Gravy's Cooking Thread

popsicledeath

popsicledeath

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Sludig said:
frying potatoes especially if I can get some crisp on the outside.
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I've resigned myself to one really crispy side for homestyle potatoes or takes too long and/or they dry out. I do red potatoes in chunks in cast iron with some butter and/or bacon fat. Quick toss then make sure all are making contact then let them cook without disturbing them, lid mostly. That one side gets very good crisp and flavor and it easy and quicker and less risk of drying out. Same way I do brussel sprouts.
 
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Sanrith Descartes

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popsicledeath said:
. Same way I do brussel sprouts.
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ew throw up GIF
 
Lanx

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so for some reason i planted a habenero plant and completely forgot about it and it's grown pretty well, i took a bite out of one and it made me cry, so it's spicier than store bought.

should i pluck all these habeneros and freeze em before the winter?
 
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popsicledeath

popsicledeath

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Sanrith Descartes said:
I don't do much stir fry to be honest. But the other stuff yes. Good EVOO smokes about 375-400.. canola is 400 and so is vegetable.
I don't crank stuff up to high for frying on the stove so I don't really need corn or sunflower.
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I've found I do more and more things higher temps. 400 doesn't seem high enough for how I cook I guess. Most stuff that would call for sauteeing I've found I prefer a high temp stir fry style more. Even found a high temp, quick scrambled egg recipe but the girlfriend usually does breakfast and eggs at high temps scared her.
 
Sanrith Descartes

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Lanx said:
so for some reason i planted a habenero plant and completely forgot about it and it's grown pretty well, i took a bite out of one and it made me cry, so it's spicier than store bought.

should i pluck all these habeneros and freeze em before the winter?
Click to expand...
Throw them all in to a big pot of chili and invite people over that you don't like.
 
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Sanrith Descartes

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popsicledeath said:
I've found I do more and more things higher temps. 400 doesn't seem high enough for how I cook I guess. Most stuff that would call for sauteeing I've found I prefer a high temp stir fry style more. Even found a high temp, quick scrambled egg recipe but the girlfriend usually does breakfast and eggs at high temps scared her.
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Eggs at high temp? Really? That's crazy talk. I cook eggs on like 2. But I also don't like any brown on my eggs.
 
popsicledeath

popsicledeath

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Lanx said:
so for some reason i planted a habenero plant and completely forgot about it and it's grown pretty well, i took a bite out of one and it made me cry, so it's spicier than store bought.

should i pluck all these habeneros and freeze em before the winter?
Click to expand...

I've had garden habaneros in the fridge for two months. They last pretty well. But yes, worth retaining. And hot peppers do great with neglect and get nice and hot.
 
Dr.Retarded

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Sanrith Descartes said:
I use EVOO for everything but the deep fryer.
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That's pretty much what I do, other than a powder butter or a tablespoon of bacon grease to add flavoring to other fats. I will do duck fat with quartered up Yukon golds or red potatoes roasted in the oven, but I haven't bought a tub of that in a while. I do find I get a little bit crispier results I'm a flavors just great.

But it's either Evoo or a neutral oil with a higher smoking point.
 
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Sanrith Descartes

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popsicledeath said:
No brown. You just scramble at high temps for only like 90 seconds. The couple times I did it they were very fluffy. Otherwise I like the very low stiring method.
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The best egg recipe I saw was Gordon Ramsay on Hot Ones. It makes the most insanely good scrambled eggs. It's a ton of fucking work though.
 
popsicledeath

popsicledeath

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Lanx said:
so can i like core out the habeneroes and just ziplock freeze em?
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Don't know about freezing. Just fresh ones lasting forever in the fridge while. Partially is I got thos gas absorber things and really seem to be helping. I'd probably make a sauce. Vinegar to preserve or freeze in a bbq sauce or something more processed.
 
Lanx

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Dr.Retarded said:
That's pretty much what I do, other than a powder butter or a tablespoon of bacon grease to add flavoring to other fats. I will do duck fat with quartered up Yukon golds or red potatoes roasted in the oven, but I haven't bought a tub of that in a while. I do find I get a little bit crispier results I'm a flavors just great.

But it's either Evoo or a neutral oil with a higher smoking point.
Click to expand...
i don't use much oil, i just pour a spray bottle full of last years filtered peanut oil, good for wok i do a few extra pumps for the high heat fry
 
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Dr.Retarded

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Sludig said:
Usually mash or bake (like reds with oil and seasoning or yknow typical spud) I'd like to get into frying potatoes especially if I can get some crisp on the outside. I remember spending over an hour as a kid making my version of hash browns, they'd cook and cook but never crisp until sitting in the skillet for damn forever, though I think i was using way too much butter etc. Tasty, but aint nobody got time for that.

Truly, wife needs to get her big career improvement, she is happy to have me part time for fun money and be farm/house bitch, I suppose if I get ahead of the curve I'd be able to really focus on cooking rather than being something I just want over and done in 15 minutes.
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Good food sometimes takes time but that's not to say you can't make a good meal quickly. I think it's one of the reasons I grill as often as I do on gas. I can do my proteins outside at high temps and there's virtually no cleanup. Meanwhile I can have a starch going while I'm preheating and the vegetable getting prepared. When I'm feeling lazy we eat a lot of salads which I'm completely fine with for my veggie.

I still to this day want meat starch and vegetable. That's what we always had growing up that's what I'm used to.

Good hash browns are hard to make but they can be done you just have to be patient and not flip them often and they do require a lot more oil or butter to Brown up. It's all about cooking off the water content in order for them to Brown appropriately. I don't make breakfast very often but will do big breakfast on the weekends, and normally make homemade hash browns or country fries. Next time I do I'll snap a pic and try to remember exactly what my method is. I just kind of changes based upon what potatoes and stuff I've got on hand and what I decided to add to it. I'm not a hardcore recipe person I just know methods and when you do stuff enough it's just kind of second nature.
 
Dr.Retarded

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LiquidDeath said:
Rajaah Rajaah
This is the best bacon you can buy at a store.
View attachment 497242
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That's one of the brands I was trying to remember. All I can think of was a blue label. I concur that is good bacon. Normally you can find a pack that's pretty meaty. HEB sells I think a 2lb pack or so of bacon scraps for 4.50 maybe, and it's all the bunch of off cuts but sometimes you get some pretty nice pieces, just have to hunt for a good one. I'll typically buy that if I need bacon for a recipe, because quality to price it's excellent.
 
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BrutulTM

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www.seriouseats.com

The Best Crispy Roast Potatoes Ever

These are the most flavorful crispy roast potatoes you'll ever make. And they just happen to be gluten-free and vegan (if you use oil) to boot.
www.seriouseats.com www.seriouseats.com

If you want crispy potatoes, this is the way. Some extra steps but you wind up with the most amazing, crispy potatoes with creamy insides. They're pretty fucking great.
 
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Fogel

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BrutulTM said:
www.seriouseats.com

The Best Crispy Roast Potatoes Ever

These are the most flavorful crispy roast potatoes you'll ever make. And they just happen to be gluten-free and vegan (if you use oil) to boot.
www.seriouseats.com www.seriouseats.com

If you want crispy potatoes, this is the way. Some extra steps but you wind up with the most amazing, crispy potatoes with creamy insides. They're pretty fucking great.
Click to expand...

I've used this recipe, they come out amazing. The baking soda trick really does work.
 
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Gavinmad

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Lanx said:
so can i like core out the habeneroes and just ziplock freeze em?
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Wash them and then wrap them whole in tinfoil if you're going to freeze them. Don't cut them unless you're planning to dehydrate them.

WEAR GLOVES IF YOU CUT THEM
 
ToeMissile

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Gavinmad said:
Wash them and then wrap them whole in tinfoil if you're going to freeze them. Don't cut them unless you're planning to dehydrate them.

WEAR GLOVES IF YOU CUT THEM
Click to expand...
I made this mistake dicing a habanero up for a batch of chili. My hands were on fire for a good couple hours.
 
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