Robot Carnival
Member
was posting this one somewhere else after I dug this up. figure this should be share
-
Hey, guest user. Hope you're enjoying NeoGAF! Have you considered registering for an account? Come join us and add your take to the daily discourse.
Cooking GAF: OT
- Thread starter MrMephistoX
- Start date
German Hops
GAF's Nicest Lunch Thief
Raven117
Member
Well, your username checks out.Breakfast: Impossible burger, American cheese, fried egg (that kind of came apart but at least the yolk held), ketchup & mustard on toasted brioche:
Raven117
Member
Honestly, I wouldn't overthink either of these two condiments.
(Plus, making Ranch is kinda gross...though it does taste good).
Just making it from a HIdden Valley packet using good mayo (like Dukes), will get you across the goal line. Id probably start tinkering from there to taste.
Tartar Sauce. Again, that's a simple condiment that I wouldn't go too far off course on.
Well I ask about tartar sauce because I have only had cheap sauce in the bottle from a grocery store and then I tried some from a little beach side town in California at a small sea food place and it was incredible
Raven117
Member
Ah! For sure, yes. Night and day different.
This was first up on google, but is about as traditional as it comes.
How to Make the Best Tartar Sauce
This easy homemade tartar sauce is better than anything you can buy at the store.
www.inspiredtaste.net
Raven117
Member
Also,
Anybody into fermentation? Giving it a go has been fun. Its like a little science project you can eat.
Made some sourkraut which turned out great. Also, working on a fermented chili pepper hot sauce situation.
Additionally, Im trying to nail a homemade cholula recipe (or close to it). I'm getting close!
But yeah, that stuff (preserves, fermentation) is fun to mess with.
Anybody into fermentation? Giving it a go has been fun. Its like a little science project you can eat.
Made some sourkraut which turned out great. Also, working on a fermented chili pepper hot sauce situation.
Additionally, Im trying to nail a homemade cholula recipe (or close to it). I'm getting close!
But yeah, that stuff (preserves, fermentation) is fun to mess with.
Maiden Voyage
Gold™ Member
My wife wants to. She makes her own wine already but kraut & kimchi are on her list.
Raven117
Member
Nice! I mean, if she is making her own wine, kraut and kimchi will be super easy
Maiden Voyage
Gold™ Member
Not mine. Sharing in case this is as cool for you as it is for me.
Ozzy Onya A2Z
Member
That username post combo. Holy sheiiit.
nush
Gold Member
Grilled turkey and bacon burg for lunch today
Jenga Burger.
BadBurger
Is 'That Pure Potato'
I cooked it on my electric smokeless grill, and I think I put the patty on before I had uniform heat across the surface - so the side you can't see sort of swoll up and is fatter than the side facing the phone camera. So the top portion is teetering
MrMephistoX
Member
Cast Iron Salmon…half a stick of butter and 4 minutes skin side down + 2 minutes skin side up is all you need on medium high…fuck BBQing this is perfect!
nush
Gold Member
Dinner:
Impossible Burger, fried egg, bacon, cheddar, mayo, butter, ketchup, on a fresh toasted Kaiser roll
Top actually Jenga'd off there.
Taxexemption
Member
Dinner:
Impossible Burger, fried egg, bacon, cheddar, mayo, butter, ketchup, on a fresh toasted Kaiser roll
You put meat and other animal products on a vegan burger? I don't know whether it would be good or bad, but I find the concept so strange I have to ask why. Doesn't that kind of defeat the point of an impossible burger?
BadBurger
Is 'That Pure Potato'
I'm just reducing the amount of meat I consume, particularly beef, not cutting out meat entirely.
Also it was really good.
Taxexemption
Member
Okay, I just had to ask. I thought there was a chance that you thought an impossible burger was a cow that had a few cycles of steroids or something.
Last edited:
Ozzy Onya A2Z
Member
That BBQ fish looks very tasty indeed mate.
Some recent dishes saved on my phone, the shanks just fell apart coming out of the slow cooker and I forgot to take a photo when plated as a meal.
San choy bow
Homemade rustic meatballs, good quality mince so didn't overcook them
Lamb shanks in the slow cooker
Them falling off the bone before being plated
Had some left over chuck steak mince from my butcher so made spag bowl out of it.
MrMephistoX
Member
I mostly made this Ramen soup base was in a bag but otherwise 100% me from the soft boiled egg to the garnish.
German Hops
GAF's Nicest Lunch Thief
Combining vegan products with swine?Dinner:
Impossible Burger, fried egg, bacon, cheddar, mayo, butter, ketchup, on a fresh toasted Kaiser roll
Yep, username checks out.
NecrosaroIII
Ask me about my terrible takes on Star Trek characters
I got an air fryer. Any cool things I can make
BadBurger
Is 'That Pure Potato'
I'd practice with fries first, since each air fryer varies in heat and intensity. Blanch them joints first. Once you figure out how to cook the perfect fry, it will give you an idea of how much heat and duration is needed for other stuff. At least that was my experience.
Personally, I found it's good for making very quick crispy bacon - especially when it's thick sliced from the deli / butcher. It also can finish off pork belly rapidly after you put a flash sear on it in a hot pan.
nush
Gold Member
I just had a lot of fun sticking different meats and vegetables into mine when I got it. There's a lot of Youtube videos that will give you some air fryer recipe ideas.
Toots
Gold Member
It tendies time today 
You cut out the weird stuff
egg + honey + salt + pepper + any spice you want
floor + salt + pepper
Crush those flakes
You should end up with something like this
And it's all downhill from there (as in easy not shitty)
Having preheated your oven at 180°C, you put those bad boys in for 35/40 minutes (just check them from time to time)
You can pass time as you wish i just did that 40 times :
Chef Toots tip : Doesn't matter how bad you play, it won't ruin the dish
Don't forget to turn them up
for what? For each side to cook silly...
When its done, you dispose.
I made a nice firefly with sauce clouds and a ketchup sun but you can do whatever
It's tenderiffic !
I know its easy peasy, don't worry next time i'll up my game so much you'll cream your pants (with béchamel)
Bon appétit!
You cut out the weird stuff
egg + honey + salt + pepper + any spice you want
floor + salt + pepper
Crush those flakes
You should end up with something like this
And it's all downhill from there (as in easy not shitty)
Having preheated your oven at 180°C, you put those bad boys in for 35/40 minutes (just check them from time to time)
You can pass time as you wish i just did that 40 times :
Chef Toots tip : Doesn't matter how bad you play, it won't ruin the dish
Don't forget to turn them up
for what? For each side to cook silly...
When its done, you dispose.
I made a nice firefly with sauce clouds and a ketchup sun but you can do whatever
It's tenderiffic !
I know its easy peasy, don't worry next time i'll up my game so much you'll cream your pants (with béchamel)
Bon appétit!
Maiden Voyage
Gold™ Member
I showed you my teddies pls respond
nush
Gold Member
Isn't that just a crab burger?We went crabbing today, made some crab cakes out of some. Decided to build a slider for lunch
BadBurger
Is 'That Pure Potato'
It's the angle and perspective. I had to cut away about half the roll to make it fit, and the tomato slice is very small. This was like four bites.
German Hops
GAF's Nicest Lunch Thief
It tendies time today
You cut out the weird stuff
egg + honey + salt + pepper + any spice you want
floor + salt + pepper
Crush those flakes
You should end up with something like this
And it's all downhill from there (as in easy not shitty)
Having preheated your oven at 180°C, you put those bad boys in for 35/40 minutes (just check them from time to time)
You can pass time as you wish i just did that 40 times :
Chef Toots tip : Doesn't matter how bad you play, it won't ruin the dish
Don't forget to turn them up
for what? For each side to cook silly...
When its done, you dispose.
I made a nice firefly with sauce clouds and a ketchup sun but you can do whatever
It's tenderiffic !
I know its easy peasy, don't worry next time i'll up my game so much you'll cream your pants (with béchamel)
Bon appétit!
wow, that was epic. Thanks for sharing.
IDKFA
I am Become Bilbo Baggins
It was my cheat day today, so spent my whole day cooking.
Breakfast was eggs Benedict
Then, onto a traditional English, Sunday Roast (Topside beef, roast potatoes, steamed veg, Yorkshire puds and homemade gravy)
Then I made a forest fruit crumble pie (my own recipe), just because my wife is a huge fan.
Finally, this evening we had a light dinner of peach and blue cheese salad.
A bliss day of cooking
Breakfast was eggs Benedict
Then, onto a traditional English, Sunday Roast (Topside beef, roast potatoes, steamed veg, Yorkshire puds and homemade gravy)
Then I made a forest fruit crumble pie (my own recipe), just because my wife is a huge fan.
Finally, this evening we had a light dinner of peach and blue cheese salad.
A bliss day of cooking
Last edited:
Ozzy Onya A2Z
Member
Maiden Voyage
Nice Tendies, I haven't tried that with cornflakes before. Solid post mate, good to see the steps, even if some are familiar. You get that little peek at something new, flake for extra crunch. Do they change the flavour much?
Toots
Gold Member
What the what?
Nice Tendies, I haven't tried that with cornflakes before. Solid post mate, good to see the steps, even if some are familiar. You get that little peek at something new, flake for extra crunch. Do they change the flavour much?
Those were my tendies !
The cornflakes make it extra crispier but be careful not to overcook, else you get a not so pleasant burned corn taste.
Ozzy Onya A2Z
Member
Lol, my bad. Good tip too.
Toots
Gold Member
Cheers!
You made me realize that that goddam dink
Maiden Voyage
was likely trying to mock me by implying that i was some basement dweller wanting aknowledgement and only knew how to make tendies...Little does he know i'm french and 35 which means i can cook, eat, fuck, and smoke better than him... and i do it far more often too
Maiden Voyage
Gold™ Member
You're awfully hostile over a joke that had nothing to with you. Though, I suspect any moment you'll emerge with a white flag in hand as the French are known to do.Cheers!
You made me realize that that goddam dink
Little does he know i'm french and 35 which means i can cook, eat, fuck, and smoke better than him... and i do it far more often too
BadBurger
Is 'That Pure Potato'
What was the joke about anyway? I didn't get it.
Maiden Voyage
Gold™ Member
Ozzy Onya A2Z
Member
Maiden Voyage
Toots
Keep it lightheated mates, that's a great exchange right there. Hilarious. Also there is a French bakery not too far from our house and now I want a real croissant.
Wife made some quick spinach and 3 cheese pasta (bought pasta) but with her insanely good cream sauce. I had to stop myself from eating too much, so filling. Son and daughter had seconds, pretty good for dressed up premade pasta. We're yet to find a better premade pasta packet TBH.
MrMephistoX
Member
KETO BLT.
German Hops
GAF's Nicest Lunch Thief
Last edited:
GymWolf
Member
Gimme your best advice to cook this
on this
from seasoning to butter\oil usage to anything you can think of, remember that i'm kinda lazy and shitty in the kitchen so no complicated stuff.
Some days ago i tried butter instead of oil for the first time and i didn't noticed much difference in taste or smell (unlike when i eat this stuff in good meat specialized restaurants).
The pic of the meat is not very clear but i wanted to be specific, it's scottona from lidl, this is what it usually looks like this
I know people love to make steaks in a pan, but like i said, i'm lazy and shitty when it comes to cooking
How bad am i if instead of salt and pepper i do a seasoning with salt and chive (i don't know if it is the right work, i mean the onion flavoured spice) because i really don't use pepper in anything else and i like onions?!
on this
from seasoning to butter\oil usage to anything you can think of, remember that i'm kinda lazy and shitty in the kitchen so no complicated stuff.
Some days ago i tried butter instead of oil for the first time and i didn't noticed much difference in taste or smell (unlike when i eat this stuff in good meat specialized restaurants).
The pic of the meat is not very clear but i wanted to be specific, it's scottona from lidl, this is what it usually looks like this
I know people love to make steaks in a pan, but like i said, i'm lazy and shitty when it comes to cooking
How bad am i if instead of salt and pepper i do a seasoning with salt and chive (i don't know if it is the right work, i mean the onion flavoured spice) because i really don't use pepper in anything else and i like onions?!
Last edited: