Gravy's Cooking Thread

mkopec

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When my polock mom makes pickles she only uses water, salt, pickling spices, fresh dill peppercorns which are crushed and garlic. You dont need vinegar. IT makes itself sour just by the pickling process, just like sour kraut, which is again, only salt and a bit of water. BTW pickles take about 10 days, but they are usually gone from the big jar well before the 10 days, lol.
 
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Angerz

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When my polock mom makes pickles she only uses water, salt, pickling spices, fresh dill peppercorns which are crushed and garlic. You dont need vinegar. IT makes itself sour just by the pickling process, just like sour kraut, which is again, only salt and a bit of water. BTW pickles take about 10 days, but they are usually gone from the big jar well before the 10 days, lol.
if you're doing the process that takes 10 days, that's lactofermenting, so yeah, you don't need vinegar as all the natural yeast will burp up its own alcohol and vinegar would just kill it. I assumed he was talking about a quick pickle that you could eat the same or next day.

Although, I have made some lacto-fermented half sours doing the longer method, and love those as well (probably better than quick pickles), but I find quick pickles fit my life better since when I decide to do a big smoke, its usually less than 10 days out from what I am gonna want the pickles for.
 
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Ninen

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I'm a sucker for most kinds of Japanese quick pickle. probably because they end up being somewhat sweetish. Can't stand American style Dills and bread and butters.

 

mkopec

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The thing I like about natural pickles and sour kraut is the wonders it holds for your bowels. :D My mas makes that shit all the time cause shes old and bored now. Bring her a bag of frsesh pickling cukes, come back a week later and go to town.
 

lurkingdirk

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I'm a sucker for most kinds of Japanese quick pickle. probably because they end up being somewhat sweetish. Can't stand American style Dills and bread and butters.


See, I'm going to stop you right there. I'm not a huge fan of bread and butter pickles, but they have their place. And in the right context, they are a tremendous addition to a dish or sandwich. Texture and flavour.
 

BrutulTM

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All pickles are good. Don't be shitting on pickles.

I like the fermented ones a lot, but vinegar ones are also great. Downside of fermented ones is you have to keep them in the fridge.

All hail pickles.
 
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Deathwing

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Wait a minute, I thought it was the other way around. Quick pickles require refrigeration and fermented pickles can just be stashed in the basement.
 

BrutulTM

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Fermented pickles have to be refrigerated or they will keep fermenting and get super sour. Quick pickles aren't fully pickled so they will rot/mold if not refrigerated. Vinegar pickles can be kept outside the fridge indefinitely if they are sealed and they won't change much and pretty damn long even if they're not sealed. At least I think that's how it works.
 

mkopec

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Made some Thai red curry and coconut milk shit today. Fucking awesome, 98% like the restaurant. Except can't source kefir lime leaves or thai basil local, at least not yet.
20210611_145040.jpg
 

Dr.Retarded

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Made some Thai red curry and coconut milk shit today. Fucking awesome, 98% like the restaurant. Except can't source kefir lime leaves or thai basil local, at least not yet.
View attachment 357985
Dude post the recipe. Haven't made Asian in a while and we try to rotate different types of cuisine when we plot out meals. I think this would be a great addition.
 

mkopec

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Quite simple really

Heat some oil in a wok, maybe 1/4 cup maybe a bit more?
Add in red curry paste and saute about 4 heaping tablespoons, maybe 5?(I cut the corner of the bag thats in the tub below and squirt out amount that looks good, lol.)
add 1/2 diced or chopped onion med size , and minced garlic to your liking 4-5 cloves?, continue saute Wife does not like texture of onion so I chop it fine, but you can add strips, chopped whatever.
Add some heat from pepper flakes if you like spicy (the red curry paste is "american spicy" but I like more)
Saute some more maybe 7 min total?
Then add chicken which has been velveted (see below)
Saute few min more (This is also when you would add in some kefir lime leaves and thai basil if you can find some)

Add in coconut milk, one can full fat
Add 1 cup of chix broth (I use 1 cup hot water and bullion)
brown sugar and salt to taste. Usually like 1-2 tablespoon of brown sugar. You can also use fish sauce for salt. You want a nice balanced flavor. If its bitter from curry paste add in a but of water, you used too much.
then add in veggies, I like bell peppers, bamboo shoots, broccoli, mushrooms, but add in whatever you like. Usually like a handful each?
Then just stew until veggies are done to your liking.
Serve over rice

You can also add in a couple heaping tablespoon of penut butter to above for peanut curry. To change it up.

You want this paste right here. If you cant find in store you can get it on amazon... Ive tried others but this shit is the real deal. One small plastic cup like this will make about 4 of above maybe 5 you can freeze but keep refrigerated after bag is open.

Capture005.PNG




Velveting chicken...

Cut chicken into thin strips
Add in some soy and salt and mix up and marinade for 30+min
Get some water boiling in pot
When done marinading add in one egg white
Add in like 2 heaping tablespoons corn starch mix well with hand
Then drop into boiling water and turn off heat after 1-2 min you dont want to boil this, you just want to get all chix white and 50%-70% cooked. Drain and set aside.
This shit is the most tender chicken ever for stir fry.
 
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Lanx

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Quite simple really

Heat some oil in a wok, maybe 1/4 cup maybe a bit more?
Add in red curry paste and saute about 4 heaping tablespoons, maybe 5?(I cut the corner of the bag thats in the tub below and squirt out amount that looks good, lol.)
add 1/2 diced or chopped onion med size , and minced garlic to your liking 4-5 cloves?, continue saute Wife does not like texture of onion so I chop it fine, but you can add strips, chopped whatever.
Add some heat from pepper flakes if you like spicy (the red curry paste is "american spicy" but I like more)
Saute some more maybe 7 min total?
Then add chicken which has been velveted (see below)
Saute few min more (This is also when you would add in some kefir lime leaves and thai basil if you can find some)

Add in coconut milk, one can full fat
Add 1 cup of chix broth (I use 1 cup hot water and bullion)
brown sugar and salt to taste. Usually like 1-2 tablespoon of brown sugar. You can also use fish sauce for salt. You want a nice balanced flavor. If its bitter from curry paste add in a but of water, you used too much.
then add in veggies, I like bell peppers, bamboo shoots, broccoli, mushrooms, but add in whatever you like. Usually like a handful each?
Then just stew until veggies are done to your liking.
Serve over rice

You can also add in a couple heaping tablespoon of penut butter to above for peanut curry. To change it up.

You want this paste right here. If you cant find in store you can get it on amazon... Ive tried others but this shit is the real deal. One small plastic cup like this will make about 4 of above maybe 5 you can freeze but keep refrigerated after bag is open.

View attachment 358045




Velveting chicken...

Cut chicken into thin strips
Add in some soy and salt and mix up and marinade for 30+min
Get some water boiling in pot
When done marinading add in one egg white
Add in like 2 heaping tablespoons corn starch mix well with hand
Then drop into boiling water and turn off heat after 1-2 min you dont want to boil this, you just want to get all chix white and 50%-70% cooked. Drain and set aside.
This shit is the most tender chicken ever for stir fry.
for that i usually portion out the the rest of the sauce in 2oz ice cube trays
d70d9020cccb265e7060c8ad88aef598.png