Abefroman
Naxxramas 1.0 Raider
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No, I didn't put the orange peel in it because I figured it would be overpowering. I honestly barely tasted the citrus and I was fine with that since It was delicious.
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!
Soygen
The Dirty Dozen For the Price of One
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It's only now that I regret not taking pictures. I never think of taking pictures; of anything. I'm the worst at documenting vacations, etc. I just like to enjoy the moment(s).
I just got a big-ass pizza stone finally, so it was a pizza fest on Saturday.
Noodle, some kind of acid is definitely necessary for the juice, which you basically reduce for the sauce. Even if you don't like citrus, I would give a try. Once the sauce is reduced, it does not taste like orange at all, with all the seasonings and pork flavor in it.
Joeboo
Molten Core Raider
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Great deal on some Lodge cast-iron cookware
http://slickdeals.net/f/8463563-lodg...-3-30-shipping
and while Wal-Mart has their Lodge cast-iron stuff for only a buck or two more, I've always heard that the cast-iron Lodge items at Wal-Mart are of lower quality(thinner cast iron) in order to be cheap. I don't know if that's 100% true or not, but I've read that in several different places.
http://slickdeals.net/f/8463563-lodg...-3-30-shipping
and while Wal-Mart has their Lodge cast-iron stuff for only a buck or two more, I've always heard that the cast-iron Lodge items at Wal-Mart are of lower quality(thinner cast iron) in order to be cheap. I don't know if that's 100% true or not, but I've read that in several different places.
opiate82
Bronze Squire
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Going back to the steak seasoning convo for a sec, I'm usually a salt-&-pepper or montreal seasoning guy, but recently I started throwing a fresh sprig of rosemary (just one) into my vacuum pack before I start my sous-vide bath and it has been a nice little additional touch. If you don't sous-vide I'm sure you could still incorporate it with other methods.
Also you can experiment with somefancy saltsif you want. I really like theBlack Hawaiian Sea Saltfor steaks andSmoked Sea Salthas made some tasty pork chops.
Also you can experiment with somefancy saltsif you want. I really like theBlack Hawaiian Sea Saltfor steaks andSmoked Sea Salthas made some tasty pork chops.
I usually use rosemary and garlic when butter basting steak. But I haven't done that technique in years. Throwing them in the sous vide bag is much easier.
Adebisi
Clump of Cells
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Saw this via StarTalk, but more fitting here than in the astronomy thread: Anthony Bourdain watching Bob Kramer make a knife from a meteorite. Kind of expecting the knife to glow when bad guys are around.
Lanx
<Prior Amod>
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nice, i wonder why henckels stopped selling his knife sharpening system
Amazon.com: Bob Kramer by ZWILLING J.A Henckels 6-pc Glass Water Stone Sharpening Set: Knife Sharpeners: Kitchen Dining
it had nice stones and the bamboo stone sink was pretty cool.
Lanx
<Prior Amod>
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Yea, probably just sold out on Amazon cuz of xmas i guess, it's still being sold in those ritzy stores like surlatable. You can also get everything cheaper elsewhere, the stones are your basic 400,1k,5k japanese whetstones, and they have sink bridges going for around 40bucks. I personally just used a sized to fit piece of wood and cabinet liner, probably 5bucks for that piece of wood.
You still need to buy the leather strop block, he has in the video, it's not included. I use a barbers strop i have hanging off my oven door handle.
You still need to buy the leather strop block, he has in the video, it's not included. I use a barbers strop i have hanging off my oven door handle.
Mrs. Gravy
Quite Saucy
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Do many of you cook meals ahead and freeze them in individual servings? I haven't cooked (I am not counting making eggs or oatmeal as cooking) since G "went away". I am out of the meals we made together and am needing to cut out my simpering and get on with realizing I will be eating alone most evenings. The last thing I want to do after getting home from work now is cooking. It just right now, isn't enjoyable. G and I did a lot of that together. He called me his sous chef and dishwasher.
Anyway - what are your ideas for decent meals that I can prep on Sundays that I can eat during the week.
I have quite an assortment of proteins in the freezer- lean gr. beef, beef roasts, gr. turkey, turkey breasts, whole turkey, whole chickens, boneless/skinless chicken breast, chicken thighs, pork chops, pork steaks, pork butt, country style ribs, ground pork and homemade pork and turkey sausage, also some cod loins. Also a variety of frozen vegetables, green chiles and nuts.
In pantry -tuna, pastas, rices, grains, beans, veg, potatoes spices and seasonings...
Ideas welcome from all of you. I know G trusted your opinions on food so despite the fact that I have a shelf full of cookbooks and the internet at my fingertips; I want to know what you think.
Thank you.
Anyway - what are your ideas for decent meals that I can prep on Sundays that I can eat during the week.
I have quite an assortment of proteins in the freezer- lean gr. beef, beef roasts, gr. turkey, turkey breasts, whole turkey, whole chickens, boneless/skinless chicken breast, chicken thighs, pork chops, pork steaks, pork butt, country style ribs, ground pork and homemade pork and turkey sausage, also some cod loins. Also a variety of frozen vegetables, green chiles and nuts.
In pantry -tuna, pastas, rices, grains, beans, veg, potatoes spices and seasonings...
Ideas welcome from all of you. I know G trusted your opinions on food so despite the fact that I have a shelf full of cookbooks and the internet at my fingertips; I want to know what you think.
Thank you.
chaos
Buzzfeed Editor
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I did beef stew last weekend, which keeps well. Doing chili tomorrow. I typically do red beans and rice and stretch that out for a couple of weeks. I rarely make lasagna because it's such a pain in the ass, but when I do I freeze like half of it in portions so I can easily reheat it. I make some things that I know my kids won't eat, likeCenter Cut Tenderloin Roast Recipe : Alton Brown : Food Networkand then I pair that with some veggies or something a couple of times a week and let the kids eat fish sticks or whatever kid stuff.
So I take that stuff to work and sometimes use it for leftovers at home. Like I cook a protein like a whole chicken or some chicken breasts and pair that with a salad for lunches. It works well.
So I take that stuff to work and sometimes use it for leftovers at home. Like I cook a protein like a whole chicken or some chicken breasts and pair that with a salad for lunches. It works well.
Mrs. Gravy
Quite Saucy
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That tenderloin roast recipe looks delicious, I like cumin so that will definitely be in the rotation. Thanks Mr. Chaos.
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I have cooked in advance for the week when I knew time would be tight. Sometimes I'll do what chaos said above, and make a big pot of soup or stew or some such shit so that it's available all week for a quick dinner, or maybe for lunches (my kids hate school lunch so we still send something with them every day). I do this for breakfasts, too. I have a baked oatmeal I make in a big pyrex dish and then eat that for breakfast every morning that week. Or you could do the crock pot breakfast casserole that cooks overnight, is awesome that morning, and then reheats well for the whole week.
I think more than having things cooked in advance, plan your meals, know what you're going to make, and then make sure you have all the ingredients ready. Doesn't take long to pull off a good pasta dish, and you don't really want reheated noodles. But if you have a clear plan and all ingredients, you're going to be much more likely to make something for yourself. But that requires planning.
I think more than having things cooked in advance, plan your meals, know what you're going to make, and then make sure you have all the ingredients ready. Doesn't take long to pull off a good pasta dish, and you don't really want reheated noodles. But if you have a clear plan and all ingredients, you're going to be much more likely to make something for yourself. But that requires planning.
Lanx
<Prior Amod>
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what you want is a thing, it's called meal prep sunday, if you want to browse reddit for ideas, the subreddit is
/r/MealPrepSunday
you get a mix of frugal ppl, time conscience ppl, workout ppl, etc
BrutulTM
Good, bad, I'm the guy with the gun.
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Alton Browns Slow Cooker Short Rib Queso
This sounds delicious. Probably going to be making an appearance at my superbowl party.
This sounds delicious. Probably going to be making an appearance at my superbowl party.
Noodleface
A Mod Real Quick
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When it was just me I used to be able to do a weekly or twice a week meal prep, but it's nearly impossible now unless I want to cook a mass of food. Typically we cook chicken a couple times a week, maybe tacos or beef stew, stuff that will last a couple days each.
Doing a pot roast right now from The Food Lab cookbook. 3-4 hrs in the oven at 275. Enough protein for a few days.
Khane
Got something right about marriage
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That's how I typically cook for myself as well. Buy in bulk. Cook big roasts or large serving sizes. Eat it throughout the week.
It's easy for me because I'm not the kind of person who needs variety from meal to meal. I have no problem eating the same exact thing 3 times a day for 7 days in a row.
It's easy for me because I'm not the kind of person who needs variety from meal to meal. I have no problem eating the same exact thing 3 times a day for 7 days in a row.
I think a whole subreddit dedicated to it will probably have more ideas, but yeah, I used to do this a ton. When I was single it just made sense economically and time wise. I'd make a week's worth of food, all meals, on Sunday and at most my prep during the week was 10min. You can even make huge batches ready of to scramble eggs. Put them in one of those big plastic dispenser bottles, melt butter in pan, sploosh in some eggs, cook, eat. The sheer number of things you can freeze literally ready to go in the oven or sous-vide is pretty insane as well. Cookies, pies and tarts of all kinds (fruit ones imo are actually better this way, as the punctured cells from freezing end up making the flavor better overall), I have half a dozen types of fish, pork loins, steaks, etc., that I prepped completely than froze. Put them in the sous-vide an extra hour to give them time to thaw and then cook, sear, eat. That part is easier for me since I work from home, I can just pop them in a couple of hours before the wife gets home and we can do the sides together.
There are honestly so many tricks for this and a lot of it comes down to what you eat, what you want your diet to be like, etc.
There are honestly so many tricks for this and a lot of it comes down to what you eat, what you want your diet to be like, etc.