Lanx
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Gravy's Cooking Thread
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Guest, did you like the last podcast notification?? Well here's the second one, and for the third podcast! Yep. This Thursday 8-8-24 at 7pm Central
Go here to check out his podcast thread for info on topics and links!Go into the FoH discord and find the Happy Time Fun Hour channel and give it a listen!
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I've seen that video before and I have a very hard time watching it because the guys just insufferable. Not that I can't be that way at times, Jesus though.
Does know how to make a good burger 100%.
I need to finish watching the doc, but I got distracted with the whole Biden dropping out the deal.
I think I'm going to make hamburgers though soon. I think the last weird type of burger we made was white mana burgers which are kind of steamed with onions, and they're basically like a big slider or like a full Burger slider. I think they come out of Oklahoma if my mom was staying with there's a dude on YouTube I watch ballistic BBQ that has a channel ballistic burgers, I need us a lot of copycat recipes for burgers around the country from various restaurants.
I was just chat with my wife cuz she saw me watching that documentary, and she was like man we haven't made hamburgers in a while, for whatever reason like I've got an itch to make those. They're really good but they're way different than anything I've ever had.
Lanx
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Are you doing a griddle outside like a black stone, or just cast iron skillet inside? It's one problem I have with trying to cook burgers is I don't have very good ventilation for our oven, and if I do pan burgers, the goddamn house just reeks of burger Grease.
That's why I've been picking up launcher out and throwing up onto the gas grill, and cooking them out there when I want to do smash burgers and stuff. I think that's why I like those white mana burgers with the onions. It's one of a steamed sort of process and it doesn't get grease everywhere, so they're easy to cook inside.
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Lanx
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pan inside, i have like 2 air cleaners on my first floor so smells don't travel up (can't really do anything about the smoke and grease, i have a splatter screen)
i think i got mine at the dollar store?
oh and i have a big jug of zep degreaser
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Gavinmad
Mr. Poopybutthole
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Yeah anyone using those should probably also drape a paper towel over the top.pan inside, i have like 2 air cleaners on my first floor so smells don't travel up (can't really do anything about the smoke and grease, i have a splatter screen)
i think i got mine at the dollar store?
oh and i have a big jug of zep degreaser
moonarchia
The Scientific Shitlord
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Sludig
Buzzfeed Editor
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Did ghetto mini blooming onions. Just a bag of pearl frozen young onions. Battered them up with a little bit of everything in the spice cabinet and drop fried them. Instructions said pre cook a bit, I boiled a bit. I think I needed a little more time boiled or to do them in a skillet to just stay to start before cooling and breading. Final product was good hot thru, but just center tasted a little too close to raw onion when i prefer heavily flavored sauted/ onion ring style. They come so soggy out of the bag otherwise my other idea would be too halve them.
Breading was kinda a pain to, so small one at a time would be forever but gets kinda sloppy with several rolling around in the mix. Had quite the thick cast on my fingers by the time i was done. Wife loved them and we killed the whole batch though.
Breading was kinda a pain to, so small one at a time would be forever but gets kinda sloppy with several rolling around in the mix. Had quite the thick cast on my fingers by the time i was done. Wife loved them and we killed the whole batch though.
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Did you make a cross cut or something similar on the onions to fan them out a bit, or just cook them as is whole?
Never thought about frying those up before, but makes sense. They're cheap and I guess if you dialed in the technique would be super easy and a nice appetizer on the weekend BBQ.
Sludig
Buzzfeed Editor
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Whole, was the point of the recipe for kinda fast and easy. Though your right not really blooming then, just onion balls instead of rings.
walmart onions maybe mushier than birds eye or something. We'll need to try and find another brand that's firmer so i can try slicing
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Lanx
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here's just 1 minute of him w/ an onion burger making then (didnt know they were 3oz patties, thought they'd be 4)
also i remember hearing him say that he uses lawrys, not salt, fyi
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I know when I do Coq au Vin, the Frozen onions that I typically find are birds eye. I just thought that if you bought them out, let them rest on some paper towels to dry out, maybe you would just do two cuts across the top in an x pattern, and you get kind of spread them out just a little bit. That way you get some of the better inside and you'll get a little crispier bits.
I understand just doing them whole but it's getting the batter to stick to them .I imagine it's double dredge at least.
What type of batter did you use?
Now I want to make them. I don't go out to eat very often anymore but one place I've always love is Outback for some reason. Growing up we used to always go there for birthdays and stuff. My best friend's dad used to always take us up in College Station, and that's just kind of a weird tradition.
Always order a blooming onion, the lamb chops with Caesar salad and Aussie fries, and a couple of big bloke Fosters. Only place I know of that you can actually get it on draft anymore, ice their mugs down.
Unfortunately they don't serve the lamb anymore.
Sludig
Buzzfeed Editor
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I did flour, egg white, then my seasoned mix. I only had bread crumbs, but i saw some recipes calling for some corn meal which i very would be good 50/50.
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Yeah I was thinking cornmeal or even cornstarch. Potato starch would probably be pretty good too, or maybe the tapioca flour.
What seasonings did you put into the batter or was it something that was pre-made to do a blooming onion flavor?
Sludig
Buzzfeed Editor
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Everything you'd expect, plus red pepper and since she had it i even threw in cumin and tarragon, had an old bottle of chicken something mix, dumped that in. I know mixing it up was making me sneezy.
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Huh, I don't necessarily know but makeup of the blooming onion recipe. I'm sure there are people want to try to dissect it, and I just never made one. Tarragons kind of a surprise. That's a very distinct licorice flavor.
It's funny because we do steak night sometimes, but call it Outback night. The wife likes a sirloin and she has recreated what she thinks to be the seasoning they put on they're steaks. I'll typically do a ribeye, and then she has baked sweet potato, and steamed broccoli, when I do a loaded baked potato and Caesar salad. All occasionally grill some shrimp or something to go one with it for surf and turf.
I think the next time we do Outback night, I think I'm going to have to try to perfect the blooming pearl onions. I figured you could probably do a couple different types of battery and then just run a handful in a shallow fry wok, and just see what works best.
I love onion rings, and blooming onions, and it just makes total sense to have a little individual bites of a pearl onion.
What did you use or make for the dipping sauce? I think it's pretty similar to a remoulade.
Sludig
Buzzfeed Editor
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I didn't add much and it probably burnt off, maybe it wasn't tarragon, like i said, kinda just threw a bunch of whatever trying for the everything bagel approach. To many other fried things Ive done i think we're too conservative on seasonings and couldn't be tastedpost frying.
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Gavinmad
Mr. Poopybutthole
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not really in season atm but you could keep an eye out for fresh instead of frozen.