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Steve Yun posted:Cast iron gets a nice crispy crust again but the toppings don't soften and melt as much as I'd like. I say go with oven. Use a foil 'tent' and cook the pizza on a lower heat so the toppings have time to warm as the crust crisps. I LOVE using this cast iron reheat method.
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Apr 15, 2015 19:13
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Just made a batch of cornbread...this thing is going to the end of me.
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Apr 15, 2015 19:46
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KingShiro posted:Just made a batch of cornbread...this thing is going to the end of me. Most foods do.
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Apr 16, 2015 01:49
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KingShiro posted:Just made a batch of cornbread...this thing is going to the end of me. Did you cook it in bacon grease? You should.
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Apr 16, 2015 02:29
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I used one of those tiny cast iron pans they sell with a single serving cookie mix to cook burger patties.
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Apr 16, 2015 04:12
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CrazySalamander posted:I used one of those tiny cast iron pans they sell with a single serving cookie mix to cook burger patties. We have one of these pans and I have always wanted to try this.
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Apr 16, 2015 04:15
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CrazySalamander posted:I used one of those tiny cast iron pans they sell with a single serving cookie mix to cook burger patties. They sell a cast iron pan alongside cookie dough-mix? Really? That's...strange.
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Apr 16, 2015 04:32
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During the holidays you can pick them up for anywhere from $3 to $10, although the only in stock ones now are going for about $25. They're meant as a generic small gift for people you have no clue what to get.
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Apr 16, 2015 04:41
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CrazySalamander posted:I used one of those tiny cast iron pans they sell with a single serving cookie mix to cook burger patties. I use mine to cook a single egg pretty often. Also good for a single biscuit.
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Apr 16, 2015 04:41
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I must really be loving up my portion sizes since I usually just use my 12" pan for things.
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Apr 16, 2015 04:53
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Hunterhr posted:Did you cook it in bacon grease? You should. I've tried frying potatoes in bacon grease once and it wasn't very good. Wary of it ever since.
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Apr 16, 2015 05:01
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KingShiro posted:I've tried frying potatoes in bacon grease once and it wasn't very good. Wary of it ever since. Frying eggs in bacon grease is pretty well second to none in my opinion.
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Apr 16, 2015 05:09
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Sothern style cornbread made from batter poured into a screaming hot bacon greased skillet is pure delicious. And I am a guy who finds bacon  Combine with beans for a meal I could eat every day for a long rear end time and not get tired.
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Apr 16, 2015 05:10
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I need a better savory cornbread recipe. Mine is the standard one from the Martha White bag with a few modifications. Not bad, but not the great crumbly texture I want in a cornbread.
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Apr 16, 2015 06:10
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QuarkMartial posted:I need a better savory cornbread recipe. Mine is the standard one from the Martha White bag with a few modifications. Not bad, but not the great crumbly texture I want in a cornbread. This is the one I've been using, with egg but no flour or sugar. It ends up crumbly with the measurements they provide, though I prefer roughly 1/4 cup more buttermilk or the white of another egg (depending on how much buttermilk you want to taste) to help it hold together a bit more. I also frequently replace the butter with baconfat and add bacon. http://www.simplyrecipes.com/recipes/southern_cornbread/
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Apr 16, 2015 06:24
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You're all going to laugh at me, but I like my cornbread a little sweet, with corn kernels in there. Cakey, rather than crumbly.
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Apr 16, 2015 06:47
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SymmetryrtemmyS posted:You're all going to laugh at me, but I like my cornbread a little sweet, with corn kernels in there. Cakey, rather than crumbly. Where I used to work we always had events catered from Famous Daves. Guess who would take a tray of those sweet corn muffins home?
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Apr 16, 2015 13:17
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I love Northern style cornbread. But it stands alone with a smear of butter for me. Southern is burly enough to sop up beans.
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Apr 16, 2015 14:47
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Oldsrocket_27 posted:This is the one I've been using, with egg but no flour or sugar. It ends up crumbly with the measurements they provide, though I prefer roughly 1/4 cup more buttermilk or the white of another egg (depending on how much buttermilk you want to taste) to help it hold together a bit more. I also frequently replace the butter with baconfat and add bacon. That looks more like what I'm wanting there. Good enough to crumble into beans. Am I terrible person for eating cornbread and milk growing up? It was something my grandfather and I did together and I remember it being pretty good.
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Apr 17, 2015 01:51
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It's just a roundabout porridge. gently caress the haters.
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Apr 17, 2015 03:00
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Why would anyone feel bad that they like a food? Because someone on the internet might say something? Put ketchup on your eggs, beans in your chili, milk in your cornbread.
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Apr 17, 2015 04:52
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doctorfrog posted:
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Apr 17, 2015 05:14
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Too true. Too true. Live your life and enjoy your cornbread. 
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Apr 17, 2015 06:00
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I always try to fry fish and chips with my dutch oven but it never comes out right. Probably not the dutch ovens fault though. The only thing I've been able to fry successfully was some chicken and plantains.
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Apr 17, 2015 18:38
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GreaseGunner posted:I always try to fry fish and chips with my dutch oven but it never comes out right. Probably not the dutch ovens fault though. The only thing I've been able to fry successfully was some chicken and plantains. What's wrong with them? I've had good luck making bomb fish tacos in my Dutch oven but I hate the way it makes the house smell
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Apr 17, 2015 19:23
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GreaseGunner posted:I always try to fry fish and chips with my dutch oven but it never comes out right. Probably not the dutch ovens fault though. The only thing I've been able to fry successfully was some chicken and plantains. Are you using a thermometer and the right temp oil? The right oil? Not crowding the pot?
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Apr 17, 2015 19:46
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doctorfrog posted:Why would anyone feel bad that they like a food? Because someone on the internet might say something? 
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Apr 18, 2015 00:04
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No way does the actual quote say either and not 'neither'.
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Apr 18, 2015 02:52
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GreaseGunner posted:I always try to fry fish and chips with my dutch oven but it never comes out right. Probably not the dutch ovens fault though. The only thing I've been able to fry successfully was some chicken and plantains. Ive had issues also with frying in mine, and i think it stems from getting the oil to hot and not bringing it to temp slowly so it can stabilize. And then crowding the pot. BraveUlysses posted:What's wrong with them? I've had good luck making bomb fish tacos in my Dutch oven but I hate the way it makes the house smell What the gently caress are you doing to make fish tacos with a dutch oven? Im seriously confused.
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Apr 18, 2015 03:11
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VelociBacon posted:No way does the actual quote say either and not 'neither'. 
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Apr 18, 2015 04:10
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Bob Saget IRL posted:Ive had issues also with frying in mine, and i think it stems from getting the oil to hot and not bringing it to temp slowly so it can stabilize. And then crowding the pot. Frying fish in oil, not the whole taco!
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Apr 18, 2015 06:20
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I've inherited two cast iron skillets from my deceased father. I found them sitting outside full of rainwater and steel wool because he had wet brain and forgot he was going to scrub and re-season them. Is there a dremel attachment I can use to sand this more quickly without cutting too far into the metal? Should I bother? I guess I should post pictures but I'm lazy.
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Apr 18, 2015 09:50
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Pile of Kittens posted:Is there a dremel attachment I can use to sand this more quickly without cutting too far into the metal? Get a few of these http://www.dremel.com/en-US/Accessories/Pages/ProductDetail.aspx?pid=502 You will eat up about one or two a pan though. And get HELLA dirty. Wear clothes you dont care about, gloves, face mask, and goggles. Do this outside on a surface you can easily vaccum, rinse down, or not give a gently caress about. Then strip that bitch to silver. Keep the tip moving and do light multiple passes. It is super satisfying to de-rust a forgotten pan and bring back an antique. Sorry about your dad.
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Apr 18, 2015 11:05
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Pile of Kittens posted:I've inherited two cast iron skillets from my deceased father. I found them sitting outside full of rainwater and steel wool because he had wet brain and forgot he was going to scrub and re-season them. Is there a dremel attachment I can use to sand this more quickly without cutting too far into the metal? Should I bother? I guess I should post pictures but I'm lazy. go get an angle grinder with a wire wheel brush at harbor freight and you'll get it done so much faster than a dremel tool. dremel tools are not good at getting anything done remotely fast.
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Apr 18, 2015 22:50
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OK, besides tomatoes, what do you guys NOT cook in your cast iron skillets?
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Apr 19, 2015 01:22
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Pineapples, lemons, limes, vinegar based sauces, pickles, shoes ...
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Apr 19, 2015 01:27
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Missing Name posted:OK, besides tomatoes, what do you guys NOT cook in your cast iron skillets? I cook tomato things in mine and have never noticed any issue with taste or chemical malactivity.
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Apr 19, 2015 01:52
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Drifter posted:I cook tomato things in mine and have never noticed any issue with taste or chemical malactivity. Same. Try it and see if it turns you off. I've simmered tomato sauce in mine and have lived to tell about it. I don't have a golden tongue, though, and sometimes have black bits in the next thing I cook, which I call "flavor crystals."
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Apr 19, 2015 02:10
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Dremels are excellent at xlruining things very quickly. Just ask TFR or AI.
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Apr 19, 2015 02:11
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I don't cook sauces in general in bare cast iron, but I do prefer enameled cast iron for that over stainless or whatever. I don't think I even have a non-stick pan any more.
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Apr 19, 2015 07:20
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