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IronGAF Cookoff (hosted by OnkelC) Vol. 2

S

soleil

Banned
Lamb chops ready to go into the oven. Lagavulin ready to be sipped.

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SolVanderlyn

SolVanderlyn

Thanos acquires the fully powered Infinity Gauntlet in The Avengers: Infinity War, but loses when all the superheroes team up together to stop him.
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This is the extent of my culinary ability

Also, I don't know why it's sideways
 
E

ElectricThunder

Member
Greatly looking forward to the bright culinary future and generally pornographic content this thread will surely deliver in the times to come.

Already off to a fine start with the above meats!
 
Z

zbarron

Member
Awesome. Subscribing to the new thread now. Hope to see all the regulars in here and hopefully some new people.
 
Y

Yes Boss!

Member
Whoo! Vol. 2!!

Don't get to participate in the thread as much as I want to (or ised to) but I'm always checking it out!

Thanks Onkel!
 
D

Deadly Cyclone

Pride of Iowa State
Made chicken over french carrots (my own recipe) the other night. I felt classy as hell.

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Also went out for pho on my birthday last Monday...

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DietRob

DietRob

i've been begging for over 5 years.
MMmmmmmm..... this new thread smells very good... best smelling new thread on GAF.

Anyways.. Decided to jump back into the homemade pizza game.

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(sorry for the shit quality pic.. didn't realize until I got the photos on my pc that there was a smudge on my lens)


Put a little butter and minced garlic in a sauce pan with some Italian seasoning and fried up some sausage, then red, yellow and green peppers. I had some fresh mozzarella so I cut that up into long rectangles and stuffed the crust. Then into small cubes to cover the pie. I made the dough with my tried and true NY pizza dough recipe I've shared in here a few times.

I wish I would have thought ahead day old dough is always much better than only few hour old dough. Wife said "This is the best pizza I think I've ever had". She is usually critical of my cooking skill so that is a major accomplishment for me.

Happy baking, cooking, and eating everyone! Cheers to another 8 years of IronGAF goodness!
 
M

Mario

Sidhe / PikPok
Cooking vegetarian for someone tonight.

Appetizer board with roasted figs and blue cheese, nuts, dried cranberries, and grapes
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Roasted vegetable medley on kale and sliced almonds
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Click to expand...
 
N

NetMapel

Guilty White Male Mods Gave Me This Tag
I've got a question for all you amazing chefs. What is the best way to freeze green vegetables ? I'm only cooking for myself and say I get myself some bok choy or whatever vegetables. I take a part of it and cook it for 2 or so meals. Then there's still tons left over that will eventually go bad if I don't end up using it in about a week. However, I simply don't eat enough myself to consistently finish my vegetables in about a week. Like, I have my own meals prepared from monday to wednesday on the weekend, then thursday and friday I eat out in order to give myself a little break. Then sunday I go out and buy ingredients again to cook my food for those days. However, by sunday, I still wouldn't have finish the vegetables I've gotten from last week and it is starting to look a little bit less fresh, you know. I figured, the best way to preserve this is to freeze the vegetables, I guess. However, google tells me it is not a good idea to just throw the vegetables into the freezer like you sort of can with meat. What is all your professionals' recommendation on how to deal with this situation ? Would cooking the vegetables first and then freezing it be better or something ? Thanks :)
 
N

NetMapel

Guilty White Male Mods Gave Me This Tag
luoapp said:
Is buying less not an option? Very few veges can still keep an "acceptable" taste after freezing, cooked or raw.
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I don't really think so ? I go to the super market, and all the vegetables are already in prepared bags or whatever. I just take one and take with me. For example, like this:

bok+choy+99c.jpg


Let's say I only really use one of the bok choy for the week, what do I do with the second one to preserve it ?
 
C

Cosmic Bus

pristine morning snow
NetMapel said:
I don't really think so ? I go to the super market, and all the vegetables are already in prepared bags or whatever.
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You can ask the produce attendant to separate the pieces so you don't need to buy as much; it's all sold by weight. I do this all the time when something is much larger than I need.
 
L

luoapp

Member
NetMapel said:
I don't really think so ? I go to the super market, and all the vegetables are already in prepared bags or whatever. I just take one and take with me. For example, like this:

[IM]http://4.bp.blogspot.com/-xfBrOLEOlc4/UB8A8d7vOlI/AAAAAAAAGzs/KFBPyxaOxJM/s1600/bok+choy+99c.jpg[/IMG]

Let's say I only really use one of the bok choy for the week, what do I do with the second one to preserve it ?
Click to expand...

(I edited after you posted). Some veges can be kept in refrigerators for a week or so and still be usable, if you put it in water for say, half an hour, before cooking. One the other hand, you can simply just eat more, I mean, one bok choy is hardly that much.
 
D

D-Pad

Member
Made slow cooker bbq ribs tonight. Pic's a little fuzzy cause I'm new to the camera > _<

bbq_slowcooker_ribshdukh.jpg


Meat the melted from the bone got dayum.
 
pharmx

pharmx

Member
Goodness gracious, such lovely food porn. Subbed so I have something to aspire to...I am so envious of how skilled some of you GAFchefs are!
 
R

RoryDropkick

Member
I did some grilling today for a team outing. It was a lot of fun. I just wanted to post that so that I can get my place here and continue following this thread :) Hard to believe how long it lasted.
 
N

NetMapel

Guilty White Male Mods Gave Me This Tag
luoapp said:
(I edited after you posted). Some veges can be kept in refrigerators for a week or so and still be usable, if you put it in water for say, half an hour, before cooking. One the other hand, you can simply just eat more, I mean, one bok choy is hardly that much.
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Yeah I make my weekly food schedule and purchase the grocery on Sunday for the week's worth. This Monday - Wednesday, I'm having fried rice with a mixed of eggs, scallions and meats together during lunch. Then at night I have bok choy with chicken and rice. Thursday and friday I usually get together with friends/colleagues for food and drinks so I know not to bother making food in those days anyways, haha. Saturday and Sunday could be anything since I can be out all day doing stuff or whatever. I just don't eat a lot in general so I thought one bok choy for the week might not be so bad. What do you guys think ?

I will try to just get less next time when I'm cooking bok choy or something though. To be honest, this applies to all vegetables I buy. They're always huge in size and I'm just cooking for myself so I don't need that many. I don't eat THAT much anyways.

Since everybody is posting photos, here's the fried rice I made for my lunch for the next few days. Not exactly as appetizing as all the other photos here, but it should suffice :)
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G

GatorBait

Member
Let's talk about herbs/spices for a moment, please.

I cook fairly regularly at home, but I am in a cutting phase. Since I'm focusing on keeping calories down, I don't do much with heavier (read: tastier) ingredients, like butter, cooking wine, heavier sauces, etc. Because of that, and frankly because it has never been a skill/knowledge base that I've cultivated, I want to learn more about how to incorporate herbs/spices into my meals.

Does anyone know a good resource I can use to reference basic herb/spice combinations and what types of food they complement?
 
Rewrite

Rewrite

Not as deep as he thinks
Thank you for making a new thread Onkel. Man, I can't believe how many years it's been so I wanted to say that this thread and it's wonderful members are my favorite part of GAF outside of Rock Band GAF.
 
F

Funky Papa

FUNK-Y-PPA-4
Hello, thread.

How funny, the new OT was made at the same time I'm going through a most brutal bout of food poisoning
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M

Mistouze

user-friendly man-cashews
I don't have any picture of the last tatin pie I cooked so I'll have to bake another one for this thread!
 
Z

zbarron

Member
Last night I made turkey burgers again. Since it looks pretty much the same as the last one I posted I didn't take a picture. I did however make another batch of creme brulee and got the top right this time. I dabbed it with a paper towel, used superfine sugar and used a windproof lighter as my "torch." It all worked out perfectly except I used all of the fluid in the lighter just doing this one.
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I notice this thread is in Off-Topic, not OT Community. I like it better this way. Does it automatically move there after a certain number of posts?
 
O

OnkelC

Hail to the Chef
for caramelizing, a simple blowtorch from the local hardware store is the cheapest way, lots of professional kitchens use these.
 
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