Zaraki_Kenpachi
Member
:lol This is what happens when you look up cooking stuff while watching hockey.
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IronGAF Cookoff (hosted by OnkelC) Vol. 2
- Thread starter OnkelC
- Start date
:lol This is what happens when you look up cooking stuff while watching hockey.
You know, for a peasant meal, shepard's pie is way too much work. Seriously, it took me hours to get it done and I think I do it the lazy way too.
But it's everyone's favorite.
What?
This is like an hour.
I tend to make the meat and gravy simmer for longer but peeling the potatoes is the most time consuming part. Technically you don't even have to bake it. You can broil and serve.
Coriolanus
Banned
Stumbled upon binging with babish, saw his/Chef's version of pasta aglio e olio and, since it's a dish that pops loves, gave it a shot.
Yknow, the only difference from wot we do is that he adds minced parsley and a huge squeeze of lemon juice... and yet that utterly changed the dish for the better to the point where going back to the standard "Just Oil and Garlic" recipe seems absurd. Really is the small things.
Decent channel tho. Almost as good as chef john's.
ahhh the memories. Everybody makes that mistake at least once.
(and every once in a while when you get a new mixer and misjudge the thing's strength)
Yknow, the only difference from wot we do is that he adds minced parsley and a huge squeeze of lemon juice... and yet that utterly changed the dish for the better to the point where going back to the standard "Just Oil and Garlic" recipe seems absurd. Really is the small things.
Decent channel tho. Almost as good as chef john's.
ahhh the memories. Everybody makes that mistake at least once.
(and every once in a while when you get a new mixer and misjudge the thing's strength)
You could order one of these
https://www.amazon.com/KitchenAid-KN1PS-Pouring-Shield-1-Piece/dp/B0007QN054/ref=sr_1_1?ie=UTF8&qid=1493850390&sr=8-1&keywords=pouring+shield
Obviously get the one that fits your model.
I love the shirt by the way.
lol thanks. I was trying to switch the lock on and turned the speed to max in one fell swoop.
The worst part is losing some of the dry ingredient mix and not having enough extra to do a fresh batch so you have to estimate how much flour, salt, baking soda etc. to add back in.
Yeah thankfully this is for bread, I'd already done the leaven and that was the dough, just used 700g water instead of 900g to get to consistancy...
Zaraki_Kenpachi
Member
That michigan maple block is freaking enormous.
RatskyWatsky
Hunky Nostradamus
It's a bit of a pain to wash too. Worth it though!
Reminds me of a time I wanted to make some potatoes purée, but forgot to check whether the potatoes were actually cooked before starting the machine.
They weren't and flew all over the kitchen.
peteykirch
Member
Making Chef Johns Strawberry Shortcakes
Cakes are done, and damn do they look golden brown delicious.
Just made the whipped topping, and got the berries macerating in the fridge.
Cakes are done, and damn do they look golden brown delicious.
Just made the whipped topping, and got the berries macerating in the fridge.
Zaraki_Kenpachi
Member
Didn't we have one? Could have sworn we used to have a dedicated baking thread...
peteykirch
Member
Came out so damn good! Chef John from foodwishes hardly guides you wrong.
peteykirch
Member
Went back to one of our favorite local places, The Rocky Hill inn to taste some of their new Spring/Summer menu items.
They added a new pretzel bread board with andouille sausage, beer infused mustard, pimento cheese, and pickled onions.
We also shared the chicken and waffles that were cheddar bacon waffles served with a maple dijon syrup.
For dessert bread pudding with cranberries, apples, walnuts, crème anglaise.
All of it was super delicious!
They added a new pretzel bread board with andouille sausage, beer infused mustard, pimento cheese, and pickled onions.
We also shared the chicken and waffles that were cheddar bacon waffles served with a maple dijon syrup.
For dessert bread pudding with cranberries, apples, walnuts, crème anglaise.
All of it was super delicious!
LocknessMobster
Member
Wow looks delicious
ESC?
BobTheFork
Member
European Society of Cardiology.
Eurovision
What You Need To Know About Eurovision, Humanity's Greatest Achievement
Doesn't sound that bad either.
Aldi had an acacia cutting board for sale for 7.99€..
I got the last one they had
I'll probably remove the leather strap and it's dumb that it does not have a juice canal. but I'm short on money so this is nevertheless a good solution for me.
and for Lunch I allowed myself to cheat.
I got the last one they had
I'll probably remove the leather strap and it's dumb that it does not have a juice canal. but I'm short on money so this is nevertheless a good solution for me.
and for Lunch I allowed myself to cheat.
grilled cheese with cheddar, fries with cayenne pepper
Eye for an Eye
Member
Haha. Just went out to eat and had a grilled cheese with Cheddar. Tasted amazing, although a little salty. Side of greens instead of fries.
Nice find on the board. Looks like a good size too.
if it is just plain rice, than it is just that. plain. they usually don't add salt or anything else while cooking it.
of course there are exceptions from the rule like furikake. but all in all if you see plain rice in a bowl, there is nothing added to it.
karasu
Member
wow. I think I'm gonna try to get used to that haha. Thanks, man.
japanese rice is quite complicated actually. there is not only koshihikari, there are different kinds and all taste a little different.
If you want something with more taste, you could try https://www.japancentre.com/en/products/3274-yumenishiki-brown-rice
or you buy akitakomachi
https://www.japancentre.com/en/products/2265-shinmei-akafuji-akitakomachi-rice also pretty nice.
my favourite koshihikari is this one:
https://www.japancentre.com/en/products/3995-shinmei-koshihikari-rice-toyama expensive, but delicious.
I realise..I waisted a lot of time with rice in my life.
Does anyone know how cold ice cream is? My javelin instant thermometer is taking a lot longer than it used to and now I'm worried about it's accuracy. I got a reading of 4 degrees Fahrenheit. Does that sound right? Does anyone know or mind sticking their instant read thermometer in their ice cream? Odd request I know.
Thank you. I guess ice cream does go well below 32F. That's surprisingly hard information to find online.
I would imagine it has much to do with the freezer temp, which can get as low as 0F
http://www.thekitchn.com/the-right-temperature-for-your-freezer-quick-kitchen-facts-216070
For example though if you have ice cubes in your freezer even if it's set to 0 the ice will never get lower than 32. It's the other ingredients that mess with it.
BobTheFork
Member
My parents got a new induction over.stove and can't use many of thier old pans on it.
So, they gave me the egg poacher.
Dear lord, I love this thing.
So, they gave me the egg poacher.
Dear lord, I love this thing.
That's a misconception, there's nothing preventing ice from getting colder than 32F, just as steam can be much hotter than 212F. Freezing temp just represents the phase change, but even in ice crystal form there is still energy within the ice. Providing a colder environment can continue to extract energy leading to a colder temperature. The only hard limit is absolute zero:
https://van.physics.illinois.edu/qa/listing.php?id=1799
Glad you like it, but just so you know they do make these which lets any pan work. It's still best to just get compatable pans
Oh cool. Didn't know that. Thanks.
BobTheFork
Member
Cosmic Bus
pristine morning snow
Heh, at least yours appears to have non-stick cups. My parents have one that's entirely made from tin and they've been using it since the '50s. Gotta have a fair bit of butter or bacon grease in the cups or those eggs are never coming out!
I don't remember who posted it, but a couple weeks ago someone on here mentioned using a bench scraper as a core part of their cooking workstation. I had never owned a bench scraper before a couple months ago, and I only got it for working with dough, but I used it for dinner prep last night and now I feel like an idiot for not thinking to use it before. So much easier to scoop stuff up off my cutting board when I'm done with it.
I've never had clotted cream and I don't know what it is, but I'm delighted that it turned out well.
I've never had clotted cream and I don't know what it is, but I'm delighted that it turned out well.
BriareosGAF
Member
Clotted cream on scones is pretty much the best thing ever, highly recommended.
Funky Papa
FUNK-Y-PPA-4
Foodwishes had a pretty good recipe for it.
I'm tempted, but I'm also pudgy enough rn.
I'm tempted, but I'm also pudgy enough rn.
That's exactly the one I used. turned out great!
for anyone interested, here is the link
https://www.youtube.com/watch?v=LDyyAb6lB48
I used 500ml of cream, in the end around 270ml of fluid were left, we used it to make scones. everything else turned into delicious clotted cream.
clotted creams taste is hard to describe. slightly nutty and heavenly..very rich.
cartoon_soldier
Member
Cooked after a long time, made Chicken Biryani using a new recipe.
Turned out well, bit low on salt because our cook didn't put salt in the rice
Turned out well, bit low on salt because our cook didn't put salt in the rice
peteykirch
Member
Made some super east Blueberry Cobbler from scratch
