Gravy's Cooking Thread

Ninen

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Fuck you Lanx Lanx , now I want duck. I think maybe it's been a year since I made it, but it really is one of my favorite things to cook on special occasions.

I think I'm probably going to cook a goose this year during Christmas because I've never had one and figure it might be fun. Can't imagine a taste much different than a duck, especially if you're buying farm raised.
its no duck, but one of the best things about buying whole chickens or bulk thighs/breasts is having a decent quantity of skins to make cracklings with.
 
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Sludig

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Bro, this thread is FIRE



I am a mixture of too cheap, too uncertain, and no finese to do much of anything in here imo.

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This was my favorite cookbook
 
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Ninen

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I am a mixture of too cheap, too uncertain, and no finese to do much of anything in here imo.

View attachment 480933

This was my favorite cookbook

Everyone starts somewhere. While you COULD force yourself to learn things, that shit got old in Grade school. So find a food that you like well enough, but think could be better or you just want more variety of. Boxed mac n' cheese, Ramen, rice, pizza, ChocoChip cookies. Whatever. And dig in a little bit on google; find where you can maybe change methods (or get more exacting on your current ones), or change up ingredients. etc etc.

At first one is super loose on following recipes, methods, weights and measures because they don't know no better. Getting better *is* tightening up. Getting measures right, beginning to understand the WHY on ratio's etc.
Once one gets better, naturally tighter to any given recipe, etc, THEN people normally start branching out and getting loose again, but with the knowledge that "hey, I can really just fudge this bit here" or "this works in this recipe because its the sour component, I can probably substitute X instead of Y and it'll be fine enough."

Then, whether you stay a home cook/generalist, or really specialize on something, bread, or brisket, or w-e, there ya go.
 
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Lanx

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I am a mixture of too cheap, too uncertain, and no finese to do much of anything in here imo.

View attachment 480933

This was my favorite cookbook
Its taken me awhile to get this curry dish going
0702231819.jpg


I just couldnt get the sauce thiccc, went to using old cockpot instead of instantpot, and that was the result i was after.

It will be fustrating, just cooking from scratch, but it can also be rewarding
 

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Lanx

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Every time I saw that movie I was like WTF, why didnt he just scramble them? You can spare the extra 1-2 minutes bro, it'll be ok.
hey egg nazi
I burn eggs on quiches all the time. Definitely super easy. Sometimes I like to buy pillsbury crescent rolls and make a breakfast pizza crust out of them. Pre cook some hash brown and sausage and scrambled eggs to go in there. Just slather them across the crust pour sausage gravy on top and cover with your desired (cheddar) cheese. Breakfast pizza is one of my childhood comfort foods.
 
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Aldarion

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Oh, I saw it. Its just that between his mention of burning eggs (I think that was meant as use up rather than burn, but still), and his mention of storebought motherfucking crust, I figured it was just someone trying to fuck with me. And I'm trying to respond less to deliberate provocations, no matter how deserved.

Also, accepted. Amod Amod -- please change my custom title to Egg Nazi. Please and thank you.
 
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Dr.Retarded

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I am a mixture of too cheap, too uncertain, and no finese to do much of anything in here imo.

View attachment 480933

This was my favorite cookbook
I'd be very curious to read that one and see how many recipes I probably do a derivative of. If it's Frito pies and baked potatoes and lots of casseroles and then I'm going to bank on maybe 25 if not 50%.

I know as much as I post and enjoy cooking fancier shit, even though it's not fancy, I grew up eating rib sticking goodness that was all stuff my mom had learned from my grandmother.

They're just certain meals you remember growing up and having with either family or friends that just tastes delicious, and can be such a simple goofy thing.
 
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ToeMissile

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Simple <> Not delicious

Nostalgia definitely plays a huge part too.
 
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Dr.Retarded

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Simple <> Not delicious

Nostalgia definitely plays a huge part too.
Yeah, I went back to restaurants that maybe I hadn't been to 15-20 years or something, and excited to have a specific meal that I remember growing up as a kid having. Pretty lackluster on some occasions. There's definitely nostalgia element.

I think the last one was traveling through Slidell headed back home, and stopped at Copeland's. I don't even remember what I had,maybe it was crab meat au gratin. Just wasn't memorable enough, I remember very specific things when it comes to cooking and meals and stuff over the years. That was my favorite restaurant growing up as a kid. Not that location but the one there in Gretna when was growing up in New Orleans.

It wasn't bad, but not near as wonderful as memory serves. If I recall, Al Copeland was The Mastermind behind Popeyes, and had his name sake restaurant in different areas in New Orleans. I think he went bankrupt or something and only ended up keeping one or two locations or selling all of the franchises back and maybe the 90s.

There used to be a super Popeyes that was close to downtown New Orleans, and I'm not sure how he wasn't sued because it was literally Popeye in a Superman suit for the logo. Only ate there once but it was essentially an all you can eat Popeyes fried Chicken buffet, kind of like a Hartz, except awesome.

I guess a good question would be do you guys remember different restaurants or specific meals you grew up eating that aren't what they used to be? There are still some simple goofy meals my mom used to make because it was cheap and easy but I get to hankering for and make to this day. Good example would be cube steaks with green onions mushrooms, steamed broccoli, and either instant mashed potatoes or boxed macaroni and cheese. That's the taste of childhood to me, back one cube steaks were actually cheap, and what you bought if you didn't have money.

/Dear diary ( talk to text)
 
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Ninen

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Yeah, I went back to restaurants that maybe I hadn't been to 15-20 years or something, and excited to have a specific meal that I remember growing up as a kid having. Pretty lackluster on some occasions. There's definitely nostalgia element.

I think the last one was traveling through Slidell headed back home, and stopped at Copeland's. I don't even remember what I had,maybe it was crab meat au gratin. Just wasn't memorable enough, I remember very specific things when it comes to cooking and meals and stuff over the years. That was my favorite restaurant growing up as a kid. Not that location but the one there in Gretna when was growing up in New Orleans.

It wasn't bad, but not near as wonderful as memory serves. If I recall, Al Copeland was The Mastermind behind Popeyes, and had his name sake restaurant in different areas in New Orleans. I think he went bankrupt or something and only ended up keeping one or two locations or selling all of the franchises back and maybe the 90s.

There used to be a super Popeyes that was close to downtown New Orleans, and I'm not sure how he wasn't sued because it was literally Popeye in a Superman suit for the logo. Only ate there once but it was essentially an all you can eat Popeyes fried Chicken buffet, kind of like a Hartz, except awesome.

I guess a good question would be do you guys remember different restaurants or specific meals you grew up eating that aren't what they used to be? There are still some simple goofy meals my mom used to make because it was cheap and easy but I get to hankering for and make to this day. Good example would be cube steaks with green onions mushrooms, steamed broccoli, and either instant mashed potatoes or boxed macaroni and cheese. That's the taste of childhood to me, back one cube steaks were actually cheap, and what you bought if you didn't have money.

/Dear diary ( talk to text)

Rose colored glasses is absolutely a thing. However, when it comes to restaurants, there's a non-zero chance that recipes get changed over time as specific ingredients spike or become unprofitable. Things like gravy that, in Ye Olde Days was *probably* made from scratch are now SO VERY OFTEN Sysco "Classic" Sausage Gravy or other similar cheats.
 
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Dr.Retarded

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Rose colored glasses is absolutely a thing. However, when it comes to restaurants, there's a non-zero chance that recipes get changed over time as specific ingredients spike or become unprofitable. Things like gravy that, in Ye Olde Days was *probably* made from scratch are now SO VERY OFTEN Sysco "Classic" Sausage Gravy or other similar cheats.
There's a restaurant close to the house that reportedly says they have an award-winning chicken fried steak and famous gravy. I do believe it. It's one of the best I've ever had in my life.

I'll be damned but it's probably one of the best ones I've ever had. Anytime we decide to maybe go out for dinner and go there that's what I order. The gravy specifically uses Bacon fat and you can taste it. You can drink a cup of it, and it's pretty damn Delicious for being a simple white gravy. Moderately priced and pretty amazing for the quality. Place is packed every weekend

Places like that though are far and few between.

Republic Grill. Got a pretty good flounder as well.
 

popsicledeath

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There used to be a super Popeyes that was close to downtown New Orleans, and I'm not sure how he wasn't sued because it was literally Popeye in a Superman suit for the logo.

That sounds awesome. Googled and the restaurants were named after a different Popeye but the later paid for rights to use Popeye's the sailor. Weird but cool history.

On nostalgia, nobody can convince me the best burger ever wasn't western bacon cheeseburgers on the way home from Oakland A's games when I was a kid in the early 90s. I think they were objectively better back then and in CA, but those were special times.
 
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popsicledeath

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this is garbage, but i like the folding, could be good for burrito


Lot of bad TikTok videos of people folding quesadillas like that. Seems good until they're either grilling cold stuff or over saucing and the compression shooting sauce everywhere. It's clever, but mostly seemed a gimmick that doesn't replace just doing crunch wrap style.
 

Dr.Retarded

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Decent read:


I remember that article. Used to read serious eats everyday. It's how I've been cooking my dogs and brats ever since. We enjoy it, and anytime I've done it that way for friends and family, every one likes it, as long as they like sauerkraut.

Definitely try it out.