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IronGAF Cookoff (hosted by OnkelC)
- Thread starter OnkelC
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This will probably be the last of the skewered items from me for a while since I'm starting school again soon.
Korean bbq falvored wings
wings glazed with yakitori sauce, they got a little bit more charred than I would have preferred though...
Well off to school for me so who knows if I will have the motivation to keep cooking stuff worth posting.
Korean bbq falvored wings
wings glazed with yakitori sauce, they got a little bit more charred than I would have preferred though...
Well off to school for me so who knows if I will have the motivation to keep cooking stuff worth posting.
Funky Papa
FUNK-Y-PPA-4
Yesterday I went to the supermarket and checking the international foods aisle I found a big ass jar of pickled watermelon!
I just googled the dish and I found out that pickled watermelon is known and consumed in the US. I've never seen such thing before. It looked beyond gross I can't picture it tasting any better but it kind of ignited my curiousity.
Just wanted to share this moment of stupor with the rest of GAF.
I just googled the dish and I found out that pickled watermelon is known and consumed in the US. I've never seen such thing before. It looked beyond gross I can't picture it tasting any better but it kind of ignited my curiousity.
Just wanted to share this moment of stupor with the rest of GAF.
daw840 said:
depends on the restaurant, actually. The chef of one place we visited was so enamored by the idea that he started to take a pic of his "weekly special" and place it on the tables. I never had a problem with it or was asked to stop it at any place, though.
Pickled watermelon sounds strange indeed, why would anybody do that?
Metroid Killer
Member
I made some sukiyaki yesterday, and tonight me and my girldfriend are once again gonna feast on the leftovers!!
Recipe:
I covered three things for this sukiyaki. Meat, veggies(and noddles) and sukiyaki sauce.
For the meat, I got some nice rib eye(but sirloin is good too)
and for the veggies I used:
1 Egg Plant
2 Romaine Lettuce
2 Leeks
Some Garlic and Carrots
1 can of Bamboo Shoots
and 1 can of Water Chestnuts.
For the sukiyaki sauce I used aproximately:
1/3 cup soy sauce
5 tbsps sake
7 tbsps sugar
1 cup water.
Mixed the ingredients for the sauce, cut the meat into thin slices and cut all the veggies into edible sizes.
I cooked the meat on a frying pan, using some sesame marinade, then poured some of the sukiyaki sauce over it, and brought it to boil.
At the same time I put leeks and carrots into an iron pot and boil them in the sukiyaki sauce as well.
Depending on how much boiling time the ingredient need, I then poured them into the pot one at a time(the meat as well), ending up with a big pot of greatness!
Since I brought the sake out for the sauce, I figured that I kept the whole meal Japanese and use it again!
Perfect opportunity for Melon Soda as well! Life was redeemed last night!
Recipe:
I covered three things for this sukiyaki. Meat, veggies(and noddles) and sukiyaki sauce.
For the meat, I got some nice rib eye(but sirloin is good too)
and for the veggies I used:
1 Egg Plant
2 Romaine Lettuce
2 Leeks
Some Garlic and Carrots
1 can of Bamboo Shoots
and 1 can of Water Chestnuts.
For the sukiyaki sauce I used aproximately:
1/3 cup soy sauce
5 tbsps sake
7 tbsps sugar
1 cup water.
Mixed the ingredients for the sauce, cut the meat into thin slices and cut all the veggies into edible sizes.
I cooked the meat on a frying pan, using some sesame marinade, then poured some of the sukiyaki sauce over it, and brought it to boil.
At the same time I put leeks and carrots into an iron pot and boil them in the sukiyaki sauce as well.
Depending on how much boiling time the ingredient need, I then poured them into the pot one at a time(the meat as well), ending up with a big pot of greatness!
Since I brought the sake out for the sauce, I figured that I kept the whole meal Japanese and use it again!
Perfect opportunity for Melon Soda as well! Life was redeemed last night!
Metroid Killer
Member
:lol If not my favorite liquid, it's defintely one of the best!
So, tonight's dinner was Andouille sausage with a mushroom risotto, store pre-packaged semi-crap unffortunately, but I added some aged cheddar, butter and fried shallots so it turned out pretty good. The sausage and cheese was from an english butcher and were pretty damn good.
A couple of weeks ago I had a bit of a cold coming on so I made a turkey noodle soup with tons of ginger, garlic and chili. Worked wonders =)
A couple of weeks ago I had a bit of a cold coming on so I made a turkey noodle soup with tons of ginger, garlic and chili. Worked wonders =)
jarosh said:
IIRC, I marinated it in Soy Sauce, Siracca sauce, white whine vinegar, szechuan pepper, ginger and garlic.
I actually made all the components seperately. I made the chicken stock with chili, ginger, garlic etc, can't recall if I boiled the noodles in the stock or in a seperate pan. Anyway, fried the turkey, put it on top of the noodles and added the stock. And ate
nakedsushi
Member
Keen: Sausage with risotto looks delicious. I've never had butcher-bought sausage before. Is it much different than store-bought sausage?
I baked bread yesterday to make sandwiches:
Sandwiches had: yogurt + zaatar spread or bean dip, tomatoes, and avocado
Then tonight, the BF used the leftover bread for bread salad:
I baked bread yesterday to make sandwiches:
Sandwiches had: yogurt + zaatar spread or bean dip, tomatoes, and avocado
Then tonight, the BF used the leftover bread for bread salad:
Benjamin_MFF
Member
Going through this thread at the end of the day is tough. Now I am all excited about cooking when I should be sleeping. Also, I just realized that my mouth is watering after looking at all the pictures. This is one awesome thread.
nakedsushi
Member
Keen said:
I don't usually worry about random crap. Chinese people love random meat!
beelzebozo
Jealous Bastard
utilizing the odd bits and pieces that we would otherwise find unappetizing and turning them into something delectable is the heart and soul of sausage-making, as i've always understood it. you take what was once regarded as crap meat, grind it to make it easier to process, mix it with some fat and spices in a casing, and voila--something good again, something easily preserved.
not that there's anything wrong with gussying up the sausage concept at this point in history--we have the resources to do so, naturally--but it's sort of like scoffing at hamburgers made from mixed ground beef, and insisting that they should all be made from ground filet mignon. chowing down on odds and ends is part of the culinary adventure of being a human, baby.
p.s. i like your bread, nakedsushi. well done. is it white bread?
not that there's anything wrong with gussying up the sausage concept at this point in history--we have the resources to do so, naturally--but it's sort of like scoffing at hamburgers made from mixed ground beef, and insisting that they should all be made from ground filet mignon. chowing down on odds and ends is part of the culinary adventure of being a human, baby.
p.s. i like your bread, nakedsushi. well done. is it white bread?
I'll be doing the most noble part of my new job today, visiting some high-profile chefs and restaurants :lol
I f you happen to be in the rhine/ruhr corner of Germany for the weekend, the "essKULTour" in Remscheid is worth a visit, I'll be there between 1PM and 5PM today, too:
http://www.remscheid.de/Rathaus/02/02Stadtmarketing/02Veranstaltungen/02essKULTour.htm
Inglesh:
http://translate.google.de/translat...n/02essKULTour.htm&sl=de&tl=en&hl=de&ie=UTF-8
I f you happen to be in the rhine/ruhr corner of Germany for the weekend, the "essKULTour" in Remscheid is worth a visit, I'll be there between 1PM and 5PM today, too:
http://www.remscheid.de/Rathaus/02/02Stadtmarketing/02Veranstaltungen/02essKULTour.htm
Inglesh:
http://translate.google.de/translat...n/02essKULTour.htm&sl=de&tl=en&hl=de&ie=UTF-8
nakedsushi
Member
beelzebozo said:
Yeah it's Type 55 bread flour that's pretty high in protein, so there's a lot of gluten in it. My only problem with the bread I bake is that it's so dense! A loaf feels more heavy than a loaf of regular bakery-bought bread. Not sure what I need to do to make it more airy though.
it depends on the type and amount of yeast as well as the temperature in the oven. a professional baker oven goes up to 280 degrees celsius, more than the typical household oven. for rye-type breads, you should pour (!) about one cup of water into the oven right after you put in the bread, helps to get a softer crust and more rising.nakedsushi said:
beelzebozo
Jealous Bastard
i doubt it's the amount of yeast you're using. much more likely is that you're degassing the dough when you shape it after your first rise. when you finish making your dough, let it rise once in a well-oiled bowl. then, as delicately as possible, form it into the desired shape, not punching it down. then you want to make sure the outside of the dough is still moist--i usually use some spray oil--and cover it with plastic wrap and let it double again.
then, follow onkel's advice about forming some steam when you put it on the baking stone, and if your bread is still dense, i'll be shocked.
i made pizza last night. first is a white pie with goat cheese, parmesan, fontina, roasted garlic, fresh oregano, basil, thyme, fresh tomato, and sea salt:
second is a more standard pizza with my homemade marinara, roasted garlic, fontina, hot capicola, and basil:
then, follow onkel's advice about forming some steam when you put it on the baking stone, and if your bread is still dense, i'll be shocked.
i made pizza last night. first is a white pie with goat cheese, parmesan, fontina, roasted garlic, fresh oregano, basil, thyme, fresh tomato, and sea salt:
second is a more standard pizza with my homemade marinara, roasted garlic, fontina, hot capicola, and basil:
beelzebozo, I am impressed. By all means, that is a Pro-Level looking Pizza. Conratulations on that fine specimen and thank you for sharing. Did you manage to achieve that result with a conventional oven?
I made a few cabbage rolls tonight, recipe can be found here:
Recipe
Result (stock pic):
I served Spaetzle alongside this time, though.
I made a few cabbage rolls tonight, recipe can be found here:
Recipe
Result (stock pic):
I served Spaetzle alongside this time, though.
...with a cup of tea
Todays topic: Microwaveable food and other dark secrets
Since I switched jobs this January, I had to move for the weekdays. Cooking under the week is kind of boring for one person, so I bought the first microwave in my life ever. Long Story short, I am beyond disappointed with the available foods for microwaves so far.
Please share your favorites in order to broaden my food horizons on the convenience part...
Todays topic: Microwaveable food and other dark secrets
Since I switched jobs this January, I had to move for the weekdays. Cooking under the week is kind of boring for one person, so I bought the first microwave in my life ever. Long Story short, I am beyond disappointed with the available foods for microwaves so far.
Please share your favorites in order to broaden my food horizons on the convenience part...
Cold, cooked rice; Beef; Eggs beaten with Soy Sauce; Soy Sauce; Fish Sauce; Peanut Oil; Chopped Chillis: Tomatos; Coriander; Onions; Garlic; Coriander and White Pepper
Heat oil until smoking in skillet
Fry eggs
Set aside
Add onions, garlic and chillis
Add beef and fry until cooked
Add tomatos and rice
Add soy sauce, fish sauce and white pepper to taste
Stir until cooked
Add chopped coriander and mix thoroughly
Garnish with cucumber slices and serve
Heat oil until smoking in skillet
Fry eggs
Set aside
Add onions, garlic and chillis
Add beef and fry until cooked
Add tomatos and rice
Add soy sauce, fish sauce and white pepper to taste
Stir until cooked
Add chopped coriander and mix thoroughly
Garnish with cucumber slices and serve
beelzebozo
Jealous Bastard
OnkelC said:
thanks!
and yeah, i used a conventional oven with a pizza stone. if you lay out your method for making pizza, i can probably give you some pointers as far as fine-tuning your steps to give it that professional touch. it's really not difficult at all. i even made my own crust, with a tweaked version of my bread recipe
capslock, very nice dish and wonderful presentation of the prep! Thanks for sharing and more of it!
I know how to make a decent pizza, but lack the appropriate oven to do so (only hot air, doesn't get a pizza stone hot enough).
Heh, thanks for the offer!beelzebozo said:
I know how to make a decent pizza, but lack the appropriate oven to do so (only hot air, doesn't get a pizza stone hot enough).
beelzebozo
Jealous Bastard
my oven goes up to ~550 degrees F. i wish it could go about a hundred degrees hotter. i've heard about people breaking the lock on the door of their oven and using the self-cleaning cycle to make pizza (gets ridiculously hot from what i understand), but i'm not brave enough to try it.
beelzebozo
Jealous Bastard
making some fish tacos tonight. i'll try to remember to take some pictures. i cook all the time, but by the time i finish i'm so hungry and it smells so appetizing i usually forget to take some snapshots before i destroy it :lol
slidewinder
Banned
Some ready-marinated chicken.
On the grill.
Chopped, topped with some crispy raw cabbage and bottled salsa, and made into tacos.
Some roasted poblano peppers, stuffed with a mixture of shredded chicken and canned enchilada sauce, topped with more sauce and some Oaxaca cheese (basically a really salty string cheese). Although messy-looking, they were delicious.
These things, on the other hand, were not. That's a 'saladito': a dried, salted plum (here covered with chili, although you can get lemon-flavored, etc., ones too) that some Mexicans apparently enjoy as a snack. Got to be the single saltiest thing I have ever tried in my life; just unbearable. I think they must soak the fresh plums in brine until they're saturated with salt, and then once they're dried the salt concentration goes through the roof. Just look at that nutrition info, for God's sake.
Apparently the Chinese have something similar, although I don't know that they suck on them straight as snacks the way some Mexican people do.
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