Gravy's Cooking Thread

Deathwing

Deathwing

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Careful Eomer, let us not judge that thing before we know how much it costs. How often do you go "I want a slider, one shrimp, one spear of asparagus, one celery stalk WITH the leaves, a third of a wiener, and whatever the fuck else is lying around in my fridge in a mug with some clamato and vodka"?
 
Hekotat

Hekotat

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Serious question. Are Bloody Mary's supposed to taste like a shrimp cocktail? I had one the other day for the first time and it was very hard to drink because of this reason.
 
BrutulTM

BrutulTM

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Eomer_sl said:
Anyone else had a bison rib eye recently? Beef rib eyes are my favorite steak cuts by far, lots of flavor, nice and tender etc. I don't mind the extra bit of gristle. I bought some bison rib eyes at the farmer's market last weekend, and cooked them up much the same as I would have with a beef cut, and they were not very good at all. Very chewy, for the most part (mine was a big cut, damn near a pound, and parts of it were reasonably tender but most was pretty chewy). They were done to about medium rare, damn near perfectly so IMO. I'd also bought some bison tenderloins that I cooked on Friday that were really good (I fucked up and over did them a bit, but even then they were good).

Curious if I had a bad cut, or if bison rib eyes just aren't that great.
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I had a Bison rib eye at Ted Turner's restaurant in Bozeman, MT about a year ago and it was fucking fantastic. I couldn't tell that it wasn't beef though, other than the fact that it cost an extra $10. That is the only one I have eaten though, so I can't really speak generally about them, but it is possible for them to be very tasty.
 
Big Phoenix

Big Phoenix

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Cant believe ive never brined in my life, just did a cornish hen and it turned out amazing.
 
chaos

chaos

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Yeah. Take your turkey burger, throw it in the trash, and make a real burger, and enjoy life.

Seriously, I have never made or had a good turkey burger.
 
Deathwing

Deathwing

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You have to cook ground poultry to 165, thus eliminating any possibility of it being a good burger. Unless you add a ton of fat to combat chewier meat.
 
chaos

chaos

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lurkingdirk_sl said:
Never made a turkey burger. If you find a good recipe, please share. I'll try almost anything once.
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I actually did try to make some "pan fried wild mushroom turkey meatloaf" that I saw on Rachael Ray once. It was basically a turkey burger. It was ok, but dry like the goddamn sahara.
 
J

Jilariz_sl

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Add chicken stock, grated onion and bread crumbs for moist turkey burgers. Can do the same for ground beef with beef stock, grated onion and bread crumbs. Well done burgers can still be pretty damn tasty and moist.
 
Celebrindal

Celebrindal

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The turkey burger I make is just for ease and definitely not gormet. I don't use buns either. Take a hand full of ground turkey and press it down once into a patty. Don't ball it or mix it around. Season with Garlic salt and Pepper to taste. Cook on med-high heat for 9 minutes on each side with a little oil in the pan. If you want, throw a little Worcestershire sauce on it. When it's done, douse with Siracha and consume.
 
Deathwing

Deathwing

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Yeah, you could probably get away with not cooking ground poultry to 165. I'd rather pay an extra dollar per pound for ground beef.
 
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