Gravy's Cooking Thread

Edaw

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pick a random date from jan-march and june-today (except aug 9-16th) and I'll post what I ate that day, guaranteed it was 2 x chicken and rice tortilla wrap

15 minutes and done. Put some bread sauce on them. Mmmmmm.
 

ToeMissile

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I like cottage cheese

Oh no! What have you done?
Makes me think of the little round cheese bread things from Brazil. So fucking tasty.

 
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mkopec

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Bread sauce? Man thats some next level Brit shit right there. No wonder your national dish is some indian curry lol.
 
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Lanx

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also is this the knife edge?
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are there rats chewing on the edge?
 

Edaw

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Ended up making that chocolate cake. Forgot to take a picture before slicing it. Triple layered box cake, cream cheese and chocolate frosting. One slice was enough for 2 people. Had one last night, saved 2, and froze 4 big slices.

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Koushirou

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Pork butt cooking was mostly a success. My poor crockpot could barely hold the thing. Stuck it in there for 10 hours or so. Holy hell, though, I was not prepared for the amount of fat that came off this thing. We've got pulled pork for days, now, though.
 
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Deathwing

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Did you ask your husband to help? He should have some experience with butts and tight spaces.
 
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TJT

Mr. Poopybutthole
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Gouda makes excellent mac and cheese.


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In my entire life this frozen bullshit has been superior than any other mac and cheese I have ever tried. Not even a competition.

No I don't know why.

Hail to the king baby.
 
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TJT

Mr. Poopybutthole
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3. as far as i know this is the only consumer level curved/bowled induction wok, there are pro-sumer levels but that'll cost more, so yea i'd get this again
2. i try to cook everything in it, basically if it's asian, it'll fit in a wok, if i make a breaded chicken/pork cutlet, i gotta whip out the skillet.

1. yes i did not like the included wok which is a shame, it fit the contour of the induction cooker perfectly but i just hate the way the wok felt, it didn't feel like a "wok" that i've ever used

when i bought my new wok i didn't have an asian grocer nearby, but of course amazon is good enough

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i also really like this wok as well.

i do NOT consider a flat bottom wok, a wok
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to mean it's just a tall skillet, it's like using a hunting knife to make juiliane cuts.
I was under the impression that you need induction pans to work with an induction element. That you couldn't just use any pan you want with it?
 

Lanx

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I was under the impression that you need induction pans to work with an induction element. That you couldn't just use any pan you want with it?
all induction is, is just a big magnet, so your pans just need to have ferious metals, and of course the best performing woks will be carbon steel anyway, so induction ready.

of course there are stainless alloys that don't have much iron in em, some manfactuers get around this by welding a magnetic stainless steel plate on the bottom of a poor induction pans

obviously that means stone/glass/aluminum (unless they weld a steel bottom plate) won't work oh and copper, but who the hell has a copper pan?
 

Erronius

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It's time once again for Big Ern's Cooking Thread roulette!

Am I spoilering something delicious, or am I spoilering something disgusting? You never know!

When FOH big brains tell me carbs are bad *laughs in asshat*

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102g carbs, 70g protein, 10g fat
 
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