does half as thin mean the same thing as twice as thin? I've gone and confused myself.
Looks great, either way
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IronGAF Cookoff (hosted by OnkelC)
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does half as thin mean the same thing as twice as thin? I've gone and confused myself.
Looks great, either way
R
Rösti
Unconfirmed Member
I'd like to try this recipe (it looks delicious) but I refuse to eat gelatin. Will pectin work maybe?
Finding vegetarian/vegan marshmallows isn't easy.
Metroid Killer
Member
Some quick research seems to indicate that this vegan marshmallow recipe is sound. Got some special ingredients but also lists where to buy them.Rösti;64593651 said:
As the marshmallows I made was just a modified common marshmallow recipe, you easily add cordial to the vegan version. Add the cordial where it says to stir in vanilla. You want to use less amount of cordial compared to my recipe, but I guess you have to experiment to find out.(maybe less water, more cordial?) Good luck!
Yes, my brain kind of failed there.
I'm used to working with 1-1.5 inch steaks, this was like 0.75 inch.
R
Rösti
Unconfirmed Member
Great! I remember having read some vegan marshmallow recipe a few years ago, but I couldn't find it. Perhaps it's the one linked. Thank you very much.
BriareosGAF
Member
My mother-in-law makes some pretty amazing vegetarian marshmallows (can't remember if they have egg or not), will scare up the recipe when I get home tonight or tomorrow. We've actually thought about selling them commercially, but it's hard to estimate the market size for something like that.
Im more of a medium medium guy.
I'll cut you keen. i know where you live.
BriareosGAF
Member
I follow the Tassajara sponge method generally. It looks like this:
You can do general substitutions for the flour to taste. For instance to make a nice oatmeal loaf, I usually sub in 5C of oatmeal for 5C of flour in the second stage. To make a buttermilk bread, scald (bring to slightly above lukewarm) 5-6C of buttermilk in place of water when starting the sponge. Etc.
Deadly Cyclone
Pride of Iowa State
Anyone have a good lower cal mac & cheese recipe? I want to make some this weekend but also want to be able to have a bowl or two of it without having a heart attack.
Metroid Killer
Member
Yeah, don't add marshmallows to your baking cake too soon or this will happen... Oh well I haven't had a failure for quite some time, so it was long overdue. Luckily nothing important. I had a lot of leftover marshmallows and I had all the right ingredients for my favorite chocolate cake(x2!). Why not, what I can't eat I'll bring to work.
Never having done much with marshmallows I decided to place them on a choco cake inspired by Blizniak's mudcake a few pages ago. I placed the marshmallows when there was 10 mins left of baking, but already after a few mins the marshamallows had created a singularity in the middle of the cake collapsing it entirely, sucking in the walls of the cake as well. I just shrugged it off, didn't matter that much, but the cakes just wouldn't turn solid, after another 20 mins they were still a runny mess. They were ready after another 30 mins with the marshmallows completely caramelized. Hmmpf! I took out the cakes out of the oven and decided to decorate with some new marshmallows. Nope, they melted right through into the black marshmallows hole.
So I watched some action flick on netflix while eating any good pieces and threw out the rest in the garbage bin
Really enjoy your posts and pictures. Do you have a blog or tumblr I can follow?
Metroid Killer
Member
Thanks, good to hear
But no, IronGAF is my blog as of now. I'll most likely start one sooner than later, as I'm purposely already writing some of my posts as blog entries. Though IronGAF is what started this and IronGAF is what kept me going so I'll always be here first and foremost.
making a dessert for tomorrow, looking for some recipe feedback:
The dinner theme is 'superfood' (as in it has to have a superfood in it), so my thinking was 3 small parfaits for each person:
1. The Superman - Yogurt, Chia/Walnut/dark chocolate, blueberry, and pomgranit
2 The Green Lantern - Yogurt, Chia/Walnut/dark chocolate, wheatgrass/banana (as a layer), honey
3. The Batman - Yogurt, Chia/Walnut/dark chocolate, Acai/Blackberry (to get it as dark as I can)
I've never done anything with acai, chia, or wheatgrass, so I'm not sure what's going to go well together. Also, should I make the fruit/grass layers into custards or something to thicken them up? Feedback and suggestions welcome!
The dinner theme is 'superfood' (as in it has to have a superfood in it), so my thinking was 3 small parfaits for each person:
1. The Superman - Yogurt, Chia/Walnut/dark chocolate, blueberry, and pomgranit
2 The Green Lantern - Yogurt, Chia/Walnut/dark chocolate, wheatgrass/banana (as a layer), honey
3. The Batman - Yogurt, Chia/Walnut/dark chocolate, Acai/Blackberry (to get it as dark as I can)
I've never done anything with acai, chia, or wheatgrass, so I'm not sure what's going to go well together. Also, should I make the fruit/grass layers into custards or something to thicken them up? Feedback and suggestions welcome!
Metroid Killer
Member
I know acai and wheatgrass, but haven't made anything with them myself. First time hearing about chia seeds. Just to be clear are you making parfait (frozen dessert) or are you making American parfait, I assume the latter since you mentioned layers.
I think if you mix the banana with the wheatgrass juice it should be thick enough not to seep through the layers. I wouldn't do anything to the berries other than rinse them in water to clean them
If you mash them in any way then they will be runny and you will have to suspend that layer between two pretty solid layers(thick yoghurt for example).Looking forward to see pictures!
I know acai and wheatgrass, but haven't made anything with them myself. First time hearing about chia seeds. Just to be clear are you making parfait (frozen dessert) or are you making American parfait, I assume the latter since you mentioned layers.
I think if you mix the banana with the wheatgrass juice it should be thick enough not to seep through the layers. I wouldn't do anything to the berries other than rinse them in water to clean them
Looking forward to see pictures!
Thanks! I hope it's good enough to take pics!
Harry Potter
Banned
Usually I only lurk, but I thought I'd share a picture I posted to LEGO GAF of the cowboy steak I picked up today.
Metroid Killer
Member
If that had been a rib eye we could have had a nice pun on the eye of Sauron... Great piece of meat though.
Harry Potter
Banned
It actually is a rib eye, just bone in. So pun away!
cartoon_soldier
Member
Does anyone else hate tarragon like me?
Had a nice filet mignon at a steak house the other night and it came with a side of bernaise sauce. This is my 2nd time having bernaise and I think it's the tarragon that just ruins it for me...it has like a licorice like flavor that I just can't stand.
The steak stood on its own anyway, so I just ate it plain.
Also...got some amazing dry aged rib eyes for tonight. Pics later...they're fucking dinosaur steaks.
Had a nice filet mignon at a steak house the other night and it came with a side of bernaise sauce. This is my 2nd time having bernaise and I think it's the tarragon that just ruins it for me...it has like a licorice like flavor that I just can't stand.
The steak stood on its own anyway, so I just ate it plain.
Also...got some amazing dry aged rib eyes for tonight. Pics later...they're fucking dinosaur steaks.
Metroid Killer
Member
Hmm I'm pretty ok with tarragon and I really dislike anything liqorice. I usually mix it with a lot of different herbs.
And you've only had bernaise sauce twice?? Does not compute! Especially not, considering your love for meat. It's absolutely my favorite sauce and I've had it an endæess times, heh.
ElectricThunder
Member
Among the finest of signs!
Metroid Killer
Member
Jesus, you weren't kidding about them looking like dino steaks. Straight out of a cartoon. You know, you make me doubt wether or not going with pastry was the right choice for me. And going with hasselback potatoes is the icing on the cake(Wait, I'm afraid this comment has gone too meta). Enjoy your amazing meal!
LOOK at these bad boys...
Dry-aged prime rib eye...16.99 a pound
This is $56 worth of meat...lol
Grilling these guys tonight, baking some hasselback potatoes in the oven...and just some sauteed onions and mushrooms.
And lots of wine.
Damn, where did you get those from?
I'm out in Buffalo as well, hit me up with this secret location lol
Oh. Dash's at Hopkins and Klein in Amherst. Sorry.
I've actually never been to Dash's. By the look of that steak, I'm going to have to fix that. Thanks!
nakedsushi
Member
Fuck it...all in
Nice steak, but those potatoes! Looks so delicious and crispy! I love hassleback potatoes.
Had this for lunch yesterday, made by my husband:
Looks like we caught the tail end of morel and fava bean season. Better than not catching it at all!
Metroid Killer
Member
Had an extra can of condensed milk and I didn't wanted to use it for pie filling. Figured I would use it in a smoothie, and I just happened to have a watermelon in my fridge...
Watermelon Smoothie
It was nice, the best watermelon smoothie by far, which is good, since the flavor can be so vague at times. The condensed milk made it rather sweet, but you can always just substitute it with regular milk, if you don't have a sweet tooth.
Recipe:
750g watermelon, chilled(cut into cubes)
1 can(397g) of condensed milk, chilled
1 tsp vanilla sugar
5-6 ice cubes
Put all ingredients in a blender and mix.
Edit:
Oh I almost forgot! I bought one of these yesterday
Watermelon Smoothie
It was nice, the best watermelon smoothie by far, which is good, since the flavor can be so vague at times. The condensed milk made it rather sweet, but you can always just substitute it with regular milk, if you don't have a sweet tooth.
Recipe:
750g watermelon, chilled(cut into cubes)
1 can(397g) of condensed milk, chilled
1 tsp vanilla sugar
5-6 ice cubes
Put all ingredients in a blender and mix.
Edit:
Oh I almost forgot! I bought one of these yesterday
Which is perfect as I'm visiting my parents summerhouse this weekend, and they have a campfire. What stuff do I need to make some good popcorn? Special oils, salts, etc? Thanks!
I sprinkled malt vinegar on potatoes while eating...so good.
My mom said the potatoes were the best part of the meal...it's hard to disagree.
CrystalGemini
Member
Had this for lunch yesterday, made by my husband:
Looks like we caught the tail end of morel and fava bean season. Better than not catching it at all!
OMG I'm dyin' here and I don't even like pasta! DROOOL
Leave them in the oven longer...hotter.
I did mine at like 425 for an hour and ten minutes...make sure you coat it in oil or butter.
Bright Side of Life
Member
Made Japanese curry last night, needs a little more roux but otherwise really good. I wish my mom would let use ground beef instead of up rump roast chunks. The meat's all tough Oh well, veggie curry for me
Oh well, veggie curry for me Made Japanese curry last night, needs a little more roux but otherwise really good. I wish my mom would let use ground beef instead of up rump roast chunks. The meat's all tough
Tell your mom to cook it longer, until the chunks are fork tender.
LOOK at these bad boys...
Dry-aged prime rib eye...16.99 a pound
This is $56 worth of meat...lol
Grilling these guys tonight, baking some hasselback potatoes in the oven...and just some sauteed onions and mushrooms.
And lots of wine.
Some day I'll try to find some proper dry aged meats. Looks great.
Europe loses again... Over here you probably pay that much for non-aged beef.
nakedsushi
Member
What? Who doesn't like pasta?? It's so good all the time.
Panzanella for dinner last night to use up some leftover bread. I think I overdid it with toasting the bread hahaha.
BriareosGAF
Member
My mother, who grew up in the prototypical Italian-American family outside Philly. Two kitchens, meat curing in the basement, her mother cooking all the time. My mother-doesn't like pasta. I think a reaction against the patriarchy or something.
Me, I will eat aglio e olio or carbonara three times a day if I can burn it off quickly enough...
Also your husband's dish looks awesome, would eat that in a second too
.Wait, what is that thing, give me a name so I can google it! I've never seen one before but now I must have it only because there's popcorn inside :drool
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