propane can leave a funny taste. lots of kitchens use mapp, but anything will usually get the job done http://modernistcuisine.com/2011/02/torch-tastes/
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IronGAF Cookoff (hosted by OnkelC) Vol. 2
- Thread starter OnkelC
- Start date
propane can leave a funny taste. lots of kitchens use mapp, but anything will usually get the job done http://modernistcuisine.com/2011/02/torch-tastes/
There is one by me for $15. Unfortunately money being a little tight currently it isn't considered a necessity. With the final of the four I made I tried to flambe it with some rum we had on hand. The texture was different but the taste was phenomenal. The sweet rich custard was flavored and tempered slightly by the slightly bitter rum. Anyone here experiment with the flambe technique?
Thanks for the link. If I ever do get a torch this will help me do it properly.
Cornballer
Member
I'm going to give it a few days to pick up some interest/new posters in the main OT, then it'll get moved back to Community.
Like me!
Any way to get top posters from the old thread? When I finally figured out how to do it (at least on mobile), it seems that thread tools aren't available in locked threads.
Cornballer
Member
Here's the Top 25:
Code:
OnkelC 1,766
Zyzyxxz 1,720
nakedsushi 960
ElectricThunder 472
CrankyJay 450
Metroid Killer 420
Cosmic Bus 401
Yes Boss! 333
thespot84 297
RatskyWatsky 270
CrystalGemini 261
Keen 251
beelzebozo 241
Maklershed 227
tnw 200
TheExodu5 199
BriareosGAF 196
Funky Papa 185
dyonPT 171
MrBig 167
slidewinder 162
jarosh 159
Haly 158
zbarron 157
cartoon_soldier 156That is beautiful. I may have to make my Kale pizza again tonight. Mind sharing which dough recipe you used? It looks fantastic.tastiest thread on GAF !
finally had a good camera lying around
Just homemade dough, canned tomato sauce, mozzarella, Spanish chorizo and shredded cheese. Finished in 5 minutes with the broiler+convection method.
Cool. Thanks for the information.
Wow. I'm surprised I got in there considering how LTTP I was in the last thread.
Last night was Taco Night to celebrate Cinco De Mayo. Nothing photo worthy. I decided to do a breakfast burrito with the leftovers though and that was a bit more interesting.
Before wrapping:
Drats. Even with having weeks of experience working at Chipotle I still manage to tear the tortilla from time to time:
For the curious it's cheddar cheese, fried egg, leftover taco meat cooked in taco sauce, Huy Fong Chili Sauce, and sour cream.
BriareosGAF
Member
Going strong, and almost coming up to my sixth year junior anniversay
.Need to cook something awesome this weekend for the new thread. Finally hit the high 60s/low 70s here in Maine so we're switching up ingredients, finishing off the last of the winter tubers, etc. Wife made a lovely parsnip soup accented with a garlic and parsley infused olive oil the other day, probably the last of that sort of thing for a while.
Going strong, and almost coming up to my sixth year junior anniversay
lol, you got demoted or what?
Cosmic Bus
pristine morning snow
At a restaurant I worked at, we were doing a normal brulee with a finishing flambe for show, but it was short-lived because some of the servers kept either spilling the rum on the guests or putting out the flame by pouring too much of the liquid on top of it. I think there's a reason you don't mess with a classic...
At a restaurant I worked at, we were doing a normal brulee with a finishing flambe for show, but it was short-lived because some of the servers kept either spilling the rum on the guests or putting out the flame by pouring too much of the liquid on top of it. I think there's a reason you don't mess with a classic...
Did you get to taste it? If so what did you think of the added rum flavor? I'm not having much luck online finding instructions for preparing it this way. Any tips? You mentioned some used too much liquid and that put the flame out. Isn't the liquid rum which is the fuel?
I agree that I love it the classic way but until I get a torch this is the best way I can make it and even after I buy one it'll be nice to have a variety.
sure, it is based on Jim Lahey's No-Knead recipe but I actually do knead it with a mixer
12g~16g salt, 500g flour, 350g/ml water, ~1g yeast
I mix it with a handheld mixer (dough hooks) and cover it for 16~18 hours at room temperature (therefore I always make it around midnight). Then an hour before I want to eat I divide the dough in portions (I made two thick pizza's this time, but 4 thinner is what I usually do). Stretch each portion out slightly, then fold it in over itself about 4 times. Now use your thumbs to push dough from beneath to get a ball shape, then cover them up for an hour. Finally just stretch them slowly in a disk shape on a floured surface.
The best thing for getting good results is getting your oven as hot as possible and using a baking stone (or steel).
Thanks. Alas I am starting my dough now for dinner tonight so it'll only have 4-5 hours to rise. I have the cast iron griddle pictured below that I put under my gas broiler for half an hour. It gets very hot and I leave the broiler on when I cook the pizza so it gets heat from both sides.sure, it is based on Jim Lahey's No-Knead recipe but I actually do knead it with a mixer
12g~16g salt, 500g flour, 350g/ml water, ~1g yeast
I mix it with a handheld mixer (dough hooks) and cover it for 16~18 hours at room temperature (therefore I always make it around midnight). Then an hour before I want to eat I divide the dough in portions (I made two thick pizza's this time, but 4 thinner is what I usually do). Stretch each portion out slightly, then fold it in over itself about 4 times. Now use your thumbs to push dough from beneath to get a ball shape, then cover them up for an hour. Finally just stretch them slowly in a disk shape on a floured surface.
The best thing for getting good results is getting your oven as hot as possible and using a baking stone (or steel).
I would love a baking steel that would fit on my grill.
MiniBossBattle
Member
Thank you OnkelC and GAF. I don't post my food here but its very inspiring here.
I like what I cook, though I'm not the greatest. I do consider myself an awesome wingman in the kitchen though, particularly when it comes to baking.
Bread. I often use whole wheat, locally grown & freshly ground. Sadly, these pics are from mere white king arthur flour.
Before:
After:
Not ready yet, though this will be used in future pictures to be posted. (minimum of 8 weeks to steep)
Day 1
Day 8
Bread. I often use whole wheat, locally grown & freshly ground. Sadly, these pics are from mere white king arthur flour.
Before:
After:
Not ready yet, though this will be used in future pictures to be posted. (minimum of 8 weeks to steep)
Day 1
Day 8
Thanks! The buns were greedily gobbled by all.
And yup, vanilla extract. $25 worth of vanilla beans on amazon, and a 750ml of 35% vodka. (Lowest shelf, no flavor.) We made a batch of it 2 years ago for gifts, and it's gotten so much better as it's aged. We're down to one remaining little bottle now though, so we needed more.
I'll post some pictures of our favorite anglefood cake when I next make one. Again, I know it's a little bit of a tangent from Iron GAF, but it's the part of the dinner I contribute towards.
And yup, vanilla extract. $25 worth of vanilla beans on amazon, and a 750ml of 35% vodka. (Lowest shelf, no flavor.) We made a batch of it 2 years ago for gifts, and it's gotten so much better as it's aged. We're down to one remaining little bottle now though, so we needed more.
I'll post some pictures of our favorite anglefood cake when I next make one. Again, I know it's a little bit of a tangent from Iron GAF, but it's the part of the dinner I contribute towards.
Would you mind sharing the process? I have some New York's I was thinking of cooking this weekend. I have access to a propane grill, briquette grill, and a cold (not really so cold, ~185 degree) smoker.
Actually the whole thing is done with an oven and skillet.
You need a cookie sheet, some aluminium foil, and a cooling rack that isn't lacquered (like you'd use in baking).
Preheat the oven to 275, and get your steaks seasoned really well with salt and a little pepper, and anything else you want to use.
Put the aluminium foil on the cookie sheet, and the cooling rack on the foil. Then put the steaks on the cooling rack.
Toss the steaks in the oven until they hit around 125 internal temp. For my inch and a half thick NY strip there, it was about an hour.
Take the steaks out and let them rest for 15 minutes tented with another sheet of foil to keep in some of the heat. While you do, get a skillet heated to highish heat. Put some olive oil in, and just before the oil starts smoking, toss the rested steaks in and sear really hot for about 2 minutes per side.
After that you can serve the steaks immediately since they've already rested.
Honestly one of the most tender and delicious steaks I've had in a long time.
Cosmic Bus
pristine morning snow
Personally, I thought the alcohol was overpowering, even after it had a few seconds to burn off. Creme brulee should be a more delicate flavor, imo.. Putting some in the custard base would be a better way to get the rum into it without being as intense.
The rum was only a tablespoon or so, but the idea was to drizzle it on while lighting the alcohol so there was a fun presentation (I thought it was a stupid idea) and they would usually pour too quickly and the flame would go out, literally doused by the splashing even though this was a fairly flammable liquid we're talking about. Our servers were not the smartest.
Cosmic Bus
pristine morning snow
Dinner last night:
beer battered rockfish, red pepper and jalapeno puree, roasted tomatillo, avocado, hash browns (hidden underneath)
beer battered rockfish, red pepper and jalapeno puree, roasted tomatillo, avocado, hash browns (hidden underneath)
Not a tangent at all. Any and all food related things are welcome here. I posted pictures of my vegetable garden in the last thread. I need to do another update soon. It's come so far since last time.
You've been holding out on us.
Got it. Using a good quality rum in the base does sound like a good idea. I love the flavor but I also love the hard caramel top.Personally, I thought the alcohol was overpowering, even after it had a few seconds to burn off. Creme brulee should be a more delicate flavor, imo.. Putting some in the custard base would be a better way to get the rum into it without being as intense.
The rum was only a tablespoon or so, but the idea was to drizzle it on while lighting the alcohol so there was a fun presentation (I thought it was a stupid idea) and they would usually pour too quickly and the flame would go out, literally doused by the splashing even though this was a fairly flammable liquid we're talking about. Our servers were not the smartest.
Haha. I was wondering if it was better to light it before pouring it onto the custard or after it is on. I want the heat to melt the sugar on top and even when poured slowly one table spoon with only 40% of it being alcohol isn't much fuel and is consumed pretty quickly.
FalconLunch
Member
Not sure if someone else said this, but my advice would be to blanch the vegetables first (throw in to boiling water for 2 to 5 minutes - the amount of time varies by veggie - then shock in cold ice water) before freezing individual servings
I own a book called The Flavor Bible - you can buy it on Amazon for like $15 used. It's really handy to have laying around the kitchen and lists tons of ingredients and what they pair with well. I use it often and love it. My other advice would be simply to experiment. There's such a huge variety of herbs and spices in the world. Pick up some that you think smell good from your local grocery store and start experimenting!
All the food in this thread looks amazing guys!
Thanks much! I'll give this a try.
Um, that's not how Alton Brown does it. Are you sure about this?
Kidding. I've done it similar ways, but I'm going to try this exactly. Nice work.
Liquidsnake
Banned
Onkel C you are the man.
This is for you.
This is for you.
I used the Serious Eats NY Style dough. It made a ton of dough. This is the first time I was actually able to hand toss it correctly. Oh what a difference corn meal makes.
I made two Charred Kale Pizzas
Followed by a bacon banana pepper pizza.
I had so much extra dough that I made some quick breadsticks and garlic knots.
tastiest thread on GAF !
finally had a good camera lying around
Just homemade dough, canned tomato sauce, mozzarella, Spanish chorizo and shredded cheese. Finished in 5 minutes with the broiler+convection method.
Good job, guys. Looks great.
Darren870
Member
Will have to start posting mine. I made a delicious chicken cordon bleu yesterday. Suppose I'll post the left over pictures as I made enough for a few dinners/lunches.
My next kitchen purchase is a pressure cooker. Been meaning to get one for a while. I don't have a crockpot, so I think pressure cooker is the way to go for me.
My next kitchen purchase is a pressure cooker. Been meaning to get one for a while. I don't have a crockpot, so I think pressure cooker is the way to go for me.
ElectricThunder
Member
Holy hell I can't believe I was that high up in the postings at the #4 slot given all the amazing stuff everybody is putting out there---damn this general ongoing drought of new cheeses and such to experiment with!
This thread may the be one where my spirit finally breaks and I have to start searching for food over the internet for lack of local options really setting in worse than before...
This thread may the be one where my spirit finally breaks and I have to start searching for food over the internet for lack of local options really setting in worse than before...
InfiniteBento
Member
I'm anxious to go on a grocery run so I can post more. I've been moving a lot lately. I miss cooking.
I miss cooking.PsychoSoldier
Banned
I'm getting my farm box today so maybe that'll inspire me to make something and post it.
I'm terrible at taking food pictures though so it'll probably look bad anyways.
I'm terrible at taking food pictures though so it'll probably look bad anyways.
Ouch.
I feel ya. This thread motivates me to cook more and try new recipes.I'm anxious to go on a grocery run so I can post more. I've been moving a lot lately.
BriareosGAF
Member
Don't feel bad, some of us prefer things don't look overly fussy and perfect when it comes to food photography, it's a little precious in high quantities.
Farm shares are great for sparking creativity because "christ, what do I do with four pounds of celeriac" is bound to make you try something new and different (makes a great slaw).
Somebody did take pics yay!
Although only 4 of the 6 courses I served. From top left clockwise:
Braised abalone, shiitake mushrooms, chinese broccoli, in superior stock sauce
big eye tuna, nori dashi puree, fresh wasabi
beef tartare rice ball, egg yolk, and thins sliced wagyu beef to wrap around it
duck ramen
ThatStupidLion
Member
subb'd!
so.. I cook and post?
lots of delicious looking meals so far - nice work gaf
so.. I cook and post?
lots of delicious looking meals so far - nice work gaf
HORRORSHØW
Member
i'm drooling
Somebody did take pics yay!
Although only 4 of the 6 courses I served. From top left clockwise:
Braised abalone, shiitake mushrooms, chinese broccoli, in superior stock sauce
big eye tuna, nori dashi puree, fresh wasabi
beef tartare rice ball, egg yolk, and thins sliced wagyu beef to wrap around it
duck ramen
cartoon_soldier
Member
Somebody did take pics yay!
Although only 4 of the 6 courses I served. From top left clockwise:
Braised abalone, shiitake mushrooms, chinese broccoli, in superior stock sauce
big eye tuna, nori dashi puree, fresh wasabi
beef tartare rice ball, egg yolk, and thins sliced wagyu beef to wrap around it
duck ramen
Sounds and looks amazing.
Zyz whenever he posts:
Work of art, thanks for sharing! I dig the tatare in particular.
Somebody did take pics yay!
Although only 4 of the 6 courses I served. From top left clockwise:
Braised abalone, shiitake mushrooms, chinese broccoli, in superior stock sauce
big eye tuna, nori dashi puree, fresh wasabi
beef tartare rice ball, egg yolk, and thins sliced wagyu beef to wrap around it
duck ramen
Onkel C you are the man.
This is for you.
http://i.imgur.com/cTFNGAE.jpg?2[IMG]
[IMG]http://i.imgur.com/eSMYotw.jpg[IMG][/QUOTE]
Nice, is that yours?
had a quick photo session with mine and an orange one recently:
[URL=http://s73.photobucket.com/user/OnkelC/media/GT86/DB7F71B3-D65C-4886-8C0D-69B853AD3CA4.jpg.html][IMG]http://i73.photobucket.com/albums/i216/OnkelC/GT86/DB7F71B3-D65C-4886-8C0D-69B853AD3CA4.jpg[/URL]
But BTT