Gravy's Cooking Thread
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I've got butternut squash and black bean chili in the crock pot, and some more butternut squash and heads of garlic roasting to make roasted butternut squash and garlic hummus for tonight. Pita bread is coming, too.
Having a crowd here to watch Olympic opening tonight. wOOt!
Having a crowd here to watch Olympic opening tonight. wOOt!
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There are vegetarians in the crowd, so I'm cooking for everyone. Someone else is bringing a roast. Plus, with ingredients like butternut squash, who minds? That's some tasty stuff.
I just watched an episode of "The Mind of a Chef." Anyone else know that? Not a super show if you're looking for cooking tips, but it does a very good job of giving uses for, and background of, various ingredients, mostly of the Asian variety. This particular episode was about Tofu and Miso. Now I want to go to Japan and get some of the real deal. I really feel motivated to start cooking with tofu, too. Just for shits and giggles. if I can make it yummy enough for my kids to eat, I'll scream success.
I just watched an episode of "The Mind of a Chef." Anyone else know that? Not a super show if you're looking for cooking tips, but it does a very good job of giving uses for, and background of, various ingredients, mostly of the Asian variety. This particular episode was about Tofu and Miso. Now I want to go to Japan and get some of the real deal. I really feel motivated to start cooking with tofu, too. Just for shits and giggles. if I can make it yummy enough for my kids to eat, I'll scream success.
Gravy
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Damn hippies.
I've had tofu a variety of ways, and only a handful that I thought were good. For me personally, the soft tofu is a waste. Obviously others love it, but if I'm forced to eat tofu, I like the firm texture better.
I've not seen 'The Mind of a Chef', I'll have to look up what channel it's on.
Joeboo
Molten Core Raider
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It's a PBS show.
The Mind of a Chef | Shows | PBS Food
He comes off as a rough, unpolished guy initially, but he does know his stuff.
He said that he loved the flavour of the very soft, unpressed tofu, and he makes a version of it in his restaurant that is virtually indistinguishable from fresh mozzarella in appearance. But, in dishes he prefers to use the firmer tofu, so it doesn't break down into nothingness. I didn't know tofu was pressed, the more it is pressed, the firmer it is. Or that good Miso is aged from three weeks to three years in wooden barrels.
Food is awesome.
The Mind of a Chef | Shows | PBS Food
He comes off as a rough, unpolished guy initially, but he does know his stuff.
He said that he loved the flavour of the very soft, unpressed tofu, and he makes a version of it in his restaurant that is virtually indistinguishable from fresh mozzarella in appearance. But, in dishes he prefers to use the firmer tofu, so it doesn't break down into nothingness. I didn't know tofu was pressed, the more it is pressed, the firmer it is. Or that good Miso is aged from three weeks to three years in wooden barrels.
Food is awesome.
Gravy
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Falstaff
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Joeboo
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All of them. I figure if I put the food in now, it might be done by Thanksgiving.
Sir Funk
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Best hamburger I've ever had:
1lb ground beef
.5lb ground Chorizo
2 slices serrano ham (prosciutto would be good too)
1 slice pepperjack cheese
1 slice red onion
1 fried egg
Cajun Mayo
I used this seasoning to season the burger and to mix with the mayo to create the Cajun Mayo:Cajun Spice Mix Recipe - Allrecipes.com
Seriously, make yourself a big batch of this stuff because it is so good on everything. I have it on my scrambled eggs most days and you'll never put regular mayo on anything again after mixing this stuff in.
But honestly this was the best burger I've ever had, at home or in a restaurant. The only way it would have been any better is if it were warm enough to go outside and cook it on the grill. Tried crisping the buns on the pan, but they didn't quite crisp--soaked up a ton of flavor though!
Also, I would have liked to use Manchego cheese instead of the pepperjack, but didn't think of it until after I got home from the store.
1lb ground beef
.5lb ground Chorizo
2 slices serrano ham (prosciutto would be good too)
1 slice pepperjack cheese
1 slice red onion
1 fried egg
Cajun Mayo
I used this seasoning to season the burger and to mix with the mayo to create the Cajun Mayo:Cajun Spice Mix Recipe - Allrecipes.com
Seriously, make yourself a big batch of this stuff because it is so good on everything. I have it on my scrambled eggs most days and you'll never put regular mayo on anything again after mixing this stuff in.
But honestly this was the best burger I've ever had, at home or in a restaurant. The only way it would have been any better is if it were warm enough to go outside and cook it on the grill. Tried crisping the buns on the pan, but they didn't quite crisp--soaked up a ton of flavor though!
Also, I would have liked to use Manchego cheese instead of the pepperjack, but didn't think of it until after I got home from the store.
Joeboo
Molten Core Raider
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If you have a toaster that has a "bagel" setting, toasting hamburger buns in that works really well. Just toasts the flat side and not both sides when it's set for a bagel. Plus toasters that have a bagel setting usually have pretty wide openings to fit most buns unless they're super huge. Brush on a little melted butter, toast, and have a mouth orgasm.
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Making a fritter with tempura batter around kabocha squash, served with fried sage leaves and a green curry cauliflower over rice tonight. Easy, but hopefully tasty!
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Squash is awesome. You can do almost anything with it - soup, chili, bake it, side veg, mash it, I made it into hummus, deep fry it, add brown sugar so the kids love it, make it salty so everyone loves it...It's versatile, and reasonably cheap most of the year. It's also very easy to grow if you have space.
Butternut squash is easiest to use because it has a sweet, mild flavour and can be anything from stand alone soup in either chunky or creamy form, or it can be mixed into other ingredients to make anything. With it I've made hummus, mashed potatoes, filling for ravioli, and various other things.
This post brought to you by the squash growers of North America.
Butternut squash is easiest to use because it has a sweet, mild flavour and can be anything from stand alone soup in either chunky or creamy form, or it can be mixed into other ingredients to make anything. With it I've made hummus, mashed potatoes, filling for ravioli, and various other things.
This post brought to you by the squash growers of North America.