Gravy's Cooking Thread

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Lanx

Lanx

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Lanx said:
i decided to go with this one instead
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reviews says that, that one has weird stainless issues and ppl don't like spouts, instead i've seen ppl like protrude "lips"

this one is the restaurant type no frills sauce pan.
Click to expand...
wow, they weren't joking this is a pretty heavy sauce pan, yes it says 2.6lbs, but they lying, i measured it at 26oz w/o the lid, still it's hefty

i don't know how the handle is attached, it's rivetless

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which i actually prefer

the lip pours well, so yea, maybe i'll more of this, first i'll make some soups and see.
 
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Adebisi

Adebisi

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Pour spouts can be deceiving in my experience. Some make a worse mess than just pouring out any side of the container.

I had an impulse duck breast purchase. I've never made just duck breast on its own, so I did a simple pan seared with salt and pepper. Holy smokes I was impressed. As good as steak IMO!

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lurkingdirk

lurkingdirk

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Yup, we do duck breast a few times a year, and yeah, just a salt and pepper coat, sear on high heat, bake until done. Super easy, so good.

Made ramen tonight. I love ramen. Did chicken this time, I often do pork belly, but wasn't in the mood. Also steamed my eggs for the first time ever, they worked out perfectly. I now love steamed eggs.
 
Airisch

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Sadre Spinegnawer

Sadre Spinegnawer

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spectrumed crock pot beef stew recipe (level: EASY) (COST: <$20, 8 servings) (Time to assemble device: ~15 minutes)

1. crock pot. ~5 qt.
2. plug crock pot in, turn to LOW, pour in olive oil to cover bottom / taste, and clean counter of distractions
3. put 1- 2 lbs of stew meat in
4. salt, pepper, choose an herb. I use oregano. Or don't choose an herb.
5. add Frank's Red Hot dashes to top. I guess anything hot and red and vinegary will work. You can't leave the olive oil alone. it gets smug.
6. add 2 cartons of sliced mushrooms. ftw.
7. add 2-3 diced unpeeled potatoes
8. add a few chunks of carrot to do as much carrot stuff as you like
9. add a cup or so of frozen peas
10. pour in 32 oz box of beef broth
11. drizzle with a bit more olive oil. Or don't
12. put on lid
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13. cook for 6 or so days

edit: forgot.
14. if you wish, for a safeguard you can add a small can of commercial beef stew to make for any flavor you missed. It is good alone however.
15. serve, and dash red wine vinegar to taste if you want to be German about it
 
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Deathwing

Deathwing

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If you make custard for something like french toast and you have some leftover, can you just throw it back in the fridge and it will keep for a few weeks? I have no idea how uncooked deshelled eggs keep.
 
Kiki

Kiki

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TJT said:
www.mashupmom.com

Korean Style Ground Beef & Spinach Rice Bowls

So full of flavor, these Korean Style Ground Beef & Spinach Rice Bowls just take 30 minutes to throw together on any busy weeknight!
www.mashupmom.com www.mashupmom.com

Super tasty. I didn't have any gochujang on hand at the moment and used garlic chili sauce.
Click to expand...

We make hamburger bulgogi all the time. Or do a ribeye with some ramen. I've also put hamburger bulgogi in rice paper with some veggies and fried them. Super good.
 
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Lanx

Lanx

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so i have a regular manual grinder for s&p,

since i have a smoker... maybe we gotta go electric, ive seen these new "gravity" s&p shakers, basically just activate by flipping 180

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i got these initially, but the capacity is small and the fill window is like this teeny, tiny slit

i was gonna get these upright ones, but i didn't like that the opening is now in the air and looks pretty nasty
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then i found these that have flat cover that looks nice
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honestly i'm torn, the motor in the first one feels a tad bit stronger, but i know i'll get annoyed by the tiny fill hole sooner or later.
 
BrutulTM

BrutulTM

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My sister got some motorized ones for my mom for Christmas and it's stupid how slow they are. You're literally running the thing for 30 seconds to get pepper on your egg.

My crank style one, which I love, is way faster.

Amazon product ASIN B003L0OOQM
Costs $12 and after 4.5 years of daily use it's just like new.
 
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BrutulTM

BrutulTM

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Or if you really want to grind like tablespoons of pepper at a time for dry rub, pick up a cheap blade style coffee grinder. Just don't use the same one for coffee and spices.

Amazon product ASIN B076FJ92M4
 
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lurkingdirk

lurkingdirk

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BrutulTM said:
My sister got some motorized ones for my mom for Christmas and it's stupid how slow they are. You're literally running the thing for 30 seconds to get pepper on your egg.

My crank style one, which I love, is way faster.

Amazon product ASIN B003L0OOQM
Costs $12 and after 4.5 years of daily use it's just like new.
Click to expand...

I have this exact one and can't say enough good about it. If you need pepper for a rub, this one cranks it out quickly enough.
 
TJT

TJT

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Made a big vat of Japanese Curry for this Austin winter crisis.

Good choice.
 
Njals

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The recent duck talk made me snag a whole one when I saw it at Costco. Anyone have a good whole duck recipe? I normally just pierce the skin a bit, salt it overnight, rub down in garlic, season under the skin and in the cavit, roast on an elevated rack to the halfway point, take out some of the rendered fat to toss on fingerling potatoes than finish them together. It's pretty good but feel it could be better but not really sure with the search results so far i.e. not sure about boiling it before roasting as most seem to suggest.
 
TJT

TJT

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Japanese curry mmmm.
 

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