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Gravy's Cooking Thread
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Celebrindal
Golden Squire
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Late to the skirt steak convo, but I made some last week. I used 1/4 cup Fish sauce, 1/4 cup thai chili sauce, 1 1/2 tablespoon of sesame oil and a few cloves of garlic and a tablespoon of fresh ginger. Marinate overnight. Grill 5-6 minutes each side on high heat.
Lanx
<Prior Amod>
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i've fooled guests into thinking i'm good at thin crust pizza. now i was born and raised in brooklyn when pizza was 25c a slice, so i've grown up eating that much pizza, this isn't going to play well with a new yorker, but this thin crust pizza, ain't half bad, and the ingredients are lazy.
i get mission flour tortillas, prego sauce and fresh moz cheese. bake it in the oven (pizza/baking stone is a must) for 10mins, ppl think it's thin crust pizza.
i've tried to use whole wheat, but that's just too "bready", a stone is a must b/c it keeps the tortilla from being soggy.
i get mission flour tortillas, prego sauce and fresh moz cheese. bake it in the oven (pizza/baking stone is a must) for 10mins, ppl think it's thin crust pizza.
i've tried to use whole wheat, but that's just too "bready", a stone is a must b/c it keeps the tortilla from being soggy.
Gravy
Bronze Squire
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I really like baking stones. It's damn near impossible to burn cookies on them. They'll overcook, sure, but it takes a monumental amount of neglect to burn one.
I've also made the tortilla pizzas before, and they are good enough if you need a pizza fix.
We went to the Global Market yesterday and bought some chickpea flour to make a pizza crust. I have no idea how that is going to turn out.
I've also made the tortilla pizzas before, and they are good enough if you need a pizza fix.
We went to the Global Market yesterday and bought some chickpea flour to make a pizza crust. I have no idea how that is going to turn out.
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Can anyone tell me the differences between coconut milk, coconut oil, and coconut paste? I have recipes calling for all three, and I don't think I've ever seen coconut paste before. Is that really a common thing? I do periodically use coconut oil along side coconut milk in curry recipes, but wtf is coconut paste?
Coconut. (I wanted to work it in one more time in this post.)
Coconut. (I wanted to work it in one more time in this post.)
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Well, fuck you, man. Fuck you.
But seriously, coconut water is different enough that I'm not so confused about it. Give me SOME credit.
Yes. You are now where I'm at. Welcome!
Coconut paste is just toasted coconut that you've ground down in a mortar and pestle till it becomes a paste. Primary effect is changing the flavor from the browning and changing the moisture content, plus it integrates into batters instead of just being flakes of coconut. If you want that coconut texture, don't use paste, just use toasted coconut. If you run whatever it is through a blender, you can just add flakes of coconut, run it through a blender, and it'll turn into coconut paste as just a part of the recipe.
Joeboo
Molten Core Raider
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I really like silicon sheets for baking cookies, we just have some silicon rolls that you put on top of a normal cookie sheet. They look like a giant placemat made of plastic. The cookies always bake perfectly, the bottom never, ever gets any browner than the top. The cookies always stay chewy.
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Yeah, I don't like the texture, and the flavour has to be paired with other things, but it's healthy and the kids like it.
I made a coleslaw yesterday that even the kids liked. It was shredded cabbage and carrots with tart apples and craisins. The dressing was a wasabi and mayo and garlic and lime juice, and such. Making cabbage tasty is a small victory.
I made a coleslaw yesterday that even the kids liked. It was shredded cabbage and carrots with tart apples and craisins. The dressing was a wasabi and mayo and garlic and lime juice, and such. Making cabbage tasty is a small victory.
Gravy
Bronze Squire
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Making homemade beef enchiladas with red sauce tonight. I'm actually going the lazy way tonight and just layering them instead of rolling them, tastes the same.
I really like coleslaw/cabbage, Dirk. Cooked, too, actually but not as much. I like that you put the craisins and wasabi together, I bet that was good.
I really like coleslaw/cabbage, Dirk. Cooked, too, actually but not as much. I like that you put the craisins and wasabi together, I bet that was good.