Gravy's Cooking Thread
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Lanx
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still moving shit is for fags, America's got the big food challenge, Asians got eat the live squid.I might needLanx or some other forum asian to explain the allure of this shit (I guess I know why it's still moving, but still, WTF)
EDIT: weird that spoiler tags break that
TJT
Mr. Poopybutthole
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Will be making more delicious kimchi stew this week.
Also made quick and easy black bean soup (which I used to hate because the Cuban version I was familiar with is shit) from Food Wishes. Tasty and minimal ingredients do recommend!
Also some more of the spicy garlic caramel chicken because damn that shit is tasty. Won't be using breast anymore with it though. Thigh meat is just much much better for that dish.
If you've never cooked with fish sauce I recommend y'all try it. If it is too off to you buy the prepared version that has sugar/peppers in it that you can use as a dipping sauce. Then go for the raw stuff to use in cooking various things. Really brings out some amazing flavor when used correctly.
Also made quick and easy black bean soup (which I used to hate because the Cuban version I was familiar with is shit) from Food Wishes. Tasty and minimal ingredients do recommend!
Also some more of the spicy garlic caramel chicken because damn that shit is tasty. Won't be using breast anymore with it though. Thigh meat is just much much better for that dish.
If you've never cooked with fish sauce I recommend y'all try it. If it is too off to you buy the prepared version that has sugar/peppers in it that you can use as a dipping sauce. Then go for the raw stuff to use in cooking various things. Really brings out some amazing flavor when used correctly.
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We ate tons of black beans and rice when I was growing up. My step dad was raised in Brazil and that's like their national dish or something. Feijoada or something it was called.
They used dried beef and sausage, but i use smoked ham hocks, sausage because I cant find the dried beef anywhere. One place by me has these smoked hocks that are like 8" long and meaty as fuck. Just braise them for hours in the black beans. Even the kids love it.
They used dried beef and sausage, but i use smoked ham hocks, sausage because I cant find the dried beef anywhere. One place by me has these smoked hocks that are like 8" long and meaty as fuck. Just braise them for hours in the black beans. Even the kids love it.
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Mrs. Gravy
Quite Saucy
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That looks delicious so I googled recipes...Amigofoods.com carries a brand of carne seca ....ships from Miami...not super cheap but for a special occasion it might be fun.
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We had a Brazilian store near us for about 6 months. Bought some there. It was like 1/2lb cryovac and it was like $15. I like the ham hocks better to tell you the truth and use polish kielbasa for the sausage, It actually tastes better with pork IMO.
The topping is called Farofa, its a yucca meal, if you can find it. My mom gets it sent in from relatives of my dads so she always has it, ( and I steal some quite often) You fry up some bacon sliced into small pieces, then when rendered save a bit of fat and pour the yucca meal in with some parsley and fry it up a while. This adds a nice crispy bacon texture to it.
You dont even need a recipe. Just get a large pot, 1lb black beans soaked over night. Fry up bacon, when rendered add a large onion, garlic and bay leaves. Then add beans, smoked ham hocks/shanks and sausage, cover with water plus a few inches and bring to boil, add a few bullion cubes or use stock in place of the water then simmer for hours until the ham hocks/shanks start falling apart. I usually do this on sunday, watch football and the mouths start watering in the evening. Then just pick the hocks apart, keep the meat, throw skin and bones away. Sometimes we add ham in there as well if we got some frozen from easter or some shit.
The topping is called Farofa, its a yucca meal, if you can find it. My mom gets it sent in from relatives of my dads so she always has it, ( and I steal some quite often) You fry up some bacon sliced into small pieces, then when rendered save a bit of fat and pour the yucca meal in with some parsley and fry it up a while. This adds a nice crispy bacon texture to it.
You dont even need a recipe. Just get a large pot, 1lb black beans soaked over night. Fry up bacon, when rendered add a large onion, garlic and bay leaves. Then add beans, smoked ham hocks/shanks and sausage, cover with water plus a few inches and bring to boil, add a few bullion cubes or use stock in place of the water then simmer for hours until the ham hocks/shanks start falling apart. I usually do this on sunday, watch football and the mouths start watering in the evening. Then just pick the hocks apart, keep the meat, throw skin and bones away. Sometimes we add ham in there as well if we got some frozen from easter or some shit.
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tried a smoked turkey breast today on my bge competitor (visiongrill) 7.5lb -breast only, injected with a butter beer bbq injection marinade- rubbed with the bbq rub i make, then smoked -apple chunks-@250 for 3hrs until 160degrees, rested for 45 minutes then served
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Attempting to use a rack designed for Jalapeno poppers for smoked chicken drummies instead. We shall see.
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They came out great. Even the ones that were close together on the top left row.
Score. I think I just figured out how to possibly be able to make smoked wing drummettes for about 10 people (assuming sides) on a standard 22" Weber. Two of these popper racks together with a bridge rack that spans over top of them both.
I also figured out that not using a disposable aluminum drip pan is preferable. When you use it, it catches drippings fine, but it also blocks heat to the stuff on the lower rack near the center. Removing the drip pan resulted in much better wings.
Score. I think I just figured out how to possibly be able to make smoked wing drummettes for about 10 people (assuming sides) on a standard 22" Weber. Two of these popper racks together with a bridge rack that spans over top of them both.
I also figured out that not using a disposable aluminum drip pan is preferable. When you use it, it catches drippings fine, but it also blocks heat to the stuff on the lower rack near the center. Removing the drip pan resulted in much better wings.
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I also made this two nights ago.
I'd recommend only 1/2 tsp of Crushed Red Pepper, not 1 tsp. Me and the woman both agreed.
Otherwise it was great. We're going to do it again with less butter though.
I'd recommend only 1/2 tsp of Crushed Red Pepper, not 1 tsp. Me and the woman both agreed.
Otherwise it was great. We're going to do it again with less butter though.
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ToeMissile
Pronouns: zie/zhem/zer
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My wife/her family are Korean. She was the first of her immediate family born in the US.
I'm pretty familiar with Korean food and enjoy most of it. While kimichi made with napa cabbage is the standard/most widely known, there are a ton of different kinds. One made with bok choi is probably my favorite.
Banchan is more like a side dish than tapas. You won't find a banchan restaurant, well I've never heard of one.
@ TJT Kimchi stew (Kimchi jjigae) is one of my favorite kimchi dishes.
ToeMissile
Pronouns: zie/zhem/zer
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Were the tiny fish from a Korean place?
Lanx
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Dude, you have to be like completely basic explainin asian food to white ppl.
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