Gravy's Cooking Thread
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You guys have to make Creton. It's a French-Canadian thing. It's essentially pork pate' that you spread on toast for breakfast. Here's a recipe that google can translate for you, but add more lard so it is a true paste. I've been eating it every morning and it is amazing.
chaos
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For anyone familiar, what would be a good sub for brown vinegar? I have apple cider, rice, white, balsamic, and red wine vinegars but no brown or malted vinegar.
Alasliasolonik
Toilet of the Mod Elect
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LiquidDeath
Magnus Deadlift the Fucktiger
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chaos
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I basically used the recipe at the top of the page here. Which, it should be said, that dude is awesome.
I used a couple of "london broil" cuts, look like top round, small fat strip on them. The store used to put those on sale quite often so I had a couple for jerky making. I tried to cut the meat into pieces approximating what he was doing in the video, it's a little rough but who cares, it all gets sliced up anyway. Used the video above's recommended spice mixture of 1 part salt, 1 part pepper, and 1 part ground coriander, about 10 grams of each. However, I ended up adding more salt after I got it mixed, just didn't look like enough salt to me.
Also, not air drying it, doing it in the dehydrator, so we'll check it tonight and see how it is doing. Normally when I do jerky 6 hours at 165 does a good job. These pieces are a bit thicker so we'll see, may end up going 8-10.
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Ninen
Ahn'Qiraj Raider
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The photo makes them look super thin. you may end up with something closer to chili bites than biltong. In the vid, it appears he's cutting them close to an inch thick, so you end up with a dried black bark, but also a still slightly less dry normal colored center when you cut them into strips.
still, will probably turn out plenty tasty.
edit: rewatched the vid "you make slices about a centimeter" while holding something up that is like 2x his thumb thickness (which is about 1c or .5 inch). Definitely a difference between say and do.
still, will probably turn out plenty tasty.
edit: rewatched the vid "you make slices about a centimeter" while holding something up that is like 2x his thumb thickness (which is about 1c or .5 inch). Definitely a difference between say and do.
chaos
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I noticed that in the video. I figured I would try it this way and if it doesn't turn out well try a bit thicker.
Alasliasolonik
Toilet of the Mod Elect
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East coast shrimps tonight. So normally in the Chicagoland area this is called a certain thing and normally its kinda not good. Tonight is different!
There are some crazy big shrimp going on here. Whole shit ton of old bay to boil them then waiting...
There are some crazy big shrimp going on here. Whole shit ton of old bay to boil them then waiting...
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Alasliasolonik
Toilet of the Mod Elect
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chaos
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Turned out some fuckin ok biltong. A little more peppery than I like, and I could actually stand a bit more vinegar, was considering the idea of doing vinegar overnight in the fridge occurred to me.
Tried eating it in strips without slicing it like biltong usually is, a little too intense, definitely need that slicing. My pieces have pretty uneven thickness, the thicker pieces are definitely better. Tbh the cuts I had were around an inch thick, I bet I could have kept that thickness and maybe compensated with additional dehydrator time.
Tried eating it in strips without slicing it like biltong usually is, a little too intense, definitely need that slicing. My pieces have pretty uneven thickness, the thicker pieces are definitely better. Tbh the cuts I had were around an inch thick, I bet I could have kept that thickness and maybe compensated with additional dehydrator time.
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LiquidDeath
Magnus Deadlift the Fucktiger
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chaos
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10 hours @ 165, used apple cider vinegar. fuckers bought out all the vinegar at 2 of my local stores. fucking annoying apocalypse.
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Alex
Still a Music Elitist
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I have an embarrassing confession. I don't have a cast iron skillet. I just got a sous vide so now is the time to finally dive in. Any recommendations? Do brands really matter since cast iron is about as simple as it gets in terms of construction and material?
chaos
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Just get a lodge. Some people say to try and find an antique, something about the milling process produced a smoother surface or something, idk. 25 bucks gets you a lodge. I have a big 12 inch skillet and a 10 inch dutch oven. Definitely my favorite pans.
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Burren
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