Gravy's Cooking Thread
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Furry
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Guanciale skin side down, then a cross section. Very nice smokey smell to it. Just gotta cut the skin off and then dice it small. The look is definitely spot on for guanciale.
Was able to pull the skin off with my fingers. This is how I dice it for carbonara, basically matchsticks top down so you get some meat and fat in every piece. Skin can be great if you fry it, but I feed it to dogs.
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Furry
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Tasted incredible, I love how guanciale's fat gives you the most pleasant smokey aftertaste of almost any food. This shit is pretty legit and totally a steal for 3$ a pound if you got a WinCo nearby. I found it next to the bag of bacon scraps.
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haricots virt sauteed in the pan you fried pancetta in, then toss with some sliced up sun dried tomatoes and a good squirt of lemon juice.
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I don't know if it's an actual accurate recipe but mom used to always do french style green beans, bacon, butter and onions. Just sauteed in a pan. But so simple yet so delicious, even better if you use full Frozen pearl onions, and maybe splash some white wine in there for some acidity.
TomServo
is also correct with lemon juice / zest and some little tomatoes to add some brightness. Add some fresh thyme few cloves of garlic, and that's pretty goddamn French. You can always just do herbs de Provence in a pinch. Still one of my most favorite dried herb combinations that I find I use on vegetables and even a lot of protein like roasted chicken.Serve up the beans with a pan seared pork chop or boneless skin on pressed chicken thigh, maybe some baby new potatoes with butter and parsley, and it's such a simple and cheap but delicious meal.
Damn it my wife brought home a bunch of chicken thighs on sale for a 99 cents a pound, and I think this is what we're going to use them for.
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Furry
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When it comes to vegetables I usually don't plan ahead far enough to have some concrete recipe specific to that vegetable. I go to the grocery store each week and pick out what looks good. I'll eat pretty much any vegetable. Green beans just happened to look extra fresh this week so they got on the menu, and I made bacon a couple days ago, so the bacon fat was ready to go on my counter.
I was making ponzu sauce at the same time this morning, so I had tons of citrus ready to go or already squeezed and could smell the bonito and kombu, so decided to go with an asian theme so it didn't clash. Mostly garlic and a bit of ginger hit in the last few seconds and a sprinkle of san j tamari, final toss then a squirt of lemon on the plate.
Herbs de provence is awesome, use it all the time, and chicken thights are amazing. I almost always air fry my chicken thighs now adays. God created the air fryer to cook chicken thighs, and it took me too long in life to realize this.
I was making ponzu sauce at the same time this morning, so I had tons of citrus ready to go or already squeezed and could smell the bonito and kombu, so decided to go with an asian theme so it didn't clash. Mostly garlic and a bit of ginger hit in the last few seconds and a sprinkle of san j tamari, final toss then a squirt of lemon on the plate.
Herbs de provence is awesome, use it all the time, and chicken thights are amazing. I almost always air fry my chicken thighs now adays. God created the air fryer to cook chicken thighs, and it took me too long in life to realize this.
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That's pretty much how we are with veggies. I might say hey why don't we make this particular protein this evening, grab one of these vegetables to go with it. Normally it's what looks good or is on sale.
I'm also completely happy with a crown of broccoli steamed with butter, salt, and pepper. We use the air fryer to roast a lot of vegetables though, especially since we've got baby carrots around for dog treats, maybe cut up a sweet potato, and tossing some broccoli or brussel sprouts. Nothing fancy but it just goes so easily with anything you might be making.
Sometimes we just get in the mood for a particular vegetable though, like sauteed squash and zucchini with onions, especially during the summer. We almost always have mushrooms and green onions floating around, and I'll just put some sort of concoction together to use up whatever, things like part of a bell pepper or what not.
Furry
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One I was super happy to find was they actually had a box of delicata at my grocery. Almost never see delicata for sale, and its easily the tastiest squash. Gonna eat one sometime this week and save the other two for thanksgiving. If you've never had delicata before highly recommend.
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Had to look that one up. Sounds like a butter nut squash. They look delicious.
I've still got three butternuts from our garden this year after giving some away that we planned on roasting come Thanksgiving.
Furry
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Delicata is the king of squash. It’s just straight up better than butternut.
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TJT
Mr. Poopybutthole
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I'll have to try Delicata. I love butternut.
Started making fries at home. But not deepfrying them. I have a fry cutter and I soak the cut fries for like an hour. But the real key is letting them dry out for like 3 hours to get excess liquid off of them. I bake them in the oven on convection mode at 425F for like 40 minutes.
Of course I toss them in oil and garlic salt. They come out nice and crispy. Delicious.
I've also made my new favorite burger:
1. Big tomato slice
2. Entire sautéed jalapeño
3. Sautéed green onion or white onion.
4. 2 slices of brie cheese
5. Honey Mustard Mayo
6. Regular burger bun.
Started making fries at home. But not deepfrying them. I have a fry cutter and I soak the cut fries for like an hour. But the real key is letting them dry out for like 3 hours to get excess liquid off of them. I bake them in the oven on convection mode at 425F for like 40 minutes.
Of course I toss them in oil and garlic salt. They come out nice and crispy. Delicious.
I've also made my new favorite burger:
1. Big tomato slice
2. Entire sautéed jalapeño
3. Sautéed green onion or white onion.
4. 2 slices of brie cheese
5. Honey Mustard Mayo
6. Regular burger bun.
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Furry
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Delicata blows people's minds so hard I've gotten avid squash haters to change their mind. It looks like a squash, but its texture is so smooth it eats like a potato, but it's also more flavorful than potato on its own. You can roast it and give it a bit of a crust too. On top of it, its squash calories, so you can gobble down a whole pound of it for like 100 calories. It truly is a magical squash.
Most people's problem with squash is the texture, and that's 100% absent in delicata.
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Siliconemelons
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Bought a rotisserie for my grill - mostly because I wanted to do the sirloin cap thing- and it was okay, first time doing it and I over charred the outside by letting it get way to hot to start.
Anyhow- attempt 2 was a pork butt - and the thing spun around at 300 degrees for like 3.5 hours, looked amazing and turned out really well.... maybe should have kept it to get a little higher in the core than 175 -- wife said it was better than when we have done it smoked. a $18 chunk of pork makes so much pulled pork goodness.
Never thought to rotisserie for pulled pork, but it was quite good!
Anyhow- attempt 2 was a pork butt - and the thing spun around at 300 degrees for like 3.5 hours, looked amazing and turned out really well.... maybe should have kept it to get a little higher in the core than 175 -- wife said it was better than when we have done it smoked. a $18 chunk of pork makes so much pulled pork goodness.
Never thought to rotisserie for pulled pork, but it was quite good!
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I've got one for my Weber kettle, and it's the way I roast my porchettas now. I don't cook it for near that long since it's a rolled shoulder, but when slicing, it's ultra juicy and tender. I don't put a lot of smoke if any on it though because I've found it makes the herb mixture bitter.
Probably will do my turkey on it this year, unless I bust out The Big Easy because I always get a great bird from it.
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TJT
Mr. Poopybutthole
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Got some Delicata. Hit me with your preferred recipe old man. Easily available at HEB. Size of them is all over the place though.
Furry
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I don’t find it often enough to say I have a favorite. I always roast it.
First time I did it I followed chef John’s recipe.
This last time I used butter and Parmesan to get some crispy cheese in the crust. Both are super good, I find I like them cooked a bit on the longer side, probably because I used parchment and that makes them a little slower to brown. I should probably try my Detroit pan next time. Chef John’s method shows off the squash itself so I’d start ther.
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TJT
Mr. Poopybutthole
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Okay I begrudgingly admit you are right. That squash is tasty and it is better than butternut.
My dumbass family wont eat it though. But they don't even like butternut or any other squash.
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Furry
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Getting picky people to open their mind is not easy. I've been there, so I know how hard it is to get them to budge. I grew up in a household that were the absolute worst food monsters you could ever imagine. I thought steak was completely disgusting growing up, and basically ate nothing other than cheese pizza, mac and cheese, hot dogs, chicken legs, and those hard corn tacos with pickles on top.
Now I can bring squash to thanksgiving and it will actually disappear.
And nothing wrong with liking delicata more than butternut. Butternut is an order magnitude easier to find in my experience. Maybe its just because of where I live, but I haven't scored them more than once every few years, and usually its like one box gets thrown out for a day and then it disappears for the rest of the year. Butternut I see all the time. I'm sure I could find it more if I took a couple hours out of my day to go to central market, but that's kind of a pain.
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