Posted on 04/23/2015 4:13:22 PM PDT by Jamestown1630
Will try gain. Posted last night with the storm coming thru. It must have failed to post. Lightning strike just as the enter key hit
Thick or thin bacon strips. Thin here as well. Cooked in the oven. Before cooking mix a small amount of brown sugar and a pinch or two of cayenne pepper; lay slice on top to coat both sides of bacon then cook in oven Careful the sugar doesn’t burn.
Do enjoy the thick sliced -especially the slices with the black crushed pepper corns on it. The meat market in Dallas turned us on to the peppercorn bacon. Then we were unable to find it for such a long time. Moved up here and on our excursion in Gainsville we found another meat market (ironic, almost the same name as the one in Dallas) They sold the peppercorn bacon as well.
Try the brown sugar and cayenne and see what you think. It might not rank #1 as Trillion’s Whiskey meat loaf, but it could possibly come close. (sorry T - realize the name is not spelt correctly but unable to verify at the moment.
CAST IRON -Grew up being told that cast iron should never touch water. When water is around dry it in a hot oven. Another rule was not to use anything acid. Iron and acid normally do not go well together. Tomatoes=acid. Heading off the the camping cooks site and find what they do to make chili and such in their cast iron pots.
Last night storm was a dozy. Tornadoes south of us and another major storm coming thru this evening. We have webbed feet now; lots of quacks, just no bills.
Late arrival, trying to get caught up.
As a child, road trips meant Mom using a cutting board on her lap, slicing and making tomato & onion sandwiches to pass out to us. Sometimes she used a small jar of mayo; other times, ‘sandwich spread’ to make them. No stopping, except for gas, when Iron Bladder Dad was driving!
OTOH, when hunting or fishing with Dad, it was onion, limburger spread, and the small sized canned sardines.
Favorites now are Monte Cristo, Reuben, or (since I don’t care for lettuce) a BAT sandwich: bacon-avocado-tomato.
LOL! I recall ‘sandwich spread’; and I love your “Iron Bladder Dad” reference :-)
-JT
After a very strict study, it was found that most travel-by-car dads had had that same trait. Potty breaks and hunger. He was oblivious to all requests.
Speaking of Spam... though it wasn’t requested...DH brought home this week a can of Spam. Why? I asked. He said he just saw it, and decided that one morning he’d like to have it for breakfast. JT are you starting a trend here? LOL Can’t think of Spam without thing of Mr. Blandings Builds His Dream House all the while looking for an ad slogan for Wham!
Fried Spam is ok, but not something to eat often.
Did my first round just now!
I went WAY beyond the smoke point though - no fire however. But after heating for 10 minutes, I realized my house was cloudy and filled with smoke. I have all the windows open and fans going!
I think I’ll tone it down a little with the next go around.
Awesome!! Do two more rounds, then cook meat. Then do another round.
Your heat is perfect. Just cut the time to 7 minutes and turn on the vent above the stove.
And I’ll open the windows! LOL!
Well, I don’t buy it; but we usually have some from family - or managed to get almost free w/coupon - that we keep in our ‘Zombie Apocalypse stash’. (For canned meat to keep in case of emergency, we usually have corned beef, canned hams, chicken; and tuna and herring.)
But that home-economics class that I took in school was probably using things common to the neighborhood at the time; and I had never had Spam before. It was really good in barbecue sauce, over rice (I’m assuming we fried it, but I can’t recall.)
-JT
LMAO!
I had to turn on the swamp cooler to get the same effect! lol!
Seriously, have you ‘felt’ the difference in your pan yet?
If I do the rest of my pans in the summer, i’ll be turning up the cooler too!
I haven’t cooked with the pan yet. And quite a bit of lard stays in when I pour the rest out, so I can’t tell what the bottom looks like yet. Tomorrow or Friday though, I’ll check it out. I’m excited about it!
Thanks for sharing your expertise. I do love cast iron! I think my biggest error, after reading your instructions, is I over-cleaned the pans each time. I’ll watch out for that too.
The only reason that I posted this is because I’ve been struggling with cast iron for *decades* and couldn’t make it work.
I studied and worked so hard and nothing worked until this.
Today, I was so excited that I went thrift store shopping for more! Now I want to collect them! lol!
“Today, I was so excited that I went thrift store shopping for more! Now I want to collect them! lol!”
Cast iron is addicting, isn’t it? I love having cookware that will out live me and I don’t have to purchase any more of it.
I went another round this morning with my 16” pan and a little baby pan. I’ll cook something today or tomorrow in the bigger pan. But since it’s going to be colder the next 2 days, I’ll quit the 10 min seasoning for now - I need to have the windows open for that!
I made a grilled turkey sandwich. The pan was smooth as glass and the sandwich slipped around beautifully!
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