Gravy's Cooking Thread
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Guest, it's time once again for the massively important and exciting FoH Asshat Tournament!
Go here and give us your nominations!Who's been the biggest Asshat in the last year? Give us your worst ones!
Here's an easy soup using Trader Joe products that my wife came up with in grad school and I tweaked:
1 carton of black bean soup
1 can of black beans
1 can of corn
12 oz of jumbo lump crab meat (my addition)
1 tablespoon sriracha
2 green onions
Rinse out the black beans and corn, throw it all in a pot, heat and serve. It's simple, but super tasty with the crab. She used to use frozen shrimp, but it's not as good. Jumbo lump crab is like $20 though (in Maryland, probably more expensive elsewhere), so it turned into post-grad food. Oh, and don't try it with a cheaper canned crab, it's mushy and ruins the soup.
1 carton of black bean soup
1 can of black beans
1 can of corn
12 oz of jumbo lump crab meat (my addition)
1 tablespoon sriracha
2 green onions
Rinse out the black beans and corn, throw it all in a pot, heat and serve. It's simple, but super tasty with the crab. She used to use frozen shrimp, but it's not as good. Jumbo lump crab is like $20 though (in Maryland, probably more expensive elsewhere), so it turned into post-grad food. Oh, and don't try it with a cheaper canned crab, it's mushy and ruins the soup.
Big Phoenix
Pronouns: zie/zhem/zer
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Gravy
Bronze Squire
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You were serious about that? If so, you are a brave man. I'm haven't ever had one, but the stories are daunting enough that I'm not interested.
Gravy
Bronze Squire
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Been happening to me a lot lately also. Fuckin' Obama.
Now back to the durian. Ok, let's say I can handle the smell, and let's say it tastes 'ok'. I'm still not on board. For the smell trade-off, it had better taste FANTASTIC.
I've had Limburger cheese, and that's pretty rancid smelling, and I didn't like the taste enough to purchase any. I guess I could see me eating durian for the novelty of it, but I just don't see any practical application for a mushy smelly fruit.
Big Phoenix
Pronouns: zie/zhem/zer
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I think it falls into the same category if idiots who are into insanely hot foods/sauces. They dont actually enjoy the food because it tastes good, they enjoy it because they get to brag they can handle xyz hot dish.
Gravy
Bronze Squire
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I agree. Although I have heard that pepperheads get some type of endorphin rush with the really hot shit. But mostly I think it's for bragging rights.
Dyvim
Bronze Knight of the Realm
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Nah its not about bragging n handling it.
Dont eat it pure, but mix it with some yoghurt or boiled then frozen rice with coconut cream and coconut hearts.
I wouldnt stomach durian on its own just use it like a spice like, dunno lemon slice or red peppers.
Dont eat it pure, but mix it with some yoghurt or boiled then frozen rice with coconut cream and coconut hearts.
I wouldnt stomach durian on its own just use it like a spice like, dunno lemon slice or red peppers.
opiate82
Bronze Squire
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Giving the Chipotle Chili in the OP a try tonight, using ground turkey instead of chicken, also had to dial back the amount of peppers back a bit to appease the wife. Hope it is tasty!
*edit: Turned out great, although at the upper end of my wifes heat tolerance. Not sure whether to dial back the chipotles, the chili powder or maybe try to deseed the peppers a bit to dial it down to her level. She loved the flavor.
*edit: Turned out great, although at the upper end of my wifes heat tolerance. Not sure whether to dial back the chipotles, the chili powder or maybe try to deseed the peppers a bit to dial it down to her level. She loved the flavor.
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Confession time. I don't have a pizza stone, and I have this bread thing that I'm going to start doing, and they recommend baking it on a pizza stone. What do I get? Is there a huge difference from stone to stone?
The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking: Jeff Hertzberg, Zo? Fran?ois, Stephen Scott Gross: 9781250018281: Amazon.com: Books
(Someone I know is doing this, had their bread tonight, fantastic.)
The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking: Jeff Hertzberg, Zo? Fran?ois, Stephen Scott Gross: 9781250018281: Amazon.com: Books
(Someone I know is doing this, had their bread tonight, fantastic.)
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How is that a confession? Most people don't have a pizza stone. They're a pain in the ass unless you're ok with leaving it in your oven full time and slowing your warm up time.
Alton Brown recommends something from the hardware store, I can't remember specifically. Probably a huge slab of terra cotta. Much cheaper than buying a pizza stone from a supply store.
Alton Brown recommends something from the hardware store, I can't remember specifically. Probably a huge slab of terra cotta. Much cheaper than buying a pizza stone from a supply store.
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I thought the same thing, but I don't know if tiles of that sort are food safe. I guess some research is required here.
Big Phoenix
Pronouns: zie/zhem/zer
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Gravy
Bronze Squire
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We've had two 'pizza' stones for about 15 years now, and we use them all the time. We've got a 14" round, and a rectangular one that is slightly larger and fits a dozen cookies perfectly.
I can't overstate how much use we get out of these.
I can't overstate how much use we get out of these.
I'm not sure what you are saying here. We use them just as we would a cookie sheet, but with WAY less worry about overcooking cookies. I think they are very forgiving, and also great to warm up left over pizza.
Falstaff
Ahn'Qiraj Raider
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Leaving it in the oven full time? Do you not have cabinets and drawers in your kitchen?