Gravy's Cooking Thread

lurkingdirk_sl said:

This is an actual recipe for the eggs I maid this morning. Some good pictures, you'll get the idea.

Perfect Scrambled Eggs in Just 40 Seconds

Tonight, it's a veggie, leek based soup followed by home-fries with a zesty roast cut in slabs and a kale salad. wOOt.

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This is similar to the preferred method professional chefs use for making perfect poached eggs. Almost the same thing, except you keep the egg whole and don't swirl the water.

The Master_sl said:

This is similar to the preferred method professional chefs use for making perfect poached eggs. Almost the same thing, except you keep the egg whole and don't swirl the water.

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Yeah, poached I've done plenty times, and like it.

The swirling the water is necessary so the eggs don't just go to the bottom of the water.

For poached eggs, I was under the impression from some TV show in the past, that adding vinegar to the water boil helps keep a poached egg 'together'. I see that link says to salt the water liberally, but no mention of vinegar. Have I been misled?

I've never tried this, as I don't have a reason to poach eggs really.

I'm also having some hangups on the forum yesterday and today, lag if you will, and I produced this tasty sous vide double post.

A tablespoon or so of plain vinegar in the water makes a huge difference in poached eggs. We poach eggs most Saturday mornings. Having become proficient in that is what made me think it a good idea to try this scrambled egg thing.

Ao-_sl said:

man all these people fucking up omelettes and making scrambled eggs... why not just make a frittata?

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Because the eggs get browned, and I don't like brown eggs. Not a big fan of overdone omelettes either.


I'm making my super-secret recipe BBQ smoked chicken today for a Superbowl party. This is the first time I've allowed it to be served to the public, I'm a little nervous.

I'd hit it. 7.95/10

How was the pepperoni dip bros?

250 for 20 minutes? That sounds like pink pork. How big was the roast?

I think it's just my old school upbringing. Pork was overcooked for years because of trichinosis fears. I can eat pink pork if it's hot, but the wife can't.

I think trichinosis from pork is very rare nowadays.

Errr How does steak and potatoes take a couple hours? Begin washing potatoes. Let your pan heat up for about 5 minutes on high. Boil potatoes in the microwave for 10 minutes, finish by pan-frying for another 5... While potatoes are in microwave, start cooking the steaks, they'll be done before the potatoes are out of the microwave.... Boiled spinach sounds nasty, I much prefer steamed, but that takes about 2 minutes, which you can use while you're frying the potatoes. Normally you'd have multiple things running at once, the entire meal shouldn't take more than 30 minutes from the time you enter the kitchen... Hell, I can run to the grocery store, purchase all the ingredients, come home and still be done in under an hour.

I'm a little confused, what caused the difficulty? One thing I notice from your pictures is that it looks like you went to great lengths to separate your seasonings into separate containers... don't worry about that, just put it all on a cutting board and let the flavors mix together, the reason they do that in cooking shows is to make each ingredient stand out, and also so they don't have to show each herb being diced up into small pieces.

Same with your other food... a metal spatula can serve double purpose for flipping your steaks as well as serving the potatoes, you could have pan-fried the potatoes instead of putting them into the oven, in the same pan you cooked your steaks on while your steak is finishing after removing it from the heat... No reason you can't season your steak in the package it comes in.

1 plate, 1 pan, 1 microwave safe bowl. 1 spatula. Chef Knife. Cutting board. Fork.

Cleanup becomes much easier and quicker as well.

It doesn't have to be complicated.

And for erronious... while broiling, the oven door should stay open the entire time, that's why they have the hinge that lets it stay partially cracked. It's a direct heat source doing the cooking, not the air temperature, of the oven.

I think I fucked up the pepperoni dip by using light cream cheese. Was not a fan of it at all yesterday, although this morning it tasted better now that it was cold and thick

I did not make pepperoni dip but I did make the bacon wrapped smoked weiners. They were a bit hit but I definitely didn't use enough brown sugar. Should have read the recipe comments first.