Gravy's Cooking Thread

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Soygen

Soygen

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I'm trying to cut some weight before a keys trip next month. Gotta' getbeach body ready. My cooking/eating has been very boring due to that.

That said, this weekend is one of my favorites. Marinated skirt steak on the grill. We're doing a pool day, then grilling for father's day.
 
Deathwing

Deathwing

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Depends on the prep. Just about any steak prepared properly is delicious. As for the chicken, hopefully you haven't reached your limit already by using chicken breast. Bland, boring meat. Opt for chicken thighs as your default chicken cut, buy other cuts as the dish prep demands(like drumsticks for bbq chicken).

I can't remember, is this like a solidarity thing by choice or can you not have carbs at all? There's a lot of dishes where the prep work lends to easy optional carbs. One of my favorite is chicken tikka masala(no rice) with toasted naan bread on the side.

My wife can't have eggs unless they are cooked for a long time, but she hasn't even suggested that I, nor my kid, stop eating them too.
 
Khane

Khane

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I tried to make coq au vin the other day. The chicken didn't come out right and basically ruined it.

I didn't feel like posting my failure.
 
lurkingdirk

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Khane_sl said:
I tried to make coq au vin the other day. The chicken didn't come out right and basically ruined it.

I didn't feel like posting my failure.
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It's okay, Khane. We can feel the failure in general in your posts.

I have an outdoor project happening right now, so I'm doing very little cooking, but going to the cottage tomorrow, and plan to let a million things slow cook while on the beach.
 
pharmakos

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i made a bacon grilled cheese the other day. instead of buttering the bread for the grilled cheese, i fried it in the grease leftover after cooking the bacon.

i used brownberry multigrain bread at least.
 
Khane

Khane

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lurkingdirk_sl said:
It's okay, Khane. We can feel the failure in general in your posts.
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mkopec

mkopec

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Soygen_sl said:
I'm trying to cut some weight before a keys trip next month. Gotta' getbeach body ready. My cooking/eating has been very boring due to that.

That said, this weekend is one of my favorites. Marinated skirt steak on the grill. We're doing a pool day, then grilling for father's day.
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Skirt steak is awesome. I marinade mine in lemon juice, sriracha, garlic, paprika, dehydrated onion, garlic salt.... I let them sit in there for at least a day, sometimes up to three if I dont have time to grill them. Then served in either lettuce wraps with hot salsa, or flour tortillas and salsa for the kids and the wife. Medium rare of course. I finally trained my family in eating steak they way it should be eaten.

Costco usually has them two to the package, like $20-$30. Its a summer staple around my house. Kids and wife love them. I slice that shit up and one is usually gone before I even have a chance to make the tacos.
 
Soygen

Soygen

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I usually do a garlic/lemon/soy/olive oil marinade with a bunch of dry spices. It's definitely one of my favorite beef cuts. I almost always overdo it when I make it, meaning I eat way too much. Sometimes you gotta' get the meat sweats.
 
mkopec

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Its hard with that cut because the thin side always gets more done than the thicker side, but thats cool, because if you have someone that likes more well done shit, well, there you go. My older son usually still freaks out when he sees pink juice and pink/red meat, but im still training him.
 
Khane

Khane

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Why are you heathens ruining perfectly good red meat with your ridiculous marinades?! Salt and pepper and sear for a nice crust.

You boorish brutes.
 
chaos

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I saw one of those stupid Facebook videos and now I want to make chicken sambucca. However, I generally dislike wilted greens and it calls for cooked spinach rolled up inside. Maybe I could substitute something not slimy for that, but I imagine anything vegetable wise cooked rolled up in chicken like that will get slimy.

Also I tried turnips for the first time ever on Friday. Made a turnip gratin. Well reviewed, seemed ok, but yeah, no thanks. I don't think I am a turnip person.
 
Abefroman

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Khane_sl said:
Why are you heathens ruining perfectly good red meat with your ridiculous marinades?! Salt and pepper and sear for a nice crust.

You boorish brutes.
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Skirt Steak is made for marinades you cave man! Try Coconut milk and green curry paste for your Skirt Steak marinade and serve it over wide rice noodles with bamboo shoots.
 
Soygen

Soygen

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mkopec_sl said:
Its hard with that cut because the thin side always gets more done than the thicker side, but thats cool, because if you have someone that likes more well done shit, well, there you go. My older son usually still freaks out when he sees pink juice and pink/red meat, but im still training him.
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I meant I overeat not over cook.
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Rezz

Rezz

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Food is srs bizness.

Skirt steak is... good for certain types of dishes. Usually those with shitloads of seasoning or fajita/carne asada. It's pretty good with salt/pepper/garlic, but you aren't approaching other cut levels in what you end up with for the most part. THAT SAID. You soak some skirt steak in lime juice/red pepper flakes/sea salt overnight, and then slice it and lightly saute the next day? Tacos that can only get better and embarrass dry seasoned carne asada. It is absolutely the perfect tool for some jobs, and that is one of them.

And yes, saute, not grill.
 
lurkingdirk

lurkingdirk

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chaos_sl said:
Also I tried turnips for the first time ever on Friday. Made a turnip gratin. Well reviewed, seemed ok, but yeah, no thanks. I don't think I am a turnip person.
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Man, roasted root vegetables are a staple here, including turnips. Maybe you're just not making them right...

Erronius_sl said:
Too far? I thought this thread was a safe-space for you food hipsters
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Sorry. Did I break a rule or something?
 
chaos

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I might like them roasted, idk, I generally like roasted veggies. The gratin sauce tasted fine, the cheese was fine. I thinly sliced the turnips on a mandolin. The texture was like paper, so maybe too thin, but the taste was not good either.

Marinating a skirt steak right now in Chipotle, Adobo, Lime juice, paprika, and garlic. Off the mother fucking chain.
 
lurkingdirk

lurkingdirk

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chaos_sl said:
I might like them roasted, idk, I generally like roasted veggies. The gratin sauce tasted fine, the cheese was fine. I thinly sliced the turnips on a mandolin. The texture was like paper, so maybe too thin, but the taste was not good either.

Marinating a skirt steak right now in Chipotle, Adobo, Lime juice, paprika, and garlic. Off the mother fucking chain.
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If you cook that on high heat I'ma show up and slap you.
 
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