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Gravy's Cooking Thread
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Guest, it's time once again for the massively important and exciting FoH Asshat Tournament!
Go here and give us your nominations!Who's been the biggest Asshat in the last year? Give us your worst ones!
Lanx
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Lanx have you ever bought any of this super aged soy sauce before. I got a lot of these Business insider food related videos, I thought this one was pretty interesting.
i haven't watched the video i bought a few different "artisan" japanese soy, i can taste the difference, but i don't cook w/ those, i'll use it for dipping sauces like when i make a gyoza or if i get take out sushi i'll use that soy instead.
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Yeah apparently the older it gets it almost becomes like balsamic vinegar where it takes on much more acidity. I guess the one that they're talking about the video that's so expensive is a 20-year-old, but they're developing a 50-year-old that's not going to be ready until 2032.
I was just curious and I figured if anybody on the forum that maybe tried something of that nature it was probably you. You're right though I can imagine actually using it for cooking but that's just simply a condiment. I'm sure it's really good though.
Just thought it was pretty cool and didn't know much about it.
Lanx
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i had this in my list, i think i got a smaller bottle?
Yamaroku Shoyu Pure Artisan Dark Sweet Japanese Premium Gourmet Barrel Aged 4 Year Soy Sauce "Tsuru Bisiho", 18oz (532ml) (18oz, 1)… (1 Pack)
TAKESAN KISHIBORI SOY SAUCE (Original, 12.2 Fl oz.) Pure artisan Japanese soy sauce. All natural barrel aged 1 year unadulterated and without preservatives [/ur]
and heres the video
i purposely show a video b/c you don't want to get tricked by white ppl setting up a company pretending their soy sauce is good and just call it organic and slap on a samurai
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Well HEB had rib roast for 4.47 per lb. How long do you guys typically dry brine yours for? I normally do 24 hrs, but thinking I may prep it this evening for Christmas Day.
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So this is pretty cool. Just started watching it but figured somebody you might find it interesting. Kind of an interesting sample of food trends as far as what's considered fine dining over 100 years.
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LiquidDeath
Magnus Deadlift the Fucktiger
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Dude, you fucking cock tease. You got to give us a photo of it cut in half or at least a nice slice to see some edge to edge red meat.
I'm sure it was delicious though.
I'm steaming snow crab and shrimp this evening, I'm doing a rib roast with all the trimmings tomorrow. Wife and I both fell asleep earlier after a couple glasses of wine, so our meals happening a little bit later than normal this evening.
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Shrimp and crab turned out great. I didn't as much as I thought just because it's late, but just did some vinaigrette salad, and some garlic bread, drawn butter, and cocktail sauce. I guess we do something like this maybe once or twice a year especially if the crabs on sale. I'll pick the leftovers apart tomorrow and probably turn it into a seafood dip.
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That was our pre Thanksgiving lunch same exact thing. We had sushi last night sith tempura shrimp and edamame
I fucked up the cross hatch on the fat cap of our prime rib and wife had to make a garlic butter rub to counter act the fact I cut half an inch in the meat.
Please give me shit for that doctor sir
edit the butter is because we dont have twine that isnt from ching chong china.
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Right on. We kind of have our yearly holiday traditions in regards to menu. I always end up doing a little bit of light seafood, and then today I'm going to pick all the crab and dice up the shrimp and make a seafood dip with spinach and stuff. I had originally just bought a whole crab and then I had her go out and get another, and we couldn't finish it all, but now I've got a bunch of leftovers that I can repurpose. Toast up some baguette slices, and we'll have a nice appetizer.
Haha, yeah you got to make sure you get real butchers twine. My wife had gotten me some sort of weird canister that had a ball of twine in it that I used for years, but I can't find the damn twine ball anymore to reload it. Now I just have the spindle of twine.
I also do a crosshatch on my fat cap, just better fat rendering, and I don't trim anything off the damn roast. I'm sure you didn't screw it up, and basting with butter is always great. I'm making a compound butter to baste on it during the cooking process. Going to roast mine in the gas grill and do a reverse sear, cooking in a disposable foil pan with some aromatics, that way I don't lose any juices and I can make au jus later.
Going to do roasted brussel sprouts, some creamed spinach, and a potato and leek gratin. Probably some garlic bread, too. Nice steakhouse holiday type meal.
I'm sure your meal turned out great, post some damn pictures, asshole.
Merry Christmas, buddy!
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Made some borsch for xmas last tues. We usually do that every year. Nice beef stock with broiled beef rib bones and meat. Then add the beets and a little vinegar at the end.
Then spent the whole day with my wife making stuffed cabbage fri. Made a shit load of them. We were going to make some meat and some potato and cheese pierogies too but I guess were saving that till this weekend.
We had our wifes fam over for xmas eve last night got all drunk, then we need to go to my moms house for xmas dinner tonight. All fucking hung over....Should be fun. But she usually has some good food too.
Then spent the whole day with my wife making stuffed cabbage fri. Made a shit load of them. We were going to make some meat and some potato and cheese pierogies too but I guess were saving that till this weekend.
We had our wifes fam over for xmas eve last night got all drunk, then we need to go to my moms house for xmas dinner tonight. All fucking hung over....Should be fun. But she usually has some good food too.
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Siliconemelons
Naxxramas 1.0 Raider
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Ma-in-law prime rib was baller as always- gave her a hard time and asked for the real recipe now- as when I last tried it - it was not as good lol.
Merry Christmas to the food people!
Merry Christmas to the food people!
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That sounds delicious, especially pierogies. I've only had them a couple of times at a restaurant but I typically will buy Mrs t's. I don't do a lot of dough making, but probably ought to just bite the bullet and make my own. Probably get the wife to make the day cuz she does all the baking, then I guess heard don't making skills are probably better than mine.
What do you do for the stuffed cabbage, or maybe you posted that before and I don't remember. I just love cabbage. Is that what the rice and meat cooked in a tomato sauce, or is that Greek?
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Yeah its a bacon, onion and tomato sauce you bake them in. The thing that takes the most time is you need to boil the fucking cabbage leaves ahead of time or they would be too tough. 3 big ass cabbages boiled each until you can slice off the leaves, leave them in there for a while to boil then take them out, then the next set of leaves cut..etc...Shit is a big pain in the ass so thats why its like a one time a year thing. Same shit with the pierogies.
You can make a casserole like that. With just cabbage cut up on the bottom, then add the meat mixture, top wit more cabbage then top it all with the bacon tomato sauce then bake. But its not the same.
My stuffed cabbage recipe is in this thread somewhere. I posted that shit before.
You can make a casserole like that. With just cabbage cut up on the bottom, then add the meat mixture, top wit more cabbage then top it all with the bacon tomato sauce then bake. But its not the same.
My stuffed cabbage recipe is in this thread somewhere. I posted that shit before.
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Yeah that's pretty much what I kind of remembered, but I know it's tough to go back and search through the forum, but I'm pretty good at least about remembering the backbone of whatever recipe somebody posts.
Just wanted to make certain I was on the same page. The stuffed cabbage sounds like it's a almost a different version of Creole smothered cabbage using pork fat and cabbage. Pierogies is really what I need to try to make because I've never done that before, but they're so delicious. My wife and I had made some homemade pasta couple of times over the years, and I leave the dough making up to her, and I may not have turned out as well as we had hoped, but it's still infinitely better than the dried stuff.
You can just do so much with a pierogi, and I like parboiling, and then sauteing in a bunch of butter and getting nice and crispy.
Anyways it sounded like you guys had a wonderful meal, and that's what a good family feast is all about.
Merry Christmas!
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Hell yeah, looks great. You got the nice crackly bits of fat from doing the scoring. That's one of the best parts and why you never trim it.
I just got mine on the grill not too long ago.
Not going for a heavy smoke, but just did one of those little boxes with some post oak chips, and these Kingsford briquettes that are compressed herbs and spices. My wife had picked them up on clearance from the grocery store and all you need to do is throw a one or two on and they're pretty nice. Super aromatic especially when you smell them, I think one is some spicy shit chili type spices, on the other is an herb blend. I don't know if it does much but it seems to have worked with chicken and stuff in the past.
When it's burning it smells great I've had neighbors walk by or other folks from the neighborhood say what the hell are you making, so I must be doing something delectable.
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I may have just spoiled my dinner. I'm going to have to do my best to push dinner back about an hour. She picked up crackers and charcuterie from trader Joe's yesterday, and I just kind of pigged out on it. Pound for pound trader Joe's literally has the best prices on salamis and any type of cheese compared to anybody else even HEB.
I think it's some type of brie, but man it's just creamy and buttery, and the wine is in ammonia saturated. I know sometimes you get a Brie, and the Ryan tastes like cat piss. It's alter cheap though for the quality and I highly recommend if you like that type of cheese.
My little wiener dog especially loves it. I didn't realize she was on the damn photo, but that's what Worm's do.
I think it's some type of brie, but man it's just creamy and buttery, and the wine is in ammonia saturated. I know sometimes you get a Brie, and the Ryan tastes like cat piss. It's alter cheap though for the quality and I highly recommend if you like that type of cheese.
My little wiener dog especially loves it. I didn't realize she was on the damn photo, but that's what Worm's do.
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