Gravy's Cooking Thread

Lanx said:

i'm pretty sure i remember the first episode, alton was like, "this iron chef america is totally legit, we even have the chairman's nephew"

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That's right he did host all of the iron Chef America stuff.

I used to do when I had cable could sit and watch hours of iron Chef marathons on food Network. Specifically the old Japanese one. I was out of just so fascinating how those guys could sit and take whatever ingredient and make four or five dishes out of it no sweat.

I know but Asian version was pretty cool because it was typically a lot of ingredients and methods that I just wasn't familiar with. The American version of the show is fantastic, and I'm kind of up in the air and whether or not I'm rooting for the iron Chef or some up and coming chef.

I remember a very specific episode of the old Japanese version where this guy was an Italian chef but he's won all of these pasta making awards and apparently his family for generations is one of them as well, and he was fighting iron Chef China, and he absolutely beat the hell out of him, and I think the mystery ingredient was porcini mushrooms. When the guy want to make his pasta do heat it up pulling out liquid nitrogen to cool it somehow during the dough making process. It was pretty mind-blowing.

Such a great show, better than watching some stupid Star Wars or Marvel deal.

Palum said:

Alright so been using the Nuwave induction burner for a month or so. Overall it's been positive. Temperature control is really really good, and very granular. This makes certain tasks like melting butter, cooking Cacio e Pepe, eggs, etc. super simple.

Downsides are that I can't use the one cheap pan that I really like in it, and that it is definitely doesn't boil water that much faster than my range. That might be because it's a 110 portable cooktop though.

So I think I'm ok going induction next range.

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Can you share some photos of whatever you're cooking using it? Sounds really good I just I'm curious as what specifically it is.

Siliconemelons said:

Going to try out the triple sear steak method tonight on a little filet...

Hope it goes well, looks interesting. Still up in the air, to use my grill or a normal fry pan.




Sadly I still do not have a charcoal grill... but if I let my big normal grill heat all the way up - I will have plenty of super hot cast iron grate area to do each sear.

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I saw that video the other day. It's surprisingly similar to a recipe I was given by a guy who used to run steel stud framing and drywall company. This guy had a jalapeno plant that at the base was literally the size of a small tree. It was his pride of joy and he had been growing it for a couple of decades somehow. Used to bring jars of salsa to my family and I every year. Died of pancreatic cancer maybe about 10 years ago. He was a good dude.

Anyways He ranted and raved about it using Jack Daniels to cook a steak. This may have been a little bit more of a marinade but all of the flavors if I remember are very similar. I have made a couple of times using things like skirt steak or flank steak, or maybe a London broil, haven't always turned out good.

I really think what he's doing though is it's just building up that caramelization on the outside and I know with other recipes that call for like a chicken batter, a lot of the times I put vodka into the wash because it Cooks off differently and quicker, getting you crispier bits.

I guess I'm just kind of torn because that seems like a lot of work to get the same results that you could get if you are just good at cooking a steak to begin with. That's why I think maybe it's about the flavor profile but he's able to accomplish.

It's worth a shot though. If you do it, let us know how the results are, for whatever reason I do it before you I'll do the same.

I'll have to look to see if I still got a scan of that recipe that he had printed off for me. I think I might be an old work laptop or hard drive.