smirkrevenge
Member
had a horrible day at work today. fortunately, i had started a chocolate-chip cookie dough the previous night. recipe courtesy of smitten kitchen and nytimes.
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IronGAF Cookoff (hosted by OnkelC)
- Thread starter OnkelC
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electricpirate
Member
I went to the chocolate show in NYC this weekend, but they ran out of chocolate covered bacon before I could get some 
.
I have photos of me with a chocolate-obama, I'll post it once I get it off my phone.
.I have photos of me with a chocolate-obama, I'll post it once I get it off my phone.
nakedsushi
Member
A couple of nights ago, the BF made pasta with broccoli rabe, olives, and home-made croutons. The croutons were probably carb overload, but they were sooo good.
Went to a vegan comfort food restaurant this weekend and they had vegan fried chicken! Amazing. The batter was just like KFC's original recipe. It even had a fake bone in it.
nakedsushi, I'm curious: what was the faux bone made from?
Thanks for sharing, everybody! I'm kinda out of the loop at the moment, no time at all to cook something decent, sorry.
Thanks for sharing, everybody! I'm kinda out of the loop at the moment, no time at all to cook something decent, sorry.
just go ahead and feel free to ask! I'm sure everybody will help to their best.lennedsay said:
OnkelC said:
I don't think it'll be that bad, I'm just freaking out. My mom and my mother-in-law are both more than willing to offer help. I'll have more trouble asking & accepting their help than cooking all that food!
So... what's everybody's favorite Thanksgiving (or any holiday gathering) food - sides, desserts, snacks (cheeses, dips, etc.)?
My favorites: sweet potato casserole, green bean casserole, banana cream pie, and assorted cheeses with breads and crackers
nakedsushi
Member
OnkelC said:
Wood, haha. It was like a round wooden lollipop stick inside the "chicken."
Man, this thread has gotten me SO hungry.
I'm not sure if this has been posted, but here's Barack Obama cooking in his home with his family.
He talks about how he used to cook quite often as a bachelor. And since he once lived with an Indian-American, he learned how to cook Indian cuisine, as well as the Asian while he lived in Hawaii. Dude is never fails to surprise.
I'm not sure if this has been posted, but here's Barack Obama cooking in his home with his family.
He talks about how he used to cook quite often as a bachelor. And since he once lived with an Indian-American, he learned how to cook Indian cuisine, as well as the Asian while he lived in Hawaii. Dude is never fails to surprise.
lennedsay said:
Listen, don't go with that lightweight Turducken shit, step up to a Fowl De Cochon.
Take pictures plz. :lol
This is one of my favorite dishes, so easy, you can add whatever and so good. You'll need the following:
Perogies! I prefer Cheemo brand in the frozen section but I do buy homemade ones from one of the local shops. Flavor is up to you - I like Cheddar and Potato for this dish.
1 x medium yellow onion
1 x medium green\red\yellow bell pepper (mix and match)
6 x small crimini mushrooms (Optional)
Other vegetables work good too like corn, cut string beans, carrots, etc. so feel free to use whatever you have in the fridge.
Meat - I used some ham that I had purchased and cubed it up. Chorizo sausage is great with this as well as farmers or garlic coil. Chicken is good too but I would not use any sort of fish.
1 x can of Cream of Mushroom Soup or Cream of Wild Mushroom. Don't use Golden.
1/4 - 1/2c of milk, ideally 2% but not necassary.
Shredded cheese
Salt and Pepper to taste
Cayanne Pepper (Optional)
------
Chop up your vegtables and meat and throw those bitches into a nice hot buttered or oiled frying pan.
While that is cooking, combine your milk and soup and give that shit a whisk.
Grab a baking dish and throw some perogies into it, 2 layers are usually good depending on the amount you want. Preferably a long one which I don't have because I cracked it by accident.
Once your veggies and meat is cooked, dump that shit on top of the frozen perogies.
Add the soup\milk mixture and stir it around.
Dump some shredded cheese of your choice on top.
Now throw that puppy into a preheated oven at 375 and let it bake for 25-30 minutes. As long as it's hot all the way through and the cheese is melted you are good to go.
Mmmmm.
Perogies! I prefer Cheemo brand in the frozen section but I do buy homemade ones from one of the local shops. Flavor is up to you - I like Cheddar and Potato for this dish.
1 x medium yellow onion
1 x medium green\red\yellow bell pepper (mix and match)
6 x small crimini mushrooms (Optional)
Other vegetables work good too like corn, cut string beans, carrots, etc. so feel free to use whatever you have in the fridge.
Meat - I used some ham that I had purchased and cubed it up. Chorizo sausage is great with this as well as farmers or garlic coil. Chicken is good too but I would not use any sort of fish.
1 x can of Cream of Mushroom Soup or Cream of Wild Mushroom. Don't use Golden.
1/4 - 1/2c of milk, ideally 2% but not necassary.
Shredded cheese
Salt and Pepper to taste
Cayanne Pepper (Optional)
------
Chop up your vegtables and meat and throw those bitches into a nice hot buttered or oiled frying pan.
While that is cooking, combine your milk and soup and give that shit a whisk.
Grab a baking dish and throw some perogies into it, 2 layers are usually good depending on the amount you want. Preferably a long one which I don't have because I cracked it by accident.
Once your veggies and meat is cooked, dump that shit on top of the frozen perogies.
Add the soup\milk mixture and stir it around.
Dump some shredded cheese of your choice on top.
Now throw that puppy into a preheated oven at 375 and let it bake for 25-30 minutes. As long as it's hot all the way through and the cheese is melted you are good to go.
Mmmmm.
nakedsushi
Member
Tonight I made mock-tuna salad sandwich and sorta-homemade tomato soup. The "tuna" in the salad is mashed chickpeas, which works surprisingly well in the salad.
nakedsushi said:
Tonight I made mock-tuna salad sandwich and sorta-homemade tomato soup. The "tuna" in the salad is mashed chickpeas, which works surprisingly well in the salad.
shit... I'm getting hungry again, all I had for dinner was Korean tofu soup and a bit of rice. I even used an entire tofu block.
Since I gotta a busy week ahead of me I'm probably gonna make some sort of beef stew in the slow cooker so I can have a couple days worth of food.
- beef stew meat
- carrots
- diced tomatoes
- white beans
Anything else I should add?
nakedsushi
Member
Zyzyxxz said:
Ooh, did you make soon tofu? That's one of my favorite things to eat when it's cold.
How about adding some chopped up daikon radish to the beef stew? I like it when it sucks up all the beef juice and is all tender and salty.
nakedsushi
Member
The BF made this one. Parsnip puree, cornbread with jalapenos, and beet greens.
no cabbage until next weekend for me, but maybe this can be a reference for the contributions (Assignment or not):
OnkelC said:Tonights Dish will be the Über-German "Würstel mit Kraut" (small spiced and fried Nuremberg pork sausages with braised red cabbage and mashed potatoes). It doesn't get any more German than this, folks!:lol
The following ingredients are needed:
- one red cabbage
- one small onion
- pork lard
- two to three tablespoons of marmalade/jam/jelly (I will use homemade cherry jelly)
- 250ml red wine
- one sweet (as in contrary to sour) apple,
- Nuremberg Sausages
- mashed potatoes (Lazy Ass sunday, so instant stuff here)
EDIT:
I forgot to mention Bay leaves and juniper berries:
cooking starts now, pics will be up around the usual time.
Stay tuned and keep'em coming!
OnkelC said:So, let's cook.
The "Würstel mit Kraut" is German-as-it-can-get on NeoGAF. It combines everything stereotypical from the German kitchen: Bratwurst, potatoes and "Kraut". A delicious dish nonetheless, and a nice change from the Italian dishes yesterday.
No special utensils are needed.
First, remove the outer leaves from the red cabbage, cut it in half, remove the trunk and cut the halves in thin stripes:
Next, cut one onion in small cubes, peel one apple, remove the core and cut it up a bit:
Get a serious (as in: considered unhealthy in some parts of the world) amount of the lard and melt it in a big pot. When it is molten, add the onions, stir for a few seconds and add the first half of the cabbage:
Next, add the apple slices, the bay leaves and the juniper berries, then fill it up with the rest of the cabbage:
Add the red wine and the cherry jelly:
Stir it thoroghly, put a lid on it and let it cook for at least 90 minutes. Three to four hours are also common if you are interested, you can check out the whole process in the album here.
After about 30 minutes, add a good amount of bouillon extract, stir it in and let it cook on with the lid on:
About half an hour before dinner time, remove the lid and let the juices in the kraut cook in for optimum taste. Add some oil to a pan and put the sausages in. ORDER IN ZE PAN LOL:
fry the sausages at a temperature 3/4 of max heat, turn them over regularly until they get dark brown and crunchy from all sides:
Finish line:
prepare the mashed potatoes (not pictured, sorry).
DONE!
Have a hearty German feast on your plate. Do not forget a hint of the frying oil on top of the mashed potatoes and a splash of mustard:
A smartly saluted "Mahlzeit!" from Bonn.
Comments, questions and contributions are very welcome.
Keep'em coming!:lol
How many of you guys are single and just cook for yourself?
I love cooking, but tend to be obsessive about it and only use the finest ingredients and spend lots of time getting the perfect flavor. I find that if I'm cooking for myself only it just doesn't seem worth it, and I go with something "from the dark side of the microwave" as Onkel puts it. Luckily there are tons of great natural and healthyish premade options in my area too, which certainly plays a part.
Onkel, how are you liking weekdays now with the cooking / reheating?
I love cooking, but tend to be obsessive about it and only use the finest ingredients and spend lots of time getting the perfect flavor. I find that if I'm cooking for myself only it just doesn't seem worth it, and I go with something "from the dark side of the microwave" as Onkel puts it. Luckily there are tons of great natural and healthyish premade options in my area too, which certainly plays a part.
Onkel, how are you liking weekdays now with the cooking / reheating?
Apologies for the delay. I recently was at a mate's bbq and took a part in assisting the preparation for some of the food presented.
POTATO SALAD
- Boiled about over a kg worth of potatoes. After giving it some time to cool down, the potatoes were cubed whilst keeping skin on because not only is it great, its also very good for you.
- About 6 eggs boiled and sliced into quarters.
- For the dressing, there was dijon + wholegrain mustard, balsamic vinegar, chopped coriander and salt/sugar to taste. The reason why I didn't include any measurements because the dressing is dependent on the user's preferences. I would also recommended a splash of orange juice to counteract the tangyness of the mustards and vinegar.
KIM CHI
- This can be purchased from any Korean and most Asian supermarkets. Its good stuff!
GREEK SALAD
- This salad prepared is probably not the most correct way of preparing Greek salad, but here is what was included: cucumber, tomato and capsicum chopped in fair chunks, sprinkle a small pinch of salt, crumble some Greek fetta (cheese) onto the salad, chuck some fresh basil and oregano on top of the fetta, finish with a good drizzle of extra virgin olive oil and balsamic vinegar and ready to serve!
MARINATED LAMB
- Here is about 6kg worth of lamb forequarter chops. I used a rather strange list of ingredients here but it somehow turned out well in the end. 3-4 nice tbspns of laksa and satay paste each.
- A customized paste I made: 4-5 tbspns of paprika/cumin each coriander, a nice generous amount extra virgin olive oil, 5 onions peeled and roughly chopped, 1 bulb of garlic peeled, 8 tbspns of salt (varies with taste & user's preferences). Have it all blitzed in a blender and the paste should come out in a nice consistency.
- To further bring out the nice smell of the combined marinade, pour in any nice white wine onto the lamb. Mix all ingredients together and line them up in a suitable container.
- Lamb and other meats in the charcoal grill is soooo nice.
- In this tray, there is the marinated lamb, some snags (sausages), pork ribs, and scotch fillet. To finish, we put in a nice slob of garlic sauce on the meats and oh my how great it wassss.... sorry I dont have pics of the garlic sauce. ENJOY!!!
POTATO SALAD
- Boiled about over a kg worth of potatoes. After giving it some time to cool down, the potatoes were cubed whilst keeping skin on because not only is it great, its also very good for you.
- About 6 eggs boiled and sliced into quarters.
- For the dressing, there was dijon + wholegrain mustard, balsamic vinegar, chopped coriander and salt/sugar to taste. The reason why I didn't include any measurements because the dressing is dependent on the user's preferences. I would also recommended a splash of orange juice to counteract the tangyness of the mustards and vinegar.
KIM CHI
- This can be purchased from any Korean and most Asian supermarkets. Its good stuff!
GREEK SALAD
- This salad prepared is probably not the most correct way of preparing Greek salad, but here is what was included: cucumber, tomato and capsicum chopped in fair chunks, sprinkle a small pinch of salt, crumble some Greek fetta (cheese) onto the salad, chuck some fresh basil and oregano on top of the fetta, finish with a good drizzle of extra virgin olive oil and balsamic vinegar and ready to serve!
MARINATED LAMB
- Here is about 6kg worth of lamb forequarter chops. I used a rather strange list of ingredients here but it somehow turned out well in the end. 3-4 nice tbspns of laksa and satay paste each.
- A customized paste I made: 4-5 tbspns of paprika/cumin each coriander, a nice generous amount extra virgin olive oil, 5 onions peeled and roughly chopped, 1 bulb of garlic peeled, 8 tbspns of salt (varies with taste & user's preferences). Have it all blitzed in a blender and the paste should come out in a nice consistency.
- To further bring out the nice smell of the combined marinade, pour in any nice white wine onto the lamb. Mix all ingredients together and line them up in a suitable container.
- Lamb and other meats in the charcoal grill is soooo nice.
- In this tray, there is the marinated lamb, some snags (sausages), pork ribs, and scotch fillet. To finish, we put in a nice slob of garlic sauce on the meats and oh my how great it wassss.... sorry I dont have pics of the garlic sauce. ENJOY!!!
tri_willy said:KIM CHI
- This can be purchased from any Korean and most Asian supermarkets. Its good stuff!
Damn, lamb looks good.
As for the kimchi though its somewhat expensive even though I live in a neighborhood with a heavy asian presence. Probably because it can costs $3-4 for a jar which I can go thru in a few days depending on what I cook. I need to learn how to make it so I can do it by the bucket loads.
tri_willy, great stuff! Thank you for sharing. BBQ looks awesome and the Kim Chi is a worthy contribution.
Small update: Yesterday, the wife made a quiche:
Tonights dish is Käsespätzle:
Small update: Yesterday, the wife made a quiche:
Todays dish will be a variation of a vegetable quiche, courtesy of the wife.
The ingredients are:
Wheat flour and a cube of yeast,
one leek,
some spring onions,
a bunch of carrots,
some smoked ham or bacon with little fat,
a cup of creme fraiche,
one egg
some white wine,
some cheese,
salt and pepper.
So, let's cook.
The Quiche is originally a dish with a shortcrust or filo pastry, a vegetable topping with creme fraiche/egg mix and some cheese for size. For tonight, we prepared a variant with a yeast dough and some saisonal veggies. We also used ham, but you can leave this out if you want a vegetarian variant. The egg used for binding the veggies with the topping can be left out, too; in this case, a hint of starch added to the creme fraiche for enhanced binding. This is great as a diner dish, but also works out well if cut in smaller portions and served cold at BBQs or parties. Drinks to go along can be white wine or beer.
Special utensils needed:
A mixer with kneading hooks and an oven pan (both pictured before).
First prepare the vegetables. Peel and slice the carrots (you can scrape the peel off with the back of a knife, too), cut the leek and the spring onions in rings:
Next, cut the smoked ham or bacon in stripes (technique shown courtesy of the wife):
Heat some neutral oil in a pot, roast the ham in it for a few moments, put the veggies in the pot and add two small glasses of white wine:
Stir it for a few moments, the put a lid on the pot and let it cook for a 4-5 minutes. The result should be slighly collapsed veggies and a decent amount of decoction(sp?):
Put the pot from the stove and let it cool down with closed lid.
Next, prepare the dough. I explained the preparation in the "Sausage fest" post, so feel free to have a look there if you have got questions. This time, I used milk instead of water for the dough:
The kitchen towel I used for covering the bowl was by accident one of the towels that one of my grandmothers used. In the dark ages before video games, people killed their time with stitching patterns and sayings in said towels. The translation for this one is roughly:
"Five were invited/Ten people came/stretch the soup with some water/serve them all with the same!":lol Translation skills -1
After letting the dough rest for about 60 to 70 minutes with kneading it at half time, spread it into the oven pan (put some olive oil in the pan first to ease spreading):
Next, spread the veggies generously over the dough. Best use some pincers and let the veggies drip out over the pot before spreading:
Now prepare the topping. Mix the creme fraiche with the egg, add the veggie decoction and some salt/pepper for intensive taste:
Pour the topping evenly over the quiche and spread the grated cheese for the finish:
Put the quiche in the oven at 3/4 heat. I had some excess dough, so I prepared a little bread for tomorrow:
Finish line:
Bake the quiche until the cheese gets golden brown and crunchy (about 30 to 40 minutes):
DONE!
Serve directly out of the pan and add some dip if you like (I had some bought Tsatsiki):
The dough should be crispy on the outside and fluffy on the inside:
Guten Appetit from Bonn!
I had a lazy evening for the wife preparing all major parts of this dish.
If you liked it, please say "Thank you Jeannie!" to honor her efforts
Tonights dish is Käsespätzle:
Roude Leiw
Member
fvck you all, i drooled over my whole floor!! :lol
Well, I've had my own kitchen for nearly 3 months now, but I haven't done much in the way of cooking. I have a rice cooker, so I use that some, and I've fried a few eggs and made pasta with pre-made sauce. Tonight, I had the rice cooker preparing some rice, but I didn't want to have mixed vegetables with it like I always do, so I threw some olive oil in a pan, and dumped a can of tuna in. Added some spices, and a few minutes later, I had some yummy tuna to go over my rice.
So simple!
So simple!
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