Gravy's Cooking Thread

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Lanx

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i'm not gonna argue that sous vide sounds hipster, in fact it sounds down right douchy, it's when i bring it up at dinner conversations.. "oh what're you doing now?" "i'm trying sous vide cooking, it's kinda cool"

"sue what?"

then you try to explain, vacuum immersion cooking with precise tempurture control, to a group of engineers, in the food industry, and in the end you just say, "it's like boiling food in its own juices"
 
Noodleface

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lurkingdirk_sl said:
Getting food poisoning from bacon is like being bitten by a long time trusted and loved pet. Total betrayal.
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Pretty much. I had to leave work at 10:30AM.. was just constantly nearly shitting my pants. Somehow made it the hour home and again nearly shit my pants. Haven't been able to keep anything down. Ended up sleeping for 6 hours straight then being awoken to a shit nearly exiting my asshole.

I'm also thinking it could have been the chicken I cooked last night, but my wife didn't get sick at all so not sure. The only thing I ate that she didn't was bacon.
 
BrutulTM

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Maybe you set your bacon in some raw chicken juice after you cooked it. Or maybe you just have a virus.
 
Falstaff

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Stuff like that will effect people in different ways. The bakery that made our wedding cake got shut down for salmonella poisoning (our cake was poisoned!) and only about 40 of our guests got sick even though almost everyone ate the cake.
 
lurkingdirk

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Worst food poisoning story ever - my first wife and I were on honeymoon in the Canadian East Coast, camping. We cooked some ground beef that had been in the cooler for just a little too long. didn't bother me, but around 4 AM she took the car to the porta john a half kilometre up the road.

Very romantic.
 
Ao-

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lurkingdirk_sl said:
Worst food poisoning story ever - my first wife and I were on honeymoon in the Canadian East Coast, camping. We cooked some ground beef that had been in the cooler for just a little too long. didn't bother me, but around 4 AM she took the car to the porta john a half kilometre up the road.

Very romantic.
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Did you get a blumpy?
 
Erronius

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So if I buy Alfredo sauce in a jar does putting peas and prosciutto in it make it kinda fancy? Also using Great Value pasta, for full disclosure.

And yes I know you can make your own Alfredo sauce but let's not go completely crazy here. I could go as far as to scorch the Alfredo sauce a little so that it's a little more cooked than it was in the jar, but that's about as far as I'm willing to go. Any more than that and we're smack dab in the middle of sous vide territory.
 
Erronius

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I forgot to mention that when I say prosciutto I really mean sliced sandwich ham. It all tastes the same anyways. If I want capicolla at home I just use ham and put scirracha on it.
 
T

The Master

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Alfredo sauce is one of those things that is really easy to make from scratch. At its base it is butter, Parmesan, heavy cream, salt, and (preferably white) pepper. You can dot it in the time you're waiting for the pasta water to boil/pasta to cook.
 
Soygen

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Bottled sauce and calling ham prosciutto.

Stop trolling the cooking thread, Errn.
 
Joeboo

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Erronius_sl said:
So if I buy Alfredo sauce in a jar does putting peas and prosciutto in it make it kinda fancy? Also using Great Value pasta, for full disclosure.

And yes I know you can make your own Alfredo sauce but let's not go completely crazy here. I could go as far as to scorch the Alfredo sauce a little so that it's a little more cooked than it was in the jar, but that's about as far as I'm willing to go. Any more than that and we're smack dab in the middle of sous vide territory.
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The Newmans Own brand Roasted Garlic Alfredo sauce is damn, damn good. Better than you'll get in some Italian restaurants. That stuff is pure crack.
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I usually sautee some extra garlic and onions to add to it. It's great.
 
chaos

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Onions in alfredo sauce is awesome, assuming you are the kind of person who hates love and beauty and wants to poison and defile those things. Fuck no, bro.
 
McCheese

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Alfredo sauce is one of those things that is really easy to make from scratch. At its base it is butter, Parmesan, heavy cream, salt, and (preferably white) pepper. You can dot it in the time you're waiting for the pasta water to boil/pasta to cook.
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Is there a reason to use white pepper in alfredo beyond appearance? I actually like how alfredo sauce looks with black pepper added.

I can make a mean alfredo sauce but it's so much more expensive than just buying a jar of it in the grocery store for a couple bucks, so I don't make it often.
 
Soygen

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Yeah, I use black pepper as well. I don't think it matters.
 
T

The Master

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McCheese_sl said:
Is there a reason to use white pepper in alfredo beyond appearance? I actually like how alfredo sauce looks with black pepper added.

I can make a mean alfredo sauce but it's so much more expensive than just buying a jar of it in the grocery store for a couple bucks, so I don't make it often.
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Just appearance.

How is it more expensive? I mean I wouldn't even factor in the miniscule price of the salt and pepper, so butter, heavy cream, parm. ~$6-7 for a 1/2 gallon of cream. Usually a cup (8oz) per batch, so $6.50/8 = $.81 for the cream. Butter is like $2-3 a pound, you use a whole stick, so $2.50/4 = $.63. Parm.... is pretty variable and most of the time you aren't eating real parm anyway (and the manufacture of pre-made sauces certainly doesn't use real parm).

Most Parmesan Cheeses In America Are Fake, Here's Why - Forbes

But let's say 2 cups of shredded (real) parm is around $2.50 since places like Costco sell it for $5-6 per pound and 2 cups grated is 8oz. So $3.94 for homemade. The Newman's own, posted above, seems to sell for like $3.50-4.00. If you used the same fake parm that they do, you could easily beat them on price, but as it is you're paying roughly the same amount for a superior product and a little time.
 
Joeboo

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The Master_sl said:
Just appearance.

How is it more expensive? I mean I wouldn't even factor in the miniscule price of the salt and pepper, so butter, heavy cream, parm. ~$6-7 for a 1/2 gallon of cream. Usually a cup (8oz) per batch, so $6.50/8 = $.81 for the cream. Butter is like $2-3 a pound, you use a whole stick, so $2.50/4 = $.63. Parm.... is pretty variable and most of the time you aren't eating real parm anyway (and the manufacture of pre-made sauces certainly doesn't use real parm).

Most Parmesan Cheeses In America Are Fake, Here's Why - Forbes

But let's say 2 cups of shredded (real) parm is around $2.50 since places like Costco sell it for $5-6 per pound and 2 cups grated is 8oz. So $3.94 for homemade. The Newman's own, posted above, seems to sell for like $3.50-4.00. If you used the same fake parm that they do, you could easily beat them on price, but as it is you're paying roughly the same amount for a superior product and a little time.
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I get what McCheese is saying. Yeah, all that works out well in theory, but in real life you end up throwing away half the cream because you can't use it all before it goes bad, as well as probably some of the parmesan cheese, unless you're eating Alfredo sauce/Italian food multiple times a week.

1 Jar of that Newmans sauce = perfect amount for 1 meal for me, my wife, and the kiddo, with maybe a tad left over for lunch the next day for 1 of us. No waste at all.
 
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