Gravy's Cooking Thread

Ninen

Ninen

Ahn'Qiraj Raider
2,261
7,961
Aldarion said:
when I met my wife she peeled potatoes using a paring knife. With the blade facing towards her hand. Cause thats how her mom did it.

never mind the fact that when you peel potatoes like that, you lose literally 50% of the potato. Potatoes are cheap. My concern is fuck, I don't want my kids growing up thinking thats a reasonable way to peel potatoes, I want them to still have all 10 fingers when they leave home at 18.

Finally got a really nice peeler and after she watched me use it a couple of times she switched over and never looked back.

Cooking, man (and especially the knife skills part). Its the only skill I can think of where people will do shit retardedly backwards and say "but my mom did it this way!"
Click to expand...

I agree with your basic premise that peeling with anything but a speed peeler is a fools game. Yet, as Lanx pointed out. Nearly every one of us above a certain age learned it the other way; nearly every media depiction of peeling was via vegi knife, and don't forget, the speed peeler was only invented in 1947.

Clearly this is some combination of the tech getting better *AND* "luxury" items making their way to Average Joe over time.
 
TJT

TJT

Mr. Poopybutthole
<Gold Donor>
44,078
115,408
I've never heard of anyone peeling without a peeler unless they had no choice. Luxury item? My Grandma used one since the 50s and my dad used that same one for like 40+ years. I am dead certain it cost under $10 in 2023 dollars.
 
mkopec

mkopec

<Gold Donor>
27,007
41,319
I peel with my thumb supporting the potato and in same hand the peeler going towards the thumb.
Like this

1687797210098.png


Gives me more control. While my kids and wife all hold the potato with other hand and swipe away from them with the peeler and the shit just flies everywhere and makes a huge mess.
 
Ninen

Ninen

Ahn'Qiraj Raider
2,261
7,961
mkopec said:
I peel with my thumb supporting the potato and in same hand the peeler going towards the thumb.
Like this

View attachment 479924

Gives me more control. While my kids and wife all hold the potato with other hand and swipe away from them with the peeler and the shit just flies everywhere and makes a huge mess.
Click to expand...

pft, Peel control is a whole nother game. Just the cooks version of Card Toss. Do you want to go for distance? Best grouping? Advanced peeling includes trying to make specified patterns.

However, fuck peeling anytime it can legit get fucked. Unless I'm making potato glue, skins stay in the mash. Apples for apple pie? same answer. Peeling tomatoes for sauce? Fuck that, I've got a stick blender. Peeling carrots for any-damn-reason? even the ugliest, gnarliest carrots just need a wash, a scrub, and maybe broken up to expose the nooks and cranies better.

1687802420215.png
 
  • 1Mother of God
  • 1Like
  • 1Worf
Reactions: 2 users
Ninen

Ninen

Ahn'Qiraj Raider
2,261
7,961
Never let perfect be the enemy of good. Some of the best tasting carrots I've had have been ugly mother fuckers. That or Eastern Euro style Nightstick carrots. 4 inches across and 2 feet long. Sign.Me.Up.

1687809150878.png

I do expect that this Guinness record carrot probably tastes like ass, like most "grown FOR their size exclusively" items.
 
  • 1Mother of God
Reactions: 1 user
Denamian

Denamian

Night Janitor
<Nazi Janitors>
7,622
21,094
Bandwagon said:
I'm making cordon Bleu this weekend, but I'm tired AF of hollandaise. Too godamn buttery. What's a tasty alternative for cordon Bleu? I was wondering how pesto would be...
Click to expand...

Smitane is my favorite sauce for it, that's how my dad always made it. Too late for the weekend, but maybe you can try it next time.
 
  • 1Like
Reactions: 1 user
lurkingdirk

lurkingdirk

AssHat Taint
<Medals Crew>
50,698
244,932
Denamian said:
Smitane is my favorite sauce for it, that's how my dad always made it. Too late for the weekend, but maybe you can try it next time.
Click to expand...

Strange, I'm not familiar with this sauce, even though I see it is fairly ubiquitous. Having worked as a chef I am surprised to find new things like this. Thanks! It looks easy enough. I bet it would be really good on venison. Sounds like I have a weekend meal plan.
 
  • 2Like
Reactions: 1 users
Bandwagon

Bandwagon

Kolohe
<Rickshaw Potatoes>
25,021
68,664
Denamian said:
Smitane is my favorite sauce for it, that's how my dad always made it. Too late for the weekend, but maybe you can try it next time.
Click to expand...
I ended up going with basil pesto and it was fucking amazing. Part of what I like about Cordon Bleu is that there's all sorts of ways to put it together and have it taste good, and I couldn't give a shit less about what's "traditional" most of the time.

I had stone ground mustard, cilantro, pepperoncinis, basil, onion and asiago cheese in there. The basil pesto & stone ground mustard went together so well. Some people just know ahead of time what flavors compliment each other. I'm not one of those people, so we were pleasantly surprised at how good that combo was.

It's also an easy one for my daughter to help with
Screenshot_20230629-114413.png
 
Last edited:
  • 4Like
  • 1Quality Calories
Reactions: 4 users
ToeMissile

ToeMissile

Pronouns: zie/zhem/zer
<Gold Donor>
3,469
2,271
Bandwagon said:
I ended up going with basil pesto and it was fucking amazing. Part of what I like about Cordon Bleu is that there's all sorts of ways to put it together and have it taste good, and I couldn't give a shit less about what's "traditional" most of the time.

I had stone ground mustard, cilantro, pepperoncinis, basil, onion and asiago cheese in there. The basil pesto & stone ground mustard went together so well. Some people just know ahead of time what flavors compliment each other. I'm not one of those people, so we were pleasantly surprised at how good that combo was.

It's also an easy one for my daughter to help with
View attachment 480334
Click to expand...
Re: flavors.

I picked up a good bit from watching a bunch of stuff like Chopped and Master Chef Australia. The constant dialog from participants and judges about planning/execution definitely helped me out with throwing stuff together that ends up decent at a minimum.
 
  • 1Like
Reactions: 1 user
Lanx

Lanx

<Prior Amod>
68,491
158,664
this is some silence of the lambs mojo going on here

but i get it, the crispy skin is the most important part
 
  • 1Quality Calories
  • 1Mother of God
Reactions: 1 users
BrutulTM

BrutulTM

Good, bad, I'm the guy with the gun.
<Silver Donator>
15,080
-1,058
If Buffalo Bill had made his woman suit out of ducks instead of real women the FBI never would have come for him in the first place.
 
  • 2Worf
Reactions: 1 users
Dr.Retarded

Dr.Retarded

<Silver Donator>
14,845
32,558
Lanx said:
this is some silence of the lambs mojo going on here

but i get it, the crispy skin is the most important part
Click to expand...

Fuck you Lanx Lanx , now I want duck. I think maybe it's been a year since I made it, but it really is one of my favorite things to cook on special occasions.

I think I'm probably going to cook a goose this year during Christmas because I've never had one and figure it might be fun. Can't imagine a taste much different than a duck, especially if you're buying farm raised.
 
Lanx

Lanx

<Prior Amod>
68,491
158,664
Dr.Retarded said:
Fuck you Lanx Lanx , now I want duck. I think maybe it's been a year since I made it, but it really is one of my favorite things to cook on special occasions.

I think I'm probably going to cook a goose this year during Christmas because I've never had one and figure it might be fun.
Click to expand...
peking goose?
 
  • 1Like
Reactions: 1 user
Dr.Retarded

Dr.Retarded

<Silver Donator>
14,845
32,558
Lanx said:
peking goose?
Click to expand...
Yeah you can probably do it. Might just need a little bit longer to dry it out, because I think it will render quite a bit more fat than a normal duck. I have kind of a bastardized version that I make when I do ducks and I'd probably just do the same thing with the goose.
 
Lanx

Lanx

<Prior Amod>
68,491
158,664
Dr.Retarded said:
Yeah you can probably do it. Might just need a little bit longer to dry it out, because I think it will render quite a bit more fat than a normal duck. I have kind of a bastardized version that I make when I do ducks and I'd probably just do the same thing with the goose.
Click to expand...
heh, i still have a duck in the freezer and the only reason i bought a vertical smoker was for peking duck, so far at least 4 briskets and 2 picnic porks, zero duck...

i also just added a 11gallon expansion tank to my air compressor too (to separate the skin from meat... i mean no i didn't add the expansion tank for that reason alone... that would be silly)
 
  • 1Like
Reactions: 1 user
Dr.Retarded

Dr.Retarded

<Silver Donator>
14,845
32,558
Speaking of Christmas, got to spend some time with my dad up in DFW last week, and we exchanged Christmas gifts cuz I wasn't able to get up there during the holiday.

Was pleasantly surprised to have gotten this. Haven't used it yet but I'm sure I'll figure out something fun to do with it.

IMG_20230701_170551062.jpg
 
You must log in or register to reply here.