Gravy's Cooking Thread

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Palum

Palum

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So after trying sodium citrate I believe in science now. I made a cheese sauce with a block of pepper jack and one of sharp white cheddar. Pepper jack basically got way overshadowed in the flavor but overall it was delicious.

What really makes me upset is how shitty jarred queso from the store is, even more boutique brands. I can just take legitimately good cheese and turn it into a sauce now.
 
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Dr.Retarded

Dr.Retarded

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Palum said:
So after trying sodium citrate I believe in science now. I made a cheese sauce with a block of pepper jack and one of sharp white cheddar. Pepper jack basically got way overshadowed in the flavor but overall it was delicious.

What really makes me upset is how shitty jarred queso from the store is, even more boutique brands. I can just take legitimately good cheese and turn it into a sauce now.
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Well you can do the same thing with making a roux but the citrate is game genie level shit. Just 10 times easier if you're making a nacho cheese sauce or even stove top mac and cheese. And that's what's in all the boxed pouch goo.

What did you put on your nachos?
 
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Dr.Retarded

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Rib roast turned out great. The potato gratin probably needed to cook a little bit longer, but it was getting late. I guess the benefit of that though is it'll reheat really well, and not be overdone. All in all I think it was a pretty wonderful Christmas meal. Reverse sear really is the ticket. I put a little bit of smoke on the gas grill I just tossing some pellets and those little briquettes into one of those boxes, and I didn't overpower anything but it gave up nice grilled flavor.

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TomServo

TomServo

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Dr.Retarded said:
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.

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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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This is creepy. We do a run to trader Joe's 2nd week or November and December to get our charcuterie plates. And yes best price to quality. Stop being so creepy and copying my life!
 
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Dr.Retarded

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TomServo said:
Round 2
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I didn't make creamed spinach last night because it was getting too late, and I had filled up on cheese and crackers prior. I might make that this evening. Need to pick crab tonight as well to make seafood dip.

I fell into the same trap this afternoon though. It was pouring rain, been a lot of pretty rough storms that hit Texas over the past couple of days, and we had a bunch of cheese and crackers this afternoon, and I was just hanging out in the office watching a pretty awesome Western with Viggo Mortensen, The Dead Don't Hurt. I highly recommend.
 
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ToeMissile

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TomServo said:
This is creepy. We do a run to trader Joe's 2nd week or November and December to get our charcuterie plates. And yes best price to quality. Stop being so creepy and copying my life!
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We are also Trader Joe’s charcuterie people. Always like to at least have a tasty cheese around and my niece lays out a pretty pro looking spread at all our extended family meals.
 
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Dr.Retarded

Dr.Retarded

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ToeMissile said:
We are also Trader Joe’s charcuterie people. Always like to at least have a tasty cheese around and my niece lays out a pretty pro looking spread at all our extended family meals.
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My sister is the same way. She's much better at thinking an appetizing looking spread than I am, but she'll pick up most of her stuff from trader Joe's or HEB Central Market.

Problem is sometimes she gets one of those weird cheeses that's got fruit or something in it. That's just not my jam.
 
ToeMissile

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Dr.Retarded said:
My sister is the same way. She's much better at thinking an appetizing looking spread than I am, but she'll pick up most of her stuff from trader Joe's or HEB Central Market.

Problem is sometimes she gets one of those weird cheeses that's got fruit or something in it. That's just not my jam.
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Ah, I like the fruit ones. Though I like most cheese.
 
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moonarchia

moonarchia

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Couple bags frozen veggie mixes. 1 bag frozen jumbo shrimp. 1 bag frozen scallops. 1 bag frozen fish balls. 2 boxes chicken broth. dash of salt, dash of black pepper, tspn cayenne, tspn curry powder, tspn garlic powder. 4 hours in the crock pot. Delicious soup.
 
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Dr.Retarded

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moonarchia said:
Couple bags frozen veggie mixes. 1 bag frozen jumbo shrimp. 1 bag frozen scallops. 1 bag frozen fish balls. 2 boxes chicken broth. dash of salt, dash of black pepper, tspn cayenne, tspn curry powder, tspn garlic powder. 4 hours in the crock pot. Delicious soup.
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Why not just coonass it up and make a seafood gumbo? How long did you leave the seafood in there, or did you stage everything to where you didn't never cook it and get rubbery scallops?
 
Dr.Retarded

Dr.Retarded

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Took the leftover crab from the other evening and turned it into seafood dip with spinach and artichoke hearts. Didn't realize that it had run out of cream, but had a can of some sort of seafood bisque my wife had bought, and ended up dumping that in with the dregs of the whipping cream. It was definitely more seafood forward because of the soup, but it's set up really well, and we just cut a French loaf up, I made toasty baguette pieces to slather it on.

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The wife is at the grocery store right now and she's going to pick up some massive pasta shells and everything else I need to stuff those, and take probably a good portion of it and make it into a pasta bake. I guess I just really enjoy repurposing leftovers into a completely new meal.
 
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mkopec

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My kids and wife decided on sliders for new years, plus some fries from fresh potato. So thats what im gonna do, lol. Usually we have wings but this year no one was enthused about them.
 
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mkopec

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In other news I made some baguettes this morning. Super fucking easy from some YouTube bitch. Made 3 baguettes and as you can see only one left.
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Dr.Retarded

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mkopec said:
My kids and wife decided on sliders for new years, plus some fries from fresh potato. So thats what im gonna do, lol. Usually we have wings but this year no one was enthused about them.
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That's actually a really good idea. I kind of jumped the gun by making seafood stuff which we normally do that during New years, but that evening that would be a nice quick meal that I know we would both enjoy.

New Year's day though it's Black eyed peas, smothered cabbage, and some sort of Southern protein. We haven't had pork in a while so I might fry up some pork chops, or maybe even go out and splurge for catfish, but God damn the price is on even farm raised retarded now. Could probably just go out and catch some though, but we've had a ton of rain and normal places I would go are all overflowing.
 
Dr.Retarded

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mkopec said:
In other news I made some baguettes this morning. Super fucking easy from some YouTube bitch. Made 3 baguettes and as you can see only one left.
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Goddamn, you got a really good I don't know what the hell they call it, a matrix, on the interior. Honestly looks like the bread you get from trader Joe's as far as that internal section goes.

Was it pretty chewy, or was it soft and pillowy. Either way I'm sure it was delicious. It's hard to beat fresh baked bread with butter. I just remember I was going to the grocery store with my mom as a kid and whatever grocery store it was would do fresh French baguettes because we were in New Orleans, and she'd grab one for 50 cents or a buck, and we would probably half of it on the way home.

Really isn't anything like it. It's definitely something I'm not very adept at and regards to cooking, but probably should learn.

Got to go make some Po-Boys now, or maybe a Philly cheese steak...😉
 
mkopec

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Basically put 500g of all purpose flour 375g of warm water, teaspoon of yeast, teaspoon of salt, mix together, then stretch and fold the shit every 30-45 min like 4 times. Then set it in the fridge overnight, then form the baguettes in the morning, let them proof for a hour then bake with some boiling water in the oven at 500F for 10 min, then remove water and bake till golden brown at 450F for about 15 more min.

Prep was no big deal other than the stretching and folding thing that I did last night but its no big deal, like 5 min. The forming thing takes some doing because they need to be formed correctly and gently and its a pretty wet and sticky dough. But I didnt really give a shit how they looked, lol. But in the end they came out allright. Just like any good baguette I had from a proper bakery. Crispy crunchy crust and buttery smooth inside.

 
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