Gravy's Cooking Thread

popsicledeath

popsicledeath

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Maybe belongs in the rustles thread, but is it pulled pork if you bake a pork tenderloin in the Traeger (managing little to no smokiness), and say the tenderloin is best because it's so lean it doesn't have all the fat and greasiness of other cuts, and then blend it up, and add no sauce so it's just a bowl of dried meat sand?

Maybe I'm a snob so I'm gonna say no, no you did not make pulled pork, so stop calling it that and pretending anyone wants your recipe.
 
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Erronius

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popsicledeath said:
and then blend it up
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1687626581133.png
 
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Lanx

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popsicledeath said:
Maybe belongs in the rustles thread, but is it pulled pork if you bake a pork tenderloin in the Traeger (managing little to no smokiness), and say the tenderloin is best because it's so lean it doesn't have all the fat and greasiness of other cuts, and then blend it up, and add no sauce so it's just a bowl of dried meat sand?

Maybe I'm a snob so I'm gonna say no, no you did not make pulled pork, so stop calling it that and pretending anyone wants your recipe.
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if there is no bone to "pull out" then it's not pulled pork
 
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Rajaah

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One of my neighbors moved and gave away a ton of their stuff by just leaving it out yard sale style before they left. I took a look and saw a cast-iron wok, so I nabbed that. Never had a wok before, always been kind of interested in having one.

Welp, a few days later and I've been cooking with this thing every day, it's awesome. Stir-fry and noodles are way more fun to fix with this. Gonna try cooking some pieces of strip steak in it this afternoon.

A) Is it okay to have a used wok or should I get a new one? Not sure how old this one is. If I had to guess it's probably on the expensive side because of it being cast iron and very nice. Feel like I should probably get a new one if I'm gonna use it all the time, but at the same time I don't think there's anything wrong with this one that I can tell.

B) Anything I should check for in terms of deeming if this thing is good to keep around? Issues, reasons they'd get rid of it, etc?

C) Anything important I should know about woks in general? Any pro-tips?

Regardless of all of that I gotta say, woks are awesome, I wish I'd gotten one ten years ago because cooking is suddenly even more fun.
 
Lanx

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Rajaah said:
One of my neighbors moved and gave away a ton of their stuff by just leaving it out yard sale style before they left. I took a look and saw a cast-iron wok, so I nabbed that. Never had a wok before, always been kind of interested in having one.

Welp, a few days later and I've been cooking with this thing every day, it's awesome. Stir-fry and noodles are way more fun to fix with this. Gonna try cooking some pieces of strip steak in it this afternoon.

A) Is it okay to have a used wok or should I get a new one? Not sure how old this one is. If I had to guess it's probably on the expensive side because of it being cast iron and very nice. Feel like I should probably get a new one if I'm gonna use it all the time, but at the same time I don't think there's anything wrong with this one that I can tell.

B) Anything I should check for in terms of deeming if this thing is good to keep around? Issues, reasons they'd get rid of it, etc?

C) Anything important I should know about woks in general? Any pro-tips?

Regardless of all of that I gotta say, woks are awesome, I wish I'd gotten one ten years ago because cooking is suddenly even more fun.
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a. the best cast iron is old shit, especially if it was taken care of, many have praise goodwill finds Chukzombi Chukzombi probably takes a gander at the kitchen section after finding some kicks

b. just treat it like cast iron

c. not really, since it's cast iron just watch out for acidic foods
 
Chukzombi

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Lanx said:
a. the best cast iron is old shit, especially if it was taken care of, many have praise goodwill finds Chukzombi Chukzombi probably takes a gander at the kitchen section after finding some kicks

b. just treat it like cast iron

c. not really, since it's cast iron just watch out for acidic foods
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i have completed most of my cast iron collection and have now branched into stainless steel (some with copper bottoms). the only things you need to worry about with cast iron is if the pan was used to make lead slugs for bullets or if its warped so it doesnt sit flat on the stove. if it spins like a top, then its warped and you wont get an even cooking surface. its not ruined. just uneven so you have to heat it up a bit longer. otherwise a cast iron pan is awesome. cooks everything you need to cook. adds iron into food. you can bake with it and it will last hundreds of years. it will outlast your grandkids easily. i have pieces from the 30s that are my best cookers. but you should check for lead. the kit is like ten dollars at home depot and if it shows up as containing lead. do not cook with it.
 
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Rajaah

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Chukzombi said:
i have completed most of my cast iron collection and have now branched into stainless steel (some with copper bottoms). the only things you need to worry about with cast iron is if the pan was used to make lead slugs for bullets or if its warped so it doesnt sit flat on the stove. if it spins like a top, then its warped and you wont get an even cooking surface. its not ruined. just uneven so you have to heat it up a bit longer. otherwise a cast iron pan is awesome. cooks everything you need to cook. adds iron into food. you can bake with it and it will last hundreds of years. it will outlast your grandkids easily. i have pieces from the 30s that are my best cookers. but you should check for lead. the kit is like ten dollars at home depot and if it shows up as containing lead. do not cook with it.
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Good call on checking for lead, I'll do that.

When I scrubbed it with a paper towel after cooking yesterday it left a bit of a dark residue on the paper towel, which I hope is just the iron? I'll try again and see if it does that a second time.
 
Dr.Retarded

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popsicledeath said:
Maybe belongs in the rustles thread, but is it pulled pork if you bake a pork tenderloin in the Traeger (managing little to no smokiness), and say the tenderloin is best because it's so lean it doesn't have all the fat and greasiness of other cuts, and then blend it up, and add no sauce so it's just a bowl of dried meat sand?

Maybe I'm a snob so I'm gonna say no, no you did not make pulled pork, so stop calling it that and pretending anyone wants your recipe.
Click to expand...
Get a different girlfriend or family or friends. Maybe all of the above.
 
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Dr.Retarded

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Erronius said:
I want me some BBQ now





www.reveillebbq.com

Reveille Barbecue Co. | BBQ Restaurants Pinehurst, Magnolia & Tomball

Reveille Barbecue Co in NW Houston is an Authentic Texas Barbecue restaurant featured in Texas Monthly top 25 new barbecue restaurants in Pinehurst TX near Magnolia & Tomball.
www.reveillebbq.com www.reveillebbq.com


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I'll have to check that place out. It's maybe a bit over 20 mins away. We go to Corkscrew BBQ in old town Spring a few times a year, and I always get a beef rib. They do a pretty great job with it as well.
 
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Chukzombi

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Rajaah said:
Good call on checking for lead, I'll do that.

When I scrubbed it with a paper towel after cooking yesterday it left a bit of a dark residue on the paper towel, which I hope is just the iron? I'll try again and see if it does that a second time.
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dark residue is normal. oxidation of the iron. i dont think you can see the lead.
 
popsicledeath

popsicledeath

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Rajaah said:
Good call on checking for lead, I'll do that.

When I scrubbed it with a paper towel after cooking yesterday it left a bit of a dark residue on the paper towel, which I hope is just the iron? I'll try again and see if it does that a second time.
Click to expand...

Carbon buildup will come off black. A good, properly seasoned cast iron will have a patina/seasoning and should wipe out fairly clean, just wiping out residual oil or butter or food bits.

People will argue it, but in my experience a cast iron wok is best at high temps which often burns off the seasoning, leaving carbon, so I scour mine after every use. Then heat high bare, then once hot use high heat oil like avocado and put food in pretty quick if doing stir fry.

I have a completely smooth, well seasoned cast iron pan that I baby by not doing acidic foods or high heat searing. It's used mostly for quesadillas or grilled cheese and is essentially nonstick. Haven't washed it in years.

I have another cast iron pan I'll sear in (though usually just use the all clad). And a pizza pan I'll use as a baking stone/sheet. Neither maintain seasoning because of the high heat and like the wok I don't bother and keep them pretty bare.

A lot of high temp cast iron usage people think it's seasoned but it's just got a ton of burnt carbon which will cause sticking and bitterness.

As I said, some will argue anything and everything about cast iron, so gotta figure out your own philosophy and then argue it with others.
 
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Lanx

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Soygen said:
I love my wife. She is a wonderful mother and partner. She's also a shit cook and I don't lie to her about it.
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my wife cook like this...

i can watch any amount of nsfw, but this... omg


i cook b/c my wife has 10 pretty fingers still
 
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Aldarion

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Lanx said:
my wife cook like this...

i can watch any amount of nsfw, but this... omg


i cook b/c my wife has 10 pretty fingers still
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when I met my wife she peeled potatoes using a paring knife. With the blade facing towards her hand. Cause thats how her mom did it.

never mind the fact that when you peel potatoes like that, you lose literally 50% of the potato. Potatoes are cheap. My concern is fuck, I don't want my kids growing up thinking thats a reasonable way to peel potatoes, I want them to still have all 10 fingers when they leave home at 18.

Finally got a really nice peeler and after she watched me use it a couple of times she switched over and never looked back.

Cooking, man (and especially the knife skills part). Its the only skill I can think of where people will do shit retardedly backwards and say "but my mom did it this way!"
 
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Dr.Retarded

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Aldarion said:
when I met my wife she peeled potatoes using a paring knife. With the blade facing towards her hand. Cause thats how her mom did it.

never mind the fact that when you peel potatoes like that, you lose literally 50% of the potato. Potatoes are cheap. My concern is fuck, I don't want my kids growing up thinking thats a reasonable way to peel potatoes, I want them to still have all 10 fingers when they leave home at 18.

Finally got a really nice peeler and after she watched me use it a couple of times she switched over and never looked back.

Cooking, man (and especially the knife skills part). Its the only skill I can think of where people will do shit retardedly backwards and say "but my mom did it this way!"
Click to expand...
Remember the first time the wife came over to cook dinner together when we started dating. She asked to help in the kitchen and it's something I'm not used to sharing. Put her in charge of veggie prep. Asked how I wanted them cut. Showed her, and she proceeded to cut away. Told her she had good knife skills and was honestly impressed compared to other women I had dated.

Now if I'm outside grilling or dealing with the main course, I can put her in charge of prep and side dishes and it's actually pretty nice not having to worry about the entire meal when I'm tired.

She still jokes about "remember when you told me I had good knife skills" when we were dating. Guess it's one of the little reasons why we're together.
 
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