Gravy's Cooking Thread

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Dr.Retarded

Dr.Retarded

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BrutulTM said:
Sheep fat is not great.
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Have you ever had mutton?

I've not, but I saw video with Nick Solaris on a YouTube channel back when he had the meat show deal before he got canceled, and I want to say it's a specific steakhouse maybe in Chicago that served a double loin chop. Apparently they're pretty famous for it, but if I recall he said it's got a pretty funky flavor, and it's not anywhere the same as sheep.

I've just never had it but I've always been curious because you don't ever see it on the menu of any restaurant anywhere let alone at The butchers counter. Just wondering if it might actually be something I would enjoy, not as if I can find it.
 
BrutulTM

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I haven't tried mutton but I've heard bad things.
 
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Dr.Retarded

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BrutulTM said:
I haven't tried mutton but I've heard bad things.
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Yeah I think it's definitely supposed to be an acquired taste but it was also always served because it was cheap. I'm not ever met anybody who's actually had it when I was just curious as to what it really tastes like in comparison to other proteins.
 
Dr.Retarded

Dr.Retarded

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BrutulTM said:
I haven't tried mutton but I've heard bad things.
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I went and found that video unapparently it was a steakhouse in New York not Chicago.



It's a shame he got canceled cultured because of being in a punk band when he was young. Really enjoyed him going to different steakhouses and other restaurants.
 
TJT

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So I actually bought half a cow this year. After doing some math and having bought the quarter cow offering from Bastrop Cattle Company 3 times in the past 2 years I am just getting the actual half this year. As Texas is cattle country this place ships straight to my door free of charge and is within the relative Austin/San Anton area.

www.bastropcattlecompany.com

Bastrop Cattle Co. - 100% Grass-Fed Texas Beef Shipped Directly To Your Door!

The Best Local 100% Grass-Fed Beef in Central Texas direct from Pati's ranch to your table. Order online now! Buy half a cow in Texas, custom cut with free delivery! Ship a combination box to almost anywhere in Texas! We've been a trusted local beef supplier to Texans for over 14 years. Real grass f
www.bastropcattlecompany.com www.bastropcattlecompany.com

This kind of ranch meant is so far beyond what you get in the supermarket its really hard to go back. Yes you can get higher quality beef at HEB and boutique butcher shops easily enough but for day to day you really can't beat it. I buy Prime Rib and some other stuff from a local butcher shop/bar right in Georgetown Square. One of the better things about living in the area I do.
 
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TJT

TJT

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1000010023.jpg


Never smoked lamb before. But it came out well. Salt, pepper, oregano, and some pomegranate molasses I had around as the seasoning. Smoked for 3.5 hours at 225F.

Gave it a nice sour finish that kind of obscures the gaminess of lamb. Nice and juicy and easy. Definitely worth if you want something different and see a $30 lamb cut at Costco.
 
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Dr.Retarded

Dr.Retarded

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TJT said:
View attachment 576183

Never smoked lamb before. But it came out well. Salt, pepper, oregano, and some pomegranate molasses I had around as the seasoning. Smoked for 3.5 hours at 225F.

Gave it a nice sour finish that kind of obscures the gaminess of lamb. Nice and juicy and easy. Definitely worth if you want something different and see a $30 lamb cut at Costco.
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Soccer Suck It GIF by Univision Deportes


I was trying to post a Gordon Ramsay gif saying you did a good job, but this popped up in the search, and I though it was just as awesome.

What kind of sauce or anything you serveed with the lamb? What sort of sides did you have on hand? Honest to God and curious as to what you paired up for the meal. It looks great. Just want to know the whole game plan for the meal.

Your meal looks delicious and I hope you guys had an amazing dinner.

Also, I am not Oriental...
 
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TJT

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Just some salad and some beans I had leftover from something else. I wasn't all elaborate. It didn't need sauce or anything the pomegranate glaze was quite good. Which was not planned either I just had some laying around.
 
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Siliconemelons

Siliconemelons

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So my pellet smoker died a few months ago... didnt replace it (did manage to get a griddle 'blackstone' that I still have not put together!) but I did find a nice full brisket on sale for like 18$ it was crazy.

So I did it in the oven

ehhh... the burnt ends turned out okay- but the main part was dry and sad..

burntends.jpg


Guess it is time again to get a smoker... there are a few decent looking ones at lowes.. but I will keep my eye out for clearances and sales - no rush... other than me realizing the smoker does make it much better.
 
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Dr.Retarded

Dr.Retarded

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Couple of vids from the Italian channel I've linked before regarding risotto. I make a pretty decent mushroom one, but haven't tried my hand at other versions. I know it can be a meal unto itself, and would like to get better at making it. Thought these were pretty helpful for learning some new techniques.



 
lurkingdirk

lurkingdirk

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BrutulTM said:
I haven't tried mutton but I've heard bad things.
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I've had mutton. It's a lot like lamb, but tougher and gamier. So if you don't love lamb, you're going to dislike mutton. It's a discount meat, and it needs a lot of time to cook it to be anything but shoe leather. Trouble is, if you cook it a long time it gets dry. It's a tough one to make into a good meal. I've done it a few times, but I just avoid it when possible.
 
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Dr.Retarded

Dr.Retarded

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lurkingdirk said:
I've had mutton. It's a lot like lamb, but tougher and gamier. So if you don't love lamb, you're going to dislike mutton. It's a discount meat, and it needs a lot of time to cook it to be anything but shoe leather. Trouble is, if you cook it a long time it gets dry. It's a tough one to make into a good meal. I've done it a few times, but I just avoid it when possible.
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Researching I Know GIF by Film Riot


Man now I really want to get some and cook it. I just didn't imagine that it was going to be too gamey to where it was inedible, as long as you could cook it properly. I mean I've had all types of different deer species or whatever, and they are delicious, but you have to treat them with a different respect, if you're going to try to get a delicious meal out of them.

Mutton might be way stronger than lamb, but you adjust your recipe, and still do your best to make something delicious out of it. I would honestly relish the challenge given the opportunity.

Dr.Retarded ain't afraid of no ingredients, muthafucka!

denzel washington GIF
 
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Koushirou

Koushirou

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Haven’t made oyakodon in forever. Turned out pretty good, though couldn’t get it to slide cleanly into the bowl and look nice. Got enough to make another round for another day.

IMG_8937.jpeg
 
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Dr.Retarded

Dr.Retarded

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Some pretty useful stuff in here regarding cooking potatoes side dishes. I'm really liking this channel because it's no BS, you at least need to have some understanding of cooking.

 
Dr.Retarded

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Lanx Lanx is this guy full of shit? I've been watching a bunch of his videos because somehow they popped up, I know I'm curious. The fact of the matter is I trust you as my faulty armor more than some random Oriental on YouTube.

I think it's actually kind of a nice video because it talks about the different flavors from the various oyster sauces.

 
Lanx

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Dr.Retarded said:
Lanx Lanx is this guy full of shit? I've been watching a bunch of his videos because somehow they popped up, I know I'm curious. The fact of the matter is I trust you as my faulty armor more than some random Oriental on YouTube.

I think it's actually kind of a nice video because it talks about the different flavors from the various oyster sauces.

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yea basically, just buy these two
c6707967d4b89adff22ba2ae8d253155.png


if you can find the lee kum kee w/ the boat, its more premium but harder to find, whereas every place will have the lee kum kee w/ the panda. i actually get the panda cuz thats what i grew up w/, the boat is a bit too rich for me.

i mainly only use it as a dipping sauce for tofu, just cube it, drain it, coat w/ corn starch for texture and take

this seems like a basic tofu baked recipe
www.twoofakindcooks.com

Asian Baked Tofu - Two of a Kind

Add Asian baked tofu to any green salad for a flavor and protein punch.
www.twoofakindcooks.com www.twoofakindcooks.com

i don't use all those sauces, just dipping it in oyster sauce like a mcnugget is enough,

about the only other use i have for oyster sauce is as a dip for just vegetables

maybe if you've had dim sum, you've seen it
www.recipetineats.com

Chinese Broccoli with Oyster Sauce (Gai Lan)

REAL Restaurant Style Chinese Broccoli with Oyster Sauce. Make this in less than 10 minutes with a nifty tip for steaming the greens!
www.recipetineats.com www.recipetineats.com
 
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Dr.Retarded

Dr.Retarded

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Lanx said:
yea basically, just buy these two
c6707967d4b89adff22ba2ae8d253155.png


if you can find the lee kum kee w/ the boat, its more premium but harder to find, whereas every place will have the lee kum kee w/ the panda. i actually get the panda cuz thats what i grew up w/, the boat is a bit too rich for me.

i mainly only use it as a dipping sauce for tofu, just cube it, drain it, coat w/ corn starch for texture and take

this seems like a basic tofu baked recipe
www.twoofakindcooks.com

Asian Baked Tofu - Two of a Kind

Add Asian baked tofu to any green salad for a flavor and protein punch.
www.twoofakindcooks.com www.twoofakindcooks.com

i don't use all those sauces, just dipping it in oyster sauce like a mcnugget is enough,

about the only other use i have for oyster sauce is as a dip for just vegetables

maybe if you've had dim sum, you've seen it
www.recipetineats.com

Chinese Broccoli with Oyster Sauce (Gai Lan)

REAL Restaurant Style Chinese Broccoli with Oyster Sauce. Make this in less than 10 minutes with a nifty tip for steaming the greens!
www.recipetineats.com www.recipetineats.com
Click to expand...
Thanks buddy I figured I would ask the expert.

I've only been buying the Lee kum kei stuff because you had mentioned it I don't know how many moons ago.
 
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