Gravy's Cooking Thread

Lanx

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ok, i think i've got a good handle on making japanese curry roux with cubes

these are the available brands on amazon (and asian grocers)
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golden curry is the more known brand to me b/c it is made by S&B, however i've had way more success w/ the other brand (house), particuarly i've come to favor a mix of of 80java curry and 20 golden curry (i just put the left over roux in the ridge in a container for next time)

(i find vermont curry too sweet and theres something i don't like about kokumaro, honestly i'm only mixing in golden curry b/c i have a few boxes in storage, so once i get rid of it i'll just be using java)
these prices are a little bit on the expensive side tbh, you can get them for 4-5$ at an asian grocer, but of course thats only if you have it.

so i found the best and laziest way to do this is with our honorable instapot.

i put 4 thighs skin down and start it (so it starts sizzling the skin), i don't bother cutting it up cuz it'll shred and break down by the end, then i'll just chop up 4 potatoes, 2 carrots and an onion, 6 cloves of garlic and a few pieces of ginger, and i'll put enough water to just cover it.

then i'll chop up the curry roux blocks, many ppl just put it in there, but i find chopping it up is just easier and doesn't lead to the block of roux at the end, no flour or cornstarch needed, the potatoes will provide all that, put it under pressure for 3hours, and then when it's ready just remove the lid and let it keep warm for like a few minutes (this will thicken it up naturally, give it a stir)

pair it up w/ some white rice and panko chicken katsu and it'll give a restaurant a run for it's money.

note, i've also tried this, if you want a really RICH roux instead of using water, use daishi stock instead that would pretty much put you over the top.
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Dr.Retarded

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Haven't done a simple roast chicken in a while. Perfect cold weather meal. Dry brined for 24hrs and butter basted, with some white wine to help keep things moist. Wish I would have gotten a little bit more crisp on the potatoes, but they should do well reheating.

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Gavinmad

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looks like korean ramen... hotpot? long simmering gourmet
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looks like a celebrity spot
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It looked pretty amazing for plastic wrapped ramen. Had two packets inside, one with dried veggie toppings and the other was a thick paste for broth. I'm used to the cheap shit that just has a tiny little powder pack for broth but I'd like to try some higher end stuff.
 

Lanx

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It looked pretty amazing for plastic wrapped ramen. Had two packets inside, one with dried veggie toppings and the other was a thick paste for broth. I'm used to the cheap shit that just has a tiny little powder pack for broth but I'd like to try some higher end stuff.
take these 2 for a spin

for japanese tonkatsu
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or korean ramyun
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both can be found at walmart or amazon to start
 
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Ninen

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Even though I know these "rustic life" youtubes are disingenuous in that these people are rich from just Youtube moneys alone, never mind what they actually farm/produce/w-e; they're still a fun watch.

With how much of a sturgeon is cartilage, the mouthfeel of that broth must be insane.

 
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Gavinmad

Mr. Poopybutthole
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take these 2 for a spin

for japanese tonkatsu
picked em both up, the Nissin Raoh Tonkotsu is pretty great for instant ramen. Not quite as fancy as that stuff I linked but miles beyond your typical maruchan shit.
 

Lanx

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picked em both up, the Nissin Raoh Tonkotsu is pretty great for instant ramen. Not quite as fancy as that stuff I linked but miles beyond your typical maruchan shit.
they have a good shio/soysauce flavor too if thats around, i find the tonkotsu kinda heavy
 

Fogel

Mr. Poopybutthole
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I need an electric pepper grinder that shits out a pile of pepper for stuff like briskets. Like insane volumes. I have an electric one now but it's too slow:

Amazon product ASIN B0998VQCZH

Look at coffee grinders, they also double as spice grinders. If you care about pepper size, you'll want a burr grinder
 
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Kiki

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I keep it pretty basic, the wood mostly flavors it anyway. But salt/pepper/garlic, maybe mustard or paprika if I feel froggy. I actually am going to try pear juice spritz next since it works so well with bulgogi.
 

Lanx

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I keep it pretty basic, the wood mostly flavors it anyway. But salt/pepper/garlic, maybe mustard or paprika if I feel froggy. I actually am going to try pear juice spritz next since it works so well with bulgogi.
pear is also one of the ingredients for kimchi
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(at least the ones i see, i just follow maangis recipes anyway and she has pear)
 
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Gavinmad

Mr. Poopybutthole
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or korean ramyun
be1411bbfd26070b79972707c6de7073.png


both can be found at walmart or amazon to start
Should have paid more attention to that 'gourmet spicy' on the label, it was good but had a lot more bite than I was expecting from grocery store ramen. Had to add some soy sauce.
 
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BrutulTM

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Should have paid more attention to that 'gourmet spicy' on the label, it was good but had a lot more bite than I was expecting from grocery store ramen. Had to add some soy sauce.
If that was too hot for you then definitely don't try this one...

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Gavinmad

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Yeah I'm not much of a spice guy, Tobasco or Cholula is generally enough for me if I want a little kick on my food.
 

Deathwing

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Spicy food should be spicy enough that it affects how fast you would have otherwise ate it. It's a shame that's so relative and can't be normalized. I usually order my Pad Thai with a 4, hoping that means 4 squeezes out of whatever plastic bottle they use to generically spice food. But even then, the spice level is all over the fucking place.