Gravy's Cooking Thread
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Guest, it's time once again for the massively important and exciting FoH Asshat Tournament!
Go here and give us your nominations!Who's been the biggest Asshat in the last year? Give us your worst ones!
Ao-
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Alasliasolonik
Toilet of the Mod Elect
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Roasting garlic for garlic bread tonight and tried the super large ones, these things are so big. This is 1 single clove next to a normal bulb of like 6-7
Smells so good in here.
Smells so good in here.
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Alasliasolonik
Toilet of the Mod Elect
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Doing this tonight but changed up quite a bit.
www.allrecipes.com
Gnudi (Ricotta Gnocchi)
These ricotta-based gnudi with fresh basil and Parmigiano-Reggiano cheese are a delicate and delicious alternative to pasta or gnocchi.
Alasliasolonik
Toilet of the Mod Elect
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Lanx
<Prior Amod>
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ever since covid i haven't stepped foot in an asian grocer or go into an asian restaurant/carryout. yes i'm that racist.
walmart now sells spring roll rice paper, it's the diamter size of a burrioto shell and you dip it in hot water for 10s to make it soft and piable, but its so sticky it folds unto itself.
so i came up with this
an oil splatter shield, it's 1$ at the dollar store, buy two and sandwich the rice paper between (don't press it tight, legt it constrict), just pour hot water over it, and viola.
walmart now sells spring roll rice paper, it's the diamter size of a burrioto shell and you dip it in hot water for 10s to make it soft and piable, but its so sticky it folds unto itself.
so i came up with this
an oil splatter shield, it's 1$ at the dollar store, buy two and sandwich the rice paper between (don't press it tight, legt it constrict), just pour hot water over it, and viola.
Alex
Still a Music Elitist
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moonarchia
The Scientific Shitlord
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Lanx
<Prior Amod>
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I was watching this until the hard stop. WTF.
speaking of banana
made my first loaf, it was banana bread
fucked up and forgot to add baking powder and soda, literally 1rock hard pound, oh well at least i have a compost bin.
second loaf is looking much better, i had wanted to smell baking banana in the morning.
Ninen
Ahn'Qiraj Raider
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But how did it taste? If it tasted fine but was super dense, you could use thin cuts off it with icecream or crumble it and toast it for use as a topping on a cobbler type thing.
Lanx
<Prior Amod>
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tasted fine, just dense, i had more trouble cutting into this thick ass bread than i do meat! (as in resistance), anyway it was binned and new loaf tastes nice, though i wish it were "air-ier"
Adebisi
Clump of Cells
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What are some things you guys buy canned or premade to use in recipes because it is superior in its canned form?
I say you can't beat a good can of San Marzano.
Also... Making your own ketchup is like reinventing the wheel imo.
On a side note, I've been trying out my raw skills
Taking pictures outside on my worn out cedar table is ** Chef's kiss **
I say you can't beat a good can of San Marzano.
Also... Making your own ketchup is like reinventing the wheel imo.
On a side note, I've been trying out my raw skills
Taking pictures outside on my worn out cedar table is ** Chef's kiss **
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Lanx
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Alex
Still a Music Elitist
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That tartare looks great.
Things I buy in cans instead of going fresh:
Tomatoes (crushed, diced, pureed, whatever). I've gone fresh and with cans and I just prefer cans. I feel the taste is indistinguishable and it's much easier. Exception might be Indian food where I can simply throw ginger, garlic, onions, and tomatoes into a food processor and liquefy them.
Beans. Fuck soaking beans from scratch. I've heard an instant pot makes it easy but I still haven't bothered. They're just fucking beans - how much better can they get fresh?
Chickpeas. Similar reasoning to above except chickpeas are even more of a pain in the ass.
Some veggies. Like corn. Fresh corn is tough to find in CA anyway.
TJT
Mr. Poopybutthole
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Saba Shioyaki: Salt Grilled Macekrel Recipe by Shannon Lim
Salt Grilled Mackerel or Saba Shioyaki is a popular seafood dishes served as an entrée or part of a bento combination in Japanese restaurants.
honestcooking.com
Interesting quality of mackerel is that due to its natural oiliness it also becomes naturally crispy when baked/grilled at high heat. Simple recipe but super delicious and mackerel is very inexpensive.
Adebisi
Clump of Cells
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