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IronGAF Cookoff (hosted by OnkelC)
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Maklershed
Member
IronGAF - any recommendations/recipes for some good dessert bars you've encountered? I'm thinking something along the line of blondies or chocolate chip cookie bars or something.
How about marinating them in a bit of white wine, garlic, rosemary and salt, the rosting them for a couple minutes?
BBQ season 2013 is opened in our humble kitchen. Starters were chicken skewers, marinated with yoghurt, sriracha and herbes de provence and garlic, served with coleslaws from the turkish deli of trust:
Enjoy!
I've had wonderful peanut butter bars at a restaurant but I have nothing in terms of a recipe, sorry.
ElectricThunder
Member
Bravo! I've never heard of nor seen a Black Magic cake before---looks pretty awesome though!
On my end, some really good newcomers:
Meat: Boar's Head Reserve Prosciutto Been far too long since I've had any Prosciutto, and while this isn't the "great" one, as that one has less pieces but more importantly a ridiculously brief shelf life after opened and even I have to take a step back at bit at spending $8 on a topping I can only use once---definitely a nice take on it and I appreciate finally finding a take on it that has the pieces separated by little strips of wax paper.
Cheese: Oaxaca Long on my to do list and it didn't disappoint---really is quite like a softer take on Mozzarella without much in the way of oil and is generally a solid pizza cheese for sure.
Crumble: Gringo Jack's Spiced Tortillas MY MIND IS DULY BLOWN. Radically different, and so very much superior, take on tortilla chips that I'd been procrastinating on trying for months now that finally just so happened to go on sale on a day where I came up empty on other options---talk about missing out. So dense....so flaky...so well spiced/seasoned...I'll never be able to think of this sort of chip the same way again and you can be damn sure I'm going to try and get another bag with a good date on it next week to add to the emergency stock of goodness.
Vermont GAF needs to go to their apparently existing restaurant, east coast GAF apparently needs to check Whole Foods for their wares(Marshall's as usual for me..), as I can't fathom an outfit that gets something this right could possibly be dropping the ball on all the rest
That is a really great idea for yogurt and siracha as the marinade! I'm going to make it next week. Don't have a grill so I'll probably pan fry and then make a cold sandwich wrap with siracha mayo.
Metroid Killer
Member
Looks great, has a light(thanks to the bread perhaps) look to it which is always a nice change. Can't wait to grill my first meal of the year which will be soon hopefully.
Enjoy!
Congrats! Both cakes look great! What was the flavours of the yin and yang cake, chocolate?
Yesterday I made the very first cake I learnt as little and the only cake I've been able to bake until this whole baking craze began.
Casper's Roasting Pan Chocolate Cake
It's called roasting pan because that's what you bake it in... Otherwise a simple and easy chocolate cake. Instead of milk or cream you add orange juice which makes it a lot more moist compared to other cakes.
I topped it with passionfruit icing and mixed fruit. Again a simple way to make it look elegant.
Recipe:
400 g flour
100 g cocoa powder
1 teaspoon baking soda
350 g sugar
½ litre orange juice
4 eggs
200 melted margarine
Mix all dry ingredients in one bowl and the wet ingredients in another. Then add the wet ingredients to the dry while mixing.
Bake for 35 mins at 175 degree celsius.
Use a greased roasting pan which measures 40x30 cm or two smaller ones.
I prefer to serve same day as baking, as it can get rather massive once it sets(some prefer that...).
Collete
Member
It's a dying recipe/art apparnetly from what I researched. No one really bakes them anymore (except Whole Foods where I got the cakes). I've been trying to find a good Black Magic cake recipe but been failing at finding it. Ah well...
Congrats! Both cakes look great! What was the flavours of the yin and yang cake, chocolate?
Yesterday I made the very first cake I learnt as little and the only cake I've been able to bake until this whole baking craze began.
Casper's Roasting Pan Chocolate Cake
Thank you!
The brown one was actually a decent chocolate cake (not as good as Black Magic, but still good) the white one was kind of odd. It reminded me of candy melts more than anything. (That or I'm biased to hate white cakes done poorly...which I am haha). But the white one was a vanilla cake, it just kind of tasted odd.
Yeah....You really can do anything, you crazy wizard!
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.
That looks great!
Also question...is that the Caphalon Katana? How do you feel about them? I was thinking of picking up some.
Metroid Killer
Member
I did a quick search, but most blogs that did any Black Magic cakes referred their recipes to Hersheys, but your probably know about that if you've done your research. Never heard about it before, but looks good, it's very moist, no?
Reminds me abit of Brooklyn Blackout cake as they are typically glazed with chocolate cream as well making for stomache twisting choco combo
Collete
Member
I did a quick search, but most blogs that did any Black Magic cakes reffered their recipes to Hersheys, but your probably know about that if you've done your research. Never heard about it before, but looks good, it's very moist, no?
Reminds me abit of Brooklyn Blackout cake as they are typically glazed with chocolate cream as well making for stomache twisting choco combo
Yeah I did that recipe and posted about it on GAF haha.
It wasn't nearly the same...not anywhere close even when I followed the recipe exactly.
It was a good homemade chocolate cake, just not anywhere near "black magicky".
It is decadent, there's mini chocolate chunks in the batter itself that is easily cut through with a fork. The batter reminds me of dark chocolate with a mix of milk chocolate.
I just wish I can get the recipe from Whole Foods >_< It is just that good...
I know the frosting is of a well made ganache however. If you leave the frosting out to dry, they turn into mini truffles basically. It is absolutely divine.
Cosmic Bus
pristine morning snow
It is, and I've been very happy with this knife. I tried numerous other much more expensive brands, but the Caphalon is the only one with a handle and weight that felt truly comfortable and natural to me; it was surprising how many terrible handle and bolster designs there are on higher-end knives. Even the longtime chefs that have used mine comment on how nice they think it is.
Etrian Oddity
Member
WHAT A COINCIDENCE, I bought one today.
However, tomorrow I'm going to exchange it.
The knife itself is great, and super-attractive... but it does not fit my biomechanical style at all. Instead, I'm gonna go back and probably get the 8" LX Chef Knife (pic). I guess I felt enamored with the katana, but it just doesn't have the rockability....
Metroid Killer
Member
So I(and my gf since we are using her facebook) joined a facebook birthday cake competition, where you can win expensive baking equipment. The winners are decided by voting... So I need your help!
Please go to the following link: click
And vote(STEM) on this cake (it should be on one of the first couple of pages). You may have to accept the app in order for it to function (you can turn it off/delete it afterwards)
My cake may not be the prettiest, but these competitions are always won by who has the most friends, and I could really use some of those prices which I wouldn't be able to afford otherwise.
Thanks for any help IronGaf
Please go to the following link: click
And vote(STEM) on this cake (it should be on one of the first couple of pages). You may have to accept the app in order for it to function (you can turn it off/delete it afterwards)
My cake may not be the prettiest, but these competitions are always won by who has the most friends, and I could really use some of those prices which I wouldn't be able to afford otherwise.
Thanks for any help IronGaf
Collete
Member
So I(and my gf since we are using her facebook) joined a facebook birthday cake competition, where you can win expensive baking equipment. The winners are decided by voting... So I need your help!
Please go to the following link: click
And vote(STEM) on this cake (it should be on one of the first couple of pages). You may have to accept the app in order for it to function (you can turn it off/delete it afterwards)
My cake may not be the prettiest, but these competitions are always won by who has the most friends, and I could really use some of those prices which I wouldn't be able to afford otherwise.
Thanks for any help IronGaf
I think I voted for you, not sure. I can't read dutch but I did press the blue "del" button. Good luck, metroid!
Snkfanatic
Banned
Voted for you, always love your cakes and other treats you post. Had to support ya!
So I(and my gf since we are using her facebook) joined a facebook birthday cake competition, where you can win expensive baking equipment. The winners are decided by voting... So I need your help!
Thanks for any help IronGaf
Glad to help a fellow GAFer. Some of the cakes there are really beautiful.
DJ_Lae
Member
I made pulled pork last night - followed a decent recipe I found online for a homemade sweet barbeque sauce, though I would have preferred slightly more vinegar in the end (dunno if the slow-cooking process neuters the acid a bit).
It was delicious. My only complaint was that I didn't have enough sauce for the entire pork shoulder, but that was my own fault as I used an 8 pound picnic roast instead of the 3 pound shoulder it asked for. So currently I have about ten cups of pulled pork leftover in the fridge, half with sauce and half that I'll probably just add something else too. In all likelihood I'll end up freezing some of it, there's no way I can eat it all before it goes bad.
Paired it in the buns with a nice coleslaw, heavy on the lemon and dijon, sweet potato fries on the side. It was great.
It was delicious. My only complaint was that I didn't have enough sauce for the entire pork shoulder, but that was my own fault as I used an 8 pound picnic roast instead of the 3 pound shoulder it asked for. So currently I have about ten cups of pulled pork leftover in the fridge, half with sauce and half that I'll probably just add something else too. In all likelihood I'll end up freezing some of it, there's no way I can eat it all before it goes bad.
Paired it in the buns with a nice coleslaw, heavy on the lemon and dijon, sweet potato fries on the side. It was great.
This sounds heavenly.
ElectricThunder
Member
Well damn, so much for finding a local pan up to my mom's standards (as she vehemently is against "coatings"..), as it is then something sort of like a Sicilian-style I was hounded the entire time about while trying to fix is now in the oven at 400 and we'll see what's happening with it come 20 minutes----I'd rather nearly burn the thing than undercook it as I have no idea how things will behave in this old biscuit pan so we'll see how it goes and perhaps I'll be able to snag a pic of it to edit in.
Anybody have any favorite's as far as normal, non-perforated, not expensive pizza pans go on Amazon? Sigh...
Edit: Well, that worked better than expected aside from taking about 25 minutes versus the usual----probably would've left it in even longer just because but the Oaxaca wouldn't stand up to much more:
My aggressive lobbying to apply some good butter to the bottom and sides of the pan was duly vindicated.
Anybody have any favorite's as far as normal, non-perforated, not expensive pizza pans go on Amazon? Sigh...
Edit: Well, that worked better than expected aside from taking about 25 minutes versus the usual----probably would've left it in even longer just because but the Oaxaca wouldn't stand up to much more:
My aggressive lobbying to apply some good butter to the bottom and sides of the pan was duly vindicated.
I've had much better luck with bricks than pans.
I've always just used basic restaurant heavy gauge sheet pans for pizza. Blast it at 500 then a few minutes in remove the pan and finish it on the rack, open to the air, with it close to the broiler. Never saw the need for anything else in a normal oven. You can get a half dozen of them for $40 and they have a ton of other uses...taking a silpat for baking, for countertop prep storage, etc. They even take a wire rack for easy cooling/resting of meat and glazing of pastries. Every kitchen should have 6-10.
Gen.Grievous
Member
I voted for you but that Converse looks pretty good. Inedible with all that marzipan though.
It's not Dutch. Scandinavian language, don't know which one though.
ElectricThunder
Member
I was looking at some similar sheet pans today at the store, though they were suspiciously labeled in such a way as to not actually say what material they were made from, steel or otherwise. Looks like a good way to go in lieu of a pizza stone, though our oven isn't quite up for Broiler use---kind of in one of those "all is falling apart, old, and wasn't that good in the first place" phases.
This worked pretty well for a nice surprise as per the above tonight though, so I just may elect to delay on this particular issue of Broken Stuff.
Though of course I appreciate all advice given by IronGAF folks on the subject as always!
This worked pretty well for a nice surprise as per the above tonight though, so I just may elect to delay on this particular issue of Broken Stuff.
Though of course I appreciate all advice given by IronGAF folks on the subject as always!
I have something similar to that. I got a pair of half sheet pans that are 13 gauge by Vollrath. I've been pretty pleased with them but they do warp a bit at high temps but not bad enough to be a real problem. Maybe a 12 gauge pan might be less prone to warp *shrug* I really should get another pair of them (they go for ~$15 per half sheet pan).
Yeah,
Chicago Metallic, Vollrath...and a bunch of others. They do come in many different thicknesses. I've got some that are exceptionally thick. You just don't want the ones with the glaze on them, kinda making them non-stick. I used to get them locally at Costa Mesa Restaurant Depot but that was back in the day before the web so now places like webstaurantstore.com have plenty on options.
Chicago Metallic, Vollrath...and a bunch of others. They do come in many different thicknesses. I've got some that are exceptionally thick. You just don't want the ones with the glaze on them, kinda making them non-stick. I used to get them locally at Costa Mesa Restaurant Depot but that was back in the day before the web so now places like webstaurantstore.com have plenty on options.
Voted... but what's in the cake?
Some food we've been making at our new food stall hopefully opening with no hiccups by the end of the month.
In this picture there is khao man gai (Thai version of poached chicken and rice), crying tiger (American wagyu steak marinated in oyster sauce), green papaya salad, a sour and spicy chicken soup, five spice pork belly stew with tofu and egg.
A close up of the nam prik num which is a roasted green chile dip that you eat with fried pork rinds, chilled vegetables, and sticky rice.
In this picture there is khao man gai (Thai version of poached chicken and rice), crying tiger (American wagyu steak marinated in oyster sauce), green papaya salad, a sour and spicy chicken soup, five spice pork belly stew with tofu and egg.
A close up of the nam prik num which is a roasted green chile dip that you eat with fried pork rinds, chilled vegetables, and sticky rice.
codswallop
Member
Made zarusoba with yasai no tempura tonight (homebrewed witbier in the background). The tempura turned out OK I guess. I've done plenty of battered stuff before but never tried tempura. Anyone got a good recipe they've actually used with great success?
Made zarusoba with yasai no tempura tonight (homebrewed witbier in the background). The tempura turned out OK I guess. I've done plenty of battered stuff before but never tried tempura. Anyone got a good recipe they've actually used with great success?
It looks like your batter didn't stick on? Don't overmix the batter, it should be lumpy and just barely mixed at all. Also throw in ice cubs with the batter when you mix it.
codswallop
Member
Yeah, that's what happened. It was a bit overmixed by the sounds of it, but I had ice cubes in there. The problem was that I think the recipe I used suggested way too little flour to water. It suggested I use 250mL of water and 3tbs flour, and 1tbs cornflour (and an egg). It was way too watery for any sort of batter I've ever made.
I ended up adding a further 9tbs flour and 3tbs cornflour and it was still too watery. Having never made it I'm not sure what the consistency should be like (compared to say batter for fish, or pancake batter etc).
The batter that did cook was nice, though.
Metroid Killer
Member
There's a raspberry and bitter chocolate mousse inside, here's another pic
And this is gonna be my last spam/repost of me being in this competition. Please help me by voting, it's very appreciated that so many have voted for me already
So I(and my gf since we are using her facebook) joined a facebook birthday cake competition, where you can win expensive baking equipment. The winners are decided by voting... So I need your help!
Please go to the following link: click
And vote(STEM) on this cake (it should be on the 4th page). You may have to accept the app in order for it to function (you can turn it off/delete it afterwards)
My cake may not be the prettiest, but these competitions are always won by who has the most friends, and I could really use some of those prices which I wouldn't be able to afford otherwise.
Thanks for any help IronGaf
nakedsushi
Member
Made zarusoba with yasai no tempura tonight (homebrewed witbier in the background). The tempura turned out OK I guess. I've done plenty of battered stuff before but never tried tempura. Anyone got a good recipe they've actually used with great success?
Instead of water, I use seltzer water (club soda) if I have it around. And rice flour instead of wheat flour. I don't know why. I guess it's the Asian equivalent of beer batter? I like the batter pretty thick, kinda like whole cream, but not as thick as pancake batter. I also never use egg in the batter.
Anyone ever make cretons? It's a delicious meat spread from Quebec made out of pork and/or veal, and onions.
Going to try making some this week. Bought some ground pork and ground veal. Not sure what else I should be putting in it...maybe some gelatin/pectin to hold it together a bit. I don't think ground pork and veal have enough collagen to hold it together.
Going to try making some this week. Bought some ground pork and ground veal. Not sure what else I should be putting in it...maybe some gelatin/pectin to hold it together a bit. I don't think ground pork and veal have enough collagen to hold it together.
Made a quick batch of Gumbo some weeks ago...
and this was the start of my smothered pork chops...
I just can't lol I tried and it reminds me of spider web
and this was the start of my smothered pork chops...
I just can't lol I tried and it reminds me of spider web
Metroid Killer
Member
It's alright we all make mistakes sometimes...
Assuming you ordered take away and the quality was below par... I admit I laughed when the picture loaded after only seeing the to begin with!
to begin with!Baconsaurus Rex
Member
Chinese take-away looks exactly the same all over the world.
MORTALIS
Member
Messing around in the back yard yesterday. My first time with this, it turned out insanly moist and flavorful. Gonna continue to experiment. Fun and easy!
http://www.youtube.com/watch?v=FuC46ymF3d0
I had too much of the PBR during the process, but I had a great time!
http://www.youtube.com/watch?v=FuC46ymF3d0
I had too much of the PBR during the process, but I had a great time!
Metroid Killer
Member
Traditional Danish Apple Cake
My girlfriend's speciality. Made of apples cooked sweet and into a mash. Cooled, then served with layers of butter-browned bread crumbs and crushed macaroons and topped with whipped cream.
My girlfriend's speciality. Made of apples cooked sweet and into a mash. Cooled, then served with layers of butter-browned bread crumbs and crushed macaroons and topped with whipped cream.
Looks like "pan asian" food. Whatever the hell pan asian means.
My fun experiment is seeing how every americanized chinese place makes szechuan shrimp. Still haven't run into two places doing the same thing.
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