Gravy's Cooking Thread

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Adebisi

Adebisi

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Coq au vin is this week. Made spaghetti bolognese tonight but snacked too much while making it and wasn't hungry by the time it was ready
frown.png
a night in the fridge will make it even better. It is known.
 
Gravy

Gravy

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Alright, time to break the superbowl recipes out. I'm looking for something meaty, but non-chicken. There's always a ton of chicken at this party.

I guess it really doesn't even need to be meaty, really. I'm leaning toward bacon-wrapped water chestnuts in a brown sugar/soy sauce.
 
lurkingdirk

lurkingdirk

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If it's finger food, you could always do meatballs with a variety of meat. I have good recipes for lamb/beef mix balls in a good sauce. Or you could do a beef satay - meat on a stick is always good, especially if you make it crazy good and hot. Or a beef/bacon roll, always a hit. Or, be "healthy," and do bacon wrapped asparagus. If you do those, you might be able to test the squirt is piss theory and report back.

But if you want a good, hearty, cold weather stew try this. So effing good.

Beef Stew with Root Vegetables Recipe : Ree Drummond : Food Network
 
Gravy

Gravy

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I did a chicken satay thing for New Years that was kind of a bust. No one knew what it was. It's chicken on a stick for crying out loud. Beef might go over better though.

I'm gonna read up on those lasagna cups. That sounds weird but good.
 
opiate82

opiate82

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I think you did and I think I said I know nothing about ducks but generally you don't want to sous-vide whole poultry because of the different rates the white and dark meats cook. No idea of it applies to duck or not.
 
A

a_skeleton_03

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opiate82_sl said:
I think you did and I think I said I know nothing about ducks but generally you don't want to sous-vide whole poultry because of the different rates the white and dark meats cook. No idea of it applies to duck or not.
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Yeah the souse viding of a whole duck was 99.99% a joke (unless someone said it was a good idea). I don't know that I have enough duck or time or energy to use it for multiple meals even if it is a full duck. I guess I just need to cook all the duck pieces differently and just toss some rice on a plate next to it and be done with it.
 
A

a_skeleton_03

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You literally just shove a bunch of things in it's body hole and that's all there is to it essentially? I don't do poultry. Wow, this looks easy.
 
Ao-

Ao-

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opiate82_sl said:
I think you did and I think I said I know nothing about ducks but generally you don't want to sous-vide whole poultry because of the different rates the white and dark meats cook. No idea of it applies to duck or not.
Click to expand...
I guess I don't get why that would be a problem with sous-vide, since you can't overcook the white meat while the dark meat is getting up to temp...
 
Lanx

Lanx

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Gravy_sl said:
Alright, time to break the superbowl recipes out. I'm looking for something meaty, but non-chicken. There's always a ton of chicken at this party.

I guess it really doesn't even need to be meaty, really. I'm leaning toward bacon-wrapped water chestnuts in a brown sugar/soy sauce.
Click to expand...
Boudin Sausage Balls Recipe : Emeril Lagasse : Food Network

made em for a baby shower, girls were lusting over it (also did chicken satay as well), i didn't make or use sauce, just pop em in your mouth. (they figured out to eat the chicken satay first, then use the skewer to poke at the balls)

I'm sure the guys would like em as well. (the left over husbands did, i was cooking at a house across the street w/ husbands sitting around)
 
opiate82

opiate82

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Ao-_sl said:
I guess I don't get why that would be a problem with sous-vide, since you can't overcook the white meat while the dark meat is getting up to temp...
Click to expand...
By the time one gets up to temp the other has set at temp for too long and becomes bad (totally technically explanation there, I know). Some things can stand up to slow cooking for long periods of time but everything has its limits.

I know this because I really really really badly wanted to sous-vide a turkey for Thanksgiving but my research lead me not to do it. Same conclusions were drawn about doing whole chickens in the things I read. Better off to deconstruct, sous-vide some parts and roast the others. I can't remember 100% whether it was the dark or light meat pieces you wanted to sous-vide.
 
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