Chili Verde, one of my absolute favorite dishes for cold nights. Had an unexpected cold front blow through, had to make it.
My recipe and instructions here
My recipe and instructions here
IronGAF Cookoff (hosted by OnkelC)
- Thread starter OnkelC
- Start date
- Status
Saved for future reference.
Metroid Killer
Member
That is both an odd crumble and an odd cheese, but it looks really great. As you mentioned the melted cheese looks awesome.
ElectricThunder
Member
Yeah, the wedge itself is done up in alternating layers so we sliced it up lengthwise to try and preserve that aspect alongside of the handy bit of knowing that a given bite is going to be all of one thing or another---course I did mixed ones after the first time or so and they definitely blend nicely that way too.
I'm hoping to do more slow, eventual damage on all of the cheeses that company lists on the site that I can get at and are sufficiently different from prior cheeses---cost was on the premium end and luckily other cheeses(one new that my mom will probably eat well before me to where it'll need to get purchased again and another just new company that probably has a nice one) showed up yesterday via the market so the plan is to get some kinda alternating routine going as long as I can.
I'm hoping to do more slow, eventual damage on all of the cheeses that company lists on the site that I can get at and are sufficiently different from prior cheeses---cost was on the premium end and luckily other cheeses(one new that my mom will probably eat well before me to where it'll need to get purchased again and another just new company that probably has a nice one) showed up yesterday via the market so the plan is to get some kinda alternating routine going as long as I can.
BriareosGAF
Member
More semi-seasonal fare, strawberry rhubarb galette with cream:
A shade on the tart side, but I prefer that to sweet anyway.
A shade on the tart side, but I prefer that to sweet anyway.
Metroid Killer
Member
That is why I generally avoid using strawberries in desserts(unless using them fresh) as they don't add much else other than being sweet. I need the sourness of a lemon or lime, or the fresh taste of raspberries, or rhubarb which has a perfect tardy taste.More semi-seasonal fare, strawberry rhubarb galette with cream:
A shade on the tart side, but I prefer that to sweet anyway.
Speaking of raspberries, here's my fridge at the moment:
I'm baking cakes for work tomorrow as it's my birthday
. A double layered chocolate cake with raspberry mousse, covered in ganache. And a mango spice cake, with lemon glaze and buckthorn berries. Now lets see if I can get that raise 
Metroid Killer
Member
You forgot your glasses Onkel? Actually you can't see all the minor filth in these pictures but there's a fair share of dirt and a single yellow spot at the size of a hand which we just can't get off...
StickSoldier
Member
Any tips on how to learn cooking? All these pictures make me jealous. I'm about to be 25 and I still can't even cook chicken! I'm tired of having to eat noodles and stuff even though I have the money to buy groceries. I think I have the hardest time cooking food the right amount, almost always resulting in over/under cooked food 
Metroid Killer
Member
1. If you're talking about cooking food in general, then get a friend or family member and make a meal together with them. Absorb techniques and ask a lot of questionsAny tips on how to learn cooking? All these pictures make me jealous. I'm about to be 25 and I still can't even cook chicken! I'm tired of having to eat noodles and stuff even though I have the money to buy groceries. I think I have the hardest time cooking food the right amount, almost always resulting in over/under cooked food
2. Choose a simple meal that you want to make, and learn to make it by trial and error.
3. If you are talking about cooking meat, then perhaps get a cooking thermometer. I only use mine when I grill, but it never fails.
Otherwise learn by your mistakes. Overcooked chicken, ok, write down how large a piece it was and how long you cooked it. Then the next time if you're gonna cook an equal size if meat cut down the cooking time.
StickSoldier
Member
Cool, thanks for the pointers. Going to try make a meal tomorrow.
Metroid Killer
Member
Yes I consume an insane amount of cakes and sweet stuff, and I realize how unhealthy it is, but! I hardly ever drink soda, I rarely drink any alcohol, regular food is healthybwith lots of veggies. In my sparetime I do Aikido, which is super important to me(I've built my own dojo in my house), and additionally my 27 year old(as of today!) metabolism is currently on my side...Metroid Killer, please post a picture of yourself. I have never been so curious as to what someone looks like, considering all the (amazing) desserts you make. Just how much do youand likely also consumeweighwork out?
Anyhow here are some pictures of me during my 3rd degree black belt test last fall. I'm the bearded fellow. Perhaps not the best pics to gauge my body shape with the suit and all...
That's awesome. Good for you, man! Clearly you're a talented dude. Your desserts are mindblowingly awesome and you make funny anagram photoshops
Any tips on how to learn cooking? All these pictures make me jealous. I'm about to be 25 and I still can't even cook chicken! I'm tired of having to eat noodles and stuff even though I have the money to buy groceries. I think I have the hardest time cooking food the right amount, almost always resulting in over/under cooked food
I recently just learned to cook and it was mostly self taught. I started with slow cooker recipes and moved on from there. Looked up recipes here, all recipes and whatever else had a recipe list and directions. I just followed the directions verbatim for the most part then after made edits from reading comments or changed it up after learning from mistakes the first time. Surprisingly, cooking wasn't as hard as I thought. I just think of it was following directions, if you can do that you can cook. Of course with that said I do get lost if there aren't any specific directions.
BriareosGAF
Member
Amusing coincidence, I am shodan in aikido (Furuya dojo in Los Angeles, Hombu association), and nidan in muso shinden ryu iaido (same).
Let's pretend it's summer, guys :x
mind if you share the recipe for this? looks lovely!
Chili Verde, one of my absolute favorite dishes for cold nights. Had an unexpected cold front blow through, had to make it.
My recipe and instructions here
Looks great - and looked at your recipe only to realize that one of the main ingredients is something I've never heard of (tomatillo) and would have no idea of how to get hold of (in UK)!
BriareosGAF
Member
It's very easy to grow, so you could always plant some this weekend. We're in coastal Maine so a little colder than you are but we still get tons of harvest from the few we plant each year (roasted tomatillo salsa is very good, and easy to make).
I'll look into it - thanks!
Metroid Killer
Member
hah, that's awesome. We're directly associated to the Hombu dojo as well(I've been there training actually), but train the style of aikido as it was taught in Iwama.
Nice didn't know you had a blog. More stuff to be inspired by then!
nakedsushi
Member
Whipped up a quick dinner tonight from stuff around the house. Love this on Friday nights when I'm too lazy to do much cooking.
Spaghetti with grape tomatoes and crushed pistachios
The best dessert ever: cherimoya that's been frozen and thawed. Tastes like the world's most delicious ice-cream.
Spaghetti with grape tomatoes and crushed pistachios
The best dessert ever: cherimoya that's been frozen and thawed. Tastes like the world's most delicious ice-cream.
nakedsushi
Member
^-- Yep! I used to get custard apple and bread fruit mixed up, but I guess they're two different things. I still haven't had bread fruit though.
Etrian Oddity
Member
So I learned how to shuck oysters on a recent stage, haha.
Belated happy birthday Metroid Killer, by the way.
This right here. Practice practice practice, it truly does make perfect. Trial by error, etc.
Belated happy birthday Metroid Killer, by the way.
ElectricThunder
Member
Well, file this one under unfortunate progress tonight:
Cheese: Delice de Bourgogne Coupe Goopy meesy sort----bad sort! Very similar to a decidedly unstellar blue cheese, a tinge of salty/sweet that just doesn't work, melts too fast and in a messy fashion beyond any logic. Yeah, file this one under Never Again!
Next week should be better, or at least something I'm less likely to regret over the night...
Maklershed
Member
An old standard, but I've not made if for a few months. Dal Makhani. Such an amazingly perfect vegetarian dish:
Chili Verde, one of my absolute favorite dishes for cold nights. Had an unexpected cold front blow through, had to make it.
My recipe and instructions here
I desperately want to eat both these things (but don't want to make them).
Auron_Kale
Member
Lazy Sunday night baking:
First batch:
Second batch:
These lovely mixed berry cookies are based around this recipe: Blueberry Muffin Top Cookies
First time I made these, I used fresh blueberries and this time, I used frozen mixed berries.
First batch:
Second batch:
These lovely mixed berry cookies are based around this recipe: Blueberry Muffin Top Cookies
First time I made these, I used fresh blueberries and this time, I used frozen mixed berries.
nakedsushi
Member
BBQ last night at my parent's house. It should dispel any confusion on whether I eat meat or not.
BBQ last night at my parent's house. It should dispel any confusion on whether I eat meat or not.
I think you need to provide a pic of you eating for that to happen.
edit: looks damn good!
nakedsushi
Member
^--- Hah. Not this BBQ, but here's proof that I do eat meat.
(at Salt Lick BBQ in Texas)
(at Salt Lick BBQ in Texas)
Metroid Killer
Member
It's not touching! It doesn't count!
Maklershed
Member
^--- Hah. Not this BBQ, but here's proof that I do eat meat.
(at Salt Lick BBQ in Texas)
We need to see X-rays of it in your belly!
nakedsushi
Member
LOL you guys are such skeptics!
Cosmic Bus
pristine morning snow
Had some leftover croissant scrap that was over-proofed, so what the hey, wrap it around a seared tuna steak with some serrano, garlic, and horseradish. Makeshift tuna welly.
CrystalGemini
Member
nakedsushi
Member
Had some leftover croissant scrap that was over-proofed, so what the hey, wrap it around a seared tuna steak with some serrano, garlic, and horseradish. Makeshift tuna welly.
Great idea! It's like a tuna wellington. Also, is it the perspective, or are those brussels sprouts REALLY big?
Cosmic Bus
pristine morning snow
Probably just the perspective. They weren't any bigger than the usual!
Etrian Oddity
Member
I really wanna try Uchiko's fried brussel sprouts recipe at home, but sprouts are so pricey. >o<
season for brussels sprouts, at least in germany, is september to feb/march, so they are out of season at the moment.
Funky Papa
FUNK-Y-PPA-4
I maintain that Brussel sprouts are the rotting testicles of the Devil.
I hated them as a kid, love them now.
I think they epitomize "grown up food" for me. Haven't met a kid yet that likes them.
Something me and you can both agree on German. They're awesome, try roasting them in duck fat next time.
have you had them only steamed?
hell is for catholics, anyway.
- Status
Similar threads
- Locked