moonarchia
The Scientific Shitlord
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Gravy's Cooking Thread
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ToeMissile
Pronouns: zie/zhem/zer
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Not sure how enriched flour is labeled, but I would compare to that.....
I'm curious what differences there are when baking with the unenriched stuff.
Looks like it is labeled as such:
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Sludig
Potato del Grande
- 10,040
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Ya in politics etc there was a discussion and folks said it was hard to find not the processed enriched. Which all the flour at my grocery store is for example.
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Lanx
<Prior Amod>
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Sludig
Potato del Grande
- 10,040
- 10,709
G'dang thats expensive. quadruple. Knowing costco there's a decent chance theirs is someone Like Kings just repackaged.
Lanx
<Prior Amod>
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you can't get away w/ just buying unbleached flour, btw
gold medal unbleached is this
so you really have to look at the ingredient list
you can't even just look for non gmo, that posh faggot shit bobs is, unbleached non gmo
if you use a lot of flour, then buy in bulk, imported, i don't know others but i know caputo from italy is only milled flour, i get 00
Sludig
Potato del Grande
- 10,040
- 10,709
Correct, and one I posted is just the wheat and not a lot of that added shit in your gold medal.you can't get away w/ just buying unbleached flour, btw
gold medal unbleached is this
so you really have to look at the ingredient list
you can't even just look for non gmo, that posh faggot shit bobs is, unbleached non gmo
if you use a lot of flour, then buy in bulk, imported, i don't know others but i know caputo from italy is only milled flour, i get 00
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moonarchia
chef JP there's a couple of good pretty obvious recipes for Holiday side dishes there's still wonderful though. I just find it hilarious that these methods are pretty much what I do every year and when I'm born to make. It really is like he says so easy, you just make it as rich as possible and now you're bullshit, and it's easy peasy
My stepmom used to make the potato casserole while she was alive every Christmas or Thanksgiving. It was easy to serve a bunch of people, and it's something my sister and I have always made during the holidays since she passed. That's a wonderful dish and it's extremely convenient especially if you're having to deal with a whole bunch of goofy people that don't know how to cook. ...
moonarchia
The Scientific Shitlord
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I just find it hilarious that these methods are pretty much what I do every year and when I'm born to make. It really is like he says so easy, you just make it as rich as possible and now you're bullshit, and it's easy peasy
My stepmom used to make the potato casserole while she was alive every Christmas or Thanksgiving. It was easy to serve a bunch of people, and it's something my sister and I have always made during the holidays since she passed. That's a wonderful dish and it's extremely convenient especially if you're having to deal with a whole bunch of goofy people that don't know how to cook. ...
Yeah, his recipes are always good and simple. Food porn at its finest.
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moonarchia
The Scientific Shitlord
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I don't know quite yet, I've got a duck in the freezer, and probably going to prep and roast it. No clue for sides, but probably an au gratin for taters and couple of vegetables, probably some stuffing.
I've been kind of going through my cookbooks just to see if I can get inspired to make something different. Alot of it just depends upon what flavor profile I want the whole meal to be. Normally if I do duck it's lots of herbs probably more of French flavors and that kind of dictates what my sides are going to be like. I just need to remember the thought out three or four days prior so I can prep it, dry it out, and dry brine.
Maybe I'll do a Cajun duck this year, beer can it, and throw on the big easy. Got the spit for my kettle grill, I thought about that too to get some wood flavor.
I'm sure I'll post pictures of whatever I end up doing though.
Penance
Silver Baronet of the Realm
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Doing Thanks giving steaks this year cause Turkey is played out. Stuck between doing reverse sear on charcoal with a tbone/tomahawk
or
Stainless Steel filets with a mushroom pan sauce to make it more in the spirit of thanksgiving. We'll still be having stuffing/cranberry sauce/green beans. So the steaks have to pair well with those. So I'm thinking the second with the pan sauce to act as a gravy substitute will probably be the best.
or
Stainless Steel filets with a mushroom pan sauce to make it more in the spirit of thanksgiving. We'll still be having stuffing/cranberry sauce/green beans. So the steaks have to pair well with those. So I'm thinking the second with the pan sauce to act as a gravy substitute will probably be the best.
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Siliconemelons
Naxxramas 1.0 Raider
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Just got an induction range.
It’s… interesting.
Only cooked like bacon and eggs really easy stuff but - its a kinda odd… but not bad, just different.
But it is nicely … consistent vs the electric that’s more flux and locking in a temp
It’s… interesting.
Only cooked like bacon and eggs really easy stuff but - its a kinda odd… but not bad, just different.
But it is nicely … consistent vs the electric that’s more flux and locking in a temp
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Siliconemelons
Naxxramas 1.0 Raider
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