Gravy's Cooking Thread

Dr.Retarded

Dr.Retarded

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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 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
 
TomServo

TomServo

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Dr.Retarded said:
Perhaps but I made some pretty good meals using the stuff that Lanx 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
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His celestial seasoning game is strong.
 
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Dr.Retarded

Dr.Retarded

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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.

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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.
 
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Dr.Retarded

Dr.Retarded

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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.

 
Gavinmad

Gavinmad

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Lanx said:
thats what you get for cracking the egg wrong

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What the fuck?

Also I cooked lava cakes yesterday and they didn't set. When I saw the first one just turn into a pile on the dessert plate i tossed the others in a shallow container of ice water to cool the ramekins enough that people could just eat the chocolate sludge with a spoon and then I went out of sight and started hulk smashing.
 
Vuuxo

Vuuxo

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Decided to make jalapeno salt. Jalapenos have been drying in the smoker since 9am. Still have 5 hours to go...
Schitts Creek Comedy GIF by CBC
 
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Vuuxo

Vuuxo

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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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Vuuxo

Vuuxo

Scaphism
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Siliconemelons said:
Need a new pellet (lazy man) smoker but not stupid expensive…. Suggestions?
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I got a Camp Chef pellet smoker. 30in it was $350 on sale. I think they're $499 no sale. It's been working really well.

They also have some Masterbuilt smokers ranging from $199 to $300.
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Dr.Retarded

Dr.Retarded

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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.
View attachment 582390
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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.
 
Rajaah

Rajaah

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My new thing is Chili Crisp Oil. Pretty much the best thing ever. One can buy it in stores easily enough (name brands can be around $12, store brands might be like $4 and be essentially the same), or make it yourself. This video shows a good methodology for making it yourself:


Also worth noting:

1744695679841.png

Yeah, it's a bit of a project to make this stuff, totally worth it though. Once you make a perfect jar, you can just keep that in the fridge more or less indefinitely. Stuff doesn't go bad. Most difficult part is measuring the temp of the hot oil as it decreases so you know when to add the second and third pours. If you've got a reliable/safe way to measure oil temp then you're good.
 
BrutulTM

BrutulTM

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Vuuxo said:
Tip: Wear a mask or cover your face when grinding dry jalapenos. Lol
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I made my own chili powder in the blender once and the first thing I did was take the lid off and give it a big sniff. Not a good choice.
 
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Aldarion

Aldarion

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holy fuck its like watching a woman try to use a hammer

Not really a comment on equipment, race, or potatoes. Just WTF, do you not understand how your arms work?
 
BrutulTM

BrutulTM

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It must be disappointing to learn that you don't have what it takes to slice potatoes.
 
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