So...whats for dinner?
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Eric, the reason the old stuff releases better is that the cooking surface was milled smooth after being sandcast. The newer stuff is far less labor-intensive to make, with multiple sand molds. Because it's too expensive to mill each skillet smooth (gotta increase productivity to keep up the bottom line), they retain a pebbly surface. So while they're cooling after being unmolded, they're hung on a moving array of hooks and sprayed with vegetable oil to "pre-season" them. But they get only one pass by the sprayer before being cooled & packaged, so you still end up with a pebbly texture. The first thing you need to do when buying a new one (and Lodge is far and away the best on the market) is wash it off with tepid water, a sponge or brush and a tiny bit of soap to remove any packing & manufacturing residue; dry it thoroughly, and do at least one or two seasoning cycles before trying to cook with it. And always use a little fat or oil to cook, to minimize (and eventually prevent) sticking and promote more polymerization of the fat or oil, which is what seasoning is: in the first cycle, the heat opens the cast iron's pores so the fat or oil gets in and polymerizes (chemically changes the structure of) the oil and actually makes it bond with first the iron and later, with each preceding coating. But it will always have a somewhat pebbly surface.
But pebbly doesn't necessarily mean “sticky" and smooth doesn't necessarily mean “nonstick." A regular plain stainless steel or even cast or anodized aluminum pan will never be nonstick (you can't season it because stainless isn't porous like cast iron and aluminum won't take as high a heat as cast iron), and neither will enameled cast iron. And some nonstick pans have a textured surface, and even maintain much of their nonstick properties until too much of the teflon comes off. Even that pseudo-“copper" or “ceramic" eventually (sometimes only after a couple of uses) requires some fat or oil to remain nonstick, even if metal utensils never touch it.
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Had steak, onion rings and a veggie. Steak was big enough for both me and my hubby. Ran into a bit of a problem when I realized that I was out of cooking spray to keep the steak from sticking to the pan so hubby told me to put a little butter in the pan. Did as he suggested and the steak came out nice and tender. Guess I will have to remember that in the future.
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Tonight having boneless pork chops, roasted broccoli and sweet potatoes. Last night had sliced brats that were cooked in a pan, then added leftover penne, heavy cream and parm, and a generous amount of Cajun seasoning, yummy! Served a green salad on the side to offset the naughtiness of the entrée, lol!.
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Sunday night supper with the next door neighbors as per our usual...black beans, grilled pork chops, potato salad, tossed salad, fresh fruit and green beans. Love a "covered dish supper" and that we split what is left for the upcoming week. SInce DH leaves tomorrow for a job in VA- am set for the week with some grilled chicken and veggies I have in the fridge to be cooked.
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Bob will be home very late, and I didn’t feel like cooking while watching the Grammys, so I ordered in from a new place a mile north called Rogers Pier—seafood & Cajun. Really good gumbo (with the rice on the side, a nice touch) and the first oyster po’boy I’ve had since down in NOLA the week before my diagnosis. Taking a breather right now—no room for the lovely salad I ordered (never mind the bourbon pecan tart—didn’t even touch the chocolate mousse heart I bought yesterday).
Got a 6-pack of microfiber lens cloths for seasoning my cast iron without leaving paper towel lint. (Cotton rags leave fibers too). Good thing, because the outside bottom of my modern Lodge seemed sort of sticky. So I scrubbed off the gunky parts, dried it off, inverted it over the burner and rubbed some coconut oil on it once it got warm. When it had cooled, the surface was smoothly-pebbly (not tacky).
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Tonight I didn't get home from taking my brother and SIL to the airport until almost 7pm, so we got a pre-cooked chicken from the deli and had that.
Jessiecat hasn't been eating, so I tried giving him a little bit of the chicken. He ate 2-3 ounces of that and then drank a lot of water.
Sharon and I signed up for a camp style dutch oven cooking class. This is the dutch oven that has legs and a t
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Tonight I didn't get home from taking my brother and SIL to the airport until almost 7pm, so we got a pre-cooked chicken from the deli and had that.
Jessiecat hasn't been eating, so I tried giving him a little bit of the chicken. He ate 2-3 ounces of that and then drank a lot of water.
Sharon and I signed up for a camp style dutch oven cooking class. This is the dutch oven that has legs and a t
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Those recessed-lid Dutch ovens go back at least to Colonial times: the recessed lid allows you to place hot coals atop it to do actual campfire or fireplace baking.
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We did that kind of dutch oven cooking/baking when my son was in Boy Scouts many years ago. There was a wonderful booklet 'Dutch Oven Cooking' by John Ragsdale. It was first printed in 1973 and very hard to find for awhile. Looks like you can get it on Amazon now. It's a wonderful reference - from the history of Dutch Ovens to how to choose, how to clean, pit cooking, etc. And then the recipes. Yum. Eric - I think you will particularly like the Sourdough section. Miner's muffins, 49ers pancakes,biscuits, Ranchers bread, Mountain cobbler.
https://www.amazon.com/Dutch-Oven-Cooking-John-Rag...=dp_kinw_strp_1/153-7374695-1939435
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America’s Test Kitchen/Cook’s Illustrated has a new cookbook called Cook it in Cast Iron. Might get it. I do have a couple of enameled cast-iron Dutch ovens (a cheap Tramontina 5-qt. and a Le Creuset 7-qt.) that can be used for campfire cooking, though it’d look a little foo-foo city-slicker to all the other campers.
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Sharon called me in the middle of the post and I guess I messed it up a bit. Yes, it has the legs and the rimmed lid so that coals can be put under the oven and the lid can hold coals without them falling into the food.
I use a stove top dutch oven a lot but have never used a camp one.
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Eric, hope Jessie's health improves. I'm another fan of the old cast iron cookware. Nance, I do hope you start to feel better soon, 3 weeks is too long.
I got knocked on my a**e today. I went to my MO appointment, and she told me that if the chemo I start this week doesn't work or I can't tolerate it, I only have weeks, if lucky, months to live. The last 4 chemo's I have tried have been a failure.
I had no idea, I was still thinking in years. She has sent my medical records to the best Oncologists she knows for their opinions.
Thank you all for being so welcoming and for your kindness. I'm not sure if I will continue to post, if I do it wont be about my health anymore, unless of course it is good news
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(((Freya))) I hate this f#$king disease so much! Will hope for a great response to this treatment or that one of those other MO's come up with something that works for you. Please know we care and will be pulling for you all the way.
Eric, try picking up some forti-flora (something like that) and sprinkle on the kitty's food. It usually helps to entice them to eat. You can find it at any pet store like Petco or you can get it on Amazon. https://www.amazon.com/Purina-Fortiflora-Feline-Nutritional-Supplement/dp/B001650OE0/ref=sr_1_1?ie=UTF8&qid=1486986092&sr=8-1&keywords=forti+flora+probiotic+for+cats
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Oh Freya, what lousy news. Let's hope this round does it's job. Please know that we are here for you, check in when you are able. (((Freya)))
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Freya. That is a kick in the a**e news. I hope this next chemo does the trick.
You are always welcome here. Like any kitchen, we talk about much more than just food.
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Freya - this thread has had a number of stage IV ladies as participants, and we will rally around you and provide support if that is helpful to you, or just talk about food if that is what you need - we want to be here for you in whatever way is best for you. Holding up hope that this upcoming chemo is both tolerable and turns the tide for you.
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Freya~ hugs to you and, prayers for the new chemo to kick cancer's a**. I hate this stupid disease!
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Freya - so sorry to hear this kick back. I too hope the new chemo works and want to emphasize that YES we do talk about everything here around the table like Eric said. I love how Special put it - we will rally around & support you - whatever works best for you. Hope you'll feel free to rant here if you need to. Or not.
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I'm looking forward to trying this recipe. I may switch out water chestnuts for the bell pepper. Or I may add some green chili. It sounds like something I can keep in the fridge & just grab when I'm "starving" and in need of a small snack that isn't bread or muffins.
Baked Spinach Cakes
Thaw & drain a box of frozen spinach
Mix with the following:
1/2 cup cottage cheese
1/2 cup cheddar
2 beaten eggs,
chopped, roasted red bell pepper
garlic powder
Salt & Pepper
Spoon into a sprayed muffin pan
Bake 400 degrees for 20 minutes
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minus - I have a very similar recipe that subs green chilies for the spinach. I can post it if you would like it. It is indeed delish!
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Minus- The spinach cakes look good...Special, please post your recipe when you have time. I would like to see the difference. May make some of these this week!
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happy - here it is, this recipe is one I first had at my godmother's house at a party back in the 1970's. She later gifted me a copy of the cookbook from whence it came - The California Heritage Cookbook, from the Pasadena Junior League. It is a great book as it has a bunch of California history in it as well as awesome recipes using typically Californian ingredients - and I am a California girl! I have found that Junior League cookbooks often have some of the best recipes - I have a bunch of them. Same with military spouse cookbooks! I had forgotten how many eggs were in this recipe! I think you could definitely halve this recipe and bake it in a 8x8 pan, and maybe sub the flour type and it would be a pretty paleo recipe - I think you could even include the whole can of chiles if you cut the recipe in half. One could cut it into larger squares and eat it as more of an entrée, and I think it may also freeze well after cooking.
Chili Cheese Appetizer - Ingredients: 1/2 c. butter, 10 eggs, 1/2 c. flour, 1 t. baking powder, dash of salt, 8 oz. chopped green chiles, 1 pint cottage cheese, 1 lb. grated Monterey Jack cheese. Pre-heat oven to 400 F. Melt butter in a 13x9 pan. In a large bowl beat the eggs, then mix in the flour, salt and baking powder. Add the melted butter from the oblong pan, and the chiles, cottage cheese and Monterey Jack cheese. Stir until just combined. Pour the mixture into the pan and bake for 15 mins, then reduce the temp to 350 F. and bake for 45-55 mins longer, until firm in the center. Cool slightly and cut into squares.
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Oh yes, I have something similar from when I lived in New Mexico - but no cottage cheese.
So now I've had to dig out my very old recipe for the only spinach my son would eat growing up. It was supposed to be served with a brown sauce but my family didn't want to wait. They even picked them up and ate cold.
Bite-Sized Spinach Egg Foo Young
3 slightly beaten eggs
½ of 10 oz pkg frozen chopped spinach (cook & drain so ½ cup)
½ cup finely chopped water chestnuts
¼ cup finely chopped green pepper
¼ cup finely chopped onion
¼ tsp salt
Dash pepper
Directions: Combine eggs w/all else & mix well
Drop from teaspoon onto hot well-greased griddle
Brown on both sides over medium heat
If desired, prepare ahead & chill on baking sheet
Bake in 300 degree oven for 20-25 min
Serve hot
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Special- agree with you about Jr. League cookbooks- they are usually full of great recipes. One of my family's favorite chicken dishes (of about 25 years) is from the Florence, SC Jr. league cookbook- given as a gift from a friend from there. Lots of others have been tried but that one has stayed with us! Thanks for your recipe and yours, as well, Minus. With DH leaving today for that job in VA and not returning til 2/24, may not actually cook as much as eat from things already prepared and stocked in freezer.
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Ony mom's bookshelf, there are a wives' club cookbooks from just about everywhere the Marine Corps sent them. My SIL wanted them, which was perfect as my bookshelf space is shrinking.
Jessiecat is eating more--baked chicken caught his fancy.
Feb 13, 2012 was the day of Sharon's BC diagnosis. So far, so good....But that doesn't stop me from worrying....and remembering 34 years ago.
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eric - yay for Jessie! I have a bunch of squadron and OWC cookbooks too - love them, and as the recipes have the name of the person submitting, they also provide good memories of the places we have been and the people who were there with us. It is hard to avoid the worry - and for you, the pain of the past, but Sharon reaching the five year point is a great milestone! We celebrate with both of you!
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(((Freya))), hope that this next chemo knocks cancer on its keister without knocking you on yours. We’re here for you.
eric, hooray for Jessie!
For lunch (slept through breakfast because I went to bed at 3, and took a Lyrica at 6:30 am when after having to take a phone call for Bob, who was in the shower, I had some hip aches and couldn’t get back to sleep), I made a French rolled omelette—a mashup of the ATK’s, Martha Stewart's and Ludo Lefebvre’s recipes. 2 eggs + 1 yolk, 1/2 T. frozen butter cut into cubes and added to the beaten eggs, chives & thyme, and stirring the eggs in the pan using chopsticks (ATK’s recipe); tarragon (Martha); and instead of grated Gruyere (ATK), I put 1 T. of softened Boursin into a baggie, snipped the end, and piped it across the center of the omelette before folding (Ludo). In an episode of PBS’ The Mind of a Chef, Ludo says it’s popular for dinner at his bistro, and after one taste, I know why—the most indulgent omelette I’ve ever had, with the Boursin & minced fresh herbs in every bite.
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Hmmm, I have 2 packages of boursin in the fridge that need to be used.
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Bob came home in time to go out to dinner, so we were going to find the first parking spot we could in Andersonville and see what was still open (and as a backstop, go to our old standby Calo which has a parking lot). Ombra & Acre were both closed, but Lady Gregory’s Irish Pub was still open, as was its kitchen. What can you say about a restaurant with a one-page wine list, sandwiched between 10 pages of beers and 20 pages of whiskeys (including flights)? I started with Brussels sprouts roasted with pecans, and for my entree had half a roast chicken with broccoli (and they let me sub out minted mushy peas for the mashed potatoes. If I’m gonna eat starch, let it be green). Bob started with a white bean soup and then shepherd’s pie. Well, the portions were gargantuan—I ended up packing half of mine (including the sprouts); and Bob's soup was so filling he packed his shepherd’s pie. Gordy has some tasty leftovers!
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Freya, I so hope your next treatment is not just effective, but miraculous.
Our weekend company arrrived on Friday and left on Sunday. Dh's brother arrives today. I had time to wash the sheets and put them back on the guest room bed. Feel like I'm running a hotel.
Last night's dinner was a pork tenderloin and fried rice with diced zucchini and mushroom. Not memorable but easy
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