Gravy's Cooking Thread

lurkingdirk · May 23, 2014

If you're not getting through an entire bottle a week, you're not hardcore enough, man. Don't let it sit for long periods of time, that's the secret. A nice mug of sriracha each morning will get you through the day.

Noodleface · May 23, 2014

? The best part of waking up, is Sriracha in your cup ?

Crone · May 23, 2014

joeboo_sl said:
For those that want/need a Kitchenaid mixer, here's about as good of a deal as you'll ever find:
5-Qt KitchenAid Professional 5 Plus Bowl-Lift Stand Mixer (metallic chrome) $190 + Free Shipping - eBay Deals, Coupons and Promos

$189 new. Ebay Daily deal, today only.

Same thing is $400 at retail stores and Amazon
Amazon.com: KitchenAid KV25GOXMC Professional 5 Plus 5-Quart Stand Mixer, Metallic Chrome: Kitchen Dining

Oh shiz, what a deal! Just asked the wife if we knew anyone that could benefit from that because that looks awesome. We already have a professional one in black, otherwise I would buy it for ourselves.

Ao- · May 23, 2014

aaand it's done. was gonna see if others needed it

Soygen · May 23, 2014

Motherfuck. I would have bought one, but it's done.

Erronius · May 23, 2014

Eyashusa_sl said:
I don't put it in my fridge and I don't have that problem.

Yeah, I don't refrigerate mine and I even refrigerate the butter I use.

Crone · May 23, 2014

Dinner... Bone-in ribeyes were on sale this week.

mkopec · May 23, 2014

My favorite cut of meat right there.

Gravy · May 23, 2014

joeboo_sl said:
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.

So I made one of these for a snack tonight, and used shredded parmesan for the outside. Delicious. Highly Recommend.

Joeboo · May 24, 2014

I'm fairly certain that every time I eat one it takes a year off of my life, with the amount of cheese, butter, and calories in one of those things. It's worth it though.

Lanx · May 24, 2014

they're practically giving away london broil at .99/lb. bought a few lbs worth, pepper/salted/1/2 tsp butter/herb vacuum sealed and put in freeze for future sous vide.

African · May 24, 2014

Eyashusa_sl said:
PSA: Next Restaurant (Grant Achatz of Alinea in Chicago) is releasing PDFs of their rotating menu cook books for free here:https://store.nextrestaurant.com/#/

Only Paris 1906 and Thai menu are available and those menus were 3 years ago so they are moving slow as fuck. The Paris menu is where I had the sous vide chicken that I mentioned before and it was the best chicken I ever had. They actually have a picture of the dish on the website.

We've got season tickets to Next. Alinea is amazing too.

Gravel · May 24, 2014

Soygen_sl said:
Motherfuck. I would have bought one, but it's done.

Fuck, that's a shame. I've been wanting one too, and at that price I would've jumped on it.

Doing a pork shoulder today. Will have pictures when it's done. I threw together my own rub cause I was too lazy for a recipe, but it was:

Brown Sugar
Granulated Sugar
Pepper
Onion Powder
Garlic Powder
Cinnamon
Paprika
Cayenne
Kosher Salt

Doing it with cherry wood which will be my first ever cherry smoke. Went light on the heat (only cayenne) in the hopes that the cherry and sugar will impart a nice sweet flavor.

Lanx · May 24, 2014

i always see sugar with rubs, what does that do exactly?

Tea_sl · May 24, 2014

Caramelize? Because burnt sugar is somehow the best tasting thing in the world.

Gravel · May 24, 2014

Sugar to offset tart flavors. Except I've never seen anything in any rubs that I'd describe as tart. But brown sugar shouldn't really burn at smoking temperatures. To be honest, I just used it cause every other fucking rub does.

Gravy · May 24, 2014

Well, any moisture in the rub mixture, including the sugar crystals, will start to evaporate at 212F - ish. Helps liquefy the sugars or some shit. All I know is that it makes BARK on the meat, and I want some right now.

Tea_sl · May 24, 2014

Technically it's not caramelization but the Maillard reaction, which are completely different but taste pretty much the same.

Gravel · May 24, 2014

Turned out pretty well. My only complaint would be that apparently cherry doesn't impart much of a smoke flavor. I noticed I was adding a shit ton more wood than normal too (burns off fast?). Next time I will probably do an hour of hickory or something in addition to the cherry. Or maybe 30-45 min of mesquite.

lurkingdirk · May 24, 2014

My herb garden got decimated with the very severe winter we had. However, I replanted today. Here's what I'm growing:

Basil
Mint (several varieties - spearmint, chocolate mint, orange mint)
thyme
dill
anise
oregano
chives
parsley
coriander
fennel
sage
rosemary
majoram

Anything I'm forgetting? What do you guys grow?

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Gravy's Cooking Thread

lurkingdirk

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Noodleface

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Ao-

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Soygen

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Erronius

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Crone

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