Gravy's Cooking Thread
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Vitality
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chaos
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I got my salmon from an organic, transgender, demonkin fishmonger who loving tends the fish in the wild and, rather than harvesting, has a series of frank, emotional discussions with the fish about life, convincing the fish to become my food bit by bit. It was transported by dolphin to a local proprietor who only accepts payment in the form of intense, existential conversations over japanese tea.
Bro, I bought that shit at Costco. Cooked it in a pan. I would have grilled it, but I didn't feel like it.
Bro, I bought that shit at Costco. Cooked it in a pan. I would have grilled it, but I didn't feel like it.
chaos
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My kids really love it when I cook salmon, but to buy enough for my entire tribe at Wegman's or somewhere else would be about a third more. I cook it pretty much just like steak, but I cook it a little more well because my wife will cry if her fish is undercooked and it maintains it's texture and moisture pretty well. Salt, pepper, oil in the pan, pan on medium high heat.
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38 pounds of blueberries picked, 14 quarts of jam canned, the rest in the freezer. I'm exhausted.
The jam, if anyone is interested, is delicious. Blueberries with cinnamon and cloves. Minimal sugar, add pectin. Jars are already starting to snap. I actually enjoy canning. I'm a man's man.
The jam, if anyone is interested, is delicious. Blueberries with cinnamon and cloves. Minimal sugar, add pectin. Jars are already starting to snap. I actually enjoy canning. I'm a man's man.
Vitality
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Who doesn't love cans?
The GF does some Jalepeno Honey style jelly spread thing in jars. Really really good with a pork chop or jerk style chicken and rice.
It takes like 8 hours for jerky, a lot less for herbs. I put it in my covered porch for the duration.
Gravy
Bronze Squire
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Gravy
Bronze Squire
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This confuses me. Alton says the fruit takes 42-48 hours, and jerky is only 8? Educate me, please Mr. The Master?
Surface area+moisture content+sugar. Sugar really doesn't like to give up water, a lot of fruit you don't want to break down to much which increases your surface area, and it has a lot more moisture to get rid of than meat does. Particularly as you've frozen the meat then let it partially thaw to make it easier to cut, which ripped a lot of the moisture out, then let it sit in salt (either as a brine or a dry rub) which extracted even more.
Crone
Bronze Baronet of the Realm
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I absolutely hated it, until one time my wife cooked it in chicken stock. At that point I was like oh dang, this is actually pretty good!
Falstaff
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It's probably copper river salmon but that season might be over by now so maybe not.
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Hekotat
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Gravy
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I'm actually ok with that as long as he smears them with blueberry jam. I probably need help.
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Now this is something I get get into.
I mean...you guys are gross!
Gravy
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On a cooking note, a buddy of mine brought me a pack of beef bacon. It was delicious.
It looks like it was the deckle from a beef brisket that was smoked and cured. Just in case anyone doesn't know, the deckle is the fatty lump of meat on the top of a whole brisket. I haven't seen an entire brisket for sale in the supermarket for ages, but in my opinion is the best for smoking because the fat melts into the lower brisket (which is what they sell as 'whole' brisket now).
It looks like it was the deckle from a beef brisket that was smoked and cured. Just in case anyone doesn't know, the deckle is the fatty lump of meat on the top of a whole brisket. I haven't seen an entire brisket for sale in the supermarket for ages, but in my opinion is the best for smoking because the fat melts into the lower brisket (which is what they sell as 'whole' brisket now).
Supermarkets usually get their meat in as primals that they butcher themselves. So if you don't see a particularly style of cut out, feel free to ask and they can do it for you. I buy a lot of unusual cuts. Sometimes they'll tell you they can't do it today (either they cut up everything that would work already or they are to busy), but to come back. So go when it is quiet and maybe even call ahead.