Thread: Cast iron?

Those are the corniest molds I’ve ever seen!
Awesome, and way easier to butter the bread that way. Just roll it in the butter..

Tonight used the bread Dutch oven for its other purpose..

Classic SUNDAY pot roast in a merlot/werchestershire gravy..
Too damn tasty, no done shots tonight, har.

Originally Posted by MikeB52

Those are the corniest molds I’ve ever seen!
Awesome, and way easier to butter the bread that way. Just roll it in the butter..

https://www.cookstore.ca/lodge-cast-...pan-l27c3.html

https://www.cookstore.ca/lodge-cast-...an-l527c3.html

Too cold for outdoor grilling..
Lil cast iron steak action Sunday night instead..
Did the browned butter with fresh rosemary frying in it.
Easy to hit rare and med rare in about 6 minutes a side with a second quick flip for basting..

Rosemary garlic frozen fries, and beans.
Turned some cheap strip loins into a half decent dinner.

Make if it’s steak it don’t matter how you get it cooked, obviously a fire is so much better, but if your wanting to have steak and it’s too cold, you did the right thing, to quote two great men ( Robert Mitchum, Sam Eliot ) “
“ STEAK , ITS WHATS FOR DINNER “

Late to post but it was Pancake Tuesday this week and I mixed it up a bit.
Tried sourdough starter crepes..
Wifey purchased a crepe maker, which I had to try, but I always use our skillet crepe pan so had to do a head to head.

The new rig.

Verdict is, bigger diameter capacity and even heat on the new pan, but higher temp range on the range..
I prefer the skillet, but will use both as it doubles production at meal time.
No finished pics but i made 15 crepes in about 25 minutes.
Fillings were:
Frozen strawberry’s puréed with orange juice to thicken, with whip creme.
Cherry pie filling cut with kirsch liqueur mixed with dark chocolate and heavy cream.

Wife had the strawberry “healthy’” crepes, me, I don’t fret such things so went with the Black Forest flavoured ones.
My son ate both, har.
Sourdough starter is a great crepe base I can now attest to.
Followed the below. But added more milk to make thinner batter.

Can’t argue with cast iron Cornbread...

And some pot roast in the Dutch

Originally Posted by MikeB52

Late to post but it was Pancake Tuesday this week and I mixed it up a bit.
Tried sourdough starter crepes..
Wifey purchased a crepe maker, which I had to try, but I always use our skillet crepe pan so had to do a head to head.

The new rig.

Verdict is, bigger diameter capacity and even heat on the new pan, but higher temp range on the range..
I prefer the skillet, but will use both as it doubles production at meal time.
No finished pics but i made 15 crepes in about 25 minutes.
Fillings were:
Frozen strawberry’s puréed with orange juice to thicken, with whip creme.
Cherry pie filling cut with kirsch liqueur mixed with dark chocolate and heavy cream.

Wife had the strawberry “healthy’” crepes, me, I don’t fret such things so went with the Black Forest flavoured ones.
My son ate both, har.
Sourdough starter is a great crepe base I can now attest to.
Followed the below. But added more milk to make thinner batter.

While not sourdough and the pan used below was only about 7-8"s across I just had to post this memory.

About 31 years ago I took my Toyota pickup to Glendale CA to move my father's oldest sister to Walla Walla. She'd been down there since at least WW2. She'd made most of her living as a waitress and many of her close friends were also waitresses.

One close friend was originally from France and her name was Georgie. Georgie invited us to have brunch with her in her apartment. Brunch was crepes with homemade strawberry topping and hand whipped cream with coffee . She had a pan she'd had a relative send her from France (thinking back I believe it was a de Buyer), it was a very heavy high carbon pan and very well seasoned. Georgie made the batter and used a special ladle to pour the batter into the pan (it was exactly the right amount for the crepe) and then gently swirl the batter into a beautiful thin and perfectly round crepe that really didn't have any browning to them, just a very light tinge of gold.

When one was done she covered them on a plate and put into the oven to keep warm and moist until she had them all done.

OH My! I have yet to have a crepe that could compare to hers. Between the homemade topping, the special pan but most of all her love of making them for an old friend who would soon be leaving and she'd never see again all added up.

Later my aunt told me that when a customer would piss Georgie off she'd start cussing them out in French and my aunt would tell her to knock it off as someday someone would know what she was saying. However my aunt couldn't recall anyone catching on to the cussing.

That's it..
I'm starting a sourdough tomorrow.
Those crepes look delicious..

OCD Tweaks:

Working on perfecting my Gumbo recipe

#1 Tweak = Adjusting the ingredients list to fit exactly to the Lodge Enameled DO 5.5 Qt

#2 Tweak = Eliminating the Fat from the Roux

I found a recipe out there to create a "Dry Roux" by toasting the Flour in the oven instead of using almost a cup of fat and simmering it of the stove top
Trying that out today

Took about 1 Hour at 425° to get the toasting done, I whisked it about every 15 minutes to get it even

So now when I add this to the Gumbo it will be done at the end much like any other thickening for soaps and chili mixed with room temp Chicken stock into a slurry slowly poured in

Crossing my fingers that it holds the taste without the cup of Fat usually in there