Gravy's Cooking Thread
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I had to google it. Eggs poached in tomato & onion sauce spiced with peppers and cumin.
Adebisi
Clump of Cells
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I didn't go spicy, but I will next time - hit it with sriracha and leave more jalapeno seeds in. I took the recipe from Food Wishes but didn't have mushrooms or feta (which I'm guessing aren't usually what's in this north African dish)
I also used fresh roma tomatoes instead of canned.
I also used fresh roma tomatoes instead of canned.
Soygen
The Dirty Dozen For the Price of One
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I've started using canned tomatoes in a lot of recipes instead of the "fresh" tomatoes at the super market. The super market ones always taste like nothing, where as the canned always have a very good tomato flavor. I know growing your own usually is the best, but the produce sections are almost always shite. I should probably check out some farmer markets as I imagine they pick theirs when they are ripe.
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BrutulTM
Good, bad, I'm the guy with the gun.
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This. Unless you have a garden, or know someone who does, canned tomatoes are better for sauce than fresh ones.
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I think that's because most of the fresh ones turn ripen during shipping, which means they ripen from age not actually from exposure to sunlight. If you happen to find some in-season that are vine ripened locally, you might have better results, but I usually use canned or my own garden.
Also I could be wrong about the ripening during shipping thing.
Also I could be wrong about the ripening during shipping thing.
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BrutulTM
Good, bad, I'm the guy with the gun.
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It's also the variety. Tomatoes grown for supermarkets are bred to withstand shipping, which is why they are all white and pithy inside. Tomatoes just don't travel well so if you have to get them from California to North Dakota in January, they're going to be bred for durability over flavor. The canned ones can be picked ripe and put directly in cans right at the farm so they don't have to be so tough and you can focus on flavor.
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Mrs. Gravy
Quite Saucy
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I have a friend coming for dinner tonight. He was alone this holiday evening (no family) and I just couldn't stand the thought of that for someone. (Maybe I do take in strays...) ANYWAY - using the sous vide for some 2" steaks tonight. So glad I could search "sous vide steaks" in this thread and POOF - I will have it under control now. Thanks!
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I have spent myself today.
Beef Wellington wrapped and in the fridge ready for the oven.
Panna Cotta stiff and ready for fresh fig topping.
Root veg ready for roasting.
Potatoes gonna be mashed.
Persimmon Pudding made.
Cheese fondue to start.
20 people coming. It's going to be awesome.
Beef Wellington wrapped and in the fridge ready for the oven.
Panna Cotta stiff and ready for fresh fig topping.
Root veg ready for roasting.
Potatoes gonna be mashed.
Persimmon Pudding made.
Cheese fondue to start.
20 people coming. It's going to be awesome.
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We also hosted tonight, but nowhere near a menu like that! How'd it all turn out?
I did make those cold weather wings (wasn't really that cold) and they were perfect. Thanks for the earlier advice ya'll!
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Everything turned out just as hoped. The Beef Wellington was the star of the evening - the meat came out so tender you didn't need a knife to cut it, and there was just the right ratio of meat, mushrooms, and pastry. I was really happy, and I even have a couple of slices of it left for lunch today.
Also, I can't remember if I've already posted about this here, but this book is awesome, and we always have fresh bread. I cook a loaf almost every day during cold-weather months. I hate to run my oven when my air conditioner is working... In any case, this book is great, and I recommend it.
The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking: Jeff Hertzberg M.D., Zoë François, Stephen Scott Gross: 9781250018281: Amazon.com: Books
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chaos
Buzzfeed Editor
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I didn't do anything as fancy as you guys. But my deep fried turkey was fucking amazing and worth every bit of the money and effort I spent. Not sure what to use the remaining oil on, and I know how much it takes now so I know what to expect, next time will go much smoother. Cleanup is the only thing I don't have down to a science yet, but I greatly improved this time over my test.
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