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Gravy's Cooking Thread
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Lanx
<Prior Amod>
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this looks like a lazy ass british reuben
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I think it looks pretty good. I remember one of my buddies back in college, his wife used to make a Reuben dip for barbecues. It's kind of the same thing. She would always use just deli me though.
I do a lot of this type of stuff that with leftovers. Just try to change it into a completely different dish. It's what makes cooking fun.
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moonarchia
The Scientific Shitlord
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Saw that yesterday. Made me hungry. Now that I am back on calorie counting I don't get to have good shit like that.
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It's definitely one of those make once a year dishes, just like the lasagna one.
Our tradition, I always make a hot seafood dip and shrimp cocktail during Christmas time. Basically a crab meat and crawfish augratin. I'll make enough to give to the neighbors, but then I also have enough to typically make a seafood lasagna or last couple of years I've been getting the big shells and stuffing those.
They're definitely dishes that I make annually, like corned beef and cabbage, chili, prime rib, gumbo, normal lasagna, etc. might make one or two twice.
You just don't eat it all the time, otherwise you'll end up like that guy.
Lanx
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i did a test, since i had already made oxtail soup in my pressure cooker i wanted to see how easy it'd be to make pulled pork, i just used 2cups of the tomato soup, dumped a butt in there and 3hr pressure cook, fell off the bone, had taste
i really wonder if "seasonings" and rubs are necessary
i really wonder if "seasonings" and rubs are necessary
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Wait, what on earth were you trying to make? You got a pork butt, and then you added cans of tomatoes soup? Were you trying to make a ragu?
Not trying to bust your balls, I'm just trying to figure out what the hell you're making.
Lanx
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Lanx
<Prior Amod>
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i used Paprika Recipe Manager for Windows
if you do everything on your phone then it's cheaper at 5bucks, just type in app at google store
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Sludig
Potato del Grande
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Ugly, but did my first jam/jelly ever. Wild Persimmons from my yard. Pretty tasty. Brown sugar, lil corn starch and lemon juice.
They are 80% seed and skin though so fucking sucked mashing them through a strainer trying to get pulp, I'm going to try roasting the seeds tonight like pumpkin is allegedly a thing.
Assuming I dont get food poisoning from ground harvested fruit that then was in my fridge a week, going to order a cheap food mill thing to do more. If I'm lucky the back tree's have good fruit I can still get to. A lot of is too far past, or I have a few tree's are right where the goats hang and I'm not going to harvest stuff that was sitting on goat shit, rinsed and boiled or not.
Have wild pecans too, but same thing very small, giant time nightmare to try and collect and crack for so little material.
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That sounds really tasty.
Only fruit trees we had growing up was oddly a banana tree in New Orleans when growing up. Neighbors had a mulberry tree that used to hang over the fence in back, and used to pick those berries all the time.
Was finding some black berry patches when out walking the dogs this year, but they were pretty small. Visiting relatives in Wisconsin during the summer, you could easily harvest a bucket of raspberries and blackberries. Grandma used to make desserts or jams with them every summer.
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Sludig
Potato del Grande
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Did home made chik fil a basically. Shallow pan fried flattened chicken breasts that were marinated in pickle juice/salt/italian for 6 or so hours (fork pierced)
Ate it too quick for pictures. Satisfying, but I hate pan frying as I dont have a good thermometer for shallow oil to have an idea of temp. Wanting to try and keep temp as high as possible without burning to try and ensure a good fry and less oil take up.
Ate it too quick for pictures. Satisfying, but I hate pan frying as I dont have a good thermometer for shallow oil to have an idea of temp. Wanting to try and keep temp as high as possible without burning to try and ensure a good fry and less oil take up.
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TJT
Mr. Poopybutthole
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I learned this from an actual French and not a YouTube video years ago but...
The grilled brie sandwich is a severely underrated way of making a grilled cheese. At least in North America. Brie goes really well with both savory and sweet so you can do total madhouse things like brie with spanish jamon and a sour jam and it tastes amazing.
I highly recommend. Don't try this with Camembert though as the flavor is more bitter and its much less fatty so it doesn't melt as well.
Resident frogs may confirm
Gurgeh
The grilled brie sandwich is a severely underrated way of making a grilled cheese. At least in North America. Brie goes really well with both savory and sweet so you can do total madhouse things like brie with spanish jamon and a sour jam and it tastes amazing.
I highly recommend. Don't try this with Camembert though as the flavor is more bitter and its much less fatty so it doesn't melt as well.
Resident frogs may confirm
Gurgeh- 2
Palum
what Suineg set it to
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Palum
what Suineg set it to
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Eh if I am going to do fancy I would just do a croque monsieurI learned this from an actual French and not a YouTube video years ago but...
The grilled brie sandwich is a severely underrated way of making a grilled cheese. At least in North America. Brie goes really well with both savory and sweet so you can do total madhouse things like brie with spanish jamon and a sour jam and it tastes amazing.
I highly recommend. Don't try this with Camembert though as the flavor is more bitter and its much less fatty so it doesn't melt as well.
Resident frogs may confirm
Gurgeh
Silver Baronet of the Realm
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I'm a plain French, I don't usually cook my cheese. You'd have to ask a mountain French, they're expert in that kind of stuff. That being said, even uncooked, I agree that it's easier to make a sandwich with Brie than Camembert, for the supermarket variety. You probably don't want actual Camembert or Brie for a sandwich, or whatever you put with it will be irrelevant.I learned this from an actual French and not a YouTube video years ago but...
The grilled brie sandwich is a severely underrated way of making a grilled cheese. At least in North America. Brie goes really well with both savory and sweet so you can do total madhouse things like brie with spanish jamon and a sour jam and it tastes amazing.
I highly recommend. Don't try this with Camembert though as the flavor is more bitter and its much less fatty so it doesn't melt as well.
Resident frogs may confirm
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