Gravy's Cooking Thread
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Falstaff
Ahn'Qiraj Raider
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There is some super spicy raw shrimp Thai dish that I love but I can't remember what it's called. Holy fuck is it good.
I felt weird eating raw shrimp but the intense heat and lime basically renders that null anyways. Amazing stuff. As an Asian I'm sure you know exactly what I'm talking about.
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Falstaff
Ahn'Qiraj Raider
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This is a picture of it. You can see how some of the shrimp are cooked because of the citrus like you guys are saying. The Thai name for the dish is Goong Share Nam Bplaa (according to the Thai language menu at this place), or Raw Shrimp in Fish-Lime sauce.
Khane
Got something right about marriage
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Alright, so I have a very lean 3lb beef chuck roast I need to cook. I'm thinking it's too lean to slow cook so I'm debating cutting it into chunks and sauteeing it but I'm not really sure. Seriously this thing is way leaner than it should be, there is very little fat throughout.
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Make a Hungarian goulash.
Slice it into thin strips flour them, brown it over high heat. Reduce the heat and add onions, garlic and tons of paprika, bay leaf or two, maybe some mushroom... saute for a bit then add some bouillon and water and let that shit braise for 1-2 hours. Then remove the meat and finish the sauce wit a couple of dollips of sour cream. Then add the meat back. Serve over egg noodles or I like to make home made spetzel noodles for this dish.
Spetzel noodles. Take a few cups of flour, a couple of eggs, and 1/2 to 1 cup sour cream to make a rather sticky dough. Add water if necessary. Boil some water, then what I do is get my meat cleaver out or a long spatula and cover the back side of it with the dough, and then using a knife I scrape into the water bit by bit forming the noodles. I do this one or two spatula fulls at a time since it does not take long to boil them, a few min.
Slice it into thin strips flour them, brown it over high heat. Reduce the heat and add onions, garlic and tons of paprika, bay leaf or two, maybe some mushroom... saute for a bit then add some bouillon and water and let that shit braise for 1-2 hours. Then remove the meat and finish the sauce wit a couple of dollips of sour cream. Then add the meat back. Serve over egg noodles or I like to make home made spetzel noodles for this dish.
Spetzel noodles. Take a few cups of flour, a couple of eggs, and 1/2 to 1 cup sour cream to make a rather sticky dough. Add water if necessary. Boil some water, then what I do is get my meat cleaver out or a long spatula and cover the back side of it with the dough, and then using a knife I scrape into the water bit by bit forming the noodles. I do this one or two spatula fulls at a time since it does not take long to boil them, a few min.
Gravy
Bronze Squire
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Yep, that part I know from Alton. It seems like he mentioned a few items that would help with the toughness, and I can't remember them or find them. No big whoop though, I'm mainly cooking it for the crust (i.e. burnt ends). I've done it before, and it's great, but it could be more tender in the middle.
TrollfaceDeux
Pronouns: zie/zhem/zer
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Crone
Bronze Baronet of the Realm
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At the very least buy the ones from the store, and then fry each of them up for a couple minutes in some hot oil. Not until super crispy, but give em a bit of crisp, fold in half to make the taco shape, and then lay out on paper towels to dry off the extra oil.
Soygen
The Dirty Dozen For the Price of One
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Yeah, they are easy as shit. Did you fry them or cook them in a skillet? I have that cast iron tortilla press and it's alright, but I need a real Mexican to come roll me some thinner ones.
