Gravy
Bronze Squire
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Gravy's Cooking Thread
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Big Phoenix
Pronouns: zie/zhem/zer
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Then weve established most people are correct. Though I dunno about the "little" part. I run a 50/50 mix of flour/cornmeal.
BrutulTM
Good, bad, I'm the guy with the gun.
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50/50 flour and cornmeal is standard. These guys are talking about making a white cake mix and putting cornmeal in it and calling it cornbread. My aunt does this and it is good, but it's not cornbread. It's sweet, moist, and dessert-like and it can't stand up to chili.
Joeboo
Molten Core Raider
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I started making grilled cheese like this a few months ago
holy fucking christ, it's incredible. Who doesn't love fried cheese?
The main key is to make sure your shredded cheese isn't ice-cold out of the fridge, or it won't start to melt on the outside of the hot bread, and it makes flipping a bitch.
I've thrown some shredded cheese straight from the fridge into the microwave for like 20 seconds. It's still shredded, but a lot softer, and it sticks to the bread and makes flipping a cinch.
holy fucking christ, it's incredible. Who doesn't love fried cheese?
The main key is to make sure your shredded cheese isn't ice-cold out of the fridge, or it won't start to melt on the outside of the hot bread, and it makes flipping a bitch.
I've thrown some shredded cheese straight from the fridge into the microwave for like 20 seconds. It's still shredded, but a lot softer, and it sticks to the bread and makes flipping a cinch.
Joeboo
Molten Core Raider
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Yeah I don't know if making it in the oven would end up with the same crunchy crust..just from having baked things like lasagna or pizza, the oven tends to just make the cheese melty and bubbly, and that's not really what you want on the outside of the sandwich, that would be a damn mess.
Also, obviously, it's imperative that that sandwich is done in a teflon/non-stick pan. The cheese sticks to the bread, rather than a pan. Stainless steel or cast iron would be a damn mess.
Also, obviously, it's imperative that that sandwich is done in a teflon/non-stick pan. The cheese sticks to the bread, rather than a pan. Stainless steel or cast iron would be a damn mess.
Vitality
ＨＵＳＴＬＥ
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I guess I'm considering this a fork and knife situation paired with some kind of soup to dip or whatever. Not particularly certain I want my hands all oiled up with fried cheese etc.
Maybe I'm being a fag about it.
I was thinking a Grilled chicken and bacon sandwich on crispy bread baked in a layer of cheese. Almost reverse Chicken Cordon Bleu style.
Maybe I'm being a fag about it.
I was thinking a Grilled chicken and bacon sandwich on crispy bread baked in a layer of cheese. Almost reverse Chicken Cordon Bleu style.
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Well, what would the point of using the oven in this case? It's like 10x the cook time for what benefit? You could make a grilled cheese casserole though.
Oh, I disagree with the foodwishes guy on bread choice. There's a bread at BJs, I don't know if it's available everywhere since it's a local NY company. Something called "heidelberg" bread, or french peasant bread. Makes great sandwiches, provides a bit of texture and flavor that white bread can't while not being too assertive like a whole wheat or nut bread.
Oh, I disagree with the foodwishes guy on bread choice. There's a bread at BJs, I don't know if it's available everywhere since it's a local NY company. Something called "heidelberg" bread, or french peasant bread. Makes great sandwiches, provides a bit of texture and flavor that white bread can't while not being too assertive like a whole wheat or nut bread.
Gravy
Bronze Squire
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Lanx
<Prior Amod>
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memorial day is coming up, what do ppl got planned? all the markets have like 50% off meats of course, i'm gonna try ribs - sous vide. should take about 48 hours, gonna see if i can find ribs already vacuum sealed (what do you think?) but then i won't have my own seasonings in it.
also i think i'm going down a horrible road of cutlery. gonna try my first gyuto(japanese chef knife), i don't care much for santoku's (since i'm more used to rocking than chopping).
also i think i'm going down a horrible road of cutlery. gonna try my first gyuto(japanese chef knife), i don't care much for santoku's (since i'm more used to rocking than chopping).
BrutulTM
Good, bad, I'm the guy with the gun.
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Just make sure that the blade is wide enough that you can go all the way down to the board without your fingers hitting it. My Mom has some knives that are not quite wide enough and it drives me nuts whenever I chop something at her house.
Joeboo
Molten Core Raider
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Watched an episode of "Best thing I ever ate" on Food Network last night, and they had a section on French Toast. The place featured made peanut butter & banana french toast, that looked incredible, and looked pretty easy to make. I think I'm going to try it this weekend. It was basically:
French Toast batter:
3 Eggs
cup of half & half
salt
small amount of orange juice(looked like maybe 2-3oz)
small amount of rum(couple ounces)
vanilla extract(tablespoon)
cinnamon(tablespoon)
You take your bread(they used 2-day old french bread, so it was pretty firm), put peanut butter on one piece just like you're making a PB&J sandwich, then slice bananas onto the peanut butter, put 2nd piece of bread on top to close the sandwich, and dip the WHOLE thing into the french toast batter, about 20 seconds on each side. Then just fry it up(lot of butter in pan) & serve with powdered sugar and syrup.
Looked awesome, I love french toast. I often buy a loaf of french bread at the bakery on a Monday or Tuesday just for the sole purpose of having some stale bread the next weekend to make French Toast.
I typically use Alton Browns french toast recipe, it's damn good for just plain french toastFrench Toast Recipe : Alton Brown : Food Network
French Toast batter:
3 Eggs
cup of half & half
salt
small amount of orange juice(looked like maybe 2-3oz)
small amount of rum(couple ounces)
vanilla extract(tablespoon)
cinnamon(tablespoon)
You take your bread(they used 2-day old french bread, so it was pretty firm), put peanut butter on one piece just like you're making a PB&J sandwich, then slice bananas onto the peanut butter, put 2nd piece of bread on top to close the sandwich, and dip the WHOLE thing into the french toast batter, about 20 seconds on each side. Then just fry it up(lot of butter in pan) & serve with powdered sugar and syrup.
Looked awesome, I love french toast. I often buy a loaf of french bread at the bakery on a Monday or Tuesday just for the sole purpose of having some stale bread the next weekend to make French Toast.
I typically use Alton Browns french toast recipe, it's damn good for just plain french toastFrench Toast Recipe : Alton Brown : Food Network
Joeboo
Molten Core Raider
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That's not a bad idea. I do like the oven method, because when I make it I usually make more than can fit in one frying pan at once, so I like to put the finished pieces in the oven as I make them to keep them warm/firm them up, and then serve it all at once, piping hot from the oven.
Noodleface
A Mod Real Quick
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Made some pretty bomb steaks last night, here's my recipe:
Steak
Salt
Pepper
Grill to desired non-boot level of doneness.
Came out great.
Steak
Salt
Pepper
Grill to desired non-boot level of doneness.
Came out great.
Noodleface
A Mod Real Quick
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Fuckin noobs
The steak was at room temp, and then salted and peppered. It was tip steak which is my favorite right now.