Gravy's Cooking Thread

lurkingdirk said:

By a friend. Yeah.



Raw would probably be the worst. Folder would probably like brown.

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Agreed, and we all know Brown would be the sweetest for him, and refined would be the most expensive but unhealthy.

ToeMissile said:

Powdered sugar?

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That shit lets you bake all night muthfucka!

ToeMissile said:

I feel like apple pie is one of those things that gets made ‘just fine’ most of the time as it’s pretty straightforward, but every once in a while you come across one that was made by someone with legit skills and it kicks ass.

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My stepmom who was married to my dad for 25 years used to make an apple pie that was amazing before she passed away. She also used to make cobblers and other types of pies or whatever. She always used a bunch of butter and lard in the dough.

Birthday meals if I was around them, I never asked for a cake I would ask her to make a blueberry pie or cobbler or something similar. She would always make an apple pie during Thanksgiving and Christmas and with a big glob of ice cream, I enjoyed it, but it's not my favorite. They were always delicious and it was all recipes that her mother taught her when she was growing up in East Texas.

If I had to pick a particular hot pie, pecan is number one probably because I grew up in New Orleans. Coconut cream if you're going for a cold pie, no meringue, whipped cream only. I can plow through an entire coconut cream pie by myself, and I don't really eat that many sweets but it's so delicious.

kroenen said:

Also, I don't want my apple pie to have that too-sweet, borderline-syrupy taste. I generally prefer apple pie crumble or a German apple cake with vanilla custard/sauce.

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Yeah, I don't mind a crumble or German apple cake. I'd prefer them over the pie. Just the buttery brown sugar topping is why I probably prefer it, and of course with french vanilla.

Strawberry rhubarb crumble/ cobbler is also delicious. Mom used to make it all the time because my Grammy always made it when we visited her in Wisconsin. I remember summers as a kid up there, and we'd be out pond fishing on one of the farms with my grandfather or uncles, meanwhile mom and my sister and what other girls would be out picking blackberries and raspberries at would grow profusely. They'd come back with a bucket and then there was typically a cobbler or something made that evening with dinner. Plus you'd still have some left over and for breakfast you would do a bowl of berries and heavy whipping cream with a little bit of sugar. The cream was typically stuff from their dairy farm.

Goddamn that was so good. I think it's why I like just sweet cream ice cream so much. If my wife and I ever go to marble slab, that's what I always get with blackberries or raspberries mixed in. It's just such a clean and naturally sweet flavor or combination, I'm probably my favorite ice cream to make at home.

Anybody cooking anything good for Easter? Pulled a porchetta out of the freezer that I had prepped quite a while ago, and we're going to go ahead and roast it with garlic mashed potatoes and the roasted vegetable medley, just using stuff up.

I think it's been maybe 4 months if not a little bit longer since I had prepped it, I'm curious to see how much it's sort of cured being in the freezer with all of the herbs and stuff. I've been drying it out in the fridge for a roast, and it smells delicious, exactly like the kind we used to get from Frabonis in Wisconsin. If it's a successful as I think it might be, I think it ain't time I see pork butt on sale, I'll go ahead and buy up a few and prep a bunch and just have them waiting in the wings.