Gravy's Cooking Thread

moonarchia

moonarchia

The Scientific Shitlord
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Lanx said:


how do you spend 200? you just need a silicone sheet and almond flour
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Whether the poster is male or female, that is a cringe level of over 9000. If I was friends with someone I would bring the macarons in to work and see if they liked them, but a one off remark from a rando and then they want me to eat their cookies outside of work? ... WTF?
 
moonarchia

moonarchia

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Ok Dr.Retarded Dr.Retarded I got cooking duty this Friday. Planning to make salmon with teriyaki. Cheap frozen planks. Rando teriyaki sauce. What is the best way to marinate and cook?
 
Dr.Retarded

Dr.Retarded

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moonarchia said:
Ok Dr.Retarded Dr.Retarded I got cooking duty this Friday. Planning to make salmon with teriyaki. Cheap frozen planks. Rando teriyaki sauce. What is the best way to marinate and cook?
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What are you serving it with? Are they individual pieces, or a whole side?

I'd just dry brine the salmon with a nice seasoning blend, put in a foil boat with some pads of butter on the fish, oil the foil a bit and toss on a grill or under the broiler. Gas grill is fine, make a little foil pack with some wood chips for some smoke, or so offset charcoal on a kettle with a chunk of wood. I just like the foil boat because I get moist fish every time.

Seasoning, I like a decent Creole blend (Paul Prudhomme blackened redfish magic), mix teriyaki with some honey and lime juice, maybe a dash of hot sauce, and just brush the fish until you get a good lacquer as it cooks. You could always microplane some ginger & garlic into the glaze and chop of up some scallions too.

If you can find it, Adams has a togarashi Japanese 7 spice blend that's good.

Alternatively, I like doing Creole seasoning, butter, fresh dill, slices of lemon, scallions, and capers, and pour some white wine in the foil boat.

Just depends on what sides you're making. Teriyaki salmon doesn't pair well with something like parsley potatoes or a gratin, hence the dill and caper version.
 
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Lanx

Lanx

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moonarchia said:
Ok Dr.Retarded Dr.Retarded I got cooking duty this Friday. Planning to make salmon with teriyaki. Cheap frozen planks. Rando teriyaki sauce. What is the best way to marinate and cook?
Click to expand...
i'd suggest getting a bottle of bachan rather than rando teriyaki
Bachan's - Japanese Barbecue Sauce - Gluten Free, 17 Oz, Small Batch, Non GMO, No Preservatives, Vegan and BPA free. Condiment for Wings, Chicken, Beef, Pork, Seafood, Noodle Recipes, and More

it tastes good and no funky stuff added, i mean you could make your own sauce too, but if youre reaching for rando sauce at least get the bachan

marinate for 1hr and just airfryer or bake for 20mins
 
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moonarchia

moonarchia

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Dr.Retarded said:
What are you serving it with? Are they individual pieces, or a whole side?

I'd just dry brine the salmon with a nice seasoning blend, put in a foil boat with some pads of butter on the fish, oil the foil a bit and toss on a grill or under the broiler. Gas grill is fine, make a little foil pack with some wood chips for some smoke, or so offset charcoal on a kettle with a chunk of wood. I just like the foil boat because I get moist fish every time.

Seasoning, I like a decent Creole blend (Paul Prudhomme blackened redfish magic), mix teriyaki with some honey and lime juice, maybe a dash of hot sauce, and just brush the fish until you get a good lacquer as it cooks. You could always microplane some ginger & garlic into the glaze and chop of up some scallions too.

If you can find it, Adams has a togarashi Japanese 7 spice blend that's good.

Alternatively, I like doing Creole seasoning, butter, fresh dill, slices of lemon, scallions, and capers, and pour some white wine in the foil boat.

Just depends on what sides you're making. Teriyaki salmon doesn't pair well with something like parsley potatoes or a gratin, hence the dill and caper version.
Click to expand...
Pieces, and for my parents, so no spice allowed. My mom finds basic pepperoni on pizza a struggle. Also no grill, oven baking this one. What temp should the oven be at?
 
Dr.Retarded

Dr.Retarded

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moonarchia said:
Pieces, and for my parents, so no spice allowed. My mom finds basic pepperoni on pizza a struggle. Also no grill, oven baking this one. What temp should the oven be at?
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I guess salt and pepper then.

Depends on the oven. I usually run 300-350, but ours is gas and runs a little hotter. You can bake in the foil boat on a cookie sheet, and then just toss under the broiler for a minute or two to set the glaze.
 
moonarchia

moonarchia

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Dr.Retarded said:
I guess salt and pepper then.

Depends on the oven. I usually run 300-350, but ours is gas and runs a little hotter. You can bake in the foil boat on a cookie sheet, and then just toss under the broiler for a minute or two to set the glaze.
Click to expand...
Thanks!
 
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ToeMissile

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Lanx said:
i'd suggest getting a bottle of bachan rather than rando teriyaki
Bachan's - Japanese Barbecue Sauce - Gluten Free, 17 Oz, Small Batch, Non GMO, No Preservatives, Vegan and BPA free. Condiment for Wings, Chicken, Beef, Pork, Seafood, Noodle Recipes, and More

it tastes good and no funky stuff added, i mean you could make your own sauce too, but if youre reaching for rando sauce at least get the bachan

marinate for 1hr and just airfryer or bake for 20mins
Click to expand...
+1 for Bachman as a legit option.
 
Koushirou

Koushirou

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Lanx said:
i'd suggest getting a bottle of bachan rather than rando teriyaki
Bachan's - Japanese Barbecue Sauce - Gluten Free, 17 Oz, Small Batch, Non GMO, No Preservatives, Vegan and BPA free. Condiment for Wings, Chicken, Beef, Pork, Seafood, Noodle Recipes, and More

it tastes good and no funky stuff added, i mean you could make your own sauce too, but if youre reaching for rando sauce at least get the bachan

marinate for 1hr and just airfryer or bake for 20mins
Click to expand...
Bachan's is fucking legit. God, this shit tastes good. They keep adding varieties, as well.
 
Burren

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Lanx said:
i'd suggest getting a bottle of bachan rather than rando teriyaki
Bachan's - Japanese Barbecue Sauce - Gluten Free, 17 Oz, Small Batch, Non GMO, No Preservatives, Vegan and BPA free. Condiment for Wings, Chicken, Beef, Pork, Seafood, Noodle Recipes, and More

it tastes good and no funky stuff added, i mean you could make your own sauce too, but if youre reaching for rando sauce at least get the bachan

marinate for 1hr and just airfryer or bake for 20mins
Click to expand...
Costco sells the mega sized bottles of that, but only original flavor. Its such a good and convenient all-in-one.
 
Lanx

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Burren said:
Costco sells the mega sized bottles of that, but only original flavor. Its such a good and convenient all-in-one.
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my costco is axin asian stuff, no longer sell kewpie, no longer have seaweed snack, less frozen adian dumplings
 
BrutulTM

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BrutulTM said:
Season 3 Nbc GIF by The Office


I'm not going to get fancy because I have to make ribs and wings as well but I like the idea.
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A week late but I did it...kind of half-assed.

PXL_20260214_020859471.jpg


Cooked down some jarred marinara sauce so it wouldn't be too watery, then cubed up some pepperoni and mozzarella and wrapped them up wonton style and fried them. They weren't bad. Better than Totinos I would say, but not really worth the effort. I'd rather just have pizza. I'm glad I didn't serve them for the superbowl. Probably won't do it again anytime soon.
 
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moonarchia

moonarchia

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Dr.Retarded said:
I guess salt and pepper then.

Depends on the oven. I usually run 300-350, but ours is gas and runs a little hotter. You can bake in the foil boat on a cookie sheet, and then just toss under the broiler for a minute or two to set the glaze.
Click to expand...
Ended up doing that teriyaki salmon. Dad had bought a restaurant sized bottle of glaze a couple weeks ago. So I added a big squirt of ginger paste and chopped up a few cloves of garlic to add to it. 2 bags of frozen brussel sprouts that turned into oven roasted sprouts very nicely. Did the home made version of Cheddar Bay Biscuits. Made the mistake of using foil, but the taste was identical otherwise. All in all it was a good meal. Everything came out the way I wanted it to, and they enjoyed it.
 
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Furry

Furry

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Got my monthly wtf am i supposed to do with this bullshit food. Banana flower. AI says its like artichoke? I fucking love artichoke, so that isn't a bad sign. All I can find on youtube is people in flip flops adding it to rice. Guess I'll try doing that in the next couple days.
 
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Dr.Retarded

Dr.Retarded

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Furry said:
Got my monthly wtf am i supposed to do with this bullshit food. Banana flower. AI says its like artichoke? I fucking love artichoke, so that isn't a bad sign. All I can find on youtube is people in flip flops adding it to rice. Guess I'll try doing that in the next couple days.
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When my wife and I were dating, she made dinner for me one evening which was supposed to be a big surprise. It was some sort of Thai salad that used banana flower. I think it had chicken, and some sort of chili dressing. I wasn't a huge fan, but I think the dish is probably something you can find online.

I don't really remember what it tasted like it was so long ago. If it's more like an artichoke, I wonder if you could stuff it with stuff it like you do artichokes, just use rice and other Oriental ingredients, maybe shrimp or something.
 
Borzak

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I'm not a groumet cook by any means. Breakfast today is a 4 egg omelet with a little chedder, salt, pepper, milk, little hot mustard, and some chopped up deer jerky. Pretty good.
 
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Siliconemelons

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Made "mini" aka personal- beef wellingtons - wife said "Stop...we just do not like them, stop trying" lol too much mustard this time, and had the puff pastry too thick... there are some things to change and do better- but even those things considered she really does not /like/ it...and just would rather have the steak.
 
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ToeMissile

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Borzak said:
I'm not a groumet cook by any means. Breakfast today is a 4 egg omelet with a little chedder, salt, pepper, milk, little hot mustard, and some chopped up deer jerky. Pretty good.
Click to expand...
I have a similar go to for the kids, though typically just do more of a pancake style in a small pan to keep it a little thicker.

- eggs
- Diced onion (or dried onion flakes?) if feeling lazy
- medium fine chop of a leafy greens mix (spinach, kale, ?)
- shredded cheese
- a sort of generic seasoning mix
- add other protein/vege that’s on hand

I also have little round silicon molds that are the perfect size to fit in a little sandwich; add a bit more cheese to the bread, add the egg, throw it in the toaster oven.
 
Furry

Furry

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I got a trimmed tenderloin for 13$ a pound. Probably gonna do carpaccio with the first cut and then some steaks. Tenderloin is one of those steaks where it really doesn’t need anything fancy to be amazing. I like a good beef Wellington, but with tenderloin I don’t really think the work justifies it. I’m perfectly happy torching 30 secs and going caveman.
 
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