Gravy's Cooking Thread
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Guest, it's time once again for the massively important and exciting FoH Asshat Tournament!
Go here and give us your nominations!Who's been the biggest Asshat in the last year? Give us your worst ones!
Big_w_powah
Trakanon Raider
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Soygen
The Dirty Dozen For the Price of One
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Alex
Still a Music Elitist
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I sort of use this recipe. But I don't prepare the chicken like that. I use this for the chicken:
Restaurant-Style Tandoori Chicken In The Oven! Recipe - Food.com
And then I still prepare the spice blend from Food Wishes. I use some of it in the beginning when you saute the onions and then I add the rest when I add the chicken in.
I've made it quite a few times. Using cream definitely tastes better but it certainly makes you feel worse than if you use coconut milk.
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Repeated a recipe tonight, and it's great. I can't remember if I posted it here. It's super simple, and it's a great summer meal. Grill some chicken - just brush on olive oil and sprinkle salt and pepper. Then, grill either peaches or slabs of pineapple. Give them a nice sear. Put a bed of arugula on a plate, next comes the grilled fruit, grilled chicken (I like tenderloins) on top. Put on a balsamic vinaigrette if you would like, and a squeeze of lime. Serve with sauteed asparagus.
Healthy and delicious. My kids all finished their plates.
Healthy and delicious. My kids all finished their plates.
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Today I am smoking a huge slab of salmon. To be served with an enormous fruit salad, some grilled asparagus (they're in season), and saffron rice pilaf. Finish with home made blueberry ice cream. It's good to have family in town, it gives me a reason to cook like crazy.
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BrutulTM
Good, bad, I'm the guy with the gun.
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FWIW, I tried the sodium citrate mac and cheese in the crockpot thing and it turned out well. It was only in the crockpot on warm for about 2 hours but it wasn't discernibly mushier than when I finished cooking it. I had intended to undercook the pasta and then didn't take it out quick enough but it didn't seem to matter. A lady at the potluck told me that the cheese sauce seals the pasta so it won't absorb any more water and thus it doesn't turn mushy. I don't know if this is true but it makes sense and there wasn't a molecule of mac and cheese left at the end.
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30 degrees C here, it's been roasting. Smoked a small cut of brisket yesterday - the small supermarket briskets are normally too lean to smoke, this one had lots of fat and it came out ok. Only problem is that it was wedge shaped, so the thicker part needed a bit more time.
Short ribs today, some beef burgers and 2 x kangaroo burgers
Lanx
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good lord, them cows must be from the Bronx for that price.
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Made Cecina tonight. Was pork instead of beef though. Had a friend who used to be a butcher in mexico cut up a pork loin for me and he salted it with his mexican spice/salt blend. It was really good.
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Harfle
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I beg to differ that a cow is a cow the breed of the cow has a larger impact on the quality of the meat.
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