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Discussion in 'Shiny Things' started by The Cyclops, Aug 17, 2012.
Ok, Dump Cake..........how does one make this ?
That's what I told her, anyway.
In the bottom of the Dutch oven dump,
I can peaches, I can peach pie filling, 1 can fruit cocktail. Next layer a box of yellow cake mix, next layer brown sugar and cinnamon. Then cut up a stick of butter into chunks and scatter on top. 8 coals underneath, 12 coals on top of the lid. Give it 45 minutes turning the lid and then the whole pot occasionally. I use a tin oil change pan to cook it in.
I noticed that the area where I crack eggs is beautifully seasoned on the outside. Has anybody tried a protein-based seasoning? The rest of the pan is a little rough, so I may just strip it and start over.
Making a big pot of chili to freeze and take on next weeks Colorado trip. Beans will be added when we reheat it. Sorry Texas.
How about some cornbread advice?
I’ll be making my regular recipe but,
At 9000’, without cast iron (tinfoil pans) and in a stove with an somewhat unreliable temp setting.
What tips can y’all offer up?
Careful with the heat. Foil will scorch the cornbread if it gets too hot.
It's around 90* here with brutal humidity but I'd eat that up in a heartbeat.
Chain mail cleaner pad just went on sale on Amazon. https://www.amazon.com/gp/product/B00FKBR1ZG/
Thinking of adding some of the carbon steel pans (red-headed stepchild to cast iron) to the arsenal. Anybody using them and what's your take?
I have 5 vintage ones, 6"- up. I have one that's a camp skillet and it's maybe 22". I use it on my Weber charcoal grill or on a fire basket I made for my drum smoker. Regular size ones Can be had very cheap at flea markets. $2-10. They heat super fast and are great for camping due to the weight savings and they require much less fuel / heat.
Now they will warp easily and don't simmer quite as well. I season them the same as cast iron and can cook dippy eggs on em after 1-2 times. I say go for it!
I know you're not looking for a huge one but gotta show off the camp skillet.
Reading the reviews...
"I wear this under my shirt directly over my chest because I'm pretty certain that one of these days my X-wife is going to stab me with a pair of kitchen shears, right in the chest. If chainmail worked for the Knights, it should probably work for me. She's not particularly strong.
Also works well on cast iron pans. I've been afraid to use them on my stainless steel pots and pans as I don't want to scratch them...like my Ex wants to "scratch" me.
For best results, do not wad this product in a ball and throw it at/towards someone's face as flying metal nets can cause serious bodily harm or injury.
DO use it in your pots and pans to clean them..."
I posted these photos about four/five months ago but they wouldn't show up in the post. I gave up in frustration, then forgot. Lets try this again.
My Mother used to make Corn Bread in an old tin pan that was seasoned. It always turned out great!
Using this corn meal and recipe...
I still use it to this day. It's so easy to make!
My sister gave me this square skillet about a year ago. I've used it for Corn Bread too.
Bro, that's great - but can you post the pictures?
lol. That is a cool square skillet.
cruel....but i laughed lol.
Are you pulling my leg or are they not showing up...again?
So he's screwing with me?
Half the time when they weren't showing up, no one said a word.