Gravy's Cooking Thread
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Xarpolis
Life's a Dream
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I just bought one of these. I'll try it maybe for dinner. But maybe tomorrow instead.
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Bandwagon
Kolohe
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I started putting thin-sliced beef and fat chunks of onion in it. Really tasty, simple combo.
Lanx
<Prior Amod>
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I'll be testing these out in the next week or so
Nissin Raoh, Tonkotsu, 3.53 Ounce (Pack of 6)
i've been told costco has an 8pack for the same price, but i don't have costco near me so i can't tell you, i'm pretty sure this is also the brand i've had in 7-11 Japan. ( had a few diff ones)
Nissin Raoh, Tonkotsu, 3.53 Ounce (Pack of 6)
i've been told costco has an 8pack for the same price, but i don't have costco near me so i can't tell you, i'm pretty sure this is also the brand i've had in 7-11 Japan. ( had a few diff ones)
Lanx
<Prior Amod>
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it's only "ok" i recently also saw these at walmart if you want to give em a go, the tonkotsu broth packet is actually really good, but noodles... eh, i'll try to eat a few more of em in the coming months to give it a really go.
Denaut
Trump's Staff
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I eat and use tomatoes frequently, but I've just started roasting them. It is amazing what a difference it makes. I can't believe how much I've cooked or pickled them in other ways but missed roasting.
My first experiment was a roasted tomato and roasted pepper bruschetta (on my sourdough) and it blew my socks off.
My first experiment was a roasted tomato and roasted pepper bruschetta (on my sourdough) and it blew my socks off.
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TJT
Mr. Poopybutthole
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Made this today. God damn delicious. I've usually ignored the whole, "searing the flavor in" as that's a bunch of BS to me. But searing here has the added benefit of keeping the pork together after 45 minutes in the instant pot. I added the step of putting the pork on a cookie sheet, pulling it apart and spreading it across the whole sheet, and then putting it in the broiler on high for 5 minutes to get that nice bit of crisp on it.
The sauce it makes with the drippings is fantastic. Just add a small amount of corn starch until it reduces a little and its wonderful for all kinds of things too. You also get a ton of it.
Instant Pot Korean Inspired Pulled Pork | With Two Spoons
The sauce it makes with the drippings is fantastic. Just add a small amount of corn starch until it reduces a little and its wonderful for all kinds of things too. You also get a ton of it.
Instant Pot Korean Inspired Pulled Pork | With Two Spoons
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Lanx
<Prior Amod>
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maillard reaction is real, cuz you can throw a raw steak at a dog, or grill one and you see that fucker salivate like niagra falls.
Lanx
<Prior Amod>
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also... man i really don't like to judge when it comes to cooking, you know, you cook what you know. Like i know if someone not named Giuseppi or Antonio or Giovanni comes over, they'll have my lasagna, and it'll be the best they've ever had.
but dawg, you really getting a korean recipe from two blond bitches?
TJT
Mr. Poopybutthole
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also... man i really don't like to judge when it comes to cooking, you know, you cook what you know. Like i know if someone not named Giuseppi or Antonio or Giovanni comes over, they'll have my lasagna, and it'll be the best they've ever had.
but dawg, you really getting a korean recipe from two blond bitches?
It ain't Korean. It's Mexican with Korean seasoning.
Korean inspired. They don't do pulled pork lol
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TJT
Mr. Poopybutthole
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With the tasty sauce my carnitas there made. This is the TJT black bean noodle breakfast bowl. Crispy tofu would have made it better but I was too lazy for that at the time.
Boil up some black bean noodles for 3 minutes and then use cold water in the colander. I prefer noodles a la dente. Sautee some mushrooms then tofu. I've been experimenting with some marinades I've been making and I used one on tofu here. if I took the step of adding cornstarch to them it would have been perfect. I'll do that tomorrow. The marinade is so so, its a bit too sweet as I used too much sugar. Anyway! Then fry up an egg and cut some white off to make it more presentable like. Garnish with kimchi, sesame seed and green onion.
Heat up your slightly gelatinized korean inspired carnitas dripping sauce and pour a bit of it over. I probably need to improve my food presentation skills though.
Enjoy.
Boil up some black bean noodles for 3 minutes and then use cold water in the colander. I prefer noodles a la dente. Sautee some mushrooms then tofu. I've been experimenting with some marinades I've been making and I used one on tofu here. if I took the step of adding cornstarch to them it would have been perfect. I'll do that tomorrow. The marinade is so so, its a bit too sweet as I used too much sugar. Anyway! Then fry up an egg and cut some white off to make it more presentable like. Garnish with kimchi, sesame seed and green onion.
Heat up your slightly gelatinized korean inspired carnitas dripping sauce and pour a bit of it over. I probably need to improve my food presentation skills though.
Enjoy.
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TJT
Mr. Poopybutthole
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Problem is you can easily be overwhelmed by the bajillion kimchi styles at your typical Korean Mart.
However. Generally what you want is the crunchy radish kind. I'm by no means a specialist but I've had every commercial and grandma's at the Korea Mart made type available to me here in Austin. That being said this one is far and above any other of it's kind so if you see this. Buy some.
spoilered for size
However. Generally what you want is the crunchy radish kind. I'm by no means a specialist but I've had every commercial and grandma's at the Korea Mart made type available to me here in Austin. That being said this one is far and above any other of it's kind so if you see this. Buy some.
spoilered for size
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Noodleface
A Mod Real Quick
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I got a pretty nice set of chef knives a few years ago, and I use the sharpening steel to deburr them, but I actually need to get them sharpened. Should I take them to someone, use a whetstone, or do those electric sharpeners really work?
I've never sharpened a knife with a whetstone so I am a little leery of ruining my knives
I've never sharpened a knife with a whetstone so I am a little leery of ruining my knives
BrutulTM
Good, bad, I'm the guy with the gun.
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If they're good knives you really only need to sharpen them once a year or so unless you're doing something rough with them and in that case it might be worth $5 a knife to have them professionally sharpened. That said, I like this tutorial.
I bought a water stone because of it and one of these days I'm going to get the hang of using it.
I bought a water stone because of it and one of these days I'm going to get the hang of using it.
Noodleface
A Mod Real Quick
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No once a year sounds right, I haven't sharpened them at all though so getting dull. I'll take a look
BrutulTM
Good, bad, I'm the guy with the gun.
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Made a brisket in the Yoder yesterday and while it wasn't a complete failure, it could have been a lot fucking better. The thick part was great, like butter, but there was considerably too much bark on it and the thin parts were practically turned to charcoal. It was in there for 18 hours at ~240 to get it up to 200 degrees. I think part of the problem may have been that it came from the butcher completely trimmed of all fat, so maybe I should have injected it and/or used the crutch with some beef broth to make up for that. It was sort of disappointing, but I can see the potential because the part that was good was amazing.
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