Gravy's Cooking Thread

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Joeboo

Joeboo

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I cook out of necessity. I get home from work about 2 hours before my wife. If I left the cooking up to her, we wouldn't be eating dinner until after 8PM every night. I've grown to enjoy it though, I like trying different stuff all the time. We rarely repeat the same thing more often than once every few months. We might eat something involving chicken breasts 2 or 3 times in a week, but it's going to be in a drastically different form each time, that's for sure.
 
mkopec

mkopec

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Ive always liked to cook, ever since I was a kid. My wife hates it so I guess it all works out.
 
Joeboo

Joeboo

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And since I have a job where I can obviously dick around on internet forums all day, I generally have plenty of time to figure out what I'm making for dinner during the afternoon at the office, and make a quick stop by the store on the way home if I need something we don't have. Works out well.

God bless Chrome to Phone. Don't even have to make a shopping list. Look up a recipe online, shoot the webpage to my phone, and my shopping list is gtg for the store on the way home. Technology rocks.
 
Deathwing

Deathwing

<Bronze Donator>
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lindz_sl said:
Someone needs to come to my house and spend a day teaching my husband how to cook.

I'm so jealous of all these men here that cook for their wives!
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Cooking for someone else is just a side benefit. You've got to enjoy it yourself first.
 
S

Sajko_sl

shitlord
22
0
Just made a ton of pasta dough. Gotta get up early tomorrow and make about 80 raviolis (agnolotti). Plan to fill 'em with pork, fennel, pine nuts and ricotta. Plate on a bed of fried spinach w/ eschies & garlic and top em off with croutons and confit chili and sage. Should be good! Taking some pics of the progress and will post them if anyones interested!
 
T

Troll_sl

shitlord
1,703
7
Deathwing_sl said:
Cooking for someone else is just a side benefit. You've got to enjoy it yourself first.
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This. I really learned to cook when I was losing weight. I wanted to know what the fuck I was eating, how many calories were in it, and still make sure it tasted good. The side benefit is that I've gotten pretty good at it, for an amateur.
 
Aevry

Aevry

Mobile Game Hunter
462
15
Sajko_sl said:
Just made a ton of pasta dough. Gotta get up early tomorrow and make about 80 raviolis (agnolotti). Plan to fill 'em with pork, fennel, pine nuts and ricotta. Plate on a bed of fried spinach w/ eschies & garlic and top em off with croutons and confit chili and sage. Should be good! Taking some pics of the progress and will post them if anyones interested!
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Yes please. Can't get enough food porn! Made a few things you guys have posted in this thread and loved them good and deep-like.
 
T

Troll_sl

shitlord
1,703
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I really need to learn to cook steaks on the grill... they weren't bad, but they could have been a lot better.
 
BrutulTM

BrutulTM

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If you want better steaks on the grill, these are a pretty good option.

41XSCNycx0L._SX450_.jpg


http://www.mangrate.com/offers/offer...linksourceID=1

Don't let the 19.99 thing fool you though, there's another $10 shipping and handling and you need at least 3 of them, 5 if you want to cover a whole standard gas grill. It's worth it though, it takes a bit longer to heat up, but you will get a much better sear on them than with a standard scrawny grill grate. You just set them on top of your existing grate and you're GTG.

41XSCNycx0L._SX450_.jpg
 
BrutulTM

BrutulTM

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I posted the link through Adam Carolla's website because you get a discount that way. If you want to look at the regular site it's justwww.mangrate.comI have the grates though and they are legit. They're like twice the weight of a regular cast iron grill and they make a hell of a good steak.
 
S

Silence_sl

shitlord
2,459
4
BrutulTM_sl said:
I posted the link through Adam Carolla's website because you get a discount that way. If you want to look at the regular site it's justwww.mangrate.comI have the grates though and they are legit. They're like twice the weight of a regular cast iron grill and they make a hell of a good steak.
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150% bullshit, unless your grill is shit...in which case, these things won't help.

LOL. In the video, he says, "Do restaurants have better cows than we do? No! All the cows are the same! They have better grills." Such bullshit. There isn't a grill made that can turn shit steak into good steak.
 
BrutulTM

BrutulTM

Good, bad, I'm the guy with the gun.
<Silver Donator>
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Sorry, but you're wrong. Metal transfers heat better than air does. More metal means faster heat transfer means a better sear. It's the same reason that a cast iron pan cooks steak better than a thin aluminum non-stick. Don't worry about what Adam Carolla says, that video is just him and his friend fucking around. It's not his product, they just advertise on his show.
 
Hekotat

Hekotat

FoH nuclear response team
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Made shrimp creole the other day and it came out pretty bland, anyone have any outstanding bayou type recipes that might turn out better?

I'm going to try those pork chops in a few weeks, Troll. They sound awesome.
 
T

The Master

Bronze Squire
2,084
2
BrutulTM_sl said:
Sorry, but you're wrong. Metal transfers heat better than air does. More metal means faster heat transfer means a better sear. It's the same reason that a cast iron pan cooks steak better than a thin aluminum non-stick. Don't worry about what Adam Carolla says, that video is just him and his friend fucking around. It's not his product, they just advertise on his show.
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This is close to true. More metal is better, but when you have an enormously hot thing radiating heat, that heat is going somewhere. Most of it is going up and hitting the food regardless.

A thick pan that fits the burner, regardless of what it is made out of, is actually the best pan you can ask for. A small burner and even a thick copper pan won't distribute the heat if it is to big. Thick stainless steel pan on a burner that fits it? Perfectly spread heating. Modernist Cuisine established that in a laboratory setting with infrared cameras. Page 41-43 of the second volume (yeah, three pages on this question and the data they gathered). Love these books.

TL;DR: Your source of heat matching the amount and style of what you're cooking matters more than anything else.
 
S

Silence_sl

shitlord
2,459
4
BrutulTM_sl said:
Sorry, but you're wrong. Metal transfers heat better than air does. More metal means faster heat transfer means a better sear. It's the same reason that a cast iron pan cooks steak better than a thin aluminum non-stick. Don't worry about what Adam Carolla says, that video is just him and his friend fucking around. It's not his product, they just advertise on his show.
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So, what you are saying is that your man grates cook better? Is there some wonder twin science that has air-metal-air-metal being better than heat-metal? Or that these fuckers will cook HOTTER and better because more metal _ is better?

These are rhetorical questions.

Buy Mangrates because you are an idiot that can't cook and think that some mystical force governs how well your steaks turn out; rub ya head and pat ya belly, face South when cooking a steak, but only on Wednesdays.
 
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Silence_sl

shitlord
2,459
4
The Master_sl said:
This is close to true. More metal is better, but when you have an enormously hot thing radiating heat, that heat is going somewhere. Most of it is going up and hitting the food regardless.

A thick pan that fits the burner, regardless of what it is made out of, is actually the best pan you can ask for. A small burner and even a thick copper pan won't distribute the heat if it is to big. Thick stainless steel pan on a burner that fits it? Perfectly spread heating. Modernist Cuisine established that in a laboratory setting with infrared cameras. Page 41-43 of the second volume (yeah, three pages on this question and the data they gathered). Love these books.

TL;DR: Your source of heat matching the amount and style of what you're cooking matters more than anything else.
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Thank you, Einstein, for illuminating the obvious. Your next doctoral dissertation will tell us that water is wet and that skies are blue in the absence of clouds.
 
lurkingdirk

lurkingdirk

AssHat Taint
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Silence_sl said:
Thank you, Einstein, for illuminating the obvious. Your next doctoral dissertation will tell us that water is wet and that skies are blue in the absence of clouds.
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Actually, he made some really good points. What's the matter with you? You're either angry or dumb, which is it?
 
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