Erronius
<WoW Guild Officer>
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Gravy's Cooking Thread
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moonarchia
The Scientific Shitlord
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ToeMissile
Pronouns: zie/zhem/zer
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I’m thinking of grabbing one of the Vitamix blenders to replace the Nutribullet we currently have. It works fine but is loud as shit and a pain to clean.
I forget the model, but my MIL has a vitamix which I’ve used a few times and it seemed a lot better.
I forget the model, but my MIL has a vitamix which I’ve used a few times and it seemed a lot better.
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They're supposed to be pretty nice. We have a ninja and it does the job for everything we need, dressings to daiquiris.
Lanx
<Prior Amod>
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instapot 8qt really only holds 6qt (i mean obviously cuz it has to build pressure) but the og 6qt holds 5 1/4qts
it was simple i filled the og instantpot to the fill light, then poured that into the 8qt and it was basically touching the line, 3/4 of a quart and it fills it.
so it's not that the 8qt doesn't give you a lot usable qts, it's that the og 6qt basically over delivered
and no, you should never over fill it, thats a messy rookie mistake, heh
am i gonna keep it still? yea, i like the memory function why not
it was simple i filled the og instantpot to the fill light, then poured that into the 8qt and it was basically touching the line, 3/4 of a quart and it fills it.
so it's not that the 8qt doesn't give you a lot usable qts, it's that the og 6qt basically over delivered
and no, you should never over fill it, thats a messy rookie mistake, heh
am i gonna keep it still? yea, i like the memory function why not
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Gravel
Mr. Poopybutthole
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We have two that we used extensively for years. I don't think we've touched them but once or twice in the last two years. It's got uses (my wife used to make a gallon of Greek yogurt at a time, once a week), but it's definitely not needed.
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What did you break it down to? Never processed a big primal before, other than cutting up a deer.
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Gavinmad
Mr. Poopybutthole
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Hell naw. All the cuts are ugly as fuck because it's my first time breaking down a primal and I was using a chef knife and a filleting knife out of a kitchen knife set rather than a proper boning and breaking pair. I didn't even get any proper chuck eye steaks because someone was too rough with it or something and the seam in the middle of the eye was already torn apart too far. Seems like they also puffed the weight up a bit by including either some shank or a shitty pat of the brisket, either way it's barely fit to turn into ground.
On the other hand if my noob eye is correct they left the Teres Major on instead of swiping it and that's a high end cut. Gotta finish cleaning it tomorrow and see if I was right.
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How much did that set you back if you don't mind sharing?
Also when you at least go to cook them take some before and after pics of the steaks or something. I did just go down a rabbit hole learning about Denver steaks.
You know the rest of us weirdos get off on food porn
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Ya vitamix is as good as it gets. Had mine a long time and runs perfect still.
Gavinmad
Mr. Poopybutthole
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was ~140 bucks at Costco for a ~24 pound choice chuck roll, select would probably be ~30 bucks cheaper but I didn't even think to ask if they had select until quite a bit later. It's not something you'll likely ever see out for sale, you have to knock on the butchers window and ask them for it. I would guess they will typically be in the 20-25 pound range. Shooting from the hip I'd estimate I ended up with about 200 dollars worth of beef by doing the cuts myself. I'm mostly turning the trim into stew meat instead of ground since all I have is a food processor.How much did that set you back if you don't mind sharing?
Also when you at least go to cook them take some before and after pics of the steaks or something. I did just go down a rabbit hole learning about Denver steaks.
You know the rest of us weirdos get off on food porn
The Denvers were really not at all photogenic. I will say I ended up with a lot more respect for the butcher profession, not that I didn't have plenty to begin with. I'll try to get some pictures of my other projects going forward, but I'm happy there are no witnesses to my end results this time lol.
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Sludig
Potato del Grande
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In trying to be a better man after my other recent posts.
Any good videos etc to trust regarding getting started on steak and burgers, though still handicapped wanting to use just an oven/ stove/ etc no grill yet.
Flavor I've been happy enough with my burgers taking a 1lb chub roll into 4, but I feel like I have a lot of room to improve on texture/ juicyness. In the skillet I often fight getting center cooked without over browning outside, slapping 4 1/4 lb patties in the skillet they still often shrink up into pucks.
Early September I have half a beef coming from neighbor that I'm paying $6/lb for that I need to give the butcher a cut sheet for.
Not sure what to ask for that would be most noob friendly other than keeping roasts smaller for our 2 person house.
Any good videos etc to trust regarding getting started on steak and burgers, though still handicapped wanting to use just an oven/ stove/ etc no grill yet.
Flavor I've been happy enough with my burgers taking a 1lb chub roll into 4, but I feel like I have a lot of room to improve on texture/ juicyness. In the skillet I often fight getting center cooked without over browning outside, slapping 4 1/4 lb patties in the skillet they still often shrink up into pucks.
Early September I have half a beef coming from neighbor that I'm paying $6/lb for that I need to give the butcher a cut sheet for.
Not sure what to ask for that would be most noob friendly other than keeping roasts smaller for our 2 person house.
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Edit: sorry you talk to text, I'm just kind of mulling shit over.
How much of the steer are you buying? I ask because I have a different mindset when it comes to grinding and putting into burger meat or sausage, vs using weird cuts to have something nice and tasty on the grill.
It's like
Gavinmad
was doing with his Denver steaks. Off cut, not the filet mignon, but a good piece of beef. The last couple of deer I've shot, used to butcher (grind) maybe half of it, now it's cut everything out myself, and have nice thick pieces of meat at my disposal. That's also fun to see what you can maybe do with even your amateur butchery skills. I'm no master by any stretch of the imagination, but I guess it's a nice challenge to try to figure out hey I've got this piece of meat what can I make of it that my wife and I can enjoy.That's the fun of cooking.
It's not as if you can't grind down afterwards. Just package up the big muscle groups, and take that time to learn about what you can get the most out of, if that makes any sense.
You can always take that roast and make delicious hamburgers if need be.
Sludig
Potato del Grande
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Half a cow, 220-250lbs roughly. Due to flat cost more steaks than just turning it all to burger I imagine ideal. But I'm a basic bitch cook, basically better than folks that cook out of their microwave or toaster by that's about it.How much of the steer are you buying? I ask because I have a different mindset when it comes to grinding and putting into burger meat or sausage, vs using weird cuts to have something nice and tasty on the grill.
It's like
It's not as if you can't grind down afterwards. Just package up the big muscle groups, and take that time to learn about what you can get the most out of, if that makes any sense.
You can always take that roast and make delicious hamburgers if need be.
They'll cut it up into whatever and vacuum seal it all
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What do the kids say,? Get gud I think.
Hell use it as a chance to try new recipes or different types of cuisine. If I had the room I'd be buying a half of steer, but my freezer is packed right now.
The price you're paying though is easily competitive.
I guess if you go to cook something post a picture of the cut, and I'm sure there might be a few of us I can suggest how to go about cooking it.