground fennel and dried mango and heavy citrus then finished with a bit of butter to bring it together. Some raw onion and lime juice folded in at the end in addition to the cooked onion at the beginning give it some nice texture. Very nice dish and served with a dinner roll style bread. Definitely going to make it again.
Veggies:
And the finished dish:
Veggies:
And the finished dish:
cartoon_soldier
Member
That looks wonderful Boss! Oh man that makes me so hungry.
Eating Pav Bhaji on the streets of Mumbai and Surat with some raosted Papad was amazing.
So I ended up ordering a Nakiri since they were out of Gyutos, will be here next week. Going to work on my knife skills with it, even though I have come a long way in the last year (thanks to my company for giving us a nice bonus for last quarter!):
Eating Pav Bhaji on the streets of Mumbai and Surat with some raosted Papad was amazing.
So I ended up ordering a Nakiri since they were out of Gyutos, will be here next week. Going to work on my knife skills with it, even though I have come a long way in the last year (thanks to my company for giving us a nice bonus for last quarter!):
if you love onions you'll love this pizza!
my first attempt at a white pizza, so no tomato sauce
Made a caramelized-onion-cream-sauce by cooking caramelized onions with creme fraiche and blending them. Grounded black pepper, Mozzarella and thinly sliced onions on top, and some sliced shallot (because I forgot to buy scallions and leek...). Shaved Parmesan after cooking.
5 mins with the broiler turned on (aka inferno-mode) ... nice char !
it was great ... the creamy sauce and the soft onions blend perfectly
my first attempt at a white pizza, so no tomato sauce
Made a caramelized-onion-cream-sauce by cooking caramelized onions with creme fraiche and blending them. Grounded black pepper, Mozzarella and thinly sliced onions on top, and some sliced shallot (because I forgot to buy scallions and leek...). Shaved Parmesan after cooking.
5 mins with the broiler turned on (aka inferno-mode) ... nice char !
it was great ... the creamy sauce and the soft onions blend perfectly
ElectricThunder
Member
At last, new things!
Crumble: Sun Chips Sweet & Spicy BBQ About damn time they make more Sun Chips, blasted noise complainers mucking things up right after they launched. Nice little blend on these that comes through.
Cheese: Amadeus First Austrian cheese in a good while, and while it has absolutely nothing distinguishing about it, at the end of the day it just taste good, melts creamy, and has a bit of nice oil to it.
Crumble: Sun Chips Sweet & Spicy BBQ About damn time they make more Sun Chips, blasted noise complainers mucking things up right after they launched. Nice little blend on these that comes through.
Cheese: Amadeus First Austrian cheese in a good while, and while it has absolutely nothing distinguishing about it, at the end of the day it just taste good, melts creamy, and has a bit of nice oil to it.
Delicious looking as always! Just curious but how did you incorporate the mango into your cake? Is the mango simply pureed and then incorporated with the batter? Thanks!
Edit: Ooops! Nevermind. Reading comprehension obviously is not my strong suit. So you simply chopped the mango and put it into the cake. (and used the remaining to decorate the top of the cake) Were the pieces of mango cut small? I was thinking it might mess up the texture of the cake if there are big chunks of mango but perhaps it becomes even softer with the baking such that that isn't an issue. *shrug*
Sorry for the late reply!
It's not exactely the recipe I used but it's close enough.
http://allrecipes.com/recipe/french-bread/
I added 1 cup of cranberries and 1 cup of chocolate chips. The hardest part is kneading(?) the dough. I still need a lot of practice but I'm confident I'll get better the more bread I make.
Another month, another dinner party with friends. This time I was in charge of the appetizer, and the theme was 'this day in history'. So, naturally, I picked Kim Jong Il's birthday:
Korean bbq flap steak on lettuce with apples and mangos paired with japanese shochu (couldn't find korean). I don't know the first thing about korean food, only that I like it, and this came out pretty good:
Korean bbq flap steak on lettuce with apples and mangos paired with japanese shochu (couldn't find korean). I don't know the first thing about korean food, only that I like it, and this came out pretty good:
Sorry for the late reply!
It's not exactely the recipe I used but it's close enough.
http://allrecipes.com/recipe/french-bread/
I added 1 cup of cranberries and 1 cup of chocolate chips. The hardest part is kneading(?) the dough. I still need a lot of practice but I'm confident I'll get better the more bread I make.
Thanks a lot.
When would I add the cranberries and chocolate? Sprinkle on when in the flat rectangle before rolling up in stage 3 of recipe?
Also, dried cranberries, frozen or fresh?
Metroid Killer
Member
Heh, I had no idea how it would turn out, but it didn't affect the cake in anyway. The mango pieces were chopped fairly small, no bigger than the blackberries you see on top of the cake. I used 2/3 of the mango inside the cake and the last third for decoration, but I think the while mango could have been used inside.
About to replace my 10 yr plus convection oven....wiring is a bit screwed and the heat distribution isn't fantastic.
Any recommendations for a counter top oven?
will be using it for (in descending order of frequency)
Monthly attempts to make edible macaroons
Monthly Baking of scones and muffins cupcakes
Occasional oven roast pork (chinese style using just the belly)
Yearly festive baking of almonds and cashews
Functions I definitely don't need:
Microwave
Any recommendations for a counter top oven?
will be using it for (in descending order of frequency)
Monthly attempts to make edible macaroons
Monthly Baking of scones and muffins cupcakes
Occasional oven roast pork (chinese style using just the belly)
Yearly festive baking of almonds and cashews
Functions I definitely don't need:
Microwave
codswallop
Member
I can only talk from my experience with a Panasonic convection microwave. It does the job, but it seems to have hot spots, so I don't know how suited it would be for macaroons etc.
Wife who knows her stuff with baking prefers the cheap shitty oven to the convection one.
Wife who knows her stuff with baking prefers the cheap shitty oven to the convection one.
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