Discussion in 'The Guru's Pub' started by airbud7, Feb 15, 2019.
Love you bud!
Love you too brother!...hey I'm frying some chicken now you want to see some pictures?
My wife is doing exactly the same thing, though she's making a Thai curry
I have been doing steaks on my grill on egg rings, it keeps them nice and thick and just so juicy on the inside
I massage the steak by prodding it with my fingers after a bit of olive oil and salt and fresh ground black pepper has been applied to both sides, then fit it into the ring. Hot grill, turn 90 degrees after a while, then flip and grill for a wee while, turn 90 degrees, grill a bit more. Remove from heat let sit for 5 mins or so.
These are with preboiled beetroot halves then grilled in oil etc in a bit of baking paper & some courgette slices oiled and seasoned & quickly browned and whole potatoes roasted when the lid was down
Let's just try something simple, egg and bacon seems like a popular idea and well eh it was edible.
Using forms is kinda cheating though one of them broke anyway and there's bacon grease all over that needs to be handled a bit better and a bit more experience is needed overall but eventually it'll be something a bit less...that.
And something like this but less marketing presentation and more real.
(Like a Mac D versus the advert image. )
(It's going to look a lot less funny...when the yellow bit is all runny. Heh. )
Next step after doing terrible things with bacon and eggs well apparently it's to combine it with bread and make a egg-hugger alien thing.
Desserts more of my thing anyway though I've been keeping to simpler stuff since someone else is also quite interested in everything kitchen.
(Dogs might be taller than they first appear and they sure know how to use that advantage.)
EDIT: I'm more of a hamburger person anyway, not so good with the 100% self-made buns but getting the minced meat and mixing and spices right has really improved.
Beef and versions like Angus or finer really make a difference though cost is a factor of course so the regular is usually more than good enough particularly when starting out.
Nice little thing is that it can then be decorated and built upon in just about any way and there's anything from beef to fish and bird type meats in addition to buns and toppings, never going to be an expert or anything but it's fun to experiment and test.
Grilled wagyu or how it's called was probably the best I've eaten so far though it's a mix with a smaller amount generally because holy big bucks beef that stuff can be expensive.
Seems other marbled type meats are also really good picks but well it costs a bit more.
Sides it's a burger and taste is the big thing not what's made from but eh something to try at some later point maybe once I've gotten a bit better at a proper BBB.
Big Beautiful Burger.
Not Badly Burned Beef.
EDIT: And yeah still improving and still learning and it's going to take a long time.
Ultimately it's fun but it's not always easy but it's also good to get away from always eating instant or eating out and mixing up the type of food and what's a better balance and sometimes it works sometimes you get something less than expected but eh it can still be perfectly edible even if it looks a bit different.
Going to take a few years or so to really get going but it's a start.
(And then boredom or just a bit tired or not feeling like making anything complicated and a weird sense of humor and well the above happens, a lot. Ha ha!)
Dog has it's own foods and reward type and training type stuff too of course, opportunist though and keeps trying so bit more training there too but it'll work fine just have to be careful since he's not fully grown yet so able to reach and get up to a lot of things already.
(Learns easily but loves to keep trying, never a dull moment really hah.)
that's a pretty collie you have there!
and that's the happiest breakfast I've ever seen...
Shetland Sheepdog or mini collie as it's been called as well because that's basically what they look like, fun and happy dogs but a bit reserved far as the breeds behavior is which can require some social training plus the energy and their ability to learn can be both fun and a bit of a challenge.
And for food well well it's a learning experience, I like looking up older recipes but recreating them properly is currently a bit out of my skill level so testing and experimenting with various ideas or trying free-form which well it's a learning experience ha ha.
Need to go through these two threads more in-depth too for that matter, always fun to read or watch and get a few ideas a well.
Vintage is fun too but that's going to require a bit more expertise although it looks like it'd be really tasty.
That gastronomic rebellion would be fun, one day.
(Sizeable portions like that though and it's more like one less G and more more S instead, care might be needed.)
1960's seems to have been a bit of Everything's better with Jello which while probably hilarious is likely less so when trying to eat the thing, 1970's seem to be mousses and such and in the 1980's the microwave brought the instant food world-wide but there's still plenty of ideas and easier stuff to begin with.
For the moment though I've gotten past roughly frying minced meat and kinda getting eggs into a less messy result. Progress!
EDIT: As to the incredibly happy breakfast well it really depends though I do agree on it looking happy and cheerful in this arrangement.
I'm fairly positive overall but for others well Friday it'll probably be right side up just in time for the weekend but Monday as the start of another working week well there's a chance it'll get rotated just a bit.
EDIT: Well that's a bit of my opinions and weird results at least, ideas and all but it'll take a while to get that good far as recreating some of it but it's always worth giving it a try.
Just have to remember to take some pics of it, better camera eventually too perhaps.
Well, depending on results at least hah!
Plenty of reference material and I love the painted style of these earlier books though for now the dog and training and overall lack of experience and skill really means I haven't gotten too much done with trying to look up the full recipes and replicating some of these. Yet.
Course the drawings are what they are and they're kinda super elaborate and ridiculously detailed.
That thing there in the middle? That's apparently a capon which well it's a rooster or sort of under a massive mountain of epic proportions...of mayonnaise.
Yeah it's definitively going to be real hell alright if I dumped ALL of that on top of a grilled chicken. (Rooster.)
But done well and with some care and less SPLUUURT like one really needs to get that last bit out of the ketchup bottle but it's not co-operating at all.
It can work.
EDIT: Lots of texts and example images (To save from even more text.) it's going to require some trial and error and a lot of foul language from the cleanup required.
And a bunch of reference pictures from successes though it will be fun to see how things go whether it's various desserts or main dishes.
One of those things I found out when I started trying more home cooked rather than instant is that it was quite fun though it does require a lot of work and doing it over and over and improving and learning but it's been incredibly fun although there's still a lot more to learn.
Hopefully if things do go well I can start adding some actual photos of how it goes but I do expect the first few attempts to be slightly less than disastrous at least but probably not quite as intended.
( ~Just eat it! ~ I think is how that song went again. )
EDIT: Yeah I know, just starting out and have some experience with desserts and not much at all with actual dishes and cooking just yet.
Let's replicate some amazingly complex 1920's menus!
It'll be fun at least, taste is king as it goes.
(And from there to actually getting it to not completely fall apart. ~ )
EDIT: But first things first, week or so and I might have something for that chocolate cake I was curious on, recipes seem fairly light actually meaning there's little ingredients but well it makes sense since it's primarily flour and cacao and chocolate of what preferred sort plus some smaller things and how it should be decorated.
Worst comes to it'll be a bit more liquid but I don't see anything too problematic after checking a couple of recipes and what these have in common and what also differs.
After all the topic is "What are you eating." Not what would you eat so I do need something to show besides potential ideas and the early somewhat successful bacon and burger creations.
EDIT: And of course anytime the kitchen is left unattended or something else needs to be worked on or just turning around Vale the all devouring hunger kinda tends to be there.
Spicy minced rolls of sorts, bit of a sweet pepper and some rice that needs to be cared for and trying to get the rice and well...
Bit of a warning and well OK can't use the chair and instead might just try to paw the table itself and prop up, won't work OK so just try using the head and reach it with the tongue instead.
Learns easily at least, training is going well but eating is life and anything goes if food is anywhere near the vicinity.
(Just try everything and now it's also this age were they can be a bit more rebellious, fun times!)
So no flinging chocolate all over the place or anything, there's that as well ha ha!
Going well though, just need to be a bit observant and take it slow and obviously keep stuff well out of reach especially since the dog is still growing to be on the larger side of the Shetland Sheepdog size scale.
(It goes as expected, I'm in the kitchen he's in his bed in the hallway but once I'm not in the kitchen well he's not going to be in that bed ha ha.)
Sticking these rolls on a metal pin can also make them really suitiable for grilling and opens up for various ways of improving the spices and seasoning further such as marinades and what not compared to what can be done in a oven or pan.
There's other meats and all kinds of fun stuff for spit roasting though or how it's called again. (This is just a smaller thing too not some bigger massive grill party mix plate though that'd be fun too.)
Well that's a bit of just about everything, let's see how that Chocolate Devils Food Cake goes as the next step of well it'll be chocolate in some form at least that shouldn't be too hard to accomplish.
And do some better formatting and layout next time, oh well bunch of random assorted ideas mostly but it'll get turned into results as well though how that will turn out well it'll be edible if nothing else that shouldn't be hard to accomplish at least!
lasagne, garlic flat bread and mushy peas
having some pork belly, korean bbq style
If you don't already I would suggest you write a food blog, you write well and certainly seem to have the inclination to write a lot. I think you deserve a larger audience than just us sad Guru3D forum junkies, including the dog in the dialogue will make it really work I recon
Don't know if I've ever tried mushy peas, I know they're a British classic, but we don't seem to have them here in New Zealand
Oh they are big ROBOT bill, more popular in the north of england i think(used to be).
I love these! Little marina for dipping and I'm good to go.
They must be classified as an official sin I'd say
Hamburger steak...hmm looks pretty much like the food here called Pannbiff (Err let's see that's Frying pain beef or something like that translated directly.) as a bigger sort of essentially a hamburger though often filled generally using hacked yellow onions.
Can't really use those much, lack of gallbladder means well...backblast.
Can do what's called anything from Panned Beef, Salisburg or just Man(sized)burger though albeit it needs some refining.
Ketchup is what it is but the tomato "sauce" or red-ish water with flavor is a big drawback with the store bought canned types but it can be improved over time though I can't quite get a proper tomato plantation going although the few plants I've had sure are different from the bought ones.
(Birds like them too so yeah that can be a challenge alright. )
Need some scaling up still to reach the proper size epics but eh need a ton more flame and fire to get that fully readied instead of raw we're not doing Tartar quite yet after all.
(That would be this, guessing it's the Sushi type thing - at least for how I've handled it. - were the rawness is overcome by all the sauce and spices that could possibly the thrown at it. https://en.wikipedia.org/wiki/Steak_tartare )
Eventually though and with a larger grill...
(Yeah it's more of a hamburger again but the two are pretty close after all.)
But there's still a ways to go.
EDIT: And here's my 200g diet pseudo-burger complete with fries...eh training is giving results and it's fun to eat without balancing every single thing.
Then again the training or what to call it is running up and down what is something like mountain course complete with rough terrain so yeah it does give results alright in addition to lighter exercising in weird and strange and somehow still effective ways ha ha!
(Though what's important for that is finding something that works and is also enjoyable without being frustrating or overly difficult though I wanted a challenge.)
EDIT: Yeah the camera sure is getting a bit tough on preserving finer details, might be time for a upgrade soon hah.
And with that next up would be Big Red's Food Cake.
...Why food cake anyway.
Something like this but results will vary a bit, should make for a fun project tomorrow.
Well I know Deviled has been a name for a few dishes at least so meh it's not important, long as it doesn't deflate the moment I stick a spoon in the thing it'll be fine!
Chocolate with chocolate spread and then chocolate topping, well it should taste like chocolate at least no matter how the first results go so that's positive!
(...Unless it's called that because it burns hella easily but eh, crispy chocolate!)
Oh and there was that nut and jelly salad whenever I actually find something for the jelly.
But that's for whenever I decide to do kitchen horror, some poor kid probably had to eat stuff like that back in the day.
It's not the worst I've seen (Grandmas salmon mousse, Fort Frankfurt and the like.) but yeah that's not what I would do with what appears to be jellied minestrone soup and some mystery sausages.
(Wobble wobble...salads nice though.)
Then again it could taste better than it looks but then it looks like some alien arcane horror or deep sea monstrosity so maybe not.
EDIT: Zoomed in a bit too much on the food I think, then again it's that or another pic of the dog looking like "Aha you're holding something, chance!" and trying to do his best to reach the plate as I'm struggling playing cameraman for a few moments.
EDIT: Well this sure deflated a bit and the chocolate addition wasn't quite as good as I expected mostly ending on top of it but it has the taste at least it just needs overall refinement and improvement.
Some extras on top because why not, more topping and more chocolate couldn't hurt.
The filling is in there though but overall it needs some improvement, tasted good so that's a start!
Needs another three or four attempts I think, not quite in a row though but it's a start.
Get the chocolate more evenly spread and some darker type since the cake itself is very sweet as is.
Less chocolate overall for thinner coverage and then Marzipan perhaps or a contrasting chocolate for flakes or something instead. (Both!)
Height, form is a lesser priority though that form certainly did block the chocolate from covering so should resolve that next time.
All in all it's a beginning but it's not D.'s food cake it's more like S's little softie sugar-kick.
Hmm wonder if I could nougat the interior of it, well that'd probably fail but it's a good second attempt and could make for some fun pictures though that mass is even softer and more sugary so eh probably not.
Then again mixed with some real dark chocolate....
Overkill? Well maybe but it'd be a fun trial for Nr.3 perhaps.
(Bitter Lil' Belse-Bubby.)
EDIT: Hmm one of those perhaps.
So one or two layers of each instead of one of each and trying to get that right, not just chocolate cover but try different finishers. (Mortal Kitchen style!)
One of those white fluff things or chocolate fluffs with fluff inside (Fluff all of it!) yeah that'd be a possible idea when I get the basics down.
Better chocolate variety for proper sploorch effect and garnish, go full 10% left ketchup bottle on it!
(Well, maybe. ~ Ha ha, just have fun and enjoy and as long as it's edible it's a good outcome especially for starting something new!)
EDIT: It'll take a good number of attempts but eh I managed to get hamburgers reasonably down in about a year of trial and error and more error and experimentation and wrong.
Lol @The reddit comment section
The Green Giant got genital warts after barebacking Chef Boyardee.....