Gravy's Cooking Thread

Burns said:

Did you order one of the specialty pans? If so, which one? I make Sicilian style in a sheet pan, but have been debating switching to Detroit style, as they are almost the same, but it looks easier with a deeper pan.

I basically follow the following video on the dough prep and parbaking side, using a modified Wolfgang Puck honey dough recipe (more flour/water) and a modified Serious Eats sauce (add wine and blend in the onions)[Link]. These guys are a bit amateur in the YouTube cooking scene, but they grew up working in a New York pizza shop that their parents owned in Manhattan.

Quick Edit: I also do the topping different, with sauce, then mushrooms, onions, and ground hot Italian sausage before the Parm and Motza cheese layer. The end product looks almost the same, crust wise.

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Anything but a Lloyd Pan is blasphemy

This last run I par baked the dough for five minutes at 550 with about a third of the cheese, none touching the sides. Let it rest a moment, then added the rest of the cheese, lots on the sides, and the toppings. Sauce is put on after it comes out of the oven.

Gavinmad said:

Added a lemon's worth of zest, simmered it for about twice as long as the recipe called for, and then lightly blended it with an immersion blender.

Absolutely magnificent fruit spread.

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Orange zest is even better. My wife makes jars of cranberry sauce every year that's similar to that recipe, but she'll incorporate orange marmalade with honey and zest. I think she also throws in is sprinkle of cinnamon or allspice.

I'm not a huge fan of cranberry sauce, but she loves it and anytime she gives out the jars people rant about it.

It's surprisingly good on vanilla ice cream though.

TomServo I don't cook Oriental!

Pulled a couple of pork tenderloins out of the freezer the other day. Sliced and velveted them with lots of ginger, garlic, mirin, and five spice. Whipped up a hoisin based sauce with some other stuff we had floating around. The pork was so tender, probably the best velveting I'm done with a protein so far as I figure out what I can do with it.

All the veggies still had good crunch but cooked. Was just a nice, lighter meal with some aromatic basmati after eating heavier stews and stuff over the past couple of weeks when it was cold.

Lanx said:

his hoisin probably expired in 22

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Bitch, it expired in '20 at the height of Kung-Flu!

Actually it was a fresh bottle, and I also used the oyster sauce with the lady and the little kid in the boat with the giant oyster.

I will say, Adam's Seasonings has a really fantastic Chipotle five spice seasoning that's got quite a bit of zip to it. If you can find it it's worth it. I guess it's more of a six spice, but the smokiness from the Chipotle and the extra heat go really well with the other spices.

TomServo said:

You didn't have to go that far to prove to me you like the ching chongs!

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I still don't like the ching chongs, but doing a big stir fry is a good way to use up whatever you've got on hand, plus I was doing heavy French and Cajun the past couple of big cooks, so it was nice to change it up. We kind of rotate through different types of cuisine, especially when certain seasons or whether roll around.

I think I need to make fajitas or palomilla soon, just stupid beef prices piss me off.

Burren said:

Costco for beef and pork?

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HEB. I had a Costco membership for a while but I found that we only went there a couple times a year. It was convenient that if I was traveling up 45 to DFW I could stop and tank off, but there's the buc-ee's in Madisonville, so I just kind of got rid of it. We just never bought a bunch of stuff there even though some of their prices on certain things were decent.

HEB though will put those little two pack pork tenderloins on sale for less than five bucks. When they're on sale will typically buy two or three and toss them in the freezer because they store very easy. One hack will feed the wife and I for a handful of meals.

Normally I'll just grill them, but would be prices being what they are, I'm just figuring out different ways to use other proteins for meals I want to make. They're nice though because you can do things like a yogurt marinade with Mediterranean spices to make gyros or something. Can also turn them in the fajitas or tacos or whatever. You can also book out sections, pounded out, and turning into schnitzel. It's probably the least interesting muscle on the pig, but it's got potential.