Gravy's Cooking Thread

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Vitality

Vitality

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Ao-_sl said:
what the fuck is wrong with you
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Hey come on man this is a cooking thread, not an eating thread, I'm allowed to be here
tongue.png
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Lanx

Lanx

<Prior Amod>
66,792
152,607
Lohk_sl said:
Holy shit I had no idea you could get such fantastic deals off Amazon. Looks like I need a prime account.

Looking over your ingredients, I would only need to buy a few of the items. A couple start up items like vinegar and brown sugar. I don't have an ideally stocked kitchen, been working on that week by week. What items do you use regularly?
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My strengths are Asian, my wifes tastes are Asian as well.

I always have at least 1onion and 1 head of garlic in the pantry. (hell i don't even like onions or garlic, they just combine to a nice taste and i love chopping onions) and ginger root. scallions/green onions.

This year i plan to play with herbs, as i really don't use basil/thyme or whatever the fuck 2.99$ sprigs cost.

i keep celery and carrots around for soups/stews or sides. (just the regular 2$ bunch a week)

Along with cooking wine/sherry/vinegar/soy, an assortment of different oils canola/olive/sesame, powdered like cornstarch/sugar (panko for fun)

should be enough for recipes of the world and just the weekly trip to buy curry powder or something different when the recipe calls for it, hell you probably goto target/bed bath beyond and find a stocked spice rack on clearance now to take care of your spices for cheap.
 
Joeboo

Joeboo

Molten Core Raider
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Stuff like Coq au Vin is where I draw the line. I love to cook, and I love to eat, and I'm sure it tastes awesome, but if I can make something that tastes 90% as good in 1/10th the time, I'm going that route every single time.

Coq Au Vin info via Alton Brown's recipe:
Total Time:
13 hr
Prep:
1 hr
Inactive:
8 hr
Cook:
4 hr

NOOOOOOOOOOOOOOOOPE
 
Lanx

Lanx

<Prior Amod>
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152,607
most watched coq au vin recipe, someone tell me if this looks legit, seems pretty easy and 2hours max?
 
T

The Master

Bronze Squire
2,084
2
Seems fine. The thing about Coq Au Vin is that, originally, it was a way to use up old roosters. Old birds have much tougher meat, the long cooking process helped break things down. The multiple hours of cooking was very needed for them. If you go to the store and buy a bird, which can be as little as eight weeks old, even that recipe could result in overcooking because it doesn't have the toughness. Noticed he used thighs, which are about as close as you can get. You can get roasting hens some places and that is much closer to what you'd need to make a "real" Coq Au Vin.
 
Adebisi

Adebisi

Clump of Cells
<Silver Donator>
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joeboo_sl said:
Stuff like Coq au Vin is where I draw the line. I love to cook, and I love to eat, and I'm sure it tastes awesome, but if I can make something that tastes 90% as good in 1/10th the time, I'm going that route every single time.

Coq Au Vin info via Alton Brown's recipe:
Total Time:
13 hr
Prep:
1 hr
Inactive:
8 hr
Cook:
4 hr

NOOOOOOOOOOOOOOOOPE
Click to expand...
That's Alton. He can be a bit much sometimes.

Example: his grilled cheese

There are plenty of two hour coq au vin recipes from what I've seen.
 
Gravy

Gravy

Bronze Squire
4,918
454
Grocery store chickens are my latest pet peeve. They are fucking huge. The meat is stringier and tougher than a smaller bird, even if it is only 8 weeks old.

Average chicken size here seems to be about 5-7 lbs or more, and I prefer 3.5 lbs or smaller, especially for frying chicken.
 
Soygen

Soygen

The Dirty Dozen For the Price of One
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I like my women, like I like my chicken. Smaller and not stringy.
 
Lanx

Lanx

<Prior Amod>
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152,607
Yea i only get broilers (2.5lb young chickens), i really can't stand roasters or even fryers.
 
BrutulTM

BrutulTM

Good, bad, I'm the guy with the gun.
<Silver Donator>
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Tonic_sl said:
BrutalTM - what kind of cattle do you raise? My aunt in KY and Uncle in TN both raise Black Angus. I guess they're pretty well regarded in the scene.
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I raise red angus, which are pretty similar. Here's a few of them from last summer.

2NyJAYj.jpg
 
lurkingdirk

lurkingdirk

AssHat Taint
<Medals Crew>
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So we had people over tonight for dinner, and I decided to make the big bowl type of Japanese soup so people could customize it as they liked. I was a little worried about an hour in, because the broth starts with just shiitake, garlic, and ginger. While that's boiling, it doesn't smell good. So when that was done, added leeks for a bit, then strained it. Then the flavour madness began. Added soy sauce, rice vinegar, a little red pepper flake, black pepper, and other such things. In the mean time, cut up the boiled shiitake when stems removed, green onion, shred some cabbage, soft boil eggs, fry some pork and slice it thinly. Just before serving, drop in some udon noodles.

Serving - noodles in the bowl, add the things that are cut, (half an egg, runny yolk,) pour boiling broth on top.

tasty, so tasty.
 
Soygen

Soygen

The Dirty Dozen For the Price of One
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Cool pic, Brutul.

So, what should I make with my new slow cooker tomorrow? Gotta' go grocery shopping in the morning, figure I'll break it in for some dinner. What are some favorites for the slow cooker recipes?
 
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