Gravy's Cooking Thread

Siliconemelons said:

So no soy, so I subbed teriaki

It was good… i get the layers of flavors, it is very odd- so, usually when you get layers of flavor its X then Y then a Z aftertaste that fades.

This is like, Y..then X…then YX then Z then ZY then ZYX then X then they all kinda fade. It’s odd…

It would have been better with soy as soy is less of a distinct flavor like teriyaki - ill try it again.

I closed the lid for 1 min of each 2:30 sear… it came out medium vs medium rare- i also sloshed in the sauces for 2:30 and had the lid closed to reheat the grates.

Next time, soy and no closed lid during the sear.

Images are of after each sear flip then rested.

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What are the inside look like? You needed to cut that bastard in half so we could see if you got the edge to edge perfection!

Pretty neat though. I just kind of looked at it like it's a lot of steps to cook a perfect steak, but if you're looking for those flavors, and just building up levels of umami, could be fun. I'd be curious if you could do it with something like a London broil or just a big cheaper cut, or something that maybe doesn't have as much fat.

Siliconemelons said:

Kikkoman Teriyaki

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I however, have not really paid attention to what she uses for straight soy, but most likely kikkoman - I think its time for some short ribs, and that means a trip to our big asian market and that means duck and pork for lunch and the ribs for dinner... mmm

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I don't think there's anything wrong with Kikkoman. Her general purpose, the most Asian stuff we make is probably more Japanese, I've always liked the flavor, plus it's perfect for marinades.

My replacement jug just got in yesterday. None of the last deal lasted maybe a good 6 months. Also if you just want an all-purpose general seasoning that goes pretty well on everything, that McCormick's California style garlic pepper is amazing. I'm not doing some sort of spice blend or rub, typically what I season protein with. I really like the size of the flakes, and it has a pretty good pepper blend. I might use a little bit more sea salt and fresh cracked pepper, but it has it's I am distinct garlicky flavor. It's especially good on pan fried pork chops.

Lanx said:

thats a real method btw

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Is that partially frozen dough, I just shaving bits off with a super sharp knife?

Siliconemelons said:

It was a filet - it didn’t have much fat.

It would be interesting to do it on something with more fat in order to take in the flavors…in theory.

Yeah, no center cut as it was over done lol - it was on that exact line of just a smidge more rare and it would be perfect m-rare but if it was any smidge more done, it would be a waste. It was on the line of “ehhh okay” - mostly because i closed the grill lid for 1 min of each 2.5 min sear- at least that’s my attribute factor guess.

I will do it again with proper soy, and if i can find Asian whiskey its an excuse to get some.

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Should be able to find Japanese whiskey at any decent liquor store. If you have total wine, they'll have a pretty big variety.

Yeah with fillets it's not something I cook very often, and I kind of like mine almost on the verge of more medium. Sometimes when they're too rare the meat is just chewy, and don't really care for the texture.

The other thing you can do is if you do another filet wrap it in bacon, that way you get that additional fat and I would imagine that other level of saltines umami from the bacon might even make it better.

Well done though.

Lanx said:

just a slab of dough

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I just figured it was probably Frozen or partially frozen if he was just sitting there shaving noodles off.

Same sort of deal what you do if you're going to cut ribeye or whatever by hand for Philly cheese steak, brother's taking the freezer for a little bit to harden up just to make it easier.

Lanx said:

sometimes you need to eat an entire cucumber

says that while looking like eminem, w/ that voice

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Faggot didn't include any acidity. Few splashes of rice vinegar would have been enough.

We do make a lot of cucumber salad like that though. It is such a easy side dish to go with barbecue or whatever we're cooking. I'm doing it a lot with all of the basil that we're growing, and camparis are in season. I can probably sit and it a giant bowl of that. Cucumber salad really is great. I'm using a lot of daikon with it as well. I just really like that mild radish.

ToeMissile said:

Reminds me I need to make this cucumber, tomato, avocado salad again. Little bit of red onion, cilantro, lime - feel like I'm forgetting a copule things. Either way, awesome summer side.

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Haven't thought about throwing avocado in there we'll have to try that switch off the flavor profile like you do. I guess you can dice up some toss it in, just probably wouldn't keep very well. I know when we make cucumber salad though it's typically a one and done thing. Sometimes it'll last at least overnight the 10 upon how much acid I put in there, other problem is the olive oil will typically congeal if you don't get a good emulsification. I find what we'll do is we'll chop up the vegetables, for whatever ingredients we're going to throw in, keep them separate and then make dressing when needed. Well also do fresh mozzarella when we're using the basil and the tomato, and switch it up to a balsamic vinaigrette.

Feta cheese is also great to toss on, and I guess what the avocado you could probably do one of those crumbly Mexican cheeses. It's just so versatile, and like you said it's a perfect Summer side. Just nice and refreshing, but also satisfying.

I can probably eat the stuff everyday though, also it's cheap and easy. I just wish her tomato plants would actually produce. The hurricane didn't do us any favors on the garden, I'm afraid we're probably not going to get a crop. I was really planning on having garden fresh tomatoes throughout the summer and eating a ton of them. Cucumber still might do something though, keeping my fingers crossed.

Edit: was thinking about it and I bet paper thin sliced radish would go really well with the cucumber and avocado and the red onion. Those are all flavors you typically find together, and that little bit of pepperiness would be pretty tasty.

Now I think I'm going to have to make fajitas or tacos soon, and make that as a salad to go with everything, or at least some sort of South American or Latin food. Maybe Peruvian style roast chicken, or palomia. I haven't made that in ages with black beans and grilled onions and all the fixings.

Lanx said:

seseme oil too

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He did put some type of sesame seed in there, but he didn't put sesame oil or I don't think any other type of oil. He just kind of half-assed a quick pickle with nothing to actually pickle.

I guess not everybody knows what they're doing, even with something as simple as cucumbers.

Lanx said:

it's really difficult paying attention to a guy where you know thats not his first intentions for that cucumber

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Yeah he was one of those "I accidentally.... The whole cucumber..." Looking guys.

I don't watch porn, but this blowsy skirt up.



Somehow that came across my deal when I was checking on the news this morning, but that's a pretty fun documentary about hamburger culture and everything in America. Haven't finished it but figured I'd share.

Wife asked me what the hell are you watching, I said a hamburger documentary, and then she looked at me like I was retarded.

I said we're going to be eating a hamburgers here very quickly if you keep up that attitude.