Gravy's Cooking Thread

  • 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!
Lanx

Lanx

<Prior Amod>
67,707
155,519
Ninen said:
a buddy of mine wanted a replacement slicer since ?he apparently slices a shitton of things? and his old one didn't survive moving into his new place. I found one that look almost 100% like your photo at Good Will and picked it up for him for a fiver. of course had to test it before giving it to him. Motor/blade speed was a bit sad but it got the job done. It was nice taking a 20lb ham down to breakfast slices and then freezing 2 week portions of them. Just not the type of thing I want to do via knife skills alone.

There was a propensity to get hamjuice and hambits all up in places it shouldn't go though, so that seems to be par for the machine design.
Click to expand...
yea, anything juicy at all, and it'll just be a serial killer room or depending on you slice it (blade faces you) it's just juice all over you.

i used a real delislicer as a kid, and that thing could shred. the owner had me shredding lettuce and she would just make the sandwiches w/ a ton of shredded lettuce, cuz the blacks were like "hey cuz put some more stuff on there, don't be so cheap homie"

on these home delis slicing is "ok"
 
LiquidDeath

LiquidDeath

Magnus Deadlift the Fucktiger
5,113
12,285
BrutulTM said:
I'd like to have one for making jerky. I've always said that if I ever get the hang of making good jerky I'll start shooting a deer every year to make it out of.
Click to expand...
www.gimmesomeoven.com

Beef Jerky

This truly is the BEST beef jerky recipe! It's easy to make, marinated with delicious savory flavors (no added sugar!), and it's totally irresistible!
www.gimmesomeoven.com www.gimmesomeoven.com
 
  • 3Like
Reactions: 2 users
BrutulTM

BrutulTM

Good, bad, I'm the guy with the gun.
<Silver Donator>
14,930
-1,249
www.foodandwine.com

Don't Be a Snob About American Cheese

Food writer and noted home cook Stacey Ballis is passionate in her love for American cheese. It's an ingredient that never gets the respect it deserves, but if you want cheese that melts perfectly, processed cheese is the only way to go.
www.foodandwine.com www.foodandwine.com

Posting this for Soygen Soygen
 
  • 2Solidarity
  • 1Like
  • 1Quality Calories
Reactions: 3 users
popsicledeath

popsicledeath

Potato del Grande
7,547
11,831
Looking to get a new oven (been using a countertop convection toaster oven for a few years now). Difference isn't that much between shit tier and one that has good convection with stable temps to dehydrate or do jerky or "air sous vide". My justification is if I can make myself jerky and the dog's treats it'll save money in the end. I love jerky but rarely buy it because it's just so damned expensive.
 
  • 1Like
Reactions: 1 user
Koushirou

Koushirou

Log Wizard
<Gold Donor>
5,260
13,372
Parents gave me their extra stainless steel wok, so I decided to try making some stir fry. Food didn’t come out too bad, however I’m a dumbass and immediately got a bunch of burnt oil in it already. Scrubbed it out with salt by hand and got almost all of it gone, but can’t seem to get the last few bits out. Any ideas for something else to try? On another note, my hands have never been so exfoliated…

B66FC8DF-0E8A-4A14-9BA9-A43E95B0B3B2.jpeg
 
  • 2Like
Reactions: 1 users
Lanx

Lanx

<Prior Amod>
67,707
155,519
Koushirou said:
Parents gave me their extra stainless steel wok, so I decided to try making some stir fry. Food didn’t come out too bad, however I’m a dumbass and immediately got a bunch of burnt oil in it already. Scrubbed it out with salt by hand and got almost all of it gone, but can’t seem to get the last few bits out. Any ideas for something else to try? On another note, my hands have never been so exfoliated…

View attachment 442126
Click to expand...
depends how you want to attack it, of course you need a scouring pad, usually thats enough

then try the baking soda paste or go extra heavy and use baking soda vinegar and dash of dish soup to lightly cover the area and heat it up till it evaps and then scrub

i myself just use bartenders friend, it does "tingle" so maybe put on dishwashing gloves, leave it on the area, soak then scrub
 
  • 1Like
Reactions: 1 user
Fogel

Fogel

Mr. Poopybutthole
13,744
55,614
Koushirou said:
Parents gave me their extra stainless steel wok, so I decided to try making some stir fry. Food didn’t come out too bad, however I’m a dumbass and immediately got a bunch of burnt oil in it already. Scrubbed it out with salt by hand and got almost all of it gone, but can’t seem to get the last few bits out. Any ideas for something else to try? On another note, my hands have never been so exfoliated…

View attachment 442126
Click to expand...

It's stainless steel, heat it up to around 160 degrees and spray some easy off on it. Just hit it with some vinegar afterwards to neutralize the easy off.
 
  • 1Like
Reactions: 1 user
Lanx

Lanx

<Prior Amod>
67,707
155,519
TJT said:
Lanx Lanx hit me with a solid bougeis knife set I can get. I don't really want to buy them individually but I do want to upgrade.

I was looking at Aiko Black Damascus Steel Knife with Coloured Black Resin Handle
Click to expand...
do you have a good option off storing them like mag rack or something similiar? or do you want a knife block, cuz thats gonna be rare too, i mean if you want a knife block too, shun premiere

maybe a miyabi kaizen set in the same range, theyre owned by zwilling but the miyabi brand is all japanese
095cde588043b4f227300671a816a43e.png


you can watch a vid here
 
Lanx

Lanx

<Prior Amod>
67,707
155,519
TJT said:
I don't have a mag block yet but I am not adverse to getting one.
Click to expand...
oh if youre thinking of a mag block, they work well too and take up minimal counterspace, i have this b/c i didn't want to drill into the tile
b04fed3b3857208bbf77704d7d565960.png
 
Lanx

Lanx

<Prior Amod>
67,707
155,519
i don't know who aiko is, but damascus etching all the way to the blade edge looks weird, i'll go search some (but i wouldn't trust it tbh, looks chinesey)
 
Lanx

Lanx

<Prior Amod>
67,707
155,519
yea, it just looks too chinesey dude, i wouldn't buy from there, looks like they just rebranded whatever from aliexpress
55aeeb29e00c6779e82243598b11bb51.png
 
  • 1Like
Reactions: 1 user
TJT

TJT

Mr. Poopybutthole
<Gold Donor>
43,718
113,253
Lanx said:
do you have a good option off storing them like mag rack or something similiar? or do you want a knife block, cuz thats gonna be rare too, i mean if you want a knife block too, shun premiere

maybe a miyabi kaizen set in the same range, theyre owned by zwilling but the miyabi brand is all japanese
095cde588043b4f227300671a816a43e.png


you can watch a vid here
Click to expand...

What is the difference with this one here?

Screen Shot 2022-11-11 at 5.20.40 AM.png
 
Last edited:
Sanrith Descartes

Sanrith Descartes

You have insufficient privileges to reply here.
<Gold Donor>
46,195
128,262
You can go with the non-German made Henkels (1 little dude instead of 2 little dudes). I have them for daily kitchen use and they have held up well for me.

1668176417514.png


The German made are a bit pricy.

1668176541971.png
 
Ninen

Ninen

Ahn'Qiraj Raider
2,261
7,961
Sanrith Descartes said:
You can go with the non-German made Henkels (1 little dude instead of 2 little dudes). I have them for daily kitchen use and they have held up well for me.

View attachment 442435

The German made are a bit pricy.

View attachment 442436
Click to expand...
That's a lot of money to spend on the 2-3 knives you'll actually use and 15 more that'll just sit and gather dust.

Buy a cheap ass set that has multiple blade shapes, so you can work out which ones you like, then spend the money on good quality versions of those.

1668178263814.png


When I moved out, I used my block o'knives till I picked up a light weight asian cleaver (balance was wonderful) which I 80% used till I got a 12in chefs (loved the larger but not as large blade shape, but ultimately 12 inches is too damn long most times), which I used till I got a 5 inch and 7 inch Santoku's (they just do everything and yet that standoff is there so you're not beating your knuckles into the board or having to only work on the edge of it). These days the only reason I touch other knives than the last 2 are never good. I'm being lazy or doing stupid things I don't want to use my good knives on.
 
BrutulTM

BrutulTM

Good, bad, I'm the guy with the gun.
<Silver Donator>
14,930
-1,249
You don't really need a "set" of knives. A chef's knife and a paring knife will do just about any job. Maybe throw in a bread knife but the sets are just to look cool unless you need 10 knives for some reason.
 
  • 1Solidarity
  • 1Like
Reactions: 1 users
You must log in or register to reply here.