IronGAF Cookoff (hosted by OnkelC)
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Yes Boss! said:
Thanks, yours too as usual!
I actually used one big-ass cooked & mashed potato (about 120gram?), milk, and an egg. All those things make the bread very "mushy" and wet, which is awesome. The taste of the turmeric isn't that much present here, I added it mostly for the color.
Riou said:
Kimchi is one word.
I normally make simple Bulgogi along with my Kimchi Bokkeumbap so I can fry the rice with a little of the Bulgogi juice left in the pan.
Here's roughly what I do:
1 pound of beef (thin sliced) marinaded for 2 hours
Marinade:
3 tbs of soy sauce, 3 tbs of water, 2 tbs of sugar, 1 tbs of honey, 1tbs of sesame oil, 1tbs of toasted sesame seeds, 2 chopped green onions, 3 cloves minced garlic, 1 ts of black pepper.
Cook that up in a pan leaving a a bit of the juice for the Kimchi bokkeumbap.
Cook about 1 cup of chopped Kimchi up in the juice, add 1tbs of hot pepper paste, then about 2-3 cups or so of cooked rice and stir fry. Just before serving mix in a little sesame oil and sprinkle a little chopped dried seaweed and sesame seeds over the top.
My wife likes it when I chop the Bulgogi up and put it in the Kimchi Bokkeumbap, but I prefer to keep them separate myself.
Edit: Oh I forgot one important part. I usually fry an egg and put it over a serving of the Kimchi bokkeumbap. Don't overcook the yolk, it's so good mixed in.
Move is almost over, a bit of cosmetical detail still due, but nobody got hurt, cat adopted to the new place in like 15 minutes (hauling her ass to the new flat was disastrous, though), nothing broke (apart from bank acct.) and flat is coming along nicely so far...
Good to see you back, ChryZ, missed your dishes.
Keep it coming, folks!
Good to see you back, ChryZ, missed your dishes.
Keep it coming, folks!
MidnightRider
Banned
Made some Hot N Smoky Pecans the other day...... actually took pics for once.
Will post when I get off work.
Will post when I get off work.
MidnightRider
Banned
Hazaro said:
werd
I am an addict of it as well.
Yes Boss! said:Nothing cooking tonight. I wanted to make something with a green mango that my brother bought for me at the chinese market but felt like making Big Macs instead.
I used 2oz patties, put a little extra cheese on the top layer and used finely diced white onions instead of the rehydrated stuff that the Golden Arches uses. My special sauce was: mayo, ketchup, sweet relish, vinegar, sugar, salt, pepper. Meat was super cheap 70/30 but I forgot just how wonderful it cooks on a flattop with all that fat.
OM FUCKING NOM!
Reminds me of my dad's burgers. His burgers are da bomb!
Benjamin_MFF
Member
ChryZ said:I came down with something. Not sure, if it was the bacon sweats or just a regular flu. Anyway, perfect timing for homemade chicken soup.
I am quoting this so that people know how awesome this picture is. I love the food that is made in this thread, but sometimes the pictures don't show how good the food is. Take note and learn from ChryZ. Please.
Lost Fragment
Obsessed with 4chan
So ok, I have these things: eggs, milk, flour, cheese, sugar, ramen noodles.
Anything decent and easy I can make with any combination of these things that isn't incredibly obvious like pancakes and stuff?
Anything decent and easy I can make with any combination of these things that isn't incredibly obvious like pancakes and stuff?
Lost Fragment said:
Cheese croquette.
Get the ramen noodles and dry blend them up using a food processor or just mash them really good with a strong heavy pan.
Form the cheese into a a cylinder shape or whatever works for you.
Roll cheese in flour.
Dip into beaten eggs (or if you feel like taking a risk, mix the eggs and milk)
Roll and pat with ramen bread crumbs.
Deep fry. And I guess you can roll it in sugar just to use all the ingredients.
OR
Mac n Cheese.
Warm milk, melt cheese in it and put it over almost fully cooked ramen and bake.
Made one final ice cream batch for the winter before I pack away the maker till next fall. This one is flavored with rose water (about a 1/4 cup in the batch) and vanilla bean. I topped it with edible rose petals I took off a bush in my neighbor's rose garden. This one is very rosy so you have to dig that flavor.
Zyzyxxz said:
I just put them on raw. I looked online and it said that rose petals are edible so long as they are not from a florist (pesticides and chemicals and all that).
What I was thinking about originally doing was dipping/spraying them with diluted glycerin and then dusting them with sugar to make them kinda candied. Not sure if that would work but I think it might turn out pretty.
Jill Sandwich
the turds of Optimus Prime
Tonight I've made another batch of figgy pudding mix (See page 32, December 2007), about 10lbs of it! I'll be steaming one in half an hour.
Nex Superne
Member
I tried that recipe too (with scallops); it turned out well with a nice bottle of Champagne to match.trancekr said:
I have a feeling that scallions (instead of chives) would overpower the beurre blanc though, especially with scallops.
Cosmic Bus
pristine morning snow
Silpat mat. Good man.
Made a few things this morning.
First is basic toor dal that I made in a breakfast fashion...going for a porridge-like consistency with no additions to mess with the flavor of the bean. Just standard spices along with fresh ginger and garlic. Cooked it al dente so the bean has a bit of a bite:
And this is my attempt to make a dish that I like at a restaurant called the Royal Khyber here in Costa Mesa. A spicy lamb curry with fresh tomatoes added at the end. I wound up cooking the tomatoes a few minutes too long. I'm guessing they should be added only at the last 2 minutes instead of 10 (they started to break down):
First is basic toor dal that I made in a breakfast fashion...going for a porridge-like consistency with no additions to mess with the flavor of the bean. Just standard spices along with fresh ginger and garlic. Cooked it al dente so the bean has a bit of a bite:
And this is my attempt to make a dish that I like at a restaurant called the Royal Khyber here in Costa Mesa. A spicy lamb curry with fresh tomatoes added at the end. I wound up cooking the tomatoes a few minutes too long. I'm guessing they should be added only at the last 2 minutes instead of 10 (they started to break down):
demosthenes
Member
New to thread, and omg I love it. I'm not terribly well versed in cooking but I can manage. One thing I love to do especially around the holiday season is to make cookies, I'm a cookie monster.
My friends and I will make these 4-5 times between November - February and I'll make them once myself for Christmas with the family.
I love these cookies!
My friends and I will make these 4-5 times between November - February and I'll make them once myself for Christmas with the family.
I love these cookies!
I made and posted them before, dunno if it gets boring.funk0ar said:
Here's link:
http://www.neogaf.com/forum/showpost.php?p=4078717&postcount=194
Cosmic Bus
pristine morning snow
What's involved in the pancake, Onkel? Is it just a traditional batter poured over some sautéed apple slices?
optimiss said:I spent my childhood in Saudi too. Where were you? I was in Riyadh for 7 years from 89-96 (though the last 3 were partially in Saudi and partially at boarding school.) And now I'm working in San Francisco. Small world.
We were in Jubail from 1976 to the late eighties. Though we were in Dhahran for a few months at the beginning. Looks like we were leaving just as you guys were getting there! Fun times.
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