Gravy's Cooking Thread

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McCheese

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I've never eaten anything whose taste didn't at least somewhat match how it looked. Eye appeal is half the meal, as they say. I can't believe something that hideous could actually taste good.
 

Adebisi

Clump of Cells
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Last week I bought a smaller cooler for my sous vide styles. A little six pack size one.

I don't know why I haven't just bought one of those neat Anova ones yet.
 

Soygen

The Dirty Dozen For the Price of One
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There's still 12 days left to get one 20 bucks under their estimated retail.
 

Soygen

The Dirty Dozen For the Price of One
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Well the new Anova isn't shipping until October, so it would be even worse than Homer's bowling ball.
 

Deathwing

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Last week I bought a smaller cooler for my sous vide styles. A little six pack size one.

I don't know why I haven't just bought one of those neat Anova ones yet.
Wouldn't that be worse for sous vide? You're lowering the amount of thermal energy in the water.
 

Adebisi

Clump of Cells
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It does mean I have to add more hot water more often, but it's a tradeoff for not having to drag out my big cooler for sous vide fun.
 

BrutulTM

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I imagine balut does taste pretty good. I think if I ate one blindfolded it might be delicious, but I can't get past what it looks like.
 

Ao-

¯\_(ツ)_/¯
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Anyone have are recipe for Miso Soup? Honestly, it's the one thing I really want to learn to make, and I'm guessing it's not that hard (if you go get noodles/miso from the Asian market or whatever).
 

The Master

Bronze Squire
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Anyone have are recipe for Miso Soup? Honestly, it's the one thing I really want to learn to make, and I'm guessing it's not that hard (if you go get noodles/miso from the Asian market or whatever).
There is a good eats episode dedicated to it. It isn't hard, but you do have to make dashi, a traditional broth used in a ton of Japanese cuisine, from scratch. It is ubiquitous, they use it even more than we use chicken stock.
 

Oldbased

> Than U
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Sooo, with everything going on I have been craving a brisket. I don't have a smoker though. I do have a nice infrared Char-Broil grill I paid like $500 for which is indirect flame.
Has anyone had any experience with the little metal baskets you can put in those with the wood to slow/smoke cook food?
I could probably use a single of the 4 burners and put it on the other side and smoke that way? Course hell I guess for the $25 in propane I'd use maybe buy a cheap charcoal grill?

Suggestions? I want to do this Saturday or Sunday
 

BrutulTM

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Just wrap your wood chips in aluminum foil, poke some holes in the package, and put it in the grill. As long as you can keep the temperature appropriate, it should work out.
 

Lanx

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Last week I bought a smaller cooler for my sous vide styles. A little six pack size one.

I don't know why I haven't just bought one of those neat Anova ones yet.
what are you using for sous vide? i'm using this

Amazon.com: Dorkfood Sous-Vide Temperature Controller (DSV): Rice Cookers: Kitchen Dining

and a 10 yr old crock pot, since it's a crock pot, it's a big ass ceramic pot that retains heat.

plus i wanted to reuse stuff i had in kitchen so i didn't want a stand alone sous vide and this way if one were to break, i'd just buy either a 20$ crock pot or the same controller device.

heck it even has a memory function, once you pull out the plug, it'll remember the last desired temp to use.

it is annoying tho, if you read the reviews, it "clicks" to turn on/off the crock pot to constantly keep it at the desired temp.
 

The Master

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He literally uses a thermometer and hot water he just adds to the cooler I think, though that might have been someone else. It loses about a degree an hour in a good cooler, so put it in a one degree over temp for every hour you're going to cook. This produces basically identical results to the $5,000 professional units most of the time (I've done both). The only thing the technique is really missing is a recirculate, though without a constant heat source that might hurt more than help.
 

BrutulTM

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I thought since some people have been cooking skirt steak lately there might be some interest in Alton's newest video.

 

BrutulTM

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Am I the only one that gets drunk and attempts to cook stuff in the middle of the night occasionally? Last night I watched American Hustle and drank a bottle of wine and then decided I was going to make sweet potato pancakes with no recipe and zero research. Total fucking disaster.
 

Deathwing

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So, what exactly did you do? I would imagine trying to incorporate sweet potato into a baked good would require a lot of recipe alteration.
 

Vitality

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Am I the only one that gets drunk and attempts to cook stuff in the middle of the night occasionally? Last night I watched American Hustle and drank a bottle of wine and then decided I was going to make sweet potato pancakes with no recipe and zero research. Total fucking disaster.
I do this pretty regularly, I'm a huge fan of the mystery basket cooking shows, I just do them while drinking.

The other night I made portabellas three ways. (Bacon and cheese stuffed Cheese burger/ Italian white wine chicken and asparagus/ Southwest Mexican Prawns and Cilantro w/ Mango)
 

BrutulTM

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I just finely grated the sweet potato, mixed a bunch of flour and milk in with it, added some melted butter and cinnamon, and tried to fry it. Of course it didn't stick together at all and just wound up being a big mess about the consistency of scrambled eggs with alternately burnt and raw parts. I think if I had made it into balls and deep fried it that it would have come out okay, but it was not pancakes at all.