Gravy's Cooking Thread

Dr.Retarded

Dr.Retarded

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Lanx said:
i had this recently w/ a s&p shaker, i was seasoning i think noodles and the electric grinder just fell apart over my wok, it didn't come loose, it just broke. i toasted off the peppercorns and later used it for my brisket that week, so not horrible like having a random glass jar explode, but i'm with your wife on this one, random microscoping glass slivers, naw
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Yeah, at least I didn't have all the vegetables prepped on the cutting board as well. It's fine though, she's at the store right now picking up chicken thighs that we're going to use instead tonight.

I'm just still mad about losing all that five spice. She paid like two or three dollars for just a ton of it that was vacuum packed from the bulk spice section of HEB because nobody buys it because they don't use it or what to use it for. We both really like the flavors especially anytime I do Oriental. I especially like it for doing baby back ribs following a method from a bar and grill joint we used to go to back in Charleston.
 
Lanx

Lanx

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Dr.Retarded said:
Yeah, at least I didn't have all the vegetables prepped on the cutting board as well. It's fine though, she's at the store right now picking up chicken thighs that we're going to use instead tonight.

I'm just still mad about losing all that five spice. She paid like two or three dollars for just a ton of it that was vacuum packed from the bulk spice section of HEB because nobody buys it because they don't use it or what to use it for. We both really like the flavors especially anytime I do Oriental. I especially like it for doing baby back ribs following a method from a bar and grill joint we used to go to back in Charleston.
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yea whiteppl love 5spice
 
BrutulTM

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Gavinmad said:
Random bad egg. I went out and punched all the chickens and there hasn't been another one since.
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When I was a kid my mom sold eggs. My brother and I discovered that a hen had stashed some eggs in an outbuilding and was sitting on them. We let her keep them but then came back a couple of days later and she was gone so we, being stupid little kids, just gathered up the eggs and put them in the bucket with the rest. Fast forward a couple of days to multiple egg customers calling to ask why they cracked their eggs and a slimy little dead chick came out.
 
Dr.Retarded

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Lanx said:
yea whiteppl love 5spice
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I don't really think they do, otherwise HEB wouldn't have had a big thing of it on the discount shelf. It has its uses though.

Adams seasoning brand has a Chipotle five spice that I've got on clearance a few times and it's a great blend. You just have to watch how much you use because it's surprisingly spicy. I normally use a combination of it and regular to tone it down some.
 
Gavinmad

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BrutulTM said:
When I was a kid my mom sold eggs. My brother and I discovered that a hen had stashed some eggs in an outbuilding and was sitting on them. We let her keep them but then came back a couple of days later and she was gone so we, being stupid little kids, just gathered up the eggs and put them in the bucket with the rest. Fast forward a couple of days to multiple egg customers calling to ask why they cracked their eggs and a slimy little dead chick came out.
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We aint got no rooster or i doubt i could have gotten away with punching all the chickens.
 
mkopec

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I use star anise for my curries. Namely chicken or beef curry. (It should be goat but its hard to find around here) You can buy a big ass bag full of the curry spices, whole, for pennies in a Indian store. You can also grind it all up and make your own garam masala powder. But what really sets off the flavor of the curry is dry fenugreek leaves.
 
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Dr.Retarded

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mkopec said:
I use star anise for my curries. Namely chicken or beef curry. (It should be goat but its hard to find around here) You can buy a big ass bag full of the curry spices, whole, for pennies in a Indian store. You can also grind it all up and make your own garam masala powder. But what really sets off the flavor of the curry is dry fenugreek leaves.
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It's not necessarily anise used in porchetta but the fennel provides that same sort of flavor, and when you add stuff like sage and rosemary to get that piney herbaceousness, to me it's the king of pork roasts. There's nothing on Earth that tastes like it, and waiting for HEB put some pork butts on sale for the holiday so I can prep a bunch toss them in the freezer.

Nothing beats a good leftover porketta sandwich with some arugula, some Smokey provolone, and a lemony aioli.
 
Dr.Retarded

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Furry said:
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I think it was a couple of Greek Brothers that came up with that concept. I guess you see a lot of cinnamon and clove in Mediterranean in Greek cuisine now that I think about it.

I've not ever had Cincinnati chilli but I wouldn't mind trying it at some point or making it just to see if it says good as people claim it is.
 
Burns

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Dr.Retarded said:
You would be surprised at how tasty it is with the other spices. I'm not normally a fan of that type of stuff but that combination is just different, but delicious.
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I love Cinnamon in sweet dishes and went through a phase, in my youth, were I tried it in savory dishes, including chili and pulled pork BBQ. While I don't hate it, I would never do that to my own food these days.
 
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Dr.Retarded

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Burns said:
I love Cinnamon in sweet dishes and went through a phase, in my youth, were I tried it in savory dishes, including chili and pulled pork BBQ. While I don't hate it, I would never do that to my own food these days.
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It's s not normally something I would do either, but blended with other spices that add some other characteristics, you start factoring in things like acidity, it'll work in surprising ways.

I know I posted about making carnitas not long ago, and that was a cinnamon based rub or seasoning one that I used, and it was just a barbecue rub, along with some cumin and oregano. It was delicious when you assembled your tacos or quesadillas or whatever you decided to make, specifically with all of the other accoutrements.

I just know my wife likes that flavor stuff, so I guess I've learned to figure out how to make it work with the stuff that I cook, because let's face it I do the Lion's share of putting food on the table, and more ways than one.
 
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Gavinmad

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Burns said:
I love Cinnamon in sweet dishes and went through a phase, in my youth, were I tried it in savory dishes, including chili and pulled pork BBQ. While I don't hate it, I would never do that to my own food these days.
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I add it to pulled pork every time I make it now, but I also add cocoa powder to chili so maybe I'm just weird.
 
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Burns

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Gavinmad said:
I add it to pulled pork every time I make it now, but I also add cocoa powder to chili so maybe I'm just weird.
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I had an aunt who always added it to pulled pork and she ran a small local restaurant in the Midwest that would sell it; so enough people liked the recipe for that to work. I used to make that recipe, but these days I don't like a sweet BBQ sauce at all (or use sugar in savory dishes) and greatly prefer the heavy vinegar Texas BBQ flavors as they come. Top store bought sauce for me is Stubb's Smokey Mesquite.

For my beer Chili, I started adding a tablespoon of cocoa, as well as a cup of coffee and chipotles in Adobo sauce fairly recently. It seems to add some different flavor notes and looks to be fairly accepted around the internet these days.
 
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moonarchia

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Dr.Retarded said:
I think it was a couple of Greek Brothers that came up with that concept. I guess you see a lot of cinnamon and clove in Mediterranean in Greek cuisine now that I think about it.

I've not ever had Cincinnati chilli but I wouldn't mind trying it at some point or making it just to see if it says good as people claim it is.
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There was one place that had super spicy Cincinnati chili on OG Man v Food. It looked really fucking good.
 
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Dr.Retarded

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Gavinmad said:
I add it to pulled pork every time I make it now, but I also add cocoa powder to chili so maybe I'm just weird.
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The cocoa powder or high cacao chocolate works really well, but you also have to think it works and stuff like moles. It's that unique bittersweet taste that paired with all the other stuff just somehow does the job.
 
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Dr.Retarded

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Burns said:
I had an aunt who always added it to pulled pork and she ran a small local restaurant in the Midwest that would sell it; so enough people liked the recipe for that to work. I used to make that recipe, but these days I don't like a sweet BBQ sauce at all (or use sugar in savory dishes) and greatly prefer the heavy vinegar Texas BBQ flavors as they come. Top store bought sauce for me is Stubb's Smokey Mesquite.

For my beer Chili, I started adding a tablespoon of cocoa, as well as a cup of coffee and chipotles in Adobo sauce fairly recently. It seems to add some different flavor notes and looks to be fairly accepted around the internet these days.
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Do you add beans the chili?

I have my opinion on that, and it's not traditional.
 
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