Gravy's Cooking Thread

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chaos

chaos

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Olive oil is for frying and cooking, extra virgin is for dressings and other applications like that. You can still cook with extra virgin, I do all the time, it just doesn't stand up to heat as well and is definitely not suited for any kind of frying.
 
Rod-138

Rod-138

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just tried carving out some huge tomatoes and stuffing them with ground pork and every typical Italian ingredient + the tomato pulp, capped off with breadcrumbs and the finest of parmesian cheese in the oven. Was the shit if you wanna try something different and easy
 
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splorge

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Just tried Gordon Ramsey's roast pork belly with fennel. Awesome result, highly recommend. Also tried to replicate Morton's iceberg wedge salad, which turned out just fine.

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Gravy

Gravy

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We use Trader Joe's Extra Virgin Kalamata oil. I used it tonight to sear our beef filets. It does have a lower smoke point though.

Anyway, I prefer the Kalamata oils for flavor.
 
BrutulTM

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Tony Bourdain on Garlic:

?Garlic is divine. Few food items can taste so many distinct ways, handled correctly. Misuse of garlic is a crime. Old garlic, burnt garlic, garlic cut too long ago and garlic that has been tragically smashed through one of those abominations, the garlic press, are all disgusting. Please treat your garlic with respect. Sliver it for pasta, like you saw in Goodfellas; don?t burn it. Smash it, with the flat of your knife blade if you like, but don?t put it through a press. I don?t know what that junk is that squeezes out the end of those things, but it ain?t garlic. And try roasting garlic. It gets mellower and sweeter if you roast it whole, still on the clove, to be squeezed out later when it?s soft and brown. Nothing will permeate your food more irrevocably and irreparably than burnt or rancid garlic. Avoid at all costs that vile spew you see rotting in oil in screw-top jars. Too lazy to peel fresh? You don?t deserve to eat garlic.?
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Regarding your fingers smelling like garlic, rub them on a piece of stainless steel. I usually use a knife blade while I'm washing the knife. I don't know why in the hell this works, but it's better than scrubbing with lava soap for de-funking your hands after handling garlic.
 
Hekotat

Hekotat

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chaos_sl said:
Olive oil is for frying and cooking, extra virgin is for dressings and other applications like that. You can still cook with extra virgin, I do all the time, it just doesn't stand up to heat as well and is definitely not suited for any kind of frying.
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Well no shit, I've been cooking with Virgins this entire time.
 
chaos

chaos

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BrutulTM_sl said:
Tony Bourdain on Garlic:



Regarding your fingers smelling like garlic, rub them on a piece of stainless steel. I usually use a knife blade while I'm washing the knife. I don't know why in the hell this works, but it's better than scrubbing with lava soap for de-funking your hands after handling garlic.
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Anthony Bourdain can kiss my dick. The difference between using a garlic press and smashing it with the edge of a knife is basically nothing, this is just hipster bullshit. I like the uniformity and the ease of the press, and if I didn't tell him I used it he wouldn't know the difference.

Yeah I was skeptical about the stainless steel thing for garlic smell but it somehow works. Magic time.
 
BrutulTM

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It is hipster bullshit, but I think it's funny, just because I don't like the garlic press. I have one but it just turns the garlic to mush and gets stuff stuck in all the nooks and crannies of the press. It literally takes like 8 seconds to mince a clove of garlic and I pretty much always have a knife and a cutting board out anyway so I haven't bothered taking the press out of the drawer in years.
 
Falstaff

Falstaff

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Bourdain has become the person that he used to make fun of all the time. It's pretty sad. I can't stand the guy anymore.

that being said I don't own a garlic press and don't plan on buying one. I have no problem mincing it myself when I have fresh garlic and I have no problem using the shit in the jar when I don't.
 
Ao-

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Eyashusa_sl said:
Bourdain has become the person that he used to make fun of all the time. It's pretty sad. I can't stand the guy anymore.

that being said I don't own a garlic press and don't plan on buying one. I have no problem mincing it myself when I have fresh garlic and I have no problem using the shit in the jar when I don't.
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How so? I don't see him shilling for TGI McChiliBee's, or saying "Go get that can of hormel chili, cook some bacon, and viola: Chili".
 
Soygen

Soygen

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Eyashusa_sl said:
Bourdain has become the person that he used to make fun of all the time. It's pretty sad. I can't stand the guy anymore.

that being said I don't own a garlic press and don't plan on buying one. I have no problem mincing it myself when I have fresh garlic and I have no problem using the shit in the jar when I don't.
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I agree. I don't like him any more either. I used to be a fan with his earlier seasons of No Reservations, but he has turned into kind of a pretentious douche now.

That said, I don't mind slicing/mincing my own garlic. I'm Italian. It's expected that we stink of garlic.
 
Falstaff

Falstaff

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Maybe "become the person he used to make fun of" wasn't exactly correct... I don't know what he is anymore. Before he just seemed edgy and critical but I got it and appreciated it. Now he just seems self-righteous and annoys me. And pretentious, exactly.
 
BrutulTM

BrutulTM

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LOL, you read that garlic thing I posted right? That was from Kitchen Confidential which he wrote in 2000. He has always been pretentious.
 
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Tea_sl

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joeboo_sl said:
Minced garlic is actually pretty potent stuff, but I recommend just buying small jars of it so it doesn't lose it's potency sitting in the fridge for months on end. I probably go through one of these per month
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LOL if you don't go through one of the large jars and 5 fresh cloves per month.
 
Ao-

Ao-

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BrutulTM_sl said:
LOL, you read that garlic thing I posted right? That was from Kitchen Confidential which he wrote in 2000. He has always been pretentious.
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That was sort of my point.


He's always been that guy. Although, watching him do NoRes in NOLA with Emeril (and Bourdain eating a healthy portion of humble-pie) solidified he was at least willing to admit when he is/was wrong.
 
mkopec

mkopec

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Now WTF is wrong with a garlic press? Tell me the difference between squeezing garlic through a press and squeezing and cutting garlic with a knife.
 
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