[Zyzyxxz]

This easy to make?

Yes incredibly easy but don't tell everyone or else people would stop buying them... then again we only sell it for $2 a plate.

Basically lotus roots thinly sliced with a mandoline about the thickness of a quarter.

Deep fry at 350 F-ish until it starts to brown and there are no more bubbles coming out (meaning most of the water has cooked out).

Dust with furikake while still hot (you can buy these at any Asian market it's just seaweed with spices, I'm not giving out my recipe).

As for more cooking: Salad of marinated grilled tofu, yuzu marinated jicama, orange, pickled radish, mache

Now we have a nice vegan option for people!

[cartoon_soldier]

No website for your place?

Those Lotus Chips...I wouldn't be able to stop myself

[ameratsu]

Thai Basil Pesto Stirfry

[Zyzyxxz]

No website for your place? Those Lotus Chips...I wouldn't be able to stop myself

Not yet but yelp page for now http://www.yelp.com/biz/spirit-house-bar-monterey-park

[-Pyromaniac-]

Thai Basil Pesto Stirfry

looks gooood

[ElectricThunder]

Cheese: Sierra Nevada Company Garlic & Herb Organic Creamy Jack Cheese Well, this stuff lives up to the name pretty perfectly. Quick melt, no oil, a bit more herb comes through than garlic though.

Crumble: Terra Zesty Tomato Meh, somehow salt came through more than anything else really.

Sauce: Australian Awesome Steak Sauce Yes, that is the actual name of it and it is indeed awesome.

[DMPrince]

i bought an ice cream maker for the summer. tried making 2 raspberry ice cream (cream based) and it well had too much cream taste to it lol. never tried the custard based yet. afraid it'll taste like eggs.

tried a strawberry sorbet. a bit too sweet. but then again. i followed the first recipe i saw which happened to be from Paula Deen lol. will just stop using guides and do my own thing ;P

[GiJoccin]

i bought an ice cream maker for the summer. tried making 2 raspberry ice cream (cream based) and it well had too much cream taste to it lol. never tried the custard based yet. afraid it'll taste like eggs. tried a strawberry sorbet. a bit too sweet. but then again. i followed the first recipe i saw which happened to be from Paula Deen lol. will just stop using guides and do my own thing ;P

egg based are best based... i've never had an eggy tasting ice cream

[Cosmic Bus]

i bought an ice cream maker for the summer. tried making 2 raspberry ice cream (cream based) and it well had too much cream taste to it lol. never tried the custard based yet. afraid it'll taste like eggs.

Go to the library, find Johnny Iuzzini's 'Dessert Fourplay' and jot down his recipe for basic frozen custard. It's the best ice cream you will ever eat in your life.

[CrystalGemini]

Made roasted trout with lemon, capers, garlic and butter.

[dyonPT]

Nuts Cake with chocolate and nuts crumble









:)

[Datwheezy]

Since my new job is slow right now I've just been testing recipes at work to add to our menu. I know this is a plug for my new job but if you guys are in the area please come by since I am in charge of the menu here! http://www.yelp.com/biz/spirit-house-bar-monterey-park

I'll be back in LA in august visiting family, and definitely will be making a stop there!

[Kaako]

That looks delicious, dyonPT. *drool*

[thespot84]

the remnants of some meatball sliders I made for a dinner party friday:


Meatball (with a bit of chorizo), swiss, arugula, and tomato sauce (i was in a hurry so just used store bought) on a potato bun. They were a hit and very easy to make (made 22 in under an hour)

[pettersson]

Hi,

my first post here and i made cake today :)



it's a "Norddeutscher Rhabarberkuchen mit Baiserhaube"
(rhubarb tart with meringue)

.pettersson

[The Hermit]

Just wanted to post in the best Gaf thread ever. :D Congrats Onkel and everyone posting in this thread... when I live by myself (hopefully next year) I will start posting my own dishes. Cheers!

I can't believe I made that post 4 years ago! :O
Anyway, I finally left my parents house and I will start to use the recipes of this thread... I'll update when I do something worthy posting. Cheers!

[Ether_Snake]

Nice cake petterson:)

I made braised beef shank, taken from here and replaced the lamb with beef http://simplyrecipes.com/recipes/braised_lamb_shanks/

The sherry-soaked raisins really gives it a great flavor.

Next time I'll double the quantities. I need to cut down on going out for lunch daily, gotta make my own meals.

[WhatRobEats]

the remnants of some meatball sliders I made for a dinner party friday: [IMG]https://lh3.googleusercontent.com/-eIQeD-So1AY/T6SOuHWHahI/AAAAAAAABeo/_5koZMJMeHI/s1127/IMG_20120504_202134.jpg/IMG] Meatball (with a bit of chorizo), swiss, arugula, and tomato sauce (i was in a hurry so just used store bought) on a potato bun. They were a hit and very easy to make (made 22 in under an hour)

I love putting a bit of chorizo in my meatballs it gives them just a little more pizzazz and usually keeps people guessing what that extra bit of flavor is.

[thespot84]

I love putting a bit of chorizo in my meatballs it gives them just a little more pizzazz and usually keeps people guessing what that extra bit of flavor is.

Yeah I did it off the cuff and it turned out great! I'll probably make all my meatballs like that from now on.

[Cosmic Bus]

There's a rad diner here that makes a 1lb burger with half chorizo, topped with fried jalapenos and black beans along with the other usual assorted fixin's. It's pretty :O

[404Ender]

I have a couple of questions as someone trying to start cooking for myself more often. Up until now I've always either lived at home, or had roommates, but now I'm finally moving into my own apartment and I need to actually get better at this. Growing up my family ate out a lot, so I didn't exactly have someone to watch or learn from in the kitchen, so I'm appealing to y'all.

1. What are the essential kitchen tools I'll need to get started? (good pan and knife recommendations, etc) I'm somewhat of a minimalist, so I value having a small number of high-quality items that can be used in a variety of situations rather than a ton of tools that are highly specialized and used for very specific purposes.

2. What are some basic cooking skills that I should know (ex: knife skills, etc) and what are good resources for learning these?

Thanks.

[Keen]

I have a couple of questions as someone trying to start cooking for myself more often. Up until now I've always either lived at home, or had roommates, but now I'm finally moving into my own apartment and I need to actually get better at this. Growing up my family ate out a lot, so I didn't exactly have someone to watch or learn from in the kitchen, so I'm appealing to y'all. 1. What are the essential kitchen tools I'll need to get started? (good pan and knife recommendations, etc) I'm somewhat of a minimalist, so I value having a small number of high-quality items that can be used in a variety of situations rather than a ton of tools that are highly specialized and used for very specific purposes. 2. What are some basic cooking skills that I should know (ex: knife skills, etc) and what are good resources for learning these? Thanks.

The OP here has some good information!

http://www.neogaf.com/forum/showthread.php?t=460700

[Maiar_m]

Sorry for the crappy Instagram picture, but Pork, spring onions and cheese baozis!

[wihio]

just discovered this thread... thanks for the inspiration! I just bought a 3 lb bison brisket from a local rancher and am excited to cook it up soon. Any recommendations?

[Zyzyxxz]

just discovered this thread... thanks for the inspiration! I just bought a 3 lb bison brisket from a local rancher and am excited to cook it up soon. Any recommendations?

Make corned beef? Pastrami? Braise it Taiwanese style? All 3?

[bangladesh]

Made roasted trout with lemon, capers, garlic and butter.

That looks GOOOOOOOOOOOOOOD.

[404Ender]

The OP here has some good information! http://www.neogaf.com/forum/showthread.php?t=460700

Awesome! I'll take my questions there (OP looks like it's a great start), this thread seems to be geared more towards showing off food/recipes anyway.

[jet1911]

Do you guys have any recommendations for a website or a book about how to plate a dish to make it look good? It's one of the thing I'd like to improve at work this summer.

[Zyzyxxz]

Do you guys have any recommendations for a website or a book about how to plate a dish to make it look good? It's one of the thing I'd like to improve at work this summer.

Repost some links I shared many pages back.

http://www.gilttaste.com/stories/468...ike-a-pro-part

http://www.gilttaste.com/stories/472...ike-a-pro-part

[cartoon_soldier]

I just saw some place on Diners, Drive ins and Dives that makes Souffle Pancakes

Anyone ever try that?

[nakedsushi]

As for more cooking: Salad of marinated grilled tofu, yuzu marinated jicama, orange, pickled radish, mache Now we have a nice vegan option for people!

Aw, thanks! I'll definitely head back there and try the salad now. And more of those lotus chips.

[Maiar_m]

Chocolate cake with vanilla cheesecake frosting. Again, crappy phone pic, sorry about it.

[tinabina]

I've become pretty obsessed with making fried rice with veggies lately. Here's my fav, brown rice with some shredded carrot, mushrooms and an egg.

[nakedsushi]

I've become pretty obsessed with making fried rice with veggies lately. Here's my fav, brown rice with some shredded carrot, mushrooms and an egg.

^-- It's not fried rice till you add in scallions! Yum. Also, make sure you're using day-old (refrigerated) rice. It keeps its texture a lot better.

[nakedsushi]

Made a dinner to celebrate spring!


Scrambled eggs with fresh morels, The Chards sautéed with preserved meyer lemons, baby zucchini from the garden topped with parsley pesto, and fingerling potatoes.

[ElectricThunder]

Nothing elaborate, just tasty!

Cheese: New Zealand Grassfed Cheddar Oily, melts decently enough in place, yet another real solid cheddar.

Crumble: Smartfood Selects Feta Herb Hummus Popped Chips Not quite as good as the last from this outfit, but still solidly seasoned and paired well enough with the mild oily goodness of the above.

[Zyzyxxz]

Working on a house burger at work. I'm sticking to the classic California guacamole bacon cheeseburger. Only Asian influence will probably be the yuzu guacamole and possibly mizuna for the greens.

Used angus chuck and added in extra fat to make sure it's juicy.




to be continued...

[dyonPT]

Red Tiramisu Cups







:)

[Keen]

Working on a house burger at work. I'm sticking to the classic California guacamole bacon cheeseburger. Only Asian influence will probably be the yuzu guacamole and possibly mizuna for the greens. Used angus chuck and added in extra fat to make sure it's juicy. to be continued...

Ooh, looking forward to the result!




DyonPT, beautiful pics and dessert as always!

[OnkelC]

Zyzyxxz, you should grind the beef probably once more, looks quite coarse in the last pic.

[Maklershed]

I made that cheddar beer soup that onkel linked to and took a bunch of pics but my computer broke so no pics right now. The soup turned out really well though. Very tasty although next time I'd like to try a different cheese and a richer, more tangy ale (used Sam Adams this time). I think sautéed onions instead of leeks might be a welcome change too. Does anyone else enjoy tweaking recipes as much as trying a new one?

[OnkelC]

I made that cheddar beer soup that onkel linked to and took a bunch of pics but my computer broke so no pics right now. The soup turned out really well though. Very tasty although next time I'd like to try a different cheese and a richer, more tangy ale (used Sam Adams this time). I think sautéed onions instead of leeks might be a welcome change too. Does anyone else enjoy tweaking recipes as much as trying a new one?

that's the heart of cooking, actually. :)

[PG2G]

Working on a house burger at work. I'm sticking to the classic California guacamole bacon cheeseburger. Only Asian influence will probably be the yuzu guacamole and possibly mizuna for the greens. to be continued...

Noooooooooooooooooooooooooooooooooo

:P

[Zyzyxxz]

Zyzyxxz, you should grind the beef probably once more, looks quite coarse in the last pic.

I was experimenting and actually used the coarser grate, I'll use the one with smaller holes next time. Then again I don't know what I'm using for the final product, the boss will buy me some good quality pre-ground beef frolm his suppliers who can get us really good quality. If it's good then I don't have to grind my own beef.

Noooooooooooooooooooooooooooooooooo :P

Sorry it's a California classic.

[WhatRobEats]

I think I saw this posted in IronGAF somewhere but maybe not. I read a blog post on Steamy Kitchen about slow cooking salmon. I've never tried slow cooking it before so I figured I would give it a shot. Turned out awesome. Best salmon I can remember having. Of course I forgot to snap a shot of it finished but it basically looked exactly the same as this before pic.

[Datwheezy]

I made that cheddar beer soup that onkel linked to and took a bunch of pics but my computer broke so no pics right now. The soup turned out really well though. Very tasty although next time I'd like to try a different cheese and a richer, more tangy ale (used Sam Adams this time). I think sautéed onions instead of leeks might be a welcome change too. Does anyone else enjoy tweaking recipes as much as trying a new one?

Link? That sounds amazing.

[Sklorenz]

Man I haven't posted in this thread for a couple of months. Part of the reason has been camera issues. So here's some stuff that I've cooked recently, and everything was taken with an iPhone, so excuse the the look :) I have almost no windows in my house (A-frame triplex, yikes) so getting natural light is impossible, and I also don't have access to photo editing software (gimp's not working on my computer), so I can't nudge the hue or anything to make it appear more accurate. A few came out looking pretty darn accurate, though.

Now that school is done I have taken the time to finally upload the photos and whatnot. I'll also be able to cook more! The last couple of weeks I've only been cooking two or three times per week with the end-of-semester load. I'm excited to start eating less garbage now.

Quoting all photos because I didn't bother to resize them :p

First up: roast duck. My first time to cook duck! It was great. It was on sale for $2.50/lb which is a good price where I live, so I bought two. I've yet to cook the second, but I will soon. This was some of the best poultry I've ever had. Took a bit of time to research cooking it properly, and it came out gloriously. It was a surprise dinner for my fiance when she got off work for no particular reason. It was made with a ginger/honey/citrus glaze. I roasted some brussels sprouts and a rice pilaf with almonds, dried cranberries, and a bit of orange zest.

Pork tacos. I believe we made this with boneless rib meat. The salsa was made with pineapple and radish among other things. They were tasty, but not traditional in the least.

Crab, ribeye steak, and root veggies (and a bit of mushroom with the steak). It was great, and it was my first time to have crab in a few years. I think I'm hooked again, I plan on having it once a month or so now :)

I decided to make granola bars for the first time. I was lacking a key ingredient or two, but after sifting through literally dozens of recipes, I was able to create a Frankenstein recipe that turned into these no-bake granola bars. A bit of peanut butter in there, honey, oats/granola/corn flakes, almond, and white chocolate drizzle on top. Took about 5 min to make and 30 min to set. These were awesome for taking to class daily and they were dirt cheap compared to store-bought bars, and they turned out great!

Salmon fillets! With honey-glazed fennel and tart apple. I've made a lot of salmon recipes and this was definitely in my top 3. The asparagus was just simple seasoned and broiled asparagus with a vermouth/browned butter sauce.

My first time having figs! They were great. This is chicken roasted with figs, crumbled bacon, and some garlic. The asparagus is the same as above (this was the firs time we'd had it... in the previous photo we were trying it for the second time with a slight alteration). The figs and chicken went together extremely well--I definitely plan on pairing the flavors in the future again.

Some kind of asian slaw I made from mostly red cabbage, carrot, almonds, and I don't know what else. It had that "good but not great, but why can't I stop eating this!?" quality. It was a combination of a few recipes. Addicting, but mixed success... probably didn't help that I only had red cabbage and nothin' else. The dressing was sort of a peanut/sesame flavor. We had this with the chicken wings pictured below.

Thai Chicken wings. Best chicken wings I've ever had in my life hands down. Made several minor changes to the recipe, but stayed true to the spirit of it. Got Game of Thrones BD in the mail the day prior, so we messily feasted on meat with our hands while watching some epic fantasy, and it felt appropriate.

[bucknuticus]

Oh wow, those wings look great! Got a recipe for them?

And do you think it will work well on some grilled chicken breast?

[Sklorenz]

Oh wow, those wings look great! Got a recipe for them? And do you think it will work well on some grilled chicken breast?

Sure! I was actually trying to find it earlier but couldn't. I texted my fiance since you asked and that sharp little mind of hers was able to recall it.

http://savoringtoday.com/2012/02/29/...chicken-wings/

I made a couple of adjustments but stuck to the spirit of the recipe. Namely, I didn't have chili garlic sauce, despite it being common. However, I had a similar chili paste I like to get from an asian super market nearby. It had thai basil in it which gave it a great flavor, and a bit of garlic. I added extra garlic though. I also made the sauce a bit spicier and thicker overall. The recipe is absolutely fantastic, and I recommend any wing lover to give it ago. Also, I think I ended up doubling the sauce (I made it the initial amount, but when it came time to dunk all the wings in the sauce for the final bit of cooking, I was almost out. I recommend making 1.5 to 2 times the amount suggested... in my case I doubled it because I just made a fresh batch while the wings finished cooking). I might have had more wings though, I can't remember... I bought a standard pack, which around here is 3 pounds I think. Sauce is quick and easy to make if you need to double it though.

[bucknuticus]

Trying this for sure! Thanks for the recipe!