Gravy's Cooking Thread

Dr.Retarded said:

I used to buy fresh Pearl onion, but cleaning them is a pain in the butt. That's why I started buying the Frozen one I have need of them for a recipe. They're already prepped.

Probably taste different but if you're going to try to fry them, I don't think you're going to get much of a difference between Frozen and fresh.

I just wish I had access to ramps. It's like a wild garlic that is very seasonal, and I've seen people use it on occasions, and I never ever seen it in a store. Might be able to find it on a farmer's market but I don't think it actually grows where I live.

Apparently if it grows in your state, you can go out and just pick it in the forest or whatever, and it's supposed to be delicious.

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Dr.Retarded said:

Lucky bastard. They're supposed to be extremely delicious, I've never had the opportunity today to eat them. If you have the opportunity, go and learn how to harvest them.

Mario batali used to use them in a lot of Italian dishes that he would make. One of his most favorite ingredients, whipping up some fresh homemade pasta with the ramps, be a great meal for you and your family.

If you harvest some make certain to take photos and show us all what you made out of it. That way I can at least somewhat live vicariously through your culinary efforts....

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Allium tricoccum, a member of the onion family is native to temperate hardwood forests from Canada to north Georgia, and west to Missouri (Jones 1979; Nault and Gagnon 1988; Nault and Gagnon 1993). It grows under a variety of deciduous trees, including American beech (Fagus grandiflora L.), yellow birch (Betula canadensis L.), sugar maple (Acer saccharum L.), black cherry (Prunus serotina L.), American basswood (Tilia glabra Vent.) and tulip poplar (Liriodendron tulipifera L.). These trees form a dense overstory canopy once their leaves are fully developed. The most favored micro-habitats are north to north-east facing slopes with damp, well drained, organic soils. In its southern range, A. tricoccum is found most commonly at elevations between 1070 and 1675 meters above sea level.

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Rajaah said:

Is there any place, fast food or otherwise, where you can still get beef tallow fried French fries? McDonalds served those when I was a kid and they were amazing, then they had to change their fries recipe in like 1994 to the one they have now with vegetable oil instead of beef tallow. Not an exaggeration to say that I lost something that day. Been thinking about those fries again a lot the last couple years. There's a recipe online to make them at home, but I'll probably botch it. Gonna try it regardless when I have the right tools. In the meantime, any restaurants out there that have a close approximation of the old-school McDonalds fries?

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Dr.Retarded said:

Yeah, that's what a DQ Dude sandwich is, congratulations. Instead of mayonnaise he swapped out white gravy. This is probably better tasting, maybe, but in Texas I've seen chicken fried steak sandwiches on the menus of all kinds of different mom and pop restaurants. That's not some new amazing recipe.

Sorry that guy is pretty hard to watch with his schtick. Just want to hear the recipe, not you trying to be funny or in character. It just never seems authentic, which is what the prime directive for me watching something on the platform is nowadays.

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Sludig said:

Need to figure out how to use a lot more tomatoes from the garden that isn't just some form of homeade spaghetti sauce. Been going thru a lot of sandwiches but that's like not even a full tomato for each.

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