Lanx
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Gravy's Cooking Thread
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Hekotat
FoH nuclear response team
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I actually just recently got that Ninja Foodi air fryer, mainly so I could put a frozen pizza in it and that fact that it folds up out of the way.
These things, are great. I can't believe I put off getting one for so long and I'm glad I waited for this particular model.
These things, are great. I can't believe I put off getting one for so long and I'm glad I waited for this particular model.
Lanx
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yea the sear plate looks pretty good, imma try it when i find some pizza on sale soon
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I got one of these since we make a shit ton of pizza in my house. Store bought frozen and hand made.
Amazon product ASIN B0BJK4FX82
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I like big butts, and I cannot lie...you other brothers can't deny...
Pulled it out of the freezer the other day and I thought we were going to get rain all weekend but it looks like the sun's finally coming out. Think I got it early enough on so we're not eating at midnight.
Lanx
I'm using that b&b cylindrical shit. I haven't used it for smoking yet, and God damn is it taking a while to get up the temp. Went ahead and threw in some pellets and some leftover lump, but I'm hoping once it gets fired up I won't have to dick around with it too much.
Pulled it out of the freezer the other day and I thought we were going to get rain all weekend but it looks like the sun's finally coming out. Think I got it early enough on so we're not eating at midnight.
Lanx
I'm using that b&b cylindrical shit. I haven't used it for smoking yet, and God damn is it taking a while to get up the temp. Went ahead and threw in some pellets and some leftover lump, but I'm hoping once it gets fired up I won't have to dick around with it too much.- 2
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Lanx
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yea the first 2 times i was using the b&b logs i was lazy and trying to keep it lit w/ just paper towels/olive oil/briquettes/lump and the occasional torch. but you really need to chimney it to get started.I like big butts, and I cannot lie...you other brothers can't deny...
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Pulled it out of the freezer the other day and I thought we were going to get rain all weekend but it looks like the sun's finally coming out. Think I got it early enough on so we're not eating at midnight.
i mean once it starts staying at 250, you can just add more logs, but it just won't stay fucking lit for the initial burn, heh
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Y
I still think the slow n sear was one of the best investments I've made in regards to barbecuing and grilling. I found I can get such consistent results and it's just easy to manage as long as I use the same charcoal or whatever. The fact I can turn my cheap ass on sale Weber kettle into a smoking machine is just awesome.
Edit: forgot to mention. The wife picked up couple of bags of these Kingsford herb briquettes. They were on clearance, and she figured I'd be happy to give em a shot. They look pretty good and they smell pretty aromatic in regards to their ingredients. Went ahead and threw a couple on. Not really sure if I'm going to notice much but we'll see. I can smell it though big time. I've taken Rosemary stems and other dried out herbs that have been in the fridge too long, toss them on the grill before and you get a little bit of a hint on whatever you're cooking.
Yeah, it finally got going on and maintaining anywhere from 275 to 300 based upon how much wood I'm throwing on. I don't think I'll need to add anything more than what I'm currently got, but it's looking pretty good. Just need to get my ass inside and start making all the accoutrements.
I still think the slow n sear was one of the best investments I've made in regards to barbecuing and grilling. I found I can get such consistent results and it's just easy to manage as long as I use the same charcoal or whatever. The fact I can turn my cheap ass on sale Weber kettle into a smoking machine is just awesome.
Edit: forgot to mention. The wife picked up couple of bags of these Kingsford herb briquettes. They were on clearance, and she figured I'd be happy to give em a shot. They look pretty good and they smell pretty aromatic in regards to their ingredients. Went ahead and threw a couple on. Not really sure if I'm going to notice much but we'll see. I can smell it though big time. I've taken Rosemary stems and other dried out herbs that have been in the fridge too long, toss them on the grill before and you get a little bit of a hint on whatever you're cooking.
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Lanx
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They smell great though. You're not supposed to use a whole bunch of them and just I guess toss them on along with the regular charcoal.
Lanx
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are you sure its not a failed gag gift from kohls? "sprinkle this man sized rabbit doodoo around the house and watch him freak out"!!!
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Hah, they'll either work or it'll be 10 bucks wasted. I guess she got them half off or whatever. I don't know if I necessarily going to detect much of a difference in flavor with throwing a lot of smoke on it, and I almost wonder if grilling quick and fast with charcoal, and just seasoning the protein with salt and pepper, you might detect more of a difference in flavor. I got two bags of the shit so I figure I can fuck around with it.
Is it something I would have normally bought probably not, but she brought them home thinking it might be fun to try out at least. Like I said they really do smell exactly like what they're advertising. I'd be more curious to actually do a cold smoke on something like fish or a block of cheese and see if it really picks up a lot of the stuff.
Lanx
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Aldarion
Egg Nazi
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what is it with asians and just burning the everliving shit out of eggs in every street food video.
If your eggs are brown and crispy thats fucking burnt garbage. Somehow I can smell it through the monitor. That fucking sulfur burnt egg stench, fml
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Lanx
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i personally hate scrambled eggs and only ever use it in fried rice, and when i do it's super runny (so it seeps into the rice), i even commit a faux pas and use my special egg only pan instead of my wok, b/c i just know exactly how that pan will cook eggs.
of the styles i only like boiled eggs(ramen style) and over easy
Adebisi
Clump of Cells
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So I want to make this soon
The only thing I'd like to change is using chicken liver pate instead of mayo.
My question to my foodfags here: is homemade chicken liver pate worth making? Or is there a brand that's always on point so no need to ever make it from scratch.
The only thing I'd like to change is using chicken liver pate instead of mayo.
My question to my foodfags here: is homemade chicken liver pate worth making? Or is there a brand that's always on point so no need to ever make it from scratch.
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So why on Earth would you make chicken liver pate and use that instead of mayo? I don't think it's supposed to be very hard, but if I was going to make it it's about sourcing the best and freshest chicken livers possible and not just something from the grocery store in a tub. Have you eaten duck before? I ask because I don't think it's going to make that big of a difference with the gaminess of duck. It's too strong flavors that are going to compete with one another.
I think you're better off running with mayo or at least making fresh mayonnaise maybe with the immersion blender method. Anytime we're doing something a little fancier and need mayonnaise will make the fresh stuff, and man is there just such a difference in flavor versus something you buy pre-made in a jar. Plus it's super simple to add whatever aromatics you want to change the Mayo till whatever the hell.
I mean I guess if you wanted to be just extra savory, but I don't think it would balance out well. But hey you do you.
You make pate to enjoy it as pate, and it's not typically something used as a condiment. It's just going to get lost with everything else on a banh mi sandwich.
Adebisi
Clump of Cells
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moonarchia
The Scientific Shitlord
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Did you put the pate on your dawg or did you put your dawg on the Banh mi and then pate on it?