Tchu-Espresso
likes mayo on everthing and can't dance
FISSION MAILEDZaptruder said:
-
Hey Guest. Check out your NeoGAF Wrapped 2025 results here!
Home-style cooking with OnkelC, Vol. 1
- Thread starter OnkelC
- Start date
- Status
Beavertown
Garbage
Just noticed this awesome thread. Thanks for all the work you put into it OnkelC. I do all the cooking around my house, and I plan on trying out a lot of your recipes and also contributing some of my own.
DaCocoBrova
Finally bought a new PSP, but then pushed the demon onto someone else. Jesus.
What's the best way to clean vegetables and other produce? I used to use this:
But can't find it anymore.
But can't find it anymore.
Funky Papa
FUNK-Y-PPA-4
Ha, that's kind of funny, I just rub the veggies with tap water. I still have to fall sick.
Funky Papa
FUNK-Y-PPA-4
Oh, I am such a tool.OnkelC said:
So, let's cook.
I wanted to make something fast and without much hassle, which are great conditions for a quick'n'dirty bolognese sauce. I called this the workday bolognese because you can prepare it even after a shitty day at work without too much brain drain and still have a little delicacy to compensate for the day. The opposite is the weekend bolognese, which is a real treat but takes much longer to prepare. I will make it at a later point perhaps.
No special utensils are needed for this.
First, set a big pot with salted water on the stove and give it max heat. Chop the onion and the garlic clove:
Heat a second pot and put some olive oil in it, then add the ground meat:
Stir it constantly and break it up in as small lumps as possible. When the meat gains some color, add the galic and stir on. If you wondered why I put it on the knife blade, it was to put it in the pot easier:
When the smell of the garlic arises, add the onions and stir until the onions get glassy:
Next, add the red wine, some bouillon, the tomato puree, the bay leave and some oregano and pepper:
Mix it well. When it starts boiling again, reduce the heat to 1/3and keep it simmering.
The noodle water should be boiling now, so add the noodles and cook them until al dente. You can leave the sauce alone for now, just stir occasionally and add some concentrated tomato puree for extra taste:
If the sauce starts to splash, do like the politicians and cover up:
Now a real Pro tip: if you taste-test a sauce and it lacks the "certain something" you cannot put your finger on, add a hint of sugar. It gives most salty dishes the needed boost and broadens the taste:
Finish Line:
When the noodles are ready, quench them and remove the bay leave from the sauce:
DONE!
Serve with some grated cheese (I had some grated Manchego for a change):
Buon appetito from Bonn. Feedback is always appreciated!:lol
Keep'em coming!
I wanted to make something fast and without much hassle, which are great conditions for a quick'n'dirty bolognese sauce. I called this the workday bolognese because you can prepare it even after a shitty day at work without too much brain drain and still have a little delicacy to compensate for the day. The opposite is the weekend bolognese, which is a real treat but takes much longer to prepare. I will make it at a later point perhaps.
No special utensils are needed for this.
First, set a big pot with salted water on the stove and give it max heat. Chop the onion and the garlic clove:
Heat a second pot and put some olive oil in it, then add the ground meat:
Stir it constantly and break it up in as small lumps as possible. When the meat gains some color, add the galic and stir on. If you wondered why I put it on the knife blade, it was to put it in the pot easier:
When the smell of the garlic arises, add the onions and stir until the onions get glassy:
Next, add the red wine, some bouillon, the tomato puree, the bay leave and some oregano and pepper:
Mix it well. When it starts boiling again, reduce the heat to 1/3and keep it simmering.
The noodle water should be boiling now, so add the noodles and cook them until al dente. You can leave the sauce alone for now, just stir occasionally and add some concentrated tomato puree for extra taste:
If the sauce starts to splash, do like the politicians and cover up:
Now a real Pro tip: if you taste-test a sauce and it lacks the "certain something" you cannot put your finger on, add a hint of sugar. It gives most salty dishes the needed boost and broadens the taste:
Finish Line:
When the noodles are ready, quench them and remove the bay leave from the sauce:
DONE!
Serve with some grated cheese (I had some grated Manchego for a change):
Buon appetito from Bonn. Feedback is always appreciated!:lol
Keep'em coming!
Diomedeskun
Member
Just found the thread. I don't know how I could have missed a thread that's been going on for weeks about cooking. I'll post some Puerto Rican recipes in the next few days.
actually, the small amount of oil used in this dish complements and enhances the taste of the garlic better than the pork- or beef-own fats. This is home-style cooking, not fat for fats sake cooking.:lolLazyLoki said:read the rest of this thread and learn
cooking without fat/oil is for girls (special exeptions for special recipies are allowed)
Diomedeskun
Member
The key to most Puerto Rican cooking is Sofrito, a simple mix of vegetables that is used to start all sorts of dishes. Every Puerto Rican cook has thier own variation.
Simply add the following ingredients to a blender in the following order:
2 large white or yellow Onions (or 3 small)
2 large or 4 roma Tomatoes
5 garlic cloves
1 Green Bell Pepper (or 2 small)
a full bunch of Cilantro (probably about 2 cups when chopped, I just put in the whole bunch)
Optional: sweet or spicy peppers (my mother used Aji Dulce while she lived in Puerto Rico)
Blend each ingredient fully before adding the next. Starting with Onions and Tomatoes gives it liquid for the blender. After adding the cilantro, it should turn very green. Pour it into a glass container, and refrigerate it. It can be used for several months, but the flavor will weaken after the first two weeks.
I'll post some recipes that use it soon, but most dishes start by roasting garlic in olive oil or lightly browning meat in its own fat, then adding the sofrito shortly afterwards and letting it brown for a few minutes before adding the remaining ingredients.
Simply add the following ingredients to a blender in the following order:
2 large white or yellow Onions (or 3 small)
2 large or 4 roma Tomatoes
5 garlic cloves
1 Green Bell Pepper (or 2 small)
a full bunch of Cilantro (probably about 2 cups when chopped, I just put in the whole bunch)
Optional: sweet or spicy peppers (my mother used Aji Dulce while she lived in Puerto Rico)
Blend each ingredient fully before adding the next. Starting with Onions and Tomatoes gives it liquid for the blender. After adding the cilantro, it should turn very green. Pour it into a glass container, and refrigerate it. It can be used for several months, but the flavor will weaken after the first two weeks.
I'll post some recipes that use it soon, but most dishes start by roasting garlic in olive oil or lightly browning meat in its own fat, then adding the sofrito shortly afterwards and letting it brown for a few minutes before adding the remaining ingredients.
Diomedeskun
Member
OnkelC said:That sounds really tasty. Is this served as a drink or as a cold soup as a gazpacho? And could you post some pics of the finished sofrito please?
It is actually not eaten by itself, but just used to flavor other foods. You can put a few spoonfuls in almost any dish that needs more flavor. It will be a vital ingredient for the other recipes I post. When I get home, I'll take some pictures.
I'll cook something with it tomorrow, probably Arroz con Pollo (rice with chicken) and beans and take pictures. I better start soaking the beans tonight.
Sofrito also gets used to start soups after browning a small amount of meat in vegetable oil.
Diomedeskun said:
Oi, that makes total sense, sorry. I am looking forward to your next contribution!:lol
Public Service Announcement:
This humble kitchen will stay closed until Sunday.
Tomorrow, the wife invited me to the restaurant of one of Germays best cooks. Maybe I will be able to take some pictures, but I cannot promise it.
On Saturday, we are invited to friends for a birthday.
Today, well, today we had a fix of Mickey D's, which led me to an idea:
I hereby send you, fellow contributors and silent readers of the home-style cooking thread, on the
Photo Quest for the worldwide wonders of Fast Food!
I am interested in the eating habits from around the world and since "Harold and Kumar go to White Castle", I realized that my country is a bit left behind in the woods concerning fast food and stuff. Common are McD, Burger King, Pizza Hut, Subway and occasional KFCs. Most of the fast food portions are bought at Döner Kebab and Gyros joints, freelance take away pizzerias and the classical "Pommesbuden", small take away restaurants where you can get the famous "Bratwurst" and "Currywurst".
So, I would like to see some home made photos of the Big Macs, Whoppers, Poutine, Philly Ceese Steak, Fish'n' Chips, Curries, Currywürste, Frankfurters, Pizzas and other fast or take away stuff or convenience food around your corner in the happy fun world of NeoGAF!:lol
It would be kind of you to add a little description and the price of the food you pictured and maybe a size comparison so we can imagine who gets the best Bang For the Buck around here. The aesthetics of the pictured foods are only secondary, the real life is more interesting than advertisement shots.
I might start:
Our guilty pleasure for tonight were a collection of Burgers from McDonalds. Since this chain is known around the world, I will spare you with the details. It is by far the biggest chain over here, with several outlets in every major city.
We had the following (Size comparison object is a DS cart):
two Cheeseburgers:
one "Hamburger Royal TS" (TS is for tomato and salad):
one Big Mac:
and a Fish Mac:
Total cost of these and a helping of barbecue sauce was 10.52 Euros.
"Enjoy your Meal!"(correct American term?) from Bonn.
I am looking forward to your contributions, and of course some new "proper" recipes and preparations.!
Keep'em coming!:lol
Schattenjäger
Gabriel Knight
oh my...OnkelC said:
now i have such a craving for fast food.
The deep fried Mars Bar is actually a Northern England invention, it's not one of ours although Scotland is often blamed for it.
The Stoner(pronounced the same way as Doner Kebab) is quite the invention. It's a sausage dipped in batter and then deep fried.
Then, it's wrapped in kebab meat and dipped in batter again. And deep fried again.
Then, it's wrapped in kebab meat and dipped in batter again. And deep fried again.
(Yes, twice.)
Served up with an order of chips/french fries and a defibrilator.
The deep fried pizza is sooo good, but absolutely deadly. It was the lunchtime staple of schoolchildren when I was young.
The Stoner(pronounced the same way as Doner Kebab) is quite the invention. It's a sausage dipped in batter and then deep fried.
Then, it's wrapped in kebab meat and dipped in batter again. And deep fried again.
Then, it's wrapped in kebab meat and dipped in batter again. And deep fried again.
(Yes, twice.)
Served up with an order of chips/french fries and a defibrilator.
The deep fried pizza is sooo good, but absolutely deadly. It was the lunchtime staple of schoolchildren when I was young.
Here are the impressions of yesterdays dining out.
We met the cook and owner of the little place on a job training fair this spring and immediately liked him. He recently closed his downtown restaurant because he was "pissed off by the elitist cooking" he did before and opened a new one in an old cottage in the middle of nowhere, where he practises a more down-to-earth style of cooking. Twice a month, he organises a crossover event between literature and cooking. Such an event was yesterday night and the wife invited me to celebrate our wedding day.
The literature part was covered by works of Wilhelm Busch, the menu was the following:
-Consommee with funghi porcini
-Corn fed spring chicken breast served on sauteed Hokkaido pumpkin, with peppered noodles and a grilled king prawn
-Assortment of desserts
The dining started around 8pm. We arrived a little bit early and enjoyed the sunset with a latte macchiato. The accompanying cookie was a hazelnut macaroon, made by the cousin of the cook (Christmas is approaching!):
As a little amuse-gueule, we were served a small fried quails egg on bread:
Next was the soup, a clear and strong beef bouillon with a good amount of funghi porcini:
After the soup, we recieved a small piece of buffalo mozzarella spiced with salt and vanilla and decorated with a hint of pomegranate:
The first of two Wilhelm Busch recitals followed and was mildly amusing.
The main course in contrast was spectacular:
The spring chicken breast was fried and then oven-baked on the bone and served only with a hint of poultry essence. The pasta was cooked with peppercorns and then just glazed with a hint of butter (not my hints) and again spiced with some pepper.
I usually am not a friend of the common pumpkin as a side dish, but this one had a very smooth, nut-like and buttery taste which was mostly left as-is, only accentuated by some salt and pepper. It was served on a nasturtium leaf with a piece of wine-and-cinnamon-cooked pear accompanying it. The king prawn was kinda surplus imho, but gave a nice change of taste to the dish. It was grilled and served with a sherry/red wine sauce.
After the main dish came the second helping of Busch recitals, which was a bit hard to follow with the digestion setting in. Afterwards, as a "starter" for the desserts, we got a small cup made from bitter chocolate filled with a slice of banana which was marinated with some cointreau and buttermilk and sprinkled with some hazelnut brittle:
The dessert itself consisted of an aossortment of (from left to right):
a slightly cinnamon-marinated plum, hazelnut cream, parfait of elderberries, homemade vanilla ice served on rice pudding and a spoonful of a russian chocolate/cherry/cheesecake mix which I do not know the correct English term of ("Zupfkuchen" in German).
All dishes made me realize how amateurish of a cook I am.:lol
The cook himself, Mr. Christian Potthoff (friendly and funny as hell and swears even more than me):
You can see him in action here (I hope the link works for you).
The evening ended around 11.45pm. When we returned to the parking lot, we had the first night frost on our car. This means that the Autumn is coming and I will put out the real hearty dishes for the near future:lol
I hop you liked this humble post. Feedback, your own recipes and your comments are always welcome!
We met the cook and owner of the little place on a job training fair this spring and immediately liked him. He recently closed his downtown restaurant because he was "pissed off by the elitist cooking" he did before and opened a new one in an old cottage in the middle of nowhere, where he practises a more down-to-earth style of cooking. Twice a month, he organises a crossover event between literature and cooking. Such an event was yesterday night and the wife invited me to celebrate our wedding day.
The literature part was covered by works of Wilhelm Busch, the menu was the following:
-Consommee with funghi porcini
-Corn fed spring chicken breast served on sauteed Hokkaido pumpkin, with peppered noodles and a grilled king prawn
-Assortment of desserts
The dining started around 8pm. We arrived a little bit early and enjoyed the sunset with a latte macchiato. The accompanying cookie was a hazelnut macaroon, made by the cousin of the cook (Christmas is approaching!):
As a little amuse-gueule, we were served a small fried quails egg on bread:
Next was the soup, a clear and strong beef bouillon with a good amount of funghi porcini:
After the soup, we recieved a small piece of buffalo mozzarella spiced with salt and vanilla and decorated with a hint of pomegranate:
The first of two Wilhelm Busch recitals followed and was mildly amusing.
The main course in contrast was spectacular:
The spring chicken breast was fried and then oven-baked on the bone and served only with a hint of poultry essence. The pasta was cooked with peppercorns and then just glazed with a hint of butter (not my hints) and again spiced with some pepper.
I usually am not a friend of the common pumpkin as a side dish, but this one had a very smooth, nut-like and buttery taste which was mostly left as-is, only accentuated by some salt and pepper. It was served on a nasturtium leaf with a piece of wine-and-cinnamon-cooked pear accompanying it. The king prawn was kinda surplus imho, but gave a nice change of taste to the dish. It was grilled and served with a sherry/red wine sauce.
After the main dish came the second helping of Busch recitals, which was a bit hard to follow with the digestion setting in. Afterwards, as a "starter" for the desserts, we got a small cup made from bitter chocolate filled with a slice of banana which was marinated with some cointreau and buttermilk and sprinkled with some hazelnut brittle:
The dessert itself consisted of an aossortment of (from left to right):
a slightly cinnamon-marinated plum, hazelnut cream, parfait of elderberries, homemade vanilla ice served on rice pudding and a spoonful of a russian chocolate/cherry/cheesecake mix which I do not know the correct English term of ("Zupfkuchen" in German).
All dishes made me realize how amateurish of a cook I am.:lol
The cook himself, Mr. Christian Potthoff (friendly and funny as hell and swears even more than me):
You can see him in action here (I hope the link works for you).
The evening ended around 11.45pm. When we returned to the parking lot, we had the first night frost on our car. This means that the Autumn is coming and I will put out the real hearty dishes for the near future:lol
I hop you liked this humble post. Feedback, your own recipes and your comments are always welcome!
~~~~~~heavy liquid
Member
Great stuff OnkelC! Chef Potthoff's food looks amazing! Your're a lucky man.
Anyway, here are some great barbecue pictures. These are from the Eastern Market in Detroit. It's open Monday through Saturday, and Saturdays are really hopping. All of the local farmers bring in and sell their fresh fruits, vegetables and meats for great prices. There are also lots of seasonal flowers and plants that you can buy.
And on Saturdays, these guys set up an amazing barbecue. They also work their way around to the local football and basketball games and have cookouts in the parking lot. Even in the cold wintertime, they still cook and have tons of business.
They have chicken, ribs, hamburgers, sausages and hotdogs. You can wash it down with an ice cold beer or soda pop, but they also have fresh made lemonade which is delicious.
I'll post some pictures of a real Chicago hot dog and a some great stuff from a family mexican restaurant in Chicago next. I'll also try to post a couple of my own cooking next week. Keep up the good fight, OnkelC!
Anyway, here are some great barbecue pictures. These are from the Eastern Market in Detroit. It's open Monday through Saturday, and Saturdays are really hopping. All of the local farmers bring in and sell their fresh fruits, vegetables and meats for great prices. There are also lots of seasonal flowers and plants that you can buy.
And on Saturdays, these guys set up an amazing barbecue. They also work their way around to the local football and basketball games and have cookouts in the parking lot. Even in the cold wintertime, they still cook and have tons of business.
They have chicken, ribs, hamburgers, sausages and hotdogs. You can wash it down with an ice cold beer or soda pop, but they also have fresh made lemonade which is delicious.
I'll post some pictures of a real Chicago hot dog and a some great stuff from a family mexican restaurant in Chicago next. I'll also try to post a couple of my own cooking next week. Keep up the good fight, OnkelC!
heavy liquid said:Great stuff OnkelC! Chef Potthoff's food looks amazing! Your're a lucky man.
Anyway, here are some great barbecue pictures. These are from the Eastern Market in Detroit. It's open Monday through Saturday, and Saturdays are really hopping. All of the local farmers bring in and sell their fresh fruits, vegetables and meats for great prices. There are also lots of seasonal flowers and plants that you can buy.
And on Saturdays, these guys set up an amazing barbecue. They also work their way around to the local football and basketball games and have cookouts in the parking lot. Even in the cold wintertime, they still cook and have tons of business.
*pics*
They have chicken, ribs, hamburgers, sausages and hotdogs. You can wash it down with an ice cold beer or soda pop, but they also have fresh made lemonade which is delicious.
I'll post some pictures of a real Chicago hot dog and a some great stuff from a family mexican restaurant in Chicago next. I'll also try to post a couple of my own cooking next week. Keep up the good fight, OnkelC!
oh god...making me hungry
heavy liquid
Member
VicAlpha said:
Believe me... you don't even want to know how good it smelled.
heavy liquid said:Great stuff OnkelC! Chef Potthoff's food looks amazing! Your're a lucky man.
Anyway, here are some great barbecue pictures. These are from the Eastern Market in Detroit. It's open Monday through Saturday, and Saturdays are really hopping. All of the local farmers bring in and sell their fresh fruits, vegetables and meats for great prices. There are also lots of seasonal flowers and plants that you can buy.
And on Saturdays, these guys set up an amazing barbecue. They also work their way around to the local football and basketball games and have cookouts in the parking lot. Even in the cold wintertime, they still cook and have tons of business.
*snip*
They have chicken, ribs, hamburgers, sausages and hotdogs. You can wash it down with an ice cold beer or soda pop, but they also have fresh made lemonade which is delicious.
I'll post some pictures of a real Chicago hot dog and a some great stuff from a family mexican restaurant in Chicago next. I'll also try to post a couple of my own cooking next week. Keep up the good fight, OnkelC!
Man, that looks fabulous! Thank you very much for the contribution. Having a place and people like such a market in reach, where you can buy fresh produce and have such wonderful BBQed stuff is considered a true luxury by me. Out of interest, how much does a meal with, say, a helping of spareribs and/or a burger, cost there?
The photos were awesome in itself, too. You got a hand/eye for pictures.
Thank you again for this WORTHY contribution and I am really looking forward to your recipes!:lol
My version of okonomiyaki:
Ingredients
1 X cabbage (sliced)
1 X half chicken breast (sliced)
1 X egg
2 X green onion (chopped)
1 CUP flour
1 CUP carrot (julienned dressed with some lemon juice)
1 CUP water
1/2 CUP tinned tuna
1/2 CUP kimchi
2-4 TBSP mayonnaise
4 TBSP kikkoman teriyaki sauce
3 TBSP soy sauce
1 TBSP thai fish sauce
3 TBSP mirin
4-8 TBSP okonomisauce
2-4 TBSP katsuobushi
1-2 TBSP aonori
first the batter, mix egg+flour+soysauce+fishsauce+mirin,
add water while mixing until the viscosity is maple-syrup-like
let the batter rest for 15-30 min and pan-fry the teriyaki chicken in the meantime
right before the cooking, dress the shredded cabbage with batter, use the batter
like a salad dressing, the cabbage shouldn't drown, make sure that the batter
is somewhat sticking to the cabbage, it shouldn't drip down to the buttom of the
bowl, if it's too runny then add some flour to the remaining batter until the
viscosity is correct
heat pan(s) or hot-plate on low to medium, coat with very little oil,
spread some cabbage and top as you like
filling #1: tuna, kimchi, chili flakes and green onion
filling #2: teriyaki chicken, green onions and the julienned carrot
then another layer of batter'd cabbage
flip from time to time, slightly browning them
almost done
when done, serve topped with okonomisauce, mayo, aonori and katsuobushi
I've cut them in half for two kinds of filling on one plate and two servings.
Comments are most welcome.
Ingredients
1 X cabbage (sliced)
1 X half chicken breast (sliced)
1 X egg
2 X green onion (chopped)
1 CUP flour
1 CUP carrot (julienned dressed with some lemon juice)
1 CUP water
1/2 CUP tinned tuna
1/2 CUP kimchi
2-4 TBSP mayonnaise
4 TBSP kikkoman teriyaki sauce
3 TBSP soy sauce
1 TBSP thai fish sauce
3 TBSP mirin
4-8 TBSP okonomisauce
2-4 TBSP katsuobushi
1-2 TBSP aonori
first the batter, mix egg+flour+soysauce+fishsauce+mirin,
add water while mixing until the viscosity is maple-syrup-like
let the batter rest for 15-30 min and pan-fry the teriyaki chicken in the meantime
right before the cooking, dress the shredded cabbage with batter, use the batter
like a salad dressing, the cabbage shouldn't drown, make sure that the batter
is somewhat sticking to the cabbage, it shouldn't drip down to the buttom of the
bowl, if it's too runny then add some flour to the remaining batter until the
viscosity is correct
heat pan(s) or hot-plate on low to medium, coat with very little oil,
spread some cabbage and top as you like
filling #1: tuna, kimchi, chili flakes and green onion
filling #2: teriyaki chicken, green onions and the julienned carrot
then another layer of batter'd cabbage
flip from time to time, slightly browning them
almost done
when done, serve topped with okonomisauce, mayo, aonori and katsuobushi
I've cut them in half for two kinds of filling on one plate and two servings.
Comments are most welcome.
- Status