ElectricThunder
Member
That's good to hear, got the DVR on the job and hope to watch it sometime Monday---info blurb mentioned BBQ in a Mason Jar, so my expectations were already a bit tingled.
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IronGAF Cookoff (hosted by OnkelC)
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Hmm, sounds interesting. Will have to check it out.
Maklershed
Member
Post your fridge...if you dare. This is mine. Pretty mellow. Freezer has nothing in it and is completely empty.
I see you put Sriracha in your fridge. I've always been curious as to if that is something that needs to be done or not. I put mine in a diner style ketchup bottle (since the actual bottle starts leaking as soon as I open it) and then just keep that in my cabinet.
sticky rice
nakedsushi
Member
Post your fridge...if you dare. This is mine. Pretty mellow. Freezer has nothing in it and is completely empty.
That's a pretty clean and organized fridge! I don't think I put siracha in the fridge either, but since I don't have any right now, can't verify. I'm pretty sure we just left it out. If something is tough enough to live in hotsauce, it probably deserves to live, haha.
I'd puts a pic of our fridge, but I'm embarrassed by the number condiment jars and leftover to-go containers there are.
Cosmic Bus
pristine morning snow
Nothing too exciting. Lots of fresh and frozen fruit and veggies, frozen meat, oddball condiments (lemonaise and dill pickle relish <3) and uh, two boxes of 1980s film.
Zoe
Member
We don't put Sriracha in the fridge either, but the past couple of bottles turned dark and would randomly leak oil... Maybe we just need to use it more :lol
CrystalGemini
Member
EASTER FOOD!
Gotta have deviled eggs
Made lamb
And my sister doesn't like lamb so I also made duck
And yes everything is pretty well done...etiolate and my sister freak out over any bit of pink.
Gotta have deviled eggs
Made lamb
And my sister doesn't like lamb so I also made duck
And yes everything is pretty well done...etiolate and my sister freak out over any bit of pink.
Nothing too exciting. Lots of fresh and frozen fruit and veggies, frozen meat, oddball condiments (lemonaise and dill pickle relish <3) and uh, two boxes of 1980s film.
Vodka in freezer, good man.
Yeah,
I've got a bottle on the outside cabinet with tons of other vinegar-based hot sauces. The one in the fridge is because I use that bottle for turkey sandwiches and tend to like the siracha, mayo and dijon chilled as I spread it on the bread.
Also, since Kerrygold was mentioned earlier I saw this one at my commissary. For $4 it was worth a shot:
Snkfanatic
Banned
Hah I was gonna say something as well. I just leave it on the counter. It does start to get darker in color after a while.
Looks amazing, what is around the outside? Homemade tortilla chips?
Yeah I put them on the cast iron pan for a while after I seared the flank steak on 4 minutes on each side.
Etrian Oddity
Member
This, I would like to eat.
~ ~ ~
Oh, what I would give to find some chives. Not even Whole Foods in ATX carries them... would love to experiment with the stuff.
Snkfanatic
Banned
Man...I may have to make something similar soon. What kind of cheese do you have to the left?
I went ahead and put feta in. Thats all I had. It went really well with the rest of the ingredients surprisingly.
beat
Member
nakedsushi
Member
I had this x2 for lunch:
Technically, I didn't cook anything. Just mashed up some avocado with lemon, salt, pepper, and chili pepper. Put that on top of toast and then plopped on some TJ's artichoke and red pepper spread and added an anchovy. For my second piece, I left out the anchovy and it was just as good!
Technically, I didn't cook anything. Just mashed up some avocado with lemon, salt, pepper, and chili pepper. Put that on top of toast and then plopped on some TJ's artichoke and red pepper spread and added an anchovy. For my second piece, I left out the anchovy and it was just as good!
Maklershed
Member
Fridge spotting is cool, I'll play:
Gah this is driving me nuts. I want to organize your refrigerator in the worst way. (that sounds vaguely sexual)
Snkfanatic
Banned
Onkel would have an entire shelf of cream cheese lol, at least that is what I assume is in those Philadelphia containers.
Metroid Killer
Member
Had to kill some cream and eggs that were soon to be over due, so I made a whole lot of desserts:
First we have a Trifle and chocolate mousse. The trifle is made out of a custard which is equal amount of cream and yoghurt(of any flavour you prefer) with some sugar added for taste and whatever fruit I had in my kitchen(oranges, plums and pineapple) dividing layers with crushed old-fashioned macarons
The chocolate mousse is a chocolate bar based mousse. The recipe that I followed called for Mars bars but my local supermarket didn't have any so I just used my personal favorite choco bar instead. Great mousse with a rich taste
I also made one of my favorite cakes, which is a raspberry mousse cake with a chocolate cake bottom and raspberry jelly on top, this time adding black currants, because why not?
First we have a Trifle and chocolate mousse. The trifle is made out of a custard which is equal amount of cream and yoghurt(of any flavour you prefer) with some sugar added for taste and whatever fruit I had in my kitchen(oranges, plums and pineapple) dividing layers with crushed old-fashioned macarons
The chocolate mousse is a chocolate bar based mousse. The recipe that I followed called for Mars bars but my local supermarket didn't have any so I just used my personal favorite choco bar instead. Great mousse with a rich taste
I also made one of my favorite cakes, which is a raspberry mousse cake with a chocolate cake bottom and raspberry jelly on top, this time adding black currants, because why not?
Funky Papa
FUNK-Y-PPA-4
And now we know what industry OnkelC lobbies for: dairy.
hey, the Philadelphias were on offer that saturday
79 cents each container.And since we basically do grocery shopping for cooking every night, dairy is the only thing we stack up on.
I could live without meat, but not a single day without dairy!
Frank the Great
Banned
nvm
Frank the Great
Banned
today i made some fried flounder with chipotle cole slaw and lime/cilantro rice
Etrian Oddity
Member
So today I went to Uchi (Austin, TX) for the first time, and the Machi Cure may well be the most delicious thing on the whole damned planet.
Man I really wanna go someday, if I ever have time.
nakedsushi
Member
Nice! I was thinking of going this weekend, but made reservations at Uchiko instead. Curious if I should try Uchi as well, or if Uchiko is enough.
Etrian Oddity
Member
Believe the hype about Uchi. Wow.
As for Uchiko, I haven't been there and I notice some dishes (like Hamachi Cure and Kakiage, perhaps the best dishes I had) aren't on the menu.
Uchiko is way more southeast Asian-influenced however, thanks to Paul Qui's mad experiments. It's not quite the same as Uchi proper, but still supposedly a great experience.
On a sushi note: I would say the sushi up at Musashino on Mopac and Anderson is probably superior to Uchi's, on a strict makimono and nigiri level. Uchi's special fish they fly in makes it worth it, however. I got to try masaba, hagatsuo, and kohada, all of which are pretty much Japan Sea-only fish. Kohada (gizzard shad) in particular was what convinced me to go on that day, since nobody else really carries it, and it's one of the most traditional and popular sushi toppings in Japan. I've gotta say, it was really a good fish.
I only wish I had remembered to take a photo of the kohada before I gobbled it up. XD
As for Uchiko, I haven't been there and I notice some dishes (like Hamachi Cure and Kakiage, perhaps the best dishes I had) aren't on the menu.
Uchiko is way more southeast Asian-influenced however, thanks to Paul Qui's mad experiments. It's not quite the same as Uchi proper, but still supposedly a great experience.
On a sushi note: I would say the sushi up at Musashino on Mopac and Anderson is probably superior to Uchi's, on a strict makimono and nigiri level. Uchi's special fish they fly in makes it worth it, however. I got to try masaba, hagatsuo, and kohada, all of which are pretty much Japan Sea-only fish. Kohada (gizzard shad) in particular was what convinced me to go on that day, since nobody else really carries it, and it's one of the most traditional and popular sushi toppings in Japan. I've gotta say, it was really a good fish.
I only wish I had remembered to take a photo of the kohada before I gobbled it up. XD
Made another bowl of roast butternut squash soup for the parent's over East break
Had to make deep dish again as well. They have a really good butcher nearby who does great italian sausage
Base Test Kitchen recipe I've been using for chicago style
http://www.youtube.com/watch?v=B2uGmk0kYC4
Had to make deep dish again as well. They have a really good butcher nearby who does great italian sausage
Base Test Kitchen recipe I've been using for chicago style
http://www.youtube.com/watch?v=B2uGmk0kYC4
Metroid Killer
Member
Just had the best lunch ever! I can't believe I'd forgotten how great bacon-wrapped asparagus taste. Served together with pita bread filled with sliced carrot and squash fried in bacon fat.
Last night we had fresh pasta and my gf's tried and tested meatsauce. Pretty standard meal, but the fun part was that the pasta was dyed in squid ink, making them jet black in color.
Last night we had fresh pasta and my gf's tried and tested meatsauce. Pretty standard meal, but the fun part was that the pasta was dyed in squid ink, making them jet black in color.
had a go at making my own garlic bread, tasted great !
should've proofed it longer but I was in a bit of a hurry, so it is rather dense
I just made baguette dough which I stuffed with caramelized garlic cloves & caramelized onion
made for a nice side dish to my pasta bolognese
should've proofed it longer but I was in a bit of a hurry, so it is rather dense
I just made baguette dough which I stuffed with caramelized garlic cloves & caramelized onion
made for a nice side dish to my pasta bolognese
bucknuticus
Member
So last night I made some aioli for burgers using hellmans mayo (I know should have made my own) how long will this stuff keep in my fridge?
Gah, wish I took pics...been a little bored with the USDA choice strip steaks I've been buying so I decided to do a six hour marinade in teriyaki, light soy, worchestershire, rice vinegar, ginger, onion and garlic and quick sear it and finish it off in the oven.
I wiped off excess marinade before putting it in the pan, but it seems I didn't cut the teriyaki enough as the steak got crusted quickly (looked burnt but it wasn't) from the sugars. Next time I do this I might rinse it then pat it dry.
Got damn. Was delicious. The fat melted wonderfully too...not sure if that was the added salts in the fat or the heat in the pan. I ate everything. Nothing was tough.
I wiped off excess marinade before putting it in the pan, but it seems I didn't cut the teriyaki enough as the steak got crusted quickly (looked burnt but it wasn't) from the sugars. Next time I do this I might rinse it then pat it dry.
Got damn. Was delicious. The fat melted wonderfully too...not sure if that was the added salts in the fat or the heat in the pan. I ate everything. Nothing was tough.
scissorfight
Banned
so i bought some of this:
and some 00 flour to try a few pizza dough recipes. now i have to go find some recipes.
few quick yeast questions:
do I use this the same way as any other dry yeast?
can i use it right from the freezer?
how long would it last in the freezer? years?
and some 00 flour to try a few pizza dough recipes. now i have to go find some recipes.
few quick yeast questions:
do I use this the same way as any other dry yeast?
can i use it right from the freezer?
how long would it last in the freezer? years?
holy shit 454g ? I can only find these shitty 3*7g packages here lol
found this site http://www.breadtopia.com/store/saf-instant-yeast.html which says you should store it in the freezer in an airtight container
this is my current go-to recipe
Wow
Snkfanatic
Banned
Mario that looks great and is a fantastic photo.
scissorfight
Banned
thanks, i'll give that recipe a shot. trying to find a good recipe that doesn't needs more than a day of rising time.holy shit 454g ? I can only find these shitty 3*7g packages here lol
found this site http://www.breadtopia.com/store/saf-instant-yeast.html which says you should store it in the freezer in an airtight container
this is my current go-to recipe
i think this yeast can be added to the dry ingredients without mixing with water first.
yup that's why it is "instant"
The reason why a lot of recipes call for such long rising times, is because it creates both strength and taste due to the different activity of the yeast at different temperatures.
The general advice with those recipes is to prepare a batch of dough in advance, and freeze the balls in zip-lock bags in case you want to use them later on.
BUT for most recipes which involve kneading by hand or with a mixer, the long rising time only influences taste and not the structure/strength, so you can use those after an hour or two of rising at slightly higher than room temperature (e.g. oven with lights on)
you can use this recipe and skip on the fridge part for example http://www.seriouseats.com/recipes/2010/10/new-york-style-pizza.html
scissorfight
Banned
hmmm...how long would frozen dough last in the freezer? that might be a good option.
You can store dough up to 5 days in the fridge, after that the yeast will have died. The taste will be more fermented with each day, some people might think it starts to taste too much like beer after more than 3 days ...
In case of freezing, I'd say you freeze dough as soon as you're done kneading it, or after an hour or two of rising at room temperature. Freezing will kill a bit of the yeast, but there should be plenty left that becomes active again after defrosting. It is then probably fine for a couple of weeks I guess ? Just take out the balls ~3 hours before baking --> 1.5 hours for defrosting, 1.5 hours for rising ...
As my recipe has only a little yeast in it, the author of the book I got it from says it shouldn't be frozen.
In case of freezing, I'd say you freeze dough as soon as you're done kneading it, or after an hour or two of rising at room temperature. Freezing will kill a bit of the yeast, but there should be plenty left that becomes active again after defrosting. It is then probably fine for a couple of weeks I guess ? Just take out the balls ~3 hours before baking --> 1.5 hours for defrosting, 1.5 hours for rising ...
As my recipe has only a little yeast in it, the author of the book I got it from says it shouldn't be frozen.
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