Gravy's Cooking Thread

Sir Funk · Dec 20, 2015

Hekotat_sl said:
Yeah, I have never cooked in cast iron at all so I'm a bit intimidated. Someone mind posting how to season them/upkeep again?

Also, where can one get some nice thick kitchen towels for grabbing these fuckers when on the stove?

How To Season a Cast Iron Skillet - Cleaning Lessons from The Kitchn | The Kitchn

Any towel will do, even the shitty tea towels we sometimes use are good enough for picking them up to throw in the oven or whatnot.

The only "must have" in my book is a little bamboo scraper like:

They are perfect for cleaning a cast iron pan. Just boil some water in the pan to loosen up the gunk, scrape it off, and towel it down to dry--easy cleanup!

Hekotat · Dec 20, 2015

Excellent, thanks Dr. Funk.

I think I've decided to make Gordon Ramsay's Beef and Ale stew this weekend as my first dish with the Dutch Oven. However, I have never, in my life tried to make dumplings or the like. Should I even attempt them or just get some other kind of bread?

Recipe for insightPenne For Your Thoughts | Birmingham UK Food Blog: Celebrity Favourite: Gordon Ramsay's Beef & Ale Stew with Mustard Dumplings

lurkingdirk · Dec 20, 2015

Make the dumplings, they're not so hard and worth it. And let us know how that recipe turns out!

Crone · Dec 20, 2015

I want to take the idea of chicken cordon bleu, and change it up a bit, and could use some suggestions. I wanted to do a buffalo chicken roll, with blue cheese and buffalo sauce. Also wanted to do an Asian one as well.

For the Buffalo ones, I was gonna make a cream cheese blue cheese spread, on the inside, but that didn't add another meat too it. And it didn't get melty either, which I feel is a classic texture I want to maintain. Other thoughts were rolling them up, then dipping into buffalo sauce, then cover with bread crumbs and bake.

For the Asian ones, I was thinking some kind of teriyaki sauce on the inside. I'm a little more lost with this variant. Rice and teriyaki sauce rolled up?

Any suggestions or help? Thanks Bros!

opiate82 · Dec 20, 2015

If you want to vacuum seal up something with liquid/marinade in it, and your sealer isn't fancy enough to do it w/o sucking up a bunch of liquid, just freeze it before you vacuum seal it. I do it with flank steak I like to sous-vide with an Asian marinade all the time.

Gravy · Dec 20, 2015

Crone_sl said:
I want to take the idea of chicken cordon bleu, and change it up a bit, and could use some suggestions. I wanted to do a buffalo chicken roll, with blue cheese and buffalo sauce. Also wanted to do an Asian one as well.

For the Buffalo ones, I was gonna make a cream cheese blue cheese spread, on the inside, but that didn't add another meat too it. And it didn't get melty either, which I feel is a classic texture I want to maintain. Other thoughts were rolling them up, then dipping into buffalo sauce, then cover with bread crumbs and bake.

For the Asian ones, I was thinking some kind of teriyaki sauce on the inside. I'm a little more lost with this variant. Rice and teriyaki sauce rolled up?

Any suggestions or help? Thanks Bros!

I think you are good to go on the buffalo one. I guess you could add ham, but I don't see why. I think the cream cheese will be melty enough for you, but if not, add a little provolone.

The asian one, I'm currently lost.

Hekotat · Dec 20, 2015

lurkingdirk_sl said:
Make the dumplings, they're not so hard and worth it. And let us know how that recipe turns out!

I do not have any kind of mixer, will I be able to mix them correctly via my hands? Also, wtf is Suet and where can I get it?

lurkingdirk · Dec 20, 2015

You can do it without a mixer, I have many times. Suet is a particular type of fat, not entirely unlike butter, but which has a much higher melting point than most butter does. Many large grocers have it. You can also get it online.

Atora Shredded Suet - Flour and Suet

Gravy · Dec 21, 2015

Hell, you're in Texas, just kidnap a cow and render it down for suet.

Lanx · Dec 21, 2015

Crone_sl said:
I want to take the idea of chicken cordon bleu, and change it up a bit, and could use some suggestions. I wanted to do a buffalo chicken roll, with blue cheese and buffalo sauce. Also wanted to do an Asian one as well.

For the Buffalo ones, I was gonna make a cream cheese blue cheese spread, on the inside, but that didn't add another meat too it. And it didn't get melty either, which I feel is a classic texture I want to maintain. Other thoughts were rolling them up, then dipping into buffalo sauce, then cover with bread crumbs and bake.

For the Asian ones, I was thinking some kind of teriyaki sauce on the inside. I'm a little more lost with this variant. Rice and teriyaki sauce rolled up?

Any suggestions or help? Thanks Bros!

I generally don't like to use teriyaki to cook with,a sauce i might do for something like that would be
soy/rice wine vingar/hoisin/1/2 tsp sesame oil

you can substitute white vingar for the rice wine, kinda more acidic tho, you can also try plum sauce instead of hoisin, i'd say this is more of a chinese/korean variant, just really watch out for the sesame oil 1/2 tsp goes a long way, or just used grilled sesame seeds too, for that nutty flavor.

Borzak · Dec 21, 2015

I thought suet was basically bird seed mixed in with fat.

Apparently I lost or misplaced a 50 year old cookbook that had all my holiday stuff in it. They have newer ones of the same book which is a collection of recipes from people all in the same town. All my good coon ass recipes come from it. The new one is not as good

Edit - looked it up, it's 65 years old from 1950.

Borzak · Dec 21, 2015

Finally found my cookbook. Having fresh depp fried woodcock tomorrow since season opened last Friday. Just in the nick of time.

Guess I'm the only one here who routinely eats food from field to table pretty regularly?

Adebisi · Dec 21, 2015

I'll let you know when I'm in the market for a farm

Borzak · Dec 21, 2015

You grow plants on a farm and grow animals on a ranch lol. Most of the meat I eat in a year is wild game, either ducks or deer mixed in with some bought meat.

Adebisi · Dec 21, 2015

I'm getting agriculture shamed

lurkingdirk · Dec 21, 2015

Don't you mean agriculture raped?

Are you okay man?

Borzak · Dec 21, 2015

Surely you guys/gals eat something other than store bought at some point in the year right? Fish, game whatever?

Adebisi · Dec 21, 2015

You asked if we "routinely" ate field to table.

So that depends on what you mean by routinely

Borzak · Dec 21, 2015

I dunno, how often do you eat food that didn't come from the grocery store?

Best deal I ever had was a landlord who kept a few cows out where I lived. When he had a few of them slaughtered he would give me one all butchered and ready to go.

A lot of the seafood I eat comes straight from whoever caught it. You buy crawfish in the sack right at the boat launch. Buy shrimp out of ice chest from the back of someones truck on the side of the road on the way home.

rush02112 · Dec 21, 2015

Borzak_sl said:
I dunno, how often do you eat food that didn't come from the grocery store?

Best deal I ever had was a landlord who kept a few cows out where I lived. When he had a few of them slaughtered he would give me one all butchered and ready to go.

A lot of the seafood I eat comes straight from whoever caught it. You buy crawfish in the sack right at the boat launch. Buy shrimp out of ice chest from the back of someones truck on the side of the road on the way home.

Sounds like you live in southern Louisiana

Gravy's Cooking Thread

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