Gravy's Cooking Thread

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Alex

Alex

Still a Music Elitist
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I posted about these in the Fast Food thread but I think they're relevant here as well. Anyone ever eat these? I found them at a Nepalese/Indian grocer and they are amazing. Extremely spicy. I made a pizza and put only two of these on it and I could feel it. You can take one and dice it up and put it on a sandwich. They provide more than just heat too. The flavor is great. It's going to take forever to make it through this whole jar.

nepalese-red-cherry-peppers-jpg.165292
 
Lanx

Lanx

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Alex said:
I posted about these in the Fast Food thread but I think they're relevant here as well. Anyone ever eat these? I found them at a Nepalese/Indian grocer and they are amazing. Extremely spicy. I made a pizza and put only two of these on it and I could feel it. You can take one and dice it up and put it on a sandwich. They provide more than just heat too. The flavor is great. It's going to take forever to make it through this whole jar.

nepalese-red-cherry-peppers-jpg.165292
Click to expand...
i usually don't fucks w/ indian grocers, of course asian is fine for me, and so is mexican, but i just stay away from indian. Even tho for some reason indian grocer is the only ethnic grocer within 50minutes of me (it's acually 10mins) and i just don't go, cuz theres nothing i can use.

since i also bought my dutch oven to bake breads in (now it's for soups and stocks)

i recently baked this


tasted great, just like a chinese bakery, except it didn't seem to rise enough

baking noob so,

atm i only have fleishmans active yeast and store bought unbleached flour

anyway to up my game? and why?
 
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Ao-

Ao-

¯\_(ツ)_/¯
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are you starting the yeast ahead of time in some warm (not hot) water?
 
Ninen

Ninen

Ahn'Qiraj Raider
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One of the TV chefs did some airtime on it, and with most modern yeasts, in most modern recipes; "proof"ing the yeast as a separate step makes no difference other than to make the cook feel better. And if you keep your yeast nicely wrapped and in the freezer, it'll last nearly indefinitely, reguardless of the listed expiration date.

I'm on like year 8 of working through a 1lb Lesaffre Saf-Instant Yeast block.
 
Soygen

Soygen

The Dirty Dozen For the Price of One
<Nazi Janitors>
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Got some nice, thick ribeyes at Costco and gave them a bath this weekend! They were delicious.



MVIMG_20180428_172506.jpg


IMG_20180428_190512.jpg



IMG_20180428_190704.jpg
 
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Hekotat

Hekotat

FoH nuclear response team
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I'm really enjoying this Stubbs marinades, especially the one for Chicken. Put those in a bag then drop it in the Sous Vide for exquisite flavor.

I'm trying the pork one right now, I hope it turns out as good as the chicken.

1525028157360.png

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lurkingdirk

lurkingdirk

AssHat Taint
<Medals Crew>
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Have you guys tried the Trader Joe's Sriracha BBQ sauce? It's fantastic for chicken, beef, your wife's tits, or whatever you like to lick. Super cheap sauce that's super yum.

2jiVqSB.jpg
 
Fogel

Fogel

Mr. Poopybutthole
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Lanx said:
i usually don't fucks w/ indian grocers, of course asian is fine for me, and so is mexican, but i just stay away from indian. Even tho for some reason indian grocer is the only ethnic grocer within 50minutes of me (it's acually 10mins) and i just don't go, cuz theres nothing i can use.

since i also bought my dutch oven to bake breads in (now it's for soups and stocks)

i recently baked this


tasted great, just like a chinese bakery, except it didn't seem to rise enough

baking noob so,

atm i only have fleishmans active yeast and store bought unbleached flour

anyway to up my game? and why?
Click to expand...


Proofing bread can vary depending on a lot of things including your ambient temp, humidity, etc. Either add a touch more yeast or adjust your proofing times. Maybe even cut back on the preproofing process a little. If you preproof too much all the yeast can be used up, run out of sugar, etc.
 
Lanx

Lanx

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Julian The Apostate said:
I just got a sous vide and love it but my searing game is fucking weak as shit with my bitch ass non stick pans. Let me know how that does.
Click to expand...
Lodge L8SK3 10-1/4-Inch Pre-Seasoned Skillet

10in at 15bucks is mad cheap, if you have gigante steaks, you might want to pony up to the 12in for 10bucks more.

i know, you probably don't want to deal w/ more dishes, and i myself use a butane torch for chicken and otherstuff... but for your steak, treat it right.

and if you do get one, don't get the ones w/ the "grill marks", it's actually less surface area, and more annoying to clean.

You need a cast iron pan anyway, can you bum one off of a grandma or something?
 
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Soygen

Soygen

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Julian The Apostate said:
I just got a sous vide and love it but my searing game is fucking weak as shit with my bitch ass non stick pans. Let me know how that does.
Click to expand...
The searzall is awesome. I've used it a few times now and it works great. That said, I agree with Lanx that you should own a cast iron for cooking in general.
 
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Deathwing

Deathwing

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An enameled dutch oven is a good way to start with cast iron if you're weary about the upkeep of a regular cast iron pan. I haven't actually felt the need to buy one yet, the dutch oven does everything I would want out of a cast iron pan.
 
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