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[Cosmic Bus]

Although I've never equipped a place of my own beyond the basics (cookware and cutlery), I'd simply suggest erring more on the side of sturdy, reliable, and utilitarian over anything aesthetic or elaborate.

It's not so much the equipment but what you do with it, y'know?

 

[Funky Papa]

Although I've never equipped a place of my own beyond the basics (cookware and cutlery), I'd simply suggest erring more on the side of sturdy, reliable, and utilitarian over anything aesthetic or elaborate.

It's not so much the equipment but what you do with it, y'know?

I'm more shocked by how much it goes in cabinets and the like. I mean, I could probably get some average furniture and get done with it, but I'd rather have something nice and durable. Right now I'm looking at Schmidt and a local brand named Carfra. I also went to Porcelanosa but their budget was ba-na-nas (the build quality of their drawers, cabinets and lids is also amazing, though, absolutely best in class).

 

[OnkelC]

I'm more shocked by how much it goes in cabinets and the like. I mean, I could probably get some average furniture and get done with it, but I'd rather have something nice and durable. Right now I'm looking at Schmidt and a local brand named Carfra. I also went to Porcelanosa but their budget was ba-na-nas (the build quality of their drawers, cabinets and lids is also amazing, though, absolutely best in class).

household kitchens have seen a tendency to turn into lifestyle objects rather than a place to cook, hence the breathtaking design and steep price tags. I'd go with some professional furniture (stainless steel and the like) for a more budget-friendly approach. typical price range is along this:
http://www.luchs-direkt.de/ausstattung-logistik/tische-und-regale.html

 

[Milchjon]

Perhaps not a total surprise, but (chili) bean paste works great with chili con carne. Awesome source of umami.

 

[Metroid Killer]

I'm in the process of configuring/designing and equipping the first kitchen of my own.

God damn, this is some expensive (and complex) shit.

I will probably do that int he near future as well, as the kitchen in our house is old and ugly as sin. Make sure to post what you end up with once you have decided, would be interesting to see what a fellow European picks(you're from southern Europe, no?)

 

[Funky Papa]

household kitchens have seen a tendency to turn into lifestyle objects rather than a place to cook, hence the breathtaking design and steep price tags. I'd go with some professional furniture (stainless steel and the like) for a more budget-friendly approach. typical price range is along this:
http://www.luchs-direkt.de/ausstattung-logistik/tische-und-regale.html

That's not a bad suggestion. I'll try to find a manufacturer that works with stainless steel in other settings than restaurants. Having some good looks and quality hinges is important, though; I dig utilitarianism, but not enough to make a restaurant-like kitchen.

I will probably do that int he near future as well, as the kitchen in our house is old and ugly as sin. Make sure to post what you end up with once you have decided, would be interesting to see what a fellow European picks(you're from southern Europe, no?)

Spain, actually. I'm in the process of renovating my own place and everything points the kitchen as the most expensive room by far.

 

[thespot84]

I'm more shocked by how much it goes in cabinets and the like. I mean, I could probably get some average furniture and get done with it, but I'd rather have something nice and durable. Right now I'm looking at Schmidt and a local brand named Carfra. I also went to Porcelanosa but their budget was ba-na-nas (the build quality of their drawers, cabinets and lids is also amazing, though, absolutely best in class).

i would kill for just a hood over my range. Stupid smoke detectors

 

[Funky Papa]

i would kill for just a hood over my range. Stupid smoke detectors

Wait, you can't have a hood just because your apartment also has smoke detectors? Did I read that right? It seems a bit extreme, it's not like an extractor is going to suck the smoke out of a fire or anything like that.

 

[Cosmic Bus]

I think he's saying that the smoke detector goes off frequently because he doesn't have a hood on his range.

Same issue here, so I got rid of my smoke detector, haha!

 

[nakedsushi]

Bread porn from today: Kalamata olive ciabatta and pecan flax rye.

Needs more olives =D But damn, those air pockets look GOOD.

 

[Funky Papa]

I think he's saying that the smoke detector goes off frequently because he doesn't have a hood on his range.

Same issue here, so I got rid of my smoke detector, haha!

Ha, that actually makes sense

 

[beat]

how thick is the spine where it hits the handle? I've heard great things about the victorinox knives but at the end of the day it's still stamped, not forged, and I don't see how'd they'd get a thick spine, which is something I find more comfortable on a knife...

It's a thin spine, yeah. If you want a thick one, then the Victorinox may not be for you. BTW, there was a kitchen knife thread a year ago.

I made catfish and swai simmered in Vietnamese caramel sauce yesterday.

I love caramelizing sugar. The way something as plain as white sugar becomes caramelized fascinates me.

 

[Gr1mLock]

Guys i got a query. Most of you are crazy bad ass cooks. What is the policy on flipping meat? i know i shouldn't flip a burger more than once. Talking about grill/griddles specifically. I flip my chicken at a 4 minute interval on medium high heat. I flip meat semi frequently because i dont want it to burn..any guidance would be appreciated.

 

[OnkelC]

Guys i got a query. Most of you are crazy bad ass cooks. What is the policy on flipping meat? i know i shouldn't flip a burger more than once. Talking about grill/griddles specifically. I flip my chicken at a 4 minute interval on medium high heat. I flip meat semi frequently because i dont want it to burn..any guidance would be appreciated.

that's a difficult question, because the correct time of the flipping depends on type and thickness of the meat/patty.

With ground beef and its variants, I see no problem with flipping it multiple times, same goes for poultry.
a tip is to reduce the heat immediately after the searing is done to reduce the risk of the meat burning.

 

[Gr1mLock]

that's a difficult question, because the correct time of the flipping depends on type and thickness of the meat/patty.

With ground beef and its variants, I see no problem with flipping it multiple times, same goes for poultry.
a tip is to reduce the heat immediately after the searing is done to reduce the risk of the meat burning.

I do the same thing but if feel that slight reduction in heat does nothing for me. I stay medium ish to begin with..I get really paranoid.

 

[TheExodu5]

The "flip only once" rule is mostly bogus. In fact, I've seen some top chefs recommend flipping as much as possible (see Heston Blumenthal's steak videos), so I'm assuming it doesn't really matter all that much.

Flipping only once is simply easier for me, since I can visually see how much the meat is cooked in a certain period of time, and this makes it easier to gauge when it's done. Say I can see it's cooked halway up the piece of meat in 5 minutes...then I know to have it fully cooked will take less than 5 minutes on the other side. It's harder to gauge this if you flip constantly.

 

[Gr1mLock]

The "flip only once" rule is mostly bogus. In fact, I've seen some top chefs recommend flipping as much as possible (see Heston Blumenthal's steak videos), so I'm assuming it doesn't really matter all that much.

Flipping only once is simply easier for me, since I can visually see how much the meat is cooked in a certain period of time, and this makes it easier to gauge when it's done. Say I can see it's cooked halway up the piece of meat in 5 minutes...then I know to have it fully cooked will take less than 5 minutes on the other side. It's harder to gauge this if you flip constantly.

I flip once every 4 minutes or so. I burn meat after .

 

[TheExodu5]

I flip once every 4 minutes or so. I burn meat after .

Is the outside cooking too fast for the inside? In that case, just reduce the heat.

 

[Gr1mLock]

Is the outside cooking too fast for the inside? In that case, just reduce the heat.

well i inspect things fairly thoroughly as theyre happening. I'd just like to be aware of anything im missing.

 

[beat]

Guys i got a query. Most of you are crazy bad ass cooks. What is the policy on flipping meat? i know i shouldn't flip a burger more than once. Talking about grill/griddles specifically. I flip my chicken at a 4 minute interval on medium high heat. I flip meat semi frequently because i dont want it to burn..any guidance would be appreciated.

Flip as often as you'd like, as long as you don't tear the patties. It'll cook faster and overcook less meat, though practically -- according to Kenji -- the difference is still pretty mild.

http://aht.seriouseats.com/archives...s-should-you-flip-a-burger-while-cooking.html

http://www.seriouseats.com/2012/05/how-to-grill-a-steak-guide-food-lab.html?ref=carousel

If there's one piece of steak-grilling advice that people seem to get more persnickety about than anything, it's that your steak should only be flipped once.

False. This is another hang-on gleaned from steakhouses in which it's simply impractical for a cook to flip more than once given the number of steaks they have cooking on a grill at the same time. At home, you're probably only cooking a few steaks at a time, and it's ok--indeed, it's better--to flip your steaks more often.

 

[Gr1mLock]

Flip as often as you'd like, as long as you don't tear the patties. It'll cook faster and overcook less meat, though practically -- according to Kenji -- the difference is still pretty mild.

http://aht.seriouseats.com/archives...s-should-you-flip-a-burger-while-cooking.html

http://www.seriouseats.com/2012/05/how-to-grill-a-steak-guide-food-lab.html?ref=carousel

Innately i always figured this was the case. I could always get a decent char without waiting way too long. I always dry out my meat when i dont flip a few times. I do like 4 and 4 on high and them finish 2 and 2. Yes i do time it...

yes its probably pointless,,,

 

[Gibbo]

Tried making these today Croque Madame Muffins - but my heart sank when the egg was overcooked and not runny at all. I was really looking froward to showing my pics on this thread

 

[Funky Papa]

I have to wonder... how many members of IronGAF watch Hannibal?

 

[BriareosGAF]

Pizza with feta, caramelized onions, and sauteed fiddleheads. The saltiness of the feta cuts against the sweetness of the onion and the fiddleheads provide some unctuousness.

 

[nakedsushi]

^--- OMG yes please. Fiddleheads on pizza sounds wonderful.

 

[Zoe]

I have to wonder... how many members of IronGAF watch Hannibal?

Blog with recipes for those interested: http://janicepoonart.blogspot.com/

Too much offal for me :lol

 

[Talon]

Huh, learn something new every day. I thought only Koreans and the Japanese ate fiddleheads. Didn't even know there was an english word for it!

 

[Funky Papa]

Blog with recipes for those interested: http://janicepoonart.blogspot.com/

Too much offal for me :lol

Those bird skulls are a gigantic red flag if I ever saw one.

 

[cartoon_soldier]

How do you guys like your lobster?

We got 30 pounds delivered from Maine today morning for Monday's feast. Any ideas on cooking them (most are going to be steamed I believe)

 

[Tom Penny]

How do you guys like your lobster?

We got 30 pounds delivered from Maine today morning for Monday's feast. Any ideas on cooking them (most are going to be steamed I believe)

Steam them in liquid and pour a dark stout type beer into the liquid. Makes the meat sweeter.

 

[cartoon_soldier]

Steam them in liquid and pour a dark stout type beer into the liquid. Makes the meat sweeter.

Yea, my friends who are from Maine did mention beer when we talked about the steaming.

I want to have one grilled too though.

 

[Keen]

In honor of Elitloppet (horse race), local restaurant Djuret had horse on the menu.



Horse tartar

Lasagna

Filet

Burger

Lemon sorbet and vodka

 

[Milchjon]

I love how they honor horses by butchering them :-D

How did it taste?

 

[Keen]

I love how they honor horses by butchering them :-D

How did of taste?

By making tasty food out if them.


It was great. It tasted like beef, but a little bit sweeter.

 

[Maklershed]

In honor of Elitloppet (horse race), local restaurant Djuret had horse on the menu.

Allistair Keenereem

 

[thespot84]

By making tasty food out if them.


It was great. It tasted like beef, but a little bit sweeter.

have you had buffalo? was it similar?

 

[Keen]

have you had buffalo? was it similar?

Nope, don't think I've ever had it.

 

[BriareosGAF]

Arugula (rocket) salad with cucumber, tomato, feta, lemon juice, olive oil; the dressing (barely qualifies as one) causes the feta to dissolve and become slightly creamy. Simple but so good.

Egg salad made from our chicken's eggs, shallots, cornichons, served on baguette rounds since we also made pesto. I am annoyed we did not double this.

 

[EatChildren]

Guys i got a query. Most of you are crazy bad ass cooks. What is the policy on flipping meat? i know i shouldn't flip a burger more than once. Talking about grill/griddles specifically. I flip my chicken at a 4 minute interval on medium high heat. I flip meat semi frequently because i dont want it to burn..any guidance would be appreciated.

A cut of steak is about the only meat I employ a flip once policy on. I do it with steak as I don't see any reason to flip it more than once. It cooks properly and perfect with the one flip method.

Everything else is free game. Mince based stuff I think can be flipped often to crisp up the outside and keep the heat source circulating. Same goes for poultry. Fish is probably the only exception, but only because it cooks so absurdly fast you probably only need to flip it once.

 

[Yes Boss!]

An old standard, but I've not made if for a few months. Dal Makhani. Such an amazingly perfect vegetarian dish:

 

[Maiar_m]

Let's pretend it's summer, guys :x

 

[Metroid Killer]

----~ Designer Dessert ~---- (May)

Entremet The Thin Red Line

Ever since finishing this dessert earlier today I've pretty much had a huge grin on my face. I'm extremely please how this ended up. And for the first time ever I didn't use any recipes, references, whatsoever, it's a creation purely from my head, down to the amount of each and every ingredient. Feels like a huge step to be honest.

If you can't read my terrible handwriting, from bottom:
Almond meringue layer
Passion Fruit Mousse
Yogurt jellyfied
Raspberry Jelly
Yogurt jellyfied
Lime Mousse with lime zests
Lime Jelly
Choco decor and a freeze-dried buckthorn.

I'm very happy with the presentation, the colors ended up exactly as I had thought. It also has very nice bite to it, the almond meringue gives a nice contrasting crunch to the soft mousses, and the jelly seperated the two mousses nicely.
Tastewise it's defintely good, but the Lime mousse dominated over the Passion mousse which was a bit of a shame. I was a bit worried how the yogurt would end up as I added it only for it's consistency and color, but it had a very subtle taste.

 

[Dom Brunt]

Metroid Killer, I want to be the Kramer to your Jerry and barge in all the time to eat your food. Got damn. I don't see stuff that nice at the bakeries here :O

 

[Funky Papa]

Let's pretend it's summer, guys :x

Is that custard? I fucking love custard.

Also, Metroid Killer's cake-thing looks glorious. Such gorgeous colours.

 

[OnkelC]

Metroid Killer, that is a serious masterpiece. congratulations on it.

 

[Maiar_m]

Is that custard? I fucking love custard.

Also, Metroid Killer's cake-thing looks glorious. Such gorgeous colours.

Nope, it's tiramisu!

And god, Metroid Killer, you make me ashamed to post desserts in the same thread as you! Congrats on the awesome entremet!

 

[Metroid Killer]

Thanks for the comments ^_^

Is that custard? I fucking love custard.

Seconded? Just imagining scooping the waffles into that custard... *drools*
Edit: Oh it's tiramisu... Tiramisu+Waffles=O_O. Yeah I need to do that sometime!
Also did you bake those mini waffles yourself? I seriously need a waffle iron for small waffles as you can do some pretty interesting stuff them.

 

[Maiar_m]

Thanks for the comments ^_^
Seconded? Just imagining scooping the waffles into that custard... *drools*
Edit: Oh it's tiramisu... Tiramisu+Waffles=O_O. Yeah I need to do that sometime!
Also did you bake those mini waffles yourself? I seriously need a waffle iron for small waffles as you can do some pretty interesting stuff them.

I wish I had, but no, I'm the same as you and don't have a thin waffle iron... Just the large one for Liege / Brussels waffles. Which is already pretty good.

 

[bucknuticus]

Making some Hungarian goulash right now, first attempt at making it. Smells and taste pretty delicious so far, going to server it over some egg noodles.

 

[ElectricThunder]

A day late, but at last some new bits:

Crumble: Deep River Snacks Aged Cheddar & Horseradish First time I've ever come across horesradish in a chip, or anything really, save for my beloved cocktail sauce. Tasty stuff, but borders on overpowering in terms of the heat factor and taste wise---certainly can't accuse the company of cheaping out.

Cheese: Flat Creek Lodge Aztec Cheddar Guajillo/Cocoa http://www.flatcreeklodge.com/farmstead-cheeses-and-farm-products/aztec-cheddar-1

Yep, this is definitely a new one for me, but the Guajillo really comes through brightly with the cocoa just a sort of mild earthiness that really evens it out---quite looking forward to baking the big pizza tomorrow and seeing how that turns out. Otherwise, a stellar melting cheddar. Mom is particularly hesitant on account of the Cocoa, but I think she'll be fine once she sees that it isn't quite a "chocolate pizza".