Gravy's Cooking Thread

Gavinmad said:

Lee Kum Kee sauces are most likely brewed with sewer runoff.

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Perhaps but I made some pretty good meals using the stuff that Lanx has suggested. Maybe I shouldn't trust Faulty Armors and the wire, I think he's one of the good ones, and I trust him to steer me in the right direction for any Oriental cooking

Made some oven baked fried chicken and broccoli rice and cheese casserole. Had enough to get to give to the neighbors, was delicious. I don't make stuff like this very often but it's definitely ribsticking comfort food, and it's so easy when the wife and I are in the mood for fried chicken.

Put some Frozen Brussels sprouts and spinach in with the rice, and it was nice to have all of the greens. Part of me wishes I would have maybe just grabbed a bag of collard greens just for some more snap.



Progresso Italian seasoned bread crumbs, throwing some Creole or Cajun seasoning, rinse the chicken under a little bit of water and then dredge it in the seasoned crumbs. Spritz with a little bit of olive oil, and bake till done at a high temp. It's not like you're getting KFC or Popeyes, but it's easily the closest you can make fried chicken without firing up oil. Always do thighs and legs, because they're the most forgiving and also will excrete the most fat when cooked which helps with the faux frying process.

Thought this was and then interesting version of doing a cassoulet. Pretty minimalistic, and you're not having to try to source rabbit. Been watching somebody is from this dude and he's got some pretty nice videos and recipes.

Vuuxo said:

Decided to make jalapeno salt. Jalapenos have been drying in the smoker since 9am. Still have 5 hours to go...

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Let us know how that turns out with pics. I've made herb salts in the past, but a pepper salt, especially smoked is a great idea.

Vuuxo said:

After almost 13 hours the peppers were finally dry enough to grind. Ground up the peppers whole and mixed them with my finishing salt and I'm really surprised how well it turned out.

In fact, it's incredibly good. It's got a really nice "bite" and holy shit does it wake up the flavor of meat.

Tip: Wear a mask or cover your face when grinding dry jalapenos. Lol

2nd tip: If you don't care for smoked pepper or don't have the time or prefer the pretty green color of the peppers. Use a dehydrator.
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I mean you essentially made Chipotle salt, but that's pretty cool. My thought maybe they were going to be a little bit more green still.