Gravy's Cooking Thread
- Thread starter chaos
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Oooh, thanks for reminding me. Roasted veggies, specifically green ones, is a really good side dish. I like steamed broccoli well enough, but like green beans and asparagus, it's really easy to go past the perfectly done point. And since my parents are British, I got mushy steamed vegetables quite a bit as a kid.
My sister made roasted broccoli for Christmas last year and that shit was delicious. Lightly dress in olive oil, salt it(no pepper, yet), toss in the oven until flourettes start to brown, and then pepper it. With how much surface area broccoli has, you can seriously improve flavor of the resulting dish. Just serve as is, no sauces needed.
My sister made roasted broccoli for Christmas last year and that shit was delicious. Lightly dress in olive oil, salt it(no pepper, yet), toss in the oven until flourettes start to brown, and then pepper it. With how much surface area broccoli has, you can seriously improve flavor of the resulting dish. Just serve as is, no sauces needed.
chaos
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Bro, the fuck.Best Ever Green Bean Casserole Recipe : Alton Brown : Recipes : Food Networkthis shit is amazing. I'm kind of hurt that you thought I was bringing some nasty Campbell's soup shit to the table. NOT ON MY WATCH.
Yeah I'm only cooking for my wife and kids, so I'm not doing both mashed potatoes and stuffing. Probably going to let my wife decide on that one, I prefer stuffing especially since we're having sweet potatoes but she's weird.
Cranberry relish is a good idea, may have to do that.
chaos
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I've only ever eaten brussel sprouts once and it was one of the worst food experiences of my life. I my try them again and see if that has changed or it a different preparation is better. I do want some other kind of veggie, but I am kind of stumped on what would be fun to do.
I really love that homemade green bean casserole. Maybe it is because as a kid all my relative made that awful stuff from the soup cans and it was gross, so when I first made it from scratch it was like a revelation.
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I shy away from Alton's one-recipe episodes and I'm pretty sure that was one of them. Classic example is spending a whole episode making Bolognese.
I didn't necessarily think you'd use Campbell's soup, but I partially dislike the recipe particularly for that origin. IDK, I'd like to think if the combination was really that good, it should have come into existence before some opportunistic food company trying to push combinations of its own products.
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I may never cook a turkey again. Far too dry, not as nice a texture as other options. When possible, I'll do a fresh turkey, killed that morning. Another good option is duck. Cook them right, not greasy at all, and far better (in my opinion) than turkey.
I don't need to be traditional with my Thanksgiving food. I just want something delicious. My stuffing/dressing, for example, almost always includes a spicy sausage and fennel. So good.
I don't need to be traditional with my Thanksgiving food. I just want something delicious. My stuffing/dressing, for example, almost always includes a spicy sausage and fennel. So good.
For several Thanksgivings now I have made aspic in ever increasingly bizarre combinations. It is always fucking horrible. I highly recommend because eventually someone is going to get drunk enough to eat it and comedy will follow.
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I've done about eight different preparations of turkey, and none of them have been terrific. I've never been thrilled with turkey prepared by anyone else, either. I think I'm just not a fan of turkey. Even when it isn't dry, the texture of the white meat can give the perception of dryness.
I guess I'm just not fond of it. I'll take goose over turkey every day of the week.
*shrug*
I guess I'm just not fond of it. I'll take goose over turkey every day of the week.
*shrug*
chaos
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I think it does have roots that go back before the canned soup thing, idk, I don't remember the episode. But his preparation is nothing like the canned shit, nothing like it. The sauce is awesome, the beans are well cooked and not mushy, the mushrooms are full and flavorful, it really is an amazing dish. If you liek green beansa nd mushrooms, that is. Which I happen to love them. You should forget about the canned shit and give his recipe a shot one day.
chaos
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Well, i don't know, I find Alton's brine to be kind of ridiculous. The components alone for that brine are like 50+ dollars and I don't find that it adds that much to the bird. Just a regular brine is probably fine. I also never had much success cooking the turkey the way he does. He starts off on high heat, 500 degrees or so, and that is supposed to brown the top and then you cover with foil and cook at a lower temp for the rest. It has never worked that way for me all of the times I have tried it. Like most people my oven heats a little uneven, but not THAT uneven, so I don't know what I am doing wrong with it that it doesn't go exactly according to his plan. The bird ends up delicious and everything, that is the goal, but just not exactly like his did on the show.
I was thinking of trying something different with the turkey this year, too. Nothing too crazy, like maybe an herb rub for the skin or something. We will see.
I was thinking of trying something different with the turkey this year, too. Nothing too crazy, like maybe an herb rub for the skin or something. We will see.
Tarrant
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Chaos, I've never had the issues with it I guess and all the spices he used in his brine I always have on hand so I've never had to go out and buy them I guess just to make the turkey. Whenever I make it, it's always turned out just the way he does it.
Smoked Turkey is good but I enjoy deepfried turkey more than smoked. Though that's like saying I enjoy winning $1,000,000 more than I enjoy winning $999,999. I love the hell out of all turkey.
Smoked Turkey is good but I enjoy deepfried turkey more than smoked. Though that's like saying I enjoy winning $1,000,000 more than I enjoy winning $999,999. I love the hell out of all turkey.
chaos
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My biggest regret over the past couple of years is I haven't been able to build my smoker yet. I have the parts, I just don't have the time to make it happen. One of these days I will and I will smoke the hell out of a turkey. I bet that is so good. I have had deli smoked turkey but never actually had a smoked turkey. Fried turkey is amazing, but I have no desire to go buy all that shit and actually do it.
Dyvim
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I prefer goose over turkey cause i dont have to butter it up if the goose is fat enough (it should).
Stuff it the way you like, in the oven with high heat till its skin starts to darken; then turn down the heat to the point the fat just melts, eg the skin is "sweating".
Then spoon the sweaten fat and grease all over the bird every 15 to 20 mins. Keep going for like 4-5 hours (seriously!) then pick up all of the fat possible (i use it to get some nice sauce out of it), crank the heat really up with the grill otion in the oven, when the bird is about to turn dark i pour like 4 cups of melting ice with 4 teaspawns of salt on top of the bird,5 mins back on the grilling oven makes for a nice crispy skin.
Goose ready.
Stuff it the way you like, in the oven with high heat till its skin starts to darken; then turn down the heat to the point the fat just melts, eg the skin is "sweating".
Then spoon the sweaten fat and grease all over the bird every 15 to 20 mins. Keep going for like 4-5 hours (seriously!) then pick up all of the fat possible (i use it to get some nice sauce out of it), crank the heat really up with the grill otion in the oven, when the bird is about to turn dark i pour like 4 cups of melting ice with 4 teaspawns of salt on top of the bird,5 mins back on the grilling oven makes for a nice crispy skin.
Goose ready.
BoldW
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Being first generation to Euro parents, Thanksgiving was never a traditional thing for us. My father generally would cook duck or sometimes turkey breasts with fancy french sauces for Thanksgiving. Unless with friends or neighbors, I never ate whole turkeys, cranberry sauce, or stuffing, which I suppose helps account for me hating stuffing - it's like eating garbage disposal redisue to me and has no real or definable flavor.
I do enjoy the traditional Thanksgiving meals now (sans stuffing) and like trying my hand at whole Turkeys. Brined or fried is the way to go.
Bear in mind some people have a genetic trait that allows them to taste a truly awful compound in Brussel Sprouts. If you have this gene, you're never going to like Brussel Sprouts. Just like the people that taste soap when they eat Cilantro.