Gravy's Cooking Thread

Koushirou

Koushirou

Log Wizard
<Gold Donor>
5,462
14,058
Went a little weird with the ramen today. Husband’s mom keeps sending him huge boxes of stuff from Omaha Steaks, one of which this time included a 12 lb hickory smoked turkey. Fuck are we going to do with that?

Re-heated the turkey in the oven with some lemon and orange shoved into it and then brushed the top with some herb butter using my friend’s poultry seasoning mix. Carved it up (messily as I’ve neither cooked nor carved a turkey before) and set all the meat aside (might have grabbed a leg and ate it like some ren faire degenerate). Took the bones and simmered them for a few hours to make some stock.

Used the stock today as the main part of my ramen broth, still adding in my shoyu tare I’ve made before. Couple of slices of the smoked turkey on top as well as my usual fixings of eggs, scallions and stir fry veggies. Didn’t add any extra fat this time since the turkey stock was pretty heavy already. Weird but still pretty good and got to try something new in the process.

IMG_9286.jpeg
 
  • 1Quality Calories
  • 1Like
Reactions: 1 users
Lanx

Lanx

<Prior Amod>
70,633
165,140
Koushirou said:
Went a little weird with the ramen today. Husband’s mom keeps sending him huge boxes of stuff from Omaha Steaks, one of which this time included a 12 lb hickory smoked turkey. Fuck are we going to do with that?

Re-heated the turkey in the oven with some lemon and orange shoved into it and then brushed the top with some herb butter using my friend’s poultry seasoning mix. Carved it up (messily as I’ve neither cooked nor carved a turkey before) and set all the meat aside (might have grabbed a leg and ate it like some ren faire degenerate). Took the bones and simmered them for a few hours to make some stock.

Used the stock today as the main part of my ramen broth, still adding in my shoyu tare I’ve made before. Couple of slices of the smoked turkey on top as well as my usual fixings of eggs, scallions and stir fry veggies. Didn’t add any extra fat this time since the turkey stock was pretty heavy already. Weird but still pretty good and got to try something new in the process.

View attachment 597438
Click to expand...
one of the best boiled eggs shell removal i tried is using a cocktail shaker
1e05f12ef5f52f9c2b58864f6172253f.png


i've seen ppl use just a egg in a glass and i tried that too, but i had so the shaker around so i use that (i don't drink), put a little bit of water in and shake and the shells almost fall off.

i still do the usual prep, poke a hole in the butt end and then shock it in ice water, but the shaking really seemed to make it easy
 
  • 1Like
Reactions: 1 user
Aldarion

Aldarion

Egg Nazi
10,655
29,826
never tried the shaker trick but the key most of the time really is to shock them. My wife always like slowly cools them and it always fails spectacularly. You've gotta put in like a whole tray or two of ice and cold water, immediately after pouring off the boiling water. So they go from boiling to ice temp in seconds. IMO thats the biggest factor.
 
  • 1Like
Reactions: 1 user
Dr.Retarded

Dr.Retarded

<Silver Donator>
16,520
36,096
Koushirou said:
Went a little weird with the ramen today. Husband’s mom keeps sending him huge boxes of stuff from Omaha Steaks, one of which this time included a 12 lb hickory smoked turkey. Fuck are we going to do with that?

Re-heated the turkey in the oven with some lemon and orange shoved into it and then brushed the top with some herb butter using my friend’s poultry seasoning mix. Carved it up (messily as I’ve neither cooked nor carved a turkey before) and set all the meat aside (might have grabbed a leg and ate it like some ren faire degenerate). Took the bones and simmered them for a few hours to make some stock.

Used the stock today as the main part of my ramen broth, still adding in my shoyu tare I’ve made before. Couple of slices of the smoked turkey on top as well as my usual fixings of eggs, scallions and stir fry veggies. Didn’t add any extra fat this time since the turkey stock was pretty heavy already. Weird but still pretty good and got to try something new in the process.

View attachment 597438
Click to expand...
Looks good and that's about as decent of a use for stupid Omaha steaks that you can possibly get. For some dumb reason my dad always sends me a package during Christmas even though I told him please don't.

I never got a turkey in it though, but it's normally just cheap cuts of whatever the hell, and a lot of the times I'll just give it away to neighbors. The hot dogs are good for catfish bait at least, and the Styrofoam cooler is useful for resting barbecue off the smoker.

I remember Omaha steaks being at least better back in college. Had a roommate whose mom was a manager of a store here in Houston, and anytime she came up to visit him she would always bring a ton of stuff for us to stick in the freezer. Maybe we liked it because it was free, but I remember the steaks at least being better than what they currently are. I do remember she brought some salmon or something one time and it was the nastiest fish I had ever fried cooking. I don't think we even ate it

I'm just glad I'm not the only one who has to deal with stupid Omaha steak care packages.
 
Lanx

Lanx

<Prior Amod>
70,633
165,140
Aldarion said:
never tried the shaker trick but the key most of the time really is to shock them. My wife always like slowly cools them and it always fails spectacularly. You've gotta put in like a whole tray or two of ice and cold water, immediately after pouring off the boiling water. So they go from boiling to ice temp in seconds. IMO thats the biggest factor.
Click to expand...
naw man i ain't never seen shells come off so fast and easy w/ the shaking shaker, it's like the eggs thought my name was hung luo
 
You must log in or register to reply here.