Deadly Cyclone
Pride of Iowa State
Talon- said:
Well the issue is that I live in Iowa, and fish is not cheap at all. I do love fish though.
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Well the issue is that I live in Iowa, and fish is not cheap at all. I do love fish though.
VelvetMouth
Member
Deadly Cyclone said:
I'm eating the crap out of cauliflower 'rice'. Grate fresh cauliflower in a food processor, sautee some onions in a pan, add cauliflower, cumin, some low sugar salsa and sautee lightly. Top with some Mexican cheese blend. It's delicous. To make it into black beans and rice, I add black soy beans with only 8carbs and 7 grams of fiber. With that I make stir fry beef season it with Mrs Dash Chipotle seasoning. Stir fry it with thick slices of brown mushrooms, portabella or crimini not the white crap. I cut down on my beef and saturated fat that way as well. I make another Mexican style meal with the cauliflower black beans and rice by stir frying mushrooms, chicken breast and green chilies.
You can also make fake mash potatoes out of cauliflower or turn it into fried rice with fish, shrimp and veggies. The fake mash goes great with steak.
I grill lots of other veggies like squash bell peppers, green onions. Toss them with cubed tomato, cucumber add some feta cheese, fresh basil and a olive oil vinaigrette. Key when grilling vegetables, just char them don't over cook them. They need to still be crunchy especially the squash. Taste so much better.
I marinate lean meats like London Broil or eye of round. Grill them and slice them thinly againts the grain. Delicious on salads, cheap and there's a lot of meat in a big london broil.
VelvetMouth
Member
Deadly Cyclone said:
Do you have a Costco around you? They sell very cheap tilapia and trout. I hate tilapia so I stick with their halibut and salmon. They also sell really good and inexpensive Salmon and Turkey burgers. Last night I made Turkey cheese burgers topped with tomato, thin slices of red onion(onions have carbs so go easy) avocado and mayo with Tapatio hot sauce mixed in on a 'bun' of butter lettuce.
My first post here, but I cook a lot!
Yesterday I made mini blackberry pies infused with black tea and orange. I read about a blackberry and black tea Popsicle, and decided to try it out in a pie.
I simmered 3 tbs the tea in about a 3rd cup of water, then strained them, and mixed in the sugar normally used in the filling to make a simple thick syrup. Then I proceeded to make pies as normal.
They are pretty amazing. I am quite proud of myself. I tend to have a hard time with pies.
Yesterday I made mini blackberry pies infused with black tea and orange. I read about a blackberry and black tea Popsicle, and decided to try it out in a pie.
I simmered 3 tbs the tea in about a 3rd cup of water, then strained them, and mixed in the sugar normally used in the filling to make a simple thick syrup. Then I proceeded to make pies as normal.
They are pretty amazing. I am quite proud of myself. I tend to have a hard time with pies.
Deadly Cyclone
Pride of Iowa State
VelvetMouth said:
Thanks for the cauliflower tip, I'll have to try that out.
Nope, no Costco, but we do have a Sam's Club. Maybe I'll try there...
beelzebozo
Jealous Bastard
Deadly Cyclone said:
sam's club should have great prices on seafood and meats. and usually pretty impressive in size.
Cosmic Bus
pristine morning snow
Stuck with writer's block on an essay I've been trying to start for, like, five hours, so my natural reaction is to... roast half a chicken. Why the hell not.
cartoon_soldier
Member
SonnyBoy said:
Here's the classic Alton Brown Steak method (Great Sear it brings). I used it succesfully for a good bit of time until I ended up not taking care of my Cast Iron Pan. Now I cook on Stainless Steel.
What you need:
1. Cast Iron Pan that can withstand 500 F (most can I believe). Buy the cheap lodge ones from Amazon.
2. Peanut Oil (or oil with a high smoke point)
Steps:
1. Pre-heat oven to 500F. Put Cast Iron Pan in oven during this process
2. Once pre-heated, turn on stove to high. Put pan on the stove.
3. During this make sure the steak is dry, at room temperatue and seasoned with Oil (peanut or otherwise) and Salt/Pepper/Whatever you like
4. Put Steak on Pan (don't touch it again). Sear one side for 30-45 seconds depending on how you like it.
5. Flip and Sear the other side
6. Once searing is done, put pan in oven that is at 500F from 2-4 minutes depending on your temperature preference.
7. On a big plate, put a smaller bown/plate on which to stand your steak. Take steak out, put on this plate, cover with Foil for 3-5 minutes.
8. Eat.
Maklershed
Member
Nothing from dyonPT yet? I was looking forward to the Saturday morning update. :b
TurbulentTurtle
Member
Why is it that every time I'm feeling very hungry I tend to wander into this thread... Glutton for punishment.
Too bad I never took pictures of my food when I was cooking for myself while in university, it would be a nice way to make everyone else feel so much better about posting their own creations.
Too bad I never took pictures of my food when I was cooking for myself while in university, it would be a nice way to make everyone else feel so much better about posting their own creations.
Technosteve
Banned
^^^^^^* want
Maklershed
Member
@dyon - you didn't disappoint. Man that looks good.
Cerebral Assassin
Member
Zyzyxxz said:steak night! Hard to resist splurging when your local market sells prime grade bone-in ribeyes for $11/lb (17 euros/kg for the rest of you's)
Get alot of that kosher salt for a nice crust and letting it sit at room temp for over an hour
After searing, baking, and then basting in brown butter gotta let it rest for 20 minutes since this is such a thick steak.
Unfortunately a tad overcooked since I prefer more medium rare, my thermometer needs to be replaced it seems.
These are the best photographs of a steak I've ever seen.
I love you so much.
ElectricThunder
Member
Didn't pan out so well tonight, but hey, progress~
Cheese: Neufchatel This cheese just doesn't do it for me---super soft and super bland which pretty much puts it in Paneer territory, perhaps a tad worse.
Crumble: Kettle Brand TIAS! Nacho Cheddar Good stuff regardless.
This week also wraps up my package of Capocollo---the hunt for another component begins anew next week!
Tonight's Dinner: Prime Bone-In Delmonico steak (for me) and Prime Filet Mignon (for wife, although I stole some), with grilled balsamic portobella mushrooms and charred green onions.
I love the marbling on the Delmonico here. Fear not, both steaks were sea salted and crushed black peppered liberally.
Tonight's wine of choice
Grill marks...gotta love 'em
Cross section of the filet
Finished Delmonico Plate
I love the marbling on the Delmonico here. Fear not, both steaks were sea salted and crushed black peppered liberally.
Tonight's wine of choice
Grill marks...gotta love 'em
Cross section of the filet
Finished Delmonico Plate
Tried to recreate htis recipe:
http://www.snackordie.com/2008/08/metroid_cake_balls.html
and failed with the couverture (got too hot):
http://www.snackordie.com/2008/08/metroid_cake_balls.html
and failed with the couverture (got too hot):
RatskyWatsky
Hunky Nostradamus
OnkelC said:
Awww :3 Good idea on using cashews for the teeth; I would have never thought of that.
beelzebozo
Jealous Bastard
smoked shrimp from my terra cotta smoker
Hey GAF. I just ate some of the best popcorn ever the other night.
My fiance and I make own own pop corn every once in a while, but just the other day my fiance had the bright idea of using bacon grease instead of oil. As usual we salted the bacon grease in the pain before popping the corn just as we would the oil (more even salty taste in the end if you do it this way). As soon as the pop corn finished popping in the bacon grease, we threw a fistful or two of cheddar cheese in to the popcorn and shuffled it around while it was still hot. It melted just a little bit and it tasted fucking amazing.
I didn't take a picture, but it just looked like popcorn. Nothing fancy. Tasted amazing. You guys should try it out.
My fiance and I make own own pop corn every once in a while, but just the other day my fiance had the bright idea of using bacon grease instead of oil. As usual we salted the bacon grease in the pain before popping the corn just as we would the oil (more even salty taste in the end if you do it this way). As soon as the pop corn finished popping in the bacon grease, we threw a fistful or two of cheddar cheese in to the popcorn and shuffled it around while it was still hot. It melted just a little bit and it tasted fucking amazing.
I didn't take a picture, but it just looked like popcorn. Nothing fancy. Tasted amazing. You guys should try it out.
Cranky_Jay, how was that CastleRock Wine? I'm a fan of napa cabs but I haven't had that one. I drink quite a bit of wine. On Monday me and my fiance drank a bottle of Condado de Haza Ribera del Duero Crianza 2007 ($22) and it was excellent but it needed two and a half hours to breathe. Yesterday, we drank J.Lohr Vineyards Paso Robles Cabernet Sauvignon 2009 ($15). Last Sunday I experienced a wine that smelled like poop and leather, a bordeaux, 2001 I think.
With Fillete Mignon, we typically go for a napa cab, usually Hendry or Peju. We've just started discovering Rutherford and Oakville, we've been blown away! Especially by Oakville.
With Fillete Mignon, we typically go for a napa cab, usually Hendry or Peju. We've just started discovering Rutherford and Oakville, we've been blown away! Especially by Oakville.
CF_Fighter
Member
ElectricThunder said:
What are these things, I keep seeing them on other pages? Figured I might as well ask.
DarkJediKnight
Member
While I enjoy the pics of the delicious food on here, I'd like to also see what you guys are using to prepare these foods (ie your knives).
Love to see what you guys are using to cut your food and create these fine dishes.
Love to see what you guys are using to cut your food and create these fine dishes.
ElectricThunder
Member
CF_Fighter said:
A thing akin to a pizza, yet using Naan bread of late compared to the old days of Gyro wraps and Panini. Also showcasing a variety of meat toppings, crumbles, cheeses, and sauces.
With an actual camera, better lighting, and such the pics would be better---and sometimes I can get more traditional dough to make a round one, but I do the best I can.
otake said:
I love J.Lohr. The CastleRock was good. We used a Vinturi Aerator instead of letting it breathe for a few hours. It was a decent cab, but was missing a little of that zing/finish I like in a cab. Maybe it was slightly sour. The words I am describing make it sound like dreck but it was serviceable, but not memorable.
I highly recommend the Louis Martini Napa Cabernet.
fadetoblack
Member
For the bahn mi, did you use straight up cucumber and carrots or were they pickled in some way? I've been looking for a good recipe for that type of sandwich but I remember the vegetables tended to be pickled at least traditionally
fadetoblack said:
I marinate the crunchy veggies (including the shallots on there) in rice vinegar with some sugar. I use about a tea spoon of sugar when I'm marinating enough veggies for four 6 inch sandwiches. You don't have to have to marinate them long either. Just toss 'em in there and let them set while you do everything else. I just leave them in the vinegar when I refrigerate my leftovers -- they won't be too vinegary the next day or anything
Metroid Killer
Member
Just came back from a small vacation, and I'm more than happy to see a few edible Metroids have appeard. And who says Metroids have to look pretty Onkel? 
If anyone else want to make some Metroidy food stuff you have until Friday(7 days) when we launch a big Metroid anniversary thread over at gaming.
RatskyWatsky said:I decided to make a no bake blueberry cheesecake. Of course, I couldn't resist turning it into a metroid.
OnkelC said:Tried to recreate htis recip and failed with the couverture (got too hot):
If anyone else want to make some Metroidy food stuff you have until Friday(7 days) when we launch a big Metroid anniversary thread over at gaming.
CF_Fighter
Member
ElectricThunder said:
Ok so that's what the bread was. I knew they were pizzas, just had never seen them on naan before. The combinations are interesting and sound appetizing from time to time.
ElectricThunder
Member
CF_Fighter said:
Cool. I just have a thing about flatbread/ish things apparently in terms of pizza. There's lots of other things I'd like to take a crack at in this regard beyond the likes of this, tortillas, and so forth---Injera seems like it'd make for an interesting candidate if I could find some...
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