Gravy's Cooking Thread

Deathwing

Deathwing

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Not one, but two jack cheeses! In a carefully tuned 3:2 ratio too! Do yourself a favor and toss the jack cheese and replace it with good sharp cheddar. That way you'll actually taste the damn cheese.

Jack cheese, the iceberg lettuce of the cheese world.


And here's where I complain about the internet giving voices to people that don't deserve it, myself included. I hate how every food blog looks like it was tailored specifically for pinterest instead of, you know, fucking food.
 
Tarrant

Tarrant

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chaos_sl said:
I am thinking I might make chicken kiev tomorrow. I have some chicken breasts I need to cook and when I was looking for recipe ideas that was one of the first ones and I have never had it.
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as with anything, Alton Brown has a great recipe for it and it's the only one I use these days.
 
Big Phoenix

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Who wants pretzels?

r5h4CwH.jpg
 
Deathwing

Deathwing

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Good job on the pretzels, who's recipe did you use? I've found it much easier to manage by shaping them into pretzel nuggets. Might even consider stuffing them next time.
 
Rope

Rope

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Deathwing_sl said:
Not one, but two jack cheeses! In a carefully tuned 3:2 ratio too! Do yourself a favor and toss the jack cheese and replace it with good sharp cheddar. That way you'll actually taste the damn cheese.

Jack cheese, the iceberg lettuce of the cheese world.


And here's where I complain about the internet giving voices to people that don't deserve it, myself included. I hate how every food blog looks like it was tailored specifically for pinterest instead of, you know, fucking food.
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Jack is a good melting cheese and I think the hot sauce and blue would cover any cheddar you toss in anyway. Anytime I try to use a large amount of cheddar in a bechamel'ISH sauce it gets crazy oily. You can toss a bit in I guess but I feel like it would be pointless.
 
Big Phoenix

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Deathwing_sl said:
Good job on the pretzels, who's recipe did you use? I've found it much easier to manage by shaping them into pretzel nuggets. Might even consider stuffing them next time.
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Used Alton's recipe, and you have no idea. That baking soda bath is no joke;

mgrJW9O.jpg


Defiantly going to make them bite sized next time. Stuffing them did come to mind as I was rolling them out but first time making these so I kept it simple.
 
Deathwing

Deathwing

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Rope_sl said:
Jack is a good melting cheese and I think the hot sauce and blue would cover any cheddar you toss in anyway. Anytime I try to use a large amount of cheddar in a bechamel'ISH sauce it gets crazy oily. You can toss a bit in I guess but I feel like it would be pointless.
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The blue cheese would cover up the jack cheese even more. Might as well just make a blue cheese sauce. I do agree, cheddar and blue would be conflicting.

Cheddar cheese sauce is possible, that + elbows and you've basically got mac and cheese. You can't add too much at once or it "breaks", basically ruining what little emulsification you had. Thus giving you that oily consistency.



And yes, cleaning up after that baking soda bath is a bitch. Worse than cooking salt potatoes.
 
T

Tea_sl

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Maybe 1 out of every 50 pretzels I make comes apart in the bath, and I've never had problems with clean up. I think my recipe tends to be a little more dense and I use a little less soda in my bath. Fucking love me some home made pretzels.


Shit, before you ask, I couldn't tell you my recipe. I eyeball basically everything. Looking at Alton's recipe looks pretty similar, except I probably use a little less salt and I use raw honey instead of sugar.
 
Noble Savage

Noble Savage

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Is that a Hoe Cake?

I have a Lodge cast iron skillet that I bought last year that I haven't used yet. I feel ashamed about that fact.

Quick question about cast iron. The one I bought was "pre-seasoned" but since its been well over a year should I go ahead and season it again? How often should you season a cast iron pan?
 
chaos

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You shouldn't ever need to season it again. Just make sure you don't use soap when you clean it and wipe it with vegetable oil after every use.
 
Abefroman

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Just use water a green abrasive pad and a paper towel to clean your cast iron. I have a bunch of cast iron over a 100 years old handed down to me that is good as new. Best way to maintain it though is to treat is with flaxseed oil. Just preheat your cast iron in a oven then coat it and let it dry.
 
Big Phoenix

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noble savage_sl said:
Is that a Hoe Cake?

I have a Lodge cast iron skillet that I bought last year that I haven't used yet. I feel ashamed about that fact.

Quick question about cast iron. The one I bought was "pre-seasoned" but since its been well over a year should I go ahead and season it again? How often should you season a cast iron pan?
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Man thats cornbread.

Also picked up a 6qt dutch oven when I bought that skillet last week.
 
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