Gravy's Cooking Thread

Love me some food network.

So I got a pressure cooker for Christmas and took it for a spin this weekend by cooking a pot roast. 45 minutes on the stovetop vs 3 hours in the oven. Love it.

This is so simple it's almost not worth posting, but I was trying to dress up some leftover pork shoulder last night and I found a very simple taco topping that adds a great crunch. Just chop up some red cabbage, add a teaspoon of red wine vinegar and a little salt and pepper to taste. Toss to get a good mix, and throw it on top of a taco like a poor man's coleslaw. It's pretty great.

Anyone have any good recipes for pork chops?

If I am looking for random stuff to cook I go herehttp://punchfork.com/
As far as ribs go I really like Dr Pepper ribs, most direction say marinate for one day I go let them go for two.

BrutulTM_sl said:

That's cool, I haven't heard of that. We have a family story we always tell on my Mom because she was making chili one time and the shaker top came off the garlic salt and dumped half the canister in there. She scooped it out and served it anyway but it was totally inedible. She later fed it to the chickens and 4 of them died because apparently they can't handle salt. To this day we give her hell about feeding us death chili.

Click to expand...

Oh boy. Go to one dinner with my family and you are SURE to hear the story of the time my mom went to pepper the soup and the lid of the thingy came off. She served it. We all ate it. Everyone said it wasn't that bad and that they really like the taste of pepper anyway. I was all like 'Mom that shit was terrible' and she was all like, 'Yeah I know, right?'. She's a true cook. Over peppered soup is over peppered soup. To avoid this pitfall in the future, one should look to secure the lid to one's spices. Laughs were had, lessons were learned....at least between us. The rest of the family still mourns that night like a death in the family. That soup didn'tdie, itpassed away in its sleep while dreaming about unicorns.

As to the Teaching Company cooking DVDs, I agree. It is a smattering of great tips found when normally Rachel Ray would be breaking for commercial. I've already made my normal saute chicken better by managing the fire a bit more diligently.

Fun stuff. Still learning.

lofwyrx_sl said:

I want to get used to eat spicy food again, has anyone tried some nice spicy recipes recently ?

Click to expand...

Jamaican Jerk recipes. Never will a chicken get more cooked

Since one of the parts I look forward to when going to a Mediterranean restaurant is rice , I decided to finally try my hand at making authentic pilaf. It came pretty good though I didn't soak the rice long enough and used too much butter during the toasting. Can't wait to make it again and fix my initial mistakes. Never realized how easy it is to make.

Adebisi_sl said:

So for xmas I got a set of stainless steel cookware, so I got to trash all my old crappy Tfal I'd been using for the past 8 or so years

I also got a beauty nonstick pan... you should see the eggs slide on this thing.

It's going to be a good cooking year.



You should do the wings on the BGE! I did some a few months back. They were cooked perfectly, but the rub I used was too salty. I'll be more careful with my rub next time.

Click to expand...

Try this rub next time, I have been using it for awhile and love it.

http://www.texasbbqrub.com

And if you really want to kick it up a notch:

http://www.texaspepperjelly.com

BrutulTM_sl said:

Anybody having a superbowl party this year?

I think I'm going to do baby back ribs this year. I will probably smoke them in the Big Green Egg the night before, then reheat them in the oven on Sunday. I will also have hot wings using theAlton Brown methodand sliders. I make the sliders using potato dinner rolls. Not sure why but these are the best damn hamburgers I eat all year. I usually break out the oil and deep fry something for the SB but I think I'm going to save the mess this year.

Click to expand...

If I were you, I would just grill the baby back ribs. I can get the same flavors from grilling and smoking on baby backs.
If you want some good smoked ribs, buy spare ribs and smoke those. Spare ribs are made for smoking, baby backs for grilling. Just my 2c.

So, I'm a total beginner as will be soon obvious but I have a question. I thawed the chicken in the fridge for 24 hours but it's still frozen in the middle. Can I let it sit out for a bit in room temperature or is that going to give me herpa-sypha-gonnah-flu-aids?

You shouldn't keep your fridge temperature so cold.

Nothing wrong with leaving it sitting in room temperature for a bit as long as it's still packaged/covered.

Right on.

Didn't occur to me that the fridge may be too cold. Seems to work okay... In any case, it's not my fridge to alter. My roommates are also my landlords. It's their world. I might talk to them but I doubt they give a shit about my chicken.

AngryGerbil_sl said:

So, I'm a total beginner as will be soon obvious but I have a question. I thawed the chicken in the fridge for 24 hours but it's still frozen in the middle. Can I let it sit out for a bit in room temperature or is that going to give me herpa-sypha-gonnah-flu-aids?

Click to expand...

It's ok to do this for a bit. If it's still a bit frozen, and you need it now, or soonish, just run what your thawing under cold water in the package. ( Note package must be 100% sealed, or you could get the Aids)