Gravy's Cooking Thread

thanks for all the rice advice. I ended up buying the #1 seller on Amazon for like 25 bucks.

It's no accident that shit was going through my head the whole time I was thinking about making it, making it, and eating it, and now.

Fuckin' Obama

Vitality_sl said:

Zucchini bread is delicious man, 1,800x better than banana bread.

Click to expand...

Pumpkin bread > Banana Bread > Zucchini Bread.

Although all are awesome for making French Toast once they get a little stale/firm after a few days

Deathwing_sl said:

How the fuck does banana bread stale? Them bananas be thirsty!

Also, those are all quick breads, I've never found them to have structural integrity for french toast like a typical yeast bread does. I mean, you can do it, you just have to be extra delicate about the soaking and flipping.

Click to expand...

You definitely have to do the method of making French Toast where you brown it in a skillet but then finish it off in the oven for 10-15 minutes, to firm it up, cook it through. Those breads are so thick and dense that a skillet alone will leave the center all mushy

Anyone have experience with spaghetti squash or zucchini pasta? I've been debating doing keto for my cut and these two would definitely help with the "where the fuck are my carbs?!" problem that occurs when doing keto.

We eat spaghetti squash fairly often. Basically just cut it in half, bake it in the oven(cut-side down) for 30-40 minutes to soften it up, and then rake out the innards with a fork, and they pull out in long strands like spaghetti noodles. Then just use them as you would any pasta noodle, can top with a red sauce, or toss in olive oil, whatever.

Personally, I like tossing in olive oil, add a little fresh ground pepper, garlic, + paremesan cheese and you're gtg. Super easy meal.

I'd probably eat the whole thing. Same thing with zucchini?

Zucchini is just a little more labor intensive, as you have to slice it thin yourself and then cook it(sautee for a few minutes to soften up, or blanche it for a minute or two in boiling water), using a vegetable peeler is probably the way to go. Spaghetti squash is much, much easier, but I like zucchini too, tastes good.

You can cut a zucc into quarters length wise and use a potato peeler to some success as a skip to the knife and specialty peelers.

Just don't potato your hand off.

A lot of the time I just say fk it and potato peel a whole carrot and a whole zucchini without chopping either and sautee the peels np.

Soygen_sl said:

Couldn't you just score it, length-wise, and then use a regular peeler on it?

Click to expand...

Look man when you're in your boxers and need to get something cooked super fast to get back to your game you don't have time for scoring.

That probably works great though. I'll try it next time and report back.

I just picked up a spaghetti squash because I had to after reading this last page. I'm going to make a chicken "pasta" primavera tonight with roasted garlic, broccoli and red bell peppers along with this roasted spaghetti squash. Tossed in olive oil and then adding the sauteed chicken.

Sounds really good. We regularly do baked "pasta" with spaghetti squash and it turns out great.

It's just over 50F here today, so I'm smoking a pork butt for company. Dat pork.