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yasu151
Junior Member
(05-18-2015, 04:51 AM)
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I made some anglefood cake this evening!

With 12 egg-whites in the anglefood, I made a vanilla pudding with the remaining 12 egg yolks. (I made a lot of pudding using 5 cups of milk.) After the pudding was finished, my wife insisted we add a chai flavor. We steeped 4 bags of chai tea in ~1/3rd a cup of boiling water for 4 minutes. This was added to the pudding before it chilled.

Finally, wiffers and I went to a yearly festival called Swedefest (I live in California) a few towns over. We got ~5.5lbs of blueberries for $17, which made it tastey. This was the only photo I got, as I was serving people and there wasn't much left for pics after.

Blasian Persuasion
Banned
(05-18-2015, 01:27 PM)
I don't see much in the fridge to cook for breakfast so I think I'm going to walk and get some breakfast.
Auron_Kale
Santalope
(05-18-2015, 08:45 PM)
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Anzac biscuit success. Made this batch without coconut (originally they were made without coconut apparently) and modified the sugar (recipe called for 2 cups sugar but I did 1 cup of regular and 1 cup of brown):

VanWinkle
Member
(05-19-2015, 06:40 PM)
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I won't lie when I say this might be the best pizza I've ever had.

Last edited by VanWinkle; 05-20-2015 at 03:49 AM.
Schrade
The Amiga Brotherhood
(05-20-2015, 03:33 AM)
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The cheese on that pizza is perfectly cooked.
Zyzyxxz
Member
(05-20-2015, 07:19 AM)
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Originally Posted by SPEA

Cooking is a pretty big passion of mine so I loved lurking in the last thread. Excited for this one! Most of these aren't recipes per se, but let me know if something looks good and I can type some stuff directions out. Here are some of my latest dinners.

Damn why you been lurking, seeing food likes yours inspires me to actually try to cook at home these days.
ElectricThunder
Member
(05-20-2015, 01:16 PM)
The glistening on that pizza is the best kind of dazzling. Mmmm
OnkelC
Hail to the Chef
(05-20-2015, 07:20 PM)
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awesome Pizza indeed! mind sharing your dough recipe?

the wife and I went full Toast Hawaii tonite!
Double Tilsit:


Uh-merican Cheez (the original)


SING ALONG!
http://youtu.be/DHHAR1S_eKA



Origins of this legendary dish can be found here:
http://www.neogaf.com/forum/showpost...&postcount=338
VanWinkle
Member
(05-20-2015, 11:51 PM)
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Thanks, guys! It truly was amazing. I used this pizza dough recipe. It's my go-to. However, I made a 16oz (weight) dough ball for this pizza, and set the rest aside for something else. I found that it stretches to the perfect thinness in an 18" round pan like the one I have.

I'd like to figure out the measurements that would make the exact size/weight I need so I don't have to figure out what to do with the rest, but this works for now.


For anybody wondering, I put about 3 tablespoons of Canola oil in the pan, stretched that dough out until it fit the the whole surface (takes a little time). I didn't leave a cornicione (the elevated section of crust you leave around the outer edge), though you can stretch the dough out enough to let it slide up the lip of the pan a bit. I used maybe 8oz or so part-skim low-moisture mozzarella (just works better for this type of pizza than fresh mozz, and no need for whole milk when the pizza will be greasy enough as it is with the sausage), laid out all the way to the edge of the pan, and used breakfast pork sausage, which I prefer on pizza more than Italian sausage. Baked in a preheated 450 degree Fairenheit oven. Don't know how long it baked. I just waited until it looked like it did in the photo.
Last edited by VanWinkle; 05-21-2015 at 12:05 AM.
zbarron
Member
(05-21-2015, 12:48 AM)
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Originally Posted by OnkelC

awesome Pizza indeed! mind sharing your dough recipe?

the wife and I went full Toast Hawaii tonite!
Double Tilsit:


Uh-merican Cheez (the original)


SING ALONG!
http://youtu.be/DHHAR1S_eKA



Origins of this legendary dish can be found here:
http://www.neogaf.com/forum/showpost...&postcount=338

Did you clap after eating it?

I guess Irongaf has been in a pizza mood lately. I made pizza dough yesterday and tried making pizza today. The dough was way too wet. No pictures. I think I may try that dough recipe next. My wife prefers thinner crusts anyway and that looks perfect.
Funky Papa
FUNK-Y-PPA-4
(05-21-2015, 02:02 PM)
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Originally Posted by OnkelC

awesome Pizza indeed! mind sharing your dough recipe?

the wife and I went full Toast Hawaii tonite!
Double Tilsit:


Uh-merican Cheez (the original)


SING ALONG!
http://youtu.be/DHHAR1S_eKA



Origins of this legendary dish can be found here:
http://www.neogaf.com/forum/showpost...&postcount=338

I don't know why, but the way it looks it's making me chuckle. It feels like the most juvenile recipe in the world, and I'm the kind of guy who throws diced hot dogs into a pot of ramen when he feels lazy.

On an unrelated note, Serious Eats' Kenji Lopez just wrote an absurdly detailed, massive 2700 words dissertation on how the make the fluffiest pancakes ever. And I loved it.
SPEA
Member
(05-21-2015, 02:22 PM)
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Originally Posted by Zyzyxxz

Damn why you been lurking, seeing food likes yours inspires me to actually try to cook at home these days.

Haha. I suppose I'll post more then! My advice to you is to just pick something you want to cook, and just do it. 9/10 you'll surprise yourself how decent it turns out. You can literally learn how to cook anything online. Start with simple recipes and just go for it. Roast a chicken. Grill a steak. Roast some veggies. Etc. Good luck!

Fresh spinach. Apple. Mint. Lemon peach vinaigrette. Runny eggs. Healthy simple goodness.


Strip Steak. Port wine sauce. Brussel sprouts. Carrots. Beets. Bears. Battlestar Galactica.
Funky Papa
FUNK-Y-PPA-4
(05-21-2015, 02:27 PM)
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That looks so damn gorgeous I could ignore the nasty, nasty beets.
hitsugi
Member
(05-21-2015, 04:12 PM)
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Originally Posted by Funky Papa

On an unrelated note, Serious Eats' Kenji Lopez just wrote an absurdly detailed, massive 2700 words dissertation on how the make the fluffiest pancakes ever. And I loved it.

This is a bit strange.. the post was from today, and perhaps the recipe he links to was also updated to match, but the published date is from 2010 with mixed results in the comments section.

My pancake recipe is similar, but uses ricotta instead of sour cream. May have to give sour cream a go just for the sake of newness
Supa Necta
Member
(05-21-2015, 04:46 PM)
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I rubbed the roast with minced garlic, salt, pepper, crushed red pepper, and olive oil. In a cast iron skillet I put it in 500F oven for 25 minutes and then shut it off. 2 hours later this is the result.

The recipe was from the New York Times.
thespot84
Member
(05-21-2015, 05:07 PM)
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Originally Posted by Funky Papa

On an unrelated note, Serious Eats' Kenji Lopez just wrote an absurdly detailed, massive 2700 words dissertation on how the make the fluffiest pancakes ever. And I loved it.

That guy's chocolate chip cookies are out of this world too

http://sweets.seriouseats.com/2013/1...p-cookies.html
Divvy
Canadians burned my passport
(05-21-2015, 05:15 PM)
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Some Oxtail Ragu

Took quite a while, but was well worth the effort
Liljagare
Member
(05-21-2015, 05:24 PM)
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Originally Posted by OnkelC

awesome Pizza indeed! mind sharing your dough recipe?

the wife and I went full Toast Hawaii tonite!
Double Tilsit:


Uh-merican Cheez (the original)


SING ALONG!
http://youtu.be/DHHAR1S_eKA



Origins of this legendary dish can be found here:
http://www.neogaf.com/forum/showpost...&postcount=338

Actullay one of my favs is almost this, but I go, bread, butter, mustard, slice of ham, slice of pineapple, slice of cheese, and top with another piece of bread, off to the sandwich iron until cheese melted and bread crisp.

Sinful late night sammwich. Cant do it without the mustard though.. :)
SPEA
Member
(05-21-2015, 10:43 PM)
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Originally Posted by Divvy

Some Oxtail Ragu



Took quite a while, but was well worth the effort

Nice!
entremet
Member
(05-22-2015, 03:09 AM)
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Holy crap at this pizza recipe

https://www.youtube.com/watch?v=-gKD9q0TJZE

http://www.brunoskitchen.net/blog/post/pepperoni-pizza

My mouth was watering watching that video.
VanWinkle
Member
(05-22-2015, 03:37 AM)
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Originally Posted by entrement

Holy crap at this pizza recipe

https://www.youtube.com/watch?v=-gKD9q0TJZE

http://www.brunoskitchen.net/blog/post/pepperoni-pizza

My mouth was watering watching that video.

Looks great. My pizzas that I make with the pizza stone and hand-stretched dough look somewhat similar. Maybe not quite as amazing, but they sure do taste good.



I still can't get an extremely consistent browning, though. I'd like the crust to be a liiitle bit darker, maybe something slightly lighter than the crust in the video, but this level is still something I'm happy with.
Keen
Aliens ate my babysitter
(05-22-2015, 10:50 AM)
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Originally Posted by SPEA

Haha. I suppose I'll post more then! My advice to you is to just pick something you want to cook, and just do it. 9/10 you'll surprise yourself how decent it turns out. You can literally learn how to cook anything online. Start with simple recipes and just go for it. Roast a chicken. Grill a steak. Roast some veggies. Etc. Good luck!

Hehe, Zyzyxxz is a professional chef. So I guess it's more about not having the energy to cook at home. He's put up some amazing stuff here.


Thinking about trying Kenji's all-belly sous vide porchetta this weekend.

Deep-Fried, Sous-Vide, 36-Hour, All-Belly Porchetta (Or, The Most Freaking Delicious Thing To Ever Come Out Of My Kitchen)
Funky Papa
FUNK-Y-PPA-4
(05-22-2015, 11:45 AM)
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Originally Posted by hitsugi

This is a bit strange.. the post was from today, and perhaps the recipe he links to was also updated to match, but the published date is from 2010 with mixed results in the comments section.

My pancake recipe is similar, but uses ricotta instead of sour cream. May have to give sour cream a go just for the sake of newness

It references an article from five years ago, so they probably merged posts or something.

Originally Posted by entrement

Holy crap at this pizza recipe

https://www.youtube.com/watch?v=-gKD9q0TJZE

http://www.brunoskitchen.net/blog/post/pepperoni-pizza

My mouth was watering watching that video.

Dat crust.
entremet
Member
(05-22-2015, 03:27 PM)
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Originally Posted by VanWinkle

Looks great. My pizzas that I make with the pizza stone and hand-stretched dough look somewhat similar. Maybe not quite as amazing, but they sure do taste good.



I still can't get an extremely consistent browning, though. I'd like the crust to be a liiitle bit darker, maybe something slightly lighter than the crust in the video, but this level is still something I'm happy with.

Looks good!

I miss pizza. I'm doing a low carb diet right now :/
OnkelC
Hail to the Chef
(05-23-2015, 08:22 PM)
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Tried another recipe for Tagliatelle al Rag¨, coming close to my personal ideal for that dish :)
This time, I took the "official" recipe from the Italian Academy of Cuisine as a starting point (white wine, butter) :
very subtle yet meaty taste.

prep pics tomorrow if there is interest.

Source for recipe:
http://www.accademiaitalianacucina.i...alla-bolognese
SPEA
Member
(05-24-2015, 01:08 PM)
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Originally Posted by OnkelC

Tried another recipe for Tagliatelle al Rag¨, coming close to my personal ideal for that dish :)
This time, I took the "official" recipe from the Italian Academy of Cuisine as a starting point (white wine, butter) :
very subtle yet meaty taste.

prep pics tomorrow if there is interest.

Source for recipe:
http://www.accademiaitalianacucina.i...alla-bolognese

Looks amazing!
OnkelC
Hail to the Chef
(05-24-2015, 04:55 PM)
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Thank you! :)
Prep was easy, but takes some time. started around 6PM yesterday with the following ingredients:


500gr. mixed ground beef and pork
400ml strong beef and/or chicken stock
a glass of white wine
a small glass of milk
handful of carrots
two celery stalks
one onion
250 grams tomato purree
bit of triple concentrated tomato paste
copious amount of butter

pasta of choice (Tagliatelle for the real deal)

first, cube celery, carrot and onions really fine:


heat half of the copious amount of butter in a skillet, sautee the onion cubes at medium heat until they become a bit glassy, then add carrot and celery cubes, sautee for a few minutes while stirring occasionally:



set them aside for later use:


heat other half of copious amount of butter in the (still at medium heat!) skillet, add the meat:


assist cat while cleaning the butter wrapper:


Key is to leave the meat alone for most of the time, just break it up loosely in the skillet and let heat and time do the job. As you can see in the pictures, I didn't interfere much with the meat while browning:


When the juices of the meat have evaporated, re-add the veggie mix and stir fry for a minute or so:



Now, add the white wine and let it braise until 2/3 of it has evaporated, this will keep the fruitful wine note while removing its acidity:


then add the stock and tomato paste as well as the tomato puree:




Now let it stew for a couple of minutes at low to medium heat. Best leave it alone for that time and do the mise-en-place instead:





about 5 minutes before serving, stir in the milk, gives it a really nice texture:




DONE!
Serve over fresh pasta, grate some Parmesan over it and enjoy! :)



Bonus pic:


:)
cartoon_soldier
Member
(05-24-2015, 07:41 PM)
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Nice watch? :p
RoryDropkick
Member
(05-25-2015, 02:00 AM)
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Made some pork belly with rice, egg and kimchi.. I overdid the pork belly just a teensy bit but it's still very good.
Yes Boss!
Member
(05-25-2015, 02:30 AM)
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Made some Baby Daikon Kimchi...with there green tassels intact. Fun...and neat looking final product. After a week and totally edible but they are still slow fermenting in the fridge for another few weeks.

Funky Papa
FUNK-Y-PPA-4
(05-25-2015, 09:14 AM)
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"feed me, human"
zbarron
Member
(05-25-2015, 01:04 PM)
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Nice to see your cat OnkelC. When you were creating this thread I went to Threads Started By You and found the thread where you found her. Thanks for introducing my son to Simon's Cat. Now we watch it every day.

Not much new food to share. I've been cooking the same things for a bit and I don't like posting repeats unless they are noticeably different. I can give a garden update though:


This is the same garden I posted before just with more time. I took this yesterday.


This is garden #2. It is mostly transplants but I have some radishes, carrots and beans that I threw in from seed. I was not nearly as gentle as I should have been with the romaine lettuce. I am not sure if they will survive.


Garden #3 is entirely transplants. The two empty spaces you see called for onion and with how cheap they are I didn't think it was worth it.

I also made a bed out of an area next to my house that had weeds up to my naval.

This was when I was half way done weeding by hand. You can see my little grill.


Finished. I weeded it all, tilled the dirt, added compost, installed the fence, put in mulch and put some spare seedlings in.


Close up.
OnkelC
Hail to the Chef
(05-25-2015, 03:13 PM)
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Originally Posted by zbarron

Nice to see your cat OnkelC. When you were creating this thread I went to Threads Started By You and found the thread where you found her. Thanks for introducing my son to Simon's Cat. Now we watch it every day.




And props to both Kimchi dishes!
peteykirch
Banned
(05-25-2015, 11:47 PM)


Finally used my new electric smoker to kick off the unofficial start of the summer season.

Made some super slowly cooked pulled pork using a mix of hickory and apple wood chips.

Also finished the mac and cheese in the smoker with some hickory chips.

With a side of steakhouse style tater salad.
theapg
Member
(05-26-2015, 10:02 PM)
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Originally Posted by peteykirch


Finally used my new electric smoker to kick off the unofficial start of the summer season.

Made some super slowly cooked pulled pork using a mix of hickory and apple wood chips.

Also finished the mac and cheese in the smoker with some hickory chips.

With a side of steakhouse style tater salad.

Man, that looks good. How was it? What smoker did you use?
peteykirch
Banned
(05-26-2015, 10:17 PM)

Originally Posted by theapg

Man, that looks good. How was it? What smoker did you use?

It's amazing.

I'll most likely have pulled pork, plus the mac and cheese for the next couple days.

I used the America's Test Kitchen mac and cheese recipe, but finished it in the smoker for 15 minutes with some hickory wood chips.

It's a Masterbuilt Electric Smoker. Bought it on clearance from QVC for 220 bucks.

I can't wait to try out a brisket in it, but odds are I'll be the only one eating it, my GF doesn't eat red meat very often outside of like ground beef in bolognese sauce.
zbarron
Member
(05-27-2015, 12:02 AM)
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Welcome to Pizza Night.

Unrelated but this morning I made applesauce with 3 pounds of apples.



Cheese Pizza Test.


Underside.


My wife's pizza before going in the oven. There is fresh oregano from the garden in the sauce and fresh basil on top.


Fully cooked. This was probably the best pizza I've made.


My pizza. You can see the oregano in the corner.

I used the dough recipe VanWinkle posted converted to metric weight. Here it is if anyone wants.

227g Warm Water
5g Instant Yeast
21g Honey
11g Salt
27g Olive Oil
381g Bread Flour

It was cooked on a preheated cast iron griddle on the top rack of the oven with the broiler setting for maximum heat.
Pickman
Member
(05-27-2015, 12:15 AM)
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Tonight's dinner. Reverse seared NY strip medium rare, lemon zest pan seared asparagus, and homemade bruschetta on toasted 5 grain Italian bread.
Last edited by Pickman; 05-27-2015 at 01:42 AM.
Aurelius
Member
(05-27-2015, 06:53 PM)
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Memory trip back to Argentina. Made beef and chorizo empanada's.

Last edited by Aurelius; 05-27-2015 at 08:24 PM.
OnkelC
Hail to the Chef
(05-27-2015, 07:52 PM)
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Great Pizza, great steak and great empamadas!
had a simple dinner tonight:




http://en.m.wikipedia.org/wiki/Strammer_Max
Zyzyxxz
Member
(05-28-2015, 07:23 AM)
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In case anyone wants to see pictures of the food I ate in Tokyo 2 weeks ago:

https://flic.kr/s/aHskc1wCEw

highlights:



Keen
Aliens ate my babysitter
(05-28-2015, 12:25 PM)
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^^ God damn!
Funky Papa
FUNK-Y-PPA-4
(05-28-2015, 12:53 PM)
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Aurelius
Member
(05-28-2015, 08:12 PM)
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Summer Farro salad.

Nordicus
Member
(05-30-2015, 04:10 PM)
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My sister and her boyfriend came to visit with some sushi, so as dessert I made strawberry and chocolate mousse with layers of mint oreos and a bit of chocolate pudding hidden in the middle of the strawberry mousse.

Would have layered it like an oreo too with the strawberry in the middle, but I put too much chocolate mousse at the bottom so I wasn't left with much room. Still, they loved it regardless :)

I ruined the first chocolate mousse by not gently folding together the whipped cream and the thick melted chocolate as you're supposed to. Rather, I whipped it as fast as I could, and that separated the the mass into brown thick whipped cream and very thin liquiddy chocolate. I've learned my lesson.
Blablurn
Member
(05-30-2015, 05:41 PM)
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I made Korean Tteokbokki today. rice cakes in a spicy sauce



From the DŘsseldorfer Gulaschkanone. Maybe Onkel C knows it



Schweinebr÷tchen from Schweine Janes in DŘsseldorf

bkw
Member
(05-31-2015, 12:01 AM)
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Anyone have any recommendations between the Anova One and the new Precision? I'm looking to get into sous vide and both of them are on sale now for roughly the same price.
zbarron
Member
(05-31-2015, 01:38 AM)
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Originally Posted by bkw

Anyone have any recommendations between the Anova One and the new Precision? I'm looking to get into sous vide and both of them are on sale now for roughly the same price.

The Original is $30 cheaper than the New Model in case you missed one of those or for other's sakes. I own the new model in red and so do a few others in here. I really like it. The app is finally out on both IOS and Android. If you care they are coming out with a Wifi model in the near-ish future. The current one is Bluetooth so the app only works from ~30 feet away.

I'd go with the bluetooth model if you can swing the extra $30 but the original is respectable if money is tight. If starting dinner from work or anything like that is important to you, I'd wait.

If you have any specific questions I'd be happy to answer any I can. I actually just vacuum sealed 5 pounds of chicken breast to sous vide. I used THIS. It works a lot better than I thought it would.
Argyle
Member
(05-31-2015, 03:15 AM)
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Originally Posted by Zyzyxxz

In case anyone wants to see pictures of the food I ate in Tokyo 2 weeks ago:

https://flic.kr/s/aHskc1wCEw

highlights:

2015-05-13 11.17.57 1 by johnlee104@gmail.com, on Flickr

Mapo tofu and tan tan men...where was this from? Going to Tokyo in a few months, love me some tan tan men...just starting to figure out where I should eat.

How was the karaage place you went to? How about the ramen places you went to?
zbarron
Member
(05-31-2015, 03:32 AM)
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I just discovered the meaning of life and thought I'd let you all know so everyone could stop worrying about it.

The meaning of life is to put chocolate chip cookie dough ice cream between two chocolate chip cookies and then putting the whole thing in your mouth.


Bon AppÚtit

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