Gravy's Cooking Thread

Hekotat · Jan 30, 2014

mkopec_sl said:
Just add plenty of salt then, maybe a celery stick and a few pieces of onion?

Yeah I threw some salt and about half an onion in with it. About an hour deep now, this shit needs to hurry up because I'm starving.

Tea_sl · Jan 30, 2014

lurkingdirk_sl said:
*screw you I'm a genius.mp3

Also, I'm really into the meal in one bowl kind of soups right now. Authentic ramen, udon and pork, that kind of thing. Does anyone have great recipes for that sort of thing?

Specifically Japanese? Or just hearty soups? When I think delicious hearty soup, I thinksopa de ajo.I'm also very fond of the Malayan dishlaksa, which is basically a thai curry with chicken or fish stock added to form a spicy aromatic broth. Throw in whatever veggies and meat you've got.

I eat a lot of ramen and udon noodles but typically not in a soup.

Deathwing · Jan 30, 2014

CHILI CHILI CHILI CHILI CHILI CHILI CHILI CHILI CHILI CHILI CHILI CHILI

and some tortilla chips.

Gravy · Jan 30, 2014

That's twelve (12) 'chili's for those keeping score.

Deathwing · Jan 30, 2014

Hell of a 2K post! I don't think anything beats a good stew or chili for a meal in a bowl.

Tea_sl · Jan 30, 2014

Gumbo.

Khane · Jan 30, 2014

Jumbalaya and Chowders

Deathwing · Jan 30, 2014

Does gumbo count as a stew?

Hekotat · Jan 30, 2014

Chicken turned out really tender and juicy but was kind of lacking in flavor, nothing salt couldn't fix though. I'll make sure to get some chicken bouillon cubes next time. I'm really wanting to get a taste/texture similar to that of Chipotle Barbacoa.

Sandwich turned out really good except my dumbass forgot I don't have mayo since I almost never use it so I used horseradish instead.

French bread
Horseradish
Salt/Pepper
Chicken
Onions
Lettuce
Avacado

Was pretty damn good but I know I can do better.

Tea_sl · Jan 30, 2014

I don't think of gumbo as stew, but it certainly could be. I tend to go pretty dark on my roux so my gumbo isn't very thick at all.

mkopec · Jan 30, 2014

Hekotat_sl said:
Chicken turned out really tender and juicy but was kind of lacking in flavor, nothing salt couldn't fix though. I'll make sure to get some chicken bouillon cubes next time. I'm really wanting to get a taste/texture similar to that of Chipotle Barbacoa.

This is why I sautee it up afterwards with diced onion, peppers, garlic and more spices and then add some of the broth back to introduce some moisture back. The intial braising/cooking is only to get it tender.

Next time, after you shred the chicken, try the above. I know its an added step and it sucks, but like I said in the initial post, you can make a ton of this shit and then just freeze it in baggies.

chaos · Jan 30, 2014

Operation: Spaghetti Squash went down today. Verdict: delicious. My kids even ate it. We went with a heavy meat sauce, I know I know, but we are a meat sauce family.

Deathwing · Jan 30, 2014

Should have gone with a tagliatelle squash.

Falstaff · Jan 30, 2014

Should have cooked your squash sous vide

Ichu · Jan 30, 2014

Khane_sl said:
Chuck roast was on sale so I picked some up and figured I'd give it a whirl (never cooked it before). I was thinking about a slow cooker recipe but does anyone have any good ones they like to use? Also could use a good pork shoulder rib recipe that doesn't involve barbecue sauce.

Beef Burgundy would be a worthy use of that chuck roast if you have never made it before.

Khane · Jan 30, 2014

Ichu_sl said:
Beef Burgundy would be a worthy use of that chuck roast if you have never made it before.

I'll give that a whirl with the other half of this puppy (it was like 12 lbs of chuck roast, got about 7lbs of it slow cookin since 8am EST)

chaos · Jan 30, 2014

Eyashusa_sl said:
Should have cooked your squash sous vide

I DID!

I did not.;(

Ichu · Jan 30, 2014

What did you do with it?

chaos · Jan 30, 2014

Just cut it in half, put some olive oil, salt and pepper on it, and roasted it for about an hour at 375.

Hekotat · Jan 30, 2014

mkopec_sl said:
This is why I sautee it up afterwards with diced onion, peppers, garlic and more spices and then add some of the broth back to introduce some moisture back. The intial braising/cooking is only to get it tender.

Next time, after you shred the chicken, try the above. I know its an added step and it sucks, but like I said in the initial post, you can make a ton of this shit and then just freeze it in baggies.

I sautee'd with onions, garlic and cilantro but I didn't spice it up any more. I'll try it again at another time for sure.

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