Gravy's Cooking Thread
- Thread starter chaos
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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!
pharmakos
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Went to the local mom & pop grocery store instead of driving out to the meat market. Couldn't find as many cheap cuts there as I was hoping for. Picked up a Denver steak from Chuck, a pack of cheap but decent looking pork chops, a big bag of boneless chicken breasts because they were on sale, and a single 0.69pound sirloin steak to treat myself with.
Going to make the sirloin tonight... Vacuum sealed it after seasoning it with Lawry's seasoning salt and garlic powder. Dropped a couple tablespoons of butter in the bag with it. Going to do it in the sous vide @ 134°F for ~1:30h, then finish it off in a cast iron frying pan, with the juices from the bag poured in.
My mouth is already watering.
Need to figure out how to add more fat to it for keto purposes. Maybe I'll put a big dollop of sour cream on it.
Going to make the sirloin tonight... Vacuum sealed it after seasoning it with Lawry's seasoning salt and garlic powder. Dropped a couple tablespoons of butter in the bag with it. Going to do it in the sous vide @ 134°F for ~1:30h, then finish it off in a cast iron frying pan, with the juices from the bag poured in.
My mouth is already watering.
Need to figure out how to add more fat to it for keto purposes. Maybe I'll put a big dollop of sour cream on it.
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Bandwagon
Kolohe
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I spent the last 4 hours prepping & vacuum sealing a bunch of chicken and tri tip. Mixed up some dry rub for the tri tip using our own dehydrated Walla Walla sweet onions, ground up. Bit of garlic salt and ground cloves, too.
I took 8 of the chicken breasts out and tried some new stuff. Made cordon bleu sans bread crumbs out of two, and I butterflied the rest and stuffed them with pesti, fresh basil, mozz, spinach and butter. Really looking forward to those when family comes in this weekend.
My lady's dad is (possibly) bringing us 20lbs of Elk, too. I don't know if I've even ever had Elk. What do I expect here? Is it really gamey? I had some grass--fed longhorn when I lived on Maui and it wasn't my thing. Not sure what to do with the Elk if he brings it up.
I took 8 of the chicken breasts out and tried some new stuff. Made cordon bleu sans bread crumbs out of two, and I butterflied the rest and stuffed them with pesti, fresh basil, mozz, spinach and butter. Really looking forward to those when family comes in this weekend.
My lady's dad is (possibly) bringing us 20lbs of Elk, too. I don't know if I've even ever had Elk. What do I expect here? Is it really gamey? I had some grass--fed longhorn when I lived on Maui and it wasn't my thing. Not sure what to do with the Elk if he brings it up.
Bandwagon
Kolohe
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I got my girlfriend to follow Joe Rogan's instagram so we could look out for his meal pictures. You should check it out.Went to the local mom & pop grocery store instead of driving out to the meat market. Couldn't find as many cheap cuts there as I was hoping for. Picked up a Denver steak from Chuck, a pack of cheap but decent looking pork chops, a big bag of boneless chicken breasts because they were on sale, and a single 0.69pound sirloin steak to treat myself with.
Going to make the sirloin tonight... Vacuum sealed it after seasoning it with Lawry's seasoning salt and garlic powder. Dropped a couple tablespoons of butter in the bag with it. Going to do it in the sous vide @ 134°F for ~1:30h, then finish it off in a cast iron frying pan, with the juices from the bag poured in.
My mouth is already watering.
Need to figure out how to add more fat to it for keto purposes. Maybe I'll put a big dollop of sour cream on it.
Can't go wrong with beef & jalepenos, eh?
pharmakos
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Bandwagon
Kolohe
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That right there is my brother in law. One time the fucker tried to give me a deer leg, fur and hoove still attached. I was like, WTF am I gonna do with this? GTF outta here. lol.
Mrs. Gravy
Quite Saucy
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My herbs are doing fucking fantastic this spring; I have made caprese salads three times in the past month. Steady and I added it to shells and smoked chicken for a twist on pasta salad - so incredibly simple and fucking delicious (I added a little extra seasoning to brighten, fresh lime juice, garlic powder, black pepper, a few red pepper flakes) so good room temp and cold both.
fanaskin
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pharmakos
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Anyone ever had a sous vide break on them right away? Went to use it again today and it doesn't power up at all, LCD and power button don't light up.
Called customer service of the company that makes it, they told me to just return it to the place it was from. Going to be a hassle since it was a gift, tho. I swear I have the worst luck.
Already PMing Bandwagon about it <3
Called customer service of the company that makes it, they told me to just return it to the place it was from. Going to be a hassle since it was a gift, tho. I swear I have the worst luck.
Already PMing Bandwagon about it <3
Lanx
<Prior Amod>
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did you soak the entire thing in water? maybe you tripped the outlet, try a different one.
pharmakos
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Didn't soak it, just set it overnight in the drainer I normally use to dry my dishes. Tried a different outlet that the coffee pot was working fine in, still no juice to the sous.
pharmakos
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