Mine are fucking phenomenal when I use my grandma's recipie with lard. It's just too much work though, so we buy them now.
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Gravy's Cooking Thread
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Lanx
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I made a 10gallon expansion tank for my air compressor, just so i can use it for peking duck, peking duck is serious business
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A5150Ylee
Ahn'Qiraj Raider
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Use Sodium Citrate to any melted cheese to make it smooth and creamy. It keeps it from forming clumps and separating out from any fats. It's the secret ingredient in Velveeta and American Singles.
The cool thing it, you can add it to almost any cheese you want, and make a perfect creamy melted cheese sauce of that particular kind. Want melty gouda, just add it and stir. Pure sharp cheddar and this makes great pretzel stick dipping sauce. If you're going nachos, probably just use pepper jack and a little colby.
If you don't want to buy a pack of it for a one-time use, throwing in a little Velveeta or a few American singles may have enough to get you there.
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Aldarion
Egg Nazi
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If pie crust is too much work, you're doing it wrong. Almost the whole trick is to do it quickly. If you've been working at it for a while, that pie crust is gonna suck.
This year I've been exploring the wonders of slow roasting meats of all kinds. Turkey was no exception. 250 for 8 hours was the best fucking turkey I've ever had. Moist, fall off the bone tender, so freaking good.
This year I've been exploring the wonders of slow roasting meats of all kinds. Turkey was no exception. 250 for 8 hours was the best fucking turkey I've ever had. Moist, fall off the bone tender, so freaking good.
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TJT
Mr. Poopybutthole
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Here's one I very much recommend. Not sure of the right name for it but its essentially a Korean Style Beef Bowl. It's really extremely flexible which is why my woman and kid are so addicted to it.
Basic Ingredients:
Beef and sauce is the key part here:
Mix tablespoon of gochujang with a tablespoon of honey and a small dash of vinegar, sesame oil, and soy sauce then whisk it up until smooth. Brown the ground beef then mix in the sauce. Cook it until it gets nice and thick. Then get your bowl of rice topped with carrot/green onion and the beef and sauce in there.
Optional mix ins I like:
Basic Ingredients:
- 1/3 pound ground beef (or more you do you)
- 1 tablespoon Gochujang
- sesame oil
- soy sauce.
- vinegar
- honey (or sugar).
- Julienned/matchstick carrot
- Sliced Green Onion.
- 1 cup cooked white rice (or more).
Beef and sauce is the key part here:
Mix tablespoon of gochujang with a tablespoon of honey and a small dash of vinegar, sesame oil, and soy sauce then whisk it up until smooth. Brown the ground beef then mix in the sauce. Cook it until it gets nice and thick. Then get your bowl of rice topped with carrot/green onion and the beef and sauce in there.
Optional mix ins I like:
- Diced Jalapeno
- Diced Kimchi
- Fried egg sunny side up.
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elcaro1101
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Made this tonight.
Shitake, bok choy, shallot, shrimps in a soy-mushroom broth.
Shitake, bok choy, shallot, shrimps in a soy-mushroom broth.
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Anyone here ever made puff pastry? Anyone have a good and easy recipe? I've made it, but it is so much damned work and takes so much time. I hate buying it because it's expensive and never as good as home made.
There's this think I make with spiced chicken and spinach inside puff pastry. Hand sized pies you can take anywhere and eat them warm or cold.
There's this think I make with spiced chicken and spinach inside puff pastry. Hand sized pies you can take anywhere and eat them warm or cold.
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That's pretty great sounding especially after the heavy holiday meals.
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I don't think there's an easy recipe. We've always just bought it when needed. Too much of a pain in the ass to make, but I'm sure it's far superior homemade.
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Sanrith Descartes
Veteran of a thousand threadban wars
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There is the reason most of the really good stuff was created by trad wives. Shit just takes way too long to make if you have a job.
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Well, that, or you're a French trained pastry chef.
It's why I leave baking to the wife.
Lanx
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Yea the baking couple i know, i view the dude as the better baking one, cuz he has adhd, an engineer that takes up baking, you know something is wrong with him, but youll have bomb ass pies
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Yeah I'm sure I could really learn it and become good at it, but I don't have the patience to follow recipes so accurately, because if you don't you will really screw them up baking.
I like to try different things and it's not to say that you can't get creative, but it's definitely way more regimented, and there are always certain ratios of ingredients that have to happen to make it work.
Kiki
Log Wizard
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elcaro1101
Vyemm Raider
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I see nothing wrong with this.
New Orleans style BBQ shrimp always has the shells on because it adds to the sauce / dish. As long as they're split and cleaned, you leave the heads on, just peel and eat. You really do get a lot of extra flavor for a sauce or a broth by leaving the shell on. Hell, all seafood stock is crustacean carapace and fish heads / bones.
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popsicledeath
Potato del Grande
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Girlfriend made her chocolate pie using Lotus Biscoff cookies using the crust recipe from their website with some added cinnamon. Came out perfect, held together well, tasted good, firm but melted in mouth. No more stuck bricks or crumbling messes.
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Sanrith Descartes
Veteran of a thousand threadban wars
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