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It happens precisely when you call it a po-boy. Other than that, the rules are very flexible.
Gravy's Cooking Thread
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Gravy
Bronze Squire
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When I hear po-boy, I think fried oysters or fish. But I've also seen a roast beef po-boy, which I'd just call a sammich.
Basically this. The meat is usually, but not always, fried which is unusual. It is usually served with a softer than normal french bread, but normal french bread is fine. Etc. I lived in New Orleans for a year or two and the variation is pretty substantial.
chaos
Buzzfeed Editor
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Food processor and blender. I rarely use either. But I don't plan on getting rid of them either.
Ever since this wheat allergy thing got diagnosed for me, my stand mixer has been gathering dust. That used to be at least a weekly use appliance.
mortar and pestle, that was a waste of money. But it was only like 10 bucks.
Cuisinart Griddler. It was awesome, but I never use it, and can't do bangin ass sandwiches in it because of the previously mentioned wheat thing. So it is a glorified waffle maker now.
Gravy
Bronze Squire
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My biggest waste of kitchen space is the mandolin. I had such high hopes for that thing, but it's awkward to use (for me at least), and a total pain in the ass to clean.
Oh and the Kitchen Aide mixer. It gets used, but probably not enough to justify leaving it on the counter.
Oh and the Kitchen Aide mixer. It gets used, but probably not enough to justify leaving it on the counter.
BrutulTM
Good, bad, I'm the guy with the gun.
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I rarely use my kitchenaid mixer but it's because I don't bake. I have used my immersion blender maybe 3 times total but I don't make soup that much. Not sure what else that thing is for. I don't use my mandolin ever because it is a piece of shit that didn't cut well the day I got it. Fuck that thing.
Borzak
Bronze Baron of the Realm
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There's only one bakery in New Orleans that makes all the french bread daily for true po-boys made on french bread. There rest are just sandwiches or whatever. They're not true po-boys. They start baking at 4am and make deliveries all day to various po-boy shops.
Roast beef po-boys are nice. It doesn't have to be fried. A lot of shit places call them po-boys when they are not.
Roast beef po-boys are nice. It doesn't have to be fried. A lot of shit places call them po-boys when they are not.
Rezz
Mr. Poopybutthole
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Immersion mixers (don't know if yours is hand-held or not, mine is) are great for making sauces and dressings, especially if you are making them in the container you are storing them in. Simple rinse and done for cleanup. I use mine at least once a week at home, more if I've got something I'm planning for on a weekend.
Because I know how to cook, family/friends for awhile got me a shitload of random one-trick cooking things, like panini presses or grilled cheese sandwich makers or specialized egg cooking nonsense or other things that are similar. The problem (aside from the press, I just don't like panini) is that I know other ways that don't require me cleaning specialized equipment, and cleaning shit is my -least- favorite part about cooking and well... everything. I've got a slap-chop that I used like twice for shits and giggles, then I realized that it is designed for single servings (or small amounts) and the simple act of loading it up makes it slowish compared to just hand chopping stuff. And the cleanup is more involved depending on what you were doing with the gadget in the first place.
I'm not a baking guy and while I enjoy fresh bread I just don't have the desire to play with it beforehand. When I do stuff at home, I tend to basically just do grill/saute/cold line kind of stuff. Pastries are not my thing at all.
Ichu
Molten Core Raider
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That's pretty much it. You spend 3x as long cleaning the gadgets than actually just doing what they do the old way. The worst is those garlic presses.
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Fuck that, I use a garlic press and will continue to do so. I hate chopping up small garlic cloves. If you get a good one, it cleans out with one swipe.
I have all kinds of shit that I picked up along the way. Use most of it, although some of it more than others. Most used gadget these days is the ronco rotissery thing I picked up last year. Man I love that thing and usually do one or two chickens a week on that thing. Bonus, the top of it gets so hot you can stick a smaller aluminum pan on top with some veggies, potatoes with onions and garlic and a bit of oil or whatever and you have an entire meal. Walk away, come back 1.5 hours later and the shit is done. Kids fucking love those chickens.
Food processor is probably one of my least used, but I still pull it out for a good Mediterranean yogurt marinade, yogurt, paprika, tons of garlic, onion, fresh parsley. Pulse that shit up and pour it over chicken. I also use it for breadcrumbs when I need some and dont have any. Oh and when I make meatloaf I use it to pulse the vegetables I put in there, like sauteed onions peppers, celery... Waffle maker gets rarely used anymore. Ice cream maker? Used it like twice in the past 15 yrs. Its sitting somewhere in the basement now. kitchen aid mixer? The wife uses it to make cookies and shit, We sometimes use it as a meat grinder. I also got a bread maker which I rarely use. I use it mostly to make pizza dough with. The recipe it came with for pizza dough is pretty good. Put all the shit in, turn it on, come back 1.5 hours later for perfect risen dough. But even that I dont use anymore because this awesome italian market by my house sells fresh pizza dough for $1.50 per sac. Its not even worth making your own anymore.
I have all kinds of shit that I picked up along the way. Use most of it, although some of it more than others. Most used gadget these days is the ronco rotissery thing I picked up last year. Man I love that thing and usually do one or two chickens a week on that thing. Bonus, the top of it gets so hot you can stick a smaller aluminum pan on top with some veggies, potatoes with onions and garlic and a bit of oil or whatever and you have an entire meal. Walk away, come back 1.5 hours later and the shit is done. Kids fucking love those chickens.
Food processor is probably one of my least used, but I still pull it out for a good Mediterranean yogurt marinade, yogurt, paprika, tons of garlic, onion, fresh parsley. Pulse that shit up and pour it over chicken. I also use it for breadcrumbs when I need some and dont have any. Oh and when I make meatloaf I use it to pulse the vegetables I put in there, like sauteed onions peppers, celery... Waffle maker gets rarely used anymore. Ice cream maker? Used it like twice in the past 15 yrs. Its sitting somewhere in the basement now. kitchen aid mixer? The wife uses it to make cookies and shit, We sometimes use it as a meat grinder. I also got a bread maker which I rarely use. I use it mostly to make pizza dough with. The recipe it came with for pizza dough is pretty good. Put all the shit in, turn it on, come back 1.5 hours later for perfect risen dough. But even that I dont use anymore because this awesome italian market by my house sells fresh pizza dough for $1.50 per sac. Its not even worth making your own anymore.
Oh man, I found one of those at a yard sale.Before anyone ask. Duck plucking machine.
I have been using it VERY incorrectly.
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Ichu
Molten Core Raider
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We have one of these and it has been cruising through stuff like day 1 for almost 3 years:Amazon.com: Ninja Professional Blender (NJ600): Electric Countertop Blenders: Kitchen Dining
The vitamix can't be beat for texture though, that thing makes a cyclone with its blade.
The vitamix can't be beat for texture though, that thing makes a cyclone with its blade.
I have one and for me it is worth it, because super fine texture matters to me. I will say when doing frozen cocktails everyone is always super impressed. That said it is very loud at full speed, so if that matters to you.
My kitchen gadget use goes through rotations. I won't use my mixer for six months because I decided to try kneading bread by hand after letting it autolyse. I use Alton Brown's six month rule though. If I don't use it at least once every six months, out it goes. So far I haven't gotten rid of anything.
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Does anyone else find that their sous vide steaks look grey internally? The first steak I cooked did not look like my steaks do when I grill them rare, but I put that down to the thinness of the steak and me sous-viding it at the higher end of the rare scale.
I bought a thicker cut of sirloin and cooked it around 127 for 1hour. I know it looks pinkish in the pics but it didn't look that IRL and not what I expect a rare steak to look like. Whilst it tasted fine I'm not sure if I'm getting the best results
I bought a thicker cut of sirloin and cooked it around 127 for 1hour. I know it looks pinkish in the pics but it didn't look that IRL and not what I expect a rare steak to look like. Whilst it tasted fine I'm not sure if I'm getting the best results