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Gravy's Cooking Thread
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Gravy
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chaos
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I hate blue cheese, also. Shit tastes like... unpleasant. If I had to explain to someone what "unpleasant" tasted like, I would give them blue cheese.
Cottage cheese tastes fine, just a texture thing. I love ricotta and I am aware it is pretty much the same thing, just different texture.
Cottage cheese tastes fine, just a texture thing. I love ricotta and I am aware it is pretty much the same thing, just different texture.
Big Phoenix
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Gravy
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I used to, too. HATED it. Along the years, I've tried some here and there, and once in awhile, I'll get some I think is really good. I'm not sure if aging has changed my tastes (is that a wives tale?) or if I've just found some that I like. There are several types, ranging in funkiness. I think the last I had was Cabrales from Spain. More salty than funky to my tastes.
I can definitely see why folks think it's 'unpleasant' though.
BoldW
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Cottage cheese took me a while to get used to. Now I am a connoisseur. I can taste the differences between brands and such. I usually mix in some fruit with it.
Blue cheese grosses me 99/100 times. Occasionally on a super greasy burger it hits the spot for me. For wings, Ranch. Celery too. It's kind of like Lamb. I try it often to "acquire" the taste, but most of the times it's gross. I think there has been a gyro or two that I've enjoyed with it, though.
Blue cheese grosses me 99/100 times. Occasionally on a super greasy burger it hits the spot for me. For wings, Ranch. Celery too. It's kind of like Lamb. I try it often to "acquire" the taste, but most of the times it's gross. I think there has been a gyro or two that I've enjoyed with it, though.
chaos
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Yeah I try it pretty regularly, for something I don't like anyway, because so many people swear by it that I keep thinking it must just be me. And it's cheese, who doesn't love cheese? Every time though, disappointment and trying to get that taste out of my mouth for like half an hour.
Made this last night. Was really good.
Pork & Parsnips stew
* 1 1/2 lbs. pork shoulder, cubed
* 4 strips bacon
* 3 medium parsnips, diced
* 3 small Yukon gold potatoes, diced
* 2 carrots, diced
* 1 large sweet onion, diced
* 2 cups chicken or veggie stock
* 2 cups dry hard cider
* 2 tbsp butter
* 1 tbsp brown sugar
* 1 tbsp rosemary
* 2 tsp coriander
* 2 tsp koshering salt
* 1 tsp black pepper
* Salt & pepper to taste
Dice your veg. Toss everything BUT the onion in a crockpot. Toss the stock and cider in the crockpot too.
Cut up the pork. In a large bowl, mix with rosemary, coriander, salt and pepper. In a skillet, cook the bacon. Set aside to cool. Brown the pork in the bacon fat. Toss it in the crockpot. Add the butter (cut down on the amount if there's still a good amount of bacon fat left) and sweat the onions. When they're getting translucent, add the brown sugar. Cook until nice and soft. Toss in the crockpot. Crumble the bacon in and give everything a good stir.
Drink more cider while waiting the 4+ hours it needs to cook.
I would've added mushrooms, too, but there were mushroom haters present. Fucking spoil-sports.
Pork & Parsnips stew
* 1 1/2 lbs. pork shoulder, cubed
* 4 strips bacon
* 3 medium parsnips, diced
* 3 small Yukon gold potatoes, diced
* 2 carrots, diced
* 1 large sweet onion, diced
* 2 cups chicken or veggie stock
* 2 cups dry hard cider
* 2 tbsp butter
* 1 tbsp brown sugar
* 1 tbsp rosemary
* 2 tsp coriander
* 2 tsp koshering salt
* 1 tsp black pepper
* Salt & pepper to taste
Dice your veg. Toss everything BUT the onion in a crockpot. Toss the stock and cider in the crockpot too.
Cut up the pork. In a large bowl, mix with rosemary, coriander, salt and pepper. In a skillet, cook the bacon. Set aside to cool. Brown the pork in the bacon fat. Toss it in the crockpot. Add the butter (cut down on the amount if there's still a good amount of bacon fat left) and sweat the onions. When they're getting translucent, add the brown sugar. Cook until nice and soft. Toss in the crockpot. Crumble the bacon in and give everything a good stir.
Drink more cider while waiting the 4+ hours it needs to cook.
I would've added mushrooms, too, but there were mushroom haters present. Fucking spoil-sports.
Gravy
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This sounds good, and I've never had a parsnip, but have wanted to eat/cook with them.
Thanks for the recipe.
Erronius
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They're one of those things that can be really, REALLY good, or absolutely mind-numbingly terrible. There is nothing worse than a slimy half-cooked wing that is only slightly edible when hot and turns into roadkill as soon as it cools. That's one reason that I absolutely can't stand most/all fast-food fried chicken. It seems like every time I break down and try some, underneath the crispy coating is a bunch of mystery water, yellow unrendered fat, slime and then meat that looks and tastes like it was boiled not fried. I'm not sure what my mother ever did with her fried chicken, but it was a million times better than that. No slime, no random fat, and the meat even seemed to be different when you chewed it.
I had some really good wings when I lived in Buffalo (and some terrible ones) but the ones I had that were delicious were similar to what I like in fried chicken. I don't know if those places were double frying their wings but if they were then every place out there needs to be. The were also a ton easier to eat, you didn't need to dissect them so to speak, the meat came off easily.
The Food Lab: For The Best Buffalo Wings, Fry, Fry Again | Serious Eats
The Ultimate Extra-Crispy Double Fried Confit Buffalo Wings | Serious Eats : Recipes
I'm not sure if I could replace tzatziki with ranch on a gyro myself. Maybe, I dunno.
When I was in Iraq a lot of the food seemed similar to Greek except I had some stuff that seemed to be covered in some sort of lemon juice + olive oil stuff. Not sure if it was a stand alone type of dressing or if they just liked putting fucktons of lemon juice and olive oil on certain things. Wasn't tahini I don't think.
Despite my best efforts baking wings, frying really seems to be the way to go to ensure crispiness
Even employing the Alton Brown method, you end up either slightly crispy wings or slightly flabby wings that at least have tasty skin.
My personal preference is for some Vietnamese-ish/pokpok wings. I believe something likethisis the recipe I use.
My personal preference is for some Vietnamese-ish/pokpok wings. I believe something likethisis the recipe I use.
BrutulTM
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Hmm, I used to insist on frying them until I tried AB's method. Did you refrigerate them between the steaming and frying? I have done them this way in the oven half a dozen times and never had anything but super crispy skin.Despite my best efforts baking wings, frying really seems to be the way to go to ensure crispinessEven employing the Alton Brown method, you end up either slightly crispy wings or slightly flabby wings that at least have tasty skin.
My personal preference is for some Vietnamese-ish/pokpok wings. I believe something likethisis the recipe I use.
Gravy
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I don't even cook wings at home anymore. The raw materials are so high now; usually 1.99/lb or higher here for fresh chicken wings. That's not much meat for a lb. of wings. In the midwest, before the wings caught on big here, you could still get them cheap. But the last 15 years or so, the price has steadily risen. I could get them for .29/lb. on sale in college. :/
But, having said all that, I have tried Alton's method and had great results. Cooked tender, and crispy.
But, having said all that, I have tried Alton's method and had great results. Cooked tender, and crispy.
Big Phoenix
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Erronius
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I'm sitting down to a batch of sauerkraut and sausage and thinking about opening a Riesling a friend made. But while I was putting dinner together I kept thinking about getting with my folks and having them help me start a batch of sauerkraut. My memory is murky as I haven't messed with making any since I was a kid and I mostly was put to work slicing all the cabbages but I don't remember it being difficult at all. If I do make any I'll take some pics.