Don D
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- Don D
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Speaking of cleaning up cast iron, let's get this one going again.
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congtatulations! I agree. Passing an iron skillet down should be a more careful and thoughtful exercise than passing down a two carat diamond!!
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[font size="1" color="#FF0000"]LAST EDITED ON 12-03-04 AT 09:15PM (CST)[/font][br][br]I have my doubts as to the existence of a 'cast iron wok'. A skillet is one thing. A cast iron skillet has a flat bottom and is at least a quarter of an inch thick…
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Yes, you'll notice in number 4 in the original post, a blazing fire is fine. I've cleaned some of the toughest skillets in the gas grill out on the patio. Be prepared to have a roaring high fire with the grease from the grill and the skillet. Don't …
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[font size="1" color="#FF0000"]LAST EDITED ON 12-02-04 AT 10:03PM (CST)[/font][br][br]If you cannot scrape and scour the gunk off the skillet, you must find someone who can do that for you, even if they must use a sandblaster. Heat the thing up real…
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Thanks, Dutch, for the memories. I took my ten-inch square iron skillet fishing for 4 days this past week. We had sausage and assorted other stuff every morning and cleanup was only a double paper towel after it cooled off a bit. I wouldn't sell thi…
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>Another wonderful cast "cooking" vessel is an >old lid off a wringer washer found in a scrap >yard. I don't know if I could eat french-fries or chicken fried steak cooked in/on cracked white porcelain that wobbles. Maybe you'd teach m…
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I guess I'm just gonna have to buy you one and season it and send it via 'brown' to you. Quite expensive, but I like to make yankees happy people whenever I can. (You can sail a 100 foot skipjack but can't season a little ole iron pot?) x:-)
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I use a variation of this recipe. But, I notice you say put the vegetables on top of the meat. All the crockpot recipes I see say to put the potatoes and carrots on the bottom since it takes them so long to get done otherwise. Whatcha think?
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I'm sure he can if he'll go to an ethnic area store that features soul food. It's a staple of soul food junkies.
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I don't know if they come with seasoning instructions. They may, but run those instructions by me before you trust them. They're probably written by some yankee who never in his life cooked with hamhock or made cornbread.
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All real cooks have a properly seasoned iron skillet somewhere! x:-)
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A man that don't like eggs and a woman who don't like beef. I'll hafta think about that!
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Add an anchovi too.
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I've never seen anything called a 'yam' in a store except canned. Sweet potatoes are hard to find? Where are you shopping? There are billions of them in the stores here and roadside stands along the highways selling sweet taters, honey, jelly and bo…
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I guess if I had a choice between doing missionary work in Central America or going up north to help people learn how to season iron skillets and cook right, I'd opt for going up north. The tougher the challenge, the better!
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The pesto and mayo give it a 'twang', if a Northerner can relate to that term. I don't know how to tone down the 'twang', but it's interesting.
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I'm typically up about 3:00 and out of bed about 4:00. xB-)
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Just like a woman...always worrying about inches. The idea is for a small but delicious early morning breakfast without greasy bacon or biscuits with syrup.
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I'll bite. What's brushetta mean?
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Okra fresh out of the garden, hard and green, is easy to slice up. You must have boiled it and then tried to slice it. Now that would squirt around on you.
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[font size="1" color="#FF0000"]LAST EDITED ON 09-16-04 AT 03:04PM (CST)[/font][br][br][font size="1" color="#FF0000"]LAST EDITED ON 09-16-04 AT 03:02 PM (CST)[/font] The only true substitute for not finding okra in the stores in your area is to mov…
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Well, here's a real good Gumbo recipe. I reckon you can leave out whatever you like if you want 'pretend' Gumbo. 1 c. Flour 2 lbs shrimp (fresh or frozen) 1 c. vegetable oil 1 lb Audouille sausage (none other!) 1 lb. okra 1 bay leaf 1 8oz. can toma…
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Please don't say 'gumbo soup'. It's one or the other. Gumbo always starts with a roux and soup starts with water or tomato paste. I have some gumbo recipes, or rather 'she' does. I imagine you just leave out the meat. I'll check and re-post. Are you…
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How much oil? How much flour? When they're done do you shout Mommmmma Mia or Achtung!
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Sounds great! Is there an Atkins alternative for flour and potatoes? I'm assuming Maple Syrup.
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I sense the gentleman to have been talking about a fine crystal decanter passed down through at least two generations. But, certainly, in Arkansas and Arizona, hooch from an old jug with a stopper would be fine, I'm sure.
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All I did was post the recipe of Mr. Buckner. I thought it was beautiful. How nice it would have been to sit on a porch with that guy and have him prepare a drink! I can't imagine. He capitalized yankee out of respect. Why, I don't know. Except that…
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Meatballs? What meatballs? Do you skin the sausage and squeeze it together? Do you pat out meatballs with the mixed sausage and sirloin. Where did your Nona, twice removed, find Progresso? Can I have your permission to circle my finger and thumb, cl…
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I've heard Ray call him that on occasion. But perhaps you extended special permission.