Gravy's Cooking Thread

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Soygen

The Dirty Dozen For the Price of One
<Nazi Janitors>
28,552
45,089
Wife picks out the grill and then you're only allowed to put the tip on it.
 

Gravel

Mr. Poopybutthole
40,658
135,453
Got a recipe for the protein muffins?
Yeah, my current recipe is for chocolate, peanut butter, banana ones:

Dry
Complete Pancake Mix 150g (I use Krusteaz Honey Wheat)
Cellucor Molten Chocolate Whey 52g (can sub out different flavors)
Baking Powder 7g
Chocolate Pudding Mix 12g (use vanilla mix if you're doing anything but chocolate)

Wet
Banana, 1 Whole
Peanut Butter 21g
Honey 21g
Greek Yogurt 32g
Egg, whole
Egg, white
Almond Milk 150g

Mix wet into dry. Add Reese's peanut butter chips (like chocolate chips, but peanut butter), I use about 6 per muffin. Bake at 350F for 15-20 minutes, basically until a toothpick comes out clean.

They end up at about 90 calories and 7g protein. The first few times I went with peanut butter whey, but my wife and I both prefer the chocolate ones.
 

Gravy

Bronze Squire
4,918
454
Giggity. Thanks.

Now all I have to do is find Cellucor Molten Chocolate Whey and convert the recipe to American. I kid, I can dig on the grams measurement, I've got a scale.
 

Falstaff

Ahn'Qiraj Raider
8,475
3,420
Don't pepper before grilling, pepper burns. I salt before grilling, and pepper right as they come off the grill, before I rest them for 5-10 minutes.

I also slap a pat of butter on the steak while it rests. Damn delicious, melts right into the steak.
I never knew that about pepper.
 

Gravel

Mr. Poopybutthole
40,658
135,453
Giggity. Thanks.

Now all I have to do is find Cellucor Molten Chocolate Whey and convert the recipe to American. I kid, I can dig on the grams measurement, I've got a scale.
That's actually funny, because I got the original recipe (before I tweaked it) from a YouTube channel and I swear the guy is from the US. I kept telling my wife how fucking annoying it was that everything was in grams, and who the hell does that? But then I started weighing all my ingredients and it's so much easier using grams rather than ounces (or using volume as opposed to weight, I suppose, which is how most recipes you find are).

I had actually originally converted everything to table and teaspoons, but that was kind of a giant pain in the ass. Now I just put a bowl on the scale, tare it, add ingredient, tare, add ingredient, etc.
 

Crone

Bronze Baronet of the Realm
9,714
3,211
I never knew that about pepper.
Me either.

From just a little kid, the only thing my parents, and hence myself as well, ever season a steak with is Lowry's season salt. Sprinkle on both sides, and then throw on the grill.

I also didn't know pepper burns, but that does make a lot of sense. I think next time I'm going to try the pepper at the end, and butter.
 

Gravel

Mr. Poopybutthole
40,658
135,453
I've never used pepper on my steaks either. I take em out about 30 min before grilling and give them a heavy dusting of garlic salt on both sides (Lawry's). That's all the seasoning they get.
 

Lanx

<Prior Amod>
66,608
151,984
i think it was eps of good eats i saw alton brown saying pepper burns while cooking, so for chicken he puts oil on the skin and shoves seasoning underneath the skin. (if you half a whole chicken down the spine, you can fit seaoning in both breasts near the neck and both thighs near the ass) thats how i oven roast my chicken, ppl love it, crispy skin and the seasoning really penetrates the meat while its underneath the skin.
 

chaos

Buzzfeed Editor
17,324
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I always pepper my steaks before cooking and they are always delicious. Sometimes I do the butter but it is really just an extra, not necessary.
 

Erronius

<WoW Guild Officer>
<Gold Donor>
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Yeah, but about if you're cooking steaks sous-vide?

In the strict Muslim tradition, I made pork kabobs tonight. Damn they were good, but they got me thinking about Persian-type kabobs and the skewers that skewer them.

Anyone had any experience making Persian-style kabobs? Any tips on types of skewers?

Attachment 66614
Those skewers look almost exactly like the ones my Iraqi-American coworker made in Iraq to grill lamb with. We all thought that he'd have wanted what I think of as skewers (more like a sharp rod) but no, he insisted on them looking like the ones in the above pic, made out of flat metal strips.
 

McCheese

SW: Sean, CW: Crone, GW: Wizardhawk
6,922
4,327
Those skewers look almost exactly like the ones my Iraqi-American coworker made in Iraq to grill lamb with. We all thought that he'd have wanted what I think of as skewers (more like a sharp rod) but no, he insisted on them looking like the ones in the above pic, made out of flat metal strips.
I'm not sure of the reason, but that kind of flat skewer is the norm all over Eurasia. You see them in stores, get them when you order kabobs/shashlyk in restaurants, and people use them to grill at home.

rrr_img_67189.jpg
 

Crone

Bronze Baronet of the Realm
9,714
3,211
Have a boneless sirloin tip roast that I'm going to be cooking up this week. 1.75lbs, so it's a small guy for just the wife and I, but intend to season it, and oven cook it.

Probably going to try one of those 500 degrees for 20 minutes, then 225 for 30-45 minutes type of deal?

Love my roasts medium-rare to medium.
 

Joeboo

Molten Core Raider
8,157
140
Burnt pepper isn't actually a horrible thing. I don't mind the taste of it, it just doesn't taste the same as fresh ground(unburnt) pepper. But burnt pepper won't really ever ruin anything. It's not horrible, just different, and I like the normal taste much better.
 

Gravy

Bronze Squire
4,918
454
Those skewers look almost exactly like the ones my Iraqi-American coworker made in Iraq to grill lamb with. We all thought that he'd have wanted what I think of as skewers (more like a sharp rod) but no, he insisted on them looking like the ones in the above pic, made out of flat metal strips.
Yeah, I think I'm going to get a set. You can also put ground meat on those flat ones and it'll hold. I've got the skinny 'wire-hanger' ones now, and I don't like the way the meat doesn't stay fixed on the blade.
 

Hekotat

FoH nuclear response team
12,431
12,267
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
Some suggestions from the method I use for french toast(which is basically Alton Brown's recipe):

try some challah bread
prepare the french toast separately and then add the peanut butter and banana when you put the toast in the oven to set the custard

I knew better than to come in this thread while on Keto diet.
 

Gravel

Mr. Poopybutthole
40,658
135,453
So last night I made ravioli from scratch. Without a pasta machine. Never again. All told it was about a 2 hour process, with rolling the dough being the majority of that.

They were good, just not worth the effort.

Filling was ricotta, parmesan, basil, salt, pepper, and an egg. Did a browned butter, balsamic, and sage "sauce" on them which was pretty good.
 

BrutulTM

Good, bad, I'm the guy with the gun.
<Silver Donator>
14,798
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The cheater method is to just buy a package of wonton wrappers and stick them together with egg wash. I have done that many times and they turn out well.