Gravy's Cooking Thread

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It's normally on sale for $99 or $129 on their site on larger holidays.
 

Joeboo

Molten Core Raider
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For those of you who regularly sous-vide, do you finish steaks/meat with a butane kitchen torch, or do you just sear in a cast iron pan?

If you use a butane torch, do you just have a "creme brulee" torch, or something larger?
 

Sir Funk

Molten Core Raider
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Torch is so much better than cast iron searing, imo. I have a shitty creme brulee torch because it was a secret santa gift. It's fine, but doesn't hold all that much butane and you end up using a good amount when searing meat all the damn time.

Unrelated, but if anyone is looking to get more kale into their life, you have to try this:Melt In Your Mouth Kale Salad - Food Babe

I just ate an entire bag of kale because of it. I'd seriously eat this morning, noon, and night, but I guess I don't want to buy that many pine nuts.
 

Khane

Got something right about marriage
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I use the Iwatani as well but make sure you get good butane. You want a clean flame otherwise the meat will smell and taste like gas.

A clean flame is a flame that burns completely blue with no orange/yellow flames and no visible smoke. The more orange you have in the flame the dirtier it is and the more your meat will smell/taste bad because of it.
 

Khane

Got something right about marriage
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Torch is so much better than cast iron searing, imo. I have a shitty creme brulee torch because it was a secret santa gift. It's fine, but doesn't hold all that much butane and you end up using a good amount when searing meat all the damn time.

Unrelated, but if anyone is looking to get more kale into their life, you have to try this:Melt In Your Mouth Kale Salad - Food Babe

I just ate an entire bag of kale because of it. I'd seriously eat this morning, noon, and night, but I guess I don't want to buy that many pine nuts.
Come on now, that recipe is about everything BUT the Kale. You can do that with any green, leafy veggie. The Kale is completely masked by every other ingredient.
 

Soygen

The Dirty Dozen For the Price of One
<Nazi Janitors>
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I get the butane tanks from the Korean market by my house. No smell/taste from it. Cheap as hell compared to Amazon, too.
 

opiate82

Bronze Squire
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Guess it is time to step up my sous vide game, no more ghetto ice chest method for me, in for one of the Anova deals.

Bet I can find some brewing-related uses for it as well.
 

lurkingdirk

AssHat Taint
<Medals Crew>
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The Dutch have a terrible way of eating Kale. Cook meat cubes (doesn't matter what kind) in the bottom of a stock pot. When the meat is over-cooked, take it out, and put cubed potatoes in the pot and cover with too much water. When the potatoes are overcooked add kale. Once the kale has been cooked to the texture of snot, drain the water, add the cubed meat back, and mash all together. It's called stamppot, and many people I know eat this roughly 300 to 340 days a year.

Oh, perhaps you could add salt and pepper if you feel fancy.

Yeah, now you know why there aren't any Dutch restaurants.
 

BrutulTM

Good, bad, I'm the guy with the gun.
<Silver Donator>
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Torch is so much better than cast iron searing, imo. I have a shitty creme brulee torch because it was a secret santa gift. It's fine, but doesn't hold all that much butane and you end up using a good amount when searing meat all the damn time.

Unrelated, but if anyone is looking to get more kale into their life, you have to try this:Melt In Your Mouth Kale Salad - Food Babe

I just ate an entire bag of kale because of it. I'd seriously eat this morning, noon, and night, but I guess I don't want to buy that many pine nuts.
Even if you're just going there for recipes, linking to the Food Babe makes me question your intelligence.
 

Adebisi

Clump of Cells
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Just made a five course valentine's day dinner.

1. Yuba Noodle Salad
2. Scallop gratin
3. Gnocchi with fresh tomato sauce
4. Ribeye with sweet potato
5. Zabaglione with raspberries

Better step up your game, homies.
 

Sir Funk

Molten Core Raider
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My girlfriend and I went to a cooking class this morning and made a bunch of Macarons and Macaroons. First time I've ever done a cooking class--pretty fun date idea for anyone that hasn't done it.
 

Tarrant

<Prior Amod>
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Just made a five course valentine's day dinner.

1. Yuba Noodle Salad
2. Scallop gratin
3. Gnocchi with fresh tomato sauce
4. Ribeye with sweet potato
5. Zabaglione with raspberries

Better step up your game, homies.
Are you washing it down with a glass full of starch to compliment the meal?
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