pharmakos
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Gravy's Cooking Thread
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moonarchia
The Scientific Shitlord
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We use smoked neck bones all the time to make Fejouada. Brazillian black bean stew. I love the neck bones over hocks any day of the week. Never even thought about using smoked shit, other then sausage, in gumbo though, might give it a try.
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Yeah, only ever used smoked sausage or maybe taso before. I think mom used to use smoked ham hock in red beans and rice or white beans and rice. Was really happy with the results in the gumbo, and glad it'll be part of our repertoire from now on.
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Easter dinner upcoming:
starting with a smoked cheese and sausage course. All cheese made within 10 miles of here, I made the sausage myself (venison and pork)
smoked lamb legs (one of my own, home grown lambs, killed and hung 9 days ago, fully processed yesterday. Lots of meat, very happy). Mustard and pepper bark. Smoking it for 14 hours because it's so thick and is still bone in.
garlic mashed potatoes (garlic and potatoes grown here)
pomegranate apple salad (apples grown here), with goat cheese made down the road
home made bread, several types, done on the grill
salmon cooked on cedar planks
asparagus with garlic and spec. wish they were local, wrong season
home grown cabbage braised in duck fat
finishing with bread pudding in a whiskey sauce
also available is panna cotta with blueberry compote (we grew the blueberries, neighbour gave us the milk, whole and unprocessed)
I'm horny for dinner.
starting with a smoked cheese and sausage course. All cheese made within 10 miles of here, I made the sausage myself (venison and pork)
smoked lamb legs (one of my own, home grown lambs, killed and hung 9 days ago, fully processed yesterday. Lots of meat, very happy). Mustard and pepper bark. Smoking it for 14 hours because it's so thick and is still bone in.
garlic mashed potatoes (garlic and potatoes grown here)
pomegranate apple salad (apples grown here), with goat cheese made down the road
home made bread, several types, done on the grill
salmon cooked on cedar planks
asparagus with garlic and spec. wish they were local, wrong season
home grown cabbage braised in duck fat
finishing with bread pudding in a whiskey sauce
also available is panna cotta with blueberry compote (we grew the blueberries, neighbour gave us the milk, whole and unprocessed)
I'm horny for dinner.
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Gavinmad
Mr. Poopybutthole
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I'm having...salami, bologna, and havarti sliders on everything seasoned brioche buns, so fancy sammiches. My sister is hosting this year and I've had a sore throat for two days straight so I didn't want to go over there and spread a cold (or worse) around to everyone. I'll undoubtedly have access to some bitching leftovers this evening but it sucks missing family get togethers. Which is kinda funny because for so many years I avoided them like the plague.
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Keep the center core on, get things hot, and it stays pretty good on texture and extremely good on flavour. When it's nearly done I'll put chicken stock on it (just a little), season it again, and it doesn't feel/taste greasy at all.
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That sucks. Hope you feel better soon. Glad you're not spreading the plague or whatever.
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I suck at that. I'm excited to eat, excited to share it with my family, and I never think to take pictures.
The smoked lamb was particularly good. Mint butter with it. None left over. Damn.
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For Easter, pulled a couple of hams out of the freezer that needed to be used up, and rubbed them down with a lot of fennel, Rosemary, another porchetta type aromatics, bit of brown sugar and let them sit for a couple of days. I'm not a super huge fan of ham, but this was more of an experiment to see if I could take a normal ham and elevate it. Roasted it in a foil tray on the grill with some peroni beer, and just basted often. Had some good mustard sitting around to dip with.
Make baked macaroni and cheese but put an Italian sort of twist with a bunch of ricotta and other Italian cheeses. Not the best I've ever made but the wife loved it. She made a white bean salad we've really been enjoying with fennel, kale, and a lemon vinaigrette. We were going to make caprese salad put some good heirloom tomatoes,but ended up feeling lazy and will make it with the leftovers tonight.
I just remember growing up mom always made ham and macaroni and cheese and stuff on Easter, so I figured I'd use up what I got floating around. Ended up making a blackberry cobbler and vanilla ice cream to go with everything. Everything was pretty simple, and now we got plenty of ham to make sandwiches and stuff.
Not near as fancy as what
lurkingdirk
made for his family ( which I'm jealous of your menu by the way), but all in all turned out enjoyable. The bean salad has been something we've been doing a lot of and man I can eat that stuff almost everyday. We'll also thin sliced radishes or daikon the throw in it, or good fresh cucumbers. I was never a fan of butter beans growing up but for some reason I'm really enjoying them now.
Make baked macaroni and cheese but put an Italian sort of twist with a bunch of ricotta and other Italian cheeses. Not the best I've ever made but the wife loved it. She made a white bean salad we've really been enjoying with fennel, kale, and a lemon vinaigrette. We were going to make caprese salad put some good heirloom tomatoes,but ended up feeling lazy and will make it with the leftovers tonight.
I just remember growing up mom always made ham and macaroni and cheese and stuff on Easter, so I figured I'd use up what I got floating around. Ended up making a blackberry cobbler and vanilla ice cream to go with everything. Everything was pretty simple, and now we got plenty of ham to make sandwiches and stuff.
Not near as fancy as what
lurkingdirk
made for his family ( which I'm jealous of your menu by the way), but all in all turned out enjoyable. The bean salad has been something we've been doing a lot of and man I can eat that stuff almost everyday. We'll also thin sliced radishes or daikon the throw in it, or good fresh cucumbers. I was never a fan of butter beans growing up but for some reason I'm really enjoying them now.- 7
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How else would one cook lamb? It sided closer to rare. Took it to 125 while in the smoker, then wrapped it in foil for 45 minutes, it didn't heat up more than that it seems. Lovely pink center and a good bark on the outside. Very happy.
For Easter, pulled a couple of hams out of the freezer that needed to be used up, and rubbed them down with a lot of fennel, Rosemary, another porchetta type aromatics, bit of brown sugar and let them sit for a couple of days. I'm not a super huge fan of ham, but this was more of an experiment to see if I could take a normal ham and elevate it. Roasted it in a foil tray on the grill with some peroni beer, and just basted often. Had some good mustard sitting around to dip with.
Make baked macaroni and cheese but put an Italian sort of twist with a bunch of ricotta and other Italian cheeses. Not the best I've ever made but the wife loved it. She made a white bean salad we've really been enjoying with fennel, kale, and a lemon vinaigrette. We were going to make caprese salad put some good heirloom tomatoes,but ended up feeling lazy and will make it with the leftovers tonight.
I just remember growing up mom always made ham and macaroni and cheese and stuff on Easter, so I figured I'd use up what I got floating around. Ended up making a blackberry cobbler and vanilla ice cream to go with everything. Everything was pretty simple, and now we got plenty of ham to make sandwiches and stuff.
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Not near as fancy as what
Dude, that ham looks amazeballs. And can you give me the recipe for your bean salad? My wife loves that sort of thing.
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Don't hesitate to use canned beans. Makes a hell of a lot easier for just doing a week night meal and adding a side dish.
We just use the recipe is an inspiration. We always add different aromatics or herbs, and whatever types of cans of beans available. I've done a southwestern version with roasted poblano and pinto and black beans. Lots of cilantro and lime juice. It just depends on what flavor you're looking for and whatever the hell you're pairing it with. I don't typically add the salami in it, but yeah obviously could if you wanted to do more of a heartier salad and maybe some fresh mozzarella or something. I guess you could even fry up bacon and toss it in there if you were going a different route with your flavor profile and beans and what have you.
Anyways make it your own and enjoy
Edit: forgot we actually grilled some endives last night over the coals, and I sliced it up to go in the salad. Was really delicious just having that charred bitter green to go with the creaminess of the beans. Point being is you can mix whatever the hell you want and it's, just all about balancing shit out.
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pharmakos
soʞɐɯɹɐɥd
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Why? Reason I ask is I know people that say it smells like sweaty Mexicans. Does that kind of describe why you don't like it?
It's definitely a different flavor for spice, but one of the best meals I ever had in my life was at a Chinese restaurant in Charleston South Carolina. Apparently there's a Mongolian style dry fried lamb dish with lots of cumin. Wife had taken me there when we were dating, and it was the first time I ever found it on a menu. Was utterly delicious, and I just found out that place is actually closing down after it being a local hit for Lord knows how long. I tried to replicate it but you've got to get the whole cumin seed and I haven't found the good fresh stuff, and you got to get your damn walk ripping hot.
Lanx
knows what I'm talking about.- 1
Lanx
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as w/ most all chinese stir fry it'll be your combination of soy/oyster marinade and cornstarch, did you also include sichuan peppercorn? that might be what you were missing.Why? Reason I ask is I know people that say it smells like sweaty Mexicans. Does that kind of describe why you don't like it?
It's definitely a different flavor for spice, but one of the best meals I ever had in my life was at a Chinese restaurant in Charleston South Carolina. Apparently there's a Mongolian style dry fried lamb dish with lots of cumin. Wife had taken me there when we were dating, and it was the first time I ever found it on a menu. Was utterly delicious, and I just found out that place is actually closing down after it being a local hit for Lord knows how long. I tried to replicate it but you've got to get the whole cumin seed and I haven't found the good fresh stuff, and you got to get your damn walk ripping hot.