Gravy's Cooking Thread
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Hekotat
FoH nuclear response team
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Mrs. Gravy
Quite Saucy
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I made a pizza tonight with whatever I had in the fridge: ham, fresh spinach, co-jack, fresh parmigiana, mushrooms and lots of green chiles. I always make my own sauce as I prefer it herbaceous and spicy. It turned out well and I have lunch and supper for tomorrow.
Sir Funk
Molten Core Raider
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My biggest challenge when it comes to making my own pizza is restraint. I don't have the willpower not to just load up the pizza with tons of crap and then it just become soggy and too much. It's delicious of course, but deep down in my heart I know that I've gone too far.
I might have posted this recipe before, but this is easily my favorite pizza to make at home:Flatbread with Fresh Figs, Prosciutto and Goat Cheese- Domesticate ME!
I might have posted this recipe before, but this is easily my favorite pizza to make at home:Flatbread with Fresh Figs, Prosciutto and Goat Cheese- Domesticate ME!
BrutulTM
Good, bad, I'm the guy with the gun.
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I find that you don't need to get fancy with red sauce. I saute up some onions and garlic, add a can of whole or diced tomatoes and a can of tomato sauce, let it simmer for a bit and then add 1-2 tablespoons of fresh basil and parsley chopped really fine or a corresponding amount of dry herbs, salt and pepper to taste and then let it simmer for 10-30 minutes. Throw in a few red pepper flakes if you want a little kick to it. If I'm putting it on pasta I usually cook up some spicy Italian sausage and some mushrooms and throw them in. If it's for pizza I dice the onions extra fine and I might use crushed tomatoes instead of diced or even just make sure and mash them up good before I put it on the pizza just so it's not overly chunky. The longer you simmer it the better it will be.
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My wife likes to add oregano and white wine, but that's pretty much the same recipe as Brutul mentioned. We almost always cook it with meatballs or sausage too. The fat helps round off the rough edges from all those acidic tomatoes. Then, at the end, after cooking for at least half a day, it's blended with a stick blender. We cook up a huge vat at a time, even got a big paddle to stir it, so we go with smooth because we don't always know what the application will be.
Tarrant
<Prior Amod>
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Every snow melt my family collects hundreds of gallons of sap and makes syrup. It's a glorious time of year.
Noodleface
A Mod Real Quick
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Yeah me too. It's why if I worked at a pizza place they'd fire me. Everyone's pizzas would be FUCKIN LOADED
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It can be a lot of fun, and the end product is indeed glorious, but it's a metric fuck tonne of work.
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Sir Funk
Molten Core Raider
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Sure, Sous Vides are cool, but what about precision HOTPLATES?
The Control° FreakT PolyScience Culinary
The Control° FreakT PolyScience Culinary
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moonarchia
The Scientific Shitlord
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Bonus fact, if you replace goat's blood with maple syrup you get a +20% to buff effects in satanic rituals.
Hekotat
FoH nuclear response team
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Okay guys/gals, I know I'm teetering on the edge of blasphemy here, but what are your thoughts on an electric smoker? I have a friend whom swears by them but I'm skeptical. I'm also currently in a feud with my upstairs neighbor and I'm trying to get them evicted, so a regular smoker is out of the question for the time being.
Discuss.
Discuss.
BrutulTM
Good, bad, I'm the guy with the gun.
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Electric smokers are fine. Purists will tell you that the BBQ is not quite as good from them but my brother and neighbor both have one and I have eaten a lot of delicious food from both of them. They are also very simple to use, set it and forget it. If you're an apartment dweller I'd say it's a good choice although propane is about as easy if that's allowed. Pretty good article about the pros and cons here:
Electric Smokers: Buying Guide, Reviews, Ratings, And Recommendations
Electric Smokers: Buying Guide, Reviews, Ratings, And Recommendations
Hekotat
FoH nuclear response team
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Any kind of flames on the balcony is strictly forbidden, I know a lot of people do it here and never get called out on it but I don't want to give those fuckers any ammo to fight back with. I want a good clean kill.
Thanks for the input Brutul, I'll look more into it. Also, what are the cut of ribs you want to use to grill with? I know one style sucks ass and is nothing but fat, beef or pork makes no difference to me. I just want whatever tastes amazing.
Thanks for the input Brutul, I'll look more into it. Also, what are the cut of ribs you want to use to grill with? I know one style sucks ass and is nothing but fat, beef or pork makes no difference to me. I just want whatever tastes amazing.
