Gravy's Cooking Thread

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Dr.Retarded

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Lanx Lanx you do anything like this? Looks delicious. Are the Germans also have a dish that's pork knuckle that they braise and then roast, and it gets the skin to crackling awesomeness.



Edit: well that's gay, can't like the video. It's a Korean pork trotter dish. I've not ever cooked them, but I'm assuming if you did it right it would be succulent and wonderful.
 
Lanx

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Dr.Retarded said:
Lanx Lanx you do anything like this? Looks delicious. Are the Germans also have a dish that's pork knuckle that they braise and then roast, and it gets the skin to crackling awesomeness.



Edit: well that's gay, can't like the video. It's a Korean pork trotter dish. I've not ever cooked them, but I'm assuming if you did it right it would be succulent and wonderful.
Click to expand...

thats basically soy sauce pigs feet

you can see maangchis recipe
www.maangchi.com

Jokbal (Braised Pig’s Trotters) 족발

Jokbal is rich and savory pig's trotters braised in seasonings for hours until they totally absorb the flavors and are soft, shiny, and glazed, with the meat falling off the bone. This recipe took me years to perfect and it can't get any better.
www.maangchi.com www.maangchi.com
 
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Dr.Retarded

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Lanx said:
thats basically soy sauce pigs feet

you can see maangchis recipe
www.maangchi.com

Jokbal (Braised Pig’s Trotters) 족발

Jokbal is rich and savory pig's trotters braised in seasonings for hours until they totally absorb the flavors and are soft, shiny, and glazed, with the meat falling off the bone. This recipe took me years to perfect and it can't get any better.
www.maangchi.com www.maangchi.com
Click to expand...
I've just never thought about making those but that looks delicious. That's like the German thing. Really want to try to make both because they look delicious. The Oriental style looks like it's a bit softer, while the German is crispier. And it's different aromatics.

I just can't imagine either of them not tasting wonderful.



That channel also has a lot of really good Western European recipes and stuff about food. I think they've got an episode about Belgian french fries, and that whole industry / dish.
 
Lanx

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Dr.Retarded said:
I've just never thought about making those but that looks delicious. That's like the German thing. Really want to try to make both because they look delicious. The Oriental style looks like it's a bit softer, while the German is crispier. And it's different aromatics.

I just can't imagine either of them not tasting wonderful.



That channel also has a lot of really good Western European recipes and stuff about food. I think they've got an episode about Belgian french fries, and that whole industry / dish.
Click to expand...

i had it in korea, skin is crispy, but i guess b/c like the video they sear after
 
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Dr.Retarded

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Lanx said:
i had it in korea, skin is crispy, but i guess b/c like the video they sear after
Click to expand...
I have just never seen that dish before, configured maybe you knew something about it. It looks wonderful and I guess torching it or throwing it over the grill will get you some crispy bits, but I can't imagine it's the same as the German version.

After all the Germans know how to heat up stuff in ovens...😉
 
Lanx

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Dr.Retarded said:
I have just never seen that dish before, configured maybe you knew something about it. It looks wonderful and I guess torching it or throwing it over the grill will get you some crispy bits, but I can't imagine it's the same as the German version.

After all the Germans know how to heat up stuff in ovens...😉
Click to expand...
try the soy sauce chicken, it's easier (well not this week, 2nd time in a row i went to publix and no whole chickens, cuz of storm) to get... i would follow this, he cooks it a bit different, than what i'm used to, but still the same

Dad's : A Chinese Chef's Secrets (Video)!

Learn how a 2x James Beard Award Winning Chinese Chef cooks this recipe, drawing from over 50 years of experience.
www.madewithlau.com www.madewithlau.com
 
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elcaro1101

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Cake pan lasagna



garfield-characters-logo-vector.png
 
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Deathwing

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Multiple overlapping layers of pasta? No tomato sauce? Not even Garfield is eating that shit.
 
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mkopec

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Deathwing said:
Multiple overlapping layers of pasta? No tomato sauce? Not even Garfield is eating that shit.
Click to expand...
Once I learned that you dont have to boil the noodles I make that shit all the time. And yes, lots of sauce and other goddies too. Not just ground meat, lol.
 
Lanx

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Dr.Retarded said:
Tick tock level of hyped and goofy recipes. Mother fuckers looking for clicks and don't know how to cook, but just following some stupid trendy deal.

Don't bring that shit in this sacred space. Do it right.

Click to expand...

de8e5af1847500e82eaf09500afffa26.png

yea thats good pasta when sausage fingers makes it
 
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Dr.Retarded

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Here's another few...







I'm sorry but that video was absolutely horrible. It's so easy to make wonderful lasagna with all types of different things, you just have to understand physical elements but don't do some stupid tick tock BS, and just have this crappy overcooked pasta ring of shit.

There's no way in hell that will taste good.

One of the wonderful things about lasagna is you can use so many different ingredients as long as you know just simply how to assemble it. My wife and I every Christmas always make a crap dip or seafood dip or whatever. Always make more than we can obviously finish, but we do it around New years and it's just a tradition.

I'll take the leftovers and turn it into seafood lasagna. Just got to get your other ingredients and throw it together, but you don't bake it in a goddamn bunt cake pan.
 
elcaro1101

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Dr.Retarded Dr.Retarded

3jn1Jn.gif


Deathwing said:
Multiple overlapping layers of pasta? No tomato sauce? Not even Garfield is eating that shit.
Click to expand...

Lanx said:
i would cut my noodle in half, rather than have it overlap, that's just disgusting
Click to expand...

You both are partially right, opportunity lost during the assembly.

That said...

It is a bit toktok, but I'm gonna make it and take advantage of all the extra crunchy bits opportunity with the extra pan surface ratio.

First change will be pancetta strips placed across the mold, one for each slice.
 
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Aldarion

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The ridiculous gimmick of the bundt pan is the least wrong part about that video. Holy hell man thats not even lasagna. Wheres the friggin sauce?
 
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Deathwing

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elcaro1101 said:
Dr.Retarded Dr.Retarded

View attachment 551636





You both are partially right, opportunity lost during the assembly.

That said...

It is a bit toktok, but I'm gonna make it and take advantage of all the extra crunchy bits opportunity with the extra pan surface ratio.

First change will be pancetta strips placed across the mold, one for each slice.
Click to expand...
You might find it closer to dried pasta than crunchy pasta like baked ziti. That's what her finished product looked like.

Might I suggest par-cooking your lasagna and then finishing each piece to serve? A bit more work, but you get more of those crispy corners. Idea shamelessly stolen from:
 
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Control

Control

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#cookingshowerthoughts
I read this thread because food is great, but tbh, I'm a man of simple tastes.
1728528708005.png
 
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elcaro1101

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Deathwing said:
You might find it closer to dried pasta than crunchy pasta like baked ziti. That's what her finished product looked like.

Might I suggest par-cooking your lasagna and then finishing each piece to serve? A bit more work, but you get more of those crispy corners. Idea shamelessly stolen from:
Click to expand...

The finished product's top was pretty boring.

This is why I'm thinking the pancetta strips to add some grease to the bottom/top as it cooks. Some more sauce, ricotta, and filling as it goes together, since it isn't going to grow like a cake. Why not use the whole capacity of the pan. Will see how it goes.
 
Dr.Retarded

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Deathwing said:
You might find it closer to dried pasta than crunchy pasta like baked ziti. That's what her finished product looked like.

Might I suggest par-cooking your lasagna and then finishing each piece to serve? A bit more work, but you get more of those crispy corners. Idea shamelessly stolen from:
Click to expand...

I've seen another one of those Italian videos where they cooked the lasagna, or maybe it was from a different batch of videos, but somebody put forth the idea that you make the stuff, and then you take the second day leftovers and reheat as the dish.

It makes sense, as long as you've got the sauce.
 
Dr.Retarded

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I'm trying to be nice, but there's got to be some civility in this thread.

This settles everything.






Italian grandmas and grandpas know the true way, none of this weird bundt pan shit with no sauce

I trust their wisdom, and recipes more than any retard on tiktok.
I
 
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