Gravy's Cooking Thread

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Dr.Retarded

Dr.Retarded

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moonarchia said:
If you could ind a way to get the red sauce, tots, and chorizo sausage from the OG Fiesta Breakfast Burritos back in the 90s, you could make an amazing breakfast mexican lasagna. Eggs & potato and cheese for one layer. Eggs and chorizo and cheese for the next. Sauce every layer. Top with sauce and cheese. Bake until piping hot.
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Ive made a Mexican breakfast frittata, and I want to say even a Mexican lasagna type bake using breakfast sausage, Rotel, eggs, cheese and hash browns in the past. Maybe we just used a jar of salsa for the sauce. The frittatas like really easy though, and you can take tater rounds and line it on the top, sprinkle some cheese and bake the whole thing for a bit. Easy way to feed a lot of people for breakfast if you just don't want to do breakfast tacos.

What's even better if you've got leftover fajita meat, and all you're doing is adding eggs and stuff, but the good Mexican chorizo really has its own unique flavor and it's nice and greasy.

Kind of no different than doing just eyeball omelettes with whatever the hell you got on hand. We don't do a lot of breakfast but on the weekends I'll make big breakfast or brunch, and we'll typically come up with some pretty fun stuff to just use up whatever ingredients we have in the fridge. Just mix and match and do a frittata, omelette, tacos if you got tortillas on hand.
 
Sludig

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want to make spam musabi.

any tips to get my rice to clump and hold shape well without buying fancy sushi rice?
 
Falstaff

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Mexican lasagna is basically enchiladas that you don’t roll up. It was the only ethnic food my mom ever made growing up. No cottage cheese though so I don’t know how authentic it is…
 
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ToeMissile

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Falstaff said:
Mexican lasagna is basically enchiladas that you don’t roll up. It was the only ethnic food my mom ever made growing up. No cottage cheese though so I don’t know how authentic it is…
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My dad did one, but pretty sure we just called it a casserole. Corn tortillas, ground beef, appropriately seasoned tomato based sauce, black and refried beans, cheese, something else?

Layer as you see fit, bake in the oven for a bit.
 
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Lanx

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i was grocery shopping w/ my wife which i rarely do b/c she likes to wander (i go in w/ my list and go out)

then shes like hey you buy this for $5 all the time?
2b9fe92f117c3ce4768ce66bf48662d6.png


i was like no, we have that ugly black thing on the countertop that makes it, a zucchini is like $1
a388c204e4de6832cb6d1676dfd1d65e.png

Hamilton Beach 3-in-1 Electric Vegetable Spiralizer for Veggie Noodles, Zoodle Maker & Slicer With 3 Cutting Cones for Spaghetti, Linguine, and Ribbons, 6-Cups, Black (70930)

i can't believe they wanna charge 5$ for zoodles,
when i do zoodles, i zoodle them up then crank on the air fryer 450 for 8mins and it's like imitation ramen
 
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ToeMissile

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Lanx said:
i was grocery shopping w/ my wife which i rarely do b/c she likes to wander (i go in w/ my list and go out)

then shes like hey you buy this for $5 all the time?
2b9fe92f117c3ce4768ce66bf48662d6.png


i was like no, we have that ugly black thing on the countertop that makes it, a zucchini is like $1
a388c204e4de6832cb6d1676dfd1d65e.png

Hamilton Beach 3-in-1 Electric Vegetable Spiralizer for Veggie Noodles, Zoodle Maker & Slicer With 3 Cutting Cones for Spaghetti, Linguine, and Ribbons, 6-Cups, Black (70930)

i can't believe they wanna charge 5$ for zoodles,
when i do zoodles, i zoodle them up then crank on the air fryer 450 for 8mins and it's like imitation ramen
Click to expand...
I bought some recently to test the out for the kids. Just did a quick sauté with olive oil and a bit of butter, salt, pepper, onion, garlic. Nailed the texture and seasoning. Wife and I liked it, kids not so much. Maybe I’ll give the air fried a shot.

I’ve thought about getting the equivalent attachment for our kitchen aid mixer, but unlikely it would get much use.
 
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Lanx

Lanx

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ToeMissile said:
I bought some recently to test the out for the kids. Just did a quick sauté with olive oil and a bit of butter, salt, pepper, onion, garlic. Nailed the texture and seasoning. Wife and I liked it, kids not so much. Maybe I’ll give the air fried a shot.

I’ve thought about getting the equivalent attachment for our kitchen aid mixer, but unlikely it would get much use.
Click to expand...
yea the attachment is probably good, cuz the kitchenaid is always on the countertop
 
ToeMissile

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Lanx said:
yea the attachment is probably good, cuz the kitchenaid is always on the countertop
Click to expand...
We could use more counter space so ours isn't, though easily accessible in a cabinet.

In a semi-related topic, our microwave has been on the fritz lately; I'm fairly sure it's a door sensor issue. I haven't put much effort into researching repairability but it seems like a pretty good possibility. I also looked at options to replace it in the event it completely dies and I don't have the time or inclination for repair. One of the models I came across is a "4-in-1" where it's basically microwave + toaster/convection oven. We currently have this toaster/convection oven, and it works great except the wife isn't happy with it's ability to make 'proper' toast 🤷‍♂️

So the question is if anyone has experience w/ something like the below link. I might not do the convection oven stuff quite as well, but overall reviews seem to be pretty good. The idea would be to combine the microwave/toaster/convection functionality into one device and then buy a small stand alone toaster which could be tucked away when not in use.

Amazon.com

www.amazon.com
 
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Lanx

Lanx

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ToeMissile said:
We could use more counter space so ours isn't, though easily accessible in a cabinet.

In a semi-related topic, our microwave has been on the fritz lately; I'm fairly sure it's a door sensor issue. I haven't put much effort into researching repairability but it seems like a pretty good possibility. I also looked at options to replace it in the event it completely dies and I don't have the time or inclination for repair. One of the models I came across is a "4-in-1" where it's basically microwave + toaster/convection oven. We currently have this toaster/convection oven, and it works great except the wife isn't happy with it's ability to make 'proper' toast 🤷‍♂️

So the question is if anyone has experience w/ something like the below link. I might not do the convection oven stuff quite as well, but overall reviews seem to be pretty good. The idea would be to combine the microwave/toaster/convection functionality into one device and then buy a small stand alone toaster which could be tucked away when not in use.

Amazon.com

www.amazon.com
Click to expand...
try putting in the toast vertically like a regular toaster, the top and bottom elements don't heat evenly, having the bread stand up negates that
f4664971ca9138411c04ff093e51eddf.png
 
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Dr.Retarded

Dr.Retarded

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ToeMissile said:
My dad did one, but pretty sure we just called it a casserole. Corn tortillas, ground beef, appropriately seasoned tomato based sauce, black and refried beans, cheese, something else?

Layer as you see fit, bake in the oven for a bit.
Click to expand...
That's what I was trying to say though is that lasagna is basically a God damn casserole, as is Mexican lasagna, but all lasagnas are just a casserole, just with extra steps for the layering element.

The beauty is you can throw whatever you want between those layers, and you can always change what those layers are divided by. It's an open book and only you can write your own culinary adventure!
 
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Dr.Retarded

Dr.Retarded

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Lanx said:
i was grocery shopping w/ my wife which i rarely do b/c she likes to wander (i go in w/ my list and go out)

then shes like hey you buy this for $5 all the time?
2b9fe92f117c3ce4768ce66bf48662d6.png


i was like no, we have that ugly black thing on the countertop that makes it, a zucchini is like $1
a388c204e4de6832cb6d1676dfd1d65e.png

Hamilton Beach 3-in-1 Electric Vegetable Spiralizer for Veggie Noodles, Zoodle Maker & Slicer With 3 Cutting Cones for Spaghetti, Linguine, and Ribbons, 6-Cups, Black (70930)

i can't believe they wanna charge 5$ for zoodles,
when i do zoodles, i zoodle them up then crank on the air fryer 450 for 8mins and it's like imitation ramen
Click to expand...
I don't have a fancy one like that but I got one from HEB during Christmas one year when they were liquidating a bunch of kitchen implements, and it's the kind that you spike it horizontally, and you just twist and it'll make the noodles. It's not bad, but I would imagine something like that is 10 times easier. I would imagine the nice thing you can do though is also use yellow squash, and we've always have this hybrid squash zucchini deal at the store that would be perfect for making noodles.

I don't remember what the hell it's called but its basically a boy between yellow squash and zucchini, and has what you would expect from that type of combination flavor wise.

I guess you could even use that to make daikon noodles, which when that is sauteed is delicious.
 
Dr.Retarded

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moonarchia said:
Click to expand...

God damn it I was coming to post that. Ole Rick has been making some rib sticking goodness lately. That's hilarious though because every one of his recipes is basically meat and potatoes with some sort of sauce or cheese, or make them to a pie or it's a casserole. I love it
 
Dr.Retarded

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Beef Wellington from the dudes at Fallow. Posting it because I know a lot of people follow Gordon Ramsay's recipe, and these guys are Brits. I know I posted some of their stuff in the past and I really think they're cooking is quite great but easy to replicate as long as you got some skill.



Also I hate the word game changer, even though that's the name of one of the greatest flies invented within the past 5 years.
 
Gavinmad

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Beef wellington is kind of a paradox for me. It's not something I want to try cooking for a family dinner without having done a practice run first and it's way too goddamn expensive to just cook for practice.
 
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Dr.Retarded

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Gavinmad said:
Beef wellington is kind of a paradox for me. It's not something I want to try cooking for a family dinner without having done a practice run first and it's way too goddamn expensive to just cook for practice.
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I think I've only ever eaten it twice. Once my mom made it for Christmas, and I remember being pretty good, and the other time was at Christopher's World grill which is a restaurant and College Station. Probably one of the fancier restaurants in the area for a good long while back when I was in school, and he had it on the menu during the holiday season. I don't need it but maybe my step dad or my mom had ordered it and I got to try a bite of theirs.

I like it okay but it's not my favorite thing in the world. I just posted the video because I know a lot of people talk about doing the Gordon Ramsay's recipe during the holidays, and thought that one might be helpful.

I'm more of a prime rib type guy. Give me some twice baked potatoes or a good au gratin, creamed spinach, and Caesar salad. I'll make some bananas fosters for dessert, and I'm all set.

Want to talk though would be to maybe practice with an eye of round roast versus a tenderloin. I know it's not going to be as tender but as long as you're monitoring your internal attempts you can still get a nice medium rare, it's just going to be a little chewier, but I think you get some beefier flavor out of it. Or you can always do something like some sort of crazy experiment where you would take a flank steak or skirt steak and do a rouladen, and then treat it with the whole Wellington method. I don't know probably wouldn't work but maybe it would would still be cheaper if you wanted to give it a shot though.
 
moonarchia

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Gavinmad said:
Beef wellington is kind of a paradox for me. It's not something I want to try cooking for a family dinner without having done a practice run first and it's way too goddamn expensive to just cook for practice.
Click to expand...
Make that practice run. Even if you fuck it up completely you still have a good chunk of meat to enjoy.
 
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