Gravy's Cooking Thread
- Thread starter chaos
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rush02112
Golden Knight of the Realm
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Ossoi
Tranny Chaser
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TJT
Mr. Poopybutthole
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Made this yesterday. I bought Dutch Oven because I think they are cool so I've been experimenting with stuff to make in it.
Dutch Oven Hippy Chili
I was going to make a more normal Texas style chili but this one looked good and I've never actually cooked with quinoa before. Ended up being quite delicious and very simple to throw together. Also very cheap.
Dutch Oven Hippy Chili
I was going to make a more normal Texas style chili but this one looked good and I've never actually cooked with quinoa before. Ended up being quite delicious and very simple to throw together. Also very cheap.
chaos
Buzzfeed Editor
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That looks good. I'm making chili right now, haven't had chili in months since I was on this low carb thing so I'm looking forward to it. I made A Bowl of Red a few months ago. It's alright, I wouldn't make it again though.
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Hey ladies and gents. First time poster long time reader. Always been apprehensive of sharing the things that I enjoy making but thought I would start the new year out not giving a shit, and the political thread has got my blood boiling. So without further ado..
Edit
Sorry, dumb shit phone
Anyways. Sous vide prime rib
you
Edit
Sorry, dumb shit phone
Anyways. Sous vide prime rib
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TJT
Mr. Poopybutthole
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Sir, you felt that this wasn't a safe space share your love of beef?
Because it is!
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130 degrees F
Toasted that fucker in the oven at 550. May not have been my best attempt, but the family ate it up (assholes didn't leave me any leftovers), but can't complain.
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Too much fat for a finished cook in my books, but that is subjective. Looks like you did a nice job finishing it. Post more. Pictures of beef are always welcome here!
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Sorry, I meant you did a good job cooking it, not that you cooked it to "well done".
Supposedly marbling is supposed to melt as you cook it, but I don't see how you cook a prime rib to the correct temperature and render all that fat at the same time.
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No worries, bud. You are absolutely right regarding the fat rendering. I'm not sure I'd use the same method on my next roast. It was more of an experiment with the Anova then anything else. The thing is, prime rib roasts typically don't ever render all the fat like a normal steak. You're supposed to get a mouthful of raw, natural fat, or just eat around it. I may be totally wrong, but that's always been my understanding when it comes to the cut.
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FUCKING DECKLE MAKES MY DICK HARD!
Also, you cook that one Bisi? Looks pretty fucking spectacular.