Gravy's Cooking Thread
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Lanx
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so this is actually going pretty good, it'll probably pay for itself by the end of the month b/c i'll usually buy a big bag of bean sprouts and they'll just turn to "mush" in 2 days anyway, with this i'll have a constant fresh supply daily and the plants i do harvest, they stay fresh even longer.i still can't find my whetstones, so i needed something (note the sharpener is good for bringing back an edge, but not for finishing, imo, it's missing a good 1000 and 6000 grit stone.
but you can make fun of me for getting this
now that i live close to an asian grocer, i can buy fresh bean sprouts... only theyre a bit further out so i don't make as many trips as i'd like, apparently growing bean sprouts on the countertop is easy
you can just put em in a pot and a strainer and it's like lazy hydroponics
problem is you have to monitor them at least twice a day and change the water.
and even more hands on approach is to keep em wet and rinsed
but you have to do that a few times a day.
so i just opted for the automatic sprinkling instead
mung bean dish is easy enough to make, you've probably seen it at korean banchan or topped w/ pho and other noodle dishes
Mung bean sprout side dish (Sukjunamul-muchim)
Today I'm going to make a mung bean sprout side dish with my homegrown mung bean sprouts. If you followed my directions and harvested your sprouts already, this is perfect timing for you and you're ready to start! If you didn't grow your sprouts, don't worry, you can still buy them in a grocery...www.maangchi.com
i've now staggered the growing, 1 tray 4 days apart, the top most tray is the newest
because at the top there is this twirly water spray part and it doesnt turn if theres stuff sprounting for obvious reasons.
now i'm just waiting for kroger to have pork loin primal on sale, i feel like making char siu
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Looks like it turned out great.
Chuck roasts are fantastic smoked like a brisket. We do it pretty often when we're in the mood for brisket, just because 15 lb packer is a hell of a lot of meat for just the two of us. I get tired of brisket with that much in leftovers. Always freeze some for stuff like chili or beef stew, and there's always making tacos, but I tend not to want to cook another one for a long time.
The chuck roast really kind the sweet spot for throwing something on the smoker for the weekend. Plus it's a hell of a lot cheaper, especially with beef prices being shit right now.
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LiquidDeath
Magnus Deadlift the Fucktiger
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The local Sam's sells chuck steaks in 2 packs averaging about 2.5 lbs each. I picked one up to do in the sous vide for steak night to see how it turns out and the other is going on the smoker for pulled beef. I'm pretty stoked to try out both.
Lanx
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i picked up 4rolls just yesterday
these dropped from 11bucks, figure i'd try em out, ppl have been having good seals with em, i mean my last roll of food saver brand bags actually leak, so i'm like, whatever, brand doesn't matter.
Julian The Apostate
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I’m going to buy some good quality cast iron. I was looking at Field for the best bang for the buck. What do you guys like? I do have some experience seasoning and and cleaning cast iron so I don’t mind spending a bit for the good stuff. Most of my use will be on a indoor gas stove and a bit on my gas grill.
fieldcompany.com
The Field Company - Smoother, Lighter Cast Iron Skillets
The Field Company manufactures and sells smoother, lighter cast iron skillets reminiscent of the greatest vintage pans. Made in America.
fieldcompany.com
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I’m going to buy some good quality cast iron. I was looking at Field for the best bang for the buck. What do you guys like? I do have some experience seasoning and and cleaning cast iron so I don’t mind spending a bit for the good stuff. Most of my use will be on a indoor gas stove and a bit on my gas grill.
The Field Company - Smoother, Lighter Cast Iron Skillets
The Field Company manufactures and sells smoother, lighter cast iron skillets reminiscent of the greatest vintage pans. Made in America.
If I'm spending for it, I'd get Lodge.
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Lanx
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look into stargazer brand, those 2 were the posh machined cast iron i was looking at b4 just going full carbon steel (i still use wok 99% of the time)I’m going to buy some good quality cast iron. I was looking at Field for the best bang for the buck. What do you guys like? I do have some experience seasoning and and cleaning cast iron so I don’t mind spending a bit for the good stuff. Most of my use will be on a indoor gas stove and a bit on my gas grill.
The Field Company - Smoother, Lighter Cast Iron Skillets
The Field Company manufactures and sells smoother, lighter cast iron skillets reminiscent of the greatest vintage pans. Made in America.
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Julian The Apostate
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Thanks, I never heard of carbon steel cookware before so I’ll have to check that out as well
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AsI’m going to buy some good quality cast iron. I was looking at Field for the best bang for the buck. What do you guys like? I do have some experience seasoning and and cleaning cast iron so I don’t mind spending a bit for the good stuff. Most of my use will be on a indoor gas stove and a bit on my gas grill.
The Field Company - Smoother, Lighter Cast Iron Skillets
The Field Company manufactures and sells smoother, lighter cast iron skillets reminiscent of the greatest vintage pans. Made in America.
lurkingdirk
said, Lodge is definitely the way to go. If you really want something that will last a lifetime, grab some Le Creuset.I've been slowly building a collection of different sized pans, and some of their enameled cast iron vessels over the years. I got the first ones as Christmas gifts when I was in college, and they're amazing to cook with. Their stoneware products are really good too. You can typically find them at Home Goods sometimes for a discounted price. I think they even have outlet centers but I've never been to one.
My mom has a variety she got as a wedding gift before I was born I believe for my great-grandmother. Those pots and pans have cooked thousands of meals, and still work to this day. Yeah they patina some, but that's part of the charm. She's already told me I'll get the entire set one day.
They're totally worth it.
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Lanx
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the difference tho w/ stargazer and field is that after the pan is casted, they machine it to a smooth surface, whereas lodge and others just sandblast. hell ppl buy a cheap lodge and polish the surface themselves.As
I've been slowly building a collection of different sized pans, and some of their enameled cast iron vessels over the years. I got the first ones as Christmas gifts when I was in college, and they're amazing to cook with. Their stoneware products are really good too. You can typically find them at Home Goods sometimes for a discounted price. I think they even have outlet centers but I've never been to one.
My mom has a variety she got as a wedding gift before I was born I believe for my great-grandmother. Those pots and pans have cooked thousands of meals, and still work to this day. Yeah they patina some, but that's part of the charm. She's already told me I'll get the entire set one day.
They're totally worth it.
if anyone is interested in polishing, the easiest i've seen is to use this buffer
to get rid of most of the pits.
this i learned is to bring back the old vintage surface, as older cast irons were machined smoothed, and the reason why lodge leaves theirs rough and pitted is for the factory season to stick.
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The Le Creuset has a pretty smooth finish prior to seasoning, as well. Might not be as smooth as the one you're talking about but it's leaps and bounds better than a Lodge. I don't believe they sandblast their cookware for the final finish, but I could be mistaken.the difference tho w/ stargazer and field is that after the pan is casted, they machine it to a smooth surface, whereas lodge and others just sandblast. hell ppl buy a cheap lodge and polish the surface themselves.
if anyone is interested in polishing, the easiest i've seen is to use this buffer
to get rid of most of the pits.
this i learned is to bring back the old vintage surface, as older cast irons were machined smoothed, and the reason why lodge leaves theirs rough and pitted is for the factory season to stick.
The enameled cast iron is just like porcelain basically.
I'll have to check out the Stargazer stuff I wasn't familiar with that brand.
Lanx
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yea, maybe they roll them in rocks or something, i'll see about the lodge vid
edit, they get pellet blasted
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Hehe, actually watched that video I think last week. Always find that stuff pretty fascinating.
Looks like Le Creuset hand buffs to smooth out the non enamel surfaces, but they blast for pitting for the enamel to adhere.
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Cowboy Kent seems to like the stargazer. If it's good enough for him it's good enough for me. I may have to pick one up.
The factory finish on it definitely looks nice and smooth.
The factory finish on it definitely looks nice and smooth.
LiquidDeath
Magnus Deadlift the Fucktiger
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Lanx
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Julian The Apostate
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I started looking around flea markets for old cast iron after watching a couple YouTube videos on what to look for. I found this awesome little Wagner skillet for $30. The thing sets perfectly flat and looks like it’s in amazing condition. Theres a bit of rust that I’ll have to take care of but I’m gonna use this pan to learn how to season properly. This thing is so much lighter, thinner and smoother than a new lodge.
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