Gravy's Cooking Thread

chaos · May 23, 2015

Well it is a vinegar slaw, and we're like 100 feet away from my kitchen, so we'll be good I think. It is more to just get the kids accustomed to the idea.

Rezz · May 23, 2015

Hekotat_sl said:
I'm making those beans!

Edit: Those beans you have Garlic and Garlic Powder, do I need to use both or did you add both for a specific reason?

Chopped sauteed garlic will have a different flavor than using the powder, which is dried. With the sauteed garlic mixed in, you get a sweet-ish front flavor, while the powder adds a background flavor. I absolutely -love- garlic in basically everything, so you can remove the powder if you don't like that much garlic flavor to your cooking. I personally would add some broth to play with the chilis and the powder ends up more as a "sauce" additive, while some chopped sauteed garlic will add both flavor and texture to the beans without needing the broth.

Basically, the seasoning grouping is just a go to combination if I'm doing something on the fly. Like adding minced garlic/ginger/onions to any dish that involves a soy-containing sauce.

Adebisi · May 23, 2015

Big Phoenix_sl said:
Your a terrible date. A gentleman would at least serve velveeta.

Isn't velveeta pure uncut Merican cheese?

Adebisi · May 23, 2015

chaos_sl said:
Well it is a vinegar slaw, and we're like 100 feet away from my kitchen, so we'll be good I think. It is more to just get the kids accustomed to the idea.

Are you a car camper or a backwoods, bears will kill me camper?

Rezz · May 23, 2015

Apple Cider + seasoning (usually mustard seed/celery seed) can go a long way, and it lasts much longer than the cabbage will. Though personally, I prefer using sour cream+apple cider vinegar for my coleslaw.

lurkingdirk · May 23, 2015

Barraco Bisi_sl said:
Are you a car camper or a backwoods, bears will kill me camper?

I'm a total backwoods, bears will kill me kind of camper, my family seems to like it, too. Cooking on those trips can be tough, but being creative is also fun. Taking eggs in, already cracked, in a 1 liter tupperwear, and use a spoon to get one yolk out and some white works, for example. The eggs are good over one night, no worries. Boom, protein at breakfast. There are also ways to made bread while camping. And summer sausage is good for many days not refrigerated, work it into instant potatoes, and blah blah blah. Everyone has camping tricks. Cooking can become a fun part of the day.

chaos · May 23, 2015

Yeah we're doing the backwoods thing. "Backwoods" in this instance equals the national park about 3 miles from my house with well groomed campgrounds, running water, bathrooms, etc. But if it works out I hope to go to other places.

Lanx · May 23, 2015

AladainAF_sl said:
So I've been experimenting with making a really good honey roasted sauce. I think I've about got it.

1/2 cup mayo
1/8 cup traditional mustard
1/8 cup dijon mustard (grey poupon preferred)
1 tablespoon honey (use 2 tbs if you like it more sweet/tangy)
1/4 cup bbq sause (Experiment here - I personally like rudy's for this, but you might need to try a few to get right)
1/2 teaspoon tony chachere's creole seasoning (use 1 if you need it more salty)
1/2 teaspoon garlic powder
1/2 teaspoon ground white pepper

a small pinch or two of old bay - looking for a very very faint hint here.

cheat with char siu sauce?
Amazon.com : Lee Kum Kee Char Siu Sauce (Chinese Barbecue Sauce) : Asian Barbecue Sauces : Grocery Gourmet Food

Barraco Bisi_sl said:
Isn't velveeta pure uncut Merican cheese?

I met a kraft (velveeta) engineer, it's anything but 'merican cheese, it "tastes" like 'merican cheese but half the ingredients are there just to make it smooth and "velvety"

Ao- · May 23, 2015

Barraco Bisi_sl said:
Dinner should be served around 6:30 PM EST. I need someone to bring the coleslaw. I'll be making the mac and cheese. And by that I mean Kraft Dinner box.

If I was more of a man I'd make beans.

It's 10pm est. Where's the results pictures?

lurkingdirk · May 23, 2015

He's laying on the bathroom floor, in a food coma. Give him a chance to recover, man.

Hekotat · May 24, 2015

Rezz_sl said:
Chopped sauteed garlic will have a different flavor than using the powder, which is dried. With the sauteed garlic mixed in, you get a sweet-ish front flavor, while the powder adds a background flavor. I absolutely -love- garlic in basically everything, so you can remove the powder if you don't like that much garlic flavor to your cooking. I personally would add some broth to play with the chilis and the powder ends up more as a "sauce" additive, while some chopped sauteed garlic will add both flavor and texture to the beans without needing the broth.

Basically, the seasoning grouping is just a go to combination if I'm doing something on the fly. Like adding minced garlic/ginger/onions to any dish that involves a soy-containing sauce.

Excellent, I was just curious if it changed the flavor or you forgot you had garlic in there already. Will have to try this type of method in other dishes as well.

Made some Cacio e Pepe tonight, it tasted really good but the cheese/sauce was a little clumpy like it wasn't melted enough. I think next time I'll heat it in a pan on a simmer or warm heat with a bit of olive oil to keep it from sticking.

Crone · May 25, 2015

chaos_sl said:
Well it is a vinegar slaw, and we're like 100 feet away from my kitchen, so we'll be good I think. It is more to just get the kids accustomed to the idea.

Vinegar makes the best slaw. This is my favorite recipe, straight from my grandmas kitchen. Been having it for 30 years at least:

Slice or shread one head of cabbage, green bell pepper, onion or scallions & small jar of pimentos, drained.

In a small saucepan: Mix 3/4 c. vinegar, 1/2 c. sugar, 1/2 tsp. dry mustard, 1 1/2 tsp. salt, 1 tsp. celery seed & 1/2 tsp. mustard seed.
Bring to a boil and allow it to cool slowly.
Add 1/2 c. salad oil, then pour over cabbage mixture. Stir until all coated.
Cover tightly and refrigerate.

Always better if you can let it sit a day before eating, but not required.

mkopec · May 26, 2015

I use the basic 1/2 cup mayo, 1 tbs lemon juice, 2tbs cider vinegar, 2tbs sugar salt, pepper, for my slaw dressing, I like it creamy. My mom always made one with just vinegar and oil and seasonings, but I dont like it as much as the creamy.

The creamy one can be also used for cold pasta salad too.

jooka · May 26, 2015

when you say salad oil, do mean olive or ?

Gravy · May 26, 2015

I currently have a surplus of swiss cheese. Any good ideas my fellow cookbros?

Adebisi · May 26, 2015

Sammiches?

lurkingdirk · May 26, 2015

How does one acquire a surplus of Swiss cheese?

Make quiche. Lots of quiche. It's awesome with eggs.

Gravy · May 26, 2015

lurkingdirk_sl said:
How does one acquire a surplus of Swiss cheese?

I threw a surprise 50th birthday party for the wife, and every left the Swiss behind.

I was also thinking french onion soup, so sammiches and quiche and soup.

Deathwing · May 27, 2015

Don't know if swiss will stand up to french onion soup, but if you like the combination, great way to use up a lot of cheese. Cubans would be my suggestion.

mkopec · May 27, 2015

Barraco Bisi_sl said:
8lb bone-in pork butt in the egg at 6am.

Also, I need a new egg gasket

This post made me go out and buy a kamado grill. Yeah, not a egg, because fuck paying a grand for a grill, but nevertheless I got one finally. also some temp measuring gear.

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