IronGAF Cookoff (hosted by OnkelC) Vol. 2

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.
#5

This is the extent of my culinary ability

Also, I don't know why it's sideways
 
#10
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!
 

DietRob

i've been begging for over 5 years.
#22
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!
 

NetMapel

Guilty White Male Mods Gave Me This Tag
#30
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 :)
 

NetMapel

Guilty White Male Mods Gave Me This Tag
#32
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
#33
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.
 
#34
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.
 
#35
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.
 
#36
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!
 
#38
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
#39
(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 :)
 
#40
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
#41
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.
 
#49
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
#50
for caramelizing, a simple blowtorch from the local hardware store is the cheapest way, lots of professional kitchens use these.