Cosmic Bus
pristine morning snow
slidewinder said:
These look and sound very good. I might have to try it (or a variation of) in the next week or so, assuming I can find poblanos at the grocery store. Were they roasted on a grill or in the oven?
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IronGAF Cookoff (hosted by OnkelC)
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These look and sound very good. I might have to try it (or a variation of) in the next week or so, assuming I can find poblanos at the grocery store. Were they roasted on a grill or in the oven?
Some random pics I took with my new laptop. (I THINK it's an upgrade from my cellphone. I really have no idea... haha)
^ A tasty fruit tart my roommate made...
^ A little experimentation with Napolitan* noodles. Used some udon noodles instead of regular pasta cause that's what I had in hand. Also a lack of veggies made me just go with that plus some spicy sausages... but hey, turned out amazing. Definitely glad it came out nice.
*Dunno if that's the right name translating from Japanese... (ナポリタン
^ Curried Omurice! Had just a bit of leftover curry, so I threw it in the pan and made some curried fried rice, then topped a nice fluffy egg on top of it. Also added some leftover triple-cheese-double-baked mashed potatoes. Mm.
^ And some takeout Mexican food at a place that just opened nearby. It's right on the way back from classes so... I might be frequenting this place a lot. It was great! (Unfortunately a bit pricey... but we'll see....)
Hm. I forget if these thumbnails will frog out on me...
^ A tasty fruit tart my roommate made...
^ A little experimentation with Napolitan* noodles. Used some udon noodles instead of regular pasta cause that's what I had in hand. Also a lack of veggies made me just go with that plus some spicy sausages... but hey, turned out amazing. Definitely glad it came out nice.
*Dunno if that's the right name translating from Japanese... (ナポリタン
^ Curried Omurice! Had just a bit of leftover curry, so I threw it in the pan and made some curried fried rice, then topped a nice fluffy egg on top of it. Also added some leftover triple-cheese-double-baked mashed potatoes. Mm.
^ And some takeout Mexican food at a place that just opened nearby. It's right on the way back from classes so... I might be frequenting this place a lot. It was great! (Unfortunately a bit pricey... but we'll see....)
Hm. I forget if these thumbnails will frog out on me...
slidewinder
Banned
I roasted those in the oven, under the broiler element with the rack moved as close to it as possible. That works pretty well, but a grill should be even better if it puts out enough heat (I only have a small one that doesn't). Basically the more direct heat you can muster, the better. Some people even roast them directly on the burners of a gas range.Cosmic Bus said:
nakedsushi
Member
slidewinder said:
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.
Hm...I love these. I never had a problem with their extreme saltiness. But maybe because I grew up on them. Yeah, the Chinese have the same thing and they eat it straight as a snack as well, but usually they're more sweet, not as salty, and I've never had a spicy Chinese salted plum.
Vietnamese people like dropping one in the bottom of a glass and filling it with lemonade and soda water. That's pretty good. A nice mixture of salty, sweet, and sour. I suppose you can do the same with the Mexican ones?
obijkenobi
Member
Got quite the update gaf
Lemon spiced rice
Monterrey chicken with potatoes
May their powers combine!
Honey/mustard glazed baked chicken
Spanish Rice
Their powers combined!
Lemon spiced rice
Monterrey chicken with potatoes
May their powers combine!
Honey/mustard glazed baked chicken
Spanish Rice
Their powers combined!
I just had a great weekend with the (extended) family picking apples in my parent's garden. Obviously heaps of apple-based food and drinks. Couple of types of apple pies, 5 types of apple juice, etc. Some photos:
And for Onkel, some more Dutch student cuisine:
And for Onkel, some more Dutch student cuisine:
Zyzyxxz said:
Yup, using anything other than cold, cooked rice will result in a gooey mess. If I don't have pre-cooked, cold rice on hand, I just cook some rice, spread it on a wide plate, and stick it in the freezer for 20 minutes, works just the same.
hiryu said:
Pretty simple. First you cook the green beans, but not all the way, take'm out of the cooking water before they are completely done. Basically beans 'al dente'. Fry a small onion (or half of a big one) in some oil, together with 1 or 2 cloves of garlic (chopped up finely or grinded). Add beans, stir-fry them for a short time (minute or so) and add a little soy sauce (I used Kikkoman). Optional you can throw in some chopped up bacon when frying the onion/garlic for the 'deluxe' edition
.nakedsushi
Member
I had a fail party last night for dinner =( I wanted to make spicy cabbage soup, but had the grand idea of using S&B mustard powder for the spicy. Not gonna try that again. It was awful, bitter, and not spicy at all. Decided to eat out that night.
Last week, though, I made refreshing neba-neba soba. It's the slimiest food on earth. Okra, natto, grated nagaimo, and green onions.
Last week, though, I made refreshing neba-neba soba. It's the slimiest food on earth. Okra, natto, grated nagaimo, and green onions.
nakedsushi
Member
Zyzyxxz said:
Yeah, I get mine at Mitsuwa or Nijiya in West LA. That's weird that the SG one wouldn't have it. Usually it's near the tofu, in small styrofoam squares stacked together. They might also be in the frozen foods section now that I think of it.
funk0ar said:
Hm...I guess it's kinda like a slimey baby zuccini. Except instead of the usual interior of a zuccini, there are soft seeds and slime. If you've never had okra, the easiest way to get into them is to eat battered and fried okra. That cuts down on the slime.
KibblesBits
Member
I love this thread.
With all my heart.
With all my heart.
nakedsushi
Member
Dinner tonight was:
Mashed kabocha over rice
wok-fried shishito peppers
simmered tofu topped with egg
Mashed kabocha over rice
wok-fried shishito peppers
simmered tofu topped with egg
nakedsushi
Member
^ I love how an egg in ramen makes it 10x better.
jarosh said:
Nothing really too it: http://en.wikipedia.org/wiki/Tea_eggs
As for what I use, most recipes call for soy sauce, salt, and star anise while the choice of tea can vary most go with black tea that is strong in flavor.
I like to add sugar as well. I don't really think the amount matters too much as the more you use the more flavor the eggs will have and I think you will know if you have too much.
What I used:
2 black tea bags
1 tablespoon salt
2 tablespoons sugar
1/2 cup soy sauce
I couldn't find the star anise in my cupboard though so thats for next time.
First you hardboil them in regular water, some people like to boil them partially until they are almost fully cooked and then you take them out of the water, run them under cool water and when they safe to grab hit the shell with a spoon all over it but don't remove the shell.
Put all the ingredients back into the pot of boiling water, put the eggs back in. Now simmer it on low for 2-3 hours at least. The pic I took was at only 1 hour.
Here is an updated pic after 4-5 hours.
Zaraki_Kenpachi
Member
kassatsu said:My girlfriend made some snickerdoodles
I hate you so much... I wish my friend still made them for me.
Cosmic Bus
pristine morning snow
I find the idea of these tea eggs repulsive. I mean, I like chocolate milk but you don't see me boiling pasta in it...
that's a very closed-minded view.Cosmic Bus said:
how about balsamic vinegar on strawberries? how about prosciutto on cantaloupe? curries with mango? pasta with figs? dessert creams with basil? chocolate and chili peppers? green tea chocolate? ribs marinated with smoked tea? how about those dried salted plums a few posts up? and who the fuck put sugar in my ketchup! BLASPHEMY, am i right?
besides, these are salty eggs. and even if they weren't - did you never have fried eggs with cinnamon and sugar? you're missing out!
beelzebozo
Jealous Bastard
i saw giada delaurentis shave some dark chocolate on top of a braised short ribs ragu with tagliatelle just the other day. it looked amaaaazing
smirkrevenge
Member
tea eggs are great. i support you jarosh!
Fine-dining age!
Had a 9-course truffle menu on friday. Everything served with white truffle, and we got to bring our own bottles of wine, which is unusual in Sweden (if not downright illegal).
Photos of the courses I remembered to take a phot of.
1: Cold potato and leek soup with white truffle
2: Poached quail egg on crutong with coppa, pancetta and a truffle hollandaise
3: Pork cheek-ravioli with truffle broth
4: Langoustine carpaccio with parmesan and white truffle
5: Risotto with crusty fried sweetbread and white truffle
6: Scallop-rolled halibut with white truffle, red wine jous, pure of Jerusalem artichoke
7: Veal Rossini
8: Truffle-peccorino and home made truffle-rochetta
9: Chocolate Pannacotta with raspberry sorbet.
The wines were:
Gosset Millesimé Brut Rosé '85
Krug '96 (mine)
Château Leoville Poyferre '90
Henriot '79
Château d'Yguem '99
Had a 9-course truffle menu on friday. Everything served with white truffle, and we got to bring our own bottles of wine, which is unusual in Sweden (if not downright illegal).
Photos of the courses I remembered to take a phot of.
1: Cold potato and leek soup with white truffle
2: Poached quail egg on crutong with coppa, pancetta and a truffle hollandaise
3: Pork cheek-ravioli with truffle broth
4: Langoustine carpaccio with parmesan and white truffle
5: Risotto with crusty fried sweetbread and white truffle
6: Scallop-rolled halibut with white truffle, red wine jous, pure of Jerusalem artichoke
7: Veal Rossini
8: Truffle-peccorino and home made truffle-rochetta
9: Chocolate Pannacotta with raspberry sorbet.
The wines were:
Gosset Millesimé Brut Rosé '85
Krug '96 (mine)
Château Leoville Poyferre '90
Henriot '79
Château d'Yguem '99
alright i need your help real quick, irongaf.
i bought some frozen fish today (hoki). they always come in these cubed little packages. but this is really bizarre: this time some of them have some sort of white coating on them. looks like paint almost and you can kinda scrape it off too. here's some pics:
i've never seen anything like this on frozen fish before. i'm not planning on using them anymore atm. but i was wondering if you guys knew anything about it...?
i bought some frozen fish today (hoki). they always come in these cubed little packages. but this is really bizarre: this time some of them have some sort of white coating on them. looks like paint almost and you can kinda scrape it off too. here's some pics:
i've never seen anything like this on frozen fish before. i'm not planning on using them anymore atm. but i was wondering if you guys knew anything about it...?
keen, awesome meal! what was the occasion?
jarosh, ist das zeug aufgetaut oder trocken geblieben? Sieht nach Packungs -/ Kleberesten aus, scheint nicht aus dem Fisch selbst zu kommen. Wenn Du es großzügig entfernst, solltest Du den Fisch problemlos verwenden können.
Edit: the white stuff seems to not originate from the fish itself but looks more like packaging gone wrong. if removed, the fish can be used without problems.
Made deep fried mozzarella with pasta and tomato sauce tonight (pics from ze archive):
Enjoy.
jarosh, ist das zeug aufgetaut oder trocken geblieben? Sieht nach Packungs -/ Kleberesten aus, scheint nicht aus dem Fisch selbst zu kommen. Wenn Du es großzügig entfernst, solltest Du den Fisch problemlos verwenden können.
Edit: the white stuff seems to not originate from the fish itself but looks more like packaging gone wrong. if removed, the fish can be used without problems.
Made deep fried mozzarella with pasta and tomato sauce tonight (pics from ze archive):
Enjoy.
war nie aufgetaut. bin mir nicht sicher ob das wirklich verpackungsreste sind. habe festgestellt, dass es sich auf der rückseite nur mit schwierigkeiten lösen lässt. es scheint sich auch stellenweise irgendwie "hineingefressen" zu haben... darunter ist so eine art pelzige oberfläche, die sich nur abSCHNEIDEN lässt. riecht aber nach nichts. die fische sind allesamt einzeln verpackt in einer art papiertüte, an der so gar nichts klebriges ist. die ganze verpackung scheint sehr wenig mit dem weissen zeug zu tun zu haben - nur karton und innen papiertüten. sicherheitshalber verzichte ich jetzt mal auf den fisch.OnkelC said:
OnkelC said:
Nothing really, the idea originated on wine forum I frequent. We did a wine tasting a couple of weeks ago, and one person who couldn't attend kinda put this together. Damn good evening, and damn good food and wines.
Also, that deep fried mozarella looked heart stoppingly good
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