Gravy's Cooking Thread

  • Guest, it's time once again for the massively important and exciting FoH Asshat Tournament!



    Go here and give us your nominations!
    Who's been the biggest Asshat in the last year? Give us your worst ones!
mkopec

mkopec

<Gold Donor>
26,605
40,924
Yeah we try to make asian inspired shit at least once a week. its quick and pretty healthy. What I do is pre marinate the chicken in garlic and ginger and soy sauce overnight.

I usually make a standard fried rice with chicken, onions, peas and carrot, and eggs. I use golden mountain sauce, fish sauce and thick sweet soy sauce.

Then I usually make a main dish like kung-pao chicken or some pad-prik thai inspired type shit. The prep can be a little shitty, cutting everything up and all, but once done the stuff goes together quickly.

The problem is that the kids wont touch it, or we would be doing it a lot more. Shit, I could eat that crap every day. I can even make a mean pad-von sen.
 
Big Phoenix

Big Phoenix

Pronouns: zie/zhem/zer
<Gold Donor>
46,974
100,520
How old are they? You could be fucked on getting them to eat new or different foods.
 
chaos

chaos

Buzzfeed Editor
17,324
4,839
I also bought a tortilla press and cast iron griddle pan today... homemade tortillas inc. I haven't made them since I was in high school. Next weekend promises to be the reckoning. Imma eat pork and salsa till I'm at least half a Blaezen.
 
Abefroman

Abefroman

Naxxramas 1.0 Raider
12,594
11,938
I have this bad boy that I use for homemade tortillas.

rrr_img_33387.jpg
 
chaos

chaos

Buzzfeed Editor
17,324
4,839
Bro, I used the same slow cooker that cavemen would have used. Hamilton Beach ftw.

Really though, it was the only decent one I could find that didn't use wine. Because I didn't have any.
 
BrutulTM

BrutulTM

Good, bad, I'm the guy with the gun.
<Silver Donator>
14,821
2,720
Wine + Short Ribs = Win

I'm sure whatever you're doing will be good as well.

And some pussies will say that you shouldn't put tomatoes in a cast iron pan because the acid from the tomatoes can degrade the seasoning but as long as you're cooking something greasy in between it will be fine.
 
chaos

chaos

Buzzfeed Editor
17,324
4,839
Yeah they were pretty ridiculously amazing short ribs. Next time I do them I'll plan better and do them in wine, but I regret nothing.
 
T

Troll_sl

shitlord
1,703
7
Splurged on some amazing strip steaks. Topped em with some roasted tomatoes and gorgonzola. Awesome stuff.
 
Selix

Selix

Lord Nagafen Raider
2,149
4
Smoked turkey for July 4th. Was a small boneless turkey that I was just using as a test run before the real thing on thanksgiving but WOW it came out tasty. I had the hardest time cutting it since I kept eating every few slices.

https://www.dropbox.com/sh/ievsp2506dvhhgb/FvWAEEAl6e

Smoked for 6-7 hours at 225. Used Penzys Mural of Flavor spice.
 
Noodleface

Noodleface

A Mod Real Quick
38,418
16,341
Made two racks of St Louis ribs yesterday. Came out tasting awesome but I still managed to fuck them up. They cooked for 5 hours at 225. Didn't realize the directions said to cover them for 4.5 hours, so I think they weren't really as tender as they could've been. FUCK.
 
chaos

chaos

Buzzfeed Editor
17,324
4,839
chaos_sl said:
I am going to try and makethiswhen I make pulled pork tacos next weekend. It sounds really good and looks easy.
Click to expand...
Made my pulled pork tacos last night. Cooked the pork in a slow cooker with ancho and pasillo chiles, chipotles with adobo, garlic, salt, pepper, a little apple cider vinegar and honey, cooked that down for a minute then added some chicken stock and put it all in the cooker. Also made homemade tortillas and the above green sauce. I added another serrano pepper to the sauce to make it have a little more kick, and unfortunately had to use canned tomatillos because the fresh ones in the store were rotten. All in all, awesome meal. I now have enough pork for like a week and a half of meals, I am sure I will be sick of it in a couple of days.
 
K

Kinner

Clear eyes. Full Hearts. Can't lose.
276
114
Noodleface_sl said:
Made two racks of St Louis ribs yesterday. Came out tasting awesome but I still managed to fuck them up. They cooked for 5 hours at 225. Didn't realize the directions said to cover them for 4.5 hours, so I think they weren't really as tender as they could've been. FUCK.
Click to expand...
Never fail recipe for spare ribs, just remember 3-2-1 method. 3 hours of smoke (rub spices on them), 2 hours wrapped cooking (double layer of heavy duty foil, put some honey and brown sugar and some pepper sauce on the ribs, meat side only and place meat side up), 1 hour to firm back up(take back out of foil, cook for another 30-1 hour to firm the texture back up).
 
Adebisi

Adebisi

Clump of Cells
<Silver Donator>
27,776
32,880
So much pork talk. The BGE is calling me.

I need to try beef brisket again. The first try was a complete fail. I think I took too much fat off when I was trimming it up during prep.
 
K

Kinner

Clear eyes. Full Hearts. Can't lose.
276
114
Adebisi_sl said:
So much pork talk. The BGE is calling me.

I need to try beef brisket again. The first try was a complete fail. I think I took too much fat off when I was trimming it up during prep.
Click to expand...
Trim the fat off after cutting, also in a BGE, fat cap down!
 
You must log in or register to reply here.