Gravy's Cooking Thread

I tend to put regular red radishes in it, sliced on the julienne grater and carrots as well. I don't think it changes the flavor or texture that much, but the flecks of color in it are nice.

BrutulTM said:

I tend to put regular red radishes in it, sliced on the julienne grater and carrots as well. I don't think it changes the flavor or texture that much, but the flecks of color in it are nice.

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Yeah we'll do regular radish too, but sometimes if we're having other people over, they don't care for radish, and I find the daikon is milder and people don't typically notice it but I do enjoy it.

I'm also perfectly fine slicing up radishes and eating them with salt and pepper if I'm having cheese and crackers. Kohlrabi is also a winner, but sometimes it's tough to find. Haven't ever put it into a slaw but I would imagine it would be really good too. I just hate one that gets so goopy and slimy or overly sweet. Should be lightly dressed, but still crunchy, and you can't go wrong with whatever sweet herbs you've got available like cilantro or basil.

Made something I've never tried this evening. We got a stupid squash plant in our garden that must be an incel because it's only producing male flowers, although we've gotten to squash off of it, but with all of the rain yesterday we had like 15 flowers.

Decided to do stuffed squash blossoms. Had a tub of ricotta, some Gorgonzola, little bit of Parmesan, and some basil from the garden. Added a little lemon zest, salt and pepper, red pepper flake, found some smoked paprika. Flour and cornstarch batter, and just shallow fried in the wok. Drizzle of balsamic glaze and a spritz of lemon. They were pretty good, but I was kind of hoping I was going to taste more of the actual blossom. I don't know if it depends upon what type of squash or zucchini plant your growing where you get a different flavor, but the whole thing was pretty fun experiment and the wife enjoyed it.

Plus we were using up stuff that we pretty much had on hand, and the flowers were going to go to waste because they weren't going to produce anything on the vine. They weren't really huge blossoms, but I wonder if dicing up some precooked pancetta or bacon and adding it into the cheese mixture, or even just like a link of Italian sausage would work.



I think refried like 9 or 10 of them, and we're just kind of nibbling on them as they were cooling off.

Captain Suave said:

Wife wanted bulk thin cut onions for a burger party, so we got a mandolin for slicing. Mega-genius me cut the tip off my middle finger in the first 10 seconds. Goddamn thing bled for almost an hour, then we spent 20 minutes finding my fingertip in the onions so we didn't accidentally feed it to someone. FML.

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You don't ever fuck around with a mandolin. You're basically just running stuff against a razor.

They will definitely eat your fingers, and the little safety thing that some of them come with is a joke, nearly impossible to use in an efficient manner. You just have to pay attention and stop before you get to fingers.

Of course I have also made bloody onions with a knife before trying to dice super fast like they do on the cooking shows.