Gravy's Cooking Thread

Dr.Retarded

Dr.Retarded

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ToeMissile said:
I like cottage cheese

Makes me think of the little round cheese bread things from Brazil. So fucking tasty.

www.oliviascuisine.com

Authentic Brazilian Cheese Bread - Olivia's Cuisine

Make pão de queijo at home! These Brazilian cheese breads are crispy, chewy, gluten-free, and ready in 30 minutes with simple ingredients.
www.oliviascuisine.com www.oliviascuisine.com
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Man the wife made some of the Brazilian cheese bread puffs a handful of months ago and they were delicious. I was surprised at how light and airy they were. Need to grill some picanha again so we got an excuse to make them.
 
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Erronius

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Dr.Retarded

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Smoking some spare ribs I had floating around in the freezer. About to wrap them pretty soon. First time I've used this grill for an offset smoke, looks like they're turning out all right so far, or at least I'm crossing my fingers.

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Dr.Retarded

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Ribs turned out fantastic. Spritzed regularly with beer and apple cider vinegar, and then when I wrapped I used a little bit of maple syrup, butter, Worcestershire, and beer in foil. Basted with a little bit of barbecue sauce, and got some more color I'm more of a baby back man, but for spare ribs these were great especially being only $7 or $8.

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mkopec

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That shit looks good!

Yeah you used to get a 3 pack cryo sealed baby backs for like $30-$40 on sale in the summer. Now they want $30 for one slab. And its not like I cant afford it, but fuck that shit. For the 4 of us we need at least 3 slabs for dinner, and the fuck if im paying $100 for ribs, which are mostly bone anyway. looool.
 
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Dr.Retarded

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mkopec said:
That shit looks good!

Yeah you used to get a 3 pack cryo sealed baby backs for like $30-$40 on sale in the summer. Now they want $30 for one slab. And its not like I cant afford it, but fuck that shit. For the 4 of us we need at least 3 slabs for dinner, and the fuck if im paying $100 for ribs, which are mostly bone anyway. looool.
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Yeah it's just the two of us, and maybe if I share some with the neighbors. Typically during the holidays I'll hit HEB and snag it up whatever I can grab that's on sale. I replaced those ribs with two racks of baby backs that were between six and seven dollars. They also had select New York strips on sale for about $4 a steak. Those prices don't happen often but when they do I load up and toss it in the freezer.

Otherwise lately it's just been dark meat chicken / whole chicken, pork chops and stuff.

The chicken we did a week ago turned out wonderful as well.

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One our neighbors were throwing a grill out on the side of the road, and it was in great shape. Barely been used, but it was a ex's of hers or something, and she wasn't using it and didn't want to look at it. My wife was out walking the dogs that morning, and rolled it back over to the house. Not a typical grill I would have bought with it being a combo gas and charcoal, but I've been very happy with all of the results I'm getting. Ended up going to the grocery store and getting her a gift card as a thank you. Even came with a full propane tank.

The gas has small infrared burner, but even the regular gas portion is getting a good sear for me with things like steak and vegetables for when I'm feeling lazy.

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Dr.Retarded

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Lanx Lanx I'm in the market for a new wok. I know you posted suggestions in the past, but if you wouldn't mind, would you share some suggestions. Wasn't looking to break the bank, but just something really big will get the appropriate sear /retain temp.

I've always just had non-stick woks that I've gotten from home goods or something, and I haven't tried carbon steel. Not really familiar with the upkeep on those, but I'm sure I can figure it out. Don't really know whether or not I need to stick with stainless steel or maybe cast iron. Ultimate plan is to get much higher temperatures on that new grill, do everything outside and not have to worry about smoke.

Figured I'd turn to the expert, so thanks in advance.
 
popsicledeath

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My cast iron wok has been great even just on a glass top electric cooktop. Not gonna do any fry rice flipping action with it, which I know Lanx does, but for everything else cast iron is great. Gets and stays hot as hell and is pretty easy to maintain, very versatile.

Cast iron on grills or directly on fire is tried and true, but a good setup over an open fire I could see a lighter flipping wok being handy, too. Rounded steel wok on a grill grate though wouldn't be as appealing to me. Think you'd need a base/holder or set up a fire you could cook on directly.

Cast iron pan or grill plate might work as well for many things for grill cooking. They even make rounded edge cast iron pans now, since one of the down sides of cast iron is often the straight sides that trap in more steam. But if I wanted to use a pan on the grill would just use my stainless All Clad (not name dropping, is just heavier and more durable than my copycat tri-ply Cuisinart pans).

Next time I grill might toss on the cast iron wok just to see temps. Feel if I wanted to stir fry I'd try to rig up a more direct system closer to goals or directly on them.
 
Lanx

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Dr.Retarded said:
Lanx Lanx I'm in the market for a new wok. I know you posted suggestions in the past, but if you wouldn't mind, would you share some suggestions. Wasn't looking to break the bank, but just something really big will get the appropriate sear /retain temp.

I've always just had non-stick woks that I've gotten from home goods or something, and I haven't tried carbon steel. Not really familiar with the upkeep on those, but I'm sure I can figure it out. Don't really know whether or not I need to stick with stainless steel or maybe cast iron. Ultimate plan is to get much higher temperatures on that new grill, do everything outside and not have to worry about smoke.

Figured I'd turn to the expert, so thanks in advance.
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youre not gonna find stainless steel woks, if you do, theyre fucking heavy, also the same point for cast iron, which is cast iron is thick and heavy so it retains heat, but you gotta move a wok around w/ cast iron like this
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that leaves only carbon

are you on gas or electric

if youre on gas, just get a wok ring and a new wok and youre gtg, thats how most asians cook w/ a wok
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if youre on electric are you willing to use a portable butane stove to use a real wok?
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Dr.Retarded

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Gas, so looks like all go for a carbon steel grab a ring. Any particular brands I need to steer clear of, or is there a good bang for your buck set?

Thanks again.
 
popsicledeath

popsicledeath

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Lanx said:
but you gotta move a wok around w/ cast iron like this
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You have to move a wok that way? There's no other technique?

Light wok, move wok. Heavy wok, move food.

There are just two different techniques based on carbon steel vs cast iron.

The problem because every stubborn Asian (women especially) I've known knew the one true and proper way to do everything and anything else was absolutely wrong and a personal affront. And you didn't want to be between two of them when disagreeing on utterly banal opinions or you might get shanked by both.

Never ask an Asian about anything Asian if you want a reasoned or unbiased perspective.
 
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Lanx

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Dr.Retarded said:
Gas, so looks like all go for a carbon steel grab a ring. Any particular brands I need to steer clear of, or is there a good bang for your buck set?

Thanks again.
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just make sures it's pure carbon steel, unglazed, no coating

if you have an asian grocer, just pick out one of those

i personall prefer hand hammered woks, which is just them forming a wok by hammering


if you don't have an asian grocer i've tried a few amazon woks (cuz i didn't have an asian grocer at the time)

i'm still using this, got it when it was 33bucks, but you know, biden
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before that i was fine w/ this 12in wok, but i wanted that extra 2in cuz size matters (i actually also steam foods in my wok too)
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man this was 17bucks b4, thanks biden

i do not recommend the canton style wok where it's just two loops/handles
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you of course find these in all chinese restaurants, not b/c they cook better, but b/c you can easily bump into handles and flip over food

so they all just cook w/ a towel
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popsicledeath

popsicledeath

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Lanx said:
whatever, white guy doing cultural appropriation
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Yes, exactly, culturally appropriating thousands of years of Chinese culture's cast iron wok cooking because it is a thing that exists. Which is necessary because Chinese culture is shit and needs white man to improve it so they can copy it back to add value to their lives. Because Chinese food is the dog food of Asian cuisine (literally in some cases), but they did invent a few useful tools.

No offense, of course, because I don't think you're Chinese, right?
 
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Lanx

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popsicledeath said:
Yes, exactly, culturally appropriating thousands of years of Chinese culture's cast iron wok cooking because it is a thing that exists. Which is necessary because Chinese culture is shit and needs white man to improve it so they can copy it back to add value to their lives. Because Chinese food is the dog food of Asian cuisine (literally in some cases), but they did invent a few useful tools.

No offense, of course, because I don't think you're Chinese, right?
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if you want to offend me, go offend me, don't be a faggot and pussy out of it by saying "no offense"
 
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