Gravy's Cooking Thread

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agripa

agripa

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Troll_sl said:
If you like chocolate, or know someone that does, make these cookies. They're fucking decadent.

3 egg whites
1 1/2 cups semi-sweet chocolate chips
1 1/2 cups powdered sugar
1 cup unsweetened cocoa powder
1 tbsp corn starch
1 tsp salt
2 tbsp butter

In a bowl, whip the egg whites using an electric beater until stiff. Mix in 1/2 cup of powdered sugar, and mix until it's close to the consistency of marshmallow (can take a bit). In a seperate bowl, whisk together 1/2 cup powdered sugar, cocoa powder, corn starch and salt. Mix slowly into meringue. On the stove (or in the microwave), melt butter. Add 1 cup chocolate chips and melt, stirring frequently to avoid burning. When chocolate is melted, mix into dough. Add the rest of the chocolate chips and mix. Pop the dough into the fridge for an hour to let it thicken.

Set oven to 350. Take rounded tbsps of dough and roll them into balls. Put last 1/2 cup of powdered sugar in a small bowl and roll the dough in it. Bake on a greased cookie sheet for 12-14 minutes. Let stand on baking sheet for 5+ minutes, then set aside on a wire rack to cool.
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Best chocolate chip cookies I have ever made.

2 1/3 cups all purpose flour
3/4 teaspoon baking soda
1 teaspoon kosher salt
1 1/4 cups 55% chocolate chips
1 1/4 cups 70% chocolate chips
1/2 pound butter (2 sticks)
1 cup packed dark brown sugar
3/4 cup granulated sugar
2 large eggs.

The only other tips I have are to sift the flour and mist the cookie balls with water before you put them in the oven.
 
BrutulTM

BrutulTM

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No need to refrigerate hot sauce, it's mostly salt and vinegar and not susceptible to bacteria. I have left ketchup and mustard out for days or even weeks with no negative effects as well. Even mayonnaise is still fine if it's left out overnight.
 
chaos

chaos

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Yeah, I don't think ketchup and mustard actually need to be refrigerated, I just do it out of habit.
 
Big Phoenix

Big Phoenix

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Agripa_sl said:
Best chocolate chip cookies I have ever made.

2 1/3 cups all purpose flour
3/4 teaspoon baking soda
1 teaspoon kosher salt
1 1/4 cups 55% chocolate chips
1 1/4 cups 70% chocolate chips
1/2 pound butter (2 sticks)
1 cup packed dark brown sugar
3/4 cup granulated sugar
2 large eggs.

The only other tips I have are to sift the flour and mist the cookie balls with water before you put them in the oven.
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Never ever pack.
 
M

Merkins4Brazil_sl

shitlord
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BrutulTM_sl said:
No need to refrigerate hot sauce, it's mostly salt and vinegar and not susceptible to bacteria. I have left ketchup and mustard out for days or even weeks with no negative effects as well. Even mayonnaise is still fine if it's left out overnight.
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dunno if its an issue with processed foods, but I have heard people say raw chilli peppers are prone to botulism if not stored correctly.

edit to add link

http://www.tree.com/food-dining/heal...i-peppers.aspx
 
Khalan

Khalan

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My sriracha is usually sitting beside my monitor haha. But I try and put it back in the fridge when I can. I put that shit on everything.
 
S

Silence_sl

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Had my head up my ass all these years.

I bought some chicken thighs and carved the bone and excess skin and fat out of them. I didn't weigh the waste, but the whole lot was pretty close in weight to the stuff I cooked. I've never done this before.

I made my usual bit of herbs in olive oil...and dredged the lot in that mix...prolly way too much now that all that gets in the folds where the bone/crap used to be...but hey, learn as you go.

And it was damned ok. Not great, because the chicken itself was really sub-par, but cutting out all the shit really made a difference.

Bad chicken turned into edible chicken.

Next time, I'll dip the thighs in EVOO and brush on herbs.

This chicken I made turned into AWESOME cold pita sandwiches.
 
BoldW

BoldW

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My father is getting ready to move into a new home, and I went through his attic full of cookbooks (he was a french chef). I found Escoffier's Guide Culinaire (Escoffier, the most important 20th century french chef), which was published in 1921, and it's interesting to see the type of recipes and foods used back then (the sauces of course still used today). I'd like to find some renaissance and/or medieval cookbooks, such as La Varenne (Chef to Henri the IV) or De Lune (17th century), but haven't had any luck finding any.

I have always been interested in what people ate before the discovery of new world foods (tomatoes, potatoes, corn, peppers, most common veggies, etc), as well as cooking prior to the 20th century and think it would be great to have a "renaissance" themed party with authentic foods from the era (skipping the brains, liver, thyroids, tongue, etc..). Does anyone know of online-resources for these types of recipes (again, an online version of La Varenne or similar would be awesome)? The closest I've found is this single recipe:http://www.coquinaria.nl/english/rec...a Varenne 1652
 
BrutulTM

BrutulTM

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Middle ages cooking was probably not anything you would want to replicate.

The first couple minutes of this video gives a little background on sauces.

 
Noodleface

Noodleface

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I made a crockpot lasagna that used cottage cheese instead of ricotta. It came out tasting pretty good but I'm still not sure how I feel about that replacement. Wonder if ricotta would still work. Cottage cheese disgusts me.
 
T

The Master

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BoldW_sl said:
My father is getting ready to move into a new home, and I went through his attic full of cookbooks (he was a french chef). I found Escoffier's Guide Culinaire (Escoffier, the most important 20th century french chef), which was published in 1921, and it's interesting to see the type of recipes and foods used back then (the sauces of course still used today). I'd like to find some renaissance and/or medieval cookbooks, such as La Varenne (Chef to Henri the IV) or De Lune (17th century), but haven't had any luck finding any.

I have always been interested in what people ate before the discovery of new world foods (tomatoes, potatoes, corn, peppers, most common veggies, etc), as well as cooking prior to the 20th century and think it would be great to have a "renaissance" themed party with authentic foods from the era (skipping the brains, liver, thyroids, tongue, etc..). Does anyone know of online-resources for these types of recipes (again, an online version of La Varenne or similar would be awesome)? The closest I've found is this single recipe:http://www.coquinaria.nl/english/rec...a Varenne 1652
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So the Game of Thrones cookbook

http://www.amazon.com/Feast-Ice-Fire.../dp/0345534492

goes through the books and, near as possible, makes a traditional medieval recipe that matches the described cuisine and then has a recipe for a more modern equivalent, but they have a whole section on how to make standard items that were in fact in medieval pantries. The website of the authors of the book,http://www.innatthecrossroads.com/a-...-ice-and-fire/, would probably be a good thing to check out. They went and dug up actual medieval cookbooks for most of these recipes, so perhaps you can contact them and ask how they went about it.
 
Falstaff

Falstaff

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BoldW_sl said:
My father is getting ready to move into a new home, and I went through his attic full of cookbooks (he was a french chef). I found Escoffier's Guide Culinaire (Escoffier, the most important 20th century french chef), which was published in 1921, and it's interesting to see the type of recipes and foods used back then (the sauces of course still used today). I'd like to find some renaissance and/or medieval cookbooks, such as La Varenne (Chef to Henri the IV) or De Lune (17th century), but haven't had any luck finding any.
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Very cool. I ate at Next Restaurant in Chicago when they recreated a 9 course meal based on Escoffier's recipes from that book. They made an iPad app of all the dishes they made.

This was the menu with recipe numbers I think since I doubt those are page numbers. It's missing a lamb course that we were served as a bonus.

HBt2Hik.jpg


HBt2Hik.jpg
 
M

mixtilplix

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BoldW_sl said:
My father is getting ready to move into a new home, and I went through his attic full of cookbooks (he was a french chef). I found Escoffier's Guide Culinaire (Escoffier, the most important 20th century french chef), which was published in 1921, and it's interesting to see the type of recipes and foods used back then (the sauces of course still used today). I'd like to find some renaissance and/or medieval cookbooks, such as La Varenne (Chef to Henri the IV) or De Lune (17th century), but haven't had any luck finding any.

I have always been interested in what people ate before the discovery of new world foods (tomatoes, potatoes, corn, peppers, most common veggies, etc), as well as cooking prior to the 20th century and think it would be great to have a "renaissance" themed party with authentic foods from the era (skipping the brains, liver, thyroids, tongue, etc..). Does anyone know of online-resources for these types of recipes (again, an online version of La Varenne or similar would be awesome)? The closest I've found is this single recipe:http://www.coquinaria.nl/english/rec...a Varenne 1652
Click to expand...
If you really want to get into renaissance culinary food you may want to check out Opera dell'arte del cucinare by Bartolomeo Scappi. Apparently a lot of recipes prior to the discovery of the new world involved using citrus fruits and berries.
 
BoldW

BoldW

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Thanks, Gents.

Printed out the menu to show my father - he was impressed, and was reminiscing about working with turtle soup during his apprenticeship.

http://www.amazon.com/Opera-Bartolom.../dp/1442611480
Scappi's Opera presents more than one thousand recipes along with menus that comprise up to a hundred dishes, while also commenting on a cook's responsibilities. Scappi also included a fascinating account of a pope's funeral and the complex procedures for feeding the cardinals during the ensuing conclave.
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-That is pretty interesting to me.

Again, thanks.

Oh, ya, and <3 Alton Brown.
 
chaos

chaos

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After reading Game of Thrones I was shocked to find capons, which I had never heard of, at my local store. I keep considering buying one but I haven't yet.
 
mkopec

mkopec

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Yeah, Im sure GoT alone is responsible for tens of thousands of roosters getting castrated lately. I had chicken soup made with a capon I found one time and it was awesome.
 
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