Do you even Crock-Pot bro? DFD Cooking Thread

[Desertbreh]

Yeah no cast iron in this house. My ex got everything kitchen related and I have yet to replace any of it.

its like, the one pan you need. go get it.

THIS. Fuck the rest.

[dubshow]

its like, the one pan you need. go get it.

THIS. Fuck the rest.

get a big pot and a skillet. You can cook everything you need to survive on. They will outlast you.

[Barnes93cb]

Victorinox fibrox series for knives. Close to forged knife quality at fractions of the price. I’ve had mine and use the chef’s knife daily for many years. Touch up with a sharpening steel now and then, and I’ve hit them with an actual diamond sharpener...twice now I think. I’d guess I’ve had the chef’s knife for over ten years.


Sent from the Beer Depository

espeically the 8pc set for $160

That might be a winner.

Looks like I just built 85% of my kitchen today.

[Barnes93cb]

THIS. Fuck the rest.

get a big pot and a skillet. You can cook everything you need to survive on. They will outlast you.

Ideally I want a small and large skillet, extra large and small pot, medium cast iron, and maybe a sauce pan.

But there are no sets of just those. And I want something that matches. Which pushes my price up to get a 15 piece set or something

[Desertbreh]

get a big pot and a skillet. You can cook everything you need to survive on. They will outlast you.

Ideally I want a small and large skillet, extra large and small pot, medium cast iron, and maybe a sauce pan.

But there are no sets of just those. And I want something that matches. Which pushes my price up to get a 15 piece set or something

https://www.amazon.com/Lodge-Seasoned-B ... +cast-iron

[Desertbreh]

[goIftdibrad]

Ideally I want a small and large skillet, extra large and small pot, medium cast iron, and maybe a sauce pan.

But there are no sets of just those. And I want something that matches. Which pushes my price up to get a 15 piece set or something

https://www.amazon.com/Lodge-Seasoned-B ... +cast-iron

[KYGTIGuy]

I don't have an iron skillet

I have an iron plate that I hear in the grill for steaks and such.

Need to get one

[dubshow]

I have an iron plate that I hear in the grill for steaks and such.

what does that sound like?

If you ask me, you are lucky to have steaks at all.

[KYGTIGuy]

I have an iron plate that I hear in the grill for steaks and such.

what does that sound like?

If you ask me, you are lucky to have steaks at all.

Loud sizzles and pops. And you're right, if I was born in India is be kissing cow ass instead of eating it!

[SAWCE]

what does that sound like?

If you ask me, you are lucky to have steaks at all.

Loud sizzles and pops. And you're right, if I was born in India is be kissing cow ass instead of eating it!

I have the weirdest boner right now.

[KYGTIGuy]

Loud sizzles and pops. And you're right, if I was born in India is be kissing cow ass instead of eating it!

I have the weirdest boner right now.

[KYGTIGuy]

I'll try that one. I like my etouffee without tomatoes but my wife will probably like it better. She's never even heard of the dish before

"1/2 cup tomato sauce"

i mean, typically its required and thats what gives the red color and the slight acidic flavor to mellow out the butter/cream

Creole = tomatoes and usually over rice and more common with seafood

Cajun= more meats with rice typically incorporated, usually no tomatoes.

Emeril doesnt use tomatoes:

http://emerils.com/122609/crawfish-etouffee

Code: Select all

1 stick (1/4 pound) butter
2 cups chopped onions
1 cup chopped celery
1/2 cup chopped bell peppers
1 pound peeled crawfish tails
2 bay leaves
1 tablespoon flour
1 cup water
1 teaspoon salt
1/4 teaspoon cayenne
2 tablespoons chopped parsley
3 tablespoons chopped green onions

edit but then the food channel clearly uses tomatoes. Id use a tomato sauce, honestly.

https://www.foodnetwork.com/recipes/eme ... -1-3645763

Code: Select all

6 cloves garlic, minced
2 bay leaves
2 sprigs fresh thyme
2 1/2 cups fish or shrimp stock
1 cup peeled, seeded and diced tomatoes
1 1/2 teaspoons salt
1/2 teaspoon crushed red pepper
Hot pepper sauce
2 teaspoons Worcestershire sauce
2 pounds crawfish tails, with the fat
1/2 lemon, juiced
1 cup chopped green onions
1/4 cup chopped parsley
Cooked white rice, for serving
6 tablespoons butter
4 tablespoons flour
2 cups chopped onions
1/2 cup chopped celery
1/2 cup chopped bell pepper

Emeril doesn't use a roux?!?!?

I think I'm going to use your original recipe.

[dubshow]

"1/2 cup tomato sauce"

i mean, typically its required and thats what gives the red color and the slight acidic flavor to mellow out the butter/cream

Creole = tomatoes and usually over rice and more common with seafood

Cajun= more meats with rice typically incorporated, usually no tomatoes.

Emeril doesnt use tomatoes:

http://emerils.com/122609/crawfish-etouffee

Code: Select all

1 stick (1/4 pound) butter
2 cups chopped onions
1 cup chopped celery
1/2 cup chopped bell peppers
1 pound peeled crawfish tails
2 bay leaves
1 tablespoon flour
1 cup water
1 teaspoon salt
1/4 teaspoon cayenne
2 tablespoons chopped parsley
3 tablespoons chopped green onions

edit but then the food channel clearly uses tomatoes. Id use a tomato sauce, honestly.

https://www.foodnetwork.com/recipes/eme ... -1-3645763

Code: Select all

6 cloves garlic, minced
2 bay leaves
2 sprigs fresh thyme
2 1/2 cups fish or shrimp stock
1 cup peeled, seeded and diced tomatoes
1 1/2 teaspoons salt
1/2 teaspoon crushed red pepper
Hot pepper sauce
2 teaspoons Worcestershire sauce
2 pounds crawfish tails, with the fat
1/2 lemon, juiced
1 cup chopped green onions
1/4 cup chopped parsley
Cooked white rice, for serving
6 tablespoons butter
4 tablespoons flour
2 cups chopped onions
1/2 cup chopped celery
1/2 cup chopped bell pepper

Emeril doesn't use a roux?!?!?

I think I'm going to use your original recipe.

oddly those are both from Emeril. Both use flour and butter. The first clearly is a much smaller portion. The bottom is a typical recipe that looks correct to me.

[KYGTIGuy]

Emeril doesn't use a roux?!?!?

I think I'm going to use your original recipe.

oddly those are both from Emeril. Both use flour and butter. The first clearly is a much smaller portion. The bottom is a typical recipe that looks correct to me.

The one recipe he says add the flour to water. I'm sure it's good but still. Not a roux.

So tempted to just buy a roux but I like my etouffee with a darker roux than most. Like peanut butter or a little darker.

[KYGTIGuy]

I miss living in LA. Didn't appreciate how nice people there or even people in KY were until moving to Michigan.

And it's not even Michigan folks are mean per se but just oblivious and inconsiderate

[SAWCE]

What's roux?

[KYGTIGuy]

What's roux?

A base for sauces and gravy made from a fat and flour. Sometimes butter sometimes vegetable oil.

Heat oil, add equal parts flour and stir constantly until it's the color/flavor you want for your recipe. Black(dark red) for gumbos.

Biscuit and gravy gravy is basically a roux made with sausage fat and then add milk to thin.

[KYGTIGuy]

If you can learn the "mother sauces" you can really do wonders for your cooking game. One that I use a lot is a steak au poivre suace. Just a fancy name for a meat dripping sauce.

I know Alton Brown isn't everyone's cup of tea but this episode big good eats is informative

[KYGTIGuy]

Cook steak in pan. Remove steak and add shot of bourbon to remove all the stuck on bits. After the alcohol cooks off, add a cup of beef drippings or broth. Add black pepper and Reduce. Then add 3 or 4 ounces if heavy cream. Simmer for a few minutes then at the very end add a tablespoon of butter.

Pour that on a NY Strip and serve to anyone and they will blow you. Man or woman

[Calvinball]

What's roux?

Something awesome.


Sent from the Beer Depository

[dubshow]

What's roux?

[KYGTIGuy]

Roux came out with a good color but it's almost like I used too much oil. Tried to get a good angle so you could see the fat on top. I used a smidge under 50/50

[dubshow]

More flour than oil. Try a 60/40 next time

[KYGTIGuy]

More flour than oil. Try a 60/40 next time

I think you're right. Still going to use it to make the etouffee Friday. Hopefully it turns out ok.