Gravy's Cooking Thread

Falstaff

Falstaff

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Bros I have a ton of kale, pesto, and garlic that I need to use. Thinking about some sort of pasta. Any ideas?
 
mkopec

mkopec

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Pork shoulder is just fine in the good ole oven at about 250F-275F straight on a rack with a drip pan underneath for like 10-12 hours. Just rub it out with your favorite shit and into the oven.
 
lurkingdirk

lurkingdirk

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mkopec_sl said:
Just rub it out with your favorite shit.
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Dude. This is the grown up forum. Don't be so juvenile.





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Hekotat

Hekotat

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joeboo_sl said:
I've made this several times and it's 10x better than normal cornbread.

Corn Casserole Recipe : Paula Deen : Food Network

I also occasionally add jalapenos to mine if I'm pairing it with spicy food(like chili), or even do finely diced onions, bell pepper + jalapeno to turn it into mexican cornbread

Don't see why it wouldn't also work in a cast iron skillet

You do need a fork to eat it, it isn't as firm as just plain cornbread, its more of a cornbread/cheesy corn hybrid.

You can also swap out the 1 cup sour cream with 1 egg instead, for a firmer/dryer concoction that looks more like traditional cornbread. The sour cream makes it creamier/less cake-like


Alternately if you just want some awesome regular cornbread, just 1 box jiffy cornbread mix and 1 box jiffy white cake mix. Add all ingredients that both boxes call for, and bake. Super fluffy, awesome cornbread.
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I'll have to try that one next time, I had to hit the grocery store early and just picked one off of the net. That being said it turned out fantastic, I had never made cornbread before and can't believe I didn't botch it. It went fantastic with the Chicken Chipotle Chili.
 
N

Neph_sl

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Eyashusa_sl said:
Bros I have a ton of kale, pesto, and garlic that I need to use. Thinking about some sort of pasta. Any ideas?
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Pasta + pesto, sure. But kale doesn't fit into the equation other than as a side dish, imo. Saut? some onion w/ the garlic and cook down the kale? The only other way I personally use kale is in soups.
 
Deathwing

Deathwing

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It's usually safe to substitute kale for spinach. I prefer it most of the time because the kale keeps some of its texture when cooked.
 
BrutulTM

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Neph_sl said:
Pasta + pesto, sure. But kale doesn't fit into the equation other than as a side dish, imo. Saut? some onion w/ the garlic and cook down the kale? The only other way I personally use kale is in soups.
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This. Do not fuck up your pesto by putting kale in there. Have the kale separately.
 
Noodleface

Noodleface

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Noob question. I don't usually cook chicken in a stainless steel pan, always in a grill. I tried tonight and while it tasted ok it was mostly just pale colored with no good sear. Am I fucking up by adding way too much oil?
 
lurkingdirk

lurkingdirk

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Noodlemod_sl said:
Noob question. I don't usually cook chicken in a stainless steel pan, always in a grill. I tried tonight and while it tasted ok it was mostly just pale colored with no good sear. Am I fucking up by adding way too much oil?
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More likely you didn't let the pan get hot enough. Stainless needs to be smoking hot before you get the sear you want.
 
Khane

Khane

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lurkingdirk_sl said:
More likely you didn't let the pan get hot enough. Stainless needs to be smoking hot before you get the sear you want.
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Also, if you're using oil the chicken will just sit in the oil and soak it up if you don't wait until the oil is ripping hot before putting the meat in.
 
Soygen

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I want to give gumbo a shot. Anyone have a good starter recipe?
 
Sir Funk

Sir Funk

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Hekotat_sl said:
Didn't someone have a dope ass cornbread recipe on here I could make with my new cast iron shits?
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joeboo_sl said:
I've made this several times and it's 10x better than normal cornbread.

Corn Casserole Recipe : Paula Deen : Food Network

I also occasionally add jalapenos to mine if I'm pairing it with spicy food(like chili), or even do finely diced onions, bell pepper + jalapeno to turn it into mexican cornbread

Don't see why it wouldn't also work in a cast iron skillet

You do need a fork to eat it, it isn't as firm as just plain cornbread, its more of a cornbread/cheesy corn hybrid.

You can also swap out the 1 cup sour cream with 1 egg instead, for a firmer/dryer concoction that looks more like traditional cornbread. The sour cream makes it creamier/less cake-like


Alternately if you just want some awesome regular cornbread, just 1 box jiffy cornbread mix and 1 box jiffy white cake mix. Add all ingredients that both boxes call for, and bake. Super fluffy, awesome cornbread.
Click to expand...
Eyashusa_sl said:
does anyone have a good cornbread recipe they can share before this place shits itself?
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I personally like this recipe:Sweet Jalapeno Cornbread Recipe - Allrecipes.com

Always have to have jalapenos or some kind of pepper in my cornbread!
 
Noodleface

Noodleface

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Khane_sl said:
Also, if you're using oil the chicken will just sit in the oil and soak it up if you don't wait until the oil is ripping hot before putting the meat in.
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Thanks that's what I figured. I'm a bit worried about it sticking to the pan. Maybe I'll see how ramsay does it.
 
N

Neph_sl

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More oil isn't going to help the chicken not stick to the pan, but getting the pan hotter before you add the chicken will. Gotta get that Maillard Reaction going to form a crust on the chicken which will help it release from the pan better.

Also, not sure if this applies or not, but I remember trying to pan sear frozen chicken in college... Now that meat stuck to the pan like hell. Lesson learned: let your meat come up to room temperature.
 
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