PALGN Iron Chef / MasterChef food lovers thread

[Jarrod]

You know what's really awesome? Food. Everybody likes food. Especially good food. Food is so good one might say you could live off it.

Since food is awesome, and PALGN is populated by people, and people like food, I figured we should have a food thread where we can talk about food. Food we like, dislike, food we cook, and awesome meals we just ate. So...here it is.

Tonight I cooked myself a butter chicken curry consisting of chicken (derr), potato, rice, eggplant, chickpeas, mushroom, and zucchini. Its freakin' delicious.

Here is a grainy photo from my shitty phone camera.


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[jemist]

Mm. Food.

Doom.

Here's some paella of mine.



PS. Phone shot.
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ON FF:FHoL / Okamiden / FFT:GotRA2 / Eternal Legacy

[Jahanzeb]

I love food, I'll try anything to be honest. Not picky about cuisine or anything.

At the moment I love Wagyu Beef, it's totally the bomb.

And Jarrod, that's an epic looking butter chicken you made. If we ever host a massive PALGN picnic, you know what you have to do

EDIT

Also, one of my favourite dishes of all time, that I cannot cook (least my sister has mastered!) is

The Biryani


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[sobriquet835]

That Paella looks really good. I'm not usually one for seafood though, I like my Italian foods (minus the olives).

[BurnZ]

This lovely bunch of chucks is Lamb Casserole. It was cooked in an old school slow cooker from the 70's and it tasted great.

Ingredients:
- Diced Lamb
- Diced Carrot
- Can of whole tomatoes
- Diced Onion
- One of those slow cooker sachets

Cooked for 6 hours on high. Damn good eatin'.
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R.I.P. DEJA VU - 21/08/2010
R.I.P. Tanya - 16/04/2011

[?oe?oe]

I'm not much of a cooker (with Maccas and Chickos a 2 minute walk away, who would be?!), but i think I made a nice dish tonight:



It's a tuna casserole /bake thingy with pasta, tomatos, cheese, bread, together with garlic infused oil. A simple light, yet filling meal.
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[Jarrod]

[crescent fresh]

Biryani, Biryani
It's you and me
A great reason to abandon
The whole family
I prefer the chicken
But purchase what you please
And at $13 a pop
It's hardly a squeeze
At midday, afternoon, or even for dinner
Your beautiful taste
Makes you a sure winner
I heard you come in packs
But it's just not the same.
When it's made by a pro
It rekindles my flame
A great treat to share
With your comrades and foes
Why am I writing
In this stupid-ass prose?

The place is called Curry Beans, and a shit-hole 'tis not
130 Anzac Parade, is where it can be got,
So next time you're lonely, and need some spice
Catch up with your brother Biryani - it will surely suffice
And after you've consumed your culinary delight
Grab a mango lassi - it will top-off your night

[x7h3CUREx]

this was lunch yesterday.
at the brandy creek winery in drouin east victoria.
all you can eat paella (well until it runs out anyway).
price includes one free drink, entree, all paella and dessert.
strongly recommend it if you're up for a feast with friends in the fresh country air while drinking beers.
official website


^the 5 paella's.

^that mound in the middle is crackling.

^seafood paella

^this one has chorizo sausage .... and IT WAS AWESOME!!

[THEMAN]

^ Bloody amazing!
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[Mick Saige]

My Honey Bourbon Steak.

To get this sauce started you will need a bowl. Add a good dollop of hoysin sauce, a roughly equal amount of dark soya sauce and a heaped spoon of honey. Mix until a deep brown liquid and add a three quarter shot of bourbon (mix again). I used Jim Beam.

Get your steak (I recommend using a good rump steak), avoid greasing the pan with to much oil. I used a spray, the less oil the better. Crank the heat, sear the first side of the steak whilst marinating the other for a few seconds then flip onto the other side and marinate again. This is just a good way to seal in the steaks juices and cover the steak in marinade from the get go. (marinate generously)

At this stage ease the heat off a tad and cook on a nice medium heat. Season with some sea salt and cracked pepper.

If you have a little bit of time prior to cooking, resting the steak in the marinade for ten or fifteen minutes prior to cooking is a great way to let it absorb a little more flavour.



Depending on what kind of oven top your using/thickness of the steak – cooking time will vary. I find when the bottom of the steak begins to char slightly, it’s a good time to flip. (Also on how you like your steak, I like mine a good medium rare)

Hint: If your steak begins to curl, use scissors to chop the fat and it will return to flat. This is a good way to ensure an even amount of heat so you avoid that raw/burnt in spots result.

Flip the steak when you feel like it and cook for an equal amount of time on the other side.

Whilst this is going prepare any veg/potato you might like to eat. I cooked some BBQ chips on an electric fry pan. Now; as the honey and hoysin are sweet, you may notice that it will begin to burn to the pan. To avoid ending up burning it to much it doesn’t hurt to finish your steak off in a different pan, or in this case, the electric fry pan.



This will vary on how hot you cook with the fry pan. I like to char my steak whilst leaving it pink on the inside so I use a fair bit of heat. If your steak could use a little more char, break the golden rule by cranking up the heat and giving it a quick blast either side just to finish it off.



At this stage, leave the steak to rest whilst you finish off the chips/veg.

Plate up your meal. Unless entertaining spend little to no time on presentation. Lightly salt and pepper again then serve with a bourbon and coke. Premixed or mixed depending on your preference/what you have around.



If your not a big bourbon drinker/aren’t old enough to buy bourbon. Replace the 3 quarter shot with a heaped teaspoon of minced garlic for a just as tasty soy honey garlic steak.

- M

[ObsoletE]

well, tonight i made my Ragù.

almost anyway, i couldn't get any zucchini when i went shopping, so i substituted eggplant instead. otherwise, it's pretty simple:
Onion, garlic, sugar, balsamic vinegar, veal mince, pork mince, (bacon or sausage), chili, capsicum, zucchini, tomatos, tomato paste, tomato soup and heat for a few hours.

omnomnom.


good on pasta, or baked eggplant, or a chicken breast or probably a good dozen or so other ways i've not yet tried. (tonight, mine will be served simply on pasta.)
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[Jarrod]

[Mick Saige]

Ahahaha; yeah only this one worked... Unlike Scotch pasta, pina-ka-pancakes, apple surprise, red onion and sweet potato crisps, flour garlic cake or that taco sausage.

Granted the taco sausage wasnt complete fail. A sausage cooked in taco sauce spices, served in a soft taco shell with lettace, cheese and salso sauce.

Should just have used taco meat.

[shinhawk]

I was watching Gordon Ramsay's F-Word and saw him making a stuffed chicken leg wrapped with bacon. I also found it in one of his cook books that I bought. It came out very well though its not something I'd eat often. Only on special occasion.

Chicken thigh meat, bacon, sausage, and marsala sauce made from scratch.


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[kaerlis]

marsala sauce sounds interesting
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[Scrav]

Jumping into the deep end - I made orange flavoured fudge last night, with 3 layers (base, filling and icing). The orange flavouring came from real oranges, with the rind used in the filling and the juice used in the icing. No pictures as it didn't look the best and I was a bit rushed (serving it to the neighbours), but it tasted pretty damn good.

[Jarrod]

Tonight's menu; curry and lental vegetable soup.



- 1 large sweet potato
- 1 onion
- 1 parsnip
- 2 cloves of garlic
- 2 sticks of celery
- 2 medium sized carrots
- 1 desert spoon (or two if you want more spice, which you do ) of red curry
- 1 cup of red lentils
- 2 cups of vegetable stock
- 4 cups of water

Chop up all the veggies and with a table spoon of olive oil lightly cook them all in the pot. Add your red curry paste (however much you like) and stir that through, cooking for a minute or two. Then simply add your red lentils, your vegetable stock, and your water and stir it all through. Put it on a low-medium temperature, whatever you normally cook soup on, and let it all cook through, occasionally stirring to prevent it from sticking (as you would).

When all the vegetables and lentils are cooked mostly to a mush, or however long you want to cook them (I gave mine about an hour) get out your blender and blend the sucker. At this point it will be pretty thick, so if you dont like thick soups you can add a cup or more of boiling water to thin it out. Personally, I think it tastes better thick.

Its absolutely delicious and stupidly easy to make. Perfect for winter.
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[Azza]

[pom013]

Cooked up some pork spare ribs for dinner tonight using Mick Saige's own honey bourbon sauce (Great stuff). To start I added some Chinese 5 spice, ginger and parsley to Mick's original recipe (Honey, Hoisin, Soy and bourbon) then mixed the ribs in for a stint in the fridge. After about 2 hours, remove the ribs from the marinade (save this for later) and transfer to the oven for an hour at 160 degrees. Once the ribs are cooked, drain off the rendered fat and pour over the remaining marinade, return to the oven until the marinade thikens into a sticky sauce. Then you just have to serve with any vege etc. you want. Tonight, I made up a kind of stir fried coleslaw.

Stir-fry coleslaw

Start by stir frying some Wombok (Chinese cabbage), capcicum and grated carrot in sessame seed oil then add a small amount of rice wine vinegar, fish sauce and golden syrup in even amounts to a balanced taste. Toss in some sesame seeds, penuts or almonds and serve.
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Farewell Rocketship!

[Jahanzeb]

Awesome!!!

I just cooked a medium rare Wagyu beef steak. One steak was quite pricey but Im glad took the plunge and bought it. Amazing dinner, shame i ate the thing so fast that I forgot to take photos.

Steak tasted amazing, marinated just a little with garlic salt and red chilli poweder and had some salad and bread roll on the side.

One of my best home cooked meals ever, i was kinda nervous cooking that fine but damn expensive beef, i usually mess up steaks but this was perfect.

I am like...super happy right now..food is awesome.
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[Benza]

Don't have any photos, but I love cooking.

And I found the most bad arse thing at robins kitchen.

Babushka doll measuring cups. So awesome.
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[ObsoletE]

^ my mother has babuska doll measuring cups.
they are, indeed, awesome.

tonight i tried something new. it wasn't perfect, but it was nice enough that i'll try altering the ingredient measurements to dial it it.
i took a teaspoon of black pepper, a teaspoon of cayenne pepper, and about a tablespoon (maybe 2) of brown sugar - and mixed it in a bowl.

then i cut a chicken breast into chunks - not diced, but large chunks - i think i got about 5 out of the single breast.
coated the chook in the mixture i made, and baked it for about an hour at around 200degc.
use a pie dish, or something with edges, as it generates a lot of liquid.

serve over rice or potatos - pour the liquid over too.

i'd probably dial back the cayenne to around half a teaspoon next time, but it was really f**king yum.
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[jemist]

I'm cooking for my little brother's 25th birthday tomorrow, and have begun preparations this evening, startng with a few tagines...





Top: Bottom left is a chicken & cherry tagine. Top right is a beef & date tagine.

Bottom: Lamb & orange tagine.

Prepared a whole bunch of other stuff tonight, and will cook the tagines overnight at about 120 celsius. Tender meat? Yes. Will post the completed spread tomorrow night when it's done
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[Jahanzeb]

^ that looks amazing
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