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I'll take chocolate gravy
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Dec 9, 2017 23:36
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| # ¿ May 14, 2024 21:09 |
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ok, obviously chocolate gravy is a sweet dish based upon the formal technique of gravy making. a gravy is a roux emulsion that contains the fond of a meat dish. obviously, the fond of a sweet dish is... just the crusty parts of a dish, crumbed up. obviously it's a sweet only dish some blurry pics, sorry my oven stopped working a week ago and the technician's here in two days so here's an example baked good that i just bought  4 egg yolks. very small egg yolks, you could prolly get away w/ 3 larges  pans  add about a third stick of butter, a bit of flour, some xanthan gum for thickening and emulsification (more emulsification)  it cooks down well  instead of a fond, we just have a little bit of cake  crumbed up, and added to the roux. sorry i don't have an explicit picture of that added to the roux. turns out crumbs absorb a lot more moisture than meat fond, lol  this is our chocolate  bain marie, eggs in, stupid little custard sans cream we're making  chocolate in  chocolate melted  add the fond + roux  voila. finished w/ paprika and sea salt  in b4   full album here https://imgur.com/a/tuKed overall experience much like any chocolate custard w/o cream but w/ crunchy bits
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Dec 11, 2017 04:21
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gently caress, spoiled myself just now and realized i got waaaay too close
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Dec 11, 2017 04:23
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i think i can take mother and child there should be a listing in the op of these. like, status: suggested, taken, done, i can't keep track
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Dec 11, 2017 18:01
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ok, mother and child obviously the japanese are big on french cuisine, so i interpreted as the only mother and child in french cuisine, which are the mother sauces and julia child so a mother sauce on boeuf bourguignon. ended up doing a super thick bechamel w/ cream   make the roux    roux was a bit thick
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Dec 17, 2017 22:59
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i'ma try american chop suey next
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Dec 17, 2017 23:01
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Hailing, as I do, from the great People's Republic of California ("Commiefornia"), it must come to pass that I be not a little alienated from that quantity or quality that makes food American, in the truest American style. Therefore, I enlisted an Iowa-fed corn-blooded red-bred American to tell me what, of food, was most American, and how it could be incorporated into a Chop Suey. "The most American food is Steak," the man said. "and what of the vegetables?" A thin boy from the state of Oklahoma, his legs bent with rickets, told me in response to this question, "You will be entirely pleased to find, as a matter of fact, that the truest, most American of methods of preparing vegetables is to not prepare nor eat them at all. If it cannot be helped, at least deep fry them." "what are the condiments that are usual in this land?" A welding-man from the state of Ohio with a most curious tattoo on his forehead intoned: "Cheese. Lots of cheese. Nothing but cheese." With these encomiums in mind, I set out to create something viable and edible, and with the "pool of grease" that many emphatically required of any cooking that was to earn the title of American.    A magical beast of 600 pounds told me, in a strange suburban land from its rolling-machine, that everything American should have - "sugar. A fuckton of sugar. A mountain of sugar to eclipse the sun. Failing that, corn syrup." Sugar I lacked, but corn syrup I did have.  I would need to avoid the wok hei so beloved of Chinese Chop Suey enthusiasts, or else the sugar would burn.  Cheese... and steak. And, not pictured, the requisite pool of grease. 
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Dec 23, 2017 03:06
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(the rib, I ate later, because it didn't fit in the bowl) next for me: Jam Roly-Poly
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Dec 23, 2017 03:08
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i strived to make a caricature of 'murica i was outdone by the reality
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Dec 24, 2017 03:12
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was gonna do jam roly poly before, but i did the spam frites for the afp thread so i didn't wanna fry more than once. also i ran out of oil. so here's frybread brioche.    obscenely long chopsticks ftw   the texture was absolutely like donuts but the flavor was absolutely like tempura so i just had it w/ ketchup
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Dec 28, 2017 00:44
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also, update the goddamn op
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Dec 28, 2017 00:51
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lotta peeps w/ bad suggestion to execution ratios itt that said, someone's gotta do torpedo juice
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Dec 29, 2017 18:18
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chitoryu12 posted:I'm making real torpedo juice for my MRE thread. I'm scared. 0% chance that the non-understood torpedo juice is as lol as the real thing but lol
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Dec 29, 2017 19:21
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BastardAus posted:Cheese on toast goddamn it spoiler the fuckin thing
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Jan 2, 2018 10:40
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ok, jam roly-poly i had eaten pillbugs before but i think that probably it's a visual imitation of roly poly instead of the actual thing, because pillbugs taste awful silkworm grubs is where it's at steamer  our ersatz pillbugs  cut the marine bits off  some savory jam, in our case bacon and onion jam  mash it to a finer paste  mashed  begin cook  middle of cooking  finish cook  dish, w/ store bought bread  very salty, the bacon jam + lobster combo. definitely needed the bread
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Jan 4, 2018 04:17
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next, rocky mountain oysters
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Jan 4, 2018 04:20
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gently caress it, gonna do two at once fat gravy gonna have to wait till i go grocery shopping again tho
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Jan 4, 2018 06:13
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LunarShadow posted:That looks p great, if not even close. These are jam roly polys Where's the insectoid parts?
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Jan 4, 2018 06:34
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you could do an infused corn, instead of despair-flavored corn packet. replace both the bacardi and the vodka with just a straight grain alcohol, then do the flambe to reduce alcohol content
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Jan 11, 2018 21:07
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remember the disgusting mug of ridiculous bullshit that that one low-carb goon ate and actually posted a picture of (I think it was the same goon who needed lipitor at 23 or something)? my imagination of fat gravy was exactly that, although i can't find the drat picture. so i aimed to replicate it some, but not all of the ingredients, excepting tarragon which I made an executive decision not to add  i started with a piece of salt pork. the aim was to get as many possible variations of fat into this thing  cut it up a little bit, let it render with water added  cream and oil  special secret colored ingredient  whereupon it all went to poo poo. you see, i had neglected to think of the fact that cream, in fact, has a lotta loving water in it. also, i added way too much flour. so instead of turning into a proper loving roux for a gravy, this loving thing turned into a dough literally on the pan   i tried to save it by adding oil, but just loving lol  give up try again  oil roux. sorry, no more salt pork left. you will note that it's oil and flour only, and a noncrazy amount of flour this time  wait for it to brown a bit properly before adding the drat cream  the secret ingredient is soy lecithin. you see, i wished to replicate the disgusting slimy scum on top of the gravy. that means it foams beautifully and unhealthily. edible soap, what a miracle heaven-sent  after the foaming  in the mug. ironically, this mug has a pic from my college major, which was full of a bunch of smarty smarty pants. learned how to optimize neural nets in in-major classes, poo poo like that. great mug for use as a monument to bad decisions  you may ask, "where is butter, the glorious king of fats?" well, a certain something needed to be done a la minute   after i poured it out onto a plate  on some bread with jam on the side  taste-wise, this was basically a roundabout way of making something that tastes exactly like 40% oil, 60% browned butter. can't taste the cream but i bet that's part of the butter taste
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Jan 14, 2018 05:44
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RandomPauI posted:Why not just use the fat dough to make a pancake or something? i'd already ate dinner no leaven (altho does the soy lecithin make a quick leaven? don't actually know about that)
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Jan 14, 2018 05:59
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Liquid Communism posted:Fat, then flour, then liquid. Always. I knew that, i just figured that the cream was fatty enough to not count as liquid That was not the case E: upon investigation, i figured out that i wasnt using my usual dehydrated double cream, which turns to butter if you look at it wrong
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Jan 14, 2018 06:53
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coq a vin is disgusting because it's made with roosters. the cook time is designed to make it edible, but it's still pretty disgusting you see ancient recipes calling for 6, 10 hours cooks with rooster. lol at doing that with a hen
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Jan 15, 2018 04:36
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chitoryu12 posted:I've only had coq a vin once, at Balthazar in NYC. It was absolutely delicious and even had a distinctive red wine taste to the chicken. you have poule a vin, then try to avoid eating old male animals with their balls in general
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Jan 15, 2018 04:46
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the most important part of the disgustingness of coq a vin is the coq roosters are disgusting to eat this is why we don't eat them anymore hens are fine
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Jan 15, 2018 05:23
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ExecuDork posted:\/\/\/ Sounds like a challenge to me. Where can I buy a dead rooster? you can buy capon meat online the problem with the capon is it's got its balls cut off, so the thing i said about it being awful is not true. rooster is w/ balls http://www.dartagnan.com/capon-whole/product/FCAPO002-1.html you will prolly have to buy an adult rooster and kill it, because they don't sell rooster-with-balls meat fryer chickens are 7 weeks. chickens are not roosters before 1 year old. most of the roosters eaten in working farms would be >3 years old, maybe >5 years bob dobbs is dead fucked around with this message at 17:14 on Jan 15, 2018 |
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Jan 15, 2018 17:10
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awfulness is in the gaminess. also the stringiness. the wine is also there in the stew to disguise the taste. pot pie would prolly work, if you do something else for flavoring and the rooster is there for meatiness, and you butcher against the grain properly
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Jan 15, 2018 17:20
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Scientastic posted:What a fantastically crazy thing to say have you had it with a 5 year rooster with its balls still in?
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Jan 21, 2018 03:35
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Doom Rooster posted:Hey all, appreciate the concern. I'm still alive and pecking. Life did indeed get crazy. My wedding is in 12 days, then honeymoon trip to India two weeks later. Will try to get another entry knocked out before then. I'll also go through the thread and update posted creations and suggestions tonight or tomorrow. lol, this shitpostin thread is less important than your wedding, i say as someone who's spent like $100 on food for this shitpostin thread go forth get married have fun
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Jan 22, 2018 18:51
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| # ¿ May 14, 2024 21:09 |
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250 for 3 hours would've given you something actually good. also a lot more salt than you would expect
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May 14, 2018 20:30
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