Gravy's Cooking Thread

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Dr.Retarded

Dr.Retarded

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Made some crawfish, crab meat, quail and shrimp etouffee. Little bit of tasso and on andouie for some pork fat.

Haven't made anything like it in a while but it turned out great.

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Once it's set for just a bit and rested, it really was a good smothered or gravy texture.

TomServo TomServo these are the wonderful things you can make with Le Creuset dutch ovens.
 
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Lanx

Lanx

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i can't tell if this is a larp

i mean look at this man

but it looks like he's done lots of catfish fry so...

 
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Dr.Retarded

Dr.Retarded

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Lanx said:
i can't tell if this is a larp

i mean look at this man

but it looks like he's done lots of catfish fry so...

Click to expand...

Dude, his grandma taught him that so you know it's got to be the way. It really is counterintuitive, but I guess you're just making a cornstarch pancake / donut basically. I mean he didn't burn himself up or cause a catastrophic explosion. All he essentially did was make a batter and then just dumped it in, that way you're not getting the volatile reaction from water to Hot oil. Agitated to pick up the cornmeal particles, and now you've cleaned your oil.

That's actually pretty cool, especially if you've been frying a whole bunch of fish.
 
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Dr.Retarded

Dr.Retarded

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Made a seafood chowder last night not traditional. Bacon, taters, taso, mirepoix, crab, roasted corn, leeks, and shrimp. Turned out to be a bigger batch, but I think it needs more potato, was just running out of pot space. Got enough for a couple of jars for the neighbors though.

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Was just kind of using up stuff we had in the fridge, and I think this evening I'm going to add some bitter greens along with more potatoes. Again just totally non-traditional, but using a typical chowder as a base.

I woke up in the middle of the night wanting more of it. I thought about clams but I didn't feel like screwing around cleaning them, and the canned kind I don't particularly care for.
 
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Siliconemelons

Siliconemelons

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French onion soup turned out .. okay… think next time i am going to skip the leeks and work on getting a good deep beef broth.

Induction stove is great
 
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BrutulTM

BrutulTM

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Yeah what's wrong with wood? My cousin gave me an oak cutting board that he made in wood shop probably 20 years ago. I always say it's the best gift anyone has ever given me because I have used it almost daily for 20+ years and it's just as good as when it was new.
 
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Aldarion

Aldarion

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At some point they convinced everyone wood was dangerous cause germs.

Wood cutting boards are the best. I do cut raw chicken on a plastic one. Color me highly skeptical that a few cuts on a cutting board produces ""70 million microplastics"". But I'm sure somebody will have something new to sell us to save us from this terrible danger.
 
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Aldarion

Aldarion

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I don't get it, no contradiction there.

Raw chicken is a known, well documented source of bacteria that cause food borne illness. Handling raw chicken differently is common sense and also food safety code.

Its completely different thing from a generalized "germs are scary so I can't cut anything on porous wood".
 
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Dr.Retarded

Dr.Retarded

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Aldarion said:
I don't get it, no contradiction there.

Raw chicken is a known, well documented source of bacteria that cause food borne illness. Handling raw chicken differently is common sense and also food safety code.

Its completely different thing from a generalized "germs are scary so I can't cut anything on porous wood".
Click to expand...
Dude, he's Oriental. Man knows how to cook, but he doesn't wash his chicken or handle it properly...😉
 
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BrutulTM

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Wood is naturally antibacterial. I cut raw chicken on the wood board all the time. Just rinse it off well afterwards and it's gtg.
 
ToeMissile

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BrutulTM said:
Wood is naturally antibacterial. I cut raw chicken on the wood board all the time. Just rinse it off well afterwards and it's gtg.
Click to expand...
Nothing wrong with some soap and a bit of scrub as long as you dry it off after.
 
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Fogel

Fogel

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If people are that worried about bacteria in the harbor-age points of their wood cutting board after cutting raw meat, just put it in the oven at 200 degrees for a couple minutes
 
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Lanx

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Fogel said:
If people are that worried about bacteria in the harbor-age points of their wood cutting board after cutting raw meat, just put it in the oven at 200 degrees for a couple minutes
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my cutting board wouldn't even fit in my oven

speaking of ovens i just got a pizza steel 16x16, barely fit and heavy as fuck at just 1/4, it's just for glorified pizza reheating
 
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Siliconemelons

Siliconemelons

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I am loving induction, kinda sad my stainless cuisenart pants / pots are not compatable? that was kinda odd - but I have a set of Ikea 365+ pots that are stainless that do- and I treated myself to a complete set of new ikea 365+ pans, big fry, medium and small and a wok - the new 365's are ceramic nonstick from teflon - enjoying them so far and all are working great on the induction. I accidentally found out there is a turbo heat button and burned in a few small spots on my small pan... so that just kinda made me sad, but the non-stick is so far so good- but they always are new.

The 365's even with their cost-cutting to me remain one of the best pans for the money in the non-stick world.

What I am still getting used to is the oven in this thing... It uses the blower even when not in convection mode sometimes, so some baking times have to be adjusted.

Induction cooktops really do a good job in keeping over spill and drops from burning onto the top as the heat is generated in the actual pan/pot bottom, so really its only the heat transferred to the glass and its not that much - so the stove top is easy to clean and is keeping looking nice - even a few weeks on my normal glass top there were rings that needed a razor to clean.
 
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moonarchia

moonarchia

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Lanx said:
my cutting board wouldn't even fit in my oven

speaking of ovens i just got a pizza steel 16x16, barely fit and heavy as fuck at just 1/4, it's just for glorified pizza reheating
Click to expand...
Have you tried cooking frozen pizzas in it?
 
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