Gravy's Cooking Thread

mkopec

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There is youtube videos of people reviewing cheap chinese kitchen knives that rolled past my feed that were purchased from amazon for $50 or so. Some of those knives are pretty quality based on his review such as hardness and edge retention. The dude was actually ding a brinell hardness test on them and some scored as high as 65+. Most had the preferred way of knife making which is splitting soft steel down the edge and inserting a hard steel in the middle then forge welding it all together. Kinda like how the old katanas were made. This makes the knife edge hard but the rest of it has enough flex so that it doesnt shatter or crack when dropped or whatever.

 
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Gavinmad

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Siliconemelons said:
So Publix has a rule that if an item rings up the incorrect price, you get it free. Not “not” ring up, that is different.

If you did not know that, now you do.

I was there and saw the whole vac sealed sirloin piccata cap was on sale. Hey let’s see how much they cost. 7.99a lb…okay.

What… they are still marked their normal price of 12.99 a lb?

Free 70$ chunk of meat.

Now FoH- what should I do with it? Just cut into steaks?
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Picanha? Depending on how much of the fat cap is intact you probably want to trim it down a bit, but you still want to be sure to leave a generous amount of fat behind. And yeah steaks are probably the ideal cut for Picanha, although a roast would be fine.
 
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Dr.Retarded

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Siliconemelons said:
So Publix has a rule that if an item rings up the incorrect price, you get it free. Not “not” ring up, that is different.

If you did not know that, now you do.

I was there and saw the whole vac sealed sirloin piccata cap was on sale. Hey let’s see how much they cost. 7.99a lb…okay.

What… they are still marked their normal price of 12.99 a lb?

Free 70$ chunk of meat.

Now FoH- what should I do with it? Just cut into steaks?
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Gavinmad Gavinmad is right, cut it into steaks, and leave that in glorious fat. You could make a nice chimichurri to go with it as a condiment. Maybe make some black beans and fragrant rice, grill some corn or some other veggies. Should be a great meal.
 
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Dr.Retarded

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Made a huge pot of gumbo last night. I probably make it twice a year, chicken and sausage during the fall or winter, and seafood when it starts getting closer to spring.

Chicken thighs, diced up country style pork rib, three smoked ham hocks, andouille, couple of other sausage links I had in the freezer, and a pound of shrimp at the end. Added some mushrooms and we decided to throw a bag of frozen collard greens in. Holy Trinity and the Pope of course, green onion, parsley, and little peppers and fresh thyme and oregano from the garden. Added beer, couple tablespoons of oyster sauce, dash fish sauce, Worcestershire, tomato paste, and a bunch of dry spices. We used up a bunch of beef and chicken stock we had floating around.

Got a nice chocolate colored roux. Made some aromatic rice and a little bit of filet when serving.

Probably one of the better matches I've made, and my wife just brought over a couple of pints to the neighbors because we've got maybe 10 quarts from that big stock pot. Got more neighbors we have to go divvy it out to.

Damn pot was so hot at midnight, but it should be even better today.

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moonarchia

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Dr.Retarded said:
Made a huge pot of gumbo last night. I probably make it twice a year, chicken and sausage during the fall or winter, and seafood when it starts getting closer to spring.

Chicken thighs, diced up country style pork rib, three smoked ham hocks, andouille, couple of other sausage links I had in the freezer, and a pound of shrimp at the end. Added some mushrooms and we decided to throw a bag of frozen collard greens in. Holy Trinity and the Pope of course, green onion, parsley, and little peppers and fresh thyme and oregano from the garden. Added beer, couple tablespoons of oyster sauce, dash fish sauce, Worcestershire, tomato paste, and a bunch of dry spices. We used up a bunch of beef and chicken stock we had floating around.

Got a nice chocolate colored roux. Made some aromatic rice and a little bit of filet when serving.

Probably one of the better matches I've made, and my wife just brought over a couple of pints to the neighbors because we've got maybe 10 quarts from that big stock pot. Got more neighbors we have to go divvy it out to.

Damn pot was so hot at midnight, but it should be even better today.

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Gibs me dat.
 
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Furry

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WinCo had skin on smoked guanciale made in Oregon next to the bacon for like 2.98$ a pound. That's the cheapest fucking guanciale I've ever seen. I'm expecting some sort of evil trap, but I was too curious to resist buying.

Edit: Hill Meat Company: Bacon, Fresh Sausage, Smoked Sausage, & Ham is the website of the company, they don't even list guanciale on their website. The mystery deepens!
 
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Dr.Retarded

Dr.Retarded

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Furry said:
WinCo had skin on smoked guanciale made in Oregon next to the bacon for like 2.98$ a pound. That's the cheapest fucking guanciale I've ever seen. I'm expecting some sort of evil trap, but I was too curious to resist buying.

Edit: Hill Meat Company: Bacon, Fresh Sausage, Smoked Sausage, & Ham is the website of the company, they don't even list guanciale on their website. The mystery deepens!
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That's a steal if it's legit. You should get some. Is WinCo up in DFW? I've never heard of it before.

I guess the stuff is just so expensive because it's important from Italy, but good on an American manufacturer trying their hand at making it. I think it comes from a specific type of pig, and has to get the Italian stamp of italianness on it or something. It's been a long time since I watched a video on how it was made over in Italy.
 
Dr.Retarded

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Control said:
Uncultured swine that I am, I had no idea what that was.
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It's got a bunch of different herbs and spices with the curing. It's really good and has a pretty distinct flavor. I think it's like fennel, Rosemary, sage and such. I know it's specifically cubed up normally for specific Roman pasta dishes, I don't remember which ones, but it's really flavorful despite the fact that it's not smoked. Think of it like an Italian tasso.
 
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TJT

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As I love Korean egg toast a lot I've been iterating on it. I am really satisfied with this now, inspired by the Austin favorite "Buford T's Diablo Sandwich" from Smokey and the Bandit.

This is uhhhh, "Buford T's Diablo Korean Style." The vegetables are mixed with the egg and fried into a patty. Shredded cabbage and Julienned jalapeno cook really really fast and carrot is for more crunch. Since my fam can't tolerate spice they refuse to try this but it has a decent kick which is what I was going for. I wante to try it with serranos but you can get big ass jalapenos for like $0.80/lb in Texas and serranos are much more expensive and smaller. So I think the strategy is to use a the jalapeno for volume but also add in a couple Thai chilis to get it as spicy as I want it.

Ingredients:
  1. 1 Egg
  2. 1 Julienned Jalapeno w/ all seeds put into the scrambled egg.
  3. Shredded Cabbage
  4. Julienned Carrot.
  5. 2 slices of Brisket chop mixed in sauce (I need to be more liberal with the bbq sauce though)
    1. This can be swapped out for Pulled Pork which I will try next.
    2. Use a sweeter bbq sauce here. Baby Ray's is everywhere and works fine here.
Screenshot 2025-11-03 at 6.46.38 AM.png
 
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Dr.Retarded

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TJT said:
As I love Korean egg toast a lot I've been iterating on it. I am really satisfied with this now, inspired by the Austin favorite "Buford T's Diablo Sandwich" from Smokey and the Bandit.

This is uhhhh, "Buford T's Diablo Korean Style." The vegetables are mixed with the egg and fried into a patty. Shredded cabbage and Julienned jalapeno cook really really fast and carrot is for more crunch. Since my fam hate can't tolerate spice they refuse to try this but it has a decent kick which is what I was going for. I wante to try it with serranos but you can get big ass jalapenos for like $0.80/lb in Texas and serranos are much more expensive and smaller. So I think the strategy is to use a the jalapeno for volume but also add in a couple Thai chilis to get it as spicy as I want it.

Ingredients:
  1. 1 Egg
  2. 1 Julienned Jalapeno w/ all seeds put into the scrambled egg.
  3. Shredded Cabbage
  4. Julienned Carrot.
  5. 2 slices of Brisket chop mixed in sauce (I need to be more liberal with the bbq sauce though)
    1. This can be swapped out for Pulled Pork which I will try next.
    2. Use a sweeter bbq sauce here. Baby Ray's is everywhere and works fine here.
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Surprised you didn't put some green onion in there too. Looks good though.
 
TJT

TJT

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They take more time to shred. You really need volume or the egg patty doesn't work. I've tried using them in the past.
 
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Gankak

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Dr.Retarded said:
It's got a bunch of different herbs and spices with the curing. It's really good and has a pretty distinct flavor. I think it's like fennel, Rosemary, sage and such. I know it's specifically cubed up normally for specific Roman pasta dishes, I don't remember which ones, but it's really flavorful despite the fact that it's not smoked. Think of it like an Italian tasso.
Click to expand...

Im pretty sure Carbonara is traditionally made with it, but its been so long since I watched all those videos. I also want to say cacio e pepe as well
 
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Furry

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Gankak said:
Im pretty sure Carbonara is traditionally made with it, but it’s been so long since I watched all those videos. I also want to say cacio e pepe as well
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I make carbonara with it usually. It’s basically extra fatty bacon, and then you incorporate that fat into a bacon fat egg and cheese sauce. Incredibly delicious and you are missing out on the good things in life if you like bacon and have never had carbonara guanciale. It’s super simple and easy to make for even relatively new cooks if you do the double boiler method. Use a bowl on top of boiling water if you don’t have a double boiler.. Finding the guanciale is the hard part.

Also not sure what it says “without the smoked flavor…” guanciale is smoked. This American one I found looks extra smoked. Don’t trust AI.
 
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Dr.Retarded

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Furry said:
I make carbonara with it usually. It’s basically extra fatty bacon, and then you incorporate that fat into a bacon fat egg and cheese sauce. Incredibly delicious and you are missing out on the good things in life if you like bacon and have never had carbonara guanciale. It’s super simple and easy to make for even relatively new cooks if you do the double boiler method. Use a bowl on top of boiling water if you don’t have a double boiler.. Finding the guanciale is the hard part.

Also not sure what it says “without the smoked flavor…” guanciale is smoked. This American one I found looks extra smoked. Don’t trust AI.
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I might be getting it and pancetta confused as far as smoke. I never actually been able to buy it, only ever had it in a restaurant dish and seen it in cooking videos.
 
Furry

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Dr.Retarded said:
I might be getting it and pancetta confused as far as smoke. I never actually been able to buy it, only ever had it in a restaurant dish and seen it in cooking videos.
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Pancetta is nothing like guanciale. It’s pretty easy to find in like Italian specialty stores, though it’s usually stupid expensive.
 
Dr.Retarded

Dr.Retarded

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Furry said:
Pancetta is nothing like guanciale. It’s pretty easy to find in like Italian specialty stores, though it’s usually stupid expensive.
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I know, I've used it once or twice and it's basically just unsmoked bacon, and I think it's just salted, or maybe has some spices at times. What's not bad but I don't like paying the price for it when I can just use a good slab bacon. Trader Joe's even sells it in an anemic amount.

The guancile you mentioned those sounds great especially for the price.
 
Furry

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Dr.Retarded said:
I know, I've used it once or twice and it's basically just unsmoked bacon, and I think it's just salted, or maybe has some spices at times. What's not bad but I don't like paying the price for it when I can just use a good slab bacon. Trader Joe's even sells it in an anemic amount.

The guancile you mentioned those sounds great especially for the price.
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Guanciale I’ve had has all been smoked. This stuff I got looks pretty heavily smoked. Since people keep talking about it I’ll cook it tomorrow morning if I got time and take some pictures.
 
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Dr.Retarded

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Furry said:
Guanciale I’ve had has all been smoked. This stuff I got looks pretty heavily smoked. Since people keep talking about it I’ll cook it tomorrow morning if I got time and take some pictures.
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Was looking around at videos and it seems some people will smoke it, but a lot of I guess the traditional Italian method isn't smoked just a heavy cure with all those spices. Let's get stuff like juniper berry and the fennel. The end product after drying and curing definitely looks like it might have been smoked, but it's not.

I don't see why adding a little bit of smoke to it anyways that it wouldn't be a good idea.

I'm interested to hear how the stuff you got turns out. I love me some cured meats especially if it's got a heavy fennel flavor. There was a place that was a New York Sub shop in college station we used to go in and get 2 bucks chuggers of Shiner Bock and a sub before hitting Northgate, I know you used to have a really good capicola that was spicy and had a really strong fennel flavor. One of my favorite sandwiches. I don't know what brand they were using but I haven't been able to find one like it.
 
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