Gravy's Cooking Thread

  • 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!
Siliconemelons

Siliconemelons

Naxxramas 1.0 Raider
12,139
18,271
Cut up the tenderloin - got 6 full size filets - 1 kinda “small” one 4 “petite” filets - a whole buncha cubes for k-bobs and a decent bit of stirfry meat.

If i was more even on cutting, and more purposeful it most likely could have been 8 filets - and less extra cuts.
 
  • 1Like
Reactions: 1 user
Dr.Retarded

Dr.Retarded

<Silver Donator>
13,071
29,166
Siliconemelons said:
Cut up the tenderloin - got 6 full size filets - 1 kinda “small” one 4 “petite” filets - a whole buncha cubes for k-bobs and a decent bit of stirfry meat.

If i was more even on cutting, and more purposeful it most likely could have been 8 filets - and less extra cuts.
Click to expand...
How much fat did you trim off? And I want to bought a whole one I might get rid of some silver skin but I was typically keep as much as the fat on as possible. Just curious.
 
moonarchia

moonarchia

The Scientific Shitlord
24,407
45,947
Dr.Retarded said:
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?
Click to expand...
Too lazy. I just want to put a few bags of frozen stuff in and walk away. Not meant to be dine dining, just easy and filling and tasty.
 
  • 1Like
Reactions: 1 user
Dr.Retarded

Dr.Retarded

<Silver Donator>
13,071
29,166
moonarchia said:
Too lazy. I just want to put a few bags of frozen stuff in and walk away. Not meant to be dine dining, just easy and filling and tasty.
Click to expand...
Dude but if you got it all that really good seafood, you can of easily made a nice seafood gumbo, and I probably would have turned out even more Superior. And you could have cooked it in the same amount of time except just putting a little bit more elbow grease and misen plastic.

Hey if it tastes good it tastes good though. I guess I'm just always trying to make whatever food I cook taste better or be better at making whatever dish. Problem is I still get into a rut where I do the same thing, but those times were I try something new I end up with something I really enjoyed.
 
Siliconemelons

Siliconemelons

Naxxramas 1.0 Raider
12,139
18,271
The fat is the layer above the silver skin - so for the most part the “big” parts of fat are gone- it can really be pulled off as one layer kinda.

I didn’t trim trim a ton cuz ya want some. Mine was choice and it had some marble going - i just watched 1 quick video from snake river farms (fist hit on google)
 
  • 1Like
Reactions: 1 user
Aldarion

Aldarion

Egg Nazi
9,908
27,301
Dr.Retarded said:
Dude but if you got it all that really good seafood, you can of easily made a nice seafood gumbo, and I probably would have turned out even more Superior. And you could have cooked it in the same amount of time except just putting a little bit more elbow grease and misen plastic.

Hey if it tastes good it tastes good though. I guess I'm just always trying to make whatever food I cook taste better or be better at making whatever dish. Problem is I still get into a rut where I do the same thing, but those times were I try something new I end up with something I really enjoyed.
Click to expand...
You are being way too kind. Those shrimp and scallops were disgusting shrunken balls of rubber after hours of cooking.

Just a few minutes. Add them to the hot soup when its already cooked and wait a few minutes. Done. Anything longer is fucking gross.

I get not wanting to whip up a hollandaise or something, but cooking food for the correct amount of time isnt too much to expect.
 
  • 1Like
Reactions: 1 user
Siliconemelons

Siliconemelons

Naxxramas 1.0 Raider
12,139
18,271
Dr.Retarded said:
How much fat did you trim off? And I want to bought a whole one I might get rid of some silver skin but I was typically keep as much as the fat on as possible. Just curious.
Click to expand...

Here is the video I watched - it is not a 100% walkthrough but general.



The "Top" fat is layered above the silver skin - so if you take that off, its all off. the "back" is where you can trim or not trim - mine did not have that much on the "back" as his did - so I think I maybe trimmed one small bit and then just left it - as you want some :)
 
  • 1Like
Reactions: 1 user
LiquidDeath

LiquidDeath

Magnus Deadlift the Fucktiger
5,066
11,984
New Years Eve brisket! Foil boat method is my new favorite method.
brisket.jpg
 
  • 2Like
  • 1Quality Calories
Reactions: 2 users
You must log in or register to reply here.