Gravy's Cooking Thread
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When your wife is pregnant, feed her anything you want your kids to be willing to eat.
http://www.npr.org/2011/08/08/139033...d-before-birth
Tried it. It didn't work the first time.
Went back to cheap meat and slow cooker.
Browsing sale ads for next try.
(I can be frugal when trying to learn shit I never did before.)
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Feeding 50 tomorrow. Here's the menu:
Tuscon bean soup with chicken sausage
Tomato basil soup
Potato and corn chowder
Meaty chili
Home made bread
fruit salad
green salad
Home made ice cream (raspberry and cherry)
Most of the produce required for these come from my garden. I love it. Hope it all tastes good. It's all made, it'll get heated up in crock pots.
Tuscon bean soup with chicken sausage
Tomato basil soup
Potato and corn chowder
Meaty chili
Home made bread
fruit salad
green salad
Home made ice cream (raspberry and cherry)
Most of the produce required for these come from my garden. I love it. Hope it all tastes good. It's all made, it'll get heated up in crock pots.
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Keep trying. And don't look for sales on good cuts, you're just going to waste your dollars. I've been cooking steaks casually for a while and I still don't like buying expensive cuts because I don't feel like I do them justice. Cheap pieces like top round, sirloin, chuck, all good for practicing steak. GDB and pink-red in the middle is achievable on any cut. Just lower your expectations on the cheaper cuts, they will still be chewy even properly cooked.
You will however be disappointed on a cheap cut versus something cooked in a slow cooker. It takes a decent amount of money for a steak to beat out a beef shoulder tossed in the slow cooker over night.
chaos
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Just get a rib eye, put salt on it, and cook it on really fucking hot surfaces of some kind for a short period of time. Keep doing that until you figure out how to do it well. Cooking a steak is one of those things that is really easy to overthink, and takes practice.
I really want a slow cooker that has some kind of timer. Going to be making slow cooker short ribs again soon and it would be ideal to have the slow cooker kick on at like 3 in the morning to be ready by 11 AM.
I really want a slow cooker that has some kind of timer. Going to be making slow cooker short ribs again soon and it would be ideal to have the slow cooker kick on at like 3 in the morning to be ready by 11 AM.
chaos
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When my current slow cooker kicks on, it comes up to a heat selection menu. It is one of those Hamilton Beach fuckers with the electronic menu on the front. Wishing I had one of the old school ones with the dial on the front, then I could do that.
Me, I say learn with the ribeyes. I think a lesser cut is just going to be harder to cook correctly. and you can get a decent boneless ribeye fairly inexpensively. But if you learn to cook a top round well, I mean, good on you, but I just don't think it will translate well to a ribeye or whatever cut you really want to cook.
Me, I say learn with the ribeyes. I think a lesser cut is just going to be harder to cook correctly. and you can get a decent boneless ribeye fairly inexpensively. But if you learn to cook a top round well, I mean, good on you, but I just don't think it will translate well to a ribeye or whatever cut you really want to cook.
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Truth. This is excellent advice.
Get a new, oldschool slow cooker, man. Hit the Salvation Army and St. Vincent DePaul's stores.
Erronius
<WoW Guild Officer>
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chaos told me to come here and post, so I figured I'd share with you all what I made for dinner tonight.
First I opened myself a can of Progresso chicken and corn chowder and dumped it in a microwave safe bowl. I wanted to put clear plastic wrap over it but all I had was this red shit, so that's what I used. I microwaved it on high for 3 minutes because I wanted to that's why. I probably should have stopped halfway through and stirred it because it started trying to shoot exploding potatoes through the plastic wrap like missiles, but that's what the plastic wrap is for and I had to check to see if Draegan had posted yet again. The good thing about using red plastic wrap though is that when it melts around whatever you're microwaving, it's easy to see so you don't end up swallowing melted clear plastic wrap. Then I grabbed a sleeve of saltine crackers and smashed them into dust and dumped them into the bowl, then folded them into the chowder for a minute - be sure you fold, don't stir it because you're likely to scald yourself with hot chowder. Especially if your a dude because if you're anything like me you hold the bowl in your lap and an accident is likely to burn you in one of the worst places imaginable.
For dessert I'm eating animal crackers out of a clear plastic bear container that holds 46 oz of assorted animal crackers. I know a bunch of you people probably have kids so I'm sure someone has one besides me, but I don't have to watch some rugrat suck on animal crackers until they become some sort of slimy flour-paste and the kids wipe that all over the walls. I swear I just ate one that looked like an impala, but maybe that's due to inaccuracies in the baking process because I can't think that they'd make impala animal crackers on purpose.
I did cube part of a chicken breast and fed it to my two cats if that counts. I think they may actually have eaten better than I did tonight.
First I opened myself a can of Progresso chicken and corn chowder and dumped it in a microwave safe bowl. I wanted to put clear plastic wrap over it but all I had was this red shit, so that's what I used. I microwaved it on high for 3 minutes because I wanted to that's why. I probably should have stopped halfway through and stirred it because it started trying to shoot exploding potatoes through the plastic wrap like missiles, but that's what the plastic wrap is for and I had to check to see if Draegan had posted yet again. The good thing about using red plastic wrap though is that when it melts around whatever you're microwaving, it's easy to see so you don't end up swallowing melted clear plastic wrap. Then I grabbed a sleeve of saltine crackers and smashed them into dust and dumped them into the bowl, then folded them into the chowder for a minute - be sure you fold, don't stir it because you're likely to scald yourself with hot chowder. Especially if your a dude because if you're anything like me you hold the bowl in your lap and an accident is likely to burn you in one of the worst places imaginable.
For dessert I'm eating animal crackers out of a clear plastic bear container that holds 46 oz of assorted animal crackers. I know a bunch of you people probably have kids so I'm sure someone has one besides me, but I don't have to watch some rugrat suck on animal crackers until they become some sort of slimy flour-paste and the kids wipe that all over the walls. I swear I just ate one that looked like an impala, but maybe that's due to inaccuracies in the baking process because I can't think that they'd make impala animal crackers on purpose.
I did cube part of a chicken breast and fed it to my two cats if that counts. I think they may actually have eaten better than I did tonight.
Dyvim
Bronze Knight of the Realm
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Get your oldest to help you in the kitchen, that way they become more attached to the meals and will def eat it if it strikes their taste.
Dont let em wash dishes but call them hey i really need you to crack those eggs and put in it in the dough or, ask them if sauce needs more salt, pepper and the like, whenever the linger around at home.
Hekotat
FoH nuclear response team
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Impala, lol.chaos told me to come here and post, so I figured I'd share with you all what I made for dinner tonight.
First I opened myself a can of Progresso chicken and corn chowder and dumped it in a microwave safe bowl. I wanted to put clear plastic wrap over it but all I had was this red shit, so that's what I used. I microwaved it on high for 3 minutes because I wanted to that's why. I probably should have stopped halfway through and stirred it because it started trying to shoot exploding potatoes through the plastic wrap like missiles, but that's what the plastic wrap is for and I had to check to see if Draegan had posted yet again. The good thing about using red plastic wrap though is that when it melts around whatever you're microwaving, it's easy to see so you don't end up swallowing melted clear plastic wrap. Then I grabbed a sleeve of saltine crackers and smashed them into dust and dumped them into the bowl, then folded them into the chowder for a minute - be sure you fold, don't stir it because you're likely to scald yourself with hot chowder. Especially if your a dude because if you're anything like me you hold the bowl in your lap and an accident is likely to burn you in one of the worst places imaginable.
For dessert I'm eating animal crackers out of a clear plastic bear container that holds 46 oz of assorted animal crackers. I know a bunch of you people probably have kids so I'm sure someone has one besides me, but I don't have to watch some rugrat suck on animal crackers until they become some sort of slimy flour-paste and the kids wipe that all over the walls. I swear I just ate one that looked like an impala, but maybe that's due to inaccuracies in the baking process because I can't think that they'd make impala animal crackers on purpose.
I did cube part of a chicken breast and fed it to my two cats if that counts. I think they may actually have eaten better than I did tonight.
chaos
Buzzfeed Editor
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Me, too. So much sodium, and for something that is so easy to do yourself.
By the way, the tomato soup I made today, if I may say so myself, was just delicious. The difference between using fresh tomatoes and canned is huge, and having a nearly endless source of basil helps. I started with this recipe, but didn't follow it religiously, and then I just did my own thing. But this is a good start
http://www.skinnytaste.com/2013/08/c...mato-soup.html
Hekotat
FoH nuclear response team
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Been trying to cook healthier lately, I felt like I was adding to many flavors/seasonings to dishes so I've been using just olive oil, salt and pepper with great results.
Also, I made a steak the Gordon Ramsay way just now and it was fucking excellent aside from it being a little to raw for my tastes. I have one more in the fridge and I'll take another crack at it later this week and try to get it perfect.
Also, I made a steak the Gordon Ramsay way just now and it was fucking excellent aside from it being a little to raw for my tastes. I have one more in the fridge and I'll take another crack at it later this week and try to get it perfect.
chaos
Buzzfeed Editor
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I made red beans and rice, too much broth but w/e, that broth will be good as hell in about 2-3 days.
Also I made homemade mayo for the first time ever about a week ago. I hate mayo, it is just gross to me. Something prompted me to try and make it myself though, and it is really fucking good. Really easy, too. Made it again today, really eas. I want to start trying to throw some flavors in there maybe. Maybe a chipotle-lime mayo or something.
Also I made homemade mayo for the first time ever about a week ago. I hate mayo, it is just gross to me. Something prompted me to try and make it myself though, and it is really fucking good. Really easy, too. Made it again today, really eas. I want to start trying to throw some flavors in there maybe. Maybe a chipotle-lime mayo or something.
Eomer
Trakanon Raider
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Anyone else had a bison rib eye recently? Beef rib eyes are my favorite steak cuts by far, lots of flavor, nice and tender etc. I don't mind the extra bit of gristle. I bought some bison rib eyes at the farmer's market last weekend, and cooked them up much the same as I would have with a beef cut, and they were not very good at all. Very chewy, for the most part (mine was a big cut, damn near a pound, and parts of it were reasonably tender but most was pretty chewy). They were done to about medium rare, damn near perfectly so IMO. I'd also bought some bison tenderloins that I cooked on Friday that were really good (I fucked up and over did them a bit, but even then they were good).
Curious if I had a bad cut, or if bison rib eyes just aren't that great.
Curious if I had a bad cut, or if bison rib eyes just aren't that great.
Made my pressure cooker stew tonight, but was feeling different. So I put the veggies in early to cook down, took the beef out once it was braised through, and then blended everything else. Shredded the beef and then added it back to the soup. It turned out the most complex and delicious tasting soup I've ever made (though next time I'll be sure to seed the peppers).
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