Gravy's Cooking Thread

Lanx

Lanx

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popsicledeath said:
I've seen 90 Day Fiance.... $300 for a rice cooker is a bargain.
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i think i'll post my experiments w/ hainese chicken rice, if anyone thinks hainese chicken rice is too lengthy and long to make (which i thought), you can pretty much just do it all in a rice cooker.

pro tip is to really use jasmine rice over medium grain sushi rice.

but if no one cares for hainese chicken rice, eh
 
popsicledeath

popsicledeath

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I don't know what a hainese chicken rice is, but it's sort of your duty to inform us of gadgets and asiany cooking we way not appreciate.

I've actually been thinking of getting a better rice cooker. The $20 one I have is inconsistent, especially doing barley for the dog. Sometimes soupy, sometimes so dry the barley starts to caramelize.
 
mkopec

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Sanrith Descartes said:
Gave the Blackstone a trial run. Smash burgers, onions, and mushrooms on the flat top at the same time. Worked like a charm. Still need to learn the controls to get the right cook temperatures, but it works as advertised. Being able to grill all the buns at the same time was an A+ bonus.
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I saw this thing at Costco just yesterday. They also have a smaller one too, like regular grill size. Prob can get like 6-8 burgers on there, maybe 10? Anyway yeah it was cool looking and I think smaller one was like $160 or some shit? Me and the kid were eyeing it but didnt get it.

One thing I noticed on it how thin the grill surface was though. I wish it was a bit thicker to keep more heat, like maybe 1/2 inch. It looked like it was more like 1/8 maybe 3/16 which is ok but def would work better if it was thicker. I wrked on these things all through my teen years in many fast food/restaurants. And man I can tell you they are very versatile. I actually would not mind if 1/2 my stove top was a big griddle like this.
 
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Sanrith Descartes

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mkopec said:
I saw this thing at Costco just yesterday. They also have a smaller one too, like regular grill size. Prob can get like 6-8 burgers on there, maybe 10? Anyway yeah it was cool looking and I think smaller one was like $160 or some shit? Me and the kid were eyeing it but didnt get it.
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They have two different series. The regular and pro series. ProSeries has cabinet walls and shelves and stuff. I got the 28" pro with hood. It's got lots of cooking surface unless you have an army to feed. I had 8 burgers, 8 hot dogs, onions, and mushrooms all going at once. It's really big.
 
Lanx

Lanx

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popsicledeath said:
I don't know what a hainese chicken rice is, but it's sort of your duty to inform us of gadgets and asiany cooking we way not appreciate.

I've actually been thinking of getting a better rice cooker. The $20 one I have is inconsistent, especially doing barley for the dog. Sometimes soupy, sometimes so dry the barley starts to caramelize.
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you don't have to get a $300 rice cooker

i mean, youre white it's ok

in fact i've tested this out and even recommended to others (some pm cuz i guess theyre afraid of being called out for eating rice, i guess foh are gluten free bros) this tiger, it works great
684c318a6ea8702f14904936ff6da32b.png

not 9/10 great but a 7-8/10 great

plus it's also made for the person that "stows it away" it has a handle to easily lift it back into the cupboard and retractable cord

i checked and when i bought this, it was 60bucks 7years ago, so thanks biden.

it even has a brown rice setting

any reason to give the dog barley? when my dog was fucked after cancer i gave him white rice/chicken
 
popsicledeath

popsicledeath

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Lanx said:
any reason to give the dog barley? when my dog was fucked after cancer i gave him white rice/chicken
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Barley is a bit bulkier and fills him up more for the calories, but we'll do rice, egg noodles and potatoes too.

We've cooked food for the dog from Concerns over tainted kibble but ended up being cheaper that the "good" kibble we were getting. And once he was getting ground beef and chicken with his grains and veggies he refused to eat kibble. Were one bag away from a free one and he wouldn't touch the stuff anymore, even mixed.

I really like barley. Will do risotto style barley and it's not quite as good, or rather just a bit different, but is much easier and faster and has an earthier taste that I like.

Will price watch that rice cooker. Seems like it would be perfect for our occasional use.
 
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Lanx

Lanx

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popsicledeath said:
Barley is a bit bulkier and fills him up more for the calories, but we'll do rice, egg noodles and potatoes too.

We've cooked food for the dog from Concerns over tainted kibble but ended up being cheaper that the "good" kibble we were getting. And once he was getting ground beef and chicken with his grains and veggies he refused to eat kibble. Were one bag away from a free one and he wouldn't touch the stuff anymore, even mixed.

I really like barley. Will do risotto style barley and it's not quite as good, or rather just a bit different, but is much easier and faster and has an earthier taste that I like.

Will price watch that rice cooker. Seems like it would be perfect for our occasional use.
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dude... get this

you can fill a rice cooker w/ 2 cups of rice, add water and drop a raw chicken breast on it and in 1hr, it'll be fucking gourmet for him

(this way , you won't have to have so many things to cook for him, just a rice cooker)
(note if you follow this recipe i would NOT overload the rice cooker w/ anymore, veggies and stuff might change it, steam separately imo)

trust me, actually this is part of how i cook hainese chicken rice
 
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Dr.Retarded

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Sludig said:
Ya, doing more poorly today goose slaughter tommorow, who's got simple good recipies to put her to best use?
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Stuff the cavity with some herbs, onion, garlic, lemon. Maybe dry brine overnight. I've never made a goose, but I keep duck in the fridge drying for a few days, should be similar. Just roast at a good temp until that skin is crispy and the fat renders. Might want to prick the skin all over with a fork or something so that fat can render out and escape.

Planning on doing a goose for the first time this Christmas. Always wanted to try it, but imagine it's similar to duck, which I love.

Let us know what you do and how it turns out.
 
Sludig

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Dr.Retarded said:
Stuff the cavity with some herbs, onion, garlic, lemon. Maybe dry brine overnight. I've never made a goose, but I keep duck in the fridge drying for a few days, should be similar. Just roast at a good temp until that skin is crispy and the fat renders. Might want to prick the skin all over with a fork or something so that fat can render out and escape.

Planning on doing a goose for the first time this Christmas. Always wanted to try it, but imagine it's similar to duck, which I love.

Let us know what you do and how it turns out.
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probably trying this way though im not sure I like 5 spice
 
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Dr.Retarded

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Sludig said:



probably trying this way though im not sure I like 5 spice
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You either like five spice or you don't. I use it pretty often and I think it's Adams spice blends has a Chipotle five spice that's really really good. It's pretty zesty but it gives you that allspice coriander type taste. It's definitely a sweeter type of spice blend but it works on poultry and pork not so much on beef.

Edit: watched that video, and I think of you follow that you're probably going to be all right. He scored the skin versus just poking holes in it which gets you the same effect. I say give it a shot, I'm sure it'll turn out good.
 
Rajaah

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Looking for some Bacon Insight.

I'm just getting into bacon this year. Always liked it fine but never paid much attention to it. This year though I've suddenly got this thing for bacon. Maybe I need more salt, IDK. Noticed I've been fixing it a lot though.

Have 3 different brands in the freezer: Smithfield, Hatfield, and Oscar Meyer. I've had OM (it's okay) and Hatfield (considerably better), haven't tried Smithfield yet though. It'll be the next one.

Any particular brands that jump out as being top-shelf bacon that I might want to try?

And any preparation tricks? All I do is fry them in oil, then dry them with paper towels. Sometimes I go "rare" so they're basically just strips of meat, sometimes I cook them longer so they get some crunch. Either is good. I have noticed that if I cook some bacon, dry it out, and leave it in the fridge overnight, it's really good the next day as a snack. The fat takes on a better texture. Same thing happens with some steaks.
 
Khane

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Bacon has a lot of fat. Don't fry it in oil, it will change the flavor and make it even greasier. Just render it in a pan with no oil/butter
 
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Dr.Retarded

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Rajaah Rajaah

Cook bacon on a cookie sheet lined with foil at 300-350. Just check it in 20 minutes or so and may need to flip. Just depends on whether it's gas or electric and how hot your oven gets.

When done cooking, drain the rendered oil and use it for something else, like pan fried sliced taters. It really is the easiest method that doesn't require you babysitting it. America's test kitchen says to put a little bit of water in the frying pan if you go that route, but I've not tried it. It's counterintuitive but apparently it helps facilitate Browning.

Smithfield is pretty good, stay away from Oscar Meyer (overpriced). We have better brands here in TX, and if I remember you live in a shitty state. Who knows there might be a local brand up there that puts out a nice product.

Get thick cut, and just look at the marbling to meat, should be able to find a decent pack that way. Costco brand isn't bad if you have one (Kirkland I think) especially for the price to quality. But I always go to a local butcher shop and probably get an even better product.
 
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Khane

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Baking it on foil works quite well, can confirm as this is how I usually cook it since you can make bigger batches unattended
 
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ToeMissile

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Like previously mentioned, a baking sheet in the oven is great for larger batches. You can also mess around with adding ground pepper and/or brown sugar. Bacon goes with pretty much everything.
 
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Aldarion

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this is the way.

except no need to line the pan with foil, just put the bacon on there and bake it.
 
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