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Discussion in 'Shiny Things' started by The Cyclops, Aug 17, 2012.
Tonight. Garlic shrimp with fennel and mushrooms. Over polenta. My Italian dairy farmer
So you're bringing this stuff to blooch's in October and make us a batch, right?
Who is this blooch fellow you speak of?
Maybe. It goes along real good with my Chili.
Tonite. Local red snapper tacos. The complete taqueria!
Pulled a 1905-ish Sidney #9 off the wall to make some thick sliced Challah bread French toast this morning.
I have a few skillets that stay on the stove but I enjoy grabbing one I haven't used in a while and having it do what it does best.... Work.
I remember that my Italian grandmother, my mother, and me for short stints, were tasked with constantly stirring the polenta - constantly ... nobody was allowed to cease stirring it, and we're talking that it cooked for a long time.
That's precisely why I have never prepared it myself. And do not intend to.
Well, it finally happened: the used gas range I bought 26 years ago has had it. I'm guessing it was made in the mid-late 80's. The clock and timer haven't worked in years, but being gas meant that there wasn't much to break on it. The igniters were getting finicky, requiring a match about half the time and the oven door was loose and wouldn't tighten up anymore.
I didn't go crazy with the replacement but I did spend just over a grand. The old one was a cheapie and had four fairly small burners. The new one has four burners of varying size plus the oblong one in the middle for a griddle. To finally have a burner large enough to get truly even heat on the 12" Lodge has been a great joy. Last night was the first wok cook on it (stamped steel, not cast) and it was wonderful to finally have enough heat for real stir-fry.
My wife's workout partner just sent a text last night with a pic of what appears to be a 9 inch Lodge from back in the day when they were smooth on the cooking surface. "Cleaning out Mom's kitchen. Would Bob use this?" Damn right I will!
I wish I could have a gas stove, but we don't get gas here. Propane is a hassle and the house isn't set up for it currently. So I ended up with a big honkin 36" induction cooktop which works great. It didn't do the best job with heating my cast iron wok, but it still worked. Otherwise it's been amazing to have.
First time I tried baking a pie in the Dutch oven, open fire, .......apple and mango in a simple store bought pie shell....got a bit too hot, not bad, time to make a fresh coffee and see how it tastes.
It looks good from here. Gimme a yell when the coffee's ready. Haven't been to Vermont in too long.
When I bought the house 26 years ago, the first thing I did was kick the electric range to the curb and have the local gas company plum gas to the kitchen. My house was already gas heat and water heater so it was pretty easy
I've never tried an induction, but I know I hate traditional electric. Make that abhor traditional electric. Hate isn't a strong enough word.
One of my favorite things about my old truck camper I had a few years back was the 2 burner gas stove. It just worked so much better than the electric stoves we pretty much universally use in the PNW( not much nat gas, cheap hydro electricity) even though it's just a glorified camp stove. I've got a nice 4 burner with oven stove I pulled from a rv that was going to get trashed. I've figured I'll use it in a cabin if I can build one someday.
Finally got my full cast iron griddle for the little Weber...!
If that was your first dutch oven pie, I'd say you're doing it right.
I'd say induction is better than gas in some ways, worse in others. No real clear winner to me. I can have 2 cups of water boiling in under a minute. My cast iron pans are ready to sear steaks in about the same. But I can't use it to char things like you can with gas.
Cast iron mini loaf pans. Continue to be awesome
Most ingredients are from the garden
Other than the beef, can’t seem to keep them planted long enough to grow.
Use a vegetable peeler to slice zucchini thin
Line the bottom and sides of the pan with zucchini
Then layer fresh sliced tomatoes
Layer of pesto
Thin slice zucchini toper
Tin foil cover
Bake 375 35 mins
Uncover add seasoned panko broil til brown
Mocha Steak rub
Tsp hot chocolate powder
Tsp coffee grounds
Tsp granulated garlic
Tsp ground rosemary
Tsp season salt
Tsp onion powder
Tsp habanero powder (or cayenne pepper)
cast iron cooking... literally.
from this guy's channel:
Where did you find that! It’s pretty dang cool