Gravy's Cooking Thread

Lanx

Lanx

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Bought a lodge dutch oven, decided to try ramseys white bean soup, turned out good


this thing retains heat, holy shit, 1hr later and i take the cover off and it's still so hot i can't put my face over it. (i tried to smell it when i opened it, but then my face quickly told me fuck that.)

gonna try Kimchi Soondubu Jjigae, next, unfortunately i have to travel 2hours to get a good source of dried anchovies (asian market), so i'll need to think of something for that, i still have kelp i've vac'd up but surprisingly mirin, costs an arm and leg here, 6bucks for 10oz, amazon can get me 60oz for 15bucks.
 
Soygen

Soygen

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We're doing picanha this weekend in the sous vide. I got myself a new toy for it as well:

00100dPORTRAIT_00100_BURST20180418203100612_COVER - Copy.jpg
 
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Hekotat

Hekotat

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Lanx said:
Bought a lodge dutch oven, decided to try ramseys white bean soup, turned out good


this thing retains heat, holy shit, 1hr later and i take the cover off and it's still so hot i can't put my face over it. (i tried to smell it when i opened it, but then my face quickly told me fuck that.)

gonna try Kimchi Soondubu Jjigae, next, unfortunately i have to travel 2hours to get a good source of dried anchovies (asian market), so i'll need to think of something for that, i still have kelp i've vac'd up but surprisingly mirin, costs an arm and leg here, 6bucks for 10oz, amazon can get me 60oz for 15bucks.
Click to expand...


Try his beef n ale stew, it's my go to winter dish. So damn good.

 
lurkingdirk

lurkingdirk

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I once saw a band live that was called "Mustard Plug."

That was a gross name, I thought, until they revealed their full band name was "Love Mustard Plug."
 
Hekotat

Hekotat

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Lanx said:
Hmm i already make a variation on this, however i refuse to use any recipes where they view "dumplings" as just rolled dough things.
Click to expand...

I got lazy after having issues finding suet locally so I just went with croissants, rolled them with stone ground mustard and sat them on top, worked out good. I'm sure you can put your own twist on it.
 
Lanx

Lanx

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cataloging that a roasted 4lb chicken will produce
14oz in bones
20oz in white meat
21oz in dark meat

the rest is chicken fat.
 
Lanx

Lanx

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Soonduboo came out great, it was probably cuz of the time i spent making the konbu stock (kelp/anchovies/radish)
 
BrutulTM

BrutulTM

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Lanx said:
this thing retains heat, holy shit, 1hr later and i take the cover off and it's still so hot i can't put my face over it. (i tried to smell it when i opened it, but then my face quickly told me fuck that.)
Click to expand...

It always amazes me how long things like soup/stew stay hot.
 
Ao-

Ao-

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I really wish I could make stocks to make really good soup. I don't know how, but I just fuck it up every time.
 
Lanx

Lanx

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Ao- said:
I really wish I could make stocks to make really good soup. I don't know how, but I just fuck it up every time.
Click to expand...
stocks is pretty simple, maybe you need more bones? do you use a whole carcass? i actually freeze a carcass for a few days and make stock w/ two carcassas for more bone juice extraction.
 
Ao-

Ao-

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Lanx said:
stocks is pretty simple, maybe you need more bones? do you use a whole carcass? i actually freeze a carcass for a few days and make stock w/ two carcassas for more bone juice extraction.
Click to expand...
I'm bad at skimming? Probably need more bones then.
 
Lanx

Lanx

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Ao- said:
I'm bad at skimming? Probably need more bones then.
Click to expand...
use your ladel, drop it in the middle and then swirl from the inside out, the fat and scum should be accumulated on the walls of the pot and then skim/scrap the pot walls, or just let it cool down, put in fridge and just remove the top hockey puck layer.
 
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