IronGAF Cookoff (hosted by OnkelC)
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Ether_Snake
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I am completely out of food, and all stores are closed. Crap. Good thing some places still deliver.
I didn't have a resolution for the year yet, but here's one; every weekend I will try a new recipe instead of eating the same typical meals. I don't have a camera but oh well!
I didn't have a resolution for the year yet, but here's one; every weekend I will try a new recipe instead of eating the same typical meals. I don't have a camera but oh well!
perryfarrell
Member
Dude how can you post pasta with ketchup??? That's just wrong.
itsinmyveins
Gets to pilot the crappy patrol labors
perryfarrell said:
Because pasta and ketchup is best friends and everyone should realize it stat!
CUZ I WAS TEH LAZY TONITE LOLperryfarrell said:
seriously, I planned on doing a potato/carrot mash, but I didn't feel like it when I came home. Ketchup and Pasta (especially the shorter kinds) go better together than you might think. Give it a try if you haven't already.
Thanks to all of you for the kind words. Share your tales of crappy convenience, please.
nakedsushi
Member
New Year's Day brunch was an egg-crepe from the northern Chinese bakery.
Then I went to the parents' for New Year's Day dinner. One of the best dishes of the night was mock duck.
The whole spread (minus the peking duck and braised pig ears)
Then I went to the parents' for New Year's Day dinner. One of the best dishes of the night was mock duck.
The whole spread (minus the peking duck and braised pig ears)
heavy liquid
Member
So I've never seen cheese ice cream before.
I only tried a little bit, but I don't think I liked it that much. I think it even had little chunks of cheese in it. Maybe I need to try it again. I guess I'm used to having fruit flavours in ice cream.
Below is a noodle dish from the Vietnamese restaurant that I forgot to post. It has a few different BBQ meats (pork, chicken, beef) and a spring roll.
I only tried a little bit, but I don't think I liked it that much. I think it even had little chunks of cheese in it. Maybe I need to try it again. I guess I'm used to having fruit flavours in ice cream.
Below is a noodle dish from the Vietnamese restaurant that I forgot to post. It has a few different BBQ meats (pork, chicken, beef) and a spring roll.
heavy liquid
Member
OnkelC said:
The ice also had a cheesy flavour, and it was sweet overall like any other ice cream.
It was pretty strange (being used to the usual fruit, chocolate and vanilla flavours) but I'm wanting to try some more, strangely enough.
intriguing indeed. keep us posted of your second opinion, please!heavy liquid said:The ice also had a cheesy flavour, and it was sweet overall like any other ice cream.
It was pretty strange (being used to the usual fruit, chocolate and vanilla flavours) but I'm wanting to try some more, strangely enough.
nakedsushi
Member
OnkelC said:
Thanks. Mock duck is vegan dish where the duck is made out of tofu-sheet and nori wrapped together. It doesn't taste exactly like duck, but it's delicious anyway.
Ok, first try here so bear with me 
tonight is Tagliatelli and meatsauce, but with minced chicken instead of beef.
Sooo, ingredients are:
350g of minced chicken
Tagliatelli
Some leftover sour cream from lunch
1 onion finely sliced
2 cloves of garlic crushed then sliced
1 hg of Forest mushrooms (or field mushrooms)
Taco spice
White & Black pepper
Chili flakes
Balsamic Vinegar
Freshly grated parmesan
My kitchen's kinda small so I can only prepare one thing at a time
So I boil the water and set aside, then I make the sauce and then I boil the pasta. Kind of a pain in the ass really =( But I've learnt to work with it
Anyway, here goes:
And voilá
Yummy!
tonight is Tagliatelli and meatsauce, but with minced chicken instead of beef. Sooo, ingredients are:
350g of minced chicken
Tagliatelli
Some leftover sour cream from lunch
1 onion finely sliced
2 cloves of garlic crushed then sliced
1 hg of Forest mushrooms (or field mushrooms)
Taco spice
White & Black pepper
Chili flakes
Balsamic Vinegar
Freshly grated parmesan
My kitchen's kinda small so I can only prepare one thing at a time
So I boil the water and set aside, then I make the sauce and then I boil the pasta. Kind of a pain in the ass really =( But I've learnt to work with itAnyway, here goes:
And voilá
Yummy!
nakedsushi
Member
jarosh said:
Sadly, no. I think my mom looked it up from a Chinese vegetarian cookbook.
OnkelC: Wow, those are some delicious looking scrambled eggs.
OnkelC said:
Thanks =) Lack of an oven is what kills me really. Oh well, at least the g/f has a proper kitchen.
Will do. Right now I've made some chicken broth with some chili paste and lots of garlic to combat my cold. =( Usually put ginger in there as well, but didn't have any. But it looks kinda boring so I'll refrain from posting any pics
smirkrevenge
Member
made sushi at home for the first time tonight. was pretty nervous this first time, but i think with practice, i will get more proficient.
soft tofu + bonito + ponzu:
toro + takuan: (a great flavor combo)
salmon + avocado:
soft tofu + bonito + ponzu:
toro + takuan: (a great flavor combo)
salmon + avocado:
i just made masaman curry (which is the best curry in the world if you ask me).
it was soooooooo good.
also there's thousands of variations and different recipes out there so i thought i'd make my own variation too
ingredients:
masaman curry paste, coconut milk, potatoes, leek (or onions if you prefer), tofu (as a substitute for beef or chicken), peanuts, lemon or lime juice, spices (cardamom, cinnamon, bay leaves, lemon grass), sugar
i pre-boiled the potatoes for 15 minutes first
the curry in its different stages, heh
and on the plate with jasmine rice
it was soooooooo good.
also there's thousands of variations and different recipes out there so i thought i'd make my own variation too
ingredients:
masaman curry paste, coconut milk, potatoes, leek (or onions if you prefer), tofu (as a substitute for beef or chicken), peanuts, lemon or lime juice, spices (cardamom, cinnamon, bay leaves, lemon grass), sugar
i pre-boiled the potatoes for 15 minutes first
the curry in its different stages, heh
and on the plate with jasmine rice
wow.
smirkrevenge, for a first attempt, that looks extremely good. What were the most difficult parts for you?
jarosh, looks like perfect food for the temperatures Peanuts as an ingredient are way underrated IMHO.
Thanks to both of you for the great dishes and equally impressive pictures!
smirkrevenge, for a first attempt, that looks extremely good. What were the most difficult parts for you?
jarosh, looks like perfect food for the temperatures
Peanuts as an ingredient are way underrated IMHO. Thanks to both of you for the great dishes and equally impressive pictures!
nakedsushi
Member
Jarosh: That curry looks tasty. Where did you get the paste? Is it local? Local to where?
Also smirkrevenge: I love soft tofu prepared like that. So simple, but delicious. I also like sprinking furikake on it when I remember.
Also smirkrevenge: I love soft tofu prepared like that. So simple, but delicious. I also like sprinking furikake on it when I remember.
yeah, i got it from the local asia store. they import it from thailand. i've never seen it anywhere else. you can buy red and green curry paste at every regular grocery store here (switzerland) but i've never seen masaman curry paste anywhere else before. i had to ask the cashier at the asia store and it was all hidden in the back of the cooler. i'm really glad i found it though. at first i was thinking about just replacing it with regular red curry paste but masaman tastes very different from the red and green currys. it's a lot milder and sweeter and has a very distinct flavor.nakedsushi said:
smirkrevenge
Member
onkel: i think the lack of equipment might be the biggest hurdle for me. and...it is time-consuming to prepare everything. finding fresh sushi-grade fish is difficult, too. also, i need to invest in a sharper knife.
jarosh: i am making your curry tonight...you have inspired me!
jarosh: i am making your curry tonight...you have inspired me!
Looks like a "bun" dish -- one of my favorites. I finally found a great Vietnamese place here in Minneapolis. Yum.heavy liquid said:Below is a noodle dish from the Vietnamese restaurant that I forgot to post. It has a few different BBQ meats (pork, chicken, beef) and a spring roll.
beelzebozo
Jealous Bastard
jarosh, have you ever tried dried fruits in your curry? i ate at an indian restaurant recently that had an incredible kashmiri murg with cashews, dates, and raisins, and the contrast with the spicy curry was phenomenal
jarosh
here is a more accurate description of mock duck, it's similar to seitan if you've had that before.
(it's not made from tofu sheets or nori)
http://en.wikipedia.org/wiki/Seitan
Seitan is called (o)fu in Japanese. It's not used as much here as it is in other parts of asia. I kind of prefer the non-japanese stuff more.
I don't think you make mock duck as much as purchase it.
I really like mock duck a lot.
And also, is it important to use cast iron with those induction heating stovetops? I've seen some stuff on the New York Times cooking stuff where they say it is.
I bought some red and green curry pastes yesterday, but the green curry one is terrible: super salty and not spicy at all :/
oh, tell me where!!!
here is a more accurate description of mock duck, it's similar to seitan if you've had that before.
(it's not made from tofu sheets or nori)
http://en.wikipedia.org/wiki/Seitan
Seitan is called (o)fu in Japanese. It's not used as much here as it is in other parts of asia. I kind of prefer the non-japanese stuff more.
I don't think you make mock duck as much as purchase it.
I really like mock duck a lot.
And also, is it important to use cast iron with those induction heating stovetops? I've seen some stuff on the New York Times cooking stuff where they say it is.
I bought some red and green curry pastes yesterday, but the green curry one is terrible: super salty and not spicy at all :/
oh, tell me where!!!
smirkrevenge
Member
took the easy way out and bought the pre-made massamun curry paste. haven't tried it yet as it's still simmering on the stove, but my apt smells awesome!
i used beef short rib meat i had leftover, onions, leeks, potatoes, and peanuts.
look closely at where the curry paste is from:
:lol :lol
i used beef short rib meat i had leftover, onions, leeks, potatoes, and peanuts.
look closely at where the curry paste is from:
:lol :lol
tnw said:
Ngon Vietnamese Bistro, 799 University Ave., St. Paul
So far I've had the Pho which is great -- excellent broth -- good fresh ingredients to throw in.
The beef for the "bun" is very savory with a nice tangy dressing.
They serve tons of locally brewed beers and whatnot as well.
After one visit the place rocketed to the near top of my favorite chow in town. It's also very reasonably priced -- especially considering the fact that the place has a mid-to-upscale dining decor. None of the mom and pop vibe I usually expect from good Asian.
Flynn said:
I'll have to check that out next time i go home, although we don't go over St. Paul that often.
We used to go to Vina over near 66th and Nicolett in Richfield quite a lot. It's only average though. There is a place on Lake Street and Nicollet that a Vietnamese classmate of mine from college took me to, but that was 10 or so years ago.
Where else do you go that's good? I always liked eating out in Mpls when I was growing up. Have you been to Babani's over in St. Paul? I like that place.
smirkrevenge:
that's awesome! i'm glad i could inspire someone like that, haha. looks like it turned out really well too. oh and i wouldn't consider buying the paste the easy way out - everyone does that. i mean, you could make the paste yourself but you'd have to buy a lot of additional ingredients etc...
that's a plain old glass-ceramic cooktop i'm using. it's just an electric stove - a lot better than iron hotplates but still no induction heat...
http://en.wikipedia.org/wiki/Glass-ceramic
that's awesome! i'm glad i could inspire someone like that, haha. looks like it turned out really well too. oh and i wouldn't consider buying the paste the easy way out - everyone does that. i mean, you could make the paste yourself but you'd have to buy a lot of additional ingredients etc...
hmm. thanks for that. i know all about seitan. it's not uncommon around here. you can buy it at most health food stores. the mock duck made of tofu sounded more interesting to me though since seitan is made out of wheat and i'm not supposed to eat that.tnw said:
i wouldn't know since i don't have induction heattnw said:
that's a plain old glass-ceramic cooktop i'm using. it's just an electric stove - a lot better than iron hotplates but still no induction heat...
http://en.wikipedia.org/wiki/Glass-ceramic
doesn't surprise me. the difference in quality between the various brands is pretty drastic. if you find a really good one you'll probably be surprised at how different and how much better it tastes. unfortunately i have no clue what brands they have in japan so it's hard for me to make a recommendation.tnw said:
Funky Papa
FUNK-Y-PPA-4
I am living off of tuna, white rice, chicken breasts, grilled beef and whey protein (not even real milk). No sauces. No bread. No seasonings. No sugar. No tasty sides. I hate you all, god damn it.
Those are the worst things to cook on, ever! My boyfriend has those and we tried to make pancakes on them once, not one single pancake actually looked like one. At the end of the attempt I was ready to throw stuff around, so frustrating. My parents have induction, that is really nice to cook on, but plain old gas works fine for me too (I can make pancakes on that).jarosh said:i wouldn't know since i don't have induction heat
that's a plain old glass-ceramic cooktop i'm using. it's just an electric stove - a lot better than iron hotplates but still no induction heat...
http://en.wikipedia.org/wiki/Glass-ceramic
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