Gravy's Cooking Thread

moonarchia

moonarchia

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ToeMissile said:
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.
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About to make dinner for parents and they are wanting omelettes. Got ham and cheddar in the fridge. Will probably use green onions instead of regular onions. Will take a look to see what salad stuff we have. Might have some spinach. Time to go get my mise en place ready.
 
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moonarchia

moonarchia

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Well, that turned out well. Ham, cheddar, green onions, and spinach. Not sure if it was Chef JP or Gordon Ramsay who I learned it from, but that trick about stacking and rolling up the spinach to cut it worked like a charm.

Diced the ham and chopped up the green onions. Used 2/3 for mix, and 1/3 as finely chopped chives. Grilled the ham and onions together for a minute or two then put that aside. Prepped the 3 omelettes in individual bowls. 3 eggs, splash of milk, dash of salt and pepper. Whisk until thoroughly mixed. Final construction was easy peasy. Cook eggs until almost done. Add all the toppings, flip closed. Let cheese melt and serve.

My skill on the flip is... bad. So they turned out ugly but delicious.
 
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Dr.Retarded

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Did Taco Tuesday last night. HEB now has fresh chorizo in the meat department. Got a pack on sale to add to the beef. Made grande double decker taco supremes because the wife bought tortillas that dwarfed the shells. God damn things were huge, and I was only able to eat one and a half. HEB charro refried beans, guacamole, sour, cheese, tomato, lettuce, and some Taco Bell taco sauce packets we had floating around for toppings.
Double deckers are superior tacos because if the shell breaks, no worries, the cheese-bean-tortilla combo makes the perfect delivery mechanism.

Nothing fancy, but it's an easy one pan meal and it's cheap and easy. Sometimes you're just in the mood for tacos.

IMG_20260224_194924160~2.jpg
 
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Borzak

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Still very eary and peak demand is not until around Easter normally, but crawfish are high. Maybe they took a hit from the cold weather earlier. In Baton Rouge live crawfish is around $5.00/pound and Baton Rouge/Lafeyette are the two closest towns to the spillway and farm raised areas. Tail meat only (not live obviosly) $17/pound. Boiled just under $7.00/pound. Prices from Tonys in Baton Rouge where they unload/cook soon as they guys get in from the spillway each day.

Lot better than the a few years ago when they had a very bad drought. I didn't buy any then but I was quote around $20/pound for live, the MS river got so low the found a ferry that sank 100 years ago right at Baton Rouge. I think then it was a matter of could you get it and if you knew someone that could get any.
 
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Dr.Retarded

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Wife wasn't feeling good due to all the stupid pollen this spring. Made a big pot of chicken soup. Our neighbors will always bring us over rotisserie chickens that they get on sale for like a couple dollars from Krogers, when I'm always looking for things to do with them. I'll normally turn it into a casserole or something or we'll make salads or sandwiches, politely I've been taking them apart and freezing the meat.

Had a link of HEB kielbasa, mirepoix, can of Black eyed peas, bag of frozen collard greens, some potatoes that needed to be used, and then appropriate herbs and spices. Just made some aromatic rice to go with it, but for something basically super cheap and easy it was nice with it being chilly and rainy out today.

IMG_20260308_123438820~2.jpg


I think about, was kind of like a half ass gumbo with out making a roux, but for just chopping up some vegetables and throwing everything into a pot and was actually one of the better chicken soups I've made, but I guess more like a stew.
 
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moonarchia

moonarchia

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Dr.Retarded said:
Wife wasn't feeling good due to all the stupid pollen this spring. Made a big pot of chicken soup. Our neighbors will always bring us over rotisserie chickens that they get on sale for like a couple dollars from Krogers, when I'm always looking for things to do with them. I'll normally turn it into a casserole or something or we'll make salads or sandwiches, politely I've been taking them apart and freezing the meat.

Had a link of HEB kielbasa, mirepoix, can of Black eyed peas, bag of frozen collard greens, some potatoes that needed to be used, and then appropriate herbs and spices. Just made some aromatic rice to go with it, but for something basically super cheap and easy it was nice with it being chilly and rainy out today.

View attachment 620613

I think about, was kind of like a half ass gumbo with out making a roux, but for just chopping up some vegetables and throwing everything into a pot and was actually one of the better chicken soups I've made, but I guess more like a stew.
Click to expand...
One of the nice things about being with my parents again is they want me to make food once in a while. This weekend we did home made (somewhat) pizzas. The pilsbury rolls of dough were decent enough, even if I missed a step. Pepperoni, italian sausage, black olives, mushrooms, and onions. Turned out nice enough.
 
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mkopec

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I make my own pizza dough although it takes like 2 days for dough development usually. 63%-65% hydration is perfect and I use unbleached bread flour. And yes, weigh the shit for perfect results every time. It would be something like 1000 grams of flour and 650g water + yeast and this will yield 3 dough balls for 14" pizza. You dont even have to kneed the shit, jsut stretch and fold every 30 min 4x to develop the gluten structure. Then let it rise for another hour, then split onto 3 balls and store for the next day in the fridge. gallon bag works great with some olive oil. They sell 10lb sacks of the bread flour at your local costco. Its the Blue and white sacks. You can get away with a 1 dayer but you have to use more yeast and it still wont be as good as the 2 dayer that develops more flavor.

If you dont want to deal with that shit, and I get it, most grocery have frozen pizza dough in their freezer section. Some is good, some is OK and some is not so good. But its still better than nothing. Or paying the ridiculous prices of like $30 for a pizza, lol. If you have a GFS around you they have excellent frozen dough balls. You can also check your local Italian specialty shops, they usually sell fresh pizza dough too. One around me does and its really cheap too, like $2 per bag.
 
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Furry

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Pizza dough is only really good if you put some time into making it. A lot of people don’t want to spend that time. Winco has pretty good pizza dough.

I like a roughly 65% hydration dough, though I usually use a 00 pizza flour, caputo is what I have atm. Adding beer instead of water can make a nice flavor, and I usually sweeten with a little honey when waking the yeast up. Rest for two days like you.

I honestly don’t do it that often, mostly when I’m craving Detroit pizza.
 
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Burren

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Dr.Retarded said:
Wife wasn't feeling good due to all the stupid pollen this spring. Made a big pot of chicken soup. Our neighbors will always bring us over rotisserie chickens that they get on sale for like a couple dollars from Krogers, when I'm always looking for things to do with them. I'll normally turn it into a casserole or something or we'll make salads or sandwiches, politely I've been taking them apart and freezing the meat.

Had a link of HEB kielbasa, mirepoix, can of Black eyed peas, bag of frozen collard greens, some potatoes that needed to be used, and then appropriate herbs and spices. Just made some aromatic rice to go with it, but for something basically super cheap and easy it was nice with it being chilly and rainy out today.

View attachment 620613

I think about, was kind of like a half ass gumbo with out making a roux, but for just chopping up some vegetables and throwing everything into a pot and was actually one of the better chicken soups I've made, but I guess more like a stew.
Click to expand...
Tangent, but I feel like this was a really bad year for pollen here. ONE day outside and a car is covered in a thick layer. Everyone sneezing or struggling to breathe. Damn we need proper rain.
 
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Dr.Retarded

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Burren said:
Tangent, but I feel like this was a really bad year for pollen here. ONE day outside and a car is covered in a thick layer. Everyone sneezing or struggling to breathe. Damn we need proper rain.
Click to expand...
Yeah, it's been pretty rough. My wife normally doesn't have allergies, but this year it wrecked her. I was good for a lot of years, but it was last season that did me in.

Hoping we get a couple more days of rain to wash all the damned pollen away.
 
BrutulTM

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I used to like the Boboli crusts for a quick, easy pizza but the price on them is just retarded now. They cost as much as a frozen pizza.
 
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Aldarion

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mkopec said:
I make my own pizza dough although it takes like 2 days for dough development usually. 63%-65% hydration is perfect and I use unbleached bread flour. And yes, weigh the shit for perfect results every time. It would be something like 1000 grams of flour and 650g water + yeast and this will yield 3 dough balls for 14" pizza. You dont even have to kneed the shit, jsut stretch and fold every 30 min 4x to develop the gluten structure. Then let it rise for another hour, then split onto 3 balls and store for the next day in the fridge. gallon bag works great with some olive oil. They sell 10lb sacks of the bread flour at your local costco. Its the Blue and white sacks. You can get away with a 1 dayer but you have to use more yeast and it still wont be as good as the 2 dayer that develops more flavor.

If you dont want to deal with that shit, and I get it, most grocery have frozen pizza dough in their freezer section. Some is good, some is OK and some is not so good. But its still better than nothing. Or paying the ridiculous prices of like $30 for a pizza, lol. If you have a GFS around you they have excellent frozen dough balls. You can also check your local Italian specialty shops, they usually sell fresh pizza dough too. One around me does and its really cheap too, like $2 per bag.
Click to expand...
Those frozen dough balls really are the best pizza cheat code, hands down. I know its cheating but I can't stop.

The key in my experience is letting them warm up (not just thaw, but actually start rising again). I leave them out in the morning (already thawed), by dinner time theyre ready to toss and bake.

Frozen pizza sucks and pizza places have priced themselves out of being a reasonable meal choice. These things are great, I can get nearly pizza oven quality crusts with minimal work and a total cost of like $8 per pizza.
 
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Furry

Furry

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Also, a cheat code for frozen balls of dough or any dough if you live in a cold area/its winter is to set your oven to a low temp and let it warm up a minute or two. Get it to like 120 degrees in there and then let the yeast enjoy their sauna.
 
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Lanx

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mkopec said:
I make my own pizza dough although it takes like 2 days for dough development usually. 63%-65% hydration is perfect and I use unbleached bread flour. And yes, weigh the shit for perfect results every time. It would be something like 1000 grams of flour and 650g water + yeast and this will yield 3 dough balls for 14" pizza. You dont even have to kneed the shit, jsut stretch and fold every 30 min 4x to develop the gluten structure. Then let it rise for another hour, then split onto 3 balls and store for the next day in the fridge. gallon bag works great with some olive oil. They sell 10lb sacks of the bread flour at your local costco. Its the Blue and white sacks. You can get away with a 1 dayer but you have to use more yeast and it still wont be as good as the 2 dayer that develops more flavor.

If you dont want to deal with that shit, and I get it, most grocery have frozen pizza dough in their freezer section. Some is good, some is OK and some is not so good. But its still better than nothing. Or paying the ridiculous prices of like $30 for a pizza, lol. If you have a GFS around you they have excellent frozen dough balls. You can also check your local Italian specialty shops, they usually sell fresh pizza dough too. One around me does and its really cheap too, like $2 per bag.
Click to expand...
pizzarias usually sell dough balls too, i get one from my pizza place when i place an order and keep it frozen
 
Fogel

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Aldarion said:
Those frozen dough balls really are the best pizza cheat code, hands down. I know its cheating but I can't stop.

The key in my experience is letting them warm up (not just thaw, but actually start rising again). I leave them out in the morning (already thawed), by dinner time theyre ready to toss and bake.

Frozen pizza sucks and pizza places have priced themselves out of being a reasonable meal choice. These things are great, I can get nearly pizza oven quality crusts with minimal work and a total cost of like $8 per pizza.
Click to expand...

It's what we did in the pizzaria. Dough was made day before, kept in the walk in all day and we took it out what we needed through out the day hours ahead of time. Stretches way easier with less chance of breaking, especially when we were making 20" slice pies
 
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