Discussion in 'Good Eats' started by Bengal B, May 19, 2018.
Right now, I'm waiting for a roast beef poboy at Parasol's
Sounds amazing. I am going to have to do this!
I wonder what @CajunlostinCali feels about charcoal vs propane. Anyone that gets his panties I that much of a twist over flour and oil HAS to have an opinion on this!
@stevescookin have you ever tried the sous vide method of cooking?
Sous vide means its own life...the food has its own life. I always took that to mean already cooked. You don't have to cook it (to give it life) because it's already alive (cooked).
Convenience food...like pre made marinara.
I just looked it up. And it means cooking food most of the way and holding it (refrigerating it) so you heat it up to doneness.
You can buy sous vide foods from the supply houses...it's quick and easy...pre made so to speak.
For example, duck plates are cooked ahead of time and stopped while it's still pink in the middle. Then when you heat it up...it finishes cooking and is done quickly. If it was fully cooked ahead of time, when you heat it up, it overcooks.
Propane grills are for sinners. Anyone who uses roux from a jar probably has a gas grill.
Nope, charcoal here
My brother, now deceased, did not care about much, except charcoal grill. He was really hard core!
When I was in DC, and getting home at 7:00 - 8:00 at night, I tried gas for awhile. Once that nightmare ended, back to charcoal!
I don't understand the point of a gas grill. If you are gonna use gas, just get a grill to go on your cooktop. It's the same thing.
Charcoal and/or wood imparts flavor.