Gravy's Cooking Thread

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Crone

Crone

Bronze Baronet of the Realm
9,714
3,211
Khane_sl said:
If there is something going on in this picture other than a nice set of tits, I have no idea what it is.
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Just wanted to shout out that it was my first thought as well. I knew I didn't have to go to Screenshots to see a nice pair of tits. Lol!
 
Chukzombi

Chukzombi

Millie's Staff Member
73,374
214,876
what is the etiquette for eating soup? i eat a lot of wonton soup, i have been told that you eat the wontons first and then drink the liquid afterwards. is that nasty?
 
Soygen

Soygen

The Dirty Dozen For the Price of One
<Nazi Janitors>
28,556
45,113
Spear the wontons with a single chop stick, then drink the broth through a crazy straw.

Seriously...eat it however the fuck you want.
 
opiate82

opiate82

Bronze Squire
3,078
5
a_skeleton_03_sl said:
So I bought a souse vide thing on kickstarterr and finally got it. No clue what to do with it yet. I also got a whole raw duck from my brother from some Amish people that also smuggle him unpasteurized milk ...

Think I can sous the whole duck?
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I wouldn't. I'm sure youCANbut I know in looking into doing things like a whole chicken or even a turkey it isn't recommended because by the time the dark meat is done the white will be ruined (or vice versa). I don't know much about cooking duck but I wouldn't risk ruining it and souring yourself on sous-vide cooking by experimenting on it.

Go find the biggest thickest ribeye you can find and cook that about about 130*F (for medium rare) for 2 hours or so. Then after that do the same thing with a bone-in pork chop.
 
A

a_skeleton_03

<Banned>
29,948
29,763
opiate82_sl said:
I wouldn't. I'm sure youCANbut I know in looking into doing things like a whole chicken or even a turkey it isn't recommended because by the time the dark meat is done the white will be ruined (or vice versa). I don't know much about cooking duck but I wouldn't risk ruining it and souring yourself on sous-vide cooking by experimenting on it.

Go find the biggest thickest ribeye you can find and cook that about about 130*F (for medium rare) for 2 hours or so. Then after that do the same thing with a bone-in pork chop.
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I will grab a ribeye from Costco tomorrow and give that a shot as my virgin souse vide moment. Mainly I just have NFI what to do with a whole duck, I guess I just need to separate it and start from there.
 
T

The Master

Bronze Squire
2,084
2
lurkingdirk_sl said:
Does someone have the cooking frozen steaks link handy? I have no idea how far back that was.
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Science: Cooking Frozen Steaks - YouTube

Also the AB advice about ice cream is the best advice that most people don't know. Only thing I'll add is that you should look up recipes involving oils, they are delicious, and alcohol prevents the formation of ice crystals so any recipe that doesn't involve at least some vanilla extract could probably be improved.
 
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