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IronGAF Cookoff (hosted by OnkelC)
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nakedsushi
Member
Tonight was my first time making focaccia. It came out quite tasty considering I didn't use a recipe and just winged it.
easiest.bread.evar.
easiest.bread.evar.
nakedsushi, looking good! Focaccia is so easy to make and so tasty as a side, one wonders why so few people make it themselves. Great photo again, thank you for sharing!
You're welcome! The garlic trick also works fine when frying meats or making Pasta Aglio e Olio.Flo said:
Jill Sandwich
the turds of Optimus Prime
I made a corned beef and potato pie last night. It looks rough and ready, but I wasn't going for appearance this time!
All I did was boil some roughly chopped potatoes with some chopped onion until tender, drained them, added a can of corned beef, a stock cube and a good squirt of HP brown sauce, mixed it up a bit and put it in a pie. I love corned beef!Served with hot ketchup!
It was orange marmalade:Tuvoc said:
Flo said:
Flo, potato salad for breakfast would be a bit too hardcore, even for me...:lol
check here for a silky smooth scrambled eggs recipe:
http://www.neogaf.com/forum/showpost.php?p=4296816&postcount=605
Edit: better pics here:
http://cjaeger.jrpereira.com/?p=89
Looks delish Onkel.
I was watching Ramsay's F word a while back and he also made some scrambled eggs (http://www.youtube.com/watch?v=C1SM73Qi1BQ)
Tried his recipe recently and it was very, very nice
I was watching Ramsay's F word a while back and he also made some scrambled eggs (http://www.youtube.com/watch?v=C1SM73Qi1BQ)
Tried his recipe recently and it was very, very nice
aznpxdd said:
like they say, dress to impress.
OnkelC said:
one of them is sliced turkey breast and roast beef with swiss cheese.
The other is sliced turkey breast and smoked ham with swiss cheese as well.
The thing is the sandwiches are not dry at all, it is very good indeed especially the ham they used. I have no idea what kind of condiment they put in but it is tasty, might be a mix of thousand island salad dressing and something else. My brother and I only were able to eat half a sandwich so the picture is the remaining leftovers. After storing them in the fridge for an hour they did get dry though so it was better to eat them while it was "fresh"
The Take Out Bandit
Member
Breakfast:
Egg white omelet w/ pepperjack cheese and guacamole, w/ side of turkey bacon.
Egg white omelet w/ pepperjack cheese and guacamole, w/ side of turkey bacon.
nakedsushi
Member
^ Man, that is an awesome breakfast! What a perfectly folded egg. I'm jealous. My omelettes always break.
The Take Out Bandit
Member
Thank you good sir.
I kind of cheat when making omelets.
I use a lid for my frying pan, and adjust the heat. At first I use warm/hot heat to get the base good and settled. Then I reduce the heat to low/medium and cover the pan with the lid so the top cooks, then add the filling to the center, fold, and turn off the heat and let it stand covered for a bit so all the fillings melt / heat.
It takes a little practice so you don't end up burning the egg, but once you get it down pat it makes preparing an omelet so much easier.
I kind of cheat when making omelets.
I use a lid for my frying pan, and adjust the heat. At first I use warm/hot heat to get the base good and settled. Then I reduce the heat to low/medium and cover the pan with the lid so the top cooks, then add the filling to the center, fold, and turn off the heat and let it stand covered for a bit so all the fillings melt / heat.
It takes a little practice so you don't end up burning the egg, but once you get it down pat it makes preparing an omelet so much easier.
Thanks to you all for the wonderful pics!
The idea of an all egg-white omelette strikes me as kind of odd...
I try to arrange every food that I cook in a nice manner so that the presentation is on par with the cooked gods. There's a saying in german "Das Auge isst mit", rough translation meaning "The eye does also feast on the meal". the nearest english saying would be "The sizzle sells the steak" or something. Even a shabby meal is upped by a nice presentation IMHO.
The idea of an all egg-white omelette strikes me as kind of odd...
I try to arrange every food that I cook in a nice manner so that the presentation is on par with the cooked gods. There's a saying in german "Das Auge isst mit", rough translation meaning "The eye does also feast on the meal". the nearest english saying would be "The sizzle sells the steak" or something. Even a shabby meal is upped by a nice presentation IMHO.
g35twinturbo said:
being a college student ramen is cheap food but I try not to use the packaged seasoning because of the high sodium content. I try to get the most out of my ramen and it usually goes from being a 15 minute meal to a 30-40 minutes
hmm need to buy some pork shoulder and make roast pork for ramen in advance.
Zyzyxxz said:as long as you don't have intentions of drugging my broth and then taking my kidney to sell it for some cash I would be down. We should do a LA-area GAF meetup as well
ya kidney? nooooooo....or...nvm :lol I would be too busy stuffing my face and plus I dont roll like that lol
we should set something up though.....hmmm you gave me an idea.
edit: Spicy challenge!
http://youtube.com/watch?v=mi2axGzQ6cM
Ok, I've yet to post in this thread and I have a crappy camera, so the food doesn't look quite as good as it was, but I like to think of myself as a rather good cook. My first entry is my Grilled salmon with saffron rice and steamed broccoli.
I didn't take any pics of the preparation of it, but this is basically what I did.
Preheat the BBQ (mine is propane) by putting it on its highest setting and closing the lid. Then reduce the heat to its lowest setting right when you put the salmon on it. This is how it will cook for the remainder of the time.
I had 3 frozen salmon fillets, I laid out some aluminum foil on the counter and put the fillets on it.
Crush 2 cloves of garlic and cover the fillets.
Chop 1/4 white onion in large pieces and place around fillets.
Put approximately 1 Tbspn of butter/margarine directly on top of the fillets, this will melt through the fillets as they cook.
Cut 1 fresh lemon in half and squeeze the juice over the pieces.
Sprinkle some distilled white vinegar over the top.
Grind fresh sea salt over the top and finish seasoning with ample amounts of seasoned salt, pepper and oregano.
Once everything is done, fold the foil over top of the salmon and pinch together the parts where they meet to make a pocket and place that directly on the grill. Close the lid to the grill and cook for approximately 45 minutes. Checking on them periodically, you will see the salmon flake apart when pressed, signifying them being done.
Saffron rice came from a package, so it was literally just boil and simmer. Steamed broccoli is pretty self explanatory.
Now, onto the goods.
I didn't take any pics of the preparation of it, but this is basically what I did.
Preheat the BBQ (mine is propane) by putting it on its highest setting and closing the lid. Then reduce the heat to its lowest setting right when you put the salmon on it. This is how it will cook for the remainder of the time.
I had 3 frozen salmon fillets, I laid out some aluminum foil on the counter and put the fillets on it.
Crush 2 cloves of garlic and cover the fillets.
Chop 1/4 white onion in large pieces and place around fillets.
Put approximately 1 Tbspn of butter/margarine directly on top of the fillets, this will melt through the fillets as they cook.
Cut 1 fresh lemon in half and squeeze the juice over the pieces.
Sprinkle some distilled white vinegar over the top.
Grind fresh sea salt over the top and finish seasoning with ample amounts of seasoned salt, pepper and oregano.
Once everything is done, fold the foil over top of the salmon and pinch together the parts where they meet to make a pocket and place that directly on the grill. Close the lid to the grill and cook for approximately 45 minutes. Checking on them periodically, you will see the salmon flake apart when pressed, signifying them being done.
Saffron rice came from a package, so it was literally just boil and simmer. Steamed broccoli is pretty self explanatory.
Now, onto the goods.
Cooking schedule for the pentecost weekend:
Today I'll whip up BBQ burgers (I'll try out blue cheese as topping for the first time, suggestions for relishes/other stuff to go along it are welcome).
Also today, I'll cook a bolognese sauce for sunday.
Monday will be asparagus day, served in decadent yet simplistic german style.
Stay tuned and share your stuff, folks!
Today I'll whip up BBQ burgers (I'll try out blue cheese as topping for the first time, suggestions for relishes/other stuff to go along it are welcome).
Also today, I'll cook a bolognese sauce for sunday.
Monday will be asparagus day, served in decadent yet simplistic german style.
Stay tuned and share your stuff, folks!
Well now that somebody mentioned BBQ , a couple of weeks ago I did some pork butts which became pulled pork tacos and tostadas. Here are some nice pictures.
Here is a picture of the pork butts on my smoker. Butts take about 7 -9 hours
Here's the butt when it was done. Notice how easily it falls apart
Here's the tostada and pulled pork taco
Here is a picture of the pork butts on my smoker. Butts take about 7 -9 hours
Here's the butt when it was done. Notice how easily it falls apart
Here's the tostada and pulled pork taco
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