Gravy's Cooking Thread
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I know this is a bit late but LOL @ throwing them away. Like we dont eat every ounce of that lovely butter like meat. It either gets added back to the soup or gets gobbled up either way.
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Looks good. I make a similar version but with chicken and sausage, since my wife dont like shrimp (WTF??!! yeah I know...)
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chaos
Buzzfeed Editor
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I had basically stopped cooking a lot of stuff for the past couple of years. Kids were a pain in the ass, plus I was on keto, it was a whole thing. So about a month ago I went back to it, cooking every meal from scratch, meal planning, reusing, etc. The kids are HATING it, but I'm pretty happy. Going to make some homemade sourdough starter and bread with my oldest, she is pumped about that. I love keto but being out from under all that restriction feels really fucking nice.
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chaos
Buzzfeed Editor
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I cooked but it was super easy stuff, like burgers or steaks or roasted cauliflower or whatever. And because it was just me I only had to cook maybe once a week.
I really like baking and unfortunately didn't get to do much of that, I find that fake sweet/carb stuff to be awful.
I really like baking and unfortunately didn't get to do much of that, I find that fake sweet/carb stuff to be awful.
chaos
Buzzfeed Editor
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I've never done it before. I've read that the natural yeast on all flour is enough to get it going, just add some water, cover and leave it out on the counter for a few days and you should see results.
Sourdough Starter
This is the tried-and-true method we use for making sourdough starter here at King Arthur, and we feel you'll have success with our sourdough starter recipe.
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Denaut
Trump's Staff
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I've never done it before. I've read that the natural yeast on all flour is enough to get it going, just add some water, cover and leave it out on the counter for a few days and you should see results.
Sourdough Starter
This is the tried-and-true method we use for making sourdough starter here at King Arthur, and we feel you'll have success with our sourdough starter recipe.www.kingarthurflour.com
It is really easy, just takes some time.
I used the perfect loaf method for a couple of weeks then went to once a week feedings from the fridge. The King Arthur method looks fine as well.
I made a few different ones, the one I am most happy with I use 100% stone ground untreated rye flour. I recommend a a similar flour. Despite what a lot of places say the starter culture doesn't come from the air, it comes from the yeast living in the flour. So the better the flour you use for the starter the better the culture.
That kind of flour is expensive so I rarely use it to bake and only feed the starter with it, but it is really strong and powers through anything. I picked a local brand and stick with that. It is fun because, along with tap water, it feels very much like bread from my backyard with its own unique flavor.
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LiquidDeath
Magnus Deadlift the Fucktiger
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Quarantine brisket!
Last night 2 hours into the smoke:
This morning 11 hours in, getting wrapped and thrown in the oven:
Last night 2 hours into the smoke:
This morning 11 hours in, getting wrapped and thrown in the oven:
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LiquidDeath
Magnus Deadlift the Fucktiger
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Quarantine brisket turned out great. I really suggest the long, low heat method for anyone who is afraid of screwing up a brisket. It is dead easy and makes great brisket every time with a pretty amazing bark which was always the thing I was bad at developing.
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Alex
Still a Music Elitist
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Used my instant pot to make shredded chicken for various Mexican dishes. Always really liked my slow cooker recipe and this wasn't quite as good. Was hoping it would be more tender to shred. Maybe I'll cook it two minutes longer next time. Still ended up with great flavor though.
Lanx
<Prior Amod>
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oh, theres no way i'm endorsing it as covid free since it originates south of szechuan lulz, but ppl do use it on jyucheungfan rice rolls
and rice toppings. it's more like chili oil sauce cuz of the fermented soy beans.
it'll def be tasty if you just wanna spice up your white rice (i learned from south park, white ppl just drop soy sauce in white rice, wtf...)
for lo mein, it's really about the noodle, if you find that you cannot get good lo mein at home, it's cuz you're using the dried (spagetti like) lo mein. If you can... try to find ready to fry lo mein (egg noodle) in the fridge section. that'll probably be your most difficult find.
then chicken lo mein is just chicken coated in cornstarch, stir fried and then dump in some garlic/carrots/cabbage/bok choy/sugar snap peas/noodles and deglaze the wok with shaoxing wine, add some soy and thats it' (the shaoxing wine will combine w/ the cornstarch and soy to create a sticky sauce) (add oyster sauce if you want more pow). finish it off with a thin coating of seseme oil
and rice toppings. it's more like chili oil sauce cuz of the fermented soy beans.
it'll def be tasty if you just wanna spice up your white rice (i learned from south park, white ppl just drop soy sauce in white rice, wtf...)
for lo mein, it's really about the noodle, if you find that you cannot get good lo mein at home, it's cuz you're using the dried (spagetti like) lo mein. If you can... try to find ready to fry lo mein (egg noodle) in the fridge section. that'll probably be your most difficult find.
then chicken lo mein is just chicken coated in cornstarch, stir fried and then dump in some garlic/carrots/cabbage/bok choy/sugar snap peas/noodles and deglaze the wok with shaoxing wine, add some soy and thats it' (the shaoxing wine will combine w/ the cornstarch and soy to create a sticky sauce) (add oyster sauce if you want more pow). finish it off with a thin coating of seseme oil
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Lanx
<Prior Amod>
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if you bake or make your own noodles, it wouldn't be difficult to use a kitchenaid to make noodles too
but the shaoxing wine is def a must have
this is the brand i use, it's actually rectanguar ish
any asian grocer would have this right next to soy sauce