Thread: Cast iron?

Originally Posted by STF

I get that Paul.

Actually it's not steak and kidney it's amazon pie, snake & pygmy.

If you fancy trying a chip butty heres the recipe, it's a bit complicated but just do your best:

Butter two slices of bread.

Put a handful of french fries on the one slice.

Add a dollop of brown sauce (HP or A1).

Cover with top slice.

There you go, chip butty( you would probably call it a french fry sandwich). I told you it was complicated

I suppose this would work for street food or your lunch box but I would prefer buttered toast with a side of fries.

Originally Posted by 32t

I suppose this would work for street food or your lunch box but I would prefer buttered toast with a side of fries.

You're far too civilized

Originally Posted by DZEC

Had a deep fried Mars bar in England. I think the Brits could find a way to fry soup.

The frying everything I can get. It's the boiling meat that throws me off.

Originally Posted by PaulFLUS

The frying everything I can get. It's the boiling meat that throws me off.

Don't you boil Cottage Roll or Corned Beef?

Personally I don't. Of course I don't really make corned beef and I always get baked ham. We do boil chicken though for chicken and rice for instance. Mainly I guess it's beef or pork that it seems wrong to boil but maybe it's just perception.
As an example, I eat a lot of garlic and I mean a LOT. I put garlic on my pancakes instead of syrup. Butter them and then garlic. People always make a funny face when I say that but my answer is, "you eat garlic bread don't you?" It's actually really good like that but people normally think of pancakes as being sweet so it seems wrong.

My grandmother would boil an old hen to make soup and then use the meat to make something like chicken praprikash.

My uncle, who was not one of favourite children would describe her recipe as:
1. steal a chicken
2. boil the heck out it
3. serve the soup
4. add flavour to the boiled meat because it had no flavour.

Originally Posted by DZEC

My grandmother would boil an old hen to make soup and then use the meat to make something like chicken praprikash.

My uncle, who was not one of favourite children would describe her recipe as:
1. steal a chicken
2. boil the heck out it
3. serve the soup
4. add flavour to the boiled meat because it had no flavour.

Kinda sounds like my mother fixing a pot roast. Brown it till it's nearly black then simmer it for about 4 hours. The gravy was great but the meat didn't have any flavor and when the leftover was sliced for sandwiches it was grey all the way through. I guess that's why God invented condiments---

I hear ya on the pot roast Roy. My mother could ruin a pot roast with the best of them. I think part of it is that depression era generation. So many of them seem to overcook meat. My mother could cook a pot roast that had about as much taste as a piece of cardboard and so tough you could sole your shoe with it. She was the only one I ever met who would order a ribeye steak cooked well done.

ANother pressure cooker story:

My aunt, who was a wonderful baker, was not a very attentive cook. She put a pot roast on in the pressure cooker and left it on for two hours. The gravy was amazing, but that’s all there was.

Originally Posted by DZEC

ANother pressure cooker story:

My aunt, who was a wonderful baker, was not a very attentive cook. She put a pot roast on in the pressure cooker and left it on for two hours. The gravy was amazing, but that’s all there was.

I envision lots of shredded beef in that gravy on potatoes/toast/bread. Plus she saved everyone the trouble of having to cut their meat.