Blanc creatives
Attachment 303199
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Blanc creatives
Attachment 303199
Batten down the hatches a first for up here in the Northwoods
The Shan is cooking dinner using a cast iron pan by her request, hehehe pics later
..O.M.G!..Quote:
Originally Posted by gssixgun
My wife has gathered the "secret" ingredients to add to my bees wax for making a seasoning mixture.
I think it will be a good project for a snowy/cold weekend......
Good Find on the Wagner Ware Skillet. Its a shame what someone will do with a grinder to such a great pan. You did a great job cleaning it up. as long as you are happy with the way it came out. Buzzy Waxx is something else. I leave my pieces in the bake for closer to 1 hour and then let cool completely and do 2 more times. You may not have to do so many rounds if you leave it in longer. It has to do with some big word "polymerization" that happens when the oils are brought to a smoke point and held there for a period of time. That is my understanding of it. I could be talking out the side of my neck for all I know tho!!! This is what has worked for me. If you are happy with what works for you by all means stick to it and enjoy! Again great job! glad to gave it a shot!
Attachment 303251
The big pan is a Smithey, the small pan is a Griswold, and the Dutch Oven is a Wagner.
I'm frying some bacon and I'm keeping the drippings to make some roux later.
I'll use that for some gumbo in the Dutch Oven today. :D
Well that was a fun time at least hehehe,,
Sorry no pics
She got in a little over her head with the timing on making Chicken-fried steaks she was trying to do to many things at once on top of the stove so I took over on the Breading and the Skillet
Came out pretty darn good too, we forgot to adjust the breading recipe however so we ended up with double what we needed ..
With the two of us working together it we got the Corn, Mashed Potatoes, and Country Gravy, to hit the plate at the same time as the Steaks
Good Eats
Shan gets an A+ for Effort! :bowQuote:
Originally Posted by gssixgun
Timing is something I struggle with. Good thing that many of the things I fix can be held in the oven if the other things aren't quite done.:w
Timing is an art, that's for sure. I've had to really learn to adjust and get a "flow" going when I cater big events and cook for 250-500 people.
But so awesome of you Glen to step in and let her get her stride and have fun doing it.
Those are the greatest moments in life my friend
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The roux and the finished gumbo.
Tasty stuff, but it had better be. I've been at it for the better part of this day. :D
