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Gravy's Cooking Thread
- Thread starter chaos
- Start date
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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!
Hekotat
FoH nuclear response team
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LMFAO! Everyone in the office is looking at me funny, thanks Erronius.Rollie Eggs are gonna rock!
I'd give you a pozload if I could.
Crone
Bronze Baronet of the Realm
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Doing a pork tenderloin tonight. Gonna season and glaze it with the spicy peach glaze mentioned in this recipe.
Spicy Peach-Glazed Pork Chops Recipe - Allrecipes.com
Serve with rice and maybe Brussel sprouts. Not sure on veggie really.
Spicy Peach-Glazed Pork Chops Recipe - Allrecipes.com
Serve with rice and maybe Brussel sprouts. Not sure on veggie really.
chaos
Buzzfeed Editor
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I have seen AB make aspic and it looked fucking gross. That guy Justin Warner on Food Network made an aspic caesar salad dressing, where the dressing kind of melted onto the leaves. It looked interesting, but not appetizing, the kind of thing chefs probably jerk it to. I would not choose to make an aspic.
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I have another whole roasting chicken in the sous vide. Started it last night, 150 for roughly 24 hours. Stuffed it with carrots, celery, garlic, and leeks. Filled the bag with stock so we'll have chicken and chicken soup. Will be mad delicious.
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Skin on. Take it out, brush it with butter, under the broiler for a few minutes. Gives crispy skin with moist tender meat. Everyone should try this.
The veggie aspics don't look that bad since you can see what it is. Even the boiled egg still looks like a boiled egg. Its the meat ones that make me want to hurl, they look worse than dog food.
I remember walking around Paris and seeing a shit ton of meat aspics in the windows, as if that's gonna bring customers inside...
I remember walking around Paris and seeing a shit ton of meat aspics in the windows, as if that's gonna bring customers inside...
Looked back through my pictures from Paris, and I was misremembering. I don't think these are technically aspics, but thinking about aspics made me think of this picture. When I was walking by these, the thought of formed meat sitting out at room temperature all day was what made me gag. Also, I didn't get why the fish ones were shiny. From the left, it's salmon, foie gras, ris de veau (sweetbread), and more salmon. I think the foie and sweetbread ones are formed with some potato or something and stuck in a biscuit. Also, 10-12 euro is pretty damn expensive.
Big Phoenix
Pronouns: zie/zhem/zer
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Lanx
<Prior Amod>
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Use a torch imo, a lot easier and faster... WATCH OUT for the butter tho, it could pop in your face!