Gravy's Cooking Thread

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Big Phoenix

Big Phoenix

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Noodleface_sl said:
Sorry to swing this back around to the cast-iron skillet but I think I'm missing something from my life. All this talk about seasoning, 98 year old skillets, edible sex.. what should I do? Do I just go buy one and start breaking it in right away? How do you wash it? Do I cook everything with it? Do I bring it for car rides? Is it an extension of my body?
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Seasoning is kind of a dumb name for the process. You "season" a cast iron to a) make it more or less non-stick and b) cut back on rust/erosion. Simple as giving it a light coat of vegetable oil or shorting and baking it for an hour or so.

I just made a loaf of dutch oven bread the other day. Overall I would give it a solid 7, not as flavorful as I thought it would be but I only let it sit for 12 hours. Very nice hard and thick crust, would make a perfect bread bowl for soup;

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Also start making chicken nuggets which are pretty damn good. As simple as taking a breast and brining it for a couple hours then cutting it up and placing it into a plastic bag with some seasoned flour and shaking it up to get coated. The homemade honey mustard made it even better;

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Ichu

Ichu

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You have a very clean keyboard for a guy who uses a pyrex pan as a plate and a crunk cup for sauce.
 
Erronius

Erronius

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This made me LOL

South Your Mouth: White Trash Sliders

White Trash Sliders

1 pound ground beef
1 pound bulk pork sausage
1 pound Velveeta
1/2 teaspoon onion powder
1/2 teaspoon black pepper
24 slider buns or soft dinner rolls, toasted or steamed

Brown ground beef and sausage until cooked through. Thoroughly drain pan drippings from meat (I did this once half-way through cooking and then again when the meat was done).

Combine browned meat, Velveeta, onion powder and black pepper in a saucepan or crock pot* and heat on low until cheese is melted and bubbly.

Serve on slider buns with lots of cheap beer.
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chaos

chaos

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But it is so easy to make a quick bechamel and put whatever cheese you would like in there. And it tastes a thousand times better and it is not gross ass velveeta.
 
Falstaff

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I get really, really hungry when I see those hamburger helper + velveeta commercials.

plus I imagine the guy playing the role of blacksmith is Tuco.
 
lurkingdirk

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I find Velveeta just gross. Sorry if that offends you. It has a terrible texture, a terrible colour, and I simply don't like the taste. I don't understand why anyone would substitute that for a real cheese in any instance.
 
BoldW

BoldW

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Velveta isn't cheese. But it has a consistency that appeals to people in certain dishes. If they cooked real cheeses in such a manner to have that consistency I'm sure they'd change their minds...unless they're disgusting people that think lard is yummy by itself.
 
Vaclav

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So..... wife has an ulcer.... and I'm used to cooking with flavor with most of my normal set of tricks - anyone got any suggested cooking when you've got to avoid everything that normally makes stuff taste good?
 
BoldW

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Vaclav_sl said:
So..... wife has an ulcer.... and I'm used to cooking with flavor with most of my normal set of tricks - anyone got any suggested cooking when you've got to avoid everything that normally makes stuff taste good?
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I thought I read once that chili peppers are good for ulcers? I could be wrong but I will find any excuse to eat spicy foods.
 
Vaclav

Vaclav

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BoldW_sl said:
I thought I read once that chili peppers are good for ulcers? I could be wrong but I will find any excuse to eat spicy foods.
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Bonk... apparently even black pepper is on her no-no list the GE provided us. Chili pepper I could skip on, but damned if I don't put a copious amount of black pepper in everything...
 
lurkingdirk

lurkingdirk

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Try white pepper?

And cook rice dishes. I was once cooking for someone who had an ulcer, and every time it was a rice dish, almost regardless what else was served, it went down right. Not sure if that's a thing, but it worked for us.
 
Vaclav

Vaclav

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Not worried about "What" so much as "Good but still ulcer friendly" - I've got a list of good foods, but my entire recipe book that I'm familiar with besides Chicken Soup (which she doesn't like) is out the window for the next two months while she's on the mend.

Already stockpiled Jasmine Rice since that's her fave though.
 
Deathwing

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lurkingdirk_sl said:
I don't understand why anyone would substitute that for a real cheese in any instance.
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Processed cheese melts well. Great for burgers because it adheres to the meat instead of turning into a protein patty with an oil slick on top. Ok, I'm exaggerating that a little bit, I actually prefer the taste of american cheese on burgers to cheddar. Blue cheese is pretty good too, but hard to get a good uniform spread. Good for dips too since almost impossible to break.
 
Noodleface

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Velveeta always freaked me out a little because it can sit in a box for months on the shelf out of refrigeration and still be good. Tastes fucking glorious though
 
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