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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!
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This is how I think about most of the food I associate with "comfort" foods and growing up. When I want mac and cheese it needs to be simple, like one type of cheese max simple, and that cheese can be Kraft Deli American or Velveeta and I'm perfectly fine and happy. F right off with your need to put bread crumbs and crap on top to give it "crunchy" texture.... It's Mac and Cheese, it's perfect form is cheesy, creamy, and perfectly firm pasta.
Mrs. Haus
will make Green Bean Casserole for her family on holidays and yep... it's the hardcore "old school retro cheap" formula the whole way.Those cookies I posted pics of,
Mrs. Haus
's whole family keeps requesting them because apparently they're like crack. I tell them it's my grandmothers recipe , dirty truth? They're just the standard tollhouse formula, with the one substitution being mexican vanilla instead of vanilla extract. I even feel bad because I feel like a "bougie'd" that crap all up by making them with butter, when my grandmother would make them with crisco shortening. Oh yeah, and put the dough in the fridge to let it "rest" after mixing for at least 12 hours.At the wife's family Christmas this year we're shifting over to the primary meat being brisket, although I bet someone will whip up a ham as well. I am eager for this evolution, as her cousin seems to do up a mighty fine brisket.
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Kiki
Log Wizard
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I can't stomach the green bean casserole anymore. That canned cream of mushroom blegh.
I think(know) I'm rolling up to the Christmas party we're going to with a cooler of brisket and maybe some twice baked mashed potatoes. No one can argue with that.
I think(know) I'm rolling up to the Christmas party we're going to with a cooler of brisket and maybe some twice baked mashed potatoes. No one can argue with that.
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Since getting a Sous Vide in 2015 I have cooked 99.9999% of my meals with it. I batch cook chicken and other meats eg steaks, duck breasts etc
I made some breads a couple of times since Lockdown 1 but don't do it very regularly and I decided the Anova Precision Oven would be overkill for my needs.
Recently I've been oven-drying cherry tomatoes and got some ok results. This got me looking at air-fryers with dehydrate modes. I'm now looking at Ninja Foodi's with pressure cooker, air fryer and dehydrator functions.
The vegetable I eat most is sweet potato, normally cubed and oven roasted with cinnamon for 45 minutes. I also eat rice but always with 250g microwave pouches. So I'm thinking a device which air frys crispy sweet potato, cooks rice and dehydrates fruit/vegetables might be more efficient in long run than using regular oven, microwave rice and the oven to dehydrate.
I am not sure how much use I would get out of a pressure cooker if I have sous-vide.
A guy on Facebook Marketplace is selling the new Ninja Foodi Max 15-1 for £225, RRP is £299, so I've asked him if he would accept £190 - which is £55 ish more than a mid range pressure cooker would set me back.
Just wondered if anyone has any feedback on these kind of devices vs sous vide.
I made some breads a couple of times since Lockdown 1 but don't do it very regularly and I decided the Anova Precision Oven would be overkill for my needs.
Recently I've been oven-drying cherry tomatoes and got some ok results. This got me looking at air-fryers with dehydrate modes. I'm now looking at Ninja Foodi's with pressure cooker, air fryer and dehydrator functions.
The vegetable I eat most is sweet potato, normally cubed and oven roasted with cinnamon for 45 minutes. I also eat rice but always with 250g microwave pouches. So I'm thinking a device which air frys crispy sweet potato, cooks rice and dehydrates fruit/vegetables might be more efficient in long run than using regular oven, microwave rice and the oven to dehydrate.
I am not sure how much use I would get out of a pressure cooker if I have sous-vide.
A guy on Facebook Marketplace is selling the new Ninja Foodi Max 15-1 for £225, RRP is £299, so I've asked him if he would accept £190 - which is £55 ish more than a mid range pressure cooker would set me back.
Just wondered if anyone has any feedback on these kind of devices vs sous vide.
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Lanx
<Prior Amod>
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one issue i had when deciding if i wanted to upgrade to the ninja all in one was that the air frying temp only goes up to 400f (200c for you), i double checked and even the newer ones still only go up to 400f
thats my personal pref is for it to go higher, otherwise it looks like a solid all in one, and better (albeit much wider) than the instapot all in one b/c of the multiple lids.
Furry
🌭🍔🇺🇦✌️SLAVA UKRAINI!✌️🇺🇦🍔🌭
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I love chicken skin day. I save up all my chicken skins in the freezer. Today I pull out a big dollop of bacon fat, throw the chicken skins in til crispy. Let them cool for a minute and then crunch away. If I wanna get fancy I shake the adobo at em.
COOKING.
COOKING.
Lanx
<Prior Amod>
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TJT
Mr. Poopybutthole
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My woman just replaced out instant pot with the all in one foodi. I haven't tried it yet though.
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Lanx
<Prior Amod>
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Lanx
<Prior Amod>
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japanese and korean dashi
bone broth
tomato soup
i try instapot pho every other month, but end up failing, when i actually have good pho now tho.
i did not like it for boiled eggs and i don't do braises
but it gets used 2x a week, so it stays out on the counter.
popsicledeath
Potato del Grande
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I think we only use our instapot for reheating tamales and cooking chicken from frozen for the dog.
Used to do hard boiled eggs and potatoes, but the thing was strangely not consistent.
Tried yogurt once, but turned out shit.
Used to do chilli from dried beans, but the amount of times unsealing and adding stuff was easier to just use a pot or dutch oven.
Have wondered if they intentionally sent us a defective unit after an email fight with them to replace one that consisted of them calling me a liar in broken English and claiming they've never ever had a defective unit. They finally sent a replacement, but I wonder if they sent us a dud out of spite.
People say it's great for pressure cooking meat and ribs, but every time I've tried other people's instapot meat it was mushy and not great, so never bothered since I have other tools.
Everyone I know has one, and either don't use it ever, or worse they make everything in it. Seems to me the most overhyped, fad appliance of all time.
Used to do hard boiled eggs and potatoes, but the thing was strangely not consistent.
Tried yogurt once, but turned out shit.
Used to do chilli from dried beans, but the amount of times unsealing and adding stuff was easier to just use a pot or dutch oven.
Have wondered if they intentionally sent us a defective unit after an email fight with them to replace one that consisted of them calling me a liar in broken English and claiming they've never ever had a defective unit. They finally sent a replacement, but I wonder if they sent us a dud out of spite.
People say it's great for pressure cooking meat and ribs, but every time I've tried other people's instapot meat it was mushy and not great, so never bothered since I have other tools.
Everyone I know has one, and either don't use it ever, or worse they make everything in it. Seems to me the most overhyped, fad appliance of all time.
Kiki
Log Wizard
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I mostly use it for soup or stew. Throw everything in, press go. It's not the best with beef I feel, but chicken is pretty good with it. Beans, i have a friend who does curry, etc. I did a cheesecake once and it was aight.
Air fryer is pretty good for tamales too.
Air fryer is pretty good for tamales too.
Ninen
Ahn'Qiraj Raider
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da fuq?
Turn on Saute
1/2 cup dried (washed and reviewed for stones/bugs) beans IN.
1 cup water IN
15oz can chopped tomatoes IN.
1lb protein cubes (i've used tofu, stew beef, ground beef) often still frozen IN.
spices/spice mix/other things like a jar of jalapeno slices IN.
seal up. 35 min on high.
Boom, done. I'm in no way claiming this is the *best* chili (onion powder instead of sautéed onions, no browning on the meat, etc etc), but it is dead simple and you fuss with things for maybe 5 minutes before its cooking and you're off to something else till it beeps and you dish up.
popsicledeath
Potato del Grande
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