Gravy's Cooking Thread
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I've got a cheapy waffle maker that I think I paid 30$ for and we get good waffles out of it. It gets hot as balls. I think it's a Sunbeam or some such shit.
Hekotat
FoH nuclear response team
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AladainAF
Best Rabbit
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So here is an awesome recipe for an amazing snack most havent heard of. Every time I make these its a HUGE hit.
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Mix together:
1 Teaspoon Onion Powder
1 Teaspoon Garlic Powder (without salt!! not garlic salt!)
1/2 Teaspoon Black Pepper
1 Teaspoon old bay
Pinch of ground cinnamon
3 Tablespoons red chili flakes (preferably with very few seeds)
2 packages of 1oz ranch dressing powder/seasoning mix
Mix this well to where its a nice reddish color from the red chili flakes.
Once mixed, pour it into 1 Cup Canola Oil and stir it up well, and drop a few drops of tabasco in it. Stir it all good enough so no bubbles of powder should be in it. Microwave it for just like 10 seconds or so, you want it just barely warm. Fill up a ziploc bag (2 gallon) full of Club Crackers, but not so full where you cant shake it. Pour all the oil mixture into the ziploc bag and shake it around to coat all the crackers. Seal it shut and let all the air out as best you can. Don't reopen the bag! Then put on cabinet and let it sit for 1 hour. Flip it over, then reflip every 2 hours as much as you can until end of day. Leave overnight. Can't stress: make sure the bag is completely sealed shut and let all the air out as best you can.
In the morning open bag and pour out. They are ready to eat, and should be just barely oily, as the oil should have absorbed into the crackers. If they are like ultra mega salty, then you did not have enough crackers.
Variants:
If you want it not spicy at all replace red chili flakes and tabasco with dried basil, parsley and oregano to taste.
You can remove old bay if its still too salty for you.
Saltines work well, as do Ritz crackers and Oyster Crackers. However, most seem to like club crackers the most.
Most people use 2 cups of oil, but I find that way way too much, 1 is much better.
__________________
Mix together:
1 Teaspoon Onion Powder
1 Teaspoon Garlic Powder (without salt!! not garlic salt!)
1/2 Teaspoon Black Pepper
1 Teaspoon old bay
Pinch of ground cinnamon
3 Tablespoons red chili flakes (preferably with very few seeds)
2 packages of 1oz ranch dressing powder/seasoning mix
Mix this well to where its a nice reddish color from the red chili flakes.
Once mixed, pour it into 1 Cup Canola Oil and stir it up well, and drop a few drops of tabasco in it. Stir it all good enough so no bubbles of powder should be in it. Microwave it for just like 10 seconds or so, you want it just barely warm. Fill up a ziploc bag (2 gallon) full of Club Crackers, but not so full where you cant shake it. Pour all the oil mixture into the ziploc bag and shake it around to coat all the crackers. Seal it shut and let all the air out as best you can. Don't reopen the bag! Then put on cabinet and let it sit for 1 hour. Flip it over, then reflip every 2 hours as much as you can until end of day. Leave overnight. Can't stress: make sure the bag is completely sealed shut and let all the air out as best you can.
In the morning open bag and pour out. They are ready to eat, and should be just barely oily, as the oil should have absorbed into the crackers. If they are like ultra mega salty, then you did not have enough crackers.
Variants:
If you want it not spicy at all replace red chili flakes and tabasco with dried basil, parsley and oregano to taste.
You can remove old bay if its still too salty for you.
Saltines work well, as do Ritz crackers and Oyster Crackers. However, most seem to like club crackers the most.
Most people use 2 cups of oil, but I find that way way too much, 1 is much better.
Batter isn't hard to make, mix your dry ingredients, your wet ingredients, and then put the two together. The only annoying part is that every recipe I've seen calls for buttermilk, which I don't normally keep handy. There are recipes to make your own buttermilk too, but I tried that once and never again...
Oh, and for what it's worth, my waffles tend to come out crisp, but will sog up in minutes (especially if you stack the waffles while you're making them). I've heard keeping them in single layer in a warm oven helps, but never tried it myself. I use a $40 waffle iron (Waring Pro) that I got from CostCo. It's the Belgian waffle kind with deep ridges and it flips to cook.
Oh, and for what it's worth, my waffles tend to come out crisp, but will sog up in minutes (especially if you stack the waffles while you're making them). I've heard keeping them in single layer in a warm oven helps, but never tried it myself. I use a $40 waffle iron (Waring Pro) that I got from CostCo. It's the Belgian waffle kind with deep ridges and it flips to cook.
I wish our waffle iron took up half as much space as it does, but it's shown its value over the years when we have people over for brunch.
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Erronius
<WoW Guild Officer>
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moonarchia
The Scientific Shitlord
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He mentioned turkey day, so I would assume he meant making a waffle out of stuffing. Slop some on the iron and press it?
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I make waffles all the time. For breakfast I make lemon sugar waffles, and they're awesome. A little acid from the lemon makes the sweet stand out, too.
Lemon Waffles Recipe | MrBreakfast.com
And I make regular waffles for chicken and waffles. Easy.
Waffles I Recipe - Allrecipes.com
Neither recipe calls for buttermilk because I refuse to keep that disgusting shit in my house.
Lemon Waffles Recipe | MrBreakfast.com
And I make regular waffles for chicken and waffles. Easy.
Waffles I Recipe - Allrecipes.com
Neither recipe calls for buttermilk because I refuse to keep that disgusting shit in my house.