Being homosexual, I'll automatically win this shit.Best cookers are hetero, and male. I'm fucking telling you!! !! ! ! ! !
I would be interested in this. Does it have to be a cookoff? Can I prepare a raw food?
I know I won't win or anything (fuck raw foods amiright?) but it will give me reason to make something new.
I would assume so although I wouldn't expect anyone to be impressed with some salad you threw together in twenty minutes. I've had plenty of good raw food though so you gotta bring some game dok (or just...bring some gay...)lol yeah it wouldn't just be some random salad (fyi we dont' just eat salads all the time). The thing is I'm just starting with this raw thing I"m not too awesome at it yet. I'll see...
Honestly, this sounds like a great idea for a forum activity. At the same time though it is pointless and senseless. If it is a cook off, the basis of judgment is looks, presentation, and most important of all taste. Doing this contest online will defeat the purpose of it being a cook off. Any member can just buy good looking ingredients and garnishes and decorate their plate accordingly to make it look good for judgment. Though that is the only way this event is feasible to do online, you are forgetting the main factor which is taste. No matter how good you decorate or make your dish look elegant, if it doesn't taste good then it's no good. The opposite is also true with this, a talented member could have cooked a great meal, but due to the fact he doesn't have a camera to make his dish look presentable as a JPEG picture he/she will loose to the one who has a better camera and better decorative skills. Once again disregarding the main factor which is taste.
those all look so gross.
we should have a panel of judges for this
i propose i am on it.
I don't know about you but I don't enjoy CHEWING SAUCE CHUNKS
dude that one (the google one), there's WATER around the noodles, the sauce is too thick (inconsistently spread (I don't know about you but I don't enjoy CHEWING SAUCE CHUNKS)) and idk what type of noodles those are but they really look undercooked to me.lkjdfjd i don't understand you. i think what you have to realize is that, as steel said, a lot of sauces tend to be cut with wine other shit for the sake of taste obviously and this leads to them... looking absolutely nothing like ragu and not having such a THICK, HEARTY APPEARANCE. pomodoro sauce, for example, will always have that buildup of "water" at the edges of the plate because some sauces just have a high liquid content. also dude, not all sauces are supposed to be mashed up what are you eight. those are not chunks of sauce, they're vegetables. actually a lot of tomato-based sauces contain stewed tomatoes and even more sauces in general contain chunks of other random vegetables (zucchini, squash, peppers, and so on). it's not inconsistently spread, that's just the consistency of the sauce.
ICSA 25: Cooking on Acid
Menu du Jour
1. Eau de Limon Cocktail
2. Ceviche de California
3. Loin de Porc al'Orange
4. Granitas Limon
Most or all of those faux French/Italian/Spanish titles are probably grammatically incorrect, so my apologies to anyone who actually speaks those languages.
Eau de Limon Cocktail
First the ingredients. This cocktail is 3 parts Gin, 2 parts Limoncello, and 1 part Lemon Juice. I will be making two. I am using homemade Limoncello, which is by no means necessary if you don't have 80 days and a large jar.
[timg]http://www.eatenbygod.net/icsa25/1.jpg[/timg]
Use fresh lemon juice, and don't worry about seeds because this baby is gonna be shaken up and strained through the shaker anyway. Cut off two circle of lemon for garnish.
[timg]http://www.eatenbygod.net/icsa25/2.jpg[/timg]
Shake that moneymaker and voila:
[timg]http://www.eatenbygod.net/icsa25/3.jpg[/timg]
Ceviche de California
I'm calling this California ceviche because of the avocado and orange, but it is a close approximation of something I once had at a restaurant in Seattle. The ingredients you will need are: cucumber, orange (two), lemon, lime, parsley, avocado, red bell pepper, and a quarter pound of shrimp.
[timg]http://www.eatenbygod.net/icsa25/4.jpg[/timg]
First you will need to skin and seed and chop your red pepper.
[timg]http://www.eatenbygod.net/icsa25/5.jpg[/timg]
Then you will need to juice your lemon, lime, and one orange. Zest a lime and the orange into the juice.
[timg]http://www.eatenbygod.net/icsa25/6.jpg[/timg]
[timg]http://www.eatenbygod.net/icsa25/7.jpg[/timg]
Now you will want to shell and devein your shrimp, if you didn't get them already done for you. You can throw them in the juice, along with the red pepper.
[timg]http://www.eatenbygod.net/icsa25/8.jpg[/timg]
Now cover and throw in the fridge for about 30 minutes to 45 minutes. Meanwhile, prepare the rest of the ingredients. Peel and cut up your avocado, seed, peel and chop up your cucumber, peel off a bunch of cilantro leaves. Peel and chop up the other orange into bite-size pieces. (only avocado pictured, sorry)
[timg]http://www.eatenbygod.net/icsa25/9.jpg[/timg]
Take the shrimp/citrus mixture out of the fridge, and fork shrimp into serving bowl. Add other chopped ingredients into the bowl, mix a teaspoon of sugar into the citrus liquid and pour into a shallow layer accrues in the bowl around the ingredients. Garnish with cilantro leaves.
[timg]http://www.eatenbygod.net/icsa25/10.jpg[/timg]
Loin de Porc al'Orange
This dish is actually a little better with a pork tenderloin, but I had a loin on hand so I used it. The first step is to cut a cross-hatch pattern into the fat on top of the loin. You will need an orange and a lemon for the glaze. Also, some sugar and parsley.
[timg]http://www.eatenbygod.net/icsa25/11.jpg[/timg]
First prepare the glaze. Make it about half orange juice and half lemon. Zest the orange into it as well. Add a tablespoon of sugar.
[timg]http://www.eatenbygod.net/icsa25/12.jpg[/timg]
Then you will need to brine it for one to two hours in cold water and a ton of salt. Cover it up and stick it in the fridge while you wait. When it is done, take it out and pat it dry with paper towels. Pepper both sides. Preheat the oven to 350 and place a baking sheet in the lower third.
[timg]http://www.eatenbygod.net/icsa25/13.jpg[/timg]
Now heat up a large skillet and brown the loin on all sides. It should take about 6-7 minutes total.
[timg]http://www.eatenbygod.net/icsa25/14.jpg[/timg]
Remove the loin to a cutting board. Pour the fat out of the pan, set back on high heat, pour the glazing liquid into the skillet and cook until reduced to a thick syrup. Technically you shouldn't pour anything acidic into a cast iron skillet like this, but if your skillet is well-seasoned, the fat should protect it. Just make sure to clean it quickly when you are done.
[timg]http://www.eatenbygod.net/icsa25/15.jpg[/timg]
Brush the finished glaze on the porc loin and place it in the oven on the baking sheet. It should be done in 20-30 minutes, when it reaches 130 degrees. USE A THERMOMETER. When it's done, glaze it again, and set under foil to rest for five minutes.
[timg]http://www.eatenbygod.net/icsa25/16.jpg[/timg]
Slice and serve. It is actually a bit pinker than my camera picks up in this shot, and it should be. Throw a little of the extra glaze and some parsley on top.
[timg]http://www.eatenbygod.net/icsa25/17.jpg[/timg]
Granitas Limon
This is a very simple and delicious italian desert. You will need lemons, ice, and sugar. These portions will make a lot more than pictured.
First juice half a cup of lemon juice into a baking pan. Add a cup of filtered or spring water. Add half a cup of sugar. Place in the freezer. Check it every 10 minutes and stir, so that it becomes slushy not icey.
[timg]http://www.eatenbygod.net/icsa25/19.jpg[/timg]
Save the outsides of your lemons. Make sure you cut them open neatly like this. Cut off the ends so they have a flat surface to rest on like this, and place them in the freezer.
[timg]http://www.eatenbygod.net/icsa25/18.jpg[/timg]
When it's all done, spoon the slushy mixture into the lemon cups and serve.
[timg]http://www.eatenbygod.net/icsa25/20.jpg[/timg]
also i believe those are a particularly exotic type of noodle called.......... spaghetti and they don't look undercooked at all sorry!There are different types of spaghetti. Regular spaghetti is off-white (very pale yellow) and soft when cooked fully, where the stuff in his picture still looks partially hard and pretty yellow. The colour is likely because of the sauce and the lighting but yeah it definitely looks hard(er) to me.
I'll do this if it doesn't end up being some kinda meat.Use Seitan in place of the real meat.
Oh heh others have said that too LISTEN TO THE VEGETARIANS we are numerous.
Although maybe I'll do it even if there IS meat... I might find away around it.
I'd be interested as long as it was: (A) On my pay week, (B) Stuff that is available where I live, (C) Doesn't cost me an arm and a leg.It won't cost you an arm an a leg. That only depends on what you are making. Except for me cause raw food is expensive.
and ned that is like the 8th time I've seen a picture of that pasta you posted about on lj, come on man are you that proud of it