Gravy's Cooking Thread

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Deathwing

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Many different ways to get the texture of a raw onions without the overwhelming flavor of one. Pickled jalapenos are my favorite for a "crunch".
 
BrutulTM

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Jesus, lot of people that were apparently raped by onions as children in this thread. I put raw red onion all over my hot dog at lunch today. It was delightful. Some onions can be very strong, but not all of them. The one I had today was sweet and delicious. You can tell by the smell when you dice them how powerful that they are and adjust the amount you use accordingly. Also, pickled jalapenos have no crunch whatsoever nor do they remotely resemble the texture of raw onions.
 
BrutulTM

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Also, I have been doing the cold water pasta method since I first heard the podcast and it works great and is very quick. I just put the pasta in the pot, run cold water over it, put it on the stove and set the timer for 7 minutes. Then I test the pasta and set the timer again for 1-3 more minutes depending on how close to done it is. I don't think it makes the pasta significantly different, but it is much faster than boiling the water first.
 
Deathwing

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BrutulTM_sl said:
Jesus, lot of people that were apparently raped by onions as children in this thread. I put raw red onion all over my hot dog at lunch today. It was delightful. Some onions can be very strong, but not all of them. The one I had today was sweet and delicious. You can tell by the smell when you dice them how powerful that they are and adjust the amount you use accordingly. Also, pickled jalapenos have no crunch whatsoever nor do they remotely resemble the texture of raw onions.
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Sulfuric acid up your butt is no joking matter.

Pickled jalape?os most definitely have crunch. It's rare I get a jar where they aren't. Same texture as onions? No, but something crunchy or tough to provide texture contrast. The texture of raw onions ain't that great either.
 
Adebisi

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I am also confused by this claim of crunchy jalapenos.

Am I not eating the right pickled jalapenos? They're fairly soft from my experience, like your typical pickled hot peppers are.

Maybe we're just debating the definition ofcrunch.
 
Deathwing

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Crisp? Like a fresh bell pepper except more because the skin:flesh ratio is higher. You'll definitely noticed them on a burger, texturally. One of my favorite snacks too, partially because of the texture. Soft pickled jalapenos are no good.
 
Joeboo

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Onions are goddamned great. I'd put a slice of red onion as thick as the hamburger itself if I didn't think my breath would stink for 2 days afterwards. They're great, but I also love an overwhelming amount of horseradish on stuff as well.
 
Soygen

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BrutulTM_sl said:
Also, I have been doing the cold water pasta method since I first heard the podcast and it works great and is very quick. I just put the pasta in the pot, run cold water over it, put it on the stove and set the timer for 7 minutes. Then I test the pasta and set the timer again for 1-3 more minutes depending on how close to done it is. I don't think it makes the pasta significantly different, but it is much faster than boiling the water first.
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I did this last night, but I think I used too warm of water, as I still had to wait like 5 minutes after it started boiling before the pasta was al dente enough. Did you literally use "cold" water as in all the way on cold at the sink? And how high do you turn the burner on?
 
Adebisi

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Last two times I made french onion soup it gave me megashits.

I'll be insanely sad if my aging tumtum is at war with french onion soup.
 
BrutulTM

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Soygen_sl said:
I did this last night, but I think I used too warm of water, as I still had to wait like 5 minutes after it started boiling before the pasta was al dente enough. Did you literally use "cold" water as in all the way on cold at the sink? And how high do you turn the burner on?
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I just put the faucet in the middle, and I turn the burner all the way up. I did it last night with some macaroni and it wasn't done at 7 minutes but it was at 8:30.
 
Vitality

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For burgers I like to do crispy fried shallots, raw onion is just weird. Atleast grill it a little or something.
 
Lanx

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rrr_img_73763.jpg


pretty much what i served cantonese style lobster, notice the heads are intact. this turned into a nice discussion if i was being cruel to the lobster.

it's a fucking cockroach

i hate the way ppl just boil a lobster in water, fricking red lobster style, then try to make it taste good with cups of butter.

nope i stir fry mine in a nice wok (now that i'm on gas)

i think what freaked them out was the way i broke down the lobster. i ripped off the head, it's pretty easy, just stick your knife right behind the head plate, then stick index and middle finger like a hook and pull, dead and you have a nice head shell.

in the end it was the best lobster she ate, and i admit i suck at cooking lobster this way, i only do it once a year, but thats how dad cooked it every month.

for my recipe i break down the lobster, coat with a layer of cornstach, fry on high oil for 1 min (just to lock in the meat flavors) then off to the wok, basic ginger/garlic/scallions a dash of soy really. it cooks really fast, if you don't have a wok try a cast iron skillet, since it retains the heat so well, you want to cook it hard and fast, takes probably 10mins. including breakdown
 
McCheese

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Gravy_sl said:
Pound the chicken out flat, use a large skillet, and put the chicken between two sheets of plastic wrap/wax paper.

Bread the chicken with panko crumbs, parmesan (powdered can shit) and herbs/garlic. Oregano and basil work well. Don't go overboard with the oregano.

Fry the chicken over a medium high heat, the chicken is thin, so turn it after it browns, don't overcook.

Buy a good canned sauce (Newman's) and heat with one can of petite diced tomatoes. It'll seem homecooked. Add any herbs you feel are necessary.

Buy Barilla pasta. It's hard to fuck up and tastes great. Test pasta after 8-9 minutes, decide if you need to boil longer for your tastes.

Add the pasta to your 'homemade' sauce, top with chicken you've already browned, then top with a GOOD parmesan reggiano that you've shredded. It's expensive, but you don't need much because it's very flavorful.
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You must spread some reputation around before giving it to Gravy again.
 
Big Phoenix

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Lobster is disgusting. Hilarious a 100 years ago it was considered subhuman prison food but nowadays zomg delicacy!
 
T

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Big Phoenix_sl said:
Lobster is disgusting. Hilarious a 100 years ago it was considered subhuman prison food but nowadays zomg delicacy!
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Eat anything enough and it becomes gross, some people had it in their contracts that they couldn't be fed lobster more than 3x a week because it was so cheap. Lobster is delicious though and it is a delicacy mostly because of rarity, a rarity caused by over harvesting. It'd be cheap and popular if it hadn't once been almost too cheap and become rarer as a result.
 
Lanx

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Deathwing_sl said:
I'll admit, I've never cooked lobster, but that presentation isn't appealing, lanx. It looks like a dismembered body part pile you'd find in a lobster horror film.
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the didn't include the head for the guests, but the shells were left on.
 
M

MAXPOWERS_sl

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Anyone have meal prep recipes? Like 3-4 days worth? I usually do brown rice, black beans and chicken sausage but could use something different
 
Big Phoenix

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The Master_sl said:
Eat anything enough and it becomes gross, some people had it in their contracts that they couldn't be fed lobster more than 3x a week because it was so cheap. Lobster is delicious though and it is a delicacy mostly because of rarity, a rarity caused by over harvesting. It'd be cheap and popular if it hadn't once been almost too cheap and become rarer as a result.
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No lobster is gross because as lanx said, theyre basically cockroaches.
 
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