Gravy's Cooking Thread

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Crone

Crone

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$3 per pound, and then I believe a bit extra for processing. Pretty damn good. Should end up with a good mix.
 
BrutulTM

BrutulTM

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Soygen_sl said:
I have it hanging up in my sex dungeon. It's a good ice-breaker.
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I recommend that you print out a picture of the person that you are bringing over, cut out their head and paste it on the cow's body before they get there. It lets them know you have been thinking of them.
 
Soygen

Soygen

The Dirty Dozen For the Price of One
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BrutulTM_sl said:
I recommend that you print out a picture of the person that you are bringing over, cut out their head and paste it on the cow's body before they get there. It lets them know you have been thinking of them.
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I like this. Us romantics are rare these days.
 
BrutulTM

BrutulTM

Good, bad, I'm the guy with the gun.
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Crone_sl said:
$3 per pound, and then I believe a bit extra for processing. Pretty damn good. Should end up with a good mix.
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That's cheap. The local butcher shop is charging $4 a lb for just bulk hamburger right now.
 
Lanx

Lanx

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BrutulTM_sl said:
That's cheap. The local butcher shop is charging $4 a lb for just bulk hamburger right now.
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Same here, cheapest any part of the cow is 80/20 at 4.19/lb. For leaner cow like 92/8 it's like 5.49/lb

And thats just ground meat, I forget steak prices, i think 13/lb for ribeye.
 
Deathwing

Deathwing

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10 different ways to burn your seasoning.


Liberally salt your steak, that's it. Put that stuff in a sauce and serve it after cooking.
 
Gravy

Gravy

Bronze Squire
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Made a meatloaf tonight, stuffed with habenero cheese. Not something I would normally do, but it was fucking awesome.
 
Big Phoenix

Big Phoenix

Pronouns: zie/zhem/zer
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Why not just use rice noodles? Once theyve been soaked they only take a second in boiling water to make them edible.
 
Adebisi

Adebisi

Clump of Cells
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Big Phoenix_sl said:
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I almost feel bad for them at this point. Their shitty management should've put them under by now, but instead the episode on Restaurant Nightmares has given them minor celebrity, so people go there just to gawk at the crazy owners.

You been there yet, Big PHX?
 
Ao-

Ao-

¯\_(ツ)_/¯
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Big Phoenix_sl said:
Why not just use rice noodles? Once theyve been soaked they only take a second in boiling water to make them edible.
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I think they'd turn mushy while the other stuff warms up/dissolves, but I don't honestly know.
 
Khane

Khane

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Gonna make some sausage, peppers and onions tonight with hot italian sausage, green, red and orange bell peppers, yellow onion, minced garlic, basil, oregano and about 1/4 cup of an undecided type of white wine (or maybe marsala).

Any suggestions on variations, additions to this to make it a little interesting (no tomato paste or sauce please)? This is normally how I make my sausage and peppers.
 
Deathwing

Deathwing

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Not even in pad thai?


As for your original question...mushrooms I guess if you like that? I assume you're putting the results on a bun already.
 
Khane

Khane

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I prefer ceviche without lime. I prefer pad thai without lime. I'll still eat it, but I find it just ends up overpowering everything else in the dish.
 
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