Gravy's Cooking Thread

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chaos

chaos

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But I made a pretty kickass top round (london broil) with a Dale's seasoning marinade. Using less marinade than I normally would have probably helped,Dale's is so assertive that even a manly non-supertaster like myself can find it off-putting.
 
Gravy

Gravy

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Cold and rainy today, so it's chili time. What do the bros serve their chili with? We go with spiced vinegar, peanut butter, and soda crackers. Sometimes bread.

8133dd0b7QL._SY355_.jpg

That's our latest spiced vinegar from the Philippines. Zesty.
 
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Gravy

Gravy

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Cold and rainy today, so it's chili time. What do the bros serve their chili with? We go with spiced vinegar, peanut butter, and soda crackers. Sometimes bread.

8133dd0b7QL._SY355_.jpg

That's our latest spiced vinegar from the Philippines. Zesty.

Edit: Tuco sucks. Dbl.
 
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lurkingdirk

lurkingdirk

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Did you say peanut butter with chili?

oQLCpT1.png
 
Soygen

Soygen

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My girlfriend's(who is Filipino) dad calls me Datu Puti because I'm a tall white guy. I'm still not sure if it's an insult or not. Datu Puti translates to white chief.
 
Lanx

Lanx

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Soygen_sl said:
My girlfriend's(who is Filipino) dad calls me Datu Puti because I'm a tall white guy. I'm still not sure if it's an insult or not. Datu Puti translates to white chief.
Click to expand...
even if it is an insult, so what? strut that white privilege
 
Adebisi

Adebisi

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Soygen_sl said:
My girlfriend's(who is Filipino) dad calls me Datu Puti because I'm a tall white guy. I'm still not sure if it's an insult or not. Datu Puti translates to white chief.
Click to expand...
Can you get me a delicious Sisig recipe, pls.
 
TJT

TJT

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My iron gut laughs at ecoli. I just ate some ground beef the other day.

I also got a bunch of pork chops on sale, and rather than grill them all boring like. I brined them up and baked them for 20 minutes at 450.

Now that is some simple, succulent deliciousness. I do recommend.
 
opiate82

opiate82

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TJT_sl said:
My iron gut laughs at ecoli. I just ate some ground beef the other day.

I also got a bunch of pork chops on sale, and rather than grill them all boring like. I brined them up and baked them for 20 minutes at 450.

Now that is some simple, succulent deliciousness. I do recommend.
Click to expand...
I've been doing a lot of sous-vide pork-chops, I love the way they turn out. I've also taken to brining them first for about an hour before throwing them in the sous-vide bath. Recommendation I first read was a 10% solution but I thought that came out too salty so I dropped it down to 5% (usually 50g of salt in 1000ml of water for two chops).

Best ones I've done so far were last night where I used an alderwood-smoked sea-salt in the brine, turned out amazing.
 
Lanx

Lanx

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opiate82_sl said:
I've been doing a lot of sous-vide pork-chops, I love the way they turn out. I've also taken to brining them first for about an hour before throwing them in the sous-vide bath. Recommendation I first read was a 10% solution but I thought that came out too salty so I dropped it down to 5% (usually 50g of salt in 1000ml of water for two chops).

Best ones I've done so far were last night where I used an alderwood-smoked sea-salt in the brine, turned out amazing.
Click to expand...
season also? or just pure brine, drain and bag?
 
Gravy

Gravy

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I wrapped a pork tenderloin the other night in par-cooked bacon, then cut it into medallions and cooked them like filet mignon. So freaking good.

I also had spaghetti squash for the first time, and the jury is still out. If anyone has a go-to recipe I'm interested. I just cooked it, then sauteed with onion and garlic.
 
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