It is olive oil, or at least something similar.
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IronGAF Cookoff (hosted by OnkelC)
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It is olive oil, or at least something similar.
Harry Potter
Banned
Great idea. I might try to incorporate that into an Old Cuban.
That look's great. Is it just like Polish Sernik? I believe the cheese used in both is the same at least.Great stuff, everybody! keep it coming.
made a cheesecake today, turned out nice:
recipe can be found in the second Home-Style cooking thread (for a link see first post in this thread), Post #182 there.
Also, can you help my identify this type of cheesecake:http://instagram.com/p/WDYgLNRCFm/
It's from a Swedish person, and I was thinking it may just be a sernik with the egg whites for the top whipped a lot, but I'm not sure.
adamsappel
Member
What a great idea
Whenever I make chicken stock, I freeze it in ice cube trays like that. I'll definitely try that olive oil and herb mixture, though I've mostly switched to coconut oil for cooking. Using flavored cubes is great in drinks; lemonade and ice tea cubes work well in both drinks.
I made a mixed-berry pie today. I was hoping to make a slab pie and not use a pan, but there was too much fruit (a frozen Trader Joe's mixed-cherry/berry blend and some strawberries that had gotten too ripe to eat otherwise) and it was a little too juicy. I tried thickening with arrowroot, but didn't use enough. Still, it tastes very good.
CrystalGemini
Member
Fried eggs = BREAKFAST OF CHAMPIONS
Fried eggs = BREAKFAST OF CHAMPIONS
what kind of eggs?
ClovingWestbrook
Banned
Just made my favorite casserole: Chicken & Broccoli.
cartoon_soldier
Member
Just made my favorite casserole: Chicken & Broccoli.
Quote that...LARGE image!
cartoon_soldier
Member
I made bad burgers today
Let us weep together my brother.
abstract alien
Member
Made some seared scallops for a friend to snack on. I think the camera focus was busted, but eh.
I really need to post more in here.
I really need to post more in here.
What's in there, out of curiosity? All of my favorite casseroles include chicken and broccoli.
ClovingWestbrook
Banned
4 boiled skinless boneless chicken breasts
Broccoli
Sauce = 1 cup of mayo, 1.5-2.0 cans of cream of chicken soup, 20 oz shredded sharp cheddar cheese, some lemon juice, Fried crunchy onions.
Cut chicken into small pieces, broccoli into small pieces, put in casserole dish. Cover and mix with sauce. Cook uncovered at 350 for 45 minutes. Last 5 minutes with more fried onions on top.
Etrian Oddity
Member
Ordered an Arcos 4-slot knife roll, since I'm getting picky on the equipment at work. It was a good price and I don't need like 30 slots, and my pal recommended a little smaller than his 10-slot.
Got some shrimp today... need to figure how I'd like to cook them.
Got some shrimp today... need to figure how I'd like to cook them.
peel and eat. Old-bay seasoning. It is the only way.
Auron_Kale
Member
Been a while since I've posted but my friends and I made something quite interesting:
Maple Bacon Apple scones
Yes they look like biscuits, but I assure you they're scones.
Adapted from this recipe:
http://basilmomma.com/2013/02/maple-glazed-pecan-apple-scones.html
Maple Bacon Apple scones
Yes they look like biscuits, but I assure you they're scones.
Adapted from this recipe:
http://basilmomma.com/2013/02/maple-glazed-pecan-apple-scones.html
codswallop
Member
I had a shot at making this for dinner tonight. Realised partway through I probably didn't have the most suitable masala (Sri Lankan "unroasted curry powder"), but pressed on regardless.
Probably let it dry out a bit much so there wasn't much gravy there either. Wasn't that impressed until I realised I'd forgotten to add any lemon juice at the end. Once I added some to the bowl I was eating it really turned around and was much nicer. I'll probably try this again, but perhaps a different recipe.
Been busy for us at work now that we're opening up a new place already while still working on our current one.
At the bar/gastropub-in-progress the other guy made a mushroom risotto with seared pompano (we're probably switching to black cod). Garnished with some fried capers, parsley oil, lemon juice
At our new spot in Downtown LA we're doing Thai street food:
This was just a sample plate, not representative of what the final plate will look like. It has grilled pork collar and a spicy and sour dipping sauce, sticky rice, and a nam prik (thai dip) made with jackfruit and ground pork.
At the bar/gastropub-in-progress the other guy made a mushroom risotto with seared pompano (we're probably switching to black cod). Garnished with some fried capers, parsley oil, lemon juice
At our new spot in Downtown LA we're doing Thai street food:
This was just a sample plate, not representative of what the final plate will look like. It has grilled pork collar and a spicy and sour dipping sauce, sticky rice, and a nam prik (thai dip) made with jackfruit and ground pork.
SlickShoesRUCrazy
Member
You will have to throw up the addresses of your establishments when you guys open up for us that call so cal home.
Well I don't want to pimp my places so much as I don't want this thread to seem like a constant advertisement for me. I've already listed the bar a few times. As for the new venture it's inside the Grand Central Market.
Only public details so far: http://losangeles.grubstreet.com/2013/02/sticky-rice-grand-central-market.html
CrystalGemini
Member
Fish eggs/roe. Lightly salted then pan fried is all it needs. SOOO good!
Screw you! I want to eat delicious food and you'll tell me how to get it!
I STILL need to hit you up. I'm so terrible.
Funny you say that because if anything mine was too wet. Just a lot of water comes out of those veggies. I tried to bring it together better at the end but I really did not want to be adding too much fat so I only put a a quarter stick of butter in the quart of bhaji.
Also, I did not really use any type of masala mix...just the normal usual suspects but add a decent sized scoop of toasted and ground fennel seeds. Also, a heaping scoop of the dried mango powder. I'm making another batch in a week or so and will take a few photos.
it's quite different from Sernik as far as I have read about it, mine is basically just the filling of a cheesecake (no dedicated bottom or crust), fortified by a bit of wheat semolina. No nuts, almonds, dried fruits or anything, just plain cheese
No idea about the other posted cake, sorry. Ideas, anybody?
Snkfanatic
Banned
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.
Wow, awesome! I would be afraid to just because of said reason haha.
Gen.Grievous
Member
Eggs inside eggs. How is the taste though? And did you just drop a raw egg in the oil?Fried eggs = BREAKFAST OF CHAMPIONS
nakedsushi
Member
Looks good. What a nice friend you are. I'd be like, "You hungry? Have some chips/crackers/fruit/whatever from the pantry."
Metroid Killer
Member
Here's what I made last night
Lemon Meringue Pie
So a few weeks ago I made my first pie, which was a lime pie, which was godly. So seeing a recipe for this lemon pie in one of my cookbooks was very tempting with my newfound love for citrus pies. And it was awesome, the filling was just as perfect as the lime filling, the meringue went well, which I thought would be the trickiest part(I generally avoid meringue... always something to mess it up and either you get pefect meringue or you get rubbish), but the crust didn't come out that great. Now I don't have a lot of experience with pies(both baking and eating), but I would almost say that it's like it hadn't been baked enough... which is a damn lie! I blindbaked it for 20 mins, then I baked it for 30 mins with the filling, and then 30 min again with the meringue on top...
Then again while making the crust I already into trouble as the recipe only called for a couple of tablespoons of water to join up the butter and flour, but after 4 spoons of water it still had a consistency of sand, so in the end I added quite a lot of water and let it rest for an hour and hoped it would help, it didn't and I added more water(just from wet hands) while rolling out the dough... Wierd, it's a recipe from the well-respected Hummingbird Bakery...
Oh well I liked the Lime Pie crust better, but it was pain to make since I don't have any machines to grind digestives to powder.
Anyway what did went well was the lemon filling, so let me share how to make that!
How-to: Lemon pie filling
Ingredients: (to fill a 20cm pie, add 30% if your form is 25cm)
4 egg yolks
1 can of condensed milk(~400g)
Juice and zests from 4 lemons
With a metal whisker mix the ingredients together in a large glass bowl. The filling will thicken naturally.
Pour the filling onto a ready pie crust, and bake in a preheated oven(150C) for 20-30 minutes.
The filling should turn into bright yellow and have a firm consistency, but slightly soft in the middle(but not wobbly)
Easy as pie!
Lemon Meringue Pie
So a few weeks ago I made my first pie, which was a lime pie, which was godly. So seeing a recipe for this lemon pie in one of my cookbooks was very tempting with my newfound love for citrus pies. And it was awesome, the filling was just as perfect as the lime filling, the meringue went well, which I thought would be the trickiest part(I generally avoid meringue... always something to mess it up and either you get pefect meringue or you get rubbish), but the crust didn't come out that great. Now I don't have a lot of experience with pies(both baking and eating), but I would almost say that it's like it hadn't been baked enough... which is a damn lie! I blindbaked it for 20 mins, then I baked it for 30 mins with the filling, and then 30 min again with the meringue on top...
Then again while making the crust I already into trouble as the recipe only called for a couple of tablespoons of water to join up the butter and flour, but after 4 spoons of water it still had a consistency of sand, so in the end I added quite a lot of water and let it rest for an hour and hoped it would help, it didn't and I added more water(just from wet hands) while rolling out the dough... Wierd, it's a recipe from the well-respected Hummingbird Bakery...
Oh well I liked the Lime Pie crust better, but it was pain to make since I don't have any machines to grind digestives to powder.
Anyway what did went well was the lemon filling, so let me share how to make that!
How-to: Lemon pie filling
Ingredients: (to fill a 20cm pie, add 30% if your form is 25cm)
4 egg yolks
1 can of condensed milk(~400g)
Juice and zests from 4 lemons
With a metal whisker mix the ingredients together in a large glass bowl. The filling will thicken naturally.
Pour the filling onto a ready pie crust, and bake in a preheated oven(150C) for 20-30 minutes.
The filling should turn into bright yellow and have a firm consistency, but slightly soft in the middle(but not wobbly)
Easy as pie!
nakedsushi
Member
Here's what I made last night
Lemon Meringue Pie
Hah, looks like a pokemon!
Metroid Killer
Member
Sure, I topped it with Italian Meringue.
Since my pie form is on the small side I made a smaller batch but go for the () measurements if you are making a big pie(or two small ones)
266 g of sugar (400g)
4½ eggwhites (7)
1/4 teaspoon of vanilla extract (½teaspoon)... I just remembered that I forgot to put this in yesterday >_<
Put sugar in a small saucepan and pour in water just so it covers the sugar(adding too much water just results in having to cook it longer, no harm done) and bring it to a boil over medium heat.
Meanwhile whip the eggwhites light and foamy (just a couple of minutes or a bit more, don't let stiff peaks form) on low speed.
Once the sugarsyrup has reached the soft ball stage* (5-10mins), slowly pour it into the eggwhites while mixing it on a high-speed, once it's incorporated, turn up the speed to max and mix for 10-15 minutes. The meringue should have more than doubled in size and be snowwhite as well as thick and glossy.
If using on top of pie preheat the oven while whipping the syrup together with the eggwhites to 150 degrees celsius and bake for 20-30 mins or until it turns brown and feels crisp to touch.
*If you do have a thermometer, aim for 115 celisius(240 F). If you don't, have a bowl of very cold water next to the stove. After about 10 minutes of simmering, drop a teaspoon of the syrup into the cold water. It should form a ball on contact, but it should not keep its shape when you pinch it with your fingers.
Ha! When I took it out of the oven I actually got the image of motherbrain inside my head...
CrystalGemini
Member
All the little eggs come in a sack that keeps them together. The taste is delicious: somewhat nutty and fatty. the texture may get to some people - you can definitely feel all the little eggs but it just takes some getting used to. All I did was wash the sack, lightly salt on both sides, and fry till lightly browned on both sides.
Just to be clear: chicken eggs were not used in this recipe.
codswallop
Member
Not sure what happened to the colour in the picture, but here's some pizza I made:
I should really dig out my DSLR if I'm going to participate in this thread instead of using my phone camera.
I should really dig out my DSLR if I'm going to participate in this thread instead of using my phone camera.
nakedsushi
Member
I'm pretty lazy when it comes to breakfast. I guess I'm not much of a morning person unless it's the weekend.
Weekdays, fridge oatmeal is about as much as I can do:
recipe here
Weekdays, fridge oatmeal is about as much as I can do:
recipe here
Metroid Killer
Member
Made a small pavlova for two with the leftover meringue from the lemon pie
Pavlova
Filled with a raspberry creme full of various berries, topped with mango and clementine and some more berries and brushed with apricot glaze.
Pavlova
Filled with a raspberry creme full of various berries, topped with mango and clementine and some more berries and brushed with apricot glaze.
abstract alien
Member
Ok, I confess lol. She is...more than a friend :-[
But less than a girlfriend?
Nice scallop either way.dragonlife
Member
I mainly use it on top of enchiladas or sopes.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?
Replace the Béchamel with sour cream and that's basically a "Flammekueche" (in the US maybe better knows as Tarte flambée: http://en.wikipedia.org/wiki/Tarte_flambée). In fact, the first one has all the ingredients of a common variation: Gruyere, potatoes, leek. Coincidence or intentional?
hehe we always get Flammkuchen when we're in the Breisgau-Hochschwarzwald area, but those are always of the Sour Cream/Onions/Bacon version
is the potato/leek variation Swiss ?I have tried making Flammkuchen myself as well (though not yet with my current steel plate oven setup), but we're more used to eating those as a snack instead of diner ... probably because we always get them at some Bierstube after hiking
There is actually a recipe for Tarte Flambée in the "My Pizza" book I've gotten these two pizzas from, which is similar to the one I'm familiar with as well.
Personally, I'd say the first pizza was quite like the "Tartiflette" Pizza I had once in France, but my knowledge of Elzas/Alps cooking is a bit limited unfortunately
shame cause everything there tastes greatBut now I will probably make & post some Flammkuchen when my friends come to watch Champions League next week
Also I really have to say the second one was nice as well ... the ham gives a nice smokey taste whereas the peas provide some crunch !
hehe we always get Flammkuchen when we're in the Breisgau-Hochschwarzwald area, but those are always of the Sour Cream/Onions/Bacon version
I have tried making Flammkuchen myself as well (though not yet with my current steel plate oven setup), but we're more used to eating those as a snack instead of diner ... probably because we always get them at some Bierstube after hiking
There is actually a recipe for Tarte Flambée in the "My Pizza" book I've gotten these two pizzas from, which is similar to the one I'm familiar with as well.
Personally, I'd say the first pizza was quite like the "Tartiflette" Pizza I had once in France, but my knowledge of Elzas/Alps cooking is a bit limited unfortunately
But now I will probably make & post some Flammkuchen when my friends come to watch Champions League next week
Also I really have to say the second one was nice as well ... the ham gives a nice smokey taste whereas the peas provide some crunch !
They're quite popular here in Switzerland, yeah. And variations with leek and potatoes are commonly made and sold at street fairs.
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