Gravy's Cooking Thread

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BrutulTM

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I did the flaxseed oil last time and it put a finish on my carbon steel pan like I've never seen before, like I could almost see myself in it. Unfortunately I left it on a hot burner not long after that and burned it off and I haven't bothered to redo it but it was very pretty for a while.
 

Lanx

Oye Ve
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I did the flaxseed oil last time and it put a finish on my carbon steel pan like I've never seen before, like I could almost see myself in it. Unfortunately I left it on a hot burner not long after that and burned it off and I haven't bothered to redo it but it was very pretty for a while.
i have flaxseed oil coming in soon, i heard it stinks to season
 

Khane

Got something right about marriage
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Its a good thing I dont have room in my kitchen for more pans otherwise I'd probably buy one of these Carbon Steel skillets even though I really do not need it
 

moonarchia

The Scientific Shitlord
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late 90s, my neighbors still have it, so i didn't bother, i only tested out removing the closet portion and it was more than i want to handle.
Ok, no asbestos then. That stuff is no joke, so if it had been 10-20 years older you might have wanted it tested. Have fun with your ceiling rack! Don't let Ossoi know you have a rack in your house or you will have to spray the place to keep him at bay.
 
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BrutulTM

Good, bad, I'm the guy with the gun.
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Its a good thing I dont have room in my kitchen for more pans otherwise I'd probably buy one of these Carbon Steel skillets even though I really do not need it

That's why I haven't bothered to reseason mine. I didn't dislike it but I didn't really see any advantage vs. the many cast iron pans I have. I thought it would be nice to have a pan that's a bit lighter for tossing vegetables and whatnot but it's really still pretty heavy at least compared to an aluminum non-stick or even a wok.
 

Lanx

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That's why I haven't bothered to reseason mine. I didn't dislike it but I didn't really see any advantage vs. the many cast iron pans I have. I thought it would be nice to have a pan that's a bit lighter for tossing vegetables and whatnot but it's really still pretty heavy at least compared to an aluminum non-stick or even a wok.
for my specific kitchen it's been better to have the thick boys cuz they don't warp cuz i have a glass stove top. i mean up until a few months ago when i went exclusively castiron/carbon steel and i still had the non stick around, i had to replace the nonstick not b/c it didn't stick but b/c it warped and that pan was spinning like crazy around the stove, annoying and dangerous. this is also why for the carbons i got, i went with 3mm cuz i heard that even 2mm will warp.
 

Alasliasolonik

Toilet of the Mod Elect
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20210325_194258.jpg


Did mine over many hours and a few extra things but absolutely yummy! I make this every few months but his video made me think to make it again.
 
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Lanx

Oye Ve
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Deli containers are the best fridge storage imo

View attachment 344485
i use the takeout containers for soups
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i've been thinking about upgrading to at least a screw a lid, but the same shape.

or just move over to the rubbermaid line
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i've used these for a few years and have had the smaller cups for small lunches, they don't stain are nearly indestructable
 
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Lanx

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I second those rubbermaids, I ended up getting them due to how resilient they are.
theyre also amazing for reheating, b/c the clasps has a hole for venting, so you can just put the container in the microwave and just unclasp both handles but leave the lid so it can vent and not go explodey
 

Hekotat

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theyre also amazing for reheating, b/c the clasps has a hole for venting, so you can just put the container in the microwave and just unclasp both handles but leave the lid so it can vent and not go explodey

I did not know this, now I will have to try it.
 

Lanx

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wow these work amazing
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i've been using, just this flat piece of chainmail, that is worthless at cleaning
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you can't hold and you end up bunching it up into a ball

the chainmail with silicone inserts are so much better, you can hold it like a sponge, but you get that "flex" and squeeze, i much prefer this than chainmail wrapped around a regular porous sponge b/c theres no need to soak up water, you just have to put your pan on the sink and run water for like 5seconds, it's a quick scrub.

but now that they have good leverage i'll use em to redo the seasonings
 

TJT

Mr. Poopybutthole
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Been using this for a lot of stuff that isnt wings. Do recommend.

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Fogel

Mr. Poopybutthole
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Give me your smoothie recipes. I'm looking to add pomegranate and blueberries to my diet along with protein, but would rather deal with juice/smoothies over having to keep getting fresh fruit.
 

Lanx

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first batch of japanese souffle pancakes

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i could be fluffier, i used a hand mixer rather than a kitchen aid, probably would just do that next time to get a fluffier merengie
 
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Lanx

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Can we get that recipe?
Japanese Souffle Pancake 2 Egg Yolks (from eggs that weigh 58-60 gr. each with shell) 20 gr. Full Milk / Whole Milk 10 gr. Vegetable Oil 1/4 tsp. Vanilla Essence 30 gr. All purpose Flour 3


merengie
Egg Whites (from eggs that weigh 58-60 gr. each with shell) 1 tsp. White Vinegar 40 gr. Fine Sugar
 
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Lanx

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i used a 3in mold for it

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i'm not too happy with that, i saw another way was to use a big chonky ice cream scooper, i think i'll try that

and i guess in cooking land, an ice cream scooper is called a disher
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