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IronGAF Cookoff (hosted by OnkelC)
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electricpirate
Member
Been a while, but here we go,
Sorry for the images being misrotated, I think photobucket is slow to update the originals with the rotated versions.
Wife's B-Day party in november, I made the food.
Homemade-bread, later turned into garlic bread.
Roasted garlic for said garlic bread in the back, in the front massive pot of sauce for...
Lasagna and eggplant parm. Lassagna was a bit bland because i underseasoned the ricotta/mozz filling, but the eggplant parm was AMAZING.
Skip forward a month, some friends coming over for dinner, a recipe I've always wanted to do.
I think you know where this is going
The profficient poultry porn powerhouse.
OHHH GOD IT'S SO BIG
While that chickent gets it's love on in the oven, Side dish preparation, yes that is the real inside color of those potatoes.
Final result. That's not a thermometer, that's a satisfied cigaratte.
For dessert, an apple pie,
The chicken didn't have as much beer flavor as I hoped, it was very muted despite the flavorful beer I used(Porkslap ale). The thighs pf course didn't get any beer flavor. The meat was tender and moist, a really amazing texture, and the rub had a nice flavor at least.
I think I'm going to save beer can chicken for the grille where I can get a higher heat to crisp the skin despite the moist enviroment A fun experiment nonetheless.
The purple potatoes were nice mashed, but I didn't get any pictures of the grana padano crackers we made
. And there was roasted acorn squash, but I forgot pictures of that too.
The apple pie was great, I used Chris Kimballs dough with vodka recipe, which makes a great pie, and the apples were perfectly tart. God I love apple pie.
Sorry for the images being misrotated, I think photobucket is slow to update the originals with the rotated versions.
Wife's B-Day party in november, I made the food.
Homemade-bread, later turned into garlic bread.
Roasted garlic for said garlic bread in the back, in the front massive pot of sauce for...
Lasagna and eggplant parm. Lassagna was a bit bland because i underseasoned the ricotta/mozz filling, but the eggplant parm was AMAZING.
Skip forward a month, some friends coming over for dinner, a recipe I've always wanted to do.
I think you know where this is going
The profficient poultry porn powerhouse.
OHHH GOD IT'S SO BIG
While that chickent gets it's love on in the oven, Side dish preparation, yes that is the real inside color of those potatoes.
Final result. That's not a thermometer, that's a satisfied cigaratte.
For dessert, an apple pie,
The chicken didn't have as much beer flavor as I hoped, it was very muted despite the flavorful beer I used(Porkslap ale). The thighs pf course didn't get any beer flavor. The meat was tender and moist, a really amazing texture, and the rub had a nice flavor at least.
I think I'm going to save beer can chicken for the grille where I can get a higher heat to crisp the skin despite the moist enviroment A fun experiment nonetheless.
The purple potatoes were nice mashed, but I didn't get any pictures of the grana padano crackers we made
. And there was roasted acorn squash, but I forgot pictures of that too.The apple pie was great, I used Chris Kimballs dough with vodka recipe, which makes a great pie, and the apples were perfectly tart. God I love apple pie.
Man, Onkel, why would you try and eat canned minced meat? I mean, some of those ... things... can be pretty decent, but homemade Frikadellen (or Fleischpflanzerl, as they should be called rightfully) beat them six ways to sunday, and then some. I mean, they're not that hard to cook, really.
That chicken thing actually looks pretty tasty though.
Electricpirate, that looks great. What a fine bird. Looks very yummy.
That chicken thing actually looks pretty tasty though.
Electricpirate, that looks great. What a fine bird. Looks very yummy.
Opus Angelorum
Member
First time posting in this very fine thread of food. Apologies for the poor camera phone image.
I have not made these in almost 10 years, Raspberry Ruffle Chocolates* (*to be added later):
They are the most sweet things you will ever taste.
I have not made these in almost 10 years, Raspberry Ruffle Chocolates* (*to be added later):
They are the most sweet things you will ever taste.
I've been cooking like a madman but nothing to really get excited about. Plain chicken breast and white rice. UGH!
Anyone got any good "healthy" suggestions? Good god those meatballs look supreme! Would it be cruel to make those alongside a boring chicken dish for my GF? :lol
Anyone got any good "healthy" suggestions? Good god those meatballs look supreme! Would it be cruel to make those alongside a boring chicken dish for my GF? :lol
adamsappel
Member
Nice Fiestaware!electricpirate said:
nakedsushi
Member
mac said:
Like that. I also recommend the shun knives.
Good recommendation. I have a shun and it's pretty sweet, but the only bad thing is that their edge is a little weird. There's a regular edge on one side, and then a micro-bevel on the other, so it makes sharpening it kind of complicated unless you know what you're doing. If you end up getting a shun, take it to a professional for sharpening if you're unsure of what edge is what.
Awesome complaint letter regarding airline food and stuff:
http://personanondata.blogspot.com/2009/01/dear-virgin-airlines.html
:lol :lol :lol
http://personanondata.blogspot.com/2009/01/dear-virgin-airlines.html
:lol :lol :lol
Applesauce
Boom! Bitch-slapped!
OnkelC said:
That was hilarious.
Reminds me of the ticked off Jimmy Dean Sausage customer who's apparently passionate about breakfast sausage.
So, what'd you end up getting? Sorry I couldn't help, I just now stumbled upon your post.OnkelC said:Deutsch-GAF, urgent question:
Eure Empfehlungen für so richtig heftigen Mikrowellen-Fraß? Hab' nen Lidl, Real, Edeka und Rewe in der Umgebung. Brauche eine Idee innerhalb der nächsten Stunde.
I'm just realizing I am severely underutilizing my microwave, so if you stumble upon something "heftig", please share.
I usually cook using pans if it can be helped, and far more often eat cold food like Butterbrezen, Sülze, self-made sandwiches, ... what can I say, I'm lazy.If I absolutely HAVE to scratch that itch I go with Tortellini/Maultaschen/Leberknödel/etc, and usually eat them "al brodo" in soup (instant soup powder, I LOVE that stuff). I have a 1.5l beaker I swiped from my old mans' laboratory supplies which is simply perfect for these guilty pleasures and barely fits into my microwave. Add an egg to the broth afterwards if you're hungry, and dig in. It's an acquired taste though, I'm a Suppenkasper with a pronounced love for instant soup/sauce/etc powder - I know the taste doesn't suit everyone. YMMV. Still, it's a filling and nearly instantaneous meal that doesn't require many tools and can be prepared in the microwave.
Another thing that wasn't half bad were the Cheese-/Hamburgers you can get at Aldi IIRC. They're barebones, but they're surprisingly edible. Maybe add a tomato and some salad and they're pretty swell. Of course they're still hamburgers, with all that the name implies: finely ground buns from god knows where, sticky unsubstantial "bread". They're a good starting point though.
Oh yeah, stay away from Edekas gut&günstig Tortelloni in Sahnesoße from the freezer. Yuck. Liquified cardboard with chunks.
way more
Member
lil smoke said:
Look again at this picture.
You see the bolster at G-H. The Shun doesn't have that thing. Most knives don't have that stupid thing. They also have a handle in the shape of a D which is pretty damn comfortable. The handle is also wood or some wood-plastic hybrid and it feels damn nice.
I avoided both Henckels or Wusthof forever because of the bolster but someone posted one here that not only bucked that trend but looked like a very thin and efficient knife. I'm sure their elite lines are just as good as any other knife on the market. I'll try to find a picture of the one I liked.
Edit: It's not Henckles or Wusthof. It's some company called MAC. Wierd, huh?
I just like that shape. It's much more streamlined than it's competitors. /Edit
But now I'm into these babies. (copied from another thread)
There are only 40 mastersmiths in the US. Of those 40 Bob Kramer is the only one to make kitchen knives. Pictured on top is one of his custom blades. His straight carbon chefs knives start at $475 and the Damascus versions can run well over a thousand if you can get one. Kramer is now so backlogged with orders for his hand forged knives that he is not taking new orders for the foreseeable future. This is the guy that helped rediscover the real lost art of Damascus steel. You know that story that you can toss a silk cloth in the air and cleanly cut though it? His knives do that.
Also pictured is his new line of knives mad by Shun. $1,499 for the set.
I may have to do horrible things to get one of those knives.
7" Santoku, just knife I've been looking for but at $340.
The New Yorker has a feature on Kramer and his knives.
http://www.newyorker.com/magazine/toc/2008/11/24/toc_20081117
And I found out I can order knives half off though work!!!
CTLance said:So, what'd you end up getting? Sorry I couldn't help, I just now stumbled upon your post.
I'm just realizing I am severely underutilizing my microwave, so if you stumble upon something "heftig", please share.
If I absolutely HAVE to scratch that itch I go with Tortellini/Maultaschen/Leberknödel/etc, and usually eat them "al brodo" in soup (instant soup powder, I LOVE that stuff). I have a 1.5l beaker I swiped from my old mans' laboratory supplies which is simply perfect for these guilty pleasures and barely fits into my microwave. Add an egg to the broth afterwards if you're hungry, and dig in. It's an acquired taste though, I'm a Suppenkasper with a pronounced love for instant soup/sauce/etc powder - I know the taste doesn't suit everyone. YMMV. Still, it's a filling and nearly instantaneous meal that doesn't require many tools and can be prepared in the microwave.
Another thing that wasn't half bad were the Cheese-/Hamburgers you can get at Aldi IIRC. They're barebones, but they're surprisingly edible. Maybe add a tomato and some salad and they're pretty swell. Of course they're still hamburgers, with all that the name implies: finely ground buns from god knows where, sticky unsubstantial "bread". They're a good starting point though.
Oh yeah, stay away from Edekas gut&günstig Tortelloni in Sahnesoße from the freezer. Yuck. Liquified cardboard with chunks.
I ended up with a "3 Burgers for 6EUR" deal that the local Burger King offered
thanks for your suggestions.
octopusman
Member
what do they do to them to make them better? maybe I'll get a chicken one day and need to know.Yes Boss! said:
slidewinder
Banned
A bolster doesn't make a knife any harder to sharpen, unless by sharpening you mean running through some kind of v-slot dealie, whether hand-held or motorized, neither of which is ever worthwhile. Just hit the "sharpening" (moar liek combing amirite) rod every once in a while instead, and take them to a professional once or twice a year for an actual sharpening.
That's the beauty of those soft steel German knives. It's with the harder steels (i.e., Japanese, not that they are likely to have the apparently objectionable bolsters in the first place) that you're stuck sharpening when the knife first seems dull.
That's the beauty of those soft steel German knives. It's with the harder steels (i.e., Japanese, not that they are likely to have the apparently objectionable bolsters in the first place) that you're stuck sharpening when the knife first seems dull.
way more
Member
slidewinder said:
I was hoping to avoid this sort of confrontation. Knives are tools and whichever you like is the best one for you.
I sharpen mine on a wetstone as such.
A bolster gets in the way. I don't like the bolster and I think I'm correct in assuming that others that would like to sharpen their knives at home would not appreciate a bolster.
slidewinder
Banned
No, I sharpen all mine freehand, too. Mostly on waterstones, but that doesn't matter. How exactly is a bolster a problem for you there?
The ridiculousness of trying to sharpen one on a v-slot device aside, I'd be much more worried about bolsters if I were trying to bang out 90 knives an hour on a bench grinder.. and you'd better believe that most of these bolstered knives are turned out JUST that way, and with some pretty fine-looking bolsters to boot.
The ridiculousness of trying to sharpen one on a v-slot device aside, I'd be much more worried about bolsters if I were trying to bang out 90 knives an hour on a bench grinder.. and you'd better believe that most of these bolstered knives are turned out JUST that way, and with some pretty fine-looking bolsters to boot.
OnkelC said:
I feel like it would be very popular in europe. I mean come on, it's meat, cheese, bread, and onions :lol Yeah, give it a try. Also:
Pumpkin Pie
true barbecue(memphis, texas, carolina, kansas city)
deep dish pizza(i'm aware that this is looked down upon. But lol who cares? It's awesome)
chili dogs
angel food cake/red velvet cake
cornbread
if you haven't already.
If you have the chance to partake in a Thanksgiving dinner, I suggest you do so. There is probably nothing more originally American food-wise.
Zyzyxxz said:Not much going on in my kitchen recently, been busy with family matters.
If I do cook its mostly been fast and simple food like this:
But I should have more time now as I got free time again and my job search is still a little dry.
Zyzyxxz, that looks awesome! more of it.
nakedsushi
Member
I made a spicy herbal soup to go with the BF's hand made noodles last night for dinner.
If you were to ask me what herbs went into the soup, I wouldn't be able to tell you. We just bought a box of assorted herbs from the Chinese market and threw a handful in. We didn't die. It was good.
Also, I had a damn good quiche over the weekend at a nearby restaurant for brunch. I think quiche is now one of my favorite foods.
A month or so ago, I wrote a review of a soda on my blog kind of as a joke. Someone at the soda company found the post through a google search and sent me a 6-pack of their soda to try!
If you were to ask me what herbs went into the soup, I wouldn't be able to tell you. We just bought a box of assorted herbs from the Chinese market and threw a handful in. We didn't die. It was good.
Also, I had a damn good quiche over the weekend at a nearby restaurant for brunch. I think quiche is now one of my favorite foods.
A month or so ago, I wrote a review of a soda on my blog kind of as a joke. Someone at the soda company found the post through a google search and sent me a 6-pack of their soda to try!
mac said:Just make sure you don't get one with a bolster.
You see that part labeled G and H. Make sure your knife doesn't have that. They make it hard to sharpen so avoid it.
You want something with out that stupid thing.
Like that. I also recommend the shun knives.
Not a fan of the bolsterless blades. The heel of the blade is supposed to be somewhat dull for utility work. I use it like a wedge to pry open nuts.
This is how I hold my knife. A nice wide bolster works best with this grip.
Now if I was just making sushi a santoku would be great but I like a nice european chefs knife for 90% of kitchen tasks.
nakedsushi
Member
Zyzyxxz said:
So far:
pear = the best. refreshing, not too sweet, not too tart. Kinda tastes like poached pear.
blackberry = second best. Just tastes like blackberry juice with a little carbonation
black raspberry = doesn't taste like a raspberry. reminds me of black cherry. too thick.
boysenberry = I dunno what a boysenberry tastes like. This just tastes like a generic berry to me.
electricpirate
Member
Zyzyxxz said:Not much going on in my kitchen recently, been busy with family matters.
If I do cook its mostly been fast and simple food like this:
But I should have more time now as I got free time again and my job search is still a little dry.
Your meat is beautifully caramelized. Man does that look good.
Any suggestions for good stirfry? Mine always comes out so... flat.
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