Crayon Shinchan
Aquafina Fanboy
OnkelC said:
Oops, missed this reply. Thanks for the info Onkel
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IronGAF Cookoff (hosted by OnkelC)
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Oops, missed this reply. Thanks for the info Onkel
smirkrevenge
Member
i guess i'm first! here's the feast from last night:
macaroni gratin w/ mushrooms and ham
turkey
broccoli salad w/ sunflower seeds and bacon
cranberry sauce
fruit salad
the rest of the lineup
suffice to say, i'm quite stuffed for today.
macaroni gratin w/ mushrooms and ham
turkey
broccoli salad w/ sunflower seeds and bacon
cranberry sauce
fruit salad
the rest of the lineup
suffice to say, i'm quite stuffed for today.
smirkrevenge
Member
Canon Rebel XT with a variety of lenses...my food shots are primarily 50mm f/1.4.
Here are shots from fridays' salad, which was made from red oak leaf lettuce. We used a few orange filets, cheese strips, shallots and chicken strips to spice it up. Decorate the salad with the orange filets and finely cubed shallots, fry the strips in a good amout of oil, remove the strips from the pan and throw on the salad, add the juice of one orange and some balsamico to the pan, spice with salt, pepper and herbs of choice, sprinkle on the salad and serve with bread:
Enjoy!
Enjoy!
Yesterdays dish was a homemade Calzone (Wiki entry)
(Preparation of the dough can be found here)
It was a first for me, I never tried to roll out Pizza dough. Reason was the lack of a rolling pin in ze kitchen, which was resolved yesterday. I went with a filling of mushrooms, ham and mozz, while the wife stuffed hers with tuna, corn and shallots. Prep wasn't as easy as I thought, the first attempt teared on the surface and it was a pain to put it from the rollout place onto the oven tray:
The transfer process was everything but smooth, so the calzone had a rather disfigured look to it:
I rolled out and filled the second batch directly on the baking tray, which was the way to go:
Tuna and corn
ham, shrooms and mozz:
It's awesome, try it out!
Enjoy.
I'll try my hands on homemade tartare in a few minutes (including chopping the meat and all), wish me luck.
(Preparation of the dough can be found here)
It was a first for me, I never tried to roll out Pizza dough. Reason was the lack of a rolling pin in ze kitchen, which was resolved yesterday
. I went with a filling of mushrooms, ham and mozz, while the wife stuffed hers with tuna, corn and shallots. Prep wasn't as easy as I thought, the first attempt teared on the surface and it was a pain to put it from the rollout place onto the oven tray:
The transfer process was everything but smooth, so the calzone had a rather disfigured look to it:
I rolled out and filled the second batch directly on the baking tray, which was the way to go:
Tuna and corn
ham, shrooms and mozz:
It's awesome, try it out!
Enjoy.
I'll try my hands on homemade tartare in a few minutes (including chopping the meat and all), wish me luck.
Thanks Zyzyxxz!
So, experimenting-age, sunday morning edition
Disclaimer: the following dish might not be for everyone, so read at your own risk.
I bought a nice piece of beef filet for tonights dinner (Steaks with shallot confit and potato dumplings) which would have been too much for the dinner alone. As I hadn't had tartare in a while, I wanted to tryto make it from scratch. Ingredients were simple as ever, namely:
-around 150 grams of beef filet,
-yolk of one small egg,
-one shallot or small onion,
-salt, pepper, lemon juice or vinegar, neutral oil after taste.
pare the meat, cut it in blender-sized chunks:
Grind or blend it to a finer than ground beef level:
cube the shallots, season the meat with salt, pepper, shallots and vinegar:
add yolk and oil:
serve on buttered fresh toast or a bread roll:
Enjoy!
So, experimenting-age, sunday morning edition
Disclaimer: the following dish might not be for everyone, so read at your own risk.
I bought a nice piece of beef filet for tonights dinner (Steaks with shallot confit and potato dumplings) which would have been too much for the dinner alone. As I hadn't had tartare in a while, I wanted to tryto make it from scratch. Ingredients were simple as ever, namely:
-around 150 grams of beef filet,
-yolk of one small egg,
-one shallot or small onion,
-salt, pepper, lemon juice or vinegar, neutral oil after taste.
pare the meat, cut it in blender-sized chunks:
Grind or blend it to a finer than ground beef level:
cube the shallots, season the meat with salt, pepper, shallots and vinegar:
add yolk and oil:
serve on buttered fresh toast or a bread roll:
Enjoy!
smirkrevenge
Member
onkel: that looks extremely tasty. where do you recommend i buy the beef? from the butcher, or are US grocery stores reliable enough?
thanks, smirk! I try to buy every meat at a dedicated butcher. For pre-ground tartare or prime cuts, I try out the butcher a few times before I buy such critical items at him or her. Not that there would be anything with meats from grocery stores, but you don't only buy the goods, but also the seller IMHO.
Everytime we have to move, I go the length to check out all butchers in the proximity of our flat and then base my buying decision on the outcome of the test buys.
There can so many things go wrong with meats, it's worth the effort. Sausages and prefried/frozen meats can be bought at a grocery store without hesitation, though.
Everytime we have to move, I go the length to check out all butchers in the proximity of our flat and then base my buying decision on the outcome of the test buys.
There can so many things go wrong with meats, it's worth the effort. Sausages and prefried/frozen meats can be bought at a grocery store without hesitation, though.
smirkrevenge
Member
thanks for the reply; one more question. what sorts of things should i be looking for when "testing out" a butcher? warning signs in the meats? etc?
smirkrevenge said:
I'd say "listen to your belly" in a non funny way.
If the shop gives you a funny feeling in your guts or makes you feel uncomfortable, skip it.
I usually check the amount of consumers in the store everytime I visit over two or three weeks (If I'm the only person in the store for more than a couple of times, g'bye),
use my nose (does the shop smell like detergent - bad sign, does it smell funny? bad sign),
try the lesser cuts of pork and beef (again, smell test, how do they react/smell raw and in the pan, were they fresh or maybe from yesterday? If the latter, never again. Same for not adequately pared cuts, I don't pay for tendons and fat unless I state explicitly so).
And last, learn to know your butcher. A qualified one will be able to answer all of your questions and do this in a friendly and polite manner.
Finally, taste-test the goods.
If he has "qualified" so far, try out ground meats. If they are also alright, you can "go for the goods" like tartare and the likes without further hesitation IMHO.
No! Stop it Onkel!
You making me home-sick now. I can't get "real" steak in Hong Kong like in the U.S.
There are a few things I need to eat when I get back: chicken pot pie, "real" steak, and drink some friggin orange juice (the good kind).
Anyway I have a question about tartare, how safe is it really? I mean I like my steak kinda rare but Im just wondering what makes eating the meat raw good over cooked? Do you get a more "pure" beef flavor?
You making me home-sick now. I can't get "real" steak in Hong Kong like in the U.S.
There are a few things I need to eat when I get back: chicken pot pie, "real" steak, and drink some friggin orange juice (the good kind).
Anyway I have a question about tartare, how safe is it really? I mean I like my steak kinda rare but Im just wondering what makes eating the meat raw good over cooked? Do you get a more "pure" beef flavor?
:lolZyzyxxz said:
For the tartare, it's definitely a different taste from a fried, grilled or roasted biece of beef (the tartare from today was made from the same piece as the steak tonight btw). Imagine the difference in taste as raw tuna on sushi as opposed to grilled tuna. The cooking process alters the protein in the meat and also changes its water and collagen contents. In addition, the applied heat caramelizes the top layer of the meat, adding an additional taste component (the so called maillard reaction).
Tartare, when made from a prime cut which was bought at a butcher of trust (see above), I would assume it as safe as any other dish. It's important to use a fresh egg and never skip on the lemon juice or vinegar, as the acids are needed for a further disinfection of the ingredients, just to be sure.
Powerslave
Banned
What camera are you using?
heavy liquid
Member
My Brother-In-Law cooked up a good stir fry the other night. I've named it the "Niece Special".
OnkelC said:
OnkelC, I feel bad about it since you're a fellow GAFFer, so I'll let you know so you can sort it out on Monday.. but I've stolen your identity.
I was going to clean out your bank account, but I left a little money there for you.
You should know better than to show an unedited egg serial number on the Internet.
heavy liquid
Member
Zyzyxxz said:
:lol Thanks for sticking up for me. It's all in good fun.
Granted, I don't know what possessed my Brother-In-Law to put his daughter in a skillet, but she was laughing like crazy. It's not like he was going to turn it on, jeez.
adelante said:
:lol
Ether_Snake
å®å®å®å®å®å®å®å®å®å®å®å®å®å®å®
You all have such fancy kitchens.
calzones look great onkel. I make stromboli quite often which which are similar. I make one with potato spinach and red sauce in it. yum!
And if you like tartare, I suggest you try negi toro. it's basically ground tuna. It's often in roll sushi here, but you can also find it domburi form like this
And if you like tartare, I suggest you try negi toro. it's basically ground tuna. It's often in roll sushi here, but you can also find it domburi form like this
yup, negitoro is nice. But it's really difficult to get a hold of fresh sushi-grade tuna over here, so I'm limited to ordering it in japanese restaurants
There's also a very good tasting korean variation of beef tartare called "Yukhae" (sp), served as really thin strips of beef fillet and marinated with sesame oil, yolk and apple strips.
There's also a very good tasting korean variation of beef tartare called "Yukhae" (sp), served as really thin strips of beef fillet and marinated with sesame oil, yolk and apple strips.
OnkelC said:yup, negitoro is nice. But it's really difficult to get a hold of fresh sushi-grade tuna over here, so I'm limited to ordering it in japanese restaurants
well depends and what is truly sushi grade for you since all fish is normally frozen when caught on those fishing boats anyway.
My suggestion would be to fish it yourself for the best and eat it the same day but its nearly impossible to do it on a whim.
personally I prefer salmon rice over tuna but its all good to me either way.
lol, i tried that out once myself! :lolWout said:I'm having Aardappel Anders (bacon/onion) tonight (Potato Different?......just doesn't sound the same
Aardappel Anders is basically a oven-dish sauce for potatoes. Simple, from a jar, but doesn't taste half bad
YES YES YES, that's exactly the stuff!:lol It's called "Kartoffeln mal anders" in germany. Stupidest commercial ever btw: they list/sing all the known prep methods for taters (5 or 6), THEN say along the line "but try out our stuff, too"!:lol needless to say, it stayed a niche product.
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