Weekly Cooking (and related issues) Thread

[Marie]

Thanks honey. I’m so glad it’s working for you.

I really, really believe that the reason so many people have struggled with cast iron over the last generation is that we were told to stay away from saturated fat. Lard was poison!! ((gasp!!)

So we struggled with crisco and veggie oil and blamed the manufacturing process without realizing that we weren’t doing it the way that Grandma did it.

Crisco is not lard.

Now I’ve got my non-stick pans for me and I do take special pride in my cast iron. It is an accomplishment.

Now don’t wash it, Hardens!! NO SOAP!

Just add more lard and rub off any crap, then wipe it out once it’s loose. Let the lard and carbon build up sweet, sweet layers. :)

(If the lard by itself isn’t enough, you can add a bit of water to loosen up the crap, but don’t bother with little bits. They just add to the season.)

Doesn’t it feel great?!! (I want to give you a hug and jump around the kitchen! lol!)

WE DID IT!

(And if you have any more questions, feel free to ask.)

[Liz]

Can't have a recipe thread w/out a chocolate recipe.

Triple Layer Fudge Brownie Cake / Taste of Home recipe

CAKE micro/melt 1 1/2 C butter, 6 oz chp bitter/choc; stir smooth. Stir in 3 c sugar. Add 5 eggs singly, beating each well. Stir in 1 1/2 tsp vanilla, 1 1/2 c flour, 3/4 tsp salt. Bake in 3-9" cake pans greased/floured 350 deg 23-25 min (pick test). Cool 10 min; liftout to rack; cool completely.

Once cool, make Frosting---and immediately spread between layers, on top/sides. Store in fridge.

FROSTING melt 16 oz chp semi/sweet/choc on med. Gradually stir in 3 cups h/cream. Heat to gentle boil; boil/stir a min; transfer to bowl. Chill 2-3 hours to pudding-like consistency, stir 2-3 times. Lastly, Beat to soft peaks.

[Jamestown1630]

That is a very interesting recipe! I’ve never seen anything like it.

-JT

[Jamestown1630]

I like the addition of the bacon. I’ve also seen types of panzanella done with salami or pepperoni.

-JT

[Hardens Hollow]

“Now don’t wash it, Hardens!! NO SOAP!

Just add more lard and rub off any crap, then wipe it out once it’s loose. Let the lard and carbon build up sweet, sweet layers. :)

(If the lard by itself isn’t enough, you can add a bit of water to loosen up the crap, but don’t bother with little bits. They just add to the season.)

Doesn’t it feel great?!! (I want to give you a hug and jump around the kitchen! lol!)

WE DID IT!”

LOL, I am taking such a feeling of accomplishment from this! I now want to hang up my cast iron so I can admire it. I think hubby will have to reinforce the ceiling first...

Yes, yes, yes on the not washing. I inherited a pan, the one I have been seasoning, from my grandmother. It was probably perfectly seasoned when I got it - but not knowing better, I removed it all in a self-cleaning oven. I remember it had blackened bumps around the handle and on some of the sides. I thought those had to go. But they were hard as... cast iron and were slick and shiny. I’m sure grandma let them be, as they were part of the seasoning.

I tried too hard in the past to merge cleaning the pan with keeping the seasoning on. It didn’t work! When I ‘cleaned’, even without soap but with an abrasive pad, I inevitably took off bits of seasoning.

Tonight, I just rinsed and scraped off bits of chicken with a plastic spatula. Then rinsed again, and put the pan on the burner for a bit to get rid of the moisture. Then it went back into the cabinet, with a paper towel in it to prevent moisture buildup.

Next week will be in the 80s, so I’ll be getting the lard out again to season my little baby pan. I think the small ci pans are the cutest things ever! And perfect for cooking one egg. I know I’ll have the seasoning down with I can cook an egg without it sticking!

[Marie]

Don’t forget to reapply the lard after you scrape the gunk off. That’s important.

Seven minutes on high heat. Then let it rest and bake it all together.

I’ve destroyed so many good pans through my ignorance. SMH

[Hardens Hollow]

Let me make sure I understand- after rinsing, add ~1 tablespoon lard and get to the smoke point again for 7 min?

What’s the baking step?

I’m motivated to find my ci that is packed away, and get going on it today! Unfortunately, I have them spread out amongst many boxes so each box wouldn’t be ridiculously heavy.

[Hardens Hollow]

Do I add lard and heat on high every time after cooking - or just until I get a good layer of seasoning built up?

[V K Lee]

This seems to be a new ‘to door service’ found this morning. Unfamiliar with the business, and although grocery shopping is not a walk in the park, would still prefer to do my own (as well as planning my own menus) However this may be of interest to others here. Perhaps not, as most are already enjoying the Joys of Cooking.

The service is called PLATED It is something unique in how it provides food and help right to your front door (if one lives in the ‘right’ part of the USA

https://www.plated.com/sf/haystackhome/s

Another way to bring home the bacon?

[Marie]

Every time. I do it after I wipe up the bits while it’s sitting on the heat drying off. Keeps the season nice and polished.

Again, only about a tablespoon.

Can you imagine what these pans are going to be like in ten years? If I will it to somebody, I’m going to include instructions! lol!

[Hardens Hollow]

“Can you imagine what these pans are going to be like in ten years? If I will it to somebody, I’m going to include instructions!”

Absolutely! I would hate for someone to make the same mistakes I did. These beauties will last forever if treated right.

[V K Lee]

A new ‘to door service’ was spotted today. The business basically ships food and help to your door if you happen to live in a certain part of the US Though grocery shopping is not exactly a walk in the park - would still prefer to do my own as well as my own menus. As those here have the Joy of Cooking this may (or may not) be of interest. The business is called PLATED information can be found here
https://www.plated.com/sf/haystackhome/s

[Liz]

RED LOBSTER'S BOSTON ICED TEA / nice hot weather drink for a crowd

Stir/dissolve cup OR SO sugar into gallon boiling water.

Add 15 tea bags; steep to desired strength.

Stir in 12 oz can frozen cranberry juice concentrate; cool.

SERVE over ice in stemmed goblets w/ fresh orange or lime slice.

[Liz]

COTTON CANDY TULIP BUDS---oops---thought this was a cookie recipe

[V K Lee]

Good morning, JRF -

Hit on Super Cook this AM and found something that might interest you....only due to the fact you mention mac and cheese often, as well as a good meat loaf. Though the pic does not resemble a loaf - the reviews were favorable What can go wrong with mac/cheese/beef??

http://www.food.com/recipe/macaroni-and-cheese-meatloaf-439224

Would not recommend for breakfast, but what the hey?
VK

[JRandomFreeper]

That sounds good. I may make some, just to try. I'll probably eat at least one serving, and that's enough for me.

/johnny

[V K Lee]

This has always been a favorite, no matter what time of year or occasion...Broccoli, rice and cheese (3 all time good eats)
http://allrecipes.com/recipe/broccoli-rice-casserole/
VK

[V K Lee]

A pasta salad is always a hit. How about a special Orzo salad made with avocado, asparagus and broccoli?
http://www.101cookbooks.com/archives/orzo-super-salad-recipe.html

[V K Lee]

And the last of the suggestions:

PICKLED CUCUMBER AND RED ONIONS
http://www.foodnetwork.com/recipes/tyler-florence/pickled-cucumbers-and-red-onion-recipe.html

MARINATED CUCUMBER SALAD
http://www.mrfood.com/Deli-Salad/Marinated-Cucumber-Salad-from-Mr-Food

AND ANOTHER
http://www.thekitchensnob.com/cucumber-salad/

CRANBERRY MINT MARINATED CUCUMBERS
http://www.oceanspray.com/Recipes/Corporate/Sauces,-Sides-Salads/Cranberry-Mint-Marinated-Cucumbers.aspx

And my personal favorite (can’t eat cucumbers just once - they are tasted all night) MARINATED CARROTS They are good.....
http://www.cooks.com/rec/search/0,1-0,marinated_carrots_tomato_soup,FF.html

VK

[V K Lee]

BLACK FOREST CAKE BARS from Wives With Knives
http://www.wiveswithknives.net/2015/04/27/black-forest-cake-bars/

An easy cake with canned cherry pie filling and Devils Food cake mix How easy can you get? Black Forest Cake rates up there with Boston Cream Pie

The BCP was served often in our school cafeteria. And it was so good. However, mom’s was a tad better. She would put cherry, strawberry, pineapple preserves on top of hers. A strip of each from center of the pi - to the edge.. alternating the type. Seems there might have been another preserve as well (just don’t remember which it could be -peach?)