Gravy's Cooking Thread

BrutulTM

BrutulTM

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Burren said:
This is why: "American cheese—the kind you get in the individual plastic wrappers—is processed cheese or “cheese food,” meaning it's not actually real cheese. ... In short, Kraft Singles are made with less than 51% actual cheese, so it can't legally be called "cheese."
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Then by definition, Kraft singles are not American Cheese. There is real American Cheese though. It's basically just mild cheddar with some sodium citrate in it to make it melt better.
 
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lurkingdirk

lurkingdirk

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I have never had real American Cheese. I'll try to find this now. I certainly don't use Kraft singles. Sorry to all who love them, I can't get past either the taste or the consistency.
 
Ao-

Ao-

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lurkingdirk said:
I have never had real American Cheese. I'll try to find this now. I certainly don't use Kraft singles. Sorry to all who love them, I can't get past either the taste or the consistency.
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Recipe for Reinvention: For Doug Flicker, Bull’s Horn is a revolt against his own success—and a return to his roots

For Doug Flicker, a Minnesota chef who transformed fine dining not once, but twice, Bull’s Horn represents a return to fundamentals.
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Just make your own.
 
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TJT

TJT

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The white castle slider version of the breakfast sandwich. 4x can be made on an 18inch cast iron at once.

PXL_20201123_074710663.jpg
 
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Alex

Alex

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I don't buy Kraft American cheese. You can usually find proper American cheese in the deli. And yeah, it's definitely the best for sandwiches where you want perfectly melty gooey cheese. American is where it's at for burgers.
 
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Fogel

Fogel

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Also I want to do this home made but the can stuff isn't too bad. The trick is to grill at least one side so its nice and crispy, almost to the point you can flip it and it stays together like a pancake

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Adebisi

Adebisi

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lurkingdirk said:
That looks amazing. What is your recipe?
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I started with this but made some changes

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When It Comes to Classic Cajun Cooking, It Doesn't Get Better Than Shrimp Étouffée

Shrimp étouffée is a classic Cajun stew from Louisiana that's made with shrimp, the Holy Trinity of onion, celery, and green pepper, and a simple roux to help thicken it up. Serve it over rice for an easy and delicious meal.
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I used chicken stock, since I didn't have thing stuff for a shrimp stock. Though that does sound delicious. I also just used two tbsp Cajun seasoning (below) instead of one plus paprika. Last I also used a tbsp of tomato paste and let it caramelize a bit before adding the stock.

For Cajun seasoning I used trusty Emeril

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Emeril's Essence Creole Seasoning

Mix up a batch of this seasoning and keep it on hand for giving just about any savory dish a "kicked-up" flavor.
www.emerils.com www.emerils.com

I didn't add salt to the Cajun seasoning, since I like having better control over my salt while cooking. I salt as I go.
 
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