Khane
Got something right about marriage
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Gravy's Cooking Thread
- Thread starter chaos
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Guest, it's time once again for the massively important and exciting FoH Asshat Tournament!
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chaos
Buzzfeed Editor
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Bro this isn't the 1840s, your storebought pork is probably fine. 140ish is good enough, probably more than enough.
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Big Phoenix
Pronouns: zie/zhem/zer
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The issues with Trichinosis have all but disappeared. There have been something like 11 cases in the last decade in the U.S., and those have all been from wild game. If you buy FDA approved pork, they have certain conditions they must meet, and these all but eliminate the possibility of the disease.
144 is now the recommended internal temp for pork. Don't dry it out.
144 is now the recommended internal temp for pork. Don't dry it out.
Ao-
¯\_(ツ)_/¯
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Joeboo
Molten Core Raider
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We did the pepperoni dip...wasn't overly thrilled with it. It just didn't have a lot of flavor really. Might as well have just eaten bagels with cream cheese. I reheated some tonight to give it another try, and added a little garlic to give it some extra flavor, but now it just tastes like garlic cream cheese.
So I dunno, it wasn't bad, it's just fairly bland
So I dunno, it wasn't bad, it's just fairly bland
Gravy
Bronze Squire
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I had some dip a guy made this weekend that was basically Rotel with added Italian sausage, but instead of velveeta, he used cream cheese. It was good, but it would have been better with velveeta. It mostly just tasted like liquid cream cheese with bits o' flavor in it.
Conclusion: cream cheese is the culprit.
Conclusion: cream cheese is the culprit.
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Might of been shitty pepperoni? Don't know never tried it. I would personally pulse that in my food processor instead of slicing it up into cubes or whatever, might get more flavor out of it.
Gravy
Bronze Squire
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And greasy if you use Mexican chorizo. I can't attest to the Spanish varieties, though I'd like to.
But yeah, it's pretty dang tasty.
Rope
Silver Knight of the Realm
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Here is what I make...
12 ounces Mexican chorizo (beef or pork)
1 (12-ounce) round Asadero cheese, Queso Oaxaca (or other white melting cheese) Jack, I have used munster too as long as it is a REAL cheese.
1/2 green pepper diced
1 small can green chiles, or pickled jalapeno drained and diced. (restaurant uses jalapeno)
1/2 smaller onion diced
1/4 cup chopped fresh cilantro (optional)
Heat chorizo in a large skillet over medium-high heat until no longer pink, 6 to 7 minutes. Spoon off most of the fat. Add remaining ingredients, except cilantro, and saut? until onion is translucent. Remove from heat.
Slice cheese into 1-inch cubes; place half in a 2-quart casserole dish or small cast iron pan. Top with half the chorizo and remaining cheese. Top with remaining chorizo. Bake 15 to 20 minutes, until creamy and bubbly. Remove, stir and top with cilantro.
You can also just melt the cheese on the stovetop by just adding it to the chorizo. I have used both methods and they are pretty much the same result.
Serve with warm flour tortillas.
This was what I came up with to resemble a "Flaming cheese" served at Xochimilco in Detroits Mexican town. Pretty damn close.
12 ounces Mexican chorizo (beef or pork)
1 (12-ounce) round Asadero cheese, Queso Oaxaca (or other white melting cheese) Jack, I have used munster too as long as it is a REAL cheese.
1/2 green pepper diced
1 small can green chiles, or pickled jalapeno drained and diced. (restaurant uses jalapeno)
1/2 smaller onion diced
1/4 cup chopped fresh cilantro (optional)
Heat chorizo in a large skillet over medium-high heat until no longer pink, 6 to 7 minutes. Spoon off most of the fat. Add remaining ingredients, except cilantro, and saut? until onion is translucent. Remove from heat.
Slice cheese into 1-inch cubes; place half in a 2-quart casserole dish or small cast iron pan. Top with half the chorizo and remaining cheese. Top with remaining chorizo. Bake 15 to 20 minutes, until creamy and bubbly. Remove, stir and top with cilantro.
You can also just melt the cheese on the stovetop by just adding it to the chorizo. I have used both methods and they are pretty much the same result.
Serve with warm flour tortillas.
This was what I came up with to resemble a "Flaming cheese" served at Xochimilco in Detroits Mexican town. Pretty damn close.