Stage 1, that way the heat of the rising dough will melt the chocolate. I used dried cranberries. Post your results back!
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IronGAF Cookoff (hosted by OnkelC)
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Stage 1, that way the heat of the rising dough will melt the chocolate. I used dried cranberries. Post your results back!
nakedsushi
Member
Sugar? Soju shouldn't be sweet. But yeah, soju pretty much tastes like a watered down vodka. I think it's an acquired taste, but to me it just tastes like water. If you find the taste hard to bear and you want to work your way up to it, lots of Koreans have it with a little lemon or lime juice. You can use the soju bottle cap to cut a whole into the lemon/lime (like a cookie cutter), then squeeze it out that way. Some people also like it with cola, but I think that's gross.
The brand I usually get is Chamisul since it's widely available and comes in two kinds. Chamisul Fresh is less alcohol tasting, so maybe try that? http://citywinecellar.com/liquor/soju/chamisul-soju-fresh-375ml.html
That's the one I've had, heh. Just not a fan of it. I guess I need flavor to overpower the alcohol.
Stage 1, that way the heat of the rising dough will melt the chocolate. I used dried cranberries. Post your results back!
Will do. Hopefully can have a shot at it this weekend or next.
Thanks again.
cartoon_soldier
Member
Steak and Potatoes!
First time I did the butter basting with Rosemary and garlic. Turned out wonderful.
I wish there was a butcher nearby where I could buy better pieces of steak
First time I did the butter basting with Rosemary and garlic. Turned out wonderful.
I wish there was a butcher nearby where I could buy better pieces of steak
Soju's definitely a little sweet, considering it comes from gam (korean sweet potato). Chu-um churum has HFCS in it at least.
It does go down like straight water. Basically diluted vodka.
codswallop
Member
Any tips on the best way to clean a stainless steel frying pan with a couple of years of baked-on gunk that just won't scrub off? It's mostly on the sides, and since it doesn't come off with any amount of soaking and scrubbing I'm still using the pan, but I'd like it clean clean.
You could try shochu, which is the Japanese version of pretty much the same thing. In Japan last year I tried a few different (cheap) ones, and a couple were drinkable neat.
cartoon_soldier
Member
Dinner is served! Chicken Tikka...it was amazing
Cooked along with some onions. Ate with a side of potatoes.
So good, wish I had some mint chutney!
Cooked along with some onions. Ate with a side of potatoes.
So good, wish I had some mint chutney!
codswallop
Member
Thanks for that. Unfortunately that product doesn't seem to be available in Australia, but perhaps there's something similar I can find now I know what sort of thing to look for.
BriareosGAF
Member
Bring some vinegar and water (1:1) to a boil in it. Let cool, dispose, light scrub. Rinse, add baking soda and water to form a paste, good scrub. Should look amazing.
Zoe
Member
Recipe please!
cartoon_soldier
Member
Chicken Breast diced in decent size pieces
Julienne Onions
Marinade:
4-5 cloves of Garlic
Ginger (I used probably around 1/3 cup)
Lemon Juice
Olive Oil
1/2 cup yoghurt (or I just used light cream, I think it worked better)
Tandoori Powder
Kashmiri chili powder.
(Since Tandoori Powder already has salt, added none to marinade)
If you don't have Tandoori Powder, make a mix of:
Red Chili Powder
Garam Masala
Little Tumeric
Cumin Powder
Garlic Powder
Salt
I salted the chicken lightly, then added marinade into a zip lock, put in chicken. Went into fridge for 2.5 hours. The longer you marinade the better.
Onions were mixed with a rub of Paprika, Salt, Pepper and Garlic Powder.
Oven at 400 F
Rubbed Butter my stoneware pan. This is the first time I used butter for this...ran out of oil.
Onions on the edges, Chicken cubes in the middle. Careful not to stack.
Cooked for 30 minutes, checked. Cooked for further 5-7 minutes. Took them out, rest for a few minutes.
or just make a volcano, because those are awesome.
Metroid Killer
Member
Made a variation on Slutty Brownies last night...
Brownies with hidden Oreo, raspberry ganache and fresh raspberries
Ok baking the brownies in a silicone muffin form was genius and it was completely unintentionally! Each brownie has so much crust that it's amazing! The raspberry ganache taste a lot of raspberry on its own, but you don't really notice it when eating the entire brownie, oh well I guess it still adds to the subtle raspberry flavour.
Brownies with hidden Oreo, raspberry ganache and fresh raspberries
Ok baking the brownies in a silicone muffin form was genius and it was completely unintentionally! Each brownie has so much crust that it's amazing! The raspberry ganache taste a lot of raspberry on its own, but you don't really notice it when eating the entire brownie, oh well I guess it still adds to the subtle raspberry flavour.
Damon Bennet
Member
i want those brownies
Keema curry for lunch:
A test for a curry filling recipe that will eventually be used for curry bread (curry filled deep fried bread). I dunno what it is but every time I make some kind of curry dish it never comes out as rich or hearty as the kind I eat in resturants. It's edible, sure, but it doesn't trigger that reaction where you try to stuff your face as fast as possible.
A test for a curry filling recipe that will eventually be used for curry bread (curry filled deep fried bread). I dunno what it is but every time I make some kind of curry dish it never comes out as rich or hearty as the kind I eat in resturants. It's edible, sure, but it doesn't trigger that reaction where you try to stuff your face as fast as possible.
Dinner is served! Chicken Tikka...it was amazing
Cooked along with some onions. Ate with a side of potatoes.
So good, wish I had some mint chutney!
I could hammer that entire pan on a workout day I bet. This kind of stuff is right in my wheelhouse...great job.
cartoon_soldier
Member
That looks great! As for rich and hearty, not sure...but one thing I learned an year back or so is to be careful with amount (if any) Garam Masala usage with Indian curries, not sure if you used any.
Thanks! Ever since I started using Kashmiri Chili Powder in my Tandoori and Tikka recipes, the flavor and looks have gone up a notch.
I used about 1 teaspoon for about 1.5 lbs of meat and a two cups worth of vegetables. Is that alright? I don't think it overpowered the dish, but I've never had keema so I have no basis of comparison.
ElectricThunder
Member
So...
Anybody able to give me any good odds on finding a decent regular pizza pan of some configuration, preferably round, via the likes of a local Super Target? Our old one has now crapped out, and betrayed itself as not the quality my mom thought she got a great deal on some years back---what with the crackling/peeling/etc as it wasn't labeled as some non-stick coating laden junk.
I know this is one of those times to push for some kinda pizza stone or baking steel in theory...but the reality is that just isn't likely to be doable on top of the oven not really being suited. Meanwhile, well, I'm going to try to pivot to the old biscuit baking pan as it is sturdy stuff, probably a comparable size for the size of dough mounds we'd been employing from the farmer's market, and seems the right thickness even if this is going to result in some weird Sicilian'ish style pizzas in the interim and a mess of trying to figure out the time for the temp on something new since the damned oven light doesn't work either.
2013~! :shakes fist:
Anybody able to give me any good odds on finding a decent regular pizza pan of some configuration, preferably round, via the likes of a local Super Target? Our old one has now crapped out, and betrayed itself as not the quality my mom thought she got a great deal on some years back---what with the crackling/peeling/etc as it wasn't labeled as some non-stick coating laden junk.
I know this is one of those times to push for some kinda pizza stone or baking steel in theory...but the reality is that just isn't likely to be doable on top of the oven not really being suited. Meanwhile, well, I'm going to try to pivot to the old biscuit baking pan as it is sturdy stuff, probably a comparable size for the size of dough mounds we'd been employing from the farmer's market, and seems the right thickness even if this is going to result in some weird Sicilian'ish style pizzas in the interim and a mess of trying to figure out the time for the temp on something new since the damned oven light doesn't work either.
2013~! :shakes fist:
cartoon_soldier
Member
I lost my grandfather yesterday, back in India. Being in US right now sucks.
One thing that cheered me up was my new Knife came in, Nakiri:
From JCK, can't wait to cook lunch now.
One thing that cheered me up was my new Knife came in, Nakiri:
From JCK, can't wait to cook lunch now.
ClassyPenguin
Banned
Collete
Member
I had a most delicious snack just now. Natto on a rice cracker! I mixed it up with ponzu, yuzu pepper, and roasted seaweed. I can see how the sliminess can turn some people off, but I think of it as a feature, not a bug.
Sorry for an ancient bump on this post, just want to say I have tried this myself (but had no yuzu or nori on hand) and it's actually edible surprisingly!
Not the best tasting thing (since I'm not a fan of natto, but I eat it for health reasons) but better than eating natto by itself.
Thanks for the tip, naked!
codswallop
Member
It does look good. I did a quick Google and found this recipe and I think I'll give it a go... though I don't have a pressure cooker.
Coming up with some new menu ideas for work and I'm suggesting a caramelized apple and roasted pine nut salad topped with some seared pork belly. Struggling to come up with a dressing for it though and maybe a couple more ingredients, any suggestions gaf?
EDIT: was thinking of throwing some blue cheese in there as well.
EDIT: was thinking of throwing some blue cheese in there as well.
Etrian Oddity
Member
So I have discovered the joys of turbot. Salt, pepper, olive oil, and a broiler... amazingly simple, yet such a terrific flavor and outcome.
nakedsushi
Member
You can extra-salt the boiling water and then leave off the salt at the sprinkling stage.
I like stir-frying them still in the pod in a wok w/ soy sauce, sugar, garlic, lemon, and crushed pepper flakes till done. I usually start w/ the frozen one, and stir fry till one of them is done when I try it.
I like stir-frying them still in the pod in a wok w/ soy sauce, sugar, garlic, lemon, and crushed pepper flakes till done. I usually start w/ the frozen one, and stir fry till one of them is done when I try it.
No need for a pressure cooker. Just cook the vegetables for longer. I chopped the veggies and cooked them till they were soft enough to mash by finger. Separated the water from the veggies then made the curry...added the vitamin-rich water back in and then reduced it all to a choppy consistency. Toasted and ground fennel seed and the dried mango really make the dish. The fresh citrus and onion at the end really amp up the freshness. Quality dish.
That is my garam masala I made a few weeks back...whole cinnamon stick, green cardamon, bay leaf, clove, mace all ground up. Not Paprika...but rather two different kinds of red chili powder...one very spicy, one very mild.
Harry Potter
Banned
What a great idea
Harry Potter
Banned
I did al Pastor a couple weekends ago. Turned out great. Used this recipe:
http://www.dylancooks.com/recipes/authentic-tacos-al-pastor/
(I did it in a dutch oven)
I like to take and slow cook it in citrus and spices for a couple hours in the oven (in a dutch oven). Then remove the pork and completely reduce the boiling liquid down to a thick onctueuse liquid. Then toss pork with the liquid in a bowl and then blast them under the broiler on a sheet pan to dry, crisp, and flavor it all up. Then serve on corn tortillas with your favorite veggie condiments.
Also, picked this up at the grocery store on a whim last weekend. Any ideas what to use it for? Is it just a condiment and topper like sour cream?
Also, made a dal mix for breakfast with cucumbers. I used two different kinds of dal (masoor and toor), not by choice but because they came in via UPS with bags broken and were all mixed in the box.
Ingredients:
Metroid Killer
Member
Always appreciating your posts Yes Boss! And there's something satisfying my kitchen brain seeing pictures of people's ingredients lined up neat and tidy.
Made Raspberry Créme Brulée
Completely infused with raspberries. Whole raspberries in the bottoms of the ramekins cooked in the creme which is colored pink the juice from raspberries(leftover from the brownies I made the other day). The layer of caramelized sugar was mixed with raspberry juice as well(see picture below), and finally topped with fresh raspberries.
These pictures were taken this afternoon, and we still got 2 big ramekins of creme brulee for tonight...
Made Raspberry Créme Brulée
Completely infused with raspberries. Whole raspberries in the bottoms of the ramekins cooked in the creme which is colored pink the juice from raspberries(leftover from the brownies I made the other day). The layer of caramelized sugar was mixed with raspberry juice as well(see picture below), and finally topped with fresh raspberries.
These pictures were taken this afternoon, and we still got 2 big ramekins of creme brulee for tonight...
I did al Pastor a couple weekends ago. Turned out great. Used this recipe:
http://www.dylancooks.com/recipes/authentic-tacos-al-pastor/
(I did it in a dutch oven)
is there pineapple on there?
Harry Potter
Banned
have you had al pastor with pineapple? ties the whole thing together....
Harry Potter
Banned
Many times at restaurants, love it.
Always appreciating your posts Yes Boss! And there's something satisfying my kitchen brain seeing pictures of people's ingredients lined up neat and tidy.
Yep! Clean as you go. I always like to portion and prep (for more complex things then I'lll do it in stages). I always clean the clean the dishes while cooking as well. Makes for a less stressful cooking experience...found that out years ago.
Also, they delivered a new fridge here and it actually has a freezer so I think I'm going to start making some desserts and ice creams. I always like making ice creams
Zoe
Member
What a great idea
So is that just melted butter?
Metroid Killer
Member
Harry Potter
Banned
Cosmic Bus
pristine morning snow
you guys ever cured and smoked your own bacon before? don't. it's blindingly simple and will ruin all other forms of bacon, as this is among the most incredible-tasting things I've ever had.
ClassyPenguin
Banned
I kinda do it but with lemon juice and mint leaves. Great for summer cocktails.
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