Gravy's Cooking Thread

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Lanx

Lanx

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lurkingdirk_sl said:
Please, point me to good ramen packages.
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My first would be
Nissin Demae
Amazon.com : Nissin Demae Ramen Variety Pack (Tonkotsu Series) (Pack of 16 with 4 Each Flavor) : Ramen Noodles : Grocery Gourmet Food

NOTE, this is imported, Nissin makes top ramen, which is the US/state side version, it's like horrible. it's 80% cheaper, basically twenty cents a package and it's 100% worse. I think for 1.35, it's a fair price, i get mine for 1$ at my asian grocer, if you have a big asian grocer, usually they'll have it, it would have to lean on the chinese side.

next is nongshim, this is more korean like
Amazon.com : Nongshim Shin Noodle Ramyun Gourmet Spicy, 4.2-oz. Packages, 20-Count : Ramen Noodles : Grocery Gourmet Food

basically $1 a package as well, i think is fair, since i get 16 for 14bucks at my asian grocer, so you really can't go wrong.

I noticed that Walmart started to carry this brand
Amazon.com : Sapporo Ichiban Noodle Instant Bag, Original, 3.5 Ounce (Pack of 24) : Packaged Asian Dishes : Grocery Gourmet Food
if i remember correctly, it's at 80cents, it's ok if you don't want to get the other packages, but way better than the top ramen, maruchan shit.

A nice spicy ramen is the mama brand
Amazon.com : 30 Packages Mama Tom Yum Flavour Instant Noodles : Packaged Asian Dishes : Grocery Gourmet Food

Most important of all is water imo, if you got dank ass water, filter it, greatly affects taste, or use bottled water.
 
chaos

chaos

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joeboo_sl said:
I found this pretty interesting

Announcing Memphis Meats, cultured meat and in vitro meat and laboratory grown meat company - The Good Food Institute

"We plan to do to the meat industry what the car did to the horse and buggy. Cultured meat will completely replace the status quo and make raising animals to eat them simply unthinkable."
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The CEO of this company was on Sam Harris' podcast. He spoke for about an hour and, trade secrets aside, he more or less laid out how this is done. It doesn't sound bad at all, it's actual meat cells harvested from animals and then grown into a big wad of meat. They're talking about ways to replicate the same cuts of meat we already get and they can 100% guarantee the contents of the meat. No additives, no hormones, etc.

I came away from that discussion being pretty jazzed about this. It could be awful or bullshit, but if they are able to do it well and it's healthier, why not? I don't see why it wouldn't eventually be cheaper than real meat is. He talked in the podcast about using the same distribution methods etc that meat uses now, but we all know that's bullshit. Why in the world would they grow that shit in Nebraska and cart it all over the country when they could set up regional grow labs and annihilate the logistics costs?
 
BrutulTM

BrutulTM

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Sam didn't point out that only ignorant hippies care about hormones in meat?
 
Rezz

Rezz

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Going to listen to this now.https://soundcloud.com/samharrisorg/meat-without-murder

That's the podcast. I'm interested in a few different things, especially how this is basically the king of GMO-type science and also the best way to preserve animal life that we typically would use for food. The hippies are going to explode with indecisive rage.

edit: starts actually talking about the topic at about 19 minutes in.

edit2: So after listening to it, I'm honestly pretty interested in the process. Granted, time will tell if they can actually live up to any of those claims, but if they can supplant ground meat type products in the next 5 years with synth-meat, that is going to have a massive impact on the standard animal farm.

Welcome to farming; we require a bachelors in biochem.

Still seems interesting, but I am going to need to hear some non-paid for people talk about texture etc. before I jump on the bandwagon.
 
Lanx

Lanx

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yea i don't know about that laboratory meat, man.

man made food turns out to be shit 20years later.

1980's
butter bad, margarine good!

now:
margarine really really bad!!!
 
Rezz

Rezz

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Margarine is a chemically different thing than Butter. Theoretically(totally not defending this Memphis Meats company, just the concept) this is the same genetic construct, just grown in a lab vs. being grown on a ranch. Definitely different concepts for comparative purposes. I will definitely take a real chef's opinion over some scientists and some VC dudes/dudettes when it comes to how it actually stacks up flavor/texture wise, which I guess is part of their next big push.

Still skeptical, but it seems interesting.
 
BrutulTM

BrutulTM

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Replacing ground meat only isn't that helpful IMO because it's not like you can make steaks without making ground beef. Ground beef is the trimmings, undesirable cuts, and bulls/older animals that would be too tough to cut up normally. If this stuff comes out, the meat industry is still going to be producing about as much ground meat as they did before as long as there is still a demand for whole muscle cuts. They can flood the market and make it super cheap, but they're not really going to save the world doing that.
 
Lanx

Lanx

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BrutulTM_sl said:
Replacing ground meat only isn't that helpful IMO because it's not like you can make steaks without making ground beef. Ground beef is the trimmings, undesirable cuts, and bulls/older animals that would be too tough to cut up normally. If this stuff comes out, the meat industry is still going to be producing about as much ground meat as they did before as long as there is still a demand for whole muscle cuts. They can flood the market and make it super cheap, but they're not really going to save the world doing that.
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Also, ground meat done at the grocery store level, The store butcher just trims off whatever shit and puts it in the whatever grinder and there you go? That ground meat is always suspect to me, i always buy whole cuts, and grind it myself.

So they'd have to grow fresh, whatever meat grind it, then ship it out to stores, and it's still fresh? guess it's gotta be frozen huh?
 
Khane

Khane

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The best thing about New Jersey are all the korean fried chicken places.
 
lurkingdirk

lurkingdirk

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I'm sous viding pork chops for the first time tonight. Any suggestions? The recipe I looked at suggested searing beforeandafter putting the meat in the bath. Seems silly to me.
 
opiate82

opiate82

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lurkingdirk_sl said:
I'm sous viding pork chops for the first time tonight. Any suggestions? The recipe I looked at suggested searing beforeandafter putting the meat in the bath. Seems silly to me.
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I just sear after but I do brine the chops first for at least an hour. Most things I read say a 10% solution but I thought it was too salty so I do 5% now.

Also if you Google "sous vide pork chops" you'll come across a hazelnut romesco recipe that is great to serve the chops on top of. I'm mobile atm otherwise I'd dig it up.
 
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