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OnkelC
Hail to the Chef
(05-02-2015, 09:52 PM)
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Chefs and Cooks of NeoGAF, ASSEMBLE AGAIN! SEVEN MORE YEARS!

Food goes in here.

Everything goes.

IronGAF Vol. 1:
http://www.neogaf.com/forum/showthread.php?t=136205
Home-Style Cooking Thread Vol. 1:
http://www.neogaf.com/forum/showthread.php?t=114208
Home-Style acooking Thread Vol. 2:
http://www.neogaf.com/forum/showthread.php?t=122952
Last edited by OnkelC; 05-02-2015 at 10:04 PM.
demosthenes
Member
(05-02-2015, 10:03 PM)
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Yeeeeeeeeeeees.

Was just thinking of this thread while I was making lunch :)
soleil
Banned
(05-02-2015, 10:08 PM)
Lamb chops ready to go into the oven. Lagavulin ready to be sipped.

joe2187
owns a house that doesn't even have piss-covered floors.
(05-02-2015, 10:10 PM)
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Subbing, Bon Appetit!
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.
(05-02-2015, 10:35 PM)
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This is the extent of my culinary ability

Also, I don't know why it's sideways
LocknessMobster
Member
(05-02-2015, 10:47 PM)
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Ze bestest of the best threads evar! Cheers to seven more years OnkelC!

Grilled italian dressing marinated chicken kabobs fa dinner!



Last edited by LocknessMobster; 05-02-2015 at 10:58 PM.
John Kowalski
#thor2thedarkworld
(05-02-2015, 10:48 PM)
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the old one must have been the oldest active thread on the internet
RatskyWatsky
Hunky Nostradamus
(05-02-2015, 11:04 PM)
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New thread! :D
InfiniteBento
Member
(05-02-2015, 11:08 PM)
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Cant wait to post my pastry creations in here >:)
ElectricThunder
Member
(05-02-2015, 11:21 PM)
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!
smoothj
Member
(05-02-2015, 11:26 PM)
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Brings a tear to my eye to see Onkel's kitchen again.
zbarron
Member
(05-03-2015, 12:57 AM)
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Awesome. Subscribing to the new thread now. Hope to see all the regulars in here and hopefully some new people.
dekline
Member
(05-03-2015, 01:17 AM)
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subbing for dank food
.la1n
Member
(05-03-2015, 01:42 AM)
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The best thread on GAF getting a sequel.
Yes Boss!
Member
(05-03-2015, 04:31 AM)
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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!
HUELEN10
Banned
(05-03-2015, 04:36 AM)
I've been waiting for this...

Gonna bring out the baked goods in the coming weeks!
LocknessMobster
Member
(05-03-2015, 05:03 AM)
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For lunch the other day I made pork belly,mac n cheese,and mashed potatoes.

adamsappel
Member
(05-03-2015, 07:39 AM)
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Always one of my favorite threads.
CRS
Member
(05-03-2015, 07:43 AM)
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IronGAF II: Electric Boogaloo?!

Subscribed and will post a lot more.
Deadly Cyclone
Pride of Iowa State
(05-03-2015, 07:43 AM)
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Made chicken over french carrots (my own recipe) the other night. I felt classy as hell.



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

Blablurn
Member
(05-03-2015, 07:53 AM)
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Dat New thread...eh..food smell
DietRob
i've been begging for over 5 years.
(05-03-2015, 08:42 AM)
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MMmmmmmm..... this new thread smells very good... best smelling new thread on GAF.

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


(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!
Swhalen
Member
(05-03-2015, 08:54 AM)
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Oh man. I will post soon.
Mario
Sidhe / PikPok
(05-03-2015, 03:25 PM)
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Cooking vegetarian for someone tonight.

Appetizer board with roasted figs and blue cheese, nuts, dried cranberries, and grapes


Roasted vegetable medley on kale and sliced almonds

endre
Member
(05-03-2015, 03:51 PM)
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Originally Posted by SolVanderlyn

[IMG]http://i.imgur.com/10APT1E.jpg[IMG]
This is the extent of my culinary ability

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

Hahaha, I made pretty much the same thing thing yesterday.
M_Night
"And I tell you, you are SOLDIER, and on this rock I will build my church, and the gates of hell will not prevail against it." Gospel of Cloud, 16:18
(05-03-2015, 06:00 PM)
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subbed
Blablurn
Member
(05-03-2015, 06:06 PM)
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some food pics from the last weeks

cartoon_soldier
Member
(05-03-2015, 07:05 PM)
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I have Chicken.
I have Panko.

A good fried chicken recipe (don't have a fryer...so like a shallow fry would be it)
Eye for an Eye
Member
(05-03-2015, 07:19 PM)
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Some one that has a tiny kitchen like mine. I didn't think it could exist. Except I have a much smaller work space and a larger oven.
NetMapel
Guilty White Male Mods Gave Me This Tag
(05-03-2015, 09:50 PM)
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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 :)
Last edited by NetMapel; 05-03-2015 at 09:53 PM.
luoapp
Member
(05-03-2015, 10:57 PM)

Originally Posted by NetMapel

I've got a question for all you amazing chefs...

Is buying less not an option? 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.
Last edited by luoapp; 05-03-2015 at 11:02 PM.
NetMapel
Guilty White Male Mods Gave Me This Tag
(05-03-2015, 11:00 PM)
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Originally Posted by luoapp

Is buying less not an option? Very few veges can still keep an "acceptable" taste after freezing, cooked or raw.

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:



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 ?
Cosmic Bus
pristine morning snow
(05-03-2015, 11:09 PM)
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Originally Posted by NetMapel

I don't really think so ? I go to the super market, and all the vegetables are already in prepared bags or whatever.

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.
luoapp
Member
(05-04-2015, 12:11 AM)

Originally Posted by NetMapel

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 ?

(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-Pad
Member
(05-04-2015, 12:14 AM)
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Made slow cooker bbq ribs tonight. Pic's a little fuzzy cause I'm new to the camera > _<



Meat the melted from the bone got dayum.
pharmx
Member
(05-04-2015, 12:17 AM)
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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!
PsychoSoldier
Member
(05-04-2015, 12:21 AM)
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I probably have some food that would have photographed well but most of the time I just want to eat it immediately haha.
RoryDropkick
Member
(05-04-2015, 12:30 AM)
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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.
NetMapel
Guilty White Male Mods Gave Me This Tag
(05-04-2015, 12:39 AM)
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Originally Posted by luoapp

(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.

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 :)

Last edited by NetMapel; 05-04-2015 at 12:43 AM.
GatorBait
Member
(05-04-2015, 12:53 AM)
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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
Not as deep as he thinks
(05-04-2015, 09:09 AM)
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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.
Funky Papa
FUNK-Y-PPA-4
(05-04-2015, 09:11 AM)
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Hello, thread.

How funny, the new OT was made at the same time I'm going through a most brutal bout of food poisoning
Last edited by Funky Papa; 05-04-2015 at 09:18 AM.
HORRORSHØW
Member
(05-04-2015, 09:12 AM)
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hungry all of a sudden
The_Endless
Member
(05-04-2015, 09:33 AM)
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Made a Victoria sandwich yesterday for the Pacquaio/Mayweather match!

Last edited by The_Endless; 05-04-2015 at 09:39 AM.
TheOddOne
Member
(05-04-2015, 10:48 AM)
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Awesome thread, Onkel.

I always lurk, because I am a food pervert. Back to my noodles, ewww.
Mistouze
user-friendly man-cashews
(05-04-2015, 10:55 AM)
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I don't have any picture of the last tatin pie I cooked so I'll have to bake another one for this thread!
Sesuadra
Member
(05-04-2015, 11:54 AM)
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Originally Posted by soleil

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

lagavulin is so good. it keeps me going.


I made nikujaga ^-^

Last edited by Sesuadra; 05-04-2015 at 12:04 PM.
Yes Boss!
Member
(05-05-2015, 07:37 AM)
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Finished Korean Daikon kimchi. I let it go for four days fermentation:

zbarron
Member
(05-05-2015, 12:55 PM)
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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.


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?
OnkelC
Hail to the Chef
(05-06-2015, 06:13 AM)
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for caramelizing, a simple blowtorch from the local hardware store is the cheapest way, lots of professional kitchens use these.

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