Gravy's Cooking Thread

I haven't had homemade ice cream in forever, that sounds good as hell.

Meat day today:

For lunch, just had green chili queso burgers

and for dinner tonight, 1 1/2" Rib-eye steaks, basted in smoked brisket suet.


What the fuck do I care about clogged arteries?

Local winco grocery store has bone in chicken thighs for 68 cents a pound. Cheapest I think I've ever seen! Picked up 2 packs only because I'm outta freezer room!

Just got a supreme sous vide for xmas. Only problem is that i dont have the sealing bag vacuum machine yet. Will any Of them work or should i buy a specific one. I know its been talked about before but i dont really feel like searching in the past 30 pages. Thx!!

Loyang_sl said:

Just got a supreme sous vide for xmas. Only problem is that i dont have the sealing bag vacuum machine yet. Will any Of them work or should i buy a specific one. I know its been talked about before but i dont really feel like searching in the past 30 pages. Thx!!

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You can just use the water displacement method honestly, you don't need a vacuum sealer. Even Modernist Cuisine actually prefers the water displacement method for a lot of applications.

So, I went to lightly wash the Dutch Oven with water after I finished off the stew but had some shit that would not come off. I fucked up and tried to soak it in water and now I have to get some steal wool, scrape that rusty shit off and re-season.

Hekotat_sl said:

So, I went to lightly wash the Dutch Oven with water after I finished off the stew but had some shit that would not come off. I fucked up and tried to soak it in water and now I have to get some steal wool, scrape that rusty shit off and re-season.

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Soak it in Coca Cola first to make removing the rust easier.

Ao-_sl said:

Is that like using sand paper to loosen ice on your windshield first?

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The Phosphoric acid in the soda will help dissolve the rust and make the cleaning much easier. It's also a low enough amount that you wont hurt anything. It's why people use coca cola to polish chrome. It's more like using a remote starter to heat up your car before you scrape off your windshield.

I got a giant hunk of some really nice slab bacon for Christmas. Anything interesting I should do with the slab that I wouldn't normally do with regular bacon?

I am excite.

Made cornbread in my cast iron skillet last night. Was delish. Am making roasted root vegetables in it right now, and in my Dutch Oven I'm making a beef and ale stew with mustard dumplings. Will report back.

My wife tells me I'm a nerd because I'm excited about cookware. I only hit her once.

Can you detail what mustard dumplings are? I've not heard of them.

Also, Sir Funk, is it sliced or whole slab?

Whole slab, baby!

Gravy_sl said:

Can you detail what mustard dumplings are? I've not heard of them.

Also, Sir Funk, is it sliced or whole slab?

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I don't know how to describe them really, it was just self raising flour, mustard and suet. They didn't have a texture like a dumpling to me but they were quite tasty and went very well with the stew. I did have to add a lot more Suet than the recipe states due to the excess amount of flour I had in the bowl that the recipe had called for. I just kept adding and mixing until things evened out.