Gravy's Cooking Thread

TJT

TJT

Mr. Poopybutthole
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Lanx said:
do i chunk up the cucumber or liquify it?

also wtf kind of grocery store i got when reg full fat vanilla yogurt is twice the price of greek yogurt? lol
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Chunk it up/mince it. I like the crunch not just the taste.

You need plain yogurt for it. Vanilla Tzatziki that's some nasty shit bro.
 
TJT

TJT

Mr. Poopybutthole
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Alex said:
I don't think you'll want to use vanilla yogurt. You want plain yogurt. This is what I buy:

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What is the price on that shit? I pay $2.5 for whole greek yogurt from HEB in Austin, Texas. That shit straight up looks like $8+ for 2lbs.
 
Hekotat

Hekotat

FoH nuclear response team
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Sous Vide at work a success, boss told me to sear them inside now the whole fucking plant is walking over to see what the hell is going on, lol.
 
F

Flaw

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Smoked some pork shoulders today. Took damn near 12 hours. Stall at 160 took forever.

Sandwiches, tacos, nachos, and breakfast for the next week!!

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Lanx

Lanx

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Alex said:
It's pretty easy. Here's what I typically do:

In a food processor pulse the following until they come to a cookie dough like consistency:

1 can of chickpeas
1/2 cup red onion
2 tbsp parsley
2 cloves of garlic - or more if you really like garlic
1/2 tbsp lemon juice
1 tsp cumin
1/2 tsp salt
1/2 tsp pepper
1/2 tsp red pepper flakes

After you've pulsed all that, transfer to a mixing bowl and add in a 1/2 cup of breadcrumbs and mix. Cover with plastic wrap or something and chill in a fridge for an hour or two.

Form the chilled mixture into 1-inch balls. Fry for about 3 minutes. Make sure the oil is nice and heated at a really high temperature before you add your falafel because they'll fall apart otherwise. Also don't fry them all at once because all that oil activity will also break up the balls into fried crumb pieces.

I think an air fryer would make this a lot easier for keeping the structural integrity of the falafel balls intact.
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Worked great, kinda crumbly tho
 
Noodleface

Noodleface

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Bought a spiral ham but never cooked one before.

Don't have a roasting pan and lid. Can I use a 13x9 pan and tent Tin foil to same effect?

How long do I cook (precooked) per pound?
 
lurkingdirk

lurkingdirk

AssHat Taint
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13x9 with tinfoil will be fine. I tend to do 10-12 minutes per pound at around 275. Long and slow. It's already cooked, just heat it without drying it out.
 
Lanx

Lanx

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TJT said:
Tzatziki is easy. The key is that you need to let it setup overnight for the best flavor. Use creamy yogurt (preferably not 0% fat as the fat stores flavor better). I always wing it when I make tzatziki. I aim for really strong flavored tzat though which may not be for everyone. This is best guess right here so bear with me.

But just like:
  • Creamy some fat yogurt at least (1 cup or so)
  • Lots of garlic. Lots of it. (maybe 4 cloves or more minced)
  • Cucumber (One pickle size cucumber, more if you want more crunch).
  • Salt/Pepper (to taste)
  • Dill (I use lots as I love dill 2-3 TBSP).
  • Lemon Juice (TBSP)
Let sit overnight or so before using.
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Overnight and full fat is what was great tips, thx
 
Bandwagon

Bandwagon

Kolohe
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Girlfriend and I were talking about sous vide and I was going to come in here to ask for reviews.

Seems like it's pretty popular here?
 
jooka

jooka

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Sous vide and my instant pot are now my favorite equipment in my kitchen. Both incredibly awesome
 
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