BriareosGAF
Member
I would think it's mostly going to be about moisture control. Think about how you can reduce it without overcooking or burning.
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IronGAF Cookoff (hosted by OnkelC)
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I would think it's mostly going to be about moisture control. Think about how you can reduce it without overcooking or burning.
My gf and I were tasked with recreating a dish from noma (a 2 michelin star restaurant) for a dinner party, so we went with the easiest we could find, asparagus with tender spruce.
It came out quite good. The pine was present but not overpowering the oil/vinegar infusions were not too difficult, but I do not recommend cooking with pine or spruce needles, unless you have minions that will trim the needles for you (you can't just pull them off like rosemary). There was even foraging involved (in my front yard).
If you're looking for something off the beaten path, you can find the recipe book at a local library. It's a fun read just to see how crazy the stuff is.
It came out quite good. The pine was present but not overpowering the oil/vinegar infusions were not too difficult, but I do not recommend cooking with pine or spruce needles, unless you have minions that will trim the needles for you (you can't just pull them off like rosemary). There was even foraging involved (in my front yard).
If you're looking for something off the beaten path, you can find the recipe book at a local library. It's a fun read just to see how crazy the stuff is.
Cornballer
Member
I was just stopping by to let everyone here know that a new thread is needed soon. I don't post in this thread any more, but I think it'd be great if you made the new one, Onkel.
That sounds like a fun dinner party (mine usually involve me doing all the cooking and cleaning up bleh)
Definitely yes!
ElectricThunder
Member
This one has a had a great run, but yeah, definitely primed for a nice next course Onkel---you've got this!
InfiniteBento
Member
Migrated into a coworkers home until me and Horse Detective's apartment is available on June 1st.
I finally have a kitchen to cook in again!
Made pan-seared cod with goat cheese & sundried tomato ravioli in a three cheese red sauce the other night. I think next time I'm going to go for a nice branzino instead. Cod is good but Its not my favorite fish.
I finally have a kitchen to cook in again!
Made pan-seared cod with goat cheese & sundried tomato ravioli in a three cheese red sauce the other night. I think next time I'm going to go for a nice branzino instead. Cod is good but Its not my favorite fish.
Migrated into a coworkers home until me and Horse Detective's apartment is available on June 1st.
I finally have a kitchen to cook in again!
Made pan-seared cod with goat cheese & sundried tomato ravioli in a three cheese red sauce the other night. I think next time I'm going to go for a nice branzino instead. Cod is good but Its not my favorite fish.
Mackerel goes really well with tomatoes especially if you do a pasta puttanesca.
cartoon_soldier
Member
Spicy Mutton Keema with Watermoom & Feta Salad.
The feta cheese I get here leaves a lot to be desired though
Garden Update 3:
We finally have sprouts. Arugula came up first. A few others seem to be following suit. The weather was cold last week and I feel I may have been under watering the garden. Now it finally feels like Spring and I have been watering a lot more. I also added the ash from the Stubbs charcoal. A lot of people don't recommend charcoal ash but since Stubbs is just hard wood and vegetable binder I figured it should be fine. The next day I saw a this.
Those are the four planting spots in one of the sixteen square feet. I have to prune down until there is only one per spot but I want to see if any seem to be stronger than the surrounding neighbors.
Looking forward to the new thread.
We finally have sprouts. Arugula came up first. A few others seem to be following suit. The weather was cold last week and I feel I may have been under watering the garden. Now it finally feels like Spring and I have been watering a lot more. I also added the ash from the Stubbs charcoal. A lot of people don't recommend charcoal ash but since Stubbs is just hard wood and vegetable binder I figured it should be fine. The next day I saw a this.
Those are the four planting spots in one of the sixteen square feet. I have to prune down until there is only one per spot but I want to see if any seem to be stronger than the surrounding neighbors.
Looking forward to the new thread.
Made another batch of kimchi. This one is korean daikon and those huge-ass korean scallions.
Day zero and ready to start fermenting...will be ripe by tomorrow...super pungent:
Chopped daikon:
Gorgeous korean salt added, and pickling for two hours:
Onions cut, roughly:
Three parts ready for mix:
Mixed and ready for the pot:
Day zero and ready to start fermenting...will be ripe by tomorrow...super pungent:
Chopped daikon:
Gorgeous korean salt added, and pickling for two hours:
Onions cut, roughly:
Three parts ready for mix:
Mixed and ready for the pot:
InfiniteBento
Member
I completed my three day course for buttery flaky pastries and poundcakes from the French Pastry School ! It was a $600 course I was offered by the dean to take for free to see if I was certain I wanted to attend school here in July. I was accepted into the school last week and this class really fueled the fire for what I want to do for the rest of my life. Time to share what I made ! (I'll take better pics as I eat more )
There is an exact list for everything shown but I don't know if anyone really wanted me to list it out so I figured I'd just show it then if anyone was curious, I could share recipes and talk about it.
)Certificate from attendance
Almond cream Pithivier I made !
Everything we made as a class (that is currently hanging out in my fridge ):
My apple tart and spinach & feta bechamel tart after coming out the oven :
There is an exact list for everything shown but I don't know if anyone really wanted me to list it out so I figured I'd just show it then if anyone was curious, I could share recipes and talk about it.
Nice! I would love to do the same. The bed looks good.
I haven't been cooking much but I am starting back. I had a co-worker here from Thailand for about two months so his mom cooked food and we ate out. I did grab a few pics to share.
Thailand co-workers Mom cooking:
Rice Soup. Served to me for breakfast. It was tasty!
Mama thai noodles (think like Ramen but better) with pork, cabbage, peppers and egg. Effing delicious!
Some other noodle dish with pork. They loved pork.
Homemade Vietnamese Sushi with peanut sauce. OMFGWTFBBQ.
Homemade fried rice
Two different tomato soups. Did NOT taste like tomato soup. Was effing good!
Caramel Ginger Pork with Rice and a Potato Pork Soup. That ginger pork was something else! She would not give me her recipe :-(
Tempura battered bananas and strawberries
My co-worker and his mom are back in Thailand which means I have to once again cook for myself :-(
Your pithiviers and tarts look terrific, congrats!
I can't recognize the pastry located between the chaussons aux pommes and the palmiers, though.
What is it?
InfiniteBento
Member
Its a french meat pie that popped open while baking hahaha
BriareosGAF
Member
That Thai cooking looks amazing. As does the kimchi. I keep trying to convince my brother and brother-in-law to marry girls from Korea, India, or Thailand, for my own selfish culinary benefit. Ah well.
Pastries look great, too, Bento, nice work, and good luck.
Pastries look great, too, Bento, nice work, and good luck.
Tried to make a quiche, like Onkel, but I had two problems... I couldn't find his recipe for the dough so I used one online and it came out so dense and thin, didn't really rise at all. Also I thought the egg mixture would also be fluffier, but it was thin as well. The pan might have just been too big. I'm not sure, the actual stuffing tasted great though, I added a bit of fresh parsley to Onkels mixture, but it didn't need anything really.
I made my first creme brulee tonight. Probably my first custard too. The creme set perfectly, but I do not own a torch and the brulee part was less successful. I made two. The first one with raw sugar bubbled but didn't brown. I figured I'd try white sugar with the other. The same thing happened so I added more sugar and this was as close as I could get:
I think it tasted amazing and was a very easy dessert. I just want a real torch for next time and to find a better/cheaper source of heavy whipping cream. I can't find it in containers larger than a pint and the price is more than I'd like.
I think it tasted amazing and was a very easy dessert. I just want a real torch for next time and to find a better/cheaper source of heavy whipping cream. I can't find it in containers larger than a pint and the price is more than I'd like.
InfiniteBento
Member
I made my first creme brulee tonight. Probably my first custard too. The creme set perfectly, but I do not own a torch and the brulee part was less successful. I made two. The first one with raw sugar bubbled but didn't brown. I figured I'd try white sugar with the other. The same thing happened so I added more sugar and this was as close as I could get:
I think it tasted amazing and was a very easy dessert. I just want a real torch for next time and to find a better/cheaper source of heavy whipping cream. I can't find it in containers larger than a pint and the price is more than I'd like.
You can definitely brown your sugar without a torch. Use this guide to help you out. I've found it very useful
You can definitely brown your sugar without a torch. Use this guide to help you out. I've found it very useful
Thanks. The one pictured was actually done using our gas broiler. I put the ramekin in a baking dish full of ice water so the custard itself wouldn't get too hot while I tried to brown the surface. I see that I did not dry the top. That was not part of the instructions I was using but I should have known given my experience that you can't sear wet meat.
Hopefully next time I make this I will have a torch. It just seems faster, easier and I have other uses for one, like setting things on fire.
Ate at Sergi Arola's new restaurant in Abu Dhabi last night and the food was fantastic. We ate at Arola in Barcelona 2 years ago and my parents ate at his 2 michelin star place in Madrid 3 weeks ago and said it was amazing.
I love Spanish food. Monkfish is like the best thing but seems really tricky to cook.
I love Spanish food. Monkfish is like the best thing but seems really tricky to cook.
Monkfish almost cooks like meat, but too bad its overfished or else I'd eat it way more often including its liver.
RatskyWatsky
Hunky Nostradamus
I finally got a giant spray bottle like they have at county fair fry stands. I filled it with malt vinegar and made some fresh cut fries.
Life is good.
Everything about this is amazing!
Vol. 2 is up
http://www.neogaf.com/forum/showthread.php?t=1039645
I want to thank all of you for your wonderful work over the last 8 1/2 years.
You make me proud!
http://www.neogaf.com/forum/showthread.php?t=1039645
I want to thank all of you for your wonderful work over the last 8 1/2 years.
You make me proud!
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