IronGAF Cookoff (hosted by OnkelC)
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I just made a soup I call Broccolatawny.
Ingredients:
8-10 cups chicken stock.
2 TBSP of butter
2 TBSP of vegetable oil
1 jumbo bag of broccoli and cauliflower florets.
One maui onion (large)
Cumin powder
Garam Masala
Turmeric
Red Chili powder
Garam Masala (substitute for curry powder if none available)
Chop and then Caramelize one whole Maui onion with a little Worcester, a splash of balsamic vinegar and a sprinkle of sugar. Add a pinch of cumin late in the cooking.
Once the onions are softened and fully caramelized, set aside.
Heat oil (NOT olive oil), butter mixture and a generous pinch of mustard seed.
Saute broccoli and cauliflower florets in a mixture of oil and butter.
Season with salt and pepper.
Sprinkle generous amounts of turmeric, cumin powder, red chili powder and Garam Masala (generous pinch of the latter).
Cook until florets are soft and flavors and oil largely absorbed.
Set aside.
Heat a quart of chicken stock.
Add vegetables, onion, simmer for 20 minutes.
Blend with hand blender, or food processor until smooth, with slight grain.
Serve
(optional sccop of natural yoghurt for garnish)
Ingredients:
8-10 cups chicken stock.
2 TBSP of butter
2 TBSP of vegetable oil
1 jumbo bag of broccoli and cauliflower florets.
One maui onion (large)
Cumin powder
Garam Masala
Turmeric
Red Chili powder
Garam Masala (substitute for curry powder if none available)
Chop and then Caramelize one whole Maui onion with a little Worcester, a splash of balsamic vinegar and a sprinkle of sugar. Add a pinch of cumin late in the cooking.
Once the onions are softened and fully caramelized, set aside.
Heat oil (NOT olive oil), butter mixture and a generous pinch of mustard seed.
Saute broccoli and cauliflower florets in a mixture of oil and butter.
Season with salt and pepper.
Sprinkle generous amounts of turmeric, cumin powder, red chili powder and Garam Masala (generous pinch of the latter).
Cook until florets are soft and flavors and oil largely absorbed.
Set aside.
Heat a quart of chicken stock.
Add vegetables, onion, simmer for 20 minutes.
Blend with hand blender, or food processor until smooth, with slight grain.
Serve
(optional sccop of natural yoghurt for garnish)
once again, you make me proud, folks! Thanks for sharing.
bdizzle, considering pics of the finished meal, I tend to use the macro setting on my camera, combined with a small tabletop tripod (can be had for less than 10USD) and a long exposure time.
I'll make a german pub classic for dinner tonight, the so-called "Strammer Max". Stock pic (not from me):
Keep'em coming, folks!
bdizzle, considering pics of the finished meal, I tend to use the macro setting on my camera, combined with a small tabletop tripod (can be had for less than 10USD) and a long exposure time.
I'll make a german pub classic for dinner tonight, the so-called "Strammer Max". Stock pic (not from me):
Keep'em coming, folks!
tnw said:
I missed this question way back when.
There's a new rotisserie chicken place near Dinkytown called Brasa -- it run by the head chef of Alma. I'd call it contemporary style cooking with a slight Caribbean flavor. The two main dishes are roast pork and roast chicken, both made from excellent local livestock. There are sides such as yucca and plantains, but you can also get more conventional stuff like beans and rice.
The place is a lot like the midscale eateries I went to in Los Angeles, aimed toward folks who like good, adventurous food, but can't afford the white tablecloth.
Here's a review from The Rake.
Ohhhh Alma, I remember going there right when it opened for my birthday.
Have you been to Babani's is St. Paul? It's a kurdish resturant that was opened by a former chef from one of the d'amico resturants. It's pretty good. they have dolmas and kurdish lemonade which is quite tasty.
There was a place called the barbarry fig in st. paul over near macalaster that was pretty good. That Cafe xxxxx place over there (forget the name) is pretty good too.
And of course the village wok is a U of M institution. it's tasty for the price, especially if you're young.
Have you been to Babani's is St. Paul? It's a kurdish resturant that was opened by a former chef from one of the d'amico resturants. It's pretty good. they have dolmas and kurdish lemonade which is quite tasty.
There was a place called the barbarry fig in st. paul over near macalaster that was pretty good. That Cafe xxxxx place over there (forget the name) is pretty good too.
And of course the village wok is a U of M institution. it's tasty for the price, especially if you're young.
So here's the "Strammer Max", eggs and stuff.
Prep is painless, butter a slice of rye bread (I used a variant called "Schinkenbrot", named after its shape which fits a slice of ham perfectly),
layer it with smoked ham of choice (I used Schinkenspeck, a hearty cut from the pork back):
fry a few eggs:
place eggs on bread and.....
Enjoy!
Prep is painless, butter a slice of rye bread (I used a variant called "Schinkenbrot", named after its shape which fits a slice of ham perfectly),
layer it with smoked ham of choice (I used Schinkenspeck, a hearty cut from the pork back):
fry a few eggs:
place eggs on bread and.....
Enjoy!
tnw said:
I haven't tried Babani yet, but since my wife is fond of vegetarian food I suspect we'll be trying it very soon. There's quite a bit of Asian stuff popping up by the U. I tried a little Korean cafe that wasn't terribly hot -- but I guess it does the trick for homesick students.
There's another little spot in NE called Pop! -- another of our favorite local places. It has a good, small menu.
nakedsushi
Member
OnkelC: Why are your egg yolks so orange? The eggs I get have yellow yolks.
Just finished making some bolognese sauce. Long post incoming. :lol
Loin of pork
Lots of cans.
Vegetables.
3 onions, 3 carrots, 2 peppers(green, red, yellow, etc...), 4 garlic cloves, 2 celery branch, some parsley.
Spices
Brown sugar, spaghetti spices(don't know exactly what in this), grind pepper and a tablespoon of each herbs
Then...
Grounded beef + pork
When the meat is cooked(?) add the vegetables.
Then just add all the cans and spices.
Let it simmer at least one hour at low heat.
Enjoy.
Loin of pork
Lots of cans.
Vegetables.
3 onions, 3 carrots, 2 peppers(green, red, yellow, etc...), 4 garlic cloves, 2 celery branch, some parsley.
Spices
Brown sugar, spaghetti spices(don't know exactly what in this), grind pepper and a tablespoon of each herbs
Then...
Grounded beef + pork
When the meat is cooked(?) add the vegetables.
Then just add all the cans and spices.
Let it simmer at least one hour at low heat.
Enjoy.
heavy liquid
Member
Good stuff, Jett and Onkel!
That's funny. I've noticed that about the eggs for a long time, but always chalked it up to being the lighting or camera. Do they inject it into the egg somehow? I guess they'd have to, eh? But it must be small enough so that the egg doesn't leak.
Here's how I'm used to egg yolks. This is from when I made corned beef hash last year:
nakedsushi said:
jarosh said:
OnkelC said:
That's funny. I've noticed that about the eggs for a long time, but always chalked it up to being the lighting or camera. Do they inject it into the egg somehow? I guess they'd have to, eh? But it must be small enough so that the egg doesn't leak.
Here's how I'm used to egg yolks. This is from when I made corned beef hash last year:
heavy liquid
Member
Interesting. Do you know if the chickens themselves turn color like the salmon?
Side note: I try to only eat wild salmon now whenever possible. I started after I found out that farm salmon isn't naturally that color and their mercury levels are much higher.
Side note: I try to only eat wild salmon now whenever possible. I started after I found out that farm salmon isn't naturally that color and their mercury levels are much higher.
heavy liquid
Member
OnkelC said:
It actually noticeably tastes better, too!
Tonight's dinner was a simple spaghetti w/ homemade meatballs:
nakedsushi
Member
Ah you guys are making me hungry. I have to stop looking at this thread so much at work.
onkel, the schinkenbrot looks great!
interesting that it's made to fit a piece of ham because the stuff they sell here is somewhat smaller, less oblong, more round.
The Land Brot that they sell here is more similar in shape to what you posted.
Both are delicious
you know, I bet my schinkenbrot would fit 1 egg perfectly. I might have to try some kimchee fried egg on schinkenbrot one of these days. Sounds really tasty.
interesting that it's made to fit a piece of ham because the stuff they sell here is somewhat smaller, less oblong, more round.
The Land Brot that they sell here is more similar in shape to what you posted.
Both are delicious
you know, I bet my schinkenbrot would fit 1 egg perfectly. I might have to try some kimchee fried egg on schinkenbrot one of these days. Sounds really tasty.
Ether_Snake
å®å®å®å®å®å®å®å®å®å®å®å®å®å®å®
I made some maple syrup chicken tonight. No picture
It's basically just chicken cut in pieces, powdered in a mix of some flour, paprika and grounded muscade nuts (not sure what they are called in English). Then I cook them on the stove until golden, then remove them, add the maple syrup and some butter in the pan and stir a lot until it gains consistency. Then put the chicken back (with a bit of hot water), mix it all up well and nicely and keep stirring. Now remove it all, put in a glass plate or whatever you call to put it in the oven for 30 mins at like 350F (180C). Keep taking the juice and pour it on the chicken bits often, and turn the chicken pieces at least once.
I served it with a marinated beats+tomato and green olives salad.
You guys have maple syrup in Europe? I know Japanese are like our top buyers.
I hate coming home at like 7 to 7:30 pm! I finished eating at around 9pm:|
It's basically just chicken cut in pieces, powdered in a mix of some flour, paprika and grounded muscade nuts (not sure what they are called in English). Then I cook them on the stove until golden, then remove them, add the maple syrup and some butter in the pan and stir a lot until it gains consistency. Then put the chicken back (with a bit of hot water), mix it all up well and nicely and keep stirring. Now remove it all, put in a glass plate or whatever you call to put it in the oven for 30 mins at like 350F (180C). Keep taking the juice and pour it on the chicken bits often, and turn the chicken pieces at least once.I served it with a marinated beats+tomato and green olives salad.
You guys have maple syrup in Europe? I know Japanese are like our top buyers.
I hate coming home at like 7 to 7:30 pm! I finished eating at around 9pm:|
nakedsushi
Member
Tonight's dinner ingredients:
Appetizers:
Hiyakko tofu with bonito, green onion, ume (plum? apricot?) paste, dressed with ponzu sauce.
Broiled shishito peppers sprinkled with salt and dipped in ponzu sauce.
The main course:
Ramen! No explanation necessary.
Appetizers:
Hiyakko tofu with bonito, green onion, ume (plum? apricot?) paste, dressed with ponzu sauce.
Broiled shishito peppers sprinkled with salt and dipped in ponzu sauce.
The main course:
Ramen! No explanation necessary.
nakedsushi
Member
Last night's dinner was at a soon tofu restaurant because we were too hungry and lazy to cook.
appetizers:
beef and seafood soon tofu:
appetizers:
beef and seafood soon tofu:
mmmm shishito are delicious. I also love their 'russian roulette' nature. Never know if you're going to eat a spicy one or not!
I really like that umeshiso in a tube stuff. They also sell yuzu kosho in a tube and the obvious wasabi in a tube. It may not be the highest quality stuff, but it's not terrible either.
My roommate and I went out to a new izakaya in the area to celebrate my new job. It was a typical izakaya that forces you to get otoshi. Otoshi are essentially 'mandatory appetizers' that the chef makes and forces you to buy them. Very annoying.But the otoshi last night was pretty good.
We also had some nice sake (nihonshu) from Shizuoka. He got some tuna natto that was pretty tasty, and I got a kimchee hiyayakko and some garlic potato fries.
I really like that umeshiso in a tube stuff. They also sell yuzu kosho in a tube and the obvious wasabi in a tube. It may not be the highest quality stuff, but it's not terrible either.
My roommate and I went out to a new izakaya in the area to celebrate my new job. It was a typical izakaya that forces you to get otoshi. Otoshi are essentially 'mandatory appetizers' that the chef makes and forces you to buy them. Very annoying.But the otoshi last night was pretty good.
We also had some nice sake (nihonshu) from Shizuoka. He got some tuna natto that was pretty tasty, and I got a kimchee hiyayakko and some garlic potato fries.
Stinkles said:
Pics! You and the Bungie crew should snap some shots at your next lunch and post them here. Also, you should have someone take some good pics of the food at the Winter Pentathlon.
Everything has looked delish that's been posted on the last few pages. Oh, and Onkel, good luck at the new job!
nakedsushi
Member
tnw said:
I was unfamiliar with the 'Russion Roulette' nature of shishito until one day I got the bullet. Oh man, that was painful. But so good.
I love yuzu flavor. I didn't know it came in a paste. I'll have to look out for it. I was kind of bummed that I could only find ume paste in a tube. I wanted it fresh in a jar like my local sushi ya has it.
I LOVE izakaya food. I don't drink beer most of the time I'm at one. I'm happy that there's a decent one within walking distance of my home.
I love natto, but I don't know if I'd have it with tuna. I think the textures would clash. Maybe if it was chopped up tuna with natto mixed in? No...still too slimey.
heavy liquid
Member
Leftovers are always good! (and easy!)
Made some quesadillas tonight. I used a very mild Mexican cheese that melts easily, and added some chicken and onions. Hot sauce to taste. I wish I had some avocados and/or sour cream, but alas, I didn't have any in the house. The tortilla is green because it was jalapeño and cilantro flavored.
Made some quesadillas tonight. I used a very mild Mexican cheese that melts easily, and added some chicken and onions. Hot sauce to taste. I wish I had some avocados and/or sour cream, but alas, I didn't have any in the house. The tortilla is green because it was jalapeño and cilantro flavored.
nakedsushi said:
Yes, Izakaya food is great. You don't even need to drink because there are so many fun things on the menu. They really are kind of similar to a tapas resturant I think.
Yuzu kosho isn't yuzu paste, It's more of a green chili paste with some yuzu rind in it. It's really good with grilled food.
http://www.practicallyedible.com/edible.nsf/encyclopaedia!openframeset&frame=Right&Src=/edible.nsf/pages/yuzukosho!opendocument
And the natto was with cubed sashimi tuna. it was pretty good.
itsinmyveins
Gets to pilot the crappy patrol labors
Oh, man, that strammer max got me hungry. I got eggs, normal toast bread and semi-crappy smoked ham so guess I'll do a fake one.
Hey Onkel, my roommate's friend from Muenster is visiting right now, and he didn't really understand what schinkenbrot was. Is it a regional thing or something?
He also didn't have very nice things to say about baumkuchen :lol
Anyway, I saw carrots on sale really cheap (100 yen for a big bag of them).
I was inspired by Gordon Ramsay's broccoli soup (which is on youtube, but I can't access it for some reason right now). So I decided to make a nice carrot soup.
Two bags of carrots
water
1 tbsp red curry paste
1 tbsp ponzu
yogurt to taste
cut up the carrots to boil them, and fill the pot with water til they are barely covered. simmer the carrots until they are ready, and then use a hand blender to make it into a smooth liquid.
add curry paste (1 tbsp made it a little too spicy, but it was perfect when eating the soup cold, so maybe this would be a good cold soup), then add the ponzu (again it was a little too strong when hot, but was perfect when it was seved cold). Garnish with a little yogurt.
It was really tasty. The carrot puree alone would have made a nice confiture/jam. It would have also been nicely made into a kanten (vegetarian jelly) mold, kind of like an aspic . Something like this
He also didn't have very nice things to say about baumkuchen :lol
Anyway, I saw carrots on sale really cheap (100 yen for a big bag of them).
I was inspired by Gordon Ramsay's broccoli soup (which is on youtube, but I can't access it for some reason right now). So I decided to make a nice carrot soup.
Two bags of carrots
water
1 tbsp red curry paste
1 tbsp ponzu
yogurt to taste
cut up the carrots to boil them, and fill the pot with water til they are barely covered. simmer the carrots until they are ready, and then use a hand blender to make it into a smooth liquid.
add curry paste (1 tbsp made it a little too spicy, but it was perfect when eating the soup cold, so maybe this would be a good cold soup), then add the ponzu (again it was a little too strong when hot, but was perfect when it was seved cold). Garnish with a little yogurt.
It was really tasty. The carrot puree alone would have made a nice confiture/jam. It would have also been nicely made into a kanten (vegetarian jelly) mold, kind of like an aspic . Something like this
I tried my hand at some french toast this morning; turned out MUCH better than expected. Much thanks to Alton Brown for the recipe, hahaha. His called for honey in the custard to add some extra sweetness, but I opted for brown sugar and a small amount of vanilla extract instead (I'm addicted to vanilla, regardless of whether or not it's a bad idea).
But now that I've gotten over the "Am I culinarily retarded? Nah... I can't... well, maybe I can... AGHH" hump, it's time to try my hand at some actual dishes :lol
I shall scour these holy pages of yonder thread of magical cooking-ness and will find a path!
Any tips for some easy dishes? Some of the stuff here looks flat out incredible, but they seem a bit difficult; not just in execution, but in preparation. When I say easy, I don't just mean easy to make, but something simple in execution as well as in ingredients/requirements. That sorta makes sense.
But now that I've gotten over the "Am I culinarily retarded? Nah... I can't... well, maybe I can... AGHH" hump, it's time to try my hand at some actual dishes :lol
I shall scour these holy pages of yonder thread of magical cooking-ness and will find a path!
Any tips for some easy dishes? Some of the stuff here looks flat out incredible, but they seem a bit difficult; not just in execution, but in preparation. When I say easy, I don't just mean easy to make, but something simple in execution as well as in ingredients/requirements. That sorta makes sense.
itsinmyveins
Gets to pilot the crappy patrol labors
OnkelC's Strammer Max made me want something similar, so I did a fake one yesterday, a bit less fancy I'd say 
Today I picked up some food at the local chinese restaurant. It's pretty decent food and good portions.
Beef and tomato sauce with rice:
Today I picked up some food at the local chinese restaurant. It's pretty decent food and good portions.
Beef and tomato sauce with rice:
The culinary expertise from your roommates' friend does not make me wonder at all, considering the traditional Münster dishes are traditionally comprised of slaughterhouse wastetnw said:
(google for "Potthast" and "Töttchen"). Schinkenbrot is not a protected term, so it's possible that it isn't recognized in all regions under that name. On the other hand, it makes me wonder, as the Westfalian cured ham (Westfälischer Knochenschinken) is another specialty from the greater westfalia region. Thanks for your recipe!
Ryder said:
Hi Ryder, congratulations on the first success!
Most of the dishes I have posted here are also easy to make, I did most of the cooking after work. Most dishes can be made in one hour or less and with common household items. I recommend that you also check the earlier cooking threads for even more dishes:
Volume 1 (index incomplete by far, about the double amount of dishes to be found there! Just keep browsing.)
Volume 2
Keep on cooking and share your results, please!
ItsInMyVeins said:OnkelC's Strammer Max made me want something similar, so I did a fake one yesterday, a bit less fancy I'd say
Today I picked up some food at the local chinese restaurant. It's pretty decent food and good portions.Beef and tomato sauce with rice:
looking good, thank you for sharing, too! A "Strammer Max" made with cooked ham instead of smoked/cured ham also goes by the name of "Strammer Otto", so you just wanted to show your intimate knowledge of the subtle differences in the "eggs on bread" discipline, right?:lol
Looking forward to seeing more of your dishes, too!
Here's my yesterdays effort, stuffed bell peppers:
Schnitzel for tonight.
nice peppers onkel. what do you fill them with? I haven't made them in ages, but I remember using aborio rice (risotto) and some other stuff.
And is that wild rice I see? :O
A lot of wild rice comes from Minnesota actually, in the north of the state. Especially in the fall, my parents would serve it with game meats like quail, pheasant and grouse. I always thought it went well together.
And is that wild rice I see? :O
A lot of wild rice comes from Minnesota actually, in the north of the state. Especially in the fall, my parents would serve it with game meats like quail, pheasant and grouse. I always thought it went well together.
Mr.Squirrel
Tom
ONKELC
Is there anything you can't make? ive been amazed at the many different dishes you've concocted. are you a chef or something or do you just love cooking? do you have any recipe books that youd recommend? im still a novice, but im learning. i took the leftover bbq chicken i had and made a bbq sandwich out of it. it was pretty tasty i thought. i made......i meant bought some potato wedges to go along with with some provolone cheese on a wheat kaiser roll. i shoulda made some home squeezed lemondade too now that i think about it. im trying to be exciting like you said, but its kinda hard since im still trying to figure all this stuff out.
Is there anything you can't make? ive been amazed at the many different dishes you've concocted. are you a chef or something or do you just love cooking? do you have any recipe books that youd recommend? im still a novice, but im learning. i took the leftover bbq chicken i had and made a bbq sandwich out of it. it was pretty tasty i thought. i made......i meant bought
some potato wedges to go along with with some provolone cheese on a wheat kaiser roll. i shoulda made some home squeezed lemondade too now that i think about it. im trying to be exciting like you said, but its kinda hard since im still trying to figure all this stuff out.- Status
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