scissorfight
Banned
my marsala recipe is pretty close to that (minus lemon obviously) and with 2/3 marsala and 1/3 sherry.Nore said:
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IronGAF Cookoff (hosted by OnkelC)
- Thread starter OnkelC
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My bro felt like burgers so I decided to try making them for the first time. Screw winter!
Well actually I made them on my cast iron skillet, too cold outside to use the gas grill.
I made the burgers by mixing ground beef with finely chopped garlic, garlic powder, onion powder, salt, pepper, and just a bit of chili powder.
Topped with caramelized onions and Swiss cheese as seen in the pic.
Well actually I made them on my cast iron skillet, too cold outside to use the gas grill.
I made the burgers by mixing ground beef with finely chopped garlic, garlic powder, onion powder, salt, pepper, and just a bit of chili powder.
Topped with caramelized onions and Swiss cheese as seen in the pic.
PartlyCloudlike
Member
Zyzyxxz said:My bro felt like burgers so I decided to try making them for the first time. Screw winter!
Well actually I made them on my cast iron skillet, too cold outside to use the gas grill.
I made the burgers by mixing ground beef with finely chopped garlic, garlic powder, onion powder, salt, pepper, and just a bit of chili powder.
Topped with caramelized onions and Swiss cheese as seen in the pic.
Shit why did I have to check this thread while I'm on my freaking New Years Resolution diet? Oh well I'm sure I'll fall off the wagon not too long from now. Great looking burgers. I need to try swiss on my burgers, get away from the same ol' American cheese. And I think caramelized onions are the best burger topping along with cheese. Reminds me, I have a lot of ground beef in my freezer, at least 6 pounds worth (thats what you get for buying in bulk from Costco).
coltcannon
Member
Barbacoa fest
The full menu is red bean soup, almond salsa chicken, black beans, barbacoa, and tecate (micheladas).
Some are pretty gruesome so just a link, SFW? :lol
4 kg. brisket and meat from the head, with just some salt and oil, maguay leaves in the bottom for protection
ready to get steamed
http://i36.tinypic.com/4lsjvb.jpg
notice the onion protective lense
boiling part of jaw to get some meat off
http://i38.tinypic.com/9gh54y.jpg
playing
http://i37.tinypic.com/2zs1a1i.jpg
six hours in
http://i37.tinypic.com/30c6jnn.jpg
http://i36.tinypic.com/1217j4i.jpg
the spread
guacamole
frijoles negras
almendrado de pollo
barbacoa
finally
edit. decided to save the veg people here the gore
The full menu is red bean soup, almond salsa chicken, black beans, barbacoa, and tecate (micheladas).
Some are pretty gruesome so just a link, SFW? :lol
raw calf head quartered
http://i33.tinypic.com/2n745ms.jpg
http://i33.tinypic.com/2n745ms.jpg
4 kg. brisket and meat from the head, with just some salt and oil, maguay leaves in the bottom for protection
ready to get steamed
http://i36.tinypic.com/4lsjvb.jpg
notice the onion protective lense
boiling part of jaw to get some meat off
http://i38.tinypic.com/9gh54y.jpg
playing
http://i37.tinypic.com/2zs1a1i.jpg
six hours in
http://i37.tinypic.com/30c6jnn.jpg
http://i36.tinypic.com/1217j4i.jpg
the spread
guacamole
frijoles negras
almendrado de pollo
barbacoa
finally
edit. decided to save the veg people here the gore
BladeWorker
Member
Relix said:
I usually do mine by look rather than direct quantity, but it's mostly brocolli, some carrot, vegetable stock, a *wee* bit of ginger and random spices all blended.
Cream and Cheddar added for flavour once soup is set.
BladeWorker
Member
Nore said:
Will do. That is, once I finish basically drinking the rose sauce I made for my gnocchi tonight...:lol
nakedsushi
Member
Made a pseudo okonomiyaki tonight for dinner.
Shredded potatoes, kimchi, green onion, batter, and a beaten duck egg.
Shredded potatoes, kimchi, green onion, batter, and a beaten duck egg.
nakedsushi
Member
The farm we get them from has ducks that were bred to lay eggs that taste more like chicken eggs, so they don't taste that much different, but the texture is more stiff. It's really noticable when you try making scramble eggs with them -- they get all weird and dry. And for some reason, duck egg sticks to the pan more. I think the yolk has more protein or something.
Zyzyxxz said:
I got a 7 pound one for $45. Brought it over for about 10 people to eat at Christmas. We also had a standing rib roast. We hardly put a dent in the ham.
I took it back home and ate ham for a week straight. Sandwiches, diced up in salads or ommelettes, on top of pizza, you name it.
After that week I swear I still had at least 2.5-3 pounds left. I finally gave up on it after 10 days.
coltcannon
Member
Durandal said:
Dont know, it was just in water. Truthfully I didnt do that much, I was the pinche
, so I drank and chopped stuff.
OnkelC said:nakedsushi, awesome new years noodles! gonna try that out soon.
Zyzzyx, props for the burgers. I am not a friend of pre-spicing the beef, though.
What's the consensus in IronGAF: pure or pre-spiced patties?
fuuuuuckkkkkkk why post this at 1:30 am central time here!! Im craving now.
Love em both!OnkelC said:nakedsushi, awesome new years noodles! gonna try that out soon.
Zyzzyx, props for the burgers. I am not a friend of pre-spicing the beef, though.
What's the consensus in IronGAF: pure or pre-spiced patties?
But I've fallen for Soy Flour Mixed Patties, oh man they are good!
abstract alien
Member
Jumpin in with some pasta(untitled)
Bolognese Sauce
1/2 onion, diced
1 small bell pepper, diced
3 baby carrots, diced
1 pound of italian sausage(mild or spicy)
3-4 tomatoes, diced + keep juice
red wine
garlic
chives
olive oil
shrimp(optional)
shrimp stock(optional)
mushrooms(optional)
Seasonings
salt
ground black pepper
fresh thyme
fresh sage
dried oregano
dried basil
dried marjoram(just a pinch)
red pepper flakes(optional)
Toppings
extra chives
parmesan cheese
feta cheese
fresh basil, chopped
Directions
With the heat on about medium high, brown sausage in olive oil until color is a bit dark and the texture is crisp. During this time, add your seasonings.
Should look about like this:
Next, add diced onion, carrot, and bell pepper and cook for about 3 minutes. Add garlic and cook for about 1 minute.
Should be here now:
Then, add your red wine and shrimp stock. Make sure to use your wooden spoon/spatula and get all of the caramelized sausage off of the bottom of the pan. Turn the heat down to about medium and add your diced tomatoes(juice and all) and chives, then fold until thoroughly mixed. Next, turn the heat down to simmer, and let it cook for about 10-15 minutes. Afterward, see if there is too much liquid for you. If so, just let it simmer until it is a good consistency for you.
Should resemble this:
Once done, add mushrooms and shrimp, and let simmer for no more than 5-6 minutes, stirring frequently(dont want to overcook the shrimp and mushrooms). You can add whatever type of pasta you prefer(I decided on a cheese ravioli this time). Once its plated, top it with the extra chives, parmesan, feta, and fresh basil if you like. Its not necessary though, and will be just fine without...although i strongly suggest the extra chives.
For some extra love, I grabbed a loaf of french bread and made a few thin slices across.
A little like this:
Next, I made a compound butter with a bit of salt, pepper, garlic, and basil. Then, once I spread it on both sides of my bread slices, I just pan seared it on top of the stove until it was golden(both sides).
Looked like the pic below:
Final Plate:
Put your own spin on it and let me know what you think. If you replace 1/2 a pound of the sausage with ground beef and take the shrimp out, and add a little tomato paste, it makes a great homemade spaghetti sauce.
Hope everyone has fun and enjoys it!
Bolognese Sauce
1/2 onion, diced
1 small bell pepper, diced
3 baby carrots, diced
1 pound of italian sausage(mild or spicy)
3-4 tomatoes, diced + keep juice
red wine
garlic
chives
olive oil
shrimp(optional)
shrimp stock(optional)
mushrooms(optional)
Seasonings
salt
ground black pepper
fresh thyme
fresh sage
dried oregano
dried basil
dried marjoram(just a pinch)
red pepper flakes(optional)
Toppings
extra chives
parmesan cheese
feta cheese
fresh basil, chopped
Directions
With the heat on about medium high, brown sausage in olive oil until color is a bit dark and the texture is crisp. During this time, add your seasonings.
Should look about like this:
Next, add diced onion, carrot, and bell pepper and cook for about 3 minutes. Add garlic and cook for about 1 minute.
Should be here now:
Then, add your red wine and shrimp stock. Make sure to use your wooden spoon/spatula and get all of the caramelized sausage off of the bottom of the pan. Turn the heat down to about medium and add your diced tomatoes(juice and all) and chives, then fold until thoroughly mixed. Next, turn the heat down to simmer, and let it cook for about 10-15 minutes. Afterward, see if there is too much liquid for you. If so, just let it simmer until it is a good consistency for you.
Should resemble this:
Once done, add mushrooms and shrimp, and let simmer for no more than 5-6 minutes, stirring frequently(dont want to overcook the shrimp and mushrooms). You can add whatever type of pasta you prefer(I decided on a cheese ravioli this time). Once its plated, top it with the extra chives, parmesan, feta, and fresh basil if you like. Its not necessary though, and will be just fine without...although i strongly suggest the extra chives.
For some extra love, I grabbed a loaf of french bread and made a few thin slices across.
A little like this:
Next, I made a compound butter with a bit of salt, pepper, garlic, and basil. Then, once I spread it on both sides of my bread slices, I just pan seared it on top of the stove until it was golden(both sides).
Looked like the pic below:
Final Plate:
Put your own spin on it and let me know what you think. If you replace 1/2 a pound of the sausage with ground beef and take the shrimp out, and add a little tomato paste, it makes a great homemade spaghetti sauce.
Hope everyone has fun and enjoys it!
abstract alien
Member
I personally love to salt and pepper it a bit before cooking, as it enhances the natural flavor of the meat imo. That is one of the beautiful things about salt spicifically...it seems to highten whatever flavor its coupled with. I use very little of it though, it doesnt take much. I mostly make burgers with lamb though, and it seems to be a bit more salty in nature than beef, so i use very little(Im a huge lamb lover btw). I completely agree with being able to taste the natural flavor of foods in general, as its something you rarely get to experience unless you do it yourself. A pet peeve of mine is eating a potato and not being able to taste the actual raw flavor of potato due to oversaturating it with other ingredients.OnkelC said:
Feed the hunger, I made plenty *offers up a plate*Zyzyxxz said:
nakedsushi
Member
abstract alien said:Final Plate:
That looks great! Weird shaped plate though. Is it wavy?
nakedsushi
Member
^ Corned beef stew is perfect for crock pots.
Ingredients:
1 bag of corned beef (in the refridgerated meats section)
1 potato
1 carrot
1 celery
1 onion
1/2 a head of cabbage
The package of corned beef I get usually contains a bag of spices. Dice the onion, carrot, celery, and potato into bite-sized pieces and put in the crock pot. Slice up the corned beef (trim off any big pieces of fat) and put it on top of the veggies. Sprinkle on the spice package. Slice the cabbage and place on top of corned beef. Pour in enough water to at least halfway cover the corned beef. The steam shoudl cook the rest of the beef.
I usually put everything in the crockpot in the morning, set it to low, and leave it on while I go to work. I guess it takes about 6 hours to cook on low.
Ingredients:
1 bag of corned beef (in the refridgerated meats section)
1 potato
1 carrot
1 celery
1 onion
1/2 a head of cabbage
The package of corned beef I get usually contains a bag of spices. Dice the onion, carrot, celery, and potato into bite-sized pieces and put in the crock pot. Slice up the corned beef (trim off any big pieces of fat) and put it on top of the veggies. Sprinkle on the spice package. Slice the cabbage and place on top of corned beef. Pour in enough water to at least halfway cover the corned beef. The steam shoudl cook the rest of the beef.
I usually put everything in the crockpot in the morning, set it to low, and leave it on while I go to work. I guess it takes about 6 hours to cook on low.
abstract alien
Member
Thanks!!! Its one of my favs to cook! About the plate, the rim of it is a bit wavy, and the center is more concave than usual. Great for holding things in the center.nakedsushi said:
slidewinder
Banned
Fresh pineapple with some "fruit seasoning" (salt, chile, and dehydrated lime juice or something). ¡Vive México!
Mushroom risotto and some leftover grilled chicken breast:
Red Thai curry with stuff I had on hand:
Provolone and fried-egg burger on toast:
Browned ground beef and onions, mixed up with this stuff
for a few hours in a crock pot made some ok chili:
Sirloin steak with some sauteed mushrooms and onions in a red wine and mustard pan sauce:
Mushroom risotto and some leftover grilled chicken breast:
Red Thai curry with stuff I had on hand:
Provolone and fried-egg burger on toast:
Browned ground beef and onions, mixed up with this stuff
for a few hours in a crock pot made some ok chili:
Sirloin steak with some sauteed mushrooms and onions in a red wine and mustard pan sauce:
MagicJackBauer
Banned
I have a Mexican themed party on Saturday and I need to bring an appetizer. I really don't want to go the boring approach and bring a dip of some sort. Any ideas?
electricpirate
Member
Working on a Big dinner tonight, beer can chicken, mashed purple potatoes, Roast squash, homemade bread and apple pie for dessert.
VelvetMouth
Member
MagicJackBauer said:
You could make ceviche. There are a bunch of different variations. I've made mostly shrimp ceviche and it was great served on tostadas or just with chips. I've also made one that used orange soda in the sauce, it was really good despite looking ghastly.
I went to Paris with my mom a while ago and we ate at 3 veggie restaurants during the stay. Only took pics at the first though. It was somewhat expensive but very tasteful. The last night was the best though (no pics of that )
My meal:
Seawead something (looks like vomit but tasted great)
Tahoe stew
My moms meal:
Mushroom pate
Filled paprica
Desert was crumble pie with forest fruits and apple pie, yummie!!
)My meal:
Seawead something (looks like vomit but tasted great)
Tahoe stew
My moms meal:
Mushroom pate
Filled paprica
Desert was crumble pie with forest fruits and apple pie, yummie!!
nakedsushi
Member
Mushroom pate looks good, Flo, did you like it?
Dinner last night and tonight:
red lentil stew
appetizer tonight: white bean dip with home made pita chips
vegan BLT. (tempeh bacon, lettuce, tomato, avocado, veganaise, and mustard)
Dinner last night and tonight:
red lentil stew
appetizer tonight: white bean dip with home made pita chips
vegan BLT. (tempeh bacon, lettuce, tomato, avocado, veganaise, and mustard)
abstract alien
Member
MMMMMMM, the white bean dip looks yummy.
I made my first cheese cake yesterday, and i could wait for it to set so i could taste it. It was a long night, so i immediately had some for breakfast. It really turned out exceptionally well...although i will add a bit more lemon next time.
I made my first cheese cake yesterday, and i could wait for it to set so i could taste it. It was a long night, so i immediately had some for breakfast. It really turned out exceptionally well...although i will add a bit more lemon next time.
nakedsushi
Member
oooh I love plain cheesecake. That looks great. Did you make the crust too?
abstract alien
Member
Uh huh, it actually turned out to be the best part. Instead of just graham crackers, i also used a bit of teddy grahams and shortbread cookies as well. I wasnt too sure how it would turn out(the crust), but it really does taste great.nakedsushi said:
Thanks!Blablurn said:
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